Developing Professional Practice Essay - 2282 Words

Developing Professional Practice 1. Professionalism The Oxford English Dictionary states the following meanings of the word ‘professional’: 1. ‘a person engaged or qualified in a profession’ 2. ‘a person competent or skilled in a particular activity’ In other words, an HR professional needs to have the necessary ability, knowledge and skills in the field of people management. However, that is not enough. One also has to be able to apply them in a consistent manner, i.e. one has to be professional at all times, at the same, high, level. This means that it is important for a professional to continue to develop his/her competence, taking into consideration the continuously changing environment and demands. The CIPD has†¦show more content†¦The ‘Thinking Performer’ also challenges what (s)he sees/does and thinks for him/her-self instead of blindly following orders. The situation may have changed which affects the usual way things are being done or why they are needed. (S)he looks beyond the results to why they are required and tries to make a positive difference to the organisation. Every organisation is a living organism and the HR professional should be a (pro)-active member rather than a follower. In the HR Professional Map this is represented by required behaviour such as ‘curious’, ‘courage to challenge’ and ‘personally credible’. At the same time, and maybe even more importantly, the ‘Thinking Performer’ is also committed to self-development and has an intrinsic desire to grow. Not just for him/her-self, but also because (s)he recognises that the environment around the organisation and the organisation itself changes continuously, which poses different demands on the HR professional. In order to remain relevant as a professional and to continue to add true value to the organisation (s)he will have to identify what new skills and knowledge are needed and how to acquire those. With the ever increasing pace of change in the world, today’s market leader can be out of business tomorrow if the organisation fails to adapt to the changes around it. One of the key assets of each organisation is its human capital, i.e. the knowledge, skills and abilities of its staff. If the organisation is to adapt,Show MoreRelatedDeveloping Professional Practice3132 Words   |  13 Pagesapplicable) | |Qualification Title: Human Resources Diploma - CIPD Level 5-DHRM | |Unit Title(s): Developing Professional Practice | |Unit Code(s): 5DPP Read MoreDeveloping Professional Practice2553 Words   |  11 Pagesï » ¿Developing Professional Practice Introduction and terms of reference This report will demonstrate my understanding of what is required to be an effective and efficient HR professional and apply CPD techniques to construct, implement and review a personal development plan. The report will discuss the CIPD HR Profession Map and how the framework and standards within it define a HR professional. The professional areas, the bands and the behaviours will be outlined and the two core professional areasRead MoreEssay on Developing Professional Practice1711 Words   |  7 PagesDeveloping Professional Practice – 5DPP Evaluation Development of a professional body for personnel practitioners came from a conference that was held in York in 1913. The people present formed an Association of Employers whose interest was the industrial betterment and of welfare workers engaged by them. What followed was a number of name changes, mergers with other groups and a broadening of the type of duties undertaken which included payroll, health and safety, employee services and welfareRead MoreDeveloping Professional Practice Essay1965 Words   |  8 PagesSTUDENT DETAILS ACAP Student ID: 170913 Name: KYLIE LAMB Course: BASSIX ASSESSMENT DETAILS Unit/Module: DEVELOPING PROESSIONAL PRACTICE Educator: Assessment Name: Assessment Number: Term amp; Year: Word Count: DECLARATION I declare that this assessment is my own work, based on my own personal research/study. I also declare that this assessment, nor parts of it, has not been previously submitted for any other unit/module or course, and thatRead MoreDeveloping Professional Practice Essay2545 Words   |  11 Pages1. Briefly explain how the CIPD HR Profession Map defines the HR profession, including the professional areas, the bands and the behaviours. The HR profession Map captures what successful and effective HR people do and deliver across every aspect and specialism of the profession, and sets out the required activities, behaviour and knowledge. It covers 10 professional areas and 8 behaviours, set out in 4 bands of competence. The Map covers every level of the HR profession: Band 1 being theRead MoreDeveloping Professional Practice Essay3601 Words   |  15 PagesREF: 5DPP I01001 INTERMEDIATE CERTIFICATE IN HRM UNIT: 5DPP – DEVELOPING PROFESSIONAL PRACTICE TUTOR: CAROLYN HAYWARD SUBMISSION DATE: 23rd November 2011 STUDENT: JAYNE WILLIAMS ------------------------------------------------- Professionalism in HR ------------------------------------------------- Question 1 ------------------------------------------------- The thought of professionalism conjures up many ideas, and possibly pre-conceived judgements. These will not alwaysRead MoreDeveloping Professional Practice in Hrd1919 Words   |  8 Pages3. Assessments for Developing Professional Practice Assessment Activity 1 Assessment Activity 1 The LD professional as an added value contributor Learning Outcome †¢ Be able to perform efficiently and effectively as a collaborative member of working groups and teams and as an added-value contributor to the organisation. Scenario You are working with a manager to help meet his section’s development needs. He has been with the company for several years and has always had control of hisRead MoreDeveloping And Implementing A Professional Practice Model1801 Words   |  8 PagesDeveloping and implementing a Professional Practice Model is a key requisite for achieving Magnet recognition. Professional Practice Models (PPMs) offer an opportunity for nurses to define how their nursing practice aligns with the organizations values, mission, and vision. Nursing excellence thrives in atmospheres that encourage and support positive productive relationships. This paper presents the Pillars of Care PPM—a hypotenthical model based on the Relationship-based Care (RBC) framework. TheRead MoreNvq L5 Health Social Care Lead Positive Behavioural Support2281 Words   |  10 Pagesnot been prevented. Non aversive strategies are designed not to be unpleasant for the individual: they avoid pain and punishme nt and can include physical interventions that comply with the British Institute of Learning Disabilities (BILD) code of practice for the use of physical interventions. Aversive strategies are punishment based. They work by causing an unpleasant experience for the individual, such as pain, discomfort, seclusion, infringement of rights, removal of possessions and so on. SocialRead MoreThe Best Type Of Musical Performance For Developing Musicians964 Words   |  4 Pagesdifficult to imagine, but not all musicians are professionals. The progression between developing and professional musicians is more of a fluid-like structure. Unfortunately there isn’t a special card that musicians receive that make them one or the other. Of course, most musicians practice with the dream of having an illustrious career with their chosen instrument. Again however, in order for a musician to become a professional they have to practice arduously and carefully in order to gain enough

The Effect of Globalization on the Chinese Economy Free Essays

Running head: ASSIGNMENT 1 Assignment 1 – The Effect of Globalization on The Chinese Economy Pilar R. Reyes Dr. Z. We will write a custom essay sample on The Effect of Globalization on the Chinese Economy or any similar topic only for you Order Now Judith Mushipe EDL 805-304 – Strategic Management of Global Change Saint Thomas University February 24, 2013 Globalization has early roots when   when humans first settled into different parts of the globe. Globalization, however, has shown a solid and quick progress in modern times and has become an international force which, due to technological advancements, has increased in speed and scale, so that nearly all countries across the globe have been affected and engaged. The purpose of this paper is to discuss the role of globalization in the economic growth of China, an emergent and developing nation. Globalization is â€Å"the increase in international exchange, including trade in goods and services as well as engage of money, ideas, and information† (Dess, Lumpkin, Eisner, McNamara, 2012). Further, globalization is defined as â€Å"the growing similarity of laws, rules, norms, values, and ideas across countries† (Dess et al. 2013). In short, globalization is the progressive incorporation of national economies through the breaking down of global trade barriers. In many ways, China represents an idyllic model of an economy that has been impacted and has taken total advantage of the opportunities offered by globalization. In little over a quarter of a decade, this immense country has emerged from the rim of economic insignificance to lead the world in respect of economic growth. China has was able to do so by joining the World Trade Organization, implementing responsible government policy, attracting foreign direct investment, and developing vast export-oriented industries. Near the beginning 1980’s, China’s economy was very fragile due to its inward looking government system of a socialist planned economy under the Mao government. Living standards were below world averages, and there was barely any economic growth. Also, there was no inflation due to no extent in growth and unemployment rates were incredibly low. Since opening up to globalization under the Deng XiaoPing government in 1978, through adopting the ‘open door’ policy with an outward looking government system, China’s system gradually transformed to a socialist market economy, establishing Special Economic Zones in the Southern coastal provinces, opening up to trade with world economies. With the globalizing Chinese economy in transition, impacting substantially on a growing unemployment rate since the 1980s to estimated 9% in urban areas while rural is estimated to be as high as 30% in 2003, while the economy has moved into inflation of 3. % (Nolan, 2004). However, the impact of globalization has improved living standards dramatically, with annual per capita disposable incomes of US$993 in 2003 compared to 1978 of US$299, with a extraordinary growth in the Chinese real GDP (US$1. 4 trillion in 2004) at an average of 9. 5% annually and gaining US$1200 billion in 2003 from exports with a rise of 7% per annum for the past decade, has placed China as the sixth-largest economy and the fourth biggest exporter in the world (Nolan, 2004). China’s Communist Party has put into practice responsible government policies and long-term strategic planning of slowly opening itself to the integration of the world, has ensured political stability gaining rapid growth, surviving the 1989 Tiananmen Square rebellion, the 1997 Asian crisis and last year’s SARS virus without making concessions to democracy, whereas socialist regimes around the world have dissolved. However, China is in good hands as the future seems to be prosperous as Goldman Sachs, an investment bank, predicts that by 2040 China will overtake America as the world’s leading economy (Amsden, 2004). Not to my surprise, the results of China’s recent affluence have not been shared equally amongst the nation’s 1. 3 billion citizens. A noticeable and growing disparity in the annual per capita disposable incomes of urban communities and rural communities, currently 7703 Yuan (US$993) respectively 2476 Yuan (US$299) (Nolan, 2004). This is due to the impact of globalization, directing 97% of foreign direct investment (FDI) along coastal cities allowing coastal communities to boom while inland rural communities are languishing, with 800 million people left behind by the current growth. Clearly, the economic globalization of China has affected its environment as well. The unrestricted Chinese economic growth has caused the loss of biodiversity, deforestation, desertification, persistent organic pollutants and environmental degradation bringing with it serious air, water and soil degradation throughout the country Air pollution from manmade greenhouse gases is an immense concern for major economic cities of China, causing health issues. Also, since the 1980’s the population increased by 200 million, despite a ‘one child policy’ implemented by the government, coupled with the increased level of economic activity, this has placed a huge strain on China’s infrastructure, with growing housing shortages and traffic congestion (Amsden, 2004). The government has committed to improving infrastructure, but this will inevitably be at the cost of the environment. Much of China’s recent economic success from globalization can be credited to responsible government policy and long-term strategic planning. Over the past quarter of century, the economy has gone through a period of drastic structural reform, designed to increase efficiency and competitiveness. A number of state owned enterprises of key sectors have been deregulated, with an increase in private enterprises, competition policies have been introduced and the tax system has been overhauled. China’s WTO membership in 2001 has also resulted in the dismantling of many protective trade barriers, such as the gradual phasing out of tariffs, which now averages 12% (Amsden, 2004). Through globalization, China has experienced a fluctuating inflationary status from inflation in 1993 of 14. 7% to deflation in 2002 of 0. 8% and now inflation of 3. 4% (Amsden, 2004). Although overall prices have been steady of falling over the past seven years, recently food prices has relatively shot up by 9. 7%, due to flooding of agricultural areas in 2003 (Nolan, 2004). The government is working closely with the central bank and state banks of China, placing new taxes on savings and has lowered interest rates down to 2% thus to influence an increase in aggregate spending to hop out of the liquidity trap, switching deflation into minimal inflation. Also, the government has placed bonus offers also such as extensions to official holidays and strong government spending to fuel consumer spending. Nevertheless, to reign in the risk of high inflation, the government has capped increases in utility costs and limiting lending by state banks. Due to globalization, the Chinese government has also increased confidence in the economy through its macroeconomic policy. In the past few years, fiscal policy has resulted in strong government spending underpinned by massive bond sales to boost the economy, helping to sustain GDP growth averaging 9% (Nolan, 2004). As a result of joining the world trade organization in 2001, China had gained a more vast export market, leading to upswings in the primary sector of 2. 9% and the tertiary sector at 7. 5% and the boom in secondary sector at 9. 9% increasing year-on-year gaining US$640. 9 billion in 2003 alone (Amsden, 2004). The Chinese Yuan is pegged by the reserve bank of China to the US dollar of 8. 3 Yuan, thus, increasing the competitiveness of domestic export-oriented industries allowing an expansionary effect upon the domestic economy(Amsden, 2004). WTO membership, however, has provided China with globalizing stability, gaining extra resources, accessing to; world technology, mark et information, global production and distribution networks, and also reduced disruptions to trade by reducing unpredictable policy shifts and promoting stability in China’s external economic relationships. Moreover, it is reinforcing growth of the rapidly globalizing Chinese economy, increasing FDI into exports and domestic production; upgrading management skills and technology. All these factors have made the globalizing Chinese economy the most attractive location for foreign companies to base their operations. Its vast pool of low cost-labor and the country’s 1. 3 billion consumers for every conceivable product and service. And with a low tax rate for export-oriented industries in some cases of mere 10%, has continued to attract a disproportionate share of FDI coming into Asia (Amsden, 2004). China has gained a growth over US$52 billion of FDI between 1999 and 2003 at the expense of its South-East Asian neighbors and the ‘Asian Tiger’ economies of Hong Kong, Taiwan, Korea and even Japan with a decrease over the 4 years of US$47 billion dollars (Amsden, 2004). Increasing foreign direct investment (US$52. 7billion) of 10% year-on-year from globalization has allowed the Chinese economy to develop a variety of export-oriented industries, sucking in imports and dictating global prices of everything from steel to microchips. Around the globe, shelves are stacked with low-cost goods churned out by â€Å"the world’s workshop. † Today, manufacturing by foreign trans-national corporations (TNCs) amounts to a over 50% of the national economy. TNC’s also account for over half of total exports, worth an annual $50 billion dollars (Nolan, 2004). In summation, China has been impacted and has taken full advantage of the opportunities presented by globalization. China’s economy has experienced a period of rapid economic growth from the 1980’s, surpassing all other world economies. The impacts of this growth have been both positive and negative, with the majority of financial rewards flowing to the top end of the social ladder and the environment suffering greatly. Through continued government involvement and strategic planning, however, it appears that China will continue to develop economically and establish itself as a major international economic player in the future to come. References Amsden, A. (2004): The Rise of â€Å"The Rest† – Challenges to the West from Late-industrialising Economies, Oxford: New York. Dess, G. G. (2012). Strategic management: creating competitive advantages  (6th ed. ). New York, NY: McGraw-Hill/Irwin. Mohr, A. (2013). The Effects of Economic Globalization on Developing Countries. Retrieved February 23, 2013, from http://smallbusiness. chron. com/effects-economic-globalization-developing-countries-3906. html Nolan, P. (2004): Transforming China: globalization, transition and development. London: Anthem. 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Strategic Food and Beverage Management †Free Samples to Students

Question: Discuss about the Strategic Food and Beverage Management. Answer: Introduction Based on the menu for the Tandori Spice Restaurant that is available on their website, it is quite apparent that it has enabled the hotel to not only effectively plan for the various foodstuffs for their clients but it has also enabled it to become successful through effective food as well as beverage operations in the hospitality industry (Hyun Perdue, 2017). The major purpose of this task is to review a menu for the Tandori Spice restaurant, an outlet that deals in various types of foods and beverages which are offered at different prices. Based on the menu review that is available from the website of the Tandori Spice Restaurant, it is quite apparent that the organization is keen to provide food and beverage to individuals who are dining on their own as well as to families, colleagues, and even friends because they have the most perfect settings. The firm encourages potential customers to visit them so that they can have memorable and amazing dining experiences offered in perfect settings (Noone, Enz Glassmire, 2017). Based on the website of the Tandori Spice Restaurant, it is quite apparent that the firm is keen on advertising its services through the use of numerous social media platforms which are Facebook, Instagram and even on Google. A Review of the Tandori Spice Restaurant and the Identification of its Current Menu Concepts Tandori Spice restaurant offers its customers a wide range of foods and beverages and among them include fish, chicken, vegetables, Naan breads, and Samosas. An Identification and evaluation of items, the classifications of the menu, the variety of the items and their nutritional values The menu at this restaurant is classified under seafood, vegetarian curries, Biriyanis, Accompaniments, Salads, Naan Breads, Rice, Deserts, and, chicken curries, lamb curries, beef curries, and beverages. On the left part of the Tandoris Spice restaurant, the dine in comprises of various offers an these include among others the take away, wine list, lunch, chef special, and functions. The hotel also gives it customers an opportunity to book their tables and also a banquet menu. In order to book their tables, clients have the number of the outlet on the website where they can call (Dev, Hamilton Rust, 2017). The identification of potential issues in Tandori Spice Restaurant Menu Design One potential issue is the lack of the outlet to inform their clients where the restaurant is located and how they can get there. In addition to that, the menu does not have the pictorial image on how the hotel looks like so as to make consumers or customers see how it is (Raguseo, Neirotti Paolucci, 2017). A proposal for an Alternative Menu Concept for Tandori Spice Restaurants menu concept An alternative concept for the Tandori Spice restaurant menu concept should ensure that any meal offered by the outlet has a balanced diet. This is quite essential because it will seek to ensure that any client visiting the outlet is treated to a meal that has a balanced diet (Wood, 2018). Moreover, it is also important to ensure that the menu on the website has the picture or pictures of the outlet to make those who have never been there to see it and want to visit it. A Justification behind the proposed redesigning of Tandori Spice Restaurants Menu The redesigning of the menu will not only ensure that clients or customers at the outlets are treated to sumptuous meals but also those which have a balanced diet. In addition to that, having photos of the outlet will create curiosity for potential clients who have never had an opportunity to visit it (Baek Ok, 2017). The redesigning of the Menu through creation of the Blueprint FOOD DESCRIPTION PRICE IN USDS Beekaneri Samosa: Mild Seasoned and sauted mix of peas, potatoes and onions filled in triangular pastry. LF $ 9.90 (2pc) Vegatable Samosa: Medium Seasoned and sauted mix of potatoes and spices filled in triangular pastry, served with mint sauce. LF $ 8.90 (3pc) Onion Bhaji: Mild - Medium Sliced onions coated with spicy batter, crisp fried, served with tamarind sauce. GF/ LF $ 8.90 (4pc) Vegetable Pakoras: Medium Seasonal vegetables and spinach crisp fried in a light batter served with tamarind sauce. GF/ LF $ 8.90 (4pc) Mixed Vegetable Platter: Mild - Medium One piece of Samosas, Pakoras and Onion Bhaji served with Tamarind Chutney and Mint Sauce. GF/ LF $ 9.90 (3pc) Prawn Pakoras: Mild Prawns with tails in a crisp spicy batter fried served with mint chutney. GF/ LF $ 9.90 (4pc) Fish Fry: Mild Succulent cubes of fish, marinated, deep fried, served with mint chutney. GF/ LF $ 10.90 (4pc) Sizzling Chicken Tikka: Mild Boneless pieces of chicken marinated with ginger, yoghurt, spices, cooked in Tandoor, served with mint chutney and salad. GF/ LF $ 16.90 ( 6 Pc ) $ 9.90 ( 3 Pc ) Seekh Kebab: Medium Minced lamb blended with aromatic spices and fresh herbs, cooked in Tandoor, served with mint chutney. GF/ LF $ 16.90 ( 6 Pc ) $ 9.90 ( 3 Pc ) Tandoori Chicken: Mild marinated chicken pieces on bones, cooked in Tandoor served with mint chutney and salad. GF $ 16.90 (6 Pc) $ 9.90 (3 Pc) Mixed Tandoori Platter: Mild-Medium Tandoori Chicken, Chicken Tikka and seekh kebab served with mint chutney and salad. GF $ 17.90 (6 Pc) $ 10.90 (3 Pc) Amritsari Fish Tikka: Medium Succulent cubes of fish, delicately marinated, cooked in Tandoor, served with mint chutney, lemon wedges and salad. LF $ 21.90 (6 Pc) $ 12.90 (3 Pc) Lahori Fish: Medium marrinated fish fillet, deep fried, served with salad and mint chutney. GF $ 11.90 (3pc) $ 20.90 (6pc) Papadums: with mint sauce / mango chutney / mint chutney. GF/LF $ 5.50 Naan breads: Please check naan bread section. Lamb Shanks: Medium Exotic dish cooked in authentic indian style. GF/LF $ 25.00 Duck Curry: Medium Duck legs cooked in exotic tomatoes and onion based sauce. GF/ LF $ 25.00 Goat curry: Medium Diced goat with bones in a flavoured sauce of onions, tomatoes, garam masala, turmeric and cumin. GF /LF $ 18.50 Pork Masala: Medium Diced pork cooked in ginger, garlic, tomatoes, onion, spices. GF /LF $ 19.90 Pork Vindaloo: Hot Diced pork with explosive hot sauce. GF/LF $ 19.50 Seafood Curry: Medium prawns with tails and fish fillet cooked in onions, tomatoes based sauce. GF/LF $ 21.90 Prawn Basil and malai Curry: Mild Prawn curry cooked in creamy sauce with basil leaves. GF $ 19.90 Prawn masala: Mild Prawns tossed in fresh tomato, onion sauce. GF/LF $ 19.90 Malabar shrimp curry: Mild Shrimps with tamarind, coconut cream, fennel seeds and curry leaf sauce. GF/LF $ 19.90 Prawn Sambal: Medium Australian prawns tossed in spicy sauce blended with fresh tomato, onions and spices. GF/LF $ 21.50 Prawn Vindaloo: Hot Prawns with explosive hot tangy sauce. GF/LF $ 21.50 Prawn Jalfrezi: Medium prawns tossed in onions and tomatoes based sauce finished with carrots, beans. GF/LF $ 21.50 Barramundi Masala: Medium Barramundi fillets cooked in tomatos, onion based sauce with fresh capsicum and spring onions. GF/LF $ 18.90 Prawn Malabar: Medium shrimps cooked with coconut milk and tamarind based sauce. GF/LF $ 21.90 Gohan Curry: Medium Baramandi fillets cooked with exotic sauce. GF/LF $ 21.90 Fish Madras: Mild/Medium fish fillet cooked with coconut milk, chilli, curry leaves based sauce. GF/LF $ 18.90 Fish Malabar: Medium Barinated fillet cooked with coconut milk and red chilli. GF/LF $ 20.90 Gohan Fish: Mild/Medium Baramandi fillets cooked with exotic sauce. GF/LF $ 21.50 Kerala Fish: Medium Hot Barramundi cooked in tomatoes, bell pepper, hot tangy sauce and coconut cream. GF/LF $ 21.50 Mixed vegetable curry: Mild Fresh locally grown mixed vegetables simmered in rich tomato, onion sauce. GF $ 14.50 Vegetable Korma: Mild Fresh mixed vegetables cooked with cashew and creamy sauce. GF $ 14.50 Malai Kofta: Mild Home made cheese balls, cooked with creamy cashew and capsicum sauce. GF $ 13.50 Mushroom Mattar Masala: Medium Mushrooms and peas tossed with tomato, onion, cumin, turmeric and fresh herbs. GL $ 13.50 Mattar Paneer Masala: Medium Diced paneer and peas with rich masala sauce. GF $ 13.50 Shahi Paneer: Mild Diced cottage cheese in a creamy, cardamon, tomato and cashew sauce. G $ 13.50 Palak Paneer: Mild Cottage cheese tossed in a mild and tangy sauce of spinach, cream, fennel seeds and coriander leaves. G $ 12.90 Butter Paneer: Mild Diced cottage cheese with tomatoes, cream based sauce infused with capsicum and fenugreek leaves. GF $ 13.50 Bombay Aloo: Medium Diced potatoes with anardana powder, onion tomatoes and fresh chopped coriander sauce. GF/ LF $ 12.50 Capsicum and eggplant Bhartha: Medium Capsicum and eggplant mix roasted in Tandoor, cooked in a rich sauce of tomato, onion, fresh herbs. GL $ 12.50 Mixed vegetable Curry: Medium Seasonal mixed vegetables simmered in a flavoured and rich tomato, onion sauce with turmeric, cumin and coriander. GL $ 12.50 Navrathan Korma: Mild Fresh mixed vegetables cooked with cashew and creamy sauce. G $ 12.90 Dal Makhani: Mild/Medium A mixture of lentils simmered with onions, tomatoes, garlic, ginger and finished with cream. G $ 12.50 Tadka Dal: Mild Split yellow lentils stewed with tomato, onion, cumin and curry leaves. G $ 12.50 Chana Masala: Medium Chickpeas cooked in a flavoured sauce of tomato, onion, cumin, mustard seeds. GL $ 12.50 Biriyanis Special mughal style dish cooked with aromatic rice, herbs and spices, served with raita. Lamb Biryani: Mild/Medium $ 17.90 Chicken Biriyani: Mild/Medium $ 16.90 Beef Biryani: Mild/Medium $ 17.90 Vegetable Biriyani: Mild/Medium $15.90 Goat Biryani: Mild/Medium $ 21.90 Prawn Biriyani: Mild/Medium $ 22.90 Cucumber Raita: A combination of homemade yoghurt, cucumber and mild spices. G $ 4.90 Papadams: Wafers deep fried until crispy. GL $ 3.00 Pickles: Lime / Vegetable / Mixed GL $ 2.50 Chutney: Mango chutney and mint chutney, Tamarind Chutney, Vindaloo Chutney. GL $ 2.50 Chicken Salad: Roasted chicken with lettuce, cucumber, baby spinach, tomatoes, water cress, chat masala and lemon juice. GF $ 15.50 Prawn Salad: Prawn Salad: Kachumber salad: Diced cucumber, onion, tomato, chana with homemade dressing. G $ 10.50 Garden Salad: Fresh Lettuce, cucumber, carrots, tomatoes. G $ 10.50 Plain Naan $ 3.50 Keema Naan: Minced lamb $ 5.00 Garlic Naan $ 4.00 Cheese with Chilli: $ 5.00 Cheese Naan $ 4.50 Cheese with Garlic: $ 5.00 Peshawari Naan Dry nuts $ 5.00 Roti Whole meal flour $ 3.50 Parantha Whole meal flour bread with ghee $ 5.00 Coconut Naan: $ 5.00 Rice $ 5.00 Steamed aromatic rice. GL $ 3.50 small $ 4.50 Large Pulao Rice: Steamed rice flavoured with cardamon, cloves, bayleaf and cumin. G $ 4.50 small $ 5.50 Large Coconut Rice: Steamed rice tossed with curry leaves, coconut cream and crushed coconut. GF/LF $ 5.90 (Large) Jeera Rice: Basmati rice tossed with saut cumin seeds. GF/LF $ 5.90 (Large) Kulfi Mango and Pistachio homemade Indian ice cream from condensed milk, rosewater, mango or pistachio. G $ 6.50 Gulab Jamun: (4pc) milk dumplings scented with saffron, rosewater and sugar syrup served warm with cream and nuts. . $ 7.50 Vanilla Ice Cream: (2 scoop) Vanilla ice cream with chocolate / strawberry / caramel toppings. $ 6.90 Mango / Strawberry / Plain Lassi: A refreshing blend of homemade yoghurt and your choice of flavour served over ice. G $ 6.90 Lime Sharbat: A refreshing lime drink infused with salt and pepper, served over ice with mint leave. GL $ 6.90 Rooafjaa A delicious mixture of rosewater, sugar and water served cold GL $ 6.90 References Baek, J. and Ok, C.M., 2017. The power of design: How does design affect consumers online hotel booking?. International Journal of Hospitality Management, 65, pp.1-10. Dev, C., Hamilton, R. and Rust, R., 2017. Hotel brand standards: How to pick the right amenities for your property. Hyun, S.S. and Perdue, R.R., 2017. Understanding the dimensions of customer relationships in the hotel and restaurant industries. International Journal of Hospitality Management, 64, pp.73-84. Noone, B.M., Enz, C.A. and Glassmire, J., 2017. Total hotel revenue management: A strategic profit perspective. Raguseo, E., Neirotti, P. and Paolucci, E., 2017. How small hotels can drive value their way in infomediation. The case of Italian hotels vs. OTAs and TripAdvisor. Information Management, 54(6), pp.745-756. Wood, R.C., 2018. Strategic questions in food and beverage management. Routledge.