To be an officer of the Royal Malaysian Navy (TLDM) means being at least 1.62m (5 feet 3 inches) tall and weighing no less than 47.5kg (104.7 pounds) if you are a man; with a Body Mass Index of 18.0-23.0 and your chest measuring 76cm across. If you are 60 inches tall and a male, you must not exceed 64kg in weight; having more than 22 percent body fat is considered overweight.

 

If you are a woman, you should be at least 1.57m (5 feet 1 inch) and weigh no less than 45.0kg (99 pounds), with the same BMI range as for the males. If you are 70 inches tall and a female, your weight must not exceed 80kg and you have no more than 30 percent body fat.

 

Petugas Wisma Pegawai (PWP) Markas Pasukan Khas Laut (PASKAL) Rohana Sudin takes to the task of providing nutritious, sustainable options to her fellow TLDM personnel.

 

A recipient of MSU’s Academic Award at the 24th Graduation Ceremony of MSU College mid-March, the now-alumna of MSUC Shah Alam’s School of Hospitality, Education and Business is not only learning the hospitality industry’s operational processes but also upper-level managerial skills; developing her teamwork and thinking abilities as well as budgeting and marketing skills.

 

“The atmosphere and my workplace conditions in the military may be different from those of hotels or restaurants, yet the settings and required work etiquettes are similar. Hotel Management at Management and Science University (MSU) provides just the right training for military personnel to make an impact on how my organization runs the show.

 

“Take our dining halls, for example. They are much more than just for eating, but are in fact a place where the military community comes together. A strategic framework for hospitality and dining begins with community engagement, and building the community through food is important. For sustainability, it could mean expanding on climate-forward menus and increasing ingredient biodiversity in our recipes.”

 

Twenty-four principles guide chefs in designing healthier, more environmentally sustainable menus. They include using whole, minimally processed foods; more seafood and less sugar, salt, and red meat; healthy oils and fats; reduced portion sizes; thinking about the produce first when designing a menu; and drawing inspiration globally for plant-based dishes.

 

Working in hotel management primarily means making your guests feel at home and ensuring a pleasant experience at your establishment. Satisfying a guest’s various needs can be tough, unless you are well-trained and mentally prepared. For Rohana who had met with an accident a few day before her final exam on Western Cuisine yet went on to receive the Academic Award, it is a truth she keeps in mind.

 

“I tell myself to stop complaining, keep on striving, and just do what I always do the best I can. It’s me versus me in constant competition towards improvement and betterment.

 

“Being passionate about community and cooking, and focusing on nutrition as well as sustainability, present new perspectives; not only to how diversity is reflected in the food we serve, but also to how we continue to strengthen the services we provide. It supports the force, by building a shared vision for hospitality and dining that's increasingly inclusive, sustainable, and nutritious for the military community.”

 

 

RELATED

Navy to ivy

Cruise to a culinary career

Healthy food for the future

How healthy food works

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Nutrition and disease: The science of food and health

Sustainability for Sigiriya

MSU Bachelor in Hospitality and Tourism Management (Hons)

MSU Bachelor in Food Service Technology (Hons)

MSU Bachelor in Culinary Arts (Hons)

MSU Bachelor in Nutrition (Hons)

 

 



To be an officer of the Royal Malaysian Navy (TLDM) means being at least 1.62m (5 feet 3 inches) tall and weighing no less than 47.5kg (104.7 pounds) if you are a man; with a Body Mass Index of 18.0-23.0 and your chest measuring 76cm across. If you are 60 inches tall and a male, you must not exceed 64kg in weight; having more than 22 percent body fat is considered overweight.

 

If you are a woman, you should be at least 1.57m (5 feet 1 inch) and weigh no less than 45.0kg (99 pounds), with the same BMI range as for the males. If you are 70 inches tall and a female, your weight must not exceed 80kg and you have no more than 30 percent body fat.

 

Petugas Wisma Pegawai (PWP) Markas Pasukan Khas Laut (PASKAL) Rohana Sudin takes to the task of providing nutritious, sustainable options to her fellow TLDM personnel.

 

A recipient of MSU’s Academic Award at the 24th Graduation Ceremony of MSU College mid-March, the now-alumna of MSUC Shah Alam’s School of Hospitality, Education and Business is not only learning the hospitality industry’s operational processes but also upper-level managerial skills; developing her teamwork and thinking abilities as well as budgeting and marketing skills.

 

“The atmosphere and my workplace conditions in the military may be different from those of hotels or restaurants, yet the settings and required work etiquettes are similar. Hotel Management at Management and Science University (MSU) provides just the right training for military personnel to make an impact on how my organization runs the show.

 

“Take our dining halls, for example. They are much more than just for eating, but are in fact a place where the military community comes together. A strategic framework for hospitality and dining begins with community engagement, and building the community through food is important. For sustainability, it could mean expanding on climate-forward menus and increasing ingredient biodiversity in our recipes.”

 

Twenty-four principles guide chefs in designing healthier, more environmentally sustainable menus. They include using whole, minimally processed foods; more seafood and less sugar, salt, and red meat; healthy oils and fats; reduced portion sizes; thinking about the produce first when designing a menu; and drawing inspiration globally for plant-based dishes.

 

Working in hotel management primarily means making your guests feel at home and ensuring a pleasant experience at your establishment. Satisfying a guest’s various needs can be tough, unless you are well-trained and mentally prepared. For Rohana who had met with an accident a few day before her final exam on Western Cuisine yet went on to receive the Academic Award, it is a truth she keeps in mind.

 

“I tell myself to stop complaining, keep on striving, and just do what I always do the best I can. It’s me versus me in constant competition towards improvement and betterment.

 

“Being passionate about community and cooking, and focusing on nutrition as well as sustainability, present new perspectives; not only to how diversity is reflected in the food we serve, but also to how we continue to strengthen the services we provide. It supports the force, by building a shared vision for hospitality and dining that's increasingly inclusive, sustainable, and nutritious for the military community.”

 

 

RELATED

Navy to ivy

Cruise to a culinary career

Healthy food for the future

How healthy food works

In nutrition, his own nourishment

Nutrition and disease: The science of food and health

Sustainability for Sigiriya

MSU Bachelor in Hospitality and Tourism Management (Hons)

MSU Bachelor in Food Service Technology (Hons)

MSU Bachelor in Culinary Arts (Hons)

MSU Bachelor in Nutrition (Hons)