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 An Introduction to our HR Team
Dear Members,
On behalf of the HR team, I warmly welcome you to our new website and allow me to introduce you to what my HR team are here to do for you.
We are the people who take care of your welfare, by making sure that your annual membership fee of S$50 is indeed worth spending for. We Email and call you when we have upcoming events organized, so that you can register to come for them. During events, we ensure that hospitality and your personal safety is well taken care of. Furthermore, we are on the ground to socialize, make friends, network, and most importantly, gather feedback from YOU on the present event, so that the Executive Committee can improve its events further. Our points system ensures that your participation in our activities is recognized, with points awarded to you! Kindly look out for your latest points update on our HR page on the months of March 2009, June 2009, October 2009 and December 2009.
Alex Woo,
HR Manager, F&BMA Youth Wing
We sincerely look forward to any feedback that you may have.
The HR Team can always be reached
Via Email at: shujun@fbmayouthwing.com
Members' Comments
for the Brewerks Trip
“We do what werkz”
This trip to Brewerkz on 25 February 2009 was indeed a revelation for most of us. Little did we know that there actually was a self-contained brewery cum restaurant right in the midst of the country’s business district along the Singapore River.
With its decor and setting exuding a country inspired theme, my first visit to Brewerkz showed me how an American-styled food & beverage establishment runs
Upon settling down, Mr. Scott Robertson, the brew master brought us on a brewery tour. Scott told us that each beer tank has the capacity to hold up to 1400 litres of liquids, and that’s a whooping 4000 glasses of beer!!
Ever wondered how often the staffs clean the gigantic tanks? Scott revealed that cleaning is done whenever each tank has been emptied, so as to prepare it for the next brewing cycle. In order to clean each tank, staff members have to climb over a ladder to get to the top. From this position, they will then use massive water jets to get rid of the sediments (mixture of enzymes and CO2) at the bottom of each fermentation tank. After the tank has been flushed, detergent is then poured in. The tank will then be flushed once more.
Knowing the brewing process was of course not enough; the best part of the evening was the beer tasting session. We were presented with three types of specialty beers, Golden Ale, Organic Pilsner and Indian Pale Ale and I personally preferred the Indian Pale Ale. It had a rich malt flavour – which I believed was the distinct quality lacking in the other two beers tasted.
On a final note; this Brewerkz tour presented by the Food & Beverage Managers’ Association Youth Wing has taught me this:
“Good Beer = malt + yeast + hops + water; plus a touch of the brewer's passion...”
- Daphne Poh Wan Ting, 19, Diploma in Leisure &Resort Management 2007 intake, Temasek Polytechnic
I drink, drank but did not get drunk at Brewerkz. Instead, I tasted beer & quenched my thirst for knowledge.
Save water. Drink beer.
- Ron Low, 19, Diploma in Hotel Management April 2007 Intake, Shatec Institutes.
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