Mutual Empire Sdn Bhd was established in January 1998 and is enthusiastically committed itself to play a major role in the development of food industry in the country. As of now it has under its aegis the Food Institute Of Malaysia, Consulting Division, Food Lab Analysis, Bouquet Garni Restaurant and Catering Services.
FOOD INSTITUTE OF MALAYSIA
FIM was established in January
1998 to train students into professionals in the food industry. FIM has
produced more than 3,500 graduates in foodservice management and culinary
study since its establishment. Asian Culinary Institute (ACI) was established
in June 2000 as a division of FIM to train students into professionals
in culinary arts. Programmes offered at FIM include short courses, diploma
courses and other courses that relates to the food industry.
The Consulting Division was established in February 2000. The division's main activities include designing, developing and implementing practical F & B concepts for prospective entrepreneurs or to food operators, business reengineering or remodeling. The division has so far designed and developed the concepts such as Ayam Kampong - chicken rice; KopieSatu - local coffee delight (5 mobile kiosks in operation); Blue Sombreros - Mexican Snacks; Waikiki Twist; Big Daddy Seafood; Panggang-Panggang; Kopie Ekspress; Café Carnival; Limau Madu; One Tan - wanton noodle; Lekor Snack - keropok lekor; and Coco Twist.
BOUQUET GARNI RESTAURANT & CATERING
Bouquet Garni Catering specializes from business catering and private functions to festive parties. We have successfully organized various private functions and events for many top-notch companies. KFC Holdings (M) Bhd, Ayamas Food Corporation Berhad, Universiti Tunku Abdul Rahman (UNITAR), NTV7 and TV3 to name a few.
FOOD LAB ANALYSIS
Quality Assurance (QA) is the most important factor of food industries. QA from the microbiological aspects helps to ensure product safety and sanitation. The method of examining microbiological safety, storage stability and sanitary quality of food is to test representative portion (or samples) of the final products for the presence of some pathogens or indicator bacteria. The standard of test is in accordance to the standard set out by Journal of the association of Official Analytical Chemist (AOAC), America Public Health Association, Malaysia Food Act 1983 and Food Regulations 1985.
Types of product that can be tested are canned foods, bottled water, soft drinks, nuts, confectionary products, cereals and cereal based products, sweetener and starches, salad dressings, spices, sauces, fruit beverages, fruits, vegetables, marine products, poultry, meat, egg and egg products, milk and milk products and the list goes on.