1. Article 2 appears in the Eating Out Section in The Star online newspaper. Once you read the article in the newspaper, explain your attitude toward the London-style roast duck offered by The Travelling Duck restaurant by applying the Tricomponent Attitude Model. Differentiate the THREE (3) elements of the Tricomponent Attitude Model in your explanation. (9 Marks) 2. Explain TWO (2) reasons why the marketing mix for the products sold by The Travelling Duck should be varied across the world. (6 Marks) Higure 1: Ine relative importance or virrerent Types of Information Sources in the Adoption Process 3. Based on Figure 1 above, explain the relative importance of different types of information sources in the adoption process of The Travelling Duck restaurant. Include examples of the information sources in your explanation. (9 Marks) 4. Suggest ONE (1) strategy how The Travelling Ducks restaurant can apply its knowledge of the just noticeable difference (j.n.d) or differential threshold to products or pricing during periods of rising ingredient and materials costs. Explain. (5 Marks) 5. Explain how these factors; culture and social class influence the purchase of The Travelling Duck foods. Of the two factors, which factor influences more? (With regard to the purchase of The Travelling Duck foods.) (5 Marks) LONDON-style roast duck is a dish well-known for its moist, succulent meat and aroma. If you are craving this, the version offered by The Travelling Duck in Tropicana Gardens Mall does not disappoint. The pork-free restaurant in Petaling Jaya, Selangor, which specialises in London-style roast duck, has a few variations of the original that are mouth-watering. This includes the Black Truffle, Gold Foil Roast London Silver Hill Duck, named after its origins at Silver Hill Farm in Ireland. The duck is coated in black truffle before its skin is brushed with melted edible gold leaf, to give it a majestic black-and-gold appearance. ordered two days in advance. Black Truffle, Gold Foil Roast London Silver Hill Duck served with a side of black truffle sauce and black truffle-infused Caesar salad. Apart from that, their regular London-style roast duck can be ordered according to desired portions - quarter upper (RM28), quarter lower (RM50), half (RM75) and whole (RM139). Traditional London-style roast ducks are prepared with soy sauce, bean paste, oyster sauce, salt and five-spice powder. It is served with refreshing sliced cucumbers. Another must-try is the Hainan chicken rice, which is made with premium soy sauce. It is also available in four portions - quarter upper (RM25), quarter lower (RM38), half (RM60) and whole (RM118). The chicken is served with basmati rice, homemade spicy chilli oil as well as chilli and ginger sauces that pack a punch. While there, do not miss out on the unique pan-fried handmade chicken meat cake (priced at RM19.80). Roast duck prepared with soy sauce, bean paste, oyster sauce, salt and five-spice powder. Chicken breast is immersed in iced water for about 20 minutes to stabilise its temperature. The meat is then diced and seasoned with a bit of salt and egg white, before being put into a food processor for 25 minutes with ice added from time to time to maintain the meat's temperature. Kaffir lime leaves are added to enhance the flavour. This 45-minute method produces a "bouncy" meat paste, similar to fishcakes. Squid lovers are also in for a treat with the deep-fried squid tossed in salt and pepper, priced at RM24.80. It is made with squid from New Zealand, which is dipped in flour, deep-fried and tossed in a special combination of salt, sugar, black pepper and garlic powder. A sprinkling of chopped spring onion gives it a finishing touch. "Our aim is to serve authentic London-style roast duck right here in Malaysia, so that there is no need to travel the distance for this gastronomical experience," said The Travelling Duck founder Cheung Wing Shing. "While this is our speciality, we will continue adding new items to the menu every few months to expand the options," he added. Roasted London Duck Whole were raised by the pure water of the lake in the UK with above-grade feed. the meat qualify is the king of ducks RM139.00 RM118.00 RM188.00 1. Article 2 appears in the Eating Out Section in The Star online newspaper. Once you read the article in the newspaper, explain your attitude toward the London-style roast duck offered by The Travelling Duck restaurant by applying the Tricomponent Attitude Model. Differentiate the THREE (3) elements of the Tricomponent Attitude Model in your explanation. (9 Marks) 2. Explain TWO (2) reasons why the marketing mix for the products sold by The Travelling Duck should be varied across the world. (6 Marks) Higure 1: Ine relative importance or virrerent Types of Information Sources in the Adoption Process 3. Based on Figure 1 above, explain the relative importance of different types of information sources in the adoption process of The Travelling Duck restaurant. Include examples of the information sources in your explanation. (9 Marks) 4. Suggest ONE (1) strategy how The Travelling Ducks restaurant can apply its knowledge of the just noticeable difference (j.n.d) or differential threshold to products or pricing during periods of rising ingredient and materials costs. Explain. (5 Marks) 5. Explain how these factors; culture and social class influence the purchase of The Travelling Duck foods. Of the two factors, which factor influences more? (With regard to the purchase of The Travelling Duck foods.) (5 Marks) LONDON-style roast duck is a dish well-known for its moist, succulent meat and aroma. If you are craving this, the version offered by The Travelling Duck in Tropicana Gardens Mall does not disappoint. The pork-free restaurant in Petaling Jaya, Selangor, which specialises in London-style roast duck, has a few variations of the original that are mouth-watering. This includes the Black Truffle, Gold Foil Roast London Silver Hill Duck, named after its origins at Silver Hill Farm in Ireland. The duck is coated in black truffle before its skin is brushed with melted edible gold leaf, to give it a majestic black-and-gold appearance. ordered two days in advance. Black Truffle, Gold Foil Roast London Silver Hill Duck served with a side of black truffle sauce and black truffle-infused Caesar salad. Apart from that, their regular London-style roast duck can be ordered according to desired portions - quarter upper (RM28), quarter lower (RM50), half (RM75) and whole (RM139). Traditional London-style roast ducks are prepared with soy sauce, bean paste, oyster sauce, salt and five-spice powder. It is served with refreshing sliced cucumbers. Another must-try is the Hainan chicken rice, which is made with premium soy sauce. It is also available in four portions - quarter upper (RM25), quarter lower (RM38), half (RM60) and whole (RM118). The chicken is served with basmati rice, homemade spicy chilli oil as well as chilli and ginger sauces that pack a punch. While there, do not miss out on the unique pan-fried handmade chicken meat cake (priced at RM19.80). Roast duck prepared with soy sauce, bean paste, oyster sauce, salt and five-spice powder. Chicken breast is immersed in iced water for about 20 minutes to stabilise its temperature. The meat is then diced and seasoned with a bit of salt and egg white, before being put into a food processor for 25 minutes with ice added from time to time to maintain the meat's temperature. Kaffir lime leaves are added to enhance the flavour. This 45-minute method produces a "bouncy" meat paste, similar to fishcakes. Squid lovers are also in for a treat with the deep-fried squid tossed in salt and pepper, priced at RM24.80. It is made with squid from New Zealand, which is dipped in flour, deep-fried and tossed in a special combination of salt, sugar, black pepper and garlic powder. A sprinkling of chopped spring onion gives it a finishing touch. "Our aim is to serve authentic London-style roast duck right here in Malaysia, so that there is no need to travel the distance for this gastronomical experience," said The Travelling Duck founder Cheung Wing Shing. "While this is our speciality, we will continue adding new items to the menu every few months to expand the options," he added. Roasted London Duck Whole were raised by the pure water of the lake in the UK with above-grade feed. the meat qualify is the king of ducks RM139.00 RM118.00 RM188.00