INK Enderun

The Official News Portal of Enderun Colleges

Library Launches Knowledge Database

by · March 27, 2012

The Enderun Library is now equipped with a Knowledge Database, an online repository management that contains electronic resources. It is divided into five clusters: Business Administration, Hotel Management, Culinary Arts, Entrepreneurship and General Education. With this development, students and faculty may now be able to access and provide additional supplementary readings in their enrolled subjects in Enderun Colleges. Accomplished student projects are also available for research online. For faculty, required readings may now be uploaded via this data reserve.

Archived news about Enderun Colleges and its partner institutions around the globe are also available for reading. These articles featuring students, faculty, the Restaurant 101 among others are extracted from previous publications, newspapers and magazines. It is linked under the “Enderun in the News” category of the website. The database is anchored in the site library.enderuncolleges.com.

This expansion aims to bring knowledge closer to the community. The initiative started in late 2010 and is now being improved through gradually extending the course contents.

At present, the library has a collection of over 6,000 books ranging from culinary, business, entrepreneurship, and hospitality. Among the books are prized publications by Alain Ducasse such as “Spoon” and the “Grand Livre” Collections. The library also prides itself with subscription to trade and popular magazines [Mac World, Readers Digest, Time Magazine].

A firm believer of corporate social responsibility, Enderun Library will be donating books to the Taguig City Public Library this summer. For your contributions, you may reach Ms Zen Carlos Martinez or Ms Melissa Siazon at 856 5000 local 551.

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Rey Moraga

Senior hospitality management student, Rey Emil Moraga is one of the founders of Cultura, Enderun's largest student organization. As the managing director of Ink, he oversees the issue themes of this publication's print edition. He also works for several magazines such as Olive and Lonely Planet Philippines. His training include an apprenticeship in the 1925 seafood restaurant, Rech Bistrot d'Alain Ducasse and the Michelin-starred Le Jules Verne in the Eiffel Tower, both in Paris. His keen appetite for food and deep appreciation for culture has brought him to numerous places around the world.

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