hot e lympics

8/13/2019 Hot e Lympics

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1ST HOTELYMPICS

I. OBJECTIVES :

a. To generate food , beverage and rooms revenue by offering student packages

during the preludeb. To promote and showcase Hotel Stotsenberg among schools and other future

clients

c. To get extra sales in food and beverage , ticket selling and boothsd. To tie up and enhance relationship with Colleges and Universities in egion !!! ,

in order to help their students in ac"uiring knowledge on the latest trends in Hotel

and estaurant operationse. To enhance friendly competition and camaraderie between Colleges and

Universities in egion !!!.

f. To focus on the innate skills and artistry of student chefs and to showcase the

various elements of the food and beverage services in the hotel and restaurant and

tourism industry#g. To provide students and the general public with a holistic experience of a student

competition and exhibition of food preparation and services in the hotel andrestaurant industry.

II. TARGET DATE :

Prelude ( Tra!!"# $ % use student package $onth of %une & %uly

Parade &' S)&&l# 'ugust (,)**+

*!al C&+,e--&! 'ugust - ,)**+

111. TIC/ET PRICE :/inal Competition - 0 1** 2 day 2 pax 3 0 1* goes to the seller 4

1V. VE0E : Hotel Stotsenberg Convention Center and /unction ooms

V. PARTICIPA0TS 5 6pen to all students of Colleges and Universities in egion !!!

3 Central 7u8on 4 enrolled in any Hotel and estaurant $anagement or related Courses

0&-e: 'll participants should participate on the 0re-7ude to "ualify for the finals

VI. THEME :East Meets West ( Fusion of Western and Asian Cuisines /

Cocktails )

VII. SPO0SORS :To be announced 3T9'4 .

Sponsor /ee:s ;


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VIII. BOOTHS : (:x (: ; 0 ** 2day 2 booth2day 3 no electrical e"uipments 4 , minimum

additional 0 ** 2day2e"uipment 3 price may vary depends on the e"uipment4 .Sponsorsare entitled to one314 free booth but they will pay for each e"uipment that they will bring

. $aximum of three 3>4 !.?. pass for each booth owner.!.?. should and have a name ,

company ,booth number and picture of the bearer.This is non-transferable . The Hotelreserves the right to confiscate the !.?. and evict any one caught lending ,borrowing or

transferring the issued !.?.

I2. I0 COOPERATIO0 3ITH : Council of Hotel and estaurant @ducation of the

0hilippines 3C6H@0 4 , Commission on Higher @ducation 3 CH@?4 , 0hilippines

9artenders 7eague 30974, and Hotel and estaurant Chefs 'ssociation of the 0hilippines

, !nc.3HC'04

2. GE0ERAL GIDELI0ES

*OR ALL PARTICIPA0TS 4 COMPETITORS4 JDGES

A. COMPETITORS

Should wear the prescribed ?ress Code - Chef:s uniform of their school for

participants of Culinary competitions and , black pants 3male4 or black skirt3female 4 , white long sleeve and black bow tie for cocktail mixing , bed making ,

napkin folding ,table skirting and table setting competitions

Schools should follow the limited number of participants per category together

with their coaches

Coaches can only give instructions before the competition and not during the

actual competition . Coaches should immediately leave the competition area assoon as the competition starts .

0articipants and Coaches should observe proper decorum and behavior while

inside the competition proper. Ao bad mouthing , cursing or sign of bad behaviortowards other team2s or competitor . 6ur Hotel security reserves the right to evict

person or earring participants , and will be automatically barred from the

competition .

0articipants should come at least one314 hour before the competition .7ate arrival

3 1B minutes or over 4 will be automatically dis"ualified .

6nly fully registered participants and coaches will be given badges bearing their

name , picture and title of the competition .These may be claimed two3)4 days

prior to the competition dates at the Hotel $arketing office . 'll competitors mustwear their badges during the entire competition dates and will entitle them to a

free entrance .This is non-transferable and non-replaceable .7oss or transfer will

technically dis"ualify any competitor.

'll participants are re"uired to follow all rules and regulations of the competition

handbook


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6fficial alternates shall be allowed only with valid =ustification and upon the

=udges approval

'll participants are re"uired to observe proper dress code during the awarding

ceremony .

'll participants are advised to abide by fundamental cleanliness

B. JDGES 4 JDGI0G :

%udges should come from a school, organi8ation or hotel and restaurant

establishment with a knowledge or expertise on the competition that they are

=udging

Ao =udge should come from a participating school

esults should be tabulated by an audit team and ranking shall be posted on the

over-all tally board

%udges will be assigned to various competition categories and must elect a team

leader who will act as a chairperson in cases of complaints filed

!n case of a valid complaints , the complaining party shall put it in writingaddress to the Chairperson of each event , =ust before the final tallying of scores.

' deliberation shall be conducted and a verdict shall be reached on or before the

final tallying of scores . 'fter the final tallying of scores have been established ,the decision of the =udges are final and the competitors and coaches shall abide by

it.

C. E0TRIES :

1. CLI0ARY COMPETITIO0 :

a. GE0ERAL :

' recipe for all dishes will be re"uired ( *&r+ 1 Cul!ar5 Re,e *&r+ $with

its brief description and ingredients and methods of preparation .This will be one

of the criterion for =udging .

0reparation should be made in two 3)4 plates 2preparation , one for the tasting

=udge and one for exhibits

'll exhibits should be identified by their proper names both on entry forms and

the exhibit tables .Ao identification of personal , business or school affiliation is

allowed until the =udging is completed .

The ingredients & trimmings should harmoni8e with the main part of the dish andconform to contemporary standards of nutritional values in "uality & color.

Unnecessary ingredients should be avoided. 'cceptable and practical cooking

methods should be applied .

?ressing the rims of plate results in an unacceptable appearance

$eat should be carved properly & cleanly .oast beef should be done medium

with no blood drawing during gla8ing


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$eat & egetable =uices should not make a dish look unappeti8ing

egetables must be turned or cut uniformly . 0oints will be deducted if not

followed

!n order that garnishes, trimmings, and dressings stays fresh longer, they should

not be cooked completely soft, but should be gla8ed in aspic.

'rtificial bindings may be used for creams The amount of gelatin used in aspic may exceed normal "uantities , but not to the

extent that the style of presentation is dependent on the extra gelatin content

0late arrangement & decoration should be practical and appealing, and should

comply with daily standards.

?ishes prepared hot but displayed cold should be gla8ed with aspic

Sauce boats should be filled half way .'spic used should refer to the products

0lated portions must be proportionate to the dish and the number of persons

specified

0ortion weight should be generally keeping with the standard of acceptable

practice and nutritional value $eat slices should be served with the carved surface upwards and not left as when

carved

/ood prepared hot should not be placed on buffet platters or mirror

@ggs should be put on glass , porcelain or on aspic gla8ed dishes

?o not use non- edible items such as bases , however croutons are allowed

!f fruit is used to garnish meat , it should be cut into small pieces or sliced thinly

7astly , is a matter of urgent necessity that the punctual presentation on each

exhibit is done on an appointed time

6. THI0GS TO REMEMBER

0articular attention should be paid to the following5

Aumerical harmoni8ing of meat and garnishes

0ractical si8e of portion 3Cost4 and nutritional considerations

The character of the showpiece should be respected

0roper color, presentation and flavor combination

Autritional "uality ,variety ,balance and moderation

0resenting a natural, appeti8ing look

$eats are properly cooked not too rare

Sliced meats presented properly arrange in order and si8e

6riginality

0recisely cut vegetables

Dell coated food 3aspic, chaud-froid4


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. PARTICIPA0TS SHOLD AVOID THE *OLLO3I0G :

9irds in plumage touching food

Use of inedible materials

?ecorating with parsley & watercress

Cluttering the platters

Cloudy aspic

$olded and too many sculptures

!dentifying your display prior to =udging

@ntering a previously =udged piece Serving food on tallow

Serving in the rim of the platter

epetition in preparatory methods

Use of plastic ornaments, flowers etc.

Use of $onosodium Elutamate 3$SE4

Chipped plates or containers

Use of drinking or wine glasses or silverwares

Use of tarnished silver

Unsuitable serving dishes

Super structured sculpture @xcessive use of food coloring

6ver dressing or decorating the presentation table

d. PERMITTED DISPLAY 4CO0TAI0ER MATERIALS% PLATTERS A0D

BASES

Culinary displays can be presented on various surfaces and in various containers5

H&- *&&d :

@arthenware dishes3oven proof4

Chinaware:s 3 china ,porcelain ,ceramics4

7ined copper dishes

Stainless steel platters

!mitation pewter

Silver platters

Elass containers , but not drinking glasses or wine glasses


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'ny non-porous surface

C&ld *&&d :

Silver platters and trays

/ormica

Stainless Steel

$irrors and other glass containers , but not drinking glasses or wine glasses

0olished Dood

Chinaware:s 3 china ,porcelain ,ceramics 4

$arble 0olished Dood

Carved fruits and vegetables

'ny other approved food surface

7. COC/TAIL MI2I0G COMPETITIO0 :

' recipe for all dishes will be re"uired ( *&r+ 7 C&8-al Re,e *&r+ $with

its brief description and ingredients and methods of preparation .This will be one

of the criterion for =udging .

The se"uence of contestants will be drawn by lot .

Contestants will provide their own utensils , glassware, shakers , as well as

blender , if necessary

@ach contestant must contain at least one =igger of FFFFFFFFFFFF as the principal

base li"uor . 7ikewise , other wines and spirits distributed by FFFFFFFFFFFFFmay be used as additional ingredients to the principal base li"uor which will be

supplied by the sponsor

'dditional alcoholic beverages other than those supplied by

FFFFFFFFFFFFFFFFFFFF and the modifiers , mixers , fruits , =uices 3fresh orotherwise 4 garnishes and the likes will be supplied by the contestants .

The maximum number of ingredients shall be limited to seven 34 which shall

include ?60S and ?'SH@S . !ce is @GC7U?@? from the seven3 4

ingredients . ?airy products and their substitute shall not be allowed . @xcept for eggs, milks ,

and2or fresh milk .

@ach contestant will prepare their entry drinks on-the-spot simultaneously in two

3)4 portion under time limit of three 3>4 minutes .6ne with full

decoration2garnishes and presentation , the other portion to be divided into three

3>4 small glasses , and will be served to the blind tasting =udges . The contestant

can bring a recorded song on his2her liking on C? or ?? format which shall


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not exceed the three3>4 minutes time limit to be played during the actual

competition . C? or ?? should mark the contestants number and should be

submitted to the organi8er >* minutes before the actual competition .

'fter concoction of his2her entry drinks the contestant will draw on the lot for the

!nternational Cocktail and answers the ingredients with in ten31*4seconds. !f

he2she answers correctly '77 the ingredients ten31*4 points will be added to hisscore and deducts ten31*4points if failed to answer correctly '77 the ingredients

Contestant shall use standard measures to determine the volume of ingredients

.'ll beverages in the recipe shall be expressed in =igger 31 o8 or >.B* ml 4

Usage of =igger in measuring wines and spirits in the actual concoction is a $UST

while for the mixers and other non-alcoholic beverages , usage of =igger is

optional 3 or may be free pouring 4 .Aon usage of =igger during the actual

competition will deduct one314 point on se"uence of steps

Contestant shall use standard glassware:s on their serving presentation of the

drinks which will be provided by them .Elasses for tasting will be provided by the

contestant .

0reparation of all drinks may be stirred , shaken or blended in an electricblender .6nly one blender will be used in preparation of the drink and will besupplied by the participant , @GC@0T for two colored drinks that need to be

concocted simultaneously .

Earnishes 2decoration must be edible fruits and vegetables and will be pre-cut by

the contestant alone in the preparation room but only to be assembled on the stageduring the competition proper . /lower is permitted as long as it does not touch

the drink itself . A6 manufactured item , non-edible will not be allowed

.Contestant who will bring pre-cut garnishes or already assembled garnish onstage will be deducted of two3)4 points .

The name of the cocktail concoction should have the Theme I /usion of 'sian

and Destern Cocktail I

0articipants will not be allowed to watch the actual competition .'fter their

performance , they should go back to the room provided for them .

?uring the actual competition , A6 coach 2assistants will be allowed to the

participants room .

0articipants shall use a serving tray to bring their ingredients and2 or e"uipments

to the mixing table 2 bar .

The =udges decision is final and no correspondence shall be entertained

!n case of T!@ , a cocktail who receives the highest point in Taste Criteria

3between tying contestants4 will be proclaimed winner , if same ties again in the

taste criteria , the tying contestant must be re"uired to mix on-the-spot their owncocktail and the score will be based on T'ST@.

Contestants shall use a serving tray to bring his2her ingredients and 2or e"uipment

to the mixing table2bar.

9. BED MA/I0G COMPETITIO0 :

This is a Team of two3)4 competition 3 with an alternate, should the official

contestant not be available4 egistration is one hour before the competition


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0articipants are re"uired to wear long sleeve shirt2blouse with black bow tie,

9lack sash & black pants or black skirts 3for ladies4. ?enims not allowed.

0articipants will be provided with competition numbers .

Theme *ar Ea#- H&!e5+&&!

6ne participant should concentrate in completing the bed making in se"uence

and the other member of the team will concentrate on putting his decorations andother materials with in two3)4 minutes

The hotel will provide the necessary beddings and linens for the competition

The participants can bring one 314 each side table , table lamp , flower , and

possibly for couple choice of bathrobe or bath towel

Aeatness , se"uencing of beddings , timing ,creativity and over-all appearance

will be the criteria for =udging

Ao other materials or ornaments will be used in the arrangement except those

being mentioned .

. TABLE SETTI0G : Ao logos allowed

@ach team will set up their table the day itself of the competition dates and set up

will be left during the two3)4 days of competition for =udging

Ea8ebos, walls , ceilings and carpets are not allowed

0lace setting is from minimum of two3)4 to a maximum of ten31*4 persons

0lace setting includes chair , table napkins 2 other linens , Chinas , flatware:s,

glassware:s

The set up of a service table and wine bucket is allowed

$enu printed in menu cards are re"uired # with a brief background on the title in

con=unction with the theme and menu courses.

Table centerpiece and other decorations matching the table theme setting is

allowed

0articipants are re"uired to provide their own watcher or waiter in proper attire

throughout the whole show

The use of ironing e"uipments during the set up is allowed

Competitors are responsible for the security of their display , The Hotel is not

liable for any lost items in the table setting .

;. *RITS A0D VEGETABLE CARVI0G :

To be done on the spot for one and a half 3112) 4 hours time limit in front of the

=udges 0articipants to provide their own carving tools

@ach participant will be provided by a number of fruits and vegetables


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0articipant must execute the 3(4 basic folds , and 314 original creative fold

0articipants must execute I '77 I his2her napkin fold within two 3)4 minutes on

)*J G )*J si8ed napkins

0articipants should bring and use his2her own white table napkins

9ackground music is allowed but will not be =udged

0articipants found to have ironed napkins patterned to the folds will be

dis"ualified

=. TABLE S/IRTI0G

0articipants shall be wearing black pants2 slacks 3no black denims4 white long

sleeved shirt2blouse, black leather shoes and black bow ti+e 3male4 and sash

3female4

6rgani8er will provide table but participants shall provide own cloth for skirting,

pins, thumbtacks, etc. ' ready made or sewn skirting used shall be dis"ualified

eady made decorations are allowable

The team must execute the skirting within >* minutes only on K ft diameter round

table and ) ft >* inches in height, which will provided by the organi8er

The team shall register an hour before the contest proper & report to the

committee for briefing

Ao pre-ironed tablecloth will be allowed 3dis"ualifications4

2I. ACCOMODATIO0 :

The Hotel will extend privileges to a maximum of three 3>4 coaches or anyschool representative , on one 314 ?e 7uxe oom per school with IA6J free meal.

!n case that the participant opted to check-in at Hotel Stotsenberg

a. eservation should be made 1B days priorb. /ull payment should be made upon confirmation 1* days prior through

cash or credit card

c. Hotel accommodation is on first-come, first served basisd. Special student and school rate for the room accommodation


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2II. SCHEDLE O* EVE0TS 4 COMPETITIO0

Au"u#- < % 7>>? PARADE O* SCHOOLS

T+e starts atK5** p.m.

Plae Stotsenberg Convention 0arking 7ot

A--e!dee# 'll 0articipants , Coaches and Selected School 6fficials

3 0ls. bring school banner and a muse 4S,ea8er T9'

*!al Bre'!"# a!d I!"re## 'fter the0arade

HOLDI0G AREA Teofila Hall

COMPETITIO0 DATE :

DAY 1 Au"u#- =%7>>? ( *rda5 $

5** '$ !ngress 3Code5 '4 Table setting with menu card

5** '$ egistration 3Team of B4 ; afael 7a8atin Hall

5>* '$ 'ctual Set-up+5>* '$ %udging

5** '$ !ngress 3Code5 94 /usion of 'sian and Destern

?essert 3 /ree Style 45** '$ egistration 3!ndividual4 ; amos Hall

>* '$ 'ctual Competition

+5>* '$ %udging

5** '$ !ngress 3Code5 C4 Cold 'ppeti8er 9uffet 0latter /ree

Style5** '$ egistration 3!ndividual4 ; amos Hall

5>* '$ 'ctual Competition

+>* '$ %udging


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5** '$ !ngress 3Code5 ?4 /usion of 'sian and Destern Set

$enu

5** '$ egistration 3Team of >4 ; amos Hall5>* '$ 'ctual Competition

+5>* '$ %udging

5** '$ !ngress 3Code5 @4 0lated ?essert Showcase

5** '$ egistration 3!ndividual4- amos Hall

5>* '$ 'ctual Set up+5>* '$ %udging

1*5**- 1*5KB '$ 6pening 0rogram ; amos Hall

1)5** 0$ !ngress 3Code5 /4 $arket 9asket Classical- 7ive

15** 0$ egistration Cooking 3Team of >4 ; 7oreto 7a8atin Hall

15>* 0$ 0ick up of !ngredients

)5** 0$ Start 0reparationK5** 0$ Serving of Starters2 Soup

B5** 0$ Serving of $ain CourseB5>* 0$ Serving of ?essert

%udging

C6AT!AU'T!6ALL

15** 0$ !ngress 3Code5 E 4 'sian Aoodles - 7ive

15>* 0$ egistration 3!ndividual4 ; amos Hall)5** 0$ @xecution and Competition

>5>* 0$ %udging


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COMPETITIO0 MECHA0ICS4 GIDELI0ES

C&de A. TABLE SETTI0G 3ITH ME0 CARD OR *OLDER (Tea+ &' ;$

0articipants5

There shall only be a single entry per school

To set up a table for a four 3K4 course menu with accompanying wines

Specific Euidelines, pointers for the =udging criteria5

Space provided5 ).B m G ).B m

@ach team is composed of three 3>4 participants, a team leader and two 3)4

assistants

Competitors who are late will be dis"ualified

Competitors are re"uested to wear black pants for men & black skirts for women

and white long sleeved shirts with black bow tie

Ao 7ogo or any identifying marks of establishments on uniforms, china,

silverware or any e"uipment will be allowed

0articipants should bring their own materials 2 set up which includes table ,

chairs , napkins 2 other linens , china ,flatware:s and glasses

@ach team will set up their table the day itself of competition dates & set up will

be left during the two 3)4 ?ays of competition for =udging

Ao ga8ebos, walls, ceiling, carpets or backdrops allowed

@ach table setting will be minimum of two 3)4 persons to a maximum of

ten31*4persons , to include chair, table ,napkins, china, flatware & glassware

The set up of a service table and wine bucket in the prescribed area is allowed.

Table centerpieces and other decorations matching the table setting theme is

allowed

The use of ironing e"uipment during set up is allowed Competitors to provide a menu card for each place setting

$enu card or folder to reflect a four 3K4 course menu with corresponding wines

Competitors shall be responsible for the security of the displays

Euidelines for 'ssessment5


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$ethod2 0reparation

M $is en 0lace *-)* points

0resentation

M Creativity 2 'rtistry *-K* points

M 'ccuracy of Set up *-)* pointsM $enu Nnowledge *-)* points

---------------

*-* points

T6T'7 06SS!97@ 06!ATS 1** points

COMPETITIO0 MECHA0ICS 4 GIDELI0ES

C&de B. *SIO0 O* 3ESTER0 A0D ASIA0 DESSERTS *REESTYLE

(I!d@dual4

Par-,a!-#

There shall only be one314 entry per school

To display a variety of four 3K4 different plated hot or cold fusion desserts, displayedcold4


1. Table space allotted5 +*cm G +* cm). 7ist of !ngredients to be placed with entry . Ao "uantities re"uired

>. 0ractical up-to-date preparation and presentation re"uired

K. 'll edible materialsB. Showpiece is not allowed

(. 0lates with logo are not allowed


Dorkmanship *-)B points

Creativity level of each type

0roportions of ingredients are based on a-la-carte service standards

!ngredients used based on list of ingredients

0ractical for a-la-carte dessert service

0resentation 2 !nnovation *-)B points

Composed of and appeti8ing, tasteful and elegant presentation

Taste *-K* points

Taste must be accurate based on the ingredient list of each dessert


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Creativity *-1* points

Creativity points will be awarded to participants who display new ideas with a

modern twist



C&de C. COLD APPETIER B**ET PLATTER *REE STYLE (I!d@dual$

0articipantsThere shall only be one314 entry per school

Cold 'ppeti8er 0latter for eight 34 persons 2 serving on the platter with one plated

portion for display. 0latter may include showpiece


Table space allotted5 1)* cm G +* cm

!ngredients should be listed. Ao "uantity re"uired

Sauces used for the plates do not need to be on the platter

$ust consist of three 3>4 components of butcher:s meat, poultry or game with

appropriate garnishing .Ao fish or seafood to be used . Check on the correct count or eight 34 persons 2 serving and si8e

Check if garnishing is not artificial .Cut or turn- over slices or use needles to

verify even the showpieces

Check on correct count of pieces of garnishing

!f only mousses are used, points to be deducted

?is"ualifications if fish or seafood is used


0resentation, Eeneral !mpression *->* points

/or dishes which are appeti8ing, pleasing, tasteful, attractive and with no beads ofaspic. Slices should be neither too large nor too thick. 0ortion should be correctly

calculated

Composition *-)* points

Autritionally well balanced in keeping with modern taste, color & flavor shouldenhance each other, practical, easily digestible and light


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Correct 0reparation *->* points

The classical names corresponding to the original recipes, correct basic

preparation of the food, correctly chosen =ellies and correct roasting 2 frying time will beassessed.

Serving *-)* pointsClean and careful serving with no fuss, simple and practical, slices of carved meat

with carved surface upwards. egetables correctly cut or turned, no green garnishing on

plates and platters intended to be served warm, no other elaborate garnishing forrestaurant platters or dishes, but rather plate or platter arrangement to allow for practical

serving



C&de D.*SIO0 O* ASIO0 A0D 3ESTER0 SET ME0 *REE STYLE(Tea+ &' 9$

0articipants


B-course set menu for one person plated, consisting of cold appeti8er, soup, hot

appeti8er, main course, dessert 3total of five courses4 exhibited cold

Specific Euidelines, pointers for the %udging criteria5

Table space allotted5 1)*cm G +*cm

!ngredients should be listed down. Ao "uantity re"uired

Sauces used for the plates do not need to be on the platter

'll members of the team will be awarded

$aximum si8e of plates >> cm 31>J4 in diameter

0lates of any design and color allowed

Ao recipe is re"uired

$eat, seafood, game, fish , poultry etc. or combination is allowed

Check on combination, creativity and harmony

Starch and vegetables must be suitable to the menu


0resentation, Eeneral !mpression *->* points

/or dishes which are appeti8ing, pleasing, tasteful, attractive and with no beads ofaspic. Slices should be neither too large nor thick. 0ortion should be correctly

calculated

Composition *-)* points

Autritionally well balanced in keeping with modern taste, color and flavor should

enhance each other, practical, easily digestible and light


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Correct 0reparation *->* points

The classical names corresponding to the original recipes, correct basic

preparation of the food, correctly chosen =ellies and correct roasting2 frying time willbe assessed

Serving *-)* pointsClean and careful serving with no fuss, simple & practical, slices of carved

surface upwards. egetable correctly cut or turned, no green garnishing on plates and

platters intended to9e served warm, no other elaborated garnishing for restaurant platters or dishes, but

rather plate or platter arrangement to allow for practical serving



C&de E. PLATED PASTRY *REESTYLE (I!d@dual$0articipants


To display a variety of /our 3K4 different plated desserts

Specific Euidelines, pointers, for the %udging Criteria5

1. Table space allotted5 +*cmG+*cm). 7ist of !ngredients to be placed with entry. Ao "uantities re"uired

>. 0ractical up-to-date preparation and presentation re"uired

K. 'll edible materials

B. Showpiece is not allowed

(. $aximum si8e of plate5 >>cm 31>J4 in diameter


Dorkmanship *-)B points

Creativity level of each type

0roportions of ingredients are based on a-la-carte service standards

!ngredients used based on list of ingredients

0ractical for a-la-carte dessert service

0resentation 2 !nnovation *-)B points

Composed of appeti8ing, tasteful, modern and elegant presentation# practical

serving

Taste *-K* points

Taste must be accurate based on the ingredient list of each dessert

Creativity *-1* points


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Creativity points will be awarded to participants who display new ideas with a

modern twist



C&de *. MAR/ET BAS/ET CLASSICAL LIVE COO/I0G (Tea+ &' 9$

0articipants

There should be one314 entry per school

' hot classical > course menu to be cooked for three 3>4 persons in > hours

0rior to the ?ay of Competition

1. 0rior to the day of competition, the hotel shall announce the main ingredient

for the main course). ecipe for three 3>4 portions re"uired to be submitted on competition day

?ay of Competition

Competitors will register one hour and thirty minute before actual start of the

competition and will submit their recipe in three 3>4 Copies at the registrationtable

Should a team forget or be short of recipe copy, points will be deducted

Competitors will proceed to collect their main ingredient

Competitors will be given thirty 3>*4 minutes to set-up their mise-en-place and

prepare the main ingredient for cooking

The teams will be given a tot(al of three 3>4 hours were the starter2Soup needs to

be served after ) hours

The team will be given ten 31*4 minutes to clean the area

Teams who are late for their registration will be dis"ualified

The rules must be strictly followed. Teams who will bring in cooked items will be

dis"ualified


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Teams cannot wear any uniform with logo, any pin or name tag which identifies

the establishment

Ao observers are allowed in the competition area

6ne 314 =udge will oversee the mise-en-place and correct preparation in the front.

/our 3K4 %udges will be at the backstage to =udge on correct preparation,

0rofessional Serving, 0resentation & Taste The thirteen 31>4 finalists will compete in a team of Three 3>4 members during the

competition day

Specific guidelines, pointers for the =udging criteria5

'll ingredients to be provided by the participant except for the main course which

will be provided by the hotel

egetables can be peeled, cut or turned, however not cooked in any form

Sidings can be pre-pared but not cooked

/resh pasta dough can be pre-prepared. /illed pasta such as ravioli and others

have to be filled on the spot

/arces 3fillings4 can be pre- prepared but not cooked

$arinades can be pre-prepared

9asic stocks such as veal, chicken etc. can be pre-prepared. !t is not allowed tohave finished sauces

Earnishes can be pre-prepared but not cooked

Earnishes made out of dough can be pre-prepared but not cooked

'll small wares, tools, blenders, etc. to be provided by the participant. 6rgani8er

will only provide )-gas burners per team, one common refrigerator2 free8er,working area and plates


$is-en-place *-1* points6rderly preparation of materials, neat working area & style, clean working

clothes, accurate techni"ues, adherence to work schedule and punctual completion of

work. Special attention will be given to the hygienic and sanitary handling of food itemse.g. tasting while cooking

Correct 0reparation *-)B points

0ractical & @asy digestible preparation, free of unnecessary details and extras.'ny side dishes and extras should compliment the main dish in "uantity# flavor & color

should be in keeping with modern nutritional teaching. Strictly observe the minimum

number of side dishes. The original recipe is authoritative were classical dishes are


19/36

concerned. $eat should be carved properly and cleanly. oast beef, @nglish style, should

be medium pink. 0oints will be deducted for vegetables which are not cut or turned

uniformly. 0ortion weight should correspond to normal portion consumed and theaccepted norms

0rofessional Serving $ethods & 0reparation *-)B points$ain meals & side dishes should be in proportion to one another. The dishes

should be reciprocally complimentary in both content and color. The arrangement of the

plates should be practical, neat and pleasant, conducive to everyday serving and notcluttered. 9ases and non-edible items should be avoided

Taste *-K* points

The natural flavor of the dish should be the predominant factor in gaugingpalatability. Sufficient seasoning should bring out the typical flavor of the dish



C&de G. ASIA0 0OODLES LIVE COO/I0G (I!d@dual4

6b=ective5

To cook on the spot freshly made 'sian noodles main course for two 3)4 persons

0articipants5

Single entry per school, one314 participants per team and one 314 alternate

The alternate needs to be changed prior to the competition start, a change of

participant during the competition will lead to dis"ualification

!ngredients5'll ingredients to be used shall be provided for & brought in by the participants

@"uipments5@xcept for the working area and table which shall be provided by the organi8er,

all other cooking e"uipments, utensils and gadgets to be used shall be brought in by the

participants

9asic ules5

1. 0articipants must register one 314 hour before the actual competition & reportto the committee for briefing. 0articipants who shall be late will bedis"ualified

). Three 3>4 copies of the recipe shall be submitted upon registration

>. !ngredients shall be checked to ensure rules are followedK. 0articipants are given 1B minutes for mis-en ;place and set up

B. @xecution & actual cooking shall be limited to KB minutes only

(. 'nother )* minutes shall be provided for arrangement and presentation


20/36

. The other 1* minutes shall be used for housekeeping and cleaning

. egetables can be peeled & pre- cut, but not cooked in any form

+. $eat & seafood items can be ready portioned, but not cooked1*. Aoodles can be made ready to cook

11. 9asic stocks such as veal, chicken, pork etc. can be prepared in advance.

eady made sauces are not allowed1). Earnishes can be pre-prepared, but not cooked

1>. 0articipants who will be bringing cooked items will be dis"ualified

1K. 0articipants must wear their chefs uniform 3no logo, no name, noidentification4

1B. Two 3)4 =udges 3front4 will oversee the mis- e- place and professional

preparation. Two 3)4 =udges 3back4 will =udge the professional serving

method, presentation and taste1(. 'll small wares, tools, blenders, water pail, extension line etc. shall be

provided and brought in by the participants

1. The organi8er shall provide the working tables and electrical outlet only

%udging Criteria5

$is- en- place )* points

6rderly preparation of materials, neat working area and style, clean workingclothes, accurate techni"ues, adherence to work schedule and punctual completion of

work. Special attention will be given to the hygienic and sanitary handling of food items

e.g. tasting while cooking

Correct 0reparation >* points

0ractical and easily digestible preparation, free of unnecessary details & extras.'ny side dishes should compliment the main dish in "uantity, flavor and color should be

in keeping with nutritional teaching Strictly observe the minimum number of side dishes.

The original recipe is authoritative where classical dishes are concerned. $eat should becarved properly & cleanly. oast beef, should be =ust medium 3pink4. 0oints will be

deducted for vegetables, which are not cut or turned uniformly. 0ortion weight should

correspond to normal portion consumed and the accepted norms

0rofessional Serving $ethods and 0resentation )* points

$ain meals and side dishes should be in proportion to one another. The dishesshould be reciprocally complimentary in both content and color. The arrangement of the

plates should be practical, neat, pleasant, conducive to everyday serving and not

cluttered. 9ases and non-edible items should be avoided. Aew preparation and servingmethods, outstanding combinations in simple, modern ways shall be considered

Taste >* points


21/36

The natural flavor of the dish should be the predominant factor in gauging

palatability. Sufficient seasoning should bring out the typical flavor of the dish


DAY 7 Au"u#- %7>>? ( Sa-urda5 $

5** '$ !ngress 3Code5 H4 9ed $aking on the spot 37ive45>*'$ egistration !ndividual ; 7oreto 7a8atin Hall

5KB '$ @xecution

1>:; AM Jud"!"

+5** '$ !ngress 3Code5 !4 Table skirting on the spot 37ive4

+5>* '$ egistration 3Team of )4 ; amos Hall1*5>* '$ 'ctual Competition

1>:; AM Jud"!"

+5** '$ !ngress 3Code5 %4 /ruit & egetable Carving 37ive4

+5>* '$ egistration 3!ndividual4 ; amos Hall

+5KB '$ @xecution and 'ctual Competition1)51B 0$ Clean up 2 %udging

15** 0$ @gress

15** 0$ !ngress 3Code5 N4 Aapkin /olding on the spot 37ive4

15>* 0$ egistration 3!ndividual4 ; amos Hall

)5** 0$ @xecution and 'ctual Competition3) min per participant only4

15** 0$ !ngress 3Code5 74 Cocktail $ixing 3live4


22/36

15KB 0$ egistration 3!ndividual4 ; 9en=amina -Ooila

)5>* 0$ Start of Competition

B5** 0$ Jud"!"

Closing 0rogram- 9allroom

@E@SS of all displays


C&de H . BED MA/I0G O0 THE SPOT (I!d@dual$

To display the students: knowledge and speed in executing bed making techni"ues .

0articipants

Single entry per school, Two 3)4 participant and one alternate

6ne participant to concentrate on the beddings , and the second participant tofinali8e the dPcors

The alternate needs to be changed prior to the competition start a change of


$aterials2 Tools

The Hotel will provide the necessary linens and beddings .

9asic ules

1. This is a Team of two3)4 competition 3 with an alternate, should the officialcontestant not be available4 egistration is one hour before the competition

). 0articipants are re"uired to wear long sleeve shirt2blouse with black bow tie,

9lack sash & black pants or black skirts 3for ladies4. ?enims not allowed.

0articipants will be provided with competition numbers .>. Theme *ar Ea#- H&!e5+&&!


23/36

K. 6ne participant should concentrate in completing the bed making in

se"uence and the other member of the team will concentrate on putting his

decorations and other materials with in two3)4 minutesB. The hotel will provide the necessary beddings and linens for the competition

(. The participants can bring one 314 each side table , table lamp , flowers , and

possibly for couple choice of bathrobe or bath towel. Aeatness , se"uencing of beddings , timing ,creativity and over-all appearance

will be the criteria for =udging

. Ao other materials or ornaments will be used in the arrangement except thosebeing mentioned .

%udging Criteria

Speed >B points

Se"uencing >B points

Creativity 1B points

6verall 'ppearance 1B points



C&de I . TABLE S/IRTI0G O0 THE SPOT (Tea+ &' 7$

To display students culinary skills through their creativity and speed in table

skirting

0articipants Single entry per school, one314 participant per team and 1 alternate



@"uipment 2 Tools

The organi8er shall provide the table to be used for the competition, however the

participants must bring their own materials 3any color4, pins and thumbtacks, including

ready made decorations

9asic ules

1. 0articipants shall be wearing black pants2 slacks 3no black denims4 white long

sleeved shirt2blouse, black leather shoes and black bow ti+e 3male4 and sash

3female4). 0articipants shall provide own cloth for skirting, pins, thumbtacks, etc.

>. ' ready made or sewn skirting used shall be dis"ualified

K. eady made decorations are allowable


24/36

B. The team must execute the skirting within >* minutes only on K ft diameter

round table and ) ft >* inches in height, which will provided by the organi8er

(. The team shall register an hour before the contest proper & report to thecommittee for briefing

. Ao pre-ironed tablecloth will be allowed 3dis"ualifications4

%udging Criteria

Speed )* points Aeatness )B points

Creativity )B points

?ifficulty and design >* points

------------T6T'7 06SS!97@ 06!ATS 1** points


C&de J. *RIT A0D VEGETABLE CARVI0G (LIVE I!d@dual$

6b=ective5

To demonstrate creativity, originality and artistry in carving fruits and vegetablesunder time limits

0articipants5

Single entry per school, one 314 participant and 314 alternate



!ngredients

The participant shall bring in and provide own fruits and vegetables to use.

Tools 2 Utensils

'ny special tools# utensils and gadgets for execution and presentation shall bebrought in and provided by the participants

9asic ules5

1. 0articipants must register and report to the committee for briefing one 314 hourbefore the actual competition

). @xecution time limit is two 3)4 hours and 3>*4 minutes only


25/36

>. 0articipants shall bring in and provide all the materials and tolls they would

need during the competition

K. 0articipants must wear their Chefs uniform during the competitionB. 0re-assembled skeletal base or form will be allowed

(. Toothpicks and barbecue sticks are allowed, no wires

. The participants can use any fruits, vegetables or tubers or combination.Combinations shall all be fruits, vegetables and tubers

. 'll carving shall be done during the actual competition and in the contest area

only+. 'll wastage should be gathered in a container or garbage bag since it will be

=udged if materials used are maximi8ed.

%udging Criteria5

?egree of ?ifficulty )* points

Creativity 2 'rtistry >* points

6riginality 2 @xecution Skills )B points/ull utili8ation of raw materials )B points

------------T6T'7 06SS!97@ 06!ATS 1** points


/. 0AP/I0 *OLDI0G O0 THE SPOT (I!d@dual$

To display the students speed and creativity in basic napkin folding

0articipants

Single entry per school, one 314 participant, and 314 alternate

The alternate needs to be changed prior to the competition start, a change of


9asic ules

1. 0articipant should be in uniform# black pants 3no black denims4, white long

sleeved blouse2polo, black leather shoes and black bow tie). 0articipant must execute the six 3(4 basic folds and 314 original creative fold

9asic /old are as follows5

Sailing 9oat

?ouble lotus

0yramid

9ishops Hat

9anana


26/36

/an with stand

6riginal Creative /old

>. 0articipants must execute I '77J his2her napkin fold within two 3)4 minuteson )*J G )*J si8ed napkins

K. 0articipants should bring and use his2her own white table napkinsB. 9ackground music is allowed but will not be =udged(. 0articipants found to have ironed napkins patterned to the folds will be

dis"ualified

%udging Criteria

Speed K* pointsAeatness >* points

Creativity >* points

-----------



L. COC/TAIL MI2I0G (I!d@dual$

0articipants

1. There shall be only two 3)4 entries per school

). 'll Contestant 2entries base on category must fill up the official entry form. Theorgani8er reserves the right to re=ect any entry which does not contain original

recipe and2or conform with the rules .>. 'll contestant must submit necessary certification or re"uirements which shall be

attached to the entry form .

K. 'll entries should be submitted to the organi8er through /'G or personal handdelivery only at least forty eight3K4 hours before the actual event 2

competition .' copy of the acknowledgement from the organi8er will also be

faxed backed to the contestant .7ate submission will be dis"ualified .

B. The organi8er and2or the sponsor reserves the right to have exclusive property ofall entries and to exclusively utili8e in anyway to promote FFFFFFFFFFFF

(. The competition is organi8ed in cooperation with FFFFFFFFFFFFFF.


a. Contestant must be dressed in black pants and2or black skirts for ladies and white

long sleeve with bow tie . They will provide with competition number . Ao otheridentification will be allowed .Ao logo or any identifying marks of

establishment2school 3 in the bottles, materials ,e"uipments ,etc. 4 will be allowed

during the competition .


27/36

b. Contestant must arrive at least one hour before the schedule time . 7ate arrivals

3 1B minutes and over 4 will lead to dis"ualification .

c. The se"uence of contestants will be drawn by lot .d. Contestants will provide their own utensils , glassware, shakers , as well as

blender , if necessary

e. @ach contestant must contain at least one =igger of FFFFFFFFFFFF as the principalbase li"uor . 7ikewise , other wines and spirits distributed by FFFFFFFFFFFFF

may be used as additional ingredients to the principal base li"uor which will be

supplied by the sponsorf. 'dditional alcoholic beverages other than those supplied by

FFFFFFFFFFFFFFFFFFFF and the modifiers , mixers , fruits , =uices 3fresh or

otherwise 4 garnishes and the likes will be supplied by the contestants .

g. The maximum number of ingredients shall be limited to seven 34 which shallinclude ?60S and ?'SH@S . !ce is @GC7U?@? from the seven3 4

ingredients .

h. ?airy products and their substitute shall not be allowed . @xcept for eggs, milks ,

and2or fresh milk .i. @ach contestant will prepare their entry drinks on-the-spot simultaneously in two

3)4 portion under time limit of three 3>4 minutes .6ne with fulldecoration2garnishes and presentation , the other portion to be divided into three

3>4 small glasses , and will be served to the blind tasting =udges . The contestant

can bring a recorded song on his2her liking on C? or ?? format which shallnot exceed the three3>4 minutes time limit to be played during the actual

competition . C? or ?? should mark the contestants number and should be

submitted to the organi8er >* minutes before the actual competition .

=. 'fter concoction of his2her entry drinks the contestant will draw on the lot for the!nternational Cocktail and answers the ingredients with in ten31*4 seconds. !f

he2she answers correctly '77 the ingredients ten31*4 points will be added to his

score and deducts ten31*4points if failed to answer correctly '77 the ingredientsk. Contestant shall use standard measures to determine the volume of ingredients

.'ll beverages in the recipe shall be expressed in =igger 31 o8 or >.B* ml 4

l. Usage of =igger in measuring wines and spirits in the actual concoction is a $USTwhile for the mixers and other non-alcoholic beverages , usage of =igger is

optional 3 or may be free pouring 4 .Aon usage of =igger during the actual

competition will deduct one314 point on se"uence of steps

m. Contestant shall use standard glassware:s on their serving presentation of thedrinks which will be provided by them .Elasses for tasting will be provided by the

contestant .

n. 0reparation of all drinks may be stirred , shaken or blended in an electricblender .6nly one blender will be used in preparation of the drink and will be

supplied by the participants , @GC@0T for two colored drinks that need to be

concocted simultaneously .o. Earnishes 2decoration must be edible fruits and vegetables and will be pre-cut by

the contestant alone in the preparation room but only to be assembled on the stage

during the competition proper . /lower is permitted as long as it does not touch

the drink itself . A6 manufactured item , edible or on-edible will be allowed


28/36

.Contestant who will bring pre-cut garnishes or already assembled garnish on

stage will be deducted of two3)4 points .

p. The name of the cocktail concoction should have the Theme I /usion of 'sianand Destern Cocktail I

". 0articipants will not be allowed to watch the actual competition .'fter their

performance , they should go back to the room provided for them .r. ?uring the actual competition , A6 coach 2assistants will be allowed to the

participants room .

s. 0articipants shall use a serving tray to bring their ingredients and2 or e"uipmentsto the mixing table 2 bar .

t. The =udges decision is final and no correspondence shall be entertained

u. !n case of T!@ , a cocktail who receives the highest point in Taste Criteria

3between tying contestants4 will be proclaimed winner , if same ties again in thetaste criteria , the tying contestant must be re"uired to mix on-the-spot their own

cocktail and the score will be based on T'ST@.

v. Contestants shall use a serving tray to bring his2her ingredients and 2or e"uipment

to the mixing table2bar.

$ixing 2 Nnowledge

Technical 'pproach *-1B points

Time *-*B points

Aeatness 2 6rderliness *-1* points

'ccuracy 2 Correctness *-1* points

9ar Nnowledge *-1* points

B* points

Taste 0resentation

0resentation *-1B points

Taste *-)* points

Color Combination *-1* points

Aame 'ssociation *-*B points

B* points


%udging

/ront set of %udges will =udge5 Technical 'pproach

TimeAeatness 26rderliness

'ccuracy 2 Correctness


29/36

9ack set of %udges will =udge5 0resentation

Taste

Color CombinationAame 'ssociation

2III. SECRITY :

1. The Hotel shall maintain general security for its premises and properties

). 'll participants , coaches, =udges , school officials and viewing public shall abide

with the security and safety measures of the Hotel>. 'll items brought inside the Hotel shall be declared and fill up the Aecessary ;

I!"re##E"re## *&r+. Upon egress , all items shall be sub=ect to inspection

before bringing out .K. Holding area for all participants and coaches will be at the Teofila Hall

B. The hotel security reserves the right to evict or barred from entering the hotel

premises any person who shows bad behavior or earring individuals .(. 'll participants , coaches ,=udges , and event officials should always wear the

prescribed official !.?.:s while entering the competition area

. 0articipants should fill up the necessary B&rr&er# *&r+for all e"uipments and

utensils that being supplied by the Hotel and , responsible and accountable for anyloss, damage or theft.

. The Hotel shall not be held responsible for claims ,demands ,and expenses

resulting from damage ,loss or theft .

2IV .COMPETITIO0 TABLES A0D SIG0AGES :

1. 0articipants should check the steadiness of the table before the start of the

competition and before setting up their display and e"uipments

). 'll set up should be completed with in the allotted time frame

>. 6nly name cards provided by the Hotel shall be used


30/36

2V . A3ARDS A0D CERTI*ICATES :

1. anking system for all event winners will be 5 1stplace , )ndplace and >rdplace .). The winning individual or school who garnered the highest total points after the

competitions , shall emerge the over ;all Champion.

>. ' medal shall be awarded respectively to the winnersK. 'll participants and academic institution will be given a Certificate of

0articipation

2VI. TIME LI0E :

ACTIO0 TARGET

DATE

RESPO0SIBLE REMAR/S

0resents the Hotelympics for

approval

/eb.1( ?anny H 0resents to S0 & $

0resentation of the Hotelympicsto the Sales $eeting

/eb.)1 ?anny H Eets feedback

'ppointment for C6H@0 /eb.)* ?anny H.Chef Henry

$s.$oneth

't the school .to discussalso Student 0ackage .Eet

school to participate

1st$eeting with C6H@0representatives

/eb.)> ?anny H.Chef Henry

?iscuss Hotelympics

Calling 097 representatives /eb.)* ?anny H.Teddy %.

?iscuss Hotelympics.%udging .Send copy of the

'ppointment for CH@?

representative

/eb.)* Tintin T. ?iscuss Hotelympics.

1st$eeting with CH@?

representative

/eb.)> Tintin T. ?iscuss Hotelympics

Sending sponsorship 2 booth

letters

/eb.)B ?anny H.

$s.7alaine

Eet contacts to $s.7alaine

0repares agreement for

participating schools

$arch ) $s.$oneth 0repares agreement for

S0 2 $ approval

)nd$eeting C6H@0 $arch ( ?anny H Sponsored snacks . ?iscuss


31/36

Chef Henry

$s.$oneth

dates and competition

logistics.Eet commitmentsof participating school

.Submits agreement for

0re-7ude ,Student 0ackage

1st

/ollow up sponsors 2 booth $arch > ?anny H$s.7alaine

Sample layout for flyers , posters

streamers, tickets and !?:s

$arch + Oaldy 2ichard /or approval

)nd$eeting with CH@?

representatives

$arch ( Tintin T. Eets commitment

)nd/ollow up sponsors 2 booth $arch )> ?anny H

$s.7alaine

$eetings with Stotsenberg

?epartment heads

$arch 1+ ?anny H.

?epartment

Heads

eports status

>rd

$eeting [email protected]

'pril ?anny HChef Henry

$s.$oneth

Eets commitment , signagreement for 0re-7ude 2

Student package

/inal lay out of flyers, posters,

streamers ,tickets and !?:s

'pril Oaldy2ichard

/inal follow up sponsors 2 booth 'pril )* ?anny H

$s.7alaine

Eets commitment, signed

agreement

$eetings with Stotsenberg

?epartment Heads

'pril )> ?anny H

?epartmentHeads

eports Status

Sends invitation , meeting with

sponsors and booth owners

$ay B ?anny H

$s.7alaine

/ree coffee 2 tea and drinks

during meeting

1stmeeting sponsors and boothowners

$ay 1) Concerned?ept.Heads

/ree coffee 2tea 2drinksduring meeting .?iscuss

Hotelympics ,

sponsorship ,displays,booths

Kth$eeting C6H@0 $ay B ?anny HChef Henry

$s.$oneth

?iscuss , participants perschool , per event .

$eeting with Stosenberg

?epartment Heads

$ay )1 ?anny H

?epartmentHeads

eports Status

/inal $eeting sponsors and booth

owners

%une + Concerned ?ept.

Heads

?iscuss any concern

$akes 'ction 0lan for

Hotelympics

%une 1* ?anny H /or approval

Bth $eeting C6H@0 %une 1( ?anny H

Chef Henry

/inali8ed competition and

0re-7ude ./inali8e


32/36

schedule of trainings per

school

'pproval 'ction 0lan

Hotelympics

%une 1 ?anny H outing

$eeting with Stotsenberg

?epartment Heads

%une 1 ?anny H

?epartmentHeads

eports Status

0re-7ude %une &%uly

'll concerned?epartments

Training starts .

/inal $eeting with Stotsenberg

?epartment Heads

'ugust > ?anny H

?epartment heads

/inali8e logistics

0arade of Schools %uly ( 'll participants

Coaches

/inal briefing also

!ngress %uly ( 'll concerned

departments

Competition 'ug.- 'll concerned

departments

2VII: PL A0D BDGET:

ESTIMATED SALES :

A. PreLude:1. Tar"e- #)&&l ,ar-,a!-# :1) schools

7. Tar"e- #)&&l# -& "e- -)e 0& R&&+ Pa8a"e schools

9. Tar"e- #)&&l# -& "e- -)e *ull B&ard4R&&+ Pa8a"e K schools

. Pa8a"e Brea8d&! : 'verage >* participants per school

PRE-LUDE HOTELYMPICS

I. NO ROOM PACKAGE II. FULL BOARD/ROOM PACKAGE

TRIPLE OCCUPANCY

DE LUXE ROOM ACCOMODATION

NET

A. Food component NET A.Rooms1,035.00

AM snacks w. drinks100.00 B.. Food component

Set Lnc!"50.00

#M snacks w. drinks Set Break$ast %1


33/36

100.00 1&0.00

AM snacks w. drinks%""00.00

Set Lnc!%"500.00

B. Ban'et

Amenities()!rs*

100.00 #M snacks w. drinks%"

"00.00

( w.L+ - ide screen* Set inner%1"50.00

E. Trainin/ Fee"00.00

+. Ban'etAmenities()!rs*

100.00

( w.L+ - ide screen*

F. Trainin/ +erti$icate100.00 . +ontin/enc

50.00

Tota #acka/e2a"5.00 E. Empoee 4ncentie

"5.00

6 " A7S 1,)50.00 F. Trainin/ Fee

"00.00

8. Trainin/ +erti$icate100.00

Tota #acka/e",)30.00

ITERENARY

FULL BOARD/ROOM PACKAGE NO ROOM PACKAGE

SCHEDULE TIME SCHEDULE TIME

1 st Day FRAME 1 st Day FRAM

Arria 2+!eck in at t!e 9ote 2 Rooms 1st !or Arria 30 min

Ronds o$ t!e 9ote and 9ote :rientation1 12"!ors

Ronds o$ t!e 9ote and 9ote:rientation 1 12" !

AM Snacks30mintes AM Snacks 30 min

1st Seminar ; Basic F-B Serice " !ors 1st Seminar ; Basic F-B Serice " !or

Lnc! 1 !or Lnc! 1 !or

"nd Seminar ; Basic Bartendin/ " !ors "nd Seminar ; Basic Bartendin/ " !or

#M Snacks 1 !or #M Snacks 1 !or3rd Seminar ; Basic 9osekeepin/ -4nteractie Bed makin/ " !ors

3rd Seminar ; Basic 9osekeepin/ -4nteractie Bed Makin/ " !or

inner 1 !or :t o$ t!e 9ote Last 9

Free Time 2 Bed TimeFreeTime

2 ! Day 2 ! Day

Break$ast 1 !or Arria


34/36


35/36

ESTIMATED E2PE0SES :ITEMS AMOUNT

1.LAB:R


36/36

11. Trop!ies and Medas Trop!ies ,3 pcs5,000.00

Medas < 1" eents ? 3,000.00

1". Transportation #ick p 2drop o$$ Dd/es 3,000.00

TOTAL 2"#$"%".%&

PRO*IT4LOSS :

PROJECTED REVE0E P %>>.>>

PROJECTED E2PE0SES P 2"#$"%".%& PRO'ECTED INCOME ( P %&)$%*2.+&

APPRO,ED BY M.T0! '003 Atty. S4a5 P0a675!a R0s!0t Maa80 C595at0 D0:t5

hot e lympics

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