1ST “HOTELYMPICS “

I. OBJECTIVES :
a. To generate food , beverage and rooms revenue by offering student packages
during the prelude
b. To promote and showcase Hotel Stotsenberg among schools and other future
clients
c. To get extra sales in food and beverage , ticket selling and booths
d. To tie up and enhance relationship with Colleges and Universities in Region III ,
in order to help their students in acquiring knowledge on the latest trends in Hotel
and Restaurant operations
e. To enhance friendly competition and camaraderie between Colleges and
Universities in Region III.
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 and
restaurant industry.

II. TARGET DATE :

Prelude – ( Trainings ) , use student package – Month of June & July
Parade of Schools – August 6,2009
Final Competition - August 7- 8,2009

111. TICKET PRICE : Final Competition - P 100 / day / pax ( P 10 goes to the seller )

1V. VENUE : Hotel Stotsenberg Convention Center and Function Rooms

V. PARTICIPANTS : Open to all students of Colleges and Universities in Region III

( Central Luzon ) enrolled in any Hotel and Restaurant Management or related Courses
Note: All participants should participate on the Pre-Lude to qualify for the finals

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

VII. SPONSORS : To be announced (TBA) .

Sponsor Fee’s – Qualifying fee and guidelines TBA
A. Major Sponsor –
B. Medium Sponsor-
C. Minor Sponsor –
VIII. BOOTHS : 6’x 6’ – P 800 /day / booth/day ( no electrical equipments ) , minimum
additional P 800 /day/equipment ( price may vary depends on the equipment) .Sponsors
are entitled to one(1) free booth but they will pay for each equipment that they will bring
. Maximum of three (3) I.D. pass for each booth owner.I.D. should and have a name ,
company ,booth number and picture of the bearer.This is non-transferable . The Hotel
reserves the right to confiscate the I.D. and evict any one caught lending ,borrowing or
transferring the issued I.D.

IX. IN COOPERATION WITH : Council of Hotel and Restaurant Education of the

Philippines (COHREP ) , Commission on Higher Education ( CHED) , Philippines
Bartenders League (PBL), and Hotel and Restaurant Chefs Association of the
Philippines , Inc.(HRCAP)

X. GENERAL GUIDELINES
FOR ALL PARTICIPANTS / COMPETITORS/ JUDGES

A. COMPETITORS
 Should wear the prescribed Dress Code - Chef’s uniform of their school for
participants of Culinary competitions and , black pants (male) or black skirt
(female ) , 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 as
soon as the competition starts .
 Participants and Coaches should observe proper decorum and behavior while
inside the competition proper. No bad mouthing , cursing or sign of bad behavior
towards other team/s or competitor . Our Hotel security reserves the right to evict
person or earring participants , and will be automatically barred from the
competition .
 Participants should come at least one(1) hour before the competition .Late arrival
( 15 minutes or over ) will be automatically disqualified .
 Only fully registered participants and coaches will be given badges bearing their
name , picture and title of the competition .These may be claimed two(2) days
prior to the competition dates at the Hotel Marketing office . All competitors must
wear their badges during the entire competition dates and will entitle them to a
free entrance .This is non-transferable and non-replaceable .Loss or transfer will
technically disqualify any competitor.
 All participants are required to follow all rules and regulations of the competition
handbook
 Official alternates shall be allowed only with valid justification and upon the
judges approval
  All participants are required to observe proper dress code during the awarding
ceremony .
 All participants are advised to abide by fundamental cleanliness

B. JUDGES / JUDGING :
 Judges should come from a school, organization or hotel and restaurant
establishment with a knowledge or expertise on the competition that they are
judging
 No judge should come from a participating school
 Results should be tabulated by an audit team and ranking shall be posted on the
over-all tally board
 Judges will be assigned to various competition categories and must elect a team
leader who will act as a chairperson in cases of complaints filed
 In case of a valid complaints , the complaining party shall put it in writing
address to the Chairperson of each event , just before the final tallying of scores.
A deliberation shall be conducted and a verdict shall be reached on or before the
final tallying of scores . After the final tallying of scores have been established ,
the decision of the judges are final and the competitors and coaches shall abide by
it.

C. ENTRIES :

1. CULINARY COMPETITION :

a. GENERAL :
 A recipe for all dishes will be required ( Form 1 – Culinary Recipe Form ) with
its brief description and ingredients and methods of preparation .This will be one
of the criterion for judging .
 Preparation should be made in two (2) plates /preparation , one for the tasting
judge and one for exhibits
 All exhibits should be identified by their proper names both on entry forms and
the exhibit tables .No identification of personal , business or school affiliation is
allowed until the judging is completed .
 The ingredients & trimmings should harmonize with the main part of the dish and
conform to contemporary standards of nutritional values in quality & color.
 Unnecessary ingredients should be avoided. Acceptable and practical cooking
methods should be applied .
 Dressing the rims of plate results in an unacceptable appearance
 Meat should be carved properly & cleanly .Roast beef should be done medium
with no blood drawing during glazing
 Meat & Vegetable juices should not make a dish look unappetizing
 Vegetables must be turned or cut uniformly . Points will be deducted if not
followed
  In order that garnishes, trimmings, and dressings stays fresh longer, they should
not be cooked completely soft, but should be glazed in aspic.
 Artificial bindings may be used for creams
 The amount of gelatin used in aspic may exceed normal quantities , but not to the
extent that the style of presentation is dependent on the extra gelatin content
 Plate arrangement & decoration should be practical and appealing, and should
comply with daily standards.
 Dishes prepared hot but displayed cold should be glazed with aspic
 Sauce boats should be filled half way .Aspic used should refer to the products
 Plated portions must be proportionate to the dish and the number of persons
specified
 Portion weight should be generally keeping with the standard of acceptable
practice and nutritional value
 Meat slices should be served with the carved surface upwards and not left as when
carved
 Food prepared hot should not be placed on buffet platters or mirror
 Eggs should be put on glass , porcelain or on aspic glazed dishes
 Do not use non- edible items such as bases , however croutons are allowed
 If fruit is used to garnish meat , it should be cut into small pieces or sliced thinly
 Lastly , is a matter of urgent necessity that the punctual presentation on each
exhibit is done on an appointed time

b. THINGS TO REMEMBER

Particular attention should be paid to the following:

 Numerical harmonizing of meat and garnishes

 Practical size of portion (Cost) and nutritional considerations
 The character of the showpiece should be respected
 Proper color, presentation and flavor combination
 Nutritional quality ,variety ,balance and moderation
 Presenting a natural, appetizing look
 Meats are properly cooked not too rare
 Sliced meats presented properly arrange in order and size
 Originality
 Precisely cut vegetables
 Well coated food (aspic, chaud-froid)
c. PARTICIPANTS SHOULD AVOID THE FOLLOWING :

 Birds in plumage touching food

 Use of inedible materials
 Decorating with parsley & watercress
 Cluttering the platters
 Cloudy aspic
 Molded and too many sculptures
 Identifying your display prior to judging
 Entering a previously judged piece
 Serving food on tallow
 Serving in the rim of the platter
 Repetition in preparatory methods
 Use of plastic ornaments, flowers etc.
 Use of Monosodium Glutamate (MSG)
 Chipped plates or containers
 Use of drinking or wine glasses or silverwares
 Use of tarnished silver
 Unsuitable serving dishes
 Super structured sculpture
 Excessive use of food coloring
 Over dressing or decorating the presentation table

d. PERMITTED DISPLAY /CONTAINER - MATERIALS, PLATTERS AND

BASES

Culinary displays can be presented on various surfaces and in various containers:

Hot Food :
 Earthenware dishes(oven proof)
 Chinaware’s ( china ,porcelain ,ceramics)
 Lined copper dishes
 Stainless steel platters
 Imitation pewter
 Silver platters
 Glass containers , but not drinking glasses or wine glasses
 Any non-porous surface
Cold Food :
 Silver platters and trays
 Formica
 Stainless Steel
 Mirrors and other glass containers , but not drinking glasses or wine glasses
 Polished Wood
 Chinaware’s ( china ,porcelain ,ceramics )
 Marble
 Polished Wood
 Carved fruits and vegetables
 Any other approved food surface

2. COCKTAIL MIXING COMPETITION :

 A recipe for all dishes will be required ( Form 2 – Cocktail Recipe Form ) with
its brief description and ingredients and methods of preparation .This will be one
of the criterion for judging .
 The sequence of contestants will be drawn by lot .
 Contestants will provide their own utensils , glassware, shakers , as well as
blender , if necessary
 Each contestant must contain at least one jigger of ____________ as the principal
base liquor . Likewise , other wines and spirits distributed by _____________
may be used as additional ingredients to the principal base liquor which will be
supplied by the sponsor
 Additional alcoholic beverages other than those supplied by
____________________ and the modifiers , mixers , fruits , juices (fresh or
otherwise ) garnishes and the likes will be supplied by the contestants .
 The maximum number of ingredients shall be limited to seven (7) which shall
include DROPS and DASHES . Ice is EXCLUDED from the seven(7 )
ingredients .
 Dairy products and their substitute shall not be allowed . Except for eggs, milks ,
and/or fresh milk .
 Each contestant will prepare their entry drinks on-the-spot simultaneously in two
(2) portion under time limit of three (3) minutes .One with full
decoration/garnishes and presentation , the other portion to be divided into three
(3) small glasses , and will be served to the blind tasting judges . The contestant
can bring a recorded song on his/her liking on CD or DVD format which shall
not exceed the three(3) minutes time limit to be played during the actual
competition . CD or DVD should mark the contestants number and should be
submitted to the organizer 30 minutes before the actual competition .
 After concoction of his/her entry drinks the contestant will draw on the lot for the
International Cocktail and answers the ingredients with in ten(10)seconds. If
he/she answers correctly ALL the ingredients ten(10) points will be added to his
score and deducts ten(10)points if failed to answer correctly ALL the ingredients
  Contestant shall use standard measures to determine the volume of ingredients
.All beverages in the recipe shall be expressed in jigger (1 ¼ oz or 37.50 ml )
 Usage of jigger in measuring wines and spirits in the actual concoction is a MUST
while for the mixers and other non-alcoholic beverages , usage of jigger is
optional ( or may be free pouring ) .Non usage of jigger during the actual
competition will deduct one(1) point on sequence of steps
 Contestant shall use standard glassware’s on their serving presentation of the
drinks which will be provided by them .Glasses for tasting will be provided by the
contestant .
 Preparation of all drinks may be stirred , shaken or blended in an electric
blender .Only one blender will be used in preparation of the drink and will be
supplied by the participant , EXCEPT for two colored drinks that need to be
concocted simultaneously .
 Garnishes /decoration 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 . Flower is permitted as long as it does not touch
the drink itself . NO manufactured item , non-edible will not be allowed
.Contestant who will bring pre-cut garnishes or already assembled garnish on
stage will be deducted of two(2) points .
 The name of the cocktail concoction should have the Theme “ Fusion of Asian
and Western Cocktail “
 Participants will not be allowed to watch the actual competition .After their
performance , they should go back to the room provided for them .
 During the actual competition , NO coach /assistants will be allowed to the
participants room .
 Participants shall use a serving tray to bring their ingredients and/ or equipments
to the mixing table / bar .
 The judges decision is final and no correspondence shall be entertained
 In case of TIE , a cocktail who receives the highest point in Taste Criteria
(between tying contestants) will be proclaimed winner , if same ties again in the
taste criteria , the tying contestant must be required to mix on-the-spot their own
cocktail and the score will be based on TASTE.
 Contestants shall use a serving tray to bring his/her ingredients and /or equipment
to the mixing table/bar.

3. BED MAKING COMPETITION :

 This is a Team of two(2) competition ( with an alternate, should the official
contestant not be available) Registration is one hour before the competition
 Participants are required to wear long sleeve shirt/blouse with black bow tie,
Black sash & black pants or black skirts (for ladies). Denims not allowed.
Participants will be provided with competition numbers .
 Theme “ Far East Honeymoon “
 One participant should concentrate in completing the bed making in sequence
and the other member of the team will concentrate on putting his decorations and
other materials with in two(2) minutes
  The hotel will provide the necessary beddings and linens for the competition
 The participants can bring one (1) each side table , table lamp , flower , and
possibly for couple choice of bathrobe or bath towel
 Neatness , sequencing of beddings , timing ,creativity and over-all appearance
will be the criteria for judging
 No other materials or ornaments will be used in the arrangement except those
being mentioned .

4. TABLE SETTING :
 No logos allowed
 Each team will set up their table the day itself of the competition dates and set up
will be left during the two(2) days of competition for judging
 Gazebos, walls , ceilings and carpets are not allowed
 Place setting is from minimum of two(2) to a maximum of ten(10) persons
 Place setting includes chair , table napkins / other linens , Chinas , flatware’s,
glassware’s
 The set up of a service table and wine bucket is allowed
 Menu printed in menu cards are required ; with a brief background on the title in
conjunction with the theme and menu courses.
 Table centerpiece and other decorations matching the table theme setting is
allowed
 Participants are required to provide their own watcher or waiter in proper attire
throughout the whole show
 The use of ironing equipments 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 .

5. FRUITS AND VEGETABLE CARVING :

 To be done on the spot for one and a half (11/2 ) hours time limit in front of the
judges
 Participants to provide their own carving tools
 Each participant will be provided by a number of fruits and vegetables

6. NAPKIN FOLDING
 Participant should be in uniform; black pants (no black denims), white long
sleeved blouse/polo, black leather shoes and black bow tie
 Participant must execute the (6) basic folds , and (1) original creative fold
 Participants must execute “ ALL “ his/her napkin fold within two (2) minutes on
20” X 20” sized napkins
 Participants should bring and use his/her own white table napkins
 Background music is allowed but will not be judged
 Participants found to have ironed napkins patterned to the folds will be
disqualified
7. TABLE SKIRTING

 Participants shall be wearing black pants/ slacks (no black denims) white long
sleeved shirt/blouse, black leather shoes and black bow ti9e (male) and sash
(female)
 Organizer will provide table but participants shall provide own cloth for skirting,
pins, thumbtacks, etc.
 A ready made or sewn skirting used shall be disqualified
 Ready made decorations are allowable
 The team must execute the skirting within 30 minutes only on 4 ft diameter round
table and 2 ft 30 inches in height, which will provided by the organizer
 The team shall register an hour before the contest proper & report to the
committee for briefing
 No pre-ironed tablecloth will be allowed (disqualifications)

XI. ACCOMODATION :
 The Hotel will extend privileges to a maximum of three (3) coaches or any
school representative , on one (1) De Luxe Room per school with “NO” free meal
.
 In case that the participant opted to check-in at Hotel Stotsenberg

a. Reservation should be made 15 days prior

b. Full payment should be made upon confirmation 10 days prior through
cash or credit card
c. Hotel accommodation is on first-come, first served basis
d. Special student and school rate for the room accommodation
 XII. SCHEDULE OF EVENTS / COMPETITION

August 6 , 2009 - PARADE OF SCHOOLS

Time – starts at 4:00 p.m.
Place – Stotsenberg Convention Parking Lot
Attendees – All Participants , Coaches and Selected School Officials
( Pls. bring school banner and a muse )
Speaker – TBA
Final Briefings and Ingress – After the Parade

HOLDING AREA – Teofila Hall

COMPETITION DATE :

DAY 1 –August 7,2009 ( Friday )

7:00 AM Ingress (Code: A) Table setting with menu card

8:00 AM Registration (Team of 5) – Rafael Lazatin Hall
8:30 AM Actual Set-up
9:30 AM Judging

7:00 AM Ingress (Code: B) Fusion of Asian and Western

Dessert ( Free Style )
8:00 AM Registration (Individual) – Ramos Hall
7830 AM Actual Competition
9:30 AM Judging

7:00 AM Ingress (Code: C) Cold Appetizer Buffet Platter Free

Style
8:00 AM Registration (Individual) – Ramos Hall
8:30 AM Actual Competition
8930 AM Judging

7:00 AM Ingress (Code: D) Fusion of Asian and Western Set

Menu
8:00 AM Registration (Team of 3) – Ramos Hall
8:30 AM Actual Competition
9:30 AM Judging

7:00 AM Ingress (Code: E) Plated Dessert Showcase

8:00 AM Registration (Individual)- Ramos Hall
8:30 AM Actual Set up
9:30 AM Judging
10:00- 10:45 AM Opening Program – Ramos Hall

12:00 PM Ingress (Code: F) Market Basket Classical- Live

1:00 PM Registration Cooking (Team of 3) – Loreto Lazatin Hall
1:30 PM Pick up of Ingredients
2:00 PM Start Preparation
4:00 PM Serving of Starters/ Soup
5:00 PM Serving of Main Course
5:30 PM Serving of Dessert
Judging

CONTINUATION……

1:00 PM Ingress (Code: G ) Asian Noodles - Live

1:30 PM Registration (Individual) – Ramos Hall
2:00 PM Execution and Competition
3:30 PM Judging
 COMPETITION MECHANICS/ GUIDELINES

Code A. TABLE SETTING WITH MENU CARD OR FOLDER (Team of 5)

Participants:
There shall only be a single entry per school

To set up a table for a four (4) course menu with accompanying wines

Specific Guidelines, pointers for the judging criteria:

 Space provided: 2.5 m X 2.5 m
 Each team is composed of three (3) participants, a team leader and two (2)
assistants
 Competitors who are late will be disqualified
 Competitors are requested to wear black pants for men & black skirts for women
and white long sleeved shirts with black bow tie
 No Logo or any identifying marks of establishments on uniforms, china,
silverware or any equipment will be allowed
 Participants should bring their own materials / set up which includes table ,
chairs , napkins / other linens , china ,flatware’s and glasses
 Each team will set up their table the day itself of competition dates & set up will
be left during the two (2) Days of competition for judging
 No gazebos, walls, ceiling, carpets or backdrops allowed
 Each table setting will be minimum of two (2) persons to a maximum of
ten(10)persons , 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 equipment during set up is allowed
 Competitors to provide a menu card for each place setting
 Menu card or folder to reflect a four (4) course menu with corresponding wines
 Competitors shall be responsible for the security of the displays

Guidelines for Assessment:

Method/ Preparation
* Mis en Place 0-20 points

Presentation
* Creativity / Artistry 0-40 points
* Accuracy of Set up 0-20 points
* Menu Knowledge 0-20 points
---------------
0-80 points
TOTAL POSSIBLE POINTS 100 points

COMPETITION MECHANICS / GUIDELINES

Code B. FUSION OF WESTERN AND ASIAN DESSERTS FREESTYLE

(Individual)

Participants
There shall only be one(1) entry per school

To display a variety of four (4) different plated hot or cold fusion desserts, displayed
cold)

Specific Guidelines, pointers for the judging criteria:

1. Table space allotted: 90cm X 90 cm
2. List of Ingredients to be placed with entry . No quantities required
3. Practical up-to-date preparation and presentation required
4. All edible materials
5. Showpiece is not allowed
6. Plates with logo are not allowed

Guidelines for Assessment:

Workmanship 0-25 points

 Creativity level of each type
 Proportions of ingredients are based on a-la-carte service standards
 Ingredients used based on list of ingredients
 Practical for a-la-carte dessert service

Presentation / Innovation 0-25 points

 Composed of and appetizing, tasteful and elegant presentation

Taste 0-40 points

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

Creativity 0-10 points

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

TOTAL POSSIBLE POINTS 100 points

 COMPETITION MECHANICS / GUIDELINES

Code C. COLD APPETIZER BUFFET PLATTER FREE STYLE (Individual)

Participants
There shall only be one(1) entry per school

Cold Appetizer Platter for eight (8) persons / serving on the platter with one plated
portion for display. Platter may include showpiece

Specific Guidelines, pointers for the judging criteria:

 Table space allotted: 120 cm X 90 cm
 Ingredients should be listed. No quantity required
 Sauces used for the plates do not need to be on the platter
 Must consist of three (3) components of butcher’s meat, poultry or game with
appropriate garnishing .No fish or seafood to be used .
 Check on the correct count or eight (8) persons / serving and size
 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
 If only mousses are used, points to be deducted
 Disqualifications if fish or seafood is used

Guidelines for Assessment:

Presentation, General Impression 0-30 points
For dishes which are appetizing, pleasing, tasteful, attractive and with no beads of
aspic. Slices should be neither too large nor too thick. Portion should be correctly
calculated

Composition 0-20 points

Nutritionally well balanced in keeping with modern taste, color & flavor should
enhance each other, practical, easily digestible and light

Correct Preparation 0-30 points

The classical names corresponding to the original recipes, correct basic
preparation of the food, correctly chosen jellies and correct roasting / frying time will be
assessed.

Serving 0-20 points

Clean and careful serving with no fuss, simple and practical, slices of carved meat
with carved surface upwards. Vegetables correctly cut or turned, no green garnishing on
plates and platters intended to be served warm, no other elaborate garnishing for
restaurant platters or dishes, but rather plate or platter arrangement to allow for practical
serving
TOTAL POSSIBLE POINTS 100 points

COMPETITION MECHANICS / GUIDELINES

Code D.FUSION OF ASION AND WESTERN SET MENU FREE STYLE

(Team of 3)
Participants
 There shall only be one(1) entry per school
 5-course set menu for one person plated, consisting of cold appetizer, soup, hot
appetizer, main course, dessert (total of five courses) exhibited cold

Specific Guidelines, pointers for the Judging criteria:

 Table space allotted: 120cm X 90cm
 Ingredients should be listed down. No quantity required
 Sauces used for the plates do not need to be on the platter
 All members of the team will be awarded
 Maximum size of plates 33 cm (13”) in diameter
 Plates of any design and color allowed
 No recipe is required
 Meat, seafood, game, fish , poultry etc. or combination is allowed
 Check on combination, creativity and harmony
 Starch and vegetables must be suitable to the menu

Guidelines for Assessment:

Presentation, General Impression 0-30 points
For dishes which are appetizing, pleasing, tasteful, attractive and with no beads of
aspic. Slices should be neither too large nor thick. Portion should be correctly
calculated

Composition 0-20 points

Nutritionally well balanced in keeping with modern taste, color and flavor should
enhance each other, practical, easily digestible and light

Correct Preparation 0-30 points

The classical names corresponding to the original recipes, correct basic
preparation of the food, correctly chosen jellies and correct roasting/ frying time will
be assessed

Serving 0-20 points

Clean and careful serving with no fuss, simple & practical, slices of carved
surface upwards. Vegetable correctly cut or turned, no green garnishing on plates and
platters intended to
Be served warm, no other elaborated garnishing for restaurant platters or dishes, but
rather plate or platter arrangement to allow for practical serving

TOTAL POSSIBLE POINTS 100 points

 COMPETITION MECHANICS/ GUIDELINES

Code E. PLATED PASTRY FREESTYLE (Individual)

Participants
 There shall only be one(1) entry per school
 To display a variety of Four (4) different plated desserts

Specific Guidelines, pointers, for the Judging Criteria:

1. Table space allotted: 90cmX90cm
2. List of Ingredients to be placed with entry. No quantities required
3. Practical up-to-date preparation and presentation required
4. All edible materials
5. Showpiece is not allowed
6. Maximum size of plate: 33cm (13”) in diameter

Guidelines for Assessment:

Workmanship 0-25 points

 Creativity level of each type
 Proportions of ingredients are based on a-la-carte service standards
 Ingredients used based on list of ingredients
 Practical for a-la-carte dessert service

Presentation / Innovation 0-25 points

 Composed of appetizing, tasteful, modern and elegant presentation; practical
serving

Taste 0-40 points

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

Creativity 0-10 points

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

TOTAL POSSIBLE POINTS 100 points

 COMPETITION MECHANICS / GUIDELINES

Code F. MARKET BASKET CLASSICAL LIVE COOKING (Team of 3)

Participants

 There should be one(1) entry per school

 A hot classical 3 course menu to be cooked for three (3) persons in 3 hours

Prior to the Day of Competition

1. Prior to the day of competition, the hotel shall announce the main ingredient
for the main course
2. Recipe for three (3) portions required to be submitted on competition day

Day of Competition

 Competitors will register one hour and thirty minute before actual start of the
competition and will submit their recipe in three (3) Copies at the registration
table
 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 (30) minutes to set-up their mise-en-place and
prepare the main ingredient for cooking
 The teams will be given a tot6al of three (3) hours were the starter/Soup needs to
be served after 2 hours
 The team will be given ten (10) minutes to clean the area
 Teams who are late for their registration will be disqualified
 The rules must be strictly followed. Teams who will bring in cooked items will be
disqualified
 Teams cannot wear any uniform with logo, any pin or name tag which identifies
the establishment
 No observers are allowed in the competition area
 One (1) judge will oversee the mise-en-place and correct preparation in the front.
Four (4) Judges will be at the backstage to judge on correct preparation,
Professional Serving, Presentation & Taste
 The thirteen (13) finalists will compete in a team of Three (3) members during the
competition day
Specific guidelines, pointers for the judging criteria:

 All ingredients to be provided by the participant except for the main course which
will be provided by the hotel
 Vegetables can be peeled, cut or turned, however not cooked in any form
 Sidings can be pre-pared but not cooked
 Fresh pasta dough can be pre-prepared. Filled pasta such as ravioli and others
have to be filled on the spot
 Farces (fillings) can be pre- prepared but not cooked
 Marinades can be pre-prepared
 Basic stocks such as veal, chicken etc. can be pre-prepared. It is not allowed to
have finished sauces
 Garnishes can be pre-prepared but not cooked
 Garnishes made out of dough can be pre-prepared but not cooked
 All small wares, tools, blenders, etc. to be provided by the participant. Organizer
will only provide 2-gas burners per team, one common refrigerator/ freezer,
working area and plates
Guidelines for Assessment:
Mis-en-place 0-10 points
Orderly preparation of materials, neat working area & style, clean working
clothes, accurate techniques, 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 Preparation 0-25 points

Practical & Easy digestible preparation, free of unnecessary details and extras.
Any side dishes and extras should compliment the main dish in quantity; 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
concerned. Meat should be carved properly and cleanly. Roast beef, English style, should
be medium pink. Points will be deducted for vegetables which are not cut or turned
uniformly. Portion weight should correspond to normal portion consumed and the
accepted norms

Professional Serving Methods & Preparation 0-25 points

Main 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 not
cluttered. Bases and non-edible items should be avoided

Taste 0-40 points

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

TOTAL POSSIBLE POINTS 100 points

 COMPETITION MECHANICS / GUIDELINES

Code G. ASIAN NOODLES LIVE COOKING (Individual )

Objective:
To cook on the spot freshly made Asian noodles main course for two (2) persons
Participants:
 Single entry per school, one(1) participants per team and one (1) alternate
 The alternate needs to be changed prior to the competition start, a change of
participant during the competition will lead to disqualification

Ingredients:
All ingredients to be used shall be provided for & brought in by the participants

Equipments:
Except for the working area and table which shall be provided by the organizer,
all other cooking equipments, utensils and gadgets to be used shall be brought in by the
participants

Basic Rules:
1. Participants must register one (1) hour before the actual competition & report
to the committee for briefing. Participants who shall be late will be
disqualified
2. Three (3) copies of the recipe shall be submitted upon registration
3. Ingredients shall be checked to ensure rules are followed
4. Participants are given 15 minutes for mis-en –place and set up
5. Execution & actual cooking shall be limited to 45 minutes only
6. Another 20 minutes shall be provided for arrangement and presentation
7. The other 10 minutes shall be used for housekeeping and cleaning
8. Vegetables can be peeled & pre- cut, but not cooked in any form
9. Meat & seafood items can be ready portioned, but not cooked
10. Noodles can be made ready to cook
11. Basic stocks such as veal, chicken, pork etc. can be prepared in advance.
Ready made sauces are not allowed
12. Garnishes can be pre-prepared, but not cooked
13. Participants who will be bringing cooked items will be disqualified
14. Participants must wear their chefs uniform (no logo, no name, no
identification)
15. Two (2) judges (front) will oversee the mis- e- place and professional
preparation. Two (2) judges (back) will judge the professional serving method,
presentation and taste
16. All small wares, tools, blenders, water pail, extension line etc. shall be
provided and brought in by the participants
17. The organizer shall provide the working tables and electrical outlet only
Judging Criteria:

Mis- en- place 20 points

Orderly preparation of materials, neat working area and style, clean working
clothes, accurate techniques, 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 Preparation 30 points

Practical and easily digestible preparation, free of unnecessary details & extras.
Any side dishes should compliment the main dish in quantity, 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. Meat should be
carved properly & cleanly. Roast beef, should be just medium (pink). Points will be
deducted for vegetables, which are not cut or turned uniformly. Portion weight should
correspond to normal portion consumed and the accepted norms

Professional Serving Methods and Presentation 20 points

Main meals and 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, pleasant, conducive to everyday serving and not
cluttered. Bases and non-edible items should be avoided. New preparation and serving
methods, outstanding combinations in simple, modern ways shall be considered

Taste 30 points

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

TOTAL POSSIBLE POINTS 100 points

DAY 2 – August 8,2009 ( Saturday )

8:00 AM Ingress (Code: H) Bed Making on the spot (Live)

8:30AM Registration Individual – Loreto Lazatin Hall
8:45 AM Execution
10:45 AM Judging

9:00 AM Ingress (Code: I) Table skirting on the spot (Live)

9:30 AM Registration (Team of 2) – Ramos Hall
10:30 AM Actual Competition
10:45 AM Judging

9:00 AM Ingress (Code: J) Fruit & Vegetable Carving (Live)

9:30 AM Registration (Individual) – Ramos Hall
9:45 AM Execution and Actual Competition
12:15 PM Clean up / Judging
1:00 PM Egress

1:00 PM Ingress (Code: K) Napkin Folding on the spot (Live)

1:30 PM Registration (Individual) – Ramos Hall
2:00 PM Execution and Actual Competition
(2 min per participant only)

1:00 PM Ingress (Code: L) Cocktail Mixing (live)

1:45 PM Registration (Individual) – Benjamina -Zoila
2:30 PM Start of Competition
5:00 PM Judging

Closing Program- Ballroom

EGRESS of all displays
 COMPETITION MECHANICS / GUIDELINES

Code H . BED MAKING ON THE SPOT (Individual)

To display the students’ knowledge and speed in executing bed making techniques .

Participants

 Single entry per school, Two (2) participant and one alternate
 One participant to concentrate on the beddings , and the second participant to
finalize the décors
 The alternate needs to be changed prior to the competition start a change of
participant during the competition will lead to disqualification

Materials/ Tools

The Hotel will provide the necessary linens and beddings .

Basic Rules

1. This is a Team of two(2) competition ( with an alternate, should the official

contestant not be available) Registration is one hour before the competition
2. Participants are required to wear long sleeve shirt/blouse with black bow tie,
Black sash & black pants or black skirts (for ladies). Denims not allowed.
Participants will be provided with competition numbers .
3. Theme “ Far East Honeymoon “
4. One participant should concentrate in completing the bed making in
sequence and the other member of the team will concentrate on putting his
decorations and other materials with in two(2) minutes
5. The hotel will provide the necessary beddings and linens for the competition
6. The participants can bring one (1) each side table , table lamp , flowers , and
possibly for couple choice of bathrobe or bath towel
7. Neatness , sequencing of beddings , timing ,creativity and over-all appearance
will be the criteria for judging
8. No other materials or ornaments will be used in the arrangement except those
being mentioned .

Judging Criteria

Speed 35 points
Sequencing 35 points
Creativity 15 points
Overall Appearance 15 points
 TOTAL POSSIBLE POINTS 100 points

COMPETITION MECHANICS / GUIDELINES

Code I . TABLE SKIRTING ON THE SPOT (Team of 2)

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

Participants
 Single entry per school, one(1) participant per team and 1 alternate
 The alternate needs to be changed prior to the competition start a change of
participant during the competition will lead to disqualification

Equipment / Tools

The organizer shall provide the table to be used for the competition, however the
participants must bring their own materials (any color), pins and thumbtacks, including
ready made decorations

Basic Rules

1. Participants shall be wearing black pants/ slacks (no black denims) white long
sleeved shirt/blouse, black leather shoes and black bow ti9e (male) and sash
(female)
2. Participants shall provide own cloth for skirting, pins, thumbtacks, etc.
3. A ready made or sewn skirting used shall be disqualified
4. Ready made decorations are allowable
5. The team must execute the skirting within 30 minutes only on 4 ft diameter
round table and 2 ft 30 inches in height, which will provided by the organizer
6. The team shall register an hour before the contest proper & report to the
committee for briefing
7. No pre-ironed tablecloth will be allowed (disqualifications)

Judging Criteria

Speed 20 points
Neatness 25 points
Creativity 25 points
Difficulty and design 30 points
------------
TOTAL POSSIBLE POINTS 100 points
 COMPETITION MECHANICS / GUIDELINES

Code J. FRUIT AND VEGETABLE CARVING (LIVE Individual)

Objective:

To demonstrate creativity, originality and artistry in carving fruits and vegetables

under time limits

Participants:
 Single entry per school, one (1) participant and (1) alternate
 The alternate needs to be changed prior to the competition start a change of
participant during the competition will lead to disqualification

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

Tools / Utensils

Any special tools; utensils and gadgets for execution and presentation shall be
brought in and provided by the participants

Basic Rules:
1. Participants must register and report to the committee for briefing one (1) hour
before the actual competition
2. Execution time limit is two (2) hours and (30) minutes only
3. Participants shall bring in and provide all the materials and tolls they would
need during the competition
4. Participants must wear their Chefs uniform during the competition
5. Pre-assembled skeletal base or form will be allowed
6. Toothpicks and barbecue sticks are allowed, no wires
7. The participants can use any fruits, vegetables or tubers or combination.
Combinations shall all be fruits, vegetables and tubers
8. All carving shall be done during the actual competition and in the contest area
only
9. All wastage should be gathered in a container or garbage bag since it will be
judged if materials used are maximized.

Judging Criteria:

Degree of Difficulty 20 points

Creativity / Artistry 30 points
Originality / Execution Skills 25 points
Full utilization of raw materials 25 points
------------
 TOTAL POSSIBLE POINTS 100 points

COMPETITION MECHANICS/ GUIDELINES

K. NAPKIN FOLDING ON THE SPOT (Individual)

To display the students speed and creativity in basic napkin folding

Participants

 Single entry per school, one (1) participant, and (1) alternate
 The alternate needs to be changed prior to the competition start, a change of
participant during the competition will lead to disqualification

Basic Rules

1. Participant should be in uniform; black pants (no black denims), white long
sleeved blouse/polo, black leather shoes and black bow tie
2. Participant must execute the six (6) basic folds and (1) original creative fold

Basic Fold are as follows:

 Sailing Boat
 Double lotus
 Pyramid
 Bishops Hat
 Banana
 Fan with stand
 Original Creative Fold

3. Participants must execute “ ALL” his/her napkin fold within two (2) minutes
on 20” X 20” sized napkins
4. Participants should bring and use his/her own white table napkins
5. Background music is allowed but will not be judged
6. Participants found to have ironed napkins patterned to the folds will be
disqualified

Judging Criteria

Speed 40 points
Neatness 30 points
Creativity 30 points
-----------
TOTAL POSSIBLE POINTS 100 points
 COMPETITION MECHANICS / GUIDELINES

L. COCKTAIL MIXING (Individual)

Participants
1. There shall be only two (2) entries per school
2. All Contestant /entries base on category must fill up the official entry form. The
organizer reserves the right to reject any entry which does not contain original
recipe and/or conform with the rules .
3. All contestant must submit necessary certification or requirements which shall be
attached to the entry form .
4. All entries should be submitted to the organizer through FAX or personal hand
delivery only at least forty eight(48) hours before the actual event /
competition .A copy of the acknowledgement from the organizer will also be
faxed backed to the contestant .Late submission will be disqualified .
5. The organizer and/or the sponsor reserves the right to have exclusive property of
all entries and to exclusively utilize in anyway to promote ____________
6. The competition is organized in cooperation with ______________.

Guidelines for Assessment:

a. Contestant must be dressed in black pants and/or black skirts for ladies and white
long sleeve with bow tie . They will provide with competition number . No other
identification will be allowed .No logo or any identifying marks of
establishment/school ( in the bottles, materials ,equipments ,etc. ) will be allowed
during the competition .
b. Contestant must arrive at least one hour before the schedule time . Late arrivals
( 15 minutes and over ) will lead to disqualification .
c. The sequence of contestants will be drawn by lot .
d. Contestants will provide their own utensils , glassware, shakers , as well as
blender , if necessary
e. Each contestant must contain at least one jigger of ____________ as the principal
base liquor . Likewise , other wines and spirits distributed by _____________
may be used as additional ingredients to the principal base liquor which will be
supplied by the sponsor
f. Additional alcoholic beverages other than those supplied by
____________________ and the modifiers , mixers , fruits , juices (fresh or
otherwise ) garnishes and the likes will be supplied by the contestants .
g. The maximum number of ingredients shall be limited to seven (7) which shall
include DROPS and DASHES . Ice is EXCLUDED from the seven(7 )
ingredients .
h. Dairy products and their substitute shall not be allowed . Except for eggs, milks ,
and/or fresh milk .
i. Each contestant will prepare their entry drinks on-the-spot simultaneously in two
(2) portion under time limit of three (3) minutes .One with full
 decoration/garnishes and presentation , the other portion to be divided into three
(3) small glasses , and will be served to the blind tasting judges . The contestant
can bring a recorded song on his/her liking on CD or DVD format which shall
not exceed the three(3) minutes time limit to be played during the actual
competition . CD or DVD should mark the contestants number and should be
submitted to the organizer 30 minutes before the actual competition .
j. After concoction of his/her entry drinks the contestant will draw on the lot for the
International Cocktail and answers the ingredients with in ten(10) seconds. If
he/she answers correctly ALL the ingredients ten(10) points will be added to his
score and deducts ten(10)points if failed to answer correctly ALL the ingredients
k. Contestant shall use standard measures to determine the volume of ingredients
.All beverages in the recipe shall be expressed in jigger (1 ¼ oz or 37.50 ml )
l. Usage of jigger in measuring wines and spirits in the actual concoction is a MUST
while for the mixers and other non-alcoholic beverages , usage of jigger is
optional ( or may be free pouring ) .Non usage of jigger during the actual
competition will deduct one(1) point on sequence of steps
m. Contestant shall use standard glassware’s on their serving presentation of the
drinks which will be provided by them .Glasses for tasting will be provided by the
contestant .
n. Preparation of all drinks may be stirred , shaken or blended in an electric
blender .Only one blender will be used in preparation of the drink and will be
supplied by the participants , EXCEPT for two colored drinks that need to be
concocted simultaneously .
o. Garnishes /decoration 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 . Flower is permitted as long as it does not touch
the drink itself . NO manufactured item , edible or on-edible will be allowed
.Contestant who will bring pre-cut garnishes or already assembled garnish on
stage will be deducted of two(2) points .
p. The name of the cocktail concoction should have the Theme “ Fusion of Asian
and Western Cocktail “
q. Participants will not be allowed to watch the actual competition .After their
performance , they should go back to the room provided for them .
r. During the actual competition , NO coach /assistants will be allowed to the
participants room .
s. Participants shall use a serving tray to bring their ingredients and/ or equipments
to the mixing table / bar .
t. The judges decision is final and no correspondence shall be entertained
u. In case of TIE , a cocktail who receives the highest point in Taste Criteria
(between tying contestants) will be proclaimed winner , if same ties again in the
taste criteria , the tying contestant must be required to mix on-the-spot their own
cocktail and the score will be based on TASTE.
v. Contestants shall use a serving tray to bring his/her ingredients and /or equipment
to the mixing table/bar.
Mixing / Knowledge
 Technical Approach 0-15 points
 Time 0-05 points
 Neatness / Orderliness 0-10 points
 Accuracy / Correctness 0-10 points
 Bar Knowledge 0-10 points
50 points

Taste Presentation
 Presentation 0-15 points
 Taste 0-20 points
 Color Combination 0-10 points
 Name Association 0-05 points
50 points

TOTAL POSSIBLE POINTS 100 points

Judging

Front set of Judges will judge: Technical Approach

Time
Neatness /Orderliness
Accuracy / Correctness

Back set of Judges will judge: Presentation

Taste
Color Combination
Name Association
XIII. SECURITY :

1. The Hotel shall maintain general security for its premises and properties
2. All participants , coaches, judges , school officials and viewing public shall abide
with the security and safety measures of the Hotel
3. All items brought inside the Hotel shall be declared and fill up the Necessary –
Ingress-Egress Form . Upon egress , all items shall be subject to inspection
before bringing out .
4. Holding area for all participants and coaches will be at the Teofila Hall
5. The hotel security reserves the right to evict or barred from entering the hotel
premises any person who shows bad behavior or earring individuals .
6. All participants , coaches ,judges , and event officials should always wear the
prescribed official I.D.’s while entering the competition area
7. Participants should fill up the necessary Borrowers Form for all equipments and
utensils that being supplied by the Hotel and , responsible and accountable for any
loss, damage or theft.
8. The Hotel shall not be held responsible for claims ,demands ,and expenses
resulting from damage ,loss or theft .

XIV .COMPETITION TABLES AND SIGNAGES :

1. Participants should check the steadiness of the table before the start of the
competition and before setting up their display and equipments
2. All set up should be completed with in the allotted time frame
3. Only name cards provided by the Hotel shall be used

XV . AWARDS AND CERTIFICATES :

1. Ranking system for all event winners will be : 1st place , 2nd place and 3rd place .
2. The winning individual or school who garnered the highest total points after the
competitions , shall emerge the over –all Champion.
3. A medal shall be awarded respectively to the winners
4. All participants and academic institution will be given a Certificate of
Participation
XVI. TIME LINE :

ACTION TARGET RESPONSIBLE REMARKS

DATE
Presents the Hotelympics for Feb.16 Danny H Presents to SRP & RM
approval
Presentation of the Hotelympics Feb.21 Danny H Gets feedback
to the Sales Meeting
Appointment for COHREP Feb.20 Danny H. At the school .to discuss
Chef Henry also Student Package .Get
Ms.Moneth school to participate
1st Meeting with COHREP Feb.23 Danny H. Discuss Hotelympics
representatives Chef Henry
Calling PBL representatives Feb.20 Danny H. Discuss Hotelympics
Teddy J. .Judging .Send copy of the
Appointment for CHED Feb.20 Tintin T. Discuss Hotelympics.
representative
1st Meeting with CHED Feb.23 Tintin T. Discuss Hotelympics
representative
Sending sponsorship / booth Feb.25 Danny H. Get contacts to Ms.Lalaine
letters Ms.Lalaine
Prepares agreement for March 2 Ms.Moneth Prepares agreement for
participating schools SRP / RM approval
2nd Meeting COHREP March 6 Danny H Sponsored snacks . Discuss
Chef Henry dates and competition
Ms.Moneth logistics.Get commitments
of participating school
.Submits agreement for
Pre-Lude ,Student Package
1st Follow up sponsors / booth March 3 Danny H
Ms.Lalaine
Sample layout for flyers , posters March 9 Zaldy /Richard For approval
streamers, tickets and ID’s
2nd Meeting with CHED March 6 Tintin T. Gets commitment
representatives
2nd Follow up sponsors / booth March 23 Danny H
Ms.Lalaine
Meetings with Stotsenberg March 19 Danny H. Reports status
Department heads Department
Heads
3rd Meeting COHREP.School April 8 Danny H Gets commitment , sign
representatives Chef Henry agreement for Pre-Lude /
Ms.Moneth Student package
Final lay out of flyers, posters, April 8 Zaldy/Richard
streamers ,tickets and ID’s
Final follow up sponsors / booth April 20 Danny H Gets commitment, signed
Ms.Lalaine agreement
Meetings with Stotsenberg April 23 Danny H Reports Status
Department Heads Department
Heads
Sends invitation , meeting with May 5 Danny H Free coffee / tea and drinks
sponsors and booth owners Ms.Lalaine during meeting

1st meeting sponsors and booth May 12 Concerned Free coffee /tea /drinks
owners Dept.Heads during meeting .Discuss
Hotelympics ,
sponsorship ,displays
,booths
4th Meeting COHREP May 5 Danny H Discuss , participants per
Chef Henry school , per event .
Ms.Moneth
Meeting with Stosenberg May 21 Danny H Reports Status
Department Heads Department
Heads
Final Meeting sponsors and booth June 9 Concerned Dept. Discuss any concern
owners Heads
Makes Action Plan for June 10 Danny H For approval
Hotelympics
5th Meeting COHREP June 16 Danny H Finalized competition and
Chef Henry Pre-Lude .Finalize
schedule of trainings per
school
Approval Action Plan June 18 Danny H Routing
Hotelympics
Meeting with Stotsenberg June 18 Danny H Reports Status
Department Heads Department
Heads
Pre-Lude June & All concerned Training starts .
July Departments
Final Meeting with Stotsenberg August 3 Danny H Finalize logistics
Department Heads Department heads
Parade of Schools July 6 All participants Final briefing also
Coaches
Ingress July 6 All concerned
departments
Competition Aug.7-8 All concerned
departments
XVII: P&L AND BUDGET:

ESTIMATED SALES :

A. Pre-Lude:
1. Target school participants : 12 schools
2. Target schools to get the “ No Room Package “ – 8 schools
3. Target schools to get the “ Full Board/Room Package “ – 4 schools
4. Package Breakdown : Average 30 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.Rooms 1,035.00

AM snacks w. drinks 100.00 B.. Food component

Set Lunch 250.00

PM snacks w. drinks 100.00 Set Breakfast *1 170.00

AM snacks w. drinks*2 200.00

Set Lunch*2 500.00

B. Banquet
Amenities(8hrs) 100.00 PM snacks w. drinks*2 200.00

( w.LCD & Wide screen) Set Dinner*1 250.00

C. Banquet
E. Training Fee 200.00 Amenities(8hrs) 100.00
( w.LCD & Wide screen)

F. Training Certificate 100.00 D. Contingency 50.00

Total Package/Day 925.00 E. Employee Incentive 25.00

X 2 DAYS 1,850.00 F. Training Fee 200.00

G. Training Certificate 100.00

Total Package
 2,830.00

ITERENARY

FULL BOARD/ROOM PACKAGE NO ROOM PACKAGE

SCHEDULE TIME SCHEDULE TIME

1 st Day FRAME 1 st Day FRAME
Arrival /Check in at the Hotel / Rooms 1st hour Arrival 30 minutes
1 1/2 Rounds of the Hotel and Hotel
Rounds of the Hotel and Hotel Orientation hours Orientation 1 1/2 hours
30
AM Snacks minutes AM Snacks 30 minutes
1st Seminar – Basic F&B Service 2 hours 1st Seminar – Basic F&B Service 2 hours
Lunch 1 hour Lunch 1 hour
2nd Seminar – Basic Bartending 2 hours 2nd Seminar – Basic Bartending 2 hours
PM Snacks 1 hour PM Snacks 1 hour
3rd Seminar – Basic Housekeeping & 3rd Seminar – Basic Housekeeping &
Interactive Bed making 2 hours Interactive Bed Making 2 hours
Dinner 1 hour Out of the Hotel Last Hours
Free
Free Time / Bed Time Time

2 nd Day 2 nd Day
Breakfast 1 hour Arrival
1st Seminar - 1st Part - Introduction to 1st Seminar - - 1st Part – Introduction
Culinary - Lecture 2 hours to Culinary - Lecture 2 hours
30
AM Snacks Minutes AM Snacks 30 Minutes
1st Seminar - - Tour of the Kitchen 1 hour 1st Seminar - - Tour of the Kitchen 1 hour
Lunch 1 hour Lunch 1 hour
2nd Seminar - Skirting Making and Napkin 1½ 2nd Seminar - Skirting Making and
Folding hours Napkin Folding 1 ½ hours
30
PM snacks Minutes PM snacks 30 Minutes
Last
Check Out hours Out of the Hotel Last hours
Estimated “No Room Package” = 8 schools x 30 average participants x 2 days rate =
P 444,000.00
Estimated “Full Board/Room Package” = 4 schools x 30 average participants x package
rate=
P 339,600.00

Total Revenue Pre-Lude = P 783,600.00

B. Ticket Sales : P 100/ticket – P 10 commission = P 90.00 net ticket revenue.pax

Target ticket sales /day = 300 pax x P 90.00 = 27,000 / day
X 2 days = P 54,000

C. Booth Rental : P 800 /booth x 8 target booths =P 6,400/day

X 2 days = P 12,800

D. Equipment Charges : P 800 /equipment x 5 target equipments = P 4,000/day

X 2 days = P 8,000

F. Estimated additional F&B Revenue : P 15,000 /day

X 2 days = P 30,000

E. Total Estimated Revenue : P 888,400.00

ESTIMATED EXPENSES :
ITEMS AMOUNT

1.LABOR-during competition 10 staffxP302x2days 6,040.00

2. Electricity P5550x2 11,100.00

3.Two(2 burner) gas stoves 10pcsxP1,300 13,000.00

3. Linoleum 20 meters 5,000.00

4.Package Cost No Room Package 128,352.00

Full Board/Room Package 57,855.60

5. Complimentary Rooms 12 De Luxe x 12 schools ( 1 night only) 14,136.00

3 De Luxe x 3 Judges( 1 night only) 3,534.00

6.Judges Meals/with drink 10 judgesxP150x3meals 4,500.00

7.Linen Laundry 2,000.00

8.
Posters,Streamers,Tarpaulins 10,000.00
Ticket printing,certificates, ID's

9.Meeting Representations 5,000.00

10. 5 Gallon Water 50 gallon x 25 1,250.00

11. Trophies and Medals Trophies ,3 pcs 5,000.00

Medals - 12 events x 3 9,000.00

12. Transportation Pick up /drop off judges 3,000.00

TOTAL 278,767.60

PROFIT/LOSS :
PROJECTED REVENUE = P 888,400.00
PROJECTED EXPENSES = P 278,767.60
PROJECTED INCOME = P 609,632.40

APPROVED BY : ______________ ___________________

Mr.Ted Jimenez Atty. Sharon Penaflorida
Resident Manager Corporate Director