Upload
kcatral-king
View
220
Download
0
Embed Size (px)
Citation preview
8/13/2019 Hot e Lympics
1/36
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 ;
8/13/2019 Hot e Lympics
2/36
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
8/13/2019 Hot e Lympics
3/36
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
8/13/2019 Hot e Lympics
4/36
$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
8/13/2019 Hot e Lympics
5/36
. 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
8/13/2019 Hot e Lympics
6/36
'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
8/13/2019 Hot e Lympics
7/36
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
8/13/2019 Hot e Lympics
8/36
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
8/13/2019 Hot e Lympics
9/36
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
8/13/2019 Hot e Lympics
10/36
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
8/13/2019 Hot e Lympics
11/36
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
8/13/2019 Hot e Lympics
12/36
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
8/13/2019 Hot e Lympics
13/36
$ethod2 0reparation
M $is en 0lace *-)* points
0resentation
M Creativity 2 'rtistry *-K* points
M 'ccuracy of Set up *-)* pointsM $enu Nnowledge *-)* points
---------------
*-* points
T6T'7 06SS!97@ 06!ATS 1** points
COMPETITIO0 MECHA0ICS 4 GIDELI0ES
C&de B. *SIO0 O* 3ESTER0 A0D ASIA0 DESSERTS *REESTYLE
(I!d@dual4
Par-,a!-#
There shall only be one314 entry per school
To display a variety of four 3K4 different plated hot or cold fusion desserts, displayedcold4
Specific Euidelines, pointers for the =udging criteria5
1. Table space allotted5 +*cm G +* cm). 7ist of !ngredients to be placed with entry . Ao "uantities re"uired
>. 0ractical up-to-date preparation and presentation re"uired
K. 'll edible materialsB. Showpiece is not allowed
(. 0lates with logo are not allowed
Euidelines for 'ssessment5
Dorkmanship *-)B points
Creativity level of each type
0roportions of ingredients are based on a-la-carte service standards
!ngredients used based on list of ingredients
0ractical for a-la-carte dessert service
0resentation 2 !nnovation *-)B points
Composed of and appeti8ing, tasteful and elegant presentation
Taste *-K* points
Taste must be accurate based on the ingredient list of each dessert
8/13/2019 Hot e Lympics
14/36
Creativity *-1* points
Creativity points will be awarded to participants who display new ideas with a
modern twist
T6T'7 06SS!97@ 06!ATS 1** points
COMPETITIO0 MECHA0ICS 4 GIDELI0ES
C&de C. COLD APPETIER B**ET PLATTER *REE STYLE (I!d@dual$
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
Specific Euidelines, pointers for the =udging criteria5
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
$ust consist of three 3>4 components of butcher:s meat, poultry or game with
appropriate garnishing .Ao fish or seafood to be used . Check on the correct count or eight 34 persons 2 serving and si8e
Check if garnishing is not artificial .Cut or turn- over slices or use needles to
verify even the showpieces
Check on correct count of pieces of garnishing
!f only mousses are used, points to be deducted
?is"ualifications if fish or seafood is used
Euidelines for 'ssessment5
0resentation, Eeneral !mpression *->* points
/or dishes which are appeti8ing, pleasing, tasteful, attractive and with no beads ofaspic. Slices should be neither too large nor too thick. 0ortion should be correctly
calculated
Composition *-)* points
Autritionally well balanced in keeping with modern taste, color & flavor shouldenhance each other, practical, easily digestible and light
8/13/2019 Hot e Lympics
15/36
Correct 0reparation *->* points
The classical names corresponding to the original recipes, correct basic
preparation of the food, correctly chosen =ellies and correct roasting 2 frying time will beassessed.
Serving *-)* pointsClean and careful serving with no fuss, simple and practical, slices of carved meat
with carved surface upwards. egetables correctly cut or turned, no green garnishing on
plates and platters intended to be served warm, no other elaborate garnishing forrestaurant platters or dishes, but rather plate or platter arrangement to allow for practical
serving
T6T'7 06SS!97@ 06!ATS 1** points
COMPETITIO0 MECHA0ICS 4 GIDELI0ES
C&de D.*SIO0 O* ASIO0 A0D 3ESTER0 SET ME0 *REE STYLE(Tea+ &' 9$
0articipants
There shall only be one314 entry per school
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
Euidelines for 'ssessment5
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
8/13/2019 Hot e Lympics
16/36
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
T6T'7 06SS!97@ 06!ATS 1** points
COMPETITIO0 MECHA0ICS4 GIDELI0ES
C&de E. PLATED PASTRY *REESTYLE (I!d@dual$0articipants
There shall only be one314 entry per school
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
(. $aximum si8e of plate5 >>cm 31>J4 in diameter
Euidelines for 'ssessment5
Dorkmanship *-)B points
Creativity level of each type
0roportions of ingredients are based on a-la-carte service standards
!ngredients used based on list of ingredients
0ractical for a-la-carte dessert service
0resentation 2 !nnovation *-)B points
Composed of appeti8ing, tasteful, modern and elegant presentation# practical
serving
Taste *-K* points
Taste must be accurate based on the ingredient list of each dessert
Creativity *-1* points
8/13/2019 Hot e Lympics
17/36
Creativity points will be awarded to participants who display new ideas with a
modern twist
T6T'7 06SS!97@ 06!ATS 1** points
COMPETITIO0 MECHA0ICS 4 GIDELI0ES
C&de *. MAR/ET BAS/ET CLASSICAL LIVE COO/I0G (Tea+ &' 9$
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
8/13/2019 Hot e Lympics
18/36
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
Euidelines for 'ssessment5
$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
8/13/2019 Hot e Lympics
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
T6T'7 06SS!97@ 06!ATS 1** points
COMPETITIO0 MECHA0ICS 4 GIDELI0ES
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
8/13/2019 Hot e Lympics
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
8/13/2019 Hot e Lympics
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
T6T'7 06SS!97@ 06!ATS 1** points
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 $ixing 3live4
8/13/2019 Hot e Lympics
22/36
15KB 0$ egistration 3!ndividual4 ; 9en=amina -Ooila
)5>* 0$ Start of Competition
B5** 0$ Jud"!"
Closing 0rogram- 9allroom
@E@SS of all displays
COMPETITIO0 MECHA0ICS 4 GIDELI0ES
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
participant during the competition will lead to dis"ualification
$aterials2 Tools
The Hotel will provide the necessary linens and beddings .
9asic ules
1. This is a Team of two3)4 competition 3 with an alternate, should the officialcontestant not be available4 egistration is one hour before the competition
). 0articipants are re"uired to wear long sleeve shirt2blouse with black bow tie,
9lack sash & black pants or black skirts 3for ladies4. ?enims not allowed.
0articipants will be provided with competition numbers .>. Theme *ar Ea#- H&!e5+&&!
8/13/2019 Hot e Lympics
23/36
K. 6ne participant should concentrate in completing the bed making in
se"uence and the other member of the team will concentrate on putting his
decorations and other materials with in two3)4 minutesB. The hotel will provide the necessary beddings and linens for the competition
(. The participants can bring one 314 each side table , table lamp , flowers , and
possibly for couple choice of bathrobe or bath towel. Aeatness , se"uencing of beddings , timing ,creativity and over-all appearance
will be the criteria for =udging
. Ao other materials or ornaments will be used in the arrangement except thosebeing mentioned .
%udging Criteria
Speed >B points
Se"uencing >B points
Creativity 1B points
6verall 'ppearance 1B points
T6T'7 06SS!97@ 06!ATS 1** points
COMPETITIO0 MECHA0ICS 4 GIDELI0ES
C&de I . TABLE S/IRTI0G O0 THE SPOT (Tea+ &' 7$
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
The alternate needs to be changed prior to the competition start a change of
participant during the competition will lead to dis"ualification
@"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
8/13/2019 Hot e Lympics
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
COMPETITIO0 MECHA0ICS 4 GIDELI0ES
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
The alternate needs to be changed prior to the competition start a change of
participant during the competition will lead to dis"ualification
!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
8/13/2019 Hot e Lympics
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
COMPETITIO0 MECHA0ICS4 GIDELI0ES
/. 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
participant during the competition will lead to dis"ualification
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
8/13/2019 Hot e Lympics
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
-----------
T6T'7 06SS!97@ 06!ATS 1** points
COMPETITIO0 MECHA0ICS 4 GIDELI0ES
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.
Euidelines for 'ssessment5
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 .
8/13/2019 Hot e Lympics
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
8/13/2019 Hot e Lympics
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
T6T'7 06SS!97@ 06!ATS 1** points
%udging
/ront set of %udges will =udge5 Technical 'pproach
TimeAeatness 26rderliness
'ccuracy 2 Correctness
8/13/2019 Hot e Lympics
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
8/13/2019 Hot e Lympics
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
8/13/2019 Hot e Lympics
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
8/13/2019 Hot e Lympics
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
8/13/2019 Hot e Lympics
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
8/13/2019 Hot e Lympics
34/36
8/13/2019 Hot e Lympics
35/36
ESTIMATED E2PE0SES :ITEMS AMOUNT
1.LAB:R
8/13/2019 Hot e Lympics
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