B. to Promote and Showcase Hotel Stotsenberg Among Schools and Other Future Clients

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

Composition 0-20 points Nutritionally well balanced in keeping with modern taste, color and flavor should enhance each other, practical, easily digestible and light

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:

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 1 ½ 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