10/02/2013
HRM GUIDELINES
MATINAGDANON 2013
COMPETITION GUIDELINES
I. GENERAL INSTRUCTION
1. The competition is open to all currently enrolled 1st, 2nd, and 3rd year HM students in Notre Dame of Dadiangas University. Other students enrolled in different schools are not allowed participate in any competition.
2. The participating Team shall compose of the following:
HRM Events:
i. Four (4) student participants for Flower Arrangement
• Two (2) (male or female) for Buffet Centerpiece
• Two (2) (male or female) for Sit-down Centerpiece
ii. One (1) (female)student participant for Table Napkin Folding
iii. Three (3) student participants (male or female) for Buffet Table Skirting
iv. Four (4) student participants (male or female) for Restaurant Complete Service
v. Two (2) student participants (male and female) for fruit and Vegetable Carving
vi. Two (2) student participants (male and female) for Damean's Flair Idol
vii. Two (2) student participants (male and female) for On-the-spot Bed Making
viii. Two (2) student participants (male and female) for the Waiters Relay
ix. Two (2) student participants (male and female) for Damean's Master Chef
x. Five – ten (5-10) student Participants (male or female) for HM Extravaganza
xi. Two (2) student participants (male and female) for Chef Fashionista
TM Events:
i. Ten (10) student participants (male or female) for Tourism Booth.
ii. Four (4) student participants (male or female) for Photo Marathon
iii. Two (2) student participants (male or female) for Tour Guiding
iv. Three (3) student participants (male or female)for Tour Package Making
v. Two (2) student participants 9male or female) for Tourism Blog Making
vi. Three (3) student participants (male or female) for Brochure Making
vii. Two 92) student participants (male and female) for Fashionistang Flight Attendant.
3. Each team should follow the limited number of participants per event.
4. Coaches / Advisers 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.
5. Participants and Advisers should observe proper decorum and behavior during the event.
6. Participants should come at least 30 minutes before the competition .Late arrival (15 minutes or over) will be automatically disqualified .
7. All participants are required to follow all rules and regulations of the competition handbook
8. Official alternates shall be allowed only with valid justification and upon the judge’s approval
TABLE NAPKIN FOLDING
(individual)
I. Objective
The contest allows the participants to exhibit her creativity and showmanship in the table napkin folding.
II. Specific Rules and guidelines.
1. The participant should be in complete F & B uniform: green vest, white long sleeve, black stockings, atleast 2 inches heels black shoes, and green skirt.
2. The order of the presentation will be drawn by lottery upon check in time. Officers will take in-charge of the lottery.
3. The participant shall provide 7 pcs of table napkins (20”x20”) in size.
4. Participants will demonstrate the seven (7) basic fold as enumerated below.
i. Bishop's Hat ii. Fan with Stand iii. Candle iv. Pyramid v. Sail Boat vi. Banana vii. Lotus
5. Contestants will be given a time of one (1) minute to demonstrate the seven basic folds.
6. Another 30 seconds will be given to the contestant to execute the special fold.
III. Judging Criteria
Time 15 pts.
Neatness 15 pts.
Showmanship 10 pts.
Techniques 10 pts
TOTAL POINTS 50 POINTS
LOBBY CENTERPIECE
(pair)
I. Objectives
The contest aims to showcase the contestants’ creativity in flower arrangement.
II. Specific Rules and Guidelines
1. The participants should be in their Chef attire. Green slacks, chef uniform for the upper body, black rubber shoes, and white socks.
2. The participants must follow the theme:
3. Flowers, foliage and anchorage will be provided by the participants.
4. Participants must bring their own flower vase, cutting tools, scissors, etc., wire and floral tapes.
5. Ex*****on must be completed within 1 hour.
III. Judging Criteria
Speed 10 pts.
Orderliness and Cleanliness 10 pts.
Presentation 10 pts.
Creativity and Originality 10 pts.
TOTAL POINTS 50 POINTS
SIT-DOWN CENTERPIECE
(pair)
IV. Objectives
The contest aims to showcase the contestants’ creativity in flower arrangement.
V. Specific Rules and Guidelines
1. The participants should be in their Chef attire. Green slacks, chef uniform for the upper body, black rubber shoes, and white socks.
2. The participants must follow the theme:
3. Flowers, foliage and anchorage will be provided by the participants.
4. Participants must bring their own flower vase, cutting tools, scissors, etc., wire and floral tapes.
5. Ex*****on must be completed within 1 hour.
VI. Judging Criteria
Speed 10 pts.
Orderliness and Cleanliness 10 pts.
Presentation 10 pts.
Creativity and Originality 10 pts.
TOTAL POINTS 50 POINTS
BUFFET TABLE SKIRTING
(TRIO)
I. Objective
This is a competition that aims to display the competitors’ creativity in table skirting.
II. Specific Rules and Guidelines
1. The participants should be in their Chef attire. Green slacks, chef uniform for the upper body, black rubber shoes, and white socks.
2. Each team must have three (3) participants.
3. Each team should provide the necessary materials such as: skirting pins, thumbtacks and tapes, etc.
4. A readymade or sew skirting is not acceptable. The team caught using sew skirting will be disqualified.
5. Participants may add skirting decorations.
6. Participating team may execute table skirting within 1 hour.
III. Judging Criteria
Speed 15 pts
Neatness 15 pts
Creativity 20 pts
TOTAL POINTS 50 POINTS
BED MAKING ON THE SPOT (STANDARD BED and QUEEN SIZED BED)
I. Objective
To display the students’ knowledge and speed in executing bed making techniques.
II. Specific Guidelines
1. Each team must have two participants. One for the standard bed and one for the Queen sized bed. ( Male or Female )
2. Participants are required to wear their housekeeping uniform: green pants, white shirt with collar and school seal, black shoes, white sacks.
3. The order of the presentation will be drawn by lottery upon check in time. Officers will take in-charge of the lottery.
4. The club will provide the necessary beddings and linens for the competition.
5. Neatness , sequencing of beddings , timing ,creativity and over-all appearance will be the criteria for judging
6. Participants are allowed to bring other materials or ornaments in the competition.
III. Judging Criteria
Speed 35 points
Sequencing 35 points
Creativity 15 points
Overall Appearance 15 points
TOTAL POSSIBLE POINTS 100 points
FRUIT AND VEGETABLE CARVING
(pair)
I. Objectives
To demonstrate creativity, originality and artistry in carving fruits and vegetables under time limits.
II. Specific Rules and Guidelines
1. Each team must have two (2) participants, one (1) for fruit carving and one (1) for vegetable carving. ( Male and Female )
2. The participants shall bring in and provide their own fruits and vegetables to use.
3. Any special tools; utensils and gadgets for ex*****on and presentation shall be brought in and provided by the participants
4. Participants must register and report to the committee for briefing one (1) hour before the actual competition
5. Ex*****on time limit is 1 hour only.
6. Participants shall bring in and provide all the materials and tolls they would need during the competition
7. Participants must wear their Chefs uniform during the competition
8. Pre-assembled skeletal base or form will be allowed
9. Toothpicks and barbecue sticks are allowed, no wires
10. The participants can use any fruits, vegetables or tubers or combination. Combinations shall all be fruits, vegetables.
11. All carving shall be done during the actual competition and in the contest area only
12. All wastage should be gathered in a container or garbage bag since it will be judged if materials used are maximized.
III. Judging Criteria:
Degree of Difficulty 20 points
Creativity / Artistry 30 points
Originality / Ex*****on Skills 25 points
Full utilization of raw materials 25 points
TOTAL POSSIBLE POINTS 100 points
COMPLETE RESTAURANT SERVICE
(4 participants)
I. Objective
The contest allows the participants to exhibit his/her creativity and skills in skirting, table-set- up, and menu making.
II. Specific Rules and Guidelines
1. The participants must wear their chef uniform: green slacks, chef uniform for the upper body, black rubber shoes, and white socks.
2. The participants must already prepare the decoration for the back draft before the contest.
3. Only the square table and chairs will be provided by the club. Other materials will be provided by the participants such as linen, pins, thumb stuck, and other decorations.
4. Judges will be observing working procedures.
5. Special tools for the décor must be brought in by the participants.
6. A menu folder (with content) is required to be on the table.
7. Ex*****on must be completed within 75 minutes.
III. Judging Criteria
Time Usage 10 pts
Cleanliness at work 10 pts
Visual Creativity 10 pts
Outstanding display of
Aesthetically pleasing colors 10 pts
Culinary/menu content interpretation 10 pts
TOTAL POINTS 50 POINTS
Waiter & Bartenders Relay
(male & female or both)
Mechanics & Guidelines
• Participants must wear the prescribed HM F&B Uniform.
Male:
Green Slacks
White Long sleeves w/ undershirt (white)
Black Shoes w/ black socks
Green vest
Green bow tie
Female:
Green skirt
White long sleeves
At least 2 inches heels black shoes with black stockings
Green vest
• The competition will be participated by HRM Students from each team.
• The team must be composed of a waiter and a bartender.
• Each of the participants must apply the standard procedures of the ff:
A. Waiter
• Order Taking
• Carrying the tray
• Serving Beverages
B. Bartender
• Process of Mixing
• Measurements
• Fundamentals of Flair Bartending
• Sanitation & Hygiene
Specifics:
• The participants must follow the sequence provided below:
1st Routine - Waiter – Order Taking
2nd Routine – Bartender– Preparing the ordered items
Last Routine – Waiter – Serving
• In each routine, right hand will be raised by the participant after the completion of the routine to make the judges be aware that the routine is done and for the next participant to execute the next routine.
• The whole routine ex*****on must be accomplished for eight minutes (8) only. One (1) point deduction will be given on every 10 seconds excess of the time allotted.
• A standard mocktail concoction to be prepared and served will be given to the participant (bartender) a day prior to the event.
To be Ordered & Served (Waiter)
1. Canned Item
2. Bottled Beverage
3. Mocktail (GREEN LEMONADE)
Criteria for Judging for Bartending:
Taste 10
Technical Skills (pouring, cutting, garnishing 7
Sanitation & Hygiene 8
Flairing Skills (basic, extreme) 8
Mise en Place 7
Presentation Garnishing 6
Stage Presence 4
TOTAL POINTS 50
Criteria for Judging for Waitering:
Speed 15
Techniques 5
Correctness 30
• Greeting the guest 5
• Taking Orders 10
• Sequence of service 10
• Loading & Unloading 5
TOTAL POINTS 50
Note: The organizers will provide only the following:
• Tables
• Trays
Flight Attendant Fashionistas
1. Each yr level must have two (2) of contestants. One (1) Male and one (1) Female.
2. The contestants must wear creative designs of Chef uniforms from indigenous materials and others. One creative design for the male and also for the female.
3. During the competition the all participants of this event are expected to convene at the contest venue thirty (30) minutes before the start for final instructions.
4. The contestants will ramp out their clothes on the stage, creatively and with style.
5. The contestants should wear appropriate type of shoes, such as high heels and leather shoes.
6. Point system will be used to determine the winner. In case of tie, the winner will be determined based on the total scores given by all the judges.
CRITERIA FOR JUDGING:
DELIVERY 15
APPEARANCE (CLOTHES) 15
CREATIVITY 12
USABILITY 8
TOTAL 40
FOR MASTER CHEF....the GUIDLEINES will be provided on the day of the event....please and thank you..
