Hospitality Management Society - IHM MQCPI

The Ultimate King & Queen HM Runway 2023!

Institute of Hospitality and Management Day!

Strengthening Bond: Celebration of Knowledge and Competence.

United in Hospitality ✨
Together in Management✨

Hospitality Management Skills Competition 2023! ✨

IHM Day!

Strengthening Bond: Celebration of Knowledge and Competence.

United in Hospitality ✨
Together in Management✨

Institute of Hospitality and Management Day!

The Ultimate HM Runway 2023! 👑

Strengthening Bond: Celebration of Knowledge and Competence.

United in Hospitality ✨
Together in Management✨

Institute of Hospitality and Management Day!

Skills Competition! ✨

Strengthening Bond: Celebration of Knowledge and Competence.

United in Hospitality!
Together in Management!

Institute of Hospitality and Management Day!

Strengthening Bond: Celebration of Knowledge and Competence.

United in Hospitality ✨
Together in Management✨

Get ready to witness a dazzling display of style and sophistication, The ultimate HM Runway 2023!

A day filled with fashion, glamour, and trendsetting designs that will leave you in awe. Step into the spotlight and let fashion take flight! A runway spectacle that defines style in every stride.

Mark your calendars for a day of elegance and inspiration! This November 30, 2023 in our Hospitality Management day 2023 - 2024 "Strengthening Bond: Celebration of Knowledge and Competence" at Mary the Queen College (Pampanga), Inc.

See you there! ✨

MARY THE QUEEN COLLEGE OF (PAMPANGA) INC. – INSTITUTE OF HOSPITALITY MANAGEMENT

Proudly presents, Hospitality Management day 2023 – 2024 “Strengthening Bond: Celebration of Knowledge and Competence”

Save the date for an unforgettable experience!
Join us for the most anticipated Hospitality Management Event of the year. Elevate your skills, connect with industry leaders, and embrace the future of hospitality. Get ready to redefine the guest experience!

Be a part of the excitement as we dive into the world of Hospitality Excellence on November 30, 2023!

Seeking runway stars! 🌟

Who will be the next Mr. and Ms. Hospitality Management "THE ULTIMATE HM RUNWAY" Edition.

"Embark on a journey of style and sophistication! We're on the lookout for runway models to grace our upcoming hospitality event. If you're passionate about fashion, exude confidence, and want to be a part of an unforgettable experience, this is your moment to shine. Embrace the spotlight as we celebrate the convergence of elegance and hospitality.

Candidates must be HM and HE students of MARY THE QUEEN COLLEGE OF PAMPANGA INC.

CATEGORY:

- Production
- HM WEAR
- HIGH FASHION (The Korean: Kpop invasion)

Join now and show them what you've got!

For more details, DM us now!

Patrick Angelo Buan
Archelle Mae Castro
Nesreen Guevarra

"Napkin artistry: Folding moments into a dining experience."

For the upcoming event “IHM DAY” this December, we are thrilled to announce that we are having TABLE NAPKIN FOLDING COMPETITION! Participants must be BS HOSPITALITY MANAGEMENT and HE students of MARY THE QUEEN COLLEGE OF PAMPANGA INC.

Mechanics

1. This competition is open to all BS Hospitality Management from 1st year to 3rd year students and HE SHS student of Mary the Queen College of Pampanga
2. Table Napkin Folding will be present actual in the Covered Gymansium.
3. Students should dress professionally and maintain the appropriate attire the entire day of the event. ( Dress code for female - black skirt and white long sleeve or white polo shirt ) ( Dress code for male - black school pants and white long sleeve or white polo shirt )
4. The participants must execute a 1 min dance performance and afterwards, they will be given a 3 mins time to do the napkin folding.
5. Here are the ten (10) different napkin folds to be done accordingly:
~ Diamond
~ Bishop's hat
~ Fan
~ Candle
~ Pyramid
~ Sailing boat
~ French
~ Double candle
~ Crown
~ A special fold of your choice
6. Napkin fold must be simple but elegant.
7. No supervision or assistance is needed
8. The judge's decision is always final and irrevocable.

Criteria for Judging

Technical napkin folding- 30%
Neatness and orderliness- 20%
Dance Performance-15%
Creativity- 15%
Speed and Time - 15%
Audience Impact - 5%
Total of - 100%

Elegance Unveiled: A Table Skirting Masterpiece."

For the upcoming event “IHM DAY” this December, we are thrilled to announce that we are having TABLE SKIRTING COMPETITION! With the theme "Building Innovative Skills for BS Hospitality Management and HE Students”
Participants must be BS HOSPITALITY MANAGEMENT and HE students of MARY THE QUEEN COLLEGE OF PAMPANGA.

Each team shall consist of two (2) students.

The participant must wear:
• White Longsleeved/White PoloShirt
• Black Pants/Skirt
• Black Shoes
• Black Bowtie
For those who are interested, please contact our HMS OFFICERS.

FB NAME:
• Gerald Mondejar
• Kris Anne F. Cahayag

Elegance in petals!🪻

For the upcoming event “IHM DAY” this December, we are thrilled to announce that we are having Flower Arrangement!

Participants must be BS HOSPITALITY MANAGEMENT of MARY THE QUEEN COLLEGE OF PAMPANGA INC.

Competition Format: Each individual will compete in the design and ex*****on of a fresh floral.

PARTICULAR GUIDELINES:
1. Within one hour and fifteen minutes, each participant must put up and present a fresh flower
centerpiece on a long table or round table.
2. The artwork's height and diameter shouldn't exceed 12 diameter, respectively. One should achieve
balance.
3. The contestants are required to supply all necessary resources for this competition. Keeping in mind the
subject and motif of this category, these materials will be included in the design as either an accent
element or a main point material.
4. Given the importance of color, complementary flower hues may be used as long as they don't
overshadow the subject.
5. Floral foam and vase/basket material may be ready but not completed. Assembly should be done on
site.
6. You can use other PVA-based fabrics or wood glues.
7. An hour prior to the tournament, the coordinator will give a briefing to the participants.
The following are examples of acceptable tools: flower cutters, measuring sticks, wire cutters, scissors,
glue, glue gun, tape, and knives.

Judging: For every competitive event, the show will choose qualified judges. You can ask any committee
member any questions you may have regarding the judging criteria.
Four categories will serve as the basis for the judges' decisions:
Design Aesthetics: Space, Color, and Line/Form
Three Design Principles: Unity, Proportion, and Balance

Mechanics/Execution: Design neatness and cleanliness, foam coverage that is appropriate, and design creativity's durability While the judging is going on, only judges and committee members are permitted within the competition area.

Reminder:
Using a cell phone during the competition is prohibited. The decisions of judges are final. The competition will conclude with the announcement of the winning entries.

Criteria:
a. Visual Impact 20%
b. Artistic merit and creativity 30%
c. Relevance to the theme 25%
d. Balance and harmony 15 %
e. Use of indigenous Materials 10%
________________
100%
The participant must wear:
• White Polo Shirt/Long sleeve
• Black Pants/Skirt
• Black Shoes
For those who are interested, please contact Kimberly Roque

Bee prepared, Bee bold, Bee brilliant, where spelling and knowledge collide in the ultimate showdown!

MECHANICS FOR QUIZ BEE

This is an individual contest. The contest is open to all students - who are enrolled in BsHM (1st, 2nd, and 3rd year) or HE students.

During the contest prepare the following materials will be used:

A white board (provided by the facilitator)
Writing Material (white board marker)
Eraser (tissue) The questions will cover the subjects from 1st year to 3rd year.

The contest is divided into three parts, namely: Easy Round, Average Round, and Difficult Round. The table below shows the equivalent point/s for each question and the number of questions in each respective category

The time limit for each question will be based on its difficulty. The time limit will be mentioned before each question. The time allotment is 10 seconds for easy and average questions and 20 seconds for difficult questions. The question will be read twice. The contestants are allowed to start answering while the question is read. After the time allotted for each question expires, the contestants will be asked to stop writing and to raise their answers facing the Quizmasters. The quizmaster shall then publicly announce the answer and will announce the contestants who got the correct answer.

At the end of each round, scores will be added together with the scores of the previous round.

Any protest or appeals regarding the preceding question will be entertained for the quizmaster proceed to the next question.

Coaching from the audiences is STRICTLY PROHIBITED.

The committee and the judges have the right to disqualify any contestant who will violate the rules of the contest.

The winners will be declared as: 2nd Place, 1st Place and Quiz Bee Champion and will receive a Certificate of Recognition. If there is a tie, clincher questions will be given. The first contestant who will gain point over the other shall be considered as the winner in the tie-breaker.

The decision of the board of judges is finals and irrevocable.

MECHANICS FOR THE SPELLING BEE

General Rules:

The competition is for students who are enrolled in BsHM (1st, 2nd, and 3rd year) or HE students.

There will be three levels for this contest namely the easy, average, and difficult rounds.

Each level has 5 words to be spelled correctly. In case of a tie after the difficult round, the contestants will proceed to the clincher round to determine the winner for the place that they will be competing for.

The contestants have 10 seconds to answer each word in the easy round, 15 seconds for the average round, and 25 seconds for the difficult round. In the event that contestants would reach the clincher round, the contestant to write the correct spelling will get a point and will be determined the winner for the place that they will be competing for.

Contestants must write the word after the “go” signal. A contestant who has started writing without the “go” signal will be disqualified to answer for that specific turn until the next word is given.

Erasures are strictly not allowed. An answer with erasure will be automatically considered WRONG.

All is qualified for easy, average and difficult rounds. Only those who need to break a tie will proceed to the clincher round.

The quiz master will read the part of speech of the word, meaning, and word to be spelled twice before the “go” signal will be given.

For every correct spelling, the contestant will be given points for all the rounds.

A contestant who has the highest point at the end of the difficult round will be determined CHAMPION and will receive a Certificate of Recognition.

Crafting Cocktails and Conversations: The Art of Bartending."

Venue: MQC Court

TALKING BARTENDING COMPETITION
The participants must wear:
• F&B Uniform (preferred)
• Black long sleeves polo
• Black slacks
• Black pencil cut skirt
• Black shoes

MECHANICS:
1. The competition is open to 3rd year Hospitality Management Students of Mary the Queen College (Pampanga) Inc.
2. Participants shall prepare an original cocktail using any of the following base spirit: vodka, tequila, gin, rum, whisky, brandy, or any spirit.
3. Participants must prepare cocktails while telling the story behind the drink. The presentation must be delivered clearly.
4. The maximum number of ingredients must not exceed six (6) which includes drops and dashes.
5. Participants should use standard measures to determine the volume of ingredients.

GUIDELINES:
• Talking Bartending competition participants must arrive in the venue on time with complete attire and materials.
• Participants shall provide their own background music and shall be given/send and closely coordinated with the chairperson of the competition.
• During the competition proper participants shall prepare on-the-spot an entry drink good for 3 servings
• Participants should perform 7 minutes with full garnish and it shall presented to the tasting jury for evaluation.
• The 7 minutes routine performance commences from the start of the music upon signal by the emcee.
• Incase participants exceeds the allotted time. 1 point will be deducted in every 10 seconds of extension.
• Participants must clean and arrange the table immediately after their presentation.
• Tools and equipment are provided and shall be requested a week before the competition.

CRITERIA
Technical Skills – 40%
Knowledge and Communication Skills – 40%
Neatness and Presentation – 10%
Originality – 10%
Total – 100%

To Cool To Cook! 👨🏻‍🍳👩🏻‍🍳

Brace yourself for an exciting event happening at the Kitchen Laboratory! 'Too Cool to Cook' - a magnificent fusion of culinary creativity and main dish magic. Every year, sections compete by sending their best culinary maestro to whip up the most incredible dish within a mere 2 hours. Get ready to embark on an incredible gastronomic adventure! Join us for the and witness the in action.

Category: Main Dish
Venue: Kitchen Laboratory
Number of Participants: (1) per year section
Time Allotment: 2 hours
Attire:The participant must wear for their safety purposes.
White T shirt / White Polo Shirt
Black Pants
Apron
Food gloves
Hair net
Rubber shoes

MECHANICS
1.This competition is open to all BS HOSPITALITY MANAGEMENT 1st Year to 3rd Year Students of MARY THE QUEEN COLLEGE OF PAMPANGA.
2.All garnishes must be edible.
3.Dishes will be assessed for their flavors, creativity, originality, presentation and appearance.
4.Use of showpiece is allowed but will not be considered for judging.
5. The contest will take two 2 hours Including the orientation of participants, planning, mise en place, and cooking.
6. Sanitation practices and procedures must be strictly applied.
7.Each contestant should prepare three (3) servings of their plated dish. One for display and the other for judging purposes.
8.Tools and equipment are provided and shall be requested a week before the competition.

CRITERIA FOR JUDGING

A.)Taste and Nutritional Value (30%) - The dish should be nutritionally well balanced
B.) Visual appeal (30%) - Contrast of plating and design
C.)Originality and Creativity (20%)
D.)Cleanliness (10%)
E.)Wearing Proper Attire (10%)
G.)Total: 100%

Spread the Sweetness! 🍨

The upcoming HM Day will be more exciting because we are having a sweet yet spicy competition, with a theme of “Skills and Sweetness: A dash of your talent, sprinkled with creativity”

Venue: Kitchen Laboratory
Number of Participants: 1 participant per year section
Time Allotment: 2 hours and 30 minutes
Attire: The participant must wear for safety purposes.
White T-shirt / White Polo Shirt
Black Pants
Apron
Food gloves
Hair net
Rubber shoes

MECHANICS FOR DESERT MAKING:

This competition is open to all HE students and BS HOSPITALITY MANAGEMENT 1st Year to 3rd Year students of MARY THE QUEEN COLLEGE OF PAMPANGA.

(1) one participant per year level.
A copy of the plated dessert recipe must be submitted to the organizers a week before the competition. Failure to comply will entail corresponding point deductions (3%) from the participant's final score.

The contest will take one (1) hour and (30) minutes (It includes the orientation of participants, planning, Mise en place, and cooking.)

The sanitation practices must be strictly applied.

All ingredients/materials to be used should be edible.

Use of ready-made ingredients such as whipped cream is not allowed. Each team should prepare three (3) servings of their plated dessert, one for display and the other for judging purposes.

Tools and equipment are provided and shall be REQUESTED a week before the competition. Participants CAN BRING their own tools and equipment only if the needed tools and equipment are can’t be provide by the organizers

GUIDELINES BEFORE THE COMPETITON:
Participants must arrive in the venue 20 minutes before the competition start with complete attire and ingredients.

Participants should set up their station within the designated area and check their equipment if it’s complete.

Participants should wash hands thoroughly before starting and adhere to food safety practices throughout the competition.

GUIDELINES DURING THE COMPETITON:

Participants should manage their time wisely. The competition will have specific time constraints. Be mindful of the overall schedule to ensure timely completion.

Participants will showcase their creativity by incorporating unique elements into their dessert.

Participants must ensure that their dessert is an original creation.

Partners should maintain effective communication and collaboration. Ensure both of you will actively contribute to the final product.

Participants should refrain from using ingredients not brought with them.
Participants will present their dessert to the judges promptly when instructed. Participants must be prepared to briefly explain their inspiration and the key components of their dessert.

Notify organizers of any emergencies or issues that may affect participant’s participation.
GUIDELINES AFTER THE COMPETITON:
Participants must clean their workstation thoroughly after the competition, dispose the waste in designated bins.

Participants should check the equipment requested and arrange it in their station.
Respect fellow participants and their creations and accept judges' decisions graciously, win or lose.

CRITERIA FOR JUDGING:

Mise en Place
5%

Cooking Technique
20%

Recipe
5%

Presentation/Plating
30%

Flavor/Taste
30%

Creativity
10%

TOTAL
100%

This year's seminar-workshop, Flower Arrangement and Table Skirting, was demonstrated in the MQC Funtion Hall by our guest speaker, Ms. Jeaneth D. Serna, MSHRM, to expand our knowledge, skills, and experience.

The event was organized by the 4th year's students with the help of the HMS Officers on October 23,2023.

Introducing the dynamic leaders and the heart of our team for Hospitality Management Society A.Y 2023-2024! 🩷

Proudly presenting the newly appointed officers of the Hospitality Management Society of Academic Year 2023 - 2024 who are ready to lead, inspire, and elevate us to new heights. Here's to a year filled with innovation, teamwork, and unforgettable experiences!🎉

MARY THE QUEEN COLLEGE PAMPANGA INC.
-Institute of Hospitality Management proudly recognizes the academic excellence of the following learners for the past 2nd semester of A.Y. 2022-2023

Congratulations! Keep striving, Legionnaires!

"Education is the key to unlock the golden door of freedom." -George Washington Carver

Congratulations! Keep striving, Legionnaires!

MARY THE QUEEN COLLEGE PAMPANGA INC. – Institute of Hospitality Management proudly recognizes the academic excellence of the following learners for the past 1st semester of A.Y. 2022-2023

“The whole purpose of education is to turn mirrors into windows” – Sydney J. Harris

HM DAY & HM EXPOSITION 2022❤️🤍

12.09.22

Hospitality Management Skills Competition 2022💖

12.09.22

Mr. & Ms. Hospitality Management 2022 ✨♥️

12.09.22