Association of Hospitality Management Student- AHMS

Hospitality Management Department - ESSU Arteche Extension Campus celebrates Hospitality Month 2024 with the theme: “Revolutionizing, Redefining, & Rebuilding Hospitality: Innovative Horizons” on the 19th day of April 2024.

Skills Competition Guidelines:

COOKING COMPETITION
GUIDELINES:
1. Participants must be a bona fide student at Eastern Samar State University that are currently enrolled and taking up BS Hospitality Management Program.
2. For this competition, per year level can only submit one (1) entry with two (2) participants. An entry will have to prepare (1) specific dish that will be identified prior to the competition.
3. The participants must be present at the location one (1) hour prior to the start of the contest. The groups who come late will lose five (5) points from their final score.
4. All competitors must dress appropriately for the kitchen. Each team must bring at least three (3) plain white kitchen towels.
5. The organizers will provide the common ingredients of the dish including one (1) pugon and charcoal. Each will also be provided with water for cooking and washing ingredients. Participants have the freedom to bring their additional ingredients for elevating the recipe and improving their plating.
6. Preparation and cooking, including plating of food, must be entirely made on the spot. A team who brings in any cooked item will be disqualified.
7. Each cooked food shall be prepared by each team on two plates – one for presentation and the other for serving to the judges.
8. The participants will be given a total of three (2) hours for the entire food preparation, including Mise en place, Preparation, cooking, plating and final touches for the food, clean up and organization of the work area.
9. One team will be declared as Grand Winner.
10. All decisions made by the judges are conclusive and irrevocable. After the winners are announced, questions shall not be entertained.

Contact Person:
Ms. Lara Jainna N. Apelado
Ms. Niña A. Rañoa

TABLE NAPKIN FOLDING COMPETITION
GUIDELINES:
1. Must be a bona fide BSHM student at Eastern Samar State University – Arteche and officially enrolled this 2nd semester S.Y.2023-2024
2. One (1) entry per year level
3. Participants must wear the appropriate attire.
*Male – white long-sleeve, bow tie/ necktie, and black slacks.
*Female – white long sleeve, scarf/ necktie, and black skirt.
4. The organizer will provide a list of special folds before the pre-judging.
5. The competition consists of two (2) rounds. First round, each participant will be provided four (4) table napkins and must present four (4) napkin-folding during the competition. The top three participants will move to the second and final round. Second round, the organizers will be adding three (3) more table napkins to each participant. Each will have to present seven (7) napkin-folding for final round and will be evaluated based on the criteria provided.
6. The participants will fold the table napkin for his /her special fold from the list to be executed during the competition.
7. All decisions made by the judges are conclusive and irrevocable. After the winners are announced, questions shall not be entertained.

Contact Person:
Ms. Dame Margot Montances
Mr. Ryan S. Bernadit

TABLE SKIRTING and CENTERPIECE COMPETITION
GUIDELINES:
1. Must be a bona fide BSHM student at Eastern Samar State University and enrolled this 2nd semester S.Y.2023-2024.
2. One (1) entry per campus
3. Each team will consist of two (2) members. Each team must be present 15 minutes before the contest proper.
4. Table skirting must be applied at the front and side of the table.
5. Each team will set up a table with table skirting and a centerpiece on the day of the competition.
6. Each team must be responsible for the security of the displays.
7. Centerpiece or the flower to be arranged should be arranged on the spot and each team will provide their own materials to use. No plastic flowers should be used but only fresh flowers.
8. Participants are required to wear their prescribed service uniform
*Male - Long sleeve (white), vest, necktie/bow tie, black slack
*Female – Long sleeve (white), black skirt, scarf, vest
9. Participants can bring their own tablecloth but a readymade or sewn skirting will be disqualified.
10. The organizers will provide the table that will be used for the competition as well as the tablecloth, pins (limited only), and thumbtacks (limited only). Participants can bring additional pins and thumbtacks.
11. The team must execute the skirting procedure within 60 minutes including the centerpiece making.
12. All decisions made by the judges are conclusive and irrevocable. After the winners are announced, questions shall not be entertained.

Contact Person:
Ms. Dame Margot Montances
Mr. Ryan S. Bernadit

QUIZ BEE
GUIDELINES:
1. The contest is open to all ear levels of Hospitality Management students enrolled in the 2nd Semester AY 2023-2024. Each section has at least 2 representatives. This competition is individual.
2. The following materials will be used during the contest.
-Writing Material
-Black Marker
-Timer
(All provided by the facilitator)
3. The questions will be from the following course.
- Quality Service Management in Tourism and Hospitality
- Micro Perspective in Tourism and Hospitality
- Macro Perspective in Tourism and Hospitality
- Kitchen Essentials and Basic Food
- Risk Management
- Food and Beverage
4. The contest will have 3 rounds. Easy, Average, and Difficult. For the EASY round, there will be 10 questions, for the AVERAGE round 7 questions, and for the DIFFICULT round, 5 questions.
5. For the easy round, everyone has an equal opportunity to answer the question. If the student answered wrong, he/she will be eliminated for the next questions. The same goes for the other round.
6. The game master will read/dictate the question first until you hear the word “start’ or ‘go” which is a signal that you are allowed to write an answer within a time limit of 10 seconds. ERASURE means wrong.
7. After the time limit and buzzer, the contestant will automatically stop writing and raise their answer. The correct answer will be flashed or announced.
8. Any protest or appeals regarding the proceeding questions will be entertained before proceeding to the next questions.
9. For each team to proceed to the Average Round, the contestant shall have answered 7 out of 10 questions.
10. After the average round, the top 5 scorers will proceed to the Difficult round.
11. For the difficult round. The team will answer 5 questions. In case of a tie, a clincher round will follow.
12. Coaching from the audience is STRICTLY PROHIBITED.
13. The committee and the judge have the right to disqualify any contestant who will violate the rules of the contest.
14. The winners will be declared: 2nd Place, 1st Place, and Quiz Bee Champion and will receive a certificate of Recognition.
15. The decision of the board of judges is final and irrevocable

Contact Person:
Mr. Ryan S. Bernadit

POSTER MAKING
GUIDELINES:
1. The contest is open to all students enrolled in Hospitality Management program. Joining the contest will be free of charge
2. The poster must illustrate, interpret, and emphasize the theme which will tackle about innovative hospitality industry. The theme is “Revolutionizing, Redefining, & Rebuilding Hospitality: Innovative Horizons”.
3. The posters will be drawn on a ¼ sized illustration board. The board, as well as the pencil and eraser are provided by the organizers. Participants must bring their own coloring material. Participants has the freedom to use any coloring media.
4. Participants will be given two (2) hours to complete their posters. The participants will be held accountable for any issues that may arise with regards to the originality and authenticity of the design.
5. All decisions made by the judges are conclusive and irrevocable. After the winners are announced, questions shall not be entertained.

Contact Person:
Ms. Jovelly P. Legarse
Ms. Jessa Oray

To Our Inspiring HM faculties, Thank you for inspiring us to reach who we are now today. May your passion of teaching continue to light the way for countless students. You've not only taught us lessons but also the art of determination. You'll the mentors who ignite curiosity and inspire greatness. Thank you for instilling a love for learning in us. You have the remarkable ability to make even the most complex topics seem easy. Happy Teachers' Day!
Not only to HM faculties but to the all teachers/instructor who never stop providing the guidance and expertise that students require. Many thanks to lecturers in the HM department for making all the students in the HM course feel valued. You set aside time for us, and despite our seeming lack of fatigue, we are aware that it is something we must use in everyday life as students.