MICROPERSPECTIVES OF TOURISM AND HOSPITALITY

2nd Semester SY 2019-2020

Instructor/ Prepared by: Marites Galleo, Ph.D. and Ruth Claire Carlos-Waclin, MBA
MODULE

This module was prepared primarily for students undertaking Micropespectives of Tourism and Hospitality subject at KCP to serve as reference and activity book for the
said subject. This module was prepared in lieu of the actual class discussion and actual activities due to the suspension of classes in support to the implementation of the
Enhanced Community Quarantine.

However, the instructor do not guarantee that all information listed in this module are accurate. Much of these have been gathered from or provided by various sources.
For students who can submit their outputs online/ soft copy (activities only), you may submit your outputs to your instructor thru messenger for checking. For hard copy,
submit your module once classes will resume.

Learning Objectives: After engaging in each topic, students should have:

 identified the various sectors that comprise the tourism & hospitality industry and the role played by each sector in the production, distribution & delivery of tourism
goods & services;
 knowledge on the fundamentals of tourism components/sectors;
 understood the impact of trends on the operations of tourism and hospitality businesses;
 enumerated a number of career options in the tourism and hospitality industry;
 appreciated the functions and roles delivered by organizations in the tourism industry; and
 showcased the skills of a hospitality and tourism professional

References:
Cruz, Zenaida (2019) Micro Perspective of Tourism and Hospitality. Rex Publishing. Philippines
Fouda,H. et. Al. (2019). Micro Perspective of Tourism and Hospitality. 3G e-Learning. United States of America
Mancini, Marc (2013) Access: Introduction to Travel and Tourism. Cengage Learning- Singapore
Walker, John R. (2014). Introducing Hospitality: 6th edition. Pearson Education South Asia Pte. Ltd.-Singapore 138588
Carino, Celia E. & Beltran, Ma. Pamela N. (2013). The Hospitality Industry:An Introduction. Mindshapers Co., Inc.-Manila, Philippines
Libosada, C. Jr. Bosangit, C. (2007) Introduction to Tourism. Anvil Publishing Inc. Philippines
Leuterio, F.C. (2007) Introduction to Tourism. Manila: Rex Bookstore
Goeldner, C.R. Ritchie, J.R. B. (2006) Tourism: Principles, Practices, Philosophies. 10th edition. John Wiley-New Jersey
Lim (2014) Principles and Scopes of Tourism. Manila: Mindshare
Carino, C. E. (2008) The Hospitality Industry: An Introduction. Manila: Mindshapers

Grade Composition:
Final Grade = 30% Prelim Grade+ 15% Midterm Class Standing + 25% Module + 30% Tentative Final Exam

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TOURISM COMPONENTS/SECTORS: CONTINUATION
FOOD AND BEVERAGE

FUNCTIONS OF FOOD AND BEVERAGE DIVISION:

1. Purchasing Food and Beverages
As the primary function of the F&B operations is to provide food and beverages to the consumers, it is important for them to find reliable sources. First, the
purchasing process involves determining which types of ingredients, food, drinks or wine etc. should be ordered, finding and having reliable suppliers’ lists to
ensure consistent quality, and determining the suitable order size to avoid over buy which need extra space for storage and some of them may deteriorate or
under buy which mean can’t serve the guests properly. Usually, invoices and receipts are required to be signed to facilitate the examination of any misuse or
stealing.

2. Planning Menus
In menu planning, the food preferences of consumers play a key role. A well-planned menu can stimulate the revenue and attract the consumers to come
again. Menu planning is not just designing what cuisine or beverages should be included in the menu, but also concerns with what items will be acceptable to
the consumers. As the consumers are the one to taste the food and beverages, when planning menus we have to comprehend, empathize on their food habits
and enable to meet their changing preferences. Lastly, the food pricing is also important as consumer will judge the prices whether it is worthwhile. It also
should be designed within the available budget and enable to have the profitability against with its costs.

3. Maintaining Daily Operations

The Stewarding Department plays a supportive role for the Food and Beverage operations. If it doesn’t perform properly and efficiently, the food and beverage
division will greatly affected. The main goal of it is to optimize the assistance and service to the different F&B outlets and kitchens by maximizing efficiency and
productivity while keeping the highest standards of cleanliness and hygiene. It is mainly responsible for the following functions:
 Maintaining a Cleaned Organized Environment in the Kitchen. Since a small error will disturb the operation in the kitchen, the stewarding department
will have proper sanitation and pest control to keep the cleanliness and organization of the environment in the kitchen to favour the kitchen flow efficiency so
everyone will know where everything is. Also, a clean cooking environment ensures the safety of consumers as the food is cooked under the clean
environment.
 Maintaining Perfect Cleanliness of All Service Areas in Food & Beverage Outlets. This includes cleanliness of Glassware, China, and Cutlery; and
Cleanliness of all Food & Beverage Stores.
 Providing Efficient and Planned Preparation of all Operating Equipment. It provides the necessary equipment for the coming and upcoming functions
so that they can be held successful.
 Maintenance of Dishwashing Machines
This is very important as if the machines are out of service, the dirty dishes and utensil can’t be washed and there will be no or enough cleaned container for
the cuisine and utensil for cooking.
 Forecasting Labour and Cleaning Supply Needs
If the labour level is not too low, the efficiency and the productivity will be reduced but if the level is too high, the labour cost will be huge. Moreover, the
cleaning supply is important for sanitation and pest control for the sake of providing a clean environment in kitchen and all F&B stores but if it is too much, an
extra space is needed for the storage. Hence, there is a need to come up with an inventory of chemical stock and maintaining a strict inventory control and
monthly stock check
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4. Practice Food Service Hygiene
Hygiene is a key element for an eating joint. Reputation of a restaurant is made based on its menu and hygiene. Employees have a direct contact with food and
preparation equipment. Therefore, Employees should be trained to ensure that they maintain personal hygiene.
Equipment hygiene should also be maintained. The cleaning area should be clean so as to ensure food service hygiene. The sink and work surfaces should be
cleaned before and after every use. The equipment’s should be sanitized and sterilized after every cleaning. These sterilized equipment’s need to be stored in a
clean area with protection from splash, dust and contact with food. Various sanitation methods like thermal and chemical sanitation methods among others should
be used.The kitchen area and dining space should be pest free. Pests like, mice, cockroaches, etc. bring negative reputation to a place because they are carrier of
many diseases. Hence, regular pest control methods must be undertaken so as to ensure hygiene of food and the surroundings.

5. Beverage Control
Beverages refer to drinks either alcoholic or non-alcoholic. Non-alcoholic beverages include tea, coffee, juices, shakes, aerated drinks and mineral water. The
entire food service outlet usually provides non-alcoholic beverage.
When we need to control the beverage, we need to consider the following factors:
 We need to keep the record of the suppliers and the deliveries received from them in case there are some problems, we can chase back the sources.
 We need to keep the record of movement of stock between bars and restaurants, so that we can balance our stock in these two places. E.g. when there is
stock shortage in bars, the stock surplus can be used in restaurant immediately. This can help to reduce the cost of reorder stock which may cause stock
surplus. to prevent any shortage and surplus and cause loss to the company
 A cellar stock ledge should be kept to maintain the stock records; it can help to order stock in a effective way. When the stock level is reached the reorder
level, the company can order the stock immediately in order to prevent any shortage and surplus and cause loss to the company.

6. Cost control and budgeting

There are two basic approaches to control – Behaviouristic Approach and Traditional Approach. Traditional control is measurement of performance with that
desired or deemed attainable. This is the comparison aspect of the management scheme which is usually considered to have four parts:
1) Establishment of standards or goals. These can be expressed in different ways, for instance, a budget figure, a percentage figure, or a performance figure such
as meals served per server hour. Many industry standards are available for consideration by individual food service operations.
2) Measurement of performance. There must be some means of measuring performance. Usually it is a quantitative figure, such as a dollar amount, percentage,
or standard such as meals served per server hour, that related to standards.
3) Comparison and analysis. Once the standard or goal has been established and actual performance determined, it is possible to compare the two. The figures
will rarely be the same and the manager must decide how much variance is acceptable and how often the comparisons should be done or over what time periods.
4) Corrective action. Once a significant variation is determined, the manager must take corrective action. Such action might involve more observation, personnel
changes, or different methods of operations, among many others. Or perhaps the standard is unrealistic and must be changed.
The behaviouristic approach is based on the motivation of people towards the best interest of their employer. The employers tend to have good relationship with
their employees in the food service industry. Yet they feel that the need for traditional control systems is necessary.

Menu pricing is another cost control tool. According to James Kieser factors that need to be considered in the menu pricing include:
 Elasticity of demand: whether a change in selling prices will have a significant effect on customer demand.
 Perception of value: or what a customer perceives the meal or food item is worth regardless of what it costs to produce.
 Effect of competition by which competition can hold selling prices down or lack of competition can allow higher prices than normal.
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 7. Responsible for supplying food and drink to the members of an organization and its guests.
In general, a food and beverage department is an umbrella group overseeing employees who work in multiple restaurants and shops that are united in providing
a single, consistent dining experience within an organization.

Activity 1.
a. What are the considerations in purchasing food and beverages? Explain each.
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b. What are the factors to consider in menu planning? Why?

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c. What are the basic food service hygiene rules? Explain each.
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d. In your own words what is the importance of food safety and hygiene.
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e. Why is there a need to control costs in beverage and food?
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FOOD AND BEVERAGE DIVISION:
It is comprised of Kitchen, Stewarding, Room Service, Catering & Banquet, Bar and Restaurant.

A).KITCHEN. The organizational structure of a kitchen is known as the Kitchen Brigade.

At the top of the kitchen brigade is Executive Chef or Chef De Cuisine. His/her duties are:
 Responsible for entire kitchen operations, head/chief of the kitchen
 Menu planning
 Direct the kitchen staff training
 Planning work schedule
 Safety and sanitation standards
 Design of the menu, dining room and kitchen
 Purchasing and costing

The second in command is the Sous chef (de cuisine) which literally translates as under the executive chef. His/her duties are:
 Directly in charge of production
 Coordinate the preparation of menu items
 Supervising the kitchen
 Accept order and give command
 Controlling position for the whole cooking line

Third in the hierarchy belongs to the Chef de Partie (Station Chef, or line chefs). They are organized according to production tasks (George Auguste
Escoffier). It varies depending on the size of the kitchen/ restaurant.
 Saucier/ Sauce chef
 Responsibilities include the sauté station and preparation of most of the sauces
 Grillardin/ Grill chef
 Responsibilities for all grilled/broiled foods and their accompanying sauces
 Rotisseur/ Roast chef
 Responsible for all roasted items
 Poissonier/ Fish chef
 Responsible for all fish and shellfish items
 Entremetier/ entree preparer
 Responsible for all hot appetizers, soup and vegetable/starch/pasta
 Garde manger/ Pantry chef
 Responsible for cold appetizers, canapés and salads
 Tournant/Relief Chef
 Literally the “turning” chef, this chef fills in at any position as a spare hand/roundsman.
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  Patissier/ Pastry chef
 Responsible for all baked items and sweets

 For large restaurants, the following may be added:

 Friturier/ Fry cook
 Potager/ Soup cook
 Legumier/Vegetable cook
 Confiseur – prepares candies and petits fours
 Glacier – prepares frozen and cold desserts
 Decorateur – prepares show pieces and specialty cakes
 Boulanger/ Baker
 Boucher/ Butcher
 Aboyeur/ Announcer/Expediter – takes order from a staff in the dining room and distributes them to the stations
 Communard – prepares the meal served to the staff
 Garcon de cuisine/ Kitchen boy – performs preparatory and auxiliary work for support in the kitchen
 Marmiton – pot and pan washer
 Plongeur – dishwasher
 Apprenti(e)/ Apprentice –trainees in the kitchen. Performs preparatory and cleaning work
 Commis/ Junior Cook – takes care of the tools for the station, reports directly to chef de partie
 Cuisinier (de partie)/ Cook – independent position, preparing specific dishes in a station

B). STEWARDING. They are in charge of:

 Cleanliness of the back of the house
 Maintaining clean glassware, china and cutlery for food and beverage outlets
 Mintaining strict inventory control and monthly stock check
 Maintenance of dishwashing machines
 Sanitation of kitchen, banquet isles, storerooms, walk-in freezers and all equipment
 Pest control and coordination with exterminating company
 Forecasting labor and cleaning supplies

C). ROOM SERVICE/ IN-ROOM DINING. This is part of the department wherein its intention is to bring the dining experience to the room with quality food and
beverage service. The prices for items on room service menus are normally higher than the regular menu prices. The organizational challenge of room service
management consists of the mise en place, arranging everything in the correct place and ready for action. The system for guests ordering is organized in two main
ways: (1)by telephone and (2)doorknob menu hangers for breakfast orders.

D) CATERING AND BANQUET. This department works directly with the sales and marketing division and the rooms division of the hotel/ restaurant, also with the
executive chef. The chef plans the banqueting menus, the catering manager must ensure that they are suitable for the clientele, the sales and marketing is in charge of

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promoting the hotel/restaurant, the rooms division is in charge of booking rooms for clients that requires accommodation. Occasions for celebrations, banquets and
catering include weddings, company dinners, charity ball, gala, conventions, etc.
 Banquet – refers to groups of people who eat together at one time and in one place.
 Catering – includes a variety of occasions when people may eat at varying times, usually outside the hotel premises.

E) RESTAURANT
 From the French word restaurer, to restore.
 Prepares and serves food and drinks to customers.
 A business dedicated to the serving of food, and where specific dishes are ordered by the guest and then generally prepared according to their order.
 An eating establishment with table service.
 Historically, referred only to places that provided individual tables where one sat down, select food from menus, and typically served by a wait staff.
 Generally speaking restaurant selling “local” food are simple called restaurants, while restaurants selling “foreign” food origin are called accordingly, for
example, a Chinese Restaurant and a French Restaurant.
 Restaurateur – refers to the restaurant owner
 Grand Taverne de Londres (the “Great Tavern of London”) in Paris, France (1872)
- The first restaurant in the form that became standard (customer sitting down with individual portions at individual chairs, selecting food from menu,
during fixed opening hours.)
 Jullien’s Restarator in Boston, Massachusetts, USA (1794)
- first restaurant in the United States named after the owner
 Sobrino de Botin in Madarid, Spain (1725)
- the oldest restaurant still in existence today.

SOME BASIC STANDARD REQUIREMENTS FOR RESTAURANTS:

1. Dining room must be adequate in size, with sufficient and well-maintained furniture.
2. Cuisine must be of good quality and presentation and served with distinction.
3. No price of crockery, cutlery and tableware in use shall be chipped, cracked or gazed.
4. Adequate number of well-trained, well-groomed, experienced, efficient and courteous staff shall be employed.
5. The kitchen, pantry and cold storage shall be in good operating condition at all times and shall be well-equipped and hygienic.
6. All comfort rooms shall be of good quality fixtures and fittings and provided with running water.

CATEGORIES OF RESTAURANT:
1.Independent Restaurant - Independent Restaurant is one that is not part of a National Chain. They are almost always stand alone properties with the owner (s)
working daily in the property. An independent is one that is part of a community. Founded here and the money stays here. One that SUPPORTS its
community. Independent restaurant ownership does come with many advantages, including:
 Ability to change and adapt menus without answering to a corporation
 Not attached to the negative press of a big brand
 Ability to pursue local or niche vendors
 Direct interaction with customers daily
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  avoid the costs and risks of franchise ownership.

2. Chain Restaurant - chain has a single owner operating all the business locations. There would be one parent company that operates all stores in individual
locations. They have a central management, which is a management that manages all the stores. In addition, they use identical business concepts and practices.
Furthermore, they share the same supply chains and training programmes for staff. Walmart, Target, Macy’s, The Home Depot, The Body shop, Waffle House, and
Costco are some examples of world-renowned chain stores. The benefits of chain restaurants include:
 Pre-built menus
 Marketing strategies
 Existing vendor relationships
 Well-known and consistent branding
 Extensive knowledge of their customer’s preferences

3. Franchise Restaurant - franchise has separate owners, operating in individual locations. Individuals pay to license the brand or intellectual property of a parent
business. Franchise businesses involve a franchiser and a franchisee. The franchisor is the one who establishes the trade name or trademark of the brand. The other
party, franchisee, is the one who pays the initial fee to conduct the business under the franchisor’s brand name and the system. Mainly, the franchisee is the operator of
the business in his or her specific location by paying the fees and royalties to the franchisor over an agreed time period. McDonald’s, SUBWAY, Mariott International,
KFC, and Baskin Robbins are some of the popular franchise brands in the world.

Comparison of Chain versus Franchise restaurant:

Chain Franchise
Definition Group of stores owned by one company and spread The main company grants an individual the right to use its trademark or trade
nationwide or worldwide. name, and certain business systems and processes.
Owners One/ same owner for all business location Separate or different owners for different locations
Risk Taking Accepts all risks on its own. Risk shared between franchisor and franchisee
Profit Sharing Profit is gained by owner Profit shared between franchisor and franchisee (depending on the contract)
Control Owner has full control Both franchisor and franchisee have control
Policies Sets its own rules and policies Policy set out by franchisor to ensure business consistency
Business Expense Bears all business expenses Normally franchisor is responsible for expenses related to branding and other
operating expenses are handled by the franchisee.

TYPES OF RESTAURANT:
1.Fast – food / Quick Service Restaurants
 emphasized speed of service and low cost over other considerations.
 it consist of diverse operation facilities whose slogan is “quick food”. These establishment are those that serve food for which there is little or no waiting.
 Operations range from small-scale street vendors with food carts to multibillion-dollar corporations like McDonald's and Burger King.
 Food is ordered not from the table, but from a front counter (or in some cases, using an electronic terminal). Diners typically then carry their own food from
the counter to a table of their choosing, and afterward dispose of any waste from their trays.
 Drive-through and take-out service may also be available.
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  Pioneers in establishing more efficient food-operating systems
 menu is limited with low prices
 franchising is common in this type of restaurants where the franchisor sets of service and food quality that must be maintained at all times.

2. Deli Shop
 provide delicatessen food or made to order sandwiches and / or salads behind the counter.
 have low labor cost because 1-2 owners or staff are involved.
 located at shopping areas or office buildings.

3.Family Style
 are restaurant that have wide, fixed menu and fixed price, usually with diners seated at a communal table such as on bench seats. True their name, these
restaurant tend to be mom and pop business.

4. Fine Dining
 are full service restaurant with specific dedicated meal courses. Décor of such restaurants feature higher quality materials with an eye towards the atmosphere
desired by the restaurateur. The wait staff is usually highly trained and often wears more formal attire.
 they are sometimes called white-tablecloth restaurants, because they traditionally featured table service by servers, at tables covered by white tablecloths. The
tablecloths came to symbolize the experience. The use of white tablecloths eventually became less fashionable, but the service and upscale ambiance remained.

5. Cafeterias
 Is a restaurant serving mostly ready cooked food arrange behind a food serving counter. There is little or no table service.
 Typically, a patron takes a tray and pushes it along a track in front of the counter.
 depending on the establishment, serving may be ordered from attendants, selected as ready – made portions already in plates, or self -service
 usually located in shopping centers, office buildings, schools, airports; self-service is typical with limited menus of soup, entrees, desserts and beverages.

6. Coffeehouse &/ Café

 are casual restaurants without table service that emphasize coffee and other beverage; typically a limited selection of cold foods such as pastries and perhaps
sandwiches are offered as well. Their distinguishing feature is that they allow patrons to relax and socialize on their premises for long period of time without
pressure to leave promptly after eating, and are thus frequently chosen as sites for meeting.

7. Buffet &/ Smorgasbord

 It offers patrons a selection of food at a fixed price; usually a one price “all you can eat” hot and cold food
 Food is served trays around bars, from which customer with plates serve themselves.
 The selection can be modest or very extensive, with the more elaborate menus divided into categories such as appetizer, soup, salad, hot entrees, cold entrees
and dessert and fruit
 The role of the waiter or waitress in this case is relegated to remove of finished plates, and sometimes the ordering and refill of drinks.

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8. Hibachi – Style/ Teppanyaki-style
 Many restaurant are specializing in Japanese cuisine offer the Hibachi grill/ teppanyaki grill, which is more accurately based on a type of Charcoal stove that is
called Shichirin in Japan
 Diners, often in multiple, unrelated parties around the grill while a chef prepares their food orders in from of them.
 Often, the chef is trained in entertaining the guest with special technique, including patrons mouth, in addition to various props.

9. Gourmet Restaurants
 requires higher investment than other type of restaurant because they require an expensive ambiance and decoration.
 cater to those who want a higher standard and are willing to pay “higher” price.
 menu and wine are carefully planned. Staff are highly trained.
 evening period is the main emphasis.

10. Mongolian (Barbeque) Restaurants

 despite the name, this form is not Mongolian, actually from Taiwan and inspired Japanese Teppanyaki.
 customer create a bowl from an assortment of ingredients displayed in a buffet fashion. The bowl is then handed to the cook, who stir –fries the food on a large
griddle and returns it on a plate or in a bowl to the customer.

11. Ethnic Restaurants

 are independently owned and operated. The owners and their families provide something different for the adventurous diner or a taste of home for those of the
same ethnic background as the restaurant. Ethnic restaurants specialize in ethnic or national cuisines. For example, Greek restaurants specialize in Greek
cuisine.

12. Specialty Restaurants/ Theme Restaurant

 feature a particular kind of food that is usually theme related. E.g. Sea food restaurants, vegetables, sandwiches, etc.

13. Celebrity Restaurants

 Generally has an extra zing ( energy) to them – a winning combination of design, atmosphere, food and perhaps the thrill of an occasional visit by the owner(s).

14. Casual dining

 (or sit down restaurant) is a restaurant that serves moderately priced food in a casual atmosphere.
 casual dining restaurants typically provide table service.
 Casual dining comprises a market segment between fast-food establishments and fine-dining restaurants.
 Casual-dining restaurants often have a full bar with separate bar staff, a full beer menu and a limited wine menu.
15. Fast casual
 are primarily chain restaurants, such as Chipotle Mexican Grill and Panera Bread.
 More of the food is prepared at the restaurant than is the case at fast food chains.

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  Fast casual restaurants usually do not offer full table service, but many offer non-disposable plates and cutlery.
 The quality of food and prices tend to be higher than those of a conventional fast food restaurant but may be lower than casual dining.
16. Premium casual
 they originate from Western Canada and include chains such as Cactus Club Cafe, Earl's and JOEY.
 Premium casual restaurants are described as upscale fast casual.
 Similarly to casual dining, they typically feature a dining room section and a lounge section with multiple screens.
 They are typically found downtown or in shopping districts.
 Premium casual restaurants carry a wide range of menu options including burgers, steaks, seafood, pizza, pasta and Asian foods.
17. Brasserie and bistro
 this has evolved from the original French idea of a type of restaurant serving moderately priced hearty meals—French-inspired "comfort foods"—in an
unpretentious setting.
 In the United States, bistros usually have more refined decor, fewer tables, finer foods and higher prices. When used in English, the term bistro usually indicates
a continental menu.
18. Destination restaurant
 This is one that has a strong enough appeal to draw customers from beyond its community.
 The idea of a destination restaurant originated in France with the Michelin Guide, which rated restaurants as to whether they were worth a special trip or a
detour while one travelled by car in France.
19. Tabletop cooking
 Customers are seated as in a casual dining setting.
 Food items are prepared by the establishments for cooking on embedded gas stoves, induction cookers, or charcoal grills; the customer has control over the
heating power of the appliance.
20. Kaiten (Conveyor Belt Restaurant)
a conveyor belt restaurant is probably high up on the list of many travellers to Japan, due to their near-mythical status as a uniquely Japanese culinary experience.
They are usually considerably less pricey.

21. Food truck

-The food truck is a vehicle equipped with cooking appliances that offers food of any kind from ice-creams to hamburgers and pizzas.They are particularly popular in
the US, while in Europe they are starting to spread.

22. Pop-up restaurant

-they have odd locations. They usually disappear after a few days or months. Example of this are the restaurants put up during trade fairs.

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KINDS OF FOOD SERVICE:
Food service has a number of different styles of service. Style of service should be selected based on the type of food being served. There are various methods in
which the service of the food can be done on the guest table. The two most popular food service styles are ‘Pre – plated service’ and ‘Silver service.’

1.Table Service - Guests are seated by a host or hostess. Order (food and beverage) are taken by the servers at the table. Soiled dishes are cleared by servers or bus
persons.
Forms Of Table Service:
 Silver Service/Platter to Plate/English Service/ Butler Service
Combination of Russian and family style service. Food is presented on a tray with handle. Trays are carried by butler or server. Food is serve at the left side of
the guest moving counter clockwise direction.
This involves the presentation and service of food to the guest by the restaurant staff from the food platter or dish to the guest plate, with the help of a service
gear. Always done from the left-hand side of the guest. Professional silver service is all about mastering the technique of using service gear held in the right
hand to transfer items to the guest plate from a service dish held in the left hand.
 Pre-Plated Service/American Service
A service of pre-plated food to the guest by the restaurant staff carried out from the right-hand side of the guest. This demands the service staff to be skilled in
carrying plates without disturbing the food arranged on them. Usually involves carrying two or three plates in the left hand and no more than four plates in the
right hand at a time. Usually practised in coffee shops or restaurants serving Western cuisine. Characterized by portioning all the foods on the plate in the
kitchen. It is the fastest of all form of service and requires the least amount of skills of food attendant. Equal portioning and uniformity in plate presentation
must be given attention.
 Gueridon Service/ French Service
The term ‘Gueridon’ means a trolley used for the preparation or finishing of food. A trolley is used to cook various ingredients, involving a lot of showmanship
such as flambé, carving etc. Done next to the guest table. Can either be an elaborate piece of moveable furniture or a simple dining table. The gueridon
contains small heating utensils called “RECHAUD”. This service requires a high level of competency and showmanship of restaurant service staff.
 Russian Service/ Platter Service
Food, which usually consists of a whole roast, is presented to the host, then taken back to the side station by the service staff, which is then served to the
guests. Characterized by food being cooked and pre – portioned in the kitchen. All foods is place and presented to the guest on silver platter. It is commonly
used for formal sit-down meals where all the guest are having the same menu.
 Banquet Table Service
Very similar to ordinary table service in that a server brings food to the guest table. However, banquet service often requires transportation of food from the
central kitchen. Food may be plated in the central kitchen and moved in special heated carriers to the dining area, or it may be transported in bulk to a small
serving kitchen adjacent to the dining area and plated there.
 Family Service
A very simple method of service in which the serving dishes are presented to the guests and placed on the dining table, allowing the guest to select and serve
himself. Family style service involves bringing various food items in sufficient quantities for table of six, eight, twelve, nor more diners. Food is passed from
person to person, like a traditional family diner

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  Buffet Service
A huge presentation of food items, hot and cold, different cuisines. The service staff positions itself behind the buffet and assists the guests by plating their food
for them as they select it, using the silver service technique. Foods are stocked in a warmer called “CHAFING DISH” which are properly arranged from light to
heavy. Salads and cold dessert can be displayed in separate area to hold its desired temperature.

2. Cafeteria - Like buffet service, guest pick up their own food and take it to the table. The difference between the two is that cafeteria style has employees “dishing
up” for customer, where as buffets are usually self-service. Cafeterias also have permanent serving counter, but buffets usually are temporary.

3. Room Service - is associated with hotels, where guests can order a meal from a menu and have it brought to their room.

4. Quick Counter Service Or Fast-food - characterized food service operations where the customer stands at the counter, place their order, pay wait while the
order assembled, and then receive their order.

5. Traditional Counter Service - It represents an earlier form of ordering and receiving food quickly than is found in restaurant with table service. Customers,
particularly single customer, not waiting to take and wait for the server, can sit on a stool at the counter. There they are served by a person, often a short order cook.

6. Take Out - Is generally applied to table service restaurants that offer food to customers who prefer to take it home and eat there.

7. Delivery Service - Prepared food is brought to the customer’s home.

8. Carhop Service - Customers drive into the restaurant parking lot but remain in their cars. Order are called into an intercom or are given directly to the carhop who
comes to the driver’s side window. The carhop returns with the food, present the check, and collects payments.

9. Drive Through - Customers place and order through a microphone, drive toward a window, pay, and receive their order. A variation on the system uses two
windows, one pay at the next to receive food.

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Activity 2.
Draw and label the Organizational Structure of the Food and Beverage Department. Use the space below for your illustration.

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Activity 3.
Give an example of a restaurant with the following food service. Then, discuss the flow of service in that establishment:
FOOD SERVICE TYPE OF RESTAURANT NAME OF RESTAURANT FLOW OF SERVICE DICUSSION (either illustration or narration)
(in Benguet and Baguio)
Quick Counter
Service

Banquet Table
Service

Delivery service

Table Service (either Fine Dining

Platter, English,
Gueridon Service)

American Table Casual Restaurant

Service

Room Service

Cafeteria

Take-out

Buffet Table Service

Drive-through

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F.) BAR AND BEVERAGE

 Bar - It is where beverages are served, entertainment and relaxation

 Beverage – a drink/ liquid intended for human consumption. Alcoholic Beverage contains ethanol/ ethyl alcohol and is categorized into (1)Fermented and
(2)Distilled alcoholic beverage/spirit.

Beverage experts:
 Bartender – very familiar with the preparation of mocktail, cocktail and maybe also flairtending (juggling of bottles)
 Barista – coffee maker rather expert.
 Sommelier – wine expert

Drinks Offered to Clients:

1. Beer – types: lager, ale, porter, stout
2. Wine – types: still/ table, fortified/dessert, aromatic, sparkling
3. Mocktail – alcoholic drink that can be prepared through stirring, shaking, blending or layering.
- ingredients include: liquor/ spirit + liqueur/modifier + juices/ mixers
4. Cocktail – non-alcoholic drink preferably for below 18
- ingredients include: liqueur/modifier + juices/ mixers
5. Non-alcoholic beverages

TYPES OF BARS:

1. Restaurant/ Hotel Bars

- they accommodate visitors from all over the world, and they rarely have a theme attached to them. They may or may not have food (they usually do, however, at
least have snacks), and because their patrons can literally be from any place on the earth, they work extra hard to make sure they have a large inventory of liquor in
stock at all times.
- These bars are usually very basic in design, size, and style; however, their bartenders and waitresses tend to be very friendly because they realize that their
customers are their livelihood. They work hard to accommodate all types of customers, so, whether you want a cold beer or a White Russian, they can supply it to you.
The bars are basic yet friendly, which is one of the many reasons even people who live in the area often patronize them.
 Public bar - A bar which is located in lobby or public area were people move is more is has luxury décor and lavish furnish with excellent bar tenders to enjoy
varieties of beverages it cost more.It is located in public area or lobby of a hotel, large in size and reasonable in rates
 Lounge bar - It is small in size. It is more comfortable and having cherished atmosphere. It is expensive and meant for elites.

2. Live Music Joints/

-. They are usually extremely crowded and can even smell a little funny, mainly because of the number of people found there on any given night. If you’re over the
age of 30, you might find these places incredibly annoying, especially because the music is so loud that you can’t hear anyone speak, even if they are yelling at you.
 Music Bar - A music bar is a bar that presents live music as an attraction.

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3. Nostalgia Bars
- These are bars that are, quite literally, old.
- They usually have yellowed newspaper articles and old black-and-white photos on the walls, and they never seem to know how to make any drink except basic beers
and wines. You can’t get fancy with them because they are very basic in design and overall feel, and if you want a drink that was popular decades ago, they are
certain to be able to make you one.

4. Plastic Bars
- these are very basic bars that some people describe as places that are missing a soul.
- They are often called preppie bar, yuppie bars or fern bars, and if there is a frozen daiquiri machine in the establishment, it can be called a plastic bar.
- They are not unique or even authentic, and instead they are very basic in what they offer; however, they do have booze – and plenty of it.

5. Specialty Bars
- these bars usually center around a certain drink, such as a martini bar, or even something else that is unique, such as cigar bars.
- these are extremely popular because with all of the cities and towns outlawing smoking in various public places, they are the one place you can go and enjoy a nice
cigar along with a glass of brandy or scotch.

6. Sports Bars
- this bars aren’t just for men anymore, but if you’re a female, you have to accept the male species for what he is because he will demonstrate his testosterone-laden
self in one of these places every time. Made for watching sports, drinking beer, and little else, sports bars usually have large television screens showing several football
or baseball games, and when it comes to the playoffs, regardless of the sport, they are extra crowded.
- They often have menus shaped like sports equipment and food items named after local teams or even ballparks or stadiums, and the best part is that the newer ones
have a very different ambiance than the sports bars of long ago. At one time, sports bars were raunchy and always consisted of drunk men getting into fights on a
nightly basis, but that is no longer the case.

7. The College Bar

- these are located within walking distance of the campus, which means you can get there even if you don’t have a car. College bars are a little on the rowdy side, but
that seems to be what most college students like about them.
- The nicer ones have complete menus as well, so you can get your fill of great food and lots of drinks every time you go there. Most of all, college bars provide you
with a unique experience that you are unlikely to forget, even after you go home, and they will be one of the things you’ll miss about your college days years from
now.

8. The “Full of Itself” Bar

- These bars are very similar to the vertically challenged bars in that they are there to cater to a unique category of people. If the bar you visit calls bartending
“mixology” and charges expensive for a drink, it can be listed under this category. The only negative thing about these bars is that they are often overpriced, have
cocky and arrogant staff, have no comfortable chairs to sit in, and the music is often way too loud
- they often have live entertainers that you can enjoy while you’re sipping on your cocktail, but the music usually consists of local artists, so you get what you get. Of
course, if you’d rather drink alone, these are great places to be because they don’t always have a lot of locals in them unless you live in an area where everybody has
money.
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9. The High Concept Bar
- Usually found only in bigger cities such as Los Angeles and New York City, high concept bars often have a special draw that includes something very unique. These
bars are great for business because they are often frequented by tourists who have plenty of money to spend, and if you want an expensive thrill or feel like taking
advantage of the newest trends in nightlife novelties, they are the place to be.
- They are usually good for people who like to feel more important than they really are, or people who have too much money and don’t know what to do with it, but
they can also be enjoyed by people who simply love being in an exciting and lively atmosphere. The crowds found in these types of bars come from all over, especially
in cities such as Singapore and New York, and their larger-than-life, expensive “feel” attracts millions of people every year.

10. Cabaret
- is a form of entertainment featuring music, comedy, song, dance, recitation or drama. It is mainly distinguished by the performance venue (also called a cabaret),
such as in a restaurant, pub or nightclub with a stage for performances. The audience usually sits at tables, often dining or drinking. Performances are usually
introduced by a master of ceremonies or MC (spelled emcee in the U.S.). The entertainment is often (but not always) oriented towards adult audiences.

11. The Neighborhood Dive/ Bar

- these are usually filled with locals and have a great sense of comradery about them.
- These dives usually have dartboards and jukeboxes in them, and they rarely have a theme or concept attached. Their patrons are usually locals and regulars, and, in
fact, often these are the only people who know that the bar exists. The fact that they serve inexpensive drinks and are usually located in a convenient spot near where
a lot of these people live contribute to their popularity, and the clientele tends to be close-knit and have a lot in common.
- A dive bar is a type of bar or pub. Dive bars generally have a relaxed and informal atmosphere—they are often referred to by local residents as “neighborhood bars,”
where people in the neighborhood gather to drink and socialize. Individual bars may be considered to be disreputable, sinister, or even a detriment to the community.

12. The Pub

- Pubs are larger and cleaner than neighborhood dives, and their food is usually better as well. They serve both locals and tourists; in other words, anyone who didn’t
grow up close to where the pub is located. People drink a lot in a pub, but it’s rare that you see someone up-chucking on themselves or their neighbors.
- A pub formally public house (a house “open to the public”, as opposed to a private house), is a drinking establishment fundamental to the culture of Britain, Ireland,
Australia, Newfoundland, Canada and New Zealand. In many places, especially in villages, a pub can be the focal point of the community. The writings of Samuel
Pepys describe the pub as the heart of England.
- They are very cozy and a great place for people to relax, but if they have a karaoke machine or a karaoke night, the clientele can be a little rowdier. Pubs have
affordably priced food and drinks, including the greasy cheeseburgers that everyone loves, and you can either sit at the bar and flirt with the bartender or sit at a table
and order your food and drinks.
 The Irish Pub - they usually have a wide variety of whiskey and beer that comes straight from Ireland. They have great ambiance and a great overall feel that
stresses fun and relaxation. There is also the possibility of some great music to enjoy while you’re there, which can include musical instruments such as guitar,
fiddle, and some of the instruments made with pipes, such as uilleann or bodhran pipes.

13. Vertically Challenged Bars

- this doesn’t only mean the shape and size of the bar, but there are also underground bars that are frequented by a certain type of clientele. Bikers, fur-wearers,
dwarfs, leather enthusiasts, and even people obsessed with 80s icons go to these types of bars, and they are usually found in dank basements six feet under.

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- There are even bars which specialize in playing a certain recording artist’s songs 24 hours a day, seven days a week, but the people who visit these bars never seem
to get tired of the songs. These bars are sometimes difficult to find, and, in fact, many times only the locals know about them.

14. Brewbar or Beer Bar

- They provide several different beers with a theme. Choose local, imports, or a mix. Also includes beer information and pairing notes along with pairing
accompaniments, ie: our cheese fondue, bar snack mix, olives & peppers.
- A brew pub/ brewbar has an on-site brewery and serves craft beers.

15. Wine Bar

- A wine bar is an elegant bar that focuses on wine rather than on beer or liquor. Patrons of these bars may taste wines before deciding to buy them. Some wine bars
also serve small plates of food or other snacks.

16.Comedy bars
- specializing in stand-up comedy entertainment

17.Dance bars
- which have a dance floor where patrons dance to recorded music. Typically, if a venue has a large dance floor, focuses primarily on dancing rather than seated
drinking, and hires professional DJs, it is considered to be a nightclub or discothèque rather than a bar.
 Salsa bars, where patrons dance to Latin salsa music
 Topless bars, where topless female employees dance or serve drinks. In India, these bars are called dance bars, which is distinct from the type of "dance bar"
discussed above.
 Gay bars, where gay men or women dance and socialize

18.Karaoke bars
- with nightly karaoke as entertainment

Activity 4
I. Identification
1. _____________________________These bars are sometimes difficult to find, and, in fact, many times only the locals know about them.
2. _________________________They work extra hard to make sure they have a large inventory of liquor in stock at all times.
3. _____________________________They serve both locals and tourists.
4. _________________________They are very basic in design and overall feel, and if you want a drink that was popular decades ago, they are certain to be
able to make you one.
5. _____________________________They serve inexpensive drinks and are usually located in a convenient spot near where a lot of these people live contribute
to their popularity.

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6. _____________________________They provide you with a unique experience that you are unlikely to forget, even after you go home, and they will be one of
the things you’ll miss.
7. _____________________________They have great ambiance and a great overall feel that stresses fun and relaxation.
8. _________________________They are often overpriced, have cocky and arrogant staff, have no comfortable chairs to sit in, and the music is often way
too loud
9. _____________________________The crowds found in these types of bars come from all over, especially in cities.
10. _____________________________They are often called yuppie bars or fern bars, and if there is a frozen daiquiri machine in the establishment.

II. Which among the different types of Bar do you prefer to visit/ put up in the future? Draw and Label the concept you want for that Bar
business. Focus on the Bar area only. Utilize the space below for your drawing.

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LIQUOR/ SPIRIT: pronounced as “Licker”

 A distilled beverage, spirit, liquor, hard liquor or hard alcohol is an alcoholic beverage produced by distillation of liquid drinks made with grains, fruit, or
vegetables that have already gone through alcoholic fermentation.
 The term spirit refers to a distilled beverage that contains no added sugar and has at least 20% alcohol by volume (ABV).
 Technically speaking, liquors should not have sugar added – though you do sometimes see small amounts of sugar added to some liquors, especially
rums. (Each specific type of liquor may have its own regulations on how much sugar is permitted.) Regardless, it will be very little sugar overall. In addition,
liquors are relatively high-proof.
 Caveat: especially recently, we’re seeing a lot of new flavored spirits hitting the market – like cupcake flavored vodka, flavored brandies or cinnamon flavored
whiskey. Almost without exception, when flavor is added to spirit, quite a bit of sugar is added as well. These are still considered “spirits” because of their high
alcohol content, but their overwhelming sweetness could arguably move them into the “liqueur” category as well.
 The origin of "liquor" and its close relative "liquid" was the Latin verb liquere, meaning "to be fluid". The first use the OED mentions of its meaning "a liquid for
drinking" occurred in the 14th century. Its use as a term for "an intoxicating alcoholic drink" appeared in the 16th century.The term "spirit" in reference to
alcohol stems from Middle Eastern alchemy. These alchemists were more concerned with medical elixirs than with transmuting lead into gold. The vapor given
off and collected during an alchemical process (as with distillation of alcohol) was called a spirit of the original material

Kinds of Spirits:

1. GIN - a colourless alcoholic beverage made by distilling or redistilling rye or other grain spirits and adding juniper berries or aromatics such as anise, caraway
seeds, or angelica root as flavouring. 37.5% ABV (75º proof). Gin is a spirit, or strong alcoholic beverage. It is made from the distillation of an agricultural
source and juniper berries, which provide its distinctive flavor. The taste of ordinary gin is very dry, and as such it is frequently mixed with other beverages.
The most common style of gin, typically used for mixed drinks, is "London dry gin", which refers not to brand, marque, or origin, but to a distillation process. In
addition to juniper, it is usually made with a small amount of citrus botanicals like lemon and bitter orange peel. Other botanicals that may be used include
anise, angelica root, orris root, cinnamon, coriander, and cassia bark. The dry character and forward juniper flavor of these gins allows them to be mixed with
comparatively sweet ingredients without becoming overwhelmed, whereas sweeter or more subtle gins might disappear, making the cocktail more like a vodka
cocktail with none of the classic aromatic gin character.

2. VODKA - originally distilled from fermented wheat mash but now also made from a mash of rye, corn, or potatoes. Vodka is purified by distillation from a
fermented substance such as grain or molasses, and it usually has an alcohol content of 35% to 50% by volume (70 - 100º proof). Vodka consists primarily of
water and alcohol (ethanol), and sometimes various flavorings.

3. BRANDY - an alcoholic liquor distilled from wine or fermented fruit juice. 40-60% ABV (80-120º proof). Brandy (short for 'brandywine', from Dutch brandewijn—
'burnt wine') is a general term for distilled wine. In addition to wine, this spirit can also be made from grape pomace or fermented fruit juice. Unless specified
otherwise, brandy is made from grape wine. It is normally consumed as an after-dinner drink. Brandy made from wine is often colored with caramel coloring to
imitate the effect of long aging in wooden casks; pomace and fruit brandies are generally drunk un-aged, and are not usually colored. Cognac is the most highly
regarded spirit in this category.

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 4. RUM - distilled from cane juice, or from the scummings of the boiled juice, or from treacle or molasses, or from the lees of former distillations. Also, sometimes
used colloquially as a generic or a collective name for intoxicating liquor. 37.5 - 57% ABV (75 - 114º proof). It is distilled from either fermented sugarcane-juice
or fermented molasses, and can be nearly colorless and faintly aromatic with a light body, or dark brown with a heavy body, flavorful and having a rich aroma.
Most of the world's rum comes from the Caribbean. Puerto Rico is home of the white or silver rum which is clear and light in body and flavor. Puerto Rican
golden and amber rums have a deeper color and flavor, while Jamaican and Cuban rums are rich and full-bodied. The distillation process decides the flavor and
aroma of the rum, with continuous- or patent-still distillation giving a light-bodied rum, and the traditional pot still a richer and heavy-bodied rum. Some rums
are given additional flavor by the addition of herbs, spices or fruits. The color of the rum depends on how the rum is aged. Most rum is aged in charred oak
casks giving it a brownish or yellowish color, frequently enhanced with caramel, while rum aged in steel tanks remains colorless. In bartending, rum is one of
the most important liquors. It is used in a variety of classic cocktails including the Cuba Libre, Mai Tai, Daiquiri and Piña Colada. It can also be served neat
(straight) or on the rocks.

5. WHISKEY/WHISKY - distilled from grain, potatoes, etc., especially in Scotland, Ireland, and the United States. In the United States, whisky is generally distilled
from maize, rye, or wheat, but in Scotland and Ireland it is often made from malted barley. 40 - 53.5% ABV (80 - 107º proof) and higher (barrel proof). Whisky
(Scottish Gaelic: uisge-beatha}, or whiskey (Irish: uisce beatha), refers to a broad category of alcoholic beverages that are distilled from fermented grain mash
and aged in wooden casks (generally oak). Different grains are used for different varieties, including: barley, malted barley, rye, malted rye, wheat, and maize
(corn). Whisky derives from the Gaelic word for "water" (uisce or usige), and is called in full uisge-beatha (in Scotland) or uisce beatha (Ireland), meaning
"Water of Life". It is related to the Latin aqua vitae, also meaning "water of life". It is always Scotch whisky, and Irish whiskey; other countries may use either
spelling.

6. TEQUILA - an alcoholic liquor distilled from the fermented juice of the Central American century plant Agave tequilana. 40% ABV (80º proof). Tequila is a spirit
made primarily in the area surrounding Tequila, a town in Mexico. It is made from the Tequila agave - the blue agave. Tequila is most often made at a 38–40%
alcohol content (76–80º proof), but there are also several varieties of Tequila produced with 43–46% alcohol content (86–92º proof). Mexican law no longer
requires that tequila be entirely composed of blue agave distillates, and lower-quality tequilas known as mixtos may contain up to 49% other, more cheaply
obtained distillates, resulting in many off-flavors and a generally unpleasant taste. These tequilas are often labeled as "gold", and are often artificially coloured
to resemble the natural gold color of aged tequilas such as reposados and anejos. Many people prefer the simpler but more vegetal taste of blanco (un-aged
and clear colored, also known as silver or platinum) tequilas for cocktails, but slightly aged reposado tequilas may do equally well, so experiment. However,
anejo tequilas (aged longer in a series of different barrels) are almost always very complex and subtle, and should be drunk neat or on the rocks, as mixing
them would mask much of their interest and be a waste.

LIQUEURS (FLAVORED SPIRITS): pronounced as “lick-keewr” or “lick-oor”

 Liqueurs are flavored spirits prepared by infusing certain woods, fruits, or flowers, in either water or alcohol, and adding sugar, etc. Others are distilled from
aromatic or flavoring agents.
 They are also typically lower in alcohol content than liquors, at least partially due to the “watering down” effect of adding said sweetener and flavor. Another
common characteristic of liqueurs is their “syrupy” consistency – they are very often much thicker and more viscous than liquors.
 Examples:
a. Amaretto - This almond flavored liqueur is one of the most popular liqueurs used at any bar. It’s made using apricot pits and is used in everything from
coffee flavored drinks to shooters like the Alabama Slammer. It’s extremely versatile and one that should always remain stocked.

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 b. Kahlua - Kailua, in most regions, is the most popular coffee flavored liqueur, but of course can be substituted with a variety of other coffee liqueurs. It’s one
of the most commonly used liqueurs called for in cocktail recipes.
c. Vermouth - Any well stocked bar will have both dry and sweet vermouth. It’s actually an aromatized fortified wine that’s flavored with a variety of botanicals
to give it its unique flavor profile. Both dry and sweet vermouths are called for in a wide range of cocktails from the martini to the Manhattan. It’s a must-
have for any home bar. Not having vermouth is like not having whisky or vodka.
d. Bailey’s Irish Cream - Any Irish cream liqueur will do, but Bailey’s is the classic. It’s a creamy liqueur made of Irish whiskey, cream and chocolate that’s used
in a wide variety of cocktails and shooters, but also enjoyed neat or on the rocks.
e. Cointreau - This is an orange flavored liqueur that’s just a premium version of the standard triple sec, which of course is more than suitable. It’s a standard in
a huge number of cocktails and one that needs to be on hand at all times.
f. Campari - This is a bitter orange aperitif made with herbs and spices which give it a unique flavor profile. It’s often served on the rocks but is also a key
feature in many popular cocktails.
g. Crème d’ Almond - A creamy almond and fruit flavored liqueur called for in a variety of recipes.
h. Crème de Bananes - A creamy banana flavored liqueur called for in a variety of recipes.
i. Crème de Cacao - A creamy chocolate and vanilla bean flavored liqueur called for in a variety of recipes.
j. Crème de Coconut -A creamy or clear coconut flavored liqueur called for in a variety of recipes that contain rum.
k. Crème de Menthe - Coming in both clear and green varieties, it’s a mint leaf infused liqueur called for in a variety of recipes.
l. Curaçao - Traditionally orange flavored, it comes in a range of colors including white, blue and green.
m. Dubonnet - In blond, blanc, rouge and white, each liqueur is unique and fabulous. It’s very similar to that of vermouth, however it uses quinine as an
addition to its flavor profile.
n. Galliano - Another one of my favorite liqueurs, Galliano is a smooth, yet spicy liqueur with bold vanilla and anise flavors. It’s a worthy addition to your liquor
cabinet.
o. Grand Marnier -This is one liqueur I almost put at the top under essentials. It’s an orange flavored and Cognac based liqueur that works perfectly in a huge
range of cocktail recipes.
p. Jagermeister - This is perhaps one of the most infamous liqueurs often used in shooters for the young bar crowd. However, this German liqueur can also be a
wonderful addition to some of the finer classic cocktails and should always be kept on hand in your bar.
q. Lychee Liqueur - This is an exceptionally sweet liqueur flavored using lychee fruit.
r. Maraschino - This cherry flavored liqueur is clear and dry, made from the cherry and its pits. It’s similar to other cherry liqueurs but has its own unique flavor.
s. Peach Liqueur - Usually a brandy base, this is a peach flavored liqueur that’s exactly what it sounds like.
t. Schnapps - Schnapps comes in a wide range of flavors including cinnamon, apple and peppermint which tend to be the most popular.
u. Sloe Gin - Don’t let the name fool you. This isn’t gin at all. It’s a red liqueur made from sloe plums. It’s used in a wide range of cocktails and can produce a
creamy head when it’s shaken, not stirred.
v. Tequila Rose - Direct from Mexico, this strawberry flavored liqueur is mixed with tequila and called for in many modern cocktails.
w. Triple Sec - A less premium version of Cointreau, this is a generic orange flavored liqueur called for in many different recipes.
x. Grenadine – color red sweetener made from berries

NON-ALCOHOLIC MIXERS (used in cocktails and mocktails) & NON-ALCOHOLIC BEVERAGES:

- Water (tonics, mineral, etc), Juice (naturally squeezed/curshed or processed), Sparkling Beverages (soft drinks), Syrups, Coffee (infusion of ground coffee beans),
Milk, Chocolate (powdered cacao beans) and Tea (boiled leaves of tea plants).
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Mixed Drinks:
 Cocktail - Cocktails is a mixed alcoholic drink that requires mixing either one type of alcohol with mixers and other fruits, liqueur or mixing multiple alcoholic
drinks with juices or ice tea.
Examples:
Margarita - tequila, orange liqueur/ Cointreau and lime juice, ice, salt
White Russian – kahlua/coffee liqueur, vodka, milk, ice
Daiquiri - made of rum, simple syrup, ice and lime juice
Whiskey Sour - whiskey, lemon juice, sugar, and the occasional egg white
Long Island Iced Tea - vodka, gin, white rum, silver tequila , triple sec, sweet and sour mix, coke, cubes of ice
Cosmopolitan - citron vodka , orange liqueur , cranberry juice , lime cordial , ice

 Mocktail - Mocktail is any mixed drink that does not have alcohol. The name mocktail is derived the word ‘mock’ meaning to “imitate or mimic” referring to
mocktails imitating a cocktail as it seems very similar to a cocktail but does not have alcohol or any other spirits.
Example:
Shirley Temple – made from lemon-lime soda, ginger ale, grenadine, maraschino cherry, ice
Watermelon Lemonade – made from watermelon, lemon juice, sugar/syrup, soda water, lime, mint, ice
Pear & Rose Punch – made from pear juice, vanilla pod, sugar/syrup, root ginger, cider vinegar, rosewater, sparkling water, ice
Pink Lemonade – syrup/sugar, lemon juice, Cointreau, orange slice, raspberries, mint, ice
Tropical Delight - coconut milk, pineapple juice, mango juice, banana, ice
Perfect Virgin Daiquiri – pineapple, strawberries, sugar/syrup/ Triple sec, lime juice, ice

COCKTAIL PREPARATION METHODS: it can be a combination in preparing a drink

 Shaking
When a drink contains eggs, fruit juices or cream, it is necessary to shake the ingredients. Shaking is the method by which you use a cocktail shaker to mix
ingredients together and chill them simultaneously. The object is to almost freeze the drink whilst breaking down and combining the ingredients. Normally this
is done with ice cubes three-quarters of the way full. When you've poured in the ingredients, hold the shaker in both hands, with one hand on top and one
supporting the base, and give a short, sharp, snappy shake. It's important not to rock your cocktail to sleep. When water has begun to condense on the surface
of the shaker, the cocktail should be sufficiently chilled and ready to be strained.

 Straining
Most cocktail shakers are sold with a build-in strainer or hawthorn strainer. When a drink calls for straining, ensure you've used ice cubes, as crushed ice tends
to clog the strainer of a standard shaker. If indeed a drink is required shaken with crushed ice, it is to be served unstrained.

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 Stirring
You can stir cocktails effectively with a metal or glass rod in a mixing glass. If ice is to be used, use ice cubes to prevent dilution, and strain the contents into a
glass when the surface of the mixing glass begins to collect condensation.

 Muddling
To extract the most flavor from certain fresh ingredients such as fruit or mint garnishes, you should crush the ingredient with the muddler on the back end of
your bar spoon, or with a pestle.

 Blending
An electric blender is needed for recipes containing fruit or other ingredients which do not break down by shaking. Blending is an appropriate way of combining
these ingredients with others, creating a smooth ready to serve mixture. Some recipes will call for ice to be placed in the blender, in which case you would use
a suitable amount of crushed ice.

 Building
When building a cocktail, the ingredients are poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other,
but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed.

 Layering
To layer or float an ingredient (ie. cream, liqueurs) on top of another, use the rounded or back part of a spoon and rest it against the inside of a glass. Slowly
pour down the spoon and into the glass. The ingredient should run down the inside of the glass and remain seperated from the ingredient below it. Learning
the approximate weight of certain liqueurs and such will allow you to complete this technique more successfully, as lighter ingredients can then be layered on
top of heavier ones.

 Flaming
Flaming is the method by which a cocktail or liquor is set alight, normally to enhance the flavor of a drink. It should only be attempted with caution, and for the
above reason only, not to simply look cool

 Top-up/ Fill-up
This method is used to fill up a glass with one specific ingredient without a measuring device. Some long cocktails such as a screwdriver combine carefully
measured spirits with a large amount of one mixer or fruit juice.

 Coating/ Rimming
The intention is to coat the rim of a glass with sugar, salt or other ingredients.

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Activity 5
Answer the following questions briefly and concisely.
1. What is the difference between liquor and liqueur?
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2. What are kind of alcohol is present in spirits/ liquors? Define.

_______________________________________________________________________________________________________________________________________
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_______________________________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________________________________

3. What is the difference of cocktail and cocktail? What are the compositions of each drink?
_______________________________________________________________________________________________________________________________________
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_______________________________________________________________________________________________________________________________________

4. Differentiate the alcoholic beverages by completing the table.

BEVERAGE ORIGIN RAW MATERIAL PROCESS ALCOHOL CONTENT
Beer

Wine

Brandy

Gin

Rhum/ Rum

Tequila

Vodka

Whisky/ Whiskey

26
BEERS
 Brewed and fermented beverage made from malted barley and other starchy cereals and flavored with hops. Has low alcohol content varying from 4-16%.
 All beers are either lagers or ales, and that's determined by the type of yeast used during the fermentation process.
 Lagers are made with yeast that ferments at the bottom of the beer mixture, and ales are made with yeast that ferments at the top. There are also spontaneously
fermenting yeasts, which make wild or sour ales. Lager is a type of beer of German origin that contains a relatively small amount of hops and is aged from six
weeks to six months to allow sedimentation.

Types of Beer Fermentation:

1.Top Fermentation
- The yeast that is used in ale production ferments throughout the beer and settles at the top of the liquid. It has a higher tolerance to alcohol and ferments at warmer
temperatures when compared to the yeast that’s used to make lager.
Examples: Brown Ale, Pale Ale, India Pale Ale (IPA), Porter, Stout, Belgian Style Beer, Wheat Beer
2.Bottom Fermentation
- The yeast used in lager production is more fragile than what’s used to make ale, and it settles at the bottom of the liquid vessel after fermentation. It needs to
ferment more slowly and at cooler temperatures than the yeast that’s used in ale production, and it has a lower tolerance to alcohol.
Example: Pale Lagers and Pilsners, Dark Lagers, German-Style Bocks
3.Spontaneous Fermentation
- Lambics and sour beers are made with a process called spontaneous fermentation. This type of fermentation occurs when beer is exposed to wild bacteria and yeast.
These beers originated in Belgium, but brewers all over the world have found ways to manipulate this process to create sour, funky-tasting beers of their own.
Examples: American Sour, Belgian Fruit Lambic, Flanders Red Ale, Belgian Gueuz

Beer Types:
1. Ales
 Brewed with top fermenting yeast at cellar temperature, ales are fuller-bodied, with nuances of fruit or spice and a pleasantly hoppy finish. Generally robust
and complex with a variety of fruit and malt aromas, ales come in many varieties. They could include Bitters, Milds, Abbey Ales, Pale Ales, Nut Browns, etc.
 Ales are often darker than lagers, ranging from rich gold to reddish amber. Top fermenting, and more hops in the wort gives these beers a distinctive
fruitfulness, acidity and pleasantly bitter seasoning. Ales have a more assertive, individual personality than lager, though their alcoholic strength is the same.
2. Lagers
 Lager originates from the German word lagern which means 'to store' – it refers to the method of storing it for several months in near-freezing temperatures.
Crisp and refreshing with a smooth finish from longer aging, lagers are the world's most popular beer (this includes pilseners).
 A lager, which can range from sweet to bitter and pale to black, is usually used to describe bottom-fermented brews of Dutch, German, and Czech styles. Most,
however, are a pale to medium colour, have high carbonation, and a medium to high hop flavour.
3. Porters
 Porter is a dark, almost black, fruity-dry, top fermenting style. An ale, porter is brewed with a combination of roasted malt to impart flavour, colour and aroma.
Stout is also a black, roast brew made by top fermentation.
4. Stouts
 Stout, not as sweet to the taste, features a rich, creamy head and is flavoured and coloured by barley. Stouts often use a portion of unmalted roasted barley to
develop a dark, slightly astringent, coffee-like character.
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 5. Malts
 Generally dark and sweeter in flavour, malts contain hints of caramel, toffee, and nuts. They can be light to full bodied.

Beer Styles:
In addition to type, a beer's character can be described by its style. Listed below are some of the many different styles of beer carried at the Beer Store.
 Amber - A very versatile beer, Amber beers are full bodied malt aromas with hints of caramel, these beers could be either lager or ale.
 Blonde - Blonde ales are very pale in colour and tend to be clear, crisp, and dry, with low-to-medium bitterness and aroma from hops and some sweetness from
malt.
 Brown - Dark amber or brown in colour, brown ale have evidence of caramel and chocolate flavours and may have a slight citrus accent or be strong, malty or
nutty, depending on the area of brewing.
 Cream - A very mild, sweetish, golden style of ale.
 Dark - Dark ale is a British type beer, combining hops, yeast and a blend of malts. It's a medium chestnut brown colour, with a delicate fruity smell and robust,
malty character.
 Fruit - Most fruit beers are ales however, they typically do not carry an ale character. In order to allow for the fruit flavor to come through nicely, the malt’s
flavor is not dominant and there is a low bitterness level to the beer.
 Golden - First developed in the UK, Golden ales are straw coloured with a slight hint of citrus and vanilla. The beer can sometimes contain spicier flavours.
 Honey - A full-bodied beer with a creamy texture and copper colour. Honey beers are slightly sweet with hints of caramel.
 India Pale Ale - A hoppier version of pale ale. Originally brewed in England with extra hops to survive the journey to British troops stationed in India.
 Light - Extremely light in colour and mild in flavour. Light beer has fewer calories and/or lower alcohol content.
 Lime - Typically light in flavour with a refreshing lime taste. The intensity of the lime can differ from very subtle to strong.
 Pale - Pale ale has a fruity, copper-coloured styler. It originiated from England. Pale ales are robust beers that can be enjoyed with strongly spiced foods.
 Pilsner - Made with neutral and hard water. Tend to be golden in colour with a dry, crisp, and somewhat bitter flavour. Pilsner stands out from other lagers due
to its more distinctive hop taste.
 Red - Red ales can either be red or light brown in colour. They are moderate to heavy in flavour and contain hints of caramel that is offset by the predominant
hop characteristic of the beer.
 Strong - This is a broad grouping that can describe any beer over 7% ABV. Strong beers are typically dark in colour, some are almost black. Different styles can
include old ales, double IPAs, and barleywines.
 Wheat - Light and easy to drink with very little aftertaste. Wheat provides a soft character to beer and is sometimes hazy or cloudy with a touch of spice notes.

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Activity 6
I. Get a permission from your parents then buy a small beer and evaluate it based on the fundamentals stated below. If you are still a minor, kindly ask
someone to do the drinking for you and complete the table. If your reason is you do not have access with the beverage to do the assessment, you may just
proceed with the evaluation by searching or interviewing someone. If you have tried drinking beer already, proceed with the assessment by recalling the
experience.

Fundamentals Evaluation Picture of Label of the Beer bottle (front and

back)
Type of Beer fermentation

Beer Type

Beer Style (color and

taste)

Alcohol Content

Manufacturing Company
and Address

II. Answer the following:

Why do beer have bubbles/ fizzes?

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_______________________________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________________________________

Why do drinkers use big mugs for beers?

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WINES
 The fermented juice of freshly gathered ripe grapes.

Classification of Wines:

1.Sparkling Wine
 Fermentation continues even after bottling. The "sparkles" in sparkling wine are bubbles of carbon dioxide, which is a natural byproduct of the fermentation
process. It gives the sparkling wines’ characteristic of “fizziness”.
 Champagne is probably the best known sparkling wine. Although many dry sparkling wines are referred to as champagne, technically Champagne is sparkling
wine from the Champagne region of France where winemakers respect the traditional method of creating and trapping the bubbles which is called Methode
Champenoise. Making Champagne involves two rounds of fermentation the first takes place in the regular tank fermentation process (Charmat Method) while
the second takes place in the capped stored bottles when the wine process is completed. .
 Other types of sparkling wine are Prosecco, a dry Italian sparkling wine, and Asti, a sweet Italian sparkling wine.Cava is a sparkling Spanish wine. A style of
winemaking involving a secondary fermentation causing bubbles! Sparkling wine can be red, white, or rosé and can range from minerally to rich and sweet.

2. Aromatic Wine/ Aperitifs

 Made the same way as natural wines but during fermentation, aromatics (herbs and spices – roots, flowers, barks) are added.
 Usually served as an aperitif or before meals as digestive stimulants.
 Example: Dubbonet, Vermouth

3.Dessert / Fortified Wines

 Dessert wines are very sweet, and intended to be drunk with or as a dessert course.
 Fortified wines, as their name implies, are types of wine with brandy or other spirits added during fermentation, thus increasing the alcohol content. Many are
quite sweet, depending on when the spirits are added, since that ends the fermentation process.
 Dessert or fortified wines include: Madeira, Late-harvest Rieslings, Ice wines, Orange Muscat and other Muscat varieties, Vermouth which is a sweet or dry
fortified wine flavored with aromatic herbs and used chiefly in mixed drinks. Port and Sherry (dry, medium, or sweet), are two well-known fortified wines. Port
is a sweet red wine from Northern Portugal. Sherry is a fortified wine made from white grapes of Andalucía, Spain. It gets its alcohol increase
after fermentation.

Brandy Terminologies added to make Fortified Wine:

 V.S. (Very Special). VS Cognacs are required to have a minimum of two years storage time.
 V.S.O.P. (Very Superior Old Pale, Reserve. VSOP Cognacs are those with a storage time of at least four years.
 X.O. (Extra Old). XO Cognac is the finest grade with a storage time of at least six years.
 Hors d’âge. It is a type of cognac made exclusively from Ugni Blanc grapes. It translates to “beyod age” which denotes the long time that the cognac spends in
antique copper or oak barrels to age.

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4. Still
Wines/ Table Wines/ Natural Wine
 Do not continue to ferment after the wines is bottled.
 S wine without effervescence: this shows that it contains little carbon dioxide gas, the byproduct of primary fermentation
 Although still wines are treated to remove carbon dioxide, there are sometimes traces of the inert gas which you may notice as tiny bubbles. Leaving wine to
mature in barrels for a couple of months or years gives still wine time to get rid of carbon dioxide before bottling.
 Includes: red wine, White wine and Pink Wines

Red Wine
 These can range from light to dark and bone-dry to sweet. Red wines are made from "black" (red-colored) grapes fermented with the skin included. The skin is
what imparts the red color to the wine.
 Red wines typically have a more robust flavor, and pair well with food that is similarly robust, such as red meats (beef, lamb), hearty pasta dishes, etc. They are
usually drunk at or just below room temperature.
Types of red wine include:

 Beaujolais – this is a fruity French wine made with Gamay grapes

 Bordeaux - a French red wine including Merlot, Cabernet Sauvignon and Cabernet Franc grapes
 Burgundy - a French wine made from Pinot Noir grapes
 Cabernet Franc – an elegant purplish red wine that is most often seen blended with other reds.
 Cabernet Sauvignon – this is a robust, big red wine with a strong character and tannins
 Carignan
 Chianti - an Italian wine excellent with pasta and pizza
 Grenache
 Malbec - Argentina's flagship red wine which is rapidly increasing in popularity
 Merlot – a popular red wine with fruitiness and softer tannins than Cabernet Sauvignon
 Petite Sirah
 Pinot Noir – this is a lighter, dry red wine with berry overtones
 Syrah or Shiraz
 Zinfandel

White Wine
 A still wine produced from green and sometimes black grapes. Flavors span from rich and creamy to light and zesty.
 White wines are from either "black" (red-colored) or "white" (green-colored) grapes, fermented without the skin.
 White wines are usually drunk cold, with lighter foods such as poultry and fish.

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White wine types:

 Chardonnay – one of the world’s most popular types of wine, Chardonnay is a fruity, often oaky, and usually dry white wine
 Chenin Blanc
 Muscadet – a very dry white from the Loire Valley in France which is an excellent combination with oysters and other shellfish
 Muscat Blanc
 Pinot Grigio or Pinot Gris
 Riesling – often considered by wine lovers as a truly top tier wine, Riesling is made in many different styles from light, dry whites to sweet dessert wines. Some
of the best examples come from Germany
 Sauvignon Blanc or Fumé Blanc – a clean, crisp, usually quite dry white wine. Sweet versions are also available
 Semillon – a white wine typically seen from Australia or France (white Bordeaux wines ) in either dry or sweet versions
 Viognier
 White Burgundy – a French wine made from Chardonnay grapes
 White Bordeaux – a French wine made from Sauvignon Blanc and Semillon grapes

Rosé Wine
 Still wine from black grapes produced by removing the skins before they deeply color the wine. Also formed by blending red and white wine together. Both dry
and sweet styles of rosé are common.
 Rosé wines are pink or blush-colored. The pink color comes from the fact that the grape skin is included for just the first few hours of the fermentation process,
or sometimes due to the wine being a mixture of red and white wines. Most rosé wines are medium-sweet, especially in the US. But some of the best European
rosés can be very dry.
 The sweeter rosés tend to be favorites of people who are new to wine, because they are often light and somewhat sweet. For this reason, they are a good choice
if you are new to wine.

Activity 7
Answer the following concisely:
1. What meat or food do you pair the wines stated below:
WINE FOOD PAIR
Red Wine

White Wine

Sparkling Wine

Aperitif Wine

Fortified Wine

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 2. Why is wine being paired with food?
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3. How much wine is good for our health? Why is it considered good for the health?
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_______________________________________________________________________________________________________________________________________.

4. Fruit wines are fermented alcoholic beverages made from a variety of base ingredients (other than grapes); they may also have additional flavors taken from fruits,
flowers, and herbs. The Philippines is known from fruit wines. List at least 10 fruit wines available in our region or within the Philippines, write beside it the base/
main ingredient used.
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_______________________________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________________________________.

5. Rice Wine is another variety. It is widely produced in Asia such as Sake in Japan, Cheongju/ Soju in Korea, Tapey in the Philippines. Write down the
procedure in making a rice wine. If not native in you province, work on a fruit wine instead that is native in your locality. Iterview a local of an elder to be
able to answer this.
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33
ATTRACTION AND RECREATION

 Attraction – element in the tourist product which causes tourist to visit the destination than rather than another; they often provide the motivating force for
travel, thereby energizing the many components of the tourist industry.
 Destination - a geographical unit which the tourist visits and where he stays, it may be village, town, city, region, island, country or continent.

Scopes of the environment: Environment is the foundation of tourism

1. Natural environment – a non-artificial setting (ecosystem) or made by God which encompasses all living and non-living things occurring naturally such as
mountain areas, seas, rivers, lakes, caves, woodland. It is sometimes known as habitat.
2. Farmed environment – an area devoted primarily for agricultural and aquaculture processes with the primary objective of productivity; it is the basic facility in
food production such as agricultural landscape, man-made forests, fishery, poultry
3. Built environment – or built world, refers to the human-made environment that provides the setting for human activity, ranging in scale from buildings to cities
and beyond such as villages & townscapes, infrastructures, superstructures. It may include society organized activities.
4. Natural resources – resources that exist without actions of humankind such as water, climate, air, minerals, etc.
5. Wildlife – refers to undomesticated species that grow or live wild in an area without being introduced by humans, it includes flora (plant life) and fauna
(mammals, reptiles, insects, etc)

Categories of Attraction:
1.Natural attractions – include mountains, beaches, and climatic feature such as sunshine and pure air, the “mainspring” that drive many people to travel.
2.Man-made of built attractions – come in a variety of types and occur at different scales. It has the following subclassification:
 Cultural Attractions – Includes heritage attractions/historic sites that depicts past events in history; museum and ancient monuments; industrial sites such as
wineries and breweries.
 Theme parks/amusement parks – facilities that offer visitors an exciting experience in a purpose-built, themed setting, consisting of rides, other entertainment,
catering and retail outlets.
 Entertainments - nightclubs, disco, concert halls, theaters, opera houses, casinos, shopping facilities and others that provide a variety of entertainment
opportunities for visitors.
 Recreation – includes a wide variety of activities to keep fit, to add excitement, to have fun with members of the family and friends, to pursue solitary activities
and to experience nature first hand.
 Events - something that occurs in a certain place during a particular interval of time such as festivals, MICE.

Features Of Destinations:
1. They exist at varying geographical scales. A destination may be a continent, a whole country, a region within the country, a capital city, a town, village or
countryside. A single visitor attraction may be sufficient size to qualify as a destination in its own right.
2. They encompass multiple products. The tourist destinations support a variety of products, services and facilities that are provided to meet the needs of visitors.
Infrastructure – consists of all underground and surface developmental construction around which tourist facilities are developed.
Superstructure – above ground facilities service sush as accommodation establishments and attractions.
3. They exhibit multi-ownership pattern. The products and facilities are provided by a wide variety of private, public and not-for-profit organizations each with their
own objectives and management styles.
34
 4. They serve the needs of a variety of markets. Most tourism destinations cater for a wide range of business and leisure tourist, each with their own requirements
in terms of product mix and service standards.

Activity 8
I. Complete the table by classifying the attraction listed below and identify its location. Everything are found in the Cordilleras.
ATTRACTION DESTINATION SCOPE (Natural Environment, Built CATEGORY (Natural or Man-made.
(Location: City or Municipality) Environment, Farmed Environment, If man-made, specify)
Wildlife, Natural Resources)
1.Sumaguing Cave
2.Northern Blossoms
3.Stobosa
4.Panagbenga
5.Cloud Rat
6.Mt. Pulag
7.Skyranch
8.Native Sunflower
9.Cold weather City of Pines
10.Green Valley Dairy Farm
Example: Gold Ores Itogon Natural Resource Natural
Example: Oktoberfest Melvin Jones Baguio City Built World Man-made, Event
Example: BCC Golf Course Baguio City Built World Man-made, Entertainment/ recreation

II.

35
EVENT SECTOR
-Event is a unique occurrence that do not happen very often, it happens in a limited duration, it happens with a live audience in attendance, it requires one or more
groups to plan and organize it and it is staged for a purpose.
- Events has become a separate department in the hospitality and tourism industry due to the rising number of event happenings within the function halls of the hotel
or a restaurant, it also works with the banquet and catering office of the Food and Beverage Division.

Types of Event: (according to purpose)

 Convene events - aims to share and pass knowledge among peers and colleagues and it includes meetings, conferences, conventions and others.
 Commune events - strengthens bonds of friendship including families and restore relationships, it covers reunions and hallmark events.
 Celebration events – its purpose is to celebrate life’s milestones and accomplishment and to perform rituals or ceremonies as required by religion and culture. It
includes life-cycle events, religious rituals, commemorative ceremonies and socio-civic events.
 Commerce events - are held to market and promote product or service offerings which covers marketing events such as trade fairs and exhibits.

GAMING AND ENTERTAINMENT SECTOR/INDUSTRY:

-It refers to one subset of the gaming industry that is the casino industry.
- It offers games of risk as part of the total package of entertainment and Leisure activities.
- Gaming, also called Gambling that has become a major force in the tourism industry.
- It has grown from a limited acceptance in the financial and public sector to a recognized growth industry.
Examples: Casinos, Card Games, Charitable Games, Lottery-operated Games, Betting on greyhound and Horse Races.

 Gaming Revenue - is obtained from casino win or the money that guests spend on the casino floor.
 Non-gaming Revenue - comes from sources that are not related to betting on the casino floor

Games and Facilities that Exist on the Casino Floor

1. Table Games – these involve wagering or betting between the casino and customers.
2. Card Games – Casino card games is different from table games in that the casino does not wager against the player but merely offers games in which the players
can gamble against each other.
3. Slot Machine or Video Games – Slot Machines feature simulated or actual spinning reels that are activated by the pull of a handle or the push of a button, the video
games include video poker, video keno and video bingo.
4. Keno and Bingo – by random number selections.
5. Race and Sports Books – Race books feature wagering on horse track betting while sports books feature professional and collegiate sporting events.
6. Casino Rage – The financial customer and accounting for money handled on the casino floor represent integral activities for cage.
7. Surveillance - watch on all gaming activities. Also know as the eye-in-the-sky.
8. Ancillary Department – these are support departments that include restaurant operations, bars, entertainment centers such as lounges and lodging facilities.

36
Reasons for Visiting Casinos:
 The lure of gambling
 Recreation / Entertainment
 Social
 Economic
 Curiosity
 Amenity offerings

Controversial Issues in Gaming & Entertainment

1.The Impact on Organized Crime - organized crime are more likely to be by-products of illegal gambling than of well-regulated commercial gambling.
2. Gambling Addiction - or pathological gambling is a chronic and progressive failure to resist impulses to gamble.

Three classes of games:

1.Games of chance- is a game whose outcome is strongly influenced by some randomizing device, and upon which contestants may choose to wager money or
anything of monetary value. Common devices used include dice, spinning tops, playing cards, roulette wheels, or numbered balls drawn from a container.
2.Combinatorial games- is a branch of mathematics and theoretical computer science that typically studies sequential games with perfect information. This games
include well-known games such as chess, checkers, and Go, which are regarded as non-trivial, and tic-tac-toe, which is considered as trivial in the sense of being "easy
to solve". Some combinatorial games may also have an unbounded playing area, such as infinite chess. In CGT, the moves in these and other games are represented
as a game tree. It also include one-player combinatorial puzzles such as Sudoku, and no-player automata, such as Conway's Game of Life, (although in the strictest
definition, "games" can be said to require more than one participant, thus the designations of "puzzle" and "automata".
3.Games of bluffing and strategy - is a bet or raise made with a hand which is not thought to be the best hand. To bluff is to make such a bet. The objective of a bluff
is to induce a fold by at least one opponent who holds a better hand. The size and frequency of a bluff determines its profitability to the bluffer. By extension, the
phrase "calling somebody's bluff" is often used outside the context of poker to describe situations where one person demands that another proves a claim, or proves
that they are not being deceptive.

 A pure bluff, or stone-cold bluff, is a bet or raise with an inferior hand that has little or no chance of improving. A player making a pure bluff believes they
can win the pot only if all opponents fold. The pot odds for a bluff are the ratio of the size of the bluff to the pot. A pure bluff has a positive expectation (will be
profitable in the long run) when the probability of being called by an opponent is lower than the pot odds for the bluff.
 In games with multiple betting rounds, to bluff on one round with an inferior or drawing hand that might improve in a later round is called a semi-bluff. A
player making a semi-bluff can win the pot two different ways: by all opponents folding immediately or by catching a card to improve the player's hand. In
some cases a player may be on a draw but with odds strong enough that they are favored to win the hand. In this case their bet is not classified as a semi-bluff
even though their bet may force opponents to fold hands with better current strength.

Classification of Games:
1. symmetric game is a game where the payoffs for playing a particular strategy depend only on the other strategies employed, not on who is playing them. If one
can change the identities of the players without changing the payoff to the strategies, then a game is symmetric. Symmetry can come in different varieties.
- Ordinally symmetric games are games that are symmetric with respect to the ordinal structure of the payoffs.
- A game is quantitatively symmetric if and only if it is symmetric with respect to the exact payoffs.
37
 - A partnership game is a symmetric game where both players receive identical payoffs for any strategy set. That is, the payoff for playing strategy a against
strategy b receives the same payoff as playing strategy b against strategy a.
2. sequential game is a game where one player chooses their action before the others choose theirs. Importantly, the later players must have some information of
the first's choice, otherwise the difference in time would have no strategic effect. Sequential games hence are governed by the time axis, and represented in the form
of decision trees.

Activity 9
I. Give at least 5 advantage and dis advantages of the Gaming Industry
ADVANTAGE DIS - ADVANTAGES

II. Give at least 5 examples each for the different classes of games:
CLASS OF GAMES EXAMPLE
Games of chance

Combinatorial games

Games of bluffing and strategy

III. Draw and identify the Card Game Tool Symbols. Use the space below for your drawing.

38
TOURISM ORGANIZATIONS

The Tourism Industry is composed of different sectors, each of which has different interests. Grouping such sectors into organizations and associations allows them to
focus on common issues and undertake a range of activities to develop industry professionalism and defend their interests against external interests. The efforts of these
players collectively serve to enhance the industry, paving the way for future development.

Organizations play a major role in advancing the interest of the Tourism industry. They provide forums for discussion of common issues, lobby for industry causes and
allows members to network and learn from each other.

Categories And Type Of Tourism Organizations:

CATEGORY TYPE OF ORGANIZATION EXAMPLES
By geographical International The World Tourism Organization (WTO) is the most widely recognized and leading international organization in the
scope field travel and tourism today (Goeldner and Ritchie, 2003). It is an intergovernmental body entrusted by the united
nations as its official consultative organization in promoting and developing tourism. It is tasks to stimulate economic
growth and job creation, provide incentives for protecting the environment and heritage of destinations, and promote
peace and understanding among all the nations of the world.
Regional with in world The Pacific Asia Travel Association (PATA) was organized in Hawaii in 1951. Its purpose is to develop, promote, and
facilitate travel in the Pacific area.
National The Department of Tourism (DOT) is the executive department of the Philippine government responsible for the
regulation of the Philippine tourism industry and the promotion of the Philippines as a tourist destination.
Regional within Province DOT-CAR
State or provincial Local Government Unit (LGU)
Local The Intramuros Administration (IA) is an agency of the Department of Tourism of the Philippines that is mandated to
orderly restore, administer, and develop the historic walled area of Intramuros that is situated within the modern City
of Manila as well as well as to insure that the 16th- to 19th-century Philippine-Spanish architecture remains the
general architectural style of the walled area. It operates autonomously from the municipal government, although the
Mayor of Manila is a member of its board.
By ownership Government The Tourism Infrastructure and Enterprise Zone Authority (TIEZA), formerly the Philippine Tourism Authority is an
agency of the Philippine national government under the Department of Tourism responsible for implementing policies
and programs of the department pertaining to the development, promotion, and supervision of tourism projects in
the Philippines.
Quasi-government Baguio Convention and Visitor’s Bureau (BCVB)
Private King’s College of the Philippines (KCP)
By function or Marketers Tourism Promotions Board (TPB) formerly the Phil Convention and Visitors Corporation which is the marketing arm of
type of activity the DOT.
Consumer organizations Tablas Island Electric Consumer’s Organization (TIELCO)

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 Transportation Department of Transportation and Communication (DOTC)
Suppliers Benguet Ari Pinoy Trading Center (BAPTC)
Developers National Parks Development Committee ( NPDC ) -Undertake development of new parks. Upgrade and maintain park
facilities. Develop and operate cultural and educational programs. Facilitate private sector participation in appropriate
aspects of parks development and maintenance.
Researchers Global Tourism Economy Research Centre (GTERC)
Educator Council of Hotel and Restaurant Educators of the Philippines ( COHREP )
By industry Travel agency/operators Philippine Tour Operators Association ( PHILTOA )
sector Attractions United Nations Educational, Scientific and Cultural Organization (UNESCO)
Accommodation Hotel and Restaurant Association of Baguio ( HRAB )
Food and Beverage Hotel and Restaurant Association of the Philippines (HRAP )
Others
By motive Profit Globe TeleCom Inc.
Non- profit EcoWaste Coalition of the Philippines

Other Tourism-related Organizations:

 International Civil Aviation Organization ( ICAO ).
 International Air Transport Association ( IATA ).
 Asia-Paific Economic Cooperation ( APEC ).
 Pacific Asia Travel Association (PATA).
 Philippine Travel Agencies Association ( PTAA )
 Nayong Pilipino Foundation ( NPF )
 Council on Hotel, Restaurant, and Institutional Education ( CHRIE )
 Duty Free Philippines Corporation (DFPC)
 Department Of Foreign Affairs (DFA)
 Department of Environment and Natural Resources (DENR)
 Department of Public Works and Highways (DPWH)
 Department of Trade and Industry (DTI)
 Philippine Statistics Authority (PSA)
 Department of Interior and Local Government (DILG)

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Activity 10
I. What were the organizations (atleast 4) you encountered (personally or read from articles) during the Enhanced Community Quarantine? What type or
organization is it per category and what role did they perform?

NAME OF ORGANIZATION TYPOLOGY per CATEGORY ROLE PERFORMED

Geographical Scope -
Ownership -
Function -
Industry Sector -
Motive -
Geographical Scope -
Ownership -
Function -
Industry Sector -
Motive -
Geographical Scope -
Ownership -
Function -
Industry Sector -
Motive -
Geographical Scope -
Ownership -
Function -
Industry Sector -
Motive -

II. Draw the Logo of the Department of Tourism and explain the meaning of each image used in the logo. Use the space below.

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EXTERNAL FACTOR IMPACTS ON TOURISM:

Travel and tourism industry has been considered as one of the world’s best and dynamic industry being second largest export commodity. There are certain dynamic
factors that need to be understood in order to find out the future of the travel industry across the whole globe. They provide many services that make them innovative
in their domain. Travel Industry has business that depicts the adventure nature of the domain. The travel industry has to understand certain contemporary trends and
factors that are directly affecting the industry.

Political Factors
 The political condition and stability is extremely important in determining the image of destinations in regions which attract tourists.
 The warfare, terrorism, violence and coups also have a negative direct impact on the development of travel industry.
 There are certainly other factors including political unrest, strikes and the traveling rules and regulations defined by each state and region government advisories.
 Political instability can create negative publicity, causes an inevitable decrease in tourist arrivals. Since travel and tourism brings investment in any country so
political instability will bring serious consequences to the fun, comfort, safety and leisure of tourists.

Economic Factors
 Economically the travel industry has been considered as one of the best industries in the world. - Customers have shown great satisfaction in this particular realm.
 The industry is paying its employee’s way better than the employees working in other industries.
 The profit the Travel Industry is making is good enough to maintain its good position against its competitors.
 The growth of industry is driven by higher disposable incomes and changing lifestyles of consumers.
 The fluctuation in currency rates between countries directly affect the international travel supplier marketing.

Social Factors
 There are certain unique features of the Travel Industry that have played a vital role in making the organization popular among its regular clients.
 The quality which has been maintained by the team of Travel Industry has made the travelers more prone to the industry.
 The innovative culture introduced by the tourism has always attracted the clients.
 The company must always consider and respect the social values and norms of the people from every background.
 The tourists travelling any place have influential impact on the community they are visiting.
 This impact includes drug usage, crowd behavior, criminal activities and level of community interaction.
 One aspect of negative social impact on tourism which cannot be ignored worldwide is that of child labor.
 Since the industry includes the hotels and food processing companies who hire children as employees.

Technological Factors
 Travel Industry has always been found adapting the new technological trends in its domain. Be it buses, trains, airlines and other modes of transport or be it hotels
and casinos, every businesses included in transport industry has the best customer care services with the updated technology.
 While talking about airline business, it has all latest and up to the mark technology in the planes and on the fleet.
 The best use of technology has made the travel more comfortable. From ticketing services to the boarding services, the entire sphere has been made customer
friendly with the use of technology. So technological factors are the major ingredient in chalking out the policies of Travel Industry.

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Legal Factors
 These factors are something which cannot be undermined. Negating these factors and its influence could be fatal. It has been incumbent on the Travel Industry to
follow and respect not only the rules and regulations set by the government but also by the other states in which the Travel Industry has been working.
 The Travel Industry must always the rules and regulations of the states which are directly or indirectly linked with the whole process of traveling. For safe and sound
travelling it is important to consider all the factors and to practically take initiatives to deal with the hurdles that came in the way of the success of the organization.

Environmental Factors
 The fundamental concerns pertaining to the environment are the best use of fuel and the wastage of oil in the travelling aspect.
 These certain environmental polluting factors are also one of the major concerns when it comes to the environmental factors.
 The preservation of the environment should always be the key concern of Travel Industry in order to abide by the global concerns related to the environment of the
earth.
 In order to maintain its position in the global market, it is essential for the policy makers of the company to formulate a look ahead policy in order to compete for
the Travel Industry.

CAREER OPPORTUNITIES IN THE TOURISM AND HOSPITALITY INDUSTRY

What makes a career in travel different from careers in other professions is the great diversity. Many people begin their careers in one segment. Such as
transportation, and find that the skills and experience gain in that segment allow them to move easily into another segment of industry. Other people take the more
traditional route and concentrate on one industry sector, going on to achieve a series of career goals. A hotel career often takes this route, beginning at the front desk,
moving on to other hotel departments and then into management.

The travel industry also supports many small business owners whose creativity and ideas are the basis for exiting new enterprises. Entrepreneurs can find a place in
most segments travel.

COMPONENTS/ SEGMENTS OF TOURISM SAMPLE CAREER

Accommodation (hotel, resort, bed and Front desk clerk, reservationist, sales representative, catering manager, food and beverage manager, concierge
breakfast)

Transportation (airline, railroad, cruise line, Reservationist, automation specialist, customer sales agent, flight attendant, sales representative, ticket agent,
motor coach, rental car) Reservation Agents, Flight Dispatcher, Station Ramp Agents, Airline Lounge Receptionist, Gate Agent , Ground
Host/Hostess, Passenger Service Representative, Airport Attendant, Cruise Line Director, Documentation
Supervisor, Chief Steward/Stewardess, Social Director, Bus Attendant, Dispatcher Clerk
Travel intermediaries (retail travel agency, tour Travel counsellor/ Agent, independent sales agent, reservation sales agent, tour escort, tour guide,
operator) entrepreneur, Tourist Information clerk, Tour Operator

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 Special events and conferences (festivals, Meeting and convention planner, events planer, convention service manager, convention sales representative.
conventions, trade shows)

Journalism (travel magazine, guide books, travel Travel writer, guide book writer, photographer, advertising or public relations specialist, freelance writer, trade
books and website) publications, brochure copy writer

Recreation (theme parks, museums, natural Marketing and sales representative, reservationist, group sellers, guide services, manager
attractions, ski areas, resort, casino, spa and
wellness)
Government Tourism office staff, national parks service staff, airport staff, convention and visitor’s bureau staff.

Internet based business (airlines, travel Computer specialist, web-site developer, content editor, reservationist, entrepreneur
agencies, tour operators, hotels and resorts)
Food and Beverage (Restaurant, Bar, Coffee Cook/ chef, F&B supervisor, Sommelier, Bartender, Barista, dishwasher, service crew, dining staff
house, Catering)

Activity 11
Create a meme or a cartoon illustration on what career opportunity would you like to be involved in in the future. Color your drawing to emphasize the uniform of the
career you chose. Use the space below, you may use a separate sheet or the back of this page if it is not enough.

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Hospitality Skills
-are soft skills that are necessary knowledge of a practitioner in the hospitality and tourism industry such as flower arrangement, balloon arrangement, platform
landscaping, dish gardening, bartending, flair tending, napkin folding, bath towel folding, table skirting, ice carving, fruit and vegetable carving, etc.

A) BALLOON ARRANGEMENT
 Balloon arrangement is an organization of design and color towards creating an ambience using balloons and other accessories.
 The artists who use the round balloons to build are called "stackers" and the artists who use pencil balloons to build are called "twisters." Pencill ballons are the
long balloons used by clowns in parties.
 Balloons can easily transform a normal room into a lovely celebration venue. Table arrangements fill the room with colour and add a new dimension. Room
arrangements are more subtle but look lovely at the entrance, on the dance floor or dotted around the room.
 For each arrangement you will need a weight which needs to be heavy enough to support all the balloons and ribbon. The ribbon must be non-metallic for latex
balloons as metallic ribbon can cut latex balloons.
 Helium (floating) Balloon are used to decorate tables and ceilings; Balloon Inflated by pumps or air from mouth creates decoration on floors.

Types of Balloon Arrangement:

1. Balloon Bouquets
Balloon bouquets are the easiest to take it to a new level. The simplicity of a 2 colour or 3 colour arrangement brightens up your party area. These bouquets are
instant decorations as centerpieces, party decor, or as part of a gift.
2.Balloon Arches/ Frames
Balloon arch to welcome guests as they arrive to your party or guest hall and balloon frames for picture taking. These arches are very do-able and can be prepped the
night before your event.
3. Balloon Columns
Balloon columns are like the pillars of a grand statue entrance. Having these balloon columns fill your party space with a strong adaptation of your theme. Display
these columns at entryways or position alongside walls and hallways in large venues.
4. Balloon Garlands
Balloon garlands are the must-have of the party highlight. Garlands can be hung along the wall to create a decorative backdrop or displayed down the center of a
table. Balloon garlands can be done with even shape balloons or uneven shape balloons to form like the one below. There is no right or wrong way for this.
5.Balloon Drop
In balloon drop, a plastic bag or net filled with air-inflated balloons is suspended from a fixed height. Once released, the balloons fall onto their target area below.
6. Balloon releases
A type of balloon decoration which has been discouraged by the balloon industry, as it has posed problematic for the environment and cities such as contributory to
injury of animals, the environment, and power lines. Balloons are being released to the atmosphere. Nowadays, it is only done indoors.
7.Balloon Sculptures
Uses pencil balloons which are stacked and twisted to create sculptures.
8.Balloon centrepiece/ topiaries
Centerpiece on tables using stacked balloons or topiary style

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Types of Balloons:
1.Foil Balloons
Standard foil balloons can be inflated with helium and are self sealing which means you don't need to knot them. They also have a valve which means that they should
stop accepting helium when they are full - just inflate gently with helium until the valve automatically switches off and tie to a ribbon. This will only work if you fill the
balloons slowly and it is possible to burst the balloon if you overfill it. Foil balloons should be filled so that the shape of the balloon is apparent BUT there is still some
give in the side of the balloon when pressed. If the balloon is filled so that it is tight a seam is likely to burst and the balloon will either pop or slowly leak out helium.
The moral of this – ‘be careful and cautious when you fill them. Foil balloons last for 2-3 days.
There are some smaller foils available which are placed on a stick and cup. These are filled with air and need to be machine sealed.
Foil balloons must never be released outside as they do not bio-degrade.
2.Latex Balloons
Latex balloons can be filled with air or helium depending on the quality of the balloon. You will often see large quantities of balloons for sale at very low prices but they
may not be good enough quality to take helium or they may take the helium but deflate after a very short time. Helium quality latex balloons are thicker than standard
balloons and often appear much darker in colour when un-inflated than when inflated.
Decorator quality latex balloons last for 12-16 hours when filled with helium and so DON'T do them the day before. On the day keep the room aired but keep the filled
balloons out of direct sunlight until you need them.

B)BARTENDING AND FLAIR TENDING

 Bartending – the process of mixing/preparing and serving mock tails and cocktails. (***see bar and beverage notes)
 Flair Tending - is the practice of bartenders entertaining guests, clientele or audiences with the manipulation of bar tools (e.g. cocktail shakers)
and liquor bottles in tricky, dazzling ways. The action requires skills commonly associated with jugglers. Flair bartending is sometimes referred to as "extreme
bartending" or contracted to "flairtending". The word flair became popular among practitioners in the mid-1990s. "Flair" is also used as a verb (e.g. "to flair"),
referring to any trickery used by a bartender in order to entertain guests while mixing a drink. Flair can include juggling, flipping (bottles, shakers), manipulating
flaming liquors or even performing close-up magic tricks (also referred to as "bar-magic"). Flair is showmanship added to bartending that enhances the overall
guest experience.

Types of Flair:
1.Working flair, focuses more on delivering drinks to customers while still ensuring visual entertainment.
2. Exhibition flair, a competition oriented style where significantly greater risks are being taken.

C)TABLE SKIRTING
 It is defined as draping a table with a table cloth in order to give the table a formal and elegant look.
 It uses table skirts, a floor length and covers the table completely. Skirted tables look stylish and elegant. A table, when covered with a floor-length table skirt,
adds to the personality and appeal of a room.
 Materials needed: Skirting cloth, table cloth, thumbtacks, pin and accessories

Table Skirt Designs:

1.round 2.gathered or shirred 3.knife-pleated 4.box-pleated 5.French box-pleated
6.kidney-pleated 7.fringed 8.swag 9.Ribbon 10.Scallops

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D)FLOWER ARRANGEMENT
 Flower arrangement is an organization of design and color towards creating an ambience using flowers, foliage and other floral accessories.

Types of Flower Arrangement According to Shape:

 Elliptical flower arrangement
In this type of flower arrangement, the flowers are placed and arranged in the form of an ellipse. The flowers, which are commonly used for this purpose are roses,
sunflowers, dahlia, lotus, tuberoses, lilies and many more. Thus, only bright flowers are used for this purpose. The flowers are bright as well as sweet scented. These
are mostly bouquet arrangement and ideal to be presented in birthday, wedding and other types of parties. These are really attractive in looks. The best color
combination of the flowers is used for this flower arrangement purpose.
 Vertical flower arrangement
It is one of the mostly used flower arrangement in bouquets as well as flower baskets. A mixture and combination of different types of flowers with various colors and
shapes are used for these arrangements. This particular flower arrangement is cherished by all flower arrangers, florist companies as well as by the customers all
across the world.
 Horizontal flower arrangement
It is also a very common type flower arrangement used by the flower designers of reputed florist companies round the globe. The flowers of different colors are
arranged in rows or on zig zag basis with the help of this type of flower arrangement. Usually strongly scented or fragrant flowers are used for this purpose.
 Triangular flowers
It is the flower arrangement as the name suggests is triangular in shape. The whole flower bunch is cut and trimmed in the shape of a triangle to make this shape.
These flower arrangements usually have a big flower in the middle, adding to the beautification of the flower arrangement bunch. These flowers are arranged in bright
flower bouquets covered with glossy and transparent cellophane papers.
 The crescent flower arrangement
This type of flower arrangement is also known as the C type of flower arrangement in which the freshly plucked flower with green leaves and stem fillers are used on a
flower basket arrangement. The flower basket with this flower arrangement looks very beautiful and gorgeous. These are usually supported by glossy flower wraps and
the leaves, and the flowers are tied with silk, satin made colorful ribbons.
 The ‘S’ shaped flower arrangement
It is the type of flower arrangement which has the shape of ‘S’. These are arranged in the form of flower bouquets and baskets. These are usually big in size and can
be presented in any occasion or celebration. These are placed in flower stands and look upright. A lot of leaves with floral fillers are also used for this arrangement.
The entire look of the place is changed where this flower arrangement is placed.
 The oval shaped flower arrangement
This type of flower arrangement are oval shaped and are highly recommended by most of the reputed florist organizations of the world. The flowers, green stems and
leaves are cut and trimmed in the form of an oval shaped and skillfully placed in different flower arrangements like bouquets, baskets and bunches. The flower
arrangement looks very much dense and bushy from outside. Thus, it is very much good looking. This flower arrangement is widely used in interior decoration
purposes and also ceremony hall decoration purposes in different parts of the world.

Types of Flower Arrangement according to Usage:

 Floral Bouquets: Floral bouquets are simple and easier to assemble than a formal flower arrangement. Bouquets made of roses are the most popular,
followed by carnations, gerbera daisies and chrysanthemums.

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  Table Centerpieces: Centerpieces are nothing but the normal floral arrangements, designed to be placed on tables when dinners are hosted on such
occasions like Thanksgiving day, Christmas, etc. You can convey a theme for the occasion using a memorabilia or traditional decorations. The buffet table lends
itself to an elaborate still life of flowers, fruits and vegetables.
 Floral Baskets: Floral baskets are flower arrangements done in baskets of varied depths. Flowers for the floral baskets should therefore be chosen on the
basis of the depth of the basket. They are very popular as gifts on special occasions like Christmas, Mother's day, etc. Cornucopia is a horn-shaped wicker
basket typically filled with various kinds of festive fruits and vegetables, which is very popular as a gift on Thanksgiving day.
 Floral Wreaths: A floral arrangement in the form of a circular garland, usually woven of flowers and foliage, that traditionally indicates honor or celebration.
Wreaths are especially very popular on funerals as a symbol of honoring the deceased. Besides, they are also very much used on occasions like Thanksgiving
day and Christmas to welcome the guests as welcome wreaths when dinners are hosted.
 Ikebana: Ikebana, the Japanese word for the art of flower arrangement, comes from two Japanese words, IKE, meaning pond and HANA, meaning flower,
the pond flower. Thus, Ikebana is the art of arranging flowers in water. Ikebana emphasizes most on measurement, the scale of floral arrangement. The main
aim of Ikebana is to bring nature indoors and make it live in the floral arrangement that is being made.
 The cascade flower arrangement: It is a gorgeous and bushy flower arrangement. Apart of flowers, leaves and stems, a lot of fresh green grass is also used
to prepare this very special type of flower arrangement. These are mostly arranged in flower bouquets and presented in the wedding anniversaries and wedding
ceremonies of all religions. The fresh fragrance and gorgeous color of the flower arrangement makes the wedding ceremony more memorable and enjoyable.
Thus, it is very popular all over the globe.

Different Styles of Flower Arrangements

 Oriental Flower Arrangements: The emphasis is on the Lines in the floral arrangement.
2) Traditional/Western Flower Arrangements: The emphasis is on the Use of many flowers as a mass in the floral arrangement.
3) Modern Flower Arrangements: There are no rules at all. These floral arrangements are based on the taste of the floral designer. But, it is more close to
Oriental than Traditional style of arranging flowers in its inclination towards importance to lines.

Principles of Flower Arrangement

Although the art of floral arrangement encompasses many principles, there are at least six important principles. They are:
 Design: It decides the structural pattern of the floral arrangement. It is a visualized plan about the size and shape of the floral arrangement. The design is
essentially determined by the location, occasion and the materials available.
 Balance: It emphasizes on the use of materials in a floral arrangement which gives stability to the arrangement. The two most important elements of Balance of
an arrangement are the form and color of the floral arrangement. Again, balance is of two types viz.,
(1)Symmetrical Balance: The two sides of the floral arrangement have equal amount of materils placed on either side of the floral arrangement.
(2)Asymmetrical Balance: The two sides of the floral arrangement are not equal but still have equal visual weight. Color plays a vital role here. Dark colors give
a visual effect of weight and so are used low in the arrangement. So also, lighter colors are more appropriate for the outer and upper portions of the floral
arrangements.
 Scale: It deals with the proportions of different components of the floral arrangement. It thus emphasises on the use of material used to that of the size of the
container holding the floral arrangement.
 Rhythm: It emphasizes on directing the viewer's eye along the main line of arrangement so that the whole shape of the composition is properly followed and
understood

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  Emphasis (Focal Point): The central portion of the floral arrangement from where the flowers and foliage of the arrangement appear to be emerging from is
known as the focal point of the arrangement. Hence, larger and dark colored flowers are usually used in the focal point of the floral arrangement.
 Harmony and Unity: This principle takes care of the appropriate use of flowers for the occasion. It also takes care of the blending of colors of the flowers used
in the floral arrangement and that of the container such that they contrast each other.

Basic Designs in Making Flower Arrangements

There are three basic designs for flower arrangements viz., Line Arrangements, Mass Arrangements and Line-Mass Arrangements. All flower arrangements are based
on one of these flower arrangement designs or derived from them.
 Line Arrangement Of Flowers
Designs composed primarily of line material have minimum flowers and foliage established in the focal area. The open form emphasizes the beauty of the plant
material. A bare branch, a piece of decorative wood or a pine branch creates a well-defined line design. The addition of a few flowers and leaves is all that is needed to
achieve a dramatic effect.
 Mass Arrangement Of Flowers
Full, flowing and symmetrical, a generous mixture of flowers arranged in a decorated China vase portrays the typical mass design so reminiscent of Victorian opulence
and elegance. Mass designs are usually triangular, oval, and circular or fan shaped.
 Line-Mass Arrangement Of Flowers
Line-Mass creations employ the use of mass for a greater feeling of depth. Plant material is placed to form an orderly outline and massed to create a focal area with
gradual changes from line at the periphery of the arrangement to mass within the central axis. Line-mass designs have an open form with symmetrical or asymmetrical
balance.

Activity 12
Choose any type of arrangement and decide on the design or style you want to make. Make use of available materials and flowers (natural or artificial) in your house
or garden. Arrange it and take pictures (from before to after) or video (timelapse format, max of 5 minutes) of your output and send thru messenger. Name the
flowers and fillers/ foliage’s used in your arrangement. Your score will be graded using the principles of flower arrangement as criteria.

In flower arrangement, you need Flowers, leaves as fillers such as ferns and anahaw, floral foam, floral tape, floral wire, scissor for cutting flowers, accessories such as
ribbon, branch or twigs, basket, pine cones, fruits, etc. You may use alternative materials.

***Reminder, all activities requiring photos/ videos may be submitted thru messenger to your instructor for faster monitoring and checking of activities. Otherwise,
submit a hardcopy of the pictures/videos together with your module once classes resume.

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E)PLATFORM/INDOOR LANDSCAPING AND DISH GARDENING
 Dish Gardening - A dish garden is an arrangement of plants placed inside dishware - plastic or ceramic dishes. Unlike plant pots, dishes don't have drainage
holes. The main difference between a potted floral arrangement in a gardening pot and a dish garden is that actual dishware is used. The dishware used in
these gardens may be everyday items such as cereal bowls or coffee mugs or they may be ornamental pieces. Dish gardens are small scale landscapes. The
miniature gardens are placed within shallow and open containers (such as "dishes"). Other common containers for dish gardens include jars, old milk cartons,
soup mugs, bowls, troughs, jardinieres, cans and logs that have been entirely hollowed out.
Dish gardens go by many names--cactus gardens, European gardens, foliage gardens and foliage with fresh flowers. European dish gardens often include
rooted sprigs (either of chrysanthemums and azaleas) and African violets.
 Landscaping - refers to any activity that modifies the visible features of an area, including: living elements, such as flora or fauna; or what is commonly
called gardening, the art and craft of growing plants with a goal of creating a beauty within the landscape; natural elements such as landforms, terrain shape
and elevation, or bodies of water; and abstract elements such as the weather and lighting conditions. Landscaping requires expertise in horticulture and artistic
design.
(1) Indoor landscaping, also known as “plantscaping” or “interiorscaping”. Similar to the great outdoors, indoor environments have plains, angles and horizons
that can be altered or enhanced to become a true work of art. It helps minimize depression, anxiety, obesity, respiratory disorders and many other chronic
illnesses.
(2) Outdoor Landscaping (Front Yard/ Back yard/ Garden landscaping). It is done to adorn or improve the yard or
garden by contouring and by planting flowers, shrubs, trees, and others.

Dish Garden Plants:

Choose plants with attractive foliage, texture and color. Cacti and succulents are popular desert dish garden plants. For low light gardens, snake plant and jade plant
are excellent choices while for medium light gardens, grape ivy and pothos work well. Dwarf African violets are a colorful addition to any container garden. When you
are ready to plant, place a generous amount of lightweight planting media into the container. Using one part peat and one part sand helps with drainage. Add a small
amount of Spanish moss or tiny pebbles once you are finished planting. This adds a decorative effect and helps with moisture retention.

Design and Types of Indoor Landscapes:

1. Green Garden:
 These are generally full lush green plantations or flowers planted in a space where there is ample of light and ventilation.
 They are planned out in courtyards of bungalows, or may be any interior space with proper source of lights and are also planned according to the wind
circulation.
 Hence, these help to keep the indoor environment fresh and energetic along with the cool fresh ambience and experience like a walk in a green garden.
 A feel of garden through the transition spaces of your bungalow is what lacks in solid hardscapes making the interiors too rigid and structural.
 This type of landscape is advisable in bungalows or spaces that have clean surroundings around to avoid mosquitoes and insects and also a bit of high
maintenance is required.

2. Stone Scaping
 The stone landscaping or the stone gardens are an important part of Japanese landscapes and used all over the world to create similar ambience spaces.
 Here, the amount of green spaces is less and is mainly covered with various stone tiles or real pebbles.
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  Massing is achieved by using various shape forms of stone and by varying the stone sizes placed in this space.
 Stone scapes in interior are created in courtyards of bungalows, entrance lobbies, extended bedrooms, etc. where they can connect easily with the external
environment.
 These spaces can be used as meditation zones as well as like a Zen Garden that is a type of Japanese landscape.

3. Holy Scape
 There are many beliefs and rituals where some plants are considered holy and as good luck for the entire house.
 Such holy spaces can also be created as a part of indoor landscape with some water bodies and holy plantations around with some round pebbles creating a
perfect holy ambience.
 Statues can also be installed on pedestals in the center or a particular corner as per the rituals or holy scripts

4. Horticulture
 These are similar to the green garden courtyards. The only difference here is the plantations are well planned and are actually harvested for further use.
 For example, there are some crops like herbs which are planted and also some flowering plants that are used once grown completely.
 This is actually farming on a very micro level. A variety of indoor crops and plants can suffice the need of the end user.

5. Floating Indoor Landscaping

 As the name suggests these are floating landscapes that is some designed landscape patches on some small water body.
 These are not recommended in warm and humid climates as they increase the humidity levels inside the house affecting the interiors.
 The spaces here are generally not accessible and serve as a visual ambience and hence these indoor landscapes can be used in bungalows near the living room
area or may be the dining areas where a relaxing soothing ambience is necessary.

6. Water Scapes
 Water scapes are generally used to create a feeling of motion in the interiors.
 There are generally small channels of water or a pond like depression created which is either decorated with a fountain or may be kept still with small pebbles
in it giving it a lively feel.
 Water plants or may be other suitable plantations are also added to enhance the beauty of the space giving it a richer and livelier ambience.
 Water scapes can be extended vertically on walls in form of streams rolling down or may be small indoor waterfalls that connect with the ponds or the streams
below.
 These are also located near the living areas or may be the dining zones. The streams can also run along the passages or lobbies making the spaces look livelier.

When choosing a landscape or garden style, there are a few factors you should consider:
 What kind of conditions exist in your yard? Is the area very sunny or mostly shady?
 What kind of activities do you plan to use your yard for?
 Who will be using the yard? Do you have children or pets you should consider?
 Do you need a low-maintenance landscape or do you enjoy spending a lot of time caring for your yard?
 Which landscape style would best complement your home?
 Which landscape style best reflects your lifestyle?
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Outdoor landscaping and garden styles:
1. English Garden Style. The English Garden Style utilizes many shrubs and perennials in a design that complements the architectural style of your home. Other
decorative elements might include an arbor or bird bath.
2. Oriental Landscape. The Oriental Style uses water, rocks and evergreens with a variety of plants to create distinctive perspectives. You might also consider adding a
traditional Japanese Zen garden.
3. Woodland Landscape. Reflecting the natural way that fauna grows in a wooded area, the Woodland Style has a less manicured appearance than many of the other
garden styles. This would be a good choice if you do not wish to spend a lot of time on maintenance.
4. Formal Landscape. The Formal Style follows symmetrical patterns, straight lines and precise geometric shapes with orderly, well-pruned plants. You will often find
topiary design in these landscapes. This landscaping style requires a lot of maintenance.
5. Informal Landscape. The Informal Style uses plant beds with curved edges. Plants are arranged in seemingly random patterns. This would be a good choice if you
have children that will be playing in the area.
6. Butterfly Gardens. Dozens of butterfly or bird species common to your area make a welcome addition to many gardens. Certain species of plants provide a food
source and are useful for attracting these flying friends. Create areas that are open yet protected from the wind.
7. Xeriscape Gardens. As much as 50 percent of household water is used for the yard or garden. This landscape specialty includes lots of low-water plants and flowers,
as well as design ideas to reduce water evaporation.
8. Organic Gardens. As more people learn about the harmful effects of many chemicals, growing plants organically has become more popular. That means rather than
chemical fertilizers or sprays, practicing natural methods of pest control and fertilization.

Basic Principles of Landscape Design:

1. Unity
Unity in landscaping is the repetition and consistency of a design. Repetition is used to bring about unity in your design by repeating like elements which include plants
and decor in the landscape. Consistency is used to create unity by fitting different elements of a landscape together to create a common unit or theme.
2. Balance
Balance is simply a sense of equality. There are two types of balance in design: symmetrical and asymmetrical balance. In symmetrical balance, two sides of the
landscape are identical while in asymmetrical balance, the landscape composition is balanced using different elements and objects which have almost similar imaginary
weight.
3. Contrast and Harmony
Contrast helps highlight certain elements in your design, while harmony helps elements in a landscape composition look unified. Contrasting elements draw the
viewer’s attention when they’re placed next to each other. Contrast and harmony are achieved by the juxtaposition of any elements of art or using complementary
colors side by side.
4. Color
Color gives your landscape design the dimension of real life. Warm colors (e.g. red and orange) seem to advance towards you, making an object seem closer. While
cool colors like blues and greens seem to move away from you. Blues and greens are used to create perspective.
5. Transition
Transition is simply a gradual change. Transition in a landscape design is illustrated by gradually varying the plant size or the color intensity. Transition can also be
applied to texture, foliage shape and size of different elements.

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6. Line
Line is the mother of all elements in landscape design. Lines are used almost everywhere including creating beds, entryways, walkways, texture and perspective. Lines
are also used to give an illusion of depth and distance.
7. Proportion
Proportion refers to the size of an element in relation to the other. Among the 8 principles of landscape design, this is the most obvious one but still needs a little
planning and thought. One must ensure that all the elements in a landscape design have proper proportions.
8. Repetition
Repetition is directly related to unity. It’s good to have several elements and forms in a garden, but repeating the same elements gives your design various
expressions. Too many objects that are not related can make your design look unplanned and cluttered. Also, don’t overuse an element since over using an element
can make your design feel boring, uninteresting, and monotonous.

Activity 13.
Assess your garden or yard ready for gardening and landscaping. Choose among the types or designs of landscaping what you may use as a guide. Make a landscape
using whatever available plants you have, take a pictures (from before to after) or video (timelapse format, max of 5 minutes) of your output and send thru
messenger.
Name the plants used in your landscape. Your score will be graded using the principles of landscaping.
If you prefer indoor landscaping, feel free to do so. If you are in the city/La Trinidad and you do not have a garden or yard, you may do a dish garden instead.

***Reminder, all activities requiring photos/ videos may be submitted thru messenger to your instructor for faster monitoring and checking of activities. Otherwise,
submit a hardcopy of the pictures/videos together with your module once classes resume.

F)NAPKIN FOLDING AND TOWEL FOLDING

 Towel Fold - A towel animal is a depiction of an animal created by folding small towels. It is conceptually similar to origami, but uses towels rather than paper.
Some common towel animals are penguin, elephants, snakes, rabbits and swans. The exact originator of towel animals is unknown, but their popularity is often
attributed to Carnival Cruise Lines.The ancestors of the towel animals are perhaps handkerchief animals or napkin folds.
 Table napkin - is a small piece of table linen used for wiping mouth and for covering the lap to protect clothing from food stains. The folding of table
napkin depicts an art which enhances the decoration of your table setting. - Napkin is one of the most essential element in table decoration. It adds color,
design, and it makes the table design aesthetically pleasing and appealing to the eyes. It is also important not just to add color, but to also highlight the theme
of the event.

Napkin Folding
o is a type of decorative folding done with a napkin. It can be done as art or as a hobby. Napkin folding is most commonly encountered as a table
decoration in fancy restaurants.
o Typically, and for best results, a clean, pressed, and starched square cloth (linen or cotton) napkin is used
o There are variations in napkin folding in which a rectangular napkin, a napkin ring, a glass, or multiple napkins may be used.

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Types of Folds:
• Flat and horizontal
- flat on the surface; takes up more space
• Standing
- stands upright and gives contour to table setting
• Objects
- utilizes objects such as glasses or rings as an intrinsic part of the design
• Picnics, buffets and parties
- suitable for holding individual place settings, usually prepared in advance and transported to another location
• Novelty
- complex folds in the shape of objects such as rabbit or rose, usually perfect for children’s gathering or special occasions

Example of Napkin Folds: (Pictures will be sent in the group chat, hence, you have to back read and save the pictures in your phone, this is the same in all topics
that needed photos as it is impossible to include pictures in mass produced hard copy of module. Also, you may watch tutorial videos from facebook or youtube if you
have enough data or internet connection)
1. The Lotus Fold 2. The Triple Pocket 3. The Envelope Fold
4. The Rosebud Fold 5. The Fillable Pouch 6. The Star Fold
7. The Pendant Fold 8. The Tree Fold 9. The Bow Fold
10. The Butterfly Fold 11. The T-Shirt Fold 12. The Opera Fold
13. The Pyramid Fold 14. The Water Lily Fold 15. The Fleur De Lis Fold

Activity 14
Bring out a bath towel and clean table napkin or thick handkerchief, plain color if possible and well -starched for a better output).
For napkin fold, fold at least 2 designs/patterns for each types of fold. Total of 10 folding outputs.
For the bath towel fold, fold 5 designs (animal or pleat designs/patterns).
Take a pictures (from before to after) or video (timelapse format, max of 5 minutes) of your output and send thru messenger.

***Reminder, all activities requiring photos/ videos may be submitted thru messenger to your instructor for faster monitoring and checking of activities. Otherwise,
submit a hardcopy of the pictures/ videos together with your module once classes resume.

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G)ICE CARVING, FRUIT AND VEGETABLE CARVING
 Ice sculpture is a form of sculpture that uses ice as the raw material. Sculptures from ice can be abstract or realistic and can be functional or purely
decorative. Ice sculptures are generally associated with special or extravagant events because of their limited lifetime. The lifetime of a sculpture is determined
primarily by the temperature of its environment, thus a sculpture can last from mere minutes to possibly months.
 Fruit carving is the art of carving fruit, a very common technique in Europe and Asian countries, and particularly popular in Thailand, China and Japan.
 Vegetable carving is the art of carving vegetables to form beautiful objects, such as flowers or birds.

Carving Mediums:
 Ice Block for ice sculptures
 For fruit carving: cantaloupe, watermelon or honeydew melons, apple, cucumber, strawberry, orange, banana, tomato, etc.
 For vegetable carving: radishes, carrots, sweet potatoes, squash, broccoli, cauliflower, etc.

Materials Needed In Carving:

 melon baller with a large and small scoop, wooden skewers, a paring knife, cookie cutters, food -grade washable marker, and a spoon

Procedure: (Pictures will be sent in the group chat, hence, you have to back read and save the pictures in your phone, this is the same in all topics that needed
photos as it is impossible to include pictures in mass produced hard copy of module. Also, you may watch tutorial videos from facebook or youtube if you have enough
data or internet connection)
1.Outline using markers
2.Carve using cutters or paring knife

Activity 15
Bring out a paring knife and a pointed stick. Sharpen the knife. Use as pointed stick as a market alternative. Choose a design you want t o create using the
available resources you have. You have to produce 1 fruit carving and 1 vegetable carving.
Take a pictures (from before to after) or video (timelapse format,max of 5 minutes) of your output and send thru messenger.

***Reminder, all activities requiring photos / videos may be submitted thru messenger to your instructor for faster monitoring and checking of activities. Otherwise,
submit a hardcopy of the pictures/ videos together with your module once classes resume.

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