2019 HRT Guidelines

“A Philippine Culinary Revolution:
Kataas-taasan, Kagalang-galangang Kulinarya”
COMPETITION GUIDELINES
15th Annual Hotel, Restaurant and Tourism Week

and
13th National Food Showdown (Regional)
October 10 - 12, 2019

Baguio Country Club, Country Club Road, Baguio City
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COMPETITION GUIDELINES | 15 HOTEL, RESTAURANT & TOURISM WEEK and
13th NATIONAL FOOD SHOWDOWN
The Competitions’ Guidelines, Rules and Regulations contained in this
Manual consisting of sixty-one (61) pages are the sole and exclusive property of
the Hotel and Restaurant Association of Baguio (HRAB), the organizer
of the Annual Hotel, Restaurant and Tourism (HRT) Week,
and shall be used by HRT Competitors for reference purposes only.
The use of this Manual for purposes other than the purpose herein stipulated
is strictly prohibited.
The HRAB reserves the right to take legal actions against any individual or
party found to have used this Manual for other purposes without HRAB’s
prior and written authorization.

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INTRODUCTION
The Hotel and Restaurant Association of Baguio (HRAB), in partnership with the National Food
Showdown (NFS), is the organizer of the annual Hotel, Restaurant and Tourism (HRT) Week. Now on
its 15th year, this event is an avenue for students and professionals in the hospitality and tourism
industry to convene through series of competitions, exchange of ideas and sharing of knowledge.
The three-day event will be held from October 10 to October 12, 2019 at the Baguio Country Club,
Country Club Road, Baguio City and will feature various competitions on hotel, food, beverage, and
floral arrangement; seminars, lectures and demos by noted culinary experts of the country; tour of
hotel facilities; job fair; and exhibition on the latest hotel and restaurant’s equipment, fixtures,
amenities and products.
The competitions are categorized into Student Division and Professional Division geared towards
improving, innovating and elevating the standards of hotel, restaurant and tourism products and
services. For fifteen (15) years, the HRAB, through the HRT, has been the driving force that highlights
the importance of continually raising the skills and competence of the culinary, hospitality and
tourism’s academic and professional circles.
The NFS, headed by its Over-All-Chair, Ms. Myrna D. Segismundo, and her team of celebrated
personalities in the culinary and hotel industries, has been in partner with HRAB for the past thirteen
(13) years by sharing some of its competitions and guidelines, by brainstorming with HRAB to polish
and align its objectives and aspirations, and by bringing together the country’s top professionals as
judges for the various HRT competitions, and as facilitators of lectures and demos on creating new
ideas, trends and experiences to meet and be responsive to the challenging demands on taste and
needs of the consuming public, both locally and globally.
The HRAB, together with its counterparts in the Visayas and Mindanao, will conform to this year’s
NFS theme of “A Philippine Culinary Revolution: Kataas-taasan, Kagalang-galangang Kulinarya (KKK)
”,. In this year’s HRT, the regional cuisine of the Cordilleras will be the highlight and showcased
through the Klasika Kordillera Kulinarya (KKK) competition. Regrettably, the national competition for
the Chef Wars has been cancelled this year due to pressing matters.
The Board of Directors, Officers and Members of HRAB, and the Organizers of the NFS welcome all
participants, partners, exhibitors and spectators to the 15th HRT and 13th NFS.
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15th ANNUAL HRT COMPETITIONS & CORRESPONDING ENTRY FEE

REGISTRATION
CODE COMPETITION/TIME DURATION DIVISION FEE (In Ph. Peso)
KLASIKA KORDILLERA KULINARYA (KKK) Professional and Student
A1
(Two hours)) Team of 3 1,850.00
FRUIT AND VEGETABLE CARVING – Ind. Professional and Student
B1
(Two hours) Individual 1.550.00
FRUIT AND VEGETABLE CARVING - Team Professional and Student
B2
(Two hours) Team of 2 1,750.00
AMUSE BOUCHE Professional and Student
B3
(One hour) Individual 1,250.00
PANTRY CHEF Professional and Student
B4
(One Hour) Team of 2 1,750.00
PASTA AND SAUCE SHOWDOWN Professional and Student
B5
(One hour) Team of 2 1,750.00
FLAIRTENDING – Individual Professional and Student
C1
(Five minutes) Individual 1,250.00
FLAIRTENDING – Tandem Professional and Student
C2
(Five minutes) Team of 2 1,750.00
COCKTAIL MIXING Professional and Student
C3
(Three minutes) Individual 1,250.00
MOCKTAIL MIXING Professional and Student
C4
DESSERT FLAMBE Professional and Student
C5
(Eight minutes) Individual 1,250.00
TABLE SETTING WITH FLORAL Professional and Student
C6
CENTERPIECE (Thirty minutes) Team of 3 1,850.00
COFFEE CONCOCTION Professional and Student
C7
(Fifteen minutes) Individual 1,250.00
NAPKIN FOLDING Professional and Student
C8
PLATED DESSERT Professional and Student
D1
(One hour) Team of 2 1,650.00
WEDDING CAKE Professional and Student
D2
(Two and a half hours) Team of 3 1,750.00
CREATIVE CAKE DECORATION Professional and Student
D3
(Two hours) Team of 3 1,650.00
BABY CAKE Professional and Student
D4
PRALINES Professional and Student
D5
THE HOUSEKEEPER Professional and Student
E1
((One hour) Team of 2 1,850.00
TRAVEL AND TOURS Professional and Student
E2
(Twenty minutes) Team of 2 1,850.00
BELLMAN’S HOUR Professional and Student
E3
(Fifteen minutes) Individual 1,250.00
EVENTS PLANNING Student
E4
(Twenty minutes) Team of 5 2,250.00
FLORAL DESIGN CENTERPIECE Professional and Student
E5
FLORAL BOUQUET DESIGN Professional and Student
E6
CENTERPIECE DESIGN - LOBBY Professional and Student
E7
(One and a half hours) Team of 2 1,550.00
Student
F1 HRT QUIZ BEE
Team of 3 2,000.00
F2 MR. & MS. HRAB PAGEANT Student 1,000.00
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CONDITIONS OF PARTICIPATION AND REGISTRATION IN THE 15TH HOTEL,

RESTAURANT AND TOURISM WEEK
A. ENTRY REQUIREMENTS/QUALIFICATIONS
The Organizing Committees of the HRT and NFS welcome the participation of professionals and
students of culinary, hospitality and tourism industry. The following are eligible to register for the
competitions.
1. Professional competitors who must be full-time employee of a hotel and/or restaurant or

Student competitors who must be a registered tertiary or college student of the current
school year. Certification from school or establishment should be submitted to the
Organizing Committee upon registration.
2. Only one Official Entry per establishment/school per category will be allowed. Additional
Entries will be considered as Participating Entries.
B. REGISTRATION
Competitors are required to follow the registration procedures, as follows:

1. Accomplish and complete the Official Registration Form (see page 7) and submit the
same to the Secretariat or through HRAB’s email at HRTweek@gmail.com not later than
SEPTEMBER 15, 2019.
2. Name of competitors must be written legibly in full with correct spelling (surname, first
name and middle name initial).
3. All fees must be paid upon submission of Registration Form on or before September 15,
2019. The Organizer reserves the right to deny registrations that are not fully paid.
All payments must be made to the Hotel and Restaurant Association of Baguio through
bank deposit or through the HRT Secretariat at the Baguio Country Club only as HRAB
has not authorized any other individual or agency to collect payments in its behalf.
You may deposit payment, as follows:
ACCOUNT NAME: HOTEL AND RESTAURANT ASSOCIATION OF BAGUIO, INC.

BANK: BANCO DE ORO, LUNETA HILL, BAGUIO CITY BRANCH
SAVINGS ACCOUNT NO. 790110091
4. Kindly scan a copy of the validated deposit slip and email to the HRT Secretariat at
HRTweek@gmail.com together with the name of school/establishment, address, contact
person and number for issuance of HRAB Official Receipt.
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5. Registration shall be considered complete if Certification, accomplished Registration

Forms and payment of Registration Fees have been submitted to and received by the
HRT Secretariat. Incomplete registration shall not be entertained.
6. The Organizer reserves the right to limit the number of registration or entries in any of
the competitions and the right to deny unpaid registration or entries.
7. Competitions requiring eliminations will be announced in due time. Eliminations are

considered competition entries; thus, payment of registration fees shall likewise be
required.
C. WITHDRAWAL OF REGISTRATION & CHANGE OF ENTRIES
1. Except for the bar skills competition requiring elimination, withdrawal of registration will be
allowed with full reimbursement of fees until 3:00 PM on September 20, 2019 only. This
should be made in writing addressed to the HRT Secretariat. After the said date, all
registrations and entries are considered official, thus, no reimbursement of entry fees shall
be entertained.
2. Changes in entries will be considered until 3:00 PM on September 25, 2019 only, however, if
certificates of participation have already been printed on or before the said date, the cost of
changing the certificates will be charged accordingly. Changes in the name of participants
after the said date will be charged a fee equivalent to 2 % of the entry fee per certificate.
3. Withdrawal of registration or changes in the entries must be made in writing, duly signed by
the establishment or school’s authorized representative /officer.
4. The Organizer reserves the right not to entertain changes in the entries after September 25,
2019 as changes that will be submitted after the said date will affect the process of finalizing
the entries and documentation.
D. NUMBER OF ENTRIES FOR EACH CATEGORY
1. Establishment/school may send a maximum of four entries in each competition, however, only
ONE (1) ENTRY SHALL BE CONSIDERED AS OFFICIAL ENTRY and the other entries shall be
considered as PARTICIPATING ENTRIES.
2. The OFFICIAL ENTRY’S score will be the score to be included and carried to the summation of
scores (from diploma to gold with distinction) for the Overall Winner.
3. Should the score of participating entries garner medals, the same shall be acknowledged and
provided with the corresponding medal/s and certificate/s.
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OFFICIAL REGISTRATION FORM
PROFESSIONAL/ STUDENT DIVISION

15th ANNUAL HOTEL, RESTAURANT & TOURISM WEEK
OCTOBER 10 – 12, 2019
Name of School/Establishment: _________________________________________________________
Address: ____________________________________________________________________________
Telephone/Mobile Phone No: _______________________ Email Address: ______________________
Code and Name of Competition: ________________________________ Division: ________________
Complete Name of Participant/s: Signature of Participant/s
1. ________________________________________________ ___________________________
(Surname) (First Name) (Middle Name Initial)
2. ________________________________________________ ___________________________
3. ________________________________________________ ___________________________
4. ________________________________________________ ___________________________
5. ________________________________________________ ___________________________
PLEASE PROVIDE ALL INFORMATION REQUIRED IN THIS FORM AND PLEASE USE SEPARATE
REGISTRATION FORM FOR EVERY COMPETITION YOU WISH TO JOIN.
____________________________________ _______________________________________
Printed Name & Signature of Coordinator Printed Name & Signature of Head of
Designation: _________________________ School/Establishment
Email/Mobile No. _____________________ Designation: ____________________________
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GENERAL GUIDELINES FOR ALL COMPETITIONS
A. ENTRANCE, VENUE POLICIES & LIMITATIONS

1. The designated ingress/egress for all participants and exhibitors shall be at Gate 2 of Baguio
Country Club.
2. With the exception of competitors, all others are required to obtain Admission Tickets which
are for sale at the Competition Venue Entrance. IDs shall be issued by the Organizer to
exhibitors, event coordinators and judges.
3. All items inside the competition venues are deemed owned by the Organizer unless a proper
written declaration that the items belong to a delegate, participant, or exhibitor with written
clearance by the venue’s security personnel.
4. Unless with prior and written approval of the Organizer, participants, delegates, and
exhibitors shall not be allowed entry to other areas of Baguio Country Club except at the
venues of the competition, seminar, lecture, and demo.
B. COMPETITION VENUES & STAGING AREA

1. The designated time, date and venue for each competition, seminar, lecture or demo are
indicated in the schedule forwarded or emailed to coordinators/competitors. Please ask your
coordinator or your representative as to the scheduled time and venue assignment.
2. Details and updates shall be posted on the Official Facebook Page of the Hotel and
Restaurant Association of Baguio.
C. REGISTRATION ON THE DAY OF COMPETITION

1. Competitors are advised to check the time and venue of competition in advance to avoid
being late as all competitors shall be required to be present at the Briefing Room one
(1) hour before the start of competition where they will be required to register their
attendance, submit their Recipe Forms (for food and beverage competitions) and be briefed
by the HRT Coordinator and possibly by the assigned judges.
2. Registration will be at the designated Briefing Room located at the Basement Parking of the
Cordillera Convention Hall of the Baguio Country Club.
3. The Organizer has designated an HRT Coordinator for each competition who will check the
attendance of competitors, collect Recipe Forms (for food and beverage competitions),
distribute the competitors’ badges and conduct the briefing. The HRT Coordinator will be
present at the Briefing Room an hour before the start of competition.
4. All competitors are advised to sign-in on the attendance sheet, check and ensure that the
badge given to them is the correct badge.
5. All entries received on or before September 25, 2019 shall be pre-registered. Badges and
competition numbers will be issued after registering and prior to the competition proper.
Please note that the Secretariat does not register walk-in competitors during the day of the
competition. All competition registrations will be done at the designated Briefing Room
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through the HRT Coordinator. Names of HRT Coordinators will be made available at the
Secretariat or through the copy of the final schedule of competitions that will be forwarded
to you.
6. Immediately after the briefing and draw lots (for the assignment of cooking batteries), the
HRT Coordinator will allow competitors to set up mis en place, tools & equipment at their
respective competition/work area. Competitors are advised to check cooking batteries,
electrical outlets, water stations, fire extinguisher and other items they will need for their
competition entry.
7. Debriefing shall be conducted by the same designated HRT Coordinator with the presence
of the assigned judges at the Briefing Room right after the competition so participants are
required to remain inside the Briefing Room until the debriefing is completed and
after they have signed their name to leave.
8. Coaches may join in the debriefing only upon invitation by the judges.
9. Competitors who will appear late in the competition proper will be deducted points from
their final scores, as follows:
Five (5) minutes late from start time of competition = 5 points deduction
Six (6) minutes and above late from start of competition = Disqualification
10. NON-COMPETITORS ARE NOT ALLOWED TO ENTER THE BRIEFING ROOM AND THE
COMPETITION / WORK AREA OR TO APPROACH ANY OF THE JUDGES OR HRT
COORDINATOR.
D. F&B EQUIPMENT AND OTHER FURNITURE, FIXTURES AND EQUIPMENT (FFE)

1. The assignment of cooking batteries shall be through draw lots to be conducted by the
designated HRT Coordinator during the briefing at the Briefing Room.
2. Competitors shall be required to declare all furniture, fixtures, equipment and other items
that they will use for their respective competition entry by accomplishing the HRT’s official
‘EQUIPMENT INVENTORY LIST” form. See page 17 for sample of form.
3. All equipment, furniture and fixtures, hand tools to be brought in to the competition area
must be packed together in properly labelled/marked boxes, crates or containers.
4. All items to be brought in or out of the competition venue shall be covered with a duly
accomplished Equipment Inventory List in three copies, distributed as follows:
• Duplicate copy for participant/establishment/exhibitor
• Original copy for Security Guard assigned at the entrance of venue of
competition
• Secretariat Copy
5. Each participating establishment shall authorize one person to sign Equipment Inventory
List. Only the same signatory shall be authorized to request the moving out of the said
belongings or properties using the same Equipment Inventory List. The signatory may also
issue a letter of authorization to his representative for him to be able to bring out the
belongings or properties.
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6. The competitors/exhibitors shall provide for their own extension cords, convenience outlet
adaptor, AVR, or transformer that may be needed in the exhibits/competition.
7. The management of Baguio Country Club and HRAB shall not be responsible for damaged
or lost FFE, raw materials and other belongings of the competitors. It is the responsibility of
the competitors to secure all items brought in at the venue. It is advised that a custodian be
assigned by the competing establishment/school. Except for FFE used at the display area, all
tools, equipment, and belongings of the competitors shall be brought out of the
competition venue immediately after each competition.
E. PLATING, CUTLERIES, TASTING SPOONS, ETC.

1. Plates, soup bowls, tasting spoons, knives, pots, pans, cutting boards, other cutleries, wares
and containers shall be provided by the competitor/s in all the competitions including
appropriate wares to be used as required by the competition guidelines or recipes.
2. Logos, names, or marks on the plates, cutleries, pots, pans, wares, etc. that identify a
particular establishment or school are strictly prohibited.
F. RECIPES/INGREDIENTS
1. Unless indicated in the competition guidelines, all ingredients/materials are to be provided
by the competitors.
2. All food and beverage competitions require the submission of Recipe Form using the HRT’s
official Recipe Form as shown on page 18. Failure to submit Recipe Form will be a ground
for disqualification.
3. The submission of Recipe Form (5 copies) for the Klasika Kordillera Kulinarya (KKK)
shall be on October 5, 2019.
4. The Recipe Forms for other food and beverage competitions must be submitted to the
HRT Coordinator in five (5) copies on the day of the competition at the Briefing Room.
Competitors must indicate the name of the dish or recipe and the competitor’s entry
code on all five (5) copies of the Recipe Form. The entry code is the same code
appearing on the competitor’s badge given by the HRT Coordinator.
5. The HRT Coordinator shall distribute the Recipe Forms to the assigned judges.
3. The Organizing Committee reserves the right to have exclusive property of all submitted
Recipe Forms.
G. TABLE SIGNAGES / TENT CARDS

1. Only name cards provided by the Organizing Committee are allowed. The school or
establishment may put its own logo on the side only after the competition has been
completed, the entries have been judged and a winner has been declared. The size of
paper to be used for the logo of school or establishment shall be 8” x 11” only. NO
BANNERS shall be allowed to be mounted or placed beside the finished product. The
Organizing Committee reserves the right to remove banners / tent cards or table signage
that do not conform with established standards, policies and guidelines.
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2. For safety precaution, competitors must check the steadiness of the tables before setting up
their displays.
3. All set up must be completed within the time frame allocated by the Chair of the Judges.
H. RETRIEVAL OF DISPLAYS
1. All displays shall be retrieved at 5:00 p.m. on October 12, 2019 upon presentation of a
Display Retrieval Form duly signed by the Marshall or Security Guard on duty at the display
area. Those who wish to retrieve their displays before 5:00 p.m. on October 12, 2019 shall
obtain prior and written approval by the Secretariat to be presented to the Marshal or
Security Guard on duty at the display area. Presentation of a copy of the Equipment
Inventory List will speed up the retrieval.
2. “No Display Retrieval Form, No Retrieval” policy shall apply.
3. Displays not removed by 6:00 p.m. on October 12, 2019 shall be discarded and plates or
wares used for the display shall be collected by the Marshall or Security Guard on duty which
shall be kept and released only after a week.
I. THE ORGANIZER SHALL PROVIDE THE FOLLOWING:
Culinary Competitions:
• Common Chiller or Freezer
• Cooking ranges with oven (3 stoves)
• Water Jugs
• Stainless tables and working tables
• Fire extinguishers & Electrical Outlets (220 Volts)
Barista (Coffee Concoction) Competition/Dessert Flambé:

• Standard Coffee Machine
• Gueridon for Flambé Competition
Hotel & Tourism Services Competitions:

• Bed box only - size 78” x 78”
• Luggage and Trolleys
• Overhead Projector
J. JUDGING CRITERIA
In addition to the judges’ individual approach of judging, the following factors or aspects are
likely to earn points.
1. One of the main criteria for judging dishes are ingredients and cooking method. If stipulated
in the rules, this should be written in the official Recipe Form and submitted to the
competition coordinator. This should be available for judges’ reference.
2. All exhibits must be clearly marked on the exhibition area, as well as on the entry form.
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3. All exhibits must be completed within the allotted time of completion.

4. Only edible ingredients should be used.
5. Dishes should have natural and appetizing appearance.
6. Correct basic preparation, precise and neat plate arrangement in accordance with today’s
modern culinary practices suitable for practical restaurant service.
7. To make practical service possible, clean and accurate arrangements with exemplary plating
should be achieved
8. The ingredients and trimmings should harmonize with the main part of the dish in quality
and color and conform to the contemporary standards of nutritional values. Avoid
unnecessary ingredients.
9. Rims of plates should not be dressed as this is unacceptable. Participants should also avoid
placing food on the rims of plate and arranging the food unsightly and unhygienic.
10. Points will be deducted for vegetables that are not cut or turned evenly.
11. Even if table decorations will not be specifically judged, a nice-looking and stylishly
arranged entry will create good impression.
12. Competitors shall be required to maintain the competition area clean and in order during
and after the competition. This will form part of the judging criteria.
K. JUDGING METHOD
1. In general, the method of judging will be “consensus judging” where one score sheet will
be used and signed by all the assigned judges. The assigned judges may use a separate
score sheet where notations, observations and/or comments will be written which will be
used as their guide when they will confer and decide for the final scores.
2. Averaging method may also be used if the judges choose to give their individual scores. This
will then be submitted to the tabulation and audit committee for computation. The final
results will be given back to the assigned head judge for re-confirmation of the results.
3. In whatever method that will be used, ALL FINAL RESULTS will have to be validated by the
Chair of the Board of Judges after tabulation and audit, and before the said results will be
posted on the Score Board.
L. COMPLAINTS/APPEALS
1. All judges assigned to each competition will elect a Team Leader who will act as deputy to the
Chair of the Appeals Committee in case there will be a complaint received regarding a
competition that has been judged.
2. All complaints or appeals must be made in writing, duly substantiated, signed by the
establishment/school coordinator and submitted to the HRT Secretariat right after the
competition and before the scores are tabulated, audited, finalized and printed on the
Score Board. The Organizer reserves the right not to entertain verbal, unsubstantiated, or
unsigned complaint or appeal.
3. All competitors are advised to abide by the final decision of the judges in scoring and in the
selection of winners, since the team of judges chosen for each competition are highly
professional, impartial and have considerable experience in judging various competitions in
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accordance to internationally accepted standards. The rules and regulations in all categories
are very explicit and must be strictly observed.
4. In the event that a complaint or appeal cannot be resolved by the assigned judges, the
assigned Team Leader shall elevate the same to the Chair of the Appeals Committee. The Chair
of the Appeals Committee together with the Chair of the Board of Judges shall confer and
resolve the issue and their decision shall be final and executory.
5. Complaints or appeals made after the HRT Week should be addressed in writing to the Chair
of the Appeals Committee no later than one week after the HRT Week. The said complaints or
appeals will be discussed with the HRAB Executive Committee during their next scheduled
meeting and their reply or decision will be sent in due time.
M. MERITS
Only scores that garnered diploma, bronze medal, silver medal, gold medal and gold
medal with distinction will be considered in the summation of scores.
1. Medal/Diploma Qualification:
100 points Gold Medal with Distinction
90 – 99 points Gold Medal
80 – 89 points Silver Medal
70 – 79 points Bronze medal
60 – 69 points Diploma
2. Trophies:
Trophies shall be awarded to the following:
a. HRT Quiz Bee Champion
b. Overall Winners for Hotel Category, Restaurant Category and Academe Category
c. Presidential Award for professional division and student division garnering the
highest number of gold medals
N. ATTIRE/DRESS CODE
1. All participants must present themselves at the competition area in a manner befitting the
profession in the hospitality or tourism industry.
2. All participants must wear apron, chef’s hat or hair net WITHOUT any identifying name, mark
or logo identifying the establishment/school of the competitor.
3. Brands or logos of any kind will not be displayed on ANY of the competitor’s attire, display or
finished products.
4. Awarding ceremony: Participants or non-participants shall be required to wear Business Attire,
School Uniform or Chef’s Uniform. Bedroom, bathroom or beach slippers shall not be allowed.
The Organizing Committee has the right not to allow recipients of medals or certificates to go
up the stage or not to allow entry to the venue for participants or non-participants who will
not be complying with the dress code
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O. COMPETITOR’S BADGES
1. The official badges for competitors indicate the Competitor’s Entry Code Number.
2. Entry Code Numbers are assigned on sequential (per establishment/school) basis and have no
bearing on the Competition Code Numbers. Registration is based on accomplished/submitted
entry forms.
3. Participants are advised to sign their name and write the name of the establishment or school
they represent at the back of the badge for security and retrieval purposes in case badges will
be lost or misplaced. Lost or misplaced badges must be reported immediately to the HRT
Secretariat.
4. Badges belong to the competitor and are non-transferable. Unauthorized transfer to or use of
badges by non-competitors is strictly prohibited. Transferred badges will be confiscated and
the competitor responsible for such transfer shall be disqualified.
5. Official alternates, who are duly pre-approved in writing by the Organizer, if any, shall be
issued with the same Entry Code Number as the one assigned to the original or registered
competitor.
P. ATTENDEES/OBSERVERS OF THE HRT REQESTING FOR CERTIFICATES

1. Establishment or school coordinators are requested to submit a soft copy of list of attendees
of seminars/observers for this event in excel format, complete with given name, middle initial,
family name.
2. For individual attendees requiring certificates of attendance and/or participation as an
observer, please fill up the request form legibly and submit it to the HRT Secretariat.
3. Certificate for competitors or attendees of seminars, lectures or demos shall be printed in
advance, free of charge. Certificates of non-competitors or not-attendees of seminars, lectures
or demos shall be charged at P50.00 per certificate payable at the HRT Secretariat prior to
printing.
4. The Organizer reserves the right to delay the release of certificates if the volume of certificates
to be printed is excessive that such cannot be printed on the day the certificates were
requested. Arrangement can be made to send the certificates through mail or courier at a later
date.
Q. COMPETITION VENUE
1. Competitors shall be required to maintain the competition area clean and in order during and
after the competition. This will form part of judging criteria.
2. Trash or garbage must be disposed of properly.
R. IMPORTANT REMINDERS
1. Competitors should not have any form of identification in their competition clothes/attire.
Utensils, fixtures, equipment or other materials to be used in the competition should not bear
any logo, sponsorship, or any identification mark linking to the school or establishment they
represent.
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2. All competitors and all concerned must secure all their valuables and other belongings as
HRAB, its Directors, Officers, Members and employees, will not be liable for the loss or
damage of any item, valuable or belonging.
3. All competitors and all concerned must strictly comply with health and safety standards to
avoid unfortunate incidents as HRAB, its Directors, Officers, members and employees will not
be liable for such incidents.
4. School/Establishment Coordinators or Team Captains shall be responsible in orienting their
respective competitors of these competition guidelines found in this Manual.
S. SEMINARS, LECTURES, DEMOS, JOB FAIR, TRADE EXHIBIT

1. Schedule of Seminars, Lectures, Demos and Tour of Hotel Facilities will be announced in due
time after schedules are finalized with speakers/facilitators.
2. Job Fair and Trade Exhibit will be held during the three-day event.
T. FOR CONCERNS OR QUESTIONS, PLEASE CONTACT:
The HRT SECRETARIAT

c/o Baguio Country Club
Country Club Road,
Baguio City
Telephone : (074) 619 2050 Extension 525 or 568
Mobile : 0975 - 4107368
Email : HRTweek@gmail.com
Contact Persons : Ms. Jera San Jose
Ms. Juzette Toledo
Ms. Lani Licudine
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IMPORTANT DATES
1. September 3 – 5, 2019 – Screening of Mr. and Ms. HRAB Candidates and Elimination at the Wm.
Cameron Forbes Ballroom, Baguio Country Club
2. September 15, 2019 – Last day of submission of registration/entries.
3. September 21, 2019 – 15th HRT Week and 13th NFS Opening Ceremony, featuring “The Longest
Longganisa 2.0” Parade at 10:00 a.m. along Session Road, Baguio City
4. September 22, 2019 – Mr. and Ms. HRAB Talent Competition at the Atrium, SM City Baguio
5. September 25, 2019 – Last day of acceptance of changes in registration/entries
6. September 28, 2019 - Briefing and Orientation for School/Establishment Coordinators at the Power
House of Baguio Country Club at 1:00 p.m. Please prepare P300.00 per person for snack.
7. September 30, 2019 – Mr. and Ms. HRAB Presentation to the Press, Swim Wear Competition, Pre-
Pageant at the Cordillera Convention Hall, Baguio Country Club
8. October 05, 2019 – Submission of Recipe Forms (5 copies) for the Klasika Kordillera Kulinarya (KKK)
Compeition.
9. October 7, 2019 – Mr. and Ms. HRAB Pageant at the Cordillera Convention Hall of Baguio Country
Club, Baguio City.
10. October 10, 2019 – Opening Ceremony for HRT Competitions at the Cordillera Convention Hall of
Baguio Country Club.
11. October 10 – 12, 2019 – Competitions Proper – Baguio Country Club, Baguio City
12. October 12, 2019 – Retrieval of Displayed Entries

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15TH ANNUAL HOTEL, RESTAURANT AND TOURISM WEEK

13TH NATIONAL FOOD SHOWDOWN
October 10 – 12, 2019
OFFICIAL EQUIPMENT INVENTORY LIST

IN THREE (3) COPIES: One copy for Competitor/s; one copy for HRT Secretariat, and one copy for
Security Guard assigned at the entrance of competition venue. Please write legibly.
NAME OF ESTABLISHMENT/SCHOOL: Telephone No: Email Address:
Address: Contact Person:

___________________________________
Mobile No:
QTY NAME OF ITEM WITH SHORT DESCRIPTION SERIAL NO. UNIT COST
TOTAL EQUIPMENT COST
PREPARED BY:
______________________________________________ Mobile No: ______________________
Printed Name and Signature
Designation: ___________________________________ Email Address: _____________________
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15TH ANNUAL HOTEL, RESTAURANT AND TOURISM WEEK

13TH NATIONAL FOOD SHOWDOWN
October 10 - 12, 2019
OFFICIAL RECIPE FORM

(Please write legibly)
ENTRY CODE (See Code appearing on Competitor’s Badge) :_________________________________
CATEGORY (Professional or Student) :_________________________________
NAME OF DISH/RECIPE______________________________________________________________
LIST OF INGREDIENTS
QUANTITY UNIT NAME OF INGREDIENTS

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A.1. KLASIKA KORDILLERA KULINARYA (KKK) – The Cordillera Regional Set

Menu
THEME : THE CORDILLERA CUISINE

TYPE : Live, Team of 3
DIVISION : Professional & Student
The competition is an exercise in preparing a regional Cordilleran three-course set menu for two (2) servings. In
keeping with current trends, competitors are required to come up with two (2) versions of the dish: one (1)
traditional and one (1) modern rendition of the recipe. Chosen regional dishes are: Pinikpikan, Sayote or Paco-
Paco Salad, Strawberry and Passion Fruit Dessert.
The dishes are to be prepared on-the-spot. A combined total of twelve (12) portions are needed. Six for display
and 6 for judges’ tasting.
a. Traditional version - 2 portions/dish or a total of six (6) dishes

b. Modern version - 2 portions/dish or a total of six (6) dishes
SPECIFIC GUIDELINES:
1. Teams are tasked to make their own version of three (3) classical regional dishes as well as a modern
variation of the set menu.
2. Teams are given two (2) hours to finish their respective dishes. Overtime shall not be allowed.
3. Each Team will prepare, cook and plate on the spot and must present each version of the dish in two
portions, one for display and one for judges’ assessment. Serving of the correct side dish together
with the main item will garner additional points.
4. Recipes should be good for two persons and must stipulate ingredients, quantity (in metric form) and
method of cooking. These recipes should be written on the Official Recipe Form in five (5) copies.
Deadline of submission of Recipe Forms to the Organizer shall be on October 5, 2019. Submitted recipes
will be the basis for judging. Failure to submit the recipes will disqualify the team. The Recipe Form will
be attached to the scoring with your designated badges. It is required that participants check their
assigned badges with their recipes (coded with participants ‘badge number) during the competition for
proper identification and for easy reference of the judges.
5. It is important to note that these recipes will be considered as the official submitted recipes and will
be given to the Judges to form part of the judging criteria.
6. All ingredients are to be provided by the participants including. By the end of the competition, not
more than 10% of the ingredients should be left; otherwise points will be deducted from the final
score.
7. Pre-prepared/chopped mise en place is allowed but must not be cooked. Native chicken is pre-
dressed and pre-charred. Use of Etag is optional.
8. Teams are required to bring their own cooking utensils (pots, pans, knives, etc.) Smoking machine is
not allowed. Use of pressure cooker is allowed. Adapter, extension cords, AVR or transformer are
allowed.
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9. Organizers will provide one 220V electrical line per cooking station.
10. Teams must provide their own wares/plates. Any color is accepted but there should be no logo,
name or marks that will identify the establishment.
11. All ingredients/equipment of the competitors must be within the designated competition area
before the start of the competition
GUIDELINES FOR ASSESSMENT
TASTE:
Superior flavour and taste not overpowering. Should have good flavour, balance and
combination. 0 – 50 points
PRESENTATION:
Dishes should be appetizing and tastefully pleasing to the eye. Slices should be
moderate and even in size. Portions correctly calculated and easily accessible to diner.
0 – 20 points
CORRECT PROFFESSIONAL PREPARATION:
Classical names should correspond to original recipes. Preparations must be correct and
display mastery of basic skills. Application of correct cooking methods.
0 – 20 points
HANDLING/HYGIENE:
Attention must be focused to hygiene during food preparation. Proper handling of
materials from competitor’s end to the competition venue in accordance with HACCP
guidelines 0 – 10 points
TOTAL POSSIBLE POINTS 100 points

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B.1 FRUIT AND VEGETABLE CARVING – INDIVIDUAL
THEME : ANIMAL KINGDOM

TYPE : Live, Individual
Student and professional participants are to carve, present and display within two (2) hours, their
finished product following the theme. Materials to be used are found in the list of rules and regulations of
the competitions. Artistic skill in carving will have great impact on scores.
1. Participants are required to provide their own working tools, fruits, vegetables, tubers, and root
crops to be used in the competition. No power tools allowed.
2. A concept for the “art” can be made. This may be a “tableau,” a banquet or buffet centerpiece.
3. Space provided for entry set-up is: Width: 36 inches, Length: 70 inches and Height: 36 inches.
4. A choice of Christmas, Easter, or Thanksgiving buffet centerpiece. Sizes are open. Use of linen or
underlay to enhance the chosen theme is allowed.
5. No pre-slicing, carving or preparation of fruits and vegetables before the competition. No mark or
drawings should be visible on the fruit and vegetables. Coordinators and judges will check the
materials before the start of competition. Any materials with marks or drawings will be taken out.
6. Accessories like wires, pins, styrofoam, adhesive and toothpicks are not allowed.
7. Participants can use props, linens to enhance the total presentation of their entries, however, this
will not be included in judging.
8. Time allotment for the competition is two hours. Going beyond the allotted time will mean a
penalty of one point per minute, which will be subtracted from the total score.
Degree of difficulty 0 – 30 points

Artistic Achievement 0 – 20 points
Work involved and work details 0 – 30 points
Originality 0 – 20 points

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B.2 FRUIT AND VEGETABLE CARVING - TEAM

THEME : THE HUNTER
Student and professional participants are to carve, present and display within two (2) hours, their
finished product following the theme. Materials to be used are found in the list of rules and regulations of
the competitions. Artistic skill in carving will have great impact on scores.
1. Participants are required to provide their own working tools, fruits, vegetables, tubers, and root
crops as well as carving tools to be used in the competition. No power tools allowed.
2. Display centerpiece. Ninety percent (90%) of the materials for display should be carved; the remaining
10% may consist of wooden/ceramic/iron sculpted designs or abstracts that can enhance the
masterpiece. No plastic designs or additions will be allowed.
3. Space provided for entry set-up is: Width: 36 inches, Length: 70 inches and Height: 36 inches.
No height limit on entry.
4. No pre-slicing, carving or preparation of fruit/vegetables/tubers/root crops before the
competition. No mark or drawings should be visible on the fruit and vegetables. Coordinators and
judges will check the materials before the start of competition. Any materials with marks or
drawings will be taken out.
5. Accessories like wires, pins, styrofoam, adhesive and toothpicks are not allowed.
6. Participants can use props, linens, lighting and mirror effects to enhance the total presentation of
their entries; however, this will not be included in judging.
7. Time allotment for the competition is two (2) hours. Going beyond the allotted time will mean a
penalty of one point per minute, which will be subtracted from the total score.
Degree of difficulty 0 – 30 points

Artistic achievement 0 – 20 points
Work involved and work details 0 – 30 points

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B.3 AMUSE BOUCHE

THEME : FREE STYLE
TYPE : Display, Individual
Student and professional participants are to showcase an original creation of amuse bouche/cocktail
canapés following the theme in one (1) hour. Participants are required to display six (6) kinds for
professionals and four (4) kinds for students with six pieces per kind of amuse bouche. Creativity,
composition and artful presentation will have great impact on scores
PROFESSIONALS:
To display an Amuse Bouche assortment consisting of six (6) Amuse Bouche / cocktails canapés based on
theme
1. Should be bite size about 1½ inch by 1½ inch as a guideline
2. Two kinds warm but displayed cold, two kinds vegetarian and two kinds cold
3. Table space allotted: 100 cm x 60 cm
STUDENTS:
To display an Amuse Bouche assortment consisting of four (4) Amuse Bouche / cocktails canapés based on
theme
1. Should be bite size about 1½ inch by 1½ inch as a guideline
2. Two kinds warm but displayed cold, and two kinds cold
3. Table space allotted: 100 cm x 60 cm
1. Aspic should glaze all items with the exception of crisps or baked dough.
2. Brief description of the displays and list of ingredients must be available on the display table for
judges’ references.
3. Participants must provide their own choice of serving ware, but no logo, name or marks that will
identify the school or establishment being represented.
4. Participants are encouraged to set-up an attractive display; however this will not be judged.
5. Participants will set their entry on the spot within a time limit of one hour, on the cue of the
designated HRT Coordinator.
For clarity, the diagrams below show the requirements, but not necessarily the presentation.
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COMPOSITION AND CORRECT PREPARATION:

Display must be nutritionally well balanced and in keeping with modern culinary art. 0 – 25 points
DEGREE OF DIFFICULTY AND CREATIVITY:
Variety of techniques used in the production and its creativity. 0 – 25 points
PRACTICAL AND UP-TO-DATE PRESENTATION:
Combination of texture and colors, portion size and feasibility for daily service in a
dining establishment. 0 – 25 points
SERVING:
Should be simple, clean, practical, and have no elaborate garnishing. 0 – 25 points

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B.4 THE PANTRY CHEF

THEME : THE CORDILLERA VEGAN MENU
Teams are to create within one (1) hour, two (2) healthy dishes, one hot and one cold for two persons, that
can be offered to guest who is a Vegan Person. Modern presentation practical serving method and correct
portion size will have great impact on scores.
Serving portion of each dish should be of an a la carte service.
1. Each team will be given one (1) hour to prepare and plate their dishes.
2. The team will be tasked to present two original healthy dishes, one hot and one cold. They must
present the dishes in two portions, one for display and one for judges’ assessment.
3. The participants will provide all ingredients. Only ingredients in the submitted recipes will be
allowed to be brought in the competition area.
4. Recipes should be good for two persons and must stipulate ingredients, quantity (in metric
form), dietary analysis and method of cooking. These should be on official Recipe Form.
Submitted recipes will be the basis for judging. Failure to submit the recipes will disqualify the
team.
5. The use of organic ingredients is encouraged.
6. Pre-chopped/prepared mise en place is allowed.
7. Organizer will provide one 220v electrical line per cooking station
8. Participants are to provide their own plates or containers. Any color is acceptable but there
should be no logo, name or mark that will identify the establishment.
9. All ingredients and equipment of the teams must be within the designated competition area
before the start of the competition.
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PRESENTATION:
Dishes should be appealing and tastefully pleasing to the eye; slices should be moderate
0 – 20 points
and even in size. Portions correctly calculated and easily accessible to the diner
TASTE: 0 – 50 points
Superior flavour and taste. Should have good flavor balance and combination
CORRECT PROFESSIONAL HANDLING AND PREPARATION:
Classical names should correspond to original recipes. Preparation must be correct and
display mastery of basic skills. Application of correct cooking method. 0 – 20 points
HANDLING/HYGIENE:
Attention must be focused on hygiene during food preparation. Proper handling of
materials from the Competitor’s end to competition venue in accordance with HACCP
guidelines. 0 – 10 points

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B.5 PASTA and SAUCE SHOWDOWN

THEME : THE MOUNTAINEER’S PASTA
Participants are to create within one (1) hour, a pasta dish (hot or cold) for two persons following the
theme. Taste, modern presentation, practical serving method/correct portioning will have great impact on
scores.
1. Participants to make their own dough, infused with local Cordilleran grains, for pasta. Dough can be
pre-prepared but not to be cut or molded.
2. All sauces/farces to be done at the competition area. Sauce is freestyle.
3. Prepare pasta and sauce for two persons, one for showpiece and one for tasting.
4. Sidings and toppings allowed but have to be prepared at venue.
5. Portions should be for a-la-carte service standards, affordable yet practical for a daily menu.
TASTE:
Taste not over-powering. Shoulg have good flavour, balance and combination. Texture
of pasta should be correct. 0 – 40 points
PRESENTATION/INNOVATION:
Dishes should be appetizing and tastefully pleasing to the eye. Portions correctly
calculated and easily accessible. 0 – 25 points
CORRECT PREPARATION:
Techniques and preparation must be correct, display mastery of basic skills.
Application of correct cooking method. 0 – 25 points
HANDLING/HYGIENE:
Attention must be focused on hygiene during food preparation. Proper handling from
Competitor’s end to competition venue in accordance with HACCP guidelines. 0 – 10 points

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C.1 FLAIRTENDING COMPETITION - INDIVIDUAL

THEME : FREE STYLE
Student and professional participants are to showcase in flaring and juggling techniques. Each competitor
shall be given five (5) minutes to do flairing and create an original drink good for two persons. Creativity,
modern presentation and artistic approach will have great impact on scores.
GENERAL MECHANICS
1. Professional participants must be currently a bartender or in a position NOT higher than a
bartender (non-supervisory) and must represent a legitimate establishment. Proof of
employment (company I.D. or other valid documents) has to be presented by the competitors
upon registration of entry. Certificate of employment from the HR Department of the
establishment is acceptable.
2. Student participants must be at least 18 years of age. Valid documents have to be presented by
the participants to the Organizing Committee upon registration of entry.
3. Participants to create one original drink (long or short)
4. All entry recipes will be screened and validated in conformity to the established rules. The
Organizing Committee reserves the right to reject any entry that does NOT conform to the
established rules.
1. The maximum number of ingredients must not exceed six including drops and dashes and will
be provided by the participants.
2. Fruits and/or juices blended or combined into one shall be considered as two or more
ingredients; i.e. pineapple/orange juice – 2 ingredients.
3. Heated ingredients are not allowed in the recipe. No food dyes are allowed.
4. Participants should use standard measures to determine the volume of ingredients. All
beverages in the recipe shall be expressed in mililiters (ml), drops and dashes, as the case may
be (1 oz = 30 ml).
5. The drink may be shaken, stirred or blended.
6. Garnishing shall be made of edible fruits and/or vegetables. No artificial or manufactured items
are allowed.
7. Garnishes shall be cut and prepared in one common preparation room. Bringing of pre-cut
garnishes is NOT allowed.
8. Garnish may be put into the glasses either at the start or after the performance of the
concoctions on stage.
9. The name of the drink must be relevant to the theme.
10. Participants will prepare their entry on the spot, divided into two portions simultaneously within
a time limit of five minutes. One portion with full decoration/garnishes and presentation; and
the second portion to be divided into three small glasses which will be provided by the
participants, and will be served to the judges for blind tasting.
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11. The five-minute routine performance commences from the start of the music upon signal by the
emcee. Sideshow or any theatrical entrance will be included in the allotted time of performance.
Classical or contemporary music may be used.
12. Points will be deducted if time goes beyond the five-minute limit and will be disqualified if it
exceeds six minutes. One point will be deducted for every 15 seconds in excess of the five-
minute limit.
13. Participants shall provide all glasses, equipment, tools and/or other paraphernalia to be used in
mixing and stage performance.
14. Liquor bottles to be used in flairing shall be filled up to at least 30 ml. Pre-measured ingredients
in a bottle or container and emptying the contents into a shaker or glass and then flairing it, is
not allowed. After being emptied, the same bottle cannot be used again in the routine.
15. Juices and/or other mixes should fill the container only half way.
16. All bottles must be full sized. Half-size and smaller bottles are NOT allowed.
17. Participants shall use only the liquor bottles needed in the recipe for flairing. Should more than
one bottle be used, the same brand and amount of content must be used.
18. No empty bottles or juggling props shall be used in the routine exhibition.
19. Any flairing act/performance is allowed except for naked flames. Obscene language and sexual
acts are strictly forbidden.
20. Free-pouring style is required.
21. Using of pourers is a must and it should not be removed from bottles while flairing.
22. Participants are required to dress in Cordilleran inspired attire relevant to their chosen theme.
Wearing of open sandals or beach slippers is not permissible. Attire and props should not have
any establishment logo or any identifying marks or brands of any product.
23. Participants shall provide their own background music that is on CD and must be cued to the
start of the music. It must be properly labelled with the contestant’s name, entry and the music
title. CDs shall be given and closely coordinated to the HRT Coordinator of the competition.
24. The sequence of the competition will be drawn by lot. Participants are advised to stand by in the
preparation room and be ready for their turn.
25. All participants are not allowed to watch the competition. After their performance, they should
go back to the preparation room and wait until the last team/tandem is done with their
performance.
26. Coaches or assistants are not allowed in the preparation room.
27. Assistants will be allowed only to assist in bringing to the stage contestants’ materials and/or
paraphernalia for flaring.
28. Elimination round will be conducted when participants exceed 12, otherwise, no elimination
round shall be held. Only 12 finalists will advance to the competition.
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FLAIR:
Technical Flair 10 points
Flair Difficulty (Uniqueness) 10 points
Equipment and Bottle Handling 10 points
Presentation 10 points
Entertainment Value 10 points
Confidence 10 points
Timing 10 points
Overall Table Presentation (cleanliness and orderliness) 10 points = 80 points
TASTE AND PRESENTATION:
Taste 5 points
Aroma 5 points
Presentation/Color/Harmony 5 points
Name Relevance 5 points = 20 points

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C.2 FLAIRTENDING COMPETITION - TANDEM

THEME : FREE STYLE
TYPE : Live, Team of Two
A tandem or duo of student and professional participants are to showcase a flaring and juggling act.
Participants are given five (5) minutes to do flaring and create an original drink good for two persons,
following the theme. Creativity, modern presentation and artistic approach will have great impact on
scores.
GENERAL MECHANICS
1. Professional participants must be currently a bartender or in a position NOT higher than a
bartender (non-supervisory) and must represent a legitimate establishment. Proof of
employment (company I.D. or other valid documents) has to be presented by the competitors
upon registration of entry. Certificate of employment from the HR Department of the
establishment is acceptable.
2. Student participants must be at least 18 years of age. Valid documents have to be presented by
the participants to the Organizing Committee upon registration of entry.
3. Participants to create one original drink (long or short)
established rules.
1. The maximum number of ingredients must not exceed six including drops and dashes and will
be provided by the participants.
2. Fruits and/or juices blended or combined into one shall be considered as two or more
ingredients; i.e. pineapple/orange juice – 2 ingredients.
3. Heated ingredients are not allowed in the recipe. No food dyes are allowed.
4. Participants should use standard measures to determine the volume of ingredients. All
beverages in the recipe shall be expressed in mililiters (ml), drops and dashes, as the case may be
(1 oz = 30 ml).
5. The drink may be shaken, stirred or blended.
6. Garnishing shall be made of edible fruits and/or vegetables. No artificial or manufactured items
are allowed.
7. Garnishes shall be cut and prepared in one common preparation room. Bringing of pre-cut
garnishes is NOT allowed.
8. Garnish may be put into the glasses either at the start or after the performance of the
concoctions on stage.
9. The name of the drink must be relevant to the theme.
10. Participants will prepare their entry on the spot, divided into two portions simultaneously within
a time limit of five minutes. One portion with full decoration/garnishes and presentation; and the
second portion to be divided into three small glasses which will be provided by the participants,
and will be served to the judges for blind tasting.
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11. The five-minute routine performance commences from the start of the music upon signal by the
emcee. Sideshow or any theatrical entrance will be included in the allotted time of performance.
Classical or contemporary music may be used.
12. Points will be deducted if time goes beyond the five-minute limit and will be disqualified if it
exceeds six minutes. One point will be deducted for every 15 seconds in excess of the five-
minute limit.
13. Participants shall provide all glasses, equipment, tools and/or other paraphernalia to be used in
mixing and stage performance.
14. Liquor bottles to be used in flairing shall be filled up to at least 30 ml. Pre-measured ingredients
in a bottle or container and emptying the contents into a shaker or glass and then flairing it, is
not allowed. After being emptied, the same bottle cannot be used again in the routine.
15. Juices and/or other mixes should fill the container only half way.
16. All bottles must be full sized. Half-size and smaller bottles are NOT allowed.
17. Participants shall use only the liquor bottles needed in the recipe for flairing. Should more than
one bottle be used, the same brand and amount of content must be used.
18. No empty bottles or juggling props shall be used in the routine exhibition.
19. Any flairing act/performance is allowed except for naked flames. Obscene language and sexual
acts are strictly forbidden.
20. Free-pouring style is required.
21. Using of pourers is a must and it should not be removed from bottles while flairing.
22. Participants are required to dress in traditional or modern costume relevant to their chosen
theme. Wearing of open sandals is not permissible. The costume and props should not have any
establishment logo or any identifying marks or brands of any product.
23. Participants shall provide their own background music that is on CD and must be cued to the
start of the music. It must be properly labelled with the contestant’s name, entry and the music
title. CDs shall be given and closely coordinated to the HRT Coordinator of the competition.
24. The sequence of the competition will be drawn by lot. Participants are advised to stand by in the
preparation room and be ready for their turn.
25. All participants are not allowed to watch the competition. After their performance, they should
go back to the preparation room and wait until the last team/tandem is done with their
performance.
26. Coaches or assistants are not allowed in the preparation room.
27. Assistants will be allowed only to assist in bringing to the stage contestants’ materials and/or
paraphernalia for flaring.
28. Elimination round will be conducted when participants exceed 12. Otherwise, No elimination
round shall be held. Only 12 finalists will advance to the competition.
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FLAIR:
Technical Flair 10 points
Flair Difficulty (Uniqueness) 10 points
Equipment and Bottle Handling 10 points
Presentation 10 points
Entertainment Value 10 points
Confidence 10 points
Timing 10 points
Overall Table Presentation (cleanliness and orderliness) 10 points = 80 points
Taste 5 points
Aroma 5 points
Presentation/Color/Harmony 5 points
Name Relevance 5 points = 20 points
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C.3 - COCKTAIL MIXING

THEME : THE BUTLER’S COCKTAIL
Student and professional participants are to create a unique and original drink in three (3) minutes for two
persons, following the theme. Correct serving glass, creative garnishes and correct preparation are required.
Creativity, modern presentation and artistic approach will have great impact on scores.
GENERAL MECHANICS
1. Professional participants must be currently a bartender or in a position NOT higher than a bartender
(non-supervisory) and must represent a legitimate establishment. Proof of employment (company
I.D. or other valid documents) has to be presented by the competitors upon registration of entry.
Certificate of employment from the HR Department of the establishment is acceptable.
2. Student participants must be at least 18 years of age. Valid documents have to be presented by the
competitors to the Organizing Committee upon registration of entry.
3. Participants to create one original cocktail drink of any category.
established rules.
1. The participants must be in Butler Uniform and will provide all ingredients.
2. Fruits and/or juices blended or combined into one shall be considered two or more ingredients i.e.
pineapple/orange juice – 2 ingredients.
3. Dairy products and their substitutes are not allowed.
4. The cocktail drink may be shaken, stirred or blended.
5. Participants will provide his/her own mixes, utensils and glassware as well as blender if necessary.
6. The sequence of competitors in the competition will be drawn by lot.
7. Each participant will prepare his/her cocktail entry on the spot, divided into two portions
simultaneously, under a time limit of three minutes. One portion with full decoration/garnishes and
presentation; and the second portion to be divided into three small glasses which will be provided by
the participants, and will be served to the judges for blind tasting.
8. Points will be deducted if time exceeds the three-minute limit and will be disqualified if over four
minutes. One point deduction for every 15 seconds in excess of the time limit.
9. Participants shall use standard measures to determine the volume of the ingredients. All recipes shall
be expressed in jiggers (1 ¼ or 1.25 oz.), mililiters (ml), and drops/dashes (1 oz = 30 ml).
10. Participants shall use standard glassware for his/her serving presentation of the entry drink.
11. Participants must provide and use a serving tray to bring his/her ingredients and/or equipment to
the mixing table/bar
12. Garnishes/decorations must be of edible fruits and vegetables. These will be pre-cut by the
contestant himself/herself in the preparation room but has to be assembled on stage only during the
competition proper. Use of flower is permitted as long as it does not touch the drink. No
manufactured items, edible or non-edible, will be allowed except for fruit picks. Participants who
bring pre-cut garnishes to the preparation room will be penalized with point deductions.
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13. Participants will not be allowed to watch the actual competition. After competing, the participant
should return to the participants’ waiting room until the end of the competition.
14. During the actual competition, no coach/assistant will be allowed in the participants’ waiting room.
15. The Organizing Committee reserves the right to have exclusive property of all submitted entry
recipes.
16. In case of a tie, the competitor who received the highest number of points in the Taste Criterion will
be proclaimed as the winner. Should both competitors tie in the Taste Criterion, they will be required
to mix their own cocktail drink on the spot and the score will be based on the taste thereof.
17. Elimination round will be conducted if the member participants exceed twelve (12). Otherwise, no
elimination round shall be held. Only twelve (12) finalists shall advance to the finals.
18. Classical or contemporary background music is allowed but will not be judged.
19. Juggling of bottles and other gimmicks are allowed but will not be judged.

MIXING KNOWLEDGE:
Technical Approach 0 – 15 points
Time 0 - 05 points
Neatness/Orderliness 0 – 10 points
Accuracy/Correctness 0 – 05 points
Bar Knowledge 0 – 05 points = 40 points
Presentation 0 – 20 points
Taste 0 – 30 points
Color Combination 0 – 05 points
Name Association 0 – 05 points = 60 points
JUDGING:
FRONT SET OF JUDGES WILL JUDGE :

Technical Approach
Time
Neatness/Orderliness
Accuracy/Correctness
BACK SET OF JUDGES WILL JUDGE : Presentation

Presentation
Taste
Color Combination
Name Association
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C.4 - MOCKTAIL MIXING

THEME : GUILTLESS PLEASURES
Student and professional participants are to create an original non-alcoholic drink in three (3) minutes for
two persons, following the theme. Correct serving glass, creative garnishes and correct preparation are
required. Creativity, modern presentation and artistic approach will have great impact on scores.
GENERAL MECHANICS
1. This competition is open to professionals and students.
2. Professional participants must be currently a bartender or in a position NOT higher than a bartender
(non-supervisory) and must represent a legitimate establishment. Proof of employment (company
I.D. or other valid documents) has to be presented by the competitors upon registration of entry.
3. Student participants must present valid documents to the Organizing Committee upon submission /
registration of entry/entries.
4. Participants to create an original mocktail drink.
established rules.
1. The sequence of competitors in the competition will be drawn by lot.
2. The participants will provide all ingredients. Fruits to be used should be Cordilleran Citrus
Fruits.
3. Fruits and/or juices blended or combined into one shall be considered two or more ingredients
i.e. pineapple/orange juice – 2 ingredients.
4. Dairy products and their substitutes are not allowed.
5. The mocktail drink may be shaken, stirred or blended.
6. Participants will provide their own mixes, utensils and glassware as well as blender, if necessary.
7. Each participant will prepare his/her mocktail entry on the spot, divided into two portions
simultaneously, within a time limit of three minutes. One portion with full decoration/garnishes
and presentation; and the second portion to be divided into three small glasses which will be
provided by the participants, and will be served to the judges for tasting.
8. Points will be deducted if time exceeds the three-minute limit and will be disqualified if over four
minutes. One point deduction for every 15 seconds in excess of the time limit.
9. Participants shall use standard measures to determine the volume of the ingredients. All recipes
shall be expressed in jiggers (1 ¼ or 1.25 oz.), mililiters (ml), and drops/dashes (1 oz = 30 ml).
10. Participants shall use standard glassware for his/her serving presentation of the entry drink.
11. Participants must provide and use a serving tray to bring his/her ingredients and/or equipment
to the mixing table/bar.
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12. Garnishes/decorations must be of edible fruits and vegetables. These will be pre-cut by the
contestant himself/herself in the preparation room but has to be assembled on stage only during
the competition proper. Use of flower is permitted as long as it does not touch the drink. No
manufactured items, edible or non-edible, will be allowed except for fruit picks. Competitors who
bring pre-cut garnishes to the preparation room will be penalized with point deductions.
13. Participants will not be allowed to watch the actual competition. After competing, the competitor
should return to the participants’ waiting room until the end of the competition.
15. The Organizing Committee reserves the right to have exclusive property of all submitted entry
recipes.
16. In case of a tie, the competitor who received the highest number of points in the Taste Criterion will
be proclaimed as the winner. Should both competitors tie in the Taste Criterion, they will be
required to mix their own mocktail drink on the spot and the score will be based on the taste
thereof.
17. Elimination round will be conducted if the member participants exceed twelve (12). Otherwise, no
elimination round shall be held. Only twelve (12) finalists shall advance to the finals.
18. Classical or contemporary background music is allowed but will not be judged.
19. Juggling of bottles and other gimmicks are allowed but will not be judged.

MIXING KNOWLEDGE:
Technical Approach 0 – 15 points
Time 0 - 05 points
Neatness/Orderliness 0 – 10 points
Accuracy/Correctness 0 – 05 points
Bar Knowledge 0 – 05 points = 40 points
Taste 0 – 30 points
Color Combination 0 – 05 points
Name Association 0 – 05 points = 60 points
JUDGING:
FRONT SET OF JUDGES : Technical Approach
Time
Neatness/Orderliness
Accuracy/Correctness
BACK SET OF JUDGES : Presentation

Taste
Color Combination
Name Association
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C. 5 DESSERT FLAMBE
THEME : FRUITS AND ROOTS
Student and professional participants are to display grace and showmanship in preparing a dessert flambé
dish within eight (8) minutes, good for two persons, following the theme. Creativity, modern presentation
and artistic approach will have great impact on scores.
GENERAL MECHANICS
1. Professional participants must be currently a waiter or in a position NOT higher than a waiter (non-
supervisory) and must represent a legitimate establishment. Proof of employment (company I.D. or
other valid documents) has to be presented by the competitors upon registration of entry.
2. Student participants must be at least 18 years of age. Valid documents have to be presented by the
participants to the Organizing Committee upon registration of entry.
1. Participants must use one (1) kind of fruit and one (1) kind of root crop.
2. Pre-prepared: Fruits and root crops can be peeled and cut. Fruits must be raw and root crops must
be cooked.
3. Flavored mousse and whipped creams are allowed. Ice cream is not allowed.
4. Coulis cannot be used as the main sauce of the flambé. Coulis can be used for decorative purposes
and can be pre-cooked.
5. Garnish decoration can be pre -prepared.
6. The flambé base sauce (caramelizing of sugar) must be done on the spot.
7. Cooking of fruits must be done on the spot.
8. Participants will provide all equipment except for working/display table, which will be provided by
the Organizing Committee.
9. No pre-decoration of plates or glasses should be done. Maximum plate size: 33 cm. (13”) in diameter.
10. Logos or identifying marks of establishment on plates and other equipment are not allowed.
11. Only one flambé trolley with a maximum of two flames is allowed on stage for the preparation of
flambé. The participant will provide this.
12. All entries must be flambéed on the spot using one or more alcohol / spirit.
13. Participants may wear traditional or contemporary costume.
14. Participants will be provided with competition numbers. NO other identification will be allowed.
15. The sequence of participants in the competition will be drawn by lot.
16. Participants must be on stand-by an hour prior to the competition
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17. Each participant will prepare his/her entry on the spot, divided into two portions simultaneously,
under a time limit of eight (8) minutes. One portion with full decoration/garnishes and presentation;
and the second portion to be divided into four small servings to be provided by the participant,
which will be served to the judges for tasting.
18. Points will be deducted if time exceeds the eight-minute limit and will be disqualified if over nine
minutes. One point will be deducted for every 15 seconds in excess of the time limit.
19. Participants will not be allowed to watch the actual competition. After competing, the participant
must return to the participants’ waiting room until the end of the competition.
21. Marshals will be assigned at the participants’ waiting room to monitor activities.
22. Participants must provide and use a serving tray to bring his/her ingredients and/or equipment to
the working table.
23. Music, dance groups and other gimmicks are allowed but will not be judged.
TASTE:
Good balance in ingredients combination.
No ingredient dominates the taste of base item. 0 - 40 points
PRESENTATION/INNOVATION:
Harmony in color. Portion size based on a la carte service.
Decoration is simple but attractive. Dish served at proper temperature.
Plates/glasses must be clean without stains.
Practical for a la carte dessert service 0 – 20 points
WORKMANSHIP:
Mise en place is clean, organized and based on guidelines.
Recipe matches the ingredients used (for two portions only).
Preparation method of recipe is followed step by step.
Cooking method is executed properly.
If alocohol is used for flaming, participant must be able to control the flames.
The dish is efficiently plated and decorated. 0 – 20 points
CREATIVITY:
Display of new ideas with a modern twist. 0 – 20 points

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C.6 - TABLE SETTING WITH FLORAL CENTERPIECE

THEME : CLASSICAL CORDILLERA-INSPIRED THEME
TYPE : Display, Team of 3
Student and professional participants are to execute and set-up within thirty (30) minutes a table for two
persons following the theme. A menu card with food and wine pairing must be included in the set-up.
Service interaction between participants and judges is part of the competition. Service knowledge, wine
service and skill in menu merchandising will have great impact on scores.
1. Linens, table top decors, plates, glassware, flatware and other props are to be provided by the
competitor. Logo or any identifying marks of establishments are not allowed.
2. Each team will be provided a space of 3 meters x 3 meters to set up their table. Floor
covering is allowed. Walls, ceilings, backdrops or table accents are NOT allowed. The set-up of
a service table (gueridon) in the area is allowed.
3. Participants must be in standard service attire when they set up their entry (white long sleeves
shirt, black pants for male while white blouse/top and black skirt for female). Service attire
should not bear logo, name or marks that will identify their establishments.
4. Each team will set their table on the spot, within the time limit of 30 minutes on the cue of
the designated HRT Coordinator.
5. Participants to execute a table setting for two persons must include chairs, table, napery,
china, flatware and glassware. (4-courses)
6. Centerpiece maybe pre-prepared and the size must be proportionate to the size of the table.
7. The use of ironing equipment during set-up is allowed.
8. Each place setting must have an appropriate menu card on the table related to the display.
9. Participants must be on standby and ready to answer all inquiries/questions of judges
regarding set-up, menu and wine service.
10. Participants shall be responsible for the security of their displays. The Organizing Committee
will not be responsible for any loss or damage to any of the displays.
Practicality of set –up 0 – 20 points

Artistry, Creativity and Originality 0 – 30 points
Menu and Wine Knowledge 0 – 30 points
Execution of Concept/Theme 0 – 20 points

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C.7 - COFFEE CONCOCTION
THEME : “MAN KAPE TAKO“

Student and professional participants are to create one classic/traditional concoction and one
unique/original coffee concoction within fifteen (15) minutes. Correct serving style, creative garnishes
and correct preparation are required. Creativity, modern presentation and artistic approach will have great
impact on scores.
1. Participants must use pre-grinded Pure Benguet Coffee.

2. Participants will prepare one classic/traditional coffee concoction and one unique/original concoction
within fifteen (15) minutes.
3. Organizer will provide standard coffee machine and water station. Participants will provide all raw
materials, own wares, tools/ other equipment needed for their entry. These must be stipulated in the
equipment list to be submitted to the organizing committee two weeks before the schedule of
competition.
4. Recipes should be good for two persons and must stipulate ingredients, quantity (in metric form) and
method of cooking.
5. Submitted recipes will be the basis for judging. Failure to submit the recipes will disqualify participants.
6. Coffee concoction can be hot or cold with creative garnishes
7. Alcohol, juices and natural flavoring are allowed to be used as part of ingredients for the entries.
8. Coaches or assistant are not allowed inside the preparation area.
9. All items that are to be brought in must be at the designated competition area before the start of the
competition.
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A. CLASSIC CONCOCTION
KNOWLEDGE TASTE AND PRESENTATION:
Taste 0 – 20 Points
Technical Approach 0 – 10 Points
Time 0 - 05 Points
Neatness 0 – 05 Points
Accuracy 0 – 05 Points
Presentation 0 – 05 Points = 50 Points
B. UNIQUE CONCOCTION
KNOWLEDGE, TASTE AND PRESENTATION:
Taste 0 – 15 Points
Technical Approach 0 – 10 Points
Time 0 - 05 Points
Neatness 0 – 05 Points
Accuracy 0 – 05 Points
Presentation 0 – 05 Points
Name Association 0 – 05 Points = 50 Points
TOTAL POSSIBLE POINTS 100 Points
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C.8 - NAPKIN FOLDING

THEME : AMAZE ME!
Participants are to showcase their skill in napkin folding within three (3) minutes. Participants are tasked to do
six (6) classic fold (to be announced on the spot) and one original Napkin Fold, or a total of seven (7). Creativity
and originality will have great impact on scores.
1. Participants are to showcase skills in napkin folding.
2. Participants are tasked to do six (6) classic folds and one (1) original napkin fold within three
minutes.
3. Participants to provide all the starched cloth napkins to be used for the competition. Napkin size:
20 inches x 20 inches.
4. Participants must be in standard service attire (white long sleeves shirt, black pants for male while
white blouse/top and black skirt for female). These should not bear logo, name or marks that will
identify the establishments.
5. Space provided for each participant is 90 cm. x 60cm.
Creativity 0 – 30 points
Knowledge in Napkin Folding 0 – 40 points
Neatness 0 – 10 points

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D.1 PLATED DESSERT

THEME : CHOCO-EGG-O-LATE
Student and professional participants are to make one warm and one cold-plated dessert good within one
(1) hour, following the theme. Creativity, modern presentation and artful approach will have great impact
on scores. Each dessert should be good for one serving of an a la carte service. Both ingredients from the
theme should be present in the warm and cold plated dessert. Each dessert should be good for one
serving of an a la carte service.
SPECIFIC GUIDELINES
1. Participants will prepare, cook and plate desserts on the spot for one hour.
2. All ingredients will be provided by participants.
3. Participants will make one warm plated dessert and one cold plated dessert based on the theme.
Each plated dessert must be good for one (1) person. Each type, hot and cold, must be plated
individually, one for display and one for judges’ tasting, making a total of four (4) plated desserts (2
hot and 2 cold).
4. Table space allotted for display: 90 cm x 60 cm
5. Participants may bring raw, fresh or frozen dough, as long as it is stipulated in the Recipe Form.
6. Mise en place pre-prepared but must not be cooked. Dessert sauces must be prepared on the spot.
All edible materials. Showpiece is not allowed.
7. Preparation, set-up and presentation time is one (1) hour. Participants will be interviewed on
method of preparation, ingredients used, etc.
8. Provide tea spoons for the judges’ tasting.
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MATERIALS BROUGHT/MIS EN PLACE:

Proper arrangement of materials, clean working area, proper working position, and
clean work clothes.
Proper working technique, correct utilization of working time and punctual.
Completion of task. 0 – 15 points
HANDLING/HYGIENE:
Rigid attention to hygiene during preparation of food.
Proper handling from Competitor’s end to competition venue.
Handling, preparation, and cooking in strict compliance to HACCP guidelines. 0 – 15 points
TASTE:
Goof flavour and taste, and not overpowering.
Should have good flavour combination. 0 – 50 points
PRACTICAL, UP-TO-DATE PRESENTATION:
Combination of taste, texture and colors, portion size and possibility of daily service.
Display must be clean and pleasing to the eye.
Creativity points included. 0 – 20 points

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D.2 WEDDING CAKE

THEME : NUDE CAKE
Professional participants are to set-up and display within two and a half (2 ½ ) hours, a three-tier
wedding cake with no height restriction following the theme. All tiers need to be edible. Creativity, skill and
artful presentation will have great impact on scores.
SPECIFIC GUIDELINES
1. All tiers to incorporate the theme
2. The cake is pre-done and assembled at the competition venue. Decoration of the cake shall be made
during the competition.
3. All tiers should be edible. Pastillage or other appropriate materials may be pre-mixed and done,
Should participants use various colors, these should be mixed on site.
4. If various colors will be used for the filling, this has to be mixed on site.
5. The use of wire is allowed but should not be exposed.
6. One (1) piece of the finished cake to be cut out by participant for judges’ inspection. This is to be
placed on a plate beside the entry. Participants shall provide plates, forks and knives to be used for
judges’ assessment.
7. Toxic coloring and spray, artificial materials and decorations are not allowed.
8. Original design of wedding cake is encouraged.
9. All sugar flowers shall be prepared on site. No commercial moulds are allowed.
10. Fresh Fruits and edible flowers can be incorporated in the design.
11. List of ingredients required should be displayed at one side of the exhibit.
12. The Organizing Committee will not be responsible for any loss or damage to any of the displays.
13. All ingredients, utensils, implements etc. are to be provided by the participants.
14. Cake is to be entirely decorated by hand. All decorations with the exception of pillars and flowers, if
any, must be edible. Lace or its equivalent is not allowed.

PRESENTATION, GENERAL IMPRESSION:
Depending on materials used, the finished exhibit must present a good impression and
neat based on aesthetic and ethical principles. 0 – 30 points
TASTE AND COMPOSITION:
Taste and evenness of cake layer 0 – 40 points
CORRECT PROFESSIONAL PREPARATION:
Correct basic culinary preparation and technique corresponding to today’s modern
patisserie methods. 0 – 20 points
TECHNIQUE AND DEGREE OF DIFFICULTY:
The artistry, competence and expertise involved in the execution or preparation of the
exhibit. 0 – 10 points
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D.3 CREATIVE CAKE DECORATION

THEME : FREE STYLE
Participants are to showcase their cake decorating skills following the theme. Participants are given two
(2) hours to decorate and display a two-tier sponge cake. Creativity, skill and artistry will have great
impact on scores.
SPECIFIC GUIDELINES
1. Participants to provide two round sponge cakes: a 12-inch cake and an 8-inch cake. Both cakes are
to be stacked on top of each other (with or without pillars.) The cakes may be filled with
appropriate icing/frosting/filling.
2. Participants are given two (2) hours to decorate a cake.
3. All decorating ingredients must be edible. Royal icing and boiled icing are to be prepared on the
spot.
4. Fondant, gumpaste / pastillage can be pre-made but not molded nor colored. Sugar syrup is allowed.
5. Chocolate can be pre-prepared but not molded/shaped/pre-molded.
6. There are no height restrictions to the finished piece.
7. No food/working items are to be placed on the floor.
8. All ingredients, utensils, materials, electric stove, etc. are to be provided by competitors.
9. Participants must leave the workstation in a neat and tidy condition. This is part of the judging
criteria.
PRESENTATION, GENERAL IMPRESSION:

Depending on materials used, the finished exhibit must present a good impression
based on aesthetic and ethical principles. 0 – 30 points
COMPOSITION:
Evenness of icing, glaze or fondant. 0 – 20 points
CORRECT PROFESSIONAL PREPARATION:
TECHNIQUE AND DEGREE OF DIFFICULTY:
The artistry, competence and expertise involved in the execution or preparation of
the exhibit. 0 – 30 points

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D.4 BABY CAKES

THEME : FREE STYLE
Participants are to set-up and display within one (1) hour, three (3) kinds/variants of cakes with two (2)
pieces each per variant/type. A total of six (6) cakes will be displayed. Each finished cake must be three
(3) inches in diameter. Unique use of ingredient based on chosen theme will have great impact on
scores.
SPECIFIC GUIDELINES
1. The cakes may be filled with appropriate icing/ frosting/ filling. An hour will be given to do
retouches. (Note: this is a display competition. It is understood that all items for display are ready
including the cake. Retouching can be made so prepare necessary materials to be used, if any).
2. All ingredients and garnishes must be edible.
3. Size of the cakes must be 3 inches in diameter.
4. Frosting, ganache and edible gold or silver leaf, flakes and dust may be used.
5. Gumpaste, pastillage and royal icing are not allowed. Commercially available decorations such as
flakes, vermicelli or curls may not be used.
6. Only hand-made chocolate decorations are allowed.
7. Participants must provide labels for each variant/kind of cake including forks and knives for judges’
tasting.
8. Paper doily, lace or its equivalent is not allowed.
9. Participants will set-up their entry on the spot within a time limit of one hour, on the cue of the
designated coordinator.
10. The organizing committee will not be responsible for any loss or damage to any of the displays.

WORKMANSHIP AND CREATIVITY:
All three cakes to be different modern composition.
Ingredients and their proportions are based on list of ingredients.
PRESENTATION/ INNOVATION:
Must be appetizing, tasteful, modern and elegant presentation.
Practical serving method can be applied, display of new ideas based on theme.
0 – 20 points
TASTE:
Good taste, good balance of flavours, good mouth-feel. 0 – 50 points

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D.5 : PRALINES
THEME : LOCAL FLAVORS WITH MODERN PRESENTATION
Professional and student participants are to set-up and display within one (1) hour, six (6) different
kinds with seven (7) pieces each of pralines following the theme. Creativity, modern presentation and
artful approach will have great impact on scores.
SPECIFIC GUIDELINES
1. Display should have six (6) different types of pralines. Each type must compose of seven (7) bite-
sized pieces (six (6) pieces per type for display and one (1) piece for tasting). This makes a total of
forty two (42) pieces.
2. A list of ingredients is required and should be placed at one side of the display.
3. Practical and up-to-date presentation is required.
4. No commercial moulds are allowed.
5. Showpieces used to enhance the presentation will NOT be judged.
6. An extra plate of one portion of each type should be provided for the judges to taste (total of 6
plates). This is not to be displayed on the table but will be presented to the team of judges during
the assessment period.
7. Participants shall provide forks and knives to be used for judges’ tasting.
8. Participants will set their entry on the spot within a time limit of one hour, on the cue of the
designated coordinator.
9. The Organizing Committee will not be responsible for any loss or damage to any of the displays.
PRESENTATION:
Easy serving methods incorporated in work.
Should be appetizing, tasteful and elegant. 0 – 20 points
TASTE:
Taste must be accurate based on list of ingredients of each type.
Taste, flavours must conform to today’s standards. 0 – 50 points
CREATIVITY/ WORKMANSHIP:
Display of new ideas and modern twist.
Creativity level of each type.
Proportions of ingredients are based on a la carte service standards.
Ingredients used are based on list of ingredients.
Practical for a la carte dessert service. 0 – 30 points

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E.1 THE HOUSEKEEPER

THEME : THE PRESIDENTIAL SUITE
TYPE : Team of 2
__________________________________________________________________________________________________________________
Participants are to make up a matrimonial bed within one (1) hour according to international standards
following the theme. Techniques in bed-making, set-up, overall and appropriate presentation will have a
great impact on the scores.
SPECIFIC GUIDELINES
Participants to provide their own complete sets of linen and amenities.
▪ Bed pad double - 1 piece

▪ Bed skirt double - 1 piece
▪ Flat sheet double - 1 piece, 108” x 108”
▪ Pillows - 4 pieces, 18” x 28”
▪ Pillow cases - 4 pieces, 21” x 36”
▪ Pillow shams - 2 pieces
▪ Decorative pillows - 3 pieces
▪ Duvet - 1 piece, 108” x 108”
▪ Bed runner - 1 piece
• Headboards, carpets, night table, lamp shades, accent tables, amenities, etc,
• Other linens for bathing
1. Walls, ceiling, carpet, backdrop and other amenities are allowed during the competition.
2. Proper dress code for a butler.
3. Points are given on speed, timing, sequence and flow, bed line placement, hygiene, neatness aspects
including the contestant’s demeanour and grooming while making the bed.
4. Coaches or assistants are not allowed at the competition area.
5. Size of bed to be provided by the Organizer is 78” x 78”
6. Please call Mr. Danny Gacuya at telephone (074) 619-2050 extension 6256 for reservation of bed or
rent of linens.
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A. BED MAKING TECHNIQUES:

Speed and timing. 0 – 20 points
Sequence and flow. 0 – 10 points
Linen and bed handling/ bed linen placement 0 – 25 points = 55 points
B. PRESENTATION AND HYGIENE:
Neatness and Hygiene 0 – 15 points
Balance 0 – 10 points
Over-all concept presentation 0 – 20 points = 45 points

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E.2 TRAVEL & TOURS

THEME : NATURE TRAIL OF CULTURAL INTEREST
Student/professional participants are to design a package based on the above theme that will include
culinary & adventure trip of cultural interest and related spots and activities in the Cordilleras, targeting
different markets/segments. Multiple or single locations can be used. It is highly recommended that a
research on a targeted destination must be precise and accurate in terms of information. Selling the
destination shall include description/history of interest, dining facilities, accommodation,
transportation, products, challenges/restrictions and other features of the place, etc. Brochures must be
included. Tour package design, knowledge of the potential destination, city, salesmanship skills and
delivery will impact scores. Destination must be factual and
SPECIFIC GUIDELINES
1. The contestants must be able to come up with either of the following:
a. Package Tour for Free Independent Traveller / Tourist (or FIT) or individual or Group
or Special
b. Interest Tours or Destination and Meeting Packages or a combination of the latter
mentioned in any month.
c. The package is for a day or with or without overnight stay. Target clients must be
specified.
d. It must include any 2 or more of the following components where your destination
stands out.
As travel service professional, the following shall be considered:
⚫ Transportation / Round-trip Transfer
⚫ Accommodation
⚫ Meals
⚫ Tour / Itinerary
⚫ Tour Guide
2. The package can be sold to an individual, family, friends/team or academic field trip
3. The package cost can be quantified in peso amounts. Prices therefore, must be competitive
to lure potential clients.
4. The area selected must be an actual, existing location with cultural interest.
5. Participants must prepare an audio visual presentation of the total package for a maximum
of seven (7) minutes using Power Point or similar application, a copy of which must be saved
in a CD for back up purposes. A voice over or background music may be used for the audio
visual presentation at the AVP. The voice over should be the presenter during the
competition.
6. Total time allotted for each competitor must not exceed twenty (20) minutes which
includes the seven (7) minutes audio visual presentation.
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7. Participants may bring their own laptop / peripherals (optional). A desktop / laptop PC & an
overhead projector / lapel shall be made available at the competition venue.
8. Competitors must prepare seven (7) copies of “travel & tour” brochures/ menus for
distribution to the judges, event coordinator and the secretariat.
9. The Audio Visual Presentation must include the components identified for the tour package.
10. POINTS TO CONSIDER:

⚫ The “travel consultant/designer” should be able to highlight the attraction / best feature of
the products and services.
⚫ Overall tour packaging, communication, salesmanship or marketing & presentation skills of
participants will be judged.
⚫ Contestants must have a basic knowledge of locality and region or proposed area as a
potential destination. Synchronization of activities for each type of clientele must be taken
into consideration.
⚫ Total package in peso amounts must be stated. Should the judges like to negotiate the
costs, it is the option of the competitor to negotiate. If negotiation is not possible, the
competitor must also answer the Judges (posing as clients). (Hint: The competitor can
either give a discount or retain package cost but add additional services)
⚫ The judges may raise questions on the presentation of the travel/tour design; actual
location of tour, no. of hours to reach area, etc.
⚫ Dress code for competitors: Business Attire
11. It is advised that competitors or the coordinators visit the venue of the competition. Please
make sure to test your presentation and that CDs and flash drives are functional and working.
Tour packaging design and synchronization, impact of designs to potential clients 0 – 30 points
Communication and presentation skills/delivery 0 – 20 points
General knowledge of local or area presented 0 – 20 points
Marketing and salesmanship 0 – 20 points
Timeliness and audio-visual presentation 0 – 10 points

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E.3 BELLMAN’S HOUR

THEME : TRUST AND CONFIDENCE
Student participants are tested on their ability to communicate confidently and effectively with guests.
Products, services and facilities knowledge is a must. Professional presence, demeanour, effective
presentation, delivery and communication, ability to assure guests of safety and security, ability to
provide directions, information to guests and accommodate guests’ inquiries will impact scores.
SPECIFIC GUIDELINES
1. Each competitor is allotted fifteen (15) minutes including interview.
2. All materials will be provided by the HRAB.
3. Although hotels require male for bell attendants, this is open to female participants who can
equally execute and perform the said function.
4. Competitor’s dress code: black and white or their current bellman uniform
5. The area of the competition is at Baguio Country Club. Please anticipate that judges will ask
questions regarding hotel services and facilities.
6. Contestants must have a broad knowledge on services, facilities and amenities for every type of
a lodging/inn/hotel/resort.
7. Communication skills of participants will be judged. Consideration is given towards the
demeanour of the “bellman” from the time the guest arrived until the time the luggage are
delivered or from the time the luggage were picked up from the room to the holding area up to
the time the luggage were safely loaded to the car’s trunk.
ORGANIZATIONAL SKILLS/ COMMUNICATION/ GENERAL

KNOWLEDGE:
Confidence 0 – 10 points
Communication skills 0 – 10 points
Demeanor 0 – 15 points
Over-all efficiency 0 – 15 points
General knowledge 0 – 10 points = 60 points
PRESENTATION AND DELIVERY OF LUGGAGE:
Timeliness (Prompt delivery) 0 – 15 points
Cleanliness/Organization of luggage 0 – 10 points = 40 points

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E.4 EVENTS PLANNING

THEME : CULTURAL EVENTS
DIVISION : Student
This is a competition on cultural event’s planning and execution covering a regular or long weekend, or a
week-long festivity.
Festival planning and execution require community participation and involvement of various stakeholders.
(host community, public officials, private sectors, schools, government agencies, tourists, etc. ). Those in
charge of planning may consist of various committees, sub committees, LGUs, private organizations or
foundations, etc. assigned to perform specific/respective tasks and successfully execute plans and activities.
In various places in the country, some events are purely initiated by their respective local government unit.
In other places, events are joint partnership between the public and the private sectors and the community.
The aim of every event varies in terms of purpose but the overall objective is to promote the event, the
destination; promote sustainable tourism; cultivate unity in diversity; contribute to the local & national
economy; instil harmony and goodwill; create employment or other economic and non-economic benefits
to the host town or city
SPECIFIC GUIDELINES
1. Participants to bring in the competition their proposal for a new /potential Cultural Event with the
above-prescribed conditions
2. The economic and non-economic benefits must be quantified with the ultimate goal of making the
event sustainable and promote community spirit and goodwill. A working, realistic budget (at best,
estimated) will be helpful.
3. The competitors will present their proposal within twenty (20) minutes using various strategies
with the objective of convincing the panel of judges to accept or approve the proposal. Judges are
given fifteen (15) minutes for question and answer.
4. The target year of implementation is Summer of 2020.
The following guide shall help you formulate your plan/proposal but will not be limited to:
1. Event or events description (Includes theme, logo, rationale)
2. Your organization’s name and profile
3. Timeline
4. Funding sources, include sponsorship if possible
5. Promotion, Marketing, Public Relations
6. Signage and bannering
7. Licensing/Permits/Taxes/Royalties
8. Site Protection Overlay and subsequent impact to site protection
9. Plan, Noise management/amplified sound facilities management
10. Food & beverage outlets
11. Invited VIP/special guests of honor
12. Merchandising including intellectual rights, if any
13. Waste Management Plan
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14. Stage/Audio Visual Requirements

15. Access & transport availability/traffic management/pedestrian marshals/pedestrian access
16. Risk, Crowd Management
17. Security & Emergency Planning
18. Safety/Provision for First Aid Facilities
19. Insurance
20. Ticketing provisions, if any
21. Revenue and expense recording and accounting
Proposal contents, design quality 0 – 25 points

Communication, presentation skills and delivery 0 – 15 points
Marketing and salesmanship 0 – 15 points
Management skills and competency 0 – 15 points
Feasibility and viability 0 – 30 points

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E.5 FLORAL DESIGN CENTERPIECE

THEME : IKEBANA
Professional and student participants are to set-up and display within one (1) hour a floral table centerpiece
following the theme required. Correctness, proper use of materials and artful presentation will have great
impact on the scores.
SPECIFIC GUIDELINES
1. Participants are required to bring ALL materials.
2. This can be a single centerpiece or multiple arrangements (small and big).
3. Design to be submitted during registration or briefing in five (5) copies. No design, no competition;
Inventory of main materials MUST be submitted during the briefing.
4. Participants are given 30 minutes to arrange their materials.
5. Competitors are required to bring their own tools, side cutter, scissors
6. Please limit the total price of the flowers, accessories and materials to not exceed ONE THOUSAND
PESOS (1,000.00). A lower priced arrangement with a modern design, detailed, clean lines, artistic and
elegant is recommended. Judges may ask questions regarding the cost of the creation/s.
7. Use only natural materials / media. Artificial flowers/items are not allowed).
8. The centerpiece will be used for a round table good for ten (10) persons or a rectangle/square table
good for eight (8) persons. The use of locally available materials or indigenous materials is highly
encouraged.
DESIGN PRINCIPLES:
Area of dominance, visual balance, line, grouping, rhythm 0 – 30 points
ELEMENTS OF DESIGN:
Choice and use of color, form, space, texture 0 – 15 points
CREATIVITY:
Creativity 0 – 15 points
Use of materials 0 – 15 points
WORKMANSHIP:
Neat, clean finish of output, synchronized vase with pattern
Balanced dimensions of output for a round table good for 10 persons or a
rectangle/square table good for 8 persons 0 – 15 points
VALUE FOR MONEY 0 – 10 points

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E.6 FLORAL BOUQUET DESIGN

THEME : MISS CORDILLERA BOUQUET
Professional and student participants are to set-up and display within one (1) hour a beauty titlist
bouquet following the theme using locally-grown, seasonal flowers which will cater to style-savvy and
eco-conscious person. Correctness, proper use of materials and artful presentation will have great impact
on scores.
SPECIFIC GUIDELINES
1. All materials are to be provided by the participant.
2. The bouquet must be completed in an hour.
3. The design must be submitted during registration or briefing in five (5) copies. No design, no
competition.
4. Participants are given thirty (30) minutes to check and arrange materials prior to the
competition.
5. Competitors are required to bring their own tools, side cutter, and scissors and depository for
cuttings, clippings (part of cleanliness of work area).
DESIGN PRINCIPLES:
ELEMENTS OF DESIGN:
CREATIVITY 0 – 20 points
USE OF MATERIALS 0 – 15 points
WORKMANSHIP 0 – 15 points

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E.7 CENTERPIECE DESIGN – LOBBY

THEME : ETHNIC ELEGANCE
TYPE : Live, Team - 2
Professional and student participants are to set-up and display within one (1) hour a welcoming
centerpiece for display at a lobby in accordance with the theme. Balance and symmetry of materials to the
overall design shall have great impact on the scores.
SPECIFIC GUIDELINES
1. All materials to be provided by competitors. Raw materials are fruits, vegetables, flowers, dried
flowers, sticks, and other ethnic/indigenous/ materials.
2. There is no specific flower to be highlighted; however, the use of natural and ethnic materials is
highly encouraged.
3. A name for the finished art is recommended.
4. Vase material, floral foam may be prepared but not done. Assembly should be on site,
5. Space allotted: 70 cm x 70 cm x 70 cm; no height restriction but balance should be achieved.
6. Participants can use lighting effects. The participant must provide the bulbs to be used.
7. Organizer will provide outlets under the display table, Participants are required to check
outlets and inform coordinator that lighting effects will be used.
8. Number of hours to finish the centerpiece for lobby is one and a half (1 ½) hours; thirty (30)
minutes for judging.
9. It is recommended that the competitor provide their table if their design requires them a
specific table to be used. The HRAB will provide its standard banquet table. Corresponding
table cloth to be used to enhance the arrangement will be used.
DESIGN PRINCIPLES:
ELEMENTS OF DESIGN:
CREATIVITY 0 – 30 points
USE OF MATERIALS 0 – 10 points
WORKMANSHIP 0 – 10 points
CLEANLINESS OF WORK AREA 0 – 05 points

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F.1 HRT QUIZ BEE

TYPE : Live, Team of Three (3)
DIVISION : Student
Tests of knowledge on general information, food and beverage, technology, geography, tourism, hotels are
the basic components of the Annual HRT Quiz Bee.
GENERAL GUIDELINES
1. Contestants must be enrolled students of HRM, Tourism, Nutrition & Dietary Science, Education
(major in Home Economics) and other technical, vocational schools that offer related courses.
Specialized culinary learning centers are also welcome to compete.
2. Each establishment will be allowed to send three (3) members in a team.
3. Five questions will be derived from the following areas/topics including but not limited to : Food &
Beverage, Culinary, Rooms, Front Office, Back Office, Hotel Operations, Tourism, Geography,
Cordillera Facts, national and international current events, computations pertaining to Hospitality
Finance and Accounting (e.g. Food Cost, Yield, Revenue per Available Room etc., Bar
measurements/conversions etc.)
4. The questions will be screened by a pool of industry experts, selected by the HRAB Executive
Committee, who would ensure the reliability and validity of the quiz bee questions.
MECHANICS
1. There shall only be thirty (30) questions for the contestants to answer. However, in the event of tie,
additional questions will be posted.
2. The sets of questions on the above topics/areas shall be placed in a transparent bowl and will be
randomly drawn by the Quizmaster.
3. There shall be no elimination round. All participating teams will have to answer all questions within
the allotted time. A Timer will be designated to announce the start time and end time of answering.
During the competition, the scores of each team shall be tallied on a whiteboard in tabular form.
1. The top three teams with the most number of points shall be declared champion, first runner-up and
second runner-up respectively.
2. In case of a tie in any of the three top positions, the teams with the same score will answer five more
questions or the next five (5) questions.
3. The quiz bee shall form part of the overall scores with the following equivalent points:
a. If all questions are correctly answered = Gold Medal with Distinction
b. 25 – 29 correct answers = Gold Medal
c. 20 – 24 correct answers = Silver Medal
d. 15 – 19 correct answers = Bronze Medal
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F.2 MR. AND MISS HRAB 2019 PAGEANT
DIVISION : Student
This Event is open to all Hotel and Restaurant or Tourism Students. The winners will be representing the
HRAB as ambassadors of good will. They will be actively involved in the promotion of HRAB objectives:
global competitiveness, sustainable tourism, hospitality development, environmental advocacy, and
community involvement and participation, elevation of hospitality and tourism standards, and other
programs and projects aligned with overall mission and vision.
There will be pre-pageant activities to take place beginning September 2019. Coronation Night will be on
October 7, 2019 at the Cordillera Convention Hall of Baguio Country Club.
The requirements, conditions and other information regarding the pageant are separately handled by the
HRAB Events Committee. For registration and inquiries, please email misterandmisshrab@gmail.com
through telephone no. (074) 619-2050 local 6226 to 6228 for Ms. Shauna Curran or local 505 for Mr. Albert
Flores.
September 3 – 5, 2019 – Screening of Mr. and Ms. HRAB Candidates and Elimination at the Wm.
Cameron Forbes Ballroom, Baguio Country Club
September 22, 2019 – Mr. and Ms. HRAB Talent Competition at the Atrium, SM City Baguio
September 30, 2019 – Mr. and Ms. HRAB Presentation to the Press, Swim Wear Competition, Pre-
Pageant at the Cordillera Convention Hall, Baguio Country Club
October 7, 2019 – Mr. and Ms. HRAB Pageant at the Cordillera Convention Hall of Baguio Country Club,
Baguio City.
Schedule of Photoshoots, Personality Development Seminar and other activities to be announced.
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“A Philippine Culinary Revolution:

Kataas-taasan, Kagalang-galangang Kulinarya”

15th Annual Hotel, Restaurant and Tourism Week

October 10 - 12, 2019

The Competitions’ Guidelines, Rules and Regulations contained in this

the Hotel and Restaurant Association of Baguio (HRAB), the organizer

of the Annual Hotel, Restaurant and Tourism (HRT) Week,

and shall be used by HRT Competitors for reference purposes only.

prior and written authorization.

15th ANNUAL HRT COMPETITIONS & CORRESPONDING ENTRY FEE

CONDITIONS OF PARTICIPATION AND REGISTRATION IN THE 15TH HOTEL,

1. Professional competitors who must be full-time employee of a hotel and/or restaurant or

Competitors are required to follow the registration procedures, as follows:

You may deposit payment, as follows:

ACCOUNT NAME: HOTEL AND RESTAURANT ASSOCIATION OF BAGUIO, INC.

5. Registration shall be considered complete if Certification, accomplished Registration

7. Competitions requiring eliminations will be announced in due time. Eliminations are

C. WITHDRAWAL OF REGISTRATION & CHANGE OF ENTRIES

D. NUMBER OF ENTRIES FOR EACH CATEGORY

OFFICIAL REGISTRATION FORM

PROFESSIONAL/ STUDENT DIVISION

Name of School/Establishment: _________________________________________________________

Code and Name of Competition: ________________________________ Division: ________________

Complete Name of Participant/s: Signature of Participant/s

GENERAL GUIDELINES FOR ALL COMPETITIONS

A. ENTRANCE, VENUE POLICIES & LIMITATIONS

B. COMPETITION VENUES & STAGING AREA

C. REGISTRATION ON THE DAY OF COMPETITION

D. F&B EQUIPMENT AND OTHER FURNITURE, FIXTURES AND EQUIPMENT (FFE)

E. PLATING, CUTLERIES, TASTING SPOONS, ETC.

G. TABLE SIGNAGES / TENT CARDS

I. THE ORGANIZER SHALL PROVIDE THE FOLLOWING:

Barista (Coffee Concoction) Competition/Dessert Flambé:

Hotel & Tourism Services Competitions:

3. All exhibits must be completed within the allotted time of completion.

P. ATTENDEES/OBSERVERS OF THE HRT REQESTING FOR CERTIFICATES

S. SEMINARS, LECTURES, DEMOS, JOB FAIR, TRADE EXHIBIT

T. FOR CONCERNS OR QUESTIONS, PLEASE CONTACT:

The HRT SECRETARIAT

2. September 15, 2019 – Last day of submission of registration/entries.

5. September 25, 2019 – Last day of acceptance of changes in registration/entries

12. October 12, 2019 – Retrieval of Displayed Entries

15TH ANNUAL HOTEL, RESTAURANT AND TOURISM WEEK

OFFICIAL EQUIPMENT INVENTORY LIST

Address: Contact Person:

TOTAL EQUIPMENT COST

15TH ANNUAL HOTEL, RESTAURANT AND TOURISM WEEK

OFFICIAL RECIPE FORM

ENTRY CODE (See Code appearing on Competitor’s Badge) :_________________________________

CATEGORY (Professional or Student) :_________________________________

QUANTITY UNIT NAME OF INGREDIENTS

A.1. KLASIKA KORDILLERA KULINARYA (KKK) – The Cordillera Regional Set

THEME : THE CORDILLERA CUISINE

a. Traditional version - 2 portions/dish or a total of six (6) dishes

GUIDELINES FOR ASSESSMENT

TOTAL POSSIBLE POINTS 100 points

B.1 FRUIT AND VEGETABLE CARVING – INDIVIDUAL

THEME : ANIMAL KINGDOM

GUIDELINES FOR ASSESSMENT

Degree of difficulty 0 – 30 points

TOTAL POSSIBLE POINTS 100 points

B.2 FRUIT AND VEGETABLE CARVING - TEAM

Code and Name of Competition: ________________ Division: