2-Year Hotel and Restaurant Services

PROGRAM OVERVIEW

The course in Hotel and Restaurant Services is a two-year program of study using the competency-based curriculum. Through this program, students will exit with the job skills necessary to qualify for entry positions in hotel accommodation department as front office agent, room attendant, Food and beverage service attendant, or they may opt to continue on to fulfill their Bachelor of Science in Hotel and Restaurant Management Degree requirements.

Upon successful completion of the Associate in Hotel & Restaurant Management program of study, the student shall have been able to:

• Identify the functions, job titles, work requirements, and operating procedures of the food, and lodging components of the hospitality industry.
• Determine the job qualifications, attitudes, work habits, and personal qualities necessary to function satisfactorily with other individuals and in organizations in the hospitality industry.
• Recognize the interrelationships between the front office and other departments in a hotel.
• Implement guest-satisfying procedures and techniques through an understanding of guest needs, personal qualities, and operational requirements.
• Demonstrate safe, sanitary, and efficient cleaning procedures in performing various housekeeping tasks.
• Identify effective housekeeping equipment selection, storage, maintenance, and control procedures.
• Demonstrate computer proficiency in reservations, check-in, posting, settlement, and night audit functions of the front office.
• Demonstrate effective telephone-call handling and complaint handling techniques.
• Demonstrate skills in preparing, organizing and serving food and beverages.
• Use basic methods of cookery.

Career Path

• Front Desk Attendant
• Food Attendant
• Room Attendant
• Bartender
• Assistant to the Chef
• Cook/Baker
• Hotel Guest Assistant
• Laundry Section Attendant

What is Microsoft Excel and When Would I Use it?

Excel is an Electronic Spreadsheet Program

Excel is an electronic spreadsheet program that can be used for storing, organizing and manipulating data.

When you look at the Excel screen (refer to the example on this page) you see a rectangular table or grid of rows and columns. The horizontal rows are identified by numbers (1,2,3) and the vertical columns with letters of the alphabet (A,B,C). For columns beyond 26, columns are identified by two or more letters such as AA, AB, AC.

The intersection point between a column and a row is a small rectangular box known as a cell. A cell is the basic unit for storing data in the spreadsheet. Because an Excel spreadsheet contains thousands of these cells, each is given a cell reference or address to identify it.

The cell reference is a combination of the column letter and the row number such as A3, B6, AA345.

Data Types, Formulas, and Functions

The types of data that a cell can hold include numbers, text or formulas. Just as in math class,formulas are used for calculations usually involving data contained in other cells. Excel and other electronic spreadsheets include a number of built in formulas used for common tasks known as functions.

Climate change is an effect of global warming.There are simple way to prevent this effect like proper segregation of waste which is the biodegradable, non-biodegradable and recyclable and we need also to stop burning because it can have a big effect why climate change. We are all aware about what happened to our ozone layer. Also, there are 3R's that we can follow in waste segregation reduce, reuse, and recycle.Climate change is an attributed directly or indirectly to human activities that after the composition of global atmosphere, in addition to natural climate variability observed over comparable time periods. It may be a change in average weather condition, or in the distribution of weather around the average conditions.

Northlink Technologica College
Panabo City
No.	Last Name	First Name	Middle Initial
1	Abarquez	Mergie Mae	D.
2	Alfeche	Salvador	C.
3	Bantilan	Jessa Joy	V.
4	Caracut	Daisy Jayne	M.
5	Distor	Mary Jane	T.
6	Fortich	Decerie Joy	J.
7	Gagabe	April Joy	D.
8	Garcia	Ma. Luisa	R.
9	Jungco	Margie	J.
10	Legurpa	Annalou	P.
11	Lisen	Jessa	E.
12	Manco	Christian Jay	B.
13	Nabor	Gary Paul	B.
14	Normandia	Camelle	O.
15	Otara	Jaminah	D.
16	Otugay	Leonilyn	S.
17	Pangay	Halima	F.
18	Plaza	Jobeth Nazareth	J.
19	Quire-quire	Jenelyn	R.
20	Salem	Rodelyn	B.

DIFFERENT RECIPES

Carrot Cake Recipe

A moist and thick carrot cake recipe with a wonderfully nutty flavor. This is the carrot cake recipe from the local coffee shop, it gets rave reviews.

Make sure to frost it with the decadent cream cheese frosting, this is a cake that is too good to save just for special occasions!

Ingredients:

Cake:
4 eggs
2 teaspoons baking powder
2 cups sugar
1 cup pecans, chopped
4 cups grated carrots
1 cup vegetable oil
2 cup flour
2 teaspoons baking soda
2 teaspoons cinnamon

Cream Cheese Frosting:

1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 teaspoons vanilla extract

Directions:

Carrot Cake Directions:

1. Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.
2. Mix until just blended and then add the carrots and pecans.
3. Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done.

Frosting Directions:

1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.

This carbonara recipe that we have has a richer and creamier sauce base compared to the original Italian version. If you will notice, I did not include salt and black pepper in the list of ingredients. The saltiness of the bacon and parmesan cheese is enough to bring flavor to the dish. If you feel like adding a little more flavor and spice, please feel free to do so.

Try this recipe and let me know your thoughts.

Carbonara Recipe

Ingredients

• 1 lb spaghetti noodles, cooked according to package instructions
• 4 pieces eggs, beaten
• 3/4 cup heavy whipping cream
• 3/4 lb bacon, chopped
• 1/2 cup parmesan cheese, grated
• 2 tablespoons green onion, minced
• 4 cloves garlic, minced
• 4 tablespoons butter

Cooking Procedure

1. Combine beaten eggs, heavy whipping cream, and parmesan cheese then mix well. Set aside.
2. Heat a cooking pot or pan then place the butter and let melt.
3. Fry the bacon until the texture becomes crisp. Set aside.
4. On the same cooking pot or pan, remove excess butter then sauté the garlic and green onions.
5. Put-in the spaghetti noodles and beaten egg- heavy whipping cream – parmesan cheese mixture then mix well. Cook for 1 to 2 minutes.
6. Add the fried bacon and distribute.
7. Transfer to a serving plate then serve.
8. Share and enjoy!

CHIFFON CAKE

Ingredients

• 2 cups sifted cake flour
• 1 1/2 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 egg yolks
• 3/4 cup cold water
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 7 egg whites
• 1/2 teaspoon cream of tartar
• 1 recipe Williamsburg Butter Frosting

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
2. Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
3. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
4. Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
5. Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.

VANILLA CHIFFON CAKE

Vanilla Chiffon Cake is a light cake that is made of oil, eggs, cake flour, sugar, baking powder and vanilla extract (as flavoring). This light and soft cake resembles the texture of the Mamon. The fluffy texture of this cake can be attributed to the egg whites and the absence of butter. The volume of the eggs and oil used prevents the cake to dry out or harden after sometime compared to the other types of cakes.

Ingredients:

Cake:

2 1/4 cups cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup canola oil
5 pieces raw eggs, separated
1 tablespoon vanilla extract
1/2 teaspoon cream of tartar

Buttercream Icing:

1/2 cup vegetable shortening
1/2 cup butter, softened
1 teaspooon vanilla extract
4 cups confectioners sugar
4 tablespoons evaporated milk

Cooking Procedure:

1. Bake the Cake

1.1 Combine flour, 1 cup sugar, baking powder, and salt in a mixing bowl then mix well.
1.2 Pour-in the cold water, canola oil, egg yolks, and vanilla extract then whisk until the texture becomes smooth. Set aside.
1.3 Transfer the egg whites in a separate mixing bowl and combine cream of tartar.
1.4 Beat the egg white and cream of tartar mixture using an electric mixer (high speed) until texture becomes fluffy.
1.5 Beat-in the remaining 1/2 cup sugar a teaspoonful at a time and continue mixing until everything is properly distributed.
1.6 At this point, you should have two mixing bowls with different mixtures. Combine the egg white mixture with the egg yolk mixture gradually by folding the egg white mixture in the egg yolk mixture (start with 1/4 of the egg white mixture followed by another 1/4 until everything is fully combined).
1.7. Grease two 9-10″ round cake pan and pour-in the folded mixture equally.
1.8 Preheat oven to 325 degrees Fahrenheit and bake both cake pans for 33 minutes.

2. Make the Icing

2.1 Combine softened butter and shortening in a mixing bowl then cream using an electric mixer.
2.2 Beat-in the sugar 1/2 cup at a time then continue mixing until everything is properly distributed.
2.3 At this point, the mixture should be somewhat dry. Add the evaporated milk then continue mixing until texture becomes smooth. Set aside.

3. Remove the cake from the oven then allow to cool down.

4. Separate the cake from the cake pan and trim the edges using a bread knife.

5. Place one cake on a flat surface then apply the icing on top spreading it evenly until the top part is fully covered.

6. Put the other cake on top of the first one (the part with icing should be in the middle) then continue to apply icing on the whole cake.

7. Use you imagination in designing the cake. You may or may not refrigerate this before serving.

8. Serve. Share and enjoy!

ORANGE SALAD

Ingredients (serves 8)

• 4 large oranges, peeled, pith removed and discarded, sliced into 2cm rounds
• 1 red onion, finely sliced
• 3 tbs finely chopped flat-leaf parsley
• 1/4 cup (60ml) olive oil
• 1 tbs orange juice
• 2 tsp orange blossom water*
• 2 tbs slivered pistachios, to serve

Method

1. Lay oranges on a platter. Sprinkle with onion and parsley. Combine oil, juice and blossom water and season. Dress salad just before serving and season with freshly ground pepper. Garnish with nuts.

Coleslaw Recipe

The word "coleslaw" comes from the Dutch word, "koolsla", "kool" meaning cabbage and sla, salad. The word entered our English language from the Dutch in New York in the late 1700s. Since then it has been a featured side dish at almost every picnic or barbecue in America. We have coleslaw at least once a week, usually with fish, and often with burgers or hot dogs. Our ways of preparing it are ridiculously simple, one with a mayonnaise dressing, the other with rice vinegar and a big of sugar. Sometimes we add some shredded green apple to the mix.

Preparation time: 5 minutes.

INGREDIENTS

• Cabbage, either green or purple or both
• Carrot
• Green onion

For the version with mayonnaise:

• Mayonnaise
• Yellow mustard
• Pepper

For the version without mayonnaise:

• Rice vinegar or white vinegar
• Sugar
• Salt and pepper

METHOD

1 Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. (Using a mandoline helps in this case.) Julienne a half of a carrot. Thinly slice a couple green onions.

1 For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.

3 For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.

Serve immediately. Serves 4.