Criteria for Judging

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  • Topic: Bow tie, Dishware, Necktie
  • Pages : 6 (1211 words )
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  • Published : January 15, 2013
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TABLE SKIRTING
COMPETITION GUIDELINES

1. Each team shall consist two students wearing black pants/skirt, white long sleeves, black bow tie and black shoes. 2. Each team should provide the necessary materials for skirting (white top cloth, cloth for skirting, pins, thumbtacks, etc.) 3. Pins and thumbtacks must not be seen; balance of design, color harmony and floor length should be observed 4. The three (3) sides (front, left & right side) of the table must be skirted. 5. Execution time is within 30 minutes.

Criteria for Judging

Originality/ Creativity25 points
Work involved/ Difficulty25 points
Visual appeal20 points
Neatness20 points
Time10 points

Total 100 points

TABLE SETTING
COMPETITION GUIDELINES

1. Each team shall consist of 5 members; attire should be depending on the theme that they had chosen. 2. Linens, table top decors, plates, glassware, flatwares and other props and materials are to be provided by the competitor. 3. Each team will set their table within a time limit of three (3) hours, on the cue of the designated coordinator. 4. Competitors may execute a table setting for two (2) or (4) persons, depending on their will, must include chairs, table, napkins, chinaware, flatware and glassware. 5. Centerpiece to be made on-the-spot.

6. Each setting must have an appropriate menu card on the table related to the display. 7. Competitors shall be responsible for the security of their displays.

Criteria for Judging

Presentation25 points
Creativity and Originality 25 points
Artistry 25 points
Execution of the theme/concept25 points

TOTAL 100 points

Flower Arrangement
COMPETITION GUIDELINES

1. Each team should have one (1) representative.
2. Participants are required to wear (Black pants and long white sleeves with bow tie for male, skirt with black stockings, white long blouse with bow tie for female) 3. The contestants must prepare (on the spot), floral centerpiece in thirty (30) minutes. 4. Materials must be provided by the participants. Vase, Floral Foam, Flowers and other accessories are allowed. 5. Height limit within 15 inches.

Criteria for Judging

Design and originality25 points
Balance and Proportion25 points
Visual appeal40 points
Speed10 points

TOTAL 100 points

NAPKIN FOLDING

COMPETITION GUIDELINES

1. Each team should have one (1) representative.
2. Participants are required to be in wait staff uniform: (Black pants and long white sleeves with bow tie for male, skirt with black stockings, white long blouse with bow tie for female). 3. Participants will be given 10 minutes (running time) to demonstrate the 7 basic folds (Candle, Fan with stand, Bishop’s Hat, Pyramid, Banana, water lily and Sailboat) and a special fold (random lots) 4. Participants must provide their label cards and bring their own CD (properly cued to the music that will be used). 5. The timer starts once the participant touches the napkin. 6. Those who finish within 5minutes will get the full point for speed. 7. Those who go beyond the 10 minutes will get deductions of one point per second.

Criteria for Judging

Speed20 points
Showmanship20 points
Neatness/Sharpness of folds20 points
Technique20 points
Special Fold20 points

TOTAL100 points

Waiters Relay

COMPETITION GUIDELINES

1. Each team shall consist of 3 members.
2. Participants are required to wear: (Black pants and long white sleeves with bow tie for male, skirt with black stockings, white long blouse with bow tie for female). 3. Materials are provided by the HRS department. Including beer. 4. The time will start once...
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