Republic of the Philippines

UNIVERSITY OF RIZAL SYSTEM

Province of Rizal
Antipolo Campus

TABLE OF CONTENT

1. Institutional Laboratory Management

1.1 Organization
1.2 HRM Laboratory Classification

2. HRM Laboratory Use

2.1 Regular Classroom Use
2.2 Seminar/ Workshop and Events

3. Monitoring and Accountability

3.1 Regular Classroom Use
3.2 Seminar/ Workshop and Events
3.3 HRM Laboratory Misconduct and Breakages
3.4 HRM Laboratory Cleaning

4. Repair and Maintenance

5. Safety, Health and Environmental Guidelines

5.1 Instructor’s Responsibility
5.1.1 Upkeep of HRM Laboratory and Equipment
5.1.2 Safety and Emergency Procedures
5.1.3. Preparing for HRM Laboratory Activities
5.1.4. Ensuring Appropriate HRM Laboratory Conduct
5.2. Student’s Responsibility
5.2.1. Conduct
5.2.2. General Work Procedure
5.2.3. Housekeeping
5.2.4 Apparel
5.2.5. Hygiene Practice
5.2.6. Emergency Procedures

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

1. INSTITUTIONAL LABORATORY MANAGEMENT

1.1 Organization

Laboratory

Administrator

Laboratory In-Charge

Laboratory
Custodian/Helper

1.2 HRM Laboratory Classification

Hotel and Restaurant Management Laboratories of HRML are consolidated

laboratories in URS – Antipolo Campus comprising of the following:

1. Food Preparation / Baking / Catering Laboratory

2. Bar Management
3. Hotel Suites Laboratory

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

2. HRM LABORATORY USE

2.1 Regular Classroom Use

2.1.1. A specific HRM laboratory and schedule will be assigned to the

class by the Dean or Program Head concerned.
_____________________________________________________________________

2.1.2. The assigned HRM laboratory shall only be used on the specified
official schedule of class.

2.1.3. HRM laboratory classrooms shall only be opened on the specified

official schedule of class.

2.1.4. Bags of students may be put in lockers, inside the HRM laboratory,
as assigned by the laboratory instructor/chef.

2.1.5. Sitting arrangement may be assigned by the instructor/chef to easily

facilitate order.

2.1.6. The laboratory instructor/ chef shall conduct an orientation on good

laboratory practice and laboratory rules and regulation, as stipulated in this
SOP, at the start of the term.

2.1.7. Rules and regulations (see section 4) shall be followed at all times.

2.2 Seminar/ Workshop and Events

2.2.1. A formal letter, stating the date and reason for requesting the usage
of HRM laboratory rooms, must be submitted one week before the start of
the event.

2.2.2. Initial approval from the laboratory in-charge must be sought by the
party/group requesting for the room/s.

2.2.3. Approval will be based on the availability of the room/s.

2.2.4. Final approval will be coming from the Dean or Program Head and
must be noted by the Laboratory in-charge.

2.2.5. Accountability for all the devices and equipment to be used during
the seminar/ workshop will be on participant/s and organizer/s of the
aforementioned event.

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

2.2.6. Upon approval, rules and regulation shall be followed.

_____________________________________________________________________

3. MONITORING AND ACCOUNTABILITY

3.1 Regular Classroom Use

3.1.1. The laboratory instructor/ chef assigned to an HRM laboratory class
shall be directly and generally responsible for the HRM laboratory
activities, maintenance of discipline and implementation of safety
and first-aid measures during class hours.

3.1.2. The laboratory in-charge/ helper shall help the laboratory instructor/
chef in the HRM laboratory activities on the following areas:

3.1.2.1. Opening and closing the HRM laboratory classroom;

3.1.2.2. Issuing of equipment, tools and supplies;
3.1.2.3. Supervising laboratory activities;
3.1.2.4. Maintaining cleanliness of the HRM laboratory room at all
times;
3.1.2.5. Maintaining class discipline;
3.1.2.6. Implementing safety policies and environmental
management system of the school;
3.1.2.7. Applying first aid, if necessary;
3.1.2.8. Checking the quality and condition of the returned tools and
equipment;
3.1.2.9. Reporting any loss or breakage of HRM laboratory tools and
equipment for replacement or payment.

3.1.3. On borrowing HRM laboratory equipment:

3.1.3.1. The borrowers shall secure HRM- laboratory requisition and
return form (annex A) two (2) days before the class laboratory.
The duly-accomplished form together with the ID card of the
group representative approved by the laboratory in-charge
must be forwarded to the laboratory custodian/helper.
3.1.3.2. The laboratory custodian/helper shall prepare the HRM
laboratory materials needed for the practical/activity.
3.1.3.3. The laboratory custodian/ helper shall issue those materials to
the borrowers clean and in good condition during laboratory
class hours.
3.1.3.4. The borrowers shall return the materials, clean and in good
condition, at least fifteen minutes before the end of the HRM
laboratory period and shall claim their ID card.

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

_____________________________________________________________________
3.1.3.5. In case of breakage/loss of the materials, Managing materials
breakages /losses – URS Antipolo Campus shall be applied.

3.2. Seminar/ Workshop and Events

3.2.1. The organizer/s of the seminar/ workshop to be held in HRM
laboratory shall be directly and generally responsible for the
activities inside the laboratory, maintenance of discipline and
implementation of safety and first-aid measures during class hours.
3.2.2. If laboratory materials will be needed, request should be done s
week before the activity to the Laboratory In-charge.
3.2.3. Accountability for all the devices, equipment, HRM laboratory
facilities and room to be used during the seminar/workshop will be
on the participant/s and organizer/s of the aforementioned event.

3.3. Laboratory Breakages

Upon breakage of any HRM laboratory materials,

3.3.1. The student shall:

3.3.1.1. Secure three (3) copies of Loss/ Breakages Acknowledgement
form (annex B) from the laboratory custodian/helper to his/her
class.
3.3.1.2. Submit the duly-accomplished form to the laboratory in-charge
3.3.1.3. Select/ buy of the broken/lost HRM laboratory materials to the
laboratory In-charge or replace the materials at least a week
after the incident.

3.3.2. The HRM laboratory in-charge shall:

3.3.2.1. Submit all the copies of loss/ breakages acknowledge form to
the faculty for scrutiny and approval.
3.3.2.2. Have all copies of loss/ breakages acknowledgement form
signed by the laboratory in-charge.
3.3.2.3. After signing, return a copy of the form to the student for record
and selection purposes, a copy to the laboratory custodian for
selecting/buying.
3.3.2.4. Advice the students to replace the broken/ lost material at least
a week after the incident.

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

_____________________________________________________________________

3.3.3. The HRM laboratory instructor/ chef shall:

3.3.3.1. Check the lost/ damaged materials/ equipment
3.3.3.2. Make sure that the students will replace the lost/
damaged materials.

3.4. Laboratory Cleaning

3.4.3. All the users of the HRM laboratory shall be responsible for
maintaining the general cleanliness of the HRM laboratory.
3.4.4. The laboratory instructor/ chef, together with the laboratory in-
charge, shall be responsible in supervising the maintenance of
the HRM laboratory room at all times during class hours.
3.4.5. The organizer/s of the seminar/ workshop shall be responsible
in supervising the maintenance of the HRM laboratory room at
all times during the activity.
3.4.6. Students or seminar participants shall clean. Before and after
every practical/ activity, the workstation assigned to them.
3.4.7. Students or seminar participants shall clean all the borrowed
HRM laboratory materials after use and before returning.
3.4.8. After every class/activity in HRM laboratory, the laboratory
instructor/chef of the organizer/s, shall the students for general
cleaning of the said area.
3.4.9. Professional cleaning service shall called two times (2x) per
academic year for general cleaning.

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

_____________________________________________________________________
4. REPAIR AND MAINTENANCE

4.1. The laboratory in-charge, upon supervision of the laboratory

custodian, shall be responsible for the maintenance of the equipment,
facilities and general classroom area in the HRM laboratory.

4.2. On inventory of HRM laboratory equipment and materials:

4.2.1. Inventory will be done every end of the term.
4.2.2. Only physical count will be included in the inventory.
4.2.3. Physical inventory will be done by the HRM laboratory in-
charge and supply coordinator.

4.3. Damaged or non-functioning HRM laboratory equipment, material or

facilities shall be reported to the GSO for repair.

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

5. SAFETY, HEALTH AND ENVIRONMENT GUIDELINES

5.1. Instructor’s Responsibility

5.1.1. Upkeep of HRM laboratory and equipment:
5.1.1.1. Supervise the maintenance of the
laboratory and its equipment during class
hours;
5.1.1.2. Be responsible for the proper operation
and maintenance of the HRM laboratory
equipment used during the class;
5.1.1.3. Supervise the use of the laboratory
equipment by the students;
5.1.1.4. All students after every end of the class
for general cleaning.

5.1.2. Safety and Emergency Procedures

5.1.2.1. Conduct an orientation on the first
meeting of the term regarding good
laboratory practices, including safety
precautions in a laboratory classroom
setting;
5.1.2.2. Ensure the safety of the ingredients to be
used by the students;
5.1.2.3. Ensure the safety of the general HRM
laboratory room before using it;
5.1.2.4. Ensure that the students are wearing
personal protective equipment/ proper
uniform inside the HRM laboratory at all
times;
5.1.2.5. Should know the location of emergency
routes, signage and materials in cases of
accidents.

5.1.3. Preparing for Laboratory Activities

5.1.3.1. Coordinate with the laboratory in-charge
the activity to be done for the next
laboratory meeting/ class day;
5.1.3.2. Coordinate with the laboratory in-charge
/helper all the equipment and materials to
be used in every practical activity one
week before the class;
5.1.3.3. Check the availability of the HRM
laboratory rooms and equipment if make-
up classes are to be held.

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

5.1.4. Ensuring Appropriate Laboratory Conduct

5.1.4.1 Responsible for the maintenance of discipline and proper
conduct in the HRM laboratory primarily to avoid accidents;
5.1.4.2. Ensure that the students come-in with proper HRM
laboratory attire and with personal protective equipment.
5.1.4.3. May impose disciplinary actions for students who will not
abide by the rules and regulations and proper conduct in

_____________________________________________________________________

5.2. Student’s Responsibility

5.2.1. Conduct
5.2.1.1. Students shall observe discipline inside all HRM laboratories at all
times.
5.2.1.2. Respect shall be shown to all laboratory personnel.
5.2.1.3. Cheating during laboratory exams is subject to disciplinary action.
5.2.1.4. Tardiness is not allowed.
5.2.1.5. Proper laboratory attire (sec 5.2.4) should be worn inside the HRM
laboratory.
5.2.1.6. Use of mobile phones, and other electronic devices are not allowed
during classes.
5.2.1.7. Smoking is not allowed inside the HRM laboratory.

5.2.2. General Work Procedure

5.2.2.1. Students are only allowed to enter the
HRM laboratory, thru the parking area, in
the presence of their instructors;
5.2.2.2. No student shall start any practical/
activity without the laboratory instructor/
chef;
5.2.2.3. Bags should be place inside the lockers.
Once inside the HRM laboratory
premises, nobody is allowed to get
anything inside his/her locker so as to
avoid losses inside the area;

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

5.2.2.4. The student who incurred any

breakage/loss of the borrowed HRM
laboratory equipment shall be responsible
for its replacement;
5.2.2.5. Turn-on gas valves only when in use. If
gas leaks were detected, report to any
laboratory personnel immediately.
5.2.2.6. Use flame only when necessary and as
directed by the laboratory instructor/ chef.
Use fire extinguisher to prevent fire.
5.2.2.7. Use tongs and heat-resistant mittens on
handling hot objects.
5.2.2.8. Use knives and other sharp or pointed
instruments with caution.
5.2.2.9. Pull plugs, not cords, when inserting and
removing electrical plugs.
5.2.2.10. Do not touch metal conductors.
5.2.2.11. Instructions/ procedure by the laboratory
instructor/ chef should be carefully
followed to avoid accidents.

_____________________________________________________________________

5.2.3. Housekeeping
5.2.3.1. Upon entering the HRM laboratory,
student must leave their bags on the
lockers or a safe place as assigned by the
instructor.
5.2.3.2. Borrowed equipment should be returned
clean, dried and in good condition;
5.2.3.3. Workstations should be maintained clean
by the students assigned in it;
5.2.3.4. Wastes should be disposed on
appropriate trash bins
5.2.3.5. Groups assigned in a specific workstation
will hold full responsibility on it; always
check if the materials are still complete
and in good condition.

5.2.4. Proper Laboratory Attire

Wear proper and complete uniform designated at all times inside the
working area:

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

5.2.4.1. Student Chef’s Uniform

1. Chef toque/ Hat 78
2. Chef jacket
3. Checkered trouser
4. Neckerchief/ scarf
5. Apron
6. Black socks
7. Culinary shoes/ clogs

5.2.4.2. Bar/ Service Uniform

1. Vest
2. Long-sleeved shirt
3. Black pants/ black skirt
4. Black socks/ black stockings
5. Closed black shoes
6. Females: neatly-ties hairs

5.2.5. Hygiene Practice

5.2.5.1. Wash hands properly before and after
every exercise.
5.2.5.2. Wear clean clothes and personal
protective equipment.
5.2.5.3. The students shall not be allowed to
smoke inside the laboratories.
5.2.5.4. Wipe spills using clean rags and mop.
5.2.5.5. Throw waste on proper bins.
_____________________________________________________________________

5.2.5.6. Do not spit or dump any body fluid in the

sink in any trash bins.
5.2.5.7. Wear facemask if you have cold/ coughs.

5.2.6. Emergency Procedures

5.2.6.1. The students shall report any incident or
accident to the instructor/ chef or any
laboratory personnel.

5.2.6.2. Locate exits, fire extinguishers, master

gas and electricity shut-offs, eye wash
and shower, and first aid kits in case
accident should happen.

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

5.2.6.3. In cases of small-fire, get the nearest fire

extinguishers and put it out to prevent the
occurrence of large conflagration.

5.2.6.4. If fire/ flame reaches any protective

garments, immediately remove the
clothing and put out the fire/ flame using
fire extinguisher/ water.

5.2.6.5. If fire/ flame extend to the skin, quickly run

to the shower area and put out the fire/
flame from the body.

5.2.6.6. If the eyes have been irritated by any

chemical, proceed to the eyewash to
wash the chemical out.

5.2.6.7. Minor injuries due to laboratory accidents

should be reported to any laboratory
personnel to apply first aid.

5.2.6.8. If major injury is attained, immediately call

the attention of any laboratory personnel
for help.

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

_____________________________________________________________________

ANNEX A

REQUISITION FORM

Group # : _____________________ Date Requested : _______________

Held Responsible : _____________________ Date Released : _______________
Year & Section : _____________________ Date Returned : _______________
Instructor-In-charge : ______________________________
Course/Subject : ______________________________

ITEMS DESCRIPTION QUANTITY REMARKS

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20

1. This form must be submitted two (2) days before the laboratory.
2. Failure to return all the items after laboratory by the liable group will be given an appropriate
sanction/s.
3. Any losses/damages of the requested items must be replaced by the liable group.
4. NO REQUISITION FORM, NO APPLICATIO-LABORATORY

Requested by:

_________________________
Name of Student Approved by:

_________________________
Prepared by: CHI Laboratory-In-Charge

_________________________
CHI-Lab Custodian Date: _______________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

_____________________________________________________________________

ANNEX B

L O S S/ B R E A K A G E S
ACKNOWLEDGEMENT

__________________
Date

I/We hereby declare that I/we will either replace or pay the item(s). I/ we used in the event
that after thorough checking by the laboratory custodian/ laboratory in-charge, it was
determined that the items are damaged or lost.

I/ We shall be responsible for the settlement of the obligation.

List of Equipment Lost/ Broken:

_________________________________
_________________________________
_________________________________
_________________________________
_________________________________

_________________________________
Student’s Signature over Printed Name

_________________
Student Number

Noted:

________________________________________
Chef/ Instructor’s Signature over Printed Name

Checked by:

______________________________________
CHI Laboratory In-charge

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

___________________________________________________________________________________

HRM LABORATORY
SCORE SHEET

_____________________________________________________________________________

Appendix A

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

LABORATORY STUDENT EVALUATION

NAME OF STUDENT: ________________________________ SCORE: ____________

Course/Subject: _____________________ Faculty In-Charge: ____________________

A. STUDENT UNIFORM:

Chef Jacket (10) _____

Trouser Pants (10) _____
Student Toque/Cap (5) _____
Apron with Side Towel (5) _____
Necker Chief/Clog Shoes (5) _____

Total (35 points) _______

B. PERFORMANCE:

Quality /Speed of Works and Techniques (15) _____

Production Skills and Creativity (15) _____
Work Attitude (10) _____

Total (40 points) _______

C. HYGIENE AND SANITATION:

Mis-en Place (10) _____

Table Preparation & Sink (15) _____

Total (25 points) ______

Student Evaluation + Product / 2

Average Score: _______________

_____________________________________________________________________

Appendix B

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

BANQUET, FUNCTION & CATERING SERVICES MANAGEMENT

AND FOOD & BEVERAGE SERVICE MANAGEMENT

STUDENT SKILLS/MOCK OPERATION – SCORE SHEET

NAME OF STUDENT: __________________________________ SCORE: __________

I. TABLE SET-UP FOR: ___________________________

Scoring:
Quality of works -30%
Completeness -30%
Balance & Uniformity -25%
Knowledge Delivered -15%

Total – 100% ______

II. TABLE NAPKIN FOLDING (No. of Minutes): __________

Scoring:
Speed -30%
Showmanship -10%
Execution -20%
Correctness of Fold -30%
Special Fold -10%

Total – 100% ______

III. TABLE SKIRTING:

Scoring:
Speed -30%
Uniformity & Completeness -30%
Correctness of Flitch/skirt -25%
Special flitch of Skirting -15%

Total – 100% _______

Checked by:

_________________________
Chef/Instructor’s In-Charge

Date: ____________________

_____________________________________________________________________

Appendix C

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

INTERNATIONAL CULINARY ARTS,

GANDE MANGER AND SPECIALIZED FOOD AND BEVERAGE SERVICE

MENU/ CUISINE EVALUATION SHEET

GROUP #: _____________________ DATE: ___________________

TYPE OF MENU: _____________________ YIELD: __________________
TYPE OF MEAL/COUNTRY: _____________________

CRITERIA:
COLOR AROMA TEXTURE TASTE ART OF
PLATING/BUFFET
ARRANGEMENT
10 10 15 40 25
COURSES:

___________________
Starch/Bread
Score _____

________________
Appetizer/ Salad
Score _____

____________________
Soup
Score _____

____________________
Main Dish
Score _____

____________________
Vegetable / Side Dish
Score _____

____________________
Dessert
Score _____

Total Score: __________

Comments:
____________________________________________________________________________

Tasted/Evaluated by: _______________________

____________________________________________________________________________

Appendix D

BREAD AND PASTRY PRODUCTION

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

SCORE SHEET FOR COOKIES

NAME OF BAKED GOODS: _____________________________ SCORE: __________

KINDS OF COOKIES: _________________ (MOLDED, PRESSED, DROPPED, REFRIGERATED, SHEET)

Direction: Indicate in the column below the corresponding percentage of the baked item.

EXTERNAL CHARACTERISTICS: Percentage Score

Size/Shape: Retain shape and design 15%

Color: Slightly brown 15%

Texture: not soggy or tough easily cut nor crumbly 15%

INTERNAL CHARACTERISTICS:

20%
Texture: Crispy yet tender / soft smooth
10%
Flavor: Pleasing vanilla or lemon flavor
-No starchy taste
25%
Art of Plating / Packaging

Total Score: __________

Comments:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

Tasted/Evaluated by: _______________________

Date: __________________

____________________________________________________________________________

Appendix E

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

BREAD AND PASTRY PRODUCTION

SCORE SHEET YEAST BREAD

NAME OF BAKED GOODS: ____________________________ SCORE: __________

TYPES OF BREAD: ___________________ (PANDESAL, DINNER ROLLS, W/ FILLINGS)

Direction: Indicate in the column below the corresponding percentage of the baked item.

OUTSIDE CHARACTERISTICS: Percentage Score

Size/Shape: Well proportioned, large but not airy 15%

Color: Rich golden brown, creamy white 10%

Crust: Tender, Crisp; even thickness; free from 15%

cracks

INSIDE CHARACTERISTICS:

20%
Grain: Fine; thin-walled
Texture: Tender, Soft; slightly moist
15%
Flavor: “Wheaty” sweetie, nutty blended with NO
bitterness
25%
Art of Plating / Packaging

Total Score: __________

Comments:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

Tasted/Evaluated by: _______________________

______________________________________________________________________

Appendix F

BREAD AND PASTRY PRODUCTION

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

SCORE SHEET FOR PASTRIES

NAME OF BAKED GOODS: ____________________________SCORE: ___________

TYPES OF PASTRIES: __________________ (TARTS, TURNOVER, PIES, SPECIAL CRUST)

Direction: Indicate in the column below the corresponding percentage of the baked item.

CRUST: Percentage Score

Size/Shape: Even thinness 10%

Color: Light golden brown with darker brown 10%

edges

Texture: Flaky, delicately crispy, not soggy or 25%

tough and easily cut nor crumbly

FILLING OR TOPPING:

20%
Texture: Creamy and Smooth
10%
Flavor: Rich creamy taste

25%
Art of Plating / Packaging

Total Score: __________

Comments:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

Tasted/Evaluated by: _______________________

______________________________________________________________________

Appendix G

BREAD AND PASTRY PRODUCTION

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

SCORE SHEET QUICK BREAD

NAME OF BAKED GOODS: ____________________________ SCORE: __________

TYPES OF BREAD: ____________________________ (MUFFINS, CUP CAKE, ETC.)

Direction: Indicate in the column below the corresponding percentage of the baked item.

EXTERNAL CHARACTERISTICS: Percentage Score

Size/Shape: Retain shape and design 15%

Color: Slightly brown 15%

Texture: not soggy or tough easily cut nor 15%

crumbly

INTERNAL CHARACTERISTICS:

20%
Texture: Crispy yet tender / soft smooth
10%
Flavor: Pleasing vanilla or lemon flavor
-No starchy taste
25%
Art of Plating / Packaging

Total Score: __________

Comments:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

Tasted/Evaluated by: _______________________

______________________________________________________________________

Appendix H

BREAD AND PASTRY PRODUCTION

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

SCORE SHEET FOR CAKE BREAD/DECORATION

NAME OF BAKED GOODS: _____________________________ SCORE: __________

TYPES OF CAKES: ____________________ (BUTTER, SPONGE, CHIFFON, ROLLED)

Direction: Indicate in the column below the corresponding percentage of the baked item.

EXTERNAL CHARACTERISTICS: Percentage Score

Size/Shape: Properly raised 15%

Color: Attractive brown contrast to white 10%

Texture: not soggy or tough easily cut nor crumbly 15%

INTERNAL CHARACTERISTICS:

20%
Grain: Fine and evenly distributed cells
Texture: Tender, moist, velvety, not soggy nor
crumbly
15%
Flavor: Pleasing blended of ingredients/ filling or
ICING
25%
Art of Plating / Decoration

Total Score: __________

Comments:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

Tasted/Evaluated by: _______________________

______________________________________________________________________

Appendix I

FOOD AND BEVERAGE COST CONTROL

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

COOKING YIELD CHART

Item Description : ___________________________________________________

Unit : ___________________________________________________
Unit Cost : __________________________
Cooking Time : __________________________ Temperature : ________
Cost Factor : ___________________

WEIGHT LOSS % YIELD TOTAL COST

PERCENTAGE%
Gross Weight
Cooking Loss
(Shrinkage)
Yield After
Cooking
Allowance for
service loss
Trimming
Slicing and
Tasting
Net Yield
Cooked Cost5
Cooked Cost
/Kilo

Preparation Procedure:

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

Prepared by:

_________________________

_____________________________________________________________________

Appendix J

FOOD AND BEVERAGE COST CONTROL

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

STANDARDIZED RECIPE FORM

Group # : ________ Date : ______________

Type of Menu : _________________ Yield : ______________
Type of Meal : _________________

Recipe File No : ________________

Recipe Name : ________________
Product Classification: ____________________ Date Revised: ____________
Recipe Yield : ____________________ New Yield : ____________
Portion Size : _____________________ New Production: __________
Cooking Time : _____________________ Factor : ____________
Cooking Temperature: ____________________

DESIRED
INGREDIENTS ORIGINAL FACTORS QUANTITY RATIO UNIT EXTENSION
QUANTITY (Conversion) COST COST

TOTAL COST

Prepared by:

_______________________

Date: __________________
____________________________________________________________________________

Appendix K

BAR AND BEVERAGE SERVICE

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

MOCK OPERATION

I. WAITERS RELAY:
Scoring:
Execution -30points
Timeless -20points
Grooming -20points
Deliberation/Speed -30points

Total Score: __________

Comments: __________________________________________________________

II. BARTENDING EXIBITION:

Scoring:
Originality of Exhibition – 40points
Showmanship - 30points
Grooming - 10points
Bar Knowledge - 20points

Total Score: ___________

Comments: ___________________________________________________________

III. MIXILOGY OF COCKTAILS

Scoring:
Originality of Cocktails Name Techniques - 30points
Working, Hygiene and Sanitation - 20points
Style/Technical Approach - 20points
Completion of Drinks -30points

Total Score: ___________

Comments: ____________________________________________________________

a. TASTE PRESENTATION:

Scoring:
Presentation -20points
Taste -50 points
Color Combination -20points
Name Association -10 points

Total Score: _____________

Comments: ____________________________________________________________

Evaluated by: _____________________

___________________________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

HRM
LABORATORY
Kitchen Equipment,
Appliances &
Machinery
Their Uses and
Operate

_____________________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

A coffee percolator is a type of pot used

for the brewing of coffee by continually
cycling the boiling or nearly boiling brew
through the grounds using gravity
until the required strength is reached.
Main function of a percolator is done by hot
water utilizing the natural rise of bubbles
created. This process continues through
cycles, as the steam soaks the coffee
grounds the brewed coffee drains back
to the bottom. This process plays a role
in the flavor and texture each
time its reheated and re-steeped.

PERCOLATOR, 15L CAPACITY

2 UNIT @ HRM LAB
Php. 8,075.00
052-04-190-3667-3668

A microwave oven is an electric oven that

heats and cooks food by exposing it to ... In
addition to their use in cooking
food, microwave ovens are used for heating
in many industrial processes.

Microwave oven
uses and functions include heating
leftovers, Consult the instructions that come
with your microwave oven

MICROWAVE OVEN, 30L

2 UNIT @ HRM LAB
Php. 14,250.00
052-04-190-3669-3670

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

A chest freezer is the most affordable kind

of fridge. Every single inch of the ...
Freezers do not work by cooling things, but
by drawing out heat. They use evaporation
to take away heat, leaving food and other
items frozen.
Operating the appliance this appliance is
designed only for household use, for storing
or freezing food and for preparing ice.

CHEST FREEZER, Sliding Door

2 UNIT @ HRM LAB
Php. 19, 500.00
1-06-05-990-458-458A-164

An oven is a thermally insulated chamber

used for the heating, baking, or drying of a
substance, and most commonly used for
cooking.
he key operating feature of this oven is that
heat is transferred through hot air blown from
... Deck ovens use conduction heat to bake
products.

STATIONARY OVEN – 3 DECKS

1 UNIT @ HRM LAB
Php 96,250.00
052-06-990-527

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

A blender is a kitchen and laboratory

appliance used to mix, purée, or emulsify
food and other ... The newer
immersion blender configuration has a
motor on top connected by a shaft ...
2 Applications; 3 Development ...
Countertop blenders use a 1–2 liters (4–
8 cups) blending

Grind semi-solid ingredients, such as

fresh fruits and vegetables, into smooth
purées.
Blend ice cream, milk, and sweet
sauces to make milkshakes.

BLENDER 1.5L JUG

2 UNIT @ HRM LAB
Php. 19,140.00
052-06-990-528-529

An espresso machine brews coffee

by forcing pressurized water near
boiling point through a "puck" of ground
coffee and a filter in order to produce a
thick, concentrated coffee called
espresso.
Two step machines provide more
flexibility on milk types and
temperatures because of the use of a
steam wand. .

ESPRESSO MACHINE 4.9L

1 UNIT @ BAR LAB
Php. 145,965.00
052-06-990-530

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

Scrape batter from the sides of the bowl

when the mixer is in operation 8-48. What
attachment on your large electric mixer will
enable you to use a small mixing bowl? 1.
Dolly 2. Adapter 3. Crank 4 .

ELECTRIC MIXER 30L

2 UNIT @ HRM LAB
Php. 61,750.00
052-06-990-533-534

The operation was initiated

by the operator and completed
by electric ... The sand, 3/4-, 1-
1/2-, and 3-inch aggregate gates
were connected to levers
that the ...
from the operator's deck through el
ectrical controls

ELECTRIC MIXER 7L
2 UNIT @ HRM LAB
Php. 23,700.00
052-06-990-531-532

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

The pressure canner should have 2

to 3 inches [ 5 to 7 1/2 cm] of water
in the bottom. ... (2013ish edition) says
on page 11: “For boiling water method,
do not double deck jars.
The altitude at which the canner
is operated is above sea level and
adjustments in ... food, use enough
water so it is 2 to 3 inches high
in the canner.

PRESSURE CANNER/COOKER 10.5Q

2 UNIT @ HRM LAB
Php. 20,000.00
052-06-990-535-536

Deep frying is a method of cooking

by ... Deep fryers generally have a
basket to lower the food into the oil
tank and raise it when the food has
finished cooking. Fryer ... It is a good
idea to use a separate or external
thermometer, even if the unit has
temperature controls, ...

DEEP FRYER 8L
2 UNIT @ HRM LAB
Php. 20,600.00
052-06-990-537-538

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

Stainless Steel Ranges The gas

ranges come in four distinct types; plate
stoves ... The first three types have 2, 3,
and 4-burner models; there is one large
range with 4 ... a widespread approval
from yachtsmen because of the simplicity
of operation. Made in one and two-burner
models,

GAS RANGE W/ OVEN

2 UNIT @HRM LAB
Php. 22,000.00
1-06-05-990-457a-164

Commercial pasta machines to

find the right pasta maker for your
restaurant or business. ... Use your pasta
machine to adjust the thickness of your
noodles, so you can ... 2 3/8" Square
Ravioli Cutter with Straight Edge ...
shipped, we have everything your business
needs to function at its best.

PASTA MAKER
1 UNIT @ HRM LAB
Php. 1,150.00
052-04-190-4841

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

HRM
LABORATORY
Service Ware
(Cutlery, Chinaware/
Dinnerware &
Silverware)

_____________________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

A warm buffet in a stylish setting is

unimaginable without chafing
dishes. ... in a variety of designs
and use either traditional heat
sources or induction technology. ...
With the elegant roll top chafing
dish, your guests always have one
hand free. ... If chafing
dishes are operated with heating
elements

CHAFING DISH –ROLL TOP

10 UNIT @ HRM LAB
Php. 1,200.00
052-04-190-3671-3680

A platter is a large type of dishware used

for serving food. It is a tray on which food
is displayed and served to
people. Its shape can be oval, round,
rectangular, or square.

PLATTER 20’Diameter
50 PCS @ HRM LAB
Php. 156.00
052-04-190-3681-3730

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

A tureen is a serving dish for foods

such as soups or stews, often
shaped as a broad, deep, oval vessel
with fixed handles and a low domed
cover with a knob or handle.

SOUP TUREEN 10 Diameter

5 PCS @ HRM LAB
Php. 1,140.00
052-04-190-3731-3735

Electric chafing dish,

electric soup warmers. ... If some
of the devices work with
fuel, the electric chafing dish, as
indicate by the name, ...
On the other hand, it has to be
settled close to an electrical outlet
and cannot be move during usage.

SOUP CHAFING DISH –Electric

1 UNIT @ HRM LAB.
Php. 1,500.00
052-04-190-3736

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

A soup bowl is a bowl, usually wider and

more shallow than a cereal bowl, in
which soup is served. Divide
the soup between four soup
bowls. Soup served in a soup bowl is
eaten with the soup spoon. There should
be a plate under the soup bowl to rest
the spoon.
SOUP BOWL 6’ Diameter
200 PCS @ HRM LAB
Php. 276.00
052-04-190-3737-3936

A sauce boat, gravy boat, or saucière

is a boat-shaped pitcher in
which sauce or gravy is served. ...
Some gravy
boats also function as gravy separato
rs, with a spout that pours
from the bottom of the container, thus
leaving any surface-floating fat
in the container.

SAUCE BOAT
24 PCS @ HRM LAB
Php. 174.00
052-04-190-3940-3963

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

general rule of table setting is that

utensils are placed in the order
of use from farthest from the
dinner plate, utensils that are
used first, to closest to the plate,
utensils being used last, in an
"outside-in" order. A second rule is
that forks go to the left of the
plate while knives and spoons go
to the right.

DINNER PLATE 10’ Diameter

200 PCS @ HRM LAB
Php. 350.00
052-04-190-4846-5045

a saucer was used for serving

condiments and sauces,
currently the term is used to
denote a small plate or shallow
bowl that supports a cup –
usually one used to serve coffee
or tea.

CUP AND SAUCER

200 PCS @ HRM LAB
Php. 487.50
052-04-190-5046-5245

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

Soup served in a soup bowl is

eaten with the soup spoon. There
should be a plate under the soup
bowl to rest the spoon.

SOUP BOWL 4 Diameter

200 PCS @ HRM LAB
Php. 400.00
052-04-190-5246-5445

a consommé is a type of clear soup

made from richly flavored stock,
or bouillon that has been clarified, a
process that uses egg whites to
remove fat and sediment.

CONSOMME CUP
200 PCS @ HRM LB
Php. 206.00
052-04-190-5446-5645

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

For appetizers and desserts that

serve as bookends of a
meal, there may be ... of
food, the chefs vision,
and the overall image the
operation is trying to convey. ...

DESSERT PLATE 6’ Diameter

200 PCS. @ HRM LAB
Php. 54.00
052-04-190-5656-5855

A bread plate is a
small plate for bread that you eat along
with your main meal. The bread plate is
on the left of the dinner plate.
Put bread plates beside the dinner
plates for the customers to
have bread with their meals. Take
butter from the butter plate with a knife
and put it on the side of the bread
plate.

BREAD PLATE 8’ Diameter

200 PCS @HRM LAB
Php. 63.00
052-04-190-5856-6055

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

HRM
LABORATORY

Cooking Ware

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

High pressure limits boiling, and

permits cooking temperatures
well above 100 °C (212 °F) to be
reached. Pressure cookers
work by expelling air
from the vessel, and
trapping the steam produced
from the boiling liquid inside. This
PRESSURE COOKER 12L raises the internal pressures and
permits
1 UNIT @ HRM LAB
high cooking temperatures
Php. 1,980.00
052-04-190-4827

Woks are used in a range of

different Chinese cooking
techniques, including stir frying,
steaming, pan frying, deep frying,
poaching, boiling, braising, searing,
stewing, making soup, smoking
and roasting nuts

WOK 20’ Diameter

2 PCS @ HRM LAB
Php. 360.00
052-04-190-4828-4829

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

A stock pot is traditionally used to

make stock or broth, which can
be the basis for cooking more
complex recipes. It is a wide pot with
a flat bottom, straight sides, a wide
opening to the full diameter of the
POT 24’CM
pot, two handles on the sides, and a
3 PCS @ HRM LAB
lid with a handle on top.
Php. 3,360.00
052-04-190-4830-4832

STOCK POT 32’CM

3 SET @ HRM LAB
Php. 2.220.00
052-04-190-4833-4835

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

A frying pan, frypan,

or skillet is a flat-
bottomed pan used for frying,
searing, and browning foods. It is
typically 20 to 30 cm (8 to 12 in) in
diameter with relatively low sides
that flare outwards, a long handle,
and no lid.

FRYING PAN 28’CM

2 PCS @ HRM LAB
Php. 636.00
052-04-190-4836-4837

The Sauce Pan has a rounded

bottom and tall, straight sides.
This means that they are a very
versatile cookware choice, and
can be used when making all
kinds of sauces and soups.
These pans can be used with or
without a lid to control
evaporation, which is
why sauce pans are a go-to in
SAUCE PAN -2L any kitchen
2 PCS @ HRM LAB
Php. 516.00
052-04-190-4838-4839

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

A food steamer or steam cooker is a

small kitchen appliance used to cook
or prepare various foods
with steam heat by means of
holding the food in a closed.

STEAMER -2 DECKER
1 PC @ HRM LAB
Php. 1,823.00
052-04-190-4840

casserole (French: diminutive of

casse, from Provençal cassa 'pan') is a
large, deep pan used both in the oven
and as a serving vessel. The word is
also used for the food cooked and
served in such a vessel, and, if
so, the cookware itself is called a
"casserole dish" or "casserole pan".

CASEROLE -24’CM
3 PCS @ HRM LAB
Php. 600.00
052-04-190-3937-3939

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

HRM
LABORATORY

GLASS WARE
(Bar Operation)

_____________________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

A highball glass is a glass tumbler

that can contain 240 to 350 millilitres
(8 to 12 US fl oz). It is used to
serve highball cocktails and other
mixed drinks. An example size is
2 3⁄4 in (7 cm) diameter by 6 in (15
cm) in height.

HIGBALL GLASS
24 PCS @ HRM LAB
Php. 30.00
052-04-190-3964-3987

A water goblet consists of a conically

shaped glass with no handle, rising from
a stem with a foot. Water goblets vary
in style, shape and decoration, and are
usually more plain than other types
of goblets.

WATER GOBLET
200 PCS @ HRM LAB
Php. 81.25
052-04-190-3988-4187

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

A Hurricane glass is a form of drinking

glass which typically will contain 20 US
fluid ounces It is ... The Poco Grande
glass has a similar fluted bowl shape,
but is shallower and has a longer stem.

POCO GRANDE
24 PCS @ BAR LAB
Php. 126.00
052-04-190-4188-4211

The Margarita glass is a variant of

the classic coupe glass that, in case
the name didn't tip you off, is typically
used to serve Margaritas. It features
a small

MARGARITA
24 PCS @ BAR LAB
Php. 126.00
052-04-190-4212-4235

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

The champagne flute (French: flûte

à Champagne) is a stem glass with
either a tall tapered conical shape or
elongated slender bowl, generally
holding about 6 to 10 US fl oz (180 to
300 ml) of liquid.

CHAMPAGNE FLUTE
24 PCS @ BAR LAB
Php. 102.00
052-04-190-4236-4259

A snifter (also called brandy

snifter, brandy bowl, cognac glass,
or balloon) is a type of stemware, a
short-stemmed glass whose vessel
has a wide bottom and a relatively
narrow top. It is mostly used to serve
aged brown spirits such as bourbon,
brandy, and whisky.

COGNAC, SNIFTER
24 PCS @ BAR LAB
Php. 78.00
052-04-190-4260-4283

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

The martini is a cocktail made with gin

and vermouth, and garnished with an
olive or a lemon twist. Over the years,
the martini has become one of the best-
known mixed alcoholic beverages.

MARTINI
24 PCS @ BAR LAB
Php. 114.00
052-04-190-4284-4307

Beer stein (/ˈstaɪn/ STYNE), or

simply stein, is an English term for
either traditional beer mugs made
out of stoneware, or specifically
ornamental beer mugs that are
usually sold as souvenirs or
collectibles.

BEER MUG
24 PCS @ BAR LAB
Php. 174.00
052-04-190-4308-4331
_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

Irish coffee is a cocktail consisting of

hot coffee, Irish whiskey, and sugar,
stirred, and topped with cream. The
coffee is drunk through the cream.

IRISH COFFEE
24 PCS @ BAR LAB
Php. 144.00
052-04-190-4332-4355

A Champagne glass is a form of

stemware designed specifically to
enhance the drinking of ...
The champagne coupe is a shallow,
broad-bowled, saucer shaped
stemmed glass generally capable of
containing 4 to 8 US fl oz

CHAMPAGNE SAUCER
24 PCS @ BAR LAB
Php 240.00
052-04-190-4356-4379

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

The old fashioned glass, rocks glass,

lowball glass, is a short tumbler used
for serving spirits, such as whisky,
neat or with ice cubes. It is also
normally used to serve certain
cocktails, such as the old fashioned,
from which it receives its name.

ROCK GLASS- OLD FASHIONED

24 PCS @ BAR LAB
Php 60.00
052-04-190-4380-4403

A snifter (also called brandy

snifter, brandy bowl, cognac glass, or
balloon) is a type of stemware, a short-
stemmed glass whose vessel has a wide
bottom and a relatively narrow top. It is
mostly used to serve aged brown spirits
such as bourbon, brandy, and whisky.

BRANDY SNIFTER
24 PCS @ BAR LAB
Php 48.00
052-04-190-4404-4427

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

Below are the typical characteristics of

a white wine glass: Bowl is more u-
shaped and upright than a red wine
glass. Slightly smaller bowl than
red wine glass. The shape enhances
and preserves aromas while also
maintaining the wine's cool temperature.

WHITE WINE GLASS

100 PCS @ BAR LAB
Php. 318.00
052-04-190-4428-4527

Red wine glasses

Bordeaux glass: tall with a broad bowl,
and is designed for full bodied red
wines like Cabernet Sauvignon and Syrah
as it directs wine to the back of the mouth.
Burgundy glass: broader than the
Bordeaux glass, it has a bigger bowl to
accumulate aromas of more delicate red
wines.

RED WINE GLASS

100PCS @ BAR LAB
Php. 318.00
052-04-190-4528-4627

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

HRM
LABORATORY

Signage
&
Pre-Caution

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

_____________________________________________________________________

HRM Laboratory Manual

 Republic of the Philippines
UNIVERSITY OF RIZAL SYSTEM
Province of Rizal
Antipolo Campus

HRM
LABORATORY

Premise & their

Storage Cabinet

( Picture)

HRM Laboratory Manual