Part I.

Its been a year since the CHM Food Service Laboratory was established. Room A101 of the alumni building was then furnished with the kitchen, dining and bar facilities and they named the place La Azotea Tapas Y Comida. It has been used for students for their practicum as kitchen staff and food servers for the catering services during school events. It is here where students are given the opportunity to hone their skills in food and drinks preparation, making elegant centerpieces, elaborate table skirting and table setting.Unfortunately, the room wasnt able to accommodate La Azotea alone because of the lock of place for class lectures, so they decided to use the back portion of the room to serve lunch and use the front area for lectures and activities during classes. The biggest event that La Azotea handled was the cocktail party during the Investiture of President Teodoro C. Robles. CHM freshmen became the kitchen staff and were given the task in food preparation. They served canaps, sandwiches, fruit skewers and many more. Sophomores, on the other hand, were foods servers. For the daily operation of La Azotea, students themselves are the once preparing food be it viand or short orders.

Person who manage La Azotea:

Asst. Prof. Evelyn Y Barzabal

Mr. Armando Hisuan Jr.

Mrs. Ana Liza B. Dejando

Mission:Our mission is to continue to efficiently facilitate diverse method of empowerment and professionally disseminate performance based deliverables to meet our customers needs.

Vision:Our passion is to satisfy our customer every time they eat our food and doing it better than any other.

Objectives: To make La Azotea to establish good friendship among teachers and students. To show examples of superb service by applying proper catering practices to please the customers To give both workers and customers a good insight of what an ideal service should be. To make Azotea a training ground for students to develop their knowledge and skills as future hotel and restaurant managers/owners.

Rules:1. Only students who are officially enrolled in the class are allowed inside the laboratory.2. Wear proper laboratory attire:*Chefs uniform*Hairnet*low-healed close shoes for women3. Utensil & appliances must not be taken out of the laboratory. 4. Bring ingredients/supplies needed for the activity. Leaving the class to buy ingredients is not encouraged. Perishable supplies may be stored in the refrigerator.5. Follow proper procedure in the use of equipment. Breakage of utensils due to improper use will be charged to the students account.6. Observe safety and sanitation during laboratory class. Clean as you go.7. Cooking and serving utensils used during the activity should be wash, dried and returned to the cabinet.8. Refrain from talking in a loud voice so as not to disrupt the whole class.9. Do not comb your hair inside the laboratory.10. Courtesy, honesty, cooperation and consideration to others must be observe at all times.11. At the end of the laboratory, the class must:* Sweep and map the floor* Wash and hang the rags and dish towels* Empty garbage bins.* Store excess ingredients properly.* Bring home leftover food.*turn off gas regulator, lights, exhaust and ceiling fan.

Part II

Part III

Part IV

Part V

Part VI

Part VII

Part I.

Its been a year since the CHM Food Service Laboratory was established. Room A101 of the alumni building was then furnished with the kitchen, dining and bar facilities and they named the place La Azotea Tapas Y Comida. It has been used for students for their practicum as kitchen staff and food servers for the catering services during school events. It is here where students are given the opportunity to hone their skills in food and drinks preparation, making elegant centerpieces, elaborate table skirting and table setting.Unfortunately, the room wasnt able to accommodate La Azotea alone because of the lock of place for class lectures, so they decided to use the back portion of the room to serve lunch and use the front area for lectures and activities during classes. The biggest event that La Azotea handled was the cocktail party during the Investiture of President Teodoro C. Robles. CHM freshmen became the kitchen staff and were given the task in food preparation. They served canaps, sandwiches, fruit skewers and many more. Sophomores, on the other hand, were foods servers. For the daily operation of La Azotea, students themselves are the once preparing food be it viand or short orders.

Person who manage La Azotea:

Asst. Prof. Evelyn Y Barzabal Mr. Armando Hisuan Jr.Mrs. Ana Liza B. Dejando

Mission:To ensure that each customer receives prompt. Friendly and courteous service, to provide nutritional and fresh well prepared meal using only quality ingredients the high quality of attitude, fairness, understanding and generosity between management, staff and customer.

Vision:To serve our customer with best quality food and environment.

Objectives: To enhance the skills of every CHM students. To develop the physical and mental strength of being a student. To train the student to become a good model in the industry. To maintain good quality as a CPU student. To teach them how to be a successful managerRules:1. Only students who are officially enrolled in the class are allowed inside the laboratory.2. Wear proper laboratory attire:*Chefs uniform*Hairnet*low-healed close shoes for women3. Utensil & appliances must not be taken out of the laboratory. 4. Bring ingredients/supplies needed for the activity. Leaving the class to buy ingredients is not encouraged. Perishable supplies may be stored in the refrigerator.5. Follow proper procedure in the use of equipment. Breakage of utensils due to improper use will be charged to the students account.6. Observe safety and sanitation during laboratory class. Clean as you go.7. Cooking and serving utensils used during the activity should be wash, dried and returned to the cabinet.8. Refrain from talking in a loud voice so as not to disrupt the whole class.9. Do not comb your hair inside the laboratory.10. Courtesy, honesty, cooperation and consideration to others must be observe at all times.11. At the end of the laboratory, the class must:* Sweep and map the floor* Wash and hang the rags and dish towels* Empty garbage bins.* Store excess ingredients properly.* Bring home leftover food.*turn off gas regulator, lights, exhaust and ceiling fan.

Part II

Part III

Part IV

Part V

Part VI

Part VII