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 women
3. 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
To
To
To
To

enhance the skills of every CHM students.

develop the physical and mental strength of being a student.
train the student to become a good model in the industry.
maintain good quality as a CPU student.
teach them how to be a successful manager

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 women
3. 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