THC 122

Angel Mae R. Catacutan BSHM 1-C April 26, 2016

Activity: Search the following.

1. International food safety programs and protection of standards

 The International Food Standard (IFS) is a common food safety standard with a uniform evaluation
system used to qualify and select suppliers. It helps retailers ensure the food safety of their
products and monitors the quality level of producers of retailer branded food products. One of the
examples of programs for food safety is the Global Food Safety Advisory Programs.

2. Regulatory Organizations An overview of the regulatory agencies and what each is responsible for

 Four agencies play major roles in carrying out food safety regulatory activities: the Food and Drug
Administration (FDA), which is part of the Department of Health and Human Services (DHHS); the
Environmental Protection Agency (EPA); and the National Marine Fisheries Service (NMFS). FDA
has jurisdiction over domestic and imported foods that are marketed in interstate commerce,
except for meat and poultry products. EPA is responsible for protecting against other
environmental chemical and microbial contaminants in air and water that might threaten the safety
of the food supply. And NMFS conducts a voluntary seafood inspection and grading program which
is primarily a food quality activity.

3. Risk Management Framework

 A Risk Management Framework (RMF) is the structured process used to identify potential threats
to an organisation and to define the strategy for eliminating or minimising the impact of these risks,
as well as the mechanisms to effectively monitor and evaluate this strategy.

4. Risk Evaluation

 Risk Evaluation is the process used to compare the estimated risk against the given risk criteria so
as to determine the significance of the risk. Managing risks in a company starts with a decision to
strategically manage risks organization-wide. Risk management team or executive(s) who is(are)
responsible for implementing the process must first put together a plan that comprises all the
elements that impact risk management process and assemble a team to execute the plan.

5. Risk Management Option Assessment

 Risk Management Options are usually cited as risk handling options subdivided as: avoidance,
control, assumption, risk transfer, and knowledge and research. Generally, the assessment of
management options is a hip shot since the necessary decisions must occur early in a programme
when things are still fuzzy.

6. Implementation of Management Decision

 Decision implementation is where thought moves to reality. In the previous steps of the decision
making process, Frame, Innovate, and Decide, work has focused on generating the clarity for an
outcome that will be achieved in the future. In the Manage step, the focus moves from clarifying
needs/desires and decision alternatives to decision implementation, generating the envisioned
results from the previous steps of the process. Decision implementation requires managing the
consequences of these networks of related decisions to achieve our desired purpose or intent,
individually or as part of an organization.

7. Monitoring and Review

 Monitoring and review should be a planned part of the risk management process and involve
regular checking or surveillance. The results should be recorded and reported externally and
internally, as appropriate. The results should also be an input to the review and continuous
improvement of the firm's risk management framework. One of the most critical factors affecting the
efficiency and effectiveness of the organization's risk management process is the establishment of
an on-going monitor and review process. This process makes sure that the specified management
action plans remain relevant and updated.
 THC 122
Angel Mae R. Catacutan BSHM 1-C April 19, 2021

Activity: Search the following.

1. Hygiene and Sanitation

 Hygiene and sanitation play a vital role in promoting and protecting the health and wellbeing of
hundreds of people. Sanitation is more than just toilets; it encompasses the facilities, behaviours,
and services that prevent diseases caused by contact with human waste. Hygiene refers to
behaviours that can improve cleanliness and lead to good health.

2. Personal Hygiene and Safety rules in the kitchen.

 Personal hygiene is often the cause of many food poisoning cases. However, it tends to be de-
prioritised when it comes to food safety. Observing and monitoring your kitchen staff’s personal
hygiene is crucial in preventing food contamination. Let’s start by taking a look at what your crew
should wear.
Attire
Uniforms – Wear a clean uniform every day and only put it on at the workplace
Aprons – Different full aprons should be worn at different prep stations (e.g. seafood and
vegetables)
Gloves – Different disposable gloves to be used when handling raw and cooked food
Shoes – Wear only non-slip, full covered shoe
Hygiene practices
In addition to proper attire, there are simple actions that can have a huge impact on the quality and
hygiene of your food. We also suggest conducting regular checks every morning to ensure that
your crew is disciplined in maintaining their own personal hygiene.

Do not:  Do:
Sneeze into food
Scratch your body when cooking/serving
Rub your face/nose on your shoulder
Clean your ears with your fingers
Wipe off perspiration with your bare hands
Wear accessories
Come to work if you are sick
 
Keep your fingernails short and clean
Keep your hair and beards neat and tidy – long hair should be tied
up
Wash hands frequently and thoroughly with soap
Work on a clean surface
Use different plastic chopping boards and knives for cooked and
raw food
 

 Kitchen safety tips

It gets pretty hectic during dining hours, and the last thing you want is for somebody to get injured
in the kitchen. Here are some ways to reduce the risk of such accidents occurring:
Do not rush: Do not rush or run around in the kitchen. While you need to serve your diners in a
timely manner, staying calm and composed will speed up the process – and can prevent
unnecessary messes or accidents.
Always keep an eye on the stove: Do not leave stoves unattended – a naked fire may soon
escalate into a burning kitchen.  
Be careful with the gas: You should also turn off the gas when not using the stove to prevent any
fires or explosions. 
Store dangerous objects safely: Do not place sharp or hot objects in exposed or hidden corners.
During dining hours, kitchen staff may be unaware of the danger. Keep such objects in safe spots. 
Get the right tools: Use the correct equipment and utensils for their intended purposes.
Keep a first aid kit nearby: Always place a first aid kit and fire extinguisher within reach. Ensure that
both are not expired.

3. Waste Disposal

 The waste materials of human society. Waste is classified by source and composition. Broadly
speaking, waste materials are either liquid or solid in form, and their components may be either
hazardous or inert in their effects on health and the environment. The term waste is typically
applied to solid waste, sewage (wastewater), hazardous waste, and electronic waste. Waste
management (or waste disposal) includes the activities and actions required to manage waste from
its inception to its final disposal. This includes the collection, transport, treatment and disposal of
waste, together with monitoring and regulation of the waste management process and waste-
related laws, technologies, economic mechanisms. Waste can be solid, liquid, or gaseous and
 each type has different methods of disposal and management. Waste management deals with all
types of waste, including industrial, biological and household. In some cases, waste can pose a
threat to human health. Health issues are associated throughout the entire process of waste
management. Health issues can also arise indirectly or directly. Directly, through the handling of
said waste, and indirectly through the consumption of water, soil and food. Waste is produced by
human activity, for example, the extraction and processing of raw materials. Waste management is
intended to reduce adverse effects of waste on human health, the environment, planetary
resources and aesthetics.

4. Pesticide Control

 Pest management or Pesticide Control can be defined as the method of reducing or eliminating
different types of unwanted creatures such as cockroaches, ants, wasps, bees, spiders, silverfish,
termites, bedbugs, etc., from places occupied by humans. It may or may not involve usage of
chemicals for impeding the infestation of such organisms and the damage that they might cause.
Pest control is an extremely important measure owing to the fact that a number of pests are
carriers of harmful disease-causing microorganisms. Some critters spread these noxious microbes
by contaminating food and water. Some bugs also cause structural damage, such as wood boring
insects like termites, carpenter ants and powder post beetles. Unwanted rodents like rats and mice
can destroy electrical wirings, cardboard and wood by chewing through them for gaining entry.
Therefore, it is imperative that suitable measures be adopted for keeping these creatures at bay.

THC 122
Angel Mae R. Catacutan BSHM 1-C April 6, 2021

Search:

1. What are the contamination sources of microorganisms?

2.
 The contamination sources of Microorganisms are everywhere: in soil, feces, air, dust, equipment,
sewage, insects, rodents, water and employees. Food can be contaminated any time it comes in
contact with these substances during harvesting, processing, distribution, and preparation.

3. Factors influencing microbial growth in food.

 Warmth, moisture, pH levels and oxygen levels are the four big physical and chemical factors
affecting microbial growth. In most buildings, warmth and moisture are the biggest overall issues
present.

4. What is food borne illness?

 Foodborne Illness is caused by contamination of food and occurs at any stage of the food
production, delivery and consumption chain. They can result from several forms of environmental
contamination including pollution in water, soil or air, as well as unsafe food storage and
processing. Most foodborne diseases are infections caused by a variety of bacteria, viruses, and
parasites.
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
Main Campus, Pinamungajan Extension
Brgy. Pandacan, Pinamungajan Cebu

COLLEGE OF HOSPITALITY MANAGEMENT

THC 122

MIDTERM EXAM
Angel Mae R. Catacutan BSHM 1-C April 13, 2021

I. IDENTIFICATION: Circle the correct answer. (x2)

1. It is the study of all living organisms that are too small to be visible with the naked eye?
a) Food microbiology b) Microbiology c) Sanitation plan d) Botany
2. It is a bacterium, virus, or other microorganism that can cause disease?
a) Microflora b) Pathogen c) Mesophilic Bacteria d) Microbes
3. It is the role of microorganisms in foods?
a) Food microbiology b) microbiology c) sanitation d) microbes
4. It is a foodborne illness that typically results from eating spoiled fish.
a) Contamination b) Ciguatoxic poisoning c) Scombrotoxic poisoning d) microbes
5. It is a foodborne illness caused by eating reef fish whose flesh is contaminated with certain toxins?
a) Contamination b) Ciguatoxic poisoning c) Scombrotoxic poisoning d) microbes
6. It is the contamination of a food product from another source?
a) Sanitation b) Microflora c) Food contamination d) Cross contamination
7. It is an organism that grows best in moderate temperature?
a) Extremophile b) Pathogen c) Mesophilic Bacteria d) Microbes
8. It is an organism that prefers extreme environments?
a) Extremophile b) Pathogen c) Mesophilic Bacteria d) Microbes
9. It is important in any food service preparation area?
a) Food microbiology b) Microbiology c) Sanitation plan d) Botany
10. It is caused by consuming contaminated foods or beverages?
a) Foodborne illness b) Ciguatoxic poisoning c) Scombrotoxic d) microbes

II. True or False: write T if the statement is correct and F if it is not and change the underline word with the
correct answer. (X2)

F 1. Bacteria and fungi are the principal types of microorganisms that cause food spoilage and food-borne illnesses.
F 2. Web of Causation is modified by Bryan (1979) is a complex flow chart that indicates the factors that affect the
transmission of foodborne disease.
F 3. Bacteria are unicellular organisms that have a simple internal structure compared with the cells of other
organisms.
T 4. Just because a work surface looks clean does not mean that it is sanitary.
F 5. A chemical reaction that causes major food spoilage is a nonenzymatic browning, also known as the Maillard
reaction.
T 6. The use of chemicals as preservatives is strictly regulated by governmental agencies such as the Food and
Drug Association (FDA).
F 7. Fish can therefore be considered an irreplaceable animal source providing essential nutrients of high
bioavailability which are found in limiting amount in the diet.
T 8. The conditions affecting the growth of fungi are similar to those affecting bacteria.
T 9. Yeasts promote fermentation in fruits by breaking down sugars into alcohol and carbon dioxide.
F 10. The unsaturated fatty acids present in the lipids of many foods are susceptible to chemical breakdown when
exposed to oxygen.

III. Illustration: illustrate the Chain of Infection and Web of Causation. (10pts each)
Chain of Infection

Infectious
Agent

Susceptible Host Reservoir

Chain of Infection

Portal of Entry Portal of Exit

 Web of Causation
Mode of
Overcrowding Malnutrition Transmission

Exposure to Mycobacterium

Susceptible Host Infection Tuberculosis

Tissue Invasion and Reaction

Vaccination Genetic

IV. Make your own sanitation plan. (15pts)

SANITATION PLAN

ITEM FREQUENCY METHOD RESPONSIBILITY SUPERVISOR

INITIAL
1. Always use a sharp
knife; it is much safer than
a dull one. Less pressure
- Use the right is required on a sharp
knife for the knife, and the chances of a
job. sharp knife slipping are
- Place knives much less.
in designated 2. Always cut with a back
Sharp knife drawers. and forth sweeping motion, Production Cook ________
Utensils Preferably, not with downward force.
knives should 3. Pick up knives by the
be placed in handle only.
knife racks for 4. When cleaning or wiping
proper a knife, keep the sharp
storage. edge turned away from
your body.
5. Allow air dry prior to
reassembly and next use.
- Made out of 1. Waste receptacles must
easily be located in all areas
washable where waste is generated,
Waste material, must and must have a lid. ________
Kitchen Staff
Containers have a lid, 2. Do not allow plastic bag
Paddle for in the containers to
opening, overflow. Empty and
plastic bag in replace them before they
the bin. are completely full.
1. When carrying
glassware from one place
to another, be alert and
move cautiously. Keep
complete control of the
load at all times.
2. Discard all glasses that
are chipped or cracked.
3. Rinse the glassware in
- Use care in
Glassware hot water to remove any ________
handling leftover wine or sediment. Dishwasher
glasses. Add a couple of drops of
restaurant crystal clean to
your bowl/basin of hot
water, or use a drop of
restaurant crystal clean per
glass. Using a cleaning
 brush or sponge to clean
the glass.
4. Allow air dry prior to
reassembly and next use.
V. Essay: answer briefly in your own words. (5pts each)

1) Explain the difference between cleaning and sanitation.

 Cleaning removes germs, dirt, and impurities from surfaces or objects. Cleaning works by
using soap (or detergent) and water to physically remove germs from surfaces. This
process does not necessarily kill germs, but by removing them, it lowers their numbers
and the risk of spreading infection, whereas Sanitizing or sanitation lowers the number of
pathogens on surfaces or objects to a safe level, as judged by public health standards or
requirements. This process works by either cleaning or disinfecting surfaces or objects to
lower the risk of spreading infection. To be effective, cleaning and sanitation must apply in
any food service preparation area to have a cleaner and safer workplace.

2) Explain food degradation, its cause and effect in human consumption.

 Food degradation results when microbiological, chemical or physical changes occur,

rendering the food product unacceptable to the consumer. Also defined as any change
that renders food unfit for human consumption caused by various factors, including
contamination by microorganism, infestation by insects, or degradation by endogenous
enzymes, temperature affects storage time, and food deteriorates faster at higher
temperatures, and microorganisms need time to grow and multiply. Other reactions, such
as oxidation and enzyme action, also require time to develop. Purchase reasonable
quantities, especially of perishable foods, to help avoid long-term storage.

3) Explain foodborne illness and give examples on how it can be prevented or minimize.

 Foodborne Illness is caused by consuming contaminated foods or beverages. Many

different disease-causing microbes or pathogens can contaminate foods, so there are
many different types of foodborne illnesses. It can be prevented by cleaning and sanitizing
a work area before and after working and make a sanitation plan for it is important in any
food service preparation area because it ensures that all surfaces are cleaned on a
regular basis, separate to prevent cross contamination, and cook food thoroughly and use
a thermometer to verify the proper temperature was reached.
 THC 122
Angel Mae R. Catacutan BSHM 1-C March 23, 2021

SANITATION PLAN

ITEM FREQUENCY METHOD RESPONSIBILITY SUPERVISOR INITIAL

1. Always use a sharp
knife; it is much safer
than a dull one. Less
- Use the right pressure is required on
knife for the a sharp knife, and the
job. chances of a sharp
- Place knives knife slipping are much
in designated less.
knife drawers. 2. Always cut with a
Sharp Utensils Preferably, back and forth Production Cook ________
knives should sweeping motion, not
be placed in with downward force.
knife racks for 3. Pick up knives by the
proper handle only.
storage. 4. When cleaning or
wiping a knife, keep the
sharp edge turned
away from your body.
5. Allow air dry prior to
reassembly and next
use.

- Made out of 1. Waste receptacles

easily must be located in all
washable areas where waste is
Waste material, must generated, and must
Containers have a lid, have a lid. Kitchen Staff ________
Paddle for 2. Do not allow plastic
opening, bag in the containers to
plastic bag in overflow. Empty and
the bin. replace them before
they are completely full.

1. When carrying
glassware from one
place to another, be
alert and move
cautiously. Keep
complete control of the
load at all times.
2. Discard all glasses
that are chipped or
cracked.
3. Rinse the glassware
Glassware - Use care in in hot water to remove Dishwasher ________
handling any leftover wine or
glasses. sediment. Add a couple
of drops of restaurant
crystal clean to your
bowl/basin of hot water,
or use a drop of
restaurant crystal clean
per glass. Using a
cleaning brush or
sponge to clean the
glass.
4. Allow air dry prior to
reassembly and next
use.
 THC 122
Angel Mae R. Catacutan BSHM 1-C April 26, 2016

Activity: Search the following.

1. International food safety programs and protection of standards

 The International Food Standard (IFS) is a common food safety standard with a uniform evaluation
system used to qualify and select suppliers. It helps retailers ensure the food safety of their
products and monitors the quality level of producers of retailer branded food products. One of the
examples of programs for food safety is the Global Food Safety Advisory Programs.

2. Regulatory Organizations An overview of the regulatory agencies and what each is responsible for

 Four agencies play major roles in carrying out food safety regulatory activities: the Food and Drug
Administration (FDA), which is part of the Department of Health and Human Services (DHHS); the
Environmental Protection Agency (EPA); and the National Marine Fisheries Service (NMFS). FDA
has jurisdiction over domestic and imported foods that are marketed in interstate commerce,
except for meat and poultry products. EPA is responsible for protecting against other
environmental chemical and microbial contaminants in air and water that might threaten the safety
of the food supply. And NMFS conducts a voluntary seafood inspection and grading program which
is primarily a food quality activity.

3. Risk Management Framework

 A Risk Management Framework (RMF) is the structured process used to identify potential threats
to an organisation and to define the strategy for eliminating or minimising the impact of these risks,
as well as the mechanisms to effectively monitor and evaluate this strategy.

4. Risk Evaluation

 Risk Evaluation is the process used to compare the estimated risk against the given risk criteria so
as to determine the significance of the risk. Managing risks in a company starts with a decision to
strategically manage risks organization-wide. Risk management team or executive(s) who is(are)
responsible for implementing the process must first put together a plan that comprises all the
elements that impact risk management process and assemble a team to execute the plan.

5. Risk Management Option Assessment

 Risk Management Options are usually cited as risk handling options subdivided as: avoidance,
control, assumption, risk transfer, and knowledge and research. Generally, the assessment of
management options is a hip shot since the necessary decisions must occur early in a programme
when things are still fuzzy.

6. Implementation of Management Decision

 Decision implementation is where thought moves to reality. In the previous steps of the decision
making process, Frame, Innovate, and Decide, work has focused on generating the clarity for an
outcome that will be achieved in the future. In the Manage step, the focus moves from clarifying
needs/desires and decision alternatives to decision implementation, generating the envisioned
results from the previous steps of the process. Decision implementation requires managing the
consequences of these networks of related decisions to achieve our desired purpose or intent,
individually or as part of an organization.

7. Monitoring and Review

 Monitoring and review should be a planned part of the risk management process and involve
regular checking or surveillance. The results should be recorded and reported externally and
internally, as appropriate. The results should also be an input to the review and continuous
improvement of the firm's risk management framework. One of the most critical factors affecting the
efficiency and effectiveness of the organization's risk management process is the establishment of
an on-going monitor and review process. This process makes sure that the specified management
action plans remain relevant and updated.
 THC 122
Angel Mae R. Catacutan BSHM 1-C May 3, 2021

1. Create a kitchen layout in compliance with kitchen safety rules.

 Kitchen Layout is not standardized and can vary according to many factors.
- Workflow and work safety should be taken into consideration during the process of kitchen
planning.
- Work safety is always a top priority and a kitchen setup which facilitates a smooth work flow
from food processing to points of delivery and service is considered critical.
PRODUCTION AREA
- On the kitchen plan diagram, food cooking and processing areas are laid out according to the
menu and dining sequence, starting from the cold food section to the hot food section and then
the dessert section (green arrows).
- Food items prepared by chefs are put on the food pick-up areas in each section for servers to
collect.
- Food items will be placed on trays by servers at the tray table before being served to the
customers. Used dishes and tableware will be delivered to the dish washing area for
processing with clean items stored next to the washing area.
STORAGE AREA
- By referring to the kitchen plan diagram, the blue arrows show the procedure for processing
food materials once they are delivered from suppliers.
- Incoming food materials will first go to the preparation area. Only large scaled restaurants
would have separate rooms for storing different types of items which can be categorized into
beverage storage, general storage, dry food storage and frozen food storage.
In mid-scaled or large-scaled restaurants, kitchens are normally divided into different sections.
- Budget is the biggest factor in determining how many sections will be in the restaurant kitchen.
Some sections may be combined, where possible, in order to save space.
- Section Division
- Types and varieties of food provided
- Work flow of different sections
- Food hygiene
- Staff safety
Kitchen Equipment Restaurants also invest heavily in different kinds of kitchen equipment.
- Employees should be trained on how to use, maintain, and clean all kitchen equipment.
A well-planned design and layout of kitchen can make a major contribution to good food hygiene.
Before the kitchen design, management must consider their goals and objectives in relation to
marketing strategies. Important factors in kitchen design: the capacity of the operation and the
methods of service Kitchen Layout. Layouts of kitchen are not standardized and can vary
according to many factors. Employees should be trained on how to use, maintain, and clean all
kitchen equipment.
 Kitchen Safety Rules
- Store knives in a wooden block or in a drawer. Make sure the knives are out of the reach of
children. Follow these knife safety tips to prevent injury.
- Never cook in loose clothes and keep long hair tied back. You don’t want anything accidentally
catching fire (not to mention hair ending up in the food!).
- Never cook while wearing dangling jewellery. A bracelet can get tangled around pot handles.
- Keep potholders nearby and use them! Be careful not to leave them near an open flame.
- Turn pot handles away from the front of the stove. Children can’t grab them, and adults can’t
bump into them if they’re out of the way.
- Don’t let temperature-sensitive foods sit out in the kitchen. Raw meat, fish, and certain dairy
products can spoil quickly, so refrigerate or freeze them right away.
- Wipe up spills immediately. Keep the floor dry so that no one slips and falls.
- Separate raw meat and poultry from other items whenever you use or store them. This
precaution avoids cross-contamination of harmful bacteria from one food to another.
- Wash your hands before handling food and after handling meat or poultry. Hands can be a
virtual freight train of bacteria.
- Get a fire extinguisher for your kitchen. This device may not do much for your cherries jubilee,
but it can avert a disaster. You should do your best to prevent a kitchen fire, but sometimes it’s
out of your hands. So, make sure you know how to use the extinguisher before a fire breaks
out. You can’t waste any time reading the directions amidst the flames.

2. Explain the importance of HACCP.

 HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that
identifies where hazards might occur in the food production process and puts into place stringent
actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each
step of the process, there is less chance for hazards to occur. HACCP is important because it
 prioritizes and controls potential hazards in food production. By controlling major food risks, such
as microbiological, chemical and physical contaminants, the industry can better assure consumers
that its products are as safe as good science and technology allows. By reducing foodborne
hazards, public health protection is strengthened. HACCP can be really important because
foodborne illnesses and allergic reactions can be severe health issues, and they very often result
from poor hygiene in food preparation areas and processes. Where bacteria are allowed to multiply
and ultimately enter a person’s body, it can range from causing mild discomfort to causing a life
threatening illness. The only way to guard against this is by ensuring that bacteria is killed and not
able to reproduce in large enough numbers, and that it cannot easily be transferred between
foodstuffs. This is one of the core functions and most important elements of HACCP, and can only
be learned through proper training. Similarly, allergic reactions, especially in cases of anaphylactic
shock, can be life threatening, and they can only be prevented if people know exactly what they’re
eating. And this can only be known if food producers and preparers can ensure that foodstuffs
don’t come into contact or mix when they shouldn’t. HACCP can prevent this, which is why it’s so
important.

3. Explain Osh law or occupational health and safety law.

 Occupational safety and health (OSH), also commonly referred to as occupational health and
safety (OHS), occupational health, or occupational safety, is a multidisciplinary field concerned with
the safety, health, and welfare of people at occupation. These terms also refer to the goals of this
field, so their use in the sense of this article was originally an abbreviation of occupational safety
and health program/department etc. The goal of an occupational safety and health program is to
foster a safe and healthy occupational environment. OSH also protects all the general public who
may be affected by the occupational environment. In common-law jurisdictions, employers have a
common law duty to take reasonable care of the safety of their employees. Statute law may, in
addition, impose other general duties, introduce specific duties, and create government bodies with
powers to regulate occupational safety issues: details of this vary from jurisdiction to jurisdiction.
The safety law says that employers are responsible for making sure that all their employees are
safe at work and are protected from possible dangers to their health. This includes making sure
that the job and the work environments are safe and have no health risks. Employees are also
responsible for their own safety at work, and the safety of their work colleagues. It is an employer’s
duty to ensure, so far as is reasonably practicable, the health, safety and welfare at work of all his
employees. Whether someone's with epilepsy is affected by this legislation will depend on the type
of work they do, whether they have seizures, what their seizures are like and how often they
happen.

Kitchen Layout
 THC 124
Angel Mae R. Catacutan BSHM 1-C March 27, 2021

Quiz:

1. Give 5 examples of tourist destinations.

 Paris, France
 Tokyo, Japan
 Seoul, South Korea
 Boracay, Philippines
 Maldives, South Africa

2. Give 5 examples of hotels and resorts.

 One & Only Resorts – Maldives

 Six Senses – Thailand
 Discovery Boracay - Boracay, Philippines
 sApulit - Palawan, Philippines
 Huni Sicogon - Iloilo, Philippines

3. Base on the classification of traveller, as a traveller what type of traveller are you?

 Based on the classification of traveller I am The Backpackers & Adventure type of Travellers and
probably The Chatty type of Travellers.

THC 124
Angel Mae R. Catacutan BSHM 1-C April 10, 2021

Search:

1. The effect of culture on travel.

 The culture on travel has both positive and negative effects. The positive impacts of tourism on
culture include increasing cross cultural interaction; understanding, maintaining and keeping local
culture, arts, crafts and traditions; empowering host communities; and strengthening cultural
values. The negative impact is that there are still others think all societies and cultures are
changing due to their incapability if avoiding outside influence. Therefore, it could be a safe side to
think tourism contributes but not only the one that impacts the culture. However, it is important to
have a responsible tourism policy to maximise the positive impact and minimise.

2. What is the importance of cultural tourism?

 Cultural Tourism is important for many reasons and one of that is cultural tourism can have positive
economic impacts. Tourists who visit an area to learn more about a culture or who visit cultural
tourism attraction, such as museums or shows, during their trip it helps to contribute to the
economy of the area. Attractions must be staffed, bringing with it employment prospects and
tertSiary businesses can also benefit, such as restaurants, taxi firms and hotels.
 Republic of the Philippines
CEBU TECHNOLOGICAL UNIVERSITY
Main Campus,Pinamungajan Extension Campus
Brgy. Pandacan, Pinamungajan,Cebu
Website:http//www.ctu.educ.ph
Contact no. 09333284989

MIDTERM EXAMINATION
THC 124
Angel Mae R. Catacutan BSHM 1-C April 25, 2021

IDENTIFICATION: (X2)

Cultural Tourism 1. It is the act of travellers visiting particular destinations in order to experience and learn about a
particular culture?
Changing PerspecStive of Pleasure 2. What is pleasurable, a subjective phenomenon, and liable to changes with
time and culture?
Vagabondage 3. It means bondage to travel. Travel can be a mania, a passion, a way of life, which is what it is all
about.
Sommelier 4. It’s a wine steward?
Hospitality 5. It describes the service provided from a host, staff member or business to its guests?
Travel and Social Perspective 6. It is a Travel that can be a socially acknowledged, well-nigh endless source of
reward for those with the time, the money, and the energy to undertake it?
The Photographers 7. A type of travellers who travel around the year through time and space through images and
taking panoramic and mind blogging pictures around them?
Tourism 8. It is the activities of people traveling to and staying in places outside their usual environment for leisure,
business or other purposes for not more than one consecutive year?
Chef 9. It is one of the more basic positions in the kitchen, the main task being food and ingredient preparation?
Commis chef 10. It’s a junior chef?
The Holidaymaker 11. A traveller who visit the popular holiday destinations for a typical resort holiday?
The Party Goer 12. A traveller who prefer travelling just for fun and parties?
Travel for Seeking Knowledge 13.it is Man’s urge to learn in all likelihood is intrinsic and can flourish into an
incessant search for knowledge, truth and understanding?
Perishability 14. It is one of the most important characteristics of the tourism industry?
People Oriented 15. It is the tourism industry builds entirely upon people?

TRUE OR FALSE: Write T if the statement is true and F if it is not then change the underline word with the correct
answer.

F 1. Cultural tourism can help reinforce identities, enhance cross cultural understanding and preserve the heritage
and culture of an area.
F 2. The meaning of hospitality is providing a safe and enjoyable environment for patrons.
T 3. Cultural tourism can also have positive economic impacts.
T 4. Cultural patterns are changed by both internal and external forces.
F 5. In cultural tourism Local residents are also faced with higher prices for food, transport, clothing, rents and so on.
T 6. Hospitality also means responsibly serving liquor.
F 7. Products of the tourism industry always differ.
F 8. Inseparability Most travel products are first sold and the produced and consumed at the same time.
T 9. As a result of raised prices and general costs of living, and increased use of existing facilities by tourists,
tensions may develop between local residents and the visitors.
T 10. It is particularly true where visitors may have access to facilities that are beyond the financial ‘reach’ of local
residents.

ENUMERATION:

I. GIVE ATLEAST 10 EXAMPLES OF TOURIST TRAVEL MOTIVATION.

 Travel as a Challenge
 Travel as a means to sharpens Perspective
 Travel and Second/Holiday Homes
 The Need of Change
 The Trip and the Fun en Route
 Travel for Business
 Travel for Pleasure
 Travel for Health
 Travel for Seeking Knowledge
 Vagabondage

II. GIVE THE 8 CHARACTERISTICS OF TOURISM AND HOSPITALITY.

  Perishability
 Inconsistency
 Investment & Immobility
 People Oriented
 Inseparability
 Intangibility

III. GIVE ATLEAST 2 IMPORTANCE OF CULTUTAL TOURISM.

 Cultural tourism can help reinforce identities, enhance cross cultural understanding and preserve the
heritage and culture of an area.
 Cultural Tourism can also be an intentional part of the tourism experience, whereby cultural immersion
(with the local people, their language, customs, cuisine etc.) is an inevitable part of a person’s holiday.

IV. GIVE ATLEAST 5 CULTURAL ACTIVITIES.

 Having a tour around a village or town.

 Staying with a local family in a homestay.
 Visiting a museum.
 Visiting historic monuments.
 Trying local food and drink.

V. GIVE THE 5 AREAS THAT TOURISM SIGNIFICANTLY AFFECTS THE COMMUNITY AND ITS
INHABITANTS.

 Quality of Life
 Employment and Business Opportunities
 Facilities and Amenities
 Infrastructure Development e.g. Hotels, Resorts
 Population Growth

ESSAY: (5PTS EACH)

1. EXPLAIN BRIEFLY INTERRELATED NATURE OF TOURISM AND HOSPITALITY.

 The relationship between Hospitality and Tourism are Tourism and Hospitality go hand and hand
where the Hospitality Industry offers services such as transportation, food and beverage, recreation
and leisure while Tourism is the activity by the tourists where they engage in travelling to
destinations where they want to experience recreational and leisure activities and most of the time
avails of accommodation, food and beverage. The Hospitality Industry is the supplier of the services
for Tourism. The meaning of Hospitality is providing a safe and enjoyable environment for patrons. It
also means responsibly serving liquor, to ensure that patrons do not become unduly intoxicated and
subsequently a problem for management, staff and the neighbourhood while Tourism means people
traveling for fun. It includes activities such as sightseeing and camping where the activities of people
traveling to and staying in places outside their usual environment for leisure, business or other
purposes for not more than one consecutive year. Tourism is a dynamic and competitive industry
that requires the ability to adapt constantly to customers’ changing needs and desires, as the
customer’s satisfaction, safety and enjoyment are particularly the focus of tourism businesses.

2. COMPARE AND CONTRAST CULTURAL TOURISM IN THE PHILIPPINES AND OTHER ASIAN
NIEGHBOURING COUNTRY.
 Thailand is more expensive than the Philippines for a variety of reasons, even though both countries
offer similar experiences: beautiful beaches, tropical rain forests filled with wildlife, and big cities full
of culture and atmosphere. Thailand is the most popular country to visit in Southeast Asia, and its
economic dependence on tourism can be felt in even the smallest and most remote parts of the
country. The beauty of Thailand is quite evident, and the diversity of landscapes, combined with the
generally friendly nature of its people lead to a huge number of tourists every year. But all of these
visitors can drive prices up a bit. Bartering is a must in Thailand where the tourist prices are
dramatically higher than local prices. The Philippines is an island nation known for stunning beaches
aSssnd beautiful jungles, as well as affordable prices. The colonial history has left an interesting mix
of culture, as well as historic landmarks. It's possible to visit colonial churches, typical Southeast
Asian rice paddies, deserted islands, and beaches with crystal clear blue waters on a trip to this
archipelago of a nation.
THC 124
Angel Mae R. Catacutan BSHM 1-C May 8, 2021
Quiz:

1. Give at least 3 examples of career opportunities in lodging and accommodations.

• Front-office Manager
• Lodging Manager
• General Manager
2. Differentiate catered from non-catered accommodation.
• Catered accommodation provides the tourist with food. The food may or may not be included in the price of
the hotel. Catering comes in different shapes are sizes and in different amounts. Half-board usually means
that the tourist will be given breakfast and dinner as part of their hotel package. Full board means that they
will be given three meals and all-inclusive means that they have unlimited food and drinks throughout the
day. Bed a breakfast provides only breakfast. Some accommodation is sold as ‘room-only’, but provides the
opportunity for the tourist to purchase food at an additional cost. This is still classified as a catered
accommodation type. Catered accommodation is generally associated with a number of facilities including
the following facilities: room, reception, restaurant and bar, housekeeping, leisure facilities, gym or health
club, conference, and business facilities entertainment, whereas Self-catered and non-catered
accommodations are types of accommodation that do not offer food. Self-catered accommodations offer
cooking facilities, such as a small kitchen and cooking equipment. Non-catered accommodation is likely a
room-only accommodation with no cooking facilities. Products and services that are typically offered in self-
catered and non-catered accommodation options include the following: rooms, kitchen, tent, caravan pitch,
entertainment, sports facilities, laundry facilities, and showers. Self-catering accommodation has become
more popular in recent years with the growth of the sharing economy. Properties owners can now easily rent
their accommodation to tourists through intermediaries, who connect the tourist with the property owner.
3. Give 5 examples of catered accommodation.
• Hotels
• Bed and Breakfasts
• Chalets
• Youth Hostels
• Guest Houses and Home-stays
4. Give 5 examples of non-catered accommodation.
• Cottages
• Boats
• Motels
• Log Cabins
• Apartments
5. As a franchisee or if you are a person who owns a franchise business what would be the greatest threat in the
franchising business?
• As an owner of a franchise business we have some pros and cons of franchising our businesses but the
greatest threats would be are the High Initial Investment for the initial cost of the investment depends on the
franchise you have selected for your investment and the sector it belongs to. Some of them require
affordable investment and are easily adjusted in any budget whereas some are big names and requires a
hefty sum. Make sure your research is up to the mark and you know about the total royalty and initial
investment that will be required of you to start a franchise. The high initial investment is one of the major
drawbacks of franchising as you need to shed the amount beforehand so as to start your venture, Lack of
Privacy for new franchise is totally dependent on its parent company for the directions as well as the
operating system. It has to provide all the financial information to the franchisor that collects it to improve
audit-royalty payments. The business model interlinks all the franchise together. This information is shared
by all the franchise outlets to benchmark individual performance with the rest of the outlets. The thought
behind this is that viewing each other’s financial reports will help them to make changes in their own system.
It is considered a disadvantage of franchising because of a lack of privacy and the franchise owner is unable
to do anything about it, Shared Information for when you are operating a business entity you close all the
doors so that any information will not be leaked. An entrepreneur takes special care to protect his trade
secrets and information pertaining to finance, operations and what-not. It is the opposite in a franchise
model as all the information is actively shared by all the related outlets. The parent company starts this
process by sharing relevant information with other franchise and commands other outlets to do so with it.
There is a risk of leak and that your competitors will somehow gain access and come to know about it.
Sharing information includes a risk of third-parties gaining information and this is a serious disadvantage of
franchising and Damage Reputation for a damaged reputation is always a concern of the parent company
and is considered a disadvantage if it occurs because of the action of a new franchise. The franchisor has
been in the business for a long time and has established a brand name and value that is revered by others.
If a new entrant starts cutting corners it will result in jeopardizing the brand image because the products and
services will become substandard. The brand’s image and reputation will suffer due to the fault of a single
franchise.