ATUNG TUGKARAN ATONG ATIMANON: OTANON PARA SA MGA BATAN ON

(A Project on Increasing Food Security and Income in Barangay 1)

I. Project Proponents
CWTS 2B-B140
II. Objectives of the Project
The general objective of the project is to introduce a gardening as a means for the community
to become financially independent. Toward this end, the following objectives are set:
(a) To increase food security and income of the community through gardening;
(b) To give the community residents a sense of accomplishment and independence, and a
closer relationship with nature and their fellowmen
(c) To empower the NSTP students to make difference, and instill in them the value of hard
work and social responsibility
III. Project Description
(a) Background of the Project
Backyard farming contributes to food security by assuring the
provision of food in fresh form to satisfy the immediate calorie and
nutritional needs of the household (Ojo, 2009).
Indeed, there is a wide campaign for gardening for every household. Gardening add
to household food security by providing direct access to food that can be harvested, prepared to fed
the family, more often not, on a daily basis. When the gardening is well adapted to the agronomic,
resource, cultural traditions and preferences of the household or community -- it can be sustainable
source of income. This is because small scale gardening relies on low-cost, low=risk technology and
may be adapted to hostile environments (e.g. dryland gardens, flooding gardens). Thus, even very
poor, landless or near landless people practise gardening on small patches of homestead land, vacant
lots, roadsides or edges of a field, and even in containers.
Gardening or agriculture is the first and oldest means of survival for man. Its persistence,
especially in the new millennium is proof of its intrinsic economical and nutitional value.

(b) Justification of the Project

(c) Benefits of the Project

Not only will growing fruits and vegetables improve the family’s health and increase
food safety, it will also help the household save the earn money. Growing their own food is
not only more safe and more healthy, it can also reduce spending on vegetable and fruit
products. Furthermore, the participants of the project can sell their products for additional
income.
On the other hand, gardening can help the participants be involved in the campaign
to save the planet against pollution and global warming. When food is grown organically
(without pesticides and herbicides), the participants spare the earth the burden of
unnecessary air and water pollution. Moreover, they indirectly reduce the use of fossil fuels
and the resulting pollution that comes from the transport of fresh produce from all over the
world to supermarkets.
But above all, gardening has personal benefits. The steps involved in gardening
(planting, weeding, watering, and harvesting) is a good outdoor exercise and stress reliever.
But most importantly, it builds a sense of pride, a sense of accomplishment and sense of
independence.
I. Know a little information about the person being interviewed:
A. Name
Jerrycho Jimenez
B. Company
M.Montesclaros
C. Position
Executive Chef
II. Nature of Work
A. What preparations did you take before applying for this position?

It is the life itself that prepares you to applying for this kind of big position. It doesn’t start as easy I
started from the bottom to up and all the experiences that I have through the years prepared me it’s
nothing that you can prepare it. it’s the life experiences it’s the years of hard work . I work 7 years in
New York, in an Italian bakery, in a Japanese restaurant to call those things.

B. What are your duties and responsibilities in the company?

I am in charge of creating new recipes for them everyday , And also the trainings of chefs of each
restaurant. Like I said I have 12 restaurants under my supervision.
C. What are the competencies needed to excel in your job?

Me personally I graduated valedictorian JN an international school for culinary arts and hotel
management, I do have my own restaurant before but I have to put that on hold for this position and I
have the love for food, If you have to love food you a proper respect for every ingredients that you
create so you can give that joy to customers who is trying your food, it is not a career for me it’s my
passion. That’s two different things, like i said this is my passion ive been doing this since i was a kid
and it develops my passion.

D. What do you consider to be the most challenging aspect of working in the hospitality
industry?
It is more on people interactions, different kinds of people that you meet. Also, for the food that you
are serving, the service that you are giving to the people. If you are not tough of your heart is not
tough for criticism then this is not for you hospitality is not for you. It is more on not giving what you
want it is about giving what they deserve.it is one of the challenges

III. Situations
A. How do you prioritize your tasks when working in a fast-paced and dynamic
environment such as hospitality?
Just like what I said I have 12 restaurants there such progression that I am supervising. I prioritize
which needed for attention course, you just have to know, which resto needed you more then you
focus on that first and then transfer to another.
B. How do you balance the need for efficient service with the desire to provide a personal
touch to your customers' experience?
It’s not hard for me, because that is always my goal to provide efficient and good service that have my
touched as well. You know it's more on providing good food and good service always. it’s not good
then it’s not efficient, and that’s not a good service for me. So what I am trying to say is, I didnt
balance it, its the goal, always to be efficient and at the same time always have personal touched for
every service that you giving.
IV. Encouragement
A. What advice would you give to someone who is interested in pursuing a career in
the hospitality industry?
The hospitality is not easy as I've said, if you love holidays, Christmas and your birthday and other
stuffs like that, say goodbye, when you got in hospitality, that's the busiest time for hospitality and
how many years I am hospitality, at the same time, you have to have a strong heart just like I've said,
if you're not open for criticism, hospitality is not for you. Before I was like that, I am sensitive in comes
to other judgement about me, but base on the experience in your thoughts, you have a tough skin
that is not about, it's nothing personal, it's about, a criticism is not to hurt you but it's to motivate you
and giving the best of you.
B. How do you think the hospitality industry is evolving, and what skills do you think will be important
for future hoteliers and restaurateurs to have?