Chapter 1
Introduction
Filipinos are considered to be food lovers, almost anywhere in our country we can find food establishments, examples of these are: “Karinderyas” or establishments that serve comfort home foods, Fish ball Vendors and so many more. Our love for food can be very much related to us being conquered by many nations: China, Spain, Japan, America and many more, because of this major factor different cuisines are being practiced or cooked in our country in this present generation, almost all major establishments you can find would be all about food or specialty shops that serve delicacies that are only found in that certain are. Culinary is one popular art of preparing and cooking foods. Nowadays different culture and nationality enrolled in culinary school because of their hobbies in cooking they intended to enhance the skills and improve their talent in cooking, some of them planning to have good opportunity in cruise line, hotelier, or being a famous chef or there are some that only goal is to learn how to cook and to experience the industry of hospitality that’s why they enrolled in culinary school.
Culinary schools is not only a school for cooking but they also have the course of baking and pastry, bartending, flair tending, housekeeping, ship board training, travel and tourism etc, as long as involved in the hospitality industry. As time progresses, the influence of different nations are widely seen practiced in our country thus giving rise to the different culinary institutes to teach people how to cook not only good food but of the utmost highest standard, chefs not only from our country but from all over the world are teaching in this institution: one would be the MIHCA (Magsaysay Center for Hospitality & Culinary Arts) and the other would be the Global Academy. For five years, MIHCA or (Magsaysay Center for Hospitality & Culinary Arts) has participated and won in a number of prestigious competitions, both locally and internationally, such as the Philippine Barista Competition, the Food and Hotel Asia Culinary Competition and the Hong Kong International Culinary Classics and come away with honors and medals galore – including a record breaker in the Guinness Book of World Records, so Excellency can be very much attained in this institute. On the other hand, in the year 2012 Global Academy is the first culinary
school in the Philippines to receive The World Association of Chefs Societies (WACS) Recognition of Quality Culinary Education.
This means that the school’s culinary programs have met WACS’ high quality standards of culinary education. With this new recognition for quality culinary education from WACS, it does not only bring the school to the next level but it also raises its profile in the international global culinary landscape Surely both of these Academies could be considered of the highest standards, but in every organization there are advantages and disadvantages from one another this could be in regarding to money, time and many more. As we further discuss our topic we would like to know the advantages and disadvantages, the quality of teaching and students satisfaction after taking their course, quality of practices of education, level of competitiveness among MICHA (Magsaysay Center for Hospitality & Culinary Arts) from Global Academy. Background of the study
The Global Academy opened its first branch in the Ortigas area in April 2007 with a mission of providing students with relevant education and professional training at modest rates in order to prepare aspiring chefs and industry professionals for the growing opportunities of the international culinary and hospitality industries. The Academy’s founders, Chef Rob Pengson and Chef Benjamin Ledesma, Jr., continue to work hard to uphold the vision of the school as an honorable organization that provides the highest standards of education and training for the benefit of its students, customers, partners and country.
In order to service more people, Global opened its 2nd branch in Alabang Zapote road last 2008 and a year after it opened its 3rd branch in Quezon City. In 2010, Global has opened its 4th branch in Makati making us the only professional culinary school to have 4 branches in Metro Manila. The Magsaysay Center for Hospitality and Culinary Arts (MIHCA) is a member of the Magsaysay Group of Companies with two branches in Manila and one in Jakarta, Indonesia. Established in 2007, MIHCA designed a unique learning system that involves 80% hands-on training and 20% classroom-type lectures to maximize learning and ensure that students are prepared to enter the workforce.
This progressive, experience-based learning method adopted by MIHCA provides
the core knowledge and skill sets needed by the students. Complementing this teaching approach, MIHCA has state-of-the-art training facilities, amenities and equipment where students can hone their skills and familiarize them in real-time, real-world job settings.
In addition, the center works closely with international hospitality industry experts and leaders to guarantee that graduates are up-to-date with the current trends and techniques practiced locally and globally.
Setting of the Study
The Setting of the study would be in the area of United Nations Avenue and Taft Avenue for MIHCA (Magsaysay Center for Hospitality & Culinary Arts)
The other setting of the study would be in the vicinity of Ortigas for Global Academy.
Conceptual Framework
Inputs Processes Outputs
Statement of the Problem:
The aim of the study is to compare Magsaysay Institute of Hospitality and Culinary Arts and Global Institute of Culinary Arts. This research is intended to determine the different strategies and students satisfaction between the Institutes. Specifically, the study intended to answer the following queries. 1. What are the benefits gained of studying hospitality practices among MIHCA and Global Institute of Culinary Arts in term of the following factors:
1.1 Quality of education
1.2 Popularity
1.3 Good source of opportunity
1.4 Others please specify _________________
2. What are some problems encountered by Respondent while studying in MIHCA and Global Institute of Culinary Arts within the following factors:
2.1 Lack of knowledge in the industry
2.2 Poor quality of education
2.3 Lock of needs of equipment
2.4 Poor of financial assistance of guardian
2.5 Others please specify _________________
3. What are the positive factors that the respondents gained while studying in MIHCA and Global Institute of Culinary Arts in term of the following factors: 3.1 Knowledge skill
3.2 Good source quality of education
3.3 Sanitation standard
3.4 Gained high standard quality of technique
3.5 Improving oneself
3.6 Others please specify___________
4. What are the reasons of the respondents enrolled in MIHCA and Global Institute of Culinary Arts rather than any Culinary Institute in our country in terms of the following: 4.1 Prestige
4.2 For good education background
4.3 Well-known instrument
4.4 High caliber of teaching
5. What is the level of satisfaction of students satisfied with the quality of education and knowledge after taking the course? 5.1 Highly satisfied
5.2 Fairly satisfied
5.3 Unsatisfied
Significance of the Study
This study will give benefits and knowledgeable ideas to those students who are taking and planning to take Culinary course among two schools (Magsaysay Institute of Hospitality and Culinary Arts and Global Institute of Culinary Arts), because they will be able to gather information
between them. Also they will be able to know background Hypothesis
1. There is no significant difference among Magsaysay Institute of Hospitality and Culinary Arts and Global Institute of Culinary Arts. Assumption of the Study
The researchers assumed that the respondents are knowledgeable enough to answer the questions honestly and truthfully. Scope and Delimitation of the Study
The study aims to know the level of both standard among MIHCA (Magsaysay Institute of Hospitality and Culinary Arts) and Global Institute of Culinary Arts. This will also serve as reference to people interested to take Culinary Arts among the school. The study is comparison between the level of competencies and quality of education among the students. Definition of Terms
The terms included in this study are defined to facilitate easy understanding of the study. Academy: is an institution of higher learning, research, or honorary membership. Baking: is a food cooking method using prolonged dry heat acting by convection, rather than by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones. Bartender: is a p1erson who serves usually alcoholic beverages behind the bar in a licensed establishment. Bartenders also usually maintain the supplies and inventory for the bar. A bartender can generally mix classic cocktails such as a Cosmopolitan, Manhattan, Old Fashioned, and Mojito.
Chef: is a person who cooks professionally for other people. Traditionally it refers to a highly skilled professional cook who is proficient in all aspects of food preparation. Culinary Arts: is the art of preparing and cooking foods. The word “culinary” is defined as something related to, or connected with, cooking. Culinary School: is an institution devoted to education in the art and science of food preparation. Delicacies: is a food item that is considered highly desirable in certain cultures. Often this is because of unusual flavors or characteristics or because it is rare. Flair tending: is the practice of bartenders entertaining guests, clientele or audiences with the manipulation of bar tools, cocktail shakers and liquor bottles in tricky, dazzling ways. Used occasionally in cocktail bars, the action
requires skills commonly associated with jugglers. Karinderya: is a small canteen who serves homemade food.
Hospitality: is the relationship between the guest and the host, or the act or practice of being hospitable. Housekeeping: refers to the management of duties and chores involved in the running of a household. Pastry: is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking, and/or eggs. Small tarts and other sweet baked products are called “pastries.” Sanitation: is the hygienic means of promoting health through prevention of human contact with the hazards of wastes as well as the treatment and proper disposal of sewage wastewater. Tourism: is travel for recreational, leisure, or business purposes. The World Tourism Organization defines tourists as people “traveling to and staying in places outside their usual environment for not more than one consecutive year for leisure, business and other purposes”.
CHAPTER 2
Review of Related Literature and Studies
This chapter deals with review of both local and foreign literature and studies. Foreign Literatures
According to the eighth edition book of Clayton W. Barrows and Tom Powers that “Another important consideration when choosing a profession is what the future holds for the industry. In the case of hospitality, the employment outlook is solid in most segments, particularly for managers. This should encourage those students who are attracted to a field in which they can be reasonably sure they will secure employment”. Opportunities in the hospitality is very wide thus students spend a lot of amount of money to secure a good future ahead of them whether it be in the field of baking, cooking, bartending, hotelier and many more. These may be the reasons why they decided to enroll in prestigious schools such as MIHCA and Global Culinary Academy. Surely enrolling in a prestigious school can give you a better bio-data when applying for a job thus giving you a big advantage to other people who are also applying, but as people say the skills and attitudes gained from enrolling in well-known schools are way better thanjust prestige, as we all know both Global Culinary Academy and MIHCA excels in not just in the prestige factor but even producing successful graduates that are skilled in all aspects of the hospitality industry whether it be in the field of accommodating guests(front office officer), be a chef that is of the top quality standards, baristas that serve beverages that are perfect and many more. According to the ninth book of Clayton W. Barrows and Tom Powers that “Hospitality jobs can be obtained from several sources” Many hospitality management program receive direct request for part-time help. Some programs maintain a job bulletin board or file and some even work with industry to provide internships. There are numerous web sites devoted to matching employers and job seekers, such as www.hcareers.com.
The help-wanted pages of your newspaper also may offer leads, as your local employment service office. Sometimes, personal contacts established through your fellow students, your instructor, or your family or neighborhood will pay off. Networking is as effective as always, and some would suggest it is still the most important cool. Networking occurs both formally and informally- often at industry functions, chapter, meetings, and the like. Or you may find it necessary to “pound the pavement,” making personal appearance in places where you would like to work Some employers may arrange for hospitality manage students to rotate through more than one position and even to assume some supervisory responsibility to help them gain broader experience. Now a day’s there’s a lot of sources where we can find a job. The job seekers can easily find a job, especially on a hospitality management. One of the sources we can get is in the internet.
There we can just easily search on yahoo and find some management where we can apply jobs. Hospitality management is one of the in demand courses now a days. Baking, cooking, and other skills that you can apply in a hospitality management can lead you to a successful person. According the book of Paul Bocuse the “The Professional Chef” is to describe who anyone who cooks is considered a mark of respect those within the profession. The title is one that can only be earned d through diligent practice and dedication. Those chefs who have made, or will make, the most lasting impression on this industry know that their success depends on their ability to fulfill many different roles. A true chef’s is among other things, a lifelong student, a teacher, a craftsman, a leader, and a manager. An open and inquiring mind, an appreciation of and dedication to quality and excellence, and a sense of responsibility to self and the community are among the professional chef’s cardinal virtues. Today’s chefs are open look upon as a new breed respected even craftsmanship, and artistry. Some chef’s have received so much press that their names are household words.
The elevation of chefs to a legitimate profession has helped to attract bright and talented people to the industry. It has been estimated that at the turn of the century, there will be one million more food service industry jobs available that there will be trained people to fulfill them. The interaction of the new trends in foods and dining, combined with the traditions and customs of other eras and other social groups, creates new style of cooking, new dishes, and new types of eating establishments. The increasing communication between chef’s and professionals in other areas has stimulated growth and opened up new potentials. At the same time, it has increased the number of business offering a vast array of services and goods. Competition between restaurants for clients is growing each day. The researchers sought that the growing industry of hospitality management moved fast the competition between industries. The generation of chef’s gives popularity to those who want to start their profession; the hospitality is one of most popular industry that many people want to be part of it. Local Literature
Vance Madrid in his article “Global Academy Culinary and Hospitality: Premiere Education Made Affordable”, he finished a course in communications and it was a bit too late when he realized he didn’t want to pursue the profession anymore. He has received a lot of flak for turning in this direction. People thought that I’m passing up a totally perfect opportunity to earn big bucks aside from “wasting four years” in college life in college.
The true test of a good cook is when there are hardly any left-over’s and a lot of empty plates. He takes pride when he get praises every time he serve he’s dish and see the smiles on their faces. But there’s a certain void in he’s heart: He wanted to have a formal culinary training. A few years back, he could vividly recall how difficult it was to find a reputable culinary school that had affordable tuition fees. He was looking for such because after finally getting my college diploma, I felt it was about time for me to pursue my passion. He remembers being excited on my first day of going back to school wearing a chef’s jacket. Until soon he realized that taking a culinary course wasn’t exactly bed of roses. It entails perseverance, determination, hard work, and you really had to love cooking in order to excel in it.
He was recently invited to the Global Culinary & Hospitality Academy’s Open House at their Ortigas branch. They were given the chance to tour the school’s facilities and sample their sumptuous meals. They couldn’t help but be envious of their students. They wish they had known about Global Academy before when they was still looking for a culinary school. Global Culinary and Hospitality Academy pushes the quality of education and superior value as it offers professional and recreational courses of the highest standard with unmatched cost effectiveness.
Chefs Roberto Pengson and Benjamin Ledesma Jr. founded Global Academy in order to provide aspiring industry professionals with relevant education and professional training at modest rates in order to prepare them for the growing opportunities of the international culinary and hospitality industries.
Aside from being 100% chef-owned and operated, Global Culinary and Hospitality Academy had a team of internationally educated and accomplished faculty. The campus had multiple locations so you can choose the branch nearest you offering the same programs and facilities. But I guess the best part of it all, is that you get individual learning for both lab and kitchen. They personally liked the Modern Asian interior design of the Global Culinary & Hospitality Academy’s new Pasig campus. But what had truly impressed me was their awesome facilities: they had two kitchen labs, two 23-seater theater demo rooms with three high definition TV and cameras each, and a library with Wi-Fi connectivity, separated locker rooms for men and women, not to mention their clean and cozy Zen-themed rest rooms that are similar to those found in elegant hotels.
When they skimmed on their course outline, they was surprised to see that a Grand Diploma in Professional Culinary, Baking and Pastry Arts is the only one of its kind in the country wherein students are trained in both cuisine and pastry in less than a year. Earning this double diploma will give its graduates a competitive edge as they hunt for employment opportunities here and abroad. Now on their fourth year of service, Global Academy is proud to have four branches available to its students. The Alabang, Ortigas, Makati and Quezon City facilities make training more convenient for students as it brings quality education closer to home.
The researchers sought that these articles will give idea about the background of Global Academy Hospitality and Culinary, it also gives idea and information about competitiveness of the Academy to teach their students with good quality of training and education. The researchers think that this Academy will give good source of knowledge in hospitality industry.
According to Mishell Malabaguio and Bridgett Rabo-Ng the global demand for workers in the hospitality industry is growing, but so is the competition among various nationalities for the available jobs in that market. It is therefore very important for Filipino hospitality workers applying for overseas job placement to be equipped with skills that meet international standards. This is where the Magsaysay Institute of Hospitality and Culinary Arts (MIHCA) of the Magsaysay Group of Companies come in. The institute, which was established only last January, trains Filipino workers to make them competitive in providing hospitality services abroad particularly in the areas of lodging, meals, and drinks. And the worldwide hospitality services industry is by no means a small job market.
Jay Fernando, the MIHCA director, says that training hospitality workers to be globally competitive is a more efficient way of filling the demand for foreign job placements rather than by just hiring workers already employed in the domestic hotel and restaurant industry. “There has traditionally been a gap between what the educational system provides and what the industry needs,” Fernando says. “In an attempt to bridge that gap, the Magsaysay Group of Companies established this institute. We admit people with the personalities, attitudes, and qualifications that we believe would make them successful in the hospitality industry, then we train them in accordance
with industry needs.”
Fernando cites the work of a bartender as an example. How many cocktails should he know, how fast should he be able to prepare these cocktails, and how extensive should be his knowledge of spirits, liquors, and wines? Once the industry is able to establish the parameters for the job, he says, the MIHCA develops a training program according to those standards. He says Filipino workers have always been in demand for overseas jobs because they are very hard working when they are abroad. “The Filipino’s twin qualities of adaptability and hospitality have always been there,” he says. “What’s lacking is the skill part because in the Philippines, we don’t see any institution or any organization that actually prepares people to meet global standards.
This literature is closely related to the study because it discusses the different outline and background regarding to the study of the researchers, and it also discuss the different information and knowledgeable idea regarding to the study. The researcher seek that this establishment has a good source of training, knowledge and influential source to their graduates, because nowadays some hospitality establishment look for the popularity of the schools. MIHCA always develop new training and knowledge according to their standards, because most of Filipinos when they hear MIHCA they always think the good quality of education and the prestige of this establishment. After having the diplomas of the students they also prioritize their graduates to work from abroad because Magsaysay is also a company for working abroad and in cruise lines. Foreign Studies
According to Haley “Education would be much more effective if its purpose was to ensure that by the time they leave school every boy and girl should know how much they do not know, and be imbued with a lifelong desire to know it.” The Magsaysay Institute of Hospitality and Culinary Arts opened its doors to dynamic, motivated individuals in February 2006. MIHCA’s expert teaching staff, modern facilities and equipment and world-class hospitality and culinary certificate courses, serves as the first step for individuals in achieving their dream of having a career in hospitality, culinary arts, travel, and tourism industry locally or internationally. The partnerships with leading local and global hotels, restaurants, cruise companies, and other institutions allow us to serve as a link between students and industry leaders.
With the breadth of hospitality and cruise experience, Reny will bring to MIHCA a new vision and fresh perspective. “I am looking forward to contribute to bringing my team and MIHCA to the next level of training and service. MIHCA has been at the forefront of training and producing job-ready professionals and they excited to open more career opportunities to more students,” said Reny. Through the Magsaysay Institute of Hospitality and Culinary Arts (MIHCA) with campuses in the Philippines, Jakarta, Indonesia and Southern China, Magsaysay conducts extensive hands-on training supported by a seamless academic foundation designed to produce job-ready and skilled individuals for the international hospitality and tourism workforce. Complementing this teaching approach, MIHCA has state-of-the-art training facilities, amenities, and equipment where students can hone their skills and familiarize themselves in real-time job settings. Magsaysay works closely with industry experts, leaders and international organizations to ensure that the level of training will equip graduates with strong foundations and skills that are relevant in the hospitality and culinary workplace. The curriculum is designed around current trends and techniques practiced and accepted in the industry.
Payroll is one of the single most critical elements of both financial and HR management for any business regardless of its size. So deciding whether it is best to maintain an in-house payroll solution / administrative group or to hand over the function to a third-party provider can be a difficult decision. Magsaysay is able to adapt and apply processes that would be applicable to different nationalities, applicable labor and compensation laws or jurisdictions. In addition, Magsaysay recognizes the uniqueness of the payroll process for crew on board merchant marine vessels and has developed a tailored service accordingly.
According to Raymond Gerson the purpose of education is to draw out the best from our students. It should be about more than just making good grades on bubble tests and making money after graduation. Education should teach students how to learn and to develop a love for life-long learning. Students need to learn to think for themselves. They need to be prepared to handle the problems they will encounter, to live purposeful lives and to learn the value of making a contribution to others and society. Knowledge without character provides students with a weak foundation for facing the problems and temptations of life. There are many examples of intelligent and well educated people who ended up in trouble or in prison because of character defects.
Humane values need to be the foundation of education. A good education should help students to develop character traits and qualities such as courage, integrity, compassion, self-regulation, honesty, resilience, humility and caring about others. Bertrand Russell put it this way, “You must believe that you can help bring about a better world. A good society is produced only by good individuals.” Their students need the skills, inspiration and character to live meaningful lives and to make a positive difference in the world.
The study that the researchers gathered information about the purpose of education in one’s life is very important; the education is the foundation that people can treasure, without education it’s hard to get better life and get great job that you want to catch. The purpose of this article is to inspire the out of school youth people. Local Studies
According to Amy Besa in Culinary Heritage Institute ASA (Ang Sariling Atin), if we want to preserve our culinary heritage, we must cook and eat those dishes that were served by our mothers and grandmothers when home cooking was our primary sources of sustenance. It is not enough to document them and keep them in archives. We must bring them dishes, along with their cooking methods and cooking equipment, back to our table. We must re-awaken our thirst to learn to cook with the palayok, with banana leaves and the bamboo tubes savoring the favor of our alugbati, saluyot and malunggay. Otherwise, not only will our culinary heritage disappear, but our identity as Filipinos will be lost along with the health and vitality of our nation. The native Cuisine proved itself strong and resistant to “fraternization” with the foreign invaders.
The original dishes have retained their ingredients, cooking methods and spirit. Foreign dishes have been filipinized, but Philippine dishes have not been Sinicized or Hispanized. The cultural interaction has been one of borrowing elements to impose on native dishes. The result is a cuisine enriched rather than bastardized, its integrity kept its dynamism that of judicious response to change; Doreen G. Fernandez said. The ASA aims to build knowledge on Philippine culinary heritage and inform about the Filipino palate through the documentation and preservation of family heirloom recipes, old cooking techniques and traditional cooking equipment. They are developing s scientifically based research methodology to gather data on flavors of the different regions of the country and with the help of academicians. The following is some benefits of Preserving our Culinary Heritage: The essence of that information gives us an idea in our study that preserving and the benefits of culinary culture are more important. Those Filipino foods always remained us to view in the family kitchens of Filipino homes, passed down through the generations from native traditions to those Chinese, Spanish and American Cuisine. Everything about culinary relates us about food which we can image and how must we deserves to realize the past situation which culinary art develops and suddenly put up some school for those who interested to learn in hospitality, value everything and never forget those culinary preserves culture in the past. Felice Prudente Sta. Maria says A kitchen Courses, there were no schools for professionals cooks until recently.
During Spanish times cooks learned from an informal apprenticeship with a professional and most likely, after learning rudimentary skills at home from mothers. There were few restaurants at which a cook could acquire trainings in European cuisine. If you wanted to learn, you must have to seek employment at a wealthy home where good food and much foreign cuisine were the day-to-day rule or serve as butcher or under chef to a well-known professional like Mallari or Gonzalez. A few restaurant and cooked food suppliers set up establishments in manila as the nineteenth-century drew to a close. As competition intensified, particularly during the American era which saw and encourage the growth of Sta. Cruz, chief cooks and managers were foreigners with a staff of natives or Chinese. According to Ed Tiamson A letter translated from the book, the first inhabitant who cooked in these Islands did it using the same fuel as is used today in all homes and huts in the archipelago. This fuel is firewood. Without firewood, the native would surely be lost. A conclusion and proof can be taken from the habit of cooking using firewood among the natives, which is almost as ancient as that of eating without any spoon and fork, using only their hands which proves their unimaginative spirit. Buzeta, a Spaniard observed that “Filipino have a special talent in culinary art, they make excellent sweets and exquisite dough.” From a few bakeries during the Spanish era, by 1902 there were 332 bakeries all over the Island, with a concentration in Manila and other urban areas. The Bakeries were proving themselves lucrative ventures.
The Challenge of the culinary realm is that like other aspects of culture, it is dynamic. It is in particular a component of life constantly subjected to unrecorded of life constantly subjected to unrecorded improvisation, the stress of market supply with its introduction of new ingredients, the rivalry of changing social indices, and the development of a new “common taste” conditioned by convenience food and cooking ingredients for mass consumption. New generations are unfamiliar with the finest examples of native cuisine, the sense of fineness giving in to crudeness in texture and roughness of seasoning for the majority. The disappearance of native qualities of the highest reckoning of fineness may be one reason holding back appreciation by foreign markets of Philippine cuisine and culture in general. Unless culinary schools for specialized study and home economists teaching in basic education are reacquainted with the fineness of Philippine culinary culture along with its accoutrements, they cannot be expected to pass on the knowledge nor further refine culture. Gambila is an old Tagalog word meaning the mention or reference to something still fresh in one’s memory.
In Culinary culture, memory is taste, texture, smell, visuality and even sounds related to eating and particular foods. The memory for food and the stages of its transformation into emotionally-laden and community valued heritage can be conserved depends greatly on what the network of historians and the history-minded will do before amnesia sets in. The Researches must try to discover something new in our study which relates the important things in Philippine culinary, professions and culinary heritage way back time-to-time. Cooking food is important in our daily life, we must suppose to develop and enhance our skills and knowledge to improve our talents.
Through traditional cooking, culinary heritage people put up ideas to expand and develop variety of recipes which nowadays culinary arts is one on the top courses in demand in the Philippine because Filipinos never lost hope to achieve and learn more about any idea in creating things possible.
References:
http://www.entrepreneur.com.ph/growyourbusiness/article/trained-to-be-hired http://purpleplumfairy.blogspot.com/2011/06/global-academy-culinary-hospitality.htmlition http://www.purpleyamnyc.com/the-birth-of-ang-sariling-atin-culinary-heritage-institute-food-that-was-always-ours/ http://www.purpleyamnyc.com/the-birth-of-ang-sariling-atin-culinary-heritage-institute-food-that-was-always-ours/ Book: Introduction to the Hospitality Industry (eight editions) Author: Clayton W. Barrows and Tom powers
Book: Introduction to the Hospitality Industry (nine editions) Author: Clayton W. Barrows and Tom powers
Book: Philippine Culinary Vignettes and Period Recipes
Author: Felice Prudente Sta. Maria
Book: The New Generation (six edition)
