Booth-Competition Mechanics

University of Caloocan City
Department of Tourism and Hospitality Industry Management

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Biglang-Awa St. Grace Park East 12 Avenue, Caloocan City
BOOTH COMPETITION
MECHANICS:
Objective:
To showcase the unique culture, products, and tourism of each participating region
through creative booth displays. Booth Setup Each region is allowed one booth.
Participating Regions:
1. CAR (Cordillera Administrative Region)
2. NCR (National Capital Region)
3. CALABARZON (Cavite, Laguna, Batangas, Rizal, and Quezon)
4. MIMAPORA (Mindoro Occidental, Mindoro Oriental, Marinduque, Romblon, and Palawan)
1. For every booth it must include a lifestyle diorama showcasing the followinf related to their
region;
- Environment
- Culture
- Or anything related to their region.
2. Each booth must represent a specific region, color coding is also implemented in every booth
🔵
to be followed according to their representatives traditional clothing;
🔴
- CAR (BLUE )
🟡
- NCR (RED )
⚪
- CALABARZON (YELLOW )
- MIMAROPA (WHITE )
3. Booth should have 2 representatives, 1 Male and Female wearing a traditional costume
related to their region.
4. During the booth introduction for judges, representatives of each booth should perform a
tableau that symbolizes the overall presentation of their region or culture.
5. Each booth must served 3 dishes, in accordance to their region;

- Appetizer
- Main Course
- Beverage
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Judging Criteria:
1. Creativity and Originality – 30% The booth’s design, layout, and presentation must
demonstrate innovative and creative ideas that effectively highlight the region’s unique
characteristics. Originality in the use of materials and the overall aesthetic appeal.
2. Relevance to Theme – 25% The booth must effectively reflect the given theme (e.g.,
sustainable tourism, local heritage, etc.). The booth should have a clear and coherent message
that aligns with the theme while showcasing regional identity.
3. Regional Representation – 20% The booth must highlight the unique features of the region it
represents, including its culture, products, and heritage. Proper representation of traditions,
language, and other cultural aspects.
4. Booth Presentation and Engagement – 15% The team should engage visitors effectively
through guided tours, live demonstrations, or interactive elements. Booth members should be
knowledgeable and capable of explaining the significance of their display.
5. Sustainability and Innovation – 10% Use of sustainable or eco-friendly materials in the booth
setup. Innovative approaches that reflect modern techniques or technology in showcasing
regional pride.
Total: 100%
Timeframe:
Setup duration: 1 hour prior to judging. Judging will occur after the setup period.
Awards:
Champion: Awarded to the booth with the highest overall score.

1st Runner-Up: Awarded to the booth with the second highest overall score.
Rules and Regulations:
All booths must adhere to venue safety regulations. Use of eco-friendly and sustainable
materials is encouraged. Teams are responsible for cleaning their booth area after the event.
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BEST IN FOOD
Criteria for Judging:
Regions: CAR, NCR, CALABARZON, MIMAROPA
1. Taste (50%)
Evaluate the overall flavor profile, seasoning, and quality of ingredients used.
2. Presentation (30%)
Assess the visual appeal and creativity in the plating and display of the food items.
3. Use of Regional Ingredients (20%)

Consider the incorporation of local ingredients and how they enhance the authenticity and flavor
of the dishes.
Total: 100%
BEST IN SALES
1. Revenue Generated (30 %)

Measures total sales revenue during the competition. This metric is crucial for assessing how
well participants attract customers and sell their food products.
2. Customer Engagement (20 %)

Assesses how effectively participants interact with customers. This includes factors like
friendliness, knowledge of products, and ability to upsell or promote items.
3. Food Quality and Presentation (20 %)

Evaluates the taste, freshness, and visual appeal of the food sold. Presentation can greatly
impact customer decisions and overall satisfaction.
4. Marketing and Promotion (15 %)

Looks at the effectiveness of promotional strategies, such as signage, samples, and social
media presence. Creativity in attracting customers can significantly boost sales.
5. Speed of Service (10 %)

Measures how quickly customers are served. Efficient service can lead to higher customer
satisfaction and increased sales, especially during busy periods.
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6.Customer Feedback and Satisfaction (5 %)

Collects and evaluates customer reviews and feedback. Positive feedback can highlight a
booth's strengths and areas for improvement.
Total: 100 %

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University of Caloocan City

Department of Tourism and Hospitality Industry Management

5. Each booth must served 3 dishes, in accordance to their region;

Champion: Awarded to the booth with the highest overall score.

Rules and Regulations:

Criteria for Judging:

Regions: CAR, NCR, CALABARZON, MIMAROPA

3. Use of Regional Ingredients (20%)

1. Revenue Generated (30 %)

2. Customer Engagement (20 %)

3. Food Quality and Presentation (20 %)

4. Marketing and Promotion (15 %)

5. Speed of Service (10 %)

6.Customer Feedback and Satisfaction (5 %)

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