ms.tle Characteristic of a travel management company
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The document discusses the roles and responsibilities of travel agents or travel management companies (TMCs). It states that TMCs act as retailers by selling and promoting travel products and services, and can serve as a one-stop shop for travel and tour needs. It emphasizes that TMC employees must be good communicators, people-oriented, and knowledgeable about the services offered. It also lists important skills for TMCs such as communication, computer, writing, and customer service skills. Finally, it discusses the importance of TMCs focusing on sales to generate more revenue and earn service fees in addition to ticket and booking commissions.
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The document provides information on travel agencies, tour operators, and the tourism industry in the Philippines. It discusses the key roles and functions of travel agencies and tour operators, how they differ, and the services they provide. It also outlines the steps to set up a travel agency, including the requirements for sole proprietorships, partnerships, and corporations. The summary discusses the main types of travel documents, tours, and reasons why people utilize tour operators and travel agencies.
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Travel management companies (TMCs) collaborate across different departments to serve travelers. Small TMCs have minimal staff across administration, operations, and sales departments. Medium TMCs add managers to each department and more employees across sections. Large TMCs further divide departments into specialized sections with multiple employees. The administration department handles legal, accounting, and financial aspects. Operations takes care of traveler needs before trips and designs tours. Marketing creates awareness while sales finalizes opportunities.
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The document discusses the functions of travel management companies (TMCs). TMCs assist travelers by providing expertise, recommending destinations and services that suit clients' needs, assisting with travel documents, making travel arrangements, and helping with refunds and cancellations. TMCs earn revenue through negotiated professional fees, commissions from suppliers in the form of rate-minus or net-plus agreements, service fees for assisting with documents, and rebates or incentives for booking large groups. The document provides examples of how TMCs earn fees and commissions on bookings.
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This document discusses different types of travel reservations. It defines reservations as requests made by travelers when booking travel, such as needing wheelchair access or a special meal. Reservations are confirmed when all details are possible to fulfill the traveler's requests. Reservations can be made manually by visiting a travel agency, electronically by email/website, or automatically through a global distribution system partner. The document also provides context on how technology changed air travel reservations from using paper index cards to early computerized booking systems and networks.
Tle miniature rubrics project
This document outlines a project for a junior high school technology and livelihood education class on commercial cooking. Students were assigned to create miniature food sculptures and were evaluated based on several criteria. The rubric assessed students on the originality and planning of their concept, the effort put into the project, the craftsmanship and attention to detail, the creativity and imagination shown, and whether the project was submitted by the deadline. Students were given points in each category, with higher scores going to those that demonstrated superior performance based on the standards.
Conduct night audit
The document discusses the purpose and process of conducting a night audit at a hotel. A night audit involves reviewing all of the hotel's financial activities from the previous day, including posting charges to guest accounts, accumulating service charges and payments, settling department finances and accounts receivable. This process helps ensure accurate accounting and timely settlement of guest payments. It is typically performed overnight by the night auditor and generates various reports to analyze occupancy, revenue, taxes and cash transactions.
Lesson 5 flight itinerary plan
This document discusses flight itinerary planning and basic rules to follow. It explains that flight itinerary planning involves knowing the point of origin and destination and outlines some examples. It describes three basic rules to follow: 1) Avoid crisscrossing or going back and forth unnecessarily, 2) Avoid backtracking, and 3) Minimize using varied airlines. Crisscrossing and backtracking flights are illustrated with examples and how a travel management company could plan better itineraries without them. The importance of direct flights over multiple connections is also highlighted.
1920-Template activity
This document appears to be a student activity sheet for a technology and livelihood education class. It requests the student's name, date, section and asks them to provide the name of a recipe. The brief document requests basic identifying information from a student for an educational activity around recipes.
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATION
This document provides instructions for properly measuring common ingredients used in recipes, including dry ingredients like flour, sugar, and leavening agents as well as liquid ingredients like milk, oil, and water. Guidelines are given for sifting, scooping, and leveling each ingredient using the appropriate measuring tools to ensure accurate measurements. Standard conversions between weight and volume are also included to help calculate recipe amounts.
1920-LESSON 3:BAKING INGREDIENT AND THEIR USES
This document provides information on various ingredients used in baking, including their types and functions. It discusses flours (bread flour, all-purpose flour, cake flour), liquid ingredients (water, milk, fruit juice), sugars, shortening, eggs, and leavening agents (yeast, baking powder). For each ingredient category, it lists specific varieties and explains how they contribute to the properties of baked goods, such as structure, texture, flavor and volume.
1920 LESSON 2.1:CLASSIFICATION OF BAKING TOOLS
1. To light an oven, hold a lit match or igniter near the burner and turn the oven knob counterclockwise to the desired temperature setting.
2. If the oven fails to light, immediately turn the knob to the "off" position to disperse any gas buildup before re-igniting.
3. Gently close the oven door when baking to prevent slamming from affecting whatever is baking inside.
1920-LESSON 2:BAKING TOOLS AND EQUIPMENT
This document lists and describes various tools and equipment used in bread and pastry production. It details 27 different baking tools such as cake pans, muffin pans, mixing bowls, whisks, spatulas, rolling pins, and timers. It also describes 3 main types of ovens - deck ovens, rack ovens, and convection ovens. Deck ovens bake items directly on the oven floor while rack ovens can hold entire racks of sheet pans. Convection ovens contain fans to circulate air for even baking. The document provides details on each tool or piece of equipment's purpose and use.
1920 Rubrics for activity manipulation
This document outlines a rubric for evaluating student performance on a baking or cooking presentation. It evaluates students on preparation, taste of the food, presentation skills, plating of the food, cooperation within the group, and time management. Students are graded individually on preparation and as a group on the other criteria. Spaces are also provided to record the recipe, group number, date, group leader, and members.
Lesson1:Introduction of baking 1920
The document provides a history of baking from ancient times to its introduction and development in various regions like Greece, America, and the Philippines. It discusses the Stone Age origins of baking with heated stones and the accidental discovery of leavened bread in ancient Egypt. It also outlines key factors for successful baking like using quality ingredients and proper techniques and terms used in baking like beat, cream, cut in, and proof.
THIRD GRADING:LESSON 3
The document provides instructions on accurately measuring ingredients for recipes. It discusses proper techniques for measuring dry ingredients like flour and sugar using measuring cups and leveling off. It also addresses measuring liquids by firmly holding measuring cups on a level surface. Other topics covered include calibrating measuring devices, using pre-measured sticks of butter, and weighing ingredients on spring or balance scales. The document emphasizes the importance of standardized and accurate measuring for consistent results.
THIRD GRADING:LESSON 2
Cleaning and sanitizing procedures are an important part of any food safety program. Improperly cleaned surfaces can transfer harmful microorganisms between foods. Cleaning removes food and soils using cleaning agents while sanitizing kills microbes using heat, radiation, or chemicals. Common chemical sanitizers include chlorine, iodine, and quaternary ammonium compounds, each with advantages and disadvantages in terms of effectiveness, concentration needed, contact time required, and compatibility with water quality. Proper cleaning is essential for sanitizers to be effective at reducing microbes to safe levels.
THIRD GRADING:LESSON 1
The document discusses various kitchen tools and materials used for cooking. It describes the properties and appropriate uses of common materials like aluminum, stainless steel, glass, cast iron, and teflon used for cookware. It also provides details on many different tools used in cooking and food preparation, such as basters, can openers, colanders, cutting boards, funnels, garlic presses, graters, knives, ladles, masher, peelers, servers, and scales. The document emphasizes selecting the right tool for each cooking task.
MS.TLE Template activity
This document appears to be a teacher's notes for an activity, but it does not provide any details about the activity, teacher's name, date, or activity number. The only information given is the section title of "Teacher" and variable labels for name, date, and activity number; however, no values are provided for these variables.
MS.TLE kto12 bread and pastry
This document is a learning module on bread and pastry production for grades 7 and 8 students in the Philippines. It covers 4 lessons: 1) use of tools and bakery equipment, 2) mensuration and calculation, 3) maintenance of tools and equipment, and 4) occupational health and safety procedures. Lesson 1 discusses identifying and preparing various baking tools and equipment for their specific uses, including pans, cutters, mixing bowls, and measuring cups and spoons. It provides definitions of key terms and an information sheet describing common tools and equipment used in baking.
MS.TLE Destination
The document discusses key concepts regarding destinations for travel. It defines a destination as a specific place where travelers visit and stay overnight, and notes destinations can be places or attractions within places. Destinations should offer facilities like restaurants, accommodations, and recreational activities. Common categories of destinations include natural attractions, cultural attractions, recreational attractions, and locations for religious gatherings and festivals. The document also discusses assessing destinations based on factors like transportation, infrastructure, attractions, and hospitality resources. Travelers evaluate destinations on criteria such as accessibility, comfort, and safety.
Maps and map reading
The document discusses different types of maps and their purposes. It explains that maps are useful tools that provide a visual representation of the earth's surface using symbols to depict spatial information. Some key map elements mentioned are legends that explain symbols, compass roses that show direction, and different lines or colors to represent features like roads, borders, and land areas. Different types of maps discussed include tourist maps, road maps, topographic maps, and sectional maps, each meant for a specific use.
MS.TLE Type of tourism
This document discusses various types of tourism, including historical tourism, cultural tourism, religious tourism, adventure tourism, ecotourism, culinary tourism highlighting dishes from Ilocos and Bicol regions, medical tourism, and recreational tourism. It focuses on categorizing different activities and experiences that attract tourists based on interests in history, culture, religion, nature, food, health, and recreation.
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ms.tle Characteristic of a travel management company
- 2. AS RETAILER. They Sell And Promote Their Products And Service. Travel Agencies Can Be A One-stop Shop For Travel And Tours Needs. -It Is Important That Employees of TMCs Are Good Communicators And People- oriented And Course Knowledgeable About The Many Service They Offer
- 3. AS COUNSELORS. They Are Referred To As Travel Consultants. Travel Consultants Provide Information, Advice, And Booking Service For People Who Wish To Travel. They Provide Literature And Information To Clients Concerning Local, Interstate And International Tour S, Travel Routes, Accommodation, Local Customs, Fares And Travel Regulations.
- 4. GOOD COMMUNICATION SKILLS. COMPUTER SKILLS AND WRITING SKILLS SELF-PRESENTATION PEOPLE SMART.
- 5. AS FIXED COMMISSION EARNER. It has been reiterated that these travel professionals must be focused on sale. These will definitely bring about more revenues for the company
- 6. CHARGING SERVICE FEES. TMC gives other forms of service apart from sale of airline or cruise tickets and hotel and tour bookings. The more services fees received and the more productive their company becomes
- 10. Sole means “Single” and proprietor means “Seller” therefore, sole proprietorship refers to private form of organization owned, managed and controlled by an single seller Simplest Oldest Most common form of business ownership
- 11. Simplest Oldest Most common form of business ownership Only single individual is the owner of the business establishment.
- 12. Set up by two or more people Two or more individuals put together their skills, money , and other resources to put up a business.
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