This document outlines a lesson plan for teaching housekeeping skills. It includes 4 learning competencies: 1) discussing hotel codes, rules, and regulations; 2) explaining the interpersonal and intrapersonal skills of a good housekeeper; 3) listing and describing the basic functions of housekeeping personnel; and 4) discussing the nature and scope of guestroom cleaning, care, and maintenance. For each competency, the document provides learning objectives, content, procedures, evaluation, assignment, and reflection. The overall goal is for learners to understand how to provide effective housekeeping services to hotel guests.
The document provides information about codes, rules, and regulations used by hotels. It discusses topics like check-in and check-out times, payment policies, liability for damages, pet policies, and more. Hotel codes aim to clearly outline policies to ensure a pleasant stay for guests and manage risk for the hotel. Following codes, rules, and regulations is important for both guests and hotel staff to know what is expected of one another.
This document outlines the curriculum for housekeeping specialization under the Home Economics track of the Philippines' K to 12 Basic Education Program. It details 20 potential specializations in housekeeping that students can take, each requiring 160 hours. The curriculum aims to develop students' knowledge, skills, and attitudes for housekeeping tasks like providing housekeeping services, preparing rooms for guests, and cleaning premises. It provides learning competencies across 12 pages for each task, covering topics like required tools and equipment, safety procedures, and cleaning techniques. The goal is for students to demonstrate understanding and independent performance of core housekeeping competencies as prescribed in national standards.
This document contains a daily lesson log for a housekeeping course at the Pres. Carlos P. Garcia Technical Vocational School of Fisheries & Arts. It outlines the learning competencies, objectives, references and number of learners who have mastered each topic for each day over 6 weeks. The topics covered include hotel codes and regulations, guestroom cleaning and maintenance, handling guest requests, using housekeeping forms, and cleaning procedures and safety practices. The log tracks progress in mastering skills related to housekeeping functions like making beds, cleaning rooms, and addressing common issues.
This document outlines a lesson plan for teaching learners about preparing hotel rooms. The lesson plan contains three learning competencies: [1] identifying different types and sizes of linens, pillows, and bed sheets; [2] following proper procedures for room checks, turn downs, and making beds; and [3] replacing bed linens according to establishment standards. For each competency, the plan provides learning objectives, content, procedures, activities, evaluation, and reflection. The goal is for learners to understand and demonstrate the skills needed for correctly preparing hotel rooms.
The document outlines a lesson plan about proper handling of guests' requests in housekeeping following safety and security standards. It includes learning objectives, content, procedures, activities, evaluation, and reflection. Specifically, it discusses handling guests' requests, safety measures, and demonstrates proper handling techniques while following safety and security standards. The goal is for learners to understand and apply proper handling of requests in housekeeping.
This document outlines a lesson plan for teaching housekeeping services. It includes 4 learning competencies: (1) describing housekeeping and front office forms, (2) proper handling of customer inquiries, (3) identifying common housekeeping problems, and (4) observing proper problem handling. For each competency, the document defines objectives, content, procedures, evaluation, assignment, and reflection. The overall goal is for learners to understand and demonstrate effective housekeeping services.
This document provides learning materials and instructions for a competency-based training module on providing housekeeping services to guests. It outlines 4 learning outcomes covering receiving housekeeping requests, providing/servicing requests, providing advice to guests, and liaising with other departments. Learners are instructed to complete a series of demonstration activities for each outcome, which will be assessed by a trainer to determine if competency has been achieved.
The document outlines the competencies, objectives, and procedures for housekeeping personnel in a 440-hour training program, including developing industry knowledge, workplace safety practices, computer operations, providing housekeeping services to guests, preparing and cleaning guest rooms, laundry, customer service, and maintaining corporate image. It also defines housekeeping terminology and describes room layouts and the process for making up guest rooms.
The document provides information about codes, rules, and regulations used by hotels. It discusses topics like check-in and check-out times, payment policies, liability for damages, pet policies, and more. Hotel codes aim to clearly outline policies to ensure a pleasant stay for guests and manage risk for the hotel. Following codes, rules, and regulations is important for both guests and hotel staff to know what is expected of one another.
This document outlines the curriculum for housekeeping specialization under the Home Economics track of the Philippines' K to 12 Basic Education Program. It details 20 potential specializations in housekeeping that students can take, each requiring 160 hours. The curriculum aims to develop students' knowledge, skills, and attitudes for housekeeping tasks like providing housekeeping services, preparing rooms for guests, and cleaning premises. It provides learning competencies across 12 pages for each task, covering topics like required tools and equipment, safety procedures, and cleaning techniques. The goal is for students to demonstrate understanding and independent performance of core housekeeping competencies as prescribed in national standards.
This document contains a daily lesson log for a housekeeping course at the Pres. Carlos P. Garcia Technical Vocational School of Fisheries & Arts. It outlines the learning competencies, objectives, references and number of learners who have mastered each topic for each day over 6 weeks. The topics covered include hotel codes and regulations, guestroom cleaning and maintenance, handling guest requests, using housekeeping forms, and cleaning procedures and safety practices. The log tracks progress in mastering skills related to housekeeping functions like making beds, cleaning rooms, and addressing common issues.
This document outlines a lesson plan for teaching learners about preparing hotel rooms. The lesson plan contains three learning competencies: [1] identifying different types and sizes of linens, pillows, and bed sheets; [2] following proper procedures for room checks, turn downs, and making beds; and [3] replacing bed linens according to establishment standards. For each competency, the plan provides learning objectives, content, procedures, activities, evaluation, and reflection. The goal is for learners to understand and demonstrate the skills needed for correctly preparing hotel rooms.
The document outlines a lesson plan about proper handling of guests' requests in housekeeping following safety and security standards. It includes learning objectives, content, procedures, activities, evaluation, and reflection. Specifically, it discusses handling guests' requests, safety measures, and demonstrates proper handling techniques while following safety and security standards. The goal is for learners to understand and apply proper handling of requests in housekeeping.
This document outlines a lesson plan for teaching housekeeping services. It includes 4 learning competencies: (1) describing housekeeping and front office forms, (2) proper handling of customer inquiries, (3) identifying common housekeeping problems, and (4) observing proper problem handling. For each competency, the document defines objectives, content, procedures, evaluation, assignment, and reflection. The overall goal is for learners to understand and demonstrate effective housekeeping services.
This document provides learning materials and instructions for a competency-based training module on providing housekeeping services to guests. It outlines 4 learning outcomes covering receiving housekeeping requests, providing/servicing requests, providing advice to guests, and liaising with other departments. Learners are instructed to complete a series of demonstration activities for each outcome, which will be assessed by a trainer to determine if competency has been achieved.
The document outlines the competencies, objectives, and procedures for housekeeping personnel in a 440-hour training program, including developing industry knowledge, workplace safety practices, computer operations, providing housekeeping services to guests, preparing and cleaning guest rooms, laundry, customer service, and maintaining corporate image. It also defines housekeeping terminology and describes room layouts and the process for making up guest rooms.
The document is a daily lesson log for a Grade 11-12 Food Processing class. It outlines the weekly objectives, which are to weigh and measure ingredients according to production requirements and label dispensed ingredients according to workplace procedures. The content focuses on dispensing non-bulk ingredients. The procedures describe the teaching strategies to be used each day, including reviewing previous lessons, presenting new content, discussing concepts, and evaluating learning. Formative assessment strategies are used to check students' understanding throughout the week.
This document outlines the curriculum for an exploratory Front Office Services course for grades 7-8. The curriculum covers 5 key areas: 1) use of tools and equipment, 2) maintenance of tools and equipment, 3) mensuration and calculations, 4) occupational health and safety procedures, and 5) interpretation of designs and layouts. For each area, learning competencies and performance standards are defined. The goal is for students to gain foundational knowledge and skills in front office services that will prepare them for the TESDA National Certificate Level II in Front Office Services.
This document outlines a lesson plan for a Home Economics - Household Services exploratory course. It includes 4 lessons that cover:
1. Use and maintenance of cleaning tools and safety measures.
2. Identifying hazards and risks, and controlling them according to health and safety procedures.
3. Maintaining a professional image and building credibility with customers by meeting their requirements.
4. Planning workloads to complete tasks and maintaining quality of own performance.
The lessons include learning competencies, activities, assessments, and durations. The overall goal is to teach students about household services occupations and safety.
Detailed Lesson Plan in Household Services in TLE- TABLE NAPKIN FOLDING Lovely Paulin
This lesson plan is for Grade 10 specialization, the format and style may not applicable to your lesson plan. Hence, it will give help you to create your teacher's standard format.
This lesson plan outlines how to teach students about cooking linagpang na manok, a Filipino chicken dish. The plan includes specific objectives, subject matter, procedures, and evaluation. Students will learn the ingredients and steps to cook linagpang na manok through demonstration and a return demonstration activity. They will work in groups to follow the cooking procedure and discuss their results. The key lessons are identifying the materials and ingredients used in linagpang na manok, demonstrating and practicing the cooking steps, and appreciating cooperation and following directions in the kitchen.
This document provides an overview of the Grade 7/8 exploratory course in Home Economics - Household Services under the Kto12 Technology and Livelihood Education curriculum in the Philippines. The course is an introduction to competencies needed for the Household Services National Certificate Level II. It covers topics such as using and maintaining cleaning tools and equipment, performing calculations, interpreting diagrams, practicing occupational health and safety, workplace communication, and teamwork. The course aims to help students understand concepts in household services, recognize relevant personal skills, generate business ideas based on market analysis, and demonstrate basic skills in tasks like cleaning, measurement, and interpreting plans. It also teaches compliance with health and safety regulations, proper information handling, and participation in workplace interactions
This document provides instructions for preparing dining room areas for service in the food and beverage industry. It includes learning outcomes, assessment criteria, and modules on taking reservations, preparing service stations, setting tables, and setting ambiance. Specifically, it details different napkin folding designs like the pyramid, arrow, birds of paradise, and cone folds. It also discusses table skirting designs. The goal is to equip trainees with the skills needed to properly prepare dining areas for customer service according to industry standards.
Household Services refers to the management of household affairs in a proper way thus, making a domestic house clean and maintain its high standards of cleanliness and maintenance at commercial levels. It is also known as “house cleaning” or “housekeeping” which includes overall cleaning of the house like window cleaning, putting furniture at the right place, doing dishes, maintaining lawns, taking out all the trash from the house and making repairs to household appliances and so forth.
Identify the Hazards and Risk in DressmakingBadeth Retamar
This document provides directions for an activity to identify hazards and risks in several pictures related to sewing and wiring. Students are asked to look at pictures showing a sewing machine, poor sewing posture, an iron, and wiring and write down the hazards seen and their possible risks. References to online pictures are included for the activity.
Clean public areas, facilities & equipmentAel Baguisi
This document provides guidance for trainees on how to use a competency-based learning material for the unit of competency "Cleaning Public Areas, Facilities & Equipment" in the Housekeeping NCII Qualification. It outlines the learning outcomes which include selecting and setting up equipment and materials, applying cleaning techniques, cleaning dry and wet areas, and maintaining and storing equipment and chemicals. The document instructs trainees to work through the information sheets, self-checks, task sheets, and job sheets in order to develop the practical skills required to pass the institutional competency evaluation for this unit. It emphasizes independent and self-paced learning with minimum supervision from a facilitator.
The document contains a rubric for evaluating student presentations on table napkin folding. It lists the evaluation criteria as content (10%), orderliness (20%), creativity (30%), and delivery (40%). The total score possible is 100 points. The rubric was created by instructor Joshua D. Conde for activity number 2 for the Marriot section.
This document contains a pre-test for front office services. It lists the stages of the hotel guest service cycle as pre-arrival, arrival, occupancy, and departure. It then provides 8 statements and asks the test taker to match each statement to the correct stage of the guest cycle by writing the letter for that stage. The statements include examples like reservation, transportation services arranged, payment received, and luggage taken to guest room. It provides the front office tools, equipment, and paraphernalia worksheet and quiz for week 1 of front office training.
This daily lesson log outlines lessons for a Grade 9 Food Processing class over the course of a week. The lessons focus on dispensing non-bulk ingredients and include objectives like preparing equipment and identifying raw materials. Learning activities include reviewing concepts, presentations, group discussions, and research assignments. The teacher reflects on using cooperative learning and multimedia strategies and seeks advice on improving classroom technology and setup.
This document provides information about food and beverage services. It begins by defining what a restaurant is and the different types of restaurants including cafeterias, fast food restaurants, casual dining restaurants, family style restaurants, and specialty restaurants. It then describes the different staff roles in a restaurant including the restaurant manager, restaurant captain, waiter, trainee, wine waiter/sommelier, host/hostess, and barman. It also summarizes different food service systems like the conventional, centralized, and assembly-serve systems. Finally, it discusses manual and online reservation systems and elements of reservations like accommodation, aircraft, and cruise ship bookings.
This document provides a curriculum guide for a Grade 7/8 exploratory course and Grade 9 specialization course in Caregiving. The Grade 7/8 course introduces key concepts and career opportunities in caregiving and covers common competencies like using tools/equipment, maintenance, calculations, and safety procedures. The Grade 9 course focuses on developing caregiving skills like infection control, responding to difficult behaviors, basic first aid, and maintaining a safe environment. It also covers personal entrepreneurship competencies and understanding the business environment as related to caregiving careers.
The lesson plan discusses flatware used in food service. It defines flatware as table utensils like forks, spoons, and knives that are fairly flat in design. The plan lists over 20 types of flatware such as dinner forks, fish forks, soup spoons, and gravy spoons. It explains the uses of different flatware for serving foods from escargot to cakes. Students will learn to identify types of flatware, define several, and understand their proper uses in meals.
Housekeeping refers to the management of household affairs in a proper way. It is also known as house cleaning. Know all the basic concepts of housekeeping.
This document provides information on hotel codes and standards of good housekeeping. It begins with a list of codes used in hotel listings to indicate amenities such as complimentary breakfast, parking, pools, etc. It then outlines typical hotel rules and regulations including policies around payment, check-in/out times, storage of belongings and hazardous materials. Finally, it lists standards for cleanliness, orderliness, sanitation, guest comfort, safety and maintenance that hotels should uphold.
This document provides guidance on competency-based learning materials for supervising room cleaning and maintenance requirements. It outlines the objectives of monitoring housekeeping procedures and resources, which includes ensuring personal protective equipment is used correctly, complying with regulations, and controlling tools and equipment. It also describes responding to accidents and maintaining incident reports. The document provides references and information sheets on monitoring housekeeping requirements and resources, including the roles and responsibilities of housekeeping staff. It emphasizes the importance of quality control, communication, and effective management of the housekeeping department.
This document outlines a lesson plan on housekeeping terminology and guest safety. The lesson has three main objectives: 1) To identify important housekeeping terminology like room status and guest types; 2) To observe safety and security measures in hotels; and 3) To understand the importance of these terms and measures. The plan includes preliminary activities to review prior knowledge, developmental activities like identifying terms in an activity sheet and observing safety measures in a video, and an evaluation through a self-check.
This document outlines a lesson plan for identifying tools, procedures, and pests related to cleaning hotel rooms. The lesson plan has three main learning competencies: 1) Identifying tools and equipment for cleaning rooms, 2) Following standard operating procedures, and 3) Identifying common pests and their control measures. For each competency, the plan describes the learning objectives, content, activities, evaluation, and reflection. The goal is for students to understand and demonstrate the proper tools, procedures and pest controls needed for cleaning hotel rooms.
The document is a daily lesson log for a Grade 11-12 Food Processing class. It outlines the weekly objectives, which are to weigh and measure ingredients according to production requirements and label dispensed ingredients according to workplace procedures. The content focuses on dispensing non-bulk ingredients. The procedures describe the teaching strategies to be used each day, including reviewing previous lessons, presenting new content, discussing concepts, and evaluating learning. Formative assessment strategies are used to check students' understanding throughout the week.
This document outlines the curriculum for an exploratory Front Office Services course for grades 7-8. The curriculum covers 5 key areas: 1) use of tools and equipment, 2) maintenance of tools and equipment, 3) mensuration and calculations, 4) occupational health and safety procedures, and 5) interpretation of designs and layouts. For each area, learning competencies and performance standards are defined. The goal is for students to gain foundational knowledge and skills in front office services that will prepare them for the TESDA National Certificate Level II in Front Office Services.
This document outlines a lesson plan for a Home Economics - Household Services exploratory course. It includes 4 lessons that cover:
1. Use and maintenance of cleaning tools and safety measures.
2. Identifying hazards and risks, and controlling them according to health and safety procedures.
3. Maintaining a professional image and building credibility with customers by meeting their requirements.
4. Planning workloads to complete tasks and maintaining quality of own performance.
The lessons include learning competencies, activities, assessments, and durations. The overall goal is to teach students about household services occupations and safety.
Detailed Lesson Plan in Household Services in TLE- TABLE NAPKIN FOLDING Lovely Paulin
This lesson plan is for Grade 10 specialization, the format and style may not applicable to your lesson plan. Hence, it will give help you to create your teacher's standard format.
This lesson plan outlines how to teach students about cooking linagpang na manok, a Filipino chicken dish. The plan includes specific objectives, subject matter, procedures, and evaluation. Students will learn the ingredients and steps to cook linagpang na manok through demonstration and a return demonstration activity. They will work in groups to follow the cooking procedure and discuss their results. The key lessons are identifying the materials and ingredients used in linagpang na manok, demonstrating and practicing the cooking steps, and appreciating cooperation and following directions in the kitchen.
This document provides an overview of the Grade 7/8 exploratory course in Home Economics - Household Services under the Kto12 Technology and Livelihood Education curriculum in the Philippines. The course is an introduction to competencies needed for the Household Services National Certificate Level II. It covers topics such as using and maintaining cleaning tools and equipment, performing calculations, interpreting diagrams, practicing occupational health and safety, workplace communication, and teamwork. The course aims to help students understand concepts in household services, recognize relevant personal skills, generate business ideas based on market analysis, and demonstrate basic skills in tasks like cleaning, measurement, and interpreting plans. It also teaches compliance with health and safety regulations, proper information handling, and participation in workplace interactions
This document provides instructions for preparing dining room areas for service in the food and beverage industry. It includes learning outcomes, assessment criteria, and modules on taking reservations, preparing service stations, setting tables, and setting ambiance. Specifically, it details different napkin folding designs like the pyramid, arrow, birds of paradise, and cone folds. It also discusses table skirting designs. The goal is to equip trainees with the skills needed to properly prepare dining areas for customer service according to industry standards.
Household Services refers to the management of household affairs in a proper way thus, making a domestic house clean and maintain its high standards of cleanliness and maintenance at commercial levels. It is also known as “house cleaning” or “housekeeping” which includes overall cleaning of the house like window cleaning, putting furniture at the right place, doing dishes, maintaining lawns, taking out all the trash from the house and making repairs to household appliances and so forth.
Identify the Hazards and Risk in DressmakingBadeth Retamar
This document provides directions for an activity to identify hazards and risks in several pictures related to sewing and wiring. Students are asked to look at pictures showing a sewing machine, poor sewing posture, an iron, and wiring and write down the hazards seen and their possible risks. References to online pictures are included for the activity.
Clean public areas, facilities & equipmentAel Baguisi
This document provides guidance for trainees on how to use a competency-based learning material for the unit of competency "Cleaning Public Areas, Facilities & Equipment" in the Housekeeping NCII Qualification. It outlines the learning outcomes which include selecting and setting up equipment and materials, applying cleaning techniques, cleaning dry and wet areas, and maintaining and storing equipment and chemicals. The document instructs trainees to work through the information sheets, self-checks, task sheets, and job sheets in order to develop the practical skills required to pass the institutional competency evaluation for this unit. It emphasizes independent and self-paced learning with minimum supervision from a facilitator.
The document contains a rubric for evaluating student presentations on table napkin folding. It lists the evaluation criteria as content (10%), orderliness (20%), creativity (30%), and delivery (40%). The total score possible is 100 points. The rubric was created by instructor Joshua D. Conde for activity number 2 for the Marriot section.
This document contains a pre-test for front office services. It lists the stages of the hotel guest service cycle as pre-arrival, arrival, occupancy, and departure. It then provides 8 statements and asks the test taker to match each statement to the correct stage of the guest cycle by writing the letter for that stage. The statements include examples like reservation, transportation services arranged, payment received, and luggage taken to guest room. It provides the front office tools, equipment, and paraphernalia worksheet and quiz for week 1 of front office training.
This daily lesson log outlines lessons for a Grade 9 Food Processing class over the course of a week. The lessons focus on dispensing non-bulk ingredients and include objectives like preparing equipment and identifying raw materials. Learning activities include reviewing concepts, presentations, group discussions, and research assignments. The teacher reflects on using cooperative learning and multimedia strategies and seeks advice on improving classroom technology and setup.
This document provides information about food and beverage services. It begins by defining what a restaurant is and the different types of restaurants including cafeterias, fast food restaurants, casual dining restaurants, family style restaurants, and specialty restaurants. It then describes the different staff roles in a restaurant including the restaurant manager, restaurant captain, waiter, trainee, wine waiter/sommelier, host/hostess, and barman. It also summarizes different food service systems like the conventional, centralized, and assembly-serve systems. Finally, it discusses manual and online reservation systems and elements of reservations like accommodation, aircraft, and cruise ship bookings.
This document provides a curriculum guide for a Grade 7/8 exploratory course and Grade 9 specialization course in Caregiving. The Grade 7/8 course introduces key concepts and career opportunities in caregiving and covers common competencies like using tools/equipment, maintenance, calculations, and safety procedures. The Grade 9 course focuses on developing caregiving skills like infection control, responding to difficult behaviors, basic first aid, and maintaining a safe environment. It also covers personal entrepreneurship competencies and understanding the business environment as related to caregiving careers.
The lesson plan discusses flatware used in food service. It defines flatware as table utensils like forks, spoons, and knives that are fairly flat in design. The plan lists over 20 types of flatware such as dinner forks, fish forks, soup spoons, and gravy spoons. It explains the uses of different flatware for serving foods from escargot to cakes. Students will learn to identify types of flatware, define several, and understand their proper uses in meals.
Housekeeping refers to the management of household affairs in a proper way. It is also known as house cleaning. Know all the basic concepts of housekeeping.
This document provides information on hotel codes and standards of good housekeeping. It begins with a list of codes used in hotel listings to indicate amenities such as complimentary breakfast, parking, pools, etc. It then outlines typical hotel rules and regulations including policies around payment, check-in/out times, storage of belongings and hazardous materials. Finally, it lists standards for cleanliness, orderliness, sanitation, guest comfort, safety and maintenance that hotels should uphold.
This document provides guidance on competency-based learning materials for supervising room cleaning and maintenance requirements. It outlines the objectives of monitoring housekeeping procedures and resources, which includes ensuring personal protective equipment is used correctly, complying with regulations, and controlling tools and equipment. It also describes responding to accidents and maintaining incident reports. The document provides references and information sheets on monitoring housekeeping requirements and resources, including the roles and responsibilities of housekeeping staff. It emphasizes the importance of quality control, communication, and effective management of the housekeeping department.
This document outlines a lesson plan on housekeeping terminology and guest safety. The lesson has three main objectives: 1) To identify important housekeeping terminology like room status and guest types; 2) To observe safety and security measures in hotels; and 3) To understand the importance of these terms and measures. The plan includes preliminary activities to review prior knowledge, developmental activities like identifying terms in an activity sheet and observing safety measures in a video, and an evaluation through a self-check.
This document outlines a lesson plan for identifying tools, procedures, and pests related to cleaning hotel rooms. The lesson plan has three main learning competencies: 1) Identifying tools and equipment for cleaning rooms, 2) Following standard operating procedures, and 3) Identifying common pests and their control measures. For each competency, the plan describes the learning objectives, content, activities, evaluation, and reflection. The goal is for students to understand and demonstrate the proper tools, procedures and pest controls needed for cleaning hotel rooms.
This document outlines a daily lesson plan for a Grade 11 housekeeping course. The objectives are to understand providing effective housekeeping services and demonstrate core competencies independently. Topics covered include hotel codes and regulations, the housekeeping department, guestroom cleaning, and bedroom/bathroom amenities. Learning activities include presentations, videos, roleplays, discussions and assessments. Formative assessments evaluate student understanding, and additional activities are provided for students requiring remediation.
The document outlines a curriculum for a Home Economics - Home Management Business II course. It covers topics such as personal entrepreneurial competencies, analyzing the local environment and market, and performing simple house repairs. The course aims to teach students to understand the concepts, principles, and processes involved in entrepreneurship focused on home repairs and maintenance. It will assess students' abilities to formulate business ideas, perform basic repair tasks correctly, and develop plans to market their repair services. The goal is for students to gain skills applicable to starting their own home repair business.
This document is a teacher's guide for a course on electrical installation and maintenance. It provides guidance for teachers to effectively teach topics related to personal entrepreneurial competencies. The guide discusses introducing real-life examples of successful professionals, assessing students' competencies, and helping students create a plan of action. It also outlines objectives, presenting content, and providing feedback and references for teachers. The overall aim is to help students understand and strengthen competencies needed for careers in electrical work.
This lesson plan focuses on teaching students about customer service in the hospitality industry. The lesson will define key terms related to customer service and identify the importance of quality service. Students will learn about the different types of hospitality employees and characteristics of customer-focused employees. They will participate in role-playing activities demonstrating how to handle customer complaints effectively. The goal is for students to understand best practices for customer service and how to satisfy customer needs in hospitality businesses.
This document provides a teacher's guide for a Grade 10 module on personal entrepreneurial competencies and computer hardware servicing. The module aims to help students understand the importance of assessing their personal entrepreneurial competencies and creating a plan to strengthen areas for improvement.
The summary includes an introduction to the module objectives, presenting content to students, and providing feedback. Content is presented through discussion, activities, and tasks to help students identify their competencies, interview entrepreneurs, and create a personal plan of action. The goal is for students to understand competencies needed for success in business and careers related to computer hardware servicing.
This document outlines a lesson plan for teaching personal entrepreneurial competencies (PECs) in handicraft. The objectives are for students to recognize needed PECs in handicraft and prepare an activity plan aligned with a practitioner. Students will assess their own PECs using a self-rating questionnaire and identify strengths and weaknesses. They will compare their PECs to a successful practitioner and develop strategies to improve weak skills. The lesson teaches students to recognize the importance of understanding their PECs for decision making and problem solving.
This document outlines a lesson plan for a cookery class. The objectives are for students to understand basic concepts in cookery, discuss the relevance of the course, and explore career opportunities. The lesson content includes basic concepts, relevance of the course, and career opportunities. Students will analyze a video on career opportunities and discuss concepts in groups. The teacher will present on concepts and opportunities. Formative assessment includes students identifying entrepreneurial activities and instances of personal competencies related to cookery. The lesson aims to help students recognize their skills and prepare an activity plan aligned with practitioners.
This document outlines a lesson plan for a Grade 8 Cookery class with the following objectives:
1) Students will learn to identify different types of kitchen tools, equipment, and paraphernalia as well as the materials they are made of.
2) Activities include discussing pictures of tools, grouping tools by material, and identifying tools in the classroom laboratory.
3) Formative assessment includes a short quiz and compiling a list of tools for a group portfolio. The lesson aims to help students understand and be able to utilize various kitchen tools and equipment.
This document contains a checklist used to evaluate a pre-service teacher's final demonstration teaching. The checklist contains six sections that rate different aspects of teaching on a scale from 1 to 5: (1) Preparation, (2) Presentation, (3) Application, (4) Evaluation, (5) Lesson Planning, and (6) Teacher's Personality. The ratings in each section are averaged and weighted to calculate an overall total rating out of 100 to evaluate the student teacher's teaching performance. Comments and suggestions are also provided to help the student teacher improve.
COMPUTER SYSTEM SERVICING DAILLLY LESSONAryAlisbo1
This daily lesson plan outlines objectives and procedures for a series of lessons on hand tools for computer repair. Over four class sessions, students will learn to identify appropriate hand tools for different tasks, discuss examples and proper use of hand tools, and present safety scenarios. They will set up simulation workstations and assess their understanding of safety guidelines. Later sessions will discuss hand tool maintenance and have students practice tool inspection. The goal is for students to properly identify, select, and apply hand tools according to task requirements and safety standards.
We are a premier academic writing agency with industry partners in UK, Australia and Middle East and over 15 years of experience. We are looking to establish long-term relationships with industry partners and would love to discuss this opportunity further with you.
Thanks & Regards
visit our website.
www.onlineassignmenthelp.com.au
www.freeassignmenthelp.com
www.btechndassignment.cheapassignmenthelp.co.uk
www.cheapassignmenthelp.com
cheapassignmenthelp.co.uk - Top Assignment Help | Buy Online Assignment Writing Help Services UK|Assignment Help UK
The document is a daily lesson plan for teaching personal entrepreneurial competencies and skills (PECs) to 7th and 8th grade students. The lesson plan aims to help students recognize the PECs needed for success in handicraft businesses. Students will assess their own PECs, identify the characteristics of successful entrepreneurs, and analyze how certain traits relate to work as a handicraft practitioner. Activities include dividing students into groups to match pictures of entrepreneurs with lists of characteristics, class discussions, and an individual assessment of entrepreneur traits.
Daily Lesson Plan for Classroom Observation Template.docxbato8bantiling
This document provides a detailed lesson plan for a Grade 12 Creative Nonfiction class. The lesson focuses on revising drafts of short creative works. It includes objectives, topics, learning resources, procedures, and assessments. The teacher will guide students through activities to practice revising outlines and drafts using techniques like adding/removing content and punctuation. Formative assessments evaluate students' understanding and application of revision skills. The teacher reflects on helping students understand writing as an iterative process and addressing issues like a lack of patience and improper sourcing of content in assignments.
This document outlines the objectives, schedule, and logistics of a 5-day in-service training program for teachers. The training aims to: 1) Express expectations for the program; 2) Identify outputs and outcomes; and 3) Demonstrate understanding of objectives. Sessions will cover topics like early literacy, numeracy, child protection policies, and cultural diversity. Groups will be formed to accomplish tasks and activities. Standards of professional behavior will be set. The training utilizes strategies like opening activities, analysis, clarification of concepts, and application activities.
This document contains a daily lesson log for an 11th grade Reading and Writing Skills class. Over the course of four days, the teacher will cover topics including narration, description, and definition. Each day's lesson will involve reviewing the previous material, presenting new concepts, discussing examples, and having students practice the skills through activities like writing paragraphs. Formative assessments will be given daily through quizzes. The teacher will reflect on students' understanding and the effectiveness of different teaching strategies.
1 Introduction to Management BUS020C414S 2018-2019 R.docxjeremylockett77
The document outlines instructions for a resit assessment on a case study about the Imperial Hotel in London. Students must submit a 2,000 word report analyzing one of five problems identified at the hotel: poor guest satisfaction, high staff turnover, a negative work culture, issues with front of house staff, or problems with back of house staff. For those resubmitting work, they must improve their original report based on feedback and include a 500 word reflective piece. The case study provides details on the hotel and the five identified problems.
The document provides guidance for conducting behavioral interviews at Citrix. It outlines the objectives of interviewing and selection training which includes learning how to use behavioral interviewing techniques. It describes key components of behavioral interviewing such as focusing questions on the essential job functions and using open-ended questions. Sample behavioral interview questions are provided addressing skills such as coping with stress, motivating others, and taking initiative. Guidance is given on preparing for an interview, including developing an interview plan and evaluating candidates based on the required technical and behavioral skills for the target position.
The document outlines a curriculum for a Home Economics course on Beauty Care II. It covers several topics:
1. Personal Entrepreneurial Competencies (PECs), including analyzing one's characteristics, attributes, skills, and developing a plan of action based on strengths and areas for improvement.
2. Understanding the environment and market, including assessing consumer needs and wants, existing industries, and formulating a business idea.
3. Basic facial care techniques, including hygiene, the muscular system of the face, massage techniques, developing a project plan, and rendering basic facial care services.
The curriculum provides learning standards, essential understandings, tasks and assessments for students to demonstrate their knowledge of concepts
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
-------------------------------------------------------------------------------
Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
ISO/IEC 42001 Artificial Intelligence Management System - EN | PECB
General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
Article: https://pecb.com/article
-------------------------------------------------------------------------------
For more information about PECB:
Website: https://pecb.com/
LinkedIn: https://www.linkedin.com/company/pecb/
Facebook: https://www.facebook.com/PECBInternational/
Slideshare: http://www.slideshare.net/PECBCERTIFICATION
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
1. Content Standard
The learner demonstrates understanding of providing effective housekeeping
services to house guests.
Performance Standard
The learner independently demonstrates understanding of providing effective
housekeeping services to house guests.
Learning Competency and its Code
Learning Competency 1.1: Discuss implementing Hotel Codes, Rules and
regulations. (TLE_HEHK9- 12HS-Ia-e-1)
Key Concept Hotel Codes, Rules and regulations implementation.
I. LEARNING OBJECTIVES
Cognitive: To discuss hotel codes, rules and regulations
implementation.
Affective: To appreciate the proper implementation of hotel code,
rules and regulations.
Psychomotor: To write the importance of hotel codes, rules and
regulations in a paragraph form.
II. CONTENT Hotel Codes, rules and regulations
References
https://setupmyhotel.com
Curriculum Guide Page 8
Activity Sheet 1.1
Resources Internet Links
III. LEARNING PROCEDURES
A. Preliminary Activities
1. Drill Given an example of hotel codes, rules and regulation.
2. Review
Ask the learners on how the hotel codes, rules and regulation can help the
housekeeping personnel.
3. Motivation Let’s Identify the Codes!!!
B. Developmental Activities
1. Activity
ACTIVITY 1.1
“DISCUSS IT!”
In a paragraph form, write and explain the importance of hotel codes,
rules and regulations. Use the scoring rubrics for the evaluation of the output.
2. Analysis Why should we familiarize the hotel codes, rules and regulations
Detailed Lesson Plan No. 1.1
Learning Area: Housekeeping
Quarter: First Quarter
Week: 1
Grade Level: Grade 9
Duration: ____________
2. implementation?
How important is it?
3. Abstraction
The learners understand about the hotel codes, rules and regulations
implementation.
4. Application
Let the learners discuss about the hotel codes, rules and regulations
implementation.
IV. EVALUATION Answer the Self-Check 1.1
V. AGREEMENT/ASSIGNMENT Advance research on the basic skills needed of a good housekeeper
VI. REFLECTION
A. Number of learners who earned 80% in the evaluation.
_______________________________________________________________________
B. Number of learners who require additional activities for remediation who scored below 80%.
_______________________________________________________________________
C. Did the remedial lessons work? Number of learners who have caught up with the lesson.
_______________________________________________________________________
D. Number of learners who needs to continue to remediation.
_______________________________________________________________________
E. Which of my teaching strategies works well? Why did these work?
_______________________________________________________________________
Writers: Giovanni M. Ortega / Rosalie Palamara / Jimagil O. Gomez
Schools: Padada NHS / Bangkal NHS / Matanao NHS
Division: Davao del Sur
Illustrator:
School:
Division:
3. Content Standard
The learner demonstrates understanding of providing effective housekeeping
services to house guests.
Performance Standard
The learner independently demonstrates understanding of providing effective
housekeeping services to house guests.
Learning Competency and its Code
Learning Competency 1.2: Explain different skills of good housekeeper
needs such as interpersonal and intrapersonal skills (TLE_HEHK9-12HS-
Ia-e-1)
Key Concept
Different skills of good housekeeper needs such as interpersonal and
intrapersonal skills.
I. LEARNING OBJECTIVES
Cognitive: To explain different skills of good housekeeper needs
such as interpersonal and intrapersonal skills.
Affective: To value the different skills of good housekeeper needs
such as interpersonal and intrapersonal skills.
Psychomotor: To write the different skills of a good housekeeper in
a paragraph form.
II. CONTENT
Basic Skills needed of a good housekeeper
1.1 Intrapersonal skills 1.2 Interpersonal skills
References
Curriculum Guide Page 8
Activity Sheet 1.2
www.google.com
Resources Internet Links
III. LEARNING PROCEDURES
A. Preliminary Activities
1. Drill Given an example of interpersonal and intrapersonal skills
2. Review Ask the learners about the basic skills of a good housekeeper.
3. Motivation Let’s Play the Jumble Game!!!
B. Developmental Activities
1. Activity
ACTIVITY 1.2
“ LET ME EXPLAIN”
Write and explain briefly in a paragraph form the following interpersonal and
Detailed Lesson Plan No. 1.2
Learning Area: Housekeeping
Quarter: First Quarter
Week: 1
Grade Level: Grade 9
Duration: ________________
4. intrapersonal skills of a good housekeeper. Use the scoring rubrics for the
assessment of the output.
Positive Attitude
Leadership Skills
Flexibility
Communication
2. Analysis
Why different skills of a good housekeeper important?
How important is it?
Why is there a need to learn about interpersonal and intrapersonal
skills?
3. Abstraction
The learners understand and explain about the different skills of a good
housekeeper needs such as interpersonal and intrapersonal skills.
4. Application Let the learners explain the different skills of a good housekeeper.
IV. EVALUATION Answer the Self-Check 1.2
V. AGREEMENT/ASSIGNMENT
Advance research on the basic functions of each personnel in the
housekeeping department.
VI. REFLECTION
F. Number of learners who earned 80% in the evaluation.
_______________________________________________________________________
G. Number of learners who require additional activities for remediation who scored below 80%.
_______________________________________________________________________
H. Did the remedial lessons work? Number of learners who have caught up with the lesson.
_______________________________________________________________________
I. Number of learners who needs to continue to remediation.
_______________________________________________________________________
J. Which of my teaching strategies works well? Why did these work?
_______________________________________________________________________
Writers: Giovanni M. Ortega / Rosalie Palamara / Jimagil O. Gomez
Schools: Padada NHS / Bangkal NHS / Matanao NHS
Division: Davao del Sur
Illustrator:
School:
5. Content Standard
The learner demonstrates understanding of providing effective housekeeping
services to house guests.
Performance Standard
The learner independently demonstrates understanding of providing effective
housekeeping services to house guests.
Learning Competency and its Code
Learning Competency 1.3: List down and describe the basic functions of each
personnel in the housekeeping department. (TLE_HEHK9-12HS-Ia-e-1)
Key Concept The basic functions of each personnel in the housekeeping department.
I. LEARNING OBJECTIVES
Cognitive: To list down the basic functions of each personnel in the
housekeeping department.
Affective: To describe carefully the basic functions of each personnel
in the housekeeping department.
Psychomotor: To copy the basic functions of each personnel in the
housekeeping department.
II. CONTENT The Housekeeping Department
References
Curriculum Guide Page 8
Activity Sheet 1.3
www.google.com
Resources
Internet Links
MP4
III. LEARNING PROCEDURES
A. Preliminary Activities
1. Drill
Given an example of basic functions of each personnel in the housekeeping
department.
2. Review
Ask the learners on how to apply the basic functions of each personnel in
housekeeping department.
3. Motivation Short Video Presentation
B. Developmental Activities
1. Activity
Activity 1.3 “Please, list down and describe me”
Give at least 5 examples of housekeeping personnel and describe their basic
functions. Put your answer in a sheet of paper. Scoring rubrics will be basis for
evaluation.
Detailed Lesson Plan No. 1.3
Learning Area: Housekeeping
Quarter: First Quarter
Week: 1
Grade level: Grade 9
Duration: ____________
Duration
6. 2. Analysis
Why should we familiarize the basic functions of housekeeping
personnel?
How can it help?
3. Abstraction
The learners understand the basic functions of each personnel in the
housekeeping department.
4. Application
Let the learners list down and describe the basic functions of each personnel
in the housekeeping department.
IV. EVALUATION Answer the Self-Check 1.3
V. AGREEMENT/ASSIGNMENT
Advance study about the nature and scope of guestroom cleaning, care and
maintenance.
VI. REFLECTION
K. Number of learners who earned 80% in the evaluation.
_______________________________________________________________________
L. Number of learners who require additional activities for remediation who scored below 80%.
_______________________________________________________________________
M. Did the remedial lessons work? Number of learners who have caught up with the lesson.
_______________________________________________________________________
N. Number of learners who needs to continue to remediation.
_______________________________________________________________________
O. Which of my teaching strategies works well? Why did these work?
_______________________________________________________________________
Writers: Giovanni M. Ortega / Rosalie Palamara / Jimagil O. Gomez
Schools: Padada NHS / Bangkal NHS / Matanao NHS
Division: Davao del Sur
Illustrator:
School:
Division:
7. Content Standard
The learner demonstrates understanding of providing effective housekeeping
services to house guests.
Performance Standard
The learner independently demonstrates understanding of providing effective
housekeeping services to house guests.
Learning Competency and its Code
Learning Competency 1.4: Discuss nature and scope of guestroom cleaning,
care and maintenance (TLE_HEHK9- 12HS-Ia-e-1)
Key Concept The nature and scope of guestroom cleaning, care and maintenance
I. LEARNING OBJECTIVES
Cognitive: To discuss nature and scope of guestroom cleaning, care
and maintenance.
Affective: To appreciate nature and scope of guestroom cleaning, care
and maintenance.
Psychomotor: To create a short story about housekeeping
maintenance.
II. CONTENT Nature and scope of guests room
References
Curriculum Guide Page 8
Activity Sheet 1.4
www.google.com
Resources
Internet Links
III. LEARNING PROCEDURES
A. Preliminary Activities
1. Drill
Given an example of housekeeping types and scope housekeeping
maintenance.
2. Review Ask the learners about the different types of housekeeping
3. Motivation
Show a picture to the learners. Let them to recognize what the picture all
about.
B. Developmental Activities
1. Activity
ACTIVITY 1.4
STORY WRITE -UP
Make a story about housekeeping maintenance. In a sheet of paper, please
discuss or include in the story on how the housekeeper maintains the
cleanliness, furnishing and orderliness in the establishment. The scoring rubric
Detailed Lesson Plan No. 1.4
Learning Area: Housekeeping
Quarter: First Quarter
Week: 1
Grade level: Grade 9
Duration: ____________
8. will be basis of evaluating your output.
2. Analysis
Why nature and scope of guestroom cleaning, care and maintenance
is important?
How important is it?
3. Abstraction
The learners understand about the nature and scope of guestroom cleaning,
care and maintenance.
4. Application
Let the learners discuss the nature and scope of guestroom cleaning, care
and maintenance
IV. EVALUATION Answer the Self-Check 1.4
V. AGREEMENT/ASSIGNMENT
¼ sheet of paper
What are the advantages of familiarizing the nature and scope of
guestroom cleaning, care and maintenance?
VI. REFLECTION
P. Number of learners who earned 80% in the evaluation.
_______________________________________________________________________
Q. Number of learners who require additional activities for remediation who scored below 80%.
_______________________________________________________________________
R. Did the remedial lessons work? Number of learners who have caught up with the lesson.
_______________________________________________________________________
S. Number of learners who needs to continue to remediation.
_______________________________________________________________________
T. Which of my teaching strategies works well? Why did these work?
_______________________________________________________________________
Writers: Giovanni M. Ortega / Rosalie Palamara / Jimagil O. Gomez
Schools: Padada NHS / Bangkal NHS / Matanao NHS
Division: Davao del Sur
Illustrator:
School:
Division: