Perspective No 10 Vol - De La Salle-College of Saint Benilde vol10 no. 7.pdf · It’s a blend of fresh kamias, pineapple juice ... make sure you won’t get fooled by hoaxes, log

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in interior designers’board exam

The top 10 examinees of theinterior design board exam are:

1. Rossette Oliquiano Yabut,De La Salle-College of Saint Benilde— 86.70%

2. Bernadette Tan Uy, University of SanCarlos — 86.20%

3. Geraldine Javier Verga,Philippine School of Interior Design,85.10%

4. Anne Marie Christine Kuo Lim,Philippine School of Interior Design —84.65%

5. Heidi Lucindo Salvador, PolytechnicUniversity of the Philippines-Main-Sta.Mesa — 84.10%

6. Anne Astrid Nadal Sangil, University ofthe Philippines-Diliman — 83.85%

7. Childy Ramos Elamparo, University ofthe Philippines-Diliman — 83.15%

8. Anla Tamanu Li, University of SantoTomas — 82.50%

9. Kazel Umali Ferreras, University of thePhilippines-Diliman — 82.10%

10. Joseph Carl Albert Garin Evidente, LaConsolacion College-Bacolod City —81.95%

Benildean takes

top spot

Garnering a score of 86.70 percent, she bested 184 examineesfrom schools all over the country and took the No. 1 spot. Overall,only 78 examinees passed the Interior Designer LicensureExamination this year.

Benildean RBenildean RBenildean RBenildean RBenildean Rosette Yosette Yosette Yosette Yosette Yabut, a Bachelor ofabut, a Bachelor ofabut, a Bachelor ofabut, a Bachelor ofabut, a Bachelor ofScience in Interior Design graduate,Science in Interior Design graduate,Science in Interior Design graduate,Science in Interior Design graduate,Science in Interior Design graduate,topped the Interior Design Board Examtopped the Interior Design Board Examtopped the Interior Design Board Examtopped the Interior Design Board Examtopped the Interior Design Board Examlast Octoberlast Octoberlast Octoberlast Octoberlast October.....

PP10-13

• October 8, 2008 - November 7, 2008 • Volume 10 No. 7 • The official newsletter of De La Salle-College of Saint Benilde •

e r s p e c t i v e

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BenildeanShines at theFood show tilt

LRC offersfree accessto topnotchdatabases

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SAO,SHRIMand CHIPserve upmealsfrom theheart

Film buffsinvited tofirst everSDA filmforum

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• Page 2 • October 8, 2008 - November 7, 2008 •

e r s p e c t i v ePSAO backs peacecampaign forforforforfor Mindanao

In keeping with the Benildean spirit ofnationalism, the De La Salle-College of SaintBenilde Social Action Office (SAO) is right on thefrontlines of the Peace in Mindanao campaign—with its focus on humanitarian response,promoting dialogue and building of bridgesbetween communities.

In line with this, SAO would like to invitemembers of the Benildean community toparticipate in the upcoming activities for thePeace in Mindanao campaign:

Piece for PeaceThis is an art sale and exhibit featuring theworks of students in AESTHET class.Proceeds of the sale will be donated to theMindanao humanitarian efforts of DLS-CSB.November 26, 2008, 1:00 pm - 2:30 pmat LRC Lobby, DLS-CSB Taft Campus(Cocktails will be served after the opening)

Alay sa Bata 2008:Sama-sama Tayo!This is a special day for Muslim and Christiancommunities to come together to learn, sharecultures, interact and dialogue with each other.November 29, 2008, 8:30 am - 5:00 pmat Augusto-Rosario Gonzalez Theater, DLS-CSBTaft Campus


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School of Hotel, Restaurant andInstitution Management (SHRIM) studentMa. Lleweghen Joy Laserna majoring inHospitality Management garnered tophonors in the Classic Junior Pinoy Mixertilt in the Food Showdown 2008 tilt heldlast September 19, 2008 at the WorldTrade Center.

About 20 students from variousschools participated in the event, whichhad them creating their own special drinkmixes incorporated into a liveperformance.

Wearing a traditional Filipino dress Ma.Lleweghen Joy Laserna wowed andcharmed the crowd and the judges with heroutstanding bartending and flairing skills.

Benildeanshines

at foodshow

tiltby Alfonso Louis Chusuey

Genuine talent shines anywhere.Genuine talent shines anywhere.Genuine talent shines anywhere.Genuine talent shines anywhere.Genuine talent shines anywhere.

She related, “Since the event had aFilipiniana theme, I named my drink ‘Mutya.’It’s a blend of fresh kamias, pineapple juiceand syrup garnished with a wedge ofkamias, cherry and pineapple leaf.”

Laserna’s efforts and her ingenuitywere rewarded as she was declared SoleWinner of the event. “It was my first time tojoin an interschool contest,” she said. “Ihad a month to prepare and I made sure Idid my best. I thank my professors, Mr.Geronimo Ele, Mr. Paul Ceron and Mr.Jerwin Pineda, who were patient enough to[train me]. “The competition was intense—but it was a pleasure for me to representthe College.”

Take a trip to Venice

• Pages 4 October 8, 2008 - November 7, 2008 •


23rd YHE samples Venetian flavorsby Alfonso Louis Chusuey

World-class talent shouldWorld-class talent shouldWorld-class talent shouldWorld-class talent shouldWorld-class talent shouldfirst be honed andfirst be honed andfirst be honed andfirst be honed andfirst be honed anddisplayed “at home.”displayed “at home.”displayed “at home.”displayed “at home.”displayed “at home.”

FFor the 23rd Young Hoteliers Exposition, theBatch 106 students of the School of Hotel,Restaurant, and Institution Management(SHRIM) are set to transform the AngeloKing International Center into Venice fromNovember 10 to 14, 2008.

Fun HighlightsThis term’s lineup of events features the much-

anticipated culinary arts highlights such as the MarketBasket and Culinary Challenge. Meanwhile, the FunctionRoom Design and Table Set-Up tilts will showcase thehospitality track’s artistic offerings. For its part, the traveland tourism track has the Travel Poster competition.

Other exciting events include the Pasta Live Cookery,Cake Decorating, Best Cheesecake and Chocolate Pralinecompetitions. The Mocktail Punch and Best CoffeeConcoction tilts also bring added fun to YHE. Providingrespite for the tension-filled activities are the much-anticipated SHRIM Picture Puzzle and the Singing IdolContest to be held as concluding activities of the 23rd YHEon November 14.Christmas Cheer

To welcome the Christmas season, this term’s YHEalso features the return of the Best Christmas Hamcontest. Crowd-pleasing events such as the Benildean Flairand YHE Singing Idol likewise add to the festive mood ofthe week-long event.

This term’s YHE event is Batch 106’s last. They willformally turn over their YHE duties to Batch 107 at theappreciation dinner after the week’s festivities.



BBenildeans converged at the PlazaVillarosa to join the Chalk CampusBrigade 2008 held last October 17. Theevent was organized by the De LaSalle-College of Saint Benilde (DLS-CSB) Student Council (SC),Association of Information Management(AIM), CHALK magazine and ABS-CBNnetwork.

The event started off withperformances from school bands—namely Nacht, good morning hi5 andZero Punctuation. Some of thecountry’s biggest bands like Sponge

To join, simply send a blankemail to [email protected] visit http://groups.yahoo.com/group/DLS-CSB_Alumni

Benildean alumni are alsoinvited to subscribe toBack2Benilde, the official alumninewsletter of De La Salle-College of Saint Benilde. Tosubscribe, simply send a blankemail to [email protected] visit http://groups.yahoo.com/group/Back2Benilde

Chalk CampusBrigade comes to

DLS-CSB

You’re allinvited!

DLS-DLS-DLS-DLS-DLS-CSB alumni arCSB alumni arCSB alumni arCSB alumni arCSB alumni areeeeeall invited to joinall invited to joinall invited to joinall invited to joinall invited to jointhe DLS-the DLS-the DLS-the DLS-the DLS-CSB AlumniCSB AlumniCSB AlumniCSB AlumniCSB AlumniYYYYYahoograhoograhoograhoograhoogroup.oup.oup.oup.oup.

Cola, Angulo and the Out of BodySpecial also took center stage.

A fashion show followed themusical numbers. It showcased theworks of DLS-CSB students andfeatured the college’s athletes, topstudents and leaders. The catwalkshowdown was in fact an actualcontest. Working under the CasualAvant Garde theme, the student-designers were asked to submit theirentries the day before the event.Roxoanne Bagano won the ChalkStyles Student Designer Contest.

By Lord Pomperada

BazaarAlert!

The De La Salle-College of SaintBenilde Alumni Association (DLS-CSBAA) invites all members of the DLS-CSB community to One Bazaar, OneChristmas, One La Salle on November 25to 26, 2008, 10:00 am to 8:00 pm, at A.Venue Hall, Makati Avenue, Makati City.

Proceeds of the event will go tothe One La Salle Endowment Fundand One Million Trees Project.

For inquiries, contact KristinArmonio at (0927) 470-2458 or [email protected].

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e r s p e c t i v ePFilm buffs invited to firstever SDA film forum

The DLS-The DLS-The DLS-The DLS-The DLS-CSB School of Design and Arts’ Bachelor of ArtsCSB School of Design and Arts’ Bachelor of ArtsCSB School of Design and Arts’ Bachelor of ArtsCSB School of Design and Arts’ Bachelor of ArtsCSB School of Design and Arts’ Bachelor of Artsin Digital Filmmaking (ABDFILM) program invites filmin Digital Filmmaking (ABDFILM) program invites filmin Digital Filmmaking (ABDFILM) program invites filmin Digital Filmmaking (ABDFILM) program invites filmin Digital Filmmaking (ABDFILM) program invites filmbuffs, aficionados and experts to the very firstbuffs, aficionados and experts to the very firstbuffs, aficionados and experts to the very firstbuffs, aficionados and experts to the very firstbuffs, aficionados and experts to the very firstFilmmakers in FFilmmakers in FFilmmakers in FFilmmakers in FFilmmakers in Focus Focus Focus Focus Focus Forum (FFF).orum (FFF).orum (FFF).orum (FFF).orum (FFF).

Leo Martinez Mike Sandejas

Envisioned as a regular speaker series, the forumwas organized by the FLMART2 class and featured talksby leaders of the local film industry and their insights ontopics that affect how we see, feel, hear and live in theworld of cinema, visuals and moving images.

The first installment of the forum tackled the theme“Legend or Lore: Old School Filmmaking in the Light ofToday’s Cinema.” It looked into the relevance ofphilosophies, teachings, processes and systems that havebeen established by the local film industry in the light ofdevelopments in today’s digital technology, the changing

audience, the burgeoning independent film sector and theglobalization of local media products.

The first FFF was held in two stages featuring four prominentfilmmakers. Last November 19, Film Academy of the Philippinespresident and director Leo Martinez and independent film directorMike Sandejas were the featured speakers at the SDA Cinema.

For the second installment, independent film director Uro dela Cruz and TV-and-film director Mark Reyes shared theirexpertise at the SDA Cinema last November 26, 2008. The FFFsessions offered free admission.

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Born Pierre Romançon on June 13, 1805 in thetown of Thuret in France to a farming family, Saint(Brother) Benilde Romançon was only 13 whenhe decided he would become a Brother. Despitehis father’s objections, he pursued his desire toserve God.

Admitted to the novitiate at Clermont onFebruary 10, 1820 at the age of 14, BrotherBenilde was given the habit on June 22, 1820. Helater taught in Aurillac, Moulins, Limoges, Clermontand Billom. Eventually, he founded a school inSaugues where he resided throughout the rest ofhis life.

Brother Benilde was known for his kindness,empowering instruction and generosity. He died ofnatural causes on August 13, 1862. He wasbeatified on April 4, 1948 by Pope Pius XII who cited

The Lasallian Ministry Office invites members ofthe community (ages 38 to 55) to a weekend ofprayer and reflection on November 28 to 30, 2008.

Departure from DLS-CSB will be at 1:30 pm onNovember 28. Departure from the venue (to beannounced later) will be at 1:30 pm on November 30.

Interested parties may contact Thea Quintos([email protected]) or Edwin Naga([email protected]) for reservations. You mayalso call 526-7441 loc. 111 or 213.

October 29, 1967October 29, 1967October 29, 1967October 29, 1967October 29, 1967The Canonization of Saint(Brother) Benilde Romançon, FSC

that his sanctification was attained by enduring “theterrible daily grind” and by doing common things inan uncommon way. Brother Benilde was canonizedby Pope Paul VI in 1967.

Today, De La Salle-College of Saint Benildehonors the tireless saint by carrying his name—along with US-based schools Benilde-St. Margaret’sSchool in St. Louis Park, Minnesota and the SaintBenilde School in Metairie, Louisiana.

HistoryBenildean

RediscoveringLife:

A Midlife Retreat

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SmartSurfing

Do-It-Yourself HelpNeed to know how to do things right in a matter ofminutes? Howcast.com offers helpful videodemonstrations of useful skills like how to sew thehem of your pants, how to get rid of the scratcheson your car, and how to peel a potato in 10seconds. The range of the featured self-helpvideos covers just about anything and everythingyou could think of. The dose of humor injected inthe tutorials certainly doesn’t hurt either.

LLLLLet it not be said that the Net only offerset it not be said that the Net only offerset it not be said that the Net only offerset it not be said that the Net only offerset it not be said that the Net only offersmindless entertainment and uselessmindless entertainment and uselessmindless entertainment and uselessmindless entertainment and uselessmindless entertainment and uselessdistractions. There are fun sites thatdistractions. There are fun sites thatdistractions. There are fun sites thatdistractions. There are fun sites thatdistractions. There are fun sites thatenlighten and enrich our minds. We onlyenlighten and enrich our minds. We onlyenlighten and enrich our minds. We onlyenlighten and enrich our minds. We onlyenlighten and enrich our minds. We onlyhave to know the right links to click.have to know the right links to click.have to know the right links to click.have to know the right links to click.have to know the right links to click.

Rockin’ ScienceLet out your inner geek and feast on theawesome factoids and reports onScienceDaily.com. The cool site serves up thelatest news about breakthroughs in medicine,astronomy and all things scientific. Case inpoint: It recently published a story about howvideogame fans can use their skills to save lives.

continued to next page


e r s p e c t i v ePNews BitesThere’s nothing better than a trusted news source likeCNN.com to keep you clued in about the most significantevents happening around the world. Even if you’ve nevertraveled out of the country, you’ll feel like a citizen of theworld just by browsing through the site. Fit and Right

Though there are a lot of health sites out there, few canmake the same claim made by Health.com. The siteproudly declares that it offers “vital information with ahuman touch.” In short, it doesn’t just list down thefrightening things that could go wrong with your body. Itsarticles focus on encouraging people to take care ofthemselves at all times.

Munch PunchEducate your taste buds by logging on toSeriousEats.com, where famous chefs and respectedfood critics converge to write about classic cuisine andnew dishes. Be inspired by their culinary creations andcrib their tasty tips on how to make food taste even betterthan you imagined.

True LiesWe may be in the information age, but a lot of peoplestill get taken in by disturbing urban legends. Tomake sure you won’t get fooled by hoaxes, log on toSnopes.com and discover the truth about bafflingurban legends.

Home BaseKnow all you can about your school in a few clicks bylogging on to the official De La Salle-College of SaintBenilde website at www.dls-csb.edu.ph. It only takesa few clicks for you to get to know the college’s history,latest news, policies and guiding principles.

Past SenseAre you hung up on the past? Log on to History.com andget your fill of world history through awesome features likeJurassic Fight Club and Cities of the Underworld. The pastcertainly never sounded this exciting.

T

The School of Hotel, RThe School of Hotel, RThe School of Hotel, RThe School of Hotel, RThe School of Hotel, Restaurant andestaurant andestaurant andestaurant andestaurant andInstitution Management (SHRIM),Institution Management (SHRIM),Institution Management (SHRIM),Institution Management (SHRIM),Institution Management (SHRIM),Chefs in Progress (CHIP) and theChefs in Progress (CHIP) and theChefs in Progress (CHIP) and theChefs in Progress (CHIP) and theChefs in Progress (CHIP) and theSocial Action Office (SAO) of the DeSocial Action Office (SAO) of the DeSocial Action Office (SAO) of the DeSocial Action Office (SAO) of the DeSocial Action Office (SAO) of the DeLLLLLa Salle-a Salle-a Salle-a Salle-a Salle-College of Saint BenildeCollege of Saint BenildeCollege of Saint BenildeCollege of Saint BenildeCollege of Saint Benilde(DLS-(DLS-(DLS-(DLS-(DLS-CSB) together with MelawarCSB) together with MelawarCSB) together with MelawarCSB) together with MelawarCSB) together with MelawaresesesesesManufacturing Corporation held aManufacturing Corporation held aManufacturing Corporation held aManufacturing Corporation held aManufacturing Corporation held aculinary competition entitledculinary competition entitledculinary competition entitledculinary competition entitledculinary competition entitled“““““Kakaibang PKakaibang PKakaibang PKakaibang PKakaibang Paghain:aghain:aghain:aghain:aghain: PPPPPaligsahan saaligsahan saaligsahan saaligsahan saaligsahan saPPPPPagluluto ng masustansya at abot-agluluto ng masustansya at abot-agluluto ng masustansya at abot-agluluto ng masustansya at abot-agluluto ng masustansya at abot-kaya”kaya”kaya”kaya”kaya” last October 29, 2008.last October 29, 2008.last October 29, 2008.last October 29, 2008.last October 29, 2008.


e r s p e c t i v ePSAO, SHRIM and CHIP serveup meals from the heart

The event began at 5:00 pm at the Plaza Villarosa of theDLS-CSB Taft Campus. The objective of the activity was tocome up with two sets of meals that are healthy, inexpensiveand delicious using indigenous, locally available and affordableingredients as alternative to rice but with the same nutritionalvalue. The competition was a concrete response of DLS-CSBto the rice crisis and the continuing increase of food prices. Itwas an opportunity for the College to be of service to thecommunity by showcasing the students’ culinary skills andexpertise that is both innovative and responsive to the currentrealities.

There were nine (9) teams composed of three (3)students from SHRIM and one (1) community mother. Theywere given 1 ½ hours to prepare two (2) sets of meals:

o Kakaibang Paghain Category: Lunch meal worthPhp 300 for a family of 4-6 members

o Melawares Healthy Recipe Category: Meal worthPhp 50 for a family of 4-6 members

The criteria for judging were based on cost, taste andnutritional value. Melawares sponsored the purchase ofingredients and provided the dinner wares used during thecooking demonstration and presentation. After 1 ½ hour ofkitchen battle, 2 two teams emerged victorious:

Kakaibang Paghain CategoryWinning Recipe: Garlic Peanut crusted Tilapia with

Soy Glaze on a bed of KangkongPrepared by: Kristoffer John Gutierrez, Andre

Francisco and John Karlo TomadaMelaware Healthy Recipe CategoryWinning Recipe: Kangkong LaingPrepared by: Elyzar Collado, Charles Sia,

Jamieson CabralThe top three winning teams of the Melawares Healthy

Recipe Category took home cash prizes. Melawares specialgift packs were awarded to the top three winning teams ofKakaibang Paghain Category, with the first prize winnerreceiving individual medals.

More than the cash prizes and medals, the mostimportant achievement was how the teams were able toutilize their talents and skills for a good cause. The winningrecipes will be utilized for the feeding programs of the Collegeand that of Melawares. Copies of the recipes were alsodistributed to the community mothers from nearby barangayswho attended the competition.

See the winning recipes on Page 12 and 13.



continued to next pagePhotos courtesy of Social Action Office

The Benildean CommunityThe Benildean CommunityThe Benildean CommunityThe Benildean CommunityThe Benildean Communitybonded overbonded overbonded overbonded overbonded over good foodgood foodgood foodgood foodgood food

andandandandand new friendships.new friendships.new friendships.new friendships.new friendships.




Garlic Peanut crusted Tilapiawith Soy Glaze on a

bed of KangkongPrepared by:

Kristoffer John GutierrezAndre FranciscoJohn Karlo Tomada

Serves 6Ingredients:

4 tilapia Fillet2 eggs1 cup flour80gground Peanuts40g garlic cloves (chopped)50 ml oilsaltpepper

Soy Glaze100ml soy sauce50ml fish stock2 – 3 tbsp. sugarsaltpepper

Mashed Kamote2 large pcs kamote1 – 2 cups milk2 – 3 tbsp buttersaltpepper

Kakaibang PaghainCategory: Lunch Meal

worth Php 300 for afamily of 4-6 members

Sautéed Kangkong200gkangkong20ml oilsaltpepper

Procedure:For Tilapia

1. Season the tilapia fillet with saltand pepper.

2. In a pan, sauté the peanutsand garlic.

3. Dredge the fillets in flour then dip itin the beaten egg.

4. Encrust it with the garlic andpeanut mixture.

5. Fry it in a skillet until golden brown.For the Soy Glaze:

Fish stock - in a sauce pan, boil theremaining bones of the fish1. In a pan pour the soy sauce.2. Add the stock then sugar.3. Let it simmer until it reduces.4. Season with pepper.

For the Mashed Kamote:1. In a sauce pan place kamote with

water just enough to cover it and

boil it until its tender.2. Mash the kamote using a potato

masher or a fork.3. Mix the butter then pour the milk

and mix.4. Season with salt and pepper.

For the Kangkong:1. Heat oil in a skillet.2. Put the kangkong leaves and sauté

just as the leaves start to wilt.3. Season with salt and pepper.

Calamansi JuiceServes 6Ingredients:

25 pcs calamansi50gsugarwater

Procedure:1. In a pan make a simple syrup with

sugar and water.2. Squeeze the calamansi3. In a pitcher pour the calamansi then

add water.4. Add amount of the syrup into

desired taste.


e r s p e c t i v ePMelawares HealthyRecipe Category: Mealworth Php 50 for afamily of 4-6 members

Kangkong LaingPrepared by:

Elyzar ColladoCharles SiaJamieson Cabral

Ingredients:3 cloves garlic minced5g ginger, minced6g onion, diced15g Pork50ml coconut cream50g kangkong leaves1pc siling Labuyo chopped and seeded1pc siling pang sigang chopped and seeded

Procedure:1. Sauté ginger, onion and garlic in small

amount of oil.2. Add the sliced pork and stir constantly

until slightly browned.3. Add the kangkong leaves and coconut.4. Add the siling labuyo and siling

pang sigang.5. Simmer until the kangkong leaves are

very soft and the coconut cream hasalready reduced.

6. Season with salt and pepper.7. Remove from heat and serve while hot.

Kakaibang Paghain Category winnerrepresentative John Karlo TomadaMelawares Healthy Recipe Category winners Elyzar Collado,

Charles Sia, Jamieson Cabral with Ate Yolly

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databases:databases:databases:databases:databases:



e r s p e c t i v ePGale Online Resources

This virtual library is the brainchild of CengageLearning and is recognized as one of the mostcomprehensive reference sources of e-research andeducational publishing for libraries, schools and businesses.Best known for its accurate and authoritative referencecontent as well as its intelligent organization of full-textmagazine and newspaper articles, the company creates andmaintains more than 600 databases that are publishedonline, in print, as e-books, as well as in microform. TheGale family of publishing imprints includes such notedreference brands as Macmillan Reference USA, CharlesScribner’s Sons and Primary Source Microfilm. In addition toserving the school and library communities, Gale alsolicenses its proprietary content for integration within Web-based information services.Business Source Premier

This is a research database that provides the full textof more than 2,300 journals—from 1965 editions andsearchable cited references as far back as 1998. It covers alldisciplines of business, including marketing, management,MIS, POM, accounting, finance and economics. Additionalfull-text, non-journal content includes market researchreports, industry reports, country reports, company profilesand SWOT analyses.Hospitality and Tourism Complete

This covers scholarly research and industry newsrelating to all areas of hospitality and tourism. This collectioncontains more than 749,000 records, with coverage dating asfar back as 1965. It also offers full text for 440 publications,including periodicals, company and country reports, as wellas books. Full text periodicals include Asia Pacific Journalof Tourism Research, Current Issues in Tourism, Hotel &Motel Management, International Journal of TourismResearch, Journal of Ecotourism, Journal of LeisureResearch, Journal of Sport Tourism, Journal of SustainableTourism, Leisure Sciences, Leisure Studies, Nation’sRestaurant News, Restaurant, Business, Tourism &Hospitality Research, Tourism Review and many more.Sources are both domestic and international in range andscope, with material collected from countries and regionssuch as Canada, Australia, Europe and Asia. Subject areascovered include the culinary arts, demographics & statistics,development & investment, food & beverage management,hospitality law, hotel management & administrativepractices, leisure & business travel, market trends,technology and many more.

You may access Business Source Premier and Hospitalityand Tourism Complete by logging on to http://trial.ebscohost.comwith the designated user ID (s8133288) and password (trial).

For more information on online databases for DLS-CSBstudents and employees, please contact the LRC at 526-7441 to47 loc. 290 or 291.

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TTTTThehehehehe perperperperperspectispectispectispectispectivvvvveeeee is published for tnightly by the Marketing Communications Office.TTTTThehehehehe perperperperperspectispectispectispectispectivvvvveeeee welcomes contributions from the DLS-CSB community. Coordinate with Romeo Catap or Jhen Espiritu for particulars and appropriate arrangements.TTTTThehehehehe perperperperperspectispectispectispectispectivvvvveeeee reserves the right to edit articles submitted for publication. Direct all concerns to 9/F SDA Campus, 536-6752 local 117 & 122, or e-mail [email protected].

MarMarMarMarMarkkkkketing Commeting Commeting Commeting Commeting Communicaunicaunicaunicaunications Oftions Oftions Oftions Oftions Offffff iceiceiceiceice9th Floor , SDA Campus

De La Salle-College of Saint Benilde

950 P. Ocampo St., Malate Manila 1004



TThe De La Salle-College of SaintBenilde Alumni Association (DLS-CSBAA) invites all Benildean alumni to“No Alumni Left Behind II” onNovember 27, 2008, 6:00 pm to 1:00am the following day, at A. Venue Hall,Makati Avenue, Makati City.

Proceeds of the event will go to theOne La Salle Scholarship Fund and theOne Million Trees Project.

For inquiries, contact JoanneRaquel at (0922) 388-9344. You mayalso send your inquiries via e-mail [email protected].

Benildeanalumni

invited toall-night

party

Documents

Perspective No 10 Vol - De La Salle-College of Saint Benilde vol10 no. 7.pdf · It’s a blend of fresh kamias, pineapple juice ... make sure you won’t get fooled by hoaxes, log