Hospitality Management

1st Semester A.Y 2020-2021

Course Title: Bar and Beverage Management

Course Code: HMEL04
Course Description:

This course introduces the basic production processes and varieties of

alcoholic and non-alcoholic beverages. This includes understanding and
demonstrating wine service, cocktail & mock tail concoctions and flair tending. This
course allows student to acquire and to evaluate information about bar parts,
equipment and tools and bar duties and responsibilities standards set by the
industry, academe and TESDA. As a result, student develops skills in bar
management and attains the attitudes and personal qualities of a professional
bartender.

Coverage: Pre-Midterm / Week 5

Topic/s:

a. Coffee
b. Milk & Tea
c. Chocolate/Cocoa

Learning Objectives:

a. Identify the different types and kinds of tea and milk

b. Familiarize and explain the different coffee methods.
c. Appreciate the taste of the different non-alcoholic beverages that are
possibly used in the bar.

To do list/Activities:

1. Readings
a. Coffee
b. Bar Job Title and Job Summary Brief sharing
2. Answer the essay questions
3. Take quiz 5
4. Go to [Link] for video explanation
about coffee.
5. Go to [Link] for a barista training
video.
6. Go to [Link] for a video
presentation about tea.
7. Go to [Link]
time_continue=69&v=yo7Pcnn0R6o&feature=emb_title for video explanation
on how to maintain the espresso machine clean.

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Topic 1: Coffee

COFFEE
Coffee is grown and processed in the tropical and sub-tropical countries of
Africa,
Asia and South America. The extract from the ground roasted seeds called coffee
beans, of the coffee plant through a variety of gadgets or coffee machines produces
a dark brown or black liquid much appreciated worldwide.

Brazil is considered the largest producer of coffee in the world, through the
years, other leading coffee-producing countries are: Columbia, Ethiopia, Guatemala,
Honduras, India, Indonesia, Mexico, Peru and Vietnam.

Coffee berries, which contain the coffee seed or bean, are produced by
several species of small evergreen bush of the genus Coffea but the two most
commonly grown i-e the highly regarded Coffea arabica, and the 'robusta' form of
the Coffea canephora.
The coffee beans are roasted in any of four degrees: (a) light or pale - for a mild-
tasting coffee; (b) medium - for a stronger flavor; (c) full - for that desirable bitter
flavor highly regarded in South America; and, (d) high - for a very strong and bitter
coffee.

Coffee can be made in any of the following methods:

1. Instant coffee - This dehydrated type of coffee is the simplest method of serving,
coffee, with the addition of hot water. It is now available in individual sachets which,
are offered in different variants. Instant coffee is also available in the 3-in-1 variant,
i.e., the sachet has one serving of coffee, sugar and powdered milk/creamer.
2. Espresso - This method uses a fine grind. A strong coffee is produced by an
espresso ' machine which forces steam through a fine filter containing the ground
coffee.
3. Cappuccino - This method uses a fine grind. This is an espresso style of coffee
where hot milk and steamed milk-froth are added. Cinnamon or powdered chocolate
may be floated prior to service.
4. Egyptian method - Also called Turkish method. This uses powdered coffee made
from dark roasted coffee beans. A special copper pot, filled with water, is heated.
Coffee and sugar, and even vanilla pods, are added to the pot to produce a very
strong coffee.
5. Filter or Drip method - This-method requires a fine to medium grind coffee. A
multiple-cup electrical gadget allows boiling water to pass through an upper
container where the coffee is held on a filter paper or mesh. The coffee then drips to
a lower container where it is collected prior to service.
6. Jug method - This method uses medium to coarse grind. The coffee is placed in a
jug with boiling water until the coffee floats to the surface. The coffee is strained
before service.
7. Percolator - This method uses a medium grind. A special container called a
percolator has an elevated chamber where the coffee is placed. With the application
of heat, boiling water is forced upward to the coffee chamber.

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8. Cafetiere - This method uses a medium grind. It is similar to the jug method but
the container has a built-in plunger/filter.
9. Vacuum infusion method - This method uses a medium grind. Cona, the name of
a company, manufactures the double pot or glass container and filter vacuum
gadget to infuse the coffee mixture.

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How to Operate the Coffee Machine?

1. Set up and prepare machine and equipment.

a. Cups are pre-heated in accordance with enterprise standards.
b. Portafilter is wiped clean and dry before dosing.
c. Grind of coffee is checked.
d. Enough coffee is ground for the shot of espresso
e. Drip tray is cleaned and dried.
f. Rags are prepared and used properly.
2. Dose and Tamp Coffee
a. The appropriate amount of ground coffee is dosed in the portafilter.
b. Appropriate amount of pressure is applied to tamp the ground beans
c. Ground coffee is tamped evenly.
d. Portafilter sides and spouts are wiped and cleaned before inserting to the
brew head
e. Spillage and wastage of ground beans are minimized during dosing and
grinding.
3. Extract espresso
a. Group head is flushed before inserting the portafilter
b. Portafilter is inserted and coffee is brewed immediately
c. Volume of espresso is checked
d. Extraction time of shot is monitored.
e. Crema of shot is inspected.
f. Espresso is served or used in a beverage immediately

Ingredients:
1. Coffee Bean
2. Milk (full-cream or low fat) – should be chilled
3. Sugar

Steps in Coffee/Espresso Making

1. Grind Coffee Bean
2. Place the ground coffee on the porta filter
3. Attached the porta filter to the espresso machine
4. Ensure there is hot water in the espresso machine
5. Place the shot glass on the mouth of the port filter
6. Press the switch button to release the espresso

Steps in Making Froth:

1. Place the chilled milk in stainless creamer
2. At the espresso machine, position the stainless creamer with milk at the
steam wand
3. Twist the steam valve to release hot water, let it stay for about 15 minutes or
until foam will come out from the milk
How to make Latte:

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 1. Pour one shot of espresso in a cup
2. Pour one shot of froth in the cup with espresso
3. Add sugar to taste
4. Make your own design (optional)
5. Serve

To make Cappuccino:
1. Pour one shot of froth in a cup
2. Pour one shot of espresso in the cup with froth
3. Pour one shot of froth in the cup with froth and espresso, creating you best
design
4. Add sugar to taste
5. Serve

Specialty coffee- There are several varieties of specialty coffee prepared by coffee
houses. Liqueurs or spirits are added and whipped or double cream is floated. Here
are some examples of specialty coffees:
1. Iced Coffee - A strong black coffee is made using any of the methods
mentioned in the previous page. It is cooled and milk is added. The mixture
is then refrigerated. Whipped cream is allowed to float in a highball or any
fancy tall glass before serving.
2. Irish Coffee - Strong black coffee is made and poured into a special Irish
Coffee glass, goblet or fancy stemmed glass. Sugar is mixed and a measure
of Irish whiskey is added. Double cream is floated before serving.
3. Cafe Parisieime or Cafe Royal - brandy is added
4. Calypso Coffee - Tia Maria is added
5. Caribbean Coffee-rum is added
6. Highland Coffee - Scotch whisky is added ;
7. Jamaican Coffee - rum is added
8. Monks Coffee - Benedictine is added
9. Russian Coffee - vodka is added
[Link] Coffee - Cointreau is added

For instant coffee, just serve a cup and saucer with a teaspoon and the
sachet/s of coffee, sugar (white, brown, artificial) and powdered creamer. Freshly
boiled water can be placed in the cup or in a pot.
Coffee can also be flavored: French coffee has chicory, Turkish coffee has vanilla
and Viennese coffee has figs.
Please observe the following when preparing coffee: use freshly roasted and'
ground coffee; buy the correct grind for the type of machine you have; ensure that
all equipment are (absolutely) clean; use a standard measure of coffee and water;
add freshly boiled water to the coffee and allow to infuse; the infusion time depends
on the type of coffee and the method used; control the temperature (82°C or
180°F); and, add milk or cream.

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ACTIVITY # 7
Instruction: Identify the name of the different tools and equipment used as
presented in below.

1. 2. 3. 4. 5.

6. 7. 8. 9. 10.

Suggest two coffee drink styles for each of the following glassware.

1. Cup and saucer 2. Demitasse 3. Tumbler Glass 4. Footed Glass Cup

cup

Activity # 8
Instruction: Write down the steps in preparing Americano as shown in the
pictures.

1. _______________________________________________________
_______________________________________________________
_______________________________________________________
_______

2. _______________________________________________________
_______________________________________________________
_______________________________________________________
_______

3. _______________________________________________________
_______________________________________________________

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 _______________________________________________________
_______

Instruction: Write down the steps in preparing Cappuccino as shown in the

pictures.

1. _______________________________________________________
_______________________________________________________
___________________

2. _______________________________________________________
_______________________________________________________
___________________

3. _______________________________________________________
_______________________________________________________
___________________

4. _______________________________________________________
_______________________________________________________
___________________

Instruction: Write down the steps in preparing Espresso Macchiato as

shown in the pictures.

1. _______________________________________________________
_______________________________________________________
___________________

2. _______________________________________________________
_______________________________________________________
___________________

3. _______________________________________________________
_______________________________________________________
___________________

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 4. Serve hot to the guest table

TEA

Tea refers to the slightly bitter and astringent beverage made from the
extracted processed/cured leaves, leaf buds and internodes of the Camellia Sinensis
plant. The top tea-producing countries over the years are: China, Argentina, India,
Indonesia, Iran, Japan, Kenya, Sri Lanka, Turkey and Vietnam.

Main Types of Tea

There are some 3,000 varieties of tea that are grouped into eight main types
according to the processing method: black (wilted and fiilly oxidized), green
(unwilted and unoxidized), white (wilted and unoxidized), yellow (unwilted and
unoxidized but allowed to turn yellow), compressed (traditional Chinese whole or
finely ground black, green or post-fermented pressed or packed tea bricks or
blocks), oolong (wilted, bruised and partially oxidized), post-fermented (tea
which has been exposed to open air for months or years), and scented (black,
green or oolong tea where herbs. floral blossoms or petals and fruit or fruit peel are
added). The three most commonly used kinds of tea are: black tea, green tea, and
oolong tea.

The following are some of the available tea and tea blends in the market:

1. Assam is a rich, full and malt flavored breakfast Indian tea, usually served
with milk.
2. Ceylon (the former name of Sri Lanka) tea is a pale golden afternoon tea. It
can be served in a china or metal pot accompanied by lemon. Some prefer to
drink it with milk or iced.
3. Chinese tea comes in several styles: Lapsang Souchong is a strong
Chinese tea which is also served with lemon. Orange Pekoe is a Chinese tea
similar to Lapsang Souchong but with a slightly fruity flavor and bouquet. It is
also served with lemon. Rose Pouchong is a semi-fermented black leaf tea
with the addition of rose petals for a fragrant, delicate flavor; usually only
taken in the afternoon or early evening, preferably with the lightest of foods.
Jasmine is scented and flavored with jasmine blossoms. It is served with
lemon.
4. Herbal tea is a type of tea made from the combination of fruits, flowers,
herbs, leaves, and other plant materials not coming from Camellia sinensis.
5. Indian tea can use either china or metal pots. The British serve it with milk
arid sugar or is offered separately. 0arjeeling is a delicate Indian tea with a
hint of grapes. It is served with lemon. Earl Grey is a blend of Darjeeling and
Chinese tea flavored with bergamot. It is also served with lemon.
6. Red tea is made from either black (Asian) tea or the South African rooibos
plant.

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 7. Russian tea is made from Ceylon or Indian tea and served with lemon slices
in special tea glasses.
8. Tisane is a fruit-flavored (e.g. cherry, blackcurrant, lemon, and Mandarin
orange) and herbal tea, using chamomile, mint, peppermint, or rosehip.

Market Forms of Tea

Tea can be purchased in four ways: (a) bulk or leaf - the traditional style of
serving tea; (b) string and tag - tea sold in a bag good for one serving, with a string
attached for easy removal in the serving cup; (c) envelope - similar to a string and
tag style of tea but in envelope form; and, (d) tea bag - tea sold in one cup, two
cups, pot for one, or bulk brew form (either 1, 2 or 4, 5 liters).

Guidelines for Hot Tea

Here are some guidelines in preparing hot tea: heat the pot before putting
the dry tea in so that the maximum heat can be obtained from the boiling water;
exactly measure the dry tea and freshly drawn cold water; use freshly boiled water;
make sure the water is boiling before pouring into the pot; stir and allow to brew for
three to four minutes to minutes to obtain maximum infusion or strength from the
brew; and ensure that all equipment are (absolutely) clean. When using a multi-pot
insulated urn, remove the tea leaves after four minutes.

The contents of a tea tray, just like a coffee fray, vary depending on the type
of tea offered. But generally, it is composed of the following: a hot water jug, jug of
cold milk, salver or fray, slop basin, stands for hot water and teapot jugs, sugar
basin and tongs, teacup and saucer, teapot, tea spoon, tea strainer (if you use tea
leaves), and tray cloth.

Iced Tea. This is a form of cold tea served on the rocks in a tall or fancy glass. It
can be flavored with cherry, lemon, lime, lychee, peach, raspberry, strawberry, etc.
A strong tea infusion is made, strained, chilled and stored till use. It is served in a
highball glass, on a side plate, with a teaspoon. Sugar/syrup and a slice of lemon
may be added or served separately.
MILK AND CREAM

1. Milk is an opaque liquid produced by the mammary glands of mammals

(e.g., cattle -mostly cows, goat, and sheep). The ideal temperature for
serving hot milk is 68°C (155°F).
2. Forms of milk. The common forms of milk used for bar supplies are whole
milk, low fat or skim milk, evaporated milk and milk powders.
3. Whole milk has not been altered from the time it was collected from the
milk animal. It may be raw, pasteurized or sterilized.
4. Evaporated milk is whole milk from which 50 to 60% of the water has been
removed and may either be whole or filled. Evaporated milk can be sterilized
either before or after filling into cans.
5. Powdered milk is whole milk dehydrated to about 97% solids by vacuum
concentration and subsequently spraying the milk into a chamber of heated
air (spray process) or on the surface of heated metal cylinders (roller
process).

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 6. Skim milk is whole milk from which almost all the fat has been removed. It
has the least amount of milk fat, usually 0.5% or less milk fat content.
7. Low fat milk contains slightly more fat than skim milk - 0.5 to 1.9 percent
milk fat content. NOTE: High calcium low fat milk is now popular as a health
drink geared primarily to women as a preventive measure for osteoporosis.
8. Cream, in dried or liquid form, is a dairy product made of higher-butterfat
layer skimmed from the top of milk before homogenization. Different
countries sell cream in several grades depending on the amount of butterfat
content.

Variants of Cream

For bars and restaurants, the following are used:

1. Coffee, light or table cream - 18-30% fat;

2. Half and half - The American term for the stable, low-calorie cream made by
the combination of equal parts (half) of very light cream and milk; The British
call it half cream; it has 10.5-18% fat.
3. Lite or light - 12-20% fat; and,
4. Whipping cream - 30-40% fat.
5. Whipped cream - This is made by incorporating (carbon dioxide or nitrous
oxide) air to whipping cream to achieve a soft solid product; it is used as the
topping for coffee/chocolate-based cocktails and other non-alcoholic
concoctions; it has 30-40% fat.

COCOA OR CHOCOLATE

Chocolate is a brown, creamy, rich beverage made from the dried, cleaned
and roasted seeds of the Theobroma Cacao tree. Chocolate from the original Aztec
drink was introduced by Spain with the addition of sugar and spice. For individuals
who find chocolate too rich in fat and sugar, milk or light cream is added. In some
places, unless you ask for French chocolate, the base will be water and the drink is
garnished with shipped cream. In Vienna a generous topping of whipped cream is
used. In the USA, mini-sized marshmallows may float on a cup of hot chocolate. A
piece of cinnamon-tick candy is sometimes added as in Russian and Brazilian cafes.
Many consumers add coffee (the beverage is called mocha). In Mexico, cinnamon or
orange rind and sherry to added. In the Philippines, a thick rich tsokolate is served
in a demitasse with churros or some crisp-baked product like pan de sal, which can
be dipped into it.

Both cocoa and chocolate scorch easily, so brew them over hot water. Never
melt chocolate over direct heat. To melt solid chocolate, break into pieces and
place in a eat-proof bowl, set on a pan of hot (NOT BOILING) water. Melt slowly with
continuous stirring until thick and smooth.

For microwave cooking, break the chocolate into pieces and place in a
microwave-roof bowl. As a general guideline, melt 4.5 ounces (125 grams) at

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medium high for 3 minutes, stir and let stand a few minutes then return to the
microwave for an additional D seconds. Since microwave ovens vary in their
temperature and settings, always read it manual that goes with your model.

Hot chocolate/cocoa

A heated beverage made of cocoa powder or (shaved) chocolate, heated

milk, water and sugar. Serve hot chocolate or cocoa beverage in a deep arrow
chocolate cup on a saucer to retain the heat. It is best to keep the cups and saucers
warm or hot.

ACTIVITY # 9

Fill up the details for each non-alcoholic then describe its appearance (color
and clarity), bouquet and taste (mouth feel and finish) as well as other important
details from the label. Surf the net for Non-alcoholic appreciation to augment your
vocabulary before this laboratory session; help each other use the appropriate
adjectives to best describe the non-alcoholic beverages (which may vary from one
person to another). Rate the non-alcoholic beverages to be tasted based on the
Hedonic Scale per criteria: 9-Extremely like; 8-Very much like; 7-Moderately like; 6-
Slightly like; 5-Neither like nor dislike; 4-Slightly dislike; 3-Moderately dislike; 2-Very
much dislike; 1-Extremely dislike. Give an overall assessment and rank the non-
alcoholic beverages tasted. 1 being the most appealing to your group, 2 being the
second most appealing and 3 being the least appealing among all the wine tasted.
Use Non-Alcoholic Beverages Appreciation Forms of other members or photocopy
additional copies if this page is not enough to accommodate the total non-alcoholic
beverages to be evaluated; just staple before submission to your professor/leader.

Brand/ Country Appearan Bouque Taste Other Ranking

Beverage Of ce t Details
Type/Price Origin

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Quiz 5:
TOPICS: Coffee, Milk, Tea & Chocolate
TEST I: TRUE OR FALSE
Instruction: Indicate whether each statement is TRUE or FALSE.

1. Cinnamon is added after espresso to coffee Americano.

2. Café Mocha is an espresso based coffee that has steamed milk, milk foam
and cinnamon.
3. Aerated water is carbonated beverage which is sweetened and caffeine is
added.
4. Bitter Lemon and Soda Water are examples of Aerated water.
5. Canning and pasteurization are the common methods in preservation and
processing of fruit juices.
6. Jasmine is scented and flavored with jasmine blossoms, it is served with
lemon.
7. Chocolate is a brown, creamy, rich beverage made from the dried leaves.
8. Both cocoa and chocolate scorch easily, you can brew them in cold water.
9. The name soft drink specifies a lack of alcohol by way of contrast to the term
hard drink.
[Link] is one of the common types of soft drinks, a sweetened beverage
usually containing caramel color and caffeine.
[Link] is considered the largest producer of coffee in the world.
[Link] Robusta a better taste and is 70% of the coffee production worldwide.
[Link] Method is also known as Turkish Method where in coffee and sugar and
even vanilla pods, are added to the pot to produce a very strong coffee.
14.A fruit-flavored drink is a drink with natural or artificial essences or extracts
of fruit like cherry, banana, orange, pineapple and etc.
[Link] acid and carbon present in the energy drink makes a man awake and
energize.

TOPICS: Coffee, Milk, Tea & Chocolate

TEST II: IDENTIFICATION
Instruction: Identify what is being described in the statement.

1. This process involves boiling, evaporating and condensing.

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 2. Are sweetened soft drink usually containing caramel color and caffeine
3. This non-alcoholic beverage is made up of pure carbonated water, sugars,
acids (usually citric acid), natural or synthetic flavoring and coloring.
4. Artificially-sweetened, sugar-free carbonated beverages for the health-
conscious drinker.
5. Liquid extract from fruits or vegetables.
6. Edward likes to make coffee. He uses the method of medium grind. The
coffee is placed in a jug with boiling water until the coffee floats to the
surface. The coffee is strained before he drinks his coffee. What method does
Edward use?
7. Anthony is a busy person; he has no time to brew coffee. There is dehydrated
type of coffee that considered simplest method of serving coffee, by just
adding of hot water. What type of coffee would you like to present to
Anthony?
8. Mark wants to order an espresso style of coffee where hot milk and steamed
milk-froth are added. What type of coffee he prefers?
9. Mr. Ansel is a coffee lover and he likes strong coffee. If you are a barista,
what type of coffee would you prepare to Mr. Ansel?
[Link] is a barista; he uses powdered coffee made from dark roasted
coffee beans. He uses a special copper pot, filled with heated water. What
method Mohammad uses?
11.A type of whole milk from 50 to 60% of the water has been removed and may
either be whole or filled.
[Link] is a dried or liquid form, is a dairy product made of higher-butterfat layer
skimmed from the top of milk before homogenization.
13.A strong Chinese tea which is also serves with lemon.
[Link] tea is made from Ceylon or Indian tea and served with lemon slices in
special tea glasses
[Link] refers to the slightly bitter and astringent beverage made from the
extracted

Self-Learning Activity: Narrative Reporting

Instructions: The summary of your PREMIDTERM modular classes consist of
activity completion, answered quizzes and a narrative essay that contains a
response to the following three questions. The responses to each of these narrative
questions should be at least 5 sentences or more.

Guide questions:
1. What do you think about the topic?
2. How is it relevant to you?
3. What are your major take-away?

Materials Needed:
 Laptop or Smartphone
 Microsoft Word
 Wi-Fi Connection

Please see attached essay rubrics.

References:

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A. Books

 Janine P. Siggaoat. Practice tests in Bartending: from coffee to alcoholic drinks.

2015
 Grant Collins. Mix it up with cocktails and light bites. 2014

B. Internet
 [Link]
md5=CB379E3E2E1A1BB8F68E3D8E2AB885D2
 [Link]
 [Link]
 [Link]
 [Link]
time_continue=69&v=yo7Pcnn0R6o&feature=emb_title
 [Link] nice

General Instructions in answering your assessments (Quizzes, Essay Test,

Case Studies) and submitting your outputs:

• You can answer the assessment in hand written or in a Microsoft word

(soft copy), follow this format o NAME: ___________________________
o COURSE/YEAR and SECTION: __________
o DATE: ____________________________
o Below are your Answers

EXAMPLE:

 In submitting your output:

o If your answers are in hand written, take a picture of your answers and
send it to _____________ (messenger) or attached your file and send it to
______________ (email address). Pictures must be ALL CLEAR COPY.
o If your answers are in Microsoft word format (soft copy), attached your
file and send it to ____________________ (email address)

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 • In submitting through email, the “SUBJECT” must consist of your:
NAME/ SUBJECT/ SECTION (UPPERCASE)

EXAMPLE:

 If you opt to submit your output in hard copy via postal mail:
o Answers must be written clearly in a clean sheet of paper following this
format:
 NAME: ___________________________
 YEAR and SECTION: _________________
 DATE: ____________________________
 Below are your Answers
o After completing all the assessments, you may mail your answers to
this mailing address:
______________________________
Name of Teacher
6th Floor, College of Business and Management
Asian College of Technology- IEF
Corner Leon Kilat and [Link] Rosario Streets, Cebu City, 6000

 Mail courier must have the capacity to deliver your mail within 3 to 4 days.
 If you have any questions just send a message through this mobile number
___________________, following the format:

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 o Complete Name: __________________
o Section: _________________________
o Who is your Teacher: ______________
o What Subject ______________
o Your Concern/s___________________

EXAMPLE:

ESSAY RUBRICS
Needs Satisfactory
Ssatisfactory Outstanding
Improvement 15 pts
0 pts 25 pts
5 pts
Content & Unsatisfactory Needs Satisfactory Outstanding
Developmen Improvement
t - Content is - Content is - Content is
incomplete. - Content is not accurate and comprehensiv
- Major points comprehensive persuasive. e, accurate,
are not clear. and /or - Major points and
-Specific persuasive. are stated. persuasive.
examples are - Major points - Responses - Major points
not used. are addressed, are adequate are stated
but not well and address clearly and are
supported. topic. well
- Responses are - Content is supported.
inadequate or clear. - Responses
do not address -Specific are excellent,
topic. examples are timely and
-Specific used. address topic.
examples do - Content is
not support clear.
topic. -Specific
examples are
used.
Organization Unsatisfactory Needs Satisfactory Outstanding
& Structure Improvement
- Organization - Structure is -Structure of
and structure - Structure of mostly clear the paper is
detract from the the paper is not and easy to clear and easy
message. easy to follow. follow. to follow.

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 - Writing is - Transitions - Transitions - Transitions
disjointed and need are present. are logical and
lacks transition improvement. - Conclusion is maintain the
of thoughts. - Conclusion is logical. flow of thought
missing, or if throughout the
provided, does paper.
not flow from - Conclusion is
the body of the logical and
paper. flows from the
body of the
paper.
Grammar, Unsatisfactory Needs Satisfactory Outstanding
Punctuation Improvement
& Spelling - Paper contains - Rules of - Rules of
numerous - Paper contains grammar, grammar,
grammatical, few usage, and usage, and
punctuation, grammatical, punctuation punctuation
and spelling punctuation and are followed are followed;
errors. spelling errors. with minor spelling is
errors. correct.
Spelling is
correct.

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