Subject Code: HRM 101
Subject Course Title: Introduction to Hotel and Restaurant Management
Course Description: Acquaints the students with the basic concepts, principles and processes involved in the organization and management operation of hotels and restaurants. Particular emphasis is given to management functions of planning, directing and controlling the major departments of hotels and restaurants.
Subject Code: HRM 201
Subject Course Title: Food and Beverage Service Procedures
Course Description: Provides students with knowledge, skills and attitude necessary to perform the duties, tasks, and methods required from a Food and Beverage Service Attendant in various food and beverage outlets in hotels and restaurants. Training on decision-making for food and wine services, styles, procedures and workflow in a hospitality environment are also included.
Subject Code: HRM 202
Subject Course Title: Bartending
Course Description: This course deals with Beverage Service / Bar Management Operation, focusing on the different classification, kinds and types of alcoholic and non-alcoholic beverages, the basic operation and sequence of a bar set-up and wine service procedures. Students are encouraged to learn the proper use of different bar equipment and accessories. Laboratory work will include wine / cocktail mixing, wine-tasting and bar-tending itself.
Subject Code: HRM 203
Subject Code Title: Banquet Function and Catering Services Procedures
Course Description: This course provides the students with the opportunity to practice skills used during restaurant, bar and function operations and to evaluate various rituals, procedures and techniques commonly found in an operational environment.
Subject Code: HRM 301
Subject Code Title: Housekeeping Management
Course Description: The general management and operation of the housekeeping department and its relation to the front office of hotels / resorts with special focus in the establishment of international standards including housekeeping organization, cleaning supplies and procedures, floor care, cleaning and maintenance, guest room cleaning, sanitation, and housekeeping operation safety and security.
Subject Code: HRM 302
Subject Code Title: Front Office Procedures
Course Description: Designed to provide students with the knowledge, skills and attitude in performing front office and reception duties and be qualified as a Front Office Attendant in any lodging establishment operation.
Subject Code: HRM 303
Subject Code Title: Rooms Divisions Management and Control System
Course Description: This course presents an understanding of the necessity for controls in Rooms Division and of the requirements to supervise the operations of a hotel front office and housekeeping.
Subject Code: HRM 304
Subject Code Title: Food and Beverage Cost Control System
Course Description: This course will enable students to develop knowledge, skills, attitude in food and beverage control systems and to efficiently plan menus and profitable prices, taking into consideration constraints, preparation and other variables affecting food and beverage outlets.
Subject Code: HRM 401
Subject Code Title: Practicum / APEX Learning Program
Course Description: This is a course that gives an opportunity to apply what they have learned in the classroom and to develop their individual skills through hands-on practice in affiliated hotels, restaurants, resorts and cruise line industry. It also includes apprenticeship on board a passenger vessel for first hand knowledge on a sea-based hotel.
Subject Code: HRM 404
Subject Code Title: Practicum (Hotel Phase)
Course Description: This course allows students to be exposed to the different areas in the operation of a lodging or food service establishment during practicum. The students are assigned to participating hotels and restaurants where they are given actual work experience in the various aspects in the hotel and restaurant operation, specifically in the following areas: Front of House (Front Office, Food and Beverage Areas), Back of the House (Sales and Marketing, Purchasing / Receiving, Human Resource, and Security Departments).
Subject Code: Elective 1
Subject Code Title: Lay-outing of Hotel Facilities, Equipment and Design
Course Description: Planning and lay-outing of facilities such as function rooms, food and beverage service outlets, guest rooms, front office, housekeeping, lobby, kitchen, and general facilities for effective and efficient service operation.
Subject Code: Elective 2
Subject Code Title: Human Resource Management in the Hospitality Industry
Course Description: This course covers essentially the various approaches and techniques in training and educating Human Resource in organizations focusing on personnel administration with regards to management by developing and administering policies and programs leading to effective organizations, qualified employees, equitable treatment, advance opportunities and job securities.
Subject Code: Elective 3
Subject Code Title: Hospitality Sales and Marketing Management
Course Description: Deals with specialized hotel sales and marketing plans and strategies as well as their implementation, such as package deal discounts especially in the hotel's sales and restaurant business, direct mail, internal selling and training incentives.
Subject Code: Elective 4
Subject Code Title: Banquet and Catering Management
Course Description: Provides students with skills and knowledge required to analyze, interpret and manage the departmental operation for the food and beverage division of a hospitality establishment.
Subject Code: Elective 5
Subject Code Title: Hospitality Operational Management
Course Description: Provides students with the necessary knowledge, skills and attitude to analyze, interpret and manage the departmental operation for food and beverage and the rooms division of a hospitality establishment.
Subject Code: Elective 6
Subject Code Title: Asian / International Cuisine
Course Description: This course provides the students through lecture, demonstration, and hands-on application the principles and techniques of Asian Cookery. This includes development of organizational skills, knife and cleaver dexterity as well as cooking skills particular to Filipino, Chinese, Japanese, Thai, Korean, and Vietnamese cuisine.
Subject Code Title: Events Management
Course Description: This course examines the principles of conceptualizing, planning, managing and evaluating meetings and events or festivals management. Topics include the significance of conventions and events in tourism, design, project management, methods and evaluation, physical requirements, organizing, promotion and sponsorship. An integration course that applies all the principles of conceptualization or management is recommended to be taken up in the terminal year, whether first or second semester.
Subject Code: Tourism 101
Subject Code Title: Principles of Tourism
Course Description: This course provides an introduction to the study of tourism where it is examined from the perspectives of a phenomenon, an industry and as a field of study or research. As a phenomenon, the major factors that contribute to its development, growth and decline both in the world and in the Philippines are analyzed. As an industry, the course looks at the various sectors that comprise the tourism system and how they interact with each other. As a field of research, major tourism theories are introduced. Basic definitions and concepts relating to tourism's political, environmental, economic and cultural impacts are also discussed.
Subject Code: Tourism 102
Subject Code Title: Tourism Industry - An Overview
Course Description: Presents a comprehensive survey of the major players that comprise the tourism industry and how they relate with each other. The nature and the distinctive aspects of tourism are discussed and linked to specific business strategies. The major sectors (business, government, and voluntary organizations, etc.) are defined and classified. The commercial sectors are examined in terms of typical organizational structures and major functions of divisions within the structure are described. Impacts of micro-environmental trends and events on each sector are examined. The course also identifies the employment opportunities available in each sector and the corresponding qualifications for the job.
Subject Code: Tourism 103
Subject Code Title:Tourism Industry - An Overview
Course Description: An overview of the tourism planning process, contemporary models of tourism planning and development (with the emphasis on sustainable tourism principles), various levels of tourism planning and the roles and responsibilities of stakeholders such as government, industry, non-governmental organizations, and local communities. Discussions will also be made on the General Agreement on Trade and Services (GATS) on Philippine tourism. The subject explores the effect of legislation and government policies on tourism development at the national and local levels. Methods for soliciting local participation in tourism planning are also taken up. The impacts of tourism on the natural environment, local and regional economies and on local communities are discussed as well as mitigating strategies. Case studies in the Philippines are emphasized. The subject may include a field trip component.