This course aims to enable the students to enable the students to recognize and assess quality management processes in a hospitality and tourism related organization and to evaluate departmental processes and planning strategies.
Topics include concepts and terminologies of TQM: definition, common element and terminology; vision and reality - bridging the gap; constructive and critical personal reflection: proposed quality, self-assessment and peers assessment; seeking practical feedback for supervisors and continuing improvement, developing a personal management philosophy and personal development plan.
This course examines the principles of conceptualizing, planning, managing, and evaluating meetings, and events and festivals management. Topics include the significance of conventions and events in tourism, event design, project management, methods and evaluation, physical requirements, organizing, promotion and sponsorship. This is an integration course that applies all the principles of conceptualization or management and foundation tourism and hospitality courses.
This course deals with the principles of food processes that are used to preserve the quality of foods including refrigeration and freezing, heat processing, and packaging and labeling. It introduces meat, fish, grains, fruits, and vegetable preservation. This subject is further designed to cover preservation methods used to prolong the shelf life of food like bottling., marketing, and transporting of processed foods. Food safety, environmental issues, Good Manufacturing Practices (GMPs)
This course will develop knowledge, skills, and attitudes in ensuring the work environment of the organization fits the industry professionals.
• Planning and designing workstations to create efficient and effective workplaces.
• Selecting workstation furnishing to provide flexibility and adaptability of the workers.
• Designing lighting for proper illumination on work areas.
• Creating work areas where noise is controlled for normal operation to be done in the workstation.
The entrepreneur is the most important person in a business enterprise, especially in the start-up phase. They will function as the originator, organizer, and operators of their enterprise and will be primarily answerable only to themselves. As such the students must have mastery of themselves as a foundation in their journey to master opportunities and their situation then later to master their enterprise.
This course shall use learner-centered, active, and experiential teaching methods to develop the entrepreneurial mindset in the students. The focus will be on students’ immediate application of the seven self-mastery skills namely:
(1) learning to be,
(2) learning to communicate,
(3) learning to think
(4) learning to intuit,
(5) learning to do,
(6) learning to feel, and
(7) learning to lead towards the attainment of Whole Brain Thinking.
It will also introduce the students to the fundamentals of entrepreneurship. Students will be tasked to engage in various micro-entrepreneurial exercises to encourage inductive learning of these fundamentals. In the process, the students will be expected to engage in a self-assessment of their personal entrepreneurial behaviors, competencies, personality profiles, leadership styles, and thinking preferences, which will serve as a foundation for their development as responsible, disciplined and creative entrepreneurial leaders.
This course presents comprehensive coverage of major tourist destination in the Philippines. Major discussions will be on political structures and subdivisions, geographical characteristics major attractions, gastronomy, culture and traditions of the various regions of the country leading to the realization of the potentials of the Tourism Industry in the Philippines. Students will also have a comprehensive knowledge about the mechanism, logistics, operation and management of the tourism network in the Philippines with its inherent physical and cultural resources as seen in the various provinces of the country.
The course deals with interactions between
science and technology and social, cultural, political, and economic contexts
that shape and are shaped by them (CMO No. 20, series of 2013). This
interdisciplinary course engages students to confront the realities brought
about by science and technology in society. Such realities pervade the
personal, the public, and the global aspects of our living and are integral to
human development. Scientific knowledge and technological development happen in
the context of society with all its socio-political, cultural, economic, and
philosophical underpinnings at play. This course seeks to instill reflective
knowledge in the students that they are able to live the good life and display
ethical decision making in the face of scientific and technological
advancement. This course includes mandatory topics on climate change and
This course provides an overview of the Multicultural Diversity in Workplace for Tourism Professionals
This course describes the skills, knowledge and performance outcomes required to develop the ability of students to become professionals in their field by understanding the ideas of improving ones personality and ways on how they are going to be valued in the business industry by means of presenting their ideas like company meetings, professionals networking, interviews and through proposals of services considering the proper collaboration to their associates and portraying professional business ethics. It also teaches writing skills and emphasise in verbal communication and preparation of plans that requires them to research career options and company potentiality and stability to develop a strong and effective career pathways.