MGT 111 Hospitality Human Resource Management
This course is the
study of realistic survey of various position in business enterprise specially personnel
management. The students will be provided with insights into the operation and
problems of personnel management. This also includes the basic functions of
management must perform in order to build an effective and satisfied group of
individuals
ERGONOMICS AND FACILITIES PLANNING FOR THE HOSPITALITY INDUSTRY
This course will develop knowledge, skills and attitudes in ensuring the environment of the organization fits the industry professional. Topics include:
1.) Planning and designing workstations to create efficient and effective workplaces;
2.) Selecting workstation furnishings to provide flexibility and adaptability for workers;
3.) Designing lighting for proper illumination on work areas;
4.) Creating work areas where noise is controlled for normal operation to be done in the work station.
SUPPLY CHAIN MANAGEMENT IN THE HOSPITALITY INDUSTRY
This course describes
the skills, knowledge and performance outcomes required to understanding the
basic concepts on managing the complete movement of products or services in a
supply chain from the suppliers to the customers. It also emphasizes on
identifying the effects of current and future trends in supply chain
management, and on assessing the processes and performances in a supply chain
to optimize processes into a seamless, innovative and most cost – effective way
to help companies build a competitive edge.
FRONT OFFICE PROCEDURES-3B
PROFESSIONAL DEVELOPMENT AND APPLIED ETHICS
Human Resource Management
This course is thw study of realistic survey of various position
HOUSEKEEPING OPERATIONS
This
course presents a complete perspective of a hotels housekeeping operation
describe the various process and procedures that the department performs to
provide efficient service for hotel guest, and recognize the inter relationship
of other departments in a hotel.
MICRO PERSPECTIVE OF TOURISM AND HOSPITALITY
This course will cover the workings, operations and the integrative activities of the major stakeholders in the tourism and hospitality Industry. The student will also gain knowledge on managing and marketing a service-oriented business organization. Apart from the scope and structure of the travel organizations, it provides an in-depth study of the nature and distinctive characteristics of each sector of the entire tourism industry, focusing on the management, organization and planning of specific business strategies for the various entities in the local setting. This will also involve the analysis of the possible impacts of external factors and trends on the different tourism industry sectors and specific types of businesses. It will also look into client profiling such as travel motivations and influences as it relates to aligning strategic and tactical solutions to the business. This course also identifies the employment opportunities available in each sector and the corresponding qualifications for the jobs.
ASIAN CUISINE
This course deals with the basic knowledge and skills in the presentation of Asian Cuisine. This will give students the idea, on how these cuisines were developed and the techniques on how to prepare different dishes with the one specialized tools. This fundamental concept, skills and techniques involved in basic cooking are covered in this course. Special emphasis is given to the study of history, ingredients, cooking theories, and procedures for preparing modern, traditional, and the contemporary Asian Cuisine.
BREAD and PASTRY
This course will provide students with the advance skills for work in the Home and Hospitality Baking and Pastry Industry. These skills include: working in a safe and sanitary manner; accurately following a recipe; proper measuring techniques and equipment identification. It emphasizes the baking of breads, pastries, cakes, icing and cake decoration chocolates, sugar techniques that provide skills to students for baking opportunities.
RESTAURANT LAYOUT AND INTERIOR DESIGN
This subject deals with the study of the principles of kitchen and dining room layout and design, including production analysis, selection of different kitchen equipment, appropriate furniture lighting, arrangement and color application in all function areas. It also provides the students with knowledge on different equipment used in quantity production, food production and design of the institutional food service.
SUPPLY CHAIN MANAGEMENT
This course describe the skills, knowledge and performance outcomes required to understand the basic concepts in managing the complete movement of products or services in supply chain from the suppliers to the customers. It also emphasizes on identifying the effects of current and future trends in supply chain management and on assessing the processes and performances in supply chain to optimize processes into a seamless innovative and most cost-effective way to help the companies build a competitive seamless innovative and most cost-effective way to help the companies build a competitive edge.
FRONT OFFICE PROCEDURES-3A
This
course is designed to provide students with the knowledge, skills and attitudes
to perform front office and reception duties and be qualified as Front Office
Attendant in any lodging establishments.
BANQUET, FUNCTION AND CATERING SERVICES
I. This course developed skills of the Food Service Management students in planning, organizing, supervising and cost control operations of food service functions. Practicum on catering service is provide by arranging for service at school affairs and outside functions and operating coffee shop.