HOSPITALITY BUSINESS PROJECT STUDY
This subject includes the discussion on features of a project study and business plan. It includes topics on the major parts of business plan consisting of marketing, operations, personnel and financial plans. Requirements in manufacturing and service sectors will be differentiated. A comprehensive marketing plan of a particular project shall be expected as a major required by the course. This course will also include in the discussion of the composition of the project study.
FOOD BEVERAGE AND CONTROL SYSTEM
This course will enable students to develop knowledge, skills, attitude in food and beverage control systems and to efficiently and effectively plan menus at profitable prices, taking into consideration constraints, preparation and other variables affecting food and beverage outlets.
RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION
The students will develop knowledge, skills, and values on the basic principles of personal hygiene, food safety and sanitation as applied in tourism and hospitality industry. Topics include the following; compliance with workplace hygiene procedures; establishment and maintenance of a safe and secure workplace; implementation of occupational health and safety procedures and performing basic First-Aid procedures.
Macro Perspective of Tourism and Hospitality
This course is designed to give a clear and whole overview of Tourism and Hospitality as an ecosystem and goes beyond the usual closed-concept of tourism. It introduces the concepts and terms that are common throughout the different sectors. It also intends to develop, update and maintain local knowledge as well as tourism industry knowledge. It shows the structure and scope of tourism as well as the impact of tourism as an industry in relation to the world economy and society. It also illustrates the effects of convergence of tourism with the other local industries and let the students appreciate it multiplier effect in various fronts. It discusses the major factors that influence the history and future of tourism in the world and in the Philippines. It also introduces the sustainable goals of tourism and discusses, among others, how to develop protective environments for children in tourism destinations; to observe and perform risk mitigation activities; etc. The students will also learn to appreciate the key global organizations and roles they play in influencing and monitoring tourism trends. This course is designed to give a clear and whole overview of Tourism and Hospitality as an ecosystem and goes beyond the usual closed-concept of tourism. It introduces the concepts and terms that are common throughout the different sectors. It also intends to develop, update and maintain local knowledge as well as tourism industry knowledge. It shows the structure and scope of tourism as well as the impact of tourism as an industry in relation to the world economy and society. It also illustrates the effects of convergence of tourism with the other local industries and let the students appreciate it multiplier effect in various fronts. It discusses the major factors that influence the history and future of tourism in the world and in the Philippines. It also introduces the sustainable goals of tourism and discusses, among others, how to develop protective environments for children in tourism destinations; to observe and perform risk mitigation activities; etc. The students will also learn to appreciate the key global organizations and roles they play in influencing and monitoring tourism trends
HPE 111 Fundamental of Food Service and Technology (Interface of Food Science-Preservation of Food)
This subject deals with the principles of food process that are used to preserve the quality of foods including refrigeration and freezing, heat processing and packaging and labeling. It introduces meat, fish, and fruit and vegetables preservation. This subject is further design to cover preservation methods used to prolong the shelf life of processed foods. This includes the food safety and Good Manufacturing Practices (GMPs).
Fundamental in Food Service Management
The Students will
learn the necessary knowledge, develop the various skills and cultivate the
proper attitudes needed for the delivery of quality service of food and
beverage operations in hotels and restaurants. Topics includes the following;
clean and tidy bar and food service areas; develop and maintain food and
beverage product knowledge; manage the responsible service of alcohol; prepares
and serve nonalcoholic beverages; provide a link between kitchen and service
area; provide advice to patrons on food and beverage service; provide food and
beverage service; provide room service; provide silver service; take food order
and provide courteous table service; manage intoxicated person.
Macro Perspective of Tourism and Hospitality
This course is design to give a clear and whole overview of Tourism and Hospitality as an ecosystem and goes beyond the usual closed-concept of Tourism. It introduces the concepts and terms that are common throughout the different sectors. It also intends to develop, update and maintain local knowledge as well as tourism industry knowledge. It shows the structure and scope of tourism as well as the impact of tourism as an industry in relation to the world economy and society. It also illustrates the effects of convergence of tourism with other local industries and let the students appreciate it multiplier effect in various fronts.
It discusses the major factors that influence the history and future of tourism in the world and in the Philippines. It also introduces the sustainable goals of tourism and discusses, among others, how to develop protective environments for children in tourism destinations; to observe and perform risk mitigation activities. The students will also learn to appreciate the key global organizations and roles they play in influencing and monitoring tourism trends.
Front Office Operations
This course 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 establishments.