Philippine Gastronomical Tourism
This course covers Philippine Cuisine how these cuisines were developed and its diverse culture is express through food and drinks. Special emphasis is given to the study of the history, ingredients, and procedures for preparing different dishes. This course will also introduce students to the social, cultural, and environmental impacts of local gastronomic tourism regarding both people and place.
Research in Tourism 1
This course aims to educate the students in the essential research tools and skills that will be needed as to perform as managers in the tourism and hospitality industry. This course will introduce the research process: from design, data collection, hypothesis testing, to reporting; featuring econometrics and other quantitative applications in business research; and research on a topic related to the tourism and/or hospitality industry. The student shall undertake a study on a topic of his/her own choice through which he/she can develop the necessary skills of planning, researching, reporting as well as the ability for writing a thesis. After successful completion of this course, students will be able to:
a. Develop an understanding and appreciation of research and the need for research, not only in tourism and hospitality, but also applicable to numerous other fields.
b. Develop knowledge and skills in designing and carrying out research projects.
c. Experience valuable “real-life” lessons.
HERITAGE TOURISM
This course is designed to provide an understanding of the concepts of cultural heritage tourism. Theory, practice, history, terminology and current issues of cultural heritage and tourism planning and management will be examined. Additionally, basic survey of cultural and heritage components, motives, and behaviors of heritage tourists attraction (museums, arts, festivals/ events, urban/rural areas and landscapes), interpretation economics and policies will be discussed.
Entrepreneurship in Tourism and Hospitality
This course describes the skills, knowledge, and performance outcomes required to plan and develop a feasible Business Plan by understanding the nature and scope of entrepreneurship, scanning the market of potential entrepreneurial venture opportunities, and identifying and evaluating the methods of venturing into business including nut not limited to starting one’s own business, buying existing businesses and the process of franchising. It also emphasizes on assessing the possible characteristics and mindset of entrepreneurs, analyzing typical entrepreneurial venture challenges, errors and rewards, identifying effective strategic management, developing product and service innovations, and introducing the concepts of environmentally sustainable practices, social entrepreneurship, and intellectual property management.
Operation Management
This is a 3-unit course that focuses on the fundamental components and principles of accommodation operation, including skills and knowledge development on Front office management and Housekeeping. Over the course, students shall learn from the orientation of related context to properly create readiness for hotel operation. Students will also be trained on the routines and the details attached to the front office and housekeeping departments.
SUSTAINABLE TOURISM
Students will have a broad understanding of environmental issues and their impact upon the tourism industry, therefore subject areas such as pollution, waste management and biodiversity will be a primary focus. Awareness and the understanding of the implications of tourism impacts, especially on Socio-cultural and environmental aspects are critical to properly guide sustainable tourism planning and development. The natural and cultural environments of communities and global destinations will be explored to enable students to critically interpret tourism inter-dependency, and the changes and development of domestic and international tourism policy. The course critically examines tourism planning as a process and as a set of techniques for sustainable tourism development. It focuses on the physical environment of tourism planning, and the social, cultural and political realities of planning and policy making.
PROFESSIONAL DEVELOPMENT AND APPLIED ETHICS
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 one’s personality and ways on how they are going to be valued in the business industry by means of presenting their ideas like company meetings, professional networking, interviews and through proposals of service considering the proper collaboration to their associates and portraying professional business ethics. It also teaches writing skills and emphasize 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 pathway.
OPERATION MANAGEMENT
This course is an introduction to the concepts, principles, problems, and practices of operations
management. Emphasis is on managerial processes for effective operations in both goods-producing
and service-rendering organization. Topics include operations strategy, process design, capacity
planning, facilities location and design, forecasting, production scheduling, inventory control, quality
assurance, and project management. The topics are integrated using a systems model of the operations
of an organization.
GLOBAL TOURISM, GEOGRAPHY AND CULTURE
This course presents a comprehensive survey of the tourist destination in the world. Major discussions will be on international documentation, visa requirements, health and safety issues, geographical characteristics, access routes, major attractions, gastronomy and distinctive cultural attributes of major tourist destination countries, international organizations relating to tourism and their major functions. May include trip to an overseas destination.
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 used 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. 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 the convergence of tourism with the other local industries and let the students appreciate its 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 the roles they play in influencing and monitoring tourism trends.