B.S. HOSPITALITY MANAGEMENT

B.S. HOSPITALITY MANAGEMENT
Curriculum Year : 2020
First Year, 1st Semester
Subj No. Subj Code Description Units Pre-requisites Co-requisites
230043 HM125 MACRO PERSPECTIVE OF TOURISM & HOSPITALITY 3
4710 PE111 PHYSICAL EDUCATION 1 2
010004 EN110 PURPOSIVE COMMUNICATION 3
080076 HI112 READINGS IN PHILIPPINE HISTORY 3
230040 HM118 RISK MGT AS APPLIED TO SAFETY, SEC. & SANITATION 3
600001 TH111E SEARCHING FOR GOD IN THE WORLD TODAY 3
080077 HI113 THE CONTEMPORARY WORLD 3
5312 NSTP1 NSTP 1 3
Electives :
5308 CWT111 CIVIC WELFARE TRAINING SERVICE
5302 CT111A CMT1
Total Units : 23
First Year, 2nd Semester
Subj No. Subj Code Description Units Pre-requisites Co-requisites
230041 HM123 QUALITY SERVICE MGT IN TOURISM & HOSPITALITY 3 230043
4711 PE121 PHYSICAL EDUCATION 2 2 4710
600002 TH121E RESPONDING TO GOD`S CALL BY BECOMING FULLY HUMAN 3 600001
230047 HM127 FUNDAMENTAL OF LODGING OPERATIONS LEC 2 230040
230048 HM127L FUNDAMENTAL OF LODGING OPERATIONS LAB 1 230040
230046 HM126L KITCHEN ESSENTIALS & BASIC FOOD PREPARATION LAB 2 230040
230045 HM126 KITCHEN ESSENTIALS & BASIC FOOD PREPARATION LEC 1 230040
230039 HM117 MICRO PERSPECTIVE OF TOURISM & HOSPITALITY 3 230043
230042 HM124 PHILIPPINE CULTURE AND TOURISM GEOGRAPHY 3 080076, 230043
5321 NSTP2 NSTP 2 3
Electives :
5310 CWT121 CIVIC WELFARE TRAINING SRVCE 2
5304 CT121A CMT2
Total Units : 23
Second Year, 1st Semester
Subj No. Subj Code Description Units Pre-requisites Co-requisites
080078 PH114 ETHICS 3
600003 TH211E CELEBRATING GOD`S PRESENCE AS A CHRISTIAN COMM 3 600002
230030 HM215L PROF. ELEC. 2 - BREAD AND PASTRY LAB 2 230040
230029 HM215 PROF. ELEC. 2 - BREAD AND PASTRY LEC 1 230040
230052 HM214L FUNDAMENTALS IN FOOD SERVICE OPERATIONS LAB 1 230041, 230040
230051 HM214 FUNDAMENTALS IN FOOD SERVICE OPERATIONS LEC 2 230040, 230041
040001 MH110 MATHEMATICS IN THE MODERN WORLD 3
230050 HM213L PROF. ELEC. 1 - FRONT OFFICE OPT LAB 1 230041, 230048, 230048
230049 HM213 PROF. ELEC.1 - FRONT OFFICE OPT LEC 2 230041, 230048, 230048
290125 IT112 LIVING IN AN IT ERA 3
4740 PE211B BASIC SWIMMING 2 4711
Total Units : 23
Second Year, 2nd Semester
Subj No. Subj Code Description Units Pre-requisites Co-requisites
260014 PY111 UNDERSTANDING THE SELF 3
600004 TH221E TRANSFORMING THE WORLD WITH VINCENT DE PAUL 3 600003
230061 HM220 SEMINARS AND FIELDTRIP 1 2
230060 HM228 SUPPLY CHAIN MANAGEMENT IN HOSPITALITY INDUSTRY 3 230041
230058 HM227L BAR AND BEVERAGE MANAGEMENT LAB 1 230040, 230041, 230052, 230052
230057 HM227 BAR AND BEVERAGE MANAGEMENT LEC 2 230040, 230041, 230051, 230051
070006 PC110 SCIENCE, TECHNOLOGY AND SOCIETY 3
230056 HM226AL APPLIED BUSINESS TOOLS & TECHNOLOGIES LAB 1 230048, 230048, 230049, 230049, 230051, 230051
230055 HM226A APPLIED BUSINESS TOOLS & TECHNOLOGIES LEC 2 230047, 230047, 230049, 230049, 230051, 230051
4738 PE225 ADVANCED SWIMMING 2 4740
Total Units : 22
Second Year, Summer
Subj No. Subj Code Description Units Pre-requisites Co-requisites
230054 HM233 PRACTICUM 1 (RESTAURANT) 3 230045, 230045, 230046, 230046, 230056, 230056, 230058, 230058, 230055, 230055, 230057, 230057, 230060, 230060
Total Units : 3
Third Year, 1st Semester
Subj No. Subj Code Description Units Pre-requisites Co-requisites
010008 EN220 BUSINESS TECHNICAL WRITING 3
6652 MH226 BUSINESS STATISTICS 3 040001
230062 HM311A PROF. ELEC. 3 - FOOD & BEV COST CONTROL 3 040001, 230045, 230045, 230046, 230046, 230051, 230051, 230052, 230052, 230029, 230030, 230057, 230057, 230058, 230058
230063 HM313B BANQUET FUNC, COFFEE SHOP & CATERING SERVICES LEC 2 230045, 230045, 230029, 230057, 230057
230064 HM313BL BANQUET FUNC, COFFEE SHOP & CATERING SERVICES LAB 1 230046, 230046, 230030, 230058, 230058
230065 HM310 OPT MGT IN THE TOURISM & HOSPITALITY INDUSTRY 3 230060, 230060
230066 HM301 PROFESSIONAL DEVELOPMENT & APPLIED ETHICS 3 260014, 010004, 080078
230067 HM316A TOURISM AND HOSPITALITY MARKETING 3 230041, 230039
230068 HM302 MULTI DIV IN WRKPLCE FOR THE TOURISM PROFESSIONAL 3 080076, 230042
Total Units : 24
Third Year, 2nd Semester
Subj No. Subj Code Description Units Pre-requisites Co-requisites
4910 PS221B POLITICS & GOVERNANCE WITH PHILIPPINE CONSTITUTION 3
230069 HM303 STRATEGIC MGT IN THE TOURISM & HOSP INDUSTRY 3 230065, 230065
230070 HM304 LEGAL ASPECTS IN TOURISM & HOSPITALITY 3 230040, 230041, 230065, 230065
230071 HM416A RESEARCH IN HOSPITALITY INDUSTRY LEC 3 230039, 010004, 6652
230072 HM328A ENTREPRENEURSHIP IN TOURISM AND HOSPITALITY 3 230065, 230065, 230062, 230062, 230067, 230067
230073 HM305 ERGO & FACILITIES PLAN FOR THE HOSP INDUSTRY LEC 2 230040, 230065, 230065
230074 HM305L ERGO & FACILITIES PLAN FOR THE HOSP INDUSTRY LAB 1 230040, 230065, 230065
010005 FL405 BASIC MANDARIN 3
230075 HM329A PROFESSIONAL ELECTIVE 4 - RECREATION & LEISURE MGT 3 230039
Total Units : 24
Third Year, Summer
Subj No. Subj Code Description Units Pre-requisites Co-requisites
230076 HM422A PRACTICUM 2 (SHIPBOARD) 3 230054, 230063, 230063, 230068, 230068, 230064, 230064, 230070, 230070, 230066, 230066
Total Units : 3
Fourth Year, 1st Semester
Subj No. Subj Code Description Units Pre-requisites Co-requisites
4505 HU311 ART APPRECIATION 3
230083 HM416AL RESEARCH IN HOSPITALITY INDUSTRY LAB 1 230071, 230071
230086 HM423L INTRO TO MEETING INCENTIVES, CONF & EVENTS MGT LAB 1 230064, 230064, 230066, 230066, 230067, 230067, 230070, 230070, 230072
230085 HM423 INTRO TO MEETING INCENTIVES, CONF & EVENTS MGT LEC 2 230063, 230063, 230070, 230070, 230072, 230067, 230067, 230066, 230066
230031 HM410 TRAVEL AGENCY MANAGEMENT W/ TICKETING SYSTEM 3 230067, 230067, 230063, 230063, 230064, 230064, 230066, 230066, 230070, 230070
010006 FL406 ADVANCED MANDARIN 3 010005
230078 HM314AL PROFESSIONAL ELECTIVE 5 - ASIAN CUISINE LAB 2 230056, 230056, 230062, 230062
230077 HM314A PROFESSIONAL ELECTIVE 5 - ASIAN CUISINE LEC 1 230062, 230062, 230055, 230055
4403 HI311 RIZAL'S LIFE & WORKS 3
230080 HM420 SEMINARS AND FIELDTRIP 2 2 230061, 230061
Total Units : 21
Fourth Year, 2nd Semester
Subj No. Subj Code Description Units Pre-requisites Co-requisites
230081 HM424 PRACTICUM 3 (HOTELS/AIRLINES/RESORTS) 3 230076, 230077, 230078, 230031, 230080, 010006
Total Units : 3

Professional Course Subjects


HM226A - APPLIED BUSINESS TOOLS & TECHNOLOGIES LEC Credits: 2

Course Title: APPLIED BUSINESS TOOLS & TECHNOLOGIES LEC
Course Code HM226A
Credit Units 2 Unit/s
Prerequisite
BAR AND BEVERAGE MANAGEMENT
FUNDAMENTAL OF LODGING OPERATIONS LEC
FUNDAMENTALS IN FOOD SERVICE OPERATIONS
FUNDAMENTALS IN FOOD SERVICE OPERATIONS LEC
PROFESSIONAL ELECTIVE 1 - FRONT OFFICE OPERATION
PROFESSIONAL ELECTIVE 1 - FRONT OFFICE OPT LEC
Course Description This course describes the skills, knowledge and performance outcomes required to understand and operate relevant IT systems that are used in the Hotel and Restaurant Industry. Topics covered include folio systems for thef ront office; POS systems for F&B operations as well as other computer and online systems for various departments such as reservations, finance, housekeeping, marketing, and the public relations unit.

HM227 - BAR AND BEVERAGE MANAGEMENT LEC Credits: 2

Course Title: BAR AND BEVERAGE MANAGEMENT LEC
Course Code HM227
Credit Units 2 Unit/s
Prerequisite
BAR AND BEVERAGE MANAGEMENT
FUNDAMENTALS IN FOOD SERVICE OPERATIONS LEC
QUALITY SERVICE MGT IN TOURISM & HOSPITALITY
RISK MGT AS APPLIED TO SAFETY, SEC. & SANITATION
Course Description This is a basic course on bar operation consisting of beverage function and services, mixing drinks, control of products and beverage merchandising laboratory work will include wine tasting, drink mixing, and bartending.

HM328A - ENTREPRENEURSHIP IN TOURISM AND HOSPITALITY Credits: 3

Course Title: ENTREPRENEURSHIP IN TOURISM AND HOSPITALITY
Course Code HM328A
Credit Units 3 Unit/s
Prerequisite
ERGO & FACILITIES PLANNING FOR THE HOSP INDUSTRY
LEGAL ASPECTS IN TOURISM & HOSPITALITY
OPT MGT IN THE TOURISM & HOSPITALITY INDUSTRY
PRACTICUM 2 (SHIPBOARD)
PROFESSIONAL ELECTIVE 3 - FOOD & BEV COST CONTROL
TOURISM AND HOSPITALITY MARKETING
Course Description This course describes the skills, knowledge and performance outcomes required to plan and develop of 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 but 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.

HM305L - ERGO & FACILITIES PLAN FOR THE HOSP INDUSTRY LAB Credits: 1

Course Title: ERGO & FACILITIES PLAN FOR THE HOSP INDUSTRY LAB
Course Code HM305L
Credit Units 1 Unit/s
Prerequisite
ERGO & FACILITIES PLANNING FOR THE HOSP INDUSTRY
OPT MGT IN THE TOURISM & HOSPITALITY INDUSTRY
RISK MGT AS APPLIED TO SAFETY, SEC. & SANITATION
Course Description This course will develop knowledge, skills and attitudes in ensuring the work environment of the organization fits the industry professional. Topics include: • Planning and designing workstations to create efficient and effective workplaces • Selecting workstation furnishings to provide flexibility and adaptability for workers. • Designing lighting for proper illumination on work areas. • Creating work areas where noise is controlled for normal operation to be done in the work station.

HM305 - ERGO & FACILITIES PLAN FOR THE HOSP INDUSTRY LEC Credits: 2

Course Title: ERGO & FACILITIES PLAN FOR THE HOSP INDUSTRY LEC
Course Code HM305
Credit Units 2 Unit/s
Prerequisite
ERGO & FACILITIES PLANNING FOR THE HOSP INDUSTRY
OPT MGT IN THE TOURISM & HOSPITALITY INDUSTRY
RISK MGT AS APPLIED TO SAFETY, SEC. & SANITATION
Course Description This course will develop knowledge, skills and attitudes in ensuring the work environment of the organization fits the industry professional. Topics include: • Planning and designing workstations to create efficient and effective workplaces • Selecting workstation furnishings to provide flexibility and adaptability for workers. • Designing lighting for proper illumination on work areas. • Creating work areas where noise is controlled for normal operation to be done in the work station.

PH114 - ETHICS Credits: 3

Course Title: ETHICS
Course Code PH114
Credit Units 3 Unit/s
Prerequisite
Course Description The course seeks to critically analyze the basic elements and features of ethics, ethical theories and principles with social, political, and personal significance particularly in crafting objective subjective moral judgments. It provides a substantive understanding about a person’s moral responsibility individually and collectively. Furthermore, it balances the general perception between Western and Eastern worldviews, and between masculine and feminine value-judgments in ethics.

HM127L - FUNDAMENTAL OF LODGING OPERATIONS LAB Credits: 1

Course Title: FUNDAMENTAL OF LODGING OPERATIONS LAB
Course Code HM127L
Credit Units 1 Unit/s
Prerequisite
RISK MGT AS APPLIED TO SAFETY, SEC. & SANITATION
Course Description This course describes the skills, knowledge and performance outcomes required to explore and analyze the management and practices of lodging operations and related sales activities in the major operating and support departments. It will also expose the students on the unique aspect of managing a service - based lodging establishment delivered by diverse employees and understanding of the business and financial operations of the lodging firm. The course introduces the housekeeping department of a hotel and lodging organization: its organizational structure; roles and responsibilities; functions of the department; equipment and tools for housekeeping operations; methods and procedures of cleaning operations including linen, uniform and laundry service; general maintenance and decoration of a hotel; safety and sanitation in housekeeping operations; management of operations and record-keeping; precautionary procedures; guest safety and hotel assets. Laboratory includes actual exposure in the housekeeping operations.

HM127 - FUNDAMENTAL OF LODGING OPERATIONS LEC Credits: 2

Course Title: FUNDAMENTAL OF LODGING OPERATIONS LEC
Course Code HM127
Credit Units 2 Unit/s
Prerequisite
RISK MGT AS APPLIED TO SAFETY, SEC. & SANITATION
Course Description This course describes the skills, knowledge and performance outcomes required to explore and analyze the management and practices of lodging operations and related sales activities in the major operating and support departments. It will also expose the students on the unique aspect of managing a service - based lodging establishment delivered by diverse employees and understanding of the business and financial operations of the lodging firm. The course introduces the housekeeping department of a hotel and lodging organization: its organizational structure; roles and responsibilities; functions of the department; equipment and tools for housekeeping operations; methods and procedures of cleaning operations including linen, uniform and laundry service; general maintenance and decoration of a hotel; safety and sanitation in housekeeping operations; management of operations and record-keeping; precautionary procedures; guest safety and hotel assets. Laboratory includes actual exposure in the housekeeping operations.

HM214 - FUNDAMENTALS IN FOOD SERVICE OPERATIONS LEC Credits: 2

Course Title: FUNDAMENTALS IN FOOD SERVICE OPERATIONS LEC
Course Code HM214
Credit Units 2 Unit/s
Prerequisite
QUALITY SERVICE MGT IN TOURISM & HOSPITALITY
RISK MGT AS APPLIED TO SAFETY, SEC. & SANITATION
Course Description The student 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 include the following: Clean and tidy bar and food service areas; Develop and maintain food & beverage product knowledge; Manage the responsible service of alcohol; Prepare and serve cocktails; Prepare and serve non-alcoholic beverages; Provide a link between kitchen and service area; Provide advice to patrons on food and beverage services; Provide food and beverage services; Provide room service; Provide silver service; Take food orders and provide courteous table; Manage intoxicated persons.

HM423 - INTRO TO MEETING INCENTIVES, CONF & EVENTS MGT LEC Credits: 2

Course Title: INTRO TO MEETING INCENTIVES, CONF & EVENTS MGT LEC
Course Code HM423
Credit Units 2 Unit/s
Prerequisite
BANQUET FUNC, COFFEE SHOP & CATERING SERVICES LEC
ENTREPRENEURSHIP IN TOURISM AND HOSPITALITY
LEGAL ASPECTS IN TOURISM & HOSPITALITY
PRACTICUM 2 (SHIPBOARD)
PROFESSIONAL DEVELOPMENT & APPLIED ETHICS
PROFESSIONAL ELECTIVE 4 - RECREATION & LEISURE MGT
RESEARCH IN HOSPITALITY INDUSTRY
SEMINARS AND FIELDTRIP 2
TOURISM AND HOSPITALITY MARKETING
Course Description This course means examines the principles of conceptualizing, planning, managing and evaluating events, conferences, meetings, festivals and other such special activities. Topics include the significance of conventions and events in tourism. Lessons include discussions on event conceptualization, event design, project/event management, methods of monitoring and evaluation, physical requirements, organizing promotions, sponsorships and handling the financial aspects of such tasks. The will give the students the skills and knowledge to develop business strategies to get MICE business and retain the clients, as well as to identify, understand and overcome the intricate challenges of collective supplier management and engagement. This is an integration course that applies all the principles of managent and foundation tourism courses.

HM126 - KITCHEN ESSENTIALS & BASIC FOOD PREPARATION LEC Credits: 1

Course Title: KITCHEN ESSENTIALS & BASIC FOOD PREPARATION LEC
Course Code HM126
Credit Units 1 Unit/s
Prerequisite
RISK MGT AS APPLIED TO SAFETY, SEC. & SANITATION
Course Description The student will learn theoretical knowledge and demonstrate practical skills in basic culinary tasks, basic food preparation and food presentation in a commercial establishment. Topics will include the following: Application of basic techniques of commercial cookery; Application of standard safety procedures of handling foodstuffs; Clean and maintain kitchen equipment and utensils; Organize and prepare food products and meals; Prepare and store food in a safe and hygienic manner; Receive and securely store incoming goods; Establish and maintain quality control in food production; Identify, prepare and portion various meats; Prepare appetizers and salads; Prepare soups, stock and sauces; Prepare vegetables, eggs and farinaceous dishes; Present and display food products.

HM304 - LEGAL ASPECTS IN TOURISM & HOSPITALITY Credits: 3

Course Title: LEGAL ASPECTS IN TOURISM & HOSPITALITY
Course Code HM304
Credit Units 3 Unit/s
Prerequisite
ERGO & FACILITIES PLANNING FOR THE HOSP INDUSTRY
OPT MGT IN THE TOURISM & HOSPITALITY INDUSTRY
QUALITY SERVICE MGT IN TOURISM & HOSPITALITY
RISK MGT AS APPLIED TO SAFETY, SEC. & SANITATION
Course Description The tourism and hospitality industry operates within a comprehensive domestic, and international, legal and regulatory framework. This course examines this framework and covers the key principles of law applicable to hospitality, tourism and related industries. Various legislation on business organization and several international law issues such as consumer protection, product and service liability, employment and law access to the natural environment will be covered. Topics include: national and international regulation of the travel and hospitality industry; consumer contracts law; the law of carriers and inns; the duties of travel operators and agents; travel insurance law; the law of bailment; the responsibilities of travel agents and tour operators; hotel management law; liquor licensing law; catering law; gaming law; marketing law; consumer rights and complaints; the law regulating payments (including international credit card payments); the finance of carriers and inns; criminal and civil liability of people working in the travel and tourism industry.

HM117 - MICRO PERSPECTIVE OF TOURISM & HOSPITALITY Credits: 3

Course Title: MICRO PERSPECTIVE OF TOURISM & HOSPITALITY
Course Code HM117
Credit Units 3 Unit/s
Prerequisite
MACRO PERSPECTIVE OF TOURISM & HOSPITALITY
Course Description This course will cover the workings, operations and the integrative activities of major in 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 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. The course also identifies the employment opportunities available in each sector and the corresponding qualifications for the jobs.

HM302 - MULTI DIV IN WRKPLCE FOR THE TOURISM PROFESSIONAL Credits: 3

Course Title: MULTI DIV IN WRKPLCE FOR THE TOURISM PROFESSIONAL
Course Code HM302
Credit Units 3 Unit/s
Prerequisite
PHILIPPINE CULTURE AND TOURISM GEOGRAPHY
READINGS IN PHILIPPINE HISTORY
Course Description This course describes the skills, knowledge and performance outcomes required to manage multicultural diversity in workplace that covers organization’s diversity policy, encouraging diversity within work teams and upholding the benefits of a diverse workplace. It should also develop the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross – cultural misunderstanding if it arises. The end goal is for the student to be equipped with social awareness and diverse understanding when serving customers and working with colleagues.

HM310 - OPT MGT IN THE TOURISM & HOSPITALITY INDUSTRY Credits: 3

Course Title: OPT MGT IN THE TOURISM & HOSPITALITY INDUSTRY
Course Code HM310
Credit Units 3 Unit/s
Prerequisite
MULTI DIV IN WRKPLCE FOR THE TOURISM PROFESSIONAL
SUPPLY CHAIN MANAGEMENT IN HOSPITALITY INDUSTRY
Course Description The course is concerned with designing and controlling the process of production. It also covers redesigning business operations in the production of goods and/or services. It defines the responsibility of ensuring that the business operations are efficient in terms of using as few resources as needed and effective in terms of using customer requirements.

HM124 - PHILIPPINE CULTURE AND TOURISM GEOGRAPHY Credits: 3

Course Title: PHILIPPINE CULTURE AND TOURISM GEOGRAPHY
Course Code HM124
Credit Units 3 Unit/s
Prerequisite
MACRO PERSPECTIVE OF TOURISM & HOSPITALITY
READINGS IN PHILIPPINE HISTORY
Course Description This course presents comprehensive coverage of the major tourist destinations 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 of the Philippines. Students will also have a comprehensive knowledge about the mechanism, logistics, operations and management of the tourism network system in the Philippines with its inherent physical and cultural resources as seen in the various provinces of the country.

HM233 - PRACTICUM 1 (RESTAURANT) Credits: 3

Course Title: PRACTICUM 1 (RESTAURANT)
Course Code HM233
Credit Units 3 Unit/s
Prerequisite
APPLIED BUSINESS TOOLS & TECHNOLOGIES
APPLIED BUSINESS TOOLS & TECHNOLOGIES LAB
APPLIED BUSINESS TOOLS & TECHNOLOGIES LEC
BANQUET FUNCTION, COFFEE SHOP & CATERING SERVICES
BAR AND BEVERAGE MANAGEMENT LAB
BAR AND BEVERAGE MANAGEMENT LEC
FUNDAMENTAL OF LODGING OPERATIONS
KITCHEN ESSENTIALS & BASIC FOOD PREPARATION LAB
KITCHEN ESSENTIALS & BASIC FOOD PREPARATION LEC
MULTI DIV IN WRKPLCE FOR THE TOURISM PROFESSIONAL
OPT MGT IN THE TOURISM & HOSPITALITY INDUSTRY
PROFESSIONAL DEVELOPMENT & APPLIED ETHICS
PROFESSIONAL ELECTIVE 3 - FOOD & BEV COST CONTROL
SUPPLY CHAIN MANAGEMENT IN HOSPITALITY INDUSTRY
Course Description The practicum workload is intended to help undergraduates apply their formal education in a real work environment. By following the instruction given in the training logbook (with an emphasis on working skills), students are required to undertake a 300-hour practicum in Restaurants. These areas may be in • Food Production • Food an Beverage Service Area • Reception • Other relevant areas of exposure based on specialization/training received in school Close contact with a workplace supervisor/mentor is needed as students are required to produce both a training report, with an emphasis on problem-solving and supervisors’ evaluations. Attendance and participation is also required at the practicum seminars held at the start and finish of the successful practicum.

HM422A - PRACTICUM 2 (SHIPBOARD) Credits: 3

Course Title: PRACTICUM 2 (SHIPBOARD)
Course Code HM422A
Credit Units 3 Unit/s
Prerequisite
BANQUET FUNC, COFFEE SHOP & CATERING SERVICES LAB
BANQUET FUNC, COFFEE SHOP & CATERING SERVICES LEC
ENTREPRENEURSHIP IN TOURISM AND HOSPITALITY
LEGAL ASPECTS IN TOURISM & HOSPITALITY
MULTI DIV IN WRKPLCE FOR THE TOURISM PROFESSIONAL
PRACTICUM 1
PROFESSIONAL DEVELOPMENT & APPLIED ETHICS
PROFESSIONAL ELECTIVE 4 - RECREATION & LEISURE MGT
PROFESSIONAL ELECTIVE 5 - ASIAN CUISINE
RESEARCH IN HOSPITALITY INDUSTRY
SEMINARS AND FIELDTRIP 2
Course Description The practicum workload is intended to help undergraduates apply their formal education in a real work environment. By following the instruction given in the training logbook (with an emphasis on working skills), students are required to undertake practicum in various areas of the Ship. These areas may be in • Kitchen/Galley • Front Office • Dining • Housekeeping • Convenience Store • Other relevant areas of exposure based on specialization/training received in school Close contact with a workplace supervisor/mentor is needed as students are required to produce both a training report, with an emphasis on problem-solving and supervisors’ evaluations. Attendance and participation is also required at the practicum seminars held at the start and finish of the successful practicum.

HM424 - PRACTICUM 3 (HOTELS/AIRLINES/RESORTS) Credits: 3

Course Title: PRACTICUM 3 (HOTELS/AIRLINES/RESORTS)
Course Code HM424
Credit Units 3 Unit/s
Prerequisite
ADVANCED MANDARIN
PRACTICUM 2 (SHIPBOARD)
PROFESSIONAL ELECTIVE 5 - ASIAN CUISINE LAB
PROFESSIONAL ELECTIVE 5 - ASIAN CUISINE LEC
SEMINARS AND FIELDTRIP 2
TRAVEL AGENCY MANAGEMENT & TOUR GUIDING
Course Description The practicum workload is intended to help undergraduates apply their formal education in a real work environment. By following the instruction given in the training logbook (with an emphasis on working skills), students are required toundertake a 600-hour practicum in various areas of the tourism and hospitality industry. • These areas maybe in • Food production • Front Office • Food and beverage service • Housekeeping • Travel Services • Tour Operations • Government agencies in Tourism and Hospitality • MICE • Other relevant areas of exposure based on specialization/training received in school Close contact with a workplace supervisor/mentor is needed as students are required to produce both a training report, with an emphasis on problem-solving and supervisors’ evaluations. Attendance and participation is also required at the practicum seminars held at the start and finish of the successful practicum

HM213L - PROF. ELEC. 1 - FRONT OFFICE OPT LAB Credits: 1

Course Title: PROF. ELEC. 1 - FRONT OFFICE OPT LAB
Course Code HM213L
Credit Units 1 Unit/s
Prerequisite
FUNDAMENTAL OF LODGING OPERATIONS LAB
PROFESSIONAL ELECTIVE 2 - BREAD AND PASTRY
QUALITY SERVICE MGT IN TOURISM & HOSPITALITY
Course Description This course deals with the study of Front Office procedures as preparing professionals for roles such as front office managers and general managers in hotels that are required to meet the challenges of operations, technology, training, empowerment and international applications in the hotel industry.

HM215L - PROF. ELEC. 2 - BREAD AND PASTRY LAB Credits: 2

Course Title: PROF. ELEC. 2 - BREAD AND PASTRY LAB
Course Code HM215L
Credit Units 2 Unit/s
Prerequisite
RISK MGT AS APPLIED TO SAFETY, SEC. & SANITATION
Course Description This course covers the introduction to the fundamental skills, concepts and techniques of baking, tools and equipment, ingredients and their functions characteristics of various pastry and bakery products; weight and measures as applied to baking; theory and production of yeast bread; cakes and cookies; Danish and puff pastries; choux paste; preparation of icings and creams; custard and related sauce; and basic decorating style and technique. The laboratory works revolve around recipe production efficiency, utilizing other ingredients unfamiliar to student palate as well as developing students’ initiative and production leadership. Furthermore, this course covers competencies required for Culinary and Hospitality students.

HM215 - PROF. ELEC. 2 - BREAD AND PASTRY LEC Credits: 1

Course Title: PROF. ELEC. 2 - BREAD AND PASTRY LEC
Course Code HM215
Credit Units 1 Unit/s
Prerequisite
RISK MGT AS APPLIED TO SAFETY, SEC. & SANITATION
Course Description This course covers the introduction to the fundamental skills, concepts and techniques of baking, tools and equipment, ingredients and their functions characteristics of various pastry and bakery products; weight and measures as applied to baking; theory and production of yeast bread; cakes and cookies; Danish and puff pastries; choux paste; preparation of icings and creams; custard and related sauce; and basic decorating style and technique. The laboratory works revolve around recipe production efficiency, utilizing other ingredients unfamiliar to student palate as well as developing students’ initiative and production leadership. Furthermore, this course covers competencies required for Culinary and Hospitality students.

HM213 - PROF. ELEC.1 - FRONT OFFICE OPT LEC Credits: 2

Course Title: PROF. ELEC.1 - FRONT OFFICE OPT LEC
Course Code HM213
Credit Units 2 Unit/s
Prerequisite
FUNDAMENTAL OF LODGING OPERATIONS LAB
PROFESSIONAL ELECTIVE 2 - BREAD AND PASTRY
QUALITY SERVICE MGT IN TOURISM & HOSPITALITY
Course Description This course deals with the study of Front Office procedures as preparing professionals for roles such as front office managers and general managers in hotels that are required to meet the challenges of operations, technology, training, empowerment and international applications in the hotel industry.

HM329A - PROFESSIONAL ELECTIVE 4 - RECREATION & LEISURE MGT Credits: 3

Course Title: PROFESSIONAL ELECTIVE 4 - RECREATION & LEISURE MGT
Course Code HM329A
Credit Units 3 Unit/s
Prerequisite
MICRO PERSPECTIVE OF TOURISM & HOSPITALITY
Course Description This course provides students with the necessary knowledge, skills and attitudes towards appreciation of the science of managing leisure, sports, resort, club, spa, casino, and other recreational facilities activities. It focuses on student-centered type of learning; on how to become an effective professional both on domestic and international endeavor. It will help students to attain mastery of the concepts of recreational management through theories and exposure to global practices.

HM314AL - PROFESSIONAL ELECTIVE 5 - ASIAN CUISINE LAB Credits: 2

Course Title: PROFESSIONAL ELECTIVE 5 - ASIAN CUISINE LAB
Course Code HM314AL
Credit Units 2 Unit/s
Prerequisite
APPLIED BUSINESS TOOLS & TECHNOLOGIES LAB
BANQUET FUNCTION, COFFEE SHOP & CATERING SERVICES
LEGAL ASPECTS IN TOURISM & HOSPITALITY
PROFESSIONAL ELECTIVE 3 - FOOD & BEV COST CONTROL
Course Description This course aims to provide the students with practical and theoretical knowledge about the different cuisines in Asian region belt that would give way the ever changing demographics and evolving taste of Asian consumers, restaurateurs and people. Hence, it gives a lot new dimensions of a wide range of Asian region innovations in cuisine and how history, geography and religious-not to mention the ingredients-influence the different countries in Asia.

HM314A - PROFESSIONAL ELECTIVE 5 - ASIAN CUISINE LEC Credits: 1

Course Title: PROFESSIONAL ELECTIVE 5 - ASIAN CUISINE LEC
Course Code HM314A
Credit Units 1 Unit/s
Prerequisite
APPLIED BUSINESS TOOLS & TECHNOLOGIES LEC
LEGAL ASPECTS IN TOURISM & HOSPITALITY
PROFESSIONAL ELECTIVE 3 - FOOD & BEV COST CONTROL
PROFESSIONAL ELECTIVE 3 - FOOD & BEV COST CONTROL
Course Description This course aims to provide the students with practical and theoretical knowledge about the different cuisines in Asian region belt that would give way the ever changing demographics and evolving taste of Asian consumers, restaurateurs and people. Hence, it gives a lot new dimensions of a wide range of Asian region innovations in cuisine and how history, geography and religious-not to mention the ingredients-influence the different countries in Asia.

HM123 - QUALITY SERVICE MGT IN TOURISM & HOSPITALITY Credits: 3

Course Title: QUALITY SERVICE MGT IN TOURISM & HOSPITALITY
Course Code HM123
Credit Units 3 Unit/s
Prerequisite
MACRO PERSPECTIVE OF TOURISM & HOSPITALITY
Course Description This course aims 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.

HM416AL - RESEARCH IN HOSPITALITY INDUSTRY LAB Credits: 1

Course Title: RESEARCH IN HOSPITALITY INDUSTRY LAB
Course Code HM416AL
Credit Units 1 Unit/s
Prerequisite
PRACTICUM 3 (HOTELS/AIRLINES/RESORTS)
RESEARCH IN HOSPITALITY INDUSTRY LEC
Course Description This course describes the skills, knowledge and performance outcomes required to develop a research orientation among students and to acquaint them with fundamentals of research methods like quantitative, qualitative or mixed methods research approaches that will lead in the production of a good, timely and relevant research study. It also encompasses the critical understanding on identifying and assessing ethical issues related to research, the awareness and benefits of research in the field of interest and its help in their future career, in the society of community, and in the local and global environment.

HM416A - RESEARCH IN HOSPITALITY INDUSTRY LEC Credits: 3

Course Title: RESEARCH IN HOSPITALITY INDUSTRY LEC
Course Code HM416A
Credit Units 3 Unit/s
Prerequisite
BUSINESS STATISTICS
MICRO PERSPECTIVE OF TOURISM & HOSPITALITY
PURPOSIVE COMMUNICATION
Course Description This course describes the skills, knowledge and performance outcomes required to develop a research orientation among students and to acquaint them with fundamentals of research methods like quantitative, qualitative or mixed methods research approaches that will lead in the production of a good, timely and relevant research study. It also encompasses the critical understanding on identifying and assessing ethical issues related to research, the awareness and benefits of research in the field of interest and its help in their future career, in the society of community, and in the local and global environment.

HM118 - RISK MGT AS APPLIED TO SAFETY, SEC. & SANITATION Credits: 3

Course Title: RISK MGT AS APPLIED TO SAFETY, SEC. & SANITATION
Course Code HM118
Credit Units 3 Unit/s
Prerequisite
Course Description The student 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 procedure and Performing basic First Aid procedures.

HM220 - SEMINARS AND FIELDTRIP 1 Credits: 2

Course Title: SEMINARS AND FIELDTRIP 1
Course Code HM220
Credit Units 2 Unit/s
Prerequisite
Course Description This course is concerned with the exposure of the hospitality management students into the real work area. It provides the opportunity for the student to be part of hospitality management seminars and to experience the hospitality industry through fieldtrips.

HM420 - SEMINARS AND FIELDTRIP 2 Credits: 2

Course Title: SEMINARS AND FIELDTRIP 2
Course Code HM420
Credit Units 2 Unit/s
Prerequisite
SEMINARS AND FIELDTRIP 1
STRATEGIC MGT IN THE TOURISM & HOSP INDUSTRY
Course Description This course is concerned with the exposure of the hospitality management students into the real work area. It provides the opportunity for the student to be part of hospitality management seminars and to experience the hospitality industry through fieldtrips.

HM303 - STRATEGIC MGT IN THE TOURISM & HOSP INDUSTRY Credits: 3

Course Title: STRATEGIC MGT IN THE TOURISM & HOSP INDUSTRY
Course Code HM303
Credit Units 3 Unit/s
Prerequisite
ERGO & FACILITIES PLANNING FOR THE HOSP INDUSTRY
OPT MGT IN THE TOURISM & HOSPITALITY INDUSTRY
Course Description The course covers the identification and description of strategies that managers must use to achieve better performance and have a competitive advantage for their organization. It deals with making and implementing decisions about future directions of the tourism & hospitality organization.

HM228 - SUPPLY CHAIN MANAGEMENT IN HOSPITALITY INDUSTRY Credits: 3

Course Title: SUPPLY CHAIN MANAGEMENT IN HOSPITALITY INDUSTRY
Course Code HM228
Credit Units 3 Unit/s
Prerequisite
QUALITY SERVICE MGT IN TOURISM & HOSPITALITY
Course Description 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.

HI113 - THE CONTEMPORARY WORLD Credits: 3

Course Title: THE CONTEMPORARY WORLD
Course Code HI113
Credit Units 3 Unit/s
Prerequisite
Course Description The course introduces students to the contemporary world by examining the multifaceted phenomenon of globalization. Using the various disciplines of the social sciences, it examines the economic, social, political, technological, and other transformations that have created an increasing awareness of the interconnectedness of people and places around the globe. At the end of this course, students are expected to engage in various debates of global governance, development, and sustainability.

HM316A - TOURISM AND HOSPITALITY MARKETING Credits: 3

Course Title: TOURISM AND HOSPITALITY MARKETING
Course Code HM316A
Credit Units 3 Unit/s
Prerequisite
MICRO PERSPECTIVE OF TOURISM & HOSPITALITY
QUALITY SERVICE MGT IN TOURISM & HOSPITALITY
Course Description This course will equip students with the necessary skills to develop actual marketing campaigns for a business within the tourism and hospitality industry. Emphasis is on the analysis of the market, its competition and its product; preparation of a financial budget and the development of short-term and long-range strategies to achieve desired profit through effective advertising, sales and an effective public relations plan.

HM410 - TRAVEL AGENCY MANAGEMENT W/ TICKETING SYSTEM Credits: 3

Course Title: TRAVEL AGENCY MANAGEMENT W/ TICKETING SYSTEM
Course Code HM410
Credit Units 3 Unit/s
Prerequisite
BANQUET FUNC, COFFEE SHOP & CATERING SERVICES LAB
BANQUET FUNC, COFFEE SHOP & CATERING SERVICES LEC
ENTREPRENEURSHIP IN TOURISM AND HOSPITALITY
LEGAL ASPECTS IN TOURISM & HOSPITALITY
PRACTICUM 2 (SHIPBOARD)
PROFESSIONAL DEVELOPMENT & APPLIED ETHICS
PROFESSIONAL ELECTIVE 4 - RECREATION & LEISURE MGT
RESEARCH IN HOSPITALITY INDUSTRY
SEMINARS AND FIELDTRIP 2
TOURISM AND HOSPITALITY MARKETING
Course Description The course studies the role of the Travel Agency and Tour Operator in the Tourism Industry, leading to a better understanding of the trade and its internal workins, the role of each component in offering cost effective and good “value for money” products for its clients. It also includes topics such as tour products and its efficient development and marketing as well as a travel agency and tour operator’s organization and functions. In addition to lecture classes, the students are exposed to the skills required in the travel trade, such as interpersonal and communication skills, terminologies, documentation, procedures and systems used.

General Education subjects


PE225 - ADVANCED SWIMMING Credits: 2

Course Title: ADVANCED SWIMMING
Course Code PE225
Credit Units 2 Unit/s
Prerequisite
BASIC SWIMMING
Course Description This course requires scientific acquisition of knowledge and skills in managing the body in the different water types (swimming pool, river, sea). Basic and developmental skills for scientific swimming are introduced as well as games and other activities done on water. Life saving skills in water is likewise encouraged in the course.

HM226AL - APPLIED BUSINESS TOOLS & TECHNOLOGIES LAB Credits: 1

Course Title: APPLIED BUSINESS TOOLS & TECHNOLOGIES LAB
Course Code HM226AL
Credit Units 1 Unit/s
Prerequisite
BAR AND BEVERAGE MANAGEMENT
FUNDAMENTAL OF LODGING OPERATIONS LAB
FUNDAMENTALS IN FOOD SERVICE OPERATIONS
FUNDAMENTALS IN FOOD SERVICE OPERATIONS LEC
PROFESSIONAL ELECTIVE 1 - FRONT OFFICE OPT LEC
PROFESSIONAL ELECTIVE 2 - BREAD AND PASTRY
Course Description This course describes the skills, knowledge and performance outcomes required to understand and operate relevant IT systems that are used in the Hotel and Restaurant Industry. Topics covered include folio systems for thef ront office; POS systems for F&B operations as well as other computer and online systems for various departments such as reservations, finance, housekeeping, marketing, and the public relations unit.

HU311 - ART APPRECIATION Credits: 3

Course Title: ART APPRECIATION
Course Code HU311
Credit Units 3 Unit/s
Prerequisite
Course Description The study is primarily designed to assist student in better understanding of humanities; the origin, meaning and importance of arts; how arts is incorporated in our desire for understanding the nature and essence of human expression; how arts is a tool in achieving total human development and the development and richness of Philippine culture and arts.

HM313BL - BANQUET FUNC, COFFEE SHOP & CATERING SERVICES LAB Credits: 1

Course Title: BANQUET FUNC, COFFEE SHOP & CATERING SERVICES LAB
Course Code HM313BL
Credit Units 1 Unit/s
Prerequisite
APPLIED BUSINESS TOOLS & TECHNOLOGIES
BAR AND BEVERAGE MANAGEMENT LAB
KITCHEN ESSENTIALS & BASIC FOOD PREPARATION LAB
PROFESSIONAL DEVELOPMENT & APPLIED ETHICS
PROFESSIONAL ELECTIVE 2 - BREAD AND PASTRY LAB
Course Description This course will acquaint the students how to start, operate and gain management information on the types of catering services and customer profiling. It deals with the principles of managing/ putting up a catering business. This course also emphasis on the seven catering functions namely: Planning, Operations, Organizing Events, Implementation, Budgeting, Controlling and Understanding Insurance and legal services. It discusses the role of a caterer on his/her skills in every stage of the catering flowchart system in an actual catering operation of contracted or simulated functions to ensure guest satisfaction.

HM227L - BAR AND BEVERAGE MANAGEMENT LAB Credits: 1

Course Title: BAR AND BEVERAGE MANAGEMENT LAB
Course Code HM227L
Credit Units 1 Unit/s
Prerequisite
FUNDAMENTALS IN FOOD SERVICE OPERATIONS LAB
QUALITY SERVICE MGT IN TOURISM & HOSPITALITY
RISK MGT AS APPLIED TO SAFETY, SEC. & SANITATION
SUPPLY CHAIN MANAGEMENT IN HOSPITALITY INDUSTRY
Course Description This is a basic course on bar operation consisting of beverage function and services, mixing drinks, control of products and beverage merchandising laboratory work will include wine tasting, drink mixing, and bartending.

PE211B - BASIC SWIMMING Credits: 2

Course Title: BASIC SWIMMING
Course Code PE211B
Credit Units 2 Unit/s
Prerequisite
PHYSICAL EDUCATION 2
Course Description This course orients the students/novice, swimmers in basic swimming skills, such as floating, gliding and beginning propulsion. It involves also the evolution of swimming and the various strokes in such a way as to motivate the students to persistent practice. This course also encourages swimming as a source of lifelong pleasure and fitness.

TH211E - CELEBRATING GOD`S PRESENCE AS A CHRISTIAN COMM Credits: 3

Course Title: CELEBRATING GOD`S PRESENCE AS A CHRISTIAN COMM
Course Code TH211E
Credit Units 3 Unit/s
Prerequisite
RESPONDING TO GOD`S CALL BY BECOMING FULLY HUMAN
Course Description In this third of a series of “Faith Journey towards Social Transformation,” Theology III re-tells the story of the pilgrim people of God – the Church – beginning with Jesus of Nazareth and his work on the “reign of God, with his community of disciples, and the community’s journey through history. The course shows how the community of Jesus’ disciples today proclaims in the words and deeds the liberating message of Jesus by being relevant in its mission of evangelization in the context of the “Church of the Poor”. St. Vincent de Paul is an important figure in the missionary work of the church with the underprivileged sectors of society. From this understanding of a church that is in solidarity with humanity, especially the poor, the course explains the sacrament as celebrations of God’s active presence and as challenges for the Church to give witness to its being a sacrament of Christ’s saving grace and unity in the world. (Prerequisites: TH111E”Searching for God” and TH121E “Responding to God’s Call”; course equivalent in the 2008 curriculum – “Church and Sacraments”)

CWT111 - CIVIC WELFARE TRAINING SERVICE 1 Credits: 3

Course Title: CIVIC WELFARE TRAINING SERVICE 1
Course Code CWT111
Credit Units 3 Unit/s
Prerequisite
Course Description “The Civic Welfare Training Service refers to the program component or activities contributory to the general welfare and the betterment of life for the members of the community or the enhancement of its facilities, especially those devoted to improving health, education, environment, entrepreneurship, safety, recreation and moral of the citizenry and other welfare services; (Sec. 3, D of the Republic Act No. 9163) In this program, lectures and participatory discussions on the aforementioned topics are highlighted in order for students to be equipped with the necessary knowledge in preparation for the actual community involvement.

CWT121 - CIVIC WELFARE TRAINING SRVCE 2 Credits: 3

Course Title: CIVIC WELFARE TRAINING SRVCE 2
Course Code CWT121
Credit Units 3 Unit/s
Prerequisite
Course Description “The Civic Welfare Training Service refers to the program component or activities contributory to the general welfare and the betterment of life for the members of the community or the enhancement of its facilities, especially those devoted to improving health, education, environment, entrepreneurship, safety, recreation and moral of the citizenry and other welfare services; (Sec. 3, D of the Republic Act No. 9163) In this program, the students are given the opportunity to plan, implement and experience the fundamental learnings acquired during their CWTS 1 program to the adopted community under the supervision of NSTP instructors.

CT111A - CMT1 Credits: 3

Course Title: CMT1
Course Code CT111A
Credit Units 3 Unit/s
Prerequisite
Course Description “The Reserve Officers’ Training Corps refers to the program component, institutionalized under Sections 38 and 39 of Republic Act No. 7077, designed to provide military training to tertiary level students in order to motivate, train, organize and mobilize them for national defense preparedness;” (Sec. 3, A of the Republic Act No. 9163) This program is designed to provide basic information through lectures and seminars on acquiring military discipline and general orientation on military science/trainings.

CT121A - CMT2 Credits: 3

Course Title: CMT2
Course Code CT121A
Credit Units 3 Unit/s
Prerequisite
Course Description “The Reserve Officers’ Training Corps refers to the program component, institutionalized under Sections 38 and 39 of Republic Act No. 7077, designed to provide military training to tertiary level students in order to motivate, train, organize and mobilize them for national defense preparedness;” (Sec. 3, A of the Republic Act No. 9163) In this program, students are introduced to naval operations and specific programs. They are also given opportunity to experience shipboard familiarization, drills and ceremonies.

HM214L - FUNDAMENTALS IN FOOD SERVICE OPERATIONS LAB Credits: 1

Course Title: FUNDAMENTALS IN FOOD SERVICE OPERATIONS LAB
Course Code HM214L
Credit Units 1 Unit/s
Prerequisite
QUALITY SERVICE MGT IN TOURISM & HOSPITALITY
RISK MGT AS APPLIED TO SAFETY, SEC. & SANITATION
Course Description The student 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 include the following: Clean and tidy bar and food service areas; Develop and maintain food & beverage product knowledge; Manage the responsible service of alcohol; Prepare and serve cocktails; Prepare and serve non-alcoholic beverages; Provide a link between kitchen and service area; Provide advice to patrons on food and beverage services; Provide food and beverage services; Provide room service; Provide silver service; Take food orders and provide courteous table; Manage intoxicated persons.

HM423L - INTRO TO MEETING INCENTIVES, CONF & EVENTS MGT LAB Credits: 1

Course Title: INTRO TO MEETING INCENTIVES, CONF & EVENTS MGT LAB
Course Code HM423L
Credit Units 1 Unit/s
Prerequisite
BANQUET FUNC, COFFEE SHOP & CATERING SERVICES LAB
ENTREPRENEURSHIP IN TOURISM AND HOSPITALITY
ENTREPRENEURSHIP IN TOURISM AND HOSPITALITY
LEGAL ASPECTS IN TOURISM & HOSPITALITY
PRACTICUM 2 (SHIPBOARD)
PROFESSIONAL DEVELOPMENT & APPLIED ETHICS
PROFESSIONAL ELECTIVE 4 - RECREATION & LEISURE MGT
SEMINARS AND FIELDTRIP 2
TOURISM AND HOSPITALITY MARKETING
Course Description This course means examines the principles of conceptualizing, planning, managing and evaluating events, conferences, meetings, festivals and other such special activities. Topics include the significance of conventions and events in tourism. Lessons include discussions on event conceptualization, event design, project/event management, methods of monitoring and evaluation, physical requirements, organizing promotions, sponsorships and handling the financial aspects of such tasks. The will give the students the skills and knowledge to develop business strategies to get MICE business and retain the clients, as well as to identify, understand and overcome the intricate challenges of collective supplier management and engagement. This is an integration course that applies all the principles of managent and foundation tourism courses.

HM126L - KITCHEN ESSENTIALS & BASIC FOOD PREPARATION LAB Credits: 2

Course Title: KITCHEN ESSENTIALS & BASIC FOOD PREPARATION LAB
Course Code HM126L
Credit Units 2 Unit/s
Prerequisite
RISK MGT AS APPLIED TO SAFETY, SEC. & SANITATION
Course Description The student will learn theoretical knowledge and demonstrate practical skills in basic culinary tasks, basic food preparation and food presentation in a commercial establishment. Topics will include the following: Application of basic techniques of commercial cookery; Application of standard safety procedures of handling foodstuffs; Clean and maintain kitchen equipment and utensils; Organize and prepare food products and meals; Prepare and store food in a safe and hygienic manner; Receive and securely store incoming goods; Establish and maintain quality control in food production; Identify, prepare and portion various meats; Prepare appetizers and salads; Prepare soups, stock and sauces; Prepare vegetables, eggs and farinaceous dishes; Present and display food products.

HM125 - MACRO PERSPECTIVE OF TOURISM & HOSPITALITY Credits: 3

Course Title: MACRO PERSPECTIVE OF TOURISM & HOSPITALITY
Course Code HM125
Credit Units 3 Unit/s
Prerequisite
Course Description 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 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.

MH110 - MATHEMATICS IN THE MODERN WORLD Credits: 3

Course Title: MATHEMATICS IN THE MODERN WORLD
Course Code MH110
Credit Units 3 Unit/s
Prerequisite
Course Description This course focuses on the discussion of the nature of Mathematics leading to aesthetic, social, practical, and intellectual dimensions. It includes the study of the nature of Mathematics and the diversified tools for understanding and dealing with the various aspects of everyday living such mathematics of finance, voting and apportionment, problem solving, logic, linear programming, graph theory and statistics.

PE111 - PHYSICAL EDUCATION 1 Credits: 2

Course Title: PHYSICAL EDUCATION 1
Course Code PE111
Credit Units 2 Unit/s
Prerequisite
Course Description This course was designed for the students of Physical Education 1 to discover their strengths and weaknesses through diagnostic physical fitness testing and appropriate conditioning exercises. It also included a follow-up study of gymnastics such as the basic fundamental positions, free hand exercises, routines and stunts performances for self-testing activities. Different exercise programs were also provided to help strengthen the fitness level of the students.

PE121 - PHYSICAL EDUCATION 2 Credits: 2

Course Title: PHYSICAL EDUCATION 2
Course Code PE121
Credit Units 2 Unit/s
Prerequisite
PHYSICAL EDUCATION 1
Course Description This course was designed to develop the skills of students in dances through a planned organization of a pattern of rhythmic movements. Furthermore, this course accounts for the historical development of Philippine and Foreign Folkdances and Social dances which reflect the unique culture of people.

PS221B - POLITICS & GOVERNANCE WITH PHILIPPINE CONSTITUTION Credits: 3

Course Title: POLITICS & GOVERNANCE WITH PHILIPPINE CONSTITUTION
Course Code PS221B
Credit Units 3 Unit/s
Prerequisite
Course Description This course offers an academic and disciplinary understanding of politics. Basic concepts, principles and theories will be introduced as tools of analysis for further discussions on political actors, systems, institutions, processes and the over-all dynamics of Philippine politics, and how it translates-operates into governance. With the course’s aim to provide politico-civic knowledge to students, it thus offers the study of the 1987 Philippine Constitution; its historical evolution, essential provisions and manners of amendment. As part of the course integration, case studies and important readings/literatures on Philippine politics and governance will be introduced to correlate/apply basic concepts, principles and theories learned from the outlined topic selections.

HM311A - PROF. ELEC. 3 - FOOD & BEV COST CONTROL Credits: 3

Course Title: PROF. ELEC. 3 - FOOD & BEV COST CONTROL
Course Code HM311A
Credit Units 3 Unit/s
Prerequisite
APPLIED BUSINESS TOOLS & TECHNOLOGIES
BAR AND BEVERAGE MANAGEMENT
BAR AND BEVERAGE MANAGEMENT LAB
BAR AND BEVERAGE MANAGEMENT LEC
FUNDAMENTAL OF LODGING OPERATIONS
FUNDAMENTALS IN FOOD SERVICE OPERATIONS LAB
FUNDAMENTALS IN FOOD SERVICE OPERATIONS LEC
KITCHEN ESSENTIALS & BASIC FOOD PREPARATION LAB
KITCHEN ESSENTIALS & BASIC FOOD PREPARATION LEC
MATHEMATICS IN THE MODERN WORLD
OPT MGT IN THE TOURISM & HOSPITALITY INDUSTRY
PROFESSIONAL DEVELOPMENT & APPLIED ETHICS
PROFESSIONAL ELECTIVE 2 - BREAD AND PASTRY LAB
PROFESSIONAL ELECTIVE 2 - BREAD AND PASTRY LEC
SUPPLY CHAIN MANAGEMENT IN HOSPITALITY INDUSTRY
Course Description This course will enable students to develop knowledge, skills, attitude in food and beverage control system and to efficiently and effectively plan menus at profitable prices, taking into consideration constraints, preparation and other variables affecting food and beverage control.

HM301 - PROFESSIONAL DEVELOPMENT & APPLIED ETHICS Credits: 3

Course Title: PROFESSIONAL DEVELOPMENT & APPLIED ETHICS
Course Code HM301
Credit Units 3 Unit/s
Prerequisite
ETHICS
PURPOSIVE COMMUNICATION
UNDERSTANDING THE SELF
Course Description This course describes the skills, knowledge and performance ourcomes 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 services 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.

EN110 - PURPOSIVE COMMUNICATION Credits: 3

Course Title: PURPOSIVE COMMUNICATION
Course Code EN110
Credit Units 3 Unit/s
Prerequisite
Course Description Purposive Communication is one of the general education courses in the tertiary level put into effect by the full implementation of K-12. It is a three-unit course designed to enhance students’ speaking, writing and presenting skills for multicultural audience in a local and global context. These skills are simulated in advanced academic setting with the use of technological advancements. It aims to initiate activities that enable students to practice strategies of communication with a clear purpose and audience in mind, guided by the criteria of effective strategies and appropriate language. At the end of the course, students are expected to possess communication skills and techniques used by active and effective politicians, business leaders, dignitaries, sports luminaries, teachers, industry players and even church influencers with critical and analytical mindset and fundamentals of persuasion to convey messages responsibly.

HI112 - READINGS IN PHILIPPINE HISTORY Credits: 3

Course Title: READINGS IN PHILIPPINE HISTORY
Course Code HI112
Credit Units 3 Unit/s
Prerequisite
Course Description Philippine History viewed from the lens of selected primary sources in different period, analysis and interpretation and interpretation. The course aims to expose students to different facets of Philippine History through the lens of eyewitnesses. Rather than rely on secondary material such as textbooks, which is the usual approach in teaching Philippine history, different types of primary sources will be used-written (qualitative and quantitative), oral, visual, audio-visual, digital-covering various aspects of Philippines life (political, economic, social, cultural). Student are expected to analyze the selected reading contextually and in terms of content (stated and implied). The end goal is to enable students to understand and appreciate our rich past by deriving insights from those who were actually present at the time of the event. Contextual analysis considers the following: (i) the historical context of the source (time and place it was written and the situation at the time), (ii) the author’s background, intent (to the extent discernible), and authority on the subject; and (iii) the source’s relevance and meaning today. Content analysis, on the other hand, applies appropriate techniques depending on the type of source (written, oral, visual). In the process students will be asked, for example, to identify the author’s main argument or thesis, compare points of view, identify bias, and evaluate the author’s claims based on the evidence presented or other available evidence at the time. The course will guide the students through their reading and analysis of the texts and require them to write reaction essays of varied length and present their ideas in other ways (debate format, power point presentation, letter to the author of the source, etc.)

TH121E - RESPONDING TO GOD`S CALL BY BECOMING FULLY HUMAN Credits: 3

Course Title: RESPONDING TO GOD`S CALL BY BECOMING FULLY HUMAN
Course Code TH121E
Credit Units 3 Unit/s
Prerequisite
SEARCHING FOR GOD IN THE WORLD TODAY
Course Description This course is second in the series of the “Faith Journey towards Social Transformation.” Using the methodology of “see-discern-act/pray,” the course deals with what it means to be truly and fully human from a Christian perspective. This is our way of responding to the invitation of God- in-Jesus whose Spirit is ever-present and active in the world, as we have seen in Theology I. In particular, the course focuses on virtues or good habits in our personal and social living from the Christian understanding of the human person. The course tackles themes like “creation,” the human as image of God, “body and soul” , “male and female,” “freedom, grace and sin,” “the individual and the community,” “suffering and the goodness of God,” and “ultimate destiny.” As disciples of Jesus of Nazareth the virtuous person, and with St. Vincent de Paul as inspiration for a virtuous life, a special feature of this course is the retrieval and revitalization of Filipino and Asian virtues as resources for becoming good persons who are rooted in our cultures and socially involved in our communities. (Prerequisite: TH111E “Searching for God”; course equivalent in the 2008 curriculum – “Moral Theology with Social Teachings of the Church”)

HI311 - RIZAL'S LIFE & WORKS Credits: 3

Course Title: RIZAL'S LIFE & WORKS
Course Code HI311
Credit Units 3 Unit/s
Prerequisite
Course Description The Subject is a discussion of the life of Jose Rizal from his early childhood period until his death. This includes a thorough discussion of his novels and his other works. This course aims to show how Rizal influence students to be as patriotic as him, This is also to make Rizal our symbol of pride and a role model in life.

PC110 - SCIENCE, TECHNOLOGY AND SOCIETY Credits: 3

Course Title: SCIENCE, TECHNOLOGY AND SOCIETY
Course Code PC110
Credit Units 3 Unit/s
Prerequisite
Course Description The course deals with the interactions between science, technology and society that influenced the development in each of them. This interdisciplinary course engages students to confront the realities brought about by science and technology in society. It seeks to instil 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.

TH111E - SEARCHING FOR GOD IN THE WORLD TODAY Credits: 3

Course Title: SEARCHING FOR GOD IN THE WORLD TODAY
Course Code TH111E
Credit Units 3 Unit/s
Prerequisite
Course Description The series of courses on “Faith Journey Towards Social Transformation”, using the methodology of “see-discern-act/pray”, begins with this course – “Searching for God in the World Today.” This course elaborates, first, the Christian theme of “Revelation” as the active presence of God in and through human experiences and who continually offers fullness of life and love (“salvation). The quest for God in the ordinary, everyday life and historical, social events is testified and narrated in the Hebrew and Christian Bible. The nucleus of God’s story with humanity and the whole creation is Jesus of Nazareth, who Christians profess, is the definitive and unique bearer of God’s offer of fullness of life. Through his proclamation of “the reign or Kingdom of God” in words and deeds, Jesus showed God’s unconditional love and commitment, especially to the “least, the last, and the lost.” This course also introduces the patron saint of Adamson University – St. Vincent de Paul; he discovered the face of God-in-Jesus among the poor and marginalized people. In the process of this course, we are invited to be mindful of God’s presence in our own lives, the lives of other people and of the community of seekers of faith. (course equivalent in the 2008 curriculum – “Jesus Fullness of Divine Revelation”)

TH221E - TRANSFORMING THE WORLD WITH VINCENT DE PAUL Credits: 3

Course Title: TRANSFORMING THE WORLD WITH VINCENT DE PAUL
Course Code TH221E
Credit Units 3 Unit/s
Prerequisite
CELEBRATING GOD`S PRESENCE AS A CHRISTIAN COMM
Course Description The course is the last in the series of the “Faith Journey towards Social Transformation”. “Transforming the World with Vincent de Paul” is designed within the context whereby people face new challenges brought about by scientific and technological advancements, along with the issues and problems that these bring to persons, families, communities and societies. As we cannot put new wine into old wineskins, we need new perspectives and approaches to new challenges. These new ways of understanding and new solutions must still be grounded in the values of the Reign of God that Jesus Christ proclaimed, guided by the social tradition of the Catholic Church, and most especially in the spirit of St. Vincent de Paul who promoted what we may call today “systemic change”. Social concerns include globalization and cultures, migration or contemporary human mobility, computer-mediated communications, governance, health and wellness, and the ecological system. Distinct from other courses in the university that teach philosophy-based ethics, this course offers the theological ethical social foundations and principles, particularly the option for the poor and the margins, towards a networked world embraced with charity and justice. (Prerequisites: TH111C “Searching for God”, TH121C “Responding to God’s Call”, and TH211C “Celebrating God’s Presence”; course equivalent in the 2008 curriculum – “Vincentian Studies”)

PY111 - UNDERSTANDING THE SELF Credits: 3

Course Title: UNDERSTANDING THE SELF
Course Code PY111
Credit Units 3 Unit/s
Prerequisite
Course Description This course provides training on goal setting, self-assessment and monitoring skill, time management strategies and communicative competence for general and academic purposes. Lessons and activities emphasize grammar and presentation skills development particular in academic setting such as data gathering interpretation of facts and figures.

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Contact Information

Office of the University Registrar
Adamson University
900 San Marcelino Street, Ermita, Manila 1000.

Tel. Nos. 8525-7013
524-2011 (extension 129, 100, 133)
Fax No.: 8522-5526

Email: registrar@adamson.edu.ph