INTRODUCTION TO HOTEL & RESTAURANT MANAGEMENT

The subject surveys the important rudiments of Hotel and
Restaurant Management such as lodging, food service, meeting
planning, travel and tourism, and the related business that
make up the hospitality industry.

BASIC FOOD SELECTION & PREPARATION

The course is designed to develop in the students a deep understanding of the theories and principles regarding the different classes of food, their nature, chemical composition and structure, the physical and chemical changes that food undergo, nutritional value and the market forms which will be used as the basis for food selection and preparation.

BAR MANAGEMENT

The course covers extensive theoretical and practical instructions about the different areas of bar service and management operation.

CATERING MANAGEMENT

The course deals with the principles and techniques necessary in order to come up with a successful catering function. It also trains students to be entrepreneurs by being professional caterers or be a part of the catering business. All necessary aspects are given special attention from planning down to evaluation.

INTERNATONAL COOKERY

The subject is a study of the history and development of international cuisine, famous dishes of different countries, its preparation and varied presentation. It also covers a study of each country’s cookery utensils and equipment.

HRD & MGT. IN THE HOSPITALITY INDUSTRY

The course will provide the students with a comprehensive understanding of the value of mental hygiene and the maintenance of a mentally healthy personality, which include principles and practices for optimum adjustment to growth, changes and development.

ROOMS DIVISION W/ LABORATORY

This course is designed to give emphasis on the Front Office and Housekeeping Operations. This also gives idea on how to maintain the quality service in hotel, handling complaints and handling personnel effectively.

BUSINESS AND TOURISM LAWS

A study on Tourism Laws, Rules and Regulations pertaining to Hotel, Motel, Restaurant and Resorts, Plans and Programs for both local and international

HOTEL AND RESTAURANT COST CONTROL

This subject deals with the different cost control procedures implemented in hotels and restaurants. This includes the proper control procedures for the whole production cycle. In this course the students will learn how to plan, assess and interpret Food and Beverage Operations, how to meet the profit and expense objectives of the company through systematic analysis and come up with the best course of action needed in order to meet the objectives set.

FACILITY PLANNING & DESIGNING W/ SANITATION & SAFETY

This course deals with the theories and principles of design and layout concept for hotels and restaurants. This focuses on the technical aspect of a chosen hotel or restaurant concept particularly the site analysis, equipment specifications and the proper flow of the different functional areas of the establishment from receiving down to service area.

BUSINESS POLICY FOR HRM

The subject aims to develop the HRM students’ entrepreneurial skills needed to start and manage a restaurant business. It requires the student to prepare a feasibility study.

METHODS OF RESEARCH

The course deals with the fundamentals of research and different research methodologies employed in coming up with scientific studies.

HOTEL AND RESTAURANT PRACTICUM

The course gives the students opportunities to have hands-on trainings on hotel and restaurants where they are given actual work experience in the various aspects of hotel and restaurant operations.

HOTEL ACCOUNTING

The course is designed to provide students with the knowledge of basic accounting techniques and preparation of financial reports applicable to tourism and hospitality industry. It emphasizes the interpretation of financial statements, budget operations and general accounting procedures.

BASIC BAKING

The subject is a study of fundamental principles and procedures for preparing baked goods, pastries and desserts. It also covers methods and procedures used in small bakeshops and food service organization. It also provides students with solid theoretical and practical foundation of quality baking practices.

FOOD AND BEVERAGE

It deals with the principles involved in planning, purchasing, preparing, cooking and serving food items.

FOREIGN LANGUAGE 1

This course is designed for students who are beginners of Japanese language. It deals with oral and listening drills using the basic Japanese grammar patterns. Basic words/vocabularies and parts of speech are related to the hospitality and tourism
industry.