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 furnishing to provide flexibility and adaptability for workers; Designing lighting for proper illumination on works areas; Creating work areas where noise is controlled for normal operation to be done in the work station.
Pre-requisite: HPC 1, HPC 2 Credit: 3 units Number of hours: 54
Schedule of In-person classes:
Group A 2:00 - 4:00 Tuesday Room 116
Group B 12:00 - 2:00 Tuesday Room 117
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 the 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 students to be equipped with social awareness and diverse understanding when serving and working with colleagues.
Pre-requisite: THC 1, THC 5 Credits: 3 units Number of Hours: 54
Schedule of In-person Classes:
Group A: 2:00 - 4:00 Monday Room: 116
Group B: 12:00 - 2:00 Monday Room: 117
- Teacher: Mirbert Elvis Payag
This
course describes the skills, knowledge and performance 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 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.
Pre-requisite: HPC 7 Credits: 3 units Number of Hours: 54
Schedule of In-person Classes:
Group A: 12:00 - 2:00 Tuesday Room 116
Group B 2:00 - 4:00 Tuesday Room 117
This course provides students with skills and knowledge required to analyze, interpret
and manage the departmental operation for the food and beverage division of a hospitality
establishment.
Pre-requisite: HPC 2, HPC 3 Credits: 3 units Number of Hours: 54
Schedule of In-person classes: -
- Teacher: Elisa Martinez
- Teacher: Mirbert Elvis Payag
The course aims to educate the student in the essential 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:
1. 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.
2. Develop knowledge and skills in designing and carrying out research projects.
3. Experience valuable “real-life” lessons.
Co-requisite: THC 10 Credits: 3 units Number of hours: 54
Schedule of In-person Classes:
Group A: 12:00 - 2:00 Monday Room 116
Group B: 2:00 - 4:00 Monday Room 117
- Teacher: Erwin R. de Macale
This course is designed to provide students with the practical knowledge needed to manage a bar or beverage operation. The course presents principles and theories to support and reinforce the practical aspects.
Pre-requisite: HPC 3 Fundamentals in Food Service Operations
Credits: 3 units Number of Hours: 3 hours per week/54 hours
Schedule of In-person classes: 3:00 p.m - 6:00 p.m. , Monday Room 121
- Teacher: Mirbert Elvis Payag
This course tackles the nature, scope, functions and importance of production and operations management in business. It includes discussions on productivity, competitiveness and strategy, forecasting, production system design, process selection and capacity planning, facilities layout, design of work systems, quality, scheduling and just-in-time manufacturing systems. Cases will also be used to illustrate and apply the basic production and operations concepts and tools commonly used in business firms.
Credits: 3 units Pre-requisites: None
No. of Hours: (3 hours per week) 54 hours.
Schedule of In-person classes: 2:00 p.m. - 4:00p.m. Tuesday Room 124- Teacher: Jaileen Lunod
This course takes an in-depth discussion on cultures and food preferences as they relate to eating habits; the influences of social, economic, and religious factors; Also takes into consideration foods as herbs, its nutritional value, and medical uses; etiquette and cultural aspects of dining preferences for pleasurable eating.
Pre-requisite: HPC 1 Credit: 3 units Number of hours: 3 hours per week/54 hours
Schedule of In-person classes: 4:00 p.m. - 6:00 p.m. Tuesday Room 118
- Teacher: Elisa Martinez
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 be include the following; application of basic techniques of commercial cookery; Application of standard safety procedures for handling foodstuff; 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 in-coming goods; Establish and maintain quality control in food production; Identify, prepare and portion various meats; Prepare and store food in a safe hygienic manner; Prepare vegetables; eggs and farinaceous dishes; Present and display food products.
Pre-requisite: none Credit: 3 units Number of hours: 3 hours per week/ 54 hours
Schedule: 1:00 p.m. - 2:30 p.m. Tuesday/ Thursday
- Teacher: Mirbert Elvis Payag
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 system for the front office; POS system for F & B operations as well as other computer and online systems for various departments such as reservation, finance, housekeeping, marketing, and the public relations unit.
Credits: 3 units Pre-requisite: none Number of hours: 3 hours per week/ 54 hours
Schedule of In-person classes: 2:00 p.m. - 4:00 p.m. Monday Room 122- Teacher: Jaileen Lunod
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 service; Manage intoxicated persons.
Credits: 3 units Pre-requisite: Mgt. 1 and 2 Numbers of Hours: 54
Schedule of In-person classes: 4:00 p.m. - 6:00 a.m. Monday Room 122
- Teacher: Mirbert Elvis Payag
This course provides a review of basic accounting, fundamentals of marketing strategy, management concepts, processes and techniques. The three pillars of economic analysis (choice, scarcity and coordination) will also be discussed. The review of these subject matters will help the students to gain adequate background in the study of higher accounting and other business subjects.
Credits: 3 units Prerequisite: None
Numbers of Hours: 54
Schedule of In-person classes: 2:00 p.m. - 4:00 p.m. Wednesday Room 123
- Teacher: Jaileen Lunod
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 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.
Pre-requisite: None Credits: 3 units Number of hours: 54
Schedule of In-person Classes: 12:00 p.m. - 2:00 p.m. Monday Room 123
- Teacher: Maria Paz S. Tee
This course will cover the workings, operations and the integrative activities of major stakeholders in the Tourism and Hospitality Industry. The students 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 types of businesses. It will also look into client profiling such as travel sectors and specific 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.
Pre-requisite: THC 1 Credits: 3 units Numbers of Hours: 54
Schedule of In-person Classes: 12:00 a.m. - 2:00 p.m. a.m. Tuesday Room 122
- Teacher: Maria Paz S. Tee
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.
Credit: 3 hours Pre-requisite: THC 1 No. of hours: 3 hours per week (54 hours)Schedule of In -person classes: 12:00 p.m. - 2:00 p.m. Wednesday Room 122
- Teacher: Maria Paz S. Tee