This course is designed to teach basic Nihongo quickly, interestingly, practically, and efficiently. Students will learn vocabulary and grammar by applying personal, social, and professional themes as subject media for dialogues. Students will also learn about the culture and history of the Japanese people and their language. The objective is basic oral and listening skills attainment.
Credits: 3 units Pre-requisites: None No. of Hours: (3 hours per week). 54 hours.
Credits: 3 units Pre-requisites: None No. of Hours: (3 hours per week). 54 hours
Schedule: 9:00 - 12:00 Friday
- Teacher: Maria Paz S. Tee
This course aims to train students to develop basis conversational
skills using a foreign language.
Credits: 3 units Pre-requisites: None No. of Hours: (3 hours per week). 54 hours.
Schedule: 1:00 - 4:00 Thursday
- Teacher: Maria Paz S. Tee
This course 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 requirement, methods of monitoring, 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 management and foundation tourism courses.
Credits: 3 Pre-requisites: None No. of Hours. (3 hours per week ) 54 hours
Schedule: 1:00 - 4:00 Friday
- Teacher: Mirbert Elvis Payag
In this practical course students
will develop the fundamental skills and techniques of baking and pastry.
Students will produce a variety of baked goods and pastry items. Emphasis will
be placed on the foundations of essential skills and knowledge required to
contribute as an effective team member in a professional kitchen.
Credits: 3 units Pre-requisites: None No. of Hours: (3 hours per week). 54 hours.
Schedule: 1:00 - 4:00 Tuesday
- Teacher: Mirbert Elvis Payag
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.
Credits: 3 units Pre-requisites: HPC 2, HPC 3
No. of Hours: (3 hours per week). 54 hours.
Schedule: 1:00 - 4:00 Wednesday
This course presents an understanding of the necessity for controls in Rooms Division and of the requirement to supervise the operations of a hotel front office and housekeeping.
Credit: 3 units Number of hours" 3 hours per week (54 hours)
Pre-requisite: HPC 1
Schedule: 9:00 - 12:00 Monday- Teacher: Mirbert Elvis Payag
This course will allow students to work with a seasoned and capable mentor who will guide the students in their self-discovery. The philosophy on the self as the primary instrument and a key success factor in effectively performing strategic HR work will be the cornerstone of this course. Various self-assessment tools and instrumentation will be utilized to enhance self-understanding/processing.
Pre-requisite: BME 1
Credits: 3 units Number of hours per week: 3 hours
Schedule: 8:00 am - 11:00 am Thursday
- Teacher: Mirbert Elvis Payag
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; 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.
This course also examines the law
regulating the issuance of visa and travel documentation, and considers the
liability of the operators, agents, carriers and government instrumentalities
in relation to health and safety issues (including acts of terrorism).
Meeting Schedule: 1:00 - 4:00 p.m. Mondays
- Teacher: Jerome Anthony O Carrillo
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 operation and record-keeping; precautionary procedures; guest safety and hotel assets. Laboratory includes actual exposure in the housekeeping operations.
Credits: 3 units Number of hours per week: 3 hours Pre-requisite: NoneSchedule: First Year 9:00 - 12:00 Monday
Second Year 9:00 - 12:00 Wednesday
- Teacher: Mirbert Elvis Payag
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 services
considering the proper collaboration to their associates and portraying
professional business ethics. It also teaches writing skills and emphasizes in
verbal communication and preparation of plans that requires them to research
career options and company potentially and stability to develop a strong
effective career pathway.
Credit: 3 units Number of hours per week: 3 hours Pre-requisite: None
Schedule: 1:30 - 3:00 Tuesday/Thursday- Teacher: Maria Paz S. Tee
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.
Pre-requisite: None
Credits: 3 units Number of hours per week: 3 hours
Schedule: 3:00 pm - 4:30 pm Wednesday/Friday
- Teacher: Maria Paz S. Tee
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.
Credit: 3 units Number of hours per week: 3 hours Pre-requisite: None
Schedule: 9:00 - 12:00 Thursday
- Teacher: Mirbert Elvis Payag
This course describes the skills, knowledge, and performance outcomes required to understand the basic concepts of 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 performance in a supply chain to optimize processes into a seamless, innovative, and most cost-effective way to help companies build a competitive edge.
Pre-requisite: None
Credits: 3 units Number of hours per week: 3 hours
Schedule: 8:00 am - 11:00 am Tuesday
- Teacher: Mirbert Elvis Payag
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-term strategies to
achieve desired profit through effective advertising, sales and an effective
public relation plan.
- Teacher: Mirbert Elvis Payag