BACHELOR OF SCIENCE

IN HOSPITALITY MANAGEMENT

Program Description

The BSHM program aims to produce graduates who are equip with competencies
needed to execute both operational tasks and management functions in food
production (culinary), accommodation, food and beverage service, product
development and other emerging sectors of the hospitality industry. It further aims
to produce efficient, self reliant, competent and socially responsible professionals
who will meet the demands of globally competitive hospitality industry.

Program Educational Objectives:

Within three to five years after obtaining bachelor’s degree in Hospitality Management
at University of St La Salle, a graduate is expected to have:
1. Ventured into building innovation-driven enterprises and become service
providers in various career opportunity in the different sectors of the hospitality
industry while consciously integrating socially responsible Christian practices and
professional ethics in all areas of career and professional life thru compassionate
service.
2. Applied critical and analytical skills in solving challenges encountered in the
workplace and developing expertise in utilization and management of industrial
grade tools, equipment and technologies used in the hospitality operation.
3. Been engaged in constant and relevant career development through trainings,
professional affiliation, and research while equipping one’s self with further
qualifications in preparation for higher leadership roles.
4. Performed confidently supervisory management functions in the hospitality
industry and other business enterprise with competence and excellence by
efficiently performing oral and written communication skills in a multicultural
work environment.

Program Outcomes

By the time of graduation, the students of the program shall have develop the ability to:
1. Acquire and demonstrate up to date knowledge, skills and competencies required
for effective practice of the hospitality profession in multidisciplinary approaches
2. Promote the vibrant Negrense culture and tourism with respect and responsibility
to bridge cultural differences while demonstrating the uniqueness of Filipino
hospitality practices, values, and traditions.
3. Manage proactively potential risks and crises through implementation of effective
mitigation plans and programs that emanate ethical and social responsibility.
4. Conceptualize creative ideas to innovate for product and process improvement
using evidence-based practices and the latest hospitality trends and operations
in response to industry related concerns.
5. Exhibit flexibility and high quality of performance to respond properly to critical
service scenarios and resolve complex chain operations by adjusting to the
needs of the situation anchored on Christian perspectives and Gospel values.
6. Operate responsibly and skillfully modern technological advancement tools and
property management database necessary in the efficient tourism operation and
that is significant to society and the Church;
 7. Articulate ideas and opinions to attain proficiency and command in more than
two languages to address industry needs through effective verbal and non-
verbal communication.
8. Plan, execute and evaluate competitive event format and marketing strategies
in organizing actual events using multidisciplinary approaches that effectively
channel concerns to proper individual or member.
9. Examine and scan the business environment to determine business opportunities
and to develop profitability profiles from which entrepreneurial ventures can be
selected.
10. Evaluate and analyze legal issues and agreements affecting the hospitality
business and operations with responsibility and accountability to arrive to
discerned decision
11. Develop investigative skills alongside self-reflection to generate and engage in a
continuing professional growth and/or research to thrive in a highly competitive
and diverse hospitality industry.
12. Compare and contrast various multicultural and ethical work setting through
various local and international training partners to ensure maximum multi-
disciplinary composition which respects diversity and cultural difference.

Admission Policies

Students who wish to join the program must:

1. have a grade of at least 80 in all major subjects (new/transferres/shiftees);
2. pass the screening and interview.
3. Should have a score of at last 30 in USLS entrance exams.

Probationary Admission:

1. Students who fall short of the minimum requiremenents of the program but
who exhibits seriousness of intent in pursuing the course may be accpeted on
PROBATIONARY status, on certain conditions.
2. Students on PROBATION must ensure close coordination with the Guidance
Office to comply provisions of PROJECT STAY.
3. Students on PROBATION must maintain a garde of 80 or better in all of their
major courses.

Retention Policies:

Students who wish to stay in the program must have:

1. a satisfactory grade of 80 in all major subjects;
2. no failed and/or dropped subjects of more than 9 units in one semester.
3. no failures in more than 2 major subjects in one semester.
 BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
FIRST YEAR
First Semester Lec # of Lab # of Total Total
Units hrs/wk Units hrs/wk Credit Assessed
Units Units
PCOM Purposive Communication 3 3 0 0 3 3
IGG Group Guidance 1.5 1.4 0 0 1.5 1.5
MATHMW Mathematics in the Modern World 3 4 0 0 3 3
NSTP1 National Service Training Program 1 3 4 0 0 3 3
PED1 Physical Education 1
(Wellness and Fitness) 2 2 0 0 2 2
IRS1 Lasallian Spirituality 3 3 0 0 3 3
HTC101 Macro Perspective of Tourism and
Hospitality 3 3 0 0 3 3
HTC102 Risk Management as Applied to
Safety, Security and Sanitation 3 3 0 0 3 3
HMP301LEC Kitchen Essentials and Basic Food
Preparation - Lecture 1 1 0 0 1 1
HMP301LAB Kitchen Essentials and Basic Food
Preparation - Laboratory 0 0 2 4 2 4
Total 22.5 22.5 2 4 24.5 26.5

Second Semester Lec # of Lab # of Total Total

Units hrs/wk Units hrs/wk Credit Assessed
Units Units
PSPEAK Public Speaking in the Discipline 0 0 3 3 3 3
NSTP2 National Service Training Program 2 3 3 0 0 3 3
PED2 Physical Education 2
(Team Sports and Rhythmic Activities) 2 2 0 0 2 2
IRS2 Christian Morality 3 3 0 0 3 3
HTC103 Philippine Culture and Tourism
Geography 3 3 0 0 3 3
HTC104 Micro Perspective of Tourism and
Hospitality 3 3 0 0 3 3
HMP302LEC Fundamentals in Lodging Operations 2 2 0 0 2 2
HMP302LAB Fundamentals in Lodging Operations 1 2 1 2
HML201LEC Culinary Fundamentals - Lecture 2 2 2 2
HML201LAB Culinary Fundamentals - Laboratory 0 0 1 3 1 3
HML202LEC Bar and Beverage Management -
Lecture 2 2 0 0 2 2
HML202LAB Bar and Beverage Management -
Laboratory 0 0 1 2 1 2
Total 20 20 6 10 26 30

SECOND YEAR
First Semester Lec # of Lab # of Total Total
Units hrs/wk Units hrs/wk Credit Assessed
Units Units
ABMB1 Accounting for Non-accountants 3 3 0 0 3 3
PED3 Physical Education 3
(Swimming and Recreation) 2 2 0 0 2 2
LITE Living in the IT Era 3 3 0 0 3 3
CWRLD The Contemporary World 3 3 0 0 3 3
HTC105 Quality Service Management in
Tourism and Hospitality 3 3 0 0 3 3
HMP303LEC Fundamentals in Food Service
Operations - Lecture 2 2 0 0 2 2
HMP303LAB Fundamentals in Food Service
Operations - Laboratory 0 0 1 2 1 2
HML203LEC Bread and Pastries Production -
Lecture 1 1 0 0 1 1
HML203LAB Bread and Pastries Production -
Laboratory 0 0 2 4 2 4
HML204LEC Beverage Operations - Lecture 2 2 2 1
HML204LAB Beverage Operations - Laboratory 1 2 1 2
Total 19 19 4 8 23 26
Second Semester Lec # of Lab # of Total Total
Units hrs/wk Units hrs/wk Credit Assessed
Units Units
BLOGIC Business Logic 3 3 0 0 3 3
ARTAP Art Appreciation 3 3 0 0 3 3
PED4 Physical Education 40
(Individual and Dual Sports) 2 2 0 0 2 2
GBOOKS Great Books 3 3 0 0 3 3
STS Science, Technology & Society 3 3 0 0 3 3
USELF Understanding the self 3 3 0 0 3 3
HMP304 Supply Chain Management in
Hospitality Industry 3 3 0 0 3 3
HML205LEC International Cuisine - Lecture 1 1 0 0 1 1
HML205AB International Cuisine - Laboratory 2 4 2 4
HML206LEC Food and Beverage Service - Lecture 2 2 0 0 2 2
HML206LAB Food and Beverage Service -
Laboratory 0 0 1 2 1 2
Total 23 23 3 6 26 29

THIRD YEAR
First Semester Lec # of Lab # of Total Total
Units hrs/wk Units hrs/wk Credit Assessed
Units Units
ETHICS Ethics 3 3 0 0 3 3
IRS3E Religions, Religious and Spirituality 3 3 0 0 3 3
HTC106 Hospitality and Tourism Sales and
Marketing 3 3 0 0 3 3
FL* Foreign Language 1 3 3 0 0 3 3
HMP305LEC Applied Business Tools and
Technologies - Lecture 2 2 0 0 2 2
HMP305LAB Applied Business Tools and
Technologies Laboratory 0 0 1 2 1 2
HML207LEC Rooms Division Management -
Lecture 2 2 0 0 2 2
HML207LAB Rooms Division Management -
Laboratory 0 0 1 2 1 2
HML208LEC Front Office Operations - Lecture 2 2 2 2
HML208LAB Front Office Operations -Laboratory 0 0 1 2 1 2
Total 18 18 3 6 21 24

Second Semester Lec # of Lab # of Total Total

Units hrs/wk Units hrs/wk Credit Assessed
Units Units
RHIST Readings in Philippine History 3 3 0 0 3 3
OMTQM Operations Management 3 3 0 0 3 3
RIZAL Life and Works of Rizal 3 3 0 0 3 3
HTC107 Entrepreneurship in Tourism and
Hospitality 3 3 0 0 3 3
FL* Foreign Language 2 3 3 0 0 3 3
HMP306LEC Introduction to Meetings, Incentives,
Conferences & Events Management -
Lecture 2 2 0 0 2 2
HMP306LAB Introduction to Meetings, Incentives,
Conferences & Events Management -
Laboratory 0 0 1 2 1 2
HMP307LEC Ergonomics and Facilities Planning
for the Hospitality Industry - Lecture 2 2 0 0 2 2
HMP307LAB Ergonomics and Facilities Planning
for the Hospitality Industry -
Laboratory 0 0 1 2 1 2
HMP308LEC Research in Hospitality - Lecture 2 2 0 0 2 2
Total 21 21 2 4 23 25
FOURTH YEAR
First Semester Lec # of Lab # of Total Total
Units hrs/wk Units hrs/wk Credit Assessed
Units Units
STRAT100 Strategic Management 3 3 0 0 3 3
HTC108 Multicultural Diversity in Workplace
for the Tourism Professional 3 3 0 0 3 3
HTC109 Professional Development and
Applied Ethics 3 3 0 0 3 3
HTC110 Legal Aspects in Tourism and
Hospitality 3 3 0 0 3 3
HMP308LAB Research in Hospitality - Laboratory 0 0 1 2 1 2
Total 12 12 1 2 13 14

Second Semester Lec # of Lab # of Total Total

Units hrs/wk Units hrs/wk Credit Assessed
Units Units
HMPRAC1 Practicum 1 (F&B Phase) 0 0 3 20 3 3
HMPRAC2 Practicum 2 (Hotel Phase) 0 0 3 20 3 3
Total 0 0 6 40 6 6

FL*
FL201 FOREIGN LANGUAGE (SPANISH)
FL202 FOREIGN LANGUAGE (FRENCH)
FL203 FOREIGN LANGUAGE (CHINESE)
FL204 FOREIGN LANGUAGE (KOREAN)
FL205 FOREIGN LANGUAGE (JAPANESE)
FL206 FOREIGN LANGUAGE (ITALIAN)
 SUMMARY OF REQUIRED COURSES
Bachelor of Science in Hospitality Management

No. of Unit Total

Courses Equivalent Units
Required

General Education
Languages
Purposive Communication 1 3
Public Speaking in the Discipline 1 3
Great Books 1 3 9
Mathematics and Technology
Mathematics in the Modern World 1 3
Living in the IT Era 1 3 6
Natural Sciences
Science, Technology & Society 1 3 3
Social Sciences
Understanding the Self 1 3
The Contemporary World 1 3
Art Appreciation 1 3
Readings in Philippine History 1 3
The Life and Works of Rizal 1 3 15
Other Courses
Group Guidance 1 1.5
Religious Studies 3 3
Physical Education 4 2
National Service Training Program 2 3 24.5

Business Core
Accounting for Non-Accountants 1 3
Business Logic 1 3
Ethics 1 3 9

Business and Management Education Courses (CBMEC)

Operation Management 1 3
Strategic Management 1 3 6

Tourism and Hospitality Core
*Macro Perspective in Tourism & Hospitality 1 3
*Risk Management as Applied to Safety,
Security & Sanitation 1 3
*Micro Perspective of Tourism and Hospitality 1 3
*Philippine Culture and Tourism Geography 1 3
*Quality Service Mngt. in Tourism and Hospitality 1 3
*Hospitality and Tourism Sales and Marketing 1 3
*Entrepreneurship in Tourism and Hospitality 1 3
*Multicultural Diversity in the Workplace 1 3
for Tourism Professional 1 3
*Professional Development and Applied Ethics 1 3
*Legal Aspects in Tourism and Hospitality 1 3 30

Professional Core Course Hospitality
*Kitchen Essentials & Basic Food Preparation w/ lab 1 3
*Fundamentals in Lodging Operations 1 3
*Fundamentals in Food Service Operations 1 3
*Applied Business Tools and Technologies 1 3
*Supply Chain Mngt. in Hospitality Industry 1 3
*Introduction to Meetings, Incentives,
Conferences and Events Management 1 3
*Ergonomics and Facilities Planning for the 1 3
*Research in Hospitality 1 3
 *Foreign Language 1 1 3
*Foreign Language 2 1 3 30

Professional Electives (Hospitality)
*Culinary Fundamentals 1 3
*Bar and Beverage Management 1 3
*Bread and Pastries Production 1 3
*Beverage Operations 1 3
*International Cuisine 1 3
*Food and Beverage Service 1 3
*Rooms Division Management 1 3
*Front Office Operations 1 3 24

Practicum - BSHM (min. of 600 hours)
Practicum 1 (Restaurant Phase) 1 3
Practicum 2 (Hotel Phase) 1 3 6

Program Major/Specialization (with eligibility requirements)
Total 162.5
 MAJOR COURSE DESCRIPTION
BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

HTC101 3 units HTC103 3 units

MACRO PERSPECTIVE OF TOURISM AND PHILIPPINE CULTURE AND TOURISM
HOSPITALITY GEOGRAPHY
This course is designed to give a clear and This course presents comprehensive coverage of
whole overview of tourism and hospitality as an the major tourist destinations in the Philippines.
ecosystem and goes beyond the usual closed- Major discussions will be on the political structures
concept of tourism. It introduces the concepts and and sub-divisions, geographical characteristic,
terms that are common throughout the different major attractions, gastronomy, culture and
sectors. It also intends to develop, update and traditions of the various regions of the country
maintain local knowledge as well as tourism leading to the realization of the potentials of the
industry knowledge. It shows the structure and tourism industry of the Philippines. Students will
scope of tourism as well as its impact as an industry also have a comprehensive knowledge about the
in relation to the world economy and society. It mechanism, logistics, operations and management
also illustrates the effects of the convergence of of the tourism network system in the Philippines
tourism with the other local industries and let with its inherent physical and cultural resources as
the students appreciate its multiplier effect in seen in the various provinces of the country.
various fronts. It discusses the major factors that
influence the history and future of tourism in the Students shall submit a comprehensive
world and in the Philippines. It also introduces the presentation of local tourist destinations to depict
sustainable goals of tourism and discusses, among the Negrense culture and tradition. Preferably,
others, how to develop protective environments they will be assigned with cities and municipalities
for children in tourism destination; to observe of their residence for easy access, convenience
and perform risk mitigation activities; etc. The and more detailed and extensive coverage.
students will also learn to appreciate the key
global organizations and the roles they play in HTC104 3 units
influencing and monitoring tourism trends. MICRO PERSPECTIVE OF TOURISM AND
HOSPITALITY
At the end of this course, the students should This course will cover the workings, operations
be able to appreciate the nature of the tourism and the integrative activities of major stakeholders
industry and tourism product; identify the various in the tourism and hospitality industry. The
sectors that comprise the tourism industry and students will also gain knowledge on managing
the role played by each sector in the production; and marketing a service-oriented business
distribution and delivery of tourism goods and organization. Apart from the scope and structure
services; distinguish the various classifications of travel organizations, it provides an in-depth
of each sectors and corresponding standards; study of the nature and distinctive characteristics
understand the typical organizational structure, of each sector of the entire tourism industry,
the impact of macro-environmental trends on focusing on the management, organization and
the operations of tourism businesses, and career planning of specific business strategies for the
options in the hospitality industry. various entitles in the local setting. This will
also involve the analysis of the possible impacts
HTC102 3 units of external factors and trends on the different
RISK MANAGEMENT AS APPLIED TO SAFETY tourism industry sectors and specific types of
SECURITY AND SANITATION businesses. It will also look into client profiling
The student will develop knowledge, skills, and such as travel motivations and influences as it
values on the basic principles of personal hygiene, relates to aligning strategic and tactical solutions
food safety and sanitation as applied in the tourism to the business. The course also identifies the
and hospitality industry. Moreover, the importance employment opportunities available in each sector
of the principles of sanitation and hygiene and its and the corresponding qualifications for the jobs.
sound practices using the Hazard Analysis Critical
Control Point (HACCP) as guidelines for proper Students will conduct research of a chosen major
handling of food from preparation to production sectors (business, government, and voluntary
will be emphasized. Topics include the following: organizations, etc.) defined and classified wherein
compliance with workplace hygiene procedures; a focus group discussion involving players and
establishment and maintenance of a safe and stakeholders will be initiated. The commercial
secure workplace; implementation of occupational sectors are examined in terms of typical
health and safety procedures; and performing organizational structures and major functions
basic first aid procedures. of divisions within the structure are described.
Impact of macro-environmental trends and events
With the enrichment activity embedded in the course, on each sector are examined.
students will be required to share their knowledge on Pre-Requisite: HTC101
hygiene and sanitation of which they can take on the
consciousness of being socially responsible individuals
among member of the Lasallian community.
HTC105 3 units process of franchising. It also emphasizes on
QUALITY SERVICE MANAGEMENT IN assessing the possible characteristics and mindset
TOURISM AND HOSPITALITY of entrepreneurs, analyzing typical entrepreneurial
This course aims to enable the students to recognize venture challenges, errors and rewards, identifying
and assess quality management processes in effective strategic management, developing
a hospitality and tourism related organization product and service innovations and introducing
and to evaluate department processes and the concepts of environmentally sustainable
planning strategies. Topics include concepts and practices, social entrepreneurship and intellectual
terminologies of Total Quality Management (TQM): property management.
definition, common elements and terminology;
vision and reality – bridging the gap; constructive The students are expected to submit a business
and critical personal reflection: proposed quality, plan reflecting all the theories and principles
self-assessment and peers assessment; seeking covered in the course. They are expected to
practical feedback for supervisors and continuing interview a successful local entrepreneur in food,
improvement, developing a personal management hotel, or travel industry and to submit a written
philosophy and personal development plan. document/reflection of their learnings.
Pre-Requisite: HTC106
At the end of this course, students should be able
to understand and apply the concepts of total HTC108 3 units
quality management, explain the need for the MULTICULTURAL DIVERSITY IN THE
application of total quality management process WORKPLACE
to a department within a hotel or restaurant This course describes the skills, knowledge and
establishment, identify key performance indicators performance outcomes required to manage
and their relationship to continuous improvement multicultural diversity in workplace that covers
required for successful change and improve organization’s diversity policy, encouraging
management. diversity within work teams and upholding the
Pre-Requisite: HTC101, HMP302 benefits of a diverse workplace. It should also
develop the ability to communicate with people
HTC106 3 units from a range of social and cultural groups with
HOSPITALITY AND TOURISM SALES AND respect and sensitivity, and to address cross –
MARKETING cultural misunderstanding if it arises. The end
This course will equip students with the necessary goal is for the student to be equipped with social
skills to develop actual marketing campaigns for awareness and diverse understanding when
a business within the tourism and hospitality serving customers and working with colleagues.
industry. Emphasis on the analysis of the market,
its competition and its product; preparation of a At the end of the course, students shall be able to
financial budget and the development of short complete industry visits both in front and back of
term and long-range strategies to achieve desired the house operations to gain personal experiences
profit through effective advertising, sales and an in the actual hospitality operations. Likewise,
effective public relations plan would be the focus students shall submit relevant case studies and
of this course. field work relative to workplace operations.
Pre-Requisite: HMP302, HTC101
Students are expected to analyze the relevant
examples of situations wherein companies assess HTC109 3 units
and solve their marketing problems; exercise the PROFESSIONAL DEVELOPMENT AND
management of marketing mix (price, product, APPLIED ETHICS
promotion and distribution) in today’s highly This course describes the skills, knowledge and
competitive environment; appreciate the latest performance outcomes required to develop the
trends in Green Tourism and hospitality in terms ability of students to become professionals in
of selling and marketing; and execute sales their field by understanding the ideas of improving
plan. Meanwhile, promoting a particular local one’s personality and ways on how they are going
destination of a hospitality establishment will be to be valued in the business industry by means
the output of this course. of presenting their ideas like company meetings,
Pre-Requisite: HMP302, HMP303 professional networking, interviews and through
proposals of services considering the proper
HTC107 3 units collaboration to their associates and portraying
ENTREPRENEURSHIP IN TOURISM AND professional business ethics. It also teaches writing
HOSPITALITY skills and emphasize in verbal communication and
This course describes the skills, knowledge and preparation of plans that require them to research
performance outcomes required to plan and career options and company potentiality and
develop a feasible Business Plan by understanding stability to develop a strong and effective career
the nature and scope of entrepreneurship, pathway. At the end of this course, students shall
scanning the market of potential entrepreneurial define personality development, describe basic
venture opportunities, and identifying and personality traits and morals, and understand
evaluating the methods of venturing into business how these are developed. Likewise, students shall
including but not limited to starting one’s own effectively understand and described methods
business, buying existing businesses and the of changing one personality and how it will
affect career choices. Moreover, students shall preparing and portioning various meats; preparing
understand personality disorders and methods appetizers and salads; preparing soups, stock and
of changing such. They will exhibit excellent sauces.
communication skills through individual and
group activities and demonstrate critical thinking At the end of the course, students shall be able to
skills in various group dynamics. As culminating prepare various types of cookery for vegetables,
activity, students shall be encouraged to actively eggs and farinaceous dishes; and present and
participate in sharing knowledge and experiences display food products.
through identified group of beneficiaries where
Lasallian core values are to be emphasized in the HMP302 3 units
program content and strategies. FUNDAMENTALS IN LODGING OPERATIONS
Pre-Requisite: HMP302, HTC102 This course describes the skills, knowledge and
performance outcomes required to explore and
HTC110 3 units analyse the management and practices of lodging
LEGAL ASPECTS IN TOURISM AND operations and related sales activities in the major
HOSPITALITY operating and support departments. It will also
The tourism and hospitality industry operates expose the students on the unique aspect of
within a comprehensive domestic and managing a service – based lodging establishment
international, legal and regulatory framework. delivered by diverse employees and understanding
This course examines this framework and covers of the business and financial operations of
the key principles of law applicable to hospitality, the lodging firm. The course introduces the
tourism, and related industries. Various legislation housekeeping department of a hotel and lodging
on business organization and several international organization: its organizational structure; roles
law issues such as consumer protection, product and responsibilities; functions of the department;
and service liability employment and law access equipment and tools for housekeeping operations;
to natural environment will be covered. This methods and procedures of cleaning operations
course also examines the law regulating the including linen, uniform and laundry service;
issuance of visa and travel documentation, and general maintenance and decoration of a hotel;
considers the liability of the operators, agents, safety and sanitation in housekeeping operations;
carriers and government instrumentalities and management of operations and recordkeeping;
relation to health and safety issues (including precautionary procedures; guests safety and hotel
acts of terrorism). Topics include: national assets. Laboratory includes actual exposure in the
and international regulation of the travel and housekeeping operations.
hospitality industry; consumer contracts law;
the law of carriers and inns; the duties of travel At the end of the semester students shall present
operators and agents; travel insurance law; the law a comprehensive analysis and presentation of a
of bailment; the responsibilities of travel agents particular establishment of their choice either
and tour operators; hotel management law; liquor form Accommodation, Entertainment, Food and
licensing law; catering law; gaming law; marketing Beverage and Travel Sector.
law; consumer rights and complaints; the law
regulating payments (including international HMP303 3 units
credit card payments); the finance of carriers and FUNDAMENTALS IN FOOD SERVICE
inns; criminal and civil liability of people working OPERATIONS
in the travel and tourism industry. At the end The students will learn the necessary knowledge,
of the course, students shall complete seminar develop the various skills and cultivate the proper
series on various travel documents required in attitudes needed for the delivery of quality service
the Philippines. A reaction paper on various cases of food and beverage operations in hotels and
involving the hospitality and tourism in the country restaurants. Topics include the following: clean
will be required. and tidy bar and food service areas; develop and
Pre-Requisite: HMP302, HTC102 maintain food & beverage product knowledge;
manage the responsible service of alcohol;
HMP301 3 units prepare and serve cocktails; prepare and serve
KITCHEN ESSENTIALS AND BASIC FOOD non-alcoholic beverages; provide a link between
PREPARATION kitchen and service area; provide advice to
The students will learn theoretical knowledge and patrons on food and beverage services; provide
demonstrate practical skills in basic culinary tasks, food and beverages services; provide room
basic food preparation and food presentation in service; provide silver service; take food orders
a commercial establishment. Topics will include and provide courteous table service; manage
the following: application of basic techniques intoxicated persons.
of commercial cookery; application of standard
safety procedures for handling foodstuff; cleaning Students are expected to identify and discuss
and maintaining kitchen equipment and utensils; the role of food service operations within
organizing and preparing food products and the hospitality industry; explain the different
meals; preparing and storing food in a safe and responsibilities involved in managing the various
hygienic manner; receiving and securing store types of food and beverage operations to aid in
incoming goods; establishing and maintaining career development choices; describe typical
quality control in food production; identifying, production, service and management positions and
the functions they play in a food service operation; restaurant establishments. Topics covered include
identity trends in the food service industry and folio systems for the front office; POS systems for
its impact on hospitality operations; explain the F&B operations as well as other computer and
role of the menu as a marketing tool and how it online systems for various departments such as
affects operating needs; categorize types of food reservations, finance, housekeeping, marketing,
service; describe procedures for serving food and and the public relations unit.
beverages with care and discuss sanitation, safety,
security, health, and legal issues that food service At the end of the course, students shall be able
managers must handle successfully. to complete hands on activities with point of sales
programs.
HMP304 3 units Pre-Requisite/s: HMP302
SUPPLY CHAIN MANAGEMENT IN
HOSPITALITY INDUSTRY HMP306 3 units
This course describes the skills, knowledge and INTRODUCTION TO MEETINGS,
performance outcomes required to understanding INCENTIVES, CONFERENCES & EVENTS
the basic concepts on managing the complete MANAGEMENT
movement of products or services in a supply This course examines the principles of
chain from the suppliers to the customers. It also conceptualizing, planning, managing and
emphasizes on identifying the effects of current evaluating events, conferences, meetings,
and future trends in supply chain management, festivals, special activities, among others. Topics
and on assessing the processes and performances include the significance of conventions and
in a supply chain to optimize processes into a events in hospitality and tourism. Lessons include
seamless, innovative and most cost – effective discussions on event conceptualization, event
way to help companies build a competitive edge. design, project/event management, methods of
monitoring and evaluation, physical requirements,
At the end of the course, students shall be able organizing, promotions, sponsorships and handling
to submit a group output of the study conducted the financial aspects of such tasks. This will give
in their preferred hospitality/tourism related the students the skills and knowledge to develop
establishments. business strategies to get MICE business and
retain the clients as well as to identify, understand,
HMP305 3 units and overcome the intricate challenges of collective
APPLIED BUSINESS TOOLS AND supplier management and engagement. This is an
TECHNOLOGIES integration course that applies all the principles
This course identifies common tools, technology of management and foundation of hospitality and
and techniques used in the Tourism and tourism courses.
Hospitality Industry. It includes an overview of
the applications or systems composed of technical Students will be exposed to creative discussions
processes, methods, software and hardware that and presentation with the potential sponsors
have evolved and streamlined certain functions in to develop a holistic quality of managing event.
the workplace. These applications and systems Furthermore, encouraging/involving target
include those used in (1) an organization’s internal participants and attendees to support desired and
functions, (2) business-to-business operations identified event projects will be observed in this
(including operations with suppliers) and (3) course.
business-to-consumer transactions. The goal is to Pre-Requisite/s: HTC105, HTC106, & HMP302
expose students to different applications so he/
she can identify, learn, analyze and understand HMP307 3 units
available devices and solutions from which they ERGONOMICS AND FACILITIES PLANNING
can select the ones that is most appropriate for FOR THE HOSPITALITY INDUSTRY
the business function. Topics covered: how to This course will develop knowledge, skills, and
utilize information technology applications; how attitudes in ensuring the work environment of the
to use various communication channels in dealing organization that fits the industry professional.
with guests and colleagues; how to access and Topics include: planning and designing
retrieve electronic-based data; how to perform workstations to create efficient and effective
administrative and clerical procedures; how to workplaces, selecting workstation furnishings to
receive and process reservations; how to source provide flexibility and adaptability for workers,
and to provide destination information and advice; designing lighting for proper illumination on
how to produce applicable travel documentation, works areas, creating work areas where noise is
etc. The students will also learn to appreciate controlled for normal operation to be done in the
the impact of technological innovations to the work station.
economy, the industry, the organization’s business
model and to specific functions/operations of the At the end of the course, students are expected
organization. This will also ensure that the students to understand the process and develop the
will also know the value of including tools and necessary competence and skills in the various
technology in its business strategy. This course stages of Elements of Design; critically decide
describes the skills, knowledge and performance and analyze the trends on the type of facilities
outcomes required to understand and operate and designs most appropriate to their properties
relevant IT systems that are used in the hotel and to be developed; enhance their creative skills,
fashion, and latest trend awareness on hospitality FL* 3 units
exterior and interior design and consciousness FOREIGN LANGUAGE 2
through actual industry exposures; develop This course aims to train students to develop
mastery and integrity in art appreciation on actual basic conversational skills using a foreign
and theoretical facilities and design application; language. Student should be able to understand
develop their written communication skill during technical jargon used in the hospitality industry.
data analysis using descriptive approach and Supplemented with research on the culture, it
improve their oral communication skills by aims to develop appreciation and acceptance of
successfully defending their developmental paper the peoples’ diversity. The oral drills make them
before selected panellists. discover their God-given talents and potentials
Pre-Requisite/s: HMP301, HMP302 & HMP303 and provide them with the confidence to be
globally competitive.
HMP308 3 units
RESEARCH IN HOSPITALITY The students will submit a video of their dialogues
The course aims to educate the student in taken up during semester.
the essential research tools and skills that will Pre-Requisite/s: FL*1
be needed as to perform as managers in the
tourism and hospitality industry. This course will HML201 3 units
introduce the research process from design, data CULINARY FUNDAMENTALS
collection, hypothesis testing; to reporting by An introduction to the application and
featuring econometrics and other quantitative development of fundamental practical and
applications in business research; and research on theoretical knowledge on culinary arts, hot kitchen
a topic related to the tourism and/or hospitality preparation, and food presentation. Topics of
industry. The student shall undertake a study on study include tasting, kitchen equipment, knife
a topic of his/her own choice through which he/ skills enhancement, classical vegetable cuts, stock
she can develop the necessary skills of planning, production, thickening agents, soup preparation,
researching, reporting as well as the ability to grand sauces, proper palate development training,
write a thesis. food costing, station organization, speed in
working, and teamwork. Emphasis is placed upon
After successful completion of this course, the study of ingredients and an introduction to the
students will be able to: concepts of ratios and formulas will be given. The
(1) develop an understanding and appreciation final phase of the practical exam will be presented
of research and the need to research, not only as a mystery basket of recipes and ingredients.
in tourism and hospitality, but also applicable to
numerous other fields, (2) develop knowledge Students will spend the first 30 minutes of the
and skills in designing and carrying out research class preparing their plan, identifying displayed
projects, (3) experience valuable “real-life” food products, converting recipes, writing the
lessons. At the end of this course, the students methods of preparation for the provided recipes,
should be able to gain knowledge on the different develop and write the methods of preparation for
research, methodologies and techniques for the additional mystery basket products, prepare
studying the various issues and problems in recipes and other ingredients. They shall be trained
the tourism industry, to undertake analysis in recipe presentation and analysis of appropriate
and evaluation of tourism data as aids to plan ingredients needed to enhance product quality.
formulation and decision making, and to apply
different research methods to actual projects and HML202 3 units
projects and problems relevant to their course and BAR AND BEVERAGE MANAGEMENT
future career. The subject is designed to prepare students to
Pre-Requisite/s: ABMB1, HTC102, HMP302 become efficient and effective bar managers
to various hotel, restaurant, and bar service
FL* 3 units establishments. It includes the bar structural
FOREIGN LANGUAGE 1 framework and responsibilities of the staff
This course aims to train students to develop basic belonging to the organization; beverages
conversational skills using a foreign language. It is processes, uses, concoction and pricing. It
intended for the beginners who are learning the acquaints students with different beverages:
preferred language. It provides the students with how they are made and mixed into different
basic phonetics and simple practical conversations kinds of cocktails and mocktails. Basics of the
needed for daily use. It also provides information bar and beverage business, laws and regulations,
on the people, their culture, customs, and physiology of alcohol and the process of
traditions. It aims to carry on basic conversations intoxication as a fundamental understanding of
such as greetings, asking for directions, shopping the nature of alcohol are included.
terminologies, bargaining, ordering food, and
describing symptoms of illness and others. At the end of the semester students will be visiting
different bars and café in the area and submit an
analysis and observation of each entity. Likewise,
students will be performing flair bartending and
individually prepare classic cocktail and mocktail
concoctions.
HML203 3 units HML206 3 units
BREAD AND PASTRIES PRODUCTION FOOD AND BEVERAGE SERVICE
Aims to provide students with extensive practical This course will equip students with the knowledge,
and theoretical knowledge on baking techniques, skills and competence to offer service in a hotel
procedures and presentation. It also provides the or restaurant in accordance with enterprise
opportunity to apply basic knowledge into more standards. It further develops the relevant
advanced method, techniques and presentation knowledge, skills and competence to perform
of output. Likewise, this will fully equip the effectively in a restaurant environment under
students with the proper handling and use of direction and with limited authority in familiar
tools and baking equipment with an emphasis situations. Hence, they will gain an understanding
on the important of occupational health, safety of the importance of developing a professional
and sanitation in kitchen premises. Students are approach to food and beverage service and
expected to describe the major ingredients of ensure that they have the right attitude and good
baked goods, pastries, and their functions and personal presentation in all aspects of their work.
characteristics. Exercise the management of the Likewise, this course will cultivate knowledge and
basic information presented that is enough to skills of how to operate the food service outlet’s
enable the students to produce a full range of shifts’ functions and tasks, perform the essential
baked items in a small bakeshop or restaurant cycle of handling guest’s food and beverage
kitchen. Appreciate the latest trends in baking services procedures.
art decorations and execute a wide variety of
baked products that will help establish their As a result of taking this course, the students
desire for a bakeshop business and to value and shall execute professional practices based on the
practice the essential virtue of patience, frugality, food and beverage service standards, suggest
determination and self-discipline appropriate food recommendations to enhance
customer service, recognize the importance of
HML204 3 units service recovery techniques and perform opening,
BEVERAGE OPERATIONS on-going and closing operational responsibilities
Introduces students to beverage operations of with a full range of practical and cognitive skills
a bar and beverage facility including equipping, and tools used in a variety of restaurant operations
staffing and marketing. The subject will include and situations.
coffee preparation and wine studies. This subject
will provide rigid training to students on bar HML207 3 units
operation specifically molding them to become ROOMS DIVISION MANAGEMENT
exemplary bar operators, baristas and bartenders Provide an understanding of the essentials of
equipped with competitive skills, confidence, and Rooms Division Management. The course is
right attitude towards work. therefore intended to examine the two basic
management functions of Rooms Division: Front
At the end of the semester, students will be Office and Housekeeping Operations. Moreover,
operating a café that will evaluate all the the course aims at helping students acquire not
knowledge and skills in the field of bar and only the basic skills necessary for the operations,
beverage operation. but also for the management analysis. In
this sense, students will be introduced to the
HML205 3 units concepts and techniques of sequential functions
INTERNATIONAL CUISINE of management, room sales analysis, break-even
This course provides the students up-to-date analysis, room pricing and cases scenarios in the
knowledge and trends of the preparation of hospitality supervisions. It is designed to equip
traditional contemporary Asian, Western, and students with working knowledge and procedural
European cuisine specialties with emphasis on their skills to translate housekeeping concepts into
techniques, ingredients and spices. Importance actual practice, stressing the need for responsible
in timing and organizational skills is emphasized. and well-organized accommodations for travelling
It will help the students develop culinary skills guest.
of creative expression and appreciation of
various ingredients local and imported, and their At the end of the course, students will have the
combination and techniques of cooking. Included opportunity to be co-educators and gain valuable
is overall kitchen efficiency such as knife skills, experience and develop personal, professional
speed stamina, dexterity, kitchen organizational, and intellectual skills with the community partners
and sense of food artistry. through Christian Service Learning Program
At the end of the semester, students are equipped (CSLP)
to showcase their artistic skills and prowess in Pre-requisite/s: HMP302
developing a fusion of cuisine of their choice. A
culminating activity will showcase the mastery of HML208 3 units
students in the art of various cuisines in the world. FRONT OFFICE OPERATIONS
Pre-requisite/s: HMP301, HML201, & HTC103 Equip students with knowledge and skills
required to work as part of a hotel reception
team in accordance with enterprise standards.
It deals with the theories and technicalities that
govern and affect the Front Office Department’s
functions and operations in a day today and long pertinent data that may be required from them.
term basis. Students will develop knowledge and Pre-Requisite/s: 85%-100% completion of major
skills required for handling guest arrivals and courses
departure. They will also be able to understand
the importance of using correct communication
when interacting with guests. Hence, they will
develop an understanding of the role played by
demographics, culture and nationality and how
this can assist in interacting with guests and
providing a more personalized service. In addition,
learners will go through practical activities to
develop confidence in handing guest requests and
dealing with challenges that typically arise during
a guests stay or during departure stage.
Pre-requisite/s: HMP302

HMPRAC1 3 units
PRACTICUM 1 (F&B PHASE)
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 training for every practicum subject
enrolled in various areas of tourism and hospitality
industry. These areas may be in food production,
food and beverage service, kitchen and 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 a training
report (daily activity sheets) with an emphasis
on problem-solving skills and supervisors’
evaluations. Attendance and participation is also
required at the practicum seminars held at the
start and finish of the successful practicum.

Students shall acquire fundamental skills to

become competent and multi skilled graduate,
develop personality at tuned with the industry.
Likewise, they shall submit documents such as
insight, daily time record, supervisor’s evaluation,
site evaluation, certification and other pertinent
data that may be required of them.
Pre-Requisite/s: 85%-100% completion of major
courses

HMPRAC2 3 units
PRACTICUM 2 (HOTEL PHASE)
Provides an exposure to the real operations of the
different hotel/travel agency facilities. Practicum
sites include hotels, resorts, airline companies and
travel agencies. It enables the student trainee to
acquire fundamental skills as a competent and
multi – skilled graduate. A pre-practicum prior to
industrial training and post practicum bi monthly
reports are required.

Students are required to critically analyze specific

area that requires enhancement to be presented
to industry stakeholders for better service and
performance. Students shall acquire fundamental
skills to become competent and multi skilled
graduate, develop personality at tuned with the
industry. Likewise, they shall submit documents
such as insight, daily time record, supervisors’
evaluation, site evaluation, certification and other