TOURISM HOTEL AND RESTAURANT MANAGEMENT

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Hospitality Management Curriculum Overview


  • Philippine Culture and Tourism Geography
  • Risk Management as Applied to Safety, Security and Sanitation
  • Kitchen Essentials and Basic Food Preparation
  • Fundamentals in Food Service Operations
  • Quality Service Managament in Tourism and Hospitality
  • Fundamentals in Lodging Operations
  • Macro Perspective of Tourism Hospitality
  • Tour and Travel Management
  • Micro Perspective of Tourism and Hospitality
  • Multicultural Diversity in Workplace for the Tourism Professional
  • Professional Development and Applied Ethics
  • Applied Business Tools and Technologies
  • Supply Chain Management in Hospitality Industry
  • Introduction to Meetings, Incentives, Conferences and Events Management(MICE)
  • Foreign Language 1
  • Elective - Bread and Pastry
  • Foreign Language 2
  • Ergonomics and Facilities Planning for the Hospitality Industry
  • Elective - Specialty Cuisine
  • Elective - Introduction to Transport Services
  • Operation Management
  • Legal Aspects in Tourism and Hospitality
  • Elective - Rooms Division
  • Elective - Recreational & Leisure Management
  • Research in Hospitality
  • Entrepreneurship in Tourism and Hospitality
  • Strategic Management and Total Quality Management
  • Practicum