FACTG 2 - Fundamentals of Accounting / Business and Management

This bridging course introduces the ABM students to the accounting, business, and management that will develop students’ appreciation of accounting as a language of business and an understanding of basic accounting concepts and principles that will help them analyze business transactions.



HMgt 120 - Kitchen Essentials and Basic Food Preparation

The student will learn theoretical knowledge and demonstrate practical skills in basic culinary tasks, basic food preparation and food presentation in a commercial establishment. Topic will include the following: Application of basic techniques of commercial cookery; Application of standard safety procedures for handling foodstuffs; Ecofriendly procedures and techniques in cleaning and maintain the kitchen, the 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 and hygienic manner; Prepare appetizers and salads; Prepare soups, stock and sauces; Prepare vegetables, eggs and farinaceous dishes; Present and display food products.

HMgt 122 - FUNDAMENTALS IN LODGING OPERATIONS

ABMg 103 - PRINCIPLES OF MARKETING

THty 102 - QUALITY SERVICE MANAGEMENT IN TOURISM AND HOSPITALITY

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.

THty 104 - PHILIPPINE TOURISM, GEOGRAPHY AND CULTURE

This course presents comprehensive coverage of the major tourism 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 a sustainable 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 in the country. This course involves an actual visit to selected attractions and destinations in the Philippines.

THty 106 - MICRO PERSPECTIVE OF TOURISM AND HOSPITALITY

This course will cover the workings, operations and the integrative activities of major stakeholders in the sustainable Tourism and Hospitality Industry.  The student 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 impacts of external factors and trends on the different tourism industry sectors and specific types of businesses.  It will also look into client profiling such as travel motivations and 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.