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College of Business and Good Governance
Undergraduate
4 years
144 units
Focuses on developing competencies in hotel and restaurant operations, food service, lodging, and event management, training graduates to work in the global hospitality industry.
Requirements information will be available soon.
| Subject Code | Subject Title | Units | Hours | Description |
|---|---|---|---|---|
| TPC114 | SUSTAINABLE TOURISM | 3.0 | 2L | Students will have a broad understanding of environmental issues and their impact upon the tourism industry, therefore subject areas such as pollution, waste management and biodiversity will be a primary focus. Awareness and the understanding of the implications of tourism impacts, especially on socio-cultural and environmental aspects, are critical to properly guided sustainable tourism planning and development. The natural and cultural environments of communities and global destinations will be explored to enable students to critically interpret tourism interdependency, and the changes and development of domestic and international tourism policy. The course critically examines tourism planning as a process and as a set of techniques for sustainable tourism development. It focuses on the physical environment of tourism planning, and the social, cultural and political realities of planning and policy making. |
| TME 1 | TOUR GUIDING | 3.0 | 3L | This course offers lecture, demonstration, and online interaction to provide a foundation in the principles and ethics of tour guiding services. It includes strategy, types, characteristics and application in a pre-tour guiding, actual guiding and post-guiding. It will allow them to perform and demonstrate an actual tour guiding services. |
| TM 112 | Risk Management as Applied to Safety, Security, and Sanitation | 3.0 | 3L | 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 and identifying the nature of microorganisms that causes foodborne illnesses. |
| TM 111 | MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY | 3.0 | 3L | 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 the 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. |
| OM111 | Organization and Management | 3.0 | 3L | This course is designed to familiarize the students with the basic concepts, principles, and processes related to business organization, and the functional areas of management. Particular emphasis will be given to the study of management functions like planning, organizing, leading, and |controlling, and orient the students on the importance of these functions and the role of each area in entrepreneurship. |
| HM 111 | KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION | 3.0 | 3L | The student will learn theoretical knowledge and demonstrate practical skills in basic culinary tasks, basic food preparation and basic food presentation in commercial establishment. Topics will include the following: Application of basic techniques of commercial cookery, Clean and maintain of kitchen equipment and utensils; Organize and prepare food products and meals; Prepare and store food in a safe and hygienic manner; Establish and maintain quality control in food production; Present and display food products; Prepare soups, stock, and sauces; Prepare appetizers and salads. |
| Subject Code | Subject Title | Units | Hours | Description |
|---|---|---|---|---|
| HM114 | SUPPLY CHAIN MANAGEMENT | 3.0 | 3L | This course deals with the fundamental principles, tools, and techniques of the financial operation involved in the management of business enterprises. It covers the basic framework and tools for financial analysis and financial planning and control, and introduces basic concepts and principles needed in making investment and financing decisions. Introduction to investments and personal finance the dual-learning approach of theory are also covered in the course. Using and application, each chapter and module engages the learners to explore all stages of the learning process from knowledge, analysis, evaluation, and application to preparation and development of financial plans and programs suited for a small business. |
| GE 122 | ENTREPRENEURIAL MIND | 3.0 | 3L | This course aims, to train student and develop their basic business skills using business marketing, broaden their knowledge about marketing, markets, planning and management of business organization. |
| ELEC 1C | ASIAN CUISINE | 3.0 | 3L | The tourism and hospitality industry operate 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. |
| BM111 | BUSINESS MARKETING | 3.0 | 3L | This course aims, to train student and develop their basic business skills using business marketing, broaden their knowledge about marketing, markets, planning and management of business organization. |
| BM100 | OPERATIONS MANAGEMENT | 3.0 | 3L | It covers relevant concepts of production and operations management as well as the quantitative tools for data analysis and business decision making. By the end of the semester, the student should be able to appreciate the key decision situations that confront the operations manager and apply analytical techniques to arrive at better decisions |
| Subject Code | Subject Title | Units | Hours | Description |
|---|---|---|---|---|
| TM 200 | Tourism and Hospitality Marketing | 3.0 | 3L | 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 range strategies to achieve desired profit through effective advertising, sales and an effective public relations plan. |
| TM 200 | Tourism and Hospitality Marketing | 3.0 | 3L | 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 range strategies to achieve desired profit through effective advertising, sales and an effective public relations plan. |
| Subject Code | Subject Title | Units | Hours | Description |
|---|---|---|---|---|
| HM 117/ MICE 117 | Meeting, Incentives, Conferences, and Events (Lecture & Laboratory) | 3.0 | 3L | The course examines the principles of conceptualizing, planning, other managing and evaluating events, conferences, meetings, festivals and conventions and events in tourism. Lesson includes discussions on event conceptualization, event designs, project/event management, methods of promotions, sponsorship, and handling the financial aspects of such tasks. They will give the students skills, and knowledge to develop business strategic to get MICE business and retain the clients, as well as to identify, understand and overcome the intricate challenges of course that |
| Subject Code | Subject Title | Units | Hours | Description |
|---|---|---|---|---|
| ELEC5B | FRONT OFFICE OPERATIONS (Lecture & Laboratory) | 3.0 | 3L | The course identifies the principles of the organization and operation of public lodging facilities. It covers in detail various management system at the front desk and behind the scenes. It examines the types of communication. Between the front office and other departments. Managerial reporting, budgeting, modern technology, customer service skills and future trend are incorporated each session. |