Bachelor of Science in Hotel & Restaurant
Management (4 Years)
 |
This program was conceived
in response to current industry needs. Its relevance to
the aviation and travel industry is that travelers - whether
tourists, transients, businessmen, or just sojourners are
patrons of hotels and restaurants. It supports the government's
call for a more active role of the private sector in the
promotion of our country's hospitality industries. This
program prepares the students for their entry into the exciting
world of hotel, restaurant and aalied services. It grooms
them for employment in food service management in various
institutions that includes schools, resorts, health farms,
recreation centers, food courts, lodging services and other
venues.
Integrated in the BSHRM curriculum is Airline
Catering to accommodate the special needs of passengers
who have become discerning in their choice of food and beverage.
|
Active Curriculum (Since SY: 2007)
| FIRST SEMESTER |
LEC. |
LAB. |
UNITS |
| |
HRM |
111 |
Introduction to HRM |
3 |
0 |
3 |
| |
TOUR |
111H |
Principles of Tourism I |
3 |
0 |
3 |
| |
ENGL |
111H |
Communication Arts I |
3 |
0 |
3 |
| |
LIT |
111H |
World and Philippine Literature |
3 |
0 |
3 |
| |
NATSCI |
111H |
Physical Sciences |
3 |
0 |
3 |
| |
BIO |
111H |
Foob Microbiology with Principles of Hygiene and Sanitation |
3 |
0 |
3 |
| |
FIL |
111H |
Sining ng Pakikipagtalastasan |
3 |
0 |
3 |
| |
MATH |
111H |
Business Math |
3 |
0 |
3 |
| |
PE |
110H |
Gymnastics and Physical Fitness Exercises |
2 |
0 |
2 |
| |
NST |
1 |
Military Science Training I |
(0) |
(9) |
(3) |
| |
|
|
|
26 |
0 |
26 |
| SECOND SEMESTER |
LEC. |
LAB. |
UNITS |
| |
HRM |
121 |
Culinary Arts and Science for Quantity Production
with Food Preparation |
2 |
3 |
3 |
| |
TOUR |
121H |
Principles of Tourism II |
3 |
0 |
3 |
| |
NATSCI |
121H |
Biological Sciences |
3 |
0 |
3 |
| |
ENGL |
121H |
Communication Arts II |
3 |
0 |
3 |
| |
PHILO |
121H |
Philosophy |
3 |
0 |
3 |
| |
COMP |
121H |
Computer Programming I |
2 |
3 |
3 |
| |
HUM |
121H |
Philippine Arts and Culture |
3 |
0 |
3 |
| |
FIL |
121H |
Pagbasa at Pagsulat sa Iba't Ibang Disiplina |
3 |
0 |
3 |
| |
PE |
120H |
Individual Sports and Martial Arts |
2 |
0 |
2 |
| |
NST |
2 |
Military Science Training II |
(0) |
(9) |
(3) |
| |
|
|
|
24 |
6 |
26 |
| FIRST SEMESTER |
LEC. |
LAB. |
UNITS |
| |
HRM |
211 |
F & B Service Procedure w/ Lab |
2 |
3 |
3 |
| |
HRM |
212 |
Banquet, Function and Catering Procedures |
2 |
3 |
3 |
| |
HRM |
213 |
Nutrition |
3 |
0 |
3 |
| |
TOUR |
211H |
Tourism Planning and Development with GATS |
3 |
0 |
3 |
| |
MATH |
211H |
Statistics |
3 |
0 |
3 |
| |
MGT |
211H |
Total Quality Management |
3 |
0 |
3 |
| |
MGT |
212H |
Principles of Management |
3 |
0 |
3 |
| |
HBO |
211H |
Human Behavior in Organization |
3 |
0 |
3 |
| |
PE |
210H |
Group and Lead-Up Games |
2 |
0 |
2 |
| |
|
|
|
24 |
6 |
26 |
| SECOND SEMESTER |
LEC. |
LAB. |
UNITS |
| |
HRM |
221 |
Housekeeping Procedures with Laboratory |
2 |
3 |
3 |
| |
MGT |
221H |
Purchasing Management with Laboratory |
2 |
3 |
3 |
| |
ENTREP |
221H |
Entrepreneurship and Business Planning |
3 |
0 |
3 |
| |
MKTG |
221H |
Marketing Management |
3 |
0 |
3 |
| |
FIN |
221H |
Business Finance |
3 |
0 |
3 |
| |
ENGL |
221H |
Business Correspondence |
3 |
0 |
3 |
| |
PERSDEV |
221H |
Personality Development |
3 |
0 |
3 |
| |
SOCANTH |
221H |
Sociology and Anthropology |
3 |
0 |
3 |
| |
PE |
220H |
Team Sports |
2 |
0 |
2 |
| |
|
|
|
24 |
6 |
26 |
| FIRST SEMESTER |
LEC. |
LAB. |
UNITS |
| |
HRM |
311 |
Local and Regional Cuisine |
2 |
3 |
3 |
| |
HRM |
312 |
Beverage and Bar Management |
2 |
3 |
3 |
| |
HRM |
313 |
Front Office Procedures with Laboratory |
2 |
3 |
3 |
| |
ACCTG |
311H |
Fundamentals of Accounting |
3 |
0 |
3 |
| |
COMP |
311H |
Computer Programming II |
2 |
3 |
3 |
| |
PSYCHE |
311H |
General Psychology |
3 |
0 |
3 |
| |
LANG |
311H |
Language (Nihongo I) |
3 |
0 |
3 |
| |
|
|
|
17 |
12 |
21 |
| SECOND SEMESTER |
LEC. |
LAB. |
UNITS |
| |
HRM |
321 |
Food & Beverage Control System |
3 |
0 |
3 |
| |
HRM |
322 |
Banquet and Catering Management |
3 |
0 |
3 |
| |
HRM |
323 |
Room Division Management and Control System |
2 |
3 |
3 |
| |
HRM |
324 |
International/Classical Cuisine |
2 |
3 |
3 |
| |
MIS |
321H |
Management Information System |
3 |
0 |
3 |
| |
ECON |
321H |
Principles of Economics with LRT and Current Issues |
3 |
0 |
3 |
| |
POLSCI |
321H |
Philippine Government, NCP and Human Rights |
3 |
0 |
3 |
| |
LANG |
321H |
Language (Nihonggo II) |
3 |
0 |
3 |
| |
|
|
|
22 |
6 |
24 |
| FIRST SEMESTER |
LEC. |
LAB. |
UNITS |
| |
HRM |
411 |
Hospitality Organizational and Operational Management |
3 |
0 |
3 |
| |
HRM |
412 |
Events and Convention Management |
4 |
0 |
4 |
| |
HRM |
413 |
Facilities Planning and Design |
3 |
0 |
3 |
| |
HRM |
414 |
Leisure, Sports and Recreation Management |
3 |
0 |
3 |
| |
RIZAL |
411H |
Rizal's Life, Works and Writings |
3 |
0 |
3 |
| |
HIST |
411H |
Philippine History |
3 |
0 |
3 |
| |
BUSLAW |
411H |
Introduction to Business Law |
3 |
0 |
3 |
| |
|
|
|
22 |
0 |
22 |
| SECOND SEMESTER |
LEC. |
LAB. |
UNITS |
| |
HRM |
421 |
Praticum I |
4 |
0 |
4 |
| |
HRM |
422 |
Practicum II |
6 |
0 |
6 |
| |
Practicum I |
4 units |
| |
|
Part I - Housekeeping |
100 hours |
| |
|
Part II - Food and Beverage Operations |
140 hours |
| |
Practicum II |
6 units |
| |
|
Part I - Reservation, Reception, |
|
| |
|
|
Grand Tour Coordinator |
|
| |
|
|
Telephone Operator, |
|
| |
|
|
Bell Service, Concierge, |
|
| |
|
|
Business Center, Fitness Center, |
|
| |
|
|
Airport Representative, |
|
| |
|
|
Transport Representative |
180 hours |
| |
|
PART II - Public Relation, |
|
| |
|
|
Sales and Marketing, |
|
| |
|
|
Accounting, Purchasing, |
|
| |
|
|
Human Resource |
180 hours |
|