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Bachelor of Science in Hotel & Restaurant
Management B.S. HRM (4 Years)
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This 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
hotel 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 and restaurant business, opens
to them various employment entry levels like food service
management in restaurants including schools, resorts and
other venues where food and beverages are served –
including lodging services in hotels, motels and other establishments
for rest and comfort.
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BS HRM Curriculum
| FIRST SEMESTER |
|
LEC. |
LAB. |
UNITS |
| HRM |
111 |
Intro. To HRM |
3 |
0 |
3 |
| TOUR |
111H |
Principles of Tourism I |
3 |
0 |
3 |
| ENGL |
111H |
Communication Arts I |
3 |
0 |
3 |
| NATSCI |
111H |
Physical Sciences |
3 |
0 |
3 |
| FIL |
111H |
Sining ng Pakikipagtalastasan |
3 |
0 |
3 |
| MATH |
111H |
Business Math |
3 |
0 |
3 |
| PSYCHO |
111H |
General Psychology |
3 |
0 |
3 |
| PE |
110H |
Gymnastics & Physical Fitness Exercises |
2 |
0 |
2 |
| NST |
1 |
National Service Training |
(0) |
(9) |
(3) |
| |
|
|
23 |
0 |
23 |
| SECOND SEMESTER |
|
LEC. |
LAB. |
UNITS |
| HRM |
121 |
Front Office Procedures w/ Lab |
2 |
3 |
3 |
| HRM |
122 |
Housekeeping Procedures w/ Lab. |
2 |
3 |
3 |
| CAS |
121H |
Culinary Arts and Sciences w/ Lab |
2 |
3 |
3 |
| TOUR |
121H |
Principles of Tourism II |
3 |
0 |
3 |
| ENGL |
121H |
Writing in Discipline |
3 |
0 |
3 |
| FIL |
121H |
Pagbasa at Pagsulat sa Iba’t Ibang Disiplina |
3 |
0 |
3 |
| NATSCI |
121H |
Biological Sciences |
3 |
0 |
3 |
| POLSCI |
121H |
Phil. Gov’t, NCP and Human Rights |
3 |
0 |
3 |
| PE |
120H |
Individual Sports and Martial Arts |
2 |
0 |
2 |
| NST |
2 |
National Service Training |
(0) |
(9) |
(3) |
| |
|
|
23 |
9 |
26 |
| FIRST SEMESTER |
|
LEC. |
LAB. |
UNITS |
| HRM |
211 |
F & B Service Procedure w/ Lab |
2 |
3 |
3 |
| HRM |
212 |
Principles Of Food Preparation |
2 |
3 |
3 |
| TOUR |
211H |
Tourism Planning and Development w/ GATS |
3 |
0 |
3 |
| ACCTG |
211H |
Fundamentals of Accounting |
3 |
0 |
3 |
| ENGL |
211H |
Speech |
3 |
0 |
3 |
| FIL |
211H |
Retorika |
3 |
0 |
3 |
| COMP |
211H |
Comp. Programming I |
2 |
3 |
3 |
| PE |
210H |
Group and Lead-up Games |
2 |
0 |
2 |
| |
|
|
20 |
9 |
23 |
| SECOND SEMESTER |
|
LEC. |
LAB. |
UNITS |
| HRM |
221 |
Banquet, Function & Catering Service Procedure
w/ Lab |
3 |
6 |
5 |
| HRM |
222 |
Purchasing Management w/ Lab |
2 |
3 |
3 |
| HRM |
223 |
Nutrition |
3 |
0 |
3 |
| BIO |
221H |
General Microbiology |
3 |
0 |
3 |
| MGT |
221H |
Principles of Management w/ HRD |
3 |
0 |
3 |
| FIN |
221H |
Business Finance |
3 |
0 |
3 |
| COMP |
221H |
Computer Programming II |
2 |
3 |
3 |
| PE |
220H |
Team Sports |
2 |
0 |
2 |
| |
|
|
21 |
12 |
25 |
| FIRST SEMESTER |
|
LEC. |
LAB. |
UNITS |
| HRM |
311 |
Asian Cuisine - Culinary (LEC / LAB) |
2 |
3 |
3 |
| HRM |
312 |
Room Division Mgt. & Control System |
2 |
3 |
3 |
| HRM |
313 |
Hospitality Operational Management |
3 |
0 |
3 |
| HRM |
314 |
Beverage & Bar Management |
2 |
3 |
3 |
| ENGL |
311H |
World & Philippine Literature |
3 |
0 |
3 |
| MATH |
311H |
Statistics |
3 |
0 |
3 |
| HIST |
311H |
Philippine History |
3 |
0 |
3 |
| SOCANTH |
311H |
Sociology & Anthropology |
3 |
0 |
3 |
| |
|
|
21 |
9 |
24 |
| SECOND SEMESTER |
|
LEC. |
LAB. |
UNITS |
| HRM |
321 |
Food & Beverage Control System |
3 |
0 |
3 |
| HRM |
322 |
Banquet & Catering Management |
3 |
0 |
3 |
| HRM |
323 |
Events & Convention Management |
4 |
0 |
4 |
| LOGIC |
321H |
Philosophy |
3 |
0 |
3 |
| MKTG |
321H |
Marketing Management |
3 |
0 |
3 |
| ENGL |
321H |
Business Correspondence |
3 |
0 |
3 |
| ECON |
321H |
Principle of Econ w/ LRT & Current Issues |
3 |
0 |
3 |
| |
|
|
22 |
0 |
22 |
| FIRST SEMESTER |
|
LEC. |
LAB. |
UNITS |
| HRM |
411 |
Hospitality Organizational Management |
3 |
0 |
3 |
| HRM |
412 |
Western Cuisine, International/Classical Cuisine |
2 |
3 |
3 |
| HRM |
413 |
Facilities Planning & Design |
3 |
0 |
3 |
| BUSLAW |
411H |
Introduction to Business Law |
3 |
0 |
3 |
| RIZAL |
411H |
Rizal’s Life, Works & Writings |
3 |
0 |
3 |
| LANG |
411H |
Language (Nihongo 1) |
3 |
0 |
3 |
| HUM |
411H |
Philippine Arts & Culture |
3 |
0 |
3 |
| |
|
|
20 |
3 |
21 |
| SECOND SEMESTER |
|
LEC. |
LAB. |
UNITS |
| HRM |
421 |
Practicum in Hotel |
3 |
0 |
3 |
| HRM |
422 |
Practicum in Restaurant |
3 |
0 |
3 |
| PERSDEV |
421H |
Personality Development |
3 |
0 |
3 |
| LANG |
421H |
Language (Nihongo II) |
3 |
0 |
3 |
| |
|
|
12 |
0 |
12 |
| NOTE: On the Job Training |
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