BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT FIRST YEAR First Semester SUBJECT Theology 1 English 0 Dev Reading

Filipino 1 History 1 Soc. Sci. 1 DESCRIPTIVE TITLE Salvation History Basic English Grammar Development Reading Sining ng Pakikipagtalastasan Philippine History Roots & Development Soc. & Culture w/ Emphasis on Filipino Family lcl. Family Planning Politics Governance w/ Philippine Constitution Basic Nutrition Elements of Business Math Self-testing Activities UNITS (3) (3) 3 3 3

Pol. Sci. 1 Nutrition Math A PE 1 NSTP

3 3 2 3 TOTAL 32

FIRST YEAR Second Semester SUBJECT Theology 2 English 1 DESCRIPTIVE TITLE Gospel/Christology Communication Arts 1 UNITS (3)

Filipino 2 Nat. Sci. 1 Literature 1 Math 1 HRM 1 PE 2 NSTP

Pagbasa at Pagsulat sa Ibat ibang Disiplina General Chemistry Philippine Literature including Palawan Literature College Algebra Food Selection & Prep. With Laboratory Rhythmic Activity

3 3

3 3

5 3

3 3 TOTAL 30

SECOND YEAR First Semester SUBJECT Theology 3 English 2 Psychology 1 Rizal HRM 2 HRM 3 Accounting 1 Filipino 3 PE 3 DESCRIPTIVE TITLE Church, Liturgy & Sacraments Communication Arts 2 General Psychology Life & Works of Rizal Quality Food Production with Laboratory Rooms Division Principles of Accounting Restorika Individual Dual, Group Games UNITS (3) 3 3 3

4 3 3

3 2 TOTAL 28

SECOND YEAR Second Semester SUBJECT Theology 4 English 3 Literature 2 Philosophy 1 HRM 4 HRM 5 Prof. Ethics PE 4 DESCRIPTIVE TITLE Morality Speech & Oral Communication World Literature Logic Bar Management with Lab Catering Mgt. Food Mech. & International Cuisines w/ Lab Prof. Ethics & Personality Development Social Recreational UNITS (3) 3 3 3 4

3 2 TOTAL 29

THIRD YEAR

First Semester SUBJECT Theology 5 Economics 1 HRM 6 HRM 7 HRM 8 FL 1 Computer 1 DESCRIPTIVE TITLE Social Responsibility, Justice and Peace Principles of Economics with TLR & Coop. Intro to Tourism with Resort Management Hotel and Restaurant Sales and Marketing Food Microbiology Foreign Language Basic Computer UNITS (3)

5 3 3

TOTAL

26

THIRD YEAR Second Semester SUBJECT Theology 6 English 15 Nat. Sci. 2 HRM 9 HRM 10 HRM 11 Statistics Humanities 1 DESCRIPTIVE TITLE Creational and Ecological Responsibility Technical & Scientific Writing Earth Science with Envi. Educ. Towards Sus. Devt Hotel & Restaurant Cost Control And Analysis Human Resource Dev. And Mg t. In Ho tel Industry Tourism Law with Travel UNITS (3)

3 5

and Tour Operation & Airline Mgt. Fundamentals of Statistics Art Appreciation

3 3 TOTAL 26

FOURTH YEAR First Semester SUBJECT Theology 7 HRM 15 DESCRIPTIVE TITLE Marriage and Family Life Practicum B-Hotel/Resort Phase Practicum UNITS (3) 6 9

TOTAL

FOURTH YEAR Second Semester SUBJECT Theology 8 HRM 13 HRM 14 HRM 16 Computer 2 DESCRIPTIVE TITLE Philippine Church & Concerns The Facilities Design and Layout With Food Safety & Sanitation Business Policy with UNITS (3) 3

Franchising And Entrepreneurship Thesis Writing Excel and Windows TOTAL

3 3 15

HRM MAJOR SUBJECTS HRM 1 Food Selection and Preparation with Laboratory (5 units) This course deals with the basic Ms in food production namely: man, materials, machine and methods. The students will be likewise acquainted with the different tools and equipment and their proper usage; and the orientation to correct implementation of recipes to produce quality budgetary for household consumption within the budgetary limits. HRM 2 Quality Food Production with Laboratory (4 units) This an advance course in the preparation of food in volume. It is a specialized subject following a basic course in food selection and preparation with emphasis in menu planning and volume production. It will also include knowledge in recipe qualification, recipe standardization and food service system. HRM 3 Room Division (3 units) This is the basic course in hotel operation for front and back of the house departments. Students learn the functions and procedure of these departments, their relationship to each other, and to the efficiency of the hotel operation in general. Students are given the opportunity to have hands-on mock experience in accepting reservations, registration guest and cleaning a hotel room. HRM 4 Bar Management with Laboratory (4 units) The course deals with food and beverage management, and the selection, evaluation and service of the F&B industry and their particular characteristics. It is also the study of the practices and policies employed in the attainment of a profitable beverages service operation. HRM 5 Catering Management, Food Mechanics and International Cuisine with Laboratory (5 units) This is advance course, which deals with the organizing, supervising, merchandising of food and service for banquet and other special functions both on premise and off premise catering services. It is also gives background knowledge of

international cuisines and an insight into differences and similarity with the Filipino style of service. HRM 6 Intro. To Tourism and Resort Management (3 units) The course gives a historical milieu of Tourisms concepts, Theories, composition, world trends, socio-cultural and political implementation of the industry to the economy. It also includes the study of standard operating procedure in resort management. HRM 7 Hotel and Restaurant Sales and Marketing (3 units) The course deals with the importance of marketing and sales in the hospitality industry particularly Hotel & Restaurant. It includes section on the background to marketing sales, definitions of the hospitality industry and will identify in general terms the types of marketing the industry in involved with. HRM 8 Food Microbiology (5 units) The course is intended to give the students the basic knowledge of food chemistry and major food borne microorganisms. It also includes the principles of food preparation, contamination, preservation and spoilage. HRM 9 Hotel and Restaurant Cost Control and Analysis (3 units) This subject focuses on Cost Control Principles, familiarization with cost control procedures and forms used in hotel and restaurant operations and cost management system with two major elements, viability and profitability. HRM 10 Human Resource Development in Hotel Industry (3 units) This is a study of concepts and practice of human resource development and management for successful hotel and restaurant operations. Emphasis will be given on different management functions of planning, organizing, staffing, directing and controlling. HRM 11 Tourism Law with Travel and Tour Operation and Airline Management (3 units) This course deals with the principles, practices and philosophies of tourism. It encompasses major concepts in tourism law and airline management. The course also provides travel experience both and domestic for the students. HRM 13 Facilities Design & Layout with Food Safety & Sanitation (3 units) The course deals with the restaurant and kitchen layout and designs its philosophy and ideas as well as the application on the point o view of the customer, chef, manager, owner, and the designer. It also includes the overall physical;

environment; the space equipment and personnel with its safety and sanitation features. HRM 14 Business Policy with Franchising and Entrepreneurship (3 units) The course deals with principles & theory of Business policy and Entrepreneurship & it also includes the concept of food services & lodging industry franchising. HRM 15 Practicum B-Hotel/Resort (Practicum 6 units) Exposure to different work situations to provide students and opportunity to experience and observe the application of theories they have learned in the classroom in a workplace. HRM 16 Feasibility Study Writing (3 units) The purpose of this course o to provide the students with the basic understanding of what project study involves how it affects the prospects of venture. It will enable the students to acquire a variety of principle, techniques, and data which are useful in the presentation of a feasibility study. It will hone the students skills in investigating the different angles of his contemplated undertaking to firmly establish his chances of reaching a fruitful conclusion. Practicum A Restaurant Phase Practicum Program (3 units) The Restaurant phase practicum is a a supervised work exposure to actual practices in the Food & Beverages operation of the industry. Nutrition 1 Basic Nutrition (3 units) The course deals with the study of food in relation to health. It is also a study of the different nutrients and balance with regards to health, diseases and processes by which organism ingets, digest, absorb, transport, utilize and excreted for substances. Accounting 1 Principles of Accounting (3 u its) An introduction to accounting and the fundamental principles as applied to a sole proprietorship. The students will understand the theory of debits and credits, the accounting cycle and financial statement preparation. Also studied are accounting for merchandising business, cash receivables, and and introduction to internal controls. FL Foreign Language (3 units)

This course will introduce the students to a language totally foreign to them and also to acquaint the HRM students of the correct pronunciation to works and expressions they will encounter in preparing French Food and name of French.