BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
FIRST YEAR
FIRST SEMESTER
SUBJECT CODE
SUBJECT DESCRIPTION
NO OF UNITS PREREQUISITE/S
LEC
LAB
EN 101
Communication Arts 1
3
-
FIL I
Komunikasyon sa Akademikong Filipino
3
-
MATH 1
Business Math
3
-
COMP 1
Information Communication Technology
2
TC 101
Principles of Tourism 1
3
HRM 101
Housekeeping Operations & Procedures
2
PRN SHS
Principles of Safety, Hygiene & Sanitation
3
-
NSTP I
National Service Training Program 1
3
-
PE 1
Foundation of Physical Education
2
-
TOTAL
24
1
-
1
-
2
26
SECOND SEMESTER
SUBJECT CODE
SUBJECT DESCRIPTION
NO OF UNITS PREREQUISITE/S
LEC
LAB
EN 102
Communication Arts 2
3
EN 101
FIL II
Pagbasa at Pagsulat Tungo sa Pananaliksik
3
FIL I
HIST I
Phil. History, Government & Constitution
3
-
PSY 1
General Psychology
3
-
EN SCI
Environmental Science
3
-
TC 102
Principles of Tourism 2
3
CA I
Culinary Arts & Sciences 1
2
NSTP II
National Service Training Program 2
3
NSTP I
PE 2
Rhythmic Activities
2
PE 1
TOTAL
25
TC 101
1
-
1
26
SECOND YEAR
FIRST SEMESTER
SUBJECT CODE
SUBJECT DESCRIPTION
NO OF UNITS PREREQUISITE/S
LEC
EN 103
Effective Speech Communications
3
LIT 1
Philippine and World Literature
3
FIL III
Masining na Pagpapahayag
3
LAB
EN 102
FIL II
MGMT 1
Principles of Management
3
TC 103
Tourism Planning and Development
3
CA II
Culinary Arts & Sciences 2
2
1
CA I
HRM 102
F&B Service Procedures
2
1
HRM 101,PRN SHS
PE 3
Individual/Dual Sports
2
TOTAL
21
TC 102
2
23
SECOND SEMESTER
SUBJECT CODE
SUBJECT DESCRIPTION
NO OF UNITS PREREQUISITE/S
LEC
LAB
EN 104
Business Communications
3
ACCTG 1
Accounting for Non Accountants
3
-
PDPR
Personality Development
3
-
CA III
Advanced Baking
2
1
CA I
CA IV
International Cuisine - Asian
2
1
CA I
HRM 103
Front Office Procedures
3
HRM 104
Bar Management
2
PE 4
Team Sports
2
TOTAL
20
EN 101, EN 102
HRM 101
1
HRM 101,PRN SHS
PE 1
3
23
SUMMER
SUBJECT CODE
SUBJECT DESCRIPTION
NO OF UNITS PREREQUISITE/S
LEC
SWEP I
Restaurant/F&B Operations Apprenticeship
TOTAL
LAB
5
-
5
5
THIRD YEAR
FIRST SEMESTER
SUBJECT CODE
SUBJECT DESCRIPTION
NO OF UNITS PREREQUISITE/S
LEC
LAB
MGMT 2
Marketing for Hospitality and Tourism
3
c
MGMT 3
Management Information System
3
-
STAT 1
Business Statistics
3
HUM 1
Art Appreciation
3
-
PHILO 1
Logic
3
-
FL I
Foreign Language 1
3
CA V
International Cuisine - Western & European
2
HRM 105
Rooms Division Management & Control System
3
MATH 1
TC 102
1
CA I
HRM 102
TOTAL
23
1
24
SECOND SEMESTER
SUBJECT CODE
SUBJECT DESCRIPTION
NO OF UNITS PREREQUISITE/S
LEC
LAB
FIN 1
Basic Finance
3
-
ECO 1
Basic Economics
3
-
CUL ATHRO
Cultural Anthropology
3
MATH 1
RES 1
Methods of Research
3
EN 102
EBP
Entrepreneurship and Business Planning
3
HRM 106
Banquet, Function & Catering Services Procedures
2
HRM 107
Food & Beverage Control System
3
HRM 101,PRN SHS
TC 104
Events & Convention Management
3
TC 113
TOTAL
23
1
HRM 103, HRM 104
1
24
FOURTH YEAR
FIRST SEMESTER
SUBJECT CODE
SUBJECT DESCRIPTION
NO OF UNITS PREREQUISITE/S
LEC
LAB
RIZAL
Life and Works of Rizal
3
-
MGMT 4
Human Behavior in Organization
3
-
RES 2
Research Output
3
FL II
Foreign Language 2
3
-
TC 105
Total Quality Management
3
-
HRM 108
Facilities Design & Building Engineering Systems
3
TOTAL
18
RES 1
0
SECOND SEMESTER
SUBJECT CODE
SUBJECT DESCRIPTION
NO OF UNITS PREREQUISITE/S
LEC
SWEP II
TOTAL
Hotel Operations Apprenticeship (local/international)
LAB
5
-
5
5