Bachelor of Science in Hospitality Management
| SUBJECT CODE | DESCRIPTION | UNITS | ||
|---|---|---|---|---|
| FIRST YEAR / FIRST SEMESTER | ||||
| ATH 1103 | Macro Perspective of Tourism and Hospitality | 3 | ||
| ATH 1110 | Risk Management as Applied to Safety, Security and Sanitation | 3 | ||
| MLC 1101 | Literacy/Civic Welfare/Military Science 1 | 3 | ||
| PPE 1101 | Physical Education 1 | 2 | ||
| ZGE 1103 | Ethics | 3 | ||
| ZGE 1105 | Purposive Communication | 3 | ||
| ZGE 1106 | Readings in Philippine History | 3 | ||
| Total Units | 20 | |||
| FIRST YEAR / SECOND SEMESTER | ||||
| AHM 1201 | Kitchen Essentials and Basic Food Preparation | 3 | ||
| AHM 1202 | Fundamentals in Lodging Operations | 3 | ||
| ATH 1104 | Micro Perspective of Tourism and Hospitality | 3 | ||
| ATH 1107 | Philippine Tourism, Culture and Geography | 3 | ||
| ATH 1109 | Quality Service Management in Tourism and Hospitality | 3 | ||
| MLC 1102 | Literacy/Civic Welfare/Military Science 2 | 3 | ||
| PPE 1102 | Physical Education 2 | 2 | ||
| ZGE 1102 | The Contemporary World | 3 | ||
| Total Units | 23 | |||
| SECOND YEAR / FIRST SEMESTER | ||||
| AFL EL01 | Foreign Language Elective 1 | 3 | ||
| AHE 4305 | Culinary Nutrition | 3 | ||
| AHM 2101 | Applied Business Tools and Technologies (PMS) with lab | 3 | ||
| AHM 2102 | Supply Chain Management in Tourism and Hospitality Industry | 3 | ||
| PPE 1103 | Physical Education 3 | 2 | ||
| ZGE 1101 | Art Appreciation | 3 | ||
| ZGE 1104 | Mathematics in the Modern World | 3 | ||
| ZGE 1109 | Life and Works of Rizal | 3 | ||
| Total Units | 23 | |||
| SECOND YEAR / SECOND SEMESTER | ||||
| AFL EL02 | Foreign Language Elective 2 | 3 | ||
| AHE 4302 | Bakery Science | 3 | ||
| AHE 4307 | Housekeeping Procedures | 3 | ||
| AHM 2201 | Fundamentals of Food Service Operations | 3 | ||
| ATH 4301 | Front Office Procedures | 3 | ||
| PPE 1104 | Physical Education 4 | 2 | ||
| ZGE 1107 | Science, Technology, and Society | 3 | ||
| Total Units | 20 | |||
| THIRD YEAR / FIRST SEMESTER | ||||
| AHE 4301 | Asian Cuisine | 3 | ||
| AHE 4304 | Bar Management | 3 | ||
| ATH 1106 | Operation Management in Tourism and Hospitality Industry | 3 | ||
| ATH 1112 | Tourism and Hospitality Marketing | 3 | ||
| ZGE 1108 | Understanding the Self | 3 | ||
| ZGE EL01 | GE Elective 1 | 3 | ||
| Total Units | 18 | |||
| THIRD YEAR / SECOND SEMESTER | ||||
| AHM 3201 | Ergonomics and Facilities Planning for the Hospitality Industry1 | 3 | ||
| ATH 1101 | Entrepreneurship in Tourism and Hospitality | 3 | ||
| ATH 1102 | Legal Aspects in Tourism and Hospitality | 3 | ||
| ATH 1105 | Multicultural Diversity in Workplace for Tourism Professional | 3 | ||
| ATH 1111 | Strategic Management in Tourism and Hospitality Industry | 3 | ||
| ZGE EL02 | GE Elective 2 | 3 | ||
| Total Units | 18 | |||
| FOURTH YEAR / FIRST SEMESTER | ||||
| AHE 4303 | Banquet Catering Management | 3 | ||
| AHE 4308 | Western Cuisine | 3 | ||
| AHM 4990 | Research in Hospitality | 3 | ||
| ATH 1108 | Professional Development and Applied Ethics | 3 | ||
| ATM 4101 | Meetings, Incentives, Conferences, and Events Management (MICE) | 3 | ||
| ZGE EL03 | GE Elective 3 | 3 | ||
| Total Units | 18 | |||
| FOURTH YEAR / SECOND SEMESTER | ||||
| ATM 4970 | On-the-Job Training (600 hours) | 6 | ||
| Total Units | 6 | |||
Legend : ( ) = units enclosed with parenthesis are considered as Non Academic Subject | ||||