BACHELOR OF SCIENCE IN TOURISM MANAGEMENT

BOOK INVENTORY A.Y. 2019 FIRST SEM

First Year (1st Semester)
SUBJECT DESCRIPTIVE TITLE QUANTITY
TOUR 1 Principle of Safety, Hygiene and Sanitation 0
TOUR 2 Principle of Tourism 1 (Introduction to Tourism Industry) 0
nd
First Year (2 Semester)
SUBJECT DESCRIPTIVE TITLE QUANTITY
TOUR 3 Principle of Tourism 2 (Tourism Industry Overview) 0
TOUR 4 Culinary Arts and Sciences 15

Second Year (1st Semester)

SUBJECT DESCRIPTIVE TITLE QUANTITY
TOUR 5 Philippine Tourism 68
TOUR 6 & 8 World Heritage Tourism 23
TOUR 7 Tourism Planning and Development 20
Second Year (2nd Semester)
SUBJECT DESCRIPTIVE TITLE QUANTITY
TOUR 9 Total Quality Management 5
TOUR 10 Tourism Marketing 0
TOUR 11 Tour Guiding and Escorting Services 0

Third Year (1st Semester)

SUBJECT DESCRIPTIVE TITLE QUANTITY
TOUR 12 Ecotourism 13
TOUR 13 Transportation Management 11
TOUR 14 Information Technology in Tourism 17
Third Year (2nd Semester)
SUBJECT DESCRIPTIVE TITLE QUANTITY
TOUR 15 Tourism Impacts and Sustainability 0
TOUR 16 Travel Agency Management and Operations 0
TOUR 17 Resort Management 0
TOUR 18 Entrepreneurship in Tourism 0

Fourth Year (1st Semester)

SUBJECT DESCRIPTIVE TITLE QUANTITY
TOUR 19 Cruise Sales Management 13
TOUR 20 Events Management / MICE Convention 28
TOUR 21 Environmental Conversation for Tourism 13
TOUR 22 Tourism Research Methods and Techniques 0
TOUR 23 Product Development 16
TOUR 24 Travel Services 11
 BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
BOOK INVENTORY A.Y. 2019 FIRST SEM
First Year (1st Semester)
SUBJECT DESCRIPTIVE TITLE QUANTITY
HRM 1 Principle of Safety, Hygiene and Sanitation 0
HRM 2 Introduction to Hotel & Restaurant Management 0
HRM 3 Basic Cuisine and Kitchen Operations 0
First Year (2nd Semester)
SUBJECT DESCRIPTIVE TITLE QUANTITY
HRM 4 Principle of Tourism 1 (Introduction to Tourism Industry) 0
HRM 5 Culinary Arts and Sciences 15
HRM 6 Food and Beverage Procedures 0

Second Year (1st Semester)

SUBJECT DESCRIPTIVE TITLE QUANTITY
HRM 7 Principle of Tourism 2 (Tourism Industry Overview) 0
HRM 8 Banquet, Function and Catering Services Procedures 10
HRM 9 Bar Service Management 11
Second Year (2nd Semester)
SUBJECT DESCRIPTIVE TITLE QUANTITY
HRM 10 Total Quality Management 5
HRM 11 Housekeeping Procedures 7
HRM 12 Baking and Patisserie Production 4

Third Year (1st Semester)

SUBJECT DESCRIPTIVE TITLE QUANTITY
HRM 13 Front Office Procedures 11
HRM 14 Hospitality Organization / Operational Management 5
HRM 15 Food and Beverage Control System 0
nd
Third Year (2 Semester)
SUBJECT DESCRIPTIVE TITLE QUANTITY
HRM 16 Rooms Division Management and Control System 0
HRM 17 Principles of Asian Preparation and Service 1 0
HRM 18 Personality Development and Public Relation 0

Fourth Year (1st Semester)

SUBJECT DESCRIPTIVE TITLE QUANTITY
HRM 19 Asian Cuisine Culinary 2 8
HRM 20 Leisure Sports and Recreation Management 14
HRM 21 Events Management/Convention Management 28
HRM 22 Hospitality Research and Methods 2
HRM 23 Tourism Planning and Development 0
HRM 24 Western Classic Culinary 14