BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT

SUBJECTCODE DESCRIPTION UNITS

FIRST YEAR / FIRST SEMESTER
AHR 111 Introduction to Hospitality Industry 3
AHR 112 Principles of Safety, Hygiene and Sanitation 3
ATR 111 Principles of Tourism 1(Introduction to Tourism Theory) 3
PPE 111 Physical Education 1 2
ZEN 111 Communication and Study Skills in English Across Disciplines 3
ZFI 111 Sining ng Komunikasyon 3
ZNS 114 Environmental Science 3
ZPY 111 General Psychology 3
Total Units 23
FIRST YEAR / SECOND SEMESTER
AHR 211 Food Microbiology and Parasitology 3
APD 111 Personality Development and Guest Relations 3
APY 123 Human Behavior Organization 3
ATR 121 Principles of Tourism 2 (Tourism Industry Overview) 3
ATR 122 Culinary Arts and Sciences 3
MLC 111 Literacy/Civic Welfare/Military Science 1 3
PPE 112 Physical Education 2 2
ZEN 112 College Reading and Writing 3
ZFI 112 Pagbasa at Pagsulat sa Iba`t-ibang Disiplina 3
Total Units 26
SECOND YEAR / FIRST SEMESTER
AHR 121 Front Office Procedures 3
AHR 212 Housekeeping Procedures 3
AHR 213 Asian Cuisine 1 and 2-Culinary 3
ATR 213 Tourism Planning and Development 3
BMG 111 Fundamentals of Management 3
MLC 112 Literacy/Civic Welfare/Military Science 2 3
SUBJECTCODE DESCRIPTION UNITS
PPE 113 Physical Education 3 2
ZEC 113 Principles of Economics (w/ Agrarian Reform and Taxation) 3
ZMA 112 College Algebra with Business Application 3
Total Units 26
SECOND YEAR / SECOND SEMESTER
AEN 119 Communication in Business 3
AHR 214 Rooms Dvision Management and Control System 3
AHR 215 Western/International/Classical Cuisine 3
BFM 111 Basic Finance 3
CCO 113 Introduction to Information Technology (with Computer Fundamentals) 3
PPE 114 Physical Education 4 2
ZPL 111 Fundamentals of Logic and Ethics (with Values Education) 3
ZST 111 Basic Statistics 3
Total Units 23
THIRD YEAR / FIRST SEMESTER
AFL EL5 Foreign Language Elective 1 3
AHR 316 Food and Beverage Services Procedures 3
AHR 317 Banquet Function & Catering Services Procedures 3
AHR 318 Bakery Science and Cake D�cor 3
AHR 319 Hospitality Organizational Management 3
BMK 111 Principles of Marketing 3
CIS 111 Mngt. Information Systems w/ Information Resource 3
Total Units 21
THIRD YEAR / SECOND SEMESTER
AFL EL6 Foreign Language Elective 2 3
AHR 322 Total Quality Management 3
AHR 323 Food and Beverage Control System 3
AHR 326 Banquet and Catering Management 3
AHR 327 Hospitality Operational Management 3
SUBJECTCODE DESCRIPTION UNITS
BAC 114 Fundamentals of Accounting Part 1 (for Entrepreneurs) 3
ZHI 113 Philippine History and Culture (with Phil. Constitution) 3
Total Units 21
THIRD YEAR / SECOND SEMESTER
AHR 496 Housekeeping Procedures and Food and Beverage Operations (250 hours) 4
Total Units 4
FOURTH YEAR / FIRST SEMESTER
AHR 415 Business Plan and Feasibility Study for SME 3
AHR 416 Convention Management 3
ATR 415 Events Management 4
ZHI 112 Life and Works of Rizal 3
ZHU 111 Art Appreciation 3
ZLI 112 Literatures of the World/Panitikan ng Mundo 3
ZSO 114 Sociology and Anthropology 3
Total Units 22
FOURTH YEAR / SECOND SEMESTER
AHR 497 Front Office Procedures (500 hours) 3
Total Units 3