Search results: 6348
This course aims to enable the students to recognize and assess quality management processes in a hospitality and tourism related organization and to evaluate departmental processes and planning strategies. Topics include concepts and terminologies of TQM: definition, common element and terminology; vision and reality- bridging the gap; constructive and critical personal reflection: proposed quality, self-assessment and peer’s assessment; seeking practical feedback for supervisors and continuing improvement, developing a personal management philosophy and personal development plan
- Teacher: CED_Nancy Alaras
Category: CED
- Teacher: CED_Carmen Batiles
Category: CED
This course aims to enable the students to recognize and assess quality management processes in a hospitality and tourism related organization and to evaluate departmental processes and planning strategies. Topics include
concepts and terminologies of TQM: definition, common element and terminology; vision and reality- bridging the gap; constructive and critical personal reflection: proposed quality, self-assessment and peer’s assessment; seeking practical feedback for supervisors and continuing improvement, developing a personal management philosophy and personal development plan
concepts and terminologies of TQM: definition, common element and terminology; vision and reality- bridging the gap; constructive and critical personal reflection: proposed quality, self-assessment and peer’s assessment; seeking practical feedback for supervisors and continuing improvement, developing a personal management philosophy and personal development plan
- Teacher: CED_Nancy Alaras
Category: CED
This course aims to enable the students to recognize and assess quality management processes in a hospitality and tourism related organization and to evaluate departmental processes and planning strategies. Topics include concepts and terminologies of TQM: definition, common element and terminology; vision and reality- bridging the gap; constructive and critical personal reflection: proposed quality, self-assessment and peer’s assessment; seeking practical feedback for supervisors and continuing improvement, developing a personal management philosophy and personal development plan.
- Teacher: CED_Mary Grace Tibayan
Category: CED
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Category: Carmona Campus
The student will develop knowledge, skills and values on the basic principles of personal hygiene, food safety and sanitation as applied in tourism and hospitality industry.
Topics include the following: compliance with workplace hygiene procedures. Establishment and maintenance of a safe and secure workplace, implementation of occupational health and safety procedures and performing basic first aid procedures.
Topics include the following: compliance with workplace hygiene procedures. Establishment and maintenance of a safe and secure workplace, implementation of occupational health and safety procedures and performing basic first aid procedures.
- Teacher: IC_MARY GRACE GONZALES
Category: CCATCampus
The student will develop knowledge, skills and values on the basic principles of personal hygiene, food safety and sanitation as applied in tourism and hospitality industry.
Topics include the following: compliance with workplace hygiene procedures. Establishment and maintenance of a safe and secure workplace, implementation of occupational health and safety procedures and performing basic first aid procedures.
Topics include the following: compliance with workplace hygiene procedures. Establishment and maintenance of a safe and secure workplace, implementation of occupational health and safety procedures and performing basic first aid procedures.
- Teacher: IC_MARY GRACE GONZALES
Category: CCATCampus
The student will develop knowledge, skills and values on the basic principles of personal hygiene, food safety and sanitation as applied in tourism and hospitality industry.
Topics include the following: compliance with workplace hygiene procedures. Establishment and maintenance of a safe and secure workplace, implementation of occupational health and safety procedures and performing basic first aid procedures.
Topics include the following: compliance with workplace hygiene procedures. Establishment and maintenance of a safe and secure workplace, implementation of occupational health and safety procedures and performing basic first aid procedures.
- Teacher: IC_MARY GRACE GONZALES
Category: CCATCampus
The student will develop knowledge, skills and values on the basic principles of personal hygiene, food safety and sanitation as applied in tourism and hospitality industry.
Topics include the following: compliance with workplace hygiene procedures. Establishment and maintenance of a safe and secure workplace, implementation of occupational health and safety procedures and performing basic first aid procedures.
Topics include the following: compliance with workplace hygiene procedures. Establishment and maintenance of a safe and secure workplace, implementation of occupational health and safety procedures and performing basic first aid procedures.
- Teacher: IC_MARY GRACE GONZALES
Category: CCATCampus
The student will develop knowledge, skills and values on the basic principles of personal hygiene, food safety and sanitation as applied in tourism and hospitality industry.
Topics include the following: compliance with workplace hygiene procedures. Establishment and maintenance of a safe and secure workplace, implementation of occupational health and safety procedures and performing basic first aid procedures.
Topics include the following: compliance with workplace hygiene procedures. Establishment and maintenance of a safe and secure workplace, implementation of occupational health and safety procedures and performing basic first aid procedures.
- Teacher: IC_MARY GRACE GONZALES
Category: CCATCampus
This course is designed to provide students with the knowledge, skills and attitudes to perform front office and reception duties and be qualified as a Front Office Attendant in any lodging establishment.
- Teacher: JAY LOPEZ
Category: Department of Management
This course is designed to provide students with the knowledge, skills and attitudes to perform front office and reception duties
and be qualified as a Front Office Attendant in any lodging establishment.
and be qualified as a Front Office Attendant in any lodging establishment.
- Teacher: CED_Jeffrey Aguila
Category: CED
This course designed to provide students with a broad foundation in hospitality, sustainability, leadership and management, operations, marketing and information technology. The major provides students with local, regional and global perspectives on current and pressing sustainability issues and problems within the hospitality industry. The central core of the program focuses on the concept of “sustainability plus”, going beyond sustainability to address issues in terms of the five-dimension lens of people, ethics, equity, planet and profit. Students can focus in sustainable hotel, resort and event management or sustainable ecotourism management. Students gain hands-on knowledge and skill needed to pursue careers in hospitality, including hotels, restaurants, resorts, festivals and events, ecotourism, attractions, and eco-recreation with a focus on “green” jobs in business industry.
- Teacher: CED_Gianina Nonieca Aquino
Category: CED
This course designed to provide students with a broad foundation in hospitality, sustainability, leadership and management, operations, marketing and information technology. The major provides students with local, regional and global perspectives on current and pressing sustainability issues and problems within the hospitality industry. The central core of the program focuses on the concept of “sustainability plus”, going beyond sustainability to address issues in terms of the five-dimension lens of people, ethics, equity, planet and profit. Students can focus in sustainable hotel, resort and event management or sustainable ecotourism management. Students gain hands-on knowledge and skill needed to pursue careers in hospitality, including hotels, restaurants, resorts, festivals and events, ecotourism, attractions, and eco-recreation with a focus on “green” jobs in business industry.
- Teacher: IC_RYAN ACOJEDO
Category: Imus Campus
This course designed to provide students with a broad foundation in hospitality, sustainability, leadership and management, operations, marketing and information technology. The major provides students with local, regional and global perspectives on current and pressing sustainability issues and problems within the hospitality industry. The central core of the program focuses on the concept of “sustainability plus”, going beyond sustainability to address issues in terms of the five-dimension lens of people, ethics, equity, planet and profit. Students can focus in sustainable hotel, resort and event management or sustainable ecotourism management. Students gain hands-on knowledge and skill needed to pursue careers in hospitality, including hotels, restaurants, resorts, festivals and events, ecotourism, attractions, and eco-recreation with a focus on “green” jobs in business industry.
- Teacher: IC_RYAN ACOJEDO
Category: Imus Campus
This course designed to provide students with a broad foundation in hospitality, sustainability, leadership and management, operations, marketing and information technology. The major provides students with local, regional and global perspectives on current and pressing sustainability issues and problems within the hospitality industry. The central core of the program focuses on the concept of “sustainability plus”, going beyond sustainability to address issues in terms of the five-dimension lens of people, ethics, equity, planet and profit. Students can focus in sustainable hotel, resort and event management or sustainable ecotourism management. Students gain hands-on knowledge and skill needed to pursue careers in hospitality, including hotels, restaurants, resorts, festivals and events, ecotourism, attractions, and eco-recreation with a focus on “green” jobs in business industry.
- Teacher: IC_RYAN ACOJEDO
Category: Imus Campus
This course designed to provide students with a broad foundation in hospitality, sustainability, leadership and management, operations, marketing and information technology. The major provides students with local, regional and global perspectives on current and pressing sustainability issues and problems within the hospitality industry. The central core of the program focuses on the concept of “sustainability plus”, going beyond sustainability to address issues in terms of the five-dimension lens of people, ethics, equity, planet and profit. Students can focus in sustainable hotel, resort and event management or sustainable ecotourism management. Students gain hands-on knowledge and skill needed to pursue careers in hospitality, including hotels, restaurants, resorts, festivals and events, ecotourism, attractions, and eco-recreation with a focus on “green” jobs in business industry.
- Teacher: IC_RYAN ACOJEDO
Category: Imus Campus
This course designed to provide students with a broad foundation in hospitality, sustainability, leadership and management, operations, marketing and information technology. The major provides students with local, regional and global perspectives on current and pressing sustainability issues and problems within the hospitality industry. The central core of the program focuses on the concept of “sustainability plus”, going beyond sustainability to address issues in terms of the five-dimension lens of people, ethics, equity, planet and profit. Students can focus in sustainable hotel, resort and event management or sustainable ecotourism management. Students gain hands-on knowledge and skill needed to pursue careers in hospitality, including hotels, restaurants, resorts, festivals and events, ecotourism, attractions, and eco-recreation with a focus on “green” jobs in business industry.
- Teacher: IC_RYAN ACOJEDO
Category: Imus Campus
This course will enable students to develop knowledge, skills and attitude in hospitality sectors such as food and beverage and hotel control systems, efficiently and effectively plan menus and accommodations at profitable prices taking into consideration constraints, preparation and other variables affecting hospitality outlets.
- Teacher: CCC_James Jason Cabidog
Category: Hospitality Management
This course provides a study of the cost control aspects of hospitality operations including budgeting, forecasting, financial analysis, food and labor costs, beverage control, and inventory control for hospitality business operations.
- Teacher: Rhonniel Dagcasin
Category: Imus Campus