Search results: 6348
This course is not yet visible to your students. Please don't forget to set the course visibility settings to "Show" when your course is ready. Refer to "4.1.1 HOW TO MANAGE COURSE SETTINGS" of the Teacher's Guide.
- Teacher: CED_Lyneth Perez
Category: CED
This course is a study of financial principles and controls of food service operations including review of operations policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor cost, operational analysis, and international and regulatory reporting procedures.
- Teacher: CED_Jeffrey Aguila
Category: CED
This course is a study of financial principles and controls of food service operations including review of operations policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor cost, operational analysis, and international and regulatory reporting procedures.
- Teacher: CED_Jeffrey Aguila
Category: CED
This capstone course introduces key concepts associated with global tourism and hospitality strategic management and the practical experience
of analysis in, and application to, contemporary case studies. The course examines application of tourism and hospitality strategic management
concepts and practice to the operation of key organizations and enterprises in various to tourism and hospitality industry sectors. It encourages
creative strategic management problem solving in preparation for graduate entry into the workforce. The areas of study in the course develop
application of the case method of analysis linked to classical strategic management tools for the international tourism and hospitality
management. The course includes presentations from key industry executives with analysis of current strategic management challenges.
of analysis in, and application to, contemporary case studies. The course examines application of tourism and hospitality strategic management
concepts and practice to the operation of key organizations and enterprises in various to tourism and hospitality industry sectors. It encourages
creative strategic management problem solving in preparation for graduate entry into the workforce. The areas of study in the course develop
application of the case method of analysis linked to classical strategic management tools for the international tourism and hospitality
management. The course includes presentations from key industry executives with analysis of current strategic management challenges.
- Teacher: CED_Camille Martinzo
Category: CED
This course is not yet visible to your students. Please don't forget to set the course visibility settings to "Show" when your course is ready. Refer to "4.1.1 HOW TO MANAGE COURSE SETTINGS" of the Teacher's Guide.
- Teacher: CED_Gianina Nonieca Aquino
Category: CED
This course integrates all other hospitality management subjects, of which the center of attention shall be that of hospitality and tourism industry and the competitive environment in which it operates; its long-term direction and strategy; its resources and competitive capabilities; and, its prospects for success.
- Teacher: CCC_Vhernie Lopez
Category: Hospitality Management
This course is the application of theories and principles learned in housekeeping in a hotel and food and beverage management.
- Teacher: CED_Lyneth Perez
Category: CED
This course is not yet visible to your students. Please don't forget to set the course visibility settings to "Show" when your course is ready. Refer to "4.1.1 HOW TO MANAGE COURSE SETTINGS" of the Teacher's Guide.
- Teacher: CED_Nancy Alaras
Category: CED
This course is not yet visible to your students. Please don't forget to set the course visibility settings to "Show" when your course is ready. Refer to "4.1.1 HOW TO MANAGE COURSE SETTINGS" of the Teacher's Guide.
- Teacher: CED_Carmen Batiles
Category: CED
This course is the application of theories learned from all courses.
- Teacher: CED_Lyneth Perez
Category: CED
This course is not yet visible to your students. Please don't forget to set the course visibility settings to "Show" when your course is ready. Refer to "4.1.1 HOW TO MANAGE COURSE SETTINGS" of the Teacher's Guide.
- Teacher: TC_Mary Rose Elamparo
Category: Tanza Campus
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 peers assessment; seeking practical feedback for supervisors and continuing improvement, developing a personal management philosophy and personal development plan.- Teacher: IC_MARY GRACE GONZALES
Category: CCATCampus
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: RC_Jayson Baricante
Category: CCATCampus
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 peers assessment; seeking practical feedback for supervisors and continuing improvement, developing a personal management philosophy and personal development plan.
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 peers assessment; seeking practical feedback for supervisors and continuing improvement, developing a personal management philosophy and personal development plan.
- Teacher: IC_MARY GRACE GONZALES
Category: CCATCampus
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: RC_Jayson Baricante
Category: CCATCampus
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 peers assessment; seeking practical feedback for supervisors and continuing improvement, developing a personal management philosophy and personal development plan.
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 peers assessment; seeking practical feedback for supervisors and continuing improvement, developing a personal management philosophy and personal development plan.
- Teacher: IC_MARY GRACE GONZALES
Category: CCATCampus
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: RC_Jayson Baricante
Category: CCATCampus
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 peers assessment; seeking practical feedback for supervisors and continuing improvement, developing a personal management philosophy and personal development plan.
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 peers assessment; seeking practical feedback for supervisors and continuing improvement, developing a personal management philosophy and personal development plan.
- Teacher: IC_MARY GRACE GONZALES
Category: CCATCampus
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: RC_Jayson Baricante
Category: CCATCampus
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: RC_Jayson Baricante
Category: CCATCampus