Search results: 2233
- Teacher: MARK JEPHERSON CAUREL
- Teacher: IC_KRISTINE ANNE VILLANUEVA
This course tackles
the nature, scope, functions and importance of production and operations
management in the business. It includes discussions on productivity,
competitiveness and strategy, forecasting, production system design, process
selection and capacity planning, facilities layout, design of work system,
quality, scheduling and just-in-time manufacturing system. Cases will also be
used to illustrate and apply the basic production and operations concepts and
tools commonly used in business firms.
- Teacher: CC_Olivia Ysip
Application of critical thinking, multi-tasking, and problem-solving skills in demand by the hospitality industry. Analytical and collaborative problem solving skills will be developed through the use of authentic case studies with leading industry partners and relevant industry technology.
Apply teamwork and leadership skills, create strategies for supervising, motivating employees, and as a team to achieve the goals and objectives of the hospitality workplace. Graduates will have developed business and management skills applicable to various hospitality sectors including accommodations, food and beverage, guest services and tourism. You will be equipped with the knowledge and skills required to assume first-line supervisory and management positions in the evolving fast-paced rewarding world of the hospitality industry
- Teacher: CED_Katherine Peren
- Teacher: CED_Katherine Peren
The student will be given the general idea of what is involved in developing an organization to achieve its vision and mission, its philosophies and culture to ensure its competitiveness in a globalized economy. The scope will cover such topics as principles and theories of organization development, organization design and structuring, training and development, performance management, culture and change management. It focuses on the management of organizational change/interventions from a system perspective. The students will gain sufficient knowledge to appreciate the overall impact of these activities for the success of an organization.
- Teacher: NC_Peter Daniel Diaz
- Teacher: CEMDS_Jo-Anne Nuestro
- Teacher: CAS_Cyra Eunice Tanael
- Teacher: CAS_Cyra Eunice Tanael
This course explains and applies the principles in the preparation, development and improvisation of biological specimens and instruments for field and laboratory activities. |
- Teacher: MARIA CRISELDA M. VERTUDEZ
- Teacher: IC_MARYLETH PASCUAL
- Teacher: Edwin Tolentino
- Teacher: RC_Mari Daisy Corral
- Teacher: CAS_Lynn Penales
- Teacher: CAS_Christine Honra
- Teacher: Bryan Cordova