De La Salle-College of Saint Benilde · CHED CMO No. 3 series of 2019 until the new guidelines are formulated). ... Interaktibong Filipino sa Multidisplinaryong Larangan Physical

School of Hotel, Restaurant and Institution ManagementArellano cor. Estrada Street, Manila, Philippines 1004 +63 2 8230-5100 loc. 2342 www.benilde.edu.ph

School of Hotel, Restaurant and Institution Management

Philippine Accrediting Association of Schools, Colleges and Universities PAASCU) Level IV Granted re-accreditation for five (5) years valid until November 2019.

Commission on Higher Education (CHED) Center of Excellence in Hotel and Restaurant Management valid until December 2018 (extended as per CHED CMO No. 3 series of 2019 until the new guidelines are formulated).

Bachelor of Science in Hotel, Restaurant and Institution Management (BS-HRIM)

Bachelor of Science in Hotel, Restaurant and Institution Management (BS-HRIM)

BS-HRIM program integrates theory and practice to provide students with a strong management and service orientation as well as a global perspective of hotel and restaurant operations. Students choose between 3 tracks of specialization – Hospitality Management, Culinary Arts, or Travel & Tourism Management.

The Hospitality Management Track teaches students the essential principles of managing hotels, restaurants, and catering companies. In the process, they oversee diverse functions of the business, from accounting and finance to marketing and human resources.

The Culinary Arts Track equips students with the fundamentals of food preparation and food service. It sharpens their management and critical thinking skills for them to become chefs, managers, and leaders in the industry.

The Travel & Tourism Management Track grooms students for a successful career in the fields of lodging, food service, recreation, and travel. They learn the cultural and personal inclinations and expectations of travelers in order to facilitate the most fulfilling journeys and experiences.

School

Program Accreditation

Name of Final Award

Program Title

Description of the Program

Awarding Institution De La Salle-College of Saint Benilde

Program Specification

Bachelor of Science in Hotel, Restaurant and Institution ManagementDe La Salle-College of Saint Benilde


Upon completion of the BACHELOR OF SCIENCE IN HOTEL, RESTAURANT, AND INSTITUTION MANAGEMENT, learners under the HOSPITALITY MANAGEMENT track are expected to:

• PO1. Manage effectively and efficiently hotels, restaurants, and institutional food service units to address organizational challenges and issues, propose strategies, find opportunities, and make rational decisions through applicable management principles.

• PO2. Conceptualize creative ideas to innovate for product and process improvement using evidence-based practices and the latest technological advancement in response to industry related concerns.

• PO3. Assess the needs of internal & external customers in order to exceed service expectations by applying established customer service principles.

• PO4. Demonstrate teamwork and collaboration in providing solutions to issues and challenges in the tourism industry that constructively and proactively build on strengths and overcome weaknesses.

• PO5. Articulate ideas and opinions to attain proficiency in more than two languages to address industry needs through effective verbal and non-verbal communication.

• PO6. Create new business ventures based on data, current events and industry trends to develop entrepreneurial skills through the application of management principles in activities that support nation building.

• PO7. Exhibit interpersonal and communication skills necessary in dealing with a culturally diverse environment through exposure to different languages, cultural protocols, and traditions experienced inside and outside the classroom.

• PO8. Demonstrate the Lasallian and Benildean Core Values to exemplify high level of self-worth and actualization by participating in nation-building and value forming advocacies.

• PO9. Demonstrate professional stance, bearing and decorum to exude professionalism according to hospitality industry dress code and grooming standards.

• PO10. Exhibit flexibility and high level of performance to respond appropriately to critical service scenarios by adjusting to the needs of the situation.

• PO11. Apply specialized / technical knowledge, skills, and abilities in front office operations, professional housekeeping, and food & beverage service to conform to internationally acceptable service standards by employing current industry methods, technology, practices, and trends.

Expected Program Learning Outcomes


Upon completion of the BACHELOR OF SCIENCE IN HOTEL, RESTAURANT, AND INSTITUTION MANAGEMENT, learners under the CULINARY ARTS track are expected to:

• PO1. Manage effectively and efficiently hotels, restaurants, and institutional food service units to address organizational challenges and issues, propose strategies, find opportunities, and make rational decisions through applicable management principles.








• PO9. Demonstrate Culinary Skills to prepare high quality food product by using nutrition principles in menu planning and production.

• PO10. Apply culinary technological skills on evolving food trends and equipment to attain proficiency in the practice of scientific principles.

• PO11. Promote Filipino cuisine to preserve the authenticity of Filipino food through the use of traditional cooking methods and ingredients.

• PO12. Create menus to successfully operate kitchens using culinary principles.


Upon completion of the BACHELOR OF SCIENCE IN HOTEL, RESTAURANT, AND INSTITUTION MANAGEMENT, learners under the TRAVEL & TOURISM MANAGEMENT track are expected to:

• PO1. Manage effectively and efficiently travel & tourism businesses to address organizational challenges and issues, propose strategies, find opportunities, and make rational decisions through applicable management principles.








• PO9. Compare the Philippines’ competitiveness as a destination in order to develop a comprehensive marketing plan that is aligned with the DOT’s marketing thrust.

• PO10. Assess specific needs of target market segments to create new, innovative and customized travel products with the use of information communications technology (ICT) and knowledge of current tourism trends.

• PO11. Compare and contrast destinations according to their tourism potential to construct a tourism development plan anchored on sustainability principles based on the UNWTO’s Sustainable Tourism for Development Guidebook.


All students must pass the Benildean Entrance Exam (BEE). The information regarding application, admission timetable, and application results may be viewed at Benilde Admissions Center. Downloadable forms and school brochures are available from this site.

Applicants applying to any degree or non-degree program offered by DLS-CSB are expected to provide a complete medical disclosure of past or present conditions that may have an effect on student learning and their intention to be a member of the Benildean community.

As an additional requirement for the School of HRIM, applicants are required to submit a photocopy of their quantitative Hepatitis profile verified by the Benilde Admissions Center against the original.

The Program consists of 183 units (173 academic units and 10 non-academic units) distributed as follows:

Units CHED GE Core Courses 53 DLS-CSB Institutional Courses 16 Business & Management Education Courses 6 Tourism and Hospitality Core Courses 30

Tracks of Specialization: Hospitality Professional Courses 68 Hospitality & Culinary Professional Courses Tourism Professional Courses Practicum 10

The curriculum and program structure are outlined in the program checklist. The curriculum map shows the alignment between the courses in the program and the program outcomes.

DLS-CSB espouses and promotes learner-centered parameters. A balance of theory and practice is achieved through lecture courses combined with laboratory courses/sessions and application sites such as the teaching hotel, training restaurants and training travel agency unit.

Various assessment strategies are used such as class discussion, written and oral examinations, return demonstration, journal submission, reflective essay, assignment, seatwork, case study analysis, portfolio submission, final project and individual/group report.

AY 2018-2019

Admission Requirements

Program Overview

Curriculum and Program Structure

Teaching and Learning Strategy, Assessment

Date of Revision


Course Title

Art Appreciation

Bible and Church

Readings in Philippine History

Purposive Communications

Life and Works of Rizal

Interaktibong Filipino sa Multidisplinaryong Larangan

Physical Fitness

College of Saint Benilde Student Life

Course Title

ASEAN Studies

Ethics

Principles of Tourism 1

Personality Development in the Hospitality Industry

Safety, Security and Sanitation

Understanding the Self

Individual/Dual Sports

National Service Training Program-02

Course Title

Science, Technology and Society

Religious Experience and Spirituality

Mathematics in the Modern World

Contemporary World

Critical and Creative Thinking

Masining na Pagpapahayag

Dance Area


Units

3

3

3

3

3

3

2

(3)

Units

3

3

3

3

3

3

2

(3)

Units

3

3

3

3

3

3

2

(3)

Pre-requisite

Pre-requisite

PETWODA

NSTP-01

Pre-requisite

INTEFIL

PEONEPF

Co-requisite

Co-requisite

Co-requisite

Course Code

ARTAPRI

BIBCHUR

READHIS

PURPCOM

JORIZAL

INTEFIL

PEONEPF

CSBLIFE

Course Code

ASEANST

IETHICS

PTOUR-1

PERSODE

SAFESAN

UNDSELF

PETRIID

NSTP-02

Course Code

SCITECH

REEXSPI

MATWRLD

CONWORL

CRITHNK

MASIPAG

PETWODA

NSTP-01

Term 1

Term 3

Term 2

PROGRAM CHECKLISTHospitality Management Track


Course Title

Philippine Tourism

Multicultural Diversity in the Workplace


Strategic Management for Hospitality & Tourism

Principles of Food Production & Menu Planning-Lecture

Principles of Food Production & Menu Planning-Laboratory

Team Sports

Literature and Popular Culture

Course Title

Total Quality Management

Research in Tourism and Hospitality

Professional Housekeeping - Lecture

Professional Housekeeping -Laboratory

Nutrition and Wellness

Human Resource Management for the Hospitality Industry

Foreign Language 1

Course Title

Front Office Operations 1 - Lecture

Front Office Operations 1 - Laboratory

Marketing Management for Hospitality Industry

Rooms Division Management & Control Systems

Legal Aspects of the Tourism and Hospitality Industry

Food & Beverage Service Systems - Lecture

Food & Beverage Service Systems - Laboratory

Foreign Language 2

Units

3

3

3

3

2

2

2

3

Units

3

3

2

1

3

3

3

Units

2

1

3

3

3

2

1

3

Pre-requisite

PTOUR-1

SAFESAN

SAFESAN

PETRIID

Pre-requisite

Pre-requisite

FORLAN1

Co-requisite

PRIMLAB

PRIMLEC

Co-requisite

PROFHS2

PROFHS1

Co-requisite

FRONOP2

FRONOP1

FBTECH2

FBTECH1

Course Code

TOURPHL

DIVWORK

PTOUR-2

STRATMG

PRIMLEC

PRIMLAB

PEFORTS

LITEPOP

Course Code

TOTALQM

RSEARCH

PROFHS1

PROFHS2

NUTRWEL

HUREMGT

FORLAN1

Course Code

FRONOP1

FRONOP2

MARKMGT

RDIMCON

LEGASTH

FBTECH1

FBTECH2

FORLAN 2

Term 4

Term 5

Term 6


Course Title

Information Systems for Hospitality Industry

Global Trends in Tourism & Hospitality

Hospitality Sales

Financial Management for the Hospitality Industry

Institutional Purchasing

Restaurant Management

Units

3

3

3

3

3

3

Pre-requisite

FRONOP 1,FRONOP2

MARKMGT

Co-requisiteCourse Code

INFOSYS

TREGLOB

HMSALES

FINMGMT

INSTPUR

RESTMAN

Term 7

Course Title

Information System- Sales & Catering

Cost Control and Analysis

Events Management

Bar Management - Lecture

Bar Management - Laboratory

Basic Butler Service

Facilities Design & Building Engineering Systems

Units

3

3

3

2

2

3

3

Pre-requisite Co-requisite

BARMGM2

BARMGM1

Course Code

ITSALES

CONTSIS

EVENTMG

BARMGM1

BARMGM2

BASBUTL

HMDESIG

Term 8

Course Title

Professional Catering Services- Lecture

Professional Catering Services- Laboratory

Marriage & Family life

Entrepreneurship, Franchising and Small Business Management

Practicum 1 – In-house

College of Saint Benilde Graduating Students

Course Title

Practicum – Off-site

Units

1

2

3

3

4

(1)

Units

6

Pre-requisite

TOURFIN

CSBLIFE

Pre-requisite

PRACT01

Co-requisite

CATRPR2

CATRPR1

Co-requisite

Course Code

CATRPR1

CATRPR2

MARFAMI

ENTRFRA

PRACT01

CSBGRAD

Course Code

PRACT02

Term 9

Term 10


PROGRAM CHECKLISTCulinary Arts Track

Course Title

Art Appreciation

Bible and Church





Physical Fitness


Course Title

ASEAN Studies

Ethics







Units

3

3

3

3

3

3

2

(3)

Units

3

3

3

3

3

3

2

(3)

Pre-requisite

Pre-requisite

PETWODA

NSTP-01

Co-requisite

Co-requisite

Course Code

ARTAPRI

BIBCHUR

READHIS

PURPCOM

JORIZAL

INTEFIL

PEONEPF

CSBLIFE

Course Code

ASEANST

IETHICS

PTOUR-1

PERSODE

SAFESAN

UNDSELF

PETRIID

NSTP-02

Term 1

Term 3

Course Title




Contemporary World



Dance Area


Units

3

3

3

3

3

3

2

(3)

Pre-requisite

INTEFIL

PEONEPF


SCITECH

REEXSPI

MATWRLD

CONWORL

CRITHNK

MASIPAG

PETWODA

NSTP-01

Term 2


Course Title

Philippine Tourism




Principles of Food Production & Menu Planning-Lecture

Principles of Food Production & Menu Planning-Laboratory

Team Sports


Course Title

Culinary Math

Basic Professional Cooking Skills-Laboratory





Nutrition and Wellness-Laboratory

Foreign Language 1

Course Title

Poultry and Meat Cookery-Lecture

Poultry and Meat Cookery-Laboratory

Seafood Cookery-Lecture

Seafood Cookery-Laboratory

Gardemanger and Charcuterie-Lecture

Gardemanger and Charcuterie-Laboratory


Foreign Language 2

Units

3

3

3

3

2

2

2

3

Units

2

2

2

1

3

3

1

3

Units

2

2

2

2

2

2

3

3

Pre-requisite

PTOUR-1

SAFESAN

SAFESAN

PETRIID

Pre-requisite

PRIMLEC, PRIMLAB

PRIMLEC, PRIMLAB

SAFESAN

Pre-requisite

CULMATH, PROCOOK

CULMATH, PROCOOK

CULMATH, PROCOOK

CULMATH, PROCOOK

CULMATH, PROCOOK

CULMATH, PROCOOK

FORLAN1

Co-requisite

PRIMLAB

PRIMLEC

Co-requisite

FRONOP2

FRONOP1

Co-requisite

PMETCO2

PMETCO1

SEACOO2

SEACOO1

GARDMA2

GARDMA1

Course Code

TOURPHL

DIVWORK

PTOUR-2

STRATMG

PRIMLEC

PRIMLAB

PEFORTS

LITEPOP

Course Code

CULMATH

PROCOOK

FRONOP1

FRONOP2

TOTALQM

STRATMG

NTRILAB

FORLAN1

Course Code

PMETCO1

PMETCO2

SEACOO1

SEACOO2

GARDMA1

GARDMA2

RSEARCH

FORLAN 2

Term 4

Term 5

Term 6


Course Title

Filipino Cuisine–Lecture

Filipino Cuisine-Laboratory

Restaurant Management


Food & Beverage Service Systems - Lecture

Food & Beverage Service Systems - Laboratory

Fundamentals of Baking and Pastry - Lecture

Fundamentals of Baking and Pastry - Laboratory

Course Title

International Cuisine-Lecture

International Cuisine-Laboratory

Asian Cuisine-Laboratory

Financial Management for the Hospitality Industry

Facilities Design & Building Engineering Systems

Human Resource Management for the Hospitality Industry

Marketing Management for Hospitality Industry

Units

2

2

3

3

2

1

2

2

Units

2

2

2

3

3

3

3

Pre-requisite

PMETCO1, PMETCO2, SEACOO1, SEACOO2, GARDMA1, GARDMA2


PRIMLEC, PRIMLAB

PRIMLEC, PRIMLAB

Pre-requisite




Co-requisite

FILCUI2

FILCUI1

FBTECH2

FBTECH1

BAKING2

BAKING1

Co-requisite

FILCUI2

FILCUI1

Course Code

FILCUI1

FILCUI2

RESTMAN

INSTPUR

FBTECH1

FBTECH2

BAKING1

BAKING2

Course Code

INTECU1

INTECU2

ASIANCU

FINMGMT

HMDESIG

HUREMGT

MARKMGT

Term 7

Term 8


Course Title

Marriage & Family Life

Events Management

Practicum 1–In-house




Units

3

3

4

3

3

(1)

Pre-requisite

TOURFIN

CSBLIFE


MARFAMI

EVENTMG

PRACT01

ENTRFRA

LEGASTH

CSBGRAD

Term 9

Course Title

Practicum 2–Off-site

Units

6

Pre-requisite

PRACT01


PRACT02

Term 10


PROGRAM CHECKLISTHospitality Management Track

Course Title

Art Appreciation

Bible and Church





Physical Fitness


Course Title

ASEAN Studies

Ethics







Units

3

3

3

3

3

3

2

(3)

Units

3

3

3

3

3

3

2

(3)

Pre-requisite

Pre-requisite

PETWODA

NSTP-01

Co-requisite

Co-requisite

Course Code

ARTAPRI

BIBCHUR

READHIS

PURPCOM

JORIZAL

INTEFIL

PEONEPF

CSBLIFE

Course Code

ASEANST

IETHICS

PTOUR-1

PERSODE

SAFESAN

UNDSELF

PETRIID

NSTP-02

Term 1

Term 3

Course Title




Contemporary World



Dance Area


Units

3

3

3

3

3

3

2

(3)

Pre-requisite

INTEFIL

PEONEPF


SCITECH

REEXSPI

MATWRLD

CONWORL

CRITHNK

MASIPAG

PETWODA

NSTP-01

Term 2


Course Title

Philippine Tourism






Team Sports

Course Title

Travel and Tourism Management

Ecological Tourism

Strategic Management for Hospitalityand Tourism

Destination Marketing

Foreign Language 1

Principles of Food Production & Menu Planning – Lecture

Principles of Food Production & Menu Planning – Laboratory

Course Title

Ecological Tourism

Sports and Leisure Management

Destination Marketing

Tour Management and Tour Guiding



Foreign Language 2

Units

3

3

3

3

3

3

2

Units

3

3

3

3

3

2

2

Units

3

3

3

3

2

1

3

Pre-requisite

PTOUR-1

PETRIID

Pre-requisite

SAFESAN

SAFESAN

Pre-requisite

FORLAN1

Co-requisite

Co-requisite

PRIMLAB

PRIMLEC

Co-requisite

FRONOP2

FRONOP1

FORLAN2

Course Code

TOURPHL

DIVWORK

PTOUR-2

TOTALQM

RSEARCH

LITEPOP

PEFORTS

Course Code

TRATOUR

ECOTOUR

STRATMG

DESTMRK

FORLAN1

PRIMLEC

PRIMLAB

Course Code

ECOTOUR

LEISMGT

DESTMRK

TOURMGT

FRONOP1

FRONOP2

FORLAN2

Term 4

Term 5

Term 6


Course Title

Human Resource Management for Tourism and Hospitality

Events Management

Travel Sales

Global Tourism 1

Food and Beverage Service Systems – Lecture

Food and Beverage Service Systems – Laboratory

Airline Cabin Service (Lab)

Course Title

Tourism Planning and Development


Global Tourism 2

Financial Management for Tourism and Hospitality

Facilities Design and Building Engineering Systems


Course Title

Marriage and Family Life

Global Trends in Tourism and Hospitality


Tourism Seminar

Practicum 1 – In-house


Units

3

3

3

3

2

1

1

Units

3

3

3

3

3

3

Units

3

3

3

3

4

(1)

Pre-requisite

Pre-requisite

Pre-requisite

TOURFIN

CSBLIFE

Co-requisite

FBTECH2

FBTECH1

Co-requisite

Co-requisite

Course Code

HRMNGMT

EVENTMG

TRVSELL

GLOTUR1

FBTECH1

FBTECH2

AIRSERV

Course Code

TOURDEV

LEGASTH

GLOTUR2

TOURFIN

HMDESIG

INSTPUR

Course Code

MARFAMI

TREGLOB

ENTRFRA

TOURSEM

PRACT01

CSBGRAD

Term 7

Term 8

Term 9

Course Title

Practicum 2–Off-site

Units

6

Pre-requisite

PRACT01


PRACT02

Term 10


Personality Development in the Hospitality Industry (PERSODE)

Principles of Tourism 1(PTOUR-1)

Safety, Security and Sanitation (SAFESAN)

Philippine Tourism (TOURPHL)

Multicultural Diversity in the Workplace (DIVWORK)

Principles of Tourism 2 (PTOUR-2)

Strategic Management for Hospitality and Tourism (STRATMG)

Total Quality Management (TOTALQM)

Marketing Management for Hospitality Industry (MARKMGT)

Legal Aspects of the Tourism and Hospitality Industry (LEGASTH)

Restaurant Management (RESTMAN)

Entrepreneurship, Franchising and Small Business Management (ENTRFRA)

1

2

3

4

5

6

7

8

9

10

11

12

Tourism and Hospitality Core SubjectsI.

CURRICULUM MAPHospitality Management Track

PO1

PO7

PO4

PO10

PO2

PO8

PO5

PO11

PO3

PO9

PO6

Research in Tourism and Hospitality (RSEARCH)

Principles of Food Production & Menu Planning-Lecture (PRIMLEC)

Principles of Food Production & Menu Planning-Laboratory (PRIMLAB)

Human Resource Management for Tourism and Hospitality (HRMNGMT)

Foreign Language 1 (FORLAN1)


Front Office Operations 1-Lecture (FRONOP1)

Front Office Operations 2-Laboratory (FRONOP2)

Financial Management for Tourism and Hospitality (TOURFIN)

Events Management (EVENTMG)

Professional Housekeeping-Lecture (PROFHS1)

Professional Housekeeping-Laboratory (PROFHS2)

Nutrition and Wellness (NUTRWELL)

Rooms Division Management & Control Systems (RDIMCON)

Food and Beverage Service Systems-Lecture (FBTECH1)

Food and Beverage Service Systems-Laboratory (FBTECH2)

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

Major SubjectsII. PO1

PO7

PO4

PO10

PO2

PO8

PO5

PO11

PO3

PO9

PO6


Information Systems for Hospitality Industry (INFOSYS)

Global Trends in Tourism & Hospitality (TREGLOB)

Hospitality Sales (HMSALES)

Institutional Purchasing (INSTPUR)

Information Systems-Sales and Catering (ITSALES)

Cost Control and Analysis (CONTSIS)

Bar Management-Lecture (BARMGM1)

Bar Management-Laboratory (BARMGM2)

Basic Butler Service (BASBUTL)

Facilities Design and Building Engineering Systems (HMDESIG)

Professional Catering Services - Lecture (CATRPR1)

Professional Catering Services - Laboratory (CATRPR2)

17

18

19

20

21

22

23

24

25

26

27

28

Practicum 1 - In-house (PRACT01)

Practicum 2 - Off-site (PRACT02)

1

2

PracticumIII. PO1

PO7

PO4

PO10

PO2

PO8

PO5

PO11

PO3

PO9

PO6










Marketing Management for Hospitality Industry (MARKMGT)


Restaurant Management (RESTMAN)





Human Resource Management for the Hospitality Industry (HUREMGT)





Financial Management for the Hospitality Industry (FINMGMT)


Information System for Culinary Arts (CULISYS)

Culinary Math (CULMATH)

Basic Professional Cooking Skills-Laboratory (PROCOOK)

Nutrition and Wellness - Laboratory (NUTRLAB)

Poultry and Meat Cookery-Lecture (PMETCO1)

1

2

3

4

5

6

7

8

9

10

11

12

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

Tourism and Hospitality Core Subjects

Major Subjects

I.

II.

CURRICULUM MAPCulinary Arts Track

PO1

PO1

PO7

PO7

PO4

PO4

PO10

PO10

PO2

PO2

PO8

PO8

PO5

PO5

PO11

PO11

PO12

PO12

PO3

PO3

PO9

PO9

PO6

PO6


Poultry and Meat Cookery-Laboratory (PMETCO2)

Seafood Cookery-Lecture (SEACOO1)

Seafood Cookery-Laboratory (SEACOO2)

Gardemanger and Charcuterie-Lecture (GARDMA1)

Gardemanger and Charcuterie-Laboratory (GARDMA2)

Filipino Cuisine-Lecture (FILCUI1)

Filipino Cuisine-Laboratory (FILCUI2)

Fundamentals of Baking and Pastry-Lecture (BAKING1)

Fundamentals of Baking and Pastry-Laboratory (BAKING2)

Institutional Purchasing (INSTPUR)

Food and Beverage Service Systems-Lecture (FBTECH1)

Food and Beverage Service Systems-Laboratory (FBTECH2)

International Cuisine-Lecture (INTECU1)

International Cuisine-Laboratory (INTECU2)

Asian Cuisine-Laboratory (ASIANCU)

Facilities Design and Building Engineering Systems (HMDESIG)

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

31



1

2

PracticumIII. PO1

PO7

PO4

PO10

PO2

PO8

PO5

PO11

PO12

PO3

PO9

PO6











Travel and Tourism Management (TRATOUR)

Destination Marketing (DESTMRK)


1

2

3

4

5

6

7

8

9

10

11

12

Tourism and Hospitality Core SubjectsI.

CURRICULUM MAPTravel & Tourism Management Track

PO1

PO7

PO4

PO10

PO2

PO8

PO5

PO11

PO3

PO9

PO6




Human Resource Management for the Hospitality Industry (HUREMGT)





Financial Management for the Hospitality Industry (FINMGMT)


Ecological Tourism (ECOTOUR)

Sports and Leisure Management (LEISMGT)

Transportation Management (TRANMGT)

Travel Sales (TRVSELL)

Professional Cabin Service (CABSERV)

Tour Management and Guiding (TOURMGT)

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

Major SubjectsII. PO1

PO7

PO4

PO10

PO2

PO8

PO5

PO11

PO3

PO9

PO6


World Tourism 1 (WORLD01)

Nutrition and Wellness - Laboratory (NUTRWELL)

Airline Management (AIRMGMT)

Tourism Planning and Development (TOURDEV)

World Tourism 2 (WORLD02)

Information System for Travel Industry (TRVISYS)

Tourism Economics (ECONTUR)

Global Trends in Tourism & Hospitality (TREGLOB)

Tourism Seminar (TOURSEM)

17

18

19

20

21

22

23

24

25



1

2

PracticumIII. PO1

PO7

PO4

PO10

PO2

PO8

PO5

PO11

PO3

PO9

PO6

Documents

De La Salle-College of Saint Benilde · CHED CMO No. 3 series of 2019 until the new guidelines are formulated). ... Interaktibong Filipino sa Multidisplinaryong Larangan Physical