COURSE DESCRIPTION

This course will cover the workings, operations and the integrative activities of major stakeholders in the Tourism and Hospitality Industry. The students will also gain knowledge on managing and marketing a service-oriented business organization. Apart from the scope and structure of travel organizations, it provides an in-depth study of nature and distinctive characteristics of each sector of the entire tourism industry, focusing on the management, organization and planning of specific business strategies for the various entities in the local setting. This will also involve the analysis of the possible impacts of external factors and trends on the different tourism industry sectors and specific types of businesses. It will also look into client profiling such as travel motivations and influences as it relates to aligning strategic and tactical solutions to the business. The course also identifies the employment opportunities available in each sector and the corresponding qualifications for the jobs.

(CMO No. 62 Series of 2017 pg. 52)

COURSE DESCRIPTION

The course aims to educate the students in the essential research tools and skills that will be needed as to perform as managers in the tourism and hospitality industry. This course will introduce the research process: from design, data collection, hypothesis testing, to reporting; featuring econometrics and other quantitative applications in business research; and research on a topic related to the tourism and/or hospitality industry. The student shall undertake a study on a topic of his/her own choice through which he/she can develop the necessary skills of planning, researching, reporting as well as the ability for writing a thesis. After successful completion of this course, students will be able to:

(1)   Develop an understanding and appreciation of research and the need for research, not only in tourism and hospitality, but also applicable to numerous other fields.

(2)   Develop knowledge and skills in designing and carrying out research projects.

(3)   Experience valuable “real-life” lessons.

This is part two of the course, TPC 10a (Research in Tourism 1), where the treatment of data and preparation of chapters 4 and 5, or the whole research paper are the required outputs.

(CMO No. 62 Series of 2017 pg. 54)

Ang kursong ito ay sumasaklaw sa sarbey at pag-aaral sa kasaysayan ng Pilipinas mula sa panahon bago dumating ang mga Kastila hanggang sa kasalukuyang panahon.  Bibigyang- halaga ang mga katutubong anyo at mga katangian ng panitikan sa bawat panahon upang matutunan ang mga kalakaran tulad ng mga pasalaysay, paniniwala, kasabihan at kaugalian .  Isasagawa ang pagbasa at pagpapakahulugan sa iba-ibang akdang pampanitikan at mula rito’y mahango ang isinasaad na mithiin, adhikain at pangarapin ng sambayanan sa gayo’y malinawan ang proseso ng paglilinang ng ating pambansang katauhan.

The student will learn theoretical and demonstrate practical skills in basic culinary tasks, basic food preparation and food presentation in a commercial establishment. Topics will include the following: Application of basic techniques of commercial cookery; Application of standard safety procedures for handling stuffs; Clean and maintain kitchen equipment and utensils; Organize and prepare food products and meals; Prepare and store food in a safe and hygienic manner, Receive and securely store food in-coming goods; Establish and maintain quality control in food production; Identify, prepare and portion various meats; Prepare and store food in a safe and hygienic manner, prepare appetizers and salads; Prepare soups, stocks and sauces; Prepare vegetables, eggs and farinaceous dishes; Present and display food products.