NSHM1 - PRINCIPLES OF SAFETY, HYGIENE AND SANITATION

This course is designed to introduce the students to the value of safety, sanitation and hygiene principles and sound practices. It provides an orientation on the various categories of hazard such as garbage disposal procedures, pest management and accident prevention in the establishment and factors involved in food safety, to prevent outbreak of food- borne illnesses and intoxication. Using the Hazard Analysis Critical Control Point (HACCP) as guidelines, the students are oriented to-wards the proper handling of food from preparation, production to service.

ITE1LL -  COMPUTER FUNDAMENTALS WITH OFFICE APPLICATIONS

This course is an introductory step to the world of computers that aims to develop understanding and skills on the importance of information technology. It also discusses the moral aspects associated with the use of computers. It also equips students with sufficient knowledge in computer software application used on a day-to-day basis in the workplace such as word processing, worksheets, presentation and databases, which is very useful for future careers.

HI211 - PHILIPPINE HISTORY WITH GOVERNMENT AND CONSTITUTION

This course aims to give the students an understanding of the flow of ideas and events in history and to include Philippine Constitution and its evolution. It also covers the political, economic, social and cultural development of the Philippines from its beginning to the modern period.

EC4 - BASIC ECONOMICS

In this course, students learn the various economic questions, economic methods, and the market as well as basic economic concepts such as elasticity, price regulation and consumer choice. General topics include basic market analysis, consumer behavior, theory of the firm, market structures, general equilibrium,

production and the firms’ economic policies, market structures-monopolistic competition and oligopoly, and welfare economics.

It also covers a study of national economic issues and measures of performance. The focus is on national in-come accounting and determination. Students are introduced to problems pertaining to unemployment and inflation, expenditure decisions, aggregate demand management, unemployment, trade balances, income distribution, fiscal and monetary policies and the global environment (international trade, globalization of markets, foreign exchange controls, trade restrictions, regional and international trade agreements, etc).

PSY1 - GENERAL PSYCHOLOGY

This course presents a broad coverage of the conceptual and empirical foundations of psychology in its main fields. The discussion of the theories, concepts, and empirical findings focuses on complex human behavior; how and why we think, feel, and behave the way we do; how we act and interact with others; and why and how we become the unique individuals that we are.

SC3 - CULTURAL ANTHROPOLOGY

This course is an introduction to the field of sociology and anthropology. It assumes that social and cultural forces external to individuals shape behavior. It aims to identify, understand and explain what these specific forces are and how they shape behavior with cultural communities. This course will introduce to this discipline examining the history, the work of its early and contemporary contributors, essential concepts, re-search methods, theory and application with the end of equipping the students with the tools to understand and analyze the issues that affect Philippine society and the rest of the world.

RI - LIFE AND WORKS OF RIZAL

Course description: In this course, students learn the significance of the life and writings of Jose Rizal on the life of the Filipino people. It aims to provide the stu-dents with an in-depth appreciation of Rizal’s relevance to the emergence of Filipino nationhood.

BUSINESS CORE

MG1 - PRINCIPLES OF MANAGEMENT AND ORGANIZATION

This course is an introductory course in Management exposing the students to the basic expose of infinity. The emphasis would be in the major function of planning, organizing, staffing, directing, and controlling as they apply to day-to-day business activity. An orientation towards hospitality industry and the importance of human resource development is incorporated into the discussion.

MK1 - PRINCIPLES OF MARKETING

In this course, the students learn about the design, development, implementation and evaluation of comprehensive marketing plan; product analysis; market analysis; market positioning strategies; goal strategies; pro-gram formulation; marketing tactics and practices; decision-making in terms of product, place, price and channel or distribution; mixers for tourism attraction and ser-vice.

AC1BA - FUNDAMENTALS OF ACCOUNTING P1

This course introduces the students to the principles of accounting, interpretation and analysis of financial statements. Students are expected to make inferences based on ratio analysis in problems relating to financial condition of the tourism/hospitality enterprise.

FN1 - BASIC FINANCE

This course presents the principles of financial management for short and long-term planning that includes topics relevant to decision-making and essential to the financial condition of the enterprise. Topics include cash flow, management, budgeting, capital budgeting, and concept of interest.

MG2 - HUMAN BEHAVIOR IN ORGANIZATION

This course introduces the students to the factors affecting the behavior of individuals and groups in an organization. Various theories and models of organization, work group behavior, motivation in life and work, and human relations among others are discussed and related to organizational practices and phenomena.

ITE4LL - COMPUTER APPLICATION FOR THE HOSPITALITY INDUSTRY

This course provides an overview of the elements of Management Information Systems in general and hospitality/tourism in particular covering technology to develop student’s knowledge of hardware, software, communication technology, database concepts and types of computer configurations currently used in the hospitality/tourism industry.

TOURISM CORE

TC1 - PRINCIPLES OF TOURISM 1 (INTRODUCTION TO TOURISM THEORY)

This course provides an introduction to the study of tourism, where tourism is examined from the perspectives of a phenomenon, an industry and as a field of study or research. As a phenomenon, the major factors that contribute to its development, growth and decline both in the world and in the Philippines are analyzed. As an industry, the course looks at the various sectors that comprise the tourism system and how they interact with each other. As a field of research, major tourism theories are introduced. Basic definitions and concepts relating to tourism's political, environmental, economic and cultural impacts are also discussed.

TC2 - PRINCIPLES OF TOURISM 2 (TOURISM INDUSTRY OVERVIEW WITH TOURISM LAW)

This course presents a comprehensive survey of the major players that comprise the tourism industry and how they relate with each other. The nature and distinctive aspects of tourism are discussed and linked to specific business strategies. The major sectors (business, government, and voluntary organizations, etc.) are defined and classified. The commercial sectors are examined in terms of typical organizational structures and major functions of divisions within the structure are described. Impacts of macro-environmental trends and events on each sector are examined. The course also identifies the employment opportunities available in each sector and the corresponding qualifications for the jobs.

TC3 - BASIC FOOD SELECTION AND PREPARATION (CULINARY ARTS AND SCIENCES)

This course aims to provide the students with practical and theoretical knowledge about basic culinary, basic food preparation and food presentation. It also provides the opportunity to apply the theoretical knowledge into practices commonly found in an operational environment.

TC4 - TOURISM PLANNING AND DEVELOPMENT

This course presents an overview of the tourism planning process, contemporary models of tourism planning and development (with emphasis on sustainable .tourism principles), Various levels of tourism planning and the roles and responsibilities of stakeholders such as government, industry, non-governmental organizations, and local communities. Discussions will also be made on the impact of the General Agreement on Trade and Services (GATS) on Philippine tourism. The subject explores the effect of legislation and government policies on tourism development at the nation-al and local levels. Methods for soliciting local participation in tourism planning are also taken up. The impacts of tourism on the natural environment, local and region-al economies and on local communities are discussed as well as mitigating strategies.

Case studies in the Philippines are emphasized. The subject may include a field trip component.

TC6 - ENTREPRENEURSHIP AND BUSINESS PLANNING

This course deals with the identification of opportunities and market for hospitality/tourism ventures. Students follow the outline of a feasibility study that includes technical, legal, marketing, and financial aspects of developing an enterprise.

MG5 - (TC5) TOTAL QUALITY MANAGEMENT

This course aims to enable participants to recognize and assess quality management processes in a hospi-tality and tourism organization and to evaluate depart-mental processes and planning strategies.

TC7 - EVENTS MANAGEMENT

Course description: This course examines the principles of conceptualizing, planning, managing and evaluating meetings, and events and festivals management. Topics include the significance of conventions and events in tourism, event design, project management, methods and evaluation, physical requirements, organizing, promotion and sponsorship. An integration course that applies all the principles of conceptualization or management is recommended to be taken up in the terminal year, whether first or second semester.

REQUIRED SUBJECTS FOR BSHRM

HRM1A - FRONT OFFICE PROCEDURES

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.

HRM2A - BANQUET, FUNCTION AND CATERING SERVICES PROCEDURES

This course provides the students with opportunity to practice skills used during restaurant, bar and functions operations and to evaluate various rituals, procedures and techniques commonly found in an operational environment.

HRM2B - HOUSEKEEPING PROCEDURES

This course is designed to provide students with the knowledge, skills and attitudes to perform housekeeping duties and be qualified as Housekeeping attendant.

HRM2C - ROOMS DIVISION MANAGEMENT AND CONTROL SYSTEM

This course presents an understanding of the necessity for controls in Rooms Division and of the requirement to supervise the operations of a hotel front office and housekeeping.

HRM2D - FOOD AND BEVERAGE SERVICE PROCEDURES

This course provides students with the knowledge, skills and attitude necessary to perform the duties, tasks, and steps required of Food and Beverage Ser-vice Attendant in the various food and beverage out-lets.

It also provides students with sufficient knowledge to make decisions about food and wine services, styles, procedures and workflow in a hospitality environment.

HRM3A - FOOD AND BEVERAGE CONTROL SYSTEM

This course will enable students to develop knowledge, skills, attitude in food and beverage control systems and to efficiently and effectively plan menus at profitable prices, taking into consideration constraints, preparation and other variables affecting food and beverage outlets.

MRHM - METHODS OF RESEARCH

This presents the basic aspects of planning, execution, evaluation and application of research in the broad field of tourism with emphasis on the various quantitative and qualitative research methods and techniques to include an introduction to the Tourism Satellite Account System.

A. To equip the students with the basic and core competencies in the field of hospitality management with specialization in the area of hotel and restaurant management to prepare them for a career in the operation of the accommodation and food and beverage enterprises.

B. To develop the students’ knowledge and skills related to the ideas, principles, concepts, basic research methods and problem-solving techniques to prepare them for employment to the hospitality industry sector.

C. To develop the students’ entrepreneurial abilities in order to give them opportunities for self-employment.

D. To enhance the students’ proficiency in the local and international arena by developing a curriculum that is congruent to those prescribed by CHED and the professional certification institutions and associations.

E. To develop the research ability of the students for the growth and the development of the industry.

F. To provide opportunities for students to undergo professional internship/practicum in their field of specialization in order to help them to effectively adapt to the real world of business.

G. To hire faculty members who possess the educational qualification, professional experience, classroom teaching ability, computer literacy, and other attributes essential for the successful conduct of the HRM program and who embody the essential Recoleto educational qualities of God-centeredness, People and Family Focus and Service-orientation.

H.  To provide for the continuing professional development of faculty members.

I.  To promote linkages and networking with other schools, professional organizations, and business and industry.

J.  To guide the students to become well rounded Christians for them to develop a service-oriented attitude towards their families, community, and the business world.

K. To inculcate in the students a clear concept of their social responsibilities, namely:

I. The commitment to the pursuit of discipline and excellence in performing their professional work and when engaging in activities for community improvement and national well being.

II. The integration of an attitude of compassion, generosity, justice, fortitude, prudence, perseverance and temperance particularly in the practice of the virtue of charity.

III. The practice of faith, integrity, Marian devotion and teamwork in order to embody a sense of humility in the midst of professional and personal achievement and success.