Phone: (046) 431-
Fax: (046) 431-
Padre Burgos St., Bo. Rosario, San Roque, 4100, Cavite City Philippines
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
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-
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.
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-
It also covers a study of national economic issues and measures of performance. The
focus is on national in-
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.
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
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
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-
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-
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.
This course presents the principles of financial management for short and long-
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.
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.
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.
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
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.
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-
Case studies in the Philippines are emphasized. The subject may include a field trip component.
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.
This course aims to enable participants to recognize and assess quality management
processes in a hospi-
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
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.
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.
This course is designed to provide students with the knowledge, skills and attitudes to perform housekeeping duties and be qualified as Housekeeping attendant.
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.
This course provides students with the knowledge, skills and attitude necessary to
perform the duties, tasks, and steps required of Food and Beverage Ser-
It also provides students with sufficient knowledge to make decisions about food and wine services, styles, procedures and workflow in a hospitality environment.
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.
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-
C. To develop the students’ entrepreneurial abilities in order to give them opportunities
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-
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
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.
Mrs. Jo Ester G. Geronimo, MSBA-
Head, Hospitality Management
BS Hospitality Management Major in Hotel and Restaurant Management