De La Salle Lipa: HOTEL AND RESTAURANT MANAGEMENT

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COURSES OFFERED


	HOTEL AND RESTAURANT MANAGEMENT

	The Course
:	A program that aims to equip students with the skills and knowledge that will enable them to cope with the requirements of the hospitality industry anywhere in the world. Top class training in diverse fields such as the culinary arts, table-setting, bartending, foreign languages aim to give graduates a competitive edge once they set out to build their respective careers. The most oustanding students are even sent out on internships to hotels abroad with which the school has standing agreements.

	Highlight
:	Possible hotel internship abroad

	Career
	Hotel Manager Bartenders Front Desk Staff Maitre D’ Spa Manager Resort Manager Restaurateur

	Major Subjects
	INTRODUCTION TO HRM An introductory subject which gives an overview on the development of hotel operations and characteristics and trends of the hospitality industry. Field trips are required. As a project, students are asked to create their own hotel models focusing on the various types of hotels (de luxe, first class, standard, economy). 3 units. 3 hours lecture/week BASIC NUTRITION A study of the fundamentals of nutrition, including the historical background of the Science of Nutrition in the Philippines. 3 units. 3 hours lecture/week. FOOD CHEMISTRY Covers the study of food from a chemical standpoint. The emphasis is on the composition of food and the changes that occur when they are subjected to processing. 3 units. 3 hours lecture/week. Prerequisite: Chemistry. PRINCIPLES OF FOOD PREPARATION Designed to give an overview of the different areas of the kitchen. It also discusses the quality standards of meal production and service. 3 units. 2 hours lecture/week. 3 hours lab/week. Prerequisite: HRM Basic Nutrition. FOOD MICROBIOLOGY WITH SAFETY & SANITATION Gives the students a further understanding of the various micro-organisms, their interactions, roles and importance to one’s health in the preservation of food. 3 units. 3 hours lecture/week. Prerequisite: HRM Food Chemistry. FOREIGN LANGUAGE This course will enable the students to acquire basic knowledge of either French, Japanese or Mandarin, with the emphasis on correct pronunciation and conversational language. 3 units. 3 hours lecture/week. PERSONALITY DEVELOPMENT Deals with the study of one’s personality, ways and means of improving it, physically, emotionally and mentally, with emphasis on personal appearance, values, and social communication. 3 units. 3 hours lecture/week. FRONT OFFICE MANAGEMENT This course will expose the students to various sections in front office management, namely: Receptions, Reservations, Cashier, and Concierge. As part of the rooms divisions, this will also focus on how to create a first impression as well as trouble-free check-in procedures; teach students to work cooperatively with different sections in response to guest requests; dwell on solving guest problems and concerns; and teach them how to exceed customer expectations. 16 hours duty exposure at Hotel Chez Avenir is required; 3 units; 3 hours lecture/week: Prerequisite: HRMintr. FOOD & BEVERAGES WITH LAB Students will be introduced to different areas in F & B handling such as the kitchen, service, beverage, stewarding and administration. They will also be exposed to restaurant equipment, profit and loss statements, menu planning, staff scheduling and other areas relevant to the handling of food and beverages. 3 units; 2 hours lecture/week; hours lab/week; Prerequisite: HRMfmds.

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