BAR SERVICE MANAGEMENT WITH LAB
Students will be exposed to beverage operations focusing on the preparation of miseen-place (glassware and bar equipment) as well as familiarization with beverage lists. Topics on wine, liquor and non-alcoholic beverages will be discussed. Proper inventory procedures will be explained to minimize pilferage and waste. 3 units; 2 hours lecture/week; 3 hours/week; Prerequisite: HRMfbev.

HOUSEKEEPING MANAGEMENT
Housekeeping is an important area where the students will learn the importance of cleanliness and aesthetics in the different areas of the hotel. Skills like how to keep a guest room clean will be taught, with emphasis on specific standards of excellence. This will also cover other areas such as laundry, rooms, public areas, mini-bar and others. 16 hours duty exposure at Hotel Chez Avenir is required. 3 units; 3 hours lecture/week; Prerequisite: HRMfrom.

FOOD MERCHANDISING WITH SALES AND LAB
This course focuses on the marketing aspect of food services establishments. Topics such as how to arrange the various food items on a plate as well as creating food corners will be thoroughly discussed in order to generate higher revenues from operations. 3 units; 2 hours lecture/week; 3 hours lab; Prerequisite: HRMfmsd.

PRINCIPLES OF TOURISM
This course deals with the principles, mechanics and kinds of tourism; likewise, it deals with its social, economic, political and cultural impact as well as its components and growth in the Philippines. A field trip is required, either local or international. 3 units; 3 hours lecture/week; Prerequisite: HRMintr.

CONVENTION & EXHIBITION MANAGEMENT
This course will teach the students to appreciate the planning process leading to a major convention. From the creation of an event order to construction of the venue, various points surrounding the operation will be discussed. A mini-convention is part of the course requirement. 3 units; 3 hours/week; Prerequisite: HRMintr.

CATERING & QUANTITY FOOD PRODUCTION
This course deals with the application of the principles and techniques in managing special events or functions which entail food and beverage planning preparation and services on different occasions. Simulation is required as part of the final examination of the students. 3 units; 2 hours/week; 3 hours laboratory/week; Prerequisite: HRMfmds.

FACILITY DESIGN, PLANNING & LAY-OUT
This subject deals with the different building structures, interior lay-out and design of various hotels and restaurants. From garden landscaping to restaurant lay-outs, the students will be introduced to the concepts based in the nature and philosophy of each hotel chain. 3 units; 3 hours lecture/week.

HOTEL, RESTAURANT AND TRAVEL LAW
The subject deals with the various laws governing the Philippine hospitality and tourism industries. The study mainly concentrates on the following obligations, contracts and transportation. It aims to touch on pertinent administrative rules and regulations promulgated by the Department of Tourism and other government agencies relevant to hospitality and travel operations. 3 units; 3 hours lecture; Prerequisite: Oblicon.

PRACTICUM Students will be given the opportunity to be exposed to the different areas of a hotel. This will enable them to fully experience the actual hotel working conditions. The training will be divided into two parts: Training at the Hotel Chez Avenir (3 units; 100 hours); training held at either local or international hotel (9 units; 300 hours).