BME 6 – OPERATIONS MANAGEMENT IN TOURISM AND HOSPITALITY INDUSTRY

In this course, students are introduced to the skills necessary to operate and manage a hospitality facility,
specifically in the tourism and hospitality sector. Students explore the sector's organizational structure by
studying the roles, responsibilities and functions of the broad array of departments and key positions.
Operational procedures and standards, including guest services management, staffing, cost control,
purchasing, budgeting, housekeeping, maintenance and risk management are examined. This course is
enhanced with practical applications where students are trained on the use of a property management
system. Case studies, guest speaker presentations and a field trip considerably augment the students'
experience.

BME 7 – STRATEGIC MANAGEMENT IN TOURISM AND HOSPITALITY INDUSTRY

This course is designed to enable students to develop a comprehensive understanding of the business
environment, with particular emphasis on the analyses of technological developments, the changing social
environment and values, the impact of globalization on economic growth as well as the economic
interdependence and uncertainty among nations. Upon completion of this course, students are expected
to possess the capability to pursue thorough analysis of the fast changing tourism context with application
of the concepts of strategic marketing management of tourism.

PHILIPPINE REGIONAL CUISINE

This course deals with the study of preparation and aesthetic presentation of Filipino dishes especially
regional specialties. It also includes the study of the techniques used in the preparation of the country’s
finest dishes with emphasis on the various Filipino Cuisine. A study of the development of regional cuisines
in the Philippines with emphasis on the similarities in production and service systems. Application of skills
to develop, organize, and build a portfolio of recipe strategies and production systems. Students will work
in groups to plan, execute and evaluate a weekly meal served to the public. Focus will be on menu and
production planning, as well as cost analysis.
BREAD AND PASTRY

This course is designed to educate students in the art of Bread and Pastry Arts. Students will learn the
basics of mixing, shaping and baking for several baked goods including quick breads, cakes, pastry dough,
mousses, sauces, glazes, cookies, candies and confections. Plated desserts, international baked products,
chocolate work and decorated cakes are highlighted. In addition, students will be introduced to decorating
techniques. Students will learn in a well-equipped, modern kitchen and also prepare food for school
functions and community service events. This course includes classroom instruction and practical lab work
in a commercial kitchen.

SPECIALTY CUISINE

This practical hands-on course will introduce the students to new and specific culinary techniques used
during food display, which they will have to perform during buffet preparation, presentation, and garde-
manger work.
The students will explore the theoretical aspects of advanced food preparation for the contemporary menu
and how to apply this knowledge to the actual preparation and serving of advanced dishes reflecting
today's food trends.