LA SALLE UNIVERSITY

Ozamiz City

Bachelor of Science in Hospitality Management

Course Title:Introduction to Hotel & Restaurant Management
Course Code: HRM1
Credit Units: 3
Pre-requisite course: None

This course aims to introduce the students with Hotels, Motels, Resorts and other several components that provide various types of Hospitality
Industry. This course also gives information to students, the considerations on specific business specifically on food service, accommodation, travel
and recreation.
Course Title: Principles of Safety, Hygiene and Sanitation
Course Code: HRM2
Credit Units: 3
Pre-requisite course: None

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 towards the proper handling of food from preparation, production to service.
Course Title: Front Office Procedures
Course Code: FRP
Credit Units: 3(1)
Pre-requisite course: HRM1

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 personnel in any lodging establishment.
Course Title: Hotel Housekeeping Procedures
Course Code: HHP
Credit Units: 3(1)
Pre-requisite course: HRM1

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

Course Title: Principles of Food Selection

Course Code: HRM02A

Credit Units: 2(2)
Pre-requisite course: HRM1

The dynamic world of food changes rapidly as new research constantly adds to its ever expanding knowledge base. This course is designed
to meet the needs of this evolving and expanding discipline, and to provide students with a strong foundation in the discipline that they select.
Course Title: Culinary Arts and Sciences
Course Code: HRM3
Credit Units: 2(3)
Pre-requisite course: HRM02A

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 practice commonly found in an operational environment.
Course Title: Food & Beverage Service Procedures
Course Code: HRM4
Credit Units: 3(4)
Pre-requisite course: HRM1 & 2

This course provides students with the knowledge, skills and attitude necessary to perform the duties, tasks, and steps required of Food and
Beverage Service Attendant in the various food and beverage outlets.
Course Title: Banquet and Catering Services
Course Code: HRM5
Credit Units: 3
Pre-requisite course: HRM1 & 2

This course emphasizes on the comprehensive set of objectives and main concepts on the importance of service, styles of service and place
settings, training the service staff to serve the meal, organizing the dining room to accept guests, quantifying recipes, food costing, menu pricing and
catering package computation, booking of functions and managing the function as well as catering services.
Course Title: Baking & Cake Decors
Course Code: HRM6
Credit Units: 3
Pre-requisite course: HRM3

This course aims to teach the students with the basic principles of baking and cake decorating. Students are expected to learn on the use and
function of the basic tools and equipment in baking by providing them the chance to manipulate the baking tools equipment. Application of the baking
principles will be observed by cooking and evaluating their baked products like cookies, pastries and cakes. It also provides knowledge on cake
decorating and icing preparation. Students will be guided on how to produce well decorated cakes by discussing to them the Principles of Design that
include Balance, Rhythm, Proportion and Harmony, Emphasis and Subordination. This course will somehow equip the HRM students with the basic
knowledge in baking and cake decorating as a means of preparing them to become future home and commercial bakers
Course Title: Hot & Cold Kitchen

Course Code: HRM7

Credit Units: 1(3)
Pre-requisite course: HRM3

Introduce to students to Hot and Cold Kitchen Cook with emphasis on hot food and cold food preparation and presentation.
Course Title: Asian Cuisine
Course Code: HRM8
Credit Units: 1(3)
Pre-requisite course: HRM3

Introduce the students the Asian Cuisine with emphasis on the characteristics by its natural taste and appearance and of cooking styles and
techniques. To provide the students lecture, demonstrations and hands-on application the principles and techniques of Asian Cookery. This includes
development of organizational skills, knife and cleaver dexterity and cooking skills that are particular to Filipino, Chinese, Japanese, Thai, Korean
and Vietnamese cuisine.
Course Title: Rooms Division Management and Control System
Course Code: HRM9
Credit Units: 3
Pre-requisite course: FRP & HHP

This course presents an understanding for the need to control the available resources in Rooms Division as part of the success of the hotel
operation.
Course Title: Management & Cost Control in food Service Operations
Course Code: HRM90B
Credit Units: 3
Pre-requisite course: HRM4, 5 & Acctg.1

This course will equip the students with the knowledge and strategies in managing & controlling the resources available in relation to food
service operations.
Course Title: Hospitality Research Methods, Techniques and Writing
Course Code: HRM01A
Credit Units: 4
Pre-requisite course: HRM1-9

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.

Course Title: Convention & Events Management

Course Code: HRM10

Credit Units: 4
Pre-requisite course: HRM4 & 5

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. This course is designed to introduce students to the meeting, convention, and exhibition
industry. It is intended to provide students with the basic framework for planning and managing meetings, conventions and exhibitions and the skills
necessary for interacting with the various players involved in the tourism industry.
Course Title:Western/International Cuisine
Course Code: HRM0011
Credit Units: 3
Pre-requisite course: HRM1-9

This course explores the preparation of traditional contemporary Western Cuisine specialties with emphasis to their techniques, ingredients
and spices.
Course Title: Human Resource Management in Hospitality Industry
Course Code: HRM0012
Credit Units: 3
Pre-requisite course: HRM1-9

This course will provide students with an understandable, updated knowledge about personnel management and labor relations concepts and
techniques in the Tourism / Hospitality Industry.
Course Title: Leisure, Sports and Recreation Management
Course Code: HRM0013
Credit Units: 3
Pre-requisite course: HRM1-9

This course provides students an appreciation of the other components of hospitality and tourism management as travel trends, developments
and operators of resorts, hotels, golf courses and country club facilities for leisure, sports and recreation. The course aims to teach students how to
manage Leisure, Sports and Recreation Center as one of the facilities in hospitality industry.
Course Title: Bar Management
Course Code: HRM0014
Credit Units: 3
Pre-requisite course: HRM1-9

This course will provide students knowledge and skills to meet the demand in hospitality industry. This includes the familiarization of bar parts,
tools & equipments, product knowledge, bar organization, qualities of a bartender and his duties & responsibilities.
Course Title: Hospitality Organizational Management

Course Code: HRM0015

Credit Units: 3
Pre-requisite course: HRM1-9

This course provides students with the necessary knowledge, skills and attitudes to apply theories and techniques involved in organizational
management of Hospitality Industry.
Course Title: Hospitality Operational Management
Course Code: HRM0016
Credit Units: 3
Pre-requisite course: HRM1-9

The course aims to introduce the students with Hotel, Motels, Inns, Resorts and other several components that provide various types of
Hospitality industry. This course also gives information to students, the considerations on specific business specifically on food service,
accommodations, travel and recreation.
Course Title: Cruise Management
Course Code: HRM0017
Credit Units: 3
Pre-requisite course: HRM1-9

The course is design provide students knowledge and familiarization, experience, information about employees job & responsibilities ,
selling, marketing strategies ,needed for cruise line management as one of their career opportunities.
Course Title: Hotel Security & safety Procedures with Basic First Aid
Course Code: HRM0018
Credit Units: 3
Pre-requisite course: HRM1-9

The course will equip students knowledge, skills and strategies to insure the safety and security of guests and occupants of the hotel and
know how to provide first aid procedure to them.
Course Title: Hotel & Restaurant Sale & Marketing
Course Code: HRM0019
Credit Units: 3
Pre-requisite course: HRM1-9

This course presents an understanding of the importance of how to effectively promote the hotel products, services and facilities in connection
to gaining more sales & hotel profit.

Course Title: Meat Processing

Course Code: HRM0010

Credit Units: 3
Pre-requisite course: HRM1-9

Meat processing is designed for students not only because of the possibility of fabricating nutrient-rich products for human food, but also
owing to the fact that meat processing can be a tool for fully utilizing edible carcass parts and for supplying shelf-stable meat products to areas where
no cold chain exists. Moreover, small-scale meat processing can also be a source of income for them.