Course Content
Economics for Hospitality Industry
Introduction to Hospitality Industry
Marketing for Hospitality Management
Introduction to Information Technology
Professional Etiquette and Customer Service
Food and Beverage Management
Food Preparation I (Practicum)
Hospitality Accounting
Food and Beverage Cost Control
Hotel Management and Operations
Food Preparation II (Practicum)
Restaurant Management
Housekeeping Management
Front Office Management
Principles of Management & Human Resource
Hospitality Law
Principles of Service Marketing & Management
Baking and Pastry
Industrial Attachment
Maintenance & Engineering Systems
Kitchen Management & Sanitation
