BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT (BSHM)

LIST OF COURSES BY SEMESTER

BOR Resolution No.__________, Series of 2017

First Year, First Semester

Hrs/Wk Co- Pre-
Course No. Course Title Units Lec Lab Total requisite( requisite(s)
s)
Macro & Micro Perspective of Tourism and
HTM100 3 3 0 3 HTM101 None
Hospitality
Risk Management. as Applied to Sanitation,
HTM101 3 3 0 3 HTM100 None
Safety & Security.
ACT001* Fundamentals of Accounting. (3) (3) 0 (3) None None
FBS* Food and Beverage Services (Bridging Prog) (3) (2) (3.5) (5.5) None None
GEC106 Art Appreciation 3 3 0 3 None None
GEC108 Science, Technology and Society 3 3 0 3 None None
GEC109 Life and Works of Rizal 3 3 0 3 None None
FIL101 Wika at Kultura sa Mapayapang Lipunan 3 3 0 3 None None
NST001 National Service Training Program 1 (3) (3) 0 (3) None None
PED001 Exercise Prescription and Management 2 2 0 2 None None
Total 20(9) 20(8) (3.5) 20(11.5)

Hrs/Wk Co- Pre-

Course No. Course Title Units Lec Lab Total requisite requisite(s)
(s)
HTM102 Philippine Culture, and Tourism Geography 3 3 0 3 None HTM100
Food and Beverage Service Operations and HTM101
HTM111 Management 3 2 3.5 5.5 None HTM100
GEC101 Understanding the Self 3 3 0 3 None None
GEC102 Purposive Communication 3 3 0 3 None None
GEC104 Mathematics in the Modern World 3 3 0 3 None None
GEC105 Readings in Philippine History 3 3 0 3 None None
FIL102 Ekokritisimo at Pagpahalaga sa Kalikasan 3 3 0 3 None None
ECN010* Fundamentals of Economics (3) (3) 0 (3) None None
Cookery* Cookery (Bridging Prog) (3) (2) (3.5) (5.5) None None
NST002 National Service Training Program II (3) (3) 0 (3) None NST001
PED002 Dance / Martial Arts 2 2 0 2 None PED001
Total 23(9) 22(8) 3.5(3.5 25.5(11.5)
)
First Year, Second Semester

Second Year, First Semester

Hrs/Wk Co- Pre-
Course No. Course Title Units Lec Lab Total requisite(s) requisite(s)
Quality Service Management. in Tourism & HTM100,
HTM103 Hospitality Industry 3 3 0 3 None HTM101
GEC101,
HTM104 Professional Development & Applied Ethics 3 2 3 5 None GEC102
HTM110 Housekeeping Operations and Management 3 2 3 5 None HTM101
HTM112 Culinary Arts 3 2 3.5 5.5 None HTM101
HTM114 Supply Chain/Logistics/Purchasing Mgt. 3 3 0 3 None HTM100
OAM011* Organization and Management (3) (3) 0 (3) None None
BUF001* Business Finance (3) (3) 0 (3) None None
BPP* Bread & Pastry Production(Bridging Course) (3) (3) 0 (3) None None
FPE101 Fundamentals of Peace Education 3 3 0 3 None None
Individual/Dual
PED003 Sports/Traditional/Recreational Games 2 2 0 2 None PED001
Total 20(9) 17(9) 9.5 26.5(9)
 Second Year, Second Semester
Hrs/Wk Co – Pre-
Course No. Course Title Units Lec Lab Total requisite(s) requisite(s)
HTM100,
HTM113 Front Office Operations and Management 3 2 3 5 None HTM103
BUM001* Business Marketing (3) (3) 0 (3) None None
GEC103 The Contemporary World 3 3 0 3 None None
GEC107 Ethics 3 3 0 3 None None
History of Filipino Muslims and the
HIS003 Indigenous People in MINSUPALA 3 3 0 3 None None
MGT104 Operation Management 3 3 0 3 None None
HME1 Professional Elective 1 3 2 3.5 5.5 None None
PED004 Team Sports 2 2 0 2 None PED001
Total 20(3) 18(3) 6.5 24.5(3)

* For non-ABM Senior High Graduates offered in all campuses except for MSU-Iligan Institute of Technology

Summer
Course No. Course Title Units Hrs/Wk Co – Pre-
Lec Lab Total requisite(s) requisite(s)
HTM104,
HTM110,
HTM112
HTM116* Community-Based Work Experience 4 0 4 4 None HTM113
Total 4 0 4 4
*Must have earned at least 30 units of major courses.

Note: Diploma in Hospitality Mgt. with NCs in F&B NC II & Bread and Pastry
NC II, Cookery NC II, FO NC II and Housekeeping NC II.

Third Year, First Semester

Hrs/Wk Co- Pre-
Course No. Course Title Units Lec Lab Total requisite(s) requisite(s)
HTM100,
HTM105 Tourism & Hospitality Marketing 3 3 0 3 None MGT104
Managing Human Resources & Multicultural HTM101,
HTM106 Diversity in workplace 3 3 0 3 None MGT104
HTM107 Entrepreneurship in Tourism and Hospitality
Industry 3 3 0 3 None HTM100
HTM108 Legal Aspects in Tourism and Hospitality 3 3 0 3 None HTM100
HTM109 Fundamentals of Halal Tourism 3 3 0 3 None None
HTM115 Banquets, Functions and Catering HTM111,
Management 3 2 3.5 5.5 None HTM112
FLN101 Foreign Language Elective 3 3 0 3 None None
Total 21 20 3.5 23.5

Third Year, Second Semester

Course No. Course Title Units Hrs/Wk Co- Pre-
Lec Lab Total requisite(s) requisite(s)
MGT108 Strategic Management 3 3 0 3 None None
Introduction to Meetings, Incentives, HTM103,
HTM117 Conferences & Events Mgt.(MICE) 3 2 3 5 None HTM105
Ergonomics and Facilities Planning for the
HTM119 Hospitality Industry 3 2 3 5 None HTM114
Research Methods in Tourism and
HTM198 Hospitality Industry 3 3 0 3 None HTM116
HME2 Professional Elective 2 3 3 0 3 None None
HME3 Professional Elective 3 3 2 3.5 5.5 None None
 FLN102 Foreign Language Elective 2 3 3 0 3 None FLN101
Total 21 18 9.5 27.5
* (Note: Foreign Language 1 & 2 should be of the same language)

Fourth Year, First Semester

Course No. Course Title Units Hrs/Wk Co- Pre-
Lec Lab Total requisite(s) requisite(s)
HTM197 Practicum/Internship 6 6 0 6 None HTM116
Total 6 6 0 6
* Must have earned at least 60 units of major courses

Fourth Year, Second Semester

Course No. Course Title Units Hrs/Wk Co- Pre-
Lec Lab Total requisite(s) requisite(s)
Hotel and Restaurant Cost Control & HTM111,
Revenue Management 3 3 0 3 None
HTM118 HTM114
Undergraduate Thesis in the Hospitality HTM197,
HTM199 3 3 0 3 None
Industry HTM198
HME4 Professional Elective 4 3 2 3.5 5.5 None None
HME 5 Professional Elective 5 3 2 3.5 5.5 None None
Total 12 10 7 17
GRAND TOTAL: 147 Units

Professional Electives: (5 out of the given elective courses below)

Course No. Course Title Units Hrs/Wk Co- Pre-

Lec Lab Total requisite(s) requisite(s)

HME120 Cruise Line Operations 3 3 0 3 None HTM101

HTM101,
HME121 Bar and Beverage Management 3 2 3.5 5.5 None
HTM111
HTM101,
HME122 Asian Cuisine 3 2 3.5 5.5 None
HTM112
HME123 Advanced Baking 3 2 3.5 5.5 None HTM112
HME124 Menu Design and Styling 3 3 0 3 None HTM111
HME125 International Cuisine 3 2 3.5 5.5 None HTM112
HME126 Meranaw Cuisine 3 2 3.5 5.5 None HTM112
NCII,
HME127 Trainers Methodology (TM) 3 3 0 3 None
HTM198
World Geography and Destination w/
HME128 3 2 3.5 5.5 None HTM102
Laboratory
HME129 Applied Business Tools and Technology 3 2 1 3 None None
HME130 Data Analytics in Hospitality Industry 3 3 0 3 None HME129
HME131 Recreation and Leisure Management 3 3 0 3 None HTM100

Note: * Bridging courses will be offered to those students who are transferee or shifter from other program.
 FOR ABM SENIOR HIGH GRADUATES
BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT (BS HM)
LIST OF COURSES BY SEMESTER
BOR Resolution No.__________, Series of 2017

Course Hrs/Wk Co- Pre-

No. Course Title Units Lec Lab Total requisite( requisite(s)
s)
Macro & Micro Perspective of Tourism and
HTM100 3 3 0 3 HTM101 None
Hospitality
Risk Management. as Applied to Safety,
HTM101 3 3 0 3 HTM100 None
Security and Sanitation
GEC106 Art Appreciation 3 3 0 3 None None
GEC109 Life and Works of Rizal 3 3 0 3 None None
GEC108 Science, Technology and Society 3 3 0 3 None None
FIL101 Wika at Kultura sa Mapayapang Lipunan 3 3 0 3 None None
FBS* Food and Beverage Services (Bridging Prog) (3) (2) (3.5) (5.5) None None
NST001 National Service Training Program 1 (3) (3) 0 (3) None None
PED001 Exercise Prescription and Management 2 2 0 2 None None
Total 20(6) 20(5) (3.5) 20(8.5)
First Year, First Semester

First Year, Second Semester

Course Hrs/Wk Co- Pre-
No. Course Title Units Lec Lab Total requisite(s) requisite(s)
HTM102 Philippine Culture, and Tourism Geography 3 3 0 3 None HTM100
HTM111 Food and Beverage Service Operations and 3 2 3.5 5.5 None HTM100,
Management HTM101
GEC101 Understanding the Self 3 3 0 3 None None
GEC102 Purposive Communication 3 3 0 3 None None
GEC104 Mathematics in the Modern World 3 3 0 3 None None
GEC105 Readings in Philippine History 3 3 0 3 None None
FIL102 Ekokritisimo at Pagpahalaga sa Kalikasan 3 3 0 3 None None
Cookery* Cookery (Bridging Prog) (3) (2) (3.5) (5.5) None None
NST002 National Service Training Program II (3) (3) 0 (3) None NST001
PED002 Dance / Martial Arts 2 2 0 2 None PED001
Total 23(6) 22(5) 3.5(3. 25.5(8.
5) 5)

Second Year, First Semester

Course Hrs/Wk Co- Pre-
No. Course Title Units Lec Lab Total requisite(s) requisite(s)
HTM103 Quality Service Mgt. in Tourism & 3 3 0 3 None HTM100,
Hospitality Industry HTM101
HTM104 Professional Development and Applied Ethics 3 2 3 5 None GEC101,
GEC102
HTM110 Housekeeping Operations and Management 3 2 3 5 None HTM101
HTM112 Culinary Arts 3 2 3.5 5.5 None HTM101
HTM114 Supply Chain/Logistics/Purchasing 3 3 0 3 None HTM100
Management
BPP* Bread & Pastry Production(Bridging Course) (3) (3) 0 (3) None None
FPE101 Fundamentals of Peace Education 3 3 0 3 None None
PED003 Individual/Dual 2 2 0 2 None PED001
Sports/Traditional/Recreational Games
Total 20(3) 17(3) 9.5 26.5(3)
 Second Year, Second Semester
Course Hrs/Wk Co – Pre-
No. Course Title Units Lec Lab Total requisite(s) requisite(s)
HTM100,
HTM113 Front Office Operations and Management 3 2 3 5 None HTM103
GEC103 The Contemporary World 3 3 0 3 None None
GEC107 Ethics 3 3 0 3 None None
History of Filipino Muslims and the
HIS003 Indigenous People in MINSUPALA 3 3 0 3 None None
MGT104 Operation Management 3 3 0 3 None None
HME1 Professional Elective 1 3 2 3.5 5.5 None None
PED004 Team Sports 2 2 0 2 None PED001
Total 20 18 6.5 24.5

Summer
Course Hrs/Wk Co – Pre-
No. Course Title Units Lec Lab Total requisite(s) requisite(s)
HTM104,
HTM110,
HTM116* Community-Based Work Experience 4 0 4 4 None
HTM112,
HTM113
Total 4 0 4 4
*Must have earned at least 30 units of major courses

Note: Diploma in Hospitality Mgt. with NCs in Housekeeping NC II, F&B NC II, Bread and Pastry
NC II, Cookery NC II and FO NC II

Third Year, First Semester

Course Hrs/Wk Co- Pre-
No. Course Title Units Lec Lab Total requisite(s) requisite(s)
HTM100,
HTM105 Tourism & Hospitality Marketing 3 3 0 3 None MGT104
Managing Human Resources & Multicultural HTM101,
HTM106 Diversity in workplace 3 3 0 3 None MGT104
Entrepreneurship in Tourism and Hospitality
HTM107 Industry 3 3 0 3 None HTM100
HTM108 Legal Aspects in Tourism and Hospitality 3 3 0 3 None HTM100,
HTM109 Fundamentals of Halal Tourism 3 3 0 3 None None
HTM115 Banquets, Functions and Catering 3 2 3.5 5.5 None HTM111,
Management HTM112
FLN101 Foreign Language Elective 3 3 0 3 None None
Total 21 20 3.5 23.5

Third Year, Second Semester

Course Hrs/Wk Co- Pre-
No. Course Title Units Lec Lab Total requisite(s) requisite(s)
MGT108 Strategic Management 3 3 0 3 None None
Introduction to Meetings, Incentives, HTM103,
HTM117 Conferences & Events Management.(MICE) 3 2 3 5 None HTM105
Ergonomics and Facilities Planning for the
HTM119 Hospitality Industry 3 2 3 5 None HTM114
Research Methods in Tourism and Hospitality
HTM198 Industry 3 3 0 3 None HTM116
HME2 Professional Elective 2 3 3 0 3 None None
 HME3 Professional Elective 3 3 2 3.5 5.5 None None
FLN102 Foreign Language Elective 2 3 3 0 3 None FLN101
Total 21 18 9.5 27.5
Note: Foreign Language 1 & 2 should be of the same language

Fourth Year, First Semester

Course Course Title Units Hrs/Wk Co- Pre-
No. Lec Lab Total requisite(s) requisite(s)
HTM197* Practicum/Internship 6 6 0 6 None HTM116
Total 6 6 0 6
*Must have earned with at least 60 units of major courses
Fourth Year, Second Semester
Course Course Title Units Hrs/Wk Co- Pre-
No. Lec Lab Total requisite(s) requisite(s)
Undergraduate Thesis in the Hospitality HTM197,
HTM199 3 3 0 3 None
Industry HTM198
HTM118 Hotel and Restaurant Cost Control & Revenue HTM111,
3 3 0 3 None
Management HTM114
HME4 Professional Elective 4 3 2 3.5 5.5 None None
HME5 Professional Elective 5 3 2 3.5 5.5 None None
Total 12 10 7 17
GRAND TOTAL: 147 Units

Professional Electives: (5 electives out of the given elective courses below)

Course Course Title Units Hrs/Wk Co- Pre-
No. Lec Lab Total requisite(s) requisite(s)
HME120 Cruise Line Operations 3 3 0 3 None HTM101
HTM101,
HME121 Bar and Beverage Management 3 2 3.5 5.5 None
HTM111
HTM101,
HME122 Asian Cuisine 3 2 3.5 5.5 None HTM112
HME123 Advanced Baking 3 2 3.5 5.5 None HTM112
HME124 Menu Design and Styling 3 3 0 3 None HTM111
HME125 International Cuisine 3 2 3.5 5.5 None HTM112
HME126 Meranaw Cuisine 3 2 3.5 5.5 None HTM112
NCII,
HME127 Trainers Methodology (TM) 3 3 0 3 None
HTM198
HME128 World Geography and Destination 3 2 3.5 5.5 None HTM102
HME129 Applied Business Tools and Technology 3 2 1 3 None None
HME130 Data Analytics in Hospitality Industry 3 3 0 3 None HME 129
HME131 Recreation and Leisure Management 3 3 0 3 None HTM100

Note: Bridging courses will be offered to those students who are transferee or shifter from other program.