한국어
日本語
中文
العربية
Enderun offers a carefully crafted program of study that leads to a Bachelor of Science in International Hospitality Management (BS-IHM) with Specialization in Culinary Arts or Hotel Administration. Spread over four years of study, the program implements the teaching philosophy grounded on a balance between theory and practice. The curriculum allows students to study with an international faculty of industry practitioners and business leaders, providing students with a solid foundation for building a career in the global hospitality industry.
Enderun Colleges is partnered with Les Roches International School of Hotel Management in Switzerland, hailed as one of the top hotel schools in the world, and with the prestigious Ducasse Education in France.
Faculty
The faculty that teaches subjects on International Hospitality Management includes hospitality industry practitioners who have honed their crafts in some of the best hotels and restaurants across the world. In teaching students, they relate their expert professional experiences in the context of classroom lessons.
INTERNSHIP
Internships are vital to a student’s learning. At Enderun Colleges, all bachelor’s degree candidates must complete two industry internships. The Office of Career Services coordinates with its growing number of Industry Partners to ensure that internships offer genuine learning and networking opportunities that complement classroom perspectives and enhance student career prospects.
The first internship, undertaken during the student’s sophomore year, offers broad exposure to the workings of international-category hotels, resorts, and caterers, and reinforces classroom instruction on hotel and restaurant operations with entry-level experience in hotel departments such as front office, housekeeping, sales and marketing, food & beverage and culinary arts.
A second internship, reserved for seniors, synthesizes lessons from Enderun’s general management curriculum and offers students the opportunity to gain real-world supervisory experience in local hotels. Seniors may also complete their senior internships abroad and gain international exposure in leading hotels and restaurants around the world.
Curriculum + Course Description
Enderun‘s bachelor’s degree program for International Hospitality Management focuses on striking a balance between core coursework in the liberal arts, management and practical sciences, specialized training in hotel and kitchen-related disciplines, and real-world experience. The core curriculum, patterned after general education modules at US Ivy League universities, aims to develop intellectual breadth and rigor, to encourage creativity, and to inculcate in students a strong spirit of teamwork, entrepreneurialism, and discipline. Industry-specific courses within the program combine cutting-edge management science with traditional and technical know-how in the hotel and restaurant management. Internships offer students the opportunity to apply, and thereby reinforce, their knowledge in practical settings.
General Education - Humanities
| ENG 1 | Intermediate English |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| The student-as-critical thinker must first become aware of his or her skill level in English communication before delving into academic discourse. Students will be imbued with the traits of intellectual honesty, thorough research, accuracy in presentation of information, revising ideas and positions in light of new or better information, and in proper attribution of information.English Communication 1 will lay the groundwork for developing the writing skills acquired by the students in their previous years of education. This course intends to consolidate the students’ grasp of the basics by bringing their English skills a step higher. The students will be instructed in formal and informal writing. A methodical approach will be taken to help them learn how to take a proper, educated stand on a given issue as well as to enrich their individual styles.The Enderun English courses takes students through a progressive sequence of lessons and exercises giving them a holistic view of different communication styles and strategies that may get them going on the career path that they choose. | |
| ENG 2 | Advanced English |
| Prerequisite | ENG 1 |
| Course Credit | 3 units (3 hours of lecture per week) |
| At a time when text can be produced by the megabyte and transmitted worldwide in seconds, a person’s ability to process and communicate information is crucial in all undertakings. Enderun students must not only be fluent in the English language; they must also critically sort the ideas being presented. The critical thinker tries to isolate the issue in a book, magazine or paper into its barest categorical form and differentiate fact from opinion before making a judgment.English Communication 2 will build on the foundation of English Communication 1. It aims to raise the skills of the students by going through a critical survey of the forms of academic discourse essential to collegiate and professional work. This course integrates the students’ ability to think and converse, inform and persuade others on given issues. It also aims to incorporate logical thinking and in-depth, critical analysis and discussion of issues dealing with matters relevant to students and the industry. The topics are light, even faddish yet close to the experiences of the youth. More importantly, premium is still given to research and fundamentals of academic work. Enderun students aspire to lead the hospitality industry. The Enderun English courses will take these aspirants through a progressive sequence of lessons and exercises giving them a holistic view of different communication styles and strategies that will get them going on their chosen career path. | |
| FIL 1 | Sining ng Pakikipagtalastasan |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| Nilalaman ng kursong ito ang pagtalakay sa kahalagahan ng Wikang Filipino sa realidad na kanyang ginagalawan. Tatalakayin dito ang kasaysayan, kahalagahan, kasanayan at gamit ng wikang Filipino bilang buhay na wika at midyum ng komunikasyong pasalita at pagsulat. | |
| FIL 2 | Pagbasa’t Pagsulat sa iba’t-ibang Disiplina |
| Prerequisite | FIL 1 |
| Course Credit | 3 units (3 hours of lecture per week) |
| Angkop ng asignaturang ito ang paggamit ng Wikang Filipino sa pagbasa at pagsulat bilang kasangkapan ng pagkatuto. Binibigyang tuon ng kursong ito ang kasanayan ng mga mag-aaral sa pagsasaling-wika, pakikipanayam, at paggamit ng Filipino sa talakayan, pananaliksik, at sa pagsulat ng iba’t ibang sulating akademik. | |
| HUM | Introduction to Humanities |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course introduces the student to the basic principles relevant to the appreciation of various art forms and its elements as the language used to express beauty. The course makes use of a broad survey of the fine arts–i.e., architecture, painting, sculpture–and widely-acknowledged representative works in order to help students understand the major definitions of art and beauty, become familiar with the nuances of art production and the creative process as influenced by various factors, and an ability to analyze art work based on the elements of the art form and principles of design. The objective of the course is not to produce performers or practitioners of the fine arts, but develop in students the ability to make a critical and intelligent assessment of works of art, based on theoretical and practical understanding of art forms, its component elements, cultural and historical influences, and the creative process. | |
| LIT | Literature 1 |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course presents a survey of the World and the Philippine Literature in English, from its beginning to the present with an emphasis on the different types of genres the literature of the different regions of the World and the Philippines, whether in native or foreign languages. | |
| PHILO | Introduction to Philosophy |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course introduces the student to major themes of Western philosophical inquiry, particularly that of the nature of the human person and the central issues of freedom, knowledge and the truth, interpersonal relations, and the search for the meaning and purpose of life. The course not only provides students with a general philosophical understanding of what it means to be a person, but also hopes to deepen that understanding with knowledge of how personhood relates to other aspects of reality. | |
General Education - Math, Computer and Natural Sciences
| MATH 1 | Business Math |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course discusses the application of mathematical principles to a variety of business contexts, with particular emphasis on the fundamental concepts and principles in investment mathematics and their practical applications: this part of the course covers a range of topics such as percentages, simple and compound interest, annuities, amortizations and sinking funds, discounts (trade, bank, and cash), perpetuity, payroll, time value of money, and business loans. The goal of the entire course is to equip students with fundamental skills for critically analyzing and solving business-related mathematical problems and for making sound financial decisions in general. | |
| MATH 2 | Basic Statistics |
| Prerequisite | Business Math |
| Course Credit | 3 units (3 hours of lecture per week) |
| The course is for future decision makers in business. The focus and goal is to make students better quantitative decision makers. The concepts of statistics are presented in the setting of business decision-making through the use of many real world examples, real business data and applications. This course covers introduction to descriptive and inferential statistics. Topics included are discrete and continuous data, concepts such as population, sample, parameter, measures of central tendency, measures of variation, coefficient of variation, some probability distributions, confidence intervals, hypothesis testing, z-test, t-test, analysis of variance, simple regression and correlation analysis. | |
| ENV | Environmental Science |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course provides an integrated coverage of the basic concepts and principles of ecology. It deals mainly with the study of the biotic components of ecosystem, nature of life, its attributes, processes and unity in diversity of all life forms in performing their ecological roles. Further, it helps students to demonstrate attitudes, values and actions desirable and appropriate to fostering man’s harmonious relationship with his total environment through sustainable development and ecologically balanced ecosystem. | |
| F&B 101 | Hygiene and Sanitation |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course addresses fundamental notions of sanitation, hygiene, and nutrition in food preparation, handling, and storage. Students are introduced to the following major areas: proper food handling and storage techniques and processes, the effects of storage and culinary treatment on food value and taste, kitchen safety, the prudent use of cleaning agents and equipment, sanitation hazards and food contamination, waste disposal and management. A brief portion of the course is also devoted to basic principles of nutrition and nutritive equilibrium as they apply to food preparation and storage. | |
| COMP | Basic Computer |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course is an introduction to information technology and its major areas, including computer hardware and networking, computer operating systems, and common business and productivity applications. A substantial portion of the course is devoted to helping students acquire proficiency in the functional and effective use of common office automation applications such as word processing, spreadsheet, presentation, and database software applications, with particular emphasis on word processing and presentations, in order to make students capable of producing high quality documents from both a technical and an aesthetic viewpoint. | |
Social Science Cluster
| HIST 1 | Philippine History, Government, and Constitution |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course is a comprehensive survey of the development of the Filipino people, from its earliest anthropological and cultural origins to the birth and evolution of national consciousness. The course emphasizes the latter, the struggle for freedom and independence, the development of political, economic and social institutions, as well as key events in recent Philippine history, from the post-World War II independence until the present. A significant section of the course is also devoted to a study of the Philippine constitutional framework and how the specific provisions of its most recent iteration, the 1987 constitution; apply to contemporary Philippine society, particularly to the Philippine political system. | |
| ECON | Economics |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| A basic understanding of economics is essential for well-informed citizens and is therefore important in a democratic political system. It is also vital for those who are operating or working in companies.
The course will therefore cover some fundamental principles that underlie economic behavior and activity. It will provide students with the tools to analyze economic events, explain why they occur, and make predictions about the likely outcome of a given set of economic circumstances. The course will encompass both micro-economics, which focuses on the activities of individual firms, households and markets, and macroeconomics, which focuses on national and international developments. A heavy emphasis will be placed on the role of markets and on the demand and supply model. In addition the course will look at the role of incentives in guiding economic behavior. This is an introductory course and for that reason will seek to give students an intuitive understanding of the subject using examples from the Philippines and Asia, as much as possible. The use of mathematics will be kept to a minimum. The course will require active participation by students. This will take the form of presentations on topical economic issues for discussion and analysis in classes. |
|
| PSYCH | General Psychology |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course serves as a synopsis of the different fields of psychology. Theoretical frameworks and their application to contemporary issues such as social psychology, stereotyping and personality will be given special emphasis. | |
| ANTHRO | Cultural Anthropology |
| Prerequisite | MGT 101, MGT 105 |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course is an introduction of the field of sociology and anthropology. It assumes that social and cultural forces external to individuals shape behavior. It aims to identify, understand and explain what these specific forces are and how they shape behavior with cultural communities. This course will introduce to this discipline examining the history, the work of its early and contemporary contributors, essential concepts, research methods, theory and application with the end of equipping the students with the tools to understand and analyze the issues that affect Philippine society and the rest of the world. | |
Mandated Subjects
| RIZAL | Life and Works of Rizal |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course traces the intellectual development of Jose Rizal, from his boyhood years until his final hours, and is divided by key watershed events in his life: the writing of the Noli Me Tangere, the writing of the El Filibusterismo, and his deportation to Dapitan until his execution. The course studies significant parts of the Noli and the Fili alongside frequent references to his diaries, letters, and essays, with the aim of ultimately helping the student understand the relevance and timeliness of Rizal’s insights as they apply to contemporary Philippine society. | |
| NSTP 1 | NSTP: Civic Welfare Training Service |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture and community service per week) |
| As a requirement for graduation, students are required to complete two semesters of the National Service Training Program (NSTP) in any of three components: Civic Welfare Training Service (CWTS), Literacy Training Service (LTS) and Reserve Officers’ Training Corps (ROTC). CWTS refers to programs or activities contributory to the general welfare and the betterment of life for the members of the community or the enhancement of its facilities, especially those devoted to improving health, education, environment, entrepreneurship, safety, recreation and morals of the citizenry. LTS refers to the program component designed to train the students to teach literacy and numeric skills to schoolchildren, out-of-school youths and other segments of society in need of their services. Finally, ROTC refers to the program component institutionalized under Section 38 and 39 of Republic Act no. 7077, designed to provide military training to tertiary level students in order to motivate, train, organize and mobilize them for national defense preparedness. Students who opt to take either CWTS or LTS components can enroll in the College’s own NSTP offerings, while students who opt for ROTC must cross-enroll in a duly accredited tertiary institution offering such a component. | |
| NSTP 2 | NSTP: CWTS or Literacy Training Service |
| Prerequisite | NSTP 1 |
| Course Credit | 3 units (3 hours of lecture and community service per week) |
| As a requirement for graduation, students are required to complete two semesters of the National Service Training Program (NSTP) in any of three components: Civic Welfare Training Service (CWTS), Literacy Training Service (LTS) and Reserve Officers’ Training Corps (ROTC). CWTS refers to programs or activities contributory to the general welfare and the betterment of life for the members of the community or the enhancement of its facilities, especially those devoted to improving health, education, environment, entrepreneurship, safety, recreation and morals of the citizenry. LTS refers to the program component designed to train the students to teach literacy and numeric skills to schoolchildren, out-of-school youths and other segments of society in need of their services. Finally, ROTC refers to the program component institutionalized under Section 38 and 39 of Republic Act no. 7077, designed to provide military training to tertiary level students in order to motivate, train, organize and mobilize them for national defense preparedness. Students who opt to take either CWTS or LTS components can enroll in the College’s own NSTP offerings, while students who opt for ROTC must cross-enroll in a duly accredited tertiary institution offering such a component. | |
| PE 1 | Fundamentals of Physical Fitness |
| Prerequisite | None |
| Course Credit | 2 units (2 hours of lecture and laboratory per week) |
| The course provides students with information and interpretation of physical fitness through a study of how the human body reacts, responds and adapts to physical exertion. It also introduces students to the changing trends in physical fitness. Furthermore, the course familiarizes students to the benefits of physical fitness thus encouraging them to develop their health. | |
| PE 2, 3, 4 | FUTSAL |
| Prerequisite | PE 1 |
| Course Credit | |
| This is an introductory course in the theory and techniques of futsal. The content focuses on the basic skills of futsal and its application to the game including strategies and tactics. Furthermore, the student will learn about the futsal laws of the game. As result of the class, the student will improve his / her general physical fitness and skill performance. The technical, tactical, physical, psychological, and social aspects of the game will also be taken up. | |
| PE 2, 3, 4 | RUNNING |
| Prerequisite | PE 1 |
| Course Credit | |
| This course will provide the means for developing fitness through running and conditioning. The content focuses on the basic fundamentals of running and its application to the game including strategies and physical conditioning. The course will also reinforce concepts on fitness, health and wellness. Consequently, students will realize the importance of lifetime participation in physical activities for wellness of life. | |
| PE 2, 3, 4 | BASKETBALL |
| Prerequisite | PE 1 |
| Course Credit | |
| Practical sessions on basic ball handling, shooting, dribbling, and strategies. Short lectures on history, equipment, and rules of basketball. | |
| PE 2, 3, 4 | TAI CHI |
| Prerequisite | PE 1 |
| Course Credit | |
| This course is an introduction to an internal art that cultivates, harmonizes and refines one’s total personality (mind, body, spirit and emotion). It lets the student actually experience the essence and different faces of Tai Chi Chuan. Through the short journey of 18 weeks, the students will be led to a hands-on understanding, experience and, hopefully, an appreciation of the basic essence of Tai Chi, its holistic benefits, and different aspects as one is led to further cultivate myriad positive values, including respect, commitment, focus, sense of contribution, humility, discipline, patience, perseverance, adaptability, and open-mindedness. | |
| PE 2, 3, 4 | VOLLEYBALL |
| Prerequisite | PE 101 |
| Course Credit | |
| This is an introductory course in the theory and techniques of volleyball. The content focuses on the basic skills of volleyball and its application to the game including strategies and tactics. Furthermore, the student will learn about the volleyball laws of the game. As result of the class, the student will improve his / her general physical fitness and skill performance. The technical, tactical, physical, psychological, and social aspects of the game will also be taken up. | |
| HIST 2 | World History |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course takes a thematic approach to the study of world history, covering the principal forces, events, personalities and ideas that shaped civilization from antiquity until the post World War II era. | |
| FL 1 | Foreign Language 1: Beginning French |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| As the entry-level foreign language module for students with zero or minimal skills in the target language, this course introduces the students to the fundamental elements of the language, with heavy emphasis on basic vocabulary building and sentence construction, at the end of which students are expected to be able to (1) understand basic spoken or written instructions, (2) take part in a basic factual conversation on a predictable topic, (3) understand basic notices, instructions or information, and (4) complete basic forms, and write notes including times, dates and places. Students with some knowledge of any of the listed foreign language offerings may, however, opt to take a proficiency or equivalency test which, provided they meet the minimum requisites, will allow them to proceed directly to Foreign Language 2. | |
| FL 1 | Foreign Language 1: Beginning Mandarin 1 |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| As the entry-level foreign language module for students with zero or minimal skills in the target language, this course lays emphasis on improving the ability of the learner to use Chinese for Communication. It integrates the communicative function with grammatical structure and presents the most essential and useful part of the language in the linguistic environments one is usually exposed to in daily life, so as to enable the learner to master the 301 basic conversational sentences fairly quickly, and on that basis, through “Substitution and extension” practice, to acquire the ability to carry on simple conversations with the Chinese In this way, the course will also help lay a solid foundation for further study. | |
| FL 1 | Foreign Language 1: Beginning Spanish |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| As the entry-level foreign language module for students with zero or minimal skills in the target language, this course introduces the students to the fundamental elements of the language, with heavy emphasis on basic vocabulary building and sentence construction, at the end of which students are expected to be able to (1) understand basic spoken or written instructions, (2) take part in a basic factual conversation on a predictable topic, (3) understand basic notices, instructions or information, and (4) complete basic forms, and write notes including times, dates and places. Students with some knowledge of any of the listed foreign language offerings may, however, opt to take a proficiency or equivalency test which, provided they meet the minimum requisites, will allow them to proceed directly to Foreign Language 2. | |
| FL 2 | Foreign Language 2: Elementary French |
| Prerequisite | Foreign Language 1: Beginning French |
| Course Credit | 3 units (3 hours of lecture per week) |
| As the mid-level foreign language module, this course provides a degree of language skill sufficient for elementary proficiency, such that student who complete the course can satisfy (1) routine travel needs and minimum courtesy requirements, (2) express simple opinions or requirements in a familiar context, (3) understand straightforward information within a known area, such as on products and signs and simple textbooks or reports on familiar matters, and (4) complete forms and write short simple letters or postcards related to personal information. | |
| FL 2 | Foreign Language 2: Beginning Mandarin 2 |
| Prerequisite | Foreign Language 1: Beginning Mandarin 1 |
| Course Credit | 3 units (3 hours of lecture per week) |
| As the mid-level foreign language module, this course provides a degree of language skill sufficient for beginning Mandarin proficiency, such that students who complete the course can satisfy (1) routine travel needs and minimum courtesy requirements, (2) express simple opinions or requirements in a familiar context, (3) understand straightforward information within a known area, such as on products and signs and simple textbooks or reports on familiar matters (4) Assess some subtitles of the language in a range of forms, styles and registers. | |
| FL 2 | Foreign Language 2: Elementary Spanish |
| Prerequisite | Foreign Language 1: Beginning Spanish |
| Course Credit | 3 units (3 hours of lecture per week) |
| As the mid-level foreign language module, this course provides a degree of language skill sufficient for elementary proficiency, such that students who complete the course can satisfy (1) routine travel needs and minimum courtesy requirements, (2) express simple opinions or requirements in a familiar context, (3) understand straightforward information within a known area, such as on products and signs and simple textbooks or reports on familiar matters, and (4) complete forms and write short simple letters or postcards related to personal information. | |
| FL 3 | Foreign Language 3: Intermediate French |
| Prerequisite | Foreign Language 2: Elementary French |
| Course Credit | 3 units (3 hours of lecture per week) |
| Students are required to complete at least three foreign language proficiency levels, with the aim of achieving at least Limited Working Proficiency (based on FSI Absolute Language Proficiency Ratings) in Mandarin, French, or Spanish. As a follow-on to Foreign Language 2, this final, required module provides a degree of language skill sufficient for limited working proficiency, such that students who complete the course can (1) satisfy routine social demands and limited work requirements, (2) express opinions on abstract/cultural matters in a limited way or offer advice within a known area, and understand instructions or public announcements, (3) understand routine information and articles, and the general meaning of non-routine information within a familiar area, and (4) write letters or make notes on familiar or predictable matters. | |
| FL 3 | Foreign Language 3: Intermediate Mandarin |
| Prerequisite | Foreign Language 2: Beginning Mandarin 2 |
| Course Credit | 3 units (3 hours of lecture per week) |
| Students are required to complete at least three foreign language proficiency levels, with the aim of achieving at least Limited Working Proficiency (based on FSI Absolute Language Proficiency Ratings) in Mandarin, French, or Spanish. As a follow-on to Foreign Language 2, this final, required module provides a degree of language skill sufficient for limited working proficiency, such that students who complete the course can (1) satisfy routine social demands and limited work requirements, (2) express opinions on abstract/cultural matters in a limited way or offer advice within a known area, and understand instructions or public announcements, (3) understand routine information and articles, and the general meaning of non-routine information within a familiar area. A student with advanced proficiency in any of the listed foreign language offerings can opt to take, as an elective, a fourth module in order to reach Minimum Professional Proficiency (based on FSI Absolute Language Proficiency Ratings), which allows him speak the language with sufficient structural accuracy and vocabulary to participate effectively in most formal and informal conversations on practical, social, and professional topics. | |
| FL 3 | Foreign Language 3: Intermediate Spanish |
| Prerequisite | Foreign Language 2: Elementary Spanish |
| Course Credit | 3 units (3 hours of lecture per week) |
| As the mid-level foreign language module, this course provides a degree of language skill sufficient for elementary proficiency, such that student who complete the course can satisfy (1) routine travel needs and minimum courtesy requirements, (2) express simple opinions or requirements in a familiar context, (3) understand straightforward information within a known area, such as on products and signs and simple textbooks or reports on familiar matters, and (4) complete forms and write short simple letters or postcards related to personal information. | |
Business Core
| MGT 101 | Principles of Management |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course introduces students to fundamental management principles and theories, with emphasis on the major management functions of planning, organizing, staffing, directing and controlling as they apply to general business processes and activities. A substantial examination of key management topics, including leadership, training, human resource development, motivation, delegation, problem solving, decision making and conflict resolution, from the perspective of hospitality industry is also incorporated into the discussion. | |
| MGT 103 | Principles of Marketing |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| This is an introductory course in business marketing and provides students with an overview of the four key components of marketing: product, price, people and promotion. Students are introduced to current marketing concepts, theories, perspectives, and applications, with an emphasis on the latter, through theoretical models applied to case studies relevant to the hospitality industry. The use of theoretical models applied to specific industry or business examples provides an overall structure to the course material and fosters strategic thinking, particularly as marketing processes apply to the hospitality industry. By applying marketing theories and concepts—e.g., marketing intelligence, segmentation, positioning, and marketing mix—to real-world or industry examples, students are encourage to develop an analytical mindset by which they can observe changes in the macro-environment, analyze relevant parameters, and integrate these into an effective strategic marketing concept. The course will also allow students to appreciate marketing in the context of finance, accounting, general management, and other functional areas of the business enterprise. | |
| ACC 101 | Basic Accounting |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course serves as an introduction to basic bookkeeping and accounting principles as they apply to various types of business enterprises. As an introductory accounting course, the subject covers the accounting cycle, basic accounting theories, principles, processes, and terminologies as well as the financial routines of a business office. More specifically, the course familiarizes students with double-entry bookkeeping, the routine computation and recording of changes in financial position in various accounting documents (i.e., journals, ledgers, and trial balance), generally accepted accounting principles (GAAP), financial reporting and basic accounting and financial statements (i.e., Balance Sheet, the Income Statement, the Statement of Owner’s Equity, the Statement of Cash Flow). The use of computer accounting systems and exposure to a computerized accounting environment is necessarily integrated into course instruction. | |
| MGT 106 | Basic Finance |
| Prerequisite | Basic Accounting |
| Course Credit | 3 units (3 hours of lecture per week) |
| As an introduction to the concepts of corporate finance for a hospitality management program, this course has a two-fold objective. The first is to provide students with a working knowledge of major finance topics—capital structure and the cost of capital, dividend policy, working capital management, international financial management, bankruptcy and reorganization, hedging risk exposure, mergers and acquisitions—and develop competencies in the following areas: determination of the need for short-term and long-term capital, application of financial tools and techniques necessary for basic financial or investment decisions, preparation of financial statements, ratio analysis and sot-volume-profit analysis, and the set up of operational, cash, and capital budgets. A second objective is to develop competencies in two areas: valuation of future cash flows focused on the pricing of stocks and bonds, and preparation of capital budgets focused on the assessment of the financial feasibility of hospitality-related investment projects. In-depth case studies, carefully selected reading materials, computer-based exercises, research assignments and projects—many of which are set a hospitality industry context—contribute to a firm analytical grounding in the essentials of modern corporate finance. | |
| MGT 105 | Human Behavior in Organization |
| Prerequisite | MGT 101, General Psychology |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course is an introduction to the concepts, theories and ideas guiding behavior at work. This course will introduce you to a wide array of theories on topics relevant to understanding employee and managerial behavior and provide insight and hands-on experience on how to use this knowledge to address problems that you will face in organizations. Some of the topics covered in this course include the study of personality, motivation, work attitudes and leadership. Some of the questions that we will address include: How do we effectively motivate employees? How does personality affect job performance? What leadership styles are effective with different employees? We will be applying theories at the organizational, group and individual levels of analysis and tying them in to examples of real-world applications. | |
| MGT 107 | Business Communication |
| Prerequisite | ENG 1 & ENG 2 |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course covers the different types of communication used in business transaction including oral and written forms. Formal styles of communication and the use of technology in communication are also covered in the course. | |
| MGT 102 | Management Information System |
| Prerequisite | Basic Computer |
| Course Credit | 3 units (3 hours of lecture per week) |
| The course familiarizes students with information technology applications specific to the hospitality industry. Beginning with a brief introduction on the strategic significance of information technology in the hospitality industry and a general survey of technological developments in various hotel operations areas—e.g., reservations, guest tracking, rooms management, inventory control, restaurant systems, electronic cash registers and point-of-sale devices, bar and beverage systems, and telephone and security-management systems, etc.—a substantial portion of the course is thereafter devoted to giving students hands-on exposure in various computer applications currently in use within the industry, particularly for hotel management and food and beverage. Students will be provided adequate hands-on introduction to current versions of the Fidelio Property Management System software and other widely-used hotel management software. | |
Tourism Core
| HRM 101 | Principles of Tourism I (Principles in International Tourism and Hospitality) |
| Prerequisite | None |
| Course Credit | 3 units (3 hours of lecture per week) |
| This serves as an introduction to The Hospitality Industry. It provides a general overview of the domestic and international tourism and hospitality industry and its component hotel, restaurant, and travel sectors, particularly the industry’s history and evolution, current trends and essential demographic profiles, as well as national and international organizations, institutions, and associations, and associations that comprise the industry. It aims to present the required attitude for a successful career in the Hospitality Industry.
The course will cover two fields of study; the first will distinguish the various company styles and explore the world of hotel, restaurants and other hospitality organizations. The second will allow the students to have a better understanding of the organization of hotels and restaurants and tourism organizations. The course will be based on theoretical knowledge of the industry. Students will put theory into practice through an activity that will involve the practical study of an actual hotel and F&B establishment. Exercises will allow students to explore the wide world of the hospitality industry by learning about management issues. |
|
| HRM 102 | Principles of Tourism II (Travel and Tour Operations) |
| Prerequisite | HRM 101 |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course provides an introduction to the study of tourism, where tourism is examined from the perspectives of a phenomenon, an industry and as a field of study or research. As a phenomenon, the major factors that contribute to its development, growth and decline both in the world and in the Philippines are analyzed. As an industry, the course looks at the various sectors that comprise the tourism system and how they interact with each other. As a field of research, major tourism theories are introduced. Basic definitions and concepts relating to tourism’s political, environmental, economic and cultural impacts are also discussed. | |
| HRM 105 | Tourism Planning and Development |
| Prerequisite | Principles of Tourism 1 & 2 |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course incorporates the study of various models and strategies of tourism planning and development into a more detailed examination of its components—i.e., tourism policies and tourist offices, travel agencies, and the distribution of travel products and tour operators—and how these functioning branches interact with one another and the accommodations industry. .While the course also touches on tourism’s impact on the host country and the implications to domestic and the global markets—i.e., relevant statistical information, main waves of tourist movements, motivations of tourists, destination management, economic and ecological impacts of tourism, and the parts played by tourism suppliers and intermediaries—the main objective of the course is to help students understand and assess the role of planning techniques and processes on a local, national, regional, and global level in the development and management of sustainable tourism destinations and tourism products. | |
| MGT 108 | Total Quality Management |
| Prerequisite | MGT 101 |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course aims to enable participants to recognize and assess quality management processes in a hospitality and tourism organization and to evaluate departmental processes and planning strategies. | |
| CA 101 | Culinary Arts and Sciences |
| Prerequisite | None |
| Course Credit | 5 units (3 hours lecture per week and 4 hours of laboratory per week) |
| This is a required course that serves as the foundation for Enderun’s Culinary Arts Program. It is an introduction to the culinary profession where students master the basic skills involved in becoming a cook. Student will learn about essential principles, theories and techniques in the food selection, preparation and cooking the modern way. Beginning with a brief introduction to gastronomic culture then continuing to the evolution of the culinary and the foodservice environment, students are introduced to essential topics in the culinary arts such as: (1) identification and use of basic kitchen equipment and utensils; (2) product identification and knowledge; and (3) principles of food handling, preparation and cooking techniques.
Other topics covered by the course include knife skills, teamwork, time management, station organization, recipe book and culinary terminologies. This course will be conducted in classroom sessions impart theoretical knowledge and lab sessions for students to practice and verify what have learnt in the classroom. |
|
| MGT 104 | Entrepreneurship and Business Planning & Development |
| Prerequisite | MGT 101, MGT 103, MGT 107, ACC 101 |
| Course Credit | 3 units (3 hours of lecture per week) |
| The course provides an overview of the elements critical to starting a successful business enterprise. Using a two-fold emphasis on (1) responding opening to the multiplicity of changing environmental factors that confront a new business venture and (2) the use of management tools which ensure continuity of business operations, the course complements and reinforces the students’ general management competencies and develops their inherent entrepreneurial qualities. By going into the content, scope, and structure of a business plan, students are walked through the fundamentals of conceptualizing, developing and transforming a business idea into a workable venture. Fundamental concepts of the course are illustrated through a number of real-world examples, some drawn from the hospitality industry. In the process of providing valuable pointers on setting up a business enterprise, the course touches on relevant aspects of project management, strategic management, site selection, organizational structure, cost management, quality management, change management, and, as synthesis, overall performance measurement and management. | |
| HRM 106 | Events Management |
| Prerequisite | MGT 101, MGT 102, HRM 110 |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course examines the principles of conceptualizing, planning, managing and evaluating meetings, and events and festival management. Topics include the significance of conventions and events in tourism, event design, project management, methods and evaluation, physical requirements, organizing, promotion and sponsorship. An integration course that applies all the principles of conceptualization or management is recommended to be taken up in the terminal year, whether first or second semester. | |
Specialized Subjects (Required Major Subjects)
| HRM 110 | Banquet, Functions and Catering Services Procedures |
| Prerequisite | CA 101, F&B 101, F&B 102, F&B 103 |
| Course Credit | 3 units (2 hours of lecture and 2 hours of laboratory per week) |
| This course provides the students with opportunity to practice skills used during restaurant, bar and functions operations and evaluate various rituals, procedures and techniques commonly found in an operational environment. | |
| F&B 102 | F&B Service Procedures |
| Prerequisite | None |
| Course Credit | 5 units (3 hours lecture and 4 hours laboratory per week) |
| The course covers theory and practical service types and styles used in the international hospitality industry. The course examines and analyses the nature of service expected. The markets served by the various sectors of the industry and consumer needs.
It also gives the students an understanding of the interpretation and demands of the growing global and ever changing hospitality industry. Operational know how of the technical methods and processes and ability in the production and services processes and methods to familiarize students with the aspects of modern and classical service techniques. It focuses on preparing the students for the realities of the industry. Understanding the various resources required for their operation, as well as the decision making on the appropriateness of various processes and methods to meet the global demands. Moreover, the course encourages monitoring of guests needs and satisfaction. It also familiarizes the student with the role of selling, guest service etiquette, waiter psychology and accounting systems. The course will be delivered on the basis of theoretical knowledge combined with practical and hands-on approach. |
|
| HRM 103 | Front Office Procedures – Room Operations 1 |
| Prerequisite | HRM 101 |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course studies the general management and standard operating procedures in the Rooms Division of a hotel or lodging establishment. All aspects of the guest cycle will be covered, along with the various functions, processes and tools of the Front Office. Students will learn through hands-on exposure and demonstrations in key areas such as Reservations, Registration, Guest Services, Concierge, Cashiering and Night Audit. | |
| HRM 104 | Housekeeping Procedures – Room Operations 2 |
| Prerequisite | HRM 101 |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course presents a systematic approach to managing housekeeping operations in the hospitality industry. It stresses the industry work standards and ethical requirements pertaining to the effective upkeep of rooms, public areas and other housekeeping areas of responsibilities. This course includes practical application of management principles such as training method, developing a staffing guide, adopting alternative scheduling methods, and motivating the housekeeping staff. Furthermore, it will allow hands-on experience on selected areas using equipment, tools, forms, and stocks essential to run an effective housekeeping department and finally, an opportunity to observe actual housekeeping operation and administration. | |
| HRM 107 | Rooms Division Management and Control System |
| Prerequisite | HRM 103, HRM 104 |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course explores ways to effectively operate the room’s division department by focusing on the management and control of the front office and housekeeping departments and its interaction with other departments within a lodging operation. The course also provides the students an understanding of the necessity for controls in Rooms Division and of the requirement to supervise the operations of the aforementioned departments. | |
| F&B 104 | F&B Management and Cost Control |
| Prerequisite | MGT 101, CA 101, F & B 102 |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course is intended to help the students taking up food service management course to understand the logic and the systems involved with managing the costs in foodservice operations. It further discusses the relationship among foodservice revenue, expenses and profits. It will also present to the students the professional techniques and methods used to effectively purchase, receive and store food products and teach the formulas used to compute the true cost of the food provided to guests by applying the food cost percentage method which is the standard in the foodservice industry. | |
| F&B 103 | Beverage Management |
| Prerequisite | HRM 101 |
| Course Credit | 3 units (2 hours lecture & 2 hours laboratory per week) |
| This course aims to introduce the student to the basic principles behind bar and beverage management. It will expose the student to the world of beverages (alcoholic and non-alcoholic) and beverage service–focusing on their history, production, and significance in the hospitality industry. Also, students will become familiar with the science behind how alcohol affects the human body, and the responsible ways to serve it. Through tastings and guest speakers, the students will also be able to have a literal “sample” of what they are learning about. | |
Subjects for Culinary Arts Major
| CA 102 | Advanced Culinary Arts |
| Prerequisite | CA 101, F&B 102, Servsafe Exam |
| Course Credit | 7 units (3 hours lecture and 8 hours laboratory per week) |
| This course would further develop the knowledge and skills of the students in cooking. In classical cuisine, the ability to prepare good stock which is the most basic of all cooking skills would be taught to the students in this subject as well as sauce preparation. Furthermore, basic cooking methods will be actually applied by the students in the kitchen utilizing standard recipes. | |
| CA 103 | Basic Pastry and Baking |
| Prerequisite | CA 102 |
| Course Credit | 4 units (3 hours lecture and 2 hours laboratory per week) |
| This course will enable the students to create and produce desserts that will fit the current concepts. Students have to use the standard recipes as provided, but are encouraged through research to alter and adapt those standard recipes to create their own recipes. | |
| F&B 105 | Kitchen Management |
| Prerequisite | CA 101, F&B 102, MGT 101, F&B 104 |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course introduces the students to a chronological review of the history of foodservice organizations, the status of the industry today and the factors affecting its growth, current trends, and the challenges facing the industry. It includes an expanded discussion of the systems approach to management within the food production area and its functions such as purchasing, receiving, storage and inventory, production and service. The course therefore provides the students the basic knowledge on kitchen management. | |
Electives I
| CA 104 | Asian Cuisine |
| Prerequisite | CA 102 |
| Course Credit | 4 units (3 hours lecture and 2 hours laboratory per week) |
| This course introduces the students to the food and culture, beliefs and health practices, food and religion and geography of Asian countries. The course would not only familiarize the students with the ingredients and distinct cooking methods of each Asian country but will also develop their knowledge and skills in the selection, preparation and cookery of Asian cuisine. | |
| CA 105 | Advanced Pastry and Baking |
| Prerequisite | CA 103 |
| Course Credit | 4 units (3 hours lecture and 2 hours laboratory per week) |
| This course is designed to further enhance the student’s knowledge of baking and pastry. It emphasizes baking chemistry and advanced bakery production procedures. Classical desserts, international pastries and desserts are all discussed and defined. | |
| CA 106 | Advanced Garde Manger |
| Prerequisite | CA 102 |
| Course Credit | 3 units (3 hours lecture and 2 hours laboratory per week) |
| This course provides the students an overview of the position of garde manger chef. It discusses the global nature of the position, and how chefs may use indigenous foods and styling from other culture to enhance their menus. The course includes a chapter on kitchen and banquet organization, planning and presentation of buffets and considerations that can be made to enhance the dining experience. It also provides the students information on the ingredients used in the preparation of appetizers, salads and sandwiches. | |
| CA 107 | Mediterranean Cuisine |
| Prerequisite | CA 102 |
| Course Credit | 4 units (3 hours lecture and 2 hours laboratory per week) |
| This course introduces the students to the food and culture, beliefs and health practices, food and religion and geography of Mediterranean countries. The course would not only familiarize the students with the ingredients and distinct cooking methods of each Mediterranean country but will also develop their knowledge and skills in the selection, preparation and cookery of Mediterranean cuisine. | |
| CA 108 | Chinese Lauriat |
| Prerequisite | CA 102 |
| Course Credit | 4 units (3 hours lecture and 2 hours laboratory per week) |
| This course introduces the students to the food and culture, beliefs and health practices, food and religion and geography of the different regions of China. The course would not only familiarize the students with the ingredients and distinct cooking methods of each regions of China but will also develop their knowledge and skills in the selection, preparation and cookery of Chinese Cuisines. | |
| F&B 106 | Food and Beverage Entrepreneurship |
| Prerequisite | MGT 101, MGT 103, CA 101, F&B 102, F&B 103 |
| Course Credit | 4 units (3 hours lecture and 2 hours laboratory per week) |
| This course deals with the identification of opportunities and market for food and beverage industry ventures. Students follow the outline of a feasibility study that includes technical, legal, marketing and financial aspects of developing a food service enterprise. | |
| F&B 107 | Institutional and Commercial Food Production |
| Prerequisite | CA 102 |
| Course Credit | 4 units (3 hours lecture and 2 hours laboratory per week) |
| The purpose of this course is to teach the student a practical approach to commercial production of foods including four course meals for 50 as well as receptions for 200 plus. Students will cost out meals and work in a true life kitchen set up with a Student Chef, Bakery, Garde Mange, and Saucier departments. Students will develop an understanding of the importance for the planning and organizing an event as well as the production and serving of the menu. | |
Electives II
| HRM 112 | Hotel Accounting |
| Prerequisite | ACCT 1, HRM 103 |
| Course Credit | 3 units (3 hours of lecture per week) |
| Hotel Accounting I or Managerial Accounting measures, analyzes and reports financial and non-financial information of a hotel organization helping hotel managers make optimal decisions to fulfill all organizational goals. It is divided into three disciplines namely Full Cost Accounting, Differential Accounting (comparative accounting analysis) and Responsibility Accounting (or budgeting) using cost and revenue allocation techniques and methods. It also covers the Revenue cycle of hotels and how these are earned and realized. | |
| HRM 108 | Revenue and Yield Management |
| Prerequisite | ACC 1, HRM 103 |
| Course Credit | 3 units (3 units of lecture per week) |
| This course would help the students identify market different segments so they can creatively differentiate the hotel product/service to different customers and sell them through different distribution channels, at different times and prices. They would also know how to sell hotel product/service for the highest possible price and sell items that would normally be unsold without lowering prices. | |
| HRM 109 | Advanced Hotel Sales and Marketing |
| Prerequisite | MGT 103, HRM 103, HRM 110 |
| Course Credit | 3 units (3 hours of lecture per week) |
| Using basic Marketing Management concepts, Advanced Hotel, Sales and Marketing extends the skills and knowledge of the HRM students to various applications of Marketing using the different tools of market segmentation, consumer behavior and marketing mix. This is also done through a thorough scanning of the entity’s macroenvironment (Hotel and Tourism Industries local and global) and microenvironment (the different departments and divisions of Hotel and Tourism organizations). Topics range from Brand Management, Customer Loyalty, Electronic Marketing, Direct Marketing among others. | |
| HRM 110 | Advanced Hotel Operations |
| Prerequisite | CA 101, HRM 103, HRM 104, F&B 102 |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course is designed to provide students with an advanced knowledge of hotel operations. The course focuses on the responsibilities of executive committee members and the general manager of a hotel. As such, the topics are varied and include discussions of current events in the hotel industry. Students participate in a hotel management simulation exercise to help develop strategic decision-making skills. | |
| HRM 111 | Hotel Planning and Design |
| Prerequisite | HRM 103, HRM 104, CA 101, F & B 102 |
| Course Credit | 3 units (3 hours of lecture per week) |
| Impact of feasibility studies, customer profile is emphasized. Students design a food service facility and hotel guest room using interior design concepts. Emphasis on equipment and furnishing selection, tabletop design products, and/or guest/flow concepts. | |
| MGT 109 | Business Law |
| Prerequisite | MGT 101 |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course presents a comprehensive study of the legal aspects of hospitality industry with emphasis on compliance and prevention of liabilities. The course also provides an understanding of the basic foundations and principles of the laws affecting the hospitality industry, as well as guidelines and techniques that show hospitality students how to manage preventatively and apply a practical legal awareness to their actions. | |
| MGT 110 | Human Resource Training and Development |
| Prerequisite | MGT 105 |
| Course Credit | 3 units (3 hours of lecture per week) |
| This course introduces students to the basic and operational elements of personnel management. Students will be asked to examine the various legal, operational, and psychological considerations essential to good human resource management practice. The course covers a breadth of areas critical to the management of employees in a performance-driven business firm: (1) staffing, recruitment, selection, and hiring, training; (2) benefits and compensation; (2) employee training, development, and career management; (3) employee performance management, evaluation, work ethic, discipline, and termination.
The course also touches briefly on several other human resource issues: internal communication, motivation, group dynamics, workforce demographics, substance abuse in the workplace, affirmative action, employee stress and disability, human resource planning, collective bargaining, work ergonomics and safety, equity considerations, as well as current practices and new developments in personnel management. The course presents these topics in a managerial context: i.e., as responsibilities of a human resource department as well as of operations department heads. Emphasis is placed on practical competencies necessary for effectively management of people, developing leaders, and sustaining high-performance employees. |
|
| MGT 111 | Strategic Management and Leadership |
| Prerequisite | Principles of Management, Principles of Marketing, Basic Finance, Human Behavior in Organizations HBO, Business Communication |
| Course Credit | 3 units (3 hours of lecture per week) |
| Strategic Management & Leadership deals with the Formulation, Implementation, Monitoring, Control & Evaluation of optimal Organizational Strategies by analyzing the firm’s Vision-Mission, Internal Environment, External Environment, & its Key Result Areas. The subject further expands to Strategic Leadership where it trains and molds future leaders to be strategic, efficient and advance in decision making, organizing leading and controlling, both quantitatively and qualitatively. | |
Practicum / Work - Integrated
| INT I | Internship I |
| Prerequisite | HRM 101 and course specific to chosen area of Internship (CA 101, F&B 101, F&B 102, HRM 103, HRM 104) |
| Course Credit | 3 units (300 hours of internship) |
| This course covers the basics of the hospitality industry. Here, a student starts at entry level and acquires skills and knowledge imparted from working in the day to day operation of a hotel establishment. The student has an option to choose from the following departments: Food and Beverage, Front Office, Housekeeping, Public Relations, Sales and Marketing, Finance and Accounting, Human Resources. | |
| INT II | Internship II |
| Prerequisite | Internship I, MGT 101, preferably Junior standing |
| Course Credit | 4 units (400 hours of internship) |
| This course covers the basics of the hospitality industry. Here, a student starts at a supervisory level and acquires skills and knowledge imparted from working in the day to day operation of a hotel establishment. The student has an option to choose from the following departments: Food and Beverage, Front Office, Housekeeping, Public Relations, Sales and Marketing, Finance and Accounting, Human Resources. | |
| INT III | Internship III |
| Prerequisite | Internship II, preferably Senior standing |
| Course Credit | 4 units (400 hours of internship) |
| This course covers the basics of the hospitality industry. Here, a student starts at a supervisory and/or managerial level and acquires skills and knowledge from working in the day to day operation of a hotel establishment. The student has an option to choose from the following departments: Food and Beverage, Front Office, Housekeeping, Public Relations, Sales and Marketing, Finance and Accounting, Human Resources. | |