In this course, students are acquainted with theories regarding human communication and how they relate to intrapersonal, interpersonal, public, and mediated communication.  The communication process, including verbal and nonverbal communication, is reviewed in depth while identifying common barriers. Students conduct research, prepare, and deliver informative and persuasive presentations using current topics.

Computer Information Systems helps students acquire basic knowledge in computing in the hospitality industry. The use of the Micros Point of Sale System (POS), Opera/Property Management System (PMS), Food and Beverage Management System (FBM), and Materials Control (MC) are covered.  In addition, the history of computers, the use of hardware and software, and Microsoft Office are discussed.

This course provides students with a comprehensive overview of the hospitality and tourism industry.  They are introduced to concepts and theories including planning, growth, and development.  Moreover, it covers lodging, restaurants, recreation, gaming, entertainment, club, and convention business.

The course is intended for students who already have a basic knowledge of English.  It  is  based  on  topic  areas and professional  skills  relevant  to  the student.  It also incorporates a   related   comprehensive   grammar   and vocabulary  syllabus and systematic work on speaking, listening, reading and writing.  Moreover, the student will be acquainted with writing business letters, memos, resumes, cover letters and designing mini presentations.

In this course, students learn about food safety and nutrition for the hospitality industry.  It covers basic hygienic and sanitation principles as related to food preparation and its premise in avoiding microbiological, physical, and chemical contamination.  In addition, it reviews food elements and ingredients, dietary issues that affect menu planning, and nutritional / health requirements.

The course introduces students to the principles of daily operations in food and beverage management, beginning with an overview of the food service industry.  Detailed consideration is given to the components of the food service system including markets, concepts, trends, logistical support, production, and service.  In addition, quality assurance and protocols are reviewed.

This course provides students with theoretical management concepts and techniques needed to manage organizations in continuously changing environments. Students study the four pillars of management, and discuss stakeholders in the hospitality industry.  Ethics, Corporate Social Responsibility (CSR), and Organizational Behavior (OB) are explored.

Financial Accounting introduces basic hospitality accounting principles. Students learn about fundamental accounting functions including transaction analysis, financial statements, revenue, expenses, assets, liabilities, and owner's equity by using the uniform system of accounts for hotels. In addition, comprehensive concepts and techniques related to daily bookkeeping are covered.

Kitchen Operations is a hands-on course that acquaints students with various methods of cooking and conservation. Under the direct supervision of culinary professionals, students use a variety of kitchen materials and equipment during food preparation. In addition to preparing stocks, basic sauces, soups, and potage, they calculate menu prices, gross and net weight, and wastage percentages.

Service Operations is a hands-on course that introduces students to dining room operations and management. Under the direct supervision of industry professionals, students host guests in a dining room setting while practicing different service concepts. Many functions are performed including scheduling, hosting, serving, cashiering, and supervising. 

Internships are essential for students to gain valuable experience in an F&B workplace setting. The food and beverage internship reinforces classroom learning by allowing students to put theory into practice in a supervised work environment.  It is their first step in establishing themselves as professionals in the market.