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FOREIGN LANGUAGE 1
MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY
KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION
W.S OPERATION MANAGEMENT IN TOURISM AND HOSPITALITY
W.S ERGONOMICS AND FACILITIES PLANNING FOR THE HOSPITALITY INDUSTRTY
W.S ECOTOURISM MANAGEMENT
W.S TOURISM HOSPITALITY MARKETING
W.S HOUSEKEEPING OPERATIONS
W.S MULTICULTURAL DIVERSITY IN WORKPLACE FOR THE TOURISM PROFESSIONAL
W.S RISK MANAGEMENT AS APPLIED TO SAFETY AND SANITATION
W.S PROFESSIONAL DEVELOPMENT AND APPLIED ETHICS
W.S - LEGAL ASPECTS IN TOURISM AND HOSPITALITY
W.S -QUALITY SERVICE MANAGEMENT IN TOURISM AND HOSPITALITY
W.S - PHILIPPINE CULTURE AND TOURISM GEOGRAPHY
W.S -FUNDAMENTALS IN FOOD SERVICE OPERATION
MMDQ-FOREIGN LANGUAGE 2 NIHONGO 2
MMDQ-FOREIGN LANG 1/ NIHONGGO 1
MMDQ -MULTICULTURAL DIVERSITY in WORKPLACE
MMDQ 4:00 - 5:00 HRM HPC 7
MMDQ-SUPPLY CHAIN MANAGEMENT
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