This course describes the skills, knowledge, and performance outcomes required to understanding the basic concepts of managing the complete movement of products or services in a supply chain from the suppliers to the consumers. It also emphasizes identifying the effects of current and future trends in supply chain management and assessing the processes in a seamless, innovative and most cost-effective way to help companies build a competitive edge.
- Teacher: rodolfo tecarro
- Enrolled students: 3
The practicum workload is intended to help undergraduates apply their formal education in a real work environment. By following the instruction given in the training logbook (with an emphasis on working skills), students are required to undertake a 300-hour practicum in various areas of the tourism and hospitality industry. These areas may be in food production, front office, food and beverage service, housekeeping, sales and marketing, and other relevant areas of exposure based on specialization/training receive in school. Close contact with a workplace supervisor/mentor is needed as students are required to produce both a training report, with an emphasis on problem-solving and supervisor’s evaluations. Attendance and participation are also required at the practicum seminars held at the start and finish of the successful practicum.
- Teacher: Lucita Adelan
- Enrolled students: 36