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 travel services, tour operations, government agencies in tourism and hospitality, front office, 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 is also required at the practicum seminars held at the start and finish of the successful practicum.
- Teacher: Ronaldo V. Puzon
- Enrolled students: 44
HM230: 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 is also required
at the practicum seminars held at the start and finish of the successful
practicum. TM230: 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 travel services, tour
operations, government agencies in tourism and hospitality, front office, 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 is also required at the practicum seminars
held at the start and finish of the successful practicum.
- Teacher: Ronald Payao
- Enrolled students: 39
This course examines the development of cultural heritage tourism resources as primary or secondary destination products. Students examine the range of cultural and heritage assets that can become viable tourism attractions including museums, the performing arts, historic sites, and national parks. Topics include: current and future cultural and heritage trends; the role of the organizations involved in cultural heritage tourism; and using cultural heritage resources for economic development. By the end of this course, each student should be able to: (1) analyze existing tourism products; (2) formulate new tourism products with an understanding of development challenges; (3) use key tools for analyzing the tourism development arena; and (4) appreciate the nuances of tourism product development in the public and private sectors.
- Teacher: Lovella Carillo
- Enrolled students: 8