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CRUISE LINE GEOGRAPHY AND TERMINOLOGY - Mr. Jao
PHILIPPINE/REGIONAL CUISINE - Mr. Badere
EXPERIMENTAL FOODS: PRODUCT DEVELOPMENT, BAKING, PASTRY, DESSERT - Mr. Badere
CUISINES OF ASIA WITH HALAL COOKING - Mr. Badere
Tourism Policy Planning and Development - Ms. Erro SAT 9:00 - 12:00
Introduction to Meetings, Incentives, Conferences and Events Management - Ms. Moraga W 8:00 - 11:00
Tourism and Hospitality Marketing - Mr. Sugian MW 3:00 - 4:30
Introduction to Transport Services - Mr. Castro
Research in Hospitality - Mr. Castro M 1:00 - 4:00
RECREATION AND LEISURE MANAGEMENT - Mr. Villaceran FS 3:00 - 4:30
FRONT OFFICE OPERATIONS: CROSS-CULTURAL COMMUNICATION AND CONFLICT MANAGEMENT AND NEGOTIATION - Mr. Villaceran - W 1:00 - 4:00
Risk Management and Applied to Safety, Security and Sanitation - Mr. Villaceran TTH 9:30 - 11:00
Gastronomy: Food and Culture - Ms. Singson
Strategic Management in Tourism & Hospitality - Mr. Villaceran
Food and Beverages Cost Control - Mr. BADERE
Ergonomics and Facilities Planning for the Hospitality Management - Mr. Villaceran
Multi-Cultural Diversity in Workplace for the Tourism Professional - Mr. Villaceran
Legal Aspects in Tourism and Hospitality - Atty. Gemanil
Professional Development & Applied Ethics - Atty. Gemanil
Supply Chain Management in Hospitality Industry - Mr. Villaceran
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