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Hotel & Restaurant Services (HRS)

This course is designed to train a holistic set of skills for the tourism industry in several departments. It covers the basic, common, and core competencies required in the delivery of food and beverage service in various foodservice facilities. It covers the core competencies of preparing the dining room for service, welcoming guests and taking food and beverage orders, promoting food and beverage products, providing food and beverage service to guests, providing room service, and receiving and handling guest concerns.

It is also designed to enhance the knowledge, skills, and attitude in bread and pastry production to prepare and present desserts, as well competencies that a person must achieve to clean kitchen areas, cook/prepare hot, cold meals and desserts for guests in various food and beverage service facilities.

The course also enhances the knowledge, skills, and attitude of a bartender/barista in cleaning bar areas, operating bars, preparing and mixing cocktails in accordance with industry standards.

Program Curriculum

1ST YEAR

FIRST YEAR

First Trimester, SY 2021-2022

Subject Subject Code
Basic Communication Skills 1 ENG 113
Personality Development PDPR 115
Hospitality Industry with Information System HRM 115
Hotel Front Office Procedure HFOP 115
Basic Typewriting TYPING 115
Values Education VED 113

FIRST YEAR

Second Semester, SY 2021-2022

Subject Subject Code
Applied Communication ENG 123
Sanitation and Safety HRM 123
Menu Planning and Nutrition CUL 123
Basic Culinary Skills BCS 125
Food and Beverage Services FBS 125
Food and Beverage Cost Control                         FBC 123
Self Testing Activities PE 112

FIRST YEAR

Third Semester, SY 2021-2022

Subject Subject Code
Speech and Oral Communication ENG 133
Hotel and Restaurant Accounting HRA 133
Essential Mathematics MATH 133
Hospitality Services Management & Marketing HMM 133
Housekeeping HRM 135
Desktop Publishing DTP 135
Rhythmic Activities PE 122
2ND YEAR

SECOND YEAR

First Trimester, SY 2021-2022

Subject Subject Code
Business Correspondence COM 213
Bar and Beverage Operations BBO 215
Business Entrepreneurship BUS 213
Community Immersion COIM 213

SECOND YEAR

Second Semester, SY 2021-2022

Subject Subject Code
Introduction to Baking              CUL 225
On The Job Training OJT 222
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Level: Technical Vocational

Office Hours

Monday 8:00 am - 5.00 pm
Tuesday 8:00 am - 5.00 pm
Wednesday 8:00 am - 5.00 pm
Thursday 8:00 am - 5.00 pm
Friday 8:00 am - 5.00 pm
Saturday 8:00 am - 5.00 pm
Sunday Closed