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Hotel & Restaurant Administration (HRA)

Hospitality Management

Hotel & Restaurant Administration (HRA)

About the Program

Build a solid foundation in the hospitality and food service management field through the three-year Hotel and Restaurant Administration program. HRA graduates are also prepared to earn national certificates on cookery, food and beverage, bartending, local guiding, housekeeping, and front office services.

  • Apply operational principles in hotel, restaurant and kitchen services
  • Supervise hotel front office, customer service, housekeeping operations, and food and beverage enterprises
  • Prepare, cook, and serve local and international culinary dishes for different occasions
  • Plan, develop and manage tour itineraries
  • Prepare and serve beverages in accordance with international standards
  • Use the industry-standard software for Property Management Systems (PMS) and
  • Point-of-Sale (POS) Systems
  • Reservations Officer
  • Front Office Officer
  • Receptionist
  • Housekeeping Attendant
  • Tour Guide
  • Concierge
  • Food & Beverage Attendant
  • Bartender
  • Line Cook
  • Pastry Cook

 

‘‘Huwag kayong sumuko kahit may nagda-down sa inyo kasi may kapalit na blessings yung efforts. Huwag kayong matakot ipakita ang talent niyo.’’

Gerardo Librojo

STI Singing Idol 2018 Champion

BS Tourism Management

View Full Story | Read More STI Stories

‘‘Huwag kayong sumuko kahit may nagda-down sa inyo kasi may kapalit na blessings yung efforts. Huwag kayong matakot ipakita ang talent niyo.’’

Gerardo Librojo

STI Singing Idol 2018 Champion

BS Tourism Management

View Full Story | Read More STI Stories

Program Curriculum

FIRST YEAR - FIRST TERM HRS/WK    PRE-REQUISITE(S)
Practical Math Applications 3    
Euthenics 1 1    
National Service Training Program 1 3    
Tourism and Hospitality Principles 1 3    
Sanitation and Hygiene 3    
TOTAL 13    
 
FIRST YEAR - SECOND TERM HRS/WK   PRE-REQUISITE(S)
National Service Training Program 2 3    
Foundations of Culinary Arts 7   Practical Math Applications; Sanitation and Hygiene
Basic Office Productivity Tools 3    
Tourism and Hospitality Principles 2 3   Tourism and Hospitality Principles 1
TOTAL 16    
SECOND YEAR - FIRST TERM HRS/WK   PRE-REQUISITE(S)
Culinary of Asian Countries 5   Foundations of Culinary Arts
Baking and Pastry Production 5   Foundations of Culinary Arts
TQM as Applied in Tourism and Hospitality 3    
TOTAL 13    
 
SECOND YEAR - SECOND TERM HRS/WK   PRE-REQUISITE(S)
Euthenics 2 1   Euthenics 1
Culinary of Western Countries 5   Foundations of Culinary Arts
Banquet/Catering Management 5   Foundations of Culinary Arts; Co-req: Introduction to Food and Beverage Services
Introduction to Food and Beverage Services 5   Co-req: Banquet/Catering Management
TOTAL 16    

       
SECOND YEAR - SUMMER HRS/WK   PRE-REQUISITE(S)
Practicum 1 (300 hours Restaurant Services) 3   2nd year standing
TOTAL 3    
THIRD YEAR - FIRST TERM HRS/WK   PRE-REQUISITE(S)
Front Office Principles and Procedures 3   Tourism and Hospitality Principles 1; Tourism and Hospitality Principles 2; Co-req: Introduction to Hotel Operations
Advanced Office Productivity Tools in Hospitality 5   Basic Office Productivity Tools
Introduction to Hotel Operations 5   Co-req: Front Office Principles and Procedures 
Understanding Culture 3    
TOTAL 16    
 
THIRD YEAR - SECOND TERM HRS/WK   PRE-REQUISITE(S)
Practicum 2 (300 hours Hotel Operations/Services) 3   Practicum 1
TOTAL 3    

 

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