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.

Competencies

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

Career Opportunities

Campuses with

Related Programs

Bachelor of Science in Hospitality Management (BSHM)

2-yr. Hospitality and Restaurant Services (HRS)

Bachelor of Science in Culinary Management (BSCM)

2-yr. Professional Culinary Arts

‘‘For me, teaching is a passion. I am here because I love what I am doing. I am contributing positively to the lives of my students. I am looking forward to bringing a better future for them.’’

Jean Tanalega

STI College San Pablo

Faculty member

View Full Story | Read More STI Stories

Jean Tanalega

STI College San Pablo

Faculty member

View Full Story | Read More STI Stories

Program Curriculum

First Year

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

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

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

Choose an STI Campus with HRA

HOW TO APPLY

Apply online

Be a Hotel & Restaurant Administration (HRA) student now.

Wondering which program to take?

Take the STI SCOPE or
Sign up for the STI Career Camp

Developed by: Dennis Balaga