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Hospitality and Restaurant Services (HRS)

Business & Management

Hospitality and Restaurant Services (HRS)

About the Program

Jumpstart your career in the hospitality industry with the two-year Hospitality and Restaurant Services. Students will be prepared to earn national certificates on cookery, food and beverage, bartending, and local guiding services.

  • Prepare, cook, and serve local and international culinary dishes for different occasions
  • Provide food and beverage services in restaurants, bars, and catering operations
  • Prepare and serve beverages in accordance with international standards
  • Provide accommodation and room services for hotels and resorts
  • Provide guide services for tour itineraries
  • Use the industry-standard software for various operations of hotels and restaurants
  • Food Attendant
  • Bartender
  • Tour Guide
  • Pastry Cook
  • Saucier
  • Commis
  • Line Cook

 

‘‘With hands-on training and guidance of our mentors, I gained confidence and started to think of putting up my own business venture someday.’’

Arielle Jasmine "AJ" Llanes

Social Entrepreneur

BS Business Management Batch 2015

View Full Story | Read More STI Stories

‘‘With hands-on training and guidance of our mentors, I gained confidence and started to think of putting up my own business venture someday.’’

Arielle Jasmine "AJ" Llanes

Social Entrepreneur

BS Business Management Batch 2015

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 (300 hours Restaurant Services) 3   2nd year standing
TOTAL 3    

 

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