Page 47 - Area A. Instruction

BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
Level III Phase 2

Fourth Year
A. Syllabi 1. French Language First Semester FORL 2
(Course AY 2007-2008
Analyses) 2. Philippine First Semester PLSC 1
Government and AY 2007-2008
New Constitution First Semester HRM 12
3. Values Education AY 2007-2008
First Semester HRM 13
4. Basic Finance AY 2007-2008
Accounting First Semester HRM 14
5. Quality Control in AY 2007-2008
Food Industry First Semester HRM 16
6. Seminar AY 2007-2008
Workshop in HRM
1. On-the–job Second Semester
Training AY 2007-2008

3.3 Utilization of Various Teaching Strategies and Methods

There are various teaching strategies and methods being utilized by the faculty

members to stimulate the analytical thinking and facilitate the learning process of the

students. These include lecture-discussion, integrated method, group activity,

educational trips, exposure to laboratory exercises, demonstration, simulation, case

studies, involvement in research and extension activities, attendance / participation to

seminar / workshops, and other co-curricular activities, and use of computer-aided

instruction / computer assisted learning (CAI/CAL).

3.4 Assessment of Academic Performance

There are different types of evaluations employed to measure students’

performance and the quality or worth of achievement of learners in relation to

classroom instruction. They are as follows:

1. Formative evaluation – an evaluation conducted during or after instruction. The

objective of formative evaluation is to obtain immediate feedback for both the

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