Page 67 - Area A. Instruction

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

6. PARTICIPATION OF SIGNIFICANT NUMBER OF FACULTY AND STAFF,

STUDENTS AND COMMUNITY IN MAJOR PROJECTS OR ACTIVITIES

A significant number of faculty, staff, students and stakeholders are

highly motivated and involved in the major projects and activities of the

program.

Table 8. Activities participated by faculty, students, staff and community

ACTIVITIES DATES
Designing Agile Hospitality and tourism Education in May 6-7, 2019
the 21st Century
Basic Food Hygiene and Good Manufacturing February 28, 2019
Practices
Best Practices in Operations Management in September 22, 2018
Hotel Industry
Capability Enhancement Training on Extension June 13, 2019
Orientation Program August 09, 2018
Business Management Training and Food Technology October 2017
Basic Catering Skills Seminar Workshop March 24, 2017
Impacts of Tourism on community Development and Feb 17-19, 2016
Sustainable Livelihood
Building Inclusive and Innovative Enterprises Feb 18, 2016
The Evolution and Development of the Events August 30, 2016
Management Curriculum in the UK: A Leeds Beckett
University Perspective”
Hospitality and Tourism Education on the Verge of May 2-3, 2016
“Glocal Challenges and Issues”
The Evolution and Development of the Events August 30, 2016
Management Curriculum in the UK: A Leeds Beckett
University Perspective”

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