• Page I
  • General Objectives
  • Specific Objectives
  • Description of Office/Department
  • Career Options
• Page II
  • Mission and Vision
• Page III
  • Code of Office/Department
  • Requisition of Laboratory Equipment And Supplies
• Page IV
  • Organizational Chart
• Page IV
  • Office/Department Structure
  • Furnishing Requirements
  • Office Transmission Forms

Supplies and Requisition

Requisition – A requisition is a request for something, especially a formal written request on a pre-printed form. This is an official form on which a request is being made.

STEPS ON HOW TO MAKE REQUISITION

1. First, you have to fill up the requisition provided by the department.
2. The borrower must fill up all the necessary requirements including the name of the of the student/group, date, subject, section, description, and quantity requested.
3. The borrower should fill up and submit it a day before the date of laboratory.
4. The requisition slip must be signed by the laboratory instructor, course adviser and approved by the department head.
5. After the requisition slip has been signed by the department head, the borrower must give it to the department custodian to prepare all the items, tools and equipment needed in the said laboratory.
6. During the laboratory period the borrower should give their identification card to the custodian before issuing all the items.
7. The custodian should fill up the quantity issued and make remarks.
8. Lastly, borrower is responsible in cleaning all the items, tools and equipment before returning to the custodian.

Issued Forms
The Hospitality Management Department of the National College of Science and Technology issued different kind of forms to all the students and clients who want to use the Hotel and Restaurant facilities. The following are the forms issued by the department.

• Requisition form
• Clearance form
• Bar request form
• Kitchen request form

• Page I
  • General Objectives
  • Specific Objectives
  • Description of Office/Department
  • Career Options
• Page II
  • Mission and Vision
• Page III
  • Code of Office/Department
  • Requisition of Laboratory Equipment And Supplies
• Page IV
  • Organizational Chart
• Page IV
  • Office/Department Structure
  • Furnishing Requirements
  • Office Transmission Forms

CLASSROOM POLICIES

• Students are required to wear the prescribed uniform with identification card.
• Smoking is strictly not allowed within the college premises.
• Punctuality and regularity of attendance are expected from all officially enrolled students.
• Using of mobile phones inside the classroom is strictly not allowed.

LABORATORY ROOM

Students are required to wear prescribed laboratory uniform.

A. KITCHEN

• Toque/ Hair Net
• Chef uniform/ white shirt plain
• Checkered pants/ black pants
• Clad shoes
• Aprons(Blue)
• Mouth Mask

B. BAR a. Male

• White longsleeves
• Vest
• Butterfly tie
• Black pants
• Black shoes

b. Female

• White longsleeves
• Vest
• V-Tie
• Skirt
• Black Stockings
• Black shoes ( 2 inches heels)

1. Requisition should be filed/submitted one day before the scheduled laboratory.
2. Place your things ex. Bags, school uniform in the locker room.
3. Always do and observe the hand washing procedures
4. Clean the tool and equipments before using
5. Incomplete ingredients/items are not allowed to perform laboratory
6. Avoid chewing, eating in the laboratory
7. Observe silence and avoid station hopping and horse playing.
8. Don’t lean or sit on equipment and working table.
9. Use the equipment/tools properly.
10. Make sure tools and equipments are cleaned and dried properly and returned in their proper places.
11. Clean the floor after each laboratory.
12. Off lights, exhaust/electric fans and gas line/tank after use.

• Page I
  • General Objectives
  • Specific Objectives
  • Description of Office/Department
  • Career Options
• Page II
  • Mission and Vision
• Page III
  • Code of Office/Department
  • Requisition of Laboratory Equipment And Supplies
• Page IV
  • Organizational Chart
• Page IV
  • Office/Department Structure
  • Furnishing Requirements
  • Office Transmission Forms

Associate in Hotel and Restaurant Management

This two year course serves as an actual preparation in working on the hospitality industry. Training focuses on the different skills in hotel and restaurant operation, culinary food preparation, table setting and even quality customer service. This also seeks to provide the preparation needed by an individual needed to a responsible member of a society and as a productive and effective participant in the tourism industry within the social framework of the country and the international community.

Bachelor of Science in Hotel and Restaurant Management

This four year course is committed to comply with the demands of the food services and hospitality product by producing fully equipped and highly competitive graduates. Students are given opportunity to experience quality education through highly competent professors, updated curricula, modern facilities and local and international on the job training.

• Page I
  • General Objectives
  • Specific Objectives
  • Description of Office/Department
  • Career Options
• Page II
  • Mission and Vision
• Page III
  • Code of Office/Department
  • Requisition of Laboratory Equipment And Supplies
• Page IV
  • Organizational Chart
• Page IV
  • Office/Department Structure
  • Furnishing Requirements
  • Office Transmission Forms

• Page I
  • General Objectives
  • Specific Objectives
  • Description of Office/Department
  • Career Options
• Page II
  • Mission and Vision
• Page III
  • Code of Office/Department
  • Requisition of Laboratory Equipment And Supplies
• Page IV
  • Organizational Chart
• Page IV
  • Office/Department Structure
  • Furnishing Requirements
  • Office Transmission Forms

In line with the NCST mission and vision, the College of Hospitality Management Department is committed to develop its students into:

1. Well rounded individuals who are morally and spiritually upright, self-sufficient and with a keen appreciation of Filipino culture;
2. Competent professionals who are service-oriented with the new and emerging knowledge and skills that meet the international standards of quality and excellence thereby contributing to the achievement of national goals.

The specific objectives of the program is to:

1. Provide training program, which are flexible, relevant, rigorous and consistent with the best tourism and hospitality practice, which also, embody the principles of ethical practice and social responsibility.
2. Provide students with appropriate knowledge, skills and competencies in hospitality product development, hospitality operations, hospitality service delivery, hospitality marketing and promotion.
3. Enable students to develop appropriate research methods and skills in the development of quality hospitality services including aspects of operational quality, control management, human resource management, strategic approaches to quality management and analysis of performance indicators.

Hotel and Restaurant Management provides students with knowledge and skills to work in the Hospitality Industry. It is a program designed to prepare for entry or advancement in management in the growing hospitality industry. It provides you with the basics of managing hotel and restaurants, safety and sanitation requirements, fundamentals of cost control and legal aspects of hospitality industry. It also provides you with both classroom instructor and on the job experiences to accustom you with working in the industry.

•  Restaurant Operation Manager
•  Executive Housekeeper
•  Front Office Manager
•  Front Office Staff
•  Management Trainee
•  Food and Beverage Director
•  Restaurant and Lodging Business Operation
•  Leisure and Recreation Consultant
•  Food Service Consultant
•  Food Stylist
•  Executive Chef
•  Bartender
•  Independent Caterer
•  Cruise Line Staff