under Red Events Services.

-Creates, and updates a complete semester’s program for the student’s subject syllabus stating the course objectives, time frame for the topic to be discussed, activities to aid in training, medium to be used, search for reference, and identify percentage/ and process of weighing the student’s progress through skills assessments (Laboratory and other activities) and intelligence test (quizzes, exams, recitations, etc.). -Plan activities for the students related to the subject syllabus providing them appropriate coaching and guidance throughout the Event. -Creates reference manual based from the topics in the syllabus created from the different sources and references gathered for the whole semester. -Act as guidance and counselling for sections of students tackling their class issues, personal issues, and aligning to resolve their shortcomings and motivate them. -Coach student in regional skills competition and provide them necessary creative ideas. -Assist the University Department (College of Hotel and Restaurant Management) during the enrollment period for student’s registration, information desks, and provide solutions for their academic subject conflict. -Facilitates in student’s training through different activities of hospitality and culinary laboratories Subjects Taught: - Human Behavior in Organization - Culinary Arts and Sciences - Business Finance Management - Meal Management - Principles of Tourism (International) - Housekeeping Procedures - Principles of Tourism (Philippine Tourism) - Total Quality Management - Food and Beverage Procedures - Tourism Planning and Development - Personality Development and Human Relation - Front Office Procedures - Banquet Function and Catering Procedures - Hospitality Organizational Management - Rooms Division Management and Control System