The Bachelor of Science in Entrepreneurship program prepares graduates to begin and grow their new or existing business through a deep grounding and well-rounded exposure on the concepts and practices of ideation, production and development, marketing, accounting and finance principles.
| Course | Description |
|---|---|
| Entrepreneurial Behavior | This course focuses on the importance of entrepreneurship as the most powerful economic force known to humankind. This introduces the entrepreneurial mindset that invades our twenty first century concept of corporate entrepreneurship as an emerging corporate strategy for fostering entrepreneurial innovations with the larger domain; and focuses as well on social entrepreneurship and the ethical perspective that entrepreneurs need to take in developing a morally conscious approach to business |
| Microeconomics | The course is a study of the theories and principles of microeconomics which attempt to analyze how households, firms and government behave and make economic decisions and how they interact in specific markets. This course deals with the law of demand and supply in the market activity, elasticity, price regulation and consumer choice, which is the analysis of the role that price play in facilitating coordination through economy. The last part of the course deals with situations where coordination through prices may not result in desirable outcomes. This includes market structures: competition and monopoly, and monopolistic competition and oligopoly. |
| Business Marketing Communication | The course is designed to equip students with strategic business communication approaches to create effective and relevant promotional campaigns needed in marketing business and corporate set-ups. It also establishes the role of communication in building favorable interaction with different audiences both locally and internationally. |
| Opportunity Seeking | This course is designed to delve into the entrepreneurial realm by introducing the entrepreneur and the entrepreneurial process from both a historical and a research perspective. A framework for the entrepreneurship mind-set is presented which focuses on the individual-opportunity nexus. The framework examines the characteristics of opportunities at the domestic and international levels, which can be exploited, create, and start a new venture. This course also includes topics on macro and micro screening and steps in project selection. The students will also be taught how to relate entrepreneurial competencies with project selection while considering the current business environment. |
| Market Research and Consumer Behavior | This course involves a study of consumer behavior as a tool for marketing decision. It describes the rationale for studying, the consumer behavior outcomes, and the consumer behavior process: the psychological core, the process of making decisions, and the post decisions evaluation. Consumers鈥 culture, consumer behavior outcomes and issues concerning consumer welfare is also discussed This course also equips the students with the necessary knowledge and skills in market research writing, enabling them to know and apply the different processes, methodologies, and tools in research as applied in the various aspects of business organizations focusing on consumer behavior. |
| Pricing and Costing | This course outlines the importance of price in a product or service type of business. It covers strategic and tactical practices in budgeting, purchasing, controlling costs, profit, as well as psychological pricing techniques while maintaining strict quality standards through effective management practices. |
| Operations Management (TQM) | The operations management and total quality management describes principles and concept of production and operations management. Students should be aware that many of these principles and concepts are applicable to the other aspects of professional and personal life. OM and TQM can able the students to identify key features of material; define and use terminology; solve typical problems; recognize applications of the concepts and techniques covered; and discuss subject matter in some depth, including its relevance, managerial considerations, and advantages and limitations. |
| Introduction to Culinary Arts | This course involves both theories and standard practices on laboratory and work experience that aims to develop knowledge, skills, and attitude of the students in the field of foodservice industry. It provides exploring safety, sanitation, basic cooking, and baking techniques, as well as the culture of and behind food. |
| Financial Management | Introduction to financial management and finance; Cash flows and financial analysis; The makeup of interest rates, risk and the time value of money in financial calculations: The techniques of valuing bonds and stocks and the risks associated with valuations; Capital budgeting techniques, cash flows estimation and risks in capital budgeting; The components of capital, the cost of capital and leverage; Managing working and capital, cash, and financing; Corporate financial planning, corporate restructuring, and international finance |
| Human Resource Management | This course deals with the study of management processes of the business organization鈥檚 workforce, as well as dealing with the selection, training, assessment, and development of the employees, and maintaining a culture of organizational leadership in the organization. |
| Entrepreneurial Marketing Strategies | This course deals with the concepts, underlying principles, processes, and implementation of a business plan. The preliminaries of this course include the following: discussion on the relevance of the course; explanation of key concepts of common competencies and core competencies relative to the course; and exploration of career opportunities. |
| Institutional Housekeeping Management | This course covers the knowledge, skills and attitudes to prepare guest rooms, clean public areas and equipment, provide housekeeping services, provide valet services, handle intoxicated guest, and laundry linen and guest clothes to a range of accommodation services |
| Hospitality Management | This course provides an overview of the hospitality and tourism industry, its growth and development, industry segments and their distinguishing characteristics, trends and current concerns. Students are introduced to career opportunities and the employability skills needed to succeed in specific hospitality fields. |
| Social Entrepreneurship | This course introduces students to both theory and practice of social entrepreneurship through interactive and collaborative activities. Working in a team and on a social issue they care about, students will learn system thinking skills, entrepreneurial mindset, skills, and tools to start up their own social venture or work in a social business. |
| Services Marketing | This course examines the need for marketing in service industries, develops an understanding of the ways in which service marketing differs from product marketing, and improves students' understanding of how service characteristics affect the marketing function. Students learn to develop and implement marketing plans for service organizations. |
| Franchising | The course introduces franchising as a method of retail business in which the investor/franchisee makes an investment in the form of a franchise fee in exchange for the right to promote goods, services, and/or processes directly to the public. A franchise usually has a recognizable name or trademark. Franchising involves the integration of independent companies at different levels and in different areas of production and distribution. This integration permits more effective sales and advertising. |
| Introduction to Baking | This course is designed to introduce the fundamentals of baking skills, standard practices, theories which provides laboratories that aim to develop knowledge, skills, and attitude to Business students. |
| Business Plan Preparation | The course is designed to engage students with the necessary components in planning and opening a small business. They will be guided with the important parts of their business plan. This subject will include topics on marketing, operations, personnel, and financial plans, among others. |
| Business Law and Taxation | This course focuses on the law on Obligations and Contracts found in the New Civil Code of the Philippines and the Negotiable Instruments Law which is an old law that focuses about the Promissory Note and Bills of Exchange. This course aims to provide students with a general knowledge of laws related to business in the Philippines, more particularly those governing transactions necessary for the conduct of an enterprise. This course also covers the functions of credit instruments being often used in business transactions. It also provides students with basic knowledge on taxation. |
| International Business and Trade | This course provides a host of topics on international trade agreements, trade policies and restrictions, counter trade, world trade, tariffs, foreign exchange, and balance of payments. This course provides materials to students to enable them to capsulize their knowledge of international trade especially entered by ASEAN-member nations. The course also equips students with fundamental knowledge on trade among nations in preparation for globalization. |
| Innovation Management | This course is to introduce and explore innovation management concept, how to manage product innovation and product development and build competitiveness through innovation. Delivering new ideas and technologies as successful products to market in a sustainable way is at utmost importance for companies. |
| Asian Cuisine | This course deals with the basic knowledge and skills in the presentation of Asian Cuisine. This will give students the idea, on how these cuisines were developed and the techniques on how to prepare different dishes with the one of specialized tools. This fundamental concepts, skills and techniques involved in basic cooking are covered in this course. |
| Business Plan Implementation I: Product Development and Market Analysis | This course focuses on the process whereby innovators solve consumer problems by innovating new products or services. Identification of the needs and wants of consumers are the starting point and an introduction to marketing analysis, and discusses key concepts, processes, and techniques, as well as their applications. Students will focus on taking the product idea to a prototype and a complete business plan. |
| Programs Policies on Enterprise Development | This course focuses on the process of creating programs and policies by which new ventures are conceived, launched, and developed in the competitive market. |
| Strategic Management | This course introduces the key concepts, tools, and principles of strategy formulation and competitive analysis. It is concerned with managerial decisions and actions that affect the performance and survival of business enterprises. |
| Corporate Internship | This course provides the student with a professional work experience in an organizational environment. The internship is an extension of the curriculum and provides meaningful experience related to the student鈥檚 area of concentration. |
| Business Plan Implementation II | The course is designed to engage students on a hands-on experience as they implement their Business Plan for the whole semester, evaluate their performance and strategies, and submit financial reports. |
| E-Commerce | This course parallels the study of basic marketing and explores key marketing concepts in the context of today's digital/Internet environment. It fills the gap for those who have found Internet Marketing studies, which suffers from too much 鈥淓鈥 and not enough marketing or are too narrowly or technically focused on e-commerce. |