The Bachelor of Science in Restaurant Entrepreneurship is an innovative program that combines the excellence of the John Gokongwei School of management in business management and entrepreneurship education as well as Le Cordon Bleu’s expertise in the culinary and food & beverage service industry, in the tradition of Ateneo’s liberal arts core curriculum.
The program aims to develop graduates who are equipped with the necessary skill sets to eventually become restaurateurs. As budding entrepreneurs, they will be exposed to all facets of the restaurant business from conceptualization to daily operations. In order to help students develop their entrepreneurial mindset, they will be exposed to market research and restaurant conceptualization theories in class as well as real world applications through opportunities to shadow successful restaurateurs during their internships.
REnt at a Glance
Degree: Bachelor of Science in Restaurant Entrepreneurship
Duration: 4 years, with full intersessions
Language: English/Filipino
Intake: August
Units: 175 units (excluding PE and NSTP), roughly 6 -7 subjects per semester, with 2-3 subjects and practicum during the intersession.
Tuition and Fees: an additional 75% of fees on top of the tuition and fees of a regular Ateneo program
Admission Requirements
SHS Strand: Accountancy and Business Management (recommended)
Career Opportunities
Restaurant Entrepreneurship graduates are able to enter the exciting world of food and beverages as either restauranteurs or as food consultants to businesses. They can also continue on their culinary education and eventually become chefs in restaurants and hotels.
Required Major Subjects
Management Courses
Business Communications in the Hospitality Industry
Management Concepts in the Hospitality Industry
Critical Thinking and Innovation Management
IT Elective
Accounting of Restaurant Entrepreneurs
Statistics Elective
Hospitality Business Law
Entrepreneurial Finance
Intermediate Marketing
Microeconomics
Advanced Marketing
Strategic Human Resources Management
International Business
Strategic Management
Decision Making for Managers
Leadership & Management in Action
Sustainability and Social Responsibility
Restaurant Management Courses
The Hospitality Experience
Wine Fundamentals
Food and Wine Philosophy
Kitchen Operations Management (Lab)
Restaurant Concepts and Management
Culinary Practice (Lab)
Food and Beverages Management
Food and Beverages Service (Lab)
Food Quality Management
Quality Service Management
Entrepreneurship Courses
Entrepreneurial Mindset
Programs and Policies on Enterprise Development
Business Plan Implementation and Product Development and Market Analysis
