Major Courses

DECSC 22
INTRODUCTION TO DECISION MAKING AND MANAGEMENT SCIENCE
3 units

The course introduces the student to rational decision making and the application of mathematical modeling to decision making in various management contexts using a systems thinking approach. Students learn case analysis, simple model construction, spreadsheet modelling and visualization. The second half of the course focuses on quantitative decision making tools such as decision trees, multicriteria decision making, and simple financial models to name a few.

DECSC 23
INTRODUCTION TO DECISION MAKING AND DECISION SCIENCE
3 units

The course introduces the student to rational decision making using either a programmed strategy or a non-programmed in various management contexts through the lens of systems thinking. Students learn case analysis, spreadsheet modelling and visualization. The second half of the course focuses on the various qualitative frameworks and tools used in decision making such as Root cause analysis, lshikawa Diagram, and Activity Mapping to name a few.

DECSC 25
CREATIVE THINKING AND INNOVATION MANAGEMENT
3 units

This course provides students with an understanding of how creativity and innovation can be facilitated and managed in a work setting. Students learn theoretical conceptualizations of creativity and innovation as well as practical applications involved in fostering creativity and innovation in the workplace. This course equips students with an understanding of the main issues in the management of innovation in general and an appreciation of the relevant skills needed to manage innovation at both strategic and operational levels.

ITENT 120
USER EXPERIENCE DESIGN
3 units

This course introduces students to the principles, processes and skills behind creating user-centered digital products from concept to prototype; from user testing to storytelling and wireframing. Students also develop skills during hands-on exercises in the key areas of UX design; customer research, problem-solving and rough prototyping through collaborative design.

ITENT 155
TECHNOLOGY VENTURE PLANNING
3 units

The course focuses on the development of a well-crafted business plan by exploring the underlying successes and failures of start-up technology companies throughout the corporate lifecycle: starting new ventures, writing business plans, acquiring other businesses, and making existing enterprises profitable.

ITENT 156
TECHNOLOGY VENTURE LABORATORY
3 units
Prerequisite: ITENT 155

The course focuses on monitoring and assisting the students in two aspects of the business venture set-up: a) monitoring the development of the technology that they are developing and b) setting up and registering their business within the context of the Philippine business environment. It also tackles issues on the technology development lifecycles, being a technology entrepreneur in the Philippine environment, how to go about registering the new business, identifying the documents necessary to register the business and how to deal with the various government agencies.

ITENT 157
TECHNOLOGY VENTURE START-UP I
3 units
Prerequisite: ITENT 156

The course centers on the discussion of how entrepreneurs manage a new technology business venture. Among the specific issues that may be selected for discussion are the importance of financial control in a technology venture start-up, the establishment of control processes for marketing, sales and customer satisfaction using current Web 2.0 technologies, the need to learn how to manage time and negotiate with suppliers and clients, and the creation of awareness of the new venture through the use of the internet.

ITENT 158
TECHNOLOGY VENTURE START-UP II
5 units
Prerequisite: ITENT 156

The course focuses on imparting and developing the soft skills needed by budding entrepreneurs in order to manage their new venture within the context of the technology industry. A sample set of topics in this course includes virtual team management, I.T. team motivation, time management, and negotiation skills.

ITENT 198.1
TECHNOLOGY VENTURE IMPLEMENTATION I
5 units
Prerequisite: ITENT 157

The course focuses on identifying strategies the students may want to pursue to grow the business and on understanding the implications and challenges for managing business growth. Among the specific issues that are discussed include the various methods for expanding the venture like joint ventures, mergers and acquisitions, franchising, and going public.

ITMGT 20
BASIC INFORMATION TECHNOLOGY APPLICATIONS IN BUSINESS
3 units

This course is a practical application of MS Office Programs to business needs, such as Word's desktop publishing features and organizing and analyzing data for linear programming using Excel. Topics may include creating a webpage and maximizing the utility of the World Wide Web with FTP.

ITMGT 25
INFORMATION TECHNOLOGY APPLICATION PROGRAMMING
3 units

The course is designed as an introduction to programming, data manipulation, analysis and visualization using Python and the available modules and libraries.

ITMGT 45
THE DIGITAL ECONOMY
3 units

The course gives an overview of the changes in today’s society due to the rapid digital transformation. It examines the development and scope of the digital economy from a local and a global scale, the business challenges, opportunities and implication that results from this digital transformation.

OPMAN 120
PRODUCTION AND OPERATIONS MANAGEMENT
3 units

This course is an introduction to the various elements, relevant concepts, and tools of production and operations management, providing an integrated framework for understanding the field and its importance in the success of a business.

OPMAN 122
KITCHEN OPERATIONS MANAGEMENT (LAB)
2 units

Kitchen Operations Management is the Introductory Culinary Arts Laboratory course for BS Restaurant Entrepreneurship students. The course provides general information about kitchen operations and the fundamentals of cookery. It covers the fundamental skills of cookery starting from knife skills, mise en place, to the basics of cookery which includes stocks, soups, sauces, as well as product and ingredient knowledge.

OPMAN 123
CULINARY PRACTICE (LAB)
2 units

Culinary Practice builds on introductory skills and knowledge that students gained in Kitchen Operations Management (OPMAN 122) by developing intermediate and advanced culinary and management skills and knowledge.

OPMAN 125
INTERMEDIATE PRODUCTION OPERATIONS MANAGEMENT
3 units
Prerequisite: QUANT 162

This course introduces the functional area of production management. The course begins with an introduction to the nature of production systems and then expounds on the various components of the production process, focusing on the use and application of quantitative techniques learned from previous courses.

OPMAN 146
SERVICE MANAGEMENT
3 units

This is a course on the effective management of service operations which requires specialized analytical frameworks and tools. Focus is on simple models and the underlying economics of the service operations considered.

OPMAN 151
QUALITY SERVICE MANAGEMENT
3 units

The purpose of this course is to develop in students an appreciation of quality and service excellence as a fundamental strategic orientation that delivers customer value and ensures superior performance and sustainable competitive advantage.

OPMAN 159.03
FOOD QUALITY MANAGEMENT
3 units
Prerequisite: OPMAN 122

Food Quality Management aims to develop students’ skills and knowledge to ensure safe commercial kitchen food handling, preparation, and storage, consistent with Hazard Analysis and Critical Control Point (HACCP). HACCP is an internationally recognized system for reducing the risk of safety hazards in food.

OPMAN 172.03
FOOD AND BEVERAGE SERVICE (LAB)
2 units

The purpose of this subject/unit is to develop an understanding of the food and beverage service operations required of personnel within the international hotel, restaurant and associated industry.

OPMAN 172.04
FOOD AND BEVERAGE MANAGEMENT
2 units

The purpose of this course is to introduce students to the complex subject of food and beverage management and cost control techniques commonly used in international hospitality establishments.

QUANT 30
APPLIED STATISTICS: TOOLS AND APPLICATIONS
3 units

This course is an introduction to the methods of statistical analysis for application in various fields, focusing on statistical reasoning and primary statistical techniques used in solving managerial problems. Emphasis is on statistical description, statistical induction, time series analysis, and analysis of statistical relationships.

QUANT 121
APPLIED STATISTICAL MODELLING
3 units
Prerequisite: MATH 61.2

This course discusses business research tools and approaches in capturing the behavior of observed phenomena or variables using statistical modeling techniques. Topics include formulation of the research problem, data analysis using inferential statistics, and multivariate modeling techniques with emphasis on model building and validation.

QUANT 162
INTERMEDIATE OPERATIONS RESEARCH
3 units
Prerequisite: MATH 31.3

This course is a quantitative approach to management that introduces the general quantitative approach, and the requisites of problems and situations where OR can be applied; presentations of pertinent models that can be used, starting with basic problems of linear programming.

QUANT 163
ADVANCED OPERATIONS RESEARCH
3 units
Prerequisite: QUANT 162

This course is a further study of operations research. Topics include other models that serve as examples of a different discipline and different solution approaches; certain theoretical derivations, with a focus on the reality, problems, controls, and other considerations for implementation of the determined solutions.

QUANT 164
OPERATIONS RESEARCH MODELLING APPLICATION
3 units
Prerequisite: QUANT 163

This is a capstone course for the OR or quantitative management series. This course exposes students to more varied types of problems, to motivate them to be creative and extrapolative in deriving new models for consideration, and to strengthen their skills in controls and implementation.

QUANT 192
RESEARCH METHODS AND BUSINESS MODELLING TECHNIQUES
3 units

This course discusses the various approaches to undertaking business research and capturing the behavior of observed phenomena using statistical modeling techniques. Topics include formulation of the research problem, data collection, multivariate modeling techniques for data analysis, and interpretation. Emphasis is on model building and validation.