| FACULTY |
Concepcion 'Connie' Naromal, ND, MPH
Executive Director
|
|
|
|
|
 Raffy Oliva Catering Supervisor Half-Time
|
 Cristina "Tin-Tin" Dizon Catering Supervisor Half-Time |
 Cynthia "Toots" Lorete Half-Time |
 Tracy Garcia Part-Time |
 Rowena "Weng" Sagaysay Part-Time |
 Eden Alfornon Part-Time |
 Chef Nelson Roque Part-Time |
 Onette Ventocilla Part-Time |
|
Professors |
Subjects Taught |
|
Mrs. Concepcion Naromal |
Principles of Nutrition and Cookery, Food & Institutional Environment, Cost Control System with Purchasing |
|
Ms. Amelia Tuble, Ph.D. |
Bar & Beverage Operations (with lab), Human Resource Development &
Current Trends, Facilities Design & Layout with CAD
(Entrep.
in Business of Hospitality) |
|
Mr. Nelson Roque |
Prin. Of Food Prep. And Hot and Cold Cookery
(with lab),
Catering Mgt. & Qty. Food Purchasing (with lab), Food Merchandising with
International Cookery
(with lab) |
| Ms. Therese Kristine Garcia |
Introduction to Hospitality, Event Planning and Operations, Introduction
to Culture of Tourism, Virtual Tour Planning with IT |
| Ms. Nanette Fernandez |
Introduction to Culture of Tourism, Club Resort & Cruise Operation,
Hotel Sales & Marketing (Service Comm and Relation Marketing) |
| Ms. Cynthia Lorete |
Language (Nihonggo), Club Resort & Cruise Operation |
| Ms. Onette Ventocilla |
Hospitality Supervision, Human Resource Development & Current Trends, |
| Ms. Rowena Sagaysay |
Front Office & Housekeeping Operations with IT |
| Ms. Rouzhelle Jiloca |
Food & Beverage Operations (lecture), Bar & Beverage
Operations (lecture), Event Planning and Operations, Hotel Sales &
Marketing (Service Comm & Relations Marketing) |
| Mr. Raffy Oliva |
Bar & Beverage Operations (with lab), Club Resort & Cruise Operation |
| Mrs. Christine Dizon |
Principles of Food Preparation and Hot/Cold Cookery
(with lab), Food &
Beverage Operations (with lab), Catering Management & Qty. Food
Purchasing (with lab) |
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