HTM Department

Hospitality and Tourism Department prepares students for a wide variety of careers in food and beverage management, hotel/resort management, travel management, food marketing and distribution, and event management. The faculty members of the Hospitality and Tourism Management prepare students for the hospitality and tourism industry through a common core of courses, which promote an understanding of the interrelationships among the food, lodging, travel, and event management sectors based on the underlying concept of quality service management. Let us get to know your faculty members!

Imee L. Cabugon, MBA, MSHM

Head, Hospitality and Tourism Management

National Certificates: Housekeeping NCII/NCIII

Subjects Taught: Practicum, Housekeeping Operations

Glory A. Domingo, MBA

Full-time Faculty

National Certificates: Food and Beverage Services NCII, Bread and Pastry Production NCII

Subjects Taught: Food and Beverage Service/Operations, Quality Service Management in Tourism and Hospitality

Louelyn B. Tabili, MBA

Full-time Faculty

National Certificates: Tourism Promotions NCII, Front Office Services NCII, Housekeeping NCII, Events Management NCIII

Subjects Taught: Tour Guiding, Applied Business Tools & Technology, Front Office Operations

Merry Kristine R. Padaong, BSHRM

Full-time Faculty

National Certificates: Housekeeping NCII/NCIII, Food and Beverage Services NCII, Bread and Pastry Production NCII

Subjects Taught: Catering Operations, Fundamentals in Lodging Operations

Jovy Edlyn A. Agbisit, CGSP, PhD.

Full-time Faculty

National Certificates: Travel Services NCII, Tourism Promotion NCII, Front Office Services NCII, Bread and Pastry Production NCII, Cookery NCII, Food and Beverage Services NCII/NCIII, Housekeeping NCII, Events Management NCIII

Subjects Taught: Bread and Pastry, Tourism Policy, Planning and Development

Marco Paolo M. Dela Cruz, CA, BSC

Part-time Faculty

National Certificates: Cookery NCII, Bread and Pastry Production NCII, Commercial Cooking NCIII, Ships Catering NCIII

Subjects Taught: Culinary Arts and Technology, Kitchen Essentials and Basic Food Preparation

Nathaniel Agpalasin, BSTM

Full-time faculty

National Certificates: Front Office Services NCII, Bread and Pastry Production NCII

Subjects Taught: Macro/Micro Perspective of Tourism and Hospitality, Global Culture & Tourism Geography, Tour and Travel Management

Jennifer Daphne S. Abadilla, BTEC EDEXCEL, BSHE

Full-time faculty

National Certificates: Food and Beverage Services NCII

Subjects Taught: Customer Service Management, Multicultural Diversity in Workplace for the Tourism Professionals

Aida Galapon, RND, MBA

Full-time faculty

National Certificates: Housekeeping NCII/NCIII, Food and Beverage Services NCII, Bread and Pastry Production NCII

Subjects Taught: Culinary Nutrition, Risk Management as Applied to Safety, Security, and Sanitation

Ancher Anthony Cua, MBA

Full-time faculty

National Certificates: Tour Guiding NCII

Subjects Taught: Introduction to Meetings, Incentives, Conferences, and Exhibitions (MICE), Tourism and Hospitality Marketing

Ronel D. Guira, BSPS, Assessor

Part-time faculty

National Certificates: Food and Beverage Services NCII, Bartending NCII

Subjects Taught: Bar and Beverage Management

Paul Arthur Calventas, BSN, CA

Part-time faculty

National Certificates: Cookery NCII, Bread and Pastry Production NCII

Subjects Taught: International Cuisine, Kitchen Essentials & Basic Food Preparation

Jovelyn Raymundo, BSHRM

Laboratory Assistant

National Certificates: Bread and Pastry Production NCII, Housekeeping NCII

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