BS Restaurant Entrepreneurship

What is BS REnt?
 
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.
 

 
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
  • Entrepreneurship and Business Management
  • Business Plan Implementation 2

 
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.
 

Contact Information
Alyson Yap
Program Director
ayap@ateneo.edu

Annalisa Margarita Mariano
Program Director
amariano@ateneo.edu


Ruby Rizza Mandafe
Program Secretary
rmandafe@ateneo.edu
 

RENT JGSOM

B.S REnt Curriculum.pdf