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Hospitality Management
Bachelor of Science in Hospitality Management
The Bachelor of Science in Hospitality Management will equip the students with competencies that are needed to execute operational tasks and management functions in food production (culinary), accommodation, food and beverage service, tourism planning and product development, events planning, transportation services, travel and tour operations and other emerging sectors of hospitality and tourism industry. The course outline is designed to mold students into well-rounded hospitality industry professionals with specialization in Culinary course of study or Hotel and Resort Operations.
The HM program is the center for best practices in hospitality management, marketing, operations, workplace and food service safety, and culinary excellence.
Source: CHED Memorandum Order 62 Series of 2017
Program Expected Learning Outcomes
- Produce food products and services complying with enterprise standards
- Apply management skills in F & B service and operations
- Perform and provide full guest cycle services for front office
- Perform and maintain various housekeeping services for guest and facility operations
- Plan and implement a risk management program to provide a safe and secure workplace
- Provide food & beverage service and manage the operation seamlessly based on industry standards
- Demonstrate administrative and managerial skills in a service-oriented business organization
Program Educational Objectives
- Adapt to ethical and cultural diversity with an understanding of the interrelations among local, national and global cultures to work effectively as a team member or leader in a multiracial work environment.
- Communicate information, opinions, concepts and ideas through spoken and written media to the stakeholders by producing effective reports, documentation and presentations.
- Create and organize hospitality-related services impeccably in order to act with urgency and implement interim solutions on difficult situations.
- Participate in individual and group dynamics and functions by acting effectively as Hotel and Restaurant Managers and exuding confidence and social maturity in interpersonal relationships to achieve organizational goals and objectives.
- Perform knowledge of managerial functions including planning, organizing, leading, controlling with appropriate considerations to OHS (Occupational Health and Safety), ethical and professional norms and standards and hospitality-industry best practices.
- Select, adopt and apply appropriate techniques, resources and hospitality Computer Systems to perform effectively and beyond expectations in a modernized society.
- Engage in active research and continuous education to address the demands of the fast- paced hospitality industry and for the development of hospitality professions using new knowledge and techniques.
- Live and engage in values-oriented program following the examples of St. Arnold Janssen and Joseph Freinademitz in order to mold the student with the institutions core values.
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