Bachelor of Science in Hospitality Management
The Bachelor of Science in Hospitality Management (BSHM) is a program related to hospitality and tourism education that equips students with employable skills and competencies at every academic year level to be competitive in the hospitality industry locally and globally. Students will be trained to execute operational tasks and management functions in food production (culinary), accommodation, food, and beverage service, events planning, and other emerging sectors of the hospitality and tourism industry.
I
II
III
IV
V
VI
VII
VII
IX
TOTAL UNITS OF THE CURRICULUM
Non-ABM Courses (N-ABM)
General Education Courses
Business Management Education Courses (BME)
Tourism and Hospitality Core Courses (THC)
Hospitality Professional Core Courses (HPC)
Hospitality Management Professional Electives (HMPE)
Practicum Training Program (PTP)
National Service Training Program (NSTP)
Physical Activities Through Health and Fitness (PATHFit)
TOTAL
UNITS
(15)
48
6
30
30
24
14
6
8
166+(15)
Program Educational Objectives
Three to five years after graduation, the BS in Hospitality Management graduate is expected to:
PEO 1. Be globally competitive individual equipped with essential knowledge, skills and attitude and holistic personality relevant to a successful career in the tourism and hospitality industry.
PEO 2. Be a professional team player that adheres to the principles of empathetic and respectful service in diverse and multicultural contexts.
PEO 3. Actively engage in marketing the tourism products and services in local and global arena, as well as contribute the country’s socio-cultural, environmental and economic growth.
PEO 4. Be a dynamic advocate of hospitality and tourism global professional organization.
PEO 5. Be a successful entrepreneur, innovator and economic driver in the fields of hospitality and tourism.
Program Outcomes
A graduate of BSHM should be able to but not limited to: (CMO 62, s. 2017)
PO 1. Produce food product and services complying with enterprises standards.
PO 2. Apply management skills in F&B service operations.
PO 3. Perform and provide full guest cycle services for front office.
PO 4. Perform and maintain various housekeeping services for guest and facility operations.
PO 5. Plan and implement a risk management program to provide a safe and secure workplace.
PO 6. Provide food and beverage service and manage the operation seamlessly based on industry standards.