Programs Offered (Hospitality Management)

  • Bachelor of Science in International Hospitality Management major in Cruise and Integrated Resort Operations
  • Bachelor of Science in International Hospitality Management major in Hotel, Restaurant and Culinary Operations
  • Bachelor of Science in International Tourism and Travel Management

This program is a ladderized curriculum that provides students with academic foundation in the field of Cruise and Integrated Resort Operations.  It equips students with skills and competencies that are essential to execute operational tasks and management functions in integrated resorts, cruise ships, casinos and other segments of hospitality industry.  Students receive a Certificate in Food and Beverage Services upon one year completion, a Diploma in Integrated Resort Operations in the second year, an Associate in Cruise and Integrated Resort Management in the third year and a Degree in Bachelor of Science in International Hospitality Management with specialization in Cruise and Integrated Resort Operations upon completion of the program.

CHED Memorandum Order No. 62 Series of 2017 for Bachelor of Science in Tourism Management (BSTM) and Bachelor of Science in Hospitality Management (BSHM).

 

Program Outcomes:

A graduate of Bachelor of Science in International Hospitality Management with Specialization in Cruise and Integrated Resort Operations should be able to:

  1. Produce food products and services independently and collaboratively in cruise and integrated resort operations based on industry standards;
  2. Apply management skills critically and creatively in food and beverage service and operations in cruise and integrated resort operations;
  3. Perform and provide guest services in cruise and integrated resorts in accordance with the front office standards and property management systems;
  4. Evaluate and implement safety, security and risk management programs in cruise and integrated resorts through systematic problems solving in compliance with the industry and government regulations and standards;
  5. Practice good stewardship and accountability in performing various housekeeping services in compliance with international housekeeping and environmental protection standards; and
  6. Demonstrate quality and productivity in providing food and beverage services based on industry standards.

This program is a ladderized curriculum that provides students with skills and competencies that are needed to perform operational tasks and management functions in food production (culinary), hotel, food and beverage service, events planning and other emerging sectors of hospitality industry.  Students receive a Certificate in Hotel and Food & Beverage Service upon one year completion, a Diploma in Hotel and Food & Beverage Operations in the second year, an Associate in Hotel and Restaurant Management in the Third year and a Degree in Bachelor of Science in International Hospitality Management with specialization in Hotel, Restaurant and Culinary Operations upon completion of the program.

CHED Memorandum Order No. 62 Series of 2017 for Bachelor of Science in Tourism Management (BSTM) and Bachelor of Science in Hospitality Management (BSHM).

Program Outcomes:

A graduate of B.S. In International Hospitality Management with specialization in Hotel, Restaurant and Culinary Operations should be able to:

  1. Produce food products and services independently and collaboratively in compliance with the hospitality industry standards;
  2. Apply management skills critically and creatively in food and beverage service and operations by analyzing and meeting the emerging guests’ needs, preferences and lifestyles;
  3. Perform and provide guest service in accordance with the front office standards and property management systems;
  4. Devise and implement risk management program through systematic problem solving approaches in compliance with the hotels ‘ policies and standards;
  5. Practice good stewardship and accountability in performing various housekeeping services in compliance with international housekeeping and environmental protection standards.
  6. Demonstrate quality and productivity in providing food and beverage services based on industry service standards.

The Bachelor of Science in Tourism Management prepares the student for various careers in the tourism industry and/or hospitality sectors. The program aims to:

  1. provide comprehensive knowledge and critical awareness of the main ideas, concepts and principles in tourism management;
  2. develop skills in planning, developing and sustaining a tourism product;
  3. fortify skills in the field of research, leadership, entrepreneurship, travel agency management, resort management, event management and transportation management;
  4. cultivate skills in planning, packaging, and pricing domestic or international tourism products based on market requirements and number of participants in a particular tour program;
  5. hone reportorial and communication skills specifically in the field of tourism; and
  6. sharpen skills in the application of work related technology including information handling and skills for lifelong learning.