Hospitality Management
Undergraduate Program
Bachelor of Science in Hospitality Management
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Hospitality Management
The Bachelor of Science in Hospitality Management is a four-year degree program that equips students with the necessary knowledge, skills, and attitude to provide quality service in the hospitality industry. It contains subjects that will address the needs of different sectors in the hospitality industry such as culinary, front office, tourism, resort, and hotel operations. The program also helps students to develop effective communication and interpersonal skills which are essential in establishing positive customer relations.
Graduates of this program are expected to apply basic techniques in performing prescribed range of specific functions in the areas of Food and Beverage, Front Office, and Housekeeping Operations as required in accommodation, food and beverages enterprises; undertake planning and initiation of alternative approaches to skills and knowledge applications across a broad range of technical and procedural requirements.
Objectives
-
To train students to be fully equipped not only with the knowledge and skills in:
• Front Office Services
• Housekeeping
• Bartending
• Food and Beverage Services
• Baking and Pastry Production
• Commercial Cooking - Tour Skills from the Technical Education, Skills and Development Authority (TESDA).
- To enable the students to have attained the competencies in any of the technical courses in the BSHM program to land a job even before finishing the degree program.
Course Curriculum
| Subject Code | Course Title | Number of Hrs | Units | Pre-Requisites | |
|---|---|---|---|---|---|
| LEC | LAB | ||||
| GE 102 | Readings in Philippine History | 3 | 3 | ||
| GE 201 | Mathematics in the Modern World | 3 | 3 | ||
| GE 101 | Understanding the Self | 3 | 3 | ||
| THC1 | Macro Perspective of Tourism and Hospitality | 3 | 3 | ||
| THC2 | Risk Management as Applied to Safety, Security and Sanitation | 3 | 3 | ||
| HPC1 | Kitchen Essentials & Basic Food Preparation (Intro to Culinary Fundamentals) | 2 | 3 | 3 | |
| THC4 | Philippine Tourism, Geography and Culture | 3 | 2 | ||
| PE 1 | Introduction to Physical Fitness | 2 | 2 | ||
| NSTP 1 | National Service Training Program I | 3 | 3 | ||
| TOTAL | 26 | ||||
| Subject Code | Course Title | Number of Hrs | Units | Pre-Requisites | |
|---|---|---|---|---|---|
| LEC | LAB | ||||
| GE 301 | Purposive Communication | 3 | 3 | ||
| HMPE1 | HM Professional Elective 1: Philippine Regional Cuisine | 2 | 3 | 3 | |
| HMPE2 | HM Professional Elective 2: Cruise Tourism and Leisure Management | 3 | 3 | ||
| THC5 | Micro Perspective of Tourism and Hospitality | 3 | 3 | ||
| HPC3 | Applied Business Tools and Technologies (PMS) | 2 | 3 | 3 | |
| HPC5 | Fundamentals in Food Service Operations | 3 | 3 | ||
| PE2 | Rhythm and Dances | 2 | 2 | PE 1 | |
| NSTP 2 | National Service Training Program II | 3 | 3 | ||
| TOTAL | 23 | ||||
| Subject Code | Course Title | Number of Hrs | Units | Pre-Requisites | |
|---|---|---|---|---|---|
| LEC | LAB | ||||
| GEE 301 | Public Speaking | 3 | 3 | ||
| FIL01 | Pagbasa at Pagsulat sa ibat-ibang Disiplina | 3 | 3 | ||
| GE401 | Science, Technology and Society | 3 | 3 | ||
| THC6 | Professional Development & Applied Ethics | 3 | 3 | ||
| BME 1 | Fundamentals of Accounting | 3 | 3 | ||
| HMPE3 | HM Professional Elective 3: Asian Cuisine | 2 | 3 | 3 | |
| THC3 | Quality Service Management in Tourism and Hospitality | 3 | 3 | ||
| HPC6 | Foreign Language 1 | 3 | 3 | ||
| PE 3 | Fundamentals of Sports and Games | 2 | 2 | PE 1 | |
| TOTAL | 26 | ||||
| Subject Code | Course Title | Number of Hrs | Units | Pre-Requisites | |
|---|---|---|---|---|---|
| LEC | LAB | ||||
| HPC4 | Supply Chain Management in the Hospitality | 3 | 3 | ||
| GE106 | Rizal’s Life and Works | 3 | 3 | ||
| THC9 | Multicultural Diversity in Workplace for the Tourism Professional | 3 | 3 | ||
| HMPE4 | HM Professional Elective 8: Bread and Pastry | 2 | 3 | 3 | |
| HMPE5 | HM Professional Elective 7: Bar and Beverage Management | 2 | 3 | 3 | |
| THC7 | Tourism and Hospitality Marketing | 3 | 0 | 3 | |
| HPC8 | Foreign Language II | 3 | 0 | 3 | HPC 6 |
| PE 4 | Recreational Games | 2 | 2 | PE1 | |
| TOTAL | 23 | ||||
| Subject Code | Course Title | Number of Hrs | Units | Pre-Requisites | |
|---|---|---|---|---|---|
| LEC | LAB | ||||
| GE 105 | The Contemporary World | 3 | 3 | ||
| GE 103 | Art Appreciation | 3 | 3 | ||
| HPC2 | Fundamentals in Lodging Operations | 3 | 3 | ||
| HMPE6 | HM Professional Elective 6: Front Office Operations | 2 | 3 | 3 | |
| HMPE7 | HM Professional Elective 7: Housekeeping Operations | 2 | 3 | 3 | |
| HMPE8 | HM Professional Elective 8: Quick Service Food Service Operations | 3 | 3 | ||
| HPC10-A | Research in Hospitality 1 | 3 | 3 | ||
| TOTAL | 21 | ||||
| Subject Code | Course Title | Number of Hrs | Units | Pre-Requisites | |
|---|---|---|---|---|---|
| LEC | LAB | ||||
| GEE 201 | Inferential Statistics | 3 | 3 | ||
| HPC9 | Ergonomics & Facilities Planning for the Hospitality Industry | 3 | 3 | ||
| THC8 | Legal Aspects in Tourism and Hospitality | 3 | 3 | ||
| HMPE10 | HM Professional Elective 10: Food and Beverage Cost Control | 3 | 3 | ||
| HPC10-B | Research in Hospitality 2 | 3 | 3 | HPC10-A | |
| TOTAL | 15 | ||||
| Subject Code | Course Title | Number of Hrs | Units | Pre-Requisites | |
|---|---|---|---|---|---|
| LEC | LAB | ||||
| PRAC | Practicum (Restaurant/Food Service Industry/Commissary) Practicum (Hotel/Resorts/Cruise Line/Lodging Accommodation) | 300 Hours 300 Hours Total of 600 Hours | 6 | ||
| TOTAL | 6 | ||||
| Subject Code | Course Title | Number of Hrs | Units | Pre-Requisites | |
|---|---|---|---|---|---|
| LEC | LAB | ||||
| HMPE9 | HM Professional Elective 9: Catering and Banquet Management | 2 | 3 | 3 | |
| THC10 | Entrepreneurship in Tourism and Hospitality | 3 | 3 | ||
| HPC 7 | Introduction to M.I.C.E | 3 | 3 | ||
| HM PE 11 | Western Cuisine | 2 | 3 | 3 | |
| TOTAL | 12 | ||||