Hospitality Management

Undergraduate Program

Bachelor of Science in Hospitality Management

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.

Applies 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; undertakes planning and initiation of alternative approaches to skills and knowledge applications across a broad range of technical and procedural requirements.

Objective

Course Curriculum

Subject Code Description Units Pre-Requisites
TOTAL 24/(5)
ENG 11 Communication I/ Study and Thinking Skills 3
FIL 11 Komunikasyon sa Akademikong Filipino 3
NAT SCI 1 Food Safety and Sanitation w/ Food Microbiology and HACCP 3
TC 1 Principles of Tourism I 3
LIT 11 Philippine Literature 3
HRM 1 Introduction to Hospitality 3
MATH 11 Business Mathematics 3
COMP 1 Business Computer 3
P.E. 1 Introduction to Physical Fitness (2)
NSTP 12 National Service Training Program 1 (CWTS) (3)
Subject Code Description Units Pre-Requisites
TOTAL 24/(5)
ENG 12 Communication Arts/ Advance Reading, Writing & Listening Skills 3 ENG 11
FIL 12 Pagbasa at Pagsulat Tungo sa Pananaliksik 3 FIL 11
HRM 2 Housekeeping Procedures W/ Lab 3 HRM 1
SOC SCI 11 General Psychology 3
TC 2 Principles of Tourism 2 3 TC 1
CULA 11 Culinary Arts and Sciences w/ Lab 3 NAT SCI 1
HIST 11 Philippine History and Government 3
NAT SCI 2 Environmental Science 3 NAT SCI 1
P.E. 2 Rhythm and Dances (2) PE 1
NSTP 12 National Service Training Program 2 (CWTS) (3) NSTP 1
Subject Code Description Units Pre-Requisites
TOTAL 24/(2)
PDPR Personality Development and Guest Relation 3
MGT 1 Principles of Management 3
HRM 3 Front Office Procedures 3 HRM 1, HRM 2
HRM 4 Bakery Science 3
PHILO 21 Introduction to Philosophy 3
HRM 5 Food and Beverage Service Procedures w/ Lab 3 NAT SCI 1
FIL 21 Panitikan ng Pilipinas (Rehiyonal na Pagdulog) 3 FIL 12
ECO 1 Introduction to Economics with LRT 3 HIST 11
P.E. 3 Fundamentals of Sports and Games (2) PE 2
Subject Code Description Units Pre-Requisites
TOTAL 21/(2)
MRKT Principles of Marketing 3
MGT 1 Principles of Management 3
ACCTG 1 Basic Accounting 3 MATH 11
HUM Art, Man and Society 3
TC 3 Total Quality Management 3 CULA 11
HRM 6 Rooms Division Management and Control System 3 HRM 1, HRM 2
HRM 111 Professional Elective 1 (Asian Cuisine 1 & 2 – Culinary Arts w/ Lab) 3 NAT SCI 1
SOC SCI 12 Cultural Anthropology 3 HIST 11
PE4 Recreational Games (2) PE 3
Subject Code Description Units Pre-Requisites
PRACTICUM 1 On-the-Job Training in any Restaurant (300 hrs) 3 “HRM 2, HRM 4 & HRM 5”
Subject Code Description Units Pre-Requisites
TOTAL 24
BC 5 Business Communication 3 ENG 11, ENG 12
BC 2 Human Behavior in Organization 3 MGT 1
HRM 7 Bar Management and Mixology w/ Lab 3 HRM 5
RIZ Life, Works and Writings of Dr. Rizal 3
STAT 1 Basic Statistics 3 MATH 11
HRM 112 Professional Elective 2 (Western Cuisine – International Classical Culinary w/ Lab) 3 HRM 111
HRM 111 Professional Elective 1 (Asian Cuisine 1 & 2 – Culinary Arts w/ Lab) 3 NAT SCI 1
TC 4 Tourism Planning and Development with GATS 3 TC 1, TC 2
FLP 1 Professional Elective 3 (Foreign Language 1) 3
Subject Code Description Units Pre-Requisites
TOTAL 18
FIN 1 Basic Hospitality Finance 3
TC 5 Entrepreneurship and Business Planning 3
HRM 6 Professional Elective 4 (Banquet Function & Catering Service Procedure) 3 HRM 5
HRM 113 Professional Elective 5 (Hospitality Operation Management) HRM 1, HRM 6
FLP 2 Professional Elective 6 (Foreign Language 2) 3
Logic Logic 3
Subject Code Description Units Pre-Requisites
TOTAL 16
HRM 6 Food and Beverage and Cost Control System 3 HRM 5, HRM 6
MIS Entrepreneurship and Business Planning 3 COMP 1
TC 6 Professional Elective 7 (Event and Convention Management) 4 ALL HRM, TC 8 BC SUBJ.
HRM 115 Professional Elective 8 (Cruise, Leisure and Resort Management) HRM 113, HRM 1, HRM 2
GSR Group Study Research- (Thesis/Feasibility with Oral Defense) 3 TC 4, TC 5, Stat 1, HRM 2, HRM 3, HRM 5, HRM 6
Subject Code Description Units Pre-Requisites
TOTAL 6
PRACTICUM OJT Hotel- 600 Hrs. 6 PRACTICUM 1, HRM 6, HRM 3, HRM 114, TC 6