Bachelor of Science in Hospitality Management

•   Level III Reaccredited Status




Contact us

•   2^nd Floor DVG Building
•   032 – 4168336
  253-4384 local 205
•   Program Coordinator

---

Graduates of Bachelor of Science in Hospitality Management (BSHM) are expected to demonstrate the following within three (3) to five (5) years after graduation:

• KNOWLEDGE, SKILLS & VALUES : Evaluate as well as analyze hospitality/tourism as an occurrence and as a commercial structure in order to define the multifaceted structure and elements of tourism, encompassing culture and geography, international and regional views, experience innovation and mandate, and show compassion for others and esteem diverse viewpoints.
• APPLICATION : Place hospitality/tourism into the larger cultural, environmental, political, and economic framework of society by planning, leading, organizing, and controlling reserves for sustainable and profitable tourism operations, research and processes.
• DEGREE OF INDEPENDENCE : Engage cooperatively in teams, as a standard bearer and a member of the team, in a variety of settings, absorbing and adding to the knowledge of others.

---

• Technical Competencies

  • Demonstrate administrative and managerial skills in a hospitality business setting.
  • Prepare and implement risk mgt and mitigation plan.
  • Evaluate industry specific financial transactions and reports.
  • Identify laws relevant to specific situation related to tourism industry.
  • Develop marketing programs appropriate to the hospitality and tourism industry.

• Business Acumen

  • Collaborate effectively with other stakeholders and manage conflict in the workplace.
  • Utilize research to acquire new knowledge relevant to tourism industry for strategic positioning and innovation.
  • Communicate effectively in oral and in writing using the English language.
  • Select the proper decision-making tools to critically, analytically and creatively solve problems and drive results.

• Leadership & Governance

  • Demonstrate commitment to good corporate governance and social responsibilities.

• Information & Communications Technology

  • Utilize information technology applications and various communication channels in dealing with guests and colleagues.

• Ethics, Integrity & Accountability

  • Exercise high personal, moral, and ethical standards.
  • Demonstrate the institution’s core values: LEAD and SERVE.

---

Restaurants & Food Service

  Dining Room Positions

• Cashier
• Bartender
• Mixologist
• Oenologist
• Restaurant Steward
• Bar Supervisor
• Waiter/Food Attendant
• Room Service Waiter
• Sommelier
• Barista
• Head waiter
• Captain waiter
• Bar accountant
• Restaurant Supervisor
• Assistant Restaurant Manager
• Shift Leader
• Team Leader
• Room Service Manager
• Maitred Hotel
• F&B Director
• F&B Outlet Manager
• Restaurant Manager
• Outlet Manager

  Managed Services / Kitchen Positions

• Receiving Clerk
• Stock Clerk
• Commis Pastry
• Baker
• Butcher
• Commis 1, 2, 3
• Line Cooks
• Demi Chef
• Commis Chef
• Chef De Partie
• Pantry Chef
• Pastry Chef
• Head Cook
• Saute Chef
• Grill Cook
• Fry Cook
• Sous Chef
• Head Chef
• Executive Chef
• Sanitation Officer

Lodging & Accomodation Services

  Housekeeping Positions

• Shift Leader
• Checker
• Room Attendant
• Room Assistant
• Cabin Steward
• Housekeeping Attendant
• Room Steward
• Floor Supervisor
• Chief Housekeeper
• Bell captain
• Room Inspector
• Laundry Supervisor
• Executive Housekeeper
• Housekeeping Manager
• Laundry Manager

  Front Office Positions

• Receptionist
• Lobby Greeter
• Front Office Attendant
• Switchboard Operator
• Airport Representative
• Reservation Clerk
• Bell Service Porter/Attendant
• Concierge / CRM
• Front Office Supervisor
• Front Office Cashier
• Night Auditor
• Duty Supervisor
• Front Office Manager
• Rooms Division Manager
• Reservations Manager
• Unit Manager

  Convention, Entertainment Positions:

• Sales Representative
• Convention Sales Personnel
• Event and Entertainment staff
• Organizers/Planners
• Information Specialist
• Public Relations Staff
• Sales Representative
• Assistant Manager
• Research Directors
• Marketing Manager
• Events Planner
• Exhibit Planner
• Convention and Event Manager

  Public Relations positions:

• Public Relations Personnel
• Photographer
• Writer
• Telemarketing Staff
• PR Director
• PR Manager

  Sales and Marketing positions:

• Sales and marketing personnel
• Sales and marketing account executives
• Sales and marketing supervisor
• Director
• Manager

  Sports, Leisure and Recreation Center positions:

• Spa Manager
• Activity Director
• Recreation Director
• Events Coordinator
• Leisure Manager

• Suggested Electives

  •   Bar and Beverage Management (w/Lab)
  •   Housekeeping Operations (w/Lab)
  •   Rooms Division
  •   Bread and Pastry (w/Lab)
  •   Specialty Cuisine (w/Lab)
  •   Catering Management
  •   Culinary Fundamentals
  •   Costs Planning & Control (rooms division, food & beverage)
  •   Oenology (making wine and spirits)
  •   Food Styling and Design (LAB/LEC)
  •   Quick Food Service Operations
  •   Menu Design & Revenue Management (Product Packaging Merchandising)
  •   Trends & Issues in the Hospitality
  •   Crowd and Crisis Management

-->