Bachelor of Science in
Hospitality Management
A Bachelor of Science (BS) in Hospitality Management is an undergraduate degree program designed to provide students with a comprehensive understanding of the hospitality industry and the skills needed to succeed in various managerial roles within this dynamic field.
Program Educational Objectives
Graduates of BSTM program shall:
| OBJECTIVES | GRADUATE ATTRIBUTES |
|---|---|
| 1 Secure Gainful Employment in the Tourism Industry; | Competent and equipped with research-based knowledge |
| 2 Showcase Professionalism and Innovation in Tourism Solutions; | Ethical, critical thinker, and problem solver |
| 3 Cultivate a Lifelong Learning Mindset for Tourism Advancements; and | Life-long learner |
| 4 Demonstrate Leadership, Teamwork, and Commitment in Tourism Organizations; | Collaborative and with leadership skills |
- Program Outcomes
- Graduates shall practice as successful hospitality management practitioners for the advancement of society;
- Graduates shall promote professionalism in the practice of tourism and hospitality management; and
- Graduates shall become successful professionals serving local and international communities.
- Curriculum
1st Year • 1st Semester
Course Name Units English Enhancement Course 3 The University and I 2 Macro Perspective to Tourism and Hospitality 3 Risk Management as Applied to Safety Security and Sa 3 Operation Management in Tourism and Hospitality 3 Mathematics in the Modern World 3 Naval Res Officer Trng Course 1 3 National Service Training Program 1 3 Physical Activities Toward Health and Fitness 1 2 Understanding the Self 3 1st Year • 2nd Semester
Course Name Units Purposive Communication 3 The Family 2 Micro Perspective of Tourism and Hospitality 3 Kitchen Essential and Basic Food Preparation 3 Tourism and Hospitality Marketing 3 Ethics 3 Naval Res Officer Trng Course 2 3 National Service Training Program 2 3 Physical Activities Toward Health and Fitness 2 2 Science, Technology and Society 3 2nd Year • 1st Semester
Course Name Units Entrepreneurship in Tourism and Hospitality 3 Philippine Regional Curisine 3 Bar & Beverage Management 3 Phil. Culture and Tourism Geography 3 Applied Business Tools and Techonology 3 Physical Activities Toward Health and Fitness 3 2 Readings in Philippine History 3 2nd Year • 2nd Semester
Course Name Units Academic Writing 3 Fundamentals in Food Service Operation 3 Multicultural Diversity in Workplace for the Tourism Prof 3 Fundamentals in Lodging Operation 3 Supply Chain Management Hospitality Industry 3 Art Appreciation 3 Physical Activities Toward Health and Fitness 4 ( 2 2nd Year • Summer
Course Name Units Practicum 1 3 3rd Year • 1st Semester
Course Name Units Panitikang Filipino 3 Foreign Language 1 3 Rooms Division 3 Research in Hospitality 1 3 Gastronomy (Food and Culture) 3 Ergonomics and Facilities Planning for the Hospitality 3 The Contemporary World 3 3rd Year • 2nd Semester
Course Name Units Retorika 3 Catering Management 3 Foreign Language 2 3 Research in Hospitality 2 3 Legal Aspects in Tourism and Hospitality 3 Quality Service Management Tourism and Hospitality 3 Professional Development and Applied Ethics 3 4th Year • 1st Semester
Course Name Units English for Occupational Purposes 3 Strategic Management and TQM 3 Introduction to MICE 3 Recreatuib abd Leisure Management 3 Great Books 3 Rizal's Life, Works and Writings 3 4th Year • 2nd Semester
Course Name Units Practicum 2 3 infoDisclaimerThe curriculum is subject to modification without prior notice. For precise and current listings, kindly coordinate with our registrar department.
- Estimated Fees
Particular Amount Estimated Total Fees per semester (including tuition and other fees) ₱30,132.00 infoDisclaimerThe particulars and corresponding amounts are subject to modification without prior notice. For precise and current listings, kindly coordinate with our treasury and assessment department.
- Career Opportunities
Entry Level:
- Front Desk Associate: Greet guests, check them in, and provide information about services. Handle reservations and guest inquiries. Assist with check-out processes.
- Guest Service Representative: Provide excellent customer service to hotel guests. Assist with guest needs and requests. Handle guest feedback and resolve issues.
- Event Coordinator Assistant: Support the planning and execution of events. Assist with logistics, coordination, and communication. Collaborate with vendors and clients.
- Restaurant Server: Take orders, serve meals, and attend to customer needs. Ensure a positive dining experience. Handle payments and provide recommendations.
- Hospitality Sales Coordinator: Assist in sales and marketing activities for the hospitality business. Respond to inquiries and provide information to potential clients. Support the sales team in reaching revenue goals.
Mid-Level:
- Hotel Supervisor/Shift Manager: Oversee daily operations of specific hotel departments. Supervise staff and ensure smooth service delivery. Handle guest inquiries and resolve issues.
- Convention Services Manager: Coordinate and manage events and conferences. Liaise with clients, vendors, and internal teams. Ensure the successful execution of events.
- Restaurant Manager: Oversee the daily operations of a restaurant. Manage staff, budgets, and inventory. Ensure compliance with health and safety regulations.
- Sales Manager (Hospitality): Lead sales initiatives and strategies. Manage client relationships and contracts. Collaborate with the marketing team to drive business.
- Event Planner/Coordinator: Plan and coordinate events, weddings, or conferences. Work with clients to understand their needs and preferences. Manage logistics, budgets, and timelines.
Senior Level:
- Hotel General Manager: Assume overall responsibility for hotel operations. Develop and implement strategic plans. Manage budgets, staff, and guest satisfaction.
- Director of Sales and Marketing (Hospitality): Oversee sales and marketing activities for a hospitality business. Develop and implement strategies to drive revenue. Lead a team of sales and marketing professionals.
- Director of Events: Lead the events department, overseeing planning and execution. Develop and implement event strategies. Manage budgets and client relationships.
- Regional Operations Manager (Hospitality): Oversee the operations of multiple hospitality establishments. Ensure consistency in service and brand standards. Collaborate with individual property managers.
- Director of Food and Beverage: Lead the food and beverage department in a hotel or resort. Develop menus, oversee service, and manage staff. Ensure high-quality dining experiences for guests.
Managerial/Executive Level:
- Chief Executive Officer (Hospitality Group): Assume a top leadership role overseeing a hospitality group. Develop and implement the organization's strategic vision. Provide leadership to individual properties and teams.
- Chief Operating Officer (COO - Hospitality): Oversee the day-to-day operations of a hospitality organization. Collaborate with other executives to achieve business goals. Drive operational efficiency and excellence.
- Founder/Owner (Hospitality Business): Start and lead your own hospitality business. Develop and execute a business plan. Oversee all aspects of the business, from operations to marketing.
- Hospitality Consultant: Provide consulting services to hospitality businesses. Advise on operations, marketing, and strategic planning. Work with clients to enhance overall business performance.
- Board Member (Hospitality Industry Association): Serve on the board of a hospitality industry association. Contribute to industry-wide strategies and initiatives. Provide leadership in shaping the future of the hospitality sector.
Campus
Manuel S. Enverga University Foundation - Candelaria, Inc. Candelaria
Keywords
BSHM
Hospitality Management