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

infoDisclaimer

The 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
infoDisclaimer
The particulars and corresponding amounts are subject to modification without prior notice. For precise and current listings, kindly coordinate with our treasury and assessment department.

Particular	Amount
Estimated Total Fees per semester (including tuition and other fees)	₱30,132.00

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

Bachelor of Science in Hospitality Management