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:

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; andLife-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 NameUnits
    English Enhancement Course3
    The University and I2
    Macro Perspective to Tourism and Hospitality3
    Risk Management as Applied to Safety Security and Sa3
    Operation Management in Tourism and Hospitality3
    Mathematics in the Modern World3
    Naval Res Officer Trng Course 13
    National Service Training Program 13
    Physical Activities Toward Health and Fitness 12
    Understanding the Self3

    1st Year • 2nd Semester

    Course NameUnits
    Purposive Communication3
    The Family2
    Micro Perspective of Tourism and Hospitality3
    Kitchen Essential and Basic Food Preparation3
    Tourism and Hospitality Marketing3
    Naval Res Officer Trng Course 23
    National Service Training Program 23
    Physical Activities Toward Health and Fitness 22
    Science, Technology and Society3

    2nd Year • 1st Semester

    Course NameUnits
    Entrepreneurship in Tourism and Hospitality3
    Philippine Regional Curisine3
    Bar & Beverage Management3
    Phil. Culture and Tourism Geography3
    Applied Business Tools and Techonology3
    Physical Activities Toward Health and Fitness 32
    Readings in Philippine History3

    2nd Year • 2nd Semester

    Course NameUnits
    Academic Writing3
    Fundamentals in Food Service Operation3
    Multicultural Diversity in Workplace for the Tourism Prof3
    Fundamentals in Lodging Operation3
    Supply Chain Management Hospitality Industry3
    Art Appreciation3
    Physical Activities Toward Health and Fitness 4 (2

    2nd Year • Summer

    Course NameUnits
    Practicum 13

    3rd Year • 1st Semester

    Course NameUnits
    Panitikang Filipino3
    Foreign Language 13
    Rooms Division3
    Research in Hospitality 13
    Gastronomy (Food and Culture)3
    Ergonomics and Facilities Planning for the Hospitality3
    The Contemporary World3

    3rd Year • 2nd Semester

    Course NameUnits
    Catering Management3
    Foreign Language 23
    Research in Hospitality 23
    Legal Aspects in Tourism and Hospitality3
    Quality Service Management Tourism and Hospitality3
    Professional Development and Applied Ethics3

    4th Year • 1st Semester

    Course NameUnits
    English for Occupational Purposes3
    Strategic Management and TQM3
    Introduction to MICE3
    Recreatuib abd Leisure Management3
    Great Books3
    Rizal's Life, Works and Writings3

    4th Year • 2nd Semester

    Course NameUnits
    Practicum 23
    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
    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.
  • 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.


    • 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.


Manuel S. Enverga University Foundation - Candelaria, Inc. Candelaria


Hospitality Management