Bachelor of Science in
Hospitality Management
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About the Program
The Bachelor of Science in Hospitality Management program is designed to produce graduates with a comprehensive understanding of the hospitality industry. This enables them to pursue careers in the operation and management of various establishments, including hotels, resorts, inns, pension houses, cruise lines, recreational facilities, and other travel-related enterprises.
The Bachelor of Science in Hotel and Restaurant Management (BSHRM) program debuted as an academic offering within the College of Business Administration (CBA) in 1995. Over the years, this program has undergone significant transformations to meet the evolving landscape of hospitality and tourism management education. In 2018, with the release of the new Commission on Higher Education's (CHED) Memorandum on offering hospitality and tourism management programs, the BSHRM program was rebranded as the BS in Hospitality Management Program (BSHM). This transition marked a pivotal moment in the program's journey. From its inception to today, the BSHM program has consistently evolved, surmounted challenges, and actively pursued a series of accreditations and evaluations, ensuring its alignment with industry standards and best practices.
Program Educational Objectives
Three to five years after graduation, the graduates are expected to:
- Demonstrate progressive career advancement by assuming supervisory, managerial, or leadership roles in hotels, resorts, restaurants, food and beverage establishments, cruise lines, and other hospitality-related organizations in local and global settings;
- Promote sustainable and responsible hospitality practices that enhance guest well-being, preserve cultural heritage, support local communities, and contribute to environmental stewardship;
- Manage and develop innovative hospitality enterprises and services by applying emerging technologies, contemporary management practices, and global hospitality trends to enhance guest experiences and organizational performance; and
- Pursue continuous professional development, industry-recognized certifications, lifelong learning, and advanced graduate studies to strengthen professional competence and respond effectively to the evolving demands of the hospitality industry.
Student Outcomes
By the time of graduation, the students of the program shall have the ability to:
- Produce food products and services complying with enterprise standards;
- Apply management skills in Food and Beverage service and operations;
- Perform and provide full guest cycle services for front office;
- Perform and maintain various housekeeping services for guest and facility operations;
- Plan and implement a risk management program to provide a safe and secure workplace;
- Provide food and beverage service and manage the operation seamlessly based on industry standards;
- Plan, organize, implement and evaluate MICE activities;
- Conduct research in hospitality and tourism field;
- Perform the basic functions of management such as planning, organizing, leading and controlling; and
- Apply the basic concepts that underlie each of the functional areas of business (marketing, finance, human resource management, production and operations management, information technology, and strategic management) and employ these concepts in various business situations