This program is a ladderized curriculum that provides students with skills and competencies that are needed to perform operational tasks and management functions in food production (culinary), hotel, food and beverage service, events planning and other emerging sectors of hospitality industry. Students receive a Certificate in Hotel and Food & Beverage Service upon one year completion, a Diploma in Hotel and Food & Beverage Operations in the second year, an Associate in Hotel and Restaurant Management in the Third year and a Degree in Bachelor of Science in International Hospitality Management with specialization in Hotel, Restaurant and Culinary Operations upon completion of the program.
CHED Memorandum Order No. 62 Series of 2017 for Bachelor of Science in Tourism Management (BSTM) and Bachelor of Science in Hospitality Management (BSHM).
A graduate of B.S. In International Hospitality Management with specialization in Hotel, Restaurant and Culinary Operations should be able to:
- Produce food products and services independently and collaboratively in compliance with the hospitality industry standards;
- Apply management skills critically and creatively in food and beverage service and operations by analyzing and meeting the emerging guests’ needs, preferences and lifestyles;
- Perform and provide guest service in accordance with the front office standards and property management systems;
- Devise and implement risk management program through systematic problem solving approaches in compliance with the hotels ‘ policies and standards;
- Practice good stewardship and accountability in performing various housekeeping services in compliance with international housekeeping and environmental protection standards.
- Demonstrate quality and productivity in providing food and beverage services based on industry service standards.