B.S. Hospitality Management

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Government Recognition No. 021 s. 2007


Scope and Coverage:

The program BS Hospitality Management, and Hotel and Restaurant Management (ladderized) finds rationale in the world’s largest industry, tourism.  The tourism industry is a vast system consisting of several sectors with airlines, hotels, resorts, travel agencies and tour operators constituting the greater bulk.  The myriad of smaller entities that thrive and wane with tourism’s upswings and downturns include souvenir shops, restaurants, bars and the like.  The industry also goes beyond its business realm; it covers government and non-government organizations as well as educational institutions.

Tourism generates both positive and negative impacts on the culture, economy, and environment of generating and receiving countries.  It can uplift country’s living standards, instill greater pride in one’s identity and make people more aware of their cultural and natural heritage.  On the other hand, it can also corrupt values and traditions and degrade the environment.

The BS HM and HRM arise from a review of the management-oriented curriculum that has since the 1970’s pervaded among tourism and hospitality schools.  To produce graduates that will not only survive but also thrive in a borderless economy, a paradigm shift from supply-driven to market-driven curriculum in terms of content and structure was adopted.  The BS HM and HRM is more responsive to the needs of the industry and emphasizes skills and competencies instead of just managerial theory.  They are scheduled in such a way as to provide more but focused options for the students in terms of career paths.

The course line up incorporates subjects on sustainable development and international standards and practices to address issues that arise from market imperfections and the challenges of globalization.  The curriculum for BS HM and HRM is designed to allow flexibility and creativity on the part of the higher educational institutions. It will equip students with competencies related to the basic and core requirements as well as those associated with major and minor areas of concentration and elective courses.


Program Description:

The program will equip students with competencies related to the basic and core requirements as well as those associated with major and minor areas of concentration and elective courses.

The BS HM curriculum requires 137 units of study.  These include 51 units in General Education Courses (Humanities; Math, Computer and Natural Science; Social Science; and Mandated Subjects); 21 units in Business Core; 22 units in Tourism Core; 36 units in specialized subjects; and 6 or 7 units of practicum/work integrated learning.



The graduates of BSHM and HRM shall possess the following competencies:

Five Competencies

  1. Resources: identifies goal-relevant activities, ranks them, allocates resources.
  2. Interpersonal: works with others
  3. Information: acquires and evaluates information
  4. Systems: understands complex interrelationships
  5. Technology: works with a variety of technologies


Skills and Personal Qualities

  1. Basic Skills: reads, writes, performs arithmetic and mathematical operations, listens and speaks;
  2. Thinking Skills: thinks creativity, makes decisions, solves problems, visualizes, knows how to learn and reason; and
  3. Personal Qualities: possesses a sense of responsibility, self-esteem, sociability, self-management, integrity, and honesty.


Professional Specific Competencies

  1. Performs work activities effectively and efficiently to the standards expected in the operation required in the tourism industry/hospitality sectors.
  2. Undertakes task, functions, duties and activities in the operation of the hotels, restaurants, travel, government and non-government agencies in accordance with the competency standards.
  3. Analyzes situation, identifies problems, formulates solutions and implements corrective and/or mitigating measures and action.


Career Opportunities:


After completion of the program, the graduates can pursue a career in the tourism industry and/or hospitality sectors.  In entry level positions, employees apply basic techniques in performing prescribed range of specific functions in the areas of Food and Beverage, Front Office, and Housekeeping Operations as required in accommodation, food and beverage enterprises; undertake planning and initiation of alternative approaches to skills and knowledge applications across a broad range of technical and procedural requirements.


BS HM and HRM graduates qualify for the following entry level jobs:

Kitchen Department

  1. Commis

Dining Area

  1. F&B Service Attendant
  2. Bartender or Bar Attendant

Rooms Division

  1. Housekeeping Attendant

Front Office Division

  1. Front Office Agent/Front Desk Clerk


With experience and/or further training, BS HM and HRM graduates qualify for supervisory positions.  In such responsible position, they apply knowledge and skills related to the ideas, principles, concepts, basic research methods and problem-solving techniques in the operation of the accommodation, food and beverage enterprises; demonstrate the skills needed to acquire, understand and assess information from a range of sources applicable to improving efficiency in the accommodation, food and beverage operations; possess knowledge and skills in the application of work-related technology including information, education and communication (IEC); demonstrate leadership, communication and collaborative competence; and prepares timely reports related to their area of responsibility.


With experience, and/or further training, BS HM and HRM graduates qualify for the following advanced office positions:


  1. Banquet Supervisor
  2. Front Office Supervisor
  3. Housekeeping Supervisor
  4. Head Waiter
  5. Assistant Cook


Professional Organizations Web Site
The Council of Hotel and Restaurant Educators of the Philippines (COHREP) www.cohrep.net