Program Overview
Lead the world’s most luxurious hotels with a degree that sets the global standard.
The Bachelor of Science in Hotel Management with a specialization in International Hospitality and Business Operations (BSHM-IHBO) is a premier program for students aspiring to lead in the global hospitality industry. The curriculum provides a strong foundation in hotel management while immersing students in large-scale business operations and executive scenarios. Students master essential competencies in areas like food and beverage production, guest services, and risk management, all while gaining exposure to the dynamic, international landscape of the industry. This program is designed to transform individuals into confident, competent, and innovative leaders.
Upon graduation, students are fully equipped to excel in diverse and rewarding careers. They will apply advanced management and marketing skills to ensure seamless service delivery that meets global standards. By leveraging research and contributing to sustainable community development, graduates are prepared to enhance business operations and lead with integrity. This specialization positions them for success as general managers, operations executives, or innovative entrepreneurs in the fast-paced world of international hospitality.
Program Educational Objectives
A BSHM-IHBO graduate should be able to:
- Produce food products and services complying with enterprise standards
- Apply management and marketing skills in food and beverage service and operation
- Provide food and beverage service and manage the operation seamlessly based on industry standards
- Perform and provide full guest cycle services for the front office
- Perform and maintain various housekeeping services for guests and facility operations
- Plan and implement a risk management program to provide a safe and secure workplace with a sustainable working environment.
Program Outcomes
After 3 to 5 years after graduation, the graduates of BSHM PCA must have
- Engaged in culinary and entrepreneurial practice in the food and beverage industry;
- Practiced entrepreneurial and advanced culinary techniques in the food and beverage industry
- Demonstrated commendable leadership and managerial and administrative capability in the culinary industry
- Manifested uprightness in the performance of duties and responsibilities;
- Conducted and utilized existing research findings to enhance food service operations; and
- Exhibited commitment in promoting sustainable livelihood programs for community development.
Job Opportunities
- Hotels and Resorts
- Front Office Manager
- Hotel General Manager
- Guest Relations Manager
- Rooms Division Supervisor
- Food and Beverage Manager
- Sales and Marketing Manager
- Human Resources Manager
- Restaurants and Food Service
- Restaurant Manager
- Food and Beverage Director
- Catering Manager
- Operations Manager
- Events and Conventions:
- Event Planner or Manager
- Conference and Banqueting Manager
- Meetings, Incentives, Conferences,
- and Exhibitions (MICE) Coordinator
- Travel and Tourism:
- Cruise Line Staff
- Airline Operations Manager
- Travel Consultant
- Guest Experience Manager
- Entrepreneurship
BACHELOR OF SCIENCE IN TOURISM MANAGEMENT- CURRICULUM YEAR 2023-2024
SPECIALIZATION IN INTERNATIONAL HOSPITALITY AND BUSINESS OPERATIONS
Students can only graduate and earn their undergraduate and earn their undergraduate degree from the program after finishing 178 number of units and undergoing their internship.
| First Year – First Semester | ||
|---|---|---|
| GETHCS1 | Ethics | 3 |
| RPHIST1 | Readings in Philippine History | 3 |
| PRPCOM1 | Purposive Communication | 3 |
| ARTAPP1 | Art Appreciation | 3 |
| PATHFT1 | Physical Education 1 | 2 |
| NSTPRO1 | National Service Training Program 1 | 3 |
| THRISK1 | Risk Management as Applied to Safety, Security and Sanitation | 3 |
| HPFSRV1 | Fundamentals in Food Service Operations with Immersion | Lec (2); Lab (1) |
| SOCORN2 | Social Orientation | 1 |
| HEDTOUR1 | Hospitality Educational Field Trip 1 | 1 |
| Total Units | 25 | |
| First Year – Second Semester | ||
|---|---|---|
| THSELF1 | Understanding the Self | 3 |
| SCITES1 | Science, Technology and Society | 3 |
| CWORLD1 | Contemporary World | 3 |
| PATHFT2 | Exercise-Based Fitness Activities | 2 |
| NSTPRO2 | National Service Training Program | 3 |
| THPDEV1 | Professional Development and Applied Ethics with Experiential Learning | 3 |
| THMACR1 | Macro Perspective of Tourism and Hospitality | 3 |
| HPKTCH1 | Kitchen Essentials and Basic Food Preparation | Lec (1); Lab (2) |
| Total Units | 23 | |
| Second Year – First Semester | ||
|---|---|---|
| MATHMW1 | Mathematics in the Modern World | 3 |
| HCORDI1 | General Elective 1 (Philippine Popular Culture) | 3 |
| PATTF4E | Swimming | 2 |
| THMICR1 | Micro Perspective of Tourism and Hospitality | 3 |
| THQUAL1 | Quality Service Management in Tourism and Hospitality | 3 |
| BPSTRY1 | Professional Elective: Bread and Pastry | Lec (1); Lab (2) |
| HPLDGE1 | Fundamentals in Lodging Operations | Lec (2); Lab (1) |
| THPAPP1 | Applied Business Tools and Technologies | Lec (2); Lab (1) |
| Total Units | 23 | |
| Second Year – Second Semester | ||
|---|---|---|
| LRIZAL1 | The Life and Works of Rizal | 3 |
| GELECT2 | General Elective 2 (Gender and Society) | 3 |
| GELECT3 | General Elective 3 (People and Earth’s Ecosystem) | 3 |
| PATHFT5 | Self Defense | 2 |
| HPSPLY1 | Supply Chain Management in the Hospitality Industry | 3 |
| BUSCOM1 | Professional Elective: Business Communication for Tourism and Hospitality | 3 |
| HFNMAN1 | Hospitality Financial Management with Cost Control | 3 |
| FRNTOP1 | Professional Elective: Front Office Operations | Lec (2); Lab (1) |
| HEDTOUR2 | Hospitality Educational Field Trip 2 | 1 |
| Total Units | 24 | |
| Short Term | ||
|---|---|---|
| HMOJT101 | On-the-job Training | 3 |
| Total Units | 3 | |
| Third Year – First Semester | ||
|---|---|---|
| HPSRCH1 | Research in Hospitality – Product Development | 5 |
| RLMGMT1 | Recreation and Leisure Management with Field Exposure | 3 |
| THFRLG1 | Foreign Language 1 | 3 |
| THLEGL1 | Legal Aspects in Tourism and Hospitality | 3 |
| THMICE1 | Introduction to Meetings, Incentives, Conference and Events Management (MICE) | Lec (2); Lab (1) |
| HPERGO1 | Ergonomics and Facilities Planning in the Hospitality Industry | Lec (2); Lab (1) |
| CBMEC102 | Strategic Management and Total Quality Management | 3 |
| Total Units | 23 | |
| Third Year – Second Semester | ||
|---|---|---|
| CATRNG1 | Catering Management | Lec (2); Lab (1) |
| THFRLG2 | Foreign Language | 3 |
| THMKTG1 | Tourism and Hospitality Marketing | 3 |
| INTECH1 | Innovation and Technology in Tourism and Hospitality | Lec (2); Lab (1) |
| CBMEC101 | Operation Management | 3 |
| THMULTI | Multicultural Diversity in Workplace for the Tourism Professional | 3 |
| THPCUL1 | Philippine Culture and Tourism Geography | 3 |
| HEDTOUR3 | Hospitality Educational Field Trip | 1 |
| Total Units | 22 | |
| Fourth Year – First Semester | ||
|---|---|---|
| THENTR1 | Entrepreneurship in Tourism and Hospitality with Feasibility Study | 5 |
| HPLEAD1 | Leadership in the Hospitality Industry | 3 |
| HRSRCE1 | Strategic Human Resource Management with Human Behavior | 3 |
| THSUST1 | Sustainable Development Goals for Tourism and Hospitality | 3 |
| HPDEST1 | Global Destination Competitiveness with International Field Exposure | 3 |
| BARBEV1 | Professional Elective: Bar and Beverage Management with Wines of the World | Lec (1); Lab (2) |
| HEDTOUR4 | Hospitality Educational Field Trip 4 | 1 |
| Total Units | 19 | |
| Fourth Year – Second Semester (6 Units) | ||
|---|---|---|
| HMOJT102 | Hospitality Management On-the Job Training (600 hours) | 6 |
| Total Units | 6 | |
| Fourth Year – Second Semester (10 Units) | ||
|---|---|---|
| HMOJT103 | International On-the Job Training (1,000 hours) | 10 |
| Total Units | 10 | |