Bachelor of Science in Hotel and Restaurant Management

Overview

The Bachelor of Science in Hotel and Restaurant Management (BS HRM) program is geared towards equipping students with the necessary knowledge, skills and attitude to provide quality service in the hospitality industry. The program contains subjects that will address the needs of different sectors in the hospitality industry, such as culinary, front office, tourism, resort and hotel operations. Its primary concentration is on the development of practical and management skills which are achieved through the combination of theoretical classes, practicum exercises and experiential learning.

BS HRM is a four-year undergraduate degree program and offers two different tracks namely Culinary Management Track and Hotel Operations Track that 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 program is supported by state of the art kitchen and dining facilities, bar and demonstration rooms all designed to accustom students to professional standards in the industry and faculty ensures that students get real world insights since all are seasoned industry practitioners.

In 2008, BS Hotel and Restaurant Management was first offered with remarkable 18 sections for freshmen at its first year of offering. It was also at this year when the HRM department was formed under the wings of IABF. At the end of SY 2009-2010, the BSC Tourism Management Program, was replaced with a straight program which is BS Tourism Management and gained government recognition under CHED CMO No. 30. By the end of 2nd Semester SY 2010-2011, the new institute was formed to manage the BS Tourism Management and BS Hotel and Restaurant Management programs, the Institute of Tourism and Hotel Management or ITHM.

Under the new 2018 curriculum, learners pursuing this program must complete 152 units of study, including a one-unit or 100 hours in-house internship on their second year, a 600-hour internship in the industry on their last year, and 145 units (3,116 hours) of course work inclusive of research endeavors.

BS HRM graduates belong to Level VI (Baccalaureate) of the Philippine Qualifications Framework and are also recognized under the ASEAN Qualifications Reference Framework. Additionally, the BS HRM program has achieved Level II first RA accreditation status under the Philippine Association of Colleges and Universities Commission on Accreditation (PACUCOA) since May 2018.

The program welcomes all interested students from any senior high school track upon passing the FEU College Admission Test (FEUCAT). All incoming first year students must adhere to the University’s admission requirements as prescribed by the Admission and Financial Assistance Office.

Click or tap on the following sections for more information about this program.




The BS Hotel and Restaurant Management program aims to develop the students’ intellectual and social abilities, executive qualities, as well as their managerial and practical skills through an appropriate and balanced general education (GE) along with theoretical and practical training in hospitality management.

The BS HRM program links theory into practice through focusing on areas with international growth and development, aiming to harvest effective and efficient practitioners and professionals in the field of hospitality management in the future.

To achieve this, the Hotel and Restaurant Management Department aims to:

  • Hire faculty members who are highly qualified and are competent educators and practitioners with professional and global perspective and expertise;
  • Equip the students with facilities and appropriate materials to broaden their knowledge and skills thru practical learning aligned with the local and international standards of the industry and accreditation bodies;
  • Provide updated library acquisition, media, journals and other technical resources to support professional BS HRM courses;
  • Provide holistic care and hospitable office, administrators and staff who will support students enriching experience;
  • Offer funding to students and faculty members for continued learning and research to facilitate active involvement in national and international paper presentations and publications; and
  • Partner with reputable local and international hotels and restaurants to expose students to existing opportunities for possible employment and engagement.

BS HRM also adheres with the prescribed objectives for hospitality management education, as indicated in the Commission on Higher Education (CHED) memorandum order (CMO) no. 62, series of 2017.



Common to all programs

Graduates of FEU can:

  1. Articulate and discuss the latest developments in the specific field of practice;
  2. Effectively communicate orally and in writing using English, Filipino, mother tongue language, and an appropriate Foreign Language required by the industry;
  3. Work effectively and independently in multi-disciplinary and multi-cultural teams; and
  4. Act in recognition of professional, social, and ethical responsibility
  5. Preserve and promote “Filipino historical and cultural heritage” (based on RA No. 7722).
Common to tourism and hospitality disciplines:

Graduates of the Institute of Tourism and Hotel Management (ITHM) can:

  1. Demonstrate knowledge of tourism industry, local tourism products and services;
  2. Interpret and apply relevant laws related to tourism industry
  3. Observe and perform risk mitigation activities;
  4. Utilize information technology applications for tourism and hospitality;
  5. Manage and market a service-oriented business organization;
  6. Demonstrate administrative and managerial skills in a service-oriented business organization;
  7. Prepare and monitor industry specific financial transactions and reports;
  8. Perform human capital development functions of a tourism oriented organization; and
  9. Utilize various communication channels proficiently in with guests and colleagues.
Specific to the hospitality management programs

Hospitality management graduates can:

  1. Produce food products and services complying with enterprise standards;
  2. Apply management skills in food and beverage (F and B) service operations;
  3. Perform and provide full guest cycle services for front offices;
  4. Perform and maintain various housekeeping services for guests and facility operations;
  5. Plan and implement risk management programs to provide safe and secure workplaces; and
  6. Provide food and beverage services and manage the operation seamlessly based on industry standards.
FEU BS HRM PELOs and performance indicators

Graduates of the FEU BS HRM program are expected to achieve the following learning outcomes. Click on each program expected learning outcome to view the performance indicators associated with them.

Apply basic techniques of Culinary Arts.Generate required documents and demonstrate practical application of Culinary Science System.

Apply standard safety procedures in food production.Stage an actual safety and risk management system applicable to the hospitality industry.

Organize and prepare catering and food service events.Stage a function utilizing the full range of food and beverage preparation and service techniques, local and international cuisines, using various management and financial principle and theories.

Prepare hospitality, business, and financial standard systems.Develop business plans for restaurant, hotel or allied ventures, incorporating sales and marketing principles and financial analysis.

Creating science behind wines, coffee and other beverage used in restaurant and food service industry.Generate required international standards in promoting beverage concoction and standard procedures.



The BS HRM program offers a wide range of professional career paths for our learners, preparing them for dynamic, global work environments in the tourism and hospitality field. These career pathways include:

Restaurants and Food Service
  1. Cashier
  2. Bartender
  3. Mixologist
  4. Oenologist
  5. Restaurant Steward
  6. Bar Supervisor
  7. Waiter/Food Attendant
  8. Room Service Waiter
  9. Sommelier
  10. Barista
  11. Head waiter
  12. Captain waiter
  13. Bar accountant
  14. Restaurant Supervisor
  15. Assistant Restaurant Manager
  16. Shift Leader
  17. Team Leader
  18. Room Service Manager
  19. Maitre d’ Hotel
  20. Director
  21. F&B Outlet Manager
  22. Restaurant Manager
  23. Outlet Manager
Kitchen and Production Operations
  1. Receiving Clerk
  2. Stock Clerk
  3. Commis Pastry
  4. Baker
  5. Butcher
  6. Commis 1, 2,3
  7. Line Cooks
  8. Demi Chef
  9. Commis Chef
  10. Chef De Partie
  11. Pantry Chef
  12. Pastry Chef
  13. Head Cook Saute Chef
  14. Grill Cook
  15. Fry Cook
  16. Sous Chef
  17. Head Chef
  18. Executive Chef
  19. Sanitation Officer
Lodging and Accommodation Services
  1. Housekeeping positions
    a. Shift Leader
    b. Checker
    c. Room Attendant
    d. Room Assistant
    e. Cabin Steward
    f. Housekeeping Attendant
    g. Room Steward
    h. Floor Supervisor
    i. Chief Housekeeper
    j. Bell captain
    k. Room Inspector
    l. Laundry Supervisor
    m. Executive Housekeeper Housekeeping Manager
    n. Laundry Manager
  2. Front Office positions:
    a. Receptionist
    b. Lobby Greeter
    c. Front Office Attendant
    d. Switchboard Operator
    e. Airport Representative
    f. Reservation Clerk
    g. Bell Service Porter/Attendant
    h. Concierge / CRM
    i. Front Office Supervisor
    j. Front Office Cashier
    k. Night Auditor
    l. Duty Supervisor
    m. Front Office Manager
    n. Rooms Division Manager
    o. Reservations Manager
    p. Unit Manager
Sales and Marketing in Tourism and Hospitality Establishments
  1. Convention, Entertainment Positions:
    a. Sales Representative
    b. Convention Sales Personnel
    c. Event and Entertainment staff
    d. Organizers/Planners
    e. Information Specialist Public Relations Staff
    f. Sales Representative
    g. Assistant Manager
    h. Research Directors Marketing Manager
    i. Events Planner
    j. Exhibit Planner
    k. Convention and Event Manager
  2. Public Relations positions:
    a. Public Relations Personnel
    b. Photographer
    c. Writer
    d. Telemarketing Staff
    e. PR Director
    f. PR Manager
  3. Sports, Leisure and Recreation center personnel
    a. Spa Manager
    b. Activity Director
    c. Recreation Director
    d. Events Coordinator
    e. Leisure Manager


The BS HRM program uses varied approaches in hospitality management education, adapting to the needs of our students and the demands of the changing global work environment in the hotel and restaurant management profession. This allows the program to stay competitive and relevant in the field.

Program Curriculum

The first two years of BS HRM focuses mostly on General Education (GE) courses designed to hone learners’ core competencies such as critical and analytic thinking, oral and written communication skills and independent learning. The last two years of the program focuses on the tourism and hospitality core, professional core and elective courses.

Alongside their GE courses, BS HRM students must also undertake professional courses depending on their chosen track.

Culinary Management Track

The Bachelor of Science in Hotel and Restaurant Management – Culinary Management track aims to produce graduates who are equipped with the necessary knowledge, skills, and attitude to deliver superior industry service.

The program provides the students with a higher quality of learning in culinary and professional courses such as in cost control, baking, food styling, restaurant innovation, specialty cuisine, and the like. The business management courses, meanwhile, are designed to strengthen the students’ strategic approach in the service and production operations of the hospitality industry.

This track develops the students’ technical know-how in controlling the cost in hotel and restaurant operations, hone their culinary creativity and innovation, as well instill a higher discipline in the kitchen laboratory practices that will address the present and future needs of the culinary and hospitality industry.

The Culinary Management track includes courses which offer industry-recognized certifications such as TESDA-NC II in Cookery and Food and Beverage Service.

Hotel Operations Track

The Hotel Operations Track is focused on enhancing the student’s ability to create theoretical and conceptual approaches that will guarantee the sustainability and continuous development of the hospitality industry today.

This program is geared on developing the students’ higher learning in professional courses such as oenology, rooms division, ​special topics in the hospitality industry, and restaurant innovation. This is balanced with the general education and business management courses which centers on the holistic development of the students.

FEU-ITHM provides state-of-the-art facilities to simulate the students’ learning experiences in the kitchen laboratories, mock hotel rooms, and wine sensory room to name a few.

The skills developed here are designed to generate new methodologies and innovative products such as the combination of local products and indigenous materials to be used in oenology and the fusion of local and modern styles and norms ​in the hospitality industry.

FEU-ITHM strengthens its Hotel Operations Track through integration of national and international certifications such as TESDA and the Certified Gold Service Professional (CGSP) of the American Hotel and Lodging Educational Institute (AHLEI).

Students are also trained to become well-rounded, socially and morally responsible citizens through the National Service Training Program (NSTP) and the Wellness and Recreation Program (WRP) of the University. Under WRP, students can choose to attend a diverse array of short courses intended to develop their physiological and emotional well-being as well as their sense of belonging in the community and their social responsibility.

Teaching-Learning Approaches

The BS HRM program has been shaped based on industry needs through the help of the Stakeholders Advisory Board Committee (SABC) of the ITHM. The program was formed to produce service-oriented professionals who are competent, caring and committed. As such, this program utilizes the following varied teaching-learning approaches focused on learners’ needs and capabilities:

Student-centered learning

BS HRM faculty are encouraged to create an active and dynamic learning environment to develop critically thinking learners. This involves designing class modules focused on the needs of the learners, and engaging, hands-on classroom experiences involving collaboration between teachers and students.

Blended learning

Geared towards global and autonomous education, some courses under the BS HRM program are delivered through a mix of online virtual classrooms, self-study modules and face-to-face sessions. FEU utilizes Canvas, a world-class learning management system to facilitate this mode of delivery.

Research-based approach

The program employs case studies and research-based materials to ensure that learners are being provided with understanding and practices in the industry. Moreover, the program encourages learners to cultivate a research culture among them.

Assessments

The Institute of Tourism and Hotel Management offers assessments for TESDA National Certification in partnership with a third-party provider to assess the competency of the learners in housekeeping operations, bar management, barista, culinary, baking, and front office operations.

ITHM also offers assessment on Certified Guest Service Professional (CGSP) in partnership with the American Hotel and Lodging Educational Institute (AHLEI) for students taking their in-house internship.

During the coursework, teachers also conduct different kinds of assessment and assessment-related task for the learners, it could be in a form of pen and paper examinations, quiz, practical exam, reports and presentations, case analysis, and research-based writing

Internship

Learners taking the BS HRM program are required to first render a 100-hour internship during their second year in Café Alfredo, the in-house café of the ITHM located in the lobby of Alfredo Reyes Hall. Then, during their final year and prior completing the program, they are required to enroll in the six-unit Apprenticeship Program which comprises of 600 hours internship within the industry.

During the Apprenticeship Program, learners are expected to immerse in and experience different areas in hospitality and tourism establishments such as Housekeeping, Front Office, Kitchen, Food and Beverage Service.



Learners must complete 152 units of study or 3,816 hours of coursework inclusive of the 100-hour in-house internship and the 600 hours’ apprenticeship program in the industry. They also must maintain a quality point average (QPA) of 1.2 to progress to 2nd year, 1.5 to progress to 3rd year, 1.8 to be promoted to 4th year level and a QPA of 2.0 to graduate.

BS HRM learners aiming to achieve latin honors must have no disciplinary case and no failing marks, with a QPA of 3.40-3.59 for cum laude, 3.60-3.79 for magna cum laude, and 3.80-4.00 for summa cum laude.



The Hotel and Restaurant Management follows the policies, standards and guidelines for Bachelor of Science in Hospitality Management (BS HM) under CHED memorandum order no. 62, s. 2017.



MARICHU C. LIWANAG
Department Chair
Email: mliwanag@feu.edu.ph

JAN RACKY A. MASA
Associate Department Chair (HRM Laboratories)

HOTEL AND RESTAURANT MANAGEMENT DEPARTMENT
INSTITUTE OF TOURISM AND HOTEL MANAGEMENT
Arts Building, Far Eastern University
Nicanor Reyes Street, Sampaloc, Manila
[T] 02 87777-338 loc. 263/264


Institute of Tourism and Hotel Management

Ground Floor, ARH Building

CONTACT DETAILS
Ground Floor, ARH Building

Office Hours: M-F, 8:00AM-5:00PM

Tel (02) 8849-4130; (02) 8849-4000 loc 263/264

Fax (02) 8849-4130

Email ithm@feu.edu.ph

Joy Sheelah Baraero-Era, PhD

Dean, Institute of Tourism and Hotel Management

  • Nicanor Reyes Street, Sampaloc, Manila
  • Tel No: +63 (2)-87777-338 (trunkline)

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