BS Hotel and Restaurant Management

The Bachelor of Science in Hotel and Restaurant Management Program (BSHRM) program with Hotel Operations and Culinary Management track 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.

BSHRM is a 4-year degree program 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. Lastly, faculty ensures that students get real world insights since all are seasoned industry practitioners.

VISION-MISSION
The Hotel and Restaurant Management program aims to cultivate students to become future hospitality professionals with outstanding managerial skills and global vision. This holistic approach tends to demonstrate to students that their career has already started on the first day of classes, and expose them with vast employment opportunities upon graduation.

PROGRAM OBJECTIVES
With the Mission and Vision in mind, the BS Hotel and Restaurant Management program aims to develop Tamaraw student’s intellectual and social abilities, executive qualities and managerial and practical skills through an appropriate and balanced general education along with hospitality management of both theoretical and practical training. HRM program links theory into practice and focuses on areas with international growth and developments that can harvest effective and efficient practitioner and professional businessman in the field of Hotel and Restaurant in the future.

In order 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 supplies that will broaden the knowledge and skills of students thru practical learning in line with the local and international standards of the industry and accreditation bodies.
  • Provide updated library acquisition, media, journals and other technical resources to support major and professional courses that will support the course.
  • Provide holistic care and hospitable office and officers who will support students enriching experience.
  • Offer funding to students and faculty members for continued learning and research for them to be actively involved in national and international paper presentations and publications.
  • Partner with reputable local and international hotels and restaurants to expose students of existing opportunities of possible employment.

Chef John Lester F. Tuason
Program Head

Mr. John Malonzo
Assistant Program Head for HRM

Ms. April Joy Dopeño
Assistant Program Head for Internship

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

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