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Bachelor of Science in Hospitality Management

Institute of Tourism and Hotel Management

SPECIALIZATIONS

Click to expand

Culinary Arts and Kitchen Operations

Students will receive the following certificates upon completion of three courses, each consisting of three units, to recognize their specialization:

  • Certificate in Culinary Management
  • Certificate in Restaurant Operations and Service

Description:
The Culinary Arts and Kitchen Operations specialization immerses students in culinary excellence and kitchen management in the hospitality industry. Students develop practical skills in food preparation, menu planning, culinary techniques, and kitchen safety protocols. They also gain insights into flavor profiles, nutrition, and food presentation to meet the diverse preferences of guests. Additionally, students learn about kitchen operations management, including inventory control, cost management, and staffing considerations. This specialization prepares graduates for careers in hotel restaurants, resorts, and other hospitality establishments where culinary expertise is essential for delivering exceptional guest experiences.

Cruise Line Management

Students will receive the following certificates upon completion of three courses, each consisting of three units, to recognize their specialization:

  • Certificate in Cruise Line Service Operation
  • Certificate in Cruise Line Leadership

Description:

The Cruise Line Management specialization focuses on the unique challenges and dynamics of the cruise industry within the maritime leisure sector. Students explore various aspects of cruise operations, including onboard services, guest experience management, and regulatory compliance. They also examine topics such as cruise tourism law, safety and security protocols, environmental sustainability, and crisis management in the context of cruising. Graduates are prepared for roles in cruise line careers and related sectors where they can contribute to the successful operation and growth of cruise tourism.

Hotel Industry Analytics

Students will receive the following certificates upon completion of three courses, each consisting of three units, to recognize their specialization:

  • Certificate in Hospitality Digital Marketing
  • Certificate in Hospitality Revenue Management and Industry Analytics

Description:

In the Hotel Industry Analytics specialization, students learn to integrate the strategic use of data and analytics to optimize hotel operations and enhance guest experiences. They learn to collect, analyze, and interpret data related to occupancy rates, revenue performance, customer feedback, and market trends. Students also develop techniques for forecasting demand, pricing optimization, and personalized marketing strategies to drive revenue growth and operational efficiency in hotels. This specialization equips graduates with the analytical skills and business acumen necessary to thrive in roles such as revenue manager, business analyst, or data scientist within the hotel industry.

Hotel and Resorts Operation

Students will receive the following certificates upon completion of three courses, each consisting of three units, to recognize their specialization:

  • Certificate in Accommodation and Lodging Service Professional
  • Certificate in Hospitality Revenue Management

Description:

The Hotel and Resorts Operations specialization provides students with a comprehensive understanding of the day-to-day management of hotels, resorts, and other accommodation establishments. Students learn about front office operations, housekeeping management, guest services, and facilities maintenance. They also explore topics such as revenue management, sales and marketing strategies, quality assurance, and customer relationship management in the context of hospitality operations. Through hands-on learning experiences and industry internships, students develop the practical skills and managerial competencies required to oversee the successful operation of hotels and resorts in diverse settings.

Bachelor of Science in Hospitality Management is a four-year undergraduate program designed to equip students with the knowledge, skills, and attitude needed to deliver quality service in the hospitality industry. Through a blend of theoretical classes, hands-on practicum, and industry internships, students can specialize in Culinary Arts and Kitchen Operations, Cruise Line Management, Hotel Industry Analytics, or Hotel and Resorts Operation. These specializations prepare graduates for dynamic roles across various sectors of the hospitality and tourism industry—on land and at sea.

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
  • Perform the basic functions of management such as planning, organizing, leading, controlling, and staffing in relation to Hospitality
  • Utilize diverse communication channels and technology effectively as required by the Hospitality Industry
  • Demonstrate knowledge,skills and assess the performance in the Hospitality Services and Culinary Industry
  • Cultivate aptitude and critical thinking skills in developing research and forming decisions using data analytics
  • Develop corporate citizenship and social responsibility
  • Work effectively and independently in multi-disciplinary and multicultural teams
Chef, Kitchen Manager or Restaurateur
Cruise Guest Services Officer
Hotel Data Analyst and Revenue Manager
Hotel and Resort Service Ambassadors and Administrator
Events and Marketing Coordinator and 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.

Downloadables

  • BS HRM Culinary Management Track 2021 Curriculum
  • BS HRM Hotel Operations Track 2021 Curriculum
  • BS HRM Culinary Management Track 2018 Curriculum
  • BS HRM Hotel Operations Track 2018 Curriculum
  • Track Specific Professional Electives 2018 Curriculum

Contact Information

John Malonzo
Hospitality Management Department Chair

Mark Lixcuel Q. Lantican
Hospitality Management Department Chair (Laboratories)

 

Institute of Tourism and Hotel Management

Harold B. Bueno
Dean, Institute of Tourism and Hotel Management

John Lester F. Tuason
Associate Dean, Institute of Tourism and Hotel Management

Office Location
Science Building - SB 315
Contact Numbers

Office Hours: M-F, 8:00AM-5:00PM
(02) 8849-4130; (02) 8849-4000

E-mail

ithm@feu.edu.ph

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All rights reserved.

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