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.
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.
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:
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.
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.
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.
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
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.