Bachelor of science in Hotel and Restaurant Management
Program Description:
The Hotel and Restaurant Management Curriculum provides a synthesis of different skills, concepts and principles specializing in hospitality training. It involves the study and application of practical and managerial knowledge and functions such as hotel and restaurant operations, culinary arts, food service, hospitality education and research that are essential in preparing the students to become adept future restaurateurs and hoteliers.
Career Options:
The Hotel and Restaurant Management Curriculum provides a synthesis of different skills, concepts and principles specializing in hospitality training. It involves the study and application of practical and managerial knowledge and functions such as hotel and restaurant operations, culinary arts, food service, hospitality education and research that are essential in preparing the students to become adept future restaurateurs and hoteliers.
Career Options:
- Restaurant Operations Manager
- Executive Housekeeper
- Front Office Staff
- Front Office Manager
- Management Trainee
- Food And Beverage Director
- Restaurant Or Lodging Business Owner
- Leisure And Recreation Consultant
- Food Service Consultant
- Academician
- Food Stylist
- Executive Chef
- Independent Caterer
- Cruise Line Staff
- Bartender
- The program leading to the degree of Bachelor of Science in Hotel and Restaurant Management has the following objectives:
- To enable students to obtain a comprehensive knowledge and deep understanding of the field of Hospitality/Hotel and Restaurant Management.
- To enable students to get a broad liberal education in the arts and letters, social sciences and philosophy, natural science and mathematics.
- To enable students to get a strong background in business management, information systems and technology, the overall dynamics of organizations; skill in critical thinking; and competence in interpersonal, oral, written, quantitative and computer skills. Practical application receives emphasis throughout the curriculum.
- To enable students to apply basic techniques in performing prescribed range of specific functions in the areas of Food and Beverage, Front Office, and Housekeeping Operations as required in accommodation, food and beverage enterprises.
- To enable students to undertake planning and initiation of alternative approaches to skills and knowledge applications across a broad range of technical and procedural requirements.
- To enable students to demonstrate leadership, communication, and collaborative competence; prepares timely reports related to their area of responsibility as: banquet officer, front office officer, housekeeping officer, headwaiter, and assistant cook among others.
- To enable students to develop the cultural sensitivity, ethical responsibility, and social consciousness needed to become upright citizens of the Philippines and the world.