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Bachelor of Science in Hotel and Restaurant Management ( BSHRM )

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Program Description

The program 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.

This program was offered by the University by virtue of BPSC BOT Referendum # 6, s. 2003. Its curriculum was based on CHED Memorandum No. 31, series of 2001 and No. 30, series of 2006.


Objectives/Outcomes of the Program

  1. Develop and discover students' talents, interests, individual potential, and attitude to become effective professionals
  2. Promote the welfare of students by identifying the needs and providing opportunities for solutions to problem areas in their fields of specialization
  3. Communicate effective learning to students for professional longevity in the industry where they belong
  4. Provide opportunities for significant exposure to hospitality and tourism industry
  5. Develop competitiveness amongst students for their professional success
  6. Inculcate values and work ethics as essential factors in socio-economic development.Career Opportunities

Career Opportunities

After completion of this program, the graduates can pursue a career in hospitality sectors. Job opportunities are the following:

Entry-level Jobs

Hotel and Restaurant attendant - applies 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 beverages enterprises; undertakes planning and initiation of alternative approaches to skills and knowledge applications across a board range of technical and procedural requirements.

  • Commis
  • F&B service attendant
  • Bartender or Bar attendant
  • Rooms Division
  • Housekeeping attendant
  • Front Office Division
  • Front Office agent/Front Desk clerk

Advanced Office Positions

Supervisor - applies knowledge and skills related to the ideas, principles, concepts, basic research methods and problem-solving techniques in the operation of the accommodation, food and beverage enterprises; demonstrates the skill needed to acquire, understand and assess information from a range of sources applicable to improving efficiency in the accommodation, food and beverage operations; possesses knowledge and skills in the application of work-related technology including information, education and communication (IEC); demonstrates leadership, communication and collaborative competence; and prepares timely reports related to their area of responsibility.

  • Banquet supervisor
  • Front Office Supervisor
  • Housekeeping Supervisor
  • Head Waiter
  • Assistant Cook
 

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