|Bachelor of Science in Hotel and Restaurant Management ( BSHRM )|
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
After completion of this program, the graduates can pursue a career in hospitality sectors. Job opportunities are the following:
Entry-level JobsHotel 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.
Advanced Office PositionsSupervisor - 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.