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PROGRAM ADMINISTRATION
PROGRAM ADMINISTRATION
Profile of the Dean
Profile of the Dean
Profile of the Program Chair
Profile of the Program Chair
BACKGROUND
BACKGROUND
Introduction
Introduction
The Bachelor of Science in Hotel and Restaurant Management (BSHRM) was authorized to operate under BOT Resolution No. 171, series of 2006. The program started to run in the Academic Year 2006-2007. It was in the year 2016 that the program changed its name from Bachelor of Science in Hotel and Restaurant Management to Bachelor of Science in Hospitality Management under BOT Resolution No. 70, Series of 2016. Our Certificate of Program Compliance (COPC) for the renamed program was granted last April 28, 2021. It also passed the AACCUP Level 2 Re-accreditation effective September 16, 2016-September 15, 2022.
AACUP Level II Certification
AACUP Level II Certification
PROGRAM DESCRIPTION
PROGRAM DESCRIPTION
The degree programs described herein shall be called: Bachelor of Science in Tourism Management (BSTM) and Bachelor of Science in Hospitality Management (BSHM). The programs related to the field of hospitality and tourism education will equip students with competencies that are needed to execute operational tasks and management functions in food production (culinary), accommodation, food and beverage service, tourism planning and product development, events planning, transportation services, travel and tour operations and other emerging sectors of hospitality and tourism industry.
PROGRAM EDUCATIONAL OBJECTIVES
PROGRAM EDUCATIONAL OBJECTIVES
After the graduation, the graduates of Bachelor of Science in Hospitality Management of Carlos Hilado Memorial State College shall have:
Have executed competent interpersonal, ethical and managerial skills in hospitality, tourism and related industries.
Have engaged in life-long learning from training, profession affiliation, research, and practice.
Have established small to medium business enterprise with outstanding entrepreneurial skills.
PROGRAM OUTCOMES
The graduates of the Bachelor of Science in Hospitality Management program have the ability to:
Work effectively with other stakeholders and manage conflict in the workplace.
Demonstrate corporate citizenship and social responsibility.
Exercise high personal, moral, and ethical standards.
Demonstrate administrative and managerial skills in a service-oriented business organization.
Produce food products and services complying with enterprise standards.
Apply management skills in F & B service and operations.
Perform and provide full guest cycle services for guest and facility operations.
Perform and maintain various housekeeping services for guest and facility operations.
Plan and implement a risk management program to provide a safe and secure workplace.
Apply Information and Communication Technology (ICT) skills required by the business environment.
CHED ENDORSED CURRICULUM
The curriculum for the BSHM covers the areas of Hospitality Core, Tourism Core, and Professional Electives. While the General Education Courses (GEC) comply with the provision of Section 4 of CMO no. 20 series of 2013. The curriculum is vertically aligned with the accounting, business, and management (ABM) strand of the senior high school academic strand. For students who did not take the ABM academic strand, HEI should offer five (5) ABM courses as defined as specialization in the K-12 ABM strand (CMO 62, s, 2017 section 9.3.2) The prescribed subjects are as follows: Fundamentals of Accounting, Organization and Management, Business Marketing, Business Finance and Applied Economics.
Comparative Detailed Report on Course Curriculum with Signature
Comparative Detailed Report on Course Curriculum with Signature
ABM Track
ABM Track
NON-ABM Track
NON-ABM Track
Currently, the Bachelor of Science in Hospitality Management of Carlos Hilado Memorial State University uses two (2) types of curriculums for the ABM and NON-ABM SHS completers. The ABM Track curriculum offers 36 units General Education Courses, 14 units for mandated courses (PE & NSTP), 6 units Business Management Education (CBMEC), 30 units for Tourism & Hospitality Core, 30 units for Hospitality Professional Core, 21 units for Professional electives, 8 units for Internship and 3 units for Institutional Mandated Courses. While the NON-ABM strands offers the number of units for General Education Courses, Mandated courses (PE & NSTP), Business Management Education (CBMEC), Tourism and Hospitality Core, Hospitality Professional Core, Professional electives, and Internship and Institutional Mandated Courses respectively. However, there are an additional 15 units of specialization courses in the K-12 ABM strand.
All in all, ABM Track Curriculum has a total of 148 units while NON-ABM track has 163 units with a discrepancy of 11 units of minimum required units as per CMO 62, Series of 2017.
ABM Track
NON-ABM Track
List of OJT Partners
List of OJT Partners
Curriculum Enrichment
Curriculum Enrichment
Letter of Invites
Letter of Invites
OJT Memorandum of Agreement (MOA)
OJT Memorandum of Agreement (MOA)
OJT'S MOA.pdfCURRICULUM MAP
CURRICULUM MAP
All courses in the BS Hospitality Management have been mapped to the Program Outcomes as shown in the Curriculum Map. This is to ensure that program outcomes synchronize with the curricular program content.
SYLLABI
SYLLABI
Business Management Education
Business Management Education
BMESMT-CIMD FORMAT (1) (2).pdfStrategic Management in Tourism and Hospitality
BME OPE (OPERATIONS MANAGEMENT)_Updated References.pdfOperations Management in Tourism and Hospitality Industry
NON-ABM Track Bridging
NON-ABM Track Bridging
NAT APP_CIMD FORMAT.pdfApplied Economics
NAT BUF-CIMD (1).pdfBusiness Finance
NATBUM-CIMD FORMAT.pdfBusiness Marketing
NATACC-CIMD (1).pdfFundamentals of Accounting
NATORG-CIMD.pdfOrganizational Management
HMS (Professional Electives)
HMS (Professional Electives)
HMS FOM-CIMD FORMAT.pdfFront Office Management and Operation
HMS-TRA- CIMD (2).pdfTransport Services Management with Cruise Operation
HMSGEO (6).pdfWorld Geography and Tourism
HMS-BAR-CIMD-format.pdfIntroduction to Bar Services Management with Laboratory
HMSDES (2).pdfFood Styling and Design
HMSBRE_CIMD FORMAT.pdfBreads and Pastries with Laboratory
HMSWES-CIMD FORMAT (3).pdfAsian and Western Cuisine with Laboratory
HMSRES_CIMD FORMAT (1) (1).pdfResearch 1 with Basic Statistics
Hospitality Professional Core
Hospitality Professional Core
HPCAPP_UPDATED REFERENCES_CIMD FORMAT.pdfApplied Business Tools and Technologies (PMS with Laboratory)
HPC-FL1-CIMD.pdfForeign language 1 (French)
HPC-FFS-CIMD FORMAT (2).pdfFundamentals of Food Service with Laboratory
HPCERG- CIMD FORMAT (3).pdfErgonomics and Facilities Planning for Hospitality Industry
HPC-FL2-CIMD FORMAT.pdfForeign Language 2 (French)
HPCMCM-CIMD FORMAT.pdfMICE and Catering Management with Laboratory
RESEARCH-2-CIMD FORMAT.pdfResearch in Hospitality
HPCKIT-CIMD FORMAT (5).pdfKitchen Essentials and Basic Food Preparation
HPC-FUN CIMD FORMAT.pdfFundamentals of Lodging Operations
HPC-SUP_CIMD FORMAT.pdfSupply Chain Management in the Hospitality Industry
Practicum
Practicum
PRACT HK-CIMD.pdfHousekeeping Operations
PRACST-CIMD (3).pdfOn-The-Ship Training with Hotel Immersion
PRAC-NI-CIMD-FORMAT (2).pdfNational/ International Hotel Phase
Tourism Hospitality Core
Tourism Hospitality Core
THC-MIC-CIMD FORMAT.pdfMicro Perspective in Tourism and Hospitality
THC-PRO-CIMD-FORMAT (2).pdfProfessional Development and Applied Ethics
THCENT_CIMD FORMAT (4).pdfEntrepreneurship and Business Planning
THC MAC-CIMD.pdfMacro Perspective in Tourism and Hospitality
THCMUL_CIMD FORMAT.pdfMulticultural Diversity for Tourism Professional
THC-PHI-CIMD-FORMAT.pdfPhilippines Tourism Geography and Culture
THCLEG_CIMD FORMAT.pdfLegal Aspects in Tourism and Hospitality
THCTQM-CIMD FORMAT.pdfMicro Perspective in Tourism and Hospitality
THCRIS_CIMD FORMAT (2).pdfRisk Management as Applied to Safety, Security and Sanitation
THC-THM-CIMD FORMAT (3).pdfTourism and Hospitality Marketing
ADEQUATE AND RELEVANT PROJECTS
ADEQUATE AND RELEVANT PROJECTS
Review of Curriculum
Review of Curriculum
CURRICULUM.pdfReview of Course Syllabi
Review of Course Syllabi
Review of Course Syllabi.pdf
Review of Instructional Materials
Review of Instructional Materials
DOCS FOR IM_merged (1).pdf
Classroom Observations
Classroom Observations
MEMORANDUMS & FACULTY RATINGS
2019-2020
1st sem 2019-2020_merged.pdf2nd Sem 2019-2020 class observation.pdf2020-2021
1ST SEM 2020-2021.pdf2ND-SEM-2020-2021-1.pdf2021-2022
1st sem 2021-2022 (2).pdf2nd sem 2021-2022 (2).pdfConduct of Oral Defense
Conduct of Oral Defense
Business Plan Virtual Oral Defense
Research Virtual Oral Defense
SYSTEMATIC AND EFFECTIVE PROCEDURES
SYSTEMATIC AND EFFECTIVE PROCEDURES
Adaptive and Flexible Learning Experience (AFLEx)
Adaptive and Flexible Learning Experience (AFLEx)
Carlos Hilado Memorial State College adopts the Adaptive and Flexible Learning Experience (AFLEx). It is a type of learning that takes place off-campus or in the confines of homes with or without internet technology. The transition to AFLEx involved tweaking the syllabus into a course blue print for flexibility, conducting training on the creation of modules, course guides, course schedules and assessment guides. Furthermore, it entailed designing modules and instructional materials for flexible learning; adopting of revised grading system, and drafting of on-the-job training guidelines and evaluation for the in-campus activities.
There are policies on intellectual property rights (IPR), OER plagiarism, attendance, reporting and updating, teaching complement adopted by the institution, such as evaluation and approval of faculty modules by Curriculum and Instructional Materials Development (CIMD) before distribution to students. Additionally, the Council of Deans has provided the guidelines for faculty and student monitoring of attendance, assessment and other related guidelines.
Moreover, the institution has adopted mechanisms for continuous quality improvement of the AFLEx, such as continuous guiding done to faculty members in the creation or construction of their online class platform and review of instructional materials by the program chairs.
AFLEX.pdfAFLEx Guide
Work Instructions
Work Instructions
CONSOLIDATED WORK INSTRUCTIONS FOR PC.pdfREASONABLE BUDGET
REASONABLE BUDGET
The sources of funds for the University are the General Appropriations Act or better known as GAA and the tuition and miscellaneous fees known as STF. It was in the year 2018 that collection fees shifted from students to UNIFAST with the Free Higher Education Act.
The Finance Division has established mandatory, and recurring operating expenses, chargeable to tuition fees. Priority projects are then identified in coordination with the Vice Presidents and the Physical Plant Development and Management (PPDM) and are included in the Five-Year BOR-approved Strategic Plan.
The University has a separate Budget Allocation and expenses for the Bachelor of Science in Hospitality Management in Talisay Campus. Specifically, the breakdown stipulated as recorded by the Finance Office, which are indicated as follows:
For fiduciary and other fees, budget allocation is done by the end users and is based on past expenditure patterns. Other major activities which are calendared like Seniors AIM High program, RIPPLES (leadership training camp), Job fair, graduation ceremony, BSHM SKILLS competitions’ registrations fees trainings and enhancement programs for 4th Mock Interview and skills exam evaluators’ honoraria are also financed.
In addition, a total of three million, six hundred two thousand four hundred eighty-three pesos and seventy-five centavos (Php 3, 602, 483.75) was utilized for the procurement of BSHM laboratory tools and equipment and renovation of the BSHM Laboratory area.
PROVISION OF MATERIALS AND OTHER RESOURCES
PROVISION OF MATERIALS AND OTHER RESOURCES
The BSHM Program is equipped with classroom and laboratory facilities which are built in accordance with the aesthetic needs of the students during their theoretical and practical classes. This is to ensure that the program is giving details to the importance of students’ conducive learning and availability of areas suitable for their classroom instructions and laboratory classes like the computer laboratories, culinary (Hot & cold kitchen) laboratories, F&B laboratory, housekeeping laboratory, learning resource center and others.
BSHM_PICTURE OF BSHM LAB WITH DESCRIPTION.pdfFood Production Laboratory
Food & Beverage Services Laboratory
Housekeeping Laboratory
BSHM Classrooms.pdfClassrooms
ICT facilities.pdfComputer Laboratory/ ICT Facilities
PARTICIPATION OF FACULTY IN MAJOR PROJECTS
PARTICIPATION OF FACULTY IN MAJOR PROJECTS
Brgy. Guimbala-on Food & Beverage Servicing Livelihood Skills Training Project
Brgy. Guimbala-on Food & Beverage Servicing Livelihood Skills Training Project
This project was intended for the residents of Brgy. Guimbalaon, Silay City, specifically for the food servers who are active in the Food Service Industry but do not have the proper training and NCII Certificate from TESDA. Likewise, to out-of school youth, unemployed individuals and even mothers or fathers who are planning to work in the Foodservice Industry. The need for the NCII is necessary for them to be globally competent. The project generally aims to align the skills and knowledge of the residents of Brgy. Guimbala-on, Silay City with the standards set by TESDA on Food and Beverage Services NC II. It specifically aims to: To provide free training to the residents of Brgy. Guimbala-on who are currently active in the Food service Industry, specifically within resorts and restaurants in the City; to provide free training to the local residents where eatery and other food related establishments are located to guarantee future employment; and to assist them in getting their NC II by meeting the necessary guidelines and requirements.
NARRATIVE REPORT_LAUNCHING ACTIVITY_MAY.pdfLaunching Activity (May 2019)
NARRATIVE REPORT_TORRES_JULY.pdfJuly 2019
NARRATIVE REPORT_OCTOBER.pdfOctober 2019
BSHM Students Extensionist
NARRATIVE REPORT_DECEMBER.pdfDecember 2019
NARRATIVE REPORT_VALLADAREZ_JUNE.pdfJune 2019
NARRATIVE REPORT_BARATO_AUGUST.pdfAugust 2019
NARRATIVE REPORT_FEBRUARY 2020.pdfFebruary 2020
Annual COHREP Membership & General Meeting
Annual COHREP Membership & General Meeting
COHREP DOCUMENTATION_SEPT 21222018.docx.pdfSeptember 2018
Faculty Researches
Faculty Researches
FACULTY RESEARCHES.pdfBEST PRACTICES
BEST PRACTICES
ISO Journey
ISO Journey
Carlos Hilado Memorial State University has been true to its commitment in providing quality service to our stakeholders and we embrace the process with excellence. CHMSU has been an accredited ISO 9001-2015 institution for the past few years and we live with it. In fact, two of our BSHM faculty members, Ms. Graciel Torres and Mr. John Roland Valladarez has undergone training as Internal Quality Auditors. With this, we are able to respond to all client inquiries quickly, and we can handle conflicts at the highest level and resolve them as quickly as possible. We are also able to develop a reputation for offering our clients excellent service, which leads to improved assistance to our stakeholders.
Volleyball-History-Timeline-Infographic.pdfOJT (On-The-Job Trainings)
OJT (On-The-Job Trainings)
The Bachelor of Science in Hospitality Management students of Carlos Hilado Memorial State University are equipped with theories and learnings which are very important in molding them to become better graduates. It has been the practice of the program as incorporated in CHED CMO that students should be deployed to different hospitality and tourism industries for them to become developed and well-rounded individuals ready to face the challenges of the industry. Also, the course offering of the program allows the BSHM students to further hone their talents and skills and prepare themselves for which sectors or areas they really fit in. It was in the year 2016 that the national practicum venues extended up to Cebu, Boracay, Iloilo and Manila, wherein more hospitality and tourism industries opened more opportunities for our students at their premises. Moreover, we also launched the pioneer batch of Japan Internship last 2019 with six (6) students deployed to Japan in partnership with the Center for External Affairs office, ADCA, and Chou Food Ltd., Japan.
BSHM PRACTICUM.docx.pdfManila Prince Hotel
JAPAN INTERNSHIP.pdfJapan Internship
Student Achievements
Student Achievements
CHAMPION, Fruit Carving Competition
CHAMPION, Tour Guiding Competition
CSAB Inter-school Pasundayag 2022 Student Participants
1st Runner Up, Bartending Competition
COHREP
COHREP 2018
Diploma, Tourism Quiz Bowl
Silver, Domestic Tour Guiding
SABOR BISAYA
Highest Silver, Flairtending Bronze, Mixology
SABOR BISAYA 2019
Creative Cake Decoration
Creative Cake Decoration
Hotel Familiarization Learning Program
Hotel Familiarization Learning Program
August 2022
Educational Tour
Educational Tour
Silliman University Campus Tour
Negros Oriental State University Campus Tour
Tierra Alta
Other related Negros Oriental Tour Photos
Iloilo Tour 2018
Shipboard Training
Shipboard Training
BSHM Skills Olympics
BSHM Skills Olympics
Other Related Program & Course Exposure
Other Related Program & Course Exposure
Asian & Western Cuisines & Food Styling
Virtual Tour Guiding & Flight Attendant Demonstration
Trainer's Methodology & National Certificates
Trainer's Methodology & National Certificates
TM AND NCS_merged_merged.pdfThe faculty members of the Bachelor of Science in Hospitality are certified TESDA NC II holders with Trainer’s Methodology and NTTC. These are evidence that BSHM faculty members are equipped with the necessary skills handed down to students during their laboratory classes. In addition, students are also required to undergo TESDA National Certification; in fact, we already have produced graduates with NC II certifications yearly, beginning in 2019 up to the present.
Thesis Defense
Thesis Defense
BSHM students are also displaying their competence in preparing their thesis and research. The course offering of BSHM Program allows the students to explore the real world and discoveries in preparing their research and being able to defend their studies during the end of the semester in front of the panelist in their thesis defense.
THESIS DEFENSE.docx.pdf
BSHM Alumni Interview & Testimonials
BSHM Alumni Interview & Testimonials
UFTE and COHREP Membership & Professional Organization
UFTE and COHREP Membership & Professional Organization
2021
2022
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