HOSPITALITY MANAGEMENT 

Vision of the University : CTU as a premier, inclusive, globally-recognized research and innovation, smart, community- responsive, and sustainable  technological University.

Mission of the University : The University shall primarily provide leading-edge degree programs, innovative professional, entrepreneurial, and technical instruction as well as research and extension programs that address both the needs of the region and the nation in the context of the global knowledge economy, fourth industrial revolution, and sustainability.

Goals of the College      :     By the end of 2024, CTU will be globally recognized for its quality. Specifically, it will: 

• Obtain a Philippine university system status with a CHED SUC Level V recognition or equivalent:

• Be ranked among the Top 10 Universities in the Philippines:

• Be included in the list of internationally recognized ranking of universities (including Quacquarelli Symonds, Times Higher Education, Shanghai University Ranking, World University Impact Rankings);

• Pursue efforts to pave way for the development of new programs (including natural science and Doctor of Medicine) and Transnational Higher Education;

• Achieve world-class performance and excellence in total quality management; and

• Lead in innovations in the Fourth Industrial Revolution.

Core Values : Commitment, Transparency, Unity, Patriotism, Integrity, Excellence, Spirituality (CTU PIES)

Program Learning Outcomes: The BSHM/BSTM program aims to develop tourism practitioners who can: (CMO 62 Series 2017)

COMMON TO ALL PROGRAMS

1. Articulate and discuss the latest developments in the specific field of practice;

  2. Effectively communicate orally and in writing using English, Filipino, mother tongue language, and an appropriate Foreign Language required by the industry;

3. Work effectively and independently in the multi-disciplinary and multi-cultural teams;

4. Act in recognition of professional, social and ethical responsibility;

5. Preserve and promote “Filipino historical and cultural heritage” (based on R.A. No. 7722);

COMMON TO ALL BUSINESS AND MANAGEMENT DISCIPLINE

6. Perform the basic functions of management such as planning, organizing, leading and controlling;

7. Apply the basic concepts that underlie each of the functional areas of business (marketing, finance, human resources  management,

production and operations management, information technology, and strategic management) and employ these concepts in various 

       business situations;

8. Select the proper decision making tools to critically, analytically and creatively solve problems and drive results;

9. Apply information and communication technology (ICT) skills as required by the business environment;

10. Work effectively with other stakeholders and manage conflict in the workplace;

11. Plan and implement business-related activities;

12. Demonstrate corporate citizenship and social responsibility;

13. Exercise high personal moral and ethical standards; 

COMMON TO TOURISM AND HOSPITALITY DISCIPLINE

14.Demonstrate knowledge of tourism industry, local tourism products and services;

15. Interpret and apply relevant laws related to tourism industry;

16. Demonstrate knowledge on the tourism industry, local tourism products and services;

17. Interpret and apply relevant laws related to tourism industry;

18. Observe and perform risk mitigation activities;

19. Utilize information technology applications for tourism and hospitality;

20. Manage and market service oriented business organization;

21. Demonstrate administrative and managerial skills in a service oriented business organization;

22. Prepare and monitor industry capital development functions of a tourism oriented organization;

23. Perform human capital development functions of a tourism oriented organization;

24. Utilize various communication channels proficiently in dealing with guests and colleagues;

25. Produce food products and services complying with enterprise standards;

26. Apply management skills in F&B service and operations;

27. Perform and provide full guest cycle services for front office;

28. Perform and maintain various housekeeping services for guest and facility operations; and

29. Plan and implement a risk management program to provide a safe and secure workplace;

30. Provide food & beverage service and manage the operation seamlessly based on industry standards (CMO 64 s 2017).