The Hotel and Restaurant Administration Program is a Bachelor of Science Degree Program that provides foundation and specialization study in the Hotel Management field through academic, laboratory and field internship experiences. The program provides the knowledge and skills necessary for the students to ensure efficiency and to prepare the students to be supervisors in the Hospitality industry. The program is designed in two depth areas in the Hotel field operations and management, which is to prepare students for employment in a variety of hotel positions in the growing hotel field.

The Culinary Arts and Kitchen Operations Program is a Bachelor of Science degree Program that provides foundation and specialization study in the Culinary Arts and Food Service field through academic, laboratory and field internship experiences. The Program provides the knowledge and skills necessary for the students to ensure efficiency and quality product preparation and service in the food service setting. The program is designed in two depth areas in the culinary field: operations and management, which is to prepare students for employment in a variety of food production and restaurant positions in the growing of food service field.

PROGRAM LEARNING OUTCOMES (PLOs)

A. Common to All Programs in All Types of Schools

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 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 RA No. 7722).

B. Common to Hospitality and Tourism Discipline

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

2. Identify, evaluate and translate basic marketing problems into powerful business solutions;

3. Derive policies and practices that meet the cultural and global challenges of a changing work force;

4. Demonstrate administrative and managerial skills in a service-oriented business organization

5. Translate productivity, quality and efficiency concepts to current business environments;

6. Perform and monitor financial transactions and reports;

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

8. Utilize information technology applications for tourism and hospitality proficiently in dealing with guests and colleagues;

9. Observe and perform risk mitigation activities;

10. Interpret and apply relevant laws related to tourism and hospitality industry.

C. Specific to BS in Hospitality Management Program

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

2. Apply management skills in food and beverage (F and B) service operations;

3. Perform and provide full guest cycle services for front offices;

4. Perform and maintain various housekeeping services for guests and facility operations;

5. Plan and implement risk management programs to provide safe and secure workplaces;

6. Provide food and beverage services and manage the operation seamlessly based on industry standards.