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
Develop and discover students' talents, interests, individual potential, and attitude to become effective professionals
Promote the welfare of students by identifying the needs and providing opportunities for solutions to problem areas in their fields of specialization
Communicate effective learning to students for professional longevity in the industry where they belong
Provide opportunities for significant exposure to hospitality and tourism industry
Develop competitiveness amongst students for their professional success
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
