Bachelor of Science in Hotel and Restaurant Management (4 years)

Description

This program provides students with a synthesis of different skills, concepts, and principles specializing in hospitality training. It involves the study and application of practical and managerial knowledge and functions, such as hotel and restaurant operations, culinary arts, food service, hospitality education, and research that are essential in preparing the students to become adept future restaurateurs and hoteliers. Graduates from this program have career opportunities as Restaurant Operations manager, Executive Housekeeper, Front Office Staff, Front Office Manager, Management Trainee, Food and Beverage Director, Restaurant or Lodging Business Owner, Leisure and Recreation Consultant, Food Service Consultant, Academician, Food Stylist, Executive Chef, Independent Caterer, Cruise Line Staff, or Bartender.

Program Curriculum

Effectivity: until Freshmen Cohort of A.Y. 2017-2018

First Year - 2 Terms

First Term

Abbreviation Description Lec. Hrs. Lab. Hrs. Units Pre-Requisites
ENG 1 Introduction to College English 2 3 2
FIL 1 Komunikasyon sa Akademikong Filipino 3 0 3
HUM 1 Art, Man, and Society 3 0 3
HRM 106 Food Sanitation & Safety Operation in Hotels and Restaurants 3 0 3
MATH 100A Business Math 3 0 3
NS 103 Environmental Science 3 0 3
PSY 1 General Psychology 3 0 3
TOUR 101A Principles of Tourism 3 0 3
THY 1 Contextualized Salvation History 3 0 3
TOTAL 27 0 27

 

Second Term

Abbreviation Description Lec. Hrs. Lab. Hrs. Units Pre-Requisites
COMP 101 Introduction to Information System 2 3 2
ENG 2 Reading and Thinking Skills for Academic Study 3 0 3 ENG 1
FIL 2 Pagbasa at Pagsulat tungo sa Pananaliksik 3 0 3 FIL 1
HRM 102A Professional Cookery I 2 6 4 HRM 106, TOUR 101A
LIT 102A Philippine Literatures 3 0 3
PHIST Philippine History 3 0 3
TOUR 101B Principles of Tourism II 3 0 3 TOUR 101A
THY 2 Church and Sacraments 3 0 3 THY 1
TOTAL 25 9 28

 

Second Year - Two Terms

First Term

Abbreviation Description Lec. Hrs. Lab. Hrs. Units Pre-Requisites
BA 100 Principles of Organization and management 3 0 3
ENG 3 Academic Writing Skills 3 0 3 ENG 1, ENG 2
ETAR Economics w/ Taxation and Agrarian Reform 3 0 3
HRM 102B Professional Cookery II 2 6 4
LIT 101A World Literatures 3 0 3
PGC Philippine Government and Constitution 3 0 3
PHL 5 Christian Ethics 3 0 3  THY 1, THY 2
RC Rizal Course 3 0 3
TQM Total Quality Management 3 0 3
TOTAL 26 6 28

 

Second Term

Abbreviation Description Lec. Hrs. Lab. Hrs. Units Pre-Requisites
ACCT 100 Basic Accounting 3 0 3 MATH 100A
ENG 4 Oral Communication in Context 3 0 3 ENG 1, ENG 2
HRM 103 Food and Beverage Service Management 2 6 4 HRM 102A, HRM 102B, HRM 106, TOUR 101A
HRM 105 Food Cost Control and Analysis 3 0 3 ACCT 100, HRM 102A, HRM 102B, MATH 100A, TOUR 101A
HRM 107 Institutional Housekeeping 3 0 3 HRM 106, NS 103, TOUR 101A, TOUR 101B
HRM 117 Human Resource Management for Hospitality and Tourism Industry 3 0 3 BA 100
TOUR 121 Marketing Management in Hospitality and Tourism 3 0 3 BA 100 TOUR 101A, TOUR 101B
SA Socio-Anthropology 3 0 3
SCL 3  The Social Teachings of the Church 3 0 3 PHL 5, THY 1, THY 2
TOTAL 26 6 28

 

Third Year - 2 Terms

First Term

Abbreviation Description Lec. Hrs. Lab. Hrs. Units Pre-Requisites
BFO Basic Front Office 2 3 2 BA 100, TOUR 101A, TOUR 101B
FL 1 Foreign Language 3 0 3
IE 210 Financial Management 3 0 3 ACCT 100, MATH 100A
HRM 103B Beverage Management 2 6 4 HRM 102A, HRM 102B, HRM 103, HRM 106, TOUR 101A
HRM 104 Quantity Food Production 2 6 4 HRM 102A, HRM 102B, HRM 103, HRM 106, TOUR 101A
HRM 113 Hospitality Managerial Accounting & Control 3 0 3 ACCT 100, BA 100, MATH 100A, TOUR 101A, TOUR 101B
TOUR 130 Tourism Planning and Development 3 0 3  TOUR 101 A, TOUR 101B, TQM
TOUR ENG1 Tourism and Hospitality English 3 0 3  ENG 1, ENG 2, ENG 3, ENG 4
TOTAL 25 12 29

 

Second Term

Abbreviation Description Lec. Hrs. Lab. Hrs. Units Pre-Requisites
FL 2 Foreign Language II 3 0 3 FL 1
HRM 114 Catering & Banquet Management with Food Merchandising & Entrepreneurial Management 2 6 4 BA 100, HRM 102A, HRM 102B, HRM 103, HRM 103B, HRM 104, HRM 105, HRM 106, IE 210, TOUR 101A, TOUR 121, TQM
HRM 118 International Cuisine 2 6 4 BA 100 HRM 102A, HRM 102B, HRM 103, HRM 104, HRM 105, HRM 106, TOUR 101A, TOUR 101B, TQM
MIS Management Information Systems 2 3 3 COMP 101
PDSR Personality Development & Social Relations in Hospitality 3 0 3
TOUR 128 Entrepreneurship & Business Planning in Hospitality & Tourism 3 0 3 ACCT 100, BA 100, HRM 106, IE 210, TOUR 101A, TOUR 101B, TQM
TOUR ENG2 Tourism and Hospitality English 3 0 3 ENG 1, ENG 2, ENG 3, ENG 4, TOUR ENG 1
TOTAL 18 15 23

 

Fourth Year - 2 Terms

First Term

Abbreviation Description Lec. Hrs. Lab. Hrs. Units Pre-Requisites
ACC 6 Management Accounting 2 3 2 ACCT 100, BA 100, IE 210, MATH 100A
HR Hospitality Research 3 0 3 ENG 1, ENG 2, ENG 3, ENG 4, HRM 102A, HRM 102B, HRM 103B, HRM 104, HRM 105, HRM 106, HRM 107, HRM 113, HRM 114, MATH 103, TOUR 121
SCL 9 Marriage and Family 3 0 3  PHL 5, SCL 3, THY 1, THY 2
TOUR 107 Tour & Travel Operations & Management 3 0 3 TOUR 101A, TOUR 101B
TOUR 115 Legal Policy Issues in Hospitality and Tourism 3 0 3  TOUR 101A, TOUR 101B
TOUR 119 Meetings and Events Management 4 0 4 ACCT 100, BA 100, IE 210, TOUR 101A, TOUR 101B, TQM
TOUR 120 Recreational Travel and Tour Management 3 0 3 BA 100, IE 210, TOUR 101A, TOUR 101B, TOUR 130, TQM
TOUR 131 Tourism and Hospitality Ethics 3 0 3  PHL 5, TOUR 101 A, TOUR 101B
TOTAL 23 3 23

 

Second Term

Abbreviation Description Lec. Hrs. Lab. Hrs. Units Pre-Requisites
PRACT-IH In-House Internship 0 0 2 HRM 102A, HRM 102B, HRM 103, HRM 103B, HRM 104, HRM 105, HRM 106, HRM 107, HRM 113, HRM 114, HRM 117, HRM 118, TOUR 121
PRACT-HT Hospitality and Tourism Internship 0 0 0 HRM 102A, HRM 102B, HRM 103, HRM 103B, HRM 104, HRM 105, HRM 106, HRM 107, HRM 113, HRM 114, HRM 117, HRM 118, TOUR 121
TOTAL 0 0 2

Career Opportunities

Executive Housekeeper Front Office Staff Front Office Manager
Leisure And Recreation Consultant Management Trainee Food and Beverage Director
Educator Food Service Consultant Food Stylist
Executive Chef Independent Caterer Cruise Line Staff
Bartender Restaurant Operations Manager

The University of Santo Tomas, in pursuit of truth, guided by reason and illumined by faith, dedicates herself to the generation, advancement and transmission of knowledge to form competent and compassionate professionals committed to the service of the Church, the nation, and the global community.

I am a Thomasian. I carry the SEAL of Thomasian education. I am a Servant leader, an Effective communicator and collaborator, an Analytical and creative thinker, and a Lifelong learner. With Christ at the center of my formation as a Thomasian, I am expected to demonstrate the following Thomasian Graduate Attributes (ThoGAs):

SERVANT LEADER

— Show leadership abilities to promote advocacies for life, freedom, justice, and solidarity in the service of the family, the local and global communities, the Church and the environment.

— Implement relevant projects and activities that speak of Christian compassion to the poor and the marginalized in order to raise their quality of life

— Show respect for the human person, regardless of race, religion, age, and gender

EFFECTIVE COMMUNICATOR AND COLLABORATOR

— Express myself clearly, correctly, and confidently in various environments, contexts, and technologies of human interaction

— Work productively with individuals or groups from diverse cultures and demographics

— Show profound respect for individual differences and/or uniqueness as members of God’s creation

ANALYTICAL AND CREATIVE THINKER

— Show judiciousness and resourcefulness in making personal and professional decisions

— Engage in research undertakings that respond to societal issues

— Express personal and professional insights through an ethical and evidence-based approach

LIFELONG LEARNER

— Engage in reflective practice to ensure disciplinal relevance and professional development

— Exhibit preparedness and interest for continuous upgrading of competencies required by the profession or area of specialization

— Manifest fidelity to the teachings of Christ, mediated by the Catholic Church, in the continuous deepening of faith and spirituality in dealing with new life situations and challenges

Program Intended Learning Outcomes

Graduates from the BS Hotel and Restaurant Management program are expected to achieve the following Program Intended Learning Outcomes:

1. Demonstrate full understanding of the fundamentals of hospitality management, incorporating Christian values in sustaining a professional food and lodging business operations in accordance with guest expectations.

2. Demonstrate managerial and entrepreneurial decision-making skills in addressing industry issues and concerns through the conduct of research and business studies reflecting high level of professionalism and ethical practice.

3. Examine the hospitality’s multi-culturally diverse issues, challenges, and opportunities through effective interpersonal and varied modes of communication, creating venues for changes and conflict resolutions.

4. Demonstrate hospitality leadership and management skills which shall advocate respect for the family, community, Church, and the environment, toward the achievement of quality living.

Program Recognitions

Center of Excellence