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

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. 

Identity​

Becoming Part of the Program

Identity​

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 oneself 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 excellence 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. 

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 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 a high level of professionalism and ethical practice.
  3. Examine 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.

Becoming Part of the Program

Application Period: July to December of each year

Application Website

Release of Results: January 28 of the following year

Go to THIS PAGE and look for the “College of Tourism and Hospitality Management” tab for the tuition fees.

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

Student Experience and Support

Department of Hospitality Management Facilities

The University of Santo Tomas provides student services that cater to academic, spiritual, and wellness concerns of students. These support units are found in the different parts of the campus and can be accessed by Thomasians. When the University shifted to distance learning, the services also transitioned to online services to continue addressing the needs of Thomasians.

Program Curriculum (New)​

Effectivity: A.Y. 2019-2020

This curriculum may have some changes upon the availability of new guidelines.

First Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Units
Pre-Requisites
NSTP 1
National Service Training Program 1
0
3
3
 
PATH-FIT
Human Enhancement 
2
0
2
 
PURPCOM
Purposive Communication
3
0
3
 
READ_PH
Readings in Philippine History
3
0
3
 
THM 5201
Foreign Language 1
3
0
3
 
THM 5202
Macro Perspective of Tourism and Hospitality
3
0
3
 
THM 5303
Risk Management as Applied to Safety, Security, and Sanitation
3
0
3
 
THY 1
Christian Vision of the Human Person
3
0
3
 
TOTAL
 
20
3
23
 

Second Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Units
Pre-Requisites
NSTP 2
National Service Training Program 2
0
3
3
 
PATH-FIT
Fitness Exercises for Specific Sports
2
0
2
 
THM 5204
Foreign Language 2
3
0
3
 
THM 5205
Quality Service Management in Tourism and Hospitality
3
0
3
 
THM 5207
Micro Perspective of Tourism and Hospitality
3
0
3
 
THM 52029
Operations Management in Tourism and Hospitality Industry
3
0
3
 
THY 2
Christian Vision of Marriage and Family
3
0
3
 
UND_SELF
Understanding the Self
3
0
3
 
TOTAL
 
20
3
23
 

First Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Units
Pre-Requisites
PATH-FIT
Physical Activities Towards Health and Fitness in Dance
2
0
2
 
TOTAL
 
2
0
2
 

Second Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Units
Pre-Requisites
PATH-FIT
Physical Activities Towards Health and Fitness in Sports
2
0
2
 
TOTAL
 
2
2
2
 

Effectivity: A.Y. 2018-2019

This curriculum may have some changes upon the availability of new guidelines.

First Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Units
Pre-Requisites
NSTP 1
National Service Training Program 1
0
3
3
 
PATH-FIT
Human Enhancement 
2
0
2
 
PURPCOM
Purposive Communication
3
0
3
 
READ_PH
Readings in Philippine History
3
0
3
 
THM 5201
Foreign Language 1
3
0
3
 
THM 5202
Macro Perspective of Tourism and Hospitality
3
0
3
 
THM 5303
Risk Management as Applied to Safety, Security, and Sanitation
3
0
3
 
THY 1
Christian Vision of the Human Person
3
0
3
 
TOTAL
 
20
3
23
 

Second Term
Abbreviation
Description
Lec. Hrs.
Lab. Hrs.
Units
Pre-Requisites
NSTP 2
National Service Training Program 2
0
3
3
 
PATH-FIT
Fitness Exercises for Specific Sports
2
0
2
 
THM 5204
Foreign Language 2
3
0
3
 
THM 5205
Quality Service Management in Tourism and Hospitality
3
0
3
 
THM 5207
Micro Perspective of Tourism and Hospitality
3
0
3
 
THM 52029
Operations Management in Tourism and Hospitality Industry
3
0
3
 
THY 2
Christian Vision of Marriage and Family
3
0
3
 
UND_SELF
Understanding the Self
3
0
3
 
TOTAL
 
20
3
23
 

Program Curriculum (Old)​

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

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
 

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
 

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
 

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 101A, 
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
 

Program Recognitions

CHEd Center of Excellence
Center of Excellence (COE) refers to a department within a higher education institution, which continuously demonstrates excellent performance in the areas of instruction, research and publication, extension and linkages and institutional qualifications.

PACUCOA Level III Accreditation

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