College of Business and Good Governance
Undergraduate
4 years
144 units
Focuses on developing competencies in hotel and restaurant operations, food service, lodging, and event management, training graduates to work in the global hospitality industry.
Requirements information will be available soon.
| Subject Code | Subject Title | Units | Hours | Description |
|---|---|---|---|---|
| GE 101 | Understanding the Self | 3.0 | 3L | Introduction to self-awareness and personal development |
| GE 102 | Readings in Philippine History | 3.0 | 3L | Study of Philippine history and culture |
| GE 103 | Mathematics in the Modern World | 3.0 | 3L | Application of mathematics in daily life |
| GE 104 | Purposive Communication | 3.0 | 3L | Effective communication skills development |
| BSHM 101 | Introduction to Hospitality Management | 3.0 | 3L | Overview of hospitality industry and management |
| BSHM 102 | Food Safety and Sanitation | 3.0 | 2L/3Lab | Food safety principles and practices |
| Subject Code | Subject Title | Units | Hours | Description |
|---|---|---|---|---|
| GE 105 | Science, Technology and Society | 3.0 | 3L | Impact of science and technology on society |
| GE 106 | Art Appreciation | 3.0 | 3L | Understanding and appreciating various art forms |
| BSHM 103 | Principles of Tourism | 3.0 | 3L | Fundamentals of tourism industry |
| BSHM 104 | Food and Beverage Service | 3.0 | 2L/3Lab | Food and beverage service techniques |
| BSHM 105 | Front Office Operations | 3.0 | 2L/3Lab | Hotel front office management |
| BSHM 106 | Housekeeping Operations | 3.0 | 2L/3Lab | Hotel housekeeping management |
| Subject Code | Subject Title | Units | Hours | Description |
|---|---|---|---|---|
| GE 107 | Ethics | 3.0 | 3L | Moral philosophy and ethical decision making |
| BSHM 201 | Hospitality Marketing | 3.0 | 3L | Marketing strategies for hospitality industry |
| BSHM 202 | Food Production | 3.0 | 2L/3Lab | Culinary arts and food preparation |
| BSHM 203 | Events Management | 3.0 | 3L | Planning and managing events |
| BSHM 204 | Revenue Management | 3.0 | 3L | Revenue optimization strategies |
| Subject Code | Subject Title | Units | Hours | Description |
|---|---|---|---|---|
| GE 108 | Contemporary World | 3.0 | 3L | Global issues and contemporary challenges |
| BSHM 205 | Hotel Operations Management | 3.0 | 3L | Comprehensive hotel management |
| BSHM 206 | Restaurant Management | 3.0 | 2L/3Lab | Restaurant operations and management |
| BSHM 207 | Tourism Planning and Development | 3.0 | 3L | Tourism destination planning |
| BSHM 208 | Quality Service Management | 3.0 | 3L | Service quality standards and management |
| Subject Code | Subject Title | Units | Hours | Description |
|---|---|---|---|---|
| BSHM 301 | Strategic Management in Hospitality | 3.0 | 3L | Strategic planning for hospitality businesses |
| BSHM 302 | Financial Management for Hospitality | 3.0 | 3L | Financial management in hospitality industry |
| BSHM 303 | Human Resource Management | 3.0 | 3L | HR management in hospitality |
| BSHM 304 | International Tourism | 3.0 | 3L | Global tourism trends and practices |
| Subject Code | Subject Title | Units | Hours | Description |
|---|---|---|---|---|
| BSHM 305 | Research Methods in Hospitality | 3.0 | 3L | Research methodology for hospitality studies |
| BSHM 306 | Sustainable Tourism | 3.0 | 3L | Sustainable tourism practices |
| BSHM 307 | Crisis Management | 3.0 | 3L | Crisis management in hospitality |
| BSHM 308 | Internship I | 6.0 | 18Lab | First internship experience |
| Subject Code | Subject Title | Units | Hours | Description |
|---|---|---|---|---|
| BSHM 401 | Thesis Writing I | 3.0 | 3L | Research project development |
| BSHM 402 | Advanced Hospitality Management | 3.0 | 3L | Advanced management concepts |
| BSHM 403 | Entrepreneurship in Hospitality | 3.0 | 3L | Starting hospitality businesses |
| BSHM 404 | Elective Course I | 3.0 | 3L | Specialized hospitality course |
| Subject Code | Subject Title | Units | Hours | Description |
|---|---|---|---|---|
| BSHM 405 | Thesis Writing II | 3.0 | 3L | Research project completion |
| BSHM 406 | Internship II | 6.0 | 18Lab | Final internship experience |
| BSHM 407 | Elective Course II | 3.0 | 3L | Specialized hospitality course |
| BSHM 408 | Comprehensive Examination | 0.0 | Final comprehensive examination |