BACHELOR OF SCIENCE

IN HOSPITALITY MANAGEMENT

Program Description

The BSHM program aims to produce graduates who are equip with competencies
needed to execute both operational tasks and managemenet functions in food
production ( culinary), accommodation, food and beverage service, product
development and other emerging sectors of the hospitality industry. It further aims
to produce efficient, self reliant, competent and socially responsible professionals
who will meet the demands of globally competitive hospitality industry.

Program Learning Outcomes

The BSHM Program is designed to achieve the following objectives:

1. Demonstrate up to date knowledge, skills and competencies required for
effective practice of the hospitality profession;
2. Develop the ability to perform work activities such as guest cycle and
housekeeping services effectively and efficiently according to the global
standards of the hospitality industry.
3. Recognize the need for continuing professional growth and/or research in order
to thrive in a highly competitive and diverse hospitality industry.
4. Confidently express oneself both in oral and written communication in order to
serve the clients more effectively.
5. Use modern technologies and property management database responsibly and
skillfully necessary in the efficient industry operation.
6. Establish smooth interpersonal relationships with others and implement sound
risk management programs to ensure teamwork, organizational effectiveness,
and company productivity.
7. Appreciate the uniqueness of Filipino hospitality while exercising openness in the
midst of foreign influences in the hospitality industry.

Admission Policies

Students who wish to join the program must:

1. have a grade of at least 80 in all major subjects ( new/transferres/shiftees);
2. pass the screening and interview.
3. Should have a score of at last 30 in USLS entrance exams.

Probationary Admission:

1. Students who fall short of the minimum requiremenents of the program but
who exhibits seriousness of intent in pursuing the course may be accpeted on
PROBATIONARY status, on certain conditions.
2. Students on PROBATION must ensure close coordination with the Guidance
Office to comply provisions of PROJECT STAY.
3. Students on PROBATION must maintain a garde of 80 or better in all of their
major courses.

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Retention Policies:

Students who wish to stay in the program must have:

1. a satisfactory grade of 80 in all major subjects;
2. no failed and/or dropped subjects of more than 9 units in one semester.
3. no failures in more than 2 major subjects in one semester.

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 BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

FIRST YEAR
First Semester Units Second Semester Units
PCOM Purposive Communication 3 PSPEAK Public Speaking in the
IGG Group Guidance 1.5 Discipline 3
MATHMW Mathematics in the Modern NSTP2 National Service Training
World 3 Program 2 3
NSTP1 National Service Training PED2 Physical Education 2
Program 1 3 (Team Sports and Rhythmic
PED1 Physical Education 1 Activities) 2
(Wellness and Fitness) 2 IRS2 Christian Morality 3
IRS1 Lasallian Spirituality 3 HTMC104 Micro Perspective of Tourism
HTMC101 Risk Management as Applied to and Hospitality 3
Safety, Security and Sanitation 3 HTMC103 Philippine Culture and
HTMC102 Macro Perspective of Tourism Tourism Geography 3
and Hospitality 3 HTMEL201LEC Culinary Fundamentals
HTMP301LEC Kitchen Essentials and Basic with Lab 2
Food Preparation 1 HTMEL201LAB Culinary Fundamentals
HTMP301LAB Kitchen Essentials and Basic with Lab 1
Food Preparation 2 HTMP302LEC Fundamentals in Lodging
Total 24.5 Operations 2
HTMP302LAB Fundamentals in Lodging
Operations 1
HTMP303LEC Fundamentals in Food Service
Operations 2
HTMP303LAB Fundamentals in Food Service
Operations 1
Total 26

SECOND YEAR
First Semester Units Second Semester Units
ABMB1 Accounting for Non- BLOGIC Business Logic 3
accountants 3 ARTAP Art Appreciation 3
PED3 Physical Education 3 PED4 Physical Education 4
(Swimming and Recreation) 2 (Individual and Dual Sports) 2
FILI1 Kontekstwalisadong GBOOKS Great Books 3
Komunikasyon sa Filipino 3 STS Science, Technology & Society 3
CWRLD The Contemporary World 3 USELF Understanding the Self 3
HTMC105 Quality Service Management in HTMEL206LEC Bread and Pastries 1
Tourism and Hospitality 3 HTMEL206LAB Bread and Pastries 2
HTMEL203LEC F&B Service with Lab 2 HTMEL207LEC Classical Asian Cuisine 1
HTMEL203LAB F&B Service with Lab 1 HTMEL207LAB Classical Asian Cuisine 2
HTMEL204LEC Bar and Beverage with Lab 2 HTMEL205 Catering Management 3
HTMEL204LAB Bar and Beverage with Lab 1 HTMP305 Supply Chain Management in
HTMP304LEC Applied Business Tools and Hospitality Industry 3
Technologies 2 Total 29
HTMP304LAB Applied Business Tools and
Technologies 1
Total 23

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THIRD YEAR
First Semester Units Second Semester Units
ETHICS Ethics 3 RHIST Readings in Philippine History 3
IRS3 Spirituality in the Workplace 3 OMTQM Operations Management 3
HTMC106 Tourism and Hospitality RIZAL Life and Works of Rizal 3
Markeitng 3 HTMC107 Entrepreneurship in Tourism
HTMEL208LEC Front Office Operations 2 and Hospitality 3
HTMEL208LAB Front Office Operations 1 FL* Foreign Language 2 3
HTMP306LEC Introduction to Meetings, HTMP307LEC Ergonomics and Facilities
Incentives, Conferences Planning for the
and Events Management(MICE) 2 Hospitality Industry 2
HTMP306LAB Introduction to Meetings, HTMP307LAB Ergonomics and Facilities
Incentives, Conferences Planning for the
and Events Management 1 Hospitality Industry 1
FL* Foreign Language 1 3 PHLIT Philippine Literature 3
HTMEL209LEC Housekeeping Operations 2 Total 21
HTMEL209LAB Housekeeping Operations 1
FILI2 Filipino sa Iba›t Ibang Disiplina 3
Total 24

FOURTH YEAR
First Semester Units Second Semester Units
STRAT100 Strategic Management 3 HMPRAC1 Practicum 1
HTMC108 Multicultural Diversity in (Restaurant Phase) 4
Workplace for the HMPRAC2 Practicum 2 (Hotel Phase) 4
Tourism Professioal 3 Total 8
HTMC109 Professional Development and
Applied Ethics 3
HTMC110 Legal Aspects in Tourism and
Hospitality 3
HTMP308LEC Research Hospitality 2
HTMP308LAB Research Hospitality 1
Total 15

FL*
FL201 FOREIGN LANGUAGE (SPANISH)
FL202 FOREIGN LANGUAGE (FRENCH)
FL203 FOREIGN LANGUAGE (CHINESE)
FL204 FOREIGN LANGUAGE (KOREAN)
FL205 FOREIGN LANGUAGE (JAPANESE)
FL206 FOREIGN LANGUAGE (ITALIAN)

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 SUMMARY OF REQUIRED COURSES
Bachelor of Science in Hospitality Management

No. of Unit Total

Courses Equivalent Units
Required

General Education
Languages
Purposive Communication 1 3
Public Speaking in the Discipline 1 3
Readings in Philippine History 1 3
Philippine Literature 1 3
The Contemporary World 1 3
Great Books 1 3
Filipino 1 1 3
Filipino 2 1 3 24

Mathematics
Mathematics in the Modern World 1 3 3

Natural Sciences
Science, Technology & Society 1 3 3

Other Courses
Group Guidance 1 1 1.5
LaSallian Spirituality 1 3
Christian Morality 1 3
Art Appreciation 1 3
Understanding the Self 1 3
Ethics 1 3
Spirituality in the Workplace 1 3
Rizal 1 3 22.5

National Service Training Program (NSTP) Courses
NSTP 1 1 3
NSTP 2 1 3 6

Physical Education (PE) Courses

PE 1, 2,3, 4 4 2 8

Business and Management Education Courses (CBMEC)

Operation Management 1 3
Strategic Management & Total Quality Management 1 3 6

Business Core
Business Logic 1 3
Accounting for non -accountants 1 3
Strategic Management 1 3 9

Tourism and Hospitality Core
*Risk Management as Applied to safety,
security & sanitation 1 3
*Macro Perspective in Tourism & Hospitality 1 3
*Micro Perspective of Tourism and Hospitality 1 3
*Philippine Culture and Tourism geography 1 3
*Quality Service Mngt. In Tourism and Hospitality 1 3
*Tourism and Hospitality Marketing 1 3
*Entrepreneurship in Tourism and Hospitality 1 3
*Multicultural Diversity in the Workplace for
Tourism Professional 1 3
*Professional Development and Applied Ethics 1 3

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 *Legal Aspects in tourism and Hospitality 1 3 30

Professional Core Courses Hospitality
*Kitchen Essentials &Basic Food Preparation w/ lab 1 3
*Fundamentals in Lodging operations 1 3
* Fundamentals in Food Service Operations 1 3
*Applied Business Tools and Technologies 1 3
*Supply Chain Mngt. In Hospitality Industry 1 3
*Introduction to Meetings, Incentives,
Conferences and Events Management 1 3
*Ergonomics and Facilities Planning for the
Hospitality Industry 1 3
*Research in Hospitality 1 3
*Foreign Language 1 1 3
*Foreign Language 2 1 3 30

Professional Electives
*Culinary Fundamentals w/ LAB 1 3
*F&B Service w/ LAB 1 3
*Bar & Beverage w/ LAB 1 3
*Bread and Pastries w/ LAB 1 3
*Classical Asian Cuisine w/ LAB 1 3
*Catering Management w/ LAB 1 3
*Front Office Operations 1 3
*Housekeeping Operations 1 3 24

Practicum - BSHM (min.of 600 hours)
Practicum 1 (Restaurant Phase) 2 6 12
Practicum 2 (Hotel Phase)

Program Major/Specialization (with eligibility requirements)
Total 177.5

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