BSHM
Complete Curriculum / Subjects
| Subject | Units |
|---|---|
| Understanding the Self | 3.0 |
| Purposive Communication | 3.0 |
| Mathematics in the Modern World | 3.0 |
| The Contemporary World | 3.0 |
| Introduction to Hospitality Management | 3.0 |
| Fundamentals of Food Service Operations | 3.0 |
| Kitchen Essentials and Basic Food Preparation | 3.0 |
| Physical Activities Towards Health and Fitness 1 | 2.0 |
| National Service Training Program 1 | 3.0 |
| Total Units | 26.0 |
| Subject | Units |
|---|---|
| Readings in Philippine History | 3.0 |
| Art Appreciation | 3.0 |
| Science, Technology and Society | 3.0 |
| Ethics | 3.0 |
| Food and Beverage Service Operations | 3.0 |
| Housekeeping Operations | 3.0 |
| Sanitation and Safety in Hospitality | 3.0 |
| Physical Activities Towards Health and Fitness 2 | 2.0 |
| National Service Training Program 2 | 3.0 |
| Total Units | 26.0 |
| Subject | Units |
|---|---|
| The Filipino in the Contemporary World | 3.0 |
| Applied Business Tools and Technologies | 3.0 |
| Hospitality Marketing | 3.0 |
| Front Office Operations | 3.0 |
| Food and Beverage Cost Control | 3.0 |
| Menu Planning and Design | 3.0 |
| Hospitality Accounting | 3.0 |
| Physical Activities Towards Health and Fitness 3 | 2.0 |
| Total Units | 23.0 |
| Subject | Units |
|---|---|
| Philippine Popular Culture | 3.0 |
| Risk Management as Applied to Safety, Security and Sanitation | 3.0 |
| Human Resource Management in Hospitality | 3.0 |
| Lodging Operations Management | 3.0 |
| Hospitality Facilities Planning and Design | 3.0 |
| Hospitality Research Methods | 3.0 |
| Entrepreneurship in Hospitality | 3.0 |
| Physical Activities Towards Health and Fitness 4 | 2.0 |
| Total Units | 23.0 |
| Subject | Units |
|---|---|
| Hospitality Strategic Management | 3.0 |
| Events Management | 3.0 |
| Tourism and Hospitality Law | 3.0 |
| Quality Service Management | 3.0 |
| Hospitality Information Systems | 3.0 |
| Advanced Food and Beverage Operations | 3.0 |
| Hospitality Research Project 1 | 3.0 |
| Total Units | 21.0 |
| Subject | Units |
|---|---|
| Sustainable Hospitality Management | 3.0 |
| Revenue and Yield Management | 3.0 |
| Hospitality Entrepreneurship and Innovation | 3.0 |
| Hospitality Research Project 2 | 3.0 |
| Professional Development in Hospitality | 3.0 |
| Hospitality Elective 1 | 3.0 |
| Total Units | 18.0 |
| Subject | Units |
|---|---|
| Strategic Hospitality Operations | 3.0 |
| Hospitality Business Planning | 3.0 |
| Contemporary Issues in Hospitality | 3.0 |
| Hospitality Practicum Preparation | 3.0 |
| Total Units | 12.0 |
| Subject | Units |
|---|---|
| Hospitality Practicum / Internship | 6.0 |
| Hospitality Integration Seminar | 3.0 |
| Career Development and Professional Ethics | 3.0 |
| Total Units | 12.0 |