The Bachelor of Science in Hotel and Restaurant Manager (BS HRM) Program aims to produce globally competitive hoteliers and restaurateurs imbued with a strong sense of Marist values, professionalism and high ethical standards. To be more responsive to the manpower needs of the industry, the BSHRM program broadened its provision from managerial theories to the development of skills, competencies, essential attitudes, ethics and professional values that enable students to adapt to changes throughout their career.
At the completion of the program, the graduates should have:
- adopted the essential industry-driven knowledge and skills in general education, business and tourism core, and specialized subjects for them to be globally competitive in managing and operating effectively, efficiently and profitably the different enterprises in the various sectors that comprise the hospitality industry and tourism;
- developed skills in applying basic and advance techniques in performing prescribed range of specific functions in the areas of Food and Beverage, Front Office, and Housekeeping Operations as required in accommodation and food and beverage enterprises;
- developed skills in conducting research by applying knowledge in different research methodologies and techniques for studying the various issues and problems in the hospitality industry tourism; and
- displayed a high respect on the diversity of culture through working effectively with the stakeholders in developing programs for peace and development and for the actualization of the University‟s mission through Marist education..
Complete Subject Catalogue (Click to Download)