Page 217 - Area III CURRICULUM AND INSTRUCTION

D. CURRICULA

D.1 Curricula Description

Here is the curricula for Bachelor of Science in Hotel and Restaurant Management
and revised into the Bachelor of Science in Hospitality Management with its Resolution

No. 749 s.2018 and Policy Guideline No. 102 s.2018 and implemented from the School

Year 2018-2019 while the BS Hotel and Restaurant Management is still offered.

This set of curricula for BS Hotel and Restaurant Management has the following

features:

1. Common core. All the programs share a set of common core. Under the general

umbrella of Tourism, graduates of these programs possess a common set of core and
specific competencies developed from the general education, business and

tourism/hospitality subjects.

2. Competency-based. Job readiness of the graduates is the focus of the curricula.
Competencies are matched with the competency standards required by of the industry

based on the job positions that the graduates will eventually occupy upon graduation.

3. Industry-driven. Industry participated in the identification of job entry positions and

development of competencies standards.

4. Curriculum design. Professional subjects in the first two years are procedural, and
the last two years are supervisory. Implicitly, the curriculum design enables the students

to leave school after completing the first two years and take on entry- level positions in
accommodation, food and beverages, travel agencies, government or nongovernment

agencies. The last two years will hone the students’ supervisory competency to prepare
them for supervisory positions as they progress with their careers.

5. Orientation. This set of policies and standards consolidates all programs in tourism,

hospitality management and related fields into a rational structure with two orientations:
the macro and the micro.

5.1 The micro orientation pertains to the sectoral perspective. Programs with this
orientation prepare the students for a career in management and/or entrepreneurship.
They develop competency (knowledge, skills and attitude) necessary to manage and
operate effectively, efficiently and profitably, the different enterprises in the various
sectors comprising the tourism industry.

5.2. The macro orientation does not address the operation of any one particular
sector nor enterprise, rather the program(s) teach the students to regard tourism on an

aggregate perspective and prepare them for a career in policy-making and tourism
development.