Page 74 - BSIT Course Syllabus (First Sem 2020-2021)
P. 74

The Campus shall endeavor to achieve the following goals:

            Goals of the      1.Provide high quality instruction in order to produce skilled, morally upright, and globally competitive graduates;
            College/          2.Develop and pursue advance research activities through arts, sciences, and technology to support instruction; and
            Campus
                              3.Develop and conduct extension activities that will empower people and communities.

                              Department of Arts and Sciences shall endeavor:

                              1.To  provide  high  quality  instruction  and  professional  expertise  to  students,  to  prepare  them  in  their  managerial  careers,  in  the
            Objectives of     different variety of organizational settings as upright and competitive individuals.
            the               2.To equip students with the knowledge and principles of marketing management and hotel and restaurant management and its
            Department        application in their future career.
                              3.To  develop  global  awareness  among  students  to  meet  the  dynamic  requirements  of  marketing  and  hospitality  industry  thru
                              research works, and community development programs by creating strong linkages with related organizations.
                              4.To deliver a gender-fair and gender-sensitive instruction to students aligned with the university goals and objectives.
                                                     Program Educational Objectives (based on the program CMO)
            Graduates of Bachelor of Science in Hospitality Management must be able to:

                1.  Applies knowledge and skills related to the ideas, principles, concepts, basic research methods, and problem- solving techniques in the
                   operations of the accommodation, food and beverage enterprises;
                2.  Demonstrate the skills needed to acquire, understand, and assess information from the range of sources applicable to improving efficiency in
                   the accommodation, food and beverage operations.
                3.  Possess knowledge and skills in the application of work –related technology including information, education, and communication (IEC)
                   Demonstrate leadership, communication, and collaborative competence.
                                                Student Outcomes and Relationship to Program Educational Objectives
                                                                                         Program Educational Objectives (based on the program CMO)
                 Program/Student Outcomes (based on the program CMO)
                                                                                         1                2                      3                    4
            The students should:
                       Demonstrate the capability to discuss and analyze the major
                a.
                       theories and concepts in ethics.
                       Demonstrate and apply the methods of psychological inquiry
                b.     in building knowledge on local culture and context
                       (psychological research).



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