BS in Hospitality Management 

Bachelor of Science in Hospitality Management (BSHM) is a four year degree program that covers the process of conception, planning, develop¬ment, human resource and management of the different aspects of hotel, restaurant and resort opera¬tions.

The BSHM program provides students with technical skills, as well as knowledge in marketing, finance, budgeting, staffing and other fields of business. The program also aims to teach entrepreneurship skills. 

BS in Hospitality Management (BSHM) is a general course that covers all topics discussed in Tourism, Hotel, Restaurant and Travel operations. There are schools who offer BS in Hospitality Management and place “tourism”, “hotel and restaurant management” and “travel management” as fields of specializations. However, there are also schools that have completely different programs for those three specializations (BS Tourism, BS in Travel Management and BS Hotel and Restaurant Management). 

Subjects and Curriculum

The subjects in the BSHM curriculum are divided into four main categories:

• General Education core:
  Language and Humanities Cluster, Mathematics, Computer and Natural Science Cluster, Social Sciences Cluster, Mandated Subjects
• Hospitality Management Core:
  • Tourism Core: Principles of Tourism, Tourism Planning and Development, Total Quality Management, Culinary Arts and Sciences, Entrepreneurship and Business Planning, Events Management
  • Food and Nutrition Core: Principles of Food Preparation and Selection, Meal Management, Hygiene, Sanitation and Environmental Concerns
  • Hotel Operations Core: Hotel Operations
  • Travel Management Core: Travel and Tour Operations
• Business Core:
  Principles of Management, Principles of Marketing, Basic Accounting, Basic Finance, Human Behavior in Organization, Business Communication, Management Information System, Entrepreneurship and Business Planning, Computer Application for the Hospital Industry
• Specialized Subjects:
  • Required Major Subjects: Banquet, Function and Catering Services Procedures, Food and Beverage Service Procedures, Front Office Procedures, Housekeeping Procedures, Rooms Division Management and Control System, Food and Beverage Control System
  • Free Professional Subjects: Asian Cuisine, Western Cuisine, Banquet and Catering Management, Hospitality Organizational Management, Hospitality Operational Management, Convention Management, Leisure, Sports and Recreation Management

The BSHM program is taught to students through classroom lectures and hands on exercises. Students are exposed to field trips, educational talks and seminars. 

A student of the BSHM program must accomplish two sets of On the Job Trainings in a hotel, resort or travel agency firm to qualify for graduation.

Ladderized Curriculum

There are a number of schools who offer a ladderized curriculum for the BSHM program:

• Students who meet all the requirements of the first year, will be given a Certificate in Hospitality Management.
• For the completion of the second year, students will receive the Associate in Hospitality Management certificate.
• Upon completion of the third year, students will be granted a Diploma in Hospitality Management certificate.
• Besides the certifications given to students who complete each year level, additional certification will be given if the student is able to pass the national skill certification given by the government.

BS in Hospitality Management vs BS Hotel and Restaurant Management

BS in Hospitality Management and BS Hotel and Restaurant Management are similar courses. They have the same policies and standards set by CHED. There is no difference as to the duration, admission requirements and On the Job Training and curriculum of these programs.

What skills, traits and attitude will help you succeed in this course?

• Comfortable rendering service to others
• Administrative skills – basic abilities in organization and planning, computing, staffing and scheduling
• Interpersonal skills – establishes and maintains positive mutual working relationships with superiors, workmates and clients
• Communication skills – has excellent written and oral communication skills; a strong command of the English language is important because your work will involve dealing with different kinds of people of different nationalities
• Basic Arithmetic and Mathematical skills – basic accounting and basic finance are integrated in the BSHM curriculum therefore it’s essential to possess basic mathematical skills. In addition, while on duty you might be assigned in the accounting department of an establishment the reason why it’s important to have this skill.
• Computer Literacy – most transactions are processed with the use of computers thus its essential to have knowledge of computer use and understand application programs as well as other technologies.

Career Opportunities for BS in Hospitality Management graduates

• Entry Level jobs

  Jobs requiring no prior to minimal level of experience:
  • Front Office Desk Clerk/ Receptionist – accommodate hotel, motel, and resort patrons by registering and assigning rooms to guests, issuing room keys or cards, transmitting and receiving messages, keeping records of occupied rooms and guests' accounts, making and confirming reservations, and presenting statements to and collecting payments from departing guests.
  • Travel Agency Staff – converse with customer to determine destination, mode of transportation, travel dates, financial considerations, and accommodations required.
  • Barista – a professional coffee maker who has the necessary skills to prepare and serve espresso coffee in restaurants, bars and cafes using commercial espresso machines.
  • Kitchen staff in Hotels/Restaurants – some of the tasks of a Kitchen Staff includes cooking, preparing and presenting food efficiently; they need to keep the kitchen area clean, tidy and hygienic all the time.
  • Housekeeping staff – making beds, replenishing linens, cleaning rooms and halls, vacuuming, emptying wastebaskets and restocking bathroom supplies are some of the tasks when you’re part of the housekeeping staff
  • Cruise ship staff – coordinates and sets up passenger activities and on board entertainment; hosts bingo, pool games, trivia, game shows, cocktail-making demonstrations, culinary demos, arts and crafts, sports challenges, dance lessons, theme dance parties, and more
  • Bellhop – escorts incoming hotel guests to rooms; assists with luggage; offers information about available services and facilities of hotel and entertainment attractions; inspects guest's room to make sure things are satisfactory.
  • Waiter – welcome and seat customers, hand them menus and drink lists and provide advice about what is being offered
  • Bar Attendant – prepare, mix and serve drinks to customers in hotels, bars, cafes, restaurants and clubs.
  • Gaming Dealer – operates table games such as craps, blackjack and roulette; provides dice and dispenses cards to players; determines winners, calculates and pays winning bets, and collects losing bets.
  • Accommodation Assistant – responsible for the cleanliness of bedrooms and all public areas of the hotel
  • Commis – entry level role of a chef; supports the executive chef, sous chef, line chefs as well as other kitchen employees in food production

• Mid-Level Positions

  Require trainings and prior job experience of a few years:
  • Restaurant Supervisor – directly supervises and coordinate activities of workers engaged in preparing and serving food.
  • Sommelier – a specialist in wine service; sometimes called the “wine steward”, this professional typically manages the wine cellar at a restaurant, and acts as the in-house expert on optimal wine and food pairings.
  • Bar Supervisor – assist the Bars Manager in the effective running of the bar and ensuring customer satisfaction by maintaining an exceptional standard of delivery
  • Event Organizer – responsible for the production of events from conception through to completion.
  • Food and Beverage Supervisor – also called food service managers, plan, organize and control the operation of establishments where food and beverages are served, such as restaurants, cafes, cafeterias and canteens
  • Front Office Manager – responsible for the effective management of the reception desk, reception staff and the number of bedroom sales in the hotel
  • Hotel Supervisor – coordinate and supervise the activities of hotel service workers including domestic staff, luggage porters and door-persons
  • Dessert/Pastry Chef – create all manner of baked goods, pastries, confections and other desserts for restaurants, hotels, bakeries and pastry shops.
  • Sous Chef – the culinary chef located just below the executive or head chef in a kitchen’s chain of command; responsible for planning and directing food preparation in a kitchen.
  • Tourism/Travel Consultant – cooperate with clients to determine their needs and advise them appropriate destination, modes of transportations, travel dates, costs and accommodations; provide relevant information, brochures and publications to travelers
  • Instructor/professor – teaches hospitality management at a college or university
  • Spa Manager – oversees all departments, employees and financial performance of the entire spa operation.
  • Meeting and convention planner – plans meetings and special events of various sizes. Coordinates such logistics as budgets, speakers, entertainment, transportation, facilities, technology, equipment, logistical requirements, printing, food and beverage, and other related issues.
  • Catering Manager – responsible for supervising the preparation and presentation of food and beverages at business and social gatherings at hotels, restaurants, conference centers and clubs.

• Advanced Positions

  Require years of extensive experience and practice:
  • Resort Operations Manager – responsible for maintaining resort lodgings, supplies, hospitality services and event offerings; oversee all resort staff members, from front desk clerks to janitorial services.
  • Chef de Partie/Chief Cook – oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. This is why the job is sometimes called a station chef or line cook.
  • Food and Beverage Manager – set daily and weekly cleaning schedules for the kitchen and front of house, hire, train and discipline employees and set work schedules. They keep tabs on food cost, waste and employee hours, doing their best to optimize profit for their company and create the best dining experience possible for customers.
  • Hotel and Restaurant Training Manager – responsible for the day-to-day management of a hotel and its staff. They have commercial accountability for budgeting and financial management, planning, organizing and directing all hotel services, including front-of-house (reception, concierge, reservations), food and beverage operations, and housekeeping.
  • Club Manager – responsible for following safety and city and/or state regulations, scheduling, monitoring staff, monitoring and building revenue, hiring, marketing, and training of staff.
  • Banquet Manager – oversees all aspects of a banquet or event, including set-up, menu selection and food preparation, serving, and cleanup. Banquet managers are in charge of hiring, training, coaching, disciplining and reviewing banquet staff.
  • Provincial/Regional Tourism officer – head of tourism local government units in a province/region
  • Owner / Incorporator – of Travel Agencies, Hotels, Resorts or other Lodging Accommodations and Restaurants

• Career Opportunities Abroad

  Hotel and Restaurant Staff are in demand abroad; in fact it has been included as one of the top 10 most in demand overseas job. The Technical Education and Skills Development Authority (TESDA) has recognized this need and has included courses in HRM as part of their Ladderized Education Program (LEP) . 
  
  According to the Philippine Overseas Employment Administration (POEA), more overseas job opportunities await Filipinos as of 2014 especially in the tourism sector. Countries like Saudi Arabia, United Arab Emirates (UAE), Macau, Australia and New Zealand are also expected to open more job opportunities in the tourism industry.