PROGRAM SPECIFICATION: Bachelor of Science in Hospitality Management

General Information

  • Program Title: Bachelor of Science in Hospitality Management
  • Degree Awarded: BS Hospitality Management
  • Institution: Nueva Ecija University of Science and Technology
  • Department: College of Management and Business Technology
  • Program Duration: 4 years
  • Mode of Delivery: Face-to-face / Flexible Learning Modality

About the Program

The Department of Hospitality Management, under the College of Management and Business Technology at Nueva Ecija University of Science and Technology (NEUST), stands as one of the university’s nine distinguished academic colleges. Established through Board Resolution No. 128-B, s. 2007, the department began its journey under the College of Arts and Sciences in 2008, guided by Dean Lolita F. Joson. It flourished further under the leadership of Dr. Angel A. Pangilinan, who facilitated its transition to independence and relocation to the NEUST Sumacab Campus. With the exemplary stewardship of Dean Marilou P. Pascual on 2014, the department expanded its scope through holistic and transformative academic and extracurricular initiatives.

The College implemented its revised Bachelor of Science in Hospitality Management curriculum in A.Y. 2018-2019 in compliance with CHED Memorandum Order No. 62, s. 2017. Today, under the visionary leadership of its current dean, Dr. Sarah C. Alvarez, the department continues to elevate its standards, aspiring to become a premier institution in hospitality education not just in the Philippines but on the global stage driven by innovation, academic excellence, and industry relevance. The BSHM program is also Level IV accredited, reflecting mature systems and strong outcomes in instruction, research, and extension.

Program Learning Outcomes (PLOs)

  • Produce food products and services complying with enterprise standards
  • Apply management skills in F&B services and operations
  • Perform and provide full guest cycle services for front office
  • Perform and maintain various housekeeping services for guest and facility operations
  • Plan and implement a risk management program to provide a safe and secure workplace
  • Provide food & beverage service and manage the operation seamlessly based on industry standards

Programme Educational Objectives (PEOs)

  • Demonstrate knowledge of tourism industry, local tourism products and services.
  • Interpret and apply relevant laws related to tourism industry.
  • Observe and perform risk mitigation activities.
  • Utilize information technology applications for tourism and hospitality.
  • Manage and market a service-oriented business organization.
  • Prepare and monitor industry specific financial transactions and reports.
  • Perform human capital development functions of a tourism-oriented organization.
  • Utilize various communication channels proficiently in dealing with guests and colleagues.

Graduate Attributes (GA)

  • Articulate and discuss the latest developments in the specific field of practice
  • Effectively communicate orally and in writing using English, Filipino, mother tongue language, and an appropriate Foreign Language required by the industry
  • Work effectively and independently in multi-disciplinary and multi-cultural teams
  • Act in recognition of professional, social, and ethical responsibility
  • Preserve and promote “Filipino historical and cultural heritage” (based on RA No. 7722)

Curriculum Structure

Courses Minimum Unit Prescribed by CHED University Prescribed
General Education (GE) Courses 36 36
National Service Training Program (NSTP) 6 6
PATH Fitness (PE) Courses 8 8
Business and Management Education Courses 6 6
Tourism and Hospitality Core 30 30
Professional Courses 30 30
Professional Electives 15 30
Practicum – Min. 600 Hours 6 6
Subtotal 137 units 152 units

This table presents the curriculum distribution of the program by comparing the minimum academic units required by the Commission on Higher Education (CHED) with the units prescribed by the university.

The curriculum meets all of CHED’s minimum requirements in the areas of General Education (36 units), National Service Training Program (6 units), Physical Education (8 units), Business and Management Education (6 units), Tourism and Hospitality Core (30 units), Professional Courses (30 units), and Practicum (6 units/600 hours).

The primary difference is found in the Professional Electives, where CHED requires a minimum of 15 units, while the university provides 30 units, adding 15 more units to enhance students’ specialization, industry competencies, and flexibility in selecting advanced hospitality-related courses.

Overall, while CHED requires a minimum of 137 academic units, the university offers a more comprehensive curriculum totaling 152 academic units, exceeding the minimum requirement by 15 units to better prepare graduates for the demands of the hospitality and tourism industry.

Teaching and Learning Strategies

  • Discussions
  • Case studies
  • Group projects
  • Industry immersion
  • Simulation and role-playing
  • Internship
  • Development of Research paper
  • Culminating Activities
  • Seminars

Assessment Methods

  • Written examinations
  • Case analysis
  • Projects
  • Individual/Group Presentations
  • Practicum evaluation
  • Research Outputs
  • Culminating Activities Output

I. Admission Requirements

  • Senior High School graduate
  • Entrance Examination

J. Graduation Requirements

  • Completion of all required units
  • Passing of all courses
  • Completion of internship
  • Compliance with institutional requirements

K. Curriculum Map

 

The curriculum map illustrates the recommended sequence of courses for the Bachelor of Science in Hospitality Management program from the first year to the fourth year. It organizes courses by semester and uses color coding to classify them into General Education, Tourism and Hospitality Core, Hospitality Professional Courses, Business and Management Education, Professional Electives, PATHFit, NSTP, Institutional Requirements, and Practicum. This arrangement ensures that students progressively acquire the knowledge and skills required in the program.

The arrows indicate the prerequisite relationships among courses, showing that certain subjects must be successfully completed before enrolling in more advanced courses. This structured progression helps students build foundational competencies before undertaking specialized hospitality courses and culminates in the Practicum/Internship, where they apply their learning in an actual industry setting.

L. Quality Assurance

  • AACCUP Level IV Re-accredited
  • ISO-certified

M. Educational Philosophy

 

The NEUST Educational Philosophy Statement emphasizes that education is a transformative and holistic process that develops learners intellectually, morally, socially, and professionally to contribute to sustainable societal development. Anchored on the University’s core values of Nationalism, Excellence, Unity, Spirituality, and Transparency, NEUST promotes a learner-centered, research-driven, and socially responsive educational environment. It views knowledge not as a fixed body of information but as something that is actively created through inquiry, innovation, research, collaboration, and meaningful community engagement. Through this philosophy, the University aims to produce globally competent graduates who possess ethical integrity, resilience, leadership, and a strong commitment to nation-building.

The philosophy is guided by three complementary educational perspectives: Social Reconstructionism, Constructivism, and Humanism. Social Reconstructionism highlights the role of education in addressing societal challenges and preparing students to become responsible agents of social change. Constructivism emphasizes active, experiential, and research-based learning, encouraging students to build knowledge through problem-solving, collaboration, and real-world experiences rather than passive memorization. Meanwhile, Humanism focuses on the holistic development of the learner by nurturing character, values, emotional well-being, and self-actualization. Together, these philosophies support NEUST’s pedagogical approach of developing graduates who are academically competent, socially responsible, innovative, and equipped to make meaningful contributions to their professions and communities.

COURSE CATALOG

COURSE: Bachelor of Science in Hospitality Management

Program Description: The programs related to the fields of hospitality and tourism education will equip students with competencies that are needed to execute operational tasks and management functions in food production (culinary), accommodation, food and beverage service, tourism planning and product development, events planning, transportation services, travel and tour operations, and other emerging sectors of the hospitality and tourism industry.

First Year – 1st Semester

Course Code Course Title Course Description Lec Lab Units Prerequisite
ELP English for Hospitality Industry The course deals with better English learning that can be utilized in the hospitality industry. It contains common expressions for various functions such as sample dialogues, grammar, role play situations, activities and exercises that can be applied to any job in the hospitality industry. It also dwells on providing guests with the possible basic demands of staff that knows the English language which is the most commonly recognized international language of business and travel. 3 3
GE 1 Understanding The Self Nature of identity, factors, and forces that affect the development and maintenance of personal identity. 3 3
GE Fil 1 Kontekstwalisadong Komunikasyon sa Filipino Ang KOMFIL ay isang praktikal na kursong nagpapalawak at napapalalim sa kontektwalisadongkomnikasyon sa wikang Filipino ng mga mamamayang Pilipino sa kani-kanilang mga komunidad sa partikular, at sa buong lipunang Pilipinosa pangkalahatan. Nakatuon ang kursong ito sa makrokasanayang pakikinig at pagsasalita, gayundin sa kasanayan sa paggamit ng ibat’t ibang tradisyunal at modernong midya na makabuluhan sa kontekstong Pilipino sa iba’t ibang antas at larangan. 3 3
THC 1 Philippine Culture and Tourism Geography This course presents comprehensive coverage of the major tourist destinations in the Philippines. Major discussions will be on political structures and subdivisions, geographical characteristics, major attractions, gastronomy, culture and traditions of the various regions of the country leading to the realization of the potentials of the Tourism industry of the Philippines. Students will also have a comprehensive knowledge about the mechanism, logistics, operations and management of the tourism network system in the Philippines with its inherent physical and cultural resources as seen in the various provinces of the country. 3 3
THC 2 Risk Management as Applied to Safety, Security And Sanitation The student will develop knowledge, skills and values on the basic principles of personal hygiene, food safety and sanitation as applied in tourism and hospitality industry. Topics include the following: compliance with workplace hygiene procedures, establishment and maintenance of a safe and secure workplace, implementation of Occupational Health and safety procedures and performing basic first aid procedure. 3 3
THC 3 Professional Development and Applied Ethics This course describes the skills, knowledge and performance outcomes required to develop the ability of students to become professionals in their field by understanding the ideas of improving one’s personality and ways on how they are going to be valued in the business industry by means of presenting their ideas like company meetings, professional networking, interviews and through proposals of services considering the proper collaboration to their associates and portraying professional business ethics. It also teaches writing skills and emphasize in verbal communication and preparation of plans that requires them to research career options and company potentiality and stability to develop a strong and effective career pathway. 3 3
PATHFit 1 Movement Competency Training 2 2
NSTP 1 ROTC/CWTS/LTS 3 3
TOTAL UNITS: 23

First Year – 2nd Semester

Course Code Course Title Course Description Lec Lab Units Prerequisite
GE Fil 2 Filipino sa Iba’t Ibang Disiplina Ang FILDIS ay isang praktikal na kursong nagpapalawak at nagpapalalim sa kasanayan sa malalim at mapanuring pagbasa, at ng mga mamayang Pilipino. Nakatuon ang kurosong ito sa makrokasanayang pagbasa at pagsulat, gamit ang mga makabuluhang pananaliksik sa wikang Filipino, bilang lunsaran ng pagsasagawa ng pananaliksik ( mula sa pangangalap ng datos at pagsulat ng borador ng pananaliksik hanggang sa publikasyon at/o presentasyon nito) na nakaugat sa mga suliranin at realidad ng mga komunidad ng mga mamamayan sa bansa at maging sa komunidad ng mga Pilipino sa iba pang bansa. Saklaw rin ng kursong ito ang paglinang sa kasanayang pagsasalita, partikular sa presentasyon ng pananaliksik sa iba’t ibang porma at venue. Pre-requisite sa kursong ito ang pagkuha ng kursong Kontekstwalisadong Komunikasyon sa Filipino (KOMFIL). 3 3 GE Fil 1
GE 2 Mga Babasahin Hinggil Sa Kasaysayan Ng Pilipinas Mga piling primaryang sanggunian ukol sa iba’t ibang yugto ng kasaysayan ng Pilipinas, pagsusuri at interpretasyon. 3 3
THC 4 Legal Aspect in Tourism and Hospitality The tourism and hospitality industry operates within a comprehensive domestic, and international, legal and regulatory framework. This course examines this framework and covers the key principles of law applicable to hospitality, tourism and related industries… 3 3
THC 5 Micro Perspective of Tourism and Hospitality This course will cover the workings, operations and the integrative activities of major stakeholders in the Tourism and Hospitality Industry. The student will also gain knowledge on managing and marketing a service-oriented business organization… 3 3
HMPE 1 Culinary Fundamentals – w/lab This course includes basic cooking methods, stocks and sauces, garnishing, fruit and vegetable carving, preparation of pasta, rice and cold dishes such as hors d’oeuvres, salads and dressing. It also discusses herbs and spices, sanitation and safety practices in culinary preparations, and the anatomy of the knife. 2 1 3 THC 2
HPC 1 Fundamentals in Lodging Operations This course describes the skills, knowledge and performance outcomes required to explore and analyze the management and practices of lodging operations and related sales activities in the major operating and support departments… 2 1 3
PATHFit 2 Exercise-Based Fitness Activities 2 2
NSTP 2 ROTC/CWTS/LTS 3 3
TOTAL UNITS: 23

Certifications: NC II – TOURISM PROMOTION / NC II TOUR GUIDING

Second Year – 1st Semester

Course Code Course Title Course Description Lec Lab Units Prerequisite
GE Fil 3 Dalumat ng/sa Filipino Ang DALUMATFIL ay isang maagwat na kursong napapalawak at nagpapalalim sa kasanayan sa malalim at mapanuring pagbasa, pagsulat at pananaliksik sa wikang Filipino sa iba’t ibang larangan… 3 3 GE Fil 2
THC 6 Entrepreneurship in Tourism and Hospitality The course describes the skills, knowledge and performance outcomes required to plan and develop a feasible Business Plan… 3 3
THC 7 Quality Service Management in Tourism and Hospitality This course aims to enable the students to recognize and assess quality management processes in a hospitality and tourism related organization and to evaluate departmental processes and planning strategies. 3 3 THC 2
THC 8 Multicultural Diversity in Workplace for the Tourism Professional The course describes the skills, knowledge and performance outcomes required to manage multicultural diversity in workplace… 3 3 THC 1
THC 9 Macro Perspective of Tourism and Hospitality This course is designed to give a clear and whole overview of Tourism and Hospitality as an ecosystem and goes beyond the usual closed-concept of tourism… 3 3 THC 5
HPC 2 Kitchen Essentials & Basic Food Preparations The student will learn theoretical knowledge and demonstrate practical skills in basic culinary task, basic food preparation and food presentation in a commercial establishment… 1 2 3 HMPE 1
HMPE 2 Housekeeping Operations This course presents a study that deals on the systemic approach of managing housekeeping operations in the hospitality industry… 2 1 3 HPC 1
PATHFit 3 Dance/Sports/Martial Arts/Group Exercise/Outdoor and Adventure Activities (A) 2 2
TOTAL UNITS: 23

Second Year – 2nd Semester

Course Code Course Title Course Description Lec Lab Units Prerequisite
GE 3 The Contemporary World Globalization and its impact on individuals, communities, and nations: challenges and responses. 3 3
GE 4 Mathematics in the Modern World Nature of Mathematics, appearance of its practical, intellectual, and aesthetic dimensions, and application of mathematical tools in daily life. 3 3
HPC 3 Fundamentals of Food Service Operations The student will learn the necessary knowledge, develop the various skills, and cultivate the proper attitudes needed for the delivery of quality service in food and beverage operations… 2 1 3 HPC 2
HPC 4 Ergonomics and Facilities Planning for the Hospitality Industry This course develops the knowledge, skills, and attitudes necessary to ensure that the work environment meets industry standards… 2 1 3 HPME 2
HPC 5 Introduction to Meetings, Incentives, Conferences and Events (MICE) This course examines the principles of conceptualizing, planning, managing, and evaluating meetings, conferences, events, and festivals… 2 1 3
HPC 6 Foreign Language 1 This course aims to train students to develop basic conversational skills using a foreign language. 3 3
HMPE 3 Food and Beverage Cost Control This course covers the knowledge and skills that are related in financial principles and controls in food service operations… 3 3
PATHFit 4 Dance/Sports/Martial Arts/Group Exercise/Outdoor and Adventure Activities (B) 2 2
TOTAL UNITS: 23

Certifications: NC II HOUSEKEEPING / NC II FRONT OFFICE

Third Year – 1st Semester

Course Code Course Title Course Description Lec Lab Units Prerequisite
GE 5 Purposive Communication Purposive Communication is about writing, speaking, and presenting to different audiences and various purposes. 3 3
GE 6 Art Appreciation Art Appreciation is a three-unit course that develops students’ ability to appreciate, analyze, and critique works of art… 3 3
HPC 7 Foreign Language 2 The Course consists of Chinese Language. It is based on the language skills of listening, reading, speaking and writing… 3 3 HPC 6
HPC 8 Applied Business Tools and Technologies This course identifies common tools, technology and techniques used in the Tourism and Hospitality industry… 2 1 3 THC 6
HMPE 4 Specialty Cuisine This course deals with the cuisine of different regions in the East and West. It applies culinary principles and techniques… 1 2 3 HMPE 3
HMPE 5 Recreation and Leisure Management This course provides students an appreciation of the other components of hospitality and tourism management… 3 3 HPC 4
THC 10 Tourism and Hospitality Marketing This course equips students with the skills to develop actual marketing campaigns for businesses in the Hospitality and Tourism sectors… 3 3 THC 6
TOTAL UNITS: 21

Third Year – 2nd Semester

Course Code Course Title Course Description Lec Lab Units Prerequisite
GE 7 Science Technology and Society Interactions between science and technology and social, cultural, political, and economic contexts… 3 3
BME 1 Operation Management in Hospitality This course aims to give learners a sound understanding of the key features of operations management in Hospitality/Tourism industry… 3 3
HPC 9 Supply Chain Management in Hospitality Management This course covers the knowledge and skills that are related in financial principles and controls in food service operations… 3 3 THC 10
HMPE 6 Food and Beverage Operations Thru online classes using various type of application applicable to the adaptation of new normal… 2 1 3 HMPE 3
HMPE 7 Bread and Pastry This course provides students with a solid theoretical and practical foundation in baking practices… 1 2 3 HPC 3
HMPE 8 Rooms Division This course presents an understanding of the necessity for controls in Room Division and of the requirement to supervise… 2 1 3 HMPE 2
TOTAL UNITS: 18

Certifications: NC II EVENTS MANAGEMENT

Fourth Year – 1st Semester

Course Code Course Title Course Description Lec Lab Units Prerequisite
GE 8 Ethics Principles of ethical behavior in modern society at the level of the person, society, and in interaction with the environment… 3 3
GE 9 The Life and Works of Rizal The course deals with the vision and mission of the university towards excellence in the world of academe… 3 3
HMPE 9 Bar and Beverage Management with Lab This course designed to explain the complexities of managing modern bars, for students and/or those working on a variety of educational programmes… 2 1 3 HMPE 3
HMPE 10 Catering Management This course is applying principle of management, supervision and quantity food production through group catering… 3 3 HMPE 6
BME 2 Strategic Management in Hospitality This course deals and equips student who will be the future leaders and managers of the hospitality and tourism industry… 3 3 BME 1
HPC 10 Research in Hospitality This course describes the skills, knowledge and performance outcomes required to develop research orientation among students… 2 1 3 HPC 1-9
TOTAL UNITS: 18

Certifications: NC II COOKERY / NC III FOOD AND BEVERAGE / NC II BREAD & PASTRY

Fourth Year – 2nd Semester

Course Code Course Title Course Description Lec Lab Units Prerequisite
PRAC/IZN Local or International Student Mobility The practicum is intended to help undergraduate students apply their formal education in a real work environment… 6 6 All Courses
On-the-Job Training (600 hours)
  • Food and Beverage Establishment Training Phase – 200 hours
  • Accommodation Establishment / Events Centre Training Phase – 200 hours
  • Recreational Establishment / Cruise Ship / Airline Training Phase – 200 hours
TOTAL UNITS: 6

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