Page 3 - Area A. Instruction
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BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
Level III Phase 2
3.5 System of Student Evaluation 48
3.6 Classroom Management 59
3.7 Administrative Support for Effective Instruction 59
4 Reasonable Budget 61
5 Provision of Materials and Other Resources 63
5.1 Human Resources 63
5.2 Physical Resources 65
6 Participation of Significant Number of Faculty, Staff, Students
and Community in Major Projects or Activities 66
7 Awards, Distinction, Achievement, Grants and Administrative
Positions of the Faculty Members 69
8 Best Practices 69
8.1 Periodic review of curriculum 70
8.2 Periodic conduct of tracer studies 71
8.3 Continuously allow faculty members to be members in
recognized National / International Organization 79
8.4 Support students in participation to competitions, attending
seminars and conferences 80
8.5 Strong linkage with alumni to strengthen job placement 81
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