Page 49 - Area A. Instruction

BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
Level III Phase 2

3.5 Systematic and Effective Procedures

Table 6. Grading System Implemented by the Department

Courses with Shop Work

Attendance 10%
Quiz & Recitation 20%
Midterm / Final Exam 30%
Projects & Performance 40%
100%

Lecture Courses with Non-Laboratory

Quizzes 15%
Long Test 15%
Midterm / Final Exam 40%
70%

Recitation 10%
Assignment, Exercises,
Board work, seat work 10%
Character, Project 10%

Courses with Laboratory

Quizzes / Long Exam 20%
Midterm / Final Exam 30%
Recitation, Exercises
Seatwork, Board work 15%
Experiments 25%
Projects 10%

Academic Policies

a. Testing Procedure

As part of the screening procedure for prospective BSHRM students and

entrance examination is conducted prior to admission to the program. The

Office of the Student Affairs and Services (OSAS) administers the testing

process (as stated in Rule III, Art. 8 Sec. 7 of the CvSU Manual of Operations

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