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BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
Level III Phase 2
3. conduct relevant community services to disseminate information and technologies
to target clienteles to improve their well-being;
4. publish research journals and other related publications to disseminate relevant
information; and produce instructional materials to improve student performance.
The BSHM degree program 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, bar service, events and facilities
planning, and develop administrative and managerial skills in a service-oriented
business organization.
6 | P a g e
