Bachelor of Science in Hospitality Management

Welcome to HM Department!

The Hospitality Management Faculty Members would like to express our sincerest gratitude for taking time to visit our webpage.

As one of the flagship programs of Pangasinan State University – Lingayen Campus, we only want the best for our students. We offer wide range of opportunities for our students to be future tourism professionals, and with help of the growing pool of excellent and experienced faculty members, our students can be able to learn the necessary knowledge and experiences to be fully equipped to work in the industry.

Moreover, Hospitality Management provides quality education through different learning strategies, teaching methods and the provision of industry-based laboratories such as hot, cold, and commercial kitchen, hostel rooms, front office, function and bar rooms, and the business hotel and training center.

 Join us as we showcase the highlights of our program and make it even better.

The Bachelor of Science in Hospitality Management is a four-year degree program that provides students with the knowledge and skills in the field of hospitality industry. The program equips the students with competencies that are needed to execute operational task and management functions in food production (culinary), accommodation, food and beverage service, tourism planning and product development, events planning, transportation services, and other emerging sectors of hospitality and tourism industry and showing them the   practical applications of what they learn in diverse and real-life situations, particularly, in the workplace.

 The Bachelor of Science in Hotel and Restaurant Management program was initially offered in PSU Lingayen in 1997 under BOR Resolution No. 39, s. 1996.

 The PSU Board of Regents certified the adoption and approval of the proposed offering of the degree in Bachelor of Science in Hotel and Restaurant Management, Resolution No. 39 series of 1996 that was further enhanced and Implemented the adoption of the revised Curricula of the program of Bachelor of Science in Hospitality Management (per CMO 30 s. 2006) Effective first semester of School Year 2009-2010, Resolution No. 26 series of 2009 and was further enhanced the following years implementing the curriculum approved as per BOR Resolution No. 07 series of 2013  . A continuous update of the curriculum of the program was made through chasing enhancement and pursuant to CHED CMO No. 62 series of 2017 entitled “Policies, Standards and Guidelines for Bachelor of Science in Tourism and Bachelor of Science in Hospitality Management”, Effective School Year 2018-2019 an updated curriculum was used.

 Furthermore, for the program to be fully recognized as compliant with the CHED’s regulations and policies, the BSHM program applied for the Certificate of Program Compliance (COPC) and was granted with the COPC 13, Series of 2022 on April 11, 2022. The BSHM program was granted the Level I status by the AACUP on December 16, 2016, pursuant to AACCUP Board Resolution No. 90, dated on the same day.  On November 2020, the program was subjected to Level II Accreditation and was successfully passed the stringent evaluation. The quest for excellence does not stop here; so, through the initiative of the PSU Administration, the program now attempts to level up, eyeing to pass the Level III accreditation.

EMPLOYMENT OPPORTUNITIES

  • Restaurant manager
  • Restaurant supervisor
  • Restaurant Host/Hostess
  • Food and beverage attendant
  • Sommelier
  • Chef
  • Sous Chef
  • Baker
  • Bar manager
  • Bar supervisor
  • Bartender
  • Bar waiter
  • Bar steward
  • Barista
  • In-flight chef
  • Banquet manager
  • Banquet chef
  • Cabin Steward/Stewardess
  • Bell Person
  • Front office supervisor
  • Front office manager
  • Front office staff
  • Concierge
  • Guest Service Manager
  • Guest Service Officer
  • Executive Housekeeper
  • Housekeeping manager
  • Housekeeping supervisor
  • Housekeeping staff
  • Casino Dealer

The Bachelor of Science in Hospitality Management seeks to provide a common body of knowledge in hospitality management coupled with a broad education and awareness of skills and attitudes which will prepare students for responsible leadership roles in the hospitality industry and eventually will make them responsible members of the society within the social framework od the country and international community of nations.

Specific to a Sub-Discipline and a Major

  1. Produce food products and services complying with enterprise standards.
  2. Apply management skills in F&B service and operations.
  3. Perform and provide full guest cycle services for front office.
  4. Perform and maintain various housekeeping services for guest and facility operations.
  5. Plan and implement a risk management program to provide a safe and secure workplace.
  6. Provide food & beverage service and manage the operation seamlessly based on industry standards.
  7. Demonstrate respect to different culture and nationalities and awareness of social issues in the community.
  8. Ability to communicate in a basic foreign language.

Common to Graduates of a Horizontal Type of Institution 

  1. Demonstrate service orientation in their respective professions.
  2. Contribute to the generation of new knowledge by participating in various research and development projects.
  3. Qualified for various types of employment and participate in development activities and public discourse, particularly in response to the needs of the communities they serve. 

Common to All Programs in All Types of School (CTS)

  1. Articulate and discuss the latest developments in the specific field of practice (PQF Level 6 Descriptor).
  2. Effectively communicate orally and in writing using both Mother Tongue, English and Filipino.
  3. Work effectively and independently in multi-disciplinary and multi-cultural teams (PQF Level 6 Descriptor).
  4. Act in recognition of professional, social, and ethical responsibility.
  5. Preserve and promote “Filipino historical and cultural heritage” (based on RA 7722).

Common to the Discipline

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

Institutional Learning Outcomes (ILO)

  1. Demonstrate through institutional mechanisms, systems, policies, and processes which are reflective of transparency, equity, participatory decision making, and accountability.
  2. Engage in relevant, comprehensive, and sustainable development initiatives through multiple perspectives in decisions and actions that build personal and professional credibility and integrity.
  3. Set challenging goals and tasks with determination and sense of urgency which provide continuous improvement and producing quality outputs leading to inclusive growth.
  4. Exhibit life-long learning and global competency proficiency in communication skills, inter/interpersonal skills, entrepreneurial skills, innovative mindset, research and production initiatives and capability in meeting the industry requirements of local, ASEAN and international human capital market through relevant and comprehensive programs.
  5. Display, socially and environmentally responsive organizational culture, which ensures higher productivity among the university constituents and elevate the welfare of the multi-sectoral communities.
  6. Practice spiritual values and morally upright behavior which promote and inspire greater harmony to project a credible public image.