Bachelor of Science in Hotel and Restaurant Management: Program Outcomes

cultural teams
English and Filipino.
Work effectively and

RESTAURANT
MANAGEMENT
disciplinary and multi-

IN HOTEL AND
independently in multi-
specific field of practice.
Effectively communicate
CURRICULUM MAP
Articulate and discuss the

latest developments in the
BACHELOR OF SCIENCE
PROGRAM OUTCOMES
orally and in writing in both

Kitchen Essentials and Basic Preparation
Philippine Tourism, Geography, and Culture
L
L
P
Fundamentals in Lodging Operation
O
O
Fundamentals in Foodservice Operation
O
O
O
Culinary Arts and Sciences
Culinary Nutrition
O
Philippine Regional Cuisine
O
Food and Beverage Service w/ lab
Supply Chain Management in Hospitality
Housekeeping Operations
Catering Management
Bread and Pastry
Bar and Beverage Management
Asian Cuisine
F and B cost sontrol
Front Office Operation
Trends and Issues in the Hospitality
Ergonomics and Facilities Planning for

Hospitality Industry
Introduction to MICE
Recreation and Leisure Management

Hospitality Professional Courses
Applied Business Tools and Technologies
Research in Hospitality
Practicum
Heritage”
Act in recognition of
“Filipino and Cultural

ethical responsibility.
RESTAURANT
MANAGEMENT
Preserve and promote

IN HOTEL AND
professional, social, and

CURRICULUM MAP
BACHELOR OF SCIENCE
PROGRAM OUTCOMES
O
Philippine Tourism, Geography, and
Culture
O
O
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
results.
oriented
services.
organization.
tourism products and

RESTAURANT
Select proper decision

MANAGEMENT
IN HOTEL AND
CURRICULUM MAP
solve problems and drive

making tools to critically,
analytically and creatively
the tourism industry, local
BACHELOR OF SCIENCE
PROGRAM OUTCOMES
Demonstrate knowledge on
Manage and market a service
business
L
L
Culture
L
L
P
Culinary Nutrition
L
L
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
reports
workplace.
Plan and implement
Perform and monitor

planning, organizing,
RESTAURANT
MANAGEMENT
IN HOTEL AND
leading, and controlling

of management such as
CURRICULUM MAP
management program to
financial transactions and

business related activities
provide a safe and secure
Plan and implement a risk
BACHELOR OF SCIENCE
Perform the basic functions

PROGRAM OUTCOMES
Culture
O
O
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
colleagues
Utilize various
tourism industry.
Interpret and apply
mitigation activities.
RESTAURANT
MANAGEMENT
IN HOTEL AND
relevant laws related to
dealing with guests and

CURRICULUM MAP
conflict in the workplace.

Observe and perform risk
stakeholders and manage

Work effectively with other
communication channels in
BACHELOR OF SCIENCE
PROGRAM OUTCOMES
L
P
Culture
O
P
P
P Culinary Nutrition
P

Catering Management
Bread and Pastry
Asian Cuisine


Practicum
Colleagues
organization.
tourism oriented
facility operation.
enterprise standards.
RESTAURANT
Perform and maintain

various housekeeping
MANAGEMENT
IN HOTEL AND
Perform human capital
services for guests and
services complying with

CURRICULUM MAP
development function in a
Produce food products and

BACHELOR OF SCIENCE
PROGRAM OUTCOMES
L
P
L
Culture
L
L
P
Culinary Nutrition
L
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
P
L
P
situations.
in various business
operation based on
industry standards.
underlie each of the

RESTAURANT
MANAGEMENT
IN HOTEL AND
Provide full guest cycle

services for front office.
service and manage the
CURRICULUM MAP
Apply basic concepts that
and B service and operations

Apply management skills in F
Provide food and beverage
BACHELOR OF SCIENCE
and employ these concepts

PROGRAM OUTCOMES
functional areas of business

O
L
L
Culture
O
Culinary Nutrition
O
L
O
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
-Guest
the kitchen.
responsibility
citizenship and social
RESTAURANT
MANAGEMENT
IN HOTEL AND
Performs cleaning and

Demonstrate corporate
CURRICULUM MAP
-Typical Accommodation
-Type of Accommodation
maintenance functions in
Articulate and discuss the

-Accommodation Industry
BACHELOR OF SCIENCE
PROGRAM OUTCOMES
P
Culture
Culinary Nutrition
P
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
Cleaning
Equipment
Procedures
Demonstrate
and Practice the
-Shift Preparation
and Demonstrate the

RESTAURANT
MANAGEMENT
-Other -Housekeeping
IN HOTEL AND
Cleaning Premises and

CURRICULUM MAP
-End of Shift Procedures
prepare the guest rooms
-Cleaning Vacated Rooms
-Make-up bed Procedures

-Cleaning Occupied Rooms
Show and perform how to
BACHELOR OF SCIENCE
PROGRAM OUTCOMES
Culture
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
Quality
Special
Needs,
operation
contract feeding,
caterers, private clubs,
Customer Service,
Handling Complaints
effectively, Providing
Plan and develop the

RESTAURANT
Assisting Service with
catering business and

MANAGEMENT
IN HOTEL AND
like catering halls, independent

CURRICULUM MAP
practice its management

Apply the communication
BACHELOR OF SCIENCE
Apply the styles of catering operation

PROGRAM OUTCOMES
gourmet food shops and delicatessens

Culture
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
Complain
Dimension
Food Service
Catering Facilities
-Catering Proposa
Manage and Apply
Catering Personnel
-Handling Customers
-Recipe Quantification
-Elements of Procedural
-Contracts and Deposits

-Cancellation of function
Menu and Menu Planning
RESTAURANT
MANAGEMENT
IN HOTEL AND
Describe and select the proper
Contracting Catering Functions

Goodwill and Food Service Ethics
CURRICULUM MAP
BACHELOR OF SCIENCE
PROGRAM OUTCOMES
Apply effective and Enhance Customer

Culture
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
formulation
pastry products
pancakes and waffles
to recipe or production
to recipe or production
Select, measure, weigh
RESTAURANT
MANAGEMENT
IN HOTEL AND
CURRICULUM MAP
Select, measure and weigh

breads, doughnuts, fritters,
Demonstrate and perform in
standards and procedures for

baking bakery products such
requirements and established

as yeast-product types, quick
BACHELOR OF SCIENCE
PROGRAM OUTCOMES
required ingredients according

required ingredients according
Culture
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
delicacies
characteristics
freshness and eating
language, education,
RESTAURANT
between the different

MANAGEMENT
gateways, cuisine and

IN HOTEL AND
culture, history, region,

Apply decorating pastry
CURRICULUM MAP
products appropriate for
regions of the country in
international and domestic

BACHELOR OF SCIENCE
Understand the differences
festival, tourist attractions,

terms of political structure,
PROGRAM OUTCOMES
the preservation of product

L
Culture
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
issues, direction
interregional and
Domestic Tourists
intraregional tourist
RESTAURANT
Associate the setting

To adapt the different
MANAGEMENT
IN HOTEL AND
in each of the different

CURRICULUM MAP
cultural elements present
regions in the Philippines.
perspective: facts, trends,

Utilize the various types of
BACHELOR OF SCIENCE
PROGRAM OUTCOMES
L
L
L
Culture
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
nutrients
properly
standard
and sugars
of nutrients
-Write how to diet
RESTAURANT
MANAGEMENT
IN HOTEL AND
Follow the nutrition

CURRICULUM MAP
simple carbohydrates
-Recognize the uses of
Use the different kinds
BACHELOR OF SCIENCE
PROGRAM OUTCOMES
-Recommend the classes of

Culture
L
L
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
uses
calorie
in proper diet
RESTAURANT
types of proteins and

MANAGEMENT
IN HOTEL AND
process of healthy diet
Select proteins and its

its classification of uses
CURRICULUM MAP
-Compare the different
-Tell how metabolism and

Apply the food preparation
Label the forms of fats and

BACHELOR OF SCIENCE
PROGRAM OUTCOMES
calorie needed or important

Kitchen Essentials and Basic
Preparation
Culture
Fundamentals in Foodservice
Operation
L
L
L
2
Culinary Nutrition

Supply Chain Management in
Hospitality
Catering Management
Bread and Pastry
Asian Cuisine

Applied Business Tools and

Technologies
Practicum


BACHELOR OF SCIENCE

IN HOTEL AND

RESTAURANT

MANAGEMENT

Catering Management
Culinary Nutrition
CURRICULUM MAP
Bread and Pastry
Asian Cuisine
Practicum
Culture
PROGRAM OUTCOMES
Make use of and develop the
importance of information technology
in supply chain management in
hospitality industry like the L
movement and storage of raw
materials, inventory, and finished
product goods from point of origin to
point of consumption. And delivery of
services to customer expectation and
satisfaction.
Formulate and apply Supply chain
management
main target:
-the right product L
-at the right place
-the right quantity
-the right quality
-the right price
Experiment with plan new trends in L
supply chain in hospitality industry
with technology
process
responsibilities.
and equipment.
Follow the standard
RESTAURANT
*Recognize the uses of
Apply the food preparation

MANAGEMENT
laboratory conduct and

IN HOTEL AND
equipment and utensils.

CURRICULUM MAP
*Adapt the safety, security and

BACHELOR OF SCIENCE
PROGRAM OUTCOMES
personal hygiene in the workplace

Use the different kitchen tools
Culture
L
L
L
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
and effective
and preservation.
and its classification
cut of poultry and meat
sandwiches and canapés

Describe the nature,
RESTAURANT
MANAGEMENT
verbal and non-verbal

IN HOTEL AND
*Tell how to make the type of

CURRICULUM MAP
communication materials
communication in various
and multicultural contexts
and create clear, coherent
elements, and functions of
BACHELOR OF SCIENCE
*Compare the different types of

PROGRAM OUTCOMES
Select the method of cooking fish

Describe the market forms of eggs
L
Culture
L
L
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
nation-state
of the primary source
Effectively communicate,
RESTAURANT
MANAGEMENT
drivers of globalization and

IN HOTEL AND
Evaluate the credibility, the

CURRICULUM MAP
authenticity and the provenance
of the different primary sources
the analysis of historical event in

BACHELOR OF SCIENCE
adopting the various approaches,

PROGRAM OUTCOMES
a way it can be easily understood

Interpret the context and content
identify the issues confronting the
Analyze the various contemporary
Culture
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
taken up.
Discuss details on the
patrimony and culture
Declaration of Policy and

interest in local history in
Exhibit understanding and
RESTAURANT
MANAGEMENT
Person and its Philosophies

IN HOTEL AND
Understand the concept and
overview of the NSTP will be

CURRICULUM MAP
Definition of Terms. The general

promoting the country’s national
Discuss the concept of Man as a

BACHELOR OF SCIENCE
PROGRAM OUTCOMES
context of Republic Act No. 9163.

Culture
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
principles of
Preparedness
Apply the proper
Entrepreneurship
radioactive waste
Waste Management
RESTAURANT
MANAGEMENT
IN HOTEL AND
Disposal Management.
Methodology on Waste
CURRICULUM MAP
Procedures including the

handling of chemical and
Review topics on General
Discuss the various ideas

and principles on Disaster
BACHELOR OF SCIENCE
PROGRAM OUTCOMES
Acquire the basic ideas and

Culture
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
goals.
wellness.
activities for the
can improve the

RESTAURANT
MANAGEMENT
IN HOTEL AND
importance of physical
establish lifelong fitness

development of physical
CURRICULUM MAP
Develop awareness on the
and mental well-being and

BACHELOR OF SCIENCE
improvement of health and
Participate in activities that

PROGRAM OUTCOMES
Culture
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine
L


Practicum
with
activities.
regulations.
intervention.
multidisciplinary
effects and societal issues,

categorize sources and types
RESTAURANT
MANAGEMENT
IN HOTEL AND
Apply foundational principles of

environmental health science to
contaminants, associated health
approaches to control, and major

CURRICULUM MAP
groups
Observe and perform risk mitigation

BACHELOR OF SCIENCE
PROGRAM OUTCOMES
Apply basic principles of ethical
practice and policy; and, collaborative

analysis to issues of public health
issues and develop strategies for

to
recognize and evaluate public health
Culture
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine


Practicum


BACHELOR OF SCIENCE

IN HOTEL AND

RESTAURANT

MANAGEMENT

Catering Management
Culinary Nutrition
CURRICULUM MAP
Bread and Pastry
Asian Cuisine
Practicum
Culture
PROGRAM OUTCOMES
Apply information and communication
technology skills as required by the business
environment.
Understand the milestones and
development in information
technologies.
Demonstrate critical thinking about
the concepts of a digital culture and
express analytical ideas on issues and
concerns of a digital society.
Express the importance of privacy,
intellectual property, security, limits
of expression, and other notion of
rights towards the other person and
the government.
Reflect on the implications of the
digital media to individuals and
society, and show responsibility of the
actions taken.


BACHELOR OF SCIENCE

IN HOTEL AND

RESTAURANT

MANAGEMENT

Catering Management
Culinary Nutrition
CURRICULUM MAP
Bread and Pastry
Asian Cuisine
Practicum
Culture
PROGRAM OUTCOMES
Demonstrate understanding and appreciation
of arts in general, including their function,
value, and historical significance.
Explain and evaluate different
theories of art.
Create their own works of art and
curate their own production and
exhibit.
Define and demonstrate the elements
and principles of design
Analyze and appraise works of art
based on aesthetic value, historical
context, tradition, and social
relevance.
Utilize art for self-expression and for
promoting advocacies.
Develop an art appreciation of the
local arts, discover and deepen their
identity through art with respect to
their nationality, culture and religion.
key concepts in
entrepreneurship.
articulate potential
legal responsibilities
ideas, and practices.
Identify, develop and
opportunities through
RESTAURANT
MANAGEMENT
IN HOTEL AND
Integrate entrepreneurial
CURRICULUM MAP
Express social, ethical, and

action through assembly of
Demonstrate understanding
processes of design thinking,

BACHELOR OF SCIENCE
PROGRAM OUTCOMES
resources and social networks.

Culture
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine


Practicum
thinking.
and research
productive living.
Demonstrate critical,
values for responsible

domains of knowledge.
analytical, and creative

RESTAURANT
MANAGEMENT
Manage one’s skills, and

IN HOTEL AND
Apply different analytical
to aesthetics and design.
Use current technology to

CURRICULUM MAP
models in problem solving.
assist and facilitate learning

Contribute concepts of math
BACHELOR OF SCIENCE
Use basic concepts across the

PROGRAM OUTCOMES
Culture
Culinary Nutrition
Catering Management
Bread and Pastry
Asian Cuisine


Practicum

Bachelor of Science in Hotel and Restaurant Management: Program Outcomes

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Bachelor of Science in Hotel and Restaurant Management: Program Outcomes

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cultural teams

English and Filipino.

Work effectively and

disciplinary and multi-

Articulate and discuss the

orally and in writing in both

Supply Chain Management in Hospitality

Bread and Pastry

Bar and Beverage Management

Front Office Operation

Trends and Issues in the Hospitality

Ergonomics and Facilities Planning for

Recreation and Leisure Management

Applied Business Tools and Technologies

“Filipino and Cultural

Preserve and promote

professional, social, and

Bar and Beverage Management

F and B cost sontrol

Front Office Operation

Trends and Issues in the Hospitality

Ergonomics and Facilities Planning for

Recreation and Leisure Management

Applied Business Tools and Technologies

tourism products and

Select proper decision

solve problems and drive

Bar and Beverage Management

F and B cost sontrol

Front Office Operation

Trends and Issues in the Hospitality

Ergonomics and Facilities Planning for

Recreation and Leisure Management

Applied Business Tools and Technologies

Plan and implement

Perform and monitor

leading, and controlling

financial transactions and

Perform the basic functions

Bar and Beverage Management

F and B cost sontrol

Front Office Operation

Trends and Issues in the Hospitality

Ergonomics and Facilities Planning for

Recreation and Leisure Management

Applied Business Tools and Technologies

relevant laws related to

dealing with guests and

conflict in the workplace.

stakeholders and manage

Food and Beverage Service w/ lab

Bar and Beverage Management

F and B cost sontrol

Front Office Operation

Trends and Issues in the Hospitality

Ergonomics and Facilities Planning for

Recreation and Leisure Management

Applied Business Tools and Technologies

Perform and maintain

Perform human capital

services for guests and

services complying with

Produce food products and