I.

Program Description:

A graduate of Bachelor of Science in Hospitality Management should

be able to:

1. Utilize interpersonal skills to lead/manage first-level

employees in a hospitality setting.
2. Perform cost calculations and apply them to decision-
making situations.
3. Evaluate food safety and sanitation to maintain a safe
and sanitary work environment.
4. Create an attractive and well-designed menu with
consideration given to effective costing and pricing
principles.
5. Complete and evaluate the data generated from a
hotel and resort industry
6. Develop a professional marketing brochure for a
lodging operation.
7. Practice the team concept in planning, purchasing,
preparing, and serving food items in a variety of
professional food service environments.
8. Forecast sales and expenses in a variety of hospitality
businesses.
9. Display classic and contemporary cooking and baking
techniques that represent a variety of global cuisines.
10. Practice and demonstrate skills and knowledge
required of professional culinarians and apply them to
commercial kitchen operations.
11. Practice and demonstrate industry-standard
knowledge and skills regarding sanitation, personal
hygiene, and safety procedures.
12. Demonstrate knowledge of multicultural
perspectives to meet the needs of the guests and
employees
13. Understand the importance of relevance of
Hospitality Management in dealing with different types
of people and guests.
14. Must be able to know and understand the nature of
work related to hospitality industry.