The program has distinct features that collectively contribute to the quality and uniqueness of the BS in International Hospitality Management. It is a three year program offers three specializations namely, Cruise Line Operations in Culinary Arts (CLOCA), Cruise Line Operations in Hotel Services (CLOHS), and Hotel and Restaurant Administration (HRA). These program focuses on:

The Cruise Line Operations in Culinary Arts (CLOCA) program concentrates on developing the culinary skills of students, preparing them to excel in the diverse and demanding environment of the cruise line industry. The curriculum emphasizes honing cooking techniques, presentation skills, and the ability to cater to various tastes and preferences of international guests. Students undergo rigorous training to become adept culinary professionals ready to showcase their expertise on a global platform.

The Cruise Line Operations in Hotel Services (CLOHS) program focused on the specific requirements of the cruise line sector, CLOHS equipped students with the managerial competencies essential for managing hotel operations within a cruise environment. Students learn about guest relations, hotel service management, and the unique challenges of providing top-tier services in a mobile and international setting. The program emphasizes the development of skills tailored to the needs of the cruise industry’s hotel services, ensuring graduates are well-prepared for managerial roles within this specialized sector.

The Hotel and Restaurant Administration (HRA) program serves as a comprehensive foundation encompassing various aspects of hospitality management, not limited to but including hotel and restaurant operations. This program equips students with a broader understanding of the international hospitality industry, covering hospitality education, customer relations, food and beverage operations, and overall service management. It emphasizes developing well-rounded professionals with the skills necessary to navigate the dynamic landscape of the broader hospitality sector, rather than focusing exclusively on the niche demands of cruise line operations.

1. Interdisciplinary Approach
   • The program integrates principles from various fields such as business management, marketing, food and beverage, rooms divisions, entrepreneurship, finance, and customer service as well as other hospitality professionals, to create a well-rounded and comprehensive approach to running a hotel or restaurant. including tourism and hospitality industry to equip students with a holistic understanding of the hospitality system.
2. Hands-on Learning
   • Through practicum, competitions, research, certification, and workshop students gain practical exposure to real- world aviation challenges, allowing them to apply their knowledge in a professional setting. By incorporating practicum, competitions, research, certification, and workshops into the program, the Bachelor of Science in International Hospitality Management course at Lyceum of the Philippines Laguna ensures that students not only gain theoretical knowledge but also have ample opportunities to apply that knowledge in a professional setting. This practical exposure prepares students to tackle real-world culinary challenges, develop problem-solving skills, and excel in their future careers.
3. Industry Partnerships
   • Strong partnerships with industry such as Peter Island Resort in British Virgin Island , Astoria Culinary and Hospitality institute and different local and international hotels and restaurants. It provides students with opportunities for networking, mentorship, and access to cutting-edge technology and best practices.
4. Experienced Faculty
   • The program boasts a faculty of experienced culinary experts who actively participate in and win various national and international competitions. They are also Certified National Trainers, SERVSAFE Certified Food Protection Managers, and SERVSAFE Certified Food Protection Proctors and Instructors. Furthermore, they hold certifications as WORLD CHEF Chef de Partie, World Chef Sustainability Ambassador, as well as being Proctors and Instructors. Additionally, the faculty includes Hotel and Restaurant Managers, Front Office Specialists, Certified Events Managers, Certified Hospitality Professionals, and Owners and Managers of Catering Businesses. This diverse group of professionals remains actively engaged in research and industry, ensuring that students receive the most current knowledge and guidance.
5. Global Perspective
   • Emphasis on global awareness and international experiences for the student which include the THE-ICE Australia that inline our program in the Australia education, QS Star an international rating system that ensure the quality of education is based on a international perspective and driven, the ISO which insure the international quality of standard on security, safety and efficient on the education of the program and lastly the Asia Pacific Institute in Events Management as being the one of the first program in the Philippines that rank 5 stars in international standard in events. It also includes student exchange programs or international projects, prepares graduates to work in a diverse and interconnected world.
6. Continuous Improvement
   • Regular program assessments and feedback mechanisms ensure that the curriculum evolves to meet industry demands and aligns with international quality assurance standards. The program conduct a yearly regular program assessments and feedback mechanisms ensure that the curriculum evolves to meet industry demands and aligns with international quality assurance standards which include a conference with an industry expert that helps to improve the program of tourism , including also the improvement of the facilities and laboratory rooms for tourism to increase the knowledge of the student and be ready for the industry driven challenges in hospitality industry.