CITHM

Bachelor of Science in International Hospitality Management

Program Description:

The Bachelor of Science in International Hospitality Management program at Lyceum of the Philippines, under the College of International Tourism and Hospitality Management (CITHM), is a comprehensive and specialized curriculum meticulously designed to equip students with the necessary skills and knowledge required in the ever-expanding global hospitality sector. It has recently reaccredited as PACUCOA Level III as it continuously integrates various essential components, encompassing theoretical education, practical training, and industry exposure, ensuring a well-rounded understanding of the intricacies within the international hospitality landscape. The Bachelor of Science in International Culinary Management program is a three-year degree program that provides students with numerous opportunities to practice and showcase their culinary skills through various competitions and training within the region, as well as in the national and international arena. Students delve into a diverse range of subjects, including but not limited to hospitality operations, service management, cultural sensitivity, international tourism trends, and global business practices, fostering a holistic approach to hospitality education. With a focus on developing strategic leadership skills and a deep understanding of customer service dynamics, the program prepares graduates to navigate the complexities of the international hospitality industry confidently. Through internships, hands-on experience, and a robust academic foundation, students emerge well-prepared and adaptable, ready to embark on successful and impactful careers in a variety of sectors within the global hospitality industry.

Distinct Features of the Program

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.

Opportunities Provided by the Program

  1. Students have opportunities to attend and present at conferences and symposia in the field of tourism and hospitality provide exposure to the latest research and industry trends.
  2. Students can participate in internships and cooperative education experiences with industry partners, gaining valuable real-world experience and building professional networks.
  3. Students can participate in development programs and organizations, enhancing their leadership and management skills in tourism and hospitality industry.
  4. Students can join organization and groups that focus on tourism and hospitality industry to enhance their skills, and development professional and personal growth
  5. Faculty and advisors assist students in preparing for relevant certifications, such as HIFIA Certification, Micros Opera Certification, AHA Certification, AHLEI Certification, APIEM Certification, SERVSAFE Certification, TESDA Certifications, etc.

Institutional Graduate Attributes (IGA)

  1. GA 1. Collaborative and Team Leaders
  2. GA 2. Competent Lifelong Learners
  3. GA 3. Critical Thinkers and Problem Solver
  4. GA 4. Committed and Values Driven Leaders
  5. GA 5. Creative and Innovative Leaders

Program Education Objectives (PEO)

Three to five years after graduation, the BS in International Hospitality Management alumni shall have:
  1. PEO 1. Demonstrated and interpreted holistic competencies of local and international hospitality industry or cruise line industry business industry including relevant data, products, services, technology, policies, and applicable laws geared toward nationalism and global competitiveness.
  2. PEO 2. Applied innovative management and entrepreneurial functions utilizing business analytics in service-oriented business organizations performing crisis and risk mitigation activities following proficient use of communication channels in the hospitality and cruise line business industry.
  3. PEO 3. Managed effectively and efficiently hospitality, cruise line operations, culinary, baking and pastry, F&B products, and services and, meeting national and international standards with an emphasis on food safety, hygiene, and sanitation.
  4. PEO 4. Demonstrated competencies meeting the demands of the hospitality or cruise line industry and be globally recognized professionals in the areas of accommodation, food and beverage, and other emerging opportunities such as sea-based hotel operations and culinary arts with emphasis on safety, security, crowd & crises management and managing cultural diversity.

Career Opportunities

Graduates of BSIHM can have professions and careers as
BSIHM-CLOCA
  • Line Cook
  • Pastry Cook
  • Sous Chef de Partie
  • Galley Utility
  • Commis Chef
  • Culinary Trainee
  • Baker
  • Chef or Cook
  • Buffet Attendant

BSIHM-CLOHS

  • Cabin Assistant
  • Food and Beverage Service
  • Shipboard Administration
  • Shore Excursion Manager
  • Sommelier
  • Concierge
  • Bartender
  • Cabin Steward/Stewardess
  • Guest Service Representative
  • Front Desk Receptionist
  • Housekeeping Attendant
  • Bartender
  • Server/Waitstaff
  • Room Service Attendant
  • Concierge
  • Cruise Ship Retail Sales Associate
BSIHM-HRA
  • Hotel General Manager
  • Restaurant General Manager
  • Front Office Manager
  • Reservation Manager
  • Food and Beverage Manager
  • Event Manager
  • Guest Service Representative
  • Front Desk Receptionist
  • Housekeeping Attendant
  • Bartender
  • Server/Waitstaff
  • Room Service Attendant
  • Concierge

Program Quality Assurance

  • PACUCOA Level 3-Reaccredited

National Qualification Framework

  • Level 6 (Reference Philippine Qualification Framework)

Reference CMO

  • CMO 62 series 2017- Policies, Standards and Guidelines for BS Tourism and Hospitality Management

Student Outcomes (SO)

The students should attain the following by the time of graduation:

  1. Ability to communicate and convey themselves effectively both for oral and written in Hospitality or Cruise Line Industry.
  2. Apply relevant technology for the production and management of Hospitality or Cruise Line business Industry.
  3. Perform effectively hotel and restaurant operations in different hospitality or Cruise Line businesses.
  4. Employ the concepts that underlie each of the functional areas of hospitality or Cruise Line businesses in various situations.
  5. Practice empathy and respect for diversity and multicultural perspectives in the Hospitality or Cruise Line Industry.
  6. Establish sense of inquiry and analysis of current issues in the Hospitality Industry thru research. or Cruise Line.
  7. Work collaboratively in groups, both as a leader and a team member, in diverse environments of the Hospitality or Cruise Line Industry.
  8. Examine possible risks in the workplace of Hospitality or Cruise Line businesses and perform steps to reduce adverse effects.

Admission Criteria and Requirements

  • For Freshmen
    • Form 138 (Report Card)
    • Form 137 (Transcript of Record)
    • Good Moral Character Certificate
    • Original PSA Authenticated Birth Certificate
    • 2 pcs Identical 2 x 2 ID Photo with white background and name tag
  • For Transferees
    • Certificate of Transfer Credentials
    • Certificate of Grades
    • Course description with Course Content
    • Good Moral Character Certificate
    • Transcript of Records
    • Original PS Authenticated Birth Certificate
    • 2 pcs Identical 2 x 2 ID Photo with white background and name tag

Summary Units of BSIHM Courses

CLOCA COURSES 

UNITS 

General Education 

36 

NSTP 

6 

P.E. Courses 

8 

Business and Management Education 

13 

Tourism and Hospitality Core 

33 

Hospitality Professional Core 

40 

HM Professional Electives 

34 

Institution Mandated 

6 

Practicum Work 

8 

CITHM Mandated 

 

TOTAL 

184 

CLOHS COURSES 

UNITS 

General Education 

36 

NSTP 

6 

P.E. Courses 

8 

Business and Management Education 

13 

Tourism and Hospitality Core 

33 

Hospitality Professional Core 

43 

HM Professional Electives 

27 

Institution Mandated 

6 

Practicum Work 

8 

CITHM Mandated 

 

TOTAL 

180 

HRA COURSES  UNITS 
General Education  36 
NSTP  6 
P.E. Courses  8 
Business and Management Education  13 
Tourism and Hospitality Core  33 
Hospitality Professional Core  43 
HM Professional Electives  18 
Institution Mandated  6 
Practicum Work  8 
CITHM Mandated   
TOTAL  171 

Requirements needed to graduate.

  1. Complete Academic Requirements
  2. Passing the Final Oral Defense for Research