INTERNATIONAL HOSPITALITY MANAGEMENT PROGRAMS

 

PROGRAM DESCRIPTION 

 

Bachelor of Science in International Hospitality Management with Specialization in Hotel and Restaurant Administrations

The Bachelor of Science in Hotel and Restaurant Administration course of Lyceum of the Philippines exposes the students to the realistic field of hospitality. It offers them the professional foundation that they need in seeking a career in the service industry.

The students must develop managerial knowledge and function such as hospitality education, customer relations, hotel and restaurant operations, food service, commercial food preparation, and beverage operations that are necessary for their preparations to the enormous careers in the international hospitality industry.

 

Bachelor of Science in International Hospitality Management with Specialization in Cruise Line Operations in Culinary Arts

Bachelor of Science in International Hospitality Management with Specialization in Cruise Line Operations in Hotel Services

 

CITHM opens it door to cruise line industry as it offers two specializations in culinary arts and hotel services. This provides essential knowledge and skills for hospitality incorporating with training requirements that will allow the students to gain professional qualifications. CLOCA students should learn cooking skills to be prepared in presenting their talents to different nationalities. Meanwhile, CLOHS students should acquire managerial skills in hotel services. The Cruise line students are also equipped with extensive local and international industry experience to be globally competitive in hospitality industry. Hotel and Restaurant Course Philippines.

 

Bachelor of Science in International Hospitality Management with Specialization in Culinary Arts and Kitchen Operations

This Hotel and Restaurant Course brings out the skills and creativity of its students in the field of culinary arts. They were able to practice it through various competitions and trainings within the region and even in the national and international arena. This industry-based knowledge and ideal learning environment gives an advantage to the CAKO students for the competitive field of hospitality.

 

 

 

PROGRAM EDUCATION OBJECTIVES

 

Three to five years after graduation, the International Hospitality Management alumni shall have:

 

1. Demonstrated and interpreted holistic competencies of local and international tourism and hospitality industry including relevant data, products, services, technology, policies, and applicable laws geared toward nationalism and global competitiveness.
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

1. Managed effectively and efficiently culinary, baking and pastry, F&B products and services and operations meeting national and international standards with an emphasis on food safety, hygiene and sanitation.
2. Demonstrated competencies meeting the demands of the hospitality 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.

 

STUDENT OUTCOMES

 

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

 

 

 

CAREER OPTIONS

Graduates of BSIHM can have professions and careers in different Tourism and

Hospitality Sector such as:

• Accommodation and Lodging
• Airline Travel and Luxury Cruise
• Food and Beverage Services
• Meetings and Events
• Travel and Transportation
• Guest Relations
• Entertainment and Leisure Industry
• Attractions
• Recreation
• Technology
• Casino

 

 

CORE FACULTY MEMBERS

FACULTY	FIELD OF SPECIALIZATION
Prof. Jonna Dotimas Prof. Maureen Perez Prof. Christian Aguado Prof. Joyce Bagui Dr. Juvy Tamondong Prof. Jerald Pasahol	Hospitality Management
Dr. Troy Tuzon Prof. Ryan Joseph Calinao Prof. John Carlo Palacol Prof. Elizabeth Shane Roldan Prof. Nelson Gamurot	Cruise Line Management
Prof. Abram Emmanuel Peralta Prof. John Carlo Palacol Prof. Roldan Elizabeth Shane Prof. Nelson Gamurot	Culinary

 

 

 

 

 

Bachelor of Science in International Travel and Tourism Management

 

PROGRAM DESCRIPTION

BS International Travel and Tourism Management is a four-year degree program preparing students to become multiculturally diverse individuals equipped with knowledge and skills of standards and work-based values ready to brave the global tourism, travel, and hospitality workforce.

Students are highly engaged to multiple facets of learning, in travel and tour operations, airline operations, events management, tourism planning and development, destination branding and tourism marketing, and business planning and research. Thus, the program does not only let them unlock opportunities to become professional leaders but rather mold them to become enterprising people bringing success to every organization and valuable contributors for the betterment of society.

 

PROGRAM EDUCATION OBJECTIVES

Three to five years after graduation, the International Travel and Tourism Management alumni shall have:

 

1. Demonstrated and interpreted holistic competencies of local and international tourism and hospitality industry including relevant data, products, services, technology, policies, and applicable laws geared toward nationalism and global competitiveness.
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
3. Demonstrated competencies in the arrangement, delivery, promotions, operations and management of tour and travel related activities and businesses.
4. Assessed impacts of tourism activities and designed mitigation, adhering to identified requirements and sustainable practices of tourism destination planning, management and promotions.

 

STUDENT OUTCOMES

1. Ability to communicate and convey themselves effectively both for oral and written.
2. Apply relevant technology for the production and management of tourism experiences.
3. Perform different tourism related operations, effectively.
4. Create, apply, and evaluate marketing strategies for tourism destinations and organizations.
5. Practice empathy and respect for diversity and multicultural perspectives.
6. Establish sense of inquiry and analysis of current issues in the tourism and hospitality industry thru research.
7. Work collaboratively in groups, both as a leader and a team member, in diverse environments.
8. Examine possible risks in the workplace and perform steps to reduce adverse effects.

 

CAREER OPTIONS

Graduates of BS ITTM can have professions and careers as:

• Transportation
• Food and Beverage Services
• Attractions’
• Adventure Tourism
• Recreations
• Guest Relations
• Ecotourism
• Accommodation and Lodging
• Airline Travel and Luxury Cruise
• Tourism and Travel Services
• Meetings and Events
• Casino

 

CORE FACULTY MEMBERS

 

FACULTY	FIELD OF SPECIALIZATION
Dr. Ryan A. Gamoso Ms. July Aze V. Barcenas Ms. Krisnle Yale E. Tolentino	International Travel and Tourism Management