PROGRAMS

Bachelor of Science in Hospitality Management (BSHM)

Academic Year 2018 – 2019
Reference CMOs: CMO No. 62, s.2017, CMO 4, s.2018 and CMO 20, s. 2013

Curriculum Description
The BS Hospitality Management program provides a well-rounded education from an
operational, analytical and administrative perspective. In addition, in includes core business courses that
will allow graduates of the program to excel in any areas of the hospitality industry (culinary,
accommodation, food and beverage service and other emerging sectors of the hospitality).

Program Objectives
The primary goal of BSHM program is to produce competent, values driven and service-oriented
pool of hospitality professionals that will keep apace with the demands of local and global hospitality
environment.
Program Outcomes
Students of BS Hospitality Management should be able to:
1. Produce food products and services complying with enterprise standards.
2. Provide food and beverage service and manage operation seamlessly based on industry standards.
3. Apply management skills in F&B services and operations.
4. Perform and maintain various housekeeping services for guest and facility operations
5. Provide full guest cycle services for front office.
6. Plan and implement a risk management program to provide a safe and secure place.
 Republic of the Philippines
BATANGAS STATE UNIVERSITY
Pablo Borbon Main I, Batangas City, Philippines 4200
COLLEGE OF ACCOUNTANCY, BUSINESS, ECONOMICS AND
INTERNATIONAL HOSPITALITY MANAGEMENT
Tel. No. (043)980-0385 loc 1124; Email: cabeihmbsu@gmail.com

CURRICULUM
Bachelor of Science in Hospitality Management (BSHM)
Academic Year 2018 – 2019
Reference CMOs: CMO No. 62, s.2017, CMO 4, s.2018 and CMO 20, s. 2013

FIRST YEAR
FIRST SEMESTER
Course Hour/s Pre- Co-
Course Title Units
Code Lec Lab Requisite/s Requisite/s
GEd 106 Purposive Communication 3 3 0
GEd 105 Reading in Philippine History 3 3 0
GEd 102 Mathematics in the Modern World 3 3 0
IHM 101 Macro Perspective of Tourism and Hospitality 3 3 0
Risk Management as Applied to Safety, Security
IHM 102
and Sanitation 3 3 0
HM 101 Fundamentals in Lodging Operations – Lecture 2 2 0
Fundamentals in Lodging Operations –
HM 102
Laboratory 1 0 3 HM 101
NSTP 111 National Service Training Program 1 3 3 0
PE 101 Physical Fitness, Gymnastics and Aerobics 2 2 0
Total 23 23 3

FIRST YEAR
SECOND SEMESTER
Course Hour/s Pre- Co-
Course Title Units
Code Lec Lab Requisite/s Requisite/s
Quality Service Management in Tourism and
IHM 103
Hospitality 3 3 0
IHM 104 Philippine Culture and Tourism Geography 3 3 0
IHM 105 Micro Perspective of Tourism and Hospitality 3 3 0 IHM 101
Kitchen Essentials and Basic Food Preparation –
HM 103
Lecture 2 2 0 IHM 102
Kitchen Essentials and Basic Food Preparation –
HM 104
Laboratory 2 0 6 HM 103
HME 101 Housekeeping Operations – Lecture 2 2 0
HME 102 Housekeeping Operations – Laboratory 1 0 3 HME 101
PE 102 Rhythmic Activities 2 2 0 PE 101
NSTP 121 National Service Training Program 2 3 3 0 NSTP 111
Total 21 18 9

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 SECOND YEAR
FIRST SEMESTER
Course Hour/s Pre- Co-
Course Title Units
Code Lec Lab Requisite/s Requisite/s
GEd 101 Understanding the Self 3 3 0
Applied Business Tools and Technologies
HM 205
(PMS) – Lecture 2 2 0
Applied Business Tools and Technologies
HM 206
(PMS) – Laboratory 1 0 3 HM 205
Supply Chain Management in Hospitality
HM 207
Industry 3 3 0

THM 201 Foreign Language 1

3 3 0
HME 203 Bread and Pastry – Lecture 2 2 0 IHM 102
HME 204 Bread and Pastry – Laboratory 2 0 6 HME 203
HM 103, HM
HME 205 Food & Beverage Service – Lecture
2 2 0 104
HME 206 Food & Beverage Service – Laboratory 2 0 6 HME 205
PE 103 Individual and Dual Sports 2 2 0 PE 101
Total 22 17 15

SECOND YEAR
SECOND SEMESTER
Course Hour/s Pre- Co-
Course Title Units
Code Lec Lab Requisite/s Requisite/s
GEd 109 Science, Technology and Society 3 3 0
GEd 107 Ethics 3 3 0
HM 208 Fundamentals of FS Operations 3 3 0
HME 207 Front Office Operation – Lecture 2 2 0
HME 208 Front Office Operation – Laboratory 1 0 3 HME 207
HME 209 Bar and Beverage Management – Lecture 2 2 0 HME 205
HME 210 Bar and Beverage Management – Laboratory 1 0 3 HME 209
THM 202 Foreign Language 2 3 3 0 THM 201
IHM 206 Legal Aspects in Tourism and Hospitality 3 3 0
LITR 102 ASEAN Literature 3 3 0
PE 104 Team Sports 2 2 0 PE 101
Total 26 24 6

SECOND YEAR
SUMMER
Course Hour/s Pre- Co-
Course Title Units
Code Lec Lab Requisite/s Requisite/s
Regular
IHM 207 Practicum 1 (300 hours) 3 0 3
Standing
Total 3 0 3

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 THIRD YEAR
FIRST SEMESTER
Course Hour/s Pre- Co-
Course Title Credit/s
Code Lec Lab Requisite/s Requisite/s
GEd 104 The Contemporary World 3 3 0
HME 311 Food and Beverage Cost Control 3 3 0
Operations Management in Tourism and
BME 301
Hospitality Industry 3 3 0
THM 203 Introduction to MICE – Lecture 2 2 0
THM 204 Introduction to MICE – Laboratory 1 0 3 THM 203
IHM 308 Professional Development & Applied Ethics 3 3 0
IHM 309 Tourism and Hospitality Marketing 3 3 0
FILI 101 Kontekswalisadong Komunikasyon sa Filipino 3 3 0
Total 21 20 3

THIRD YEAR
SECOND SEMESTER
Course Hour/s Pre- Co-
Course Title Credit/s
Code Lec Lab Requisite/s Requisite/s
Strategic Management in Tourism and
BME 302
Hospitality 3 3 0
HME 312 Asian Cuisine – Lecture 2 2 0 HME 311
HME 313 Asian Cuisine – Laboratory 2 0 6 HME 312
Multicultural Diversity in Workplace for the
IHM 310
Tourism Professionals 3 3 0
IHM 311 Entrepreneurship in Tourism and Hospitality 3 3 0 IHM 309
Research Methods Applied in Hospitality
HM 309
Management 3 3 0
FILI 102 Filipino sa Iba’t-ibang Disiplina 3 3 0
Total 19 17 6

FOURTH YEAR
FIRST SEMESTER
Course Hour/s Pre- Co-
Course Title Units
Code Lec Lab Requisite/s Requisite/s
Ergonomics & Facilities Planning for Hospitality
HM 410
Industry 3 3 0
GEd 103 Life and Works of Rizal 3 3 0
HM 411 Thesis Writing in Hospitality Management 3 3 0 HM 309
GEd 108 Art Appreciation 3 3 0
Total 12 12 0

FOURTH YEAR
SECOND SEMESTER
Course Hour/s Pre- Co-
Course Title Units
Code Lec Lab Requisite/s Requisite/s
Regular
Practicum 2 (600 hours) 6 0 6
IHM 412 Standing
Total 6 0 6

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