Department of Hospitality Management
Program Offerings
- Bachelor of Science in Hospitality Management Culinary Management Track
- Bachelor of Science in Hospitality Management Hotel Operation Management Track
Ms. Pamela Michelle V. Rivera, MSBA-HRM
Department Chair
Office Location
Department Chair’s Office, Basement of HED Building
Contact Number
TEL: (046) 419 8500 loc. 216
E-mail
pmrivera@feucavite.edu.ph
The Bachelor of Science in Hospitality Management (BS HM) program is geared towards equipping students with the necessary knowledge, skills, and attitude to provide quality service in the hospitality industry. The program contains subjects that will address the needs of different sectors in the hospitality industry, such as culinary, front office, tourism, resort, and hotel operations. Its primary concentration is on the development of practical and management skills which are achieved through the combination of theoretical classes, practicum exercises and experiential learning. BS HM is a 4-year degree program that will equip students with competencies related to the basic and core requirements as well as those associated with major and minor areas of concentration and elective courses. The program is supported by state-of-the-art kitchen and dining facilities as well as bar and demonstration rooms all designed to accustom students to professional standards in the industry. Lastly, faculty members who are all seasoned industry practitioners ensure that students get real world insights.
The Culinary Management Track of Bachelor of Science in Hospitality Management (BSHM) program focuses on honing students with the necessary skills and attitude that will deliver superior industry service. The main concentration of this program is to elevate the approach of students towards culinary industry, its needs, and its sustainability in the future, aiming to have personal approach on the higher quality of learning in courses of Cost Control, Baking, Food styling, Restaurant Innovation and Specialty Cuisine. This track will equip students in controlling the cost in the hospitality industry operations, having innovative skills, and acquiring higher discipline in the kitchen laboratory practices and will also have an advance creative input in reorganizing the dimensional approach in the dining operations of the hospitality industry.
The Hotel Operation Track of Bachelor of Science in Hospitality Management (BSHM) program focuses on enhancing the student’s ability to create theoretical and conceptual approaches that will guarantee the sustainability of the upcoming and continuous trend faced by the hospitality industry today. The students will be geared more in achieving higher learning in terms of oenology, rooms division, topics in the hospitality industry and restaurant innovation. The practices that will be delivered to the students under this track will have emphasis in generating methodology that will suffice to the imminent topics that will be carried thru by the hospitality industry. The formulation of innovative combination of local products and indigenous materials to be used in oenology and the local culture that will be enhance in the modernization styles and norms of the hospitality and restaurant industry.
Program Objectives
The BS Hospitality Management program aims to develop the students’ intellectual and social abilities, executive qualities, as well as their managerial and practical skills through an appropriate and balanced general education (GE) along with theoretical and practical training in hospitality management.
The BS HM program links theory into practice through focusing on areas with international growth and development, aiming to harvest effective and efficient practitioners and professionals in the field of hospitality management in the future.
To achieve this, the Hospitality Management Department aims to:
- Hire faculty members who are highly qualified and are competent educators and practitioners with professional and global perspective and expertise;
- Equip the students with facilities and appropriate materials to broaden their knowledge and skills thru practical learning aligned with the local and international standards of the industry and accreditation bodies;
- Provide updated library acquisition, media, journals and other technical resources to support professional BS HM courses;
- Provide holistic care and hospitable office, administrators and staff who will support students enriching experience;
- Offer funding to students and faculty members for continued learning and research to facilitate active involvement in national and international paper presentations and publications; and
- Partner with reputable local and international hotels and restaurants to expose students to existing opportunities for possible employment and engagement.
Program Expected Learning Outcomes
The FEU Cavite Bachelor of Science in Hospitality Management program equips the students with relevant and necessary knowledge, skills, values and attitudes enabling them to take upon functional and leadership roles in the hospitality industry. The program directs students who are:
- Service – Oriented and Responsible Citizens – who performs and provide full guest cycle services for hotel and restaurant operations while effectively participating in social work as they become catalyst and active citizens
- Industry- Ready – who displays professional image, positive attitudes, strong work ethics and recognize their role in the success of the organization.
- Multi- Culturally Nurtured – who will ethically blend in a diverse culture safety setting in the industry.
- Professionally Skilled – who demonstrates a full range of food and beverage preparation and service, techniques, local and international cuisines, using various managements skills, principles and theories
- Lifelong Learners – who undertake further training and studies for developing existing skills and acquiring higher level of competencies in the hospitality industry.
- Enterprising Orientation – who produces and modifies functional food products in compliance with enterprise standards and generate sustainable livelihood opportunities to the community.
Career Pathways
Restaurant and Food Service Sectors:
- Barista
- Captain Waiter
- Foodservice attendant
- Shift Leader
- Restaurant Supervisor
- Restaurant Manager
- F & B Outlet Manager
- F&B Director
- Room Service Manager
Kitchen Positions:
- Commis 1,2,3
- Line Cook
- Chef de Partie
- Pastry Chef
- Head Cook
- Pantry Chef
- Sous Chef
- Head Chef
- Executive Chef
- Sanitation Officer
- Lodging and Accommodation Sectors
- Room Attendant
- Cabin Steward
- Shift Leader
- Room Inspector
- Housekeeping Supervisor
- Executive Housekeeper
- Front office Staff
- Airport Representative
- Concierge
- Night Auditor
- Front office Supervisor
- Front office Manager
Other Sectors:
- Convention, Entertainment
- Sports, Recreation, and gaming
- Sales and Marketing
- Catering And services
- Airline Food service
Program Features
The BS HM program uses varied approaches in hospitality management education, adapting to the needs of our students and the demands of the changing global work environment in the hotel and restaurant management profession. This allows the program to stay competitive and relevant in the field.
Program Curriculum
The first two years of BS HM focuses mostly on General Education (GE) courses designed to hone learners’ core competencies such as critical and analytic thinking, oral and written communication skills and independent learning. The last two years of the program focuses on the tourism and hospitality core, professional core and elective courses.
Alongside their GE courses, BS HM students must also undertake professional courses depending on their chosen track.
Culinary Management Track
The Bachelor of Science in Hospitality Management – Culinary Management track aims to produce graduates who are equipped with the necessary knowledge, skills, and attitude to deliver superior industry service.
The program provides the students with a higher quality of learning in culinary and professional courses such as in cost control, baking, food styling, restaurant innovation, specialty cuisine, and the like. The business management courses, meanwhile, are designed to strengthen the students’ strategic approach in the service and production operations of the hospitality industry.
This track develops the students’ technical know-how in controlling the cost in hotel and restaurant operations, hone their culinary creativity and innovation, as well instill a higher discipline in the kitchen laboratory practices that will address the present and future needs of the culinary and hospitality industry.
The Culinary Management track includes courses which offer industry-recognized certifications such as TESDA-NC II in Cookery and Food and Beverage Service.
Hotel Operations Track
The Hotel Operations Track is focused on enhancing the student’s ability to create theoretical and conceptual approaches that will guarantee the sustainability and continuous development of the hospitality industry today.
This program is geared on developing the students’ higher learning in professional courses such as oenology, rooms division, special topics in the hospitality industry, and restaurant innovation. This is balanced with the general education and business management courses which centers on the holistic development of the students.
The skills developed here are designed to generate new methodologies and innovative products such as the combination of local products and indigenous materials to be used in oenology and the fusion of local and modern styles and norms in the hospitality industry.
Students are also trained to become well-rounded, socially and morally responsible citizens through the National Service Training Program (NSTP) and the Wellness and Recreation Program (WRP) of the University. Under WRP, students can choose to attend a diverse array of short courses intended to develop their physiological and emotional well-being as well as their sense of belonging in the community and their social responsibility.
Teaching-Learning Approaches
The BS HM program has been shaped based on industry needs. The program was formed to produce service-oriented professionals who are competent, caring and committed. As such, this program utilizes the following varied teaching-learning approaches focused on learners’ needs and capabilities:
Student-centered learning
BS HM faculty members are encouraged to create an active and dynamic learning environment to develop critically thinking learners. This involves designing class modules focused on the needs of the learners, and engaging, hands-on classroom experiences involving collaboration between teachers and students.
Blended learning
Geared towards global and autonomous education, some courses under the BS HM program are delivered through a mix of online virtual classrooms, self-study modules and face-to-face sessions. FEU Cavite utilizes Canvas, a world-class learning management system to facilitate this mode of delivery.
Research-based approach
The program employs case studies and research-based materials to ensure that learners are being provided with understanding and practices in the industry. Moreover, the program encourages learners to cultivate a research culture among them.
Assessments
During the coursework, teachers also conduct different kinds of assessment and assessment-related task for the learners, it could be in a form of pen and paper examinations, quiz, practical exam, reports and presentations, case analysis, and research-based writing.
Activities and Achievements
HM Students Bag Awards in the 2nd International Pastry Competition
4th Year Hospitality Management Students from FEU Cavite dominated the 2nd International Pastry Competition organized by Batam Tourism Polytechnic, which was held at Grand Batam Mall, Batam, Indonesia last July 21-24, 2023.
Mr. John Rico Gabriel Ferma and Ms. Ann Sophia Navalan won the BRONZE AWARD in the HOT PLATED DESSERT CATEGORY at the 2nd International Pastry Festival held at the Grand Batam Mall Indonesia. Meanwhile, Ms. Kimberly Camaclang won the BRONZE AWARD in the WESTERN PLATED DESSERT CATEGORY. Finally, Mr. Nicklaus Feraer and Ms. Jelina Mar Illut bag the SILVER AWARD in the WESTERN PLATED DESSERT CATEGORY.
The team was suprvised and coached by Ms. Pamela Michelle R. Rivera (Department Chair) and Chef Jigs Candido (Faculty).
