Program Educational Objectives (PEO)

1. Apply knowledge and skills in hospitality management, including food and beverage, lodging, tourism, and event planning, ensuring high standards of service and operations.
2. Lead and manage hospitality enterprises with professionalism, strategic decision-making, and ethical business practices aligned with global industry standards.
3. Utilize critical thinking and problem-solving skills to adapt to emerging trends, technological advancements, and sustainability practices in the hospitality sector.
4. Practice ethical responsibility, cultural sensitivity, and resilience while working in diverse and dynamic hospitality environments.

Program Outcomes (PO)

Common to tourism and hospitality disciplines, graduates of BS Hospitality Management must be able to:

• Demonstrate knowledge of tourism industry, local tourism products and services;
• Interpret and apply relevant laws related to tourism industry
• Observe and perform risk mitigation activities;
• Utilize information technology applications for tourism and hospitality;
• Manage and market a service-oriented business organization;
• Demonstrate administrative and managerial skills in a service-oriented business organization;
• Prepare and monitor industry specific financial transactions and reports;
• Perform human capital development functions of a tourism oriented organization; and
• Utilize various communication channels proficiently in with guests and colleagues.

Specific to the hospitality management programs:

• Produce food products and services complying with enterprise standards.
• Apply management skills in F & B service and operations. 
• Perform and provide full guest cycle services for front office.
• Perform and maintain various housekeeping services for guest and facility operations.
• Plan and implement a risk management program to provide a safe and secure workplace.
• Provide food & beverage service and manage the operation seamlessly based on industry standards.