The Bachelor of Science in Hotel and Restaurant Management program of the College of Tourism and Hospitality Management develops students' capabilities to become future hoteliers and restaurateurs responsive to the current trends of the industry.
Bachelor of Science in Hotel and Restaurant Management
The Bachelor of Science in Hotel and Restaurant Management of De La Salle University-Dasmariñas prepares students with the proper training and exposure to become skilled and effective practitioners in the hotel and restaurant industry.
Graduates of this program can embark on a successful career in convention and visitor bureaus, cruise companies, entrepreneurship, food and beverage sector, food production, gaming sector, hospitality education, publication or research, hotels and resorts, human resources, meetings and events, property management systems, recreation and leisure, sales and marketing.
- Basic Food Preparation with Food Safety and Sanitation
- Macro Perspective of Tourism and Hospitality
- Fundamentals in Food Service Operations
- Fundamentals in Lodging Operations
- Operations Management
- Supply Chain Management in the Hospitality Industry
- Professional Development and Applied Ethics
- Quality Service Management in Tourism and Hospitality
- The Professional Image
- Risk Management in Hospitality Industry
- Foreign Language
- Hospitality Research
- Nutrition and wellness
- Philippine Tourism, Geography and Culture (with Domestic Tour)
- Social and Business Etiquette
- Multicultural Diversity in Hospitality Profession
- Introduction to Meetings, Incentives, Conferences and Events
- Ergonomics and Facilities Planning for the Hospitality Industry
- Collaboration and Teamwork
- Strategic Management in Hospitality Industry
- Legal Aspects in Tourism and Hospitality
- Event Management
- Information Technology in Hospitality Industry
- Practicum 1-3
- Cruise Ship Operations in Hotel and Allied Services
- Cruise Sales and Destinations Management
- Cruise Maritime Issues and Legislations Management with Cruise Immersion
- Rooms Division Management
- Food Service Operations Management
- Hotel Management with Focus on BOH
- International Cuisine
- Baking and Pastry Production
- Garde Manger with Food Styling
- An applicant who has completed Senior High School and has not taken any college course, or
- An applicant who has completed equivalent Secondary Education from any school abroad and has not taken any college course, or
- A passer of Alternative Learning System (ALS) with certification of eligibility to be admitted to college.
- An applicant who has taken college programs or units not more than 75% of his/her curriculum in other CHED recognized colleges or universities, or
- An applicant who has taken college programs or units not more than 75% of his/her curriculum in colleges or universities abroad, OR
- An applicant who has taken vocational or any special training in recognized colleges or universities abroad, OR
- An applicant who has officially enrolled in any degree or certificate programs after High School.
Second Course Taker
- An applicant who has completed any college degree from any CHEd recognized college or university, or
- An applicant who has completed any college degree from college or university abroad.
- Any student under the BSHRM/BSTM program is ineligible for re-enrollment under the following:
- Obtaining six (6) failed subjects (regardless of the number of units) at the end of any term.
- Found guilty of commission of any major offense as defined by the Student Handbook (non-readmission, exclusion or expulsion sanction).
- The pre-requisite subjects should be strictly followed. However, students may be allowed to simultaneously enroll in pre-requisite under the following:
- When the pre-requisite is repeated subject and when the student is graduating at the end of the school term.
- When it is approved by the University Registrar.
- The NSTP & PE subjects should be completed at the first and second curriculum year.
- All freshmen and transferees are required to complete INTRO101 and INTRO102 during the first and second semesters respectively preferably on the first curriculum year.
- If there were only 48 academic units left before graduation,the student would still be allowed to enroll provided a de-loading of three (3) academic units (per semester) is made to allow a better academic performance during the semester.
- De-loading of subjects (equivalent to the number of units failed) is a pre-condition for enrollment the following semester.