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BS in Hospitality Management (BSHM)

Formerly BS in Hotel and Restaurant Management (BSHRM)
Hospitality Management

BS in Hospitality Management (BSHM)

About the Program

Be a world-class hospitality professional with the Bachelor of Science in Hospitality Management program, formerly the BS Hotel and Restaurant Management program. Experience real life training in industry-standard simulation laboratories and gain competencies in hotel and restaurant management. BSHM graduates will be ready for the culinary world as well as the hospitality industry here and abroad.

  • Exhibit mastery of culinary skills in food preparation, and produce local and international dishes based on industry standards 
  • Demonstrate management and operational skills in various disciplines such as food and beverage, housekeeping, and front office services, among others 
  • Plan and implement a risk management program to provide a safe and secure workplace  
  • Acquire entrepreneurial capabilities 
  • Banquet Manager/Supervisor
  • Restaurant/Outlet/Catering Manager/Supervisor
  • Housekeeping Manager/Supervisor
  • Front Office Manager/Supervisor
  • Resort/Club Manager/Supervisor
  • Convention/Event Manager/Supervisor
  • Bar Manager/Supervisor
  • Pastry Chef
  • Executive Chef
  • Sales and Marketing Manager/Supervisor
  • Recreation Director/Leisure Manager
  • Hotel/Restaurant Consultant
  • Kitchen Operations Supervisor
  • Head/Captain Waiter

 

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Recent Articles

 

‘‘We joined many competitions, always hoping to land a place in the ranks. We win some, we lose some, and losing is never an obstacle. Losing means we grow stronger as individuals and as a group.’’

Paul Andrei Vida

Bagong Sibol Dance Troup Leader

Senior High School Graduate

View Full Story | Read More STI Stories

‘‘We joined many competitions, always hoping to land a place in the ranks. We win some, we lose some, and losing is never an obstacle. Losing means we grow stronger as individuals and as a group.’’

Paul Andrei Vida

Bagong Sibol Dance Troup Leader

Senior High School Graduate

View Full Story | Read More STI Stories

Program Curriculum

FIRST YEAR - FIRST TERM UNITS    PRE-REQUISITE(S)
Euthenics 1 1    
Mathematics in the Modern World 3    
National Service Training Program 1 3    
Physical Education 1 2    
Readings in Philippine History 3    
Understanding the Self 3    
Macro Perspective of Tourism and Hospitality 3    
Risk Management as Applied to Safety, Security, and Sanitation 3    
TOTAL 21    
 
FIRST YEAR - SECOND TERM UNITS   PRE-REQUISITE(S)
National Service Training Program 2 3    
Physical Education 2 2   Physical Education 1
Purposive Communication 1 3    
Kitchen Essentials and Basic Food Preparation 1  2  Risk Management as Applied to Safety, Security, and Sanitation
Computer Productivity Tools    
Philippine Culture and Tourism Geography 3    Macro Perspective of Tourism and Hospitality
Micro Perspective of Tourism and Hospitality 3    Macro Perspective of Tourism and Hospitality
TOTAL 18    
SECOND YEAR - FIRST TERM UNITS   PRE-REQUISITE(S)
Art Appreciation 3    
Physical Education 3 2   Physical Education 1
Hotel Front Office Operations Management 3   Micro Perspective of Tourism and Hospitality
Philippine Regional Cuisines with Food Styling and Design 1  1 Kitchen Essentials and Basic Food Preparation
Fundamentals in Lodging Operations 2  1  Micro Perspective of Tourism and Hospitality
Foreign Language 1 3    
Quality Service Management in Tourism and Hospitality 3    
TOTAL 19    
 
SECOND YEAR - SECOND TERM UNITS   PRE-REQUISITE(S)
Ethics 3    
Physical Education 4 2   Physical Education 4
Science, Technology, and Society 3    
International Cuisines with Food Styling and Design 1  1 Philippine Regional Cuisines with Food Styling and Design; Kitchen Essentials and Basic Food Preparation; Risk Management as Applied to Safety, Security, and Sanitation 
Supply Chain Management in Hospitality Industry 3    
Fundamentals in Food Service Operations 2  1 Risk Management as Applied to Safety, Security, and Sanitation
Introduction ot Meetings Incentives, Conferences, and Events Management (MICE) 2  1  
Foreign Language 2 3   Foreign Language 1
TOTAL 22    

THIRD YEAR - FIRST TERM UNITS    PRE-REQUISITE(S)
Operations Management (TQM) 3    
The Entrepreneurial Mind 3    
Great Books 3    
Pastry Arts and Bakery Management 1  1 Kitchen Essentials and Basic Food Preparation
Applied Business Tools and Technologies in Hospitality 2  1 Computer Productivity Tools
Professional Development and Applied Ethics 3   Ethics
Tourism and Hospitality Marketing 3   Macro Perspective of Tourism and Hospitality; Micro Perspective of Tourism and Hospitality
Multicultural Diversity in Workplace for the Tourism Professional 3    
TOTAL 23    
 
THIRD YEAR - SECOND TERM UNITS   PRE-REQUISITE(S)
Strategic Management 3   Operations Management (TQM)
Purposive Communication 2 3   Purposive Communication 1
Catering Operations Management 2 Introduction ot Meetings Incentives, Conferences, and Events Management (MICE)
Modern Gastronomy with Fusion of Cuisines 2  1 Risk Management as Applied to Safety, Security, and Sanitation
Ergonomics and Facilities Planning for Hospitality Industry 2  1  
Legal Aspects in Tourism and Hospitality 3    
Entrepreneurship in Tourism and Hospitality 3    
TOTAL 19    

FOURTH YEAR - FIRST TERM UNITS     PRE-REQUISITE(S)
The Contemporary World 3    
Euthenics 2 1   Euthenics 1
Rizal's Life and Works 3    
Specialty Cuisine with Food Exhibit 1  1 International Cuisines with Food Styling and Design
Research in Hospitality 2  1  
TOTAL 12    
 
FOURTH YEAR - SECOND TERM UNITS   PRE-REQUISITE(S)
BSHM Practicum (600 hours)    6 4th year standing
TOTAL 6    

 

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