RESEARCH TOPIC/TITLE: “STUDENT PERCEPTION ON THE EFFECTIVENESS OF BSHRM CURRICLUM IN THE

UNIVERSITY”

A. Description of the Project

1. Rationale:
Studies in hotel, casino and resort management are typically found as concentrations in
hospitality or tourism management bachelor's degree programs. These programs can share some core
classes, but the required curricula also have key differences. The Bachelor of Science in Hotel and
Restaurant Management (BSHRM) 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 (Lee, Kim & Lo, 2008).

In the Philippines, the Bachelor of Science in Hotel and Restaurant Management (BSHRM)
program 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. This
program was offered by the University by virtue of BPSC BOT Referendum # 6, s. 2003. Its
curriculum was based on CHED Memorandum No. 31, series of 2001 and No. 30, series of 2006.
Hospitality Management is one of the courses that is in-demand in the Philippines and all around
the world. The program has a very broad scope of subject and skills to be learned, it may come in
many names; these are food and beverage, hospitality management, and travel and tourism
business, cruise line and maritime (Obillo, 2013).

In Davao City, the University of Mindanao is just one of the universities in Davao City offering
the Bachelor of Science in Hotel and Restaurant Management (BSHRM). The Bachelor of Science in
Hotel and Restaurant Management program integrates theory and practice to provide students
with a strong management and service orientation as well as a global perspective of hotel and
restaurant operations. It involves the study and application of practical and managerial knowledge
and functions such as hotel and restaurant operations, culinary arts, food service, hospitality
education and research that are essential in preparing the students to become adept future
restaurateurs and hoteliers.

2. Objectives of the Study

2.1 General: This study aimed to evaluate the efficiency and effectiveness of the Bachelor of
Science in Hotel and Restaurant Management curriculum in the University of Mindanao

2.2 Specific: 1. Determine how do the students view the course in terms of
efficiency and effectiveness
2. Identify recommendations from students on the improvements concerning
Bachelor of Science in Hotel and Restaurant Management course.

3. Conceptual Framework :

4. Methodology

The researcher of this study employed the quantitative research design. The study was
 conducted in the University of Mindanao during the school year 2012-2013. Respondents of
the study are the Bachelor of Science in Hotel and Restaurant Management students. The
research instrument used in the conduct of the study is the standard university course
assessment.

B. Research Project Duration: 6 months

Prepared by:

Date: ____________________

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