RESEARCH THRUSTS OF MANAGEMENT DEPARTMENT

I. Bachelor of Science in Business Administration major in Management and Bachelor of Science in Business
Administration major in Entrepreneurship

The Department offers a four-year program leading to Bachelor of Science degree in Business Administration
major in Management and Bachelor of Science degree in Business Administration major in Entrepreneurship
which primarily train students to become professional managers and entrepreneurs. The objective of the
programs is to provide a holistic, up to date, diverse, and eclectic but comprehensive and relevant curriculum
which will help develop students capable of holding responsible positions in a business organization and
produce graduates with a competitive and innovative mindset, technical skills, creativity, and discipline needed
to organize and manage a business firm.

General Knowledge Technical Knowledge

 Philosophy and evolution of management  Organizational development
thought  Financial Management
 Management concepts/theories – Marketing,  Market research and analysis
Finance, Operations, Human Resources  Operations Research
Management, Information Systems  Advertising and Marketing
 Ethics and Social Responsibility  Human Behavior Studies
 Business education and industry studies  Business planning and feasibility studies
 Economic development Business Systems Analysis and Designs

II. Bachelor of Science in Hotel and Restaurant Management

The Department offers a four-year program leading to a bachelor degree in Hotel and Restaurant Management
which primarily train the students on the theoretical underpinnings and application of practical and managerial
knowledge and functions of hotel and restaurant operations, culinary arts, food service, hospitality education
and research to become successful restaurateurs and hoteliers.

General Knowledge Technical Knowledge

 Organizational and Management Skills  Front Office Staffing/Managing
 Restaurant and Hotel Operations Manager  Food And Beverage production and styling
 Culinary Arts and Science  Executive Chef
 Leisure and Recreation  Independent Catering
 Economics and Tourism  Cruise Line Staff
 Business Operations  Bartending
 Housekeeping  Purchasing and sanitation
 Facility Planning

Prepared by:

LORELEI D. CONSUELO
Designated Department Head