3

Revision: June 2018 per CMO No. 62, s. 2017

Compliant with CMO 20, s. 2013 and CMO 57, s. 2017

Republic of the Philippines

College of Management and Entrepreneurship
Leyte Normal University
Tacloban City

Bachelor of Science in Hospitality Management (BSHM)

Effective in School Year 2018-2019
-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Program Description:
Graduates in this Hospitality Management program are expected to produce food products and services
complying with enterprise standards; apply management skills in Food and Beverage 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 and beverage service and manage the operation seamlessly based on industry standards.
-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
FIRST YEAR (First Semester)
Course Unit
Descriptive Title Prerequisite
Code Lec Lab Total
GE101 Understanding the Self 3 3 NONE
GE102 Readings in Philippine History 3 3 NONE
GE122 Kontekstwalisadong Komunikasyon sa Filipino 3 3 NONE
THC101 Risk Mgt. as Applied to Safety, Security & Sanitation 3 3 NONE
THC102 Macro Perspective of Tourism and Hospitality 3 3 NONE
THC103 Quality Service Mgt. in Tourism and Hospitality 3 3 NONE
HOSP101 Kitchen Essentials and Basic Food Preparation 1 2 3 NONE
PE101 Movement Enhancement 2 2 NONE
NSTP101 National Service Training Program 1 3 3 NONE
Total Units 24 2 26

FIRST YEAR (Second Semester)

Course Units
Descriptive Title Prerequisite
Code Lec Lab Total
GE103 The Contemporary World 3 3 NONE
GE104 Mathematics in the Modern World 3 3 NONE
GE105 Purposive Communication 3 3 NONE
GE106 Art Appreciation 3 3 NONE
THC104 Philippine Tourism, Geography and Culture 3 3 GE102
HOSP102 Fundamentals in Food Service Operations 2 1 3 HOSP101
HOSP103 Fundamentals in Lodging Operations 2 1 3 THC101
PE102 Fitness Exercises 2 2 NONE
NSTP102 National Service Training Program 2 3 3 NSTP1
Total Units 24 2 26

SECOND YEAR (First Semester)

Units
Course Code Descriptive Title Prerequisite
Lec Lab Total
GE109 Readings in Rizal’s Life and Works 3 3 NONE
THC105 Entrepreneurship in Tourism and Hospitality 3 3 NONE
THC106 Multicultural Diversity in Workplace for Tourism 3 3 THC104
Professional
HOSP(el)101 Human Resource Mgt. in the Hospitality Industry 3 3 NONE
HOSP(el)102 Revenue Management 3 3 NONE
HOSP104 Applied Business Tools and Technologies (Property 2 1 3 NONE
Management System)
 4

HOSP105 Foreign Language 1 (Spanish/German/ 3 3 NONE

Chinese/Korean)
HOSP106 Introduction to Meetings, Incentives, Conventions 2 1 3 NONE
and Exhibitions
PE 103 Physical Activities towards Health and Fitness 1 2 2 NONE
Total Units 24 2 26

SECOND YEAR (Second Semester)

Units
Course Code Descriptive Title Prerequisite
Lec Lab Total
GE107 Science, Technology, and Society 3 3 NONE
GE108 Ethics 3 3 NONE
GE116 Gender and Society 3 3 NONE
THC107 Micro Perspective of Tourism and Hospitality 3 3 THC101
THC108 Legal Aspects in Tourism and Hospitality 3 3 NONE
HOSP107 Foreign Language 2 (Spanish/German/ Chinese/ 3 3 HOSP105
Korean)
HOSP(el)103 Menu Design and Yield Management 3 3 HOSP101
GE126 Sinesosyedad/Pelikulang Panlipunan 3 3 NONE
PE104 Physical Activities towards Health and Fitness 2 2 2 NONE
Total Units 26 26

THIRD YEAR (First Semester)

Units
Course Code Descriptive Title Prerequisite
Lec Lab Total
GE123 Filipino sa Ibat Ibang Disiplina 3 3 NONE
GE127 Communication Arts 3 3 NONE
THC109 Professional Development and Applied Ethics 3 3 GE108
BME101 Operations Management in the Tourism and 3 3 NONE
Hospitality Industry
HOSP108 Ergonomics and Facilities Planning for the 2 1 3 NONE
Hospitality Industry
HOSP(el)104 Cost Control 3 3 NONE
Specialization See below for the Course Code and Descriptive 3 3 HOSP103
Course 1 Title
Specialization See below for the Course Code and Descriptive 3 3 HOSP104
Course 2 Title
Specialization See below for the Course Code and Descriptive 3 3 3rd Year
Course 3 Title Standing
Total Units 26 1 27

THIRD YEAR (Second Semester)

Units
Course Code Descriptive Title Prerequisite
Lec Lab Total
GE128 Interactive English 3 3 NONE
THC110 Tourism and Hospitality Marketing 3 3 NONE
BME102 Strategic Mgt. and Total Quality Mgt. (TQM) 3 3 NONE
HOSP(el)105 Food and Beverage Operations 2 1 3 HOSP102
HOSP109 Supply Chain Mgt. in Hospitality Industry with 3 3 NONE
Purchasing
HOSP110 Research in Hospitality Management 1 2 1 3 3rd Year
(Preparation of Thesis Proposal) Standing
Specialization See below for the Course Code and Descriptive 3 3 3rd Year
Course 4 Title Standing
Specialization See below for the Course Code and Descriptive 3 3 BME101
Course 5 Title
Total Units 22 2 24
 5

THIRD YEAR (Summer)

Course Units
Descriptive Title Prerequisite
Code Lec Lab Total
PRAC101 Practicum in Hotel Operations Mgt. (for Hotel 2 2 All Major
Operations Specializer) or Practicum in Restaurant Courses
Operations Mgt. (for Restaurant Operations
Specializer) = In-campus (300 hours)
Total Units 2 2

FOURTH YEAR (First Semester)

Course Units
Descriptive Title Prerequisite
Code Lec Lab Total
PRAC102 Practicum in Hotel Operations Mgt. (for Hotel 4 4 All Major
Operations Specializer) or Practicum in Restaurant Courses
Operations Mgt. (for Restaurant Operations
Specializer) = Off-campus (600 hours)
Total Units 4 4

FOURTH YEAR (Second Semester)

Course Units
Descriptive Title Prerequisite
Code Lec Lab Total
HOSP111 Research in Hospitality Management 2 (Writing of 1 2 3 HOSP110
Thesis Manuscript)
Total Units 1 2 3

SUMMARY

Components Units
 Tourism and Hospitality Courses (THC) = 30
 Hospitality Professional Courses (HOSP) = 33
 Specialization Courses (HOSP) = 15
 Hospitality Professional Electives (HOSP[el]) = 15
 Business Management Education (BME) = 6
 General Education = 33
 GE Elective = 3
 Filipino = 6
 Panitikan = 3
 P.E. = 8
 NSTP = 6
 Practicum = 6
-------------
164

SPECIALIZATION COURSES

Specialization: Restaurant Operations Management

Specialization Course Unit
Descriptive Title Pre-requisite
Course Code Lec Lab Total
1 HOSP121 Bar and Beverage Management 2 1 3 3rd Year Standing
2 HOSP122 Breads, Cakes and Pastries 1 2 3 HOSP101, 3rd Year
Standing
3 HOSP123 Advanced Culinary 2 1 3 HOSP101, 3rd Year
Standing
4 HOSP124 Food Styling and Design 1 2 3 HOSP(el)103, 3rd
Year Standing
 6

5 HOSP125 Catering Management with 3 3 HOSP102,

Industrial/Institutional/Commissary HOSP124, 3rd Year
Food Service Standing
Total 9 6 15

Specialization: Hotel Operations Management

Specialization Course Unit
Descriptive Title Pre-requisite
Course Code Lec Lab Total
1 HOSP131 Accommodation Operations and 3 3 HOSP103
Management
2 HOSP132 Front Office Operations 2 1 3 HOSP104
3 HOSP133 Hospitality Information Mgt. 3 3 3rd Year Standing
4 HOSP134 Data Analytics in the Hospitality 3 3 3rd Year Standing
Industry
5 HOSP135 Housekeeping Operations 2 1 3 BME101
Total 13 2 15
 7

DISTRIBUTION OF SUBJECTS

General Education = 33 units

Course Code Descriptive Title Units
GE101 Understanding the Self 3
GE102 Readings in Philippine History 3
GE103 The Contemporary World 3
GE104 Mathematics in the Modern World 3
GE105 Purposive Communication 3
GE106 Art Appreciation 3
GE107 Science, Technology, and Society 3
GE108 Ethics 3
GE109 Rizal's Life and Works 3
GE127 Communication Arts 3
GE128 Interactive English 3

GE Elective = 3 units
Course Code Descriptive Title Units
GE116 Gender and Society 3

Filipino = 6 units
Course Code Descriptive Title Units
GE122 Kontekstwalisadong Komunikasyon sa Filipino 3
GE123 Filipino sa Ibat Ibang Disiplina 3

Panitikan = 3 units
Course Code Descriptive Title Units
GE126 (Lit) Sinesosyedad/Pelikulang Panlipunan 3

PE Courses = 8 units
Course Code Descriptive Title Units
PE101 Movement Enhancement 2
PE102 Fitness Exercises 2
PE103 Physical Activities towards Health and Fitness 1 2
PE104 Physical Activities towards Health and Fitness 2 2

NSTP = 6 units
Course Code Descriptive Title Units
NSTP101 National Service Training Program 1 3
NSTP102 National Service Training Program 2 3

Tourism and Hospitality Courses = 30 units

Course Code Descriptive Title Units
THC101 Risk Management as Applied to Safety, Security and Sanitation 3
THC102 Macro Perspective of Tourism & Hospitality 3
THC103 Quality Service Management in Tourism and Hospitality 3
THC104 Philippine Tourism, Geography and Culture 3
THC105 Entrepreneurship in Tourism and Hospitality 3
THC 106 Multicultural Diversity in Workplace for the Tourism Professional 3
THC 107 Micro Perspective of Tourism and Hospitality 3
THC 108 Legal Aspects in Tourism and Hospitality 3
THC 109 Professional Development and Applied Ethics 3
THC 110 Tourism and Hospitality Marketing 3

Hospitality Professional Courses = 33 units

Course Code Descriptive Title Units
 8

HOSP101 Kitchen Essentials and Basic Food Preparation 3

HOSP102 Fundamentals in Food Service Operations 3
HOSP103 Fundamentals in Lodging Operations 3
HOSP104 Applied Business Tools and Technologies (Property Mgt. System) 3
HOSP105 Foreign Language 1 (Spanish/German/ Chinese, Korean) 3
HOSP106 Introduction to Meetings, Incentives, Conventions and Exhibitions 3
HOSP107 Foreign Language 2 (Spanish/German/ Chinese, Korean) 3
HOSP108 Ergonomics and Facilities Planning for the Hospitality Industry 3
HOSP109 Supply Chain Management in Hospitality Industry with Purchasing 3
HOSP110 Research in Hospitality Management 1 (Preparation of Thesis Proposal) 3
HOSP111 Research in Hospitality Management 2 (Writing the Thesis Manuscript) 3

Specialization Courses = 15 units (Hotel Operations Management/Restaurant Operations Management)

Course Code Descriptive Title Units
HOSP121/131 Bar and Beverage Mgt./Accommodation Operations and Mgt. 3
HOSP122/132 Breads, Cakes and Pastries/Front Office Operations 3
HOSP123/133 Advanced Culinary/Hospitality Information Management 3
HOSP124/134 Food Styling and Design/Data Analytics in the Hospitality Industry 3
HOSP125/135 Catering Management with Industrial/Institutional/Commissary Food
3
Service/Housekeeping Operations

Hospitality Professional Electives = 15 units

Course Code Descriptive Title Units
HOSP(el)101 Human Resource Management in the Hospitality Industry 3
HOSP(el)102 Revenue Management 3
HOSP(el)103 Menu Design and Yield Management 3
HOSP(el)104 Cost Control 3
HOSP(el)105 Food and Beverage Operations 3

Business Management Education Courses = 6 units

Course Code Descriptive Title Units
BME 101 Operations Management in the Tourism and Hospitality Industry 3
BME 102 Strategic Management and Total Quality Management (TQM) 3

Practicum = 6 units
Course Code Descriptive Title Units
PRAC 101* Practicum in Hotel Operations Management (In-campus = 300 hours) 2
PRAC 102* Practicum in Hotel Operations (Off-campus = 600 hours) 4

* 1 Practicum Unit = 150 hours