General Information
Program title: Bachelor of Science in Hospitality Management
Degree awarded: BS Hospitality Management
Institution: Nueva Ecija University of Science and Technology
Department: College of Management and Business Technology
Program duration: 4 years
Mode of delivery: Face-to-face / Flexible Learning Modality
About the Program
The Department of Hospitality Management, under the College of Management and Business Technology at Nueva Ecija University of Science and Technology (NEUST), stands as one of the university's nine distinguished academic colleges. Established through Board Resolution No. 128-B, s. 2007, the department began its journey under the College of Arts and Sciences in 2008, guided by Dean Lolita F. Joson. It flourished further under the leadership of Dr. Angel A. Pangilinan, who facilitated its transition to independence and relocation to the NEUST Sumacab Campus. With the exemplary stewardship of Dean Marilou P. Pascual in 2014, the department expanded its scope through holistic and transformative academic and extracurricular initiatives.
The College implemented its revised Bachelor of Science in Hospitality Management curriculum in A.Y. 2018-2019 in compliance with CHED Memorandum Order No. 62, s. 2017. Today, under the visionary leadership of its current dean, Dr. Sarah C. Alvarez, the department continues to elevate its standards, aspiring to become a premier institution in hospitality education not just in the Philippines but on the global stage driven by innovation, academic excellence, and industry relevance. The BSHM program is also Level IV accredited, reflecting mature systems and strong outcomes in instruction, research, and extension.
Program Learning Outcomes (PLOs)
- Produce food products and services — Produce food products and services complying with enterprise standards
- F&B management skills — Apply management skills in F&B services and operations
- Front office guest cycle services — Perform and provide full guest cycle services for front office
- Housekeeping services — Perform and maintain various housekeeping services for guest and facility operations
- Risk management program — Plan and implement a risk management program to provide a safe and secure workplace
- Food and beverage service operation — Provide food and beverage service and manage the operation seamlessly based on industry standards
Programme Educational Objectives (PEOs)
- Tourism industry knowledge — Demonstrate knowledge of tourism industry, local tourism products and services.
- Tourism laws — Interpret and apply relevant laws related to tourism industry.
- Risk mitigation — Observe and perform risk mitigation activities.
- Information technology applications — Utilize information technology applications for tourism and hospitality.
- Manage and market service business — Manage and market a service-oriented business organization.
- Financial transactions and reports — Prepare and monitor industry specific financial transactions and reports.
- Human capital development — Perform human capital development functions of a tourism-oriented organization.
- Communication channels — Utilize various communication channels proficiently in dealing with guests and colleagues.
Graduate Attributes (GA)
- Field developments — Articulate and discuss the latest developments in the specific field of practice
- Effective communication — Effectively communicate orally and in writing using English, Filipino, mother tongue language, and an appropriate Foreign Language required by the industry
- Teamwork — Work effectively and independently in multi-disciplinary and multi-cultural teams
- Professional and ethical responsibility — Act in recognition of professional, social, and ethical responsibility
- Filipino heritage · RA No. 7722 — Preserve and promote Filipino historical and cultural heritage (based on RA No. 7722)
Curriculum Structure
This table presents the curriculum distribution of the program by comparing the minimum academic units required by the Commission on Higher Education (CHED) with the units prescribed by the university.
The curriculum meets all of CHED's minimum requirements in General Education (36 units), National Service Training Program (6 units), Physical Education (8 units), Business and Management Education (6 units), Tourism and Hospitality Core (30 units), Professional Courses (30 units), and Practicum (6 units/600 hours).
The primary difference is in Professional Electives, where CHED requires a minimum of 15 units while the university provides 30 units, adding 15 more units to enhance specialization, industry competencies, and flexibility.
Overall, while CHED requires a minimum of 137 academic units, the university offers 152 academic units, exceeding the minimum by 15 units to better prepare graduates for the hospitality and tourism industry.
Curriculum distribution
| Courses | Minimum Unit Prescribed by CHED | University Prescribed |
|---|---|---|
| General Education (GE) Courses | 36 | 36 |
| National Service Training Program (NSTP) | 6 | 6 |
| PATH Fitness (PE) Courses | 8 | 8 |
| Business and Management Education Courses | 6 | 6 |
| Tourism and Hospitality Core | 30 | 30 |
| Professional Courses | 30 | 30 |
| Professional Electives | 15 | 30 |
| Practicum - Min. 600 Hours | 6 | 6 |
| Subtotal | 137 units | 152 units |
Teaching and Learning Strategies
- Discussions
- Case studies
- Group projects
- Industry immersion
- Simulation and role-playing
- Internship
- Development of research paper
- Culminating activities
- Seminars
Assessment Methods
- Written examinations
- Case analysis
- Projects
- Individual/group presentations
- Practicum evaluation
- Research outputs
- Culminating activities output
Admission Requirements
- Senior High School graduate
- Entrance examination
Graduation Requirements
- Completion of all required units
- Passing of all courses
- Completion of internship
- Compliance with institutional requirements
Curriculum Map
The curriculum map illustrates the recommended sequence of courses for the Bachelor of Science in Hospitality Management program from the first year to the fourth year. It organizes courses by semester and uses color coding to classify them into General Education, Tourism and Hospitality Core, Hospitality Professional Courses, Business and Management Education, Professional Electives, PATHFit, NSTP, Institutional Requirements, and Practicum.
The arrows indicate prerequisite relationships among courses, showing that certain subjects must be successfully completed before enrolling in more advanced courses. This structured progression helps students build foundational competencies before undertaking specialized hospitality courses and culminates in the Practicum/Internship, where they apply their learning in an actual industry setting.
Quality Assurance
- AACCUP Level IV Re-accredited
- ISO-certified
Educational Philosophy
The NEUST Educational Philosophy Statement emphasizes that education is a transformative and holistic process that develops learners intellectually, morally, socially, and professionally to contribute to sustainable societal development. Anchored on the University's core values of Nationalism, Excellence, Unity, Spirituality, and Transparency, NEUST promotes a learner-centered, research-driven, and socially responsive educational environment. It views knowledge not as a fixed body of information but as something that is actively created through inquiry, innovation, research, collaboration, and meaningful community engagement.
The philosophy is guided by three complementary educational perspectives: Social Reconstructionism, Constructivism, and Humanism. Social Reconstructionism highlights the role of education in addressing societal challenges and preparing students to become responsible agents of social change. Constructivism emphasizes active, experiential, and research-based learning. Humanism focuses on holistic development of the learner by nurturing character, values, emotional well-being, and self-actualization.
Course Catalog: Bachelor of Science in Hospitality Management
Program description: The programs related to the fields of hospitality and tourism education will equip students with competencies that are needed to execute operational tasks and management functions in food production (culinary), accommodation, food and beverage service, tourism planning and product development, events planning, transportation services, travel and tour operations, and other emerging sectors of the hospitality and tourism industry.
First year - 1st semester - Total units: 23
| Course Code | Course Title | Lec | Lab | Units | Prerequisite |
|---|---|---|---|---|---|
| ELP | English for Hospitality Industry | 3 | 3 | ||
| GE 1 | Understanding the Self | 3 | 3 | ||
| GE Fil 1 | Kontekstwalisadong Komunikasyon sa Filipino | 3 | 3 | ||
| THC 1 | Philippine Culture and Tourism Geography | 3 | 3 | ||
| THC 2 | Risk Management as Applied to Safety, Security and Sanitation | 3 | 3 | ||
| THC 3 | Professional Development and Applied Ethics | 3 | 3 | ||
| PATHFit 1 | Movement Competency Training | 2 | 2 | ||
| NSTP 1 | ROTC / CWTS / LTS | 3 | 3 |
Full course descriptions for ELP, GE 1, GE Fil 1, THC 1, THC 2, and THC 3 as published are retained in the source page. Second year to fourth year semester headings (Second Year 1st and 2nd Semester, Third Year 1st and 2nd Semester, Fourth Year 1st and 2nd Semester) are listed in the source but detailed rows were truncated in the captured view.