BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT (BSHM)
Pinamalayan Maritime Foundation and Technological College, Inc. (PMFTCI)’s Bachelor of Science in Hospitality Management is a four – year degree course and a dynamic field that goes beyond the conventional understanding of providing services to guests. At its core, the objective of Hospitality Management is to reveal and exemplify the genuine essence of hospitality. It transcends mere transactions and instead focuses on creating memorable experiences for individuals, fostering a sense of warmth, welcome, and genuine care.
In embracing the concept of sailing in hospitality, the emphasis is placed on the perpetual journey of learning. Similar to the continuous flow of a river, hospitality professionals are encouraged to navigate the ever-evolving landscape of their industry. This involves staying abreast of emerging trends, understanding diverse cultures, and adapting to changing guest preferences. The metaphor of sailing captures the essence of constant movement and the need for adaptability, reflecting the dynamic nature of the hospitality sector.
Furthermore, the objective is to inspire students to envision themselves as future hospitality professionals with a purpose. It goes beyond the routine tasks and challenges them to build a vision for their career that extends beyond the immediate horizon. Encouraging students to see themselves as architects of experiences, the objective is to instill a passion for creating positive impacts on guests, communities, and the industry as a whole.
Hospitality Management, driven by these objectives, aims to reveal the heart of hospitality, embrace a continuous learning journey similar to sailing, and empower students to construct a meaningful vision for their future as hospitality professionals.
HOSPITALITY PROFESSIONAL COURSES
Kitchen Essentials & Basic Food Preparation – The student will learn theoretical knowledge and demonstrate practical skills in basic culinary tasks, basic food preparation and food presentation in a commercial establishment.
Fundamentals in Food Services Operations – The student will learn the necessary knowledge, develop the various skills and cultivate the proper attitudes needed for the delivery of quality service of food and beverage operations in hotels and restaurant.
Fundamentals in Lodging Operations – This course describes the skills, knowledge and performance outcomes required to explore and analyze the management and practices of lodging operations and related sales activities in the major operating and support departments.
Applied Business Tools and Technologies w/Lab – PMS (Property Management System) – This course describes skills, knowledge and performance outcomes required to understand and operate relevant IT systems that are used in the Hotel and Restaurant Industry.
Supply chain Management in the Hospitality Industry – This course describes the skills, knowledge and performance outcomes required to understanding the basic concepts on managing the complete movement of products or services in a supply chain from the suppliers to the customers.
Introduction to Meetings Incentives, Conferences and Events Management (MICE) as applied to Hospitality - This course examines the principles of conceptualizing, planning, managing and evaluating meetings, and events and festivals management.
Ergonomics and Facilities Planning for the Hospitality Industry – This course will develop knowledge, skills and attitudes in ensuring the work environment of the organization fits the industry professional.
Foreign Language 1 & 2 – This course aims to train students to develop basic and intermediate conversational skills using a foreign language. In Foreign Language 2, student should be able to understand technical jargon used in the hospitality industry.
Research in Hospitality – This course describes the skills, knowledge and performance outcomes required to develop a research orientation among students and to acquaint them with fundamentals of research methods like quantitative, qualitative or mixed methods research approaches that will lead in the production of a good, timely and relevant research study.
Practicum (On-the-Job Training) – The instruction given in the training logbook (with an emphasis on working skills), student is required to undertake a 600-hour practicum in various areas of hospitality industry.
GRADUATES OF BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT (BSHM) TARGET CAREERS:
Hotel Manager: Responsible for overseeing all operations within a hotel, including guest services, staff management, and facility maintenance.
Restaurant Manager: Manages the daily operations of a restaurant, including staff supervision, customer service, inventory management, and ensuring compliance with health and safety regulations.
Event Coordinator: Plans and coordinates various events, such as weddings, conferences, and corporate meetings, ensuring all aspects run smoothly and meet the client's expectations.
Resort Manager: Oversees the operations of a resort facility, including accommodation, leisure activities, dining options, and guest services.
Catering Manager: Coordinates catering services for events, managing staff, menus, budgets, and logistics to ensure successful execution of catering operations.
Travel Agent: Assists clients in planning and booking travel arrangements, including flights, accommodations, transportation, and activities, providing personalized recommendations and excellent customer service.
Sales Manager (Hospitality Industry): Develops and implements strategies to increase sales and revenue for hospitality businesses, including hotels, restaurants, and event venues.
Revenue Manager: Analyzes market trends, competitor pricing, and demand patterns to optimize pricing strategies and maximize revenue for hospitality businesses.
Guest Relations Manager: Focuses on ensuring guest satisfaction and resolving any issues or complaints that arise during their stay, maintaining a positive reputation for the establishment.
Food and Beverage Manager: Oversees the food and beverage operations of a hospitality establishment, including menu planning, inventory management, staff training, and quality control.
Operations Manager: Manages the overall operations of a hospitality business, ensuring efficient and effective use of resources, adherence to regulations, and high standards of customer service.
Human Resources Manager (Hospitality Industry): Handles recruitment, training, and development of staff, as well as managing employee relations, payroll, and compliance with labor laws.
Marketing Manager (Hospitality Industry): Develops and implements marketing strategies to promote hospitality businesses, attract customers, and build brand awareness.
Sustainability Coordinator: Implements sustainable practices within hospitality establishments, such as energy conservation, waste reduction, and community engagement, to minimize environmental impact.
Concierge: Provides personalized assistance and recommendations to guests, including booking reservations, arranging transportation, and organizing activities, to enhance their overall experience.
