Revised Minimum Curricular Requirement for the Bachelor of Science in Hospitality Management/Tourism

September 24, 2001

CHED MEMORANDUM ORDER NO. 031-01

 

In accordance with the pertinent provisions of Republic Act (RA) No. 7722, otherwise known as the "Higher Education Act of 1994," the following Minimum Curricular Requirement for the Bachelor of Science in Hospitality Management (HM)/Tourism are hereby adopted and promulgated by the Commission.

This CMO shall remain in force and effect until otherwise revoked.

Pasig City, Philippines, September 24, 2001.

(SGD.) ESTER A. GARCIAChairpersonCommission on Higher Education

 

Bachelor of Science in Hospitality Management

Minimum Curricular Requirements

I.	General Education Core (GEC-B)	51
	Language and Humanities Cluster	21
	Mathematics, Computer and Natural Science Cluster	15
	Social Science Cluster	12
	Mandated Subject	3
II.	Hospitality Management Core	24
	Tourism Management	9
	Food and Nutrition	9
	Hotel Operations	3
	Travel Management	3
III.	Business Education Core	18
	Management	3
	Entrepreneurship	3
	Marketing	3
	Accounting	3
	Finance	3
	Computer	3
IV.	Major Subjects	36
	PRACTICUM	3
	PE		8
	ROTC
	TOTAL UNITS (EXC. ROTC)	140
SUGGESTED SUBJECTS FOR EACH CORE:
1.	GENERAL EDUCATION CORE-B	51
	A.	Humanities Cluster	21
		English Language or Communication Arts 1	3
		English Language or Communication Arts 2	3
		Filipino Language 1	3
		Filipino Language 2	3
		Literature	3
		Humanities	3
		Philosophy	3
	B.	Mathematics, Computer & Natural Science Cluster	15
		Algebra	3
		Mathematics of Investment	3
		Introduction to Natural Science	3
		Basic Computer	3
	C.	Social Sciences Cluster	12
		Philippine History w/ Gov't & Constitution	3
		Basic Economics	3
		General Psychology	3
		Sociology	3
	D.	Mandated Subject	3
		Life & Works of Rizal	3
2.	HOSPITALITY MANAGEMENT CORE	24
	A.	Tourism Core	9
		Principles of Tourism	3
		Tourism Planning & Development	3
		Languages	3
	B.	Food & Nutrition Core	9
		Principles of Food Preparation & Selection
		(w/ lab)	3
		Meal Management (w/ lab)	3
		Hygiene, Sanitation & Environment Concerns	3
	C.	Hotel Operations Core	3
		Hotel Operations	3
	D.	Travel Management Core	3
		Travel & Tour Operations	3
3.	BUSINESS EDUCATION CORE	18
	A.	Management	3
		Principles of Management	3
	B.	Marketing	3
		Principles of Marketing	3
	C.	Entrepreneurship	3
		Entrepreneurship & Business Planning	3
	D.	Accounting	3
		Accounting Appreciation for Non-accountants	3
	E.	Finance	3
		Basic Finance	3
	F.	Computer	3
		Computer Application for the Hospitality
		Industry (w/ Lab.)	3
4.	MAJOR SUBJECTS	36
5.	PRACTICUM	3
6.	PHYSICAL EDUCATION	8
7.	ROTC
TOTAL UNITS (EXC ROTC)	140
2.	HOSPITALITY MANAGEMENT CORE
A.	TOURISM CORE

Principles of Tourism (3 units)

This course presents an overview of the hotel, restaurant and travel sectors, their development, trends, composition and roles in the Hospitality industry. It introduces the students to the basic theories, concepts and principles of tourism at the behavioral, sociological, political, economic, psychological and cultural levels and applies them to the local as well as the international tourists.

Tourism Planning and Development (3 units)

This course examines the different models of tourism planning and development and their impact on the host country and the implications to domestic and the global markets.

Languages (3 units)

A choice of any foreign language, such as French, Mandarin, Niponggo. The course allows the students to gain knowledge and conversational proficiency of a foreign language as well as an insight into the socio-culture environment of its people.

A. FOOD AND NUTRITION CORE

Principles of Food Selection and Preparation (3 units with laboratory)

This course studies the principles involved in the selection, preparation and cooking of different classes of food to ensure proper nutrition and value. It discusses the chemical composition of different food, their structure and their reaction to different cooking processes.

Meal Management (3 units with laboratory; pre-requisite: Prin. of Food Prep.)

This course exposes the students to the different types meal services; the selection of the menu and the dining set-up appropriate for such services.

Hygiene, Sanitation & Environmental Concerns

This course provides the students with the basics in food and personal hygiene. The students learn the practices of hygiene, sanitation and safety in the production and handling of food and in the maintenance of a sanitary environment.

They learn the different ways food can get contaminated, their causes and their prevention. This course also exposes students to issues of waste management and environmental concerns.

C. HOTEL OPERATIONS CORE

Introduction to Hotel Operations (3 units with Front Office and Mock Room Demo)

This is a basic course in hotel operations for front and the back of the house departments. Students learn the functions and procedures of these departments, their relationship to each other; and to the efficiency of the hotel operation in general. Students are given the opportunity to have hands-on "mock" experience in accepting reservations, registering guests and cleaning a hotel room.

D. TRAVEL MANAGEMENT CORE

Introduction to Travel and Tour (3 units)

This course introduces students to tour operation, both for outbound and inbound tourists. The study of local and international geography, and the familiarity with major tourist destination areas are included in the course.

2. BUSINESS EDUCATION CORE

Principles of Management (3 units)

This is an introductory course in management exposing the students to the basic principles and theories. The emphasis will be on the major functions of planning, organizing, staffing, directing and controlling as they apply to day to day business activities. An orientation towards the hospitality industry and the importance of human resource development is incorporated into the discussion.

Principles of Marketing (3 units)

An overview of marketing focusing on the four P's of product, price, people and promotion. An emphasis on the role of marketing in the hospitality industry will be the orientation of the lecture. Applications of the marketing concepts in the hospitality business will be provided.

Entrepreneurship and Business Planning (3 units)

The personality of an entrepreneur is examined in the light of inherent and developed entrepreneural qualities. The students are encouraged to look at entrepreneurship as an alternative to employment. The students walk through the process of conceptualizing a business idea, developing it and setting up an enterprise using proper planning and procedure.

Accounting Appreciation for Non-Accountants (3 units)

This is an appreciation course in accounting and its importance to the business concern, particularly to the hospitality industry.

Basic Finance (3 units)

This is a basic course introducing the concepts of corporate finance. The course looks into the determination of need for capital, both short and long term and the application of financial tools and techniques in arriving at basic financial/investment decisions.

Computer Application for the Hospitality Industry (3 units with hands-on activities)

This is a survey course on the different computer softwares that a currently available and used by the Hospitality industry. Particular attention is focused on software on hotel operations. Hands-on experience and field trips to hotels to observe actual software application are recommended.

3. MAJOR SUBJECTS (36 units)

Choice of major subjects will be left to the discretion of the school depending on what the school perceives to be the relevant subjects that will serve the needs of their area/region.

4. PRACTICUM (3 units)

Minimum of 200 hours for each area of specialization (e.g., for Hotel and Restaurant Management majors, at least 200 hours in hotel operations and another 200 hours in restaurant operations.)

QUALIFICATIONS OF ADMINISTRATOR AND FACULTY MEMBERS IN THE HOSPITALITY MANAGEMENT PROGRAM

1. Administrator, Dean, Chair or Head of the BSHM program must:

a. be at least a Masters Degree holder, and must have a degree in Hospitality Management or related fields either in the undergraduate or the graduate studies;

b. have at least three (3) years of teaching experience in the tertiary level;

c. have taken a skills based competency training course, seminar or workshop;

d. be full time; and

e. be an active member of a hospitality related professional/education association.

2. Faculty Members teaching in the program must be:

a. at least be a Masters Degree holder, and must have a degree in Hospitality Management or related fields either in the undergraduate or the graduate studies; or an equivalent in terms of number of years of professional experience in the field of specialization or the industry;

b. at least 25% of the total number of faculty members teaching the professional subjects must be MA degree holders; and

c. at least 40% of the total number of units of professional subjects must be taught by a full-time faculty core.