Bachelor of Science in Hotel and Restaurant Management​

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This program aims to develop future restaurateurs and hoteliers equipped with the appropriate knowledge, skills and attitude required of the hospitality industry. Culinary, Stewardship and Management competencies are developed through providing excellent theoretical foundations, practical trainings and dynamic exposures in and off campus. Future restaurateurs and hoteliers are subject to National Competency Certifications conducted by the Technical Educational Skills and Development Authority (TESDA).​

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Bachelor of Science in Tourism Management​

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This program aims to develop vibrant tour and travel operators with desirable attitude and capability to work efficiently and effectively in various tourism settings and environment. Tour and Travel Management and Operations are key areas of student learning and development through continuous interface of educational theories and practical trainings and exposures. Tour and Travel basic and management skills are professionalized thru National Competency Certifications conducted by the Technical Educational Skills and Development Authority (TESDA)

Vision: Creates a globally competitive hospitality and tourism workers rooted in Christian Faith and upholding Christian Character for selfless and GOD centered service.

Mission: In support to the PCU Mission, STHS commit ourselves to:

Provide the highest quality of hospitality and tourism education thru competent and Christian leadership.
Promote camaraderie among colleagues and students, creating an environment of harmony and togetherness.
Develop among ourselves and our students a sense of self-direction and self-worth.

BSHM PROGRAM LEARNING OUTCOMES:

The BSHM program must produce graduates possessing the following, the ability to:

• Articulate and discuss the latest developments in the specific field of practice;
• Act in recognition of professional, social, and ethical responsibilities;
  Effectively communicate orally and in writing using English, Filipino, Mother tongue Language and an appropriate Foreign language required by the industry;
  Preserve and promote “ Filipino historical and cultural heritage (based on RA 7722);
• Perform the basic functions of management such as planning, organizing, leading and controlling;
  Apply the basic concepts that underlie each of the functional areas of business (marketing, finance, human resources, production and operations management, information technology and strategic management) and employ these concepts on various business situations;
• Exercise high personal, moral and ethical standards;
• Demonstrate administrative and managerial skills in a service-oriented business organization;
• Utilize various communication channels proficiently in dealing with guests and colleagues;
• Produce food products and services complying with enterprise standards;
• Apply management skills in F and B, front office and housekeeping service operations.
• Plan and implement a risk management program to provide a safe and secure workplace.

BSTM PROGRAM LEARNING OUTCOMES (PLO) : 

The BSTM program must produce graduates possessing the following, the ability to:

Articulate and discuss the latest developments in the specific field of practice; 

• Act in recognition of professional, social, and ethical responsibilities; 
• Effectively communicate orally and in writing using English, Filipino, Mother tongue Language and an appropriate Foreign language required by the industry;
• Preserve and promote “ Filipino historical and cultural heritage (based on RA 7722);
• Perform the basic functions of management such as planning, organizing, leading and controlling;
• Apply the basic concepts that underlie each of the functional areas of business (marketing, finance, human resources, production and operations management, information technology and strategic management) and employ these concepts on various business situations;
• Exercise high personal, moral and ethical standards;
• Demonstrate administrative and managerial skills in a service-oriented business organization;
• Utilize various communication channels proficiently in dealing with guests and colleagues;
• Plan, implement and monitor tours, sales and MICE activities.
• Research, plan and conduct various tour guiding activities.
• Plan, develop and evaluate tourism sites and attractions.