Goals:

At the end of the program, the students will be able to:

1. Apply principles of leadership in employment and community;

2. Apply business principles to the unique characteristics and demands of the hospitality and tourism industry;

3. Demonstrate the knowledge, skills, and attitudes to function effectively in a diverse and global organizational environment;

4. Demonstrate a high degree of professionalism in work habits and communication skills;

5. Demonstrate a high level of service quality in diverse settings/population;

6. Analyze and solve problems using qualitative and quantitative tools.

Objectives:

At the end of the program, the students will be able to:

1. Gain adequate skills in communication and technology, problem-solving, decision-making, and interpersonal relationship, attitudes, and work habits that are in consonance with Ignacian Marian values of faith, excellence, and service;

2. Know by heart the rudiments and dynamics of hotel and restaurant processes and operations in the context of international standards;

3. Achieve proficiency in the provision of quality food and beverage production and service, quality housekeeping and front office operations, marketing and cost control as well as;

4. Develop entrepreneurial skills to become economically sufficient and productive;

5. Cultivate and nurture their passion for guest service.

Outcomes:

1. Manifest a sound knowledge of the tourism and hospitality industry, its trend and developments, both in the local and international context guided by the Ignacian Marian values of faith, service, and excellence;

2. Demonstrate competencies of food and lodging operations and management as well as entrepreneurial related business activities in providing quality guest service thereby enhancing God’s gifts and talents;

3. Observe and implement global standards of hospitality operations and management with a commitment to excellence in a Christ-centered working environment;

4. Demonstrate creative and innovative thinking in solving problems and making faith-based decisions relevant to hospitality management;

5. Exhibit effective interpersonal and communication skills and high degree of service orientation giving honor and glory to Jesus, the Model Communicator and the wellspring of harmony and unity;

6. Exercise Ignacian Marian leadership in the performance of their tasks and functions guided by the core values of faith, a high degree of personal responsibility and accountability, and humble service;

7. Utilize responsibly information and communication technology in enhancing the quality of business processes in the hospitality sector, as an aid in delivering efficient and effective guest service; thus, fulfilling the mission of stewardship;

8. Engage in the advocacies of preserving & promoting Filipino historical & cultural heritage by designing local tours to historical and cultural sites and by enriching regional products;

9. Demonstrate awareness of cultural, social, environmental, technological and economic impacts of tourism thereby
appreciating God’s gift of creation;

10. Exemplify professional, social, and ethical responsibility while working independently with multi-disciplinary and multicultural teams in the delivery of hospitality service; thus fulfilling the visions of serving God’s people.