MANAGEMENT
Courses Offered
The Bachelor of Science in Hospitality Management (BSHM) core comprise the General Education (GE) courses prescribed by Commission on Higher Education (CHED) including much needed environment sustainability and food safety courses. The core management courses which include, accounting, basic Management and Marketing, Finance, Human Relations, Business Communications, the HM subjects in Rooms Division, Tourism, Materials Management, Food and Beverage Bar Management, Food and Beverage courses, Entrepreneurship, Facilities Design, Legal Aspects and the Professional courses under each specialization. Teaching learning methods hone competencies both for local and overseas employment. Language courses further propel the graduates in a market driven, customer service oriented global hospitality industry. All the specializations are replete with “hands-on” experiences in the school laboratories, field work and on the job training with prestigious industry partners. Careers for the graduates are diverse and fill the manpower needs of establishments or institutions concerned with rendering accommodation and food services to people away from home. Graduates can fill up much needed requirements for faculty in the many schools offering hotel and restaurant or related programs, likewise for entrepreneurship of related business because of their strong management/business courses.
BSHM course is available in Expanded Tertiary Education Equivalency and Accreditation Program (ETEEAP) where PWU is one of the institutions deputized by the CHED.
BSHM – Cruise Line Operations Management Specialization (a newly revised curriculum) is designed to prepare adventurous and sturdy students for a successful career in the exciting world of cruise liners. Aside from the HM skills in front office, food and beverage, communications, customer service, technology skills, the new curriculum develops the professional requirements of knowing the nature of cruise ship operations, work in a multicultural environment, wider issues on personnel, organizational behavior, security, safety and crisis management as well as cruise ship destinations and marketing. On-the-Job Training (OJT) onboard ship caps the training enabling the student to discover how operations are conducted on board the ship and grounds the students on the reality aspects of the job as well as motivate him further on the cruise ship profession.
Aligned with the legacy of PWU, all the specializations are implemented in an environment of training for social sensitivity, ethical professionalism and a deliberate advocacy for cultural heritage and the county.
BSHM – Culinary Management Specialization equips the graduates with the culinary knowledge and skills in the traditional culinary discipline plus the competence in the management or business subjects. The new culinary curriculum has recently been evaluated and revised to add subjects like Gastronomy, Filipino Innovative Cuisine, French Cuisine, Asian Cuisine, Trendy Cuisine for a more global and trendy flair. Graduates are sought after as executive chefs and specialty chefs in hotels, restaurants and food services, and celebrity chefs or culinary writers.
BSHM – Hotel and Restaurant Management Specialization enables graduates to use the technical skills of HM, and together with the management competencies, develop their abilities for critical thinking, decision making, initiating innovative strategies in the management of hotels and restaurants. New courses are in Fast Food Operations, Accommodations Management, and Legal Aspects in HM. Career paths start from staff to supervisorial, middle management to managerial positions in hotels, restaurants, bars, other food services, resorts, holiday centres, fast food enterprises, industrial, educational, hospital and health care services as well as all types of transport catering.
The Master of Science in Culinary Arts is a very timely program in the Philippines today since recent years have seen the surge of many culinary schools offering short term or baccalaureate degrees. There is a continuing scarcity of qualified faculty to teach in culinary schools. They must comply with the mandate of the Commission on Higher Education (CHED) requiring all higher education institutions (HEI) to align faculty with the appropriate master’s degrees. This situation has made the offering of the Culinary Arts program at PWU very relevant and strategic in meeting both the needs of the HEIs and professionals already teaching or who plan to teach culinary courses.
The program offers Research and Statistics courses which are necessary for those who aim to make Education their profession. There are diverse and advanced culinary courses included in the program making the graduates more qualified and competitive among peers in the culinary field of specialization both in the industry as well as in education and training.
The program hones the students’ skills producing higher competence in the management of Hotels, Food and Beverage establishments as well as other related enterprises. The program also prepares the students to become good educators for faculty and leadership positions in schools offering courses in hospitality.
With subjects such as Advance Hospitality Perspectives, Food Service Systems, Strategic Management, Human Resource and Marketing Management, Advanced Nutrition, Advanced Menu Management and Event Management; graduates of this program will have a higher grasp of how systems management works in hospitality organizations making them potential industry leaders.
As the global hospitality industry grows, there is an increasing demand for highly competitive hospitality professionals. This program provides all industry and academe practitioners an advanced learning in business management specializing in the hospitality industry. It aims to intensify their proficiency to appropriately respond to evolving industry requirements. It integrates into the program the core competency in hospitality management complemented by advanced management courses through practical applications of theories and in-depth research. The completion of the program requires a dissertation on the field of hospitality management.
History
The Bachelor of Science in Hospitality Management finds its roots in the establishment of the Philippine School of Nutrition and Food Science and Technology known as the PINFST with Dr. Ignacio S. Pablo as the Director. PINFST included three professional baccalaureate programs, the BS in Foods and Nutrition, BS Food Science and Technology and BS in Institutional Food Administration. The latter became the springboard for the present School of Hospitality Management (SHM) with its own specializations in Hotel and Restaurant Management (HRM), Culinary Management (CM) and Cruise Lines Operations Management (CLOM) in response to the increasing demand for professionals in the industry. It was given Department of Education and Sports (DECS) recognition on 1981, Philippine Association of Colleges and Universities Commission on Accreditation (PACUCOA) Level 1 progressing to Level II accreditation.
True to its original mission of responding to the needs of not only the industry but other stakeholders, the SHM programs have responded to new challenges, aligning with the country’s educational reforms of enabling the youth to acquire lifelong learning and ensuring that graduates have the necessary competencies to work amidst the continuous challenges of the workplace brought about by society’s needs today, globalization and technology. It has since imbedded ladderized course offerings to allow exit points where students can work and come back for more studies. At present the program is instituting changes for further quality assurance by adopting the outcomes-based approach to education mandated by Commission on Higher Education (CHED). The program has produced approximate 7,000 graduates that have significantly filled up the manpower requirements of industries related to commercial hotels and restaurants as well as institutional accommodations and food services in the broader sectors of society.
Full-Time Faculty
Dr. Ephraimuel Jose L. Abellana
Mabel Liza J. Cagadoc
Josephine M. Soliman
Juanito Muhammad V. Victoriano
Part-Time Faculty
Atty. Inigo Gabriel C. Pieraz
Noven V. Santos
Message from the Dean
Dr. Ephraimuel Jose L. Abellana
Greetings from PWU and 100 years of excellence in education!
I wish to welcome each and every student and esteemed faculty member to the School of Hospitality Management, our second “home”!
The Philippine Women’s University, delivering quality hospitality education in the last three to four decades and as an Institution of higher education and learning, is celebrating our 100 years of existence. Our “home” has produced 7,000 hospitality management graduates who assumed various key positions at different levels in the industry, academe and business world, that anchors School of Hospitality Management’s vision, mission and core values. PWU was one of the pioneering schools that offered a Hotel and Restaurant Management program in the country and its continuous innovation in teaching pedagogy, classroom innovations and methodologies has contributed substantially to the growth and development of the hospitality industry.
In the next few years, you will join these distinguished men and women who are successful movers and leaders in the industry and the academe. I know in my heart, you have that grit, passion, focus of mind, readiness and sincerity in your studies in order to become successful in the future as businessmen and managers, industry researchers and innovators, or as passionate chefs in the next years to come.
I invite you all to have a fruitful academic engagement with us, so that you may have 100 reasons to be proud!