Bachelor of Science

In Hospitality Management

Your edge as a hospitality management student in SDCA

The Bachelor of Science in Hospitality Management (BSHM), as defined in the Commission on Higher Education CMO No.62, Series of 2017, aims to equip the students with competencies that are needed to execute operational tasks and management functions in food production (Culinary), accommodation, food and beverage service, events planning, transportation services, and other emerging sectors of the hospitality and tourism industry. The program consists of two (2) specializations; the BSHM Culinary Arts and Kitchen Operations and the BSHM Cruiseline Operations, with both specializations focusing on preparing its graduates to become global leaders and managers for various hospitality industry segments. 

Extending beyond the minimum requirements of the Commission and other existing statutory standards, SDCA ensures that its Bachelor of Hospitality Management (BSHM) achieves its pre-defined educational objectives (PEO) and program outcomes (PO). The BSHM program equips its graduates with leadership skills, a passion for research, a sense of social responsibility consistent with Dominican values, and strong professional affiliations. This ensures that graduates emerge as competent, mature, and socially conscious executives who are well-equipped to face the challenges of the international market.The program outcomes of both academic programs emphasize advanced knowledge, self-directed research, lifelong learning, and the practical implementation of acquired skills in order to emphasize the commitment to producing well-rounded graduates. These results reinforce the SDCA’s fundamental values. The capacity to utilize technological resources to effectively apply critical and research skills, participate in a multicultural society, and independently and creatively complete tasks is a quality that is universally possessed by all graduates. SDCA demonstrates a comprehensive approach to education through its commitment to cultivating leaders who are morally upright, socially accountable, and perpetually seeking to improve themselves and contribute positively to society.

COLORFUL STUDENT LIFE

CAREER OPPORTUNITIES

  • General Manager
  • Hotel Manager / Resident Manager
  • Director of Rooms
  • Front Office Manager
  • Guest Relations Manager
  • Concierge
  • Housekeeping Manager
  • Laundry Manager
  • Director of Food and Beverage
  • Executive Chef
  • Sous Chef
  • Pastry Chef
  • Chef de Partie
  • Commis Chef
  • Stewarding Manager
  • Restaurant Manager
  • Assistant Restaurant Manager
  • Head Waiter / Captain Waiter
  • Waiters / Waitresses
  • Busboys / Food Runners
  • Host / Hostess
  • Barback
  • Bar Manager
  • Bartender
  • Banquet Set-Up Crew
  • Banquet Server

PROGRAM LEARNING OUTCOMES (PLO)

At the end of the program, the BS Hospitality Management graduates are expected to:

  1.  Apply procedure and concepts in Tourism/Hospitality Service Operations.

  2.  Execute goal-oriented activities relevant to the program objectives.

  3.  Communicate transactions efficiently both in oral and written forms. 

  4. Create harmonious relationships within and beyond the workplace environment. 

  5.  Demonstrate ability to solve complex problems and resolve it creatively/efficiently 

  6.  Accept and assess relevant information needed for service operations. 

  7.  Use technology-driven programs related to Hospitality/Tourism operations.

PROGRAM EDUCATION OBJECTIVES (PEO)

Three (3) to five (5) years after graduation, the BS Hospitality Management graduates are expected to:

  1.  Produce food products and services complying with enterprise standards.

  2.  Apply management skills in F & B service and operations.

  3.  Perform and provide full guest cycle services for front office.

  4.  Perform and maintain various housekeeping services for guest and facility operations.

  5.  Plan and implement a risk management program to provide a safe and secure workplace.

  6.  Provide food & beverage service and manage the operation seamlessly based on industry standards.

  7.  Plan and develop a small scale entrepreneurial and other business-related operations

ACHIEVEMENTS

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