RESEARCH TOPIC/TITLE: STUDENT PERCEPTION ON THE EFFECTIVENESS OF

BSHRM CURRICLUM IN
THE UNIVERSITY

A. Description of the Project

1. Rationale:
Studies in hotel, casino and resort management are typically found as
concentrations in hospitality or tourism management bachelor's degree programs.
These programs can share some core classes, but the required curricula also have

The Bachelor of Science in Hotel and Restaurant

Management (BSHRM) program is geared towards equipping students with
the necessary knowledge, skills and attitude to provide quality service in
the hospitality industry. The program contains subjects that will address
the needs of different sectors in the hospitality industry, such as culinary,
front office, tourism, resort and hotel operations. Its primary concentration
is on the development of practical and management skills which are
achieved through the combination of theoretical classes, practicum
exercises and experiential learning (Lee, Kim & Lo, 2008).
key

differences.

In the Philippines, the Bachelor of Science in Hotel and Restaurant

Management (BSHRM) program will equip students with competencies related
to the basic and core requirements as well as those associated with major and
minor areas of concentration and elective courses. This program was offered
by the University by virtue of BPSC BOT Referendum # 6, s. 2003. Its
curriculum was based on CHED Memorandum No. 31, series of 2001 and No.
30, series of 2006. Hospitality Management is one of the courses that is indemand in the Philippines and all around the world. The program has a very
broad scope of subject and skills to be learned, it may come in many names;
these are food and beverage, hospitality management, and travel and tourism
business, cruise line and maritime (Obillo, 2013).
In Davao City, the University of Mindanao is just one of the universities in
Davao City offering the Bachelor of Science in Hotel and Restaurant
Management (BSHRM). The Bachelor of Science in Hotel and Restaurant
Management program integrates theory and practice to provide students with
a strong management and service orientation as well as a global perspective
of hotel and restaurant operations. It involves the study and application of
practical and managerial knowledge and functions such as hotel and
restaurant operations, culinary arts, food service, hospitality education and
research that are essential in preparing the students to become adept future
restaurateurs and hoteliers.
2. Objectives of the Study
2.1 General: This study aimed to evaluate the efficiency and effectiveness
of the Bachelor of Science in Hotel and Restaurant Management
curriculum in the University of Mindanao
2.2 Specific: 1. Determine how do the students view the course in
terms of efficiency and effectiveness
2. Identify recommendations from students on the

improvements concerning Bachelor of Science in Hotel and

Restaurant Management course.
3.

Conceptual Framework :

4.

Methodology
The researcher of this study employed the quantitative research design. The
study was conducted in the University of Mindanao during the school year
2012-2013. Respondents of the study are the Bachelor of Science in Hotel
and Restaurant Management students. The research instrument used in the
conduct of the study is the standard university course assessment.

B. Research Project Duration: 6 months

Prepared by:
Date: ____________________

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