College of Hospitality and Tourism Management - VMGO Statements



Vision

A center of excellence in hospitality and tourism management education in Asia-Pacific region

Mission

To provide the students with broad-based views of the service management, hospitality, and tourism disciplines based on the underlying concept of quality service management.

Goals

  • To offer significant academic programs that meet the needs of both local and international industry partners as well as to develop entrepreneurial growth in the region and the country in general;
  • To instill the core values of the university through academically and professionally qualified faculty (Excellence)
  • To facilitate the positive learning experience of students to become persons of conscience, competence, and compassion (Integrity and Christ-centeredness)

Objectives

  • To provide local and international accredited programs that will equip students with the knowledge, skills and attitude to be globally competitive;
  • To recruit and maintain academically and professionally qualified faculty who will make full use of teaching resources to shape and strengthen both classroom and related learning experiences.

PROGRAM LEARNING OUTCOMES

HOTEL AND RESTAURANT MANAGEMENT

  1. Define the basic concepts of management, identify all of its business components and apply its framework to business perspective.
  2. Relate the core functions of written and oral communication and demonstrate effective interpersonal and communication skills and high degree of service orientation to the industy through both traditonally and with the use of information technology.
  3. Identify concepts relating to tourism and hospitality industry and formulate frameworks to improve the operations.
  4. Demonstrate positive attitude and proper ethics in the multi-cultural workplace to promote collaboration and leadership.
  5. Demonstrate creative and innovative thinking in problem solving by formulating sound decisions.
  6. Exhibit social and environmental awareness and pursue preservation of local culture.
  7. To develop products and process information appropriate to operate in the various management functions of the hotel and restaurant operations.
  8. Effectively and efficiently use information and communication technology (ICT) in Front Office and Point of Sale System of the Industry.
  9. Demonstrate competencies on food and lodging operations and management as well as entrepreneurial related business activities based on the emerging trends and issues in the hospitality industry.
  10. Propose and defend feasibility studies with themes that exhibits the different skills required.

TOURISM MANAGEMENT

  1. Define the basic concepts of management, identify all of its business components and apply its framework to business perspective.
  2. Relate the core functions of written and oral communication and demonstrate effective interpersonal and communication skills and high degree of service orientation to the industy through both traditonally and with the use of information technology.
  3. Identify concepts relating to tourism and hospitality industry and formulate frameworks to improve the operations.
  4. Demonstrate positive attitude and proper ethics in the multi-cultural workplace to promote collaboration and leadership.
  5. Demonstrate creative and innovative thinking in problem solving by formulating sound decisions.
  6. Exhibit social and environmental awareness and pursue preservation of local culture.
  7. To develop products and process information appropriate to operate in the various management functions of the tourism organizations and enterprise.
  8. Effectively and efficiently use information and communication technology (ICT) in the Global Distribution System.
  9. Demonstrate competencies on tourism operations and management as well as entrepreneurial related business activities based on the emerging trends and issues in the tourism industry.

CULINARY ARTS

  1. Define the basic concepts of management, identify all of its business components and apply its framework to business perspective.
  2. Relate the core functions of written and oral communication and demonstrate effective interpersonal and communication skills and high degree of service orientation to the industy through both traditonally and with the use of information technology.
  3. Identify concepts relating to tourism and hospitality industry and formulate frameworks to improve the operations.
  4. Demonstrate positive attitude and proper ethics in the multi-cultural workplace to promote collaboration and leadership.
  5. Demonstrate creative and innovative thinking in problem solving by formulating sound decisions.
  6. Exhibit social and environmental awareness and pursue preservation of local culture.
  7. To develop products and process information appropriate to operate in the various management functions of the foodservice organizations and enterprise.
  8. Effectively and efficiently use information and communication technology (ICT) in Point of Sale System of the Industry.
  9. Demonstrate competencies on food operations and management as well as entrepreneurial related business activities based on the emerging trends and issues in the hospitality industry.
  10. Develop and exhibit new innovative products geared towards entrepreneurship.

TOURISM MANAGEMENT MAJOR IN EVENTS

  1. Define the basic concepts of management, identify all of its business components and apply its framework to business perspective.
  2. Relate the core functions of written and oral communication and demonstrate effective interpersonal and communication skills and high degree of service orientation to the industy through both traditonally and with the use of information technology.
  3. Identify concepts relating to tourism and hospitality industry and formulate frameworks to improve the operations.
  4. Demonstrate positive attitude and proper ethics in the multi-cultural workplace to promote collaboration and leadership.
  5. Demonstrate creative and innovative thinking in problem solving by formulating sound decisions.
  6. Exhibit social and environmental awareness and pursue preservation of local culture.
  7. To develop products and process information appropriate to operate in the various management functions of the tourism organizations and enterprise.
  8. Effectively and efficiently use information and communication technology (ICT) in the Global Distribution System.
  9. Demonstrate competencies on tourism operations and management as well as entrepreneurial related business activities based on the emerging trends and issues in the tourism industry.
  10. Plan, organize and execute relevant events for the community.