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. Demonstrate proficiency in oral and written communication skills.
  2. Apply concepts of management in the tourism and hospitality industry.
  3. Integrate social, environmental and cultural issues in the tourism and hospitality profession.
  4. Develop a feasibility study of a food service facility.
  5. Demonstrate competence in hospitality systems.

TOURISM MANAGEMENT

  1. Demonstrate proficiency in oral and written communication skills.
  2. Apply concepts of management in the tourism and hospitality industry.
  3. Integrate social, environmental and cultural issues in the tourism and hospitality profession.
  4. Demonstrate proficiency in tourism systems.
  5. Design tour packages.

CULINARY ARTS MANAGEMENT

  1. Demonstrate proficiency in oral and written communication skills.
  2. Apply concepts of management in the tourism and hospitality industry.
  3. Integrate social, environmental and cultural issues in the tourism and hospitality profession.
  4. Develop a feasibility study of a food service facility.
  5. Create quality products.

TOURISM MANAGEMENT MAJOR IN EVENTS

  1. Demonstrate proficiency in oral and written communication skills.
  2. Apply concepts of management in the tourism and hospitality industry.
  3. Integrate social, environmental and cultural issues in the tourism and hospitality profession.
  4. Execute events for the community.
  5. Effectively develop guided tour package.