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HOSPITALITY MANAGEMENT DEPARTMENT

CONTENTS
  • Page I
    • General Objectives
    • Specific Objectives
    • Description of Office/Department
    • Career Options
  • Page II
    • Mission and Vision
  • Page III
    • Code of Office/Department
    • Requisition of Laboratory Equipment And Supplies
  • Page IV
    • Organizational Chart
  • Page IV
    • Office/Department Structure
    • Furnishing Requirements
    • Office Transmission Forms
GENERAL OBJECTIVES

In line with the NCST mission and vision, the College of Hospitality Management Department is committed to develop its students into:

  1. Well rounded individuals who are morally and spiritually upright, self-sufficient and with a keen appreciation of Filipino culture;
  2. Competent professionals who are service-oriented with the new and emerging knowledge and skills that meet the international standards of quality and excellence thereby contributing to the achievement of national goals.
SPECIFIC OBJECTIVES

The specific objectives of the program is to:

  1. Provide training program, which are flexible, relevant, rigorous and consistent with the best tourism and hospitality practice, which also, embody the principles of ethical practice and social responsibility.
  2. Provide students with appropriate knowledge, skills and competencies in hospitality product development, hospitality operations, hospitality service delivery, hospitality marketing and promotion.
  3. Enable students to develop appropriate research methods and skills in the development of quality hospitality services including aspects of operational quality, control management, human resource management, strategic approaches to quality management and analysis of performance indicators.
DESCRIPTION OF OFFICE/DEPARTMENT

Hotel and Restaurant Management provides students with knowledge and skills to work in the Hospitality Industry. It is a program designed to prepare for entry or advancement in management in the growing hospitality industry. It provides you with the basics of managing hotel and restaurants, safety and sanitation requirements, fundamentals of cost control and legal aspects of hospitality industry. It also provides you with both classroom instructor and on the job experiences to accustom you with working in the industry.

CAREER OPTIONS
  •  Restaurant Operation Manager
  •  Executive Housekeeper
  •  Front Office Manager
  •  Front Office Staff
  •  Management Trainee
  •  Food and Beverage Director
  •  Restaurant and Lodging Business Operation
  •  Leisure and Recreation Consultant
  •  Food Service Consultant
  •  Food Stylist
  •  Executive Chef
  •  Bartender
  •  Independent Caterer
  •  Cruise Line Staff
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