Hospitality Management


The College of Hotel and Restaurant Management

Vision

A leading producer of world-class hospitality graduates.

Mission

The College of Hotel and Restaurant Management commits to:

  • Officer industry – based-education
  • Produce graduates equipped with technical, entrepreneurial and management skills;
  • Instill a strong of leadership, integrity and discipline;
  • Collaborate with various stakeholders in the hospitality industry;
Core Values

These are the core values that we believes in:

  • INNOVATIONS – Produce industry leaders.
  • CAMARADERIE – Display oneness.
  • ALIGNMENT – Adhere to the standards of the University.
  • RESPECT – Practice the highest standards of morality and justice in all endeavors.
  • EXCELLENCE – Bring out the best in students and consistently strive to develop achievers.
Goals

Cognizant of the University a Vision, Mission and Goals, the College of Hotel and Restaurant Management aims to:

  • Provide a curriculum relevant and responsive to local and international hospitality standards.
  • Participate actively in community outreach programs.
  • Create a nurturing teaching – learning environment for Faculty, staff and students.

Objectives

Graduates of Hotel and Restaurant Management can:

  • analyze situation in their respective work places,
  • identify problems and formulate solutions,
  • implement corrective and innovative actions,
  • communicate effectively, and share their skills with the community,
  • apply analytical and technical skills related to accounting law, taxation, auditing and management advisory jobs;
  • communicate and collaborate effectively;
  • utilize information technology;
  • contribute to socio-economic development and environment sustainability; and adhere strictly to professional ethical standards.
  • perform work activities effectively and efficiently to the standards expected in the operation required in the tourism industry/hospitality sectors;
  • undertake tasks, functions, duties and activities in the operation of hotels, restaurants, travel, government and non-government agencies in accordance with the competency standards: and
  • analyze situations, identify problems, formulate solutions and implement corrective and/or mitigating measures and actions.