Bachelor of Science in Hospitality Management (BSHM)
Developing Future Hospitality Leaders. Inspiring Excellence. Building Global Careers.
Combine academic knowledge, hands-on training, practical experience, and industry exposure to prepare for a career in hospitality. General de Jesus College offers the BS Hospitality Management program in San Isidro, Nueva Ecija.
Program overview
About the BSHM Program at GJC
Through comprehensive instruction in hotel and resort operations, culinary arts, food and beverage services, restaurant management, events management, and hospitality entrepreneurship, students acquire the professional skills, confidence, leadership qualities, and service excellence expected in local and international hospitality establishments.
The program aims to develop competent, ethical, innovative, and service-oriented hospitality professionals equipped with the knowledge, technical skills, managerial competencies, and professional values necessary to meet industry requirements and contribute to national development.
Coming from GJC Senior High School or another school? Review the admission requirements to begin your application. If you are also interested in running a business, explore the College of Business Administration.
Our history
Formerly known as the College of Hotel and Restaurant Management, the College of Hospitality Management was established to meet the rising global demand for skilled professionals in the tourism and culinary industries. It focuses on blending technical expertise with the “art of hospitality.”
The College of Hospitality Management is committed to delivering quality, industry-responsive, and standards-based education through well-defined academic and operational processes, competent faculty members, adequate facilities and laboratories, structured internship programs, and strong industry partnerships, supported by a culture of continuous improvement in accordance with institutional and international quality management principles.
Program information
- Degree
- Bachelor of Science in Hospitality Management (BSHM)
- College
- College of Hospitality Management, General de Jesus College
- Program length
- 4 years
- Basis of the program outcomes
- CHED CMO No. 62, s. 2017 and PQF Level 6
- Training
- Laboratory training and supervised On-the-Job Training (OJT) in partner hotels and resorts
- Campus
- Vallarta St., Poblacion, San Isidro, Nueva Ecija, Philippines 3106
Program objectives
Objectives and Program Outcomes
Specifically, graduates of the Hospitality Management Program should be able to:
- Communicate effectively and professionally in oral and written forms within hospitality and tourism environments
- Apply industry standards, operational procedures, and best practices in culinary, food service, housekeeping, and hospitality management
- Demonstrate critical thinking, problem-solving, and decision-making skills in operational and managerial situations
- Utilize relevant technology and information systems in hospitality operations
- Exhibit leadership, teamwork, and interpersonal competence in multicultural and service-oriented settings
- Practice safety, sanitation, sustainability, and risk-awareness principles in hospitality operations
- Deliver quality, customer-focused service consistent with professional and ethical standards
- Demonstrate professional competence through structured internship performance and industry-based learning experiences
- Adapt to emerging trends, innovations, and global developments through lifelong learning and continuous improvement
- Uphold integrity, accountability, professionalism, and Filipino values in all personal, professional, and community engagements.
View all 15 program outcomes
Based on CMO No. 62, s. 2017, PQF Level 6, and the College of Hospitality Management Objectives. Upon completion of the Bachelor of Science in Hospitality Management program, graduates shall be able to:
PO1. Hospitality Knowledge and Industry Trends
Demonstrate comprehensive knowledge of hospitality management by articulating and applying current industry trends, emerging technologies, global best practices, and contemporary developments in local and international hospitality operations.
PO2. Professional Communication
Communicate effectively, professionally, and confidently in oral, written, digital, and interpersonal forms using English, Filipino, the mother tongue, and appropriate foreign language skills in multicultural hospitality environments.
PO3. Cultural Competence and Global Citizenship
Demonstrate intercultural competence by working effectively in multidisciplinary and multicultural teams while promoting inclusivity, respect for diversity, global citizenship, and the unique values of Filipino hospitality.
PO4. Ethical Leadership and Professionalism
Exhibit professionalism, integrity, ethical leadership, accountability, and social responsibility in the delivery and management of hospitality services consistent with institutional, national, and international standards.
PO5. Preservation of Filipino Heritage
Promote, preserve, and integrate Filipino culture, heritage, traditions, gastronomy, and sustainable tourism practices while appreciating global cultures to enhance authentic hospitality experiences.
PO6. Digital and Hospitality Technology Competence
Utilize current and emerging hospitality technologies, digital platforms, management information systems, and data-driven applications to improve operational efficiency, guest satisfaction, and organizational performance.
PO7. Hospitality Operations Management
Apply administrative, managerial, technical, and supervisory competencies in planning, organizing, directing, coordinating, and controlling hospitality enterprises to achieve organizational goals and service excellence.
PO8. Food Production and Culinary Excellence
Demonstrate competency in food production, culinary innovation, menu planning, food safety, and kitchen operations while adhering to local and international hospitality industry standards.
PO9. Accommodation and Guest Service Management
Deliver exceptional accommodation, front office, housekeeping, food and beverage, and guest service operations that consistently meet quality standards, operational efficiency, and customer satisfaction expectations.
PO10. Risk Management, Safety, and Sustainability
Implement risk management, occupational safety, food safety, sanitation, security, environmental stewardship, disaster preparedness, and sustainable hospitality practices consistent with global standards and regulatory requirements.
PO11. Research, Innovation, and Evidence-Based Practice
Conduct scholarly and applied research using appropriate methodologies and utilize evidence-based findings to develop innovative solutions that improve hospitality products, services, guest experiences, and organizational effectiveness.
PO12. Critical Thinking and Strategic Decision-Making
Analyze operational and managerial issues using critical thinking, creativity, systems thinking, and evidence-based decision-making to address complex challenges and improve hospitality performance.
PO13. Entrepreneurship and Business Innovation
Develop entrepreneurial ventures, innovative hospitality products, sustainable business models, and strategic initiatives that respond effectively to evolving local and global hospitality markets.
PO14. Quality Assurance and Continuous Improvement
Apply quality management systems, service excellence principles, performance evaluation, accreditation standards, and continuous improvement strategies to ensure globally competitive hospitality operations.
PO15. Lifelong Learning and Global Professional Competence
Demonstrate leadership, adaptability, resilience, commitment to lifelong learning, professional development, industry certification, and continuous self-improvement to become globally competitive hospitality professionals capable of succeeding in dynamic local and international work environments.
Curriculum
Learn by Doing in Industry-Standard Laboratories
Students train through competency-based laboratory instruction, demonstrations, practical exercises, customer service simulations, and food production, housekeeping, front office, and food and beverage laboratory activities.
Kitchen Laboratory
Food production, menu planning, food safety, and kitchen operations.
Housekeeping Laboratory
Room preparation, cleaning standards, and guest-room care.
Front Office Laboratory
Reservations, check-in and check-out, and guest service simulations.
Training Restaurant
Food and beverage service and restaurant operations practice.
Why GJC
Why Study Hospitality at GJC?
Hands-On Laboratories
Train in kitchen, housekeeping, front office, and restaurant settings.
Hotel and Resort OJT
Gain experience in well-known hospitality establishments.
Standards-Based
Outcomes based on CHED CMO No. 62, s. 2017 and PQF Level 6.
Global Careers
Prepare for work in the Philippines and abroad.
Industry partnerships and OJT
Industry Partnerships and Real-World Experience
Through its On-the-Job Training (OJT) program, GJC provides students with opportunities to gain valuable industry experience and apply their knowledge in professional hospitality environments. Training establishments include well-known hotels and resorts such as:
These industry experiences allow students to strengthen their technical skills, develop professional discipline, understand industry standards, and prepare for the demands of hospitality careers.
Training establishments
Mövenpick Resort and Spa Boracay, Astoria Hotels and Resorts, Royce Hotel, Microtel, Grand Sierra, and other hospitality industry partners.
Careers
BSHM Careers: Graduates Prepared for Success
GJC takes pride in developing Hospitality Management graduates equipped with the competencies, adaptability, and professional values needed to pursue opportunities in hotels, resorts, restaurants, cruise lines, events management, tourism-related establishments, and hospitality enterprises in the Philippines and abroad.
Hotels
Front desk agent, guest relations officer, room attendant, housekeeping supervisor.
Resorts
Resort operations staff, guest services associate, recreation coordinator.
Restaurants
Commis or line cook, pastry cook, server, restaurant supervisor, F&B manager.
Cruise Lines
Cabin steward, cruise F&B attendant, galley cook, guest services crew.
Events Management
Events coordinator, banquet staff, catering supervisor, wedding planner.
Tourism and Hospitality Enterprises
Hospitality entrepreneur, café or catering owner, travel and tour staff.
Guided by GJC’s commitment to holistic human development, excellence in instruction, and transformative leadership, the College of Hospitality Management continues to nurture future hospitality professionals who are prepared to serve, lead, and excel.
Beyond the classroom
Excellence Beyond the Classroom
GJC Hospitality Management students actively participate in culinary competitions, hospitality skills challenges, industry-related activities, seminars, workshops, and practical demonstrations. Their achievements and competitive performances reflect the institution’s commitment to developing talent, creativity, professionalism, and excellence.
- Culinary Competitions
- Hospitality Skills Challenges
- Seminars, Workshops, and Demonstrations
Student life
Life in the College of Hospitality Management
Hospitality management students at General de Jesus College, in the laboratory and beyond.
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Hands-on baking -
Beverage service practice -
Ready for the kitchen -
Hospitality management students -
Showing finished dishes -
Filipino Brand of Service
News and announcements
College of Hospitality Management news
GJC-CHM Competes at the UTHP National Skills Competition 2026
The GJC College of Hospitality Management joins the UTHP National Skills Competition 2026 with a travel vlog showcasing Nueva Ecija’s history, culture, and stories of resilience.
Frequently asked questions
BSHM questions, answered
What is the BSHM program at General de Jesus College?
The Bachelor of Science in Hospitality Management (BSHM) is offered by GJC’s College of Hospitality Management. It combines academic knowledge, hands-on training, practical experience, and industry exposure to develop competent, skilled, and globally competitive hospitality professionals.
What will I learn in the BSHM program?
Hotel and resort operations, culinary arts, food and beverage services, restaurant management, events management, and hospitality entrepreneurship, along with professional skills, leadership, and service excellence.
Is the GJC BSHM program aligned with CHED standards?
Yes. The BSHM Program Outcomes are based on CHED CMO No. 62, s. 2017, the Philippine Qualifications Framework (PQF) Level 6, and the objectives of the College of Hospitality Management.
Where do BSHM students take their OJT?
Through the On-the-Job Training program, students have trained in establishments such as Mövenpick Resort & Spa Boracay, Astoria Hotels and Resorts, Royce Hotel, Microtel, Grand Sierra, and other hospitality industry partners.
What laboratories and training facilities does GJC have for BSHM?
A Kitchen Laboratory, Housekeeping Laboratory, Front Office Laboratory, and Training Restaurant, used for food production, housekeeping, front office, and food and beverage training.
What jobs can I get with a BSHM degree?
Graduates can pursue opportunities in hotels, resorts, restaurants, cruise lines, events management, tourism-related establishments, and hospitality enterprises.
Can I work abroad with a BSHM degree from GJC?
The program prepares graduates for hospitality careers in the Philippines and abroad, with training aligned with global best practices and international hospitality standards.
Do BSHM students join competitions?
Yes. Students take part in culinary competitions, hospitality skills challenges, seminars, workshops, and practical demonstrations.
How many years is the BSHM program?
The BSHM is a four-year degree program, including the On-the-Job Training.
Contact
Contact the College of Hospitality Management
Visit
Vallarta Street, Poblacion, San Isidro, Nueva Ecija 3106
Call or email
Office hours
Monday to Friday, 8:00 AM to 5:00 PM
Choose GJC Hospitality Management
Where Skills Meet Opportunity and Passion Becomes a Profession.