Program Description:

The PQF Level 5 Diploma in Hospitality Management Technology is a three-year program in the tourism industry, focusing on hotel and restaurant services and operations. Specialized occupational instruction in all phases of hotel and restaurant services will prepare students for careers as hotel and restaurant attendants and ultimately as supervisors in the tourism industry. Completion of the three-year program results in a Bachelor's degree in Hospitality Management.

PROGRAM EDUCATIONAL OBJECTIVES:

Graduates of this diploma program shall achieve the following PEOs outcomes three (3) - five (5) years after program completion:

• Demonstrate proficiency in core hospitality operations—including front office, housekeeping, food and beverage service, and kitchen support—by meeting industry performance standards and achieving at least entry-level employment or entrepreneurial engagement in the hospitality sector.

• Apply effective customer service and workplace communication skills by consistently delivering guest-centered services and achieving measurable positive feedback or performance evaluations in their respective workplaces.

•  Utilize problem-solving, decision-making, and supervisory abilities to manage routine and non-routine operational tasks, showing measurable improvement in team coordination, workflow efficiency, or service quality within the first two years of employment.

• Engage in continuous professional development—such as obtaining TESDA national certifications, attending trainings, or pursuing higher qualifications—demonstrating a commitment to lifelong learning within three years of program completion.

• workplace professionalism, ethical behavior, and adaptability by meeting employer expectations on attendance, teamwork, and responsibility, contributing to a positive work environment, and reflecting the values of JZGMSAT.

STUDENT OUTCOMES:

By the time of graduation, the students of the program shall have the ability to:

• Apply knowledge of hospitality management, tourism principles, customer service, food and beverage operations, front office services, housekeeping operations, culinary support, and business fundamentals to solve broadly defined hospitality-related problems.

• Demonstrate technical competencies in hospitality operations, including:

  • Front Office Operations

  • Housekeeping Services

  • Food and Beverage Services

  • Kitchen Services

  • Hospitality Information Systems

  • Events and Banquet Operations

• Plan, organize, implement, monitor, and continuously improve hospitality operations by applying appropriate industry standards, quality assurance systems, and operational procedures.

• Deliver excellent guest-centered service by demonstrating effective oral, written, interpersonal, digital, and cross-cultural communication skills.

• Demonstrate leadership, teamwork, supervisory, and decision-making skills in managing hospitality operations and multidisciplinary work environments.

• Apply managerial, financial, entrepreneurial, and resource management principles in hospitality enterprises and tourism-related businesses.

• Practice professionalism, ethical conduct, cultural sensitivity, inclusivity, and legal responsibilities consistent with national and international hospitality industry standards.

• Integrate occupational safety, food safety, sanitation, environmental sustainability, disaster preparedness, and risk management practices into hospitality operations.

• Participate in industry immersion, community extension, tourism promotion, and social responsibility programs that contribute to sustainable tourism and community development.

• Utilize current hospitality technologies, digital reservation systems, property management systems (PMS), point-of-sale (POS) systems, and other emerging technologies to improve operational efficiency and guest satisfaction.

• Demonstrate commitment to lifelong learning through professional development, industry certifications, research, innovation, and continuous skills upgrading.

• Apply critical thinking, creativity, innovation, adaptability, and entrepreneurial competencies to improve hospitality services, develop sustainable tourism initiatives, and respond effectively to local and global industry challenges.