College of HRM, Tourism and Nutrition

VISION

To be a model educational institution for hospitality and tourism with a reputation for quality which embodies the Paulinian culture and tradition.

MISSION

The college provides the students with knowledge and skills that give them edge in pursuing their chosen profession through:

1.  solid foundation of life-long Christian learning;
2.  an enhanced capacity for critical thinking and oral as well as written  communication;
3.  a practical preparation for future career; and
4.  a solid appreciation for intellectual and ideal achievement.


COURSES OFFERED:

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Program Description:

The programs related to the fields of hospitality and tourism education will equip students with competencies that are needed to execute operational tasks and management functions in food production (culinary), accommodation, food and beverage service, tourism planning and product development, events planning, transportation services, travel and tour operations and other emerging sectors of hospitality and tourism industry.

Program Outcomes:

Common to Tourism and Hospitality Disciplines
  • Demonstrate knowledge of tourism industry, local tourism products and services.
  • Interpret and apply relevant laws related to tourism industry.
  • Observe and perform risk mitigation activities.
  • Utilize information technology applications for tourism and hospitality.
  • Manage and market a service-oriented business organization.
  • Demonstrate administrative and managerial skills in a service-oriented business organization.
  • Prepare and monitor industry specific financial transactions and reports.
  • Perform human capital development functions of a tourism oriented organization.
  • Utilize various communication channels proficiency in dealing with guests and colleagues.

    • A graduate of BS Hospitality Management should be able to but not limited to:
  • Produce food products and services complying with enterprise standards.
  • Apply management skills in F & B service and operations.
  • Perform and provide full guest cycle services for front office.
  • Perform and maintain various housekeeping services for guest and facility operations.
  • Plan and implement a risk management program to provide a safe and secure workplace.
  • Provide food & beverage service and manage the operation seamlessly based in industry standards.

    • Program Description:

    The programs related to the fields of hospitality and tourism education will equip students with competencies that are needed to execute operational tasks and management functions in food production (culinary), accommodation, food and beverage service, tourism planning and product development, events planning, transportation services, travel and tour operations and other emerging sectors of hospitality and tourism industry.

    Program Outcomes:

    Common to Tourism and Hospitality Disciplines
  • Demonstrate knowledge of tourism industry, local tourism products and services.
  • Interpret and apply relevant laws related to tourism industry.
  • Observe and perform risk mitigation activities.
  • Utilize information technology applications for tourism and hospitality.
  • Manage and market a service-oriented business organization.
  • Demonstrate administrative and managerial skills in a service-oriented business organization.
  • Prepare and monitor industry specific financial transactions and reports.
  • Perform human capital development functions of a tourism oriented organization.
  • Utilize various communication channels proficiency in dealing with guests and colleagues.

    • A graduate of BS Tourism Management should be able to but not limited to:
  • Plan, implement and monitor tours and sales activities.
  • Research, plan and conduct various tour guiding activities.
  • Develop appropriate marketing programs and arrange the required travel services.
  • Plan / Organize, implement and evaluate MICE activities.
  • Plan, develop and evaluate tourism sites and attractions.

    • Program Description:

    The Bachelor of Science in Nutrition and Dietetics is a four-year program consisting of general education and professional courses. The first and second semesters of the fourth year is devoted to field practice in hospital dietetics, foodservice, and community nutrition/public health nutrition.

    Program Outcomes:

  • Promote the role of nutrition and dietetics for human well-being in relation to the needs, resources and potentials of individuals, groups and families.
  • Practice comprehensive nutritional care for the total wellness of individuals in multidisciplinary and multi-cultural settings.
  • Integrate nutrition concerns with local and national development efforts.
  • Manage nutrition programs for individuals, groups and institutions.
  • Manage foodservice unit in hospital or other settings
  • Implement an economically viable activity related to nutrition and dietetics.
  • Design and/or conduct a scientific study on food, nutrition, and related topics.
  • Uphold ethical standards of the profession.
  • Engage in lifelong learning activities.

    • Over-all Champion COHREP 2024
    • South Korea Edu Tour 2024

    • South Korea Edu Tour 2024

    • South Korea Edu Tour 2024

    • CHTN Skills Olympics

    • CHTN Skills Olympics
    • CHTN Skills Olympics

    Contact Information:
    Dr. Elsie B. Tedoco
    Dean, College of Hospitality, Tourism & Nutrition and Dietetics
    St. Paul University Iloilo
    Tel. No.: (033) 336-9289/338-1044 loc. 1135
    Email: chtn@spuiloilo.edu.ph