TOURISM MANAGEMENT PROGRAM
 The Bachelor of Science in Tourism Management (BSTM) is a four-year degree program recommended for students who want to have a career in the field of tourism. This program leads to expertise in the management of tour-operating agencies, as well as other jobs in the tourism and hospitality sector. It aims to address the need for professionals who can help in promoting the tourism industry in the Philippines.
 
The BSTM consists of several CHED-mandated general subjects, while the focus of the study is on the administrative aspect of Tour Operating business, particularly entrepreneurship and trade planning. The curriculum also includes operational competencies, event management classes, investment, market study and more. The combination of theories learned inside the classroom and on-the-job training will prepare the students to be globally competitive in tourism management operations.
 
After completion of the program, the graduates can pursue a career in the tourism industry and/or hospitality sectors. Entry-level jobs include travel account representative, tour coordinator, local tourism officer, airline flight attendant, tourism instructor, ticketing officer, tour guide, tour coordinator, tour escort, and staff of the Department of Tourism and other tourism-oriented institutions.
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After 3-5 years, the BSTM graduates should be:

1. (Builder)- Accredited employees in the tourism/hospitality industry w/strong Augustinian values.
2. (Builder)-Tourism professionals engaged in tourism/hospitality management related industries/establishments.
3. (Thinker)/ (Communicator) - Perform work effectively & efficiently while meeting the standards & expectations of the profession.
4. (Thinker)/ (Builder) - Obtain graduate studies specifically masters in hospitality management for global competencies.
5. (Thinker)-Acquire & develop competencies & skills through seminars and training for a successful career in the tourism/hospitality industry.
6. (Communicator)- Actively involved in promoting local/national tourism events and activities in order to contribute to the tourism framework of the Philippines.
7. (Builder)-  Active members & leaders of tourism professional organizations.
8. (Builder)/ (Communicator)-Integrate social, cultural, Augustinian attributes in their professional endeavor.
9. Recognizes the need for and engage in lifelong learning.

Tourism Management Program Outcomes
 
A graduate of the Bachelor of Science in Tourism Management (BSTM) program must have attained:

1. An ability to apply the principles in the practice of travel/tourism industry.
2. An ability to become accredited & licensed tour guides.
3. An ability to think creatively in problem-solving activities that may arise in the workplace.
4. An ability to communicate effectively and provide a high degree of service orientation.
5. Exude a sense of responsibility, self- esteem, sociability, self-management, integrity & honesty in the dynamic and growing global fields of tourism.
6. Interpersonal skills necessary in working with people from diverse backgrounds and culture.
7. An ability to apply Microsoft Office knowledge & skills needed to operate industry standard computer software.
8. An ability to undertake task, functions, duties & activities in the operation of the travel/tourism industry with the competency standards.
9. A sense of dedication to serving the local tourism industry.
10. An understanding of the importance of sustainable tourism not just in their local area but the entire Philippines as well.
11. An ability to demonstrate and apply in their professional work the fundamental Augustinian values related to it.

PROGRAM SPECIFICATIONS 
 
Degree 
 
The Degree programs herein shall be called the Bachelor of Science in Tourism Management (BSTM), Bachelor of Science in Hospitality Management (BSHM), Bachelor of Science in Hotel and Restaurant Management (BSHRM), Bachelor of Science in Travel Management (BSTrM), or bachelor degree in other related fields.
 
Program Description 
The program will equip students with competencies related to the basic and core requirements as well as those associated with major and minor areas of concentration and elective courses.
 
 
Specific Professions/Careers/Occupations and Trades 
After completion of the program, the graduates can pursue a career in the tourism industry and/or hospitality sectors. Job opportunities are the following:
 
Entry-level Jobs 
A. Tourism Management Graduates
1. Travel account representative 
2. Tour Coordinator 
3. Local Tourism Officer 
4. Airline flight attendant 
5. Tour Escort 
6. The staff of the Department of Tourism and other tourism-oriented institutions 
 
B. Hotel and Restaurant Management Graduates
 
Hotel and restaurant attendant- applies basic techniques in performing prescribed range of specific functions in the areas of Food and Beverage, Front Office, and Housekeeping Operations as required in accommodation, food, and beverages enterprises; undertakes planning and initiation of alternative approaches to skills and knowledge applications across a broad range of technical and procedural requirements.
 
Food and Beverage Division 
Kitchen department 
1. Commis 
 
Dining area 
2. F&B service attendant 
3. Bartender or bar attendant 
 
Rooms Division 
4. Housekeeping attendant 
 
 
Front Office Division 
5. Front Office Agent/Front Desk clerk 
 
C. Travel Management Graduates
1. Tourism information officer of local government units 
2. Documentation officer in travel agencies 
3. Reservation officer of travel agencies or tour operators 
4. Ticketing officer of travel agencies or tour operators 
5. Cashier 
6. Bookkeeping clerk 
7. Tour coordinator 
8. Tour guide 
9. Tour escort 
10. Counter sales representative 
11. Field sales representative 
12. The staff of the Department of Tourism and other tourism-oriented institutions
 
Advanced Office Positions 
A. Tourism Graduates
1. Office manager 
2. Owner of the tourism enterprise 
3. Tourism consultant/adviser 
4. Office Manager of government offices related to tourism 
 
B. Hotel and Restaurant Management Graduates
Supervisor-applies knowledge and skills related to the ideas, principles, concepts, basic research methods and problem-solving techniques in the operation of the accommodation, food and beverage enterprises; demonstrates the skills needed to acquire, understand and assess information from a range of sources applicable to improving efficiency in the accommodation, food and beverage operations; possesses knowledge and skills in the application of work-related technology including information, education and communication (IEC); demonstrates leadership, communication and collaborative competence; and prepares timely reports related to their area of responsibility.
1. Banquet supervisor 
2. Front Office Supervisor 
3. Housekeeping Supervisor 
4. Head Waiter 
5. Assistant Cook 
 
C. Travel Management Graduates
1. Owner / Incorporator of Travel Agencies, Hotels, Resorts or other Lodging Accommodations and Restaurants
2. Office Manager of government offices related to tourism such as
a. Department of Tourism & its Regional Offices
b. Philippine Convention & Visitors Corporation
c. Philippine Tourism Authority
d. National Economic & Development Authority
e. Civil Aeronautics Board
f. Air Transportation Office
g. Board of Investments
h. Municipal/City Tourism Office
i. Other related government agencies
3. Reservation supervisor 
4. Documentation supervisor 
5. Ticketing supervisor 
6. Travel consultant 
7. Destination specialist 
8. Travel & Tour planner 
9. Contract & Quotation specialist 
10. Operations manager 
11. Inbound Tour manager 
12. Outbound Tour manager 
13. Provincial Tourism officer 
14. Regional Tourism officer 
 
Allied Programs 
 
Bachelor degree in other related fields, which are closely related to the fields of business, management, marketing, and finance.

COMPETENCY STANDARDS 
 
Skill, Competencies, and Qualities 
The Graduates of BSTM, BSHM, BSHRM, BSTrM and/or bachelor degree in other related fields shall possess the following competencies:
 
A. Five Competencies
1. Resources: identifies goal-relevant activities, ranks them, allocates resources
2. Interpersonal: works with others
3. Information: Acquires and evaluates information
4. Systems: understands complex interrelationships
5. Technology: works with a variety of technologies
 
B. Skills and Personal Qualities
1. Basic skills: reads, writes, performs arithmetic and mathematical operations, listens and speaks;
2. Thinking skills: thinks creatively, makes decisions, solves problems, visualizes, knows how to learn and reason; and
3. Personal qualities: possess a sense of responsibility, self-esteem, sociability, self-management, integrity, and honesty
 
 Professional Specific Competencies 
 
A. Performs work activities effectively and efficiently to the standards expected in the operation required in the tourism Industry/hospitality sectors
 
B. Undertakes task, functions, duties, and activities in the operation of the hotels, restaurants, travel, government and non-government agencies in accordance with the competency standards
 
C. Analyzes the situation, identifies problems, formulates solutions and implements corrective and/or mitigating measures and action. 

CURRICULA 
 
Curricula Description 
 
This set of curricula has the following features:
 
1. Common core. All the programs share a set of common core. Under the general umbrella of Tourism, graduates of these programs possess a common set of core and specific competencies developed from the general education, business and tourism/hospitality subjects.

2. Competency-based. Job readiness of the graduates is the focus of the curricula. Competencies are matched with the competency standards required by of the industry based on the job positions that the graduates will eventually occupy upon graduation.

3. Industry-driven. Industry participated in the identification of job entry positions and development of competencies standards.

4. Curriculum design. Professional subjects in the first two years are procedural, and the last two years are supervisory. Implicitly, the curriculum design enables the students to leave school after completing the first two years and take on entry-level positions in accommodation, food, and beverages, travel agencies, government or non-government agencies. The last two years will hone the students’ supervisory competency to prepare them for supervisory positions as they progress with their careers.

5. Orientation. This set of policies and standards consolidates all programs in tourism, hospitality management, and related fields into a rational structure with two orientations: the macro and the micro.

                        5.1 The micro orientation pertains to the sectoral perspective. Programs with this orientation prepare 
                               the students for a career in management and/or entrepreneurship. They develop competency 
                              (knowledge, skills, and attitude) necessary to manage and operate effectively, efficiently and 
                              profitably, the different enterprises in the various sectors comprising the tourism industry.

                         5.2. The macro orientation does not address the operation of any one particular sector nor enterprise, 
                                rather the program(s) teach the students to regard tourism from an aggregate perspective and 
                                prepare them for a career in policy-making and tourism development.

6. Flexibility. Mindful of the ever-changing landscape within which the tourism and the hospitality sectors operate, the curricula leave room for innovation and enhancement. Schools are encouraged to think global and act local, scan their milieu, understand their clientele and develop subjects to respond to the needs of their environment.