College of
Arts and Sciences


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Contact Us

arts@uphsl.edu.ph
(049) 511-9562
local 3009
 




Student Outcomes

 

BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT

  • Ability to identify goal-relevant activities, rank them, and allocate resources;
  • Ability to work harmoniously with others;
  • Demonstrate knowledge in acquiring and evaluating information;
  • Demonstrate ability to handle complex interrationships;
  • Demonstrate an understanding and working knowledge of emerging technologies;
  • Demonstrate higher level of skills in reading , writing, performing arithmetic and mathematical operations , listening and speaking;
  • Demonstrate ability to think creatively , makes decisions, solve problems , visualize and knowledge to learn and reason;
  • Posses a sense of responsibility , self esteem, sociability, self-management , integrity and honesty;
  • Perform work activities effectively and efficiently to the standards expected in the operation required in the tourism industry and hospitality sectors;
  • Undertake task , functions, duties and activities in the operation of the hotels, restaurants, travel, government and non-government agencies in accordance with competency standards;
  • Demonstrate ability to analyze situation, identify problems, formulate solutions and implement corrective and/or mitigating measures and actions;
  • Recognize the need for, and show ability for continuing professional development; and
  • Demonstrate understanding of the professional and ethical responsibility.

 

BACHELOR OF SCIENCE IN TOURISM MANAGEMENT

  • Ability to identify goal-relevant activities, rank them, and allocate resources;
  • Ability to work harmoniously with others;
  • Demonstrate knowledge in acquiring and evaluating information;
  • Demonstrate ability to handle complex interrationships;
  • Demonstrate an understanding and working knowledge of emerging technologies;
  • Demonstrate higher level of skills in reading , writing, performing arithmetic and mathematical operations , listening and speaking;
  • Demonstrate ability to think creatively , makes decisions, solve problems , visualize and knowledge to learn and reason;
  • Posses a sense of responsibility , self esteem, sociability, self-management , integrity and honesty;
  • Perform work activities effectively and efficiently to the standards expected in the operation required in the tourism industry and hospitality sectors;
  • Can undertake task , functions, duties and activities in the operation of the hotels, restaurants, travel, government and non-government agencies in accordance with competency standards;
  • Demonstrate ability to analyze situation, identify problems, formulate solutions and implement corrective and/or mitigating measures and actions;
  • Recognize the need for, and show ability for continuing professional development ; and
  • Demonstrate understanding of the professional and ethical responsibility.

 

BACHELOR OF SCIENCE IN NUTRITION and DIETETICS

  • Ability to utilize results or studies related to nutrition therapy , foodservice and in the conduct of nutrition programs/projects;
  • Can formulate a plan and conduct studies related to public health nutrition, nutrition therapy and foodservice with nutrition and environmental consideration;
  • Demonstrate ability to write and present a technical report, a case study, and other scientific reports on studies conducted;
  • Actively participate in continuing education activities relevant to the discharge of responsibilities in public nutrition, nutrition therapy, and foodservice management;
  • Ability to manifest good interpersonal relations , self confidence, maturity in all endeavors and recognize the need to carry out day-to-day tasks in an ethical manner;
  • Ability to identify nutrition problems in different settings and plan appropriate nutrition programs/projects including financial requirements for a given target group/area;
  • Demonstrate ability to evaluate document and report the results of nutrition programs/ projects;
  • Can undertake tasks of coordinating, implementing and monitoring nutrition programs / projects and demonstrate ability to do networking with existing health and nutrition delivery services and related programs to bring about the desired change;
  • Ability to select, plan, prepare and assess effective nutrition teaching-learning activities including teachings aids and materials for nutrition counseling and in communicating pertinent information to the health care and various audiences;
  • Ability to conduct careful assessment of the nutritional status of individual clients/patients in health and disease throughout the life cycle;
  • Demonstrate ability to select , implement and monitor all aspects of nutrition care including treatment modalities and of clients/patient progress;
  • Execute ability to plan and manage a foodservice program, train food service personnel, and undertake task of controlling food, labor and operational costs; and
  • Ability to plan, conduct and evaluate food preparation and formulation, recipe development, storage and service with maintenance of proper food safety, hygiene and sanitation.

 

University of Perpetual Help System JONELTA
Sto. Niño, City of Biñan, Laguna
copyright 2017