Hotel, Restaurant and Institution Management (HRIM)

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HOTEL, RESTAURANT AND INSTITUTION MANAGEMENT (HRIM)

 

The Department of Hotel, Restaurant and Institution Management (HRIM), originally a part of the Department of Food Science and Nutrition of the College, became a separate department in May 1998. The original HRA program was instituted in 1969 as a response to an urgent need for graduates for middle management level who are well grounded in business and hotel as well as food service administration.

 

CURRICULAR PROGRAMS:

Bachelor of Science in Hotel, Restaurant and Institution Management (BSHRIM)

BSHRIM program integrates general education courses, functional management courses as well as the technical courses for the management of hotels, restaurants and other related institutions. The curriculum seeks to develop value-laden, competent, and productive leaders and entrepreneurs in the food service and lodging industry.

Master of Hotel, Restaurant and Institution Management (MHRIM)

MSHRIM is designed to develop professionals who can assume managerial responsibilities in the food service industry. These responsibilities include the administration of 1) profit-oriented establishments such as restaurants, hotels, fast food enterprises, and specialty houses; 2) service-oriented units such as school food services, hospitals and industrial cafeterias. The program is also meant to upgrade the competencies of those in the academe who teach and undertake research on the food service industry.

HRIM Documents

MHRIM Requirements
Bachelor of Science in Hotel, Restaurant & Institution Management
Curriculum (Master of Hotel, Restaurant, and Institution Management)