The College of Business Management views itself as the primary producer of office administrator and food service managers, tourism and entrepreneurial managers geared towards the uplift of Region V and beyond in the 21st century.

Courses Offered

PROGRAM EDUCATIONAL OBJECTIVES:

  1. Graduates that are competent office professionals capable of making a positive contribution to the profession and to the society in which they work.
  2. Graduates that occupy various position in general and specialized administrative support, supervisory and managerial positions.
  3. Graduates that are equipped with the competencies, skills, knowledge and work values and continue to develop them through formal and non–formal studies

PROGRAM OUTCOMES:

Upon graduation, the graduates of the program shall have the ability to:

  1. Provide General Administrative clerical support to high level executives guided by the Code of Ethics for Office Professionals
  2. Coordinate office management activities
  3. Manage office communications
  4. Organize files, information, and office supplies effectively
  5. Exhibit acceptable human relation skills in a diverse environment
  6. Engage in lifelong learning to keep abreast of the development in the international employment market

PROGRAM EDUCATIONAL OBJECTIVES:

Within 3-5 years of graduation, the graduates of BS Hospitality Management expected to:

  1. Graduates are engaged in practicing along tourism and hospitality sector.
  2. Graduates hold varied position in tourism and hospitality and allied industry.
  3. Graduates strive to develop their technical and professional skills through formal and non-formal studies.

PROGRAM OUTCOMES:

Graduates of the BS Hospitality Management program should be able to:

  1. Produce food products and services complying with enterprise standards
  2. Apply management skills in F & B service and operations.
  3. Perform and provide full guest cycle services for front office
  4. Perform and maintain various housekeeping services for guest and facility operations PO5: Plan and implement a risk management program to provide a safe and secure workplace
  5. Provide food & beverage service and manage the operation seamlessly based on industry standards

PROGRAM EDUCATIONAL OBJECTIVES:

  1. Graduates are able to identify business opportunities, prepare business plans, operate and manage business.
  2. Graduates continue to enhance their entrepreneurial knowledge, skills and values through business studies or through actual business experiences.
  3. Graduates occupy position relative to Entrepreneurial Management and Allied Programs.

PROGRAM OUTCOMES:

Upon graduation:

  1. Conduct a self-assessment to determine the level of entrepreneurial competencies
  2. Analyze/scan the environment business opportunities and develop their profitability profiles from which entrepreneurial ventures can be selected from
  3. Prepare a business plan
  4. Mobilize the necessary human, financial, logistical, and technical resources to implement the business plan.
  5. Prepare and comply with requirements for business operation
  6. Operation and manage the enterprise good governance and social responsibility
  7. Apply entrepreneurial management in any organization other than own enterprise.

PROGRAM EDUCATIONAL OBJECTIVES:

Within 3-5 years of graduation, the graduates of BS Tourism Management expected to:

  1. Graduates are able to analyze and assess tourism management situations in order to demonstrate appropriate professional appearance to the tourism industry.
  2. Graduates can apply the concepts and skills necessary to achieve guest satisfaction in hospitality and tourism industry.
  3. Graduates are globally competitive and hold managerial position in the tourism establishments.

PROGRAM OUTCOMES:

A graduate of Bachelor of Science in Tourism Management (BSTM) should able to:

  1. Plan, implement and monitor tours and sales activities
  2. Research, plan and conduct various tour guiding activities
  3. Develop appropriate marketing programs and arrange the required travel services
  4. Plan/organize, implement and evaluate MICE activities
  5. Plan, develop and evaluate tourism sites and attractions

Pool of Faculty

NAME POSITION/ACADEMIC RANK
DR. NOREL PETER M. ILLO OIC Dean, College of Business Management
DR. VICENTE B. AGOTILLA Instructor I
MS. MA. ANJELICA N. AMPONGAN Instructor I
MR. DARWIN P. BUENA Assistant Professor II
MS. ROSALIE B. BULALACAO Instructor I
MS. MARUJA C. CARILO Assistant Professor II
PROF. EMILDA E. ESCOLANO Associate Professor I
MS. MELANY FEDERIS Instructor I
MS. SYRELL M. HALLARE Instructor I
DR. MARIA JOY I. IDIAN Instructor I
MS. ALYSSA D. LAGATIC Instructor I
DR. LALAINE M. LASTROLLO Instructor I
MR. JOHN MYKELLE H. LUMABE Instructor I
DR. MARIA TERESA J. MANZANO Professor VI
DR. CREZEL B. OBRERO Assistant Professor I
MS. CHERRY LYN M. ODSINADA Instructor I
MS. JOSEFIN N. OLIVEROS Instructor I
DR. ROSANNA B. OLIVEROS Associate Professor V
MR. MARK ANTHONY L. OROBIA Instructor I
MR. GERALD GARLAND M. PANGHULAN Assistant Professor II
DR. TERESITA B. SALAZAR Associate Professor V
MS. CHRISTINE MARGOUX M. SIRIOS Instructor I
MS. MARIA LUISA O. SOTERO Instructor II
MS. LYNN C. VILLAR Assistant Professor I
MR. KRISTOPHER T. VISAYA Instructor I

Student Organizations

  • Philippine Association of Students in Office Administration (PASOA)
  • Student Society of Food Service Management (SSFSM)
  • Young Entrepreneurs’ Society (YES)
  • Association of Tourism Students (ATS)
College of Business Management


Norel Peter M. Illo, PhD

OIC Dean

cbm@cspc.edu.ph
(054) 288-4421 to 23 loc. 128

cspccbmdept