PARAMETER D: MANAGEMENT OF LEARNING

• S.1. There are policies on management of learning which include the following:

S.1.1. students’ attendance in class and other academic activities;

S.1.2. schedule of classes;

S.1.3. students’ discipline; and

S.1.4. maintenance of cleanliness and orderliness.

• I.1. The policies on management of learning are enforced.

• I.2. Student activities are well-planned and implemented.

• I.3. Assignments are designed to reinforce teaching which results to students maximum learning.

• I.4. The maximum class size of 50 for undergraduate course is observed.

• I.5. Classroom discipline is maintained in consonance with democratic practices.

• I.6. The class officers and assigned students assist in maintaining cleanliness of classrooms, laboratories, corridors and the school campus.

• I.7. Independent work and performance are encouraged and monitored in the following activities;

I.7.1. case studies/reports;

I.7.2. farm practices;

I.7.3. thesis; and

I.7.4. others (please specify) _________________________.

• I.8. In practicum courses, the number of trainees supervised by each coordinator does not exceed to 50.

• O.1. Learning is efficiently and effectively managed.

The following are deemed best practices of the Bachelors of Science in Hospitality Management program (formerly BS Hotel and Restaurant Management) in Management of Learning:

• The institute requires the submission of an Adviser Report every first semester of the following academic year which details performance of the students, as a whole, in the previous academic year, their milestones and challenges faced.

• The BS HM program implements actual application of learning in most of its courses. For example, if the course deals with Asian Cuisine, students’ competencies are assessed through preparation of different foods which are identified as Asian. For the Banquets, Functions and Catering Management, students are required to plan, and implement an event/function. This is a rounded approach to implementation of the course.

• Required in the curriculum that students participate in two educational field trips wherein they are exposed to actual hostel operations and learn from renowned bartenders.

• Students are required to wear appropriate attire in most major subjects. Students have separate uniforms for lectures, for bartending, for practicum, and for chef garments for culinary related courses. This will train students to dress appropriately which is expected from the industry wherein they will eventually be part of.