Vision
The vision of the Hotel and Restaurant Management Department is to be recognized as a competitive institution of hospitality management education in Pampanga that consistently produces competent professionals, future leaders and socially responsible citizens of the country.
Mission
We provide our students with technical skills and service education with regionally accredited curricula, facilities and faculty members.
We strive to improve our program offerings and services in conjunction with the changes in customer and industry needs.
We ensure that our faculty members are responsible role models for students and stewards of the department’s resources.
We prepare our students for leadership positions in the hospitality industry through hands-on experience and an emphasis on culinary arts, service management and employee supervision.
We provide an education that enables students to gain labor market advantage to successfully compete in the future.
Goals
- Knowledge:
An MQCPI-HRM graduate must be fully equipped with comprehensive knowledge needed for managing diverse hospitality operations; must have developed skills in problem solving, decision-making and critical thinking. - Skills:
An MQCPI-HRM graduate must have a high level of skills in Food and Beverage Service, Bar-tending, Housekeeping, Culinary Arts, Events Management and other related skills. - Attitude:
An MQCPI-HRM graduate must have a high level of skills in Food and Beverage Service, Bar-tending, Housekeeping, Culinary Arts, Events Management and other related skills.
Objectives
- To provide a hospitality education consistent with the standards of the industry by exposing students with actual hotel & restaurant experiences.
- To develop creativity and sound thinking in solving management problems and in merchandising techniques through cases and simulations.
- To strengthen the faculty roster by taking the services of competent and committed faculty members.
- To provide trainers with adequate training methodologies and accreditations essential in their conduct of instruction.
- To train students extensively in Food and Beverage Service, Bar-tending, Housekeeping, Culinary Arts, Events Management and other related skills.
- To achieve 100% passing rate in National Competency Assessments under the TVET programs.
- To support students in joining regional and national student-organizations.
- To educate our students with the importance of professionalism and code of ethics to achieve responsible attitude expected in the hospitality industry.
Program Description
BS in HOTEL & RESTAURANT MANAGEMENT (BSHRM)
The Hotel and Restaurant Management Curriculum provides an integrated hospitality education consistent with the standards of the industry. It prepares students for leadership positions through hands-on experience and an emphasis on hotel and restaurant operations, culinary arts, food service management and research. It also educates students with the importance of professionalism and code of ethics to achieve responsible attitude expected in the hospitality industry.
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CONGRATULATIONS!August 4, 2016
Congratulations Jamille S. Molina (CHAMPION-LEVEL 1) and Diana Ann N. Mateo (CHAMPION-LEVEL 2) on PICPA Pampanga Provincial Competitive Accounting Quiz held last July 22, 2016 at Epatha Bldg., Sacop, Maimpis, City of San Fernando, Pampanga. OVERALL CHAMPION – LEVEL 1 MARY THE QUEEN COLLEGE OF PAMPANGA
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| Mobile: | 0908-8885902 |
| Email: | mqcpi.mktgoffice@gmail.com |
