Desired Learning Competencies of the Bachelor of Science in Hospitality Management Program and Skills Requirement of Hospitality Industries

This study examined the alignment between learning competencies in the Bachelor of Science in Hospitality Management (BSHM) program and skills required by the hospitality industry. Using a balanced sample of 100 respondents (50 faculty members and 50 industry professionals), the research assessed competencies across five competencies: Food and Beverage Operations, Front Office Operations, Housekeeping Operations, Events Management, and Crisis Management. Findings revealed significant differences between academic and industry perceptions in four domains, with the most substantial gaps in Food and Beverage Operations, where academia rated competencies higher (M=3.85) than industry (M=3.24), and Crisis Management, where industry expectations (M=3.23) exceeded academic focus (M=3.04). Only Events Management showed no significant difference, with both sectors rating it similarly low (M≈2.88). The study highlights the need for curriculum realignment with industry needs, particularly in practical skills, crisis management, and foreign language proficiency, while maintaining the program's strengths in guest service and operational knowledge.