This study was conducted to determine how hospitality management curriculum of Nueva Vizcaya State University prepared its students based on the perception of the graduates. Descriptive statistics were used to answer the objectives related to the respondent's demographic profile, ranking of the concentration areas and the level of preparedness. Further, ANOVA or analysis of variance was used to determine the significant difference between the curriculum and the graduates' preparedness. There were 40 respondents in this study.
The effectiveness of the curriculum based on the perception of the graduates was measured using the four different dimensions: generic skills, fundamental curriculum related skills, functional skills, and concentration area specific skills.
Based on the result of the study, respondents perceived that the curriculum was very effective under the generic skills except for conceptual skills that showed a highly significant difference or lower level of preparedness in hospitality low. Under the fundamental skills there was no significant difference on the different dimensions, respondents perceived that the curriculum prepared them very effective. Functional and conceptual skills illustrated also very effective although there was significant difference or lower level of preparedness in accounting data and analysis in financial management and food beverage management.
To conclude, the respondents perceived themselves to be above average in preparedness on the four dimensions of hospitality curriculum and somewhat agree on their overall preparedness of the curriculum. This implies that they were ready for work in industry based on the given curriculum.

Thesis (Bachelor of Science in Hotel and Restaurant Management)

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