The National University College of Hotel and Restaurant Management is located at the main building along M.F. Jhocson Street Sampaloc, Manila.

Students are expected to learn all aspects of hotel and restaurant operations with a curriculum designed for utmost understanding of principles and theories involved in hotel and restaurant management. With us, the learner is the hub of our being.

Learning objectives and activities are so designed to meet the overall learning outcomes for each course. We provide students opportunity to learn through the practical application of theories involved both in food and beverage and rooms division operations ,making sure that each of the learners develop their knowledge and skills all by themselves at their own pace with the guidance of the mentors. Assessments will be given on a quarterly basis per term and the final evaluation to be given only upon the completion of the course. It is our belief that a learner will have his/her way to shine given the opportunity, proper guidance and motivation – here, we facilitate student’s learning.

Part of our promise is to provide students with innovative instruction which geared on the practical work environment. Lectures are delivered with appropriate visual aids with the help of multimedia facilities to enhance classroom learning. Simulated work environment is made possible with the use of industrial facilities such as:

Bakery and cold Kitchen - simulated practical area for patisserie and garde manger station. It is equipped with stainless preparation tables and sinks, conventional and convection ovens, industrial range top and heavy duty mixers

Basic Kitchen - simulated practical area for the basic kitchen skills training. Learners are exposed to work in the pre-preparation stations where they could hone their kitchen knife skills and kitchen organization. The kitchen is so designed for specific work stations in a commercial kitchen. It is likewise equipped with industrial equipment such as stainless preparation tables and sinks, chiller and freezer, range top ovens, salamander, griddle, grill and fryers.

Commercial kitchen – simulated practical area for large scale cooking. It is equipped with stainless sinks and preparation tables, high pressure cookers, freezer and chiller, range top oven, griller, induction cooker, hotplate and bain marie.

Bar - simulated practical area for bar operations equipped with stainless back bar, chiller and ice maker. An ideal area for flairtending.

Function Room - a function room is provided alongside the bar area for practical sessions in food service operations. Students are expected to set up the ambiance as well as table setting for various restaurant set ups and catering services.

Front Office and Travel Lounge – simulated practical area for reception services training.

Laundry and linen area - simulated practical area for linen and laundry management where students learn the skills in managing an on premise and commercial laundry.

Storage area - a huge storage area is provided for the small equipment and utensils which could also be used a training area for inventory and stewarding.

To note is the fact that we have the same suppliers from the hotel and restaurant industry for our small equipment and utensils. Its assured that the students are using industry specific equipment which exposes them on the quality of equipment which are being used by most hotels and restaurant both locally and abroad.

Our faculty and staff are both practitioners and academicians who are experts in their own field of specialization making sure that instruction is relevant and updated through research, training and participation in industry organizations.

Our support staffs are constantly being trained for industry updates and service orientation to help not only faculty to carry out work tasks but assist the students in their needs.

We have a wide array of library resources like journals and relevant magazines. Textbooks and references are likewise available for use in the library.

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