The Gear
The main shape of the HM Logo is designed after the Gear of the DCC logo that represents the institution’s continuous development and transformation towards addressing the changing demands of the global market.

The Four Stars
The four stars symbolize DCCI core values, our students are grounded with Discipline, Compassion, Competence and Integrity

Laurel
The laurel covers the quadrant, signifies DCC aspirations to achievements which students must uphold a triumphant passion.

The Four Quadrant
The four quadrants that symbolize the departments’ essential skills in hotel and restaurant management, hospitality and tourism sector, which represents DCC Hospitality Management program continuously seeks to provide a well rounded and competent students in various areas of the industry.

          In 2006, DCC formally and officially received the government recognition for its Associate in Hotel and Restaurant Management. It was then in the year 2009, Davao Central College applied for the CHED recognition of the Bachelor of Science in Hotel and Restaurant Management, that time there are about thirty two (32) BSHRM students enrolled under the Program head of Mrs. Ginalyn Yretarino, MBA., two years later, BSHRM was formally recognized by the CHED to operate BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT (I-IV) with the government recognition no. 23 series of 2011 in accordance with RA No. 7722 otherwise known as the Higher Education Act of 1994.
          In 2015 the formerly known as Hotel and Restaurant Management was granted Candidate Status by ACSCU-AAI, later granted for Level I status in April 2017. And just before the Pandemic Lockdown in March 2020, the Hospitality management was granted Level II re-accreditation by ACSCU ACI in July 2020.
          Today, the HOSPITALITY MANAGEMENT (Hotel and Restaurant Management) Program, continues to soar high in order to explore and discover new avenues to provide better quality and education and skills to students.

A graduate of BS in Hospitality Management should be able to but not limited:

• Produce food products and services complying with enterprise standards.
• Apply management skills in F & B service and operations.
• Perform and provide full guest cycle services for front office.
• Perform and maintain various housekeeping services for guests and facility operations.
• Plan and implement a risk management program to provide a safe and secure workplace.
• Provide food and beverage service and manage the operation seamlessly based on industry standards.

• Bachelor of Science in Hospitality Management | Download

5th Davao Culinary Cup 2019
Out of 13 participating schools and 5 hospitality industries with two or three entries we have:
Gold Medal (91% Rank 2) – Pasta Category
Silver Medal (85% Rank 3) – Pasta Category
Silver Medal (80% Rank 2) – Tuna Challenge
Bronze Medal (70%) – Tuna Challenge
Bronze Medal (70%) – Creative Breakfast

Diploma
Creative Breakfast (68.50%)
Pasta Category (68%)
Creative Breakfast