Working on constantly bettering oneself is both an art and a lifestyle that reaps the same effect radiating from within oneself and onto others. This is why veteran hotelier, Gil Acuña easefully gained camaraderie, respect and high esteem from his colleagues and students during his previous post as Program Chair for the Hotel, Restaurant and Institution Management (HRIM) Program of De la Salle-College of Saint Benilde, and over to now being a well-trusted and highly regarded hotel and resort consultant by his clients.
With deep and fervor honor, Mr. Acuña hereby shares in retrospective his effective practices and precious insights during his time in De la Salle-College of Saint Benilde, as well as some valuable advice on succeeding in the profoundly engaging and rewardingly consuming world of the Hospitality Industry.
1. What were your main responsibilities as the Program Chair for the Hotel, Restaurant and Institution Management (HRIM) Program of De la Salle-College of Saint Benilde? (DLS-CSB)
My main responsibilities as a Program Chair for the Hospitality Program were to ensure that an industry-based competitive curriculum was effectively administered by competent teachers given the various learning needs of students, offer continuous faculty-development programs, prepare annual program budgets, provide updated learning resources, attend to both faculty and student concerns, and maintain synergetic relationships with hospitality and academic partners.
2. What are the main subjects in your course curriculum?
All operational and administrative aspects of hospitality management are covered by the Hospitality Management curriculum. Subjects on Front Office, Housekeeping, Financial Management, Food and Beverage, Bar Management, Global Trends, Facilities Design, Total Quality Management, Sales and Marketing, Events Management, Purchasing, Revenue Management, and Human Resource Management.
