𝐁𝐒𝐇𝐌 𝐒𝐭𝐮𝐝𝐞𝐧𝐭𝐬 𝐂𝐨𝐧𝐝𝐮𝐜𝐭 𝐌𝐨𝐜𝐤 𝐅𝐢𝐧𝐞 𝐃𝐢𝐧𝐢𝐧𝐠 𝐚𝐭 𝐉𝐇𝐂𝐒𝐂 𝐇𝐨𝐬𝐭𝐞𝐥

The Bachelor of Science in Hospitality Management (BSHM) 2-A and 2-B students under the School of Business and Management (SBM) successfully conducted a two-day mock fine dining restaurant activity at the JHCSC Hostel, Pagadian City Extension Campus, on April 13–14, 2026. The activity served as their midterm examination requirement in HM 113 Fundamentals in Food Service Operations under Course Professor Llanevie Azel Niez.

BSHM 2-A presented a winter wonderland-inspired dining concept titled “Frost and Flame,” while BSHM 2-B showcased “La Casa Kumida,” which highlighted Filipino cuisine. Both sections prepared and executed a complete seven-course fine-dining service, including appetizers, soup, salad, fish, main course, and dessert, carefully arranged to simulate a formal restaurant setting for their guests.

The event was attended by faculty members, school personnel, representatives from the Department of Tourism IX, and guests, who were allowed to observe and experience the students’ hands-on application of culinary preparation, table service, and fine dining operations. Their presence underscored the institution’s
commitment to strengthening experiential and industry-based learning.

In addition to fulfilling its academic purpose, the activity served as an intensive hands-on training experience that enhanced students’ competencies in preparation for future enhancement examinations and professional practice in the hospitality industry. It highlighted their creativity, teamwork, and technical proficiency, reflecting JHCSC’s continued commitment to producing competent and industry-ready hospitality graduates.