𝑺𝒄𝒉𝒐𝒐𝒍 𝒐𝒇 𝑩𝒖𝒔𝒊𝒏𝒆𝒔𝒔 𝒂𝒏𝒅 𝑴𝒂𝒏𝒂𝒈𝒆𝒎𝒆𝒏𝒕 𝑯𝒐𝒍𝒅𝒔 “𝑻𝒉𝒆 𝑮𝒓𝒂𝒏𝒅 𝑩𝒖𝒇𝒇𝒆𝒕 𝟐𝟎𝟐𝟓” 𝑪𝒆𝒍𝒆𝒃𝒓𝒂𝒕𝒊𝒏𝒈 𝑭𝒊𝒍𝒊𝒑𝒊𝒏𝒐 𝑪𝒖𝒍𝒕𝒖𝒓𝒆 𝒂𝒏𝒅 𝑪𝒖𝒍𝒊𝒏𝒂𝒓𝒚 𝑨𝒓𝒕𝒊𝒔𝒕𝒓𝒚

With the theme “Kulay-Kultura: A Journey Through the Vibrant Spirit of the Philippines,” the School of Business and Management (SBM) of JHCSC showcased Filipino heritage through “The Grand Buffet 2025,” held on May 23, 2025, at the JHCSC Hostel. The event was spearheaded by students from the Bachelor of Science in Tourism Management (BSTM), Bachelor of Science in Entrepreneurship (BSEntrep), and Bachelor of Science in Hospitality Management (BSHM) programs as part of their culminating activity and final examination. The activity was supervised by their instructors, Mr. Dexter Carl J. Corpuz and Ms. Llanevie Azel Z. Niez.

SBM Dean Dr. Julito V. Mandac, Jr. graced the celebration alongside program chairs, faculty, staff, and invited guests, including notable Pagadian City content creators Ms. Estephanie Bucog and Mr. Nomaire Ezrael, popularly known as “Medtech Wanderer.” Their presence added prestige to the occasion, reinforcing the students’ exposure to industry personalities and influencers in the field of hospitality and tourism.

The ceremonial opening of the buffet was led by Mr. CJ Bomes, Executive Chef, Ms. Zandra Saavedra, Sous Chef, and Ms. Arnelyn Sale, Commis Chef, through a symbolic popping of wine bottles. Attendees were treated to a vibrant cultural and culinary experience as BSTM II and III students energized the venue with a variety show and a separate fashion display that showcased their creativity and style. Meanwhile, BSHM II students served an array of Filipino-themed dishes, while BSEntrep II students managed the event logistics and program flow, ensuring a smooth and engaging presentation throughout.

“The Grand Buffet 2025” served as a hands-on application of concepts from various SBM subjects, including Meetings, Incentives, Conferences, and Exhibitions/Events (MICE), Event Management, Fundamentals in Food Service Operations, Philippine Pop Culture, and Multicultural Diversity. Through this initiative, students were able to integrate cultural appreciation with event planning and hospitality operations, embodying both academic learning and creative execution.