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UP College of Home Economics - Tearoom

In 1961, the Board of Regents of the University of the Philippines approved the installation of the Tearoom in the new Home Economics building in order to “serve as a laboratory for students majoring in nutrition and dietetics”.

The Tearoom, since then, has undergone a lot of changes. It functions as a resource unit to all programs of the College and as a training laboratory of Hotel, Restaurant and Institution Management and Nutrition students. Actual work experiences as the Tearoom provide excellent opportunities for students to apply management principles in planning, preparation and service of food which are nutritious, safe and high quality.

Nevertheless, with or without the class functions, the Tearoom continued its regular service hour operations and consequently was accomplishing financial statements which are used by commercial food service establishments. The Tearoom also undertook off-premise catering contracts.

The Tearoom has served for forty (40) years already and has prove to stand beyond the tests of time. Still functioning and gaining income, Tearoom has not failed to provide the needs of its customers and has catered to many students, faculty and staff.

The Tearoom offers a casual dining experience with a seating capacity of 75, that features fine food and service, but devoid of the stiff formalities of formal dining, with the menu executed in the context of Asian culture, incorporating modern and western influences.

The Department of Hotel, Restaurant

and Institution Management

The BS Hotel, Restaurant and Institution Management program (formerly known as BSHRA) was instituted in 1970 as a joint program with the College of Business Administration (CBA). The University of the Philippines pioneered this program to fill managerial and supervising requirements of what was then a budding hotel and restaurant industry. Presently, the program is being administered solely by the CHE as approved during the 72nd meeting of the University Council on December 6, 2000. The program integrates general education courses, functional management courses as well as the technical courses for the management of hotels, restaurants and other related institutions. The curriculum seeks to develop value-laden, competent and productive leaders and entrepreneurs in the food service and lodging industry.