The Hospitality and Culinary Integrated Research and TRAINING Center (HCIRTC)

The Hospitality and Culinary Integrated Research and Training Center (HCIRTC) is contingent on the Department’s urgent need for State-of-the-Art facilities for its students not only of the proposed Bachelor of Science in Culinary Science but also of its current program, Bachelor of Science in Hotel, Restaurant and Institution Management and the Master Hotel, Restaurant and Institution Management.  The center will also serve as an important shared research and development facility for safe, nutritious, and sustainable food products with the Department of Food Science and Nutrition to address food security.  It will also provide training opportunities toward sustainable livelihood for underserved communities.   All of the above endeavors reflect the advocacy of the College of Home Economics to uphold the United Nations Sustainable Goals (UNSDGs) as its contribution to the continuous upliftment of the lives of the family, especially at this time of the pandemic.  These SDGs are  SDG 2 – Zero Hunger, SDG 4 – Quality Education, SDG 11 – Sustainable Cities and Communities, and SDG 12 – Responsible Production and Consumption.


The College Tearoom was established in 1961. 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 at 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. The Tearoom also serves the UP community by making its premises available for use for parties and meetings, as well as rendering catering services for various functions within the Diliman campus. Through the years, The Tearoom has been a landmark within the Diliman campus. Many professors and alumni have fond memories of The Tearoom. At the top of their list is the famous Tearoom Grilled Cheese Sandwich!


The Institutional Management Laboratory houses courses in Quantity Food Production, Catering Management, Beverage Management, and Purchasing Management.


Technological skills such as Point-of-Sale and Property Management Systems are essential among our students and future graduates.