The hospitality industry covers an extensive range of occupations, including those related to food service and lodging which require continuous innovations and improvement. This study determined the level of desired professional competencies in the hospitality industry in Nueva Vizcaya. Descriptive correlational method was employed to discover the relationships that exist between variables and to elicit data from hospitality professionals and educators from business establishments accredited by the Department of Tourism and higher education institutions in Nueva Vizcaya who participated in this study. A modified questionnaire, frequency counts and percentage, mean and correlational procedure were used to analyze and interpret data. Findings of the study showed that the desired professional competencies of respondents along personal effectiveness competencies, workplace competencies, and specific industry-sector competencies particularly on Lodging Management and Food and Beverage Management were very high. Likewise, respondent’s intellectual competencies, industry wide competencies, and specific industry sector competencies particularly along Beverage Service; Culinary Arts; Front Office Procedure; Destination Marketing and Management; Tour Operations and Travel Management; Recreation, Amusement and Attractions; and Meetings, Events, and Exhibitions Management were high. It was found also that age and civil status significantly correlates with specific industry sector competencies particularly Beverage Service. However, the most crucial scenario to address is how to increase the understanding of certain managerial competencies and leadership styles to converge industry needs more accurately, to be more effective and successful managers or entrepreneurs. In this context, the researcher opted to propose for the enhancement of the curriculum of the Bachelor of Science in Hotel and Restaurant Management program to hospitality educators in Nueva Vizcaya.