Republic of the Philippines Province of Cebu
CORDOVA PUBLIC COLLEGE Gabi, Cordova, Cebu
College of Hospitality Management Bachelor of Science in Hospitality Management OUTCOMES-BASED EDUCATION (OBE) COURSE SYLLABUS First Semester , A.Y 2021-2022 Date Revised: September 3, 2021 Subject Code
: HM BMEC 1
Subj Subjec ectt Des Descr crip ipti tion on
:O Ope pera rati tion ons s Man Manag agem emen entt in in Tou Touri rism sm and and Hos Hospi pita tali lity ty In Indu dust stry ry
No. of Hours per week
: 3 Hours/Wee Hours/Week k
No. of Hours per Semester
: 54 Hours
Credit Units
: 3 units
Pre-requisites
: None
I.
Cord Cordov ova a Publ Public ic Coll Colleg ege e Vi Visi sion on
: A community-based college that shall offer quality education at a low tuition fee.
II. II.
Co Cord rdov ova a Pub Publi lic c Col Colle lege ge Miss Missio ion n : To offer affordable and quality education, primarily but not exclusively, to the Cordovanhons Cordovanhons with the end in view that education shall be within everyone’s reach. : To provide tertiary education, technica technical, l, vocational and other practical courses.
III III..
Cordov Cordova a Public Public Coll College ege C Core ore Valu Values es
: Patriotism; Respect; Accessibility; Integrity; Spirituality; Excellence; Service
IV IV..
Coll Colleg ege e Outc Outcom omes es:: To foster, sustain and support the knowledge proficiency, and professional levels essential to employment. To develop the capacity to grow into fully qualified professional leaders To cultivate the spirit of nationalism enhan enhancing cing individual and social awareness of society and community To inculcate a strong sense of commitment and dedication to any profession guided by faith and strong moral fervor
V.
Develop intellectually motivated individuals demonstrating scientific training through related academic activities; research and evaluation that will contribute to the local and national development Train for democratic leadership characterized by commitment to the vision-mission of the institution Contribute to the socio-economic, technological, technological, scientific and cultural growth of man in society Produce self-reliant citizens imbued with love of his/her community and country
Program Lea Learning rning Outco Outcomes: mes: (Based on Section 6 CHED Memorandum Order No. 62 s. 2017) A. COMMON TO ALL PROGRA PROGRAMS MS 1. Articulate and discuss the latest developments in the specific field of practice; 2. Effectively communicate orally and in writing using English, Filipino, mother tongue language, and an appropriate Foreign Language required by the industry; 3. Work effectively and independently in the multi-disciplinary and multi-cultura multi-culturall teams; 4. Act in recognition of professional, social and ethical responsibility; 5. Promote “Filipino histo historical rical and cultural herita heritage” ge” (based on R.A. No. 7722); B. COMMON TO THE BUSINESS AND MANAGEMENT DISCIPLINES 6. Perform the basic functions of management such as planning, organizing, leading and controlling; 7. Apply the basic concepts that underlie each of the functional areas of business (marketing, finance, human resources management, production and operations management, information technology, technology, and strategic management) and employ these concepts in various business situations; 8. Select the proper decision making tools to critically, analytically and creatively solve problems and drive results; 9. Apply information and communication technology (ICT) skills as required by the business environment; 10. Work effectively with other stakeholders and manage conflict in the workplace; 11. Plan and implement business-related activities; 12. Demonstrate corporate citizenship and social responsibility; 13. Exercise high personal moral and ethical standards;
C. COMMON TO TOURISM AND HOSPITALITY HOSPITALITY DISCIPLINES 14. Demonstrate knowledge knowledge of tourism industry, local tourism products and services; 15. Interpret and apply relevant laws related to tourism industry; 16. Observe and perform risk mitigation activities; 17. Utilize information technology applications for tourism and hospitality; 18. and market service business organization; 19. Manage Demonstrate administra administrative tive oriented and managerial skills in a service oriented business organization organization;; 20. Prepare and monitor industry capital development functions of a tourism oriented organization; organization; 21. Perform human capital development functions of a tourism oriented organization; 22. Utilize various communication channels proficiently in dealing with guests and colleagues; colleagues; 23. Produce food products and services complying with enterprise standards; 24. Apply management skills in F&B service and operations; 25. Perform and provide full guest cycle services for front office; 26. Perform and maintain various housekeeping services for guest and facility operations; and 27. Plan and implement a risk management program to provide a safe and secure workplace; and 28. Provide food & beverage service and manage the operation seamlessly based on industry standards. (CMO no. 62 s 2017)
VI.
Performance Indicator Program Learning Outcomes PLO1 PLO2 PLO3 PLO4 PLO5 PLO6 PLO7 PLO8 PLO9 PLO10 PLO11 PLO12 PLO13 PLO14 PLO15 PLO16 PLO17 PLO18 PLO19 PLO20 PLO21 PLO22 PLO23 PLO24 PLO25 PLO26 PLO27 PLO28
Subject: Operations Management in Tourism and Hospitality Industry Code: HM BMEC 1 Unit: 3
X X X X X X X X X X X
Performance Indicators
1.
Ap Apply ply the latest latest dev devel elopm opmen ents ts in the Hos Hospit pitali ality ty In Indu dustr stry. y.
2. Work Work effec effectiv tivel ely y wi with th collea colleagu gues es and and in in the the indus industry try instilling work ethics and legal business practices 3. Plan Plan and and imp implem lemen entt a ris risk km man anag ageme ement nt pro progra gram m to to provide a safe and secure workplace 4.
Share Share and and upda update te kno knowle wledge dge with with cust custom omers ers and and
colleagues as appropriate and incorporate 5.
Monito Monitorr curr current ent issues issues of con concer cern n to to the the indust industrie ries s
6. Conduc Conductt day day to day day ho hospi spita talit lity y ac activ tiviti ities es in in ac acco corda rdance nce with legal obligations and ethical industry practices X X X X X X X X X X X X
7. Identi Identify fy and and access access sou source rces s of infor informa matio tion n on on th the e hote hotell and travel industries, appropriately and correctly
VII.
Course Description: This course will introduce the student to a comprehensive introduction and understanding the key features of operations managementt in the travel, tourism and hospitality industry, customer service, standardization in operations, role of front-line staff and health and safety managemen responsibilities.
VIII. Course Outco Outcomes: mes:
COURSE OUTCOMES (COs): These Course Outcomes (COs) are designed to support the Program Outcomes (POs) Target Program Outcomes (Pos) 1 1 1 1 1 1 1 1 2 3 4 5 6 7 8 9
2 0
2 1
2 2
2 3
6
7
8
9
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Upon completion of the course, the students will be able to:
1
2
3
4
Understand the key features of operations management in the Travel, Tourism and Hospitality Industry and its divisions /
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CO1
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28
departments
CO2
CO3
CO4 CO5
Understand the key features of services and their implications for operations Understand standardization and its impact on operations, service and consumer satisfaction Understand the role of front-line staff Understand health and safety responsibilities for employees and guests
I-Introduce Descriptor s
O-Observe
P-Perform
i nt ntrodu ct ctory cco ourse to aan n ou ttccome
enabl in ing cco ourse to to an o ou utcome
performi n ng g co course t o an out co come
a for forma mativ tivee cou cours rsee tto o an an o out utco come me
a cou cours rsee sstr tren ength gthen ening ing fu furth rther er an outc outcom omee
a cour course se perf perfor ormi ming ng an outco outcome me
IX. IX.
CO COUR URSE SE O OUT UTLI LINE NE A AND ND T TIM IMEF EFRA RAME ME WEEK COURSE CONTENT / SUBJECT MATTER WEEK 1 – WEEK 2 Food and Beverage Division WEEK 3 – WEEK 4 Rooms Division WEEK 5 – WEEK 6 Engineering Division WEEK 7 – WEEK 9 Accounting Division Division WEEK 10 – WEEK 11 WEEK 12 – WEEK 13 WEEK 14 – WEEK 15 WEEK 16 – WEEK 18 One of the Days In A Week (or an equivalent of 1 - 3 hours)
X.
Human Resources Division Sales and Marketing Division / Travel and Tourism Standard Operating Procedures / Health and Safety Final Practical Project (Allotted for the Prelim, Midterm, Semi Final or Final Exams.)
LEARNING PLAN (ONLINE)
DESIRED LEARNING OUTCOMES (DLO)
COURSE CONTENT / SUBJECT MATTER
At the end of the lesson, the stu studen dents ts wi willll be able to: Understan d the key features of operations manageme nt in the TTH industry and its divisions / departmen
Food and Beverage Division Definition Organizatio nal Hierarchy Responsibili ties
OUTCOMES-BASED TEACHING AND LEARNING ACTIVITY Synchronous
Asynchronous
Assignment Research Discussion Researching
Study time/session
Rooms Division Definition Organizatio nal Hierarchy
Assignment Research Discussion Read and start answering the modules Assignment offline Research
ASSESSMENT OF OF LEARNING OUTCOMES Synchronous
DURATI ON IN HOURS
Asynchronous
Oral and Group Report Answered (Brainstormi module 1 – 4 ng) including the activity enclosed in the module
6 Hours
6 Hours
Module 1 – Module 5
Written Report (With Rubrics) 6 Hours
RESOURCE MATERIALS/REFERENCES Synchronous
Asynchronous
Website https://www.r evfine.com/tra vel-andtourism/
Online Resources(do wnloads)
Reference Books
Guide Questi Que stions ons & Activities (From the
REMARKS / EVALUATI ON NOTES
ts Responsibili Understan ties d the key features of Engineering services Division and their Definition
Written Report
implication Organizatio s for nal operations Hierarchy Understan Responsibili d the role ties of frontline staff Accounting Division Definition
Standard Grooming (With Rubrics)
Discussion
Assignment Standard Research Discussion
Assignment Research Discussion
Useful links (Related to the Topic Discussed)
3 Hours
Hands-on Resources
Word and PPT
6 Hours
Grooming
Books)
presentation downloads (Posted in the Google Classroom)
Organizatio nal Hierarchy Responsibili ties
Human Resources Division Definition Organizatio nal Hierarchy Responsibili ties
Module 1 – Module 5 MIDTERM EXAMINATION
At the end of the lesson, the stu studen dents ts wi willll be able to: Understan
d standardiz ation and its impact on operations, service and consumer satisfaction Understan d health and safety responsibili ties for employees and guests
Sales & Marketing Division / Travel and Tourism Definition
Assignment Research Researching Discussion Study
and Difference Sectors Under TTI Tourism Manageme nt
Standard Operating Procedures / Health and Definition and Relevance of SOP Risks to Health and Safety Faced by Employees and Guests in the TTH Environmen t Operational Procedures to Handle
Oral and Group Report (Brainstormi ng)
Online Resources(do wnloads)
enclosed in the module
time/session Read and start Assignment answering the modules Research Discussion offline
6 Hours
Answered module 1 – 4 including the activity
Module 6 – Module 10
Standard Grooming (With Rubrics)
Reference Books
6 Hours
Books)
Written Report
Useful links (Related to the Topic Discussed)
Standard Grooming
Health and SafetyRelated
Hands-on Resources
Video Creation
3 Hours
Project
Guide Questi Que stions ons & Activities (From the
Word and PPT presentation downloads (Posted in the Google Classroom)
Issues in the TTH industry Handling Consequenc es of Health and Safety Issues in TTH
Final Exams Final Practical Project
Module 6 – Module 10FINAL EXAMINATION
XI.
Course Requ Requirements: irements: Written Long Exam (Midterm and Final) Written Report (Midterm) Video Presentation Presentation (Final) 1 – 10 Modules Standard Grooming Compilation Oral Participation
XII.
Students Ev Evaluation aluation And Grading Sy System stem
To determine the rating every grading period, the following criteria and weight shall be followed: Quizzes Attendance/Oral participation Attendance/Oral
10% 15%
Modules/Projects Major Examination (Midterm and Final) TOTAL
25% 50% 100%
EQUIVALENT = BASED ON 60% CRITERION (passing percentage) GENERAL AVERAGE GRADE = AVERAGE = AVERAGE OF MIDTERM MIDTERM AND FINAL GR GRADE ADE
XIII. Other Refere References: nces: (APA Form Format) at) Online Sources: 1. Operations management in hospitality industry | ipl.org . (2020). IPL. https://www.ipl.org/essay/Opera https://www.ipl.org/essay/Operations-Managem tions-Management-In-Hospita ent-In-Hospitality-Industrylity-IndustryPKD3X22PJEDR 2. Operations management in the hospitality industry . (2021). Emeralds Insight. https://books.emeraldinsight.co https://books.e meraldinsight.com/resources/pdfs/ch m/resources/pdfs/chapters/97818386 apters/9781838675424-TYPE23-NR2. 75424-TYPE23-NR2.pdf pdf Consultation Hours: Hours: Monday – Wednesday - Friday (4:00 PM – 6:00 PM) - (Two hours is required) Tuesday – Thursday - (5:30 PM – 7:00 PM) E-mail add:
[email protected] [email protected] Contact Number: 09321371392
Prepared by:
SHAMMICA P. DICO Instructor 1
Date Submitted:__________________________
Reviewed and Recommended by:
CHRISTOPHER P. CABANSAY, Ph.D.TM CHRISTOPHER HM Chairperson Approved by:
FATIMA RICHELL F. EVIOTA, Dev.Ed.D College Administrat Administrator or
