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Syllabus

Syllabus

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Published by: 'Bernan Esguerra Bumatay on Jul 29, 2012
Copyright:Attribution Non-commercial

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07/05/2013

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St. James Vocational 
 – 
Technical School 
Parochial Parish Compound, Poblacion, Plaridel, Bulacan
S Y L L A B U S
Course Title :
Introduction to Hotel, Restaurant and Related Institution Management
(Intro. To HRM)
Course Description
: The course is a detailed study of the general management and standard operating procedures of a hotel,restaurant, resort and related institutions. This course will include a survey of the development of hotel andrestaurant management, current trends and an analysis of the operations that are included in the hospitalityindustry. Management functions and business administration principles are stressed for each type of operations.
General Objective :
At the end of the course, the student should be able to:1.
 
develop an awareness of the basic hotel and restaurant concepts and administration, especially inthe following areas:
 
Rooms Division Operation
 
F & B Operations and Management
 
Human Resource Management
 
Meetings, Incentives, Conferences and Exhibitions(MICE) and Special Events
 
Recreation, theme parks and clubs2.
 
acquire knowledge on basic operations on resorts & related institutions. Moreover, the courseaims to describe, analyze and asses the current trends and prospects of hotel, restaurant and relatedinstitutions.3.
 
appreciate the benefits of obtaining education and acquiring experience in Hospitality industry.
Course Content :
1.
 
The Hospitality Spirit
1.1 The Pineapple Tradition1.2 Interrelate Nature of Hospitality and Tourism1.3 Characteristic of Hospitality Industry1.4 Hospitality Industry Philosophy1.5 Success in Service1.6 The Focus on Service1.7 Trends in Hospitality and Tourism
2.
 
Travel and Tourism: Partners with Hospitality
2.1 Highlights of Tourism2.2 Definition of Tourism2.3 Benefits of Tourism2.4 The Five Ages of Tourism2.5 Rail, Automobile, and Coach Travel2.6 Travels by Train, Car & Bus2.7 Rental Cars2.8 The Economic Impact of Tourism2.9 Promoters of Tourism2.10 Social and Cultural Impact of Tourism2.11 Ecotourism2.12 Sustainable Tourism2.13 Cultural, Heritage, Nature and Volunteer Tourism2.14 Trends in Tourism and Travel
3.
 
The Hotel Business
3.1 Hotel Development and Ownership3.2 New Hotel Constructions3.3 Classifications of Hotel3.4 The Best Hotel Chains3.5 International Perspective3.6 Sustainable Lodging3.7 Trends in Hotel Development
4.
 
Rooms Divisions Operations
4.1 The Functions and Departments of a Hotel4.2 Management Structures4.3 Role of the Hotel General Manager4.4 The Departments4.5 Hotel Information Technology Systems4.6 Revenue and Yield Management4.7 Reservations4.8 Communications CBX or PBX4.9 Concierge4.10 Housekeeping4.11 Security/Loss Prevention4.12 Trends in Hotel and Rooms Division Operations
5.
 
The Foodservice Industry
5.1 Food and Beverage Management5.2 The Kitchen5.3 Food Operations5.4 Bars

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