SYLLABUS IN APPLIED BUSINESS TOOLS AND TECHNOLOGIES WITH LAB – PMS (PROPERTY MANAGEMENT SYSTEM)

First Semester, Academic Year 2019 – 2020

SCHOOL : School of Hospitality Management PROGRAM : BSHM

COURSE CODE : CREDITS : 3 units

CLASS SCHEDULE: ROOM :

INSTRUCTOR : Gwendon O. Reyes

COURSE DESCRIPTION: This course describes the skills, knowledge and performance outcomes required to understand and operate relevant IT systems that are used in the Hotel and Restaurant
Industry. Topics covered include folio systems for front office; POS system for F & B operations as well as other computer and online systems for various department such as
reservations, finance, housekeeping, marketing and the public relations unit.

COURSE PRE – REQUISITE/S:

INTENDED LEARNING OUTCOMES (ILO):
Expected Divinian Graduate Attributes
(EDGA)/Required Domains of Competencies
 Professionalism
 Creativity
 Organization and Management skills
 Interpersonal and communication skills
Intended Program Outcomes
At the end of the program, the students should be able to:
IPO 1. Demonstrate knowledge and skills on using the
technological advantages of the business stools in the
hospitality industry.
IPO 2. Determine effective digital tools used in the business every business establishment in the hospitality industry
operation of the hospitality industry.
IPO 3. Determine strategies to improve the business tools used in the daily operations.
in the hospitality industry.
IPO 1. Utilize the different technologies and systems used in
the business establishment of hospitality industry.
IPO 2. Create an strategic analysis about the importance of
application of each technology, tools and system in the
hospitality and tourism industry.
IPO 1. Organize an effective approach on how the
technologies, tools and system in the hospitality industry be
recognized its fundamental importance on the daily operations.
IPO 1. Develop the skills in using and choosing an appropriate
tools and technologies for every hospitality and tourism
industry.
IPO 2. Recognize how the business tools utilized in the
operation of every department in the business organization in
the hospitality industry.
Intended Course Outcomes
At the end of the course, the students should be able to:
ILO 1. Determine the different tools and systems used in the
operations in the hospitality industry.
ILO 2. Differentiate the technologies and the systems used in
ILO 3. Explain how the tools, technologies and systems used
in every business organization in the hospitality industry helps
ILO 1. Create simulations using the technologies, tools and
system used in a business organization of the hospitality
industry.
ILO 2. Perform the different technologies, tools and system
used in the hospitality industry.
ILO 1. Apply the techniques on how business tools,
technologies and systems be more useful in the business
organization of the hospitality industry.
ILO 1. Apply safe and healthy work standards in the workplace
for procedure and conditions, tools, use of technology in the
business organization of the hospitality industry.
  Customer Service IPO 1. Determine the tools, technologies and systems used in ILO 1. Analyze which business tools, technologies and
the hospitality industry that provides an effective service in the systems affects more of the daily and long-term business
business organization of the hospitality industry. operation in the hospitality industry.

Lecture Learning Plan

Intended Learning Outcomes (ILO)

Teaching/Learning TIME FRAME
At the end of the lesson, the students Topic/s Resources Needed Assessment/Evaluation
Strategies
should be able to:

Differentiate the efficiency of having a I. Property Management Lecture, Class Laptop, LCD projector / Recitation , short quiz 1-2 weeks
Property Management System in the System in the hospitality interaction Smart Tv, book, Internet
organization of the Industry. industry.

Determine all transactions of both cash I. The important details of the Lecture, research, Laptop, LCD projector / Recitation, short quiz 2-3 weeks
and credit occurred by each resident Guest Folio for Front Office reporting Smart Tv, book, Internet
guest in the Hotel Industry. Department of the
hospitality industry.

Determine the important functions of

POS in the daily operation of the
restaurant for the hotel and leisure II. Point of Sale (POS) system L White Board and Recitation, short quiz
industry. for Food and Beverage ecture, research, marker , report copy 3-4 weeks
 Department reporting

Identify the purpose of having an Online I. Online Reservation System Lecture, research, Laptop, LCD projector, Recitation, short quiz 5-6 weeeks
Reservation System in the Hospitality in Front Office Department reporting report copy
Industry.

Apply the management operations on I. Housekeeping System Lecture, research, Laptop, LCD projector, Recitation, short quiz 7-8 weeks
Housekeeping Department. Management in hospitality reporting report copy
industry

I. Hospitality Marketing
Determine the functions of Marketing Operations in the Hospitality Lecture, research, Laptop, LCD projector, Recitation, short quiz 9-10 weeks
Operations in the Hospitality Industry. Industry reporting report copy

Determine the cycle of the operations of I. Purchasing and Finance Lecture, research, Laptop, LCD projector, Recitation, short quiz 11-12 weeks
Purchasing and Finance Department in Operations Tools and reporting report copy
the Hospitality Industry. Equipment use in the
Business Operations in the
Hospitality Industry

FINAL COURSE OUTPUT

As evidence of attaining the above learning outcomes, the student is required to do and submit the following during the indicated dates of the terms.

BSHM LEARNING OUTCOMES REQUIRED OUTPUT DUE DATE

Recognize the required tools used in the business operation on a Identify the different types of tools used in the Prelim
given situation. hospitality-based operations.

RUBRIC FOR ASSESSMENT:
CRITERIA
Level of Engagement in class
Listening, Questioning and
Discussing
EXEMPLARY
4 3
95-100
The student proactively contributes
to the class by offering ideas and
asking questions more than once per
class session.
The student respectfully listens,
discusses and asks questions and
helps direct the group in problem
SATISFACTORY
90-94
The student proactively contributes
to the class by offering ideas and
asking questions once per class
session.
The student respectfully listens,
discusses and asks questions.
Midterm
Pre finals
Finals
DEVELOPING BEGINNING
2 1
80-89 75-79
The student rarely contributes to the The student never contributes to the
class by offering ideas and asking class by offering ideas and asking
questions. questions.
The student have difficulty in The student does not listen with
listening and questioning with respect, argues with others, and
respect, and takes over discussion does not consider other ideas.
 solving all the time. without letting others finish their turn.

Behavior/Attitude in class The student never displays The student rarely displays The student occasionally displays The student always displays
disruptive behavior during class disruptive behavior during class disruptive behavior during class disruptive behavior during class
discussions. discussions. discussions. discussions.

Preparation The Student is almost always The Student is usually prepared with The Student is rarely prepared with The Student is almost always
prepared with assignments and assignments and class projects. assignments and class projects. prepared with assignments and
class projects. class projects.

Rating Scale Adjectival Interpretation

95 – 100 Exemplary

90 – 94 Satisfactory

80 – 89 Developing

75 – 79 Beginning
OTHER COURSE REQUIREMENTS/ASSESSMENTS:
 Attendance
 Class participation
 Projects
 Examinations
 Assessments

GRADING SYSTEM: (Adopt the grading system at DWCL student’s handbook).

REFERENCES:

Andrews, Sudhir, Human Resource Management: A Textbook for the Hospitality Industry. McGraw-Hill 2009;
http://saschmcsdept.blogspot.com/ ; https://integratedbusiness.blog/applied-business-technology/
http://hospitalitynu.blogspot.com/p/front-office.
https://www.softwareadvice.com/resources/how-to-inventory-items-with-pos/
https://www.softwareadvice.com/resources/restaurant-upselling-with-mobile-pos-tips/
https://www.softwareadvice.com/resources/5-tips-pos-implementation/
https://www.softwareadvice.com/resources/emerging-retail-pos-technologies-and-benefits/

Prepared by:

GWENDON O. REYES
Instructor

Recommending Approval:

VICKY U. ONG, RND, MBA

Dean, HM

Approved by:

DR. ROSE MARIE S. CLEMENA, RGD, RPSY

VP for Academic Affairs