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

Subject Description : Operations Management in Tourism and Hospitality Industry

No. of Hours per week : 3 Hours/Week

No. of Hours per Semester : 54 Hours

Credit Units : 3 units

Pre-requisites : None

I. Cordova Public College Vision : A community-based college that shall offer quality education at a low tuition fee.

II. Cordova Public College Mission : To offer affordable and quality education, primarily but not exclusively, to the Cordovanhons with the end
in view that education shall be within everyone’s reach.

: To provide tertiary education, technical, vocational and other practical courses.

III. Cordova Public College Core Values : Patriotism; Respect; Accessibility; Integrity; Spirituality; Excellence; Service
IV. College Outcomes:
 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 enhancing 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
 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, scientific and cultural growth of man in society
 Produce self-reliant citizens imbued with love of his/her community and country

V. ProgramLearning Outcomes: (Based on Section 6 CHED Memorandum Order No. 62 s. 2017)

A. COMMON TO ALL PROGRAMS
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-cultural teams;
4. Act in recognition of professional, social and ethical responsibility;
5. Promote “Filipino historical and cultural heritage” (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, 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 DISCIPLINES
14. Demonstrate 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. Manage and market service oriented business organization;
19. Demonstrate administrative and managerial skills in a service oriented business organization;
20. Prepare and monitor industry capital development functions of a tourism oriented organization;
21. Perform human capital development functions of a tourism oriented organization;
22. Utilize various communication channels proficiently in dealing with guests and 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

Subject: Operations
Program Management in Tourism and
Learning Hospitality Industry Performance Indicators
Outcomes Code: HM BMEC 1
Unit: 3
PLO1 X 1. Apply the latest developments in the Hospitality Industry.
PLO2 X
PLO3 X 2. Work effectively with colleagues and in the industry
PLO4 X instilling work ethics and legal business practices
PLO5
3. Plan and implement a risk management program to
PLO6 X
provide a safe and secure workplace
PLO7 X
PLO8 X 4. Share and update knowledge with customers and
PLO9 X colleagues as appropriate and incorporate
PLO10 X
PLO11 X 5. Monitor current issues of concern to the industries
PLO12 X
PLO13 6. Conduct day to day hospitality activities in accordance
PLO14 with legal obligations and ethical industry practices
PLO15 X
PLO16 X 7. Identify and access sources of information on the hotel
PLO17 and travel industries, appropriately and correctly
X
PLO18 X
PLO19 X
PLO20 X
PLO21 X
PLO22 X
PLO23 X
PLO24
PLO25 X
PLO26 X
PLO27
PLO28 X
VII. Course Description: This course will introduce the student to a comprehensive introduction and understanding the key features of operations
management in the travel, tourism and hospitality industry, customer service, standardization in operations, role of front-line staff and health and safety
responsibilities.

VIII. Course Outcomes:

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 1 1 2 2 2 2 2 2 2 2
Upon completion of the course, the students will be able to: 1 2 3 4 5 6 7 8 9 0 1 2 3 4 5 6 7 8 9 0 1 2 3 4 5 6 7 28
Understand the key features of operations
management in the Travel, Tourism and
CO1 Hospitality Industry and its divisions / I I I I I I I I I I I I I I I I I I I I I I I
departments

Understand the key features of services

CO2 and their implications for operations I I I I O O O O O O O I O O O O O O O O O O O

Understand standardization and its impact

CO3 on operations, service and consumer P P O O P P O P P O O O O P P O O O P P P P P
satisfaction

CO4 Understand the role of front-line staff P P P O P O P O P O P P O O P P O O O P P O O

Understand health and safety

CO5 responsibilities for employees and guests P O P O O P P P P O O P O O O P P P P O P O P
I-Introduce O-Observe P-Perform
Descriptor
introductory course to an outcome enabling course to an outcome performing course to an outcome
s
a formative course to an outcome a course strengthening further an outcome a course performing an outcome
 IX. COURSE OUTLINE AND TIMEFRAME
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
WEEK 10 – WEEK 11 Human Resources Division
WEEK 12 – WEEK 13 Sales and Marketing Division / Travel and Tourism
WEEK 14 – WEEK 15 Standard Operating Procedures / Health and Safety
WEEK 16 – WEEK 18 Final Practical Project
One of the Days In A Week (or (Allotted for the Prelim, Midterm, Semi Final or Final Exams.)
an equivalent of 1 - 3 hours)

X. LEARNING PLAN (FACE TO FACE)

DESIRED LEARNING COURSE OUTCOMES-BASED ASSESSMENT OF DURATIO RESOURCE REMARKS/EVAL

OUTCOMES(DLO) CONTENT/SUBJECT TEACHING AND LEARNING N (IN MATERIALS/ UATION NOTES
MATTER LEARNING ACTIVITY OUTCOMES HOURS) REFERENCES
PRELIM - MIDTERM
PERIOD

At the end of the lesson, Food and Beverage  Assignment Oral and Group Report 6 Hours Website
the students will be able Division  Research (Brainstorming) https://www.revfi
to:  Definition  Discussion ne.com/travel-
 Understand the  Organizational and-tourism/
key features of Hierarchy
operations  Responsibilities Module 1 – Module 5
management in 6 Hours
the TTH industry Rooms Division  Assignment
and its divisions /  Definition  Research
departments  Organizational  Discussion
 Understand the Hierarchy
key features of  Responsibilities
services and their
implications for Engineering Division  Assignment 6 Hours
operations  Definition  Research
  Understand the  Organizational  Discussion
role of front-line Hierarchy
staff  Responsibilities

Accounting Division  Assignment

6 Hours
 Definition  Research
 Organizational  Discussion
Hierarchy
 Responsibilities

Human Resources  Assignment 3 Hours

Division  Research
 Definition  Discussion
 Organizational
Hierarchy
 Responsibilities

MIDTERM EXAMINATION
SEMI-FINAL AND FINAL
PERIOD

At the end of the lesson, Sales & Marketing  Assignment Oral and Group Report 6 Hours
the students will be able Division / Travel and  Research (Brainstorming)
to: Tourism  Discussion
 Understand  Definition and
standardization Difference
and its impact on  Sectors Under Module 6 – Module 10
operations, service TTI
and consumer  Tourism
satisfaction Management
 Understand health
and safety Standard Operating  Assignment 6 Hours
responsibilities for Procedures / Health  Research
employees and and  Discussion
guests  Definition and
 Relevance of SOP
 Risks to Health
and Safety Faced
by Employees
and Guests in the
TTH Environment
 Operational
Procedures to
Handle Health
and Safety-
Related Issues in
the TTH industry
 Handling
Consequences of
Health and Safety
Issues in TTH
3 Hours

Final Exams  Project

 Final Practical
 Project

FINAL EXAMINATION

XI. Course Requirements: Written Long Exam (Midterm and Final)

Case Study (Midterm)
Video Presentation (Final)
Reporting Power point
80% Attendance
XII. Students Evaluation And Grading System

To determine the rating every grading period, the following criteria and weight shall be followed:

Quizzes 10%
Attendance/Oral participation 15%
Modules/Projects 25%
Major Examination (Midterm and Final) 50%
TOTAL 100%

EQUIVALENT = BASED ON 60% CRITERION (passing percentage)

GENERAL AVERAGE GRADE = AVERAGE OF MIDTERM AND FINAL GRADE

XIII. Other References: (APA Format)

Online Sources:

1. Operations management in hospitality industry | ipl.org . (2020). IPL. https://www.ipl.org/essay/Operations-Management-In-Hospitality-Industry-

PKD3X22PJEDR
2. Operations management in the hospitality industry. (2021). Emeralds Insight.
https://books.emeraldinsight.com/resources/pdfs/chapters/9781838675424-TYPE23-NR2.pdf

Consultation 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: dicoshammica.bshm.cp@gmail.com
Contact Number: 09321371392
Prepared by:

SHAMMICA P. DICO
Instructor 1 Date Submitted:__________________________

Reviewed and Recommended by:

CHRISTOPHER P. CABANSAY, Ph.D.TM

HM Chairperson

Approved by:

FATIMA RICHELL F. EVIOTA, Dev.Ed.D

College Administrator