University of San Agustin Document No.

USA-COC-SYL-THM2 (Lec)
Revision No. 01
College of Commerce Date of Effectivity July 28, 2020
General Luna St., Iloilo City Issued by COC
Department of Hospitality Management Page No. Page 1 of 6

COURSE SYLLABUS FOR THM 2 - RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY AND SANITATION

VISION: A premier academic community of life-long learners MISSION: The University of San Agustin is an AUGUSTINIAN GRADUATE ATTRIBUTES
working with one mind and one heart to search for, discover and Augustinian, Catholic and Filipino educational An Augustinian graduate is:
share the Truth (Gaudium de Veritate) for the promotion of institution that aims to form the members of its  A transformative community builder oriented towards
authentic human and societal development. academic community in Virtus et Scientia to serve God.
Western Visayas, the Philippines and the world.  A restless critical and creative thinker.
 A social communicator of the Truth.
PROGRAM EDUCATIONAL OBJECTIVES (PEO) PROGRAM OUTCOMES (PO)
After 3 to 5 years, the BSTM graduates shall be: By the time of graduation, the students of the BSTM program shall have the ability to:
1. Accredited employees in the tourism and hospitality industry with strong Augustinian values. A. Apply the principles in the practice of travel/tourism industry.
2. Tourism professionals engaged in tourism and hospitality management related industries or B. Become accredited & licensed tour guides.
establishments.
3. Performing work effectively & efficiently while meeting the standards & expectations of the C. Think creatively in problem solving activities that may arise in the workplace.
profession.
4. Obtaining graduate studies specifically masters in hospitality management for global D. Communicate effectively and provide high degree of service orientation.
competencies.
5. Acquiring & developing competencies & skills through seminars and trainings for a E. Exude a sense of responsibility, self- esteem, sociability, self-management,
successful career in the tourism and hospitality industry. integrity & honesty in the dynamic and growing global fields of tourism.
6. Actively involved in promoting local and national tourism events and activities in order to F. Have interpersonal skills necessary in working with people from diverse
contribute in the tourism framework of the Philippines. backgrounds and culture. 
G. Apply Microsoft Office knowledge and skills needed to operate industry standard
computer software.
H. Undertake tasks, functions, duties, and activities in the operation of the
travel/tourism industry with the competency standards.
I. Develop a sense of dedication to serve the local tourism industry.
J. Have an understanding of the importance of sustainable tourism not just in their
local area but the entire Philippines as well.
K. Demonstrate and apply in their professional work the fundamental Augustinian
values related to it.
 University of San Agustin Document No. USA-COC-SYL-THM2 (Lec)
Revision No. 01
College of Commerce Date of Effectivity July 28, 2020
General Luna St., Iloilo City Issued by COC
Department of Hospitality Management Page No. Page 2 of 6

This course aims to develop student’s knowledge, skills and

values on the basic principles of personal hygiene, food safety
RISK MANAGEMENT and sanitation as applied in tourism and hospitality industry.
AS APPLIED TO Course Topics include the following: compliance with workplace Credit
Course Title Course Code THM 2 3
SAFETY, SECURITY Description hygiene procedures, establishment and maintenance of a safe Units:
AND SANITATION and secure workplace. Implementation of occupational health
and safety procedures and performing basic First Aid and
Procedures.
Course Prerequisites/
NONE Course Level 1ST YEAR
(Co-requisites):
Course Outcomes: PO Code Course Outcomes: PO Code
At the end of the course, the student shall be able to: Link(s) At the end of the course, the student shall be able to: Link(s)
Understand the basic principles of personal hygiene, food safety, and Explain the definitions and purpose of Hazard Analysis
CO 1: A B E CO 3: F A B
sanitation as applied in the hospitality industry Critical Control Point (HACCP)
CO 2: Recognize Sanitation Standard Operating Procedures (SSOP) F I B CO 4: Apply basic first aid procedures F A B
CO Weight%
Unit/ Learning Outcomes Teaching and Learning
Link/ Assessment Tasks to MT
Topic (LOs) Activities (TLA)
s GRADE
MIDTERM (100%)
UNIT 0. INTRODUCTION TO THE LO 0.1. The University Vision, Mission, Core Values - Discussion of the University of N/A N/A
AUGUSTINIAN VALUES and Outcomes, Augustinian graduate attributes San Agustin Vision, Mission,
At the end of the unit, the students must LO 0.2. The College of Commerce Vision, Mission, Goals, Core Augustinian Values,
have to: Objectives, and Outcomes brief history of University of San
1. 0.1 Explain, imbibe, and instill in their LO 0.3. Degree Program Outcomes Agustin, Augustinian graduate
minds the vision, mission and core LO 0.4. Course Outcomes and class agreements attributes
Augustinian values of the university, and LO 0.5. Advocacies of the University
the institutional, college, degree and LO 0.6. Brief history of University of San Agustin
course outcomes
2.
UNIT 1. INTRODUCTION TO RISK CO1 LO 1.1: Define food and food safety - Power Point Presentation - Self-Test 25
MANAGEMENT AND FOOD SAFETY LO1.2: Understand the Importance of food safety - Infographics - Flow/ Diagram on
1.1 Risk Management LO1.3: Recognize the impact of food-borne illness on proper hand washing
1.2 Food Handling and Food Safety nutritional status - Flow Diagram on
1.3 Food-borne illnesses LO1.4: Recognize the health, social and economic
1.4 Challenges on food handling and implications Proper Food Handling
 University of San Agustin Document No. USA-COC-SYL-THM2 (Lec)
Revision No. 01
College of Commerce Date of Effectivity July 28, 2020
General Luna St., Iloilo City Issued by COC
Department of Hospitality Management Page No. Page 3 of 6

safety LO1.5: Recognize the current challenges on food

1.5 Handwashing
UNIT 2. FOOD-BORNE DISEASES AND
CAUSES
2.1 Food And Water Microbiology
2.2 Major Parasites Causing Food-Borne
Diseases
2.3 Stored Product Pests
UNIT 3. CHEMICAL AND PHYSICAL
HAZARDS IN FOOD
3.1 Types of chemical hazards
3.2 Types of Physical Hazards
safety
LO1.6: Present how to properly wash hands
CO1 LO2.1: Define microbes and microbiology - Power Point Presentation - Self-Test 25
LO2.2: Differentiate food poisoning and food-borne - RA 10611 - Reflection: Explain the
diseases - Video: Food-borne Diseases proposed law and
LO2.3 : Identify the microorganisms that causes food-
concepts of RA 10611/
borne diseases
LO 2.4 Identify major parasites causing food-borne How will it affect food
diseases handling and food
LO2.4 Describe major storages pests found in safety?
hospitality operations (kitchens, hotels, etc.) - Poster/
LO2.5 Identify causes of food-borne diseases Infographic/Diagram:
LO2.6 Identify methods of prevention and control of Cross-contamination and
food-borne diseases
food-borne diseases
-Classifying hazards
CO1 LO3.1: Identify the chemical hazards that can be found - Power Point Presentation 25
CO2 in food and because of Food-Bourne diseases -Infographic
LO3.2 : : Enumerate the physical hazards that can be
found in food and because of food-Bourne diseases

UNIT 4. FOOD-BORNE OUTBREAK CO1 LO4.1 Name food-borne outbreak investigations and - Power Point Presentation - Self-test 25
INVESTIGATION AND RISK CO3 risk communications - News Report: Latest report on - Reflection on News
COMMUNICATION LO4.2 Determine the proper handling and food-borne illnesses in the Report: How could it
management of food-borne outbreaks
4.1 Cases of Food-borne Outbreaks Philippines have been prevented?
4.2 Handling Food-borne Outbreaks -Case Critique (Handling
Food Borne Outbreaks
and Communicating
Risk)

MIDTERM EXAMINATION Coverage: Units 1, 2, 3, 4

 University of San Agustin Document No. USA-COC-SYL-THM2 (Lec)
Revision No. 01
College of Commerce Date of Effectivity July 28, 2020
General Luna St., Iloilo City Issued by COC
Department of Hospitality Management Page No. Page 4 of 6

Weight%
CO Teaching and Learning Activities
Unit/Topic Learning Outcomes (LOs) Assessment Tasks to FT
Link(s) (TLA)
GRADE
FINALS (100%)
U5. SANITATION STANDARD CO1 LO5.1 Identify the components of SSOP Program - Power Point Presentation - Self-test 25
OPERATING PROCEDURE (SSOP) CO2 LO5.2 Adapt an SSOP for different hospitality - Video: SSOP - Individual hygiene kit
5.1 Safety of water operations - Creating an SSOP: Create
5.2 Cleanliness of food contact surface and adapt the use of an
5.3 Prevention of cross-contamination SSOP for specified
5.4 Prevention of adulterants Hospitality operations
5.5 Chemical control
5.6 Control of employee health
conditions
5.7 Pest control
U6. HAZARD ANALYSIS CRITICAL CO3 LO6.1 Able to Identify food and procedures most - Power Point Presentation - Self-test 25
CONTROL POINT (HACCP) likely to cause foodborne illness - Video: HACCP - Case Study: Assessment of
6.1 Hazard Analysis Critical Control LO6.2 Develop procedures to reduce the risk of a Case and minimizing risks
food borne illness
Point by utilizing HACCP
6.2 Risk Reduction with HACCP

U7. FOOD LABELING CO2 LO7.1 Identify the parts of a food label - Power Point Presentation - Self-test 25
7.2 Food Labels LO7.2 Indicate the purpose of Food labels and - Video: Food Labels/ Food - Check the label (Assessing
7.3 Inclusions and Legislations proper packaging Packaging Food Labels)
7.4 Packaging LO7.3 Create correct food labels and determine - Creating Ideal Food Labels
proper packaging and Proper Packaging

U8. SECURITY AND EMERGENCY
PROCEDURES IN THE INDUSTRY
8.1 Safety and Security Measures in
the Hospitality Industry
8.2 Emergency Measures for guests
8.3 Basic First Aid
FINAL EXAMINATION
CO1 LO8.1 Identify general safety and security - Power Point Presentation - Self-test 25
CO4 measures - Video: Emergency Procedures - Creation of Emergency
LO8.2 Identify proper and efficient emergency - Video: Basic First Aid Procedures for a Service
measures for guests Setting
LO8.3 Determine the proper first aid measures -Scenario Assessment for
for certain situations Emergencies: First Aid
Coverage: Units 5, 6, 7, 8
 University of San Agustin Document No. USA-COC-SYL-THM2 (Lec)
Revision No. 01
College of Commerce Date of Effectivity July 28, 2020
General Luna St., Iloilo City Issued by COC
Department of Hospitality Management Page No. Page 5 of 6

OUTCOMES – BASED ASSESSMENTS (OBAs)

Performance Standards and Evaluation System of OBA Results Final Grade Evaluation System
GRADING SYSTEM:  Final Rating ꞊ (Midterm Grade + End Term Grade) / 2
Class Standing 60%  Note: Passing rate for all activities, quizzes, assessments is 60%
  Quiz (40%)
  Activities (45%)
  Recitation (15%)
Major Assessment 40%
Total 100%
Prepared by: Reviewed by: Approved for Implementation:

JEZZA JANE C. FRIO, MHM LEIGH LAWRENCE RAY D. IKALINA, MHM DR. MARIVIS A. GANGOSO, CPA
Instructor Academic Supervisor Dean
Date: July 13, 2020 Date: July 13, 2020 Date: July 13, 2020
LIST OF RESOURCES
PRINTED LEARNING RESOURCES WEB AND OTHER LEARNING RESOURCES
University of the Philippines Manila, College of Public Health (2018). 23rd course on food
safety. The SESMEO Tropmed Regional Center for public Health, Hospital Administration,
Environmental and Occupational Health.

Maranan, J.M. D., Maranan, M. H., Nazareno-Caluza, C.O. (2018). Risk Management for
Tourism and Hospitality Management. Manila: Mindshapers Co., Inc.

Patrick, J. (2013). Security and emergency procedures in the hospitality industry.

Housekeeping management. New Delhi: Random Exports.

Arcilla, Serapio (2016). Disaster readiness and risk reduction.

Maranan, J., Maranan, M., & Caluza, C. (2018). Risk management for tourism and
hospitality management.

Somoray, A. M. (2016). Principles of food safety, sanitation and hygiene.

 University of San Agustin Document No. USA-COC-SYL-THM2 (Lec)
Revision No. 01
College of Commerce Date of Effectivity July 28, 2020
General Luna St., Iloilo City Issued by COC
Department of Hospitality Management Page No. Page 6 of 6