Republic of the Philippines

City of Lapu-Lapu
Lapu-Lapu City College
Carajay, Gun-ob, Lapu-Lapu City
COLLEGE OF HOSPITALITY & TOURISM MANAGEMENT
COURSE SYLLABUS FOR FLEXIBLE LEARNING
COURSE DETAILS
Program Title: Bachelor of Science in Hospitality Management Instructor: Gerald O. Alquizalas, LPT
Course Number: GE 2 Office: COHTM
Course Title: Mathematics in the Modern World Consultation Hours: 1:00 PM- 4:00 PM
Credit Units: 3 units Contact Details:
Pre-Requisites: -None-
Term: 2nd Semester
No. of Hours/ Sem.: 54 hours Revision No.:

VISION STATEMENT:
Lapu-Lapu City College shall be well-known globally by 2030 as a model institution of excellent academic, technological, service, and entrepreneurial programs that prepares students for lifelong
learning.
MISSION STATEMENT:
Propelled by its vision, the college commits itself to:
1. provide less expensive tertiary education to the marginalized but deserving students;
2. promote the culture of excellence in the delivery of higher educational program services which are responsive to the emerging demands of both local and global communities; and;
3. to foster the acquisition and creation of new knowledge for the advancement of the society that it serves.
LAPU-LAPU CITY COLLEGE CORE VALUES:
Love Courage Leadership Competence

GRADUATE ATTRIBUTES TERMS OF REFERENCE

The ability to execute the wide range of discipline-related methods and techniques accurately and to demonstrate an in-depth understanding of the
Globally Competent
fundamental knowledge and specialized skills
Lifelong Learners The ability to pursue knowledge and skills advancement consistently to improve quality of life through effective communication
Innovative Professionals The ability to develop new concepts and strategies and transforms lives through research-based outputs
Values Driven Citizens
The ability to manifest upright moral virtues, work ethics, and values to promote ideal holistic life and to address and uphold the college core values.

PROGRAM OUTCOMES (Pos)

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 BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
Industry Knowledge PO1.1 Articulate & discuss the latest development in the field of hospitality and tourism.
Program
The ability to demonstrate & appreciate the broad scope
Outcome 1 PO1.2 Demonstrate knowledge of tourism and hospitality industries, local tourism products & services.
complexity of the industry
Quality Customer Service & Interpersonal Relations PO2.1 Work effectively with other stakeholders and manage conflict in the workplace.
Program
The ability to provide exemplary customer service and to PO2.2 Manage & Market a service-oriented business organization.
Outcome 2
work effectively as an individual or as a team PO2.3 Utilize various communication channels proficiently in dealing with guests and colleagues.
Multicultural Awareness & Sensitivity PO3.1 Work effectively and independently in multi-disciplinary & multi-cultural teams.
Program
The ability to demonstrate cultural competence and to respect
Outcome 3 PO3.2 Preserve & promote “Filipino historical & Cultural heritage” (R.A No. 7722) and various works of art.
and understand diversity in the industry
PO4.1 Apply information and communication technology (ICT) skills as required by the business environment
PO4.2 Utilize information technology applications for tourism and hospitality
Technical Competence PO4.3 Produce food product and services complying with enterprise standards.
Program The ability to demonstrate knowledge & skills in all aspect of PO4.4 Provide food and beverage service and manage the operation seamlessly based on industry standards.
Outcome 4 tourism & hospitality and to perform responsibilities in an PO4.5 Perform and provide full guest cycle services for front office.
ethical manner. PO4.6 Perform and maintain various housekeeping services for guest and facility operations.
PO4.7 Plan Organize Implement & Evaluate MICE activities
PO4.8 Perform recreational activities and promote active and healthy living in accordance to national and Global recommendation.
Leadership & Supervision PO5.1 Perform the basic function of management such as planning, organizing, leading and controlling.
Program The ability to lead & manage people in the tourism & PO5.2 Demonstrate administrative and managerial skills in a service-oriented business organization
Outcome 5 hospitality operations and to know the importance of
communications, motivation and morale PO5.3 Apply management skills in F & B service and operations.

Research and Lifelong Learning Professional PO6.1 Plan and Implement business-related activities
Program The ability to identify, assess, and generate solutions Apply the basic concept that underlie each of the functional areas of business and employ these concepts in various
PO6.2
Outcome 6 effectively for the dynamics and challenges of hospitality business situation.
industry. PO6.3 Select the proper decision-making tools to critically, analytically and creatively solve problems and drive results.
Sense of Social Responsibility PO7.1 Act in recognition of professional, social and ethical responsibility.
The ability to embrace responsibility and encourage positive PO7.2 Demonstrate corporate citizenship and social responsibility.
Program
impact activities on the environment, customers, and the PO7.3 Exercise high personal, moral and ethical standards.
Outcome 7
communities. PO7.4 Interpret and apply relevant laws related to tourism industry.
PO7.5 Observe and perform risk mitigation activities.
Resource Management PO8.1 Prepare and monitor industry specific financial transactions and reports
Program
The ability to identify different resources and determine its
Outcome 8 PO8.2 Perform human capital development functions of tourism oriented and organization
proper utilization in organizational operation
Language Proficiency
Program Effectively communicate orally and in writing using English, mother tongue foreign & other language, required by the
The ability to articulate proficiently from general to specific PO9.1
Outcome 9 industry.
in the tourism and hospitality industry
* The bases for the creation of these standards and competencies are the [1] Policies, Standards, and Guidelines for BSHM and BSTM of CMO 62, s. 2017, [2] Technical Education Skills and Development Authority (TESDA)Regulations, [3] Philippine Qualifications
Framework (PQF) (Level 6), [4] Common ASEAN Tourism Curriculum (CATC) – 2012, and [6] ASEAN Mutual Recognition Arrangement (MRA) on Tourism Professionals – 2012.

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 COURSE DESCRIPTION:
This 3 units course deals with the nature of mathematics, appreciation of its practical, intellectual and aesthetic dimensions, and application of mathematical tools in coherent
meaningful knowledge and skills in technological and technical field of hospitality and tourism industry which allows students to select the proper decision-making tools to
critically, analytically and creative solve problems and drive results 6.3.

COURSE OUTCOMES (COs):

These Course Outcomes (COs) are designed to support the Program Outcomes (POs)
Targeted Program Outcomes (POs)
Upon completion of the course, the students should have:
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9
CO 1 Discussed the nature and concept of mathematics in various perspective; I I I I I
Determined the important knowledge and skills as applied in the tourism and hospitality and industry
CO 2 I I O O I
and;
Apply mathematical ability to select the proper decision-making tools to critically, analytically and
CO 3 I P P O I
creative solve problems and drive results 6.3.
I – Introduce O – Observe P – Perform
Descriptors introductory course to an outcome enabling course to an outcome performing course to an outcome
a formative course to an outcome a course strengthening further an outcome a course performing an outcome

COURSE COMPONENTS:
TEACHING AND
COURSE LEARNING
TIME OUTCOMES ASSESSMENT VALUES
LEARNING OUTCOMES (LOs) CONTENT ACTIVITIES MODE/S INTEGRATION
TABLE ALIGNED
(TLAs) AND TASK (ATs)
TO: (PO)
RESOURCES
Week Discuss the nature and concept of
CO 1 The Nature of Mathematics; Concept and Nature
1-2 mathematics
Sense of Responsibility
Week Explain the practical value of CO1, Mathematics in our World: Once a week online Quiz, Graphical and Respect
3-4 mathematical in real life experiences. CO2 Its practical value in the world class, Google Table Presentation  Integrity
Classroom (Async) With Rationality
Week Familiarize the language and symbols CO1, Mathematics Language and Symbols; Module
5-6 of Mathematics CO2 Symbols, syntax and rules activities Cooperative
Patience
Solve numerical activities and provide
CO2, Problem Solving and Reasoning;
Week 7 reasons in both quantitative and
CO3 Numerical and Descriptive Approach
qualitative.
Discuss the how data are process and Data Management: How to manage and process data
CO2,
Week 8 utilize in the field of Hospitality and in the field of tourism and hospitality for management
CO3
Tourism. decision making
WEEK 9-MIDTERM MAJOR EXAMINATION
Week9- Familiarize geometrical and linear CO2, Geometrics Designs & Linear Programming:
10 designs and its applications in the CO3 Enhance artistic prowess in linear and geometrical
actual world. presentation Sense of Responsibility

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 Week Explain the mathematical as applied in CO2, Once a week online Quiz, Graphical and Respect
10-11 financial literacy CO3 The Mathematics of Finance: Applying basic class, Google Table Presentation Integrity
arithmetic in financial aspect. 
Classroom (Async) With Rationality
Week Discuss the concept of voting CO2, Apportionment and Voting: Voting Mechanism and activities Module Cooperative
12-13 mechanism and tally CO3 Tally Patience
Week Discuss mathematical figure and CO2, Logics in mathematical presentation: Presentation
14 logically present. CO3 of mathematical figure
Week Present graphics and utilize system for CO2, Mathematics graphs and system: Utilizing Graphics
15 decision making. CO3 and System as a tool in Decision Making
Week 16 INSTITUTIONAL ASSESSMENT
Week 17 DEPARTMENTAL EXAMINATION
WEEK 18 FINAL OUTPUT SUBMISSION

COURSE REQUIREMENTS:

Based on the Course Outcomes (COs), the following are the course requirements the students must have completed:

ASSESSMENT CRITERIA:

For purposes of transmutation, the course will use the following grade equivalent (at 70% passing):
Raw Score Grade Equivalent Raw Score Grade Equivalent Raw Score Grade Equivalent Raw Score Grade Equivalent
100 1.0 85 2.0 66-69 3.1 31-34 4.1
98-99 1.1 83-84 2.1 63-65 3.2 28-30 4.2
97 1.2 82 2.2 59-62 3.3 24-27 4.3
95-96 1.3 80-81 2.3 56-58 3.4 21-23 4.4
94 1.4 79 2.4 52-55 3.5 17-20 4.5
92-93 1.5 77-78 2.5 49-51 3.6 14-16 4.6
91 1.6 76 2.6 45-48 3.7 10-13 4.7
89-90 1.7 74-75 2.7 42-44 3.8 7-9 4.8
88 1.8 73 2.8 38-41 3.9 3-6 4.9
86-87 1.9 71-72 2.9 35-37 4.0 0-2 5.0
70 3.0

EVALUATIVE MEASURES:

LECTURE LABORATORY
GRADING CRITERIA GRADING CRITERIA
Major Exam (Midterm, Final) 30% Major Exam (Midterm, Final) 30%
Quizzes 20% Quizzes 15%
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 Recitation (Oral/ Board Work), Performance Test Recitation (Oral/ Board Work), Performance Test (Reporting/
30% 30%
(Reporting/ Role Play/ Group Activities) Role Play/ Group Activities)
Written Output 15% Written Output 20%
Deportment 5% Deportment 5%
TOTAL 100% TOTAL 100%

CLASSROOM AND LABORATORY MANAGEMENT GUIDELINES AND POLICIES

1. Attendance is a must. A student may incur only seven (7) absences for MW classes and three (3) absences for 3- hour-once-a-week classes (20% of the prescribed days of classes);
otherwise, he/she will be automatically dropped from the class list and/or receive a failing grade of 5.0.
2. A student who will incur three (3) consecutive absences will be asked by the instructor to write a letter of explanation addressed to the Student Affairs Officer who, after imposing
disciplinary action, will refer the student to go to the Guidance Office to secure a readmission slip duly signed by the Guidance Counselor and College Dean, so as to be allowed to rejoin the
class.
3. Tardiness is discouraged. It is a source of irritation and class disruption when students arrive late. Students who arrive 15 minutes after the start of class are considered tardy. Please note
that three (3) tardiness is equivalent to one (1) absence.
4. A permanent seat plan will be made at the start of the semester. Students are advised to keep to their assigned seating arrangement; otherwise, they will be marked absent for that day.
5. Classes should always start and end with a short prayer. The instructor can opt to lead the prayer or assign students to do this alternately.
6. Students should assist in maintaining the orderliness and cleanliness of the classrooms. Graffiti writing is strictly prohibited. Any student found violating this rule will be punished with the
appropriate sanction. Before leaving the classroom, the instructor with the help of the students, should ensure that no litter/garbage is left behind and that chairs are in their proper order.
Should the class be the last schedule for the day, the instructor should arrange that the lights and air conditioning units are switched off.
7. Going out of the classroom at any time is strictly discouraged. Students should make it a habit to go to the restroom during their vacant period or before the start of their classes. If they must
visit the restroom, permission should be sought from the instructor.
8. Use of mobile phones inside the classroom is strictly prohibited. They should be switched off or placed in silent mode before entering classes. The instructor has the right to confiscate
mobile phones that ring and/or are used during class hours. The confiscated unit can only be claimed from the Dean’s Office at the end of the semester.
9. The teacher reserves the right to ask the student to leave the room if his behavior is disruptive in class.
10. It is the responsibility of the students to schedule properly their classes so that meals and snacks will be taken at the proper time.
11. Students are encouraged to see the instructor during consultation hours for any concerns, questions and assistance about the course.

GERALD O. ALQUIZALAS, LPT Signature

:
Prepared by:

Adopted / Adapted by: Signature

:

DR. ANALIZA A. PAYAO Signature

Noted by:
Dean, College of Hospitality and Tourism Management :
Recommending DR. MA. NOELEEN M. BORBAJO Signature
Approval: Vice President, Academics :
DR. EDUARDO A. OMPAD Signature
Approved by:
College President :

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