REPUBLIC OF THE PHILIPPINES SCHOOL OF ARTS & SOCIAL SCIENCES

J.H. CERILLES STATE COLLEGE Bachelor of Science in Hospitality Management

PAGADIAN ANNEX Course Syllabus

Course Number: Course Title: BUSINESS PLAN PREPARATION

Unit Credits : 3 units Credit Hours: 3 hours Lecture: 3 hours
Term : 1st Semester AY 2022-2023 Pre-requisite: None
Google Classroom Code:

JHCSC VISION Leading public higher education institution serving the ASEAN community with quality, innovative and culture-sensitive programs.

● Provide need-based tertiary and advanced programs in Agriculture, Education and allied fields;
JHCSC MISSION ● Undertake applied research, extension and production services that yield workable and durable solutions to sector specific
challenges, thus improving the socio-economic well - being of identified communities.

SAS GOAL The College of Arts and Sciences objectively aims for:
● Provision of quality education and training to prospective professional of Zamboanga del sur;
● Strengthening of programs for the development of moral values, personal discipline and positive attitudes towards works as well
as harmonious relationships;
● Development of highly skilled and competent prospective leaders by providing them with the necessary knowledge and skills in
the field of discipline and the proper values and attitudes towards their fellowmen; and
● Development of the research capabilities of future professionals necessary in their quest for knowledge and truth.

● Design practical & functional curricula supported by strong domestic and international linkages that ensure high quality
education and professional training for employment and career advancement;
● Prepare hospitality industry leaders with personal integrity guided by ethical standards in the advocacy of social justice and
SAS OBJECTIVES
equity characterized by honesty, courtesy, humility and responsibility;
(HM)
● Formulate programs that would produce holistic individuals ready to cope with the challenges of the changing demands of the
hospitality and tourism industry.
Inculcate among HRM family the love of God, countrymen, family, and strong sense of patriotism.
PROGRAM OUTCOMES ● Produce food products and services complying with enterprise standards.

Email: hospitality.management@jhcsc.edu.ph
AACCUP Level 1 Accredited
 ● Apply management skills in F& B service operation.
● Perform and provide full guest cycle services for front office
● Perform and maintain various housekeeping services for guest and facility operation.
● Plan and implement a risk management program to provide a safe and secure workplace.
● Provide food and beverage service and manage the operation seamlessly base on industry standards.
COURSE DESCRIPTION

COURSE OUTCOMES

I. Course Content
Topic
Intended Learning Time Outcomes-Based Instructional
(Weekly/Lesson/ Teaching and Learning Modalities
Outcomes (ILO) Frame Assessment Materials
Chapter)

Course Content 1: Institutional Orientation

Week 1
● Oral
⮚ National and Students to Students to orally Students to Power Point
Recitation
Regional recite orally one recite the submit online Presentation
VMGO, Class Description, ● Reflection
Development Goals by one the institution’s VMGO reflection paper
Class Policies and other paper
⮚ JHCSC’s Vision and 3 institution’s individually
classroom related
Mission VMGO through a virtual
introduction
conference

Course Content 2: Midterm Coverage

Week 1 UNIT I - INTRODUCTION 3 The instructor ⮚ Students and Distribute subject ❖ Module
TO CONSUMER facilitates the instructor will modules and (Lesson 1,
❖ Essay Writing
BEHAVIOR discussion use online discuss Page 1-16)
between the forums such as online/offline of ❖ Activity 1: Me
● Identify the different Lesson 1 : Consumer ❖ Online Links
entire class zoom/gmeet, all topics Being a Consumer
Behavior Basics
Email: hospitality.management@jhcsc.edu.ph
AACCUP Level 1 Accredited
 marketing strategies google
applied to consumer classroom, FB
behavior Lesson 2 : Introduction groups and
to Consumer Behavior Messenger
● Writes a brief definition and Marketing group chats ❖ Learning
of terms related to Strategy Activity Sheet
consumer behavior. 1

● Draws an outline of
being a consumer
themselves. .

Week 2-3 The instructor ⮚ Students and Distribute subject ⮚ Module

facilitates the instructor will modules and (Lesson 2,
● Identify the different discussion use online discuss Page )
factors to be between the forums such as online/offline of
❖ Discussion ⮚ Online Video
considered and to be Lesson 3- Consumer entire class zoom/gmeet, all topics
Links
followed in preparation Behavior Approaches: google ❖ Video Talks – Oral
of a menu. Theories and Models classroom, FB ⮚ Rubric
Examination
groups and Scoresheet
● Differentiate the various ● Consumer Behavior ❖ Write Up (Short
Messenger for Oral Exa,
kinds of Menu and its Theory Essay)
group chats
uses. ⮚ Rubric
● Consumer Behavior
scoresheet for
● Makes a sample menu Models
Essay Writing
based on the assign
⮚ Rubrics for
types of Food service.
Menu making

Week 4-5 UNIT II : THE PURCHASE The instructor ⮚ Students and Distribute subject
DECISION AND ITS facilitates the instructor will modules and
CONTEXT discussion use online discuss
between the forums such as online/offline of
● Describes the 4I’s of a
Email: hospitality.management@jhcsc.edu.ph
AACCUP Level 1 Accredited
 competent buyer entire class zoom/gmeet, all topics ❖ Discussion ❖ Module
through a pep-talk. google (Lesson 3)
Lesson 4 : Purchase ❖ Video Presentation
classroom, FB
● Sequence the stages in Decision ❖ Online Links
groups and ❖ Video Simulation
consumer decision Messenger ❖ Rubrics for
making group chats Purchase
Lesson 5: 5 Stages of
request
● Analyze factors Consumer Decision
activity.
influence on decision Making
making of consumers

Lesson 6: Influences on
Purchase Decision

Week 6 Lesson 7 – Consumer The instructor ⮚ Students and Distribute subject

Decision Styles facilitates the instructor will modules and
● Identify different discussion use online discuss
consumer decision styles between the forums such as online/offline of ❖ Discussion ❖ Module
● 8 Decision Making entire class zoom/gmeet, all topics (Lesson 4)
● Perform risk reduction ❖ Video Presentation
styles google
and risk perception ❖ Online Links
classroom, FB ❖ Case Study
activities. ● Risk Reduction and
groups and ❖ Rubrics for
Perception Activities
Messenger Case Study
group chats Write Ups

Week 7-9 UNIT III : CONSUMER The instructor ⮚ Students and Distribute subject ⮚ Discussion ⮚ Module

Email: hospitality.management@jhcsc.edu.ph
AACCUP Level 1 Accredited
● Identify the different BEHAVIOR facilitates the instructor will modules and (Lesson 2,
types of motivations MOTIVATIONS discussion use online discuss Page )
and values, between the forums such as online/offline of
entire class zoom/gmeet, all topics ⮚ Video Talks – Oral ⮚ Online Video
● Relate motivation and google Examination Links
Lesson 8 – Consumer
its values to consumer Behavior Motivation classroom, FB
⮚ Write Up (Short ⮚ Rubric
behavior and Values groups and
Essay) Scoresheet
Messenger for Oral Exa,
● Make a presentation
group chats
showing advertisements
Lesson 9: The ⮚ Rubric
to depict Maslow's scoresheet for
Psychology of
hierarchy of needs. . Essay Writing
Persuasion

Course Content 3: Final Coverage

Week 10-11 UNIT IV – DEVELOPING ● The instructor ● Students and Distribute subject ● Module
MARKETING CONCEPTS facilitates the instructor will modules and (Lesson 2,
● Identify the different and MARKET RESEARCH discussion use online discuss Page )
marketing concepts between the forums such as online/offline of ● Discussion
● Online Video
entire class zoom/gmeet, all topics
● Analyze market ● Video Talks – Oral Links
Lesson 10– Marketing google
oppurtunity Examination
Concepts classroom, FB ● Rubric
groups and ● Write Up (Short Scoresheet
Messenger Essay) for Oral Exa,
group chats
● Rubric
scoresheet
for Essay
Writing

Week 12-13 ● Lesson 11 STP - ● The instructor ⮚ Students and Distribute subject
Segmentation, facilitates the instructor will modules and
Targeting, discussion use online discuss

Email: hospitality.management@jhcsc.edu.ph
AACCUP Level 1 Accredited
● Write a Restaurant/ Positioning between the forums such as online/offline of
Food Service Review as entire class zoom/gmeet, all topics
● Lesson 12 The
you dine, and note if google
Strategic Marketing
you are satisfied with classroom, FB ❖ Discussion ❖ Module
Formula
the most important groups and (Lesson 8)
❖ Video /
Messenger
intangible factors PowerPoints ❖ Online Links
group chats
affecting ones Presentation
❖ Rubric for
restaurant experience.
❖ Six Thinking Hats Reaction
and Mine PaPper

❖ Decent Proposal-
Activity

Week 14-15 Lesson 8 MARKET The instructor ⮚ Students and Distribute subject
RESEARCH facilitates the instructor will modules and
discussion use online discuss
between the forums such as online/offline of
● Define what is market entire class zoom/gmeet, all topics
research ● What is market ❖ Discussion ❖ Module
google
research and why it (Lesson 9)
● List the different type of is important. classroom, FB ❖ Video /
market research groups and PowerPoints ❖ Online Links
● 4 types of Market Messenger Presentation
❖
Research group chats
❖ Basketful of Ideas
● 5 Types of Data to ❖
be Gathered in
Market Research

Week 16-17 Lesson 9 How to Do The instructor ⮚ Students and Distribute subject
Market Research, facilitates the instructor will modules and
● Make a concise market Guides and Templates. . discussion use online discuss
research on a new or between the forums such as online/offline of
Email: hospitality.management@jhcsc.edu.ph
AACCUP Level 1 Accredited
 existing product entire class zoom/gmeet, all topics ❖ Discussion ❖ Module
google (Lesson 9)
❖ Video /
classroom, FB
PowerPoints ❖ Online Links
groups and
Presentation
Messenger ❖ Rubric for
group chats ❖ Market Research Market
Output Research.

⮚ PRESENTATION OF OUTPUT AND FINAL EXAMINATION

Total No. of Hours 54

II. COURSE REQUIREMENTS:

Compilation of Activity Outputs
Summative Assessment

III. EVALUATION CRITERIA:

For Online Class: For Face to Face Blended Class:

Formative assessments (quizzes, worksheets, etc.): 50% Quizzes/ Class Participation - 40%

Performance/Practical Assessment/Exam: 50% Assignment/Projects - 20%

Total 100% Major Examination - 40%

Total 100%
IV. COURSE POLICIES:
A. Online
1. Attendance
2. Examinations
3. Requirements

Email: hospitality.management@jhcsc.edu.ph
AACCUP Level 1 Accredited
 4. Oral Presentation and other activities
5. Use of cellular phones and other portable digital gadgets
B. For Face to Face Blended Class
1. Examinations
2. Requirements

V. REFERENCES:
Required Readings:
• Downloaded from http://leeds-faculty.colorado.edu/Moyes
o Lawrence and Moyes, 2006, Writing a Successful Business Plan
o Moyes and Lawrence, Financial Projections Model
Helpful materials that can be downloaded from http://leeds-faculty.colorado.edu/Moyes
• Examples of business plans
• Various tools and resources
Other resources that may be useful during the semester include:
• Steingold, The Legal Guide for Starting Running a Small Business, 7th edition, Nolo Press, 2003.
• John A. Tracy, 1989. How to Read a Financial Report, (New York: Wiley)
• Jeffrey A. Timmons, 2004. New Venture Creation, 6th Edition (Irwin)
• Instructor website http://leeds-faculty.colorado.edu/Moyes

Date Prepared Prepared: Reviewed: Recommending Approval: Approved:

JANUARY, 2022 JULITO V. MANDAC, DM PATRICIA BAHIAN, Ph. D LINA T. CODILLA, Ph.D.
BSHM Program Chair Dean, School of Arts and Sciences Vice President for Academic Affairs
LLANEVIE AZEL Z. NIEZ,LPT, MBA
Faculty

Date Shown: Shown by: Shown to:

Email: hospitality.management@jhcsc.edu.ph
AACCUP Level 1 Accredited
JANUARY 2022 JOESILA P. BAUTISTAT MBA ----------------------------------------------- ----------------------------------------------- -----------------------------------------------
Faculty Position Student Student Student

Email: hospitality.management@jhcsc.edu.ph
AACCUP Level 1 Accredited