Professional Documents
Culture Documents
University Vision
To become a role-model catalyst for countryside development and one of the most influential, best-managed Catholic
universities in the Asia-Pacific region.
University Mission
To offer accessible quality education that transforms students into person of conscience, competence and
compassion, all for the glory of God.
MISSION
Compassion- Conscience- Competence-
Program
Community Research and Learning and
Educational
Extension development teaching
Objective
1. Demonstrate x x
proficiency in oral
and written
communication
skills.
2. Apply concepts of x x x x
management in the
Tourism and Hospitality
industry
Course Content:
Learning Time Table Course Course Values Teachin Assessmen
Outcomes Wee Hour Learning Content Core Sub g t Task
k s Outcome Learning
(CLO) Activitie
s
Discuss the 1 3 Orientation Excellence Competence Online
importance of hour • Course Discussio
a well- s requirements n
managed and in
organized CTOURMAR Multi
classroom K Media
environment • Expectations Presentat
that is for the entire ion
conducive to semester
learning • Classroom
Policies
Introduce the
Marketing
Plan
Define 2 3 Execute the The Functions Excellence Hospitality Online Online Quiz
marketing hour sales and of Marketing Competence Discussio
principles and s marketing n 90% of
outline the process in the students get
steps in the hospitality and Multi at least 75%
marketing tourism Media of the quiz
process. industry Presentat
ion
Identify 3 3 Execute the Introduction to Excellence Logical Online Case Study
characteristics hour sales and Hospitality Analytical Discussio Rubric
and concepts s marketing n
system and
the outline key
components
and
requirements
of an effective
MIS.
Explain the 8 3 Execute the Developing New Excellence Innovative Online Product
importance if hour sales and Products and Analytical Discussio Presentatio
developing s marketing Services n n
product lines, process in the Rubric
describe the hospitality and Product-Service Multi
two types of tourism Mix Strategy Media
planning industry Presentat
strategies and ion
Describe the
concepts and
stages of
product life
cycle
Explain and 9 3 Execute the Marketing Excellence Innovative Online Case Study
determine the hour sales and Channels Analytical Discussio Rubric
outline of s marketing n
marketing process in the E-Commerce
channels and hospitality and Multi
E-commerce tourism Media
industry Presentat
ion
Learn the 10 3 Develop a Promotion and Excellence Innovative Online Case Study
process and hour marketing Advertising Professiona Analytical Discussio Rubric
elements of s plan applying lism n
promotion and the marketing
advertising principle Multi
Media
Presentat
ion
Learn to 11 3 Develop a Advertising and Excellence Logical Online Online Quiz
outline media hour marketing Media Planning Analytical Discussio
planning s plan applying n 90% of
process and the marketing students get
various forms principle Multi at least 75%
of media. Media of the quiz
Course References:
Kotler, P., Bowen, J., Makens J., & Baloglu S. (2016). Marketing for hospitality and tourism (7th ed.) Pearson.
Lanier, P. (2017). Marketing essentials for independent lodgings. Business Expert Press.
Law, R. & Mills, J. (2015). Handbook of consumer behavior, tourism and the Internet. Routledge.
Rana, V.S. (2018). Managing and marketing tourist destinations. Random Publications.
Sigala, G.& Gretzel, U. (2018). Advances in social media for travel, tourism and hospitality : new perspectives,
practice and cases. London.
Stewart, S. Warburton, F. & Smith, J. (2017) Cambridge International AS and A Level Travel and Tourism
Coursebook.2nd ed. Cambridge University Press.
Velasco, E. (2017). Basic understanding to hospitality and tourism marketing with IMC. Unlimited Books Library
and Publishing.
E-Journals:
Baker, M. A., & Magnini, V. P. (2016). The evolution of services marketing, hospitality marketing and building the
constituency model for hospitality marketing. International Journal of Contemporary Hospitality
Management, 28(8), 1510-1534. https://search.proquest.com/docview/1826443017?accountid=14876.
Chan, E. S. W., & Hsu, C. H. C. (2016). Environmental management research in hospitality. International Journal of
Contemporary Hospitality Management, 28(5), 886-923.
https://search.proquest.com/docview/1823078955?accountid=148769
Marketing Weekly News. Hospitality management; new hospitality management study results reported from virginia
tech (the evolution of services marketing, hospitality marketing and building the constituency model for
hospitality marketing). (2016). 184. https://search.proquest.com/docview/1840711827?accountid=148769.
Leung, X. Y., Xue, L., & Bai, B. (2015). Internet marketing research in hospitality and tourism: A review and journal
preferences. International Journal of Contemporary Hospitality Management, 27(7), 1556-1572.
https://search.proquest.com/docview/1754155718?accountid=148769.
Reid, R.D. & Bojanic, D.C. (2006) Hospitality Marketing Management. John Wiley & Sons, Inc. Hoboken, New
Jersey, Canada
Fong, L. H. N., Law, R., Tang, C. M. F., & Yap, M. H. T. (2016). Experimental research in hospitality and tourism: A
critical review. International Journal of Contemporary Hospitality Management, 28(2), 246-266.
https://search.proquest.com/docview/1759326480?accountid=14876
Course Requirement:
Major Exam
Class Participation: Quizzes, Assignments, Seatwork, Group Work, Case Analysis, Oral Defense
Grading System:
PRELIMS MIDTERM FINAL
Major Examinations 35% 35% 35%
Class Participation 65% 65% 65%
Classroom Policies:
1. Attendance and Punctuality.
The student is expected to come to class regularly and on time. For absences, please refer to Policy on Absences
below.
2. Active class participation.
The student is expected to participate actively in class recitations, discussions, and other activities as the case
maybe. Please refer also to Expectations from Student below.
3. Group work requirements.
The student is expected to work harmoniously with his/her group mates and contribute to the preparation of their
group work.
4. Peer group evaluation.
The student shall also be evaluated by her peers and feedback shall be taken into consideration.
Academic Dishonesty:
All SHTM students are expected to be academically honest. Cheating, lying and other forms of immoral and unethical
behavior will not be tolerated. Any student found guilty of cheating in examinations or plagiarism in submitted course
requirements will (at a minimum) receive an F or failure in the course requirement or in the course. Plagiarism and cheating
refer to the use of unauthorized books, notes or otherwise securing help in a test; copying tests, assignments, reports or
term papers; representing the work of another person as one’s own; collaborating without authority, with another student
during an examination or in preparing academic work; signing another student’s name on an attendance sheet; or otherwise
practicing scholastic dishonesty.
Policy on Absences:
The allowed number of absences for SHTM students enrolled in a 3-hour class is a maximum of 3 absences and 7
absences for a 1-1/2 hour class and 11 absences for 1 hour classes - based on student handbook. Request for excused
absences or waiver of absences must be presented upon reporting back to class. Special examinations will be allowed
only in special cases, such as prolonged illness. It is the responsibility of the student to monitor her own tardy incidents and
absences that might be accumulated leading to a grade of “FA.” It is also her responsibility to consult with the teacher, chair
or dean should her case be of special nature.
Mr. Jerome C. Zapata Mr. Felipe Pablo IV Mr. Mervyn Maico Aldana Ms. Marivic Pantig Dr. Tyron W. Yap
Faculty OBE Facilitator Program Chairperson OIC University Library Dean
A KNOWLEDGE OF Has least Has some knowledge of Has ample knowledge Has exemplary knowledge
THE PROJECT knowledge of the the project of the project of the project
project
B ABILITY TO Has inadequate Has certain ability to Has fitting ability to Has enormous ability to
ANSWER ability to answer answer questions answer questions answer questions
QUESTIONS questions
C CRITICAL Has shown weak Has shown narrow Has shown adequate Has shown excellent
THINKING critical thinking critical thinking critical thinking critical thinking
D USE OF ENGLISH Spoke English Spoke English Spoke English relatively Spoke English correctly
LANGUAGE poorly unsatisfactorily (About correct (About 75% of (About 90% of the time)
50% of the time) the time)
E DELIVERY Voice is extremely Voice is insufficiently Voice is sufficiently Voice is very audible and
unclear and with clear and with very little clear and with enough with remarkable
(voice, self incredibly low confidence confidence confidence
confidence) confidence
NAMES: A B C D E TOTAL:
/50
/50
/50
/50
/50
/50
/50
TIME STARTED________________
4. Speaks Clearly _______ Speaks clearly Speaks clearly Speaks clearly Often
and distinctly and distinctly and distinctly mumbles or
all (100-95%) all (100-95%) most ( 94-85%) can not be
of the time, the time, but of the time. understood
and mispronounces Mispronounces OR
mispronounce one word. no more than mispronounc
s no words. one word. es more than
one word.
9. Content / Organization
11. Mechanics
REMARKS________________________________________________________________________________________
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INSTRUCTION : To be more objective in giving grades, please evaluate the group using the criteria and legends
below. Write the rating on the space provided. Compute for the total grade. Highest possible grade per category is
9points. Highest total grade is 108 points.
TOTAL
EVALUATED BY : ____________________________
Item Score
1. Evidence of preparation (organized presentation, presentation/discussion flows well, no 1 2 3 4 5
awkward pauses or confusion from the group, evidence you did your homework)
2. Content (group presented accurate & relevant information, appeared knowledgeable about 1 2 3 4 5
the case studies assigned and the topic discussed, offered strategies for dealing with the
problems identified in the case studies)
3. Professional and visual presentation (Avoids Death by PP, PP used as a visual aid, very 1 2 3 4 5
little text, interesting, clarifying, and engaging, falls into between three to five minutes’
presentation)
4. Delivery (clear and logical organization, effective introduction and conclusion, creativity, 1 2 3 4 5
questions or engagement with audience, oral communication skills—eye contact)
5. Question Section Post-Presentation (allocates three minutes for questions, engages with 1 2 3 4 5
audience, displays knowledge and ability to “think on feet”, if doesn’t know answer, responds
appropriately)
Persuasive
techniques geared to Marketing, product and Marketing, product and Marketing, product and Marketing, product, and
audience presentation do not presentation have some presentation generally presentation appeal to the target
appeal to target appeal to target audience appeal to target audience, audience and the audience is
audience but lacks some area of but may not be strong in completely "bought over."
connection to target one or more areas of
appeal.
Price / Customer's
Satisfaction / Products with Products with reasonable Products with reasonable Products with reasonable price,
Product's Originality unreasonable price, do price but do not satisfy price, satisfy customer's satisfy customer's taste and
not satisfy customer's customer's taste and taste and preferences, not preferences, beneficial to the
taste and preferences, preferences, not beneficial to the customers, and newly
not beneficial to the beneficial to the customers, and newly introduced product to the
customers, similar customers, and newly introduced product to the customers.
products are already introduced product to the customers.
existing. customers.
Of chosen Product /
brand / and audience Student does not have Student is uncomfortable Student is at ease with Student demonstrates full
grasp of information; with information and is expected answers to all knowledge (more than required)
student cannot answer able to answer only questions, but fails to by answering all class questions
questions about subject. rudimentary questions. elaborate. with explanations and
elaboration.
Language / locution /
Eye contact Student mumbles, Student voice is low. Student voice is clear. Student uses clear voices and
incorrectly pronounce Students incorrectly Student pronounces most correct, precise pronunciation of
terms, and speak too pronounces terms. words correctly. Most terms so that all audience
quietly for students in the Audience members have audience members can members can hear presentation.
back of class to hear. difficulty hearing hear presentation. Student maintains strong eye
Student rarely looks at presentation. Student Student generally makes contact with audience.
audience. occasionally<BR> eye contact, though one
makes eye contact. or two lapses may occur.