Holy Angel University

School of Hospitality and Tourism Management

Angeles City

Course Outline and Learning Plan

Faculty: Jerome Ismael C. Zapata

Course Title: Tourism and Hospitality Marketing
Course Code: CTOURMARK
Number of Units: 3 UNITS
Contact Hours per Week: 3 HOURS
Pre-requisite subject/s: COPMAN

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.

Institutional Learning Outcomes

Communication
Critical and Creative Thinking
Applied and Collaborative Learning
Aesthetic Engagement
ICT Literacy
Civic and Global Learning
Valuing and Ethical Reasoning

School Vision and Mission

To be the catalyst of change for students to become persons of conscience, competence, and compassion through
holistic learning experience in the university and to produce globally-competitive hospitality and tourism professionals
through its nationally and internationally recognized and accessible programs.

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City
Course Description
This course will equip students with the necessary skills to develop actual marketing campaigns for a business
within the tourism and hospitality industry. Emphasis is on the analysis of the market, its competition and its product;
preparation of a financial budget and the development of short-term and long-range strategies to achieve desired profit
through effective advertising, sales and an effective public relations plan.
Mission and Program Educational Objective

MISSION
Compassion- Conscience- Competence-
Program
Community Research and Learning and
Educational
Extension development teaching
Objective

Plan to resolve hospitality related challenges in a X

professional manner as they deal with their day-to-
day operations.
Manage a service oriented facility efficiently by X X
integrating the social, environmental, and cultural
issues using Christian values and ethics in all areas
of the business.
Demonstrate their ability to communicate X X X
proficiently in dealing with stakeholders in a
multicultural setting
Apply information and communication technology X X
skills as required by the business establishment
Formulate creative concepts to critically and X
analytically solve problem and drive results

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City

Program Educational Objectives and Program Learning Outcomes

Plan to resolve Manage a Demonstrate Apply Formulate

Program hospitality service oriented their ability to information and creative concepts
Educational related facility efficiently communicate communication to critically and
Objectives challenges in a by integrating the proficiently in technology skills analytically solve
professional social, dealing with as required by problem and
manner as they environmental, stakeholders in a the business drive results
deal with their and cultural multicultural establishment
Program day-to-day issues using setting
Learning operations. Christian values
Outcomes and ethics in all
areas of the
business.

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

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City

Program Learning Outcomes and Course Learning Outcome

Program Demonstrate proficiency in Apply concepts of
Learning Outcomes oral and written management in the Tourism
Course communication skills. and Hospitality industry
Learning
Outcome
Develop a marketing plan applying the marketing x x
principle

Execute the sales and marketing process in the x x

hospitality and tourism industry

Competency Based Education

Program Learning Outcomes Tasks
Demonstrate proficiency in oral and written communication • Can articulate and discuss the latest developments
skills. in the specific field of practice.
• Can work effectively and independently in multi-
disciplinary and multi-cultural teams.
• Can act in recognition of professional, social, and
ethical responsibility.
Apply concepts of management in the Tourism and • Can articulate and discuss the latest developments
Hospitality industry in the specific field of practice.
• Can work effectively and independently in multi-
disciplinary and multi-cultural teams.
• Can act in recognition of professional, social, and
ethical responsibility.

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School of Hospitality and Tourism Management
Angeles City

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

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City
of hospitality process in the Services
services hospitality and Marketing Multi
marketing tourism Media
industry Presentat
ion
Determine the 4 3 Execute the Understanding Integrity Accountabilit Online Online Quiz
list of external hour sales and the Behavior of y Discussio
and internal s marketing hospitality Conscientiou n 90% of
influences on process in the Consumers sness students get
consumer hospitality and Multi at least 75%
behavior, tourism Media of the quiz
consumer industry Presentat
decision- ion
making
model,
problem
solving
strategies and
characteristics
of
organizational
buying.
Explain and 5 3 Execute the Developing Excellence Logical Online Online Quiz
learn two hour sales and Marketing Plan Analytical Discussio
types of s marketing n 90% of
marketing process in the students get
plans – hospitality and Multi at least 75%
strategic and tourism Media of the quiz
tactical, industry Presentat
outline the ion
pros and cons
of planning
and the

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City
marketing
process.

system and
the outline key
components
and
requirements
of an effective
MIS.

WEEK 6 - PRELIMINARY SUMMATIVE ASSESSMENT

7 3 Execute the Integrity Accountabilit Online Online Quiz
Explain and hour sales and Information for y Discussio
define s marketing Marketing Conscientiou n 90% of
marketing process in the Decisions sness students get
information hospitality and Multi at least 75%
system and tourism Media of the quiz
the outline key industry Presentat
components ion
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

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City
the concepts
of brand
marketing.

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

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City
Presentat
ion
WEEK 12 MIDTERM SUMMATIVE ASSESSMENT
Understand 13 3 Develop a Sales Excellence Innovative Online Online Quiz
the concept of hour marketing promotions, Discussio
sales s plan applying Merchandising, n 90% of
promotion and the marketing and Public students get
its role in principle Relations Multi at least 75%
marketing Media of the quiz
strategy. Personal Selling Presentat
ion
Explain and 14 3 Develop a Pricing Strategy Excellence Expertise Online Case Study
learn the hour marketing Innovative Discussio Rubric
importance s plan applying n
and strategies the marketing
of pricing principle Multi
strategy Media
Presentat
ion
Explain 15 3 Develop a Using Menu Excellence Innovative Online Online Quiz
guidelines, hour marketing Design as a Expertise Discussio
features and s plan applying Marketing Tool n 90% of
importance in the marketing students get
selecting and principle Multi at least 75%
organizing Media of the quiz
menu items Presentat
ion
Applying 16 3 Develop a Marketing Plan Excellence Competence Group Oral
knowledge in hour marketing Presentation Professiona Activity Presentatio
creating a s plan applying lism n
marketing the marketing Rubric
plan principle

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City
WEEK 17-18 FINAL EXAMINATION

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

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City
Pappas, N. (2015). Marketing hospitality industry in an era of crisis. Tourism Planning & Development, 12(3), 333.
https://search.proquest.com/docview/1686080257?accountid=148769.

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%

TOTAL 100% 100% 100%

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.

Expectations from students:

The student’s responsibility is to come to each class prepared. She is also expected to take all examinations on
the date scheduled. She is expected to attend each class and participate actively in the discussions.

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City

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.

Prepared by: Reviewed by: Certified by: Approved by:

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

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City

Appendix 1: RUBRIC ON INDIVIDUAL ORAL DEFENSE FOR CTOURMARK

DECISIVE 1-3 NOT 4-6 NEEDS 7-9 MEETS 10 EXCEEDS

FACTORS ACCEPTABLE IMPROVEMENT EXPECTATION EXPECTATION

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

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City
Business Name: ___________________________
Section: _______________

INDIVIDUAL ORAL DEFENSE GRADE

NAMES: A B C D E TOTAL:

/50

/50

/50

/50

/50

/50

/50

Evaluated by:_______________________________ Date: _______________________________

Name of Instructor and Signature

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City

Appendix 2: RUBRIC ON GROUP ORAL PRESENTATION

BUSINESSNAME_______________________________YEAR & SEC_______________ DATE_________________

TIME STARTED________________

TIME ENDED ________________

Category 10-9points 8-6points 5-3points

2-0points

1. Preparedness _______ Student is Student seems The student is Student does

completely pretty prepared somewhat not seem at
prepared and but might have prepared, but it all prepared
has obviously needed a is clear that to present.
rehearsed. couple more rehearsal was
rehearsals. lacking.

2. Enthusiasm _______ Facial Facial Facial Very little use

expressions expressions expressions of facial
and body and body and body expressions
language language language are or body
generate a sometimes used to try to language. Did
strong interest generate a generate not generate
and strong interest enthusiasm, much interest

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City
enthusiasm and but seem in topic being
about the topic enthusiasm somewhat presented.
in others. about the topic faked.
in others.

3. Time Limit ________ The Maximum of 1 Presentation Presentation

presentation hour and 10 exceeds more exceed more
was minutes grace than 15 mins than 30 mins
completed period was from the set from the set
less than 1 used for the maximum maximum
hour. presentation

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.

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City
5.Volume ________ Volume is loud Volume is loud Volume is loud Volume often
enough to be enough to be enough to be too soft to be
heard by all heard by all heard by all heard by all
audience audience audience audience
members members at members at members.
throughout the least 90% of least 80% of
presentation. the time. the time.

6. Posture and Eye Contact Stands up Stands up Sometimes Slouches

straight, looks straight and stands up and/or does
_________ relaxed and establishes eye straight and not look at
confident. contact with establishes eye people during
Establishes everyone in the contact. the
eye contact room during presentation.
with everyone the
in the room presentation.
during the
presentation.

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City
7.Props / Visuals / LCD PRESENTATION Student uses Student uses 1 Student uses 1 The student
_________ several props prop that prop which uses no
(could include shows makes the props OR the
costume) that considerable presentation props chosen
show work/creativity better. Visuals detract from
considerable and which are sometimes the
work/creativity make the neat and rarely presentation.
and which presentation support text.
make the better. Visuals
presentation are neat and
better. Visuals relate to text
are neat and and
reinforce presentations.
screen text
and
presentation.

8.Attire _______ Business Casual Casual General attire

attire, very business attire. business attire, not
professional but wore appropriate
look. sneakers or for audience
seemed (jeans, t-shirt,
somewhat shorts).
wrinkled.

9. Content / Organization

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City
________ Shows a full
understanding Shows a good
of the topic. Shows a good understanding Does not
Student understanding of parts of the seem to
presents of the topic. topic. Audience understand
information in Student has difficulty the topic very
logical, presents following well. There is
interesting information in presentation no sequence
sequence logical because of
which sequence. student jumps information.
audience can around.
follow.

10. Comprehension Student is Student is able Student is able Student is

able to to accurately to accurately unable to
_________ accurately answer most answer a few accurately
answer almost questions questions answer
all questions posed by posed by questions
posed by classmates classmates posed by
classmates about the topic. about the topic. classmates
about the about the
topic. topic.

11. Mechanics

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City
_________ Presentation Presentation
Presentation Presentation
has no more had four or
has no had three
than two more
misspellings misspellings
misspellings misspellings
or and/or
and/or and/or
grammatical grammatical
grammatical grammatical
errors. errors.
errors. errors.

REMARKS________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
____________________________________________________________________________________

Name and Signature of the evaluator___________________________________________ Date_______________

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City

Appendix 3: RUBRIC ON WRITTEN GROUP EVALUATION

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.

1-2 3-4-5 6-7 8-9

CRITERIA

None of the Few of the Majority of the All of the

Introductory Introductory Introductory Introductory
Elements are Elements are Elements are Elements are
Executive Summary included. included. included. included. Important
points for every
chapter were
discussed properly

None of the Explains only the Some information Adequately

necessary history and some was discussed addresses all
information business profile of primarily the important
Corporate about the the establishment. history, business information about
Connection establishment is profile, current the town.
included. business
practices, linkages
etc.

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City
No proper Very brief analysis Deeper analysis of Completely and
analysis of the of Internal and the Internal and Correctly analyzed
Internal and External External the Marketing
External Environment, with Environment, Environment.
Environment. the PEST, complete with the
Environmental
Competitive, SWOC Matrix and
Analysis
Product and Strategies, PEST,
Customer Analysis. Competitive,
Product and
Customer
Analysis.

No proper Segmentation was Segmentation Market was

segmentation done poorly. done correctly and correctly segmented
Segmentation and
was done. group was able to and the best market
Targeting
select a target segment was
market. selected.

Next Year’s No clear Objectives and Objectives and Objectives and

Objectives and objectives and quotas were set quotas follows Quotas were
Quotas quotas were set. but were not SMART exemplary.
SMART. guidelines.

Action Plans: No clear Strategies and Presented good Strategies and

Strategies and strategies and tactics mentioned strategies and Tactics were
Tactics tactics. had a few issues. tactics. exemplary.

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City

Resources Resources Presented good Clearly identified

Resources Needed presented were presented had a inventory of resources needed
to Support Strategies lacking. few issues. needed resources. by the marketing
and Meet Objectives plan.

No Plan B or Alternative courses Alternative Alternative courses

Plan C of action presented courses of action of action were
Marketing Control
presented. were lacking. presented were of exemplary.
good quality.

Plan was not Financial Financial Plan was presented

presented well. statements were statements were well through the use
Presenting and
Financial lacking and needs of good quality of well made
Selling the Plan
statements were improvement. and presents the financial
incorrect. plan well. statements.

The following The following The following Ended the

Preparing for the chapters were chapters were chapters were of marketing plan well.
Future / Conclusions done incorrectly. lacking and needs good quality and Conclusions and
and improvement. provided a good Recommendations
Recommendations ending to the were done well.
marketing plan.

Complete Frequent errors in Minimal error in No errors in spelling

Grammar and grammar spelling or spelling or and grammar.
Mechanics revision and grammar grammar.
editing is needed

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City

The paper has Inconsistent All chapters Well prepared and

no substance. information on required were well crafted
certain chapters as prepared without chapters with
Over-all evaluation to compare with details and some details are included.
what were requirements are
presented in the missing in certain
discussions and chapters.
presentations.

TOTAL

EVALUATED BY : ____________________________

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City
Appendix 4: Rubric for Case Study

Each item is rated on the following rubric.

1= Very poor
2 = Poor
3 = Adequate
4 = Good
5 = Excellent
Name:
Chosen Case Study:____________________________ Date:__________________

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)

Total Score: ________ (sum of Items 1-5)

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 Holy Angel University
School of Hospitality and Tourism Management
Angeles City

Appendix 5: Product Presentation

Poor Fair Good Excellent

5-10 pts 11-15 pts 16-20 pts 21-25 pts

Product's Appeal Poor Fair Good Excellent

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.

Product's Quality Poor Fair Good Excellent

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.

Organization Poor Fair Good Excellent

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School of Hospitality and Tourism Management
Presentation order /
flow Audience cannot
understand presentation
because there is no
sequence of information.
Knowledge Poor
Of chosen Product /
brand / and audience Student does not have
grasp of information;
student cannot answer
questions about subject.
Presentation Skills Poor
Language / locution /
Eye contact Student mumbles,
incorrectly pronounce
terms, and speak too
quietly for students in the
back of class to hear.
Student rarely looks at
audience.
2nd Semester, S.Y. 2019-2020
Holy Angel University
Angeles City
Audience has difficulty Presents information in Presents information in logical,
following presentation logical sequence which interesting sequence which
because student jumps audience can follow. audience can follow.
around.
Fair Good Excellent
Student is uncomfortable Student is at ease with Student demonstrates full
with information and is expected answers to all knowledge (more than required)
able to answer only questions, but fails to by answering all class questions
rudimentary questions. elaborate. with explanations and
elaboration.
Fair Good Excellent
Student voice is low. Student voice is clear. Student uses clear voices and
Students incorrectly Student pronounces most correct, precise pronunciation of
pronounces terms. words correctly. Most terms so that all audience
Audience members have audience members can members can hear presentation.
difficulty hearing hear presentation. Student maintains strong eye
presentation. Student Student generally makes contact with audience.
occasionally<BR> eye contact, though one
makes eye contact. or two lapses may occur.
CTOURMARK|27