Republic of the Philippines

CEBU TECHNOLOGICAL UNIVERSITY

MOALBOALCAMPUS
Poblacion West, Moalboal Cebu
Tel Nos. (032) 4474-8196; 474-8104; 474-8383
Fax Nos. 474-8196; 474-8104; 474-8383
Website: http://www.ctu.edu.ph

COURSE SYLLABUS INS Form 1

in September 2021
BME 1 Revision: 5
TOTAL QUALITY MANAGEMENT Page 1 of 8 pages
First Semester, AY 2022 - 2023

Department/ Area : HOSPITALITY AND TOURISM MANAGEMENT

Curriculum : BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
Curricular Year : THIRD YEAR
No. of Hours/ Sem. : 54 HOURS
Credit Unit(s) : 3 UNITS (3 UNITS LECTURE)
Prerequisite(s) : NONE

Vision of the University : CTU as a premier inclusive, globally-recognized research and innovation, smart, community-responsive, and
sustainable technological university.

Mission of the University : The University shall primarily provide leading-edge degree programs, innovative professional,
entrepreneurial, and technical instruction as well as research, and extension programs that address both the
needs of the region and the nation in the context of the global knowledge economy, Fourth Industrial
Revolution, and sustainability.

Goals of the University
: By the end of 2024, CTU will be globally recognized for its quality. Specifically, it will:
• Obtain a Philippine university system status with a CHED SUC Level V recognition or equivalent;
• Be ranked among the Top 10 Universities in the Philippines;
• Be included in the list of internationally recognized ranking of universities (including Quacquarelli
Symonds, Times Higher Education, Shanghai University Ranking, World University Impact Ranking);
• Pursue efforts to pave way for the development of new programs (including natural sciences and Doctor of
Medicine) and Transnational Higher Education;
• Achieve world-class performance and excellence in total quality management; and
• Lead innovations in the Fourth Industrial Revolution
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•
Core Values : Commitment, Transparency, Unit, Patriotism, Integrity, Excellence, Spirituality (CTU PIES)

Program Outcomes : The BSHM program aims to develop tourism practitioners who can (CMO 62 Series 2017):

A. COMMON TOALL PROGRAMS

1. Articulate and discuss the latest developments in the specific field of practice;
2. Effectively communicate orally and in writing using English, Filipino, mother tongue language, and an
appropriate Foreign Language required by the industry;
3. Work effectively and independently in the multi-disciplinary and multi-cultural teams;
4. Act in recognition of professional, social and ethical responsibility;
5. Preserve and promote “Filipino historical and cultural heritage” (based on R.A. No. 7722);

B. COMMON TO THE BUSINESS AND MANAGEMENT DISCIPLINE

6. Perform the basic functions of management such as planning, organizing, leading and controlling;
7. Apply the basic concepts that underlie each of the functional areas of business (marketing, finance, human
resources management, production and operations management, information technology, and strategic
management) and employ these concepts in various business situations;
8. Select the proper decision making tools to critically, analytically and creatively solve problems and drive
results;
9. Apply information and communication technology (ICT) skills as required by the business environment;
10. Work effectively with other stakeholders and manage conflict in the workplace;
11. Plan and implement business-related activities;
12. Demonstrate corporate citizenship and social responsibility;
13. Exercise high personal moral and ethical standards;

C. COMMON TO TOURISM AND HOSPITALITY DISCIPLINE

14. Demonstrate knowledge of tourism industry, local tourism products and services;
15. Interpret and apply relevant laws related to tourism industry;
16. Demonstrate knowledge on the tourism industry, local tourism products and services;
17. Interpret and apply relevant laws related to tourism industry;
18. Observe and perform risk mitigation activities;
19. Utilize information technology applications for tourism and hospitality;
20. Manage and market service oriented business organization;
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21. Demonstrate administrative and managerial skills in a service oriented business organization;
22. Prepare and monitor industry capital development functions of a tourism oriented organization;
23. Perform human capital development functions of a tourism oriented organization;
24. Utilize various communication channels proficiently in dealing with guests and colleagues;
25. Produce food products and services complying with enterprise standards;
26. Apply management skills in F&B service and operations;
27. Perform and provide full guest cycle services for front office;
28. Perform and maintain various housekeeping services for guest and facility operations; and
29. Plan and implement a risk management program to provide a safe and secure workplace;
30. Provide food & beverage service and manage the operation seamlessly based on industry standards;

Course Description : This course will develop knowledge, skills and attitudes in ensuring the work environment of the
organization fits the industry professional. Topics include: planning and designing workstations to create
efficient and effective workplace, selecting workstation furnishings to provide flexibility and adaptability for
workers, designing lighting for proper illumination on work areas and creating work areas where noise is
controlled for normal operation to be done in the work station (CMO 62, S 2017).

Course Learning 1. Recognize the professional, social, and ethical responsibilities. (PLO2, PLO3, PLO8, PLO9)
Outcomes 2. Design systems, component, or process to meet desired needs within realistic constrains such as
economic, environmental, social, political, ethical, health and safety, manufacturability and sustainability,
according to standards. ( PLO4, PLO6, PLO9, PLO12, PLO15, PLO16, PLO17)
3. Identify and make solutions to the problems in hospitality industry. (PLO1, PLO7, PLO5, PLO7, PLO17)
4. Utilization of techniques, skills and modern tools necessary for the facility planning in hospitality industry.
(PLO10, PLO11, PLO12, PLO13, PLO14)
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Course content:

INTENDED LEARNING ASSESSMENT TASKS TEACHING-LEARNING CONTENTS LEARNING REMARKS

OUTCOMES ACTIVITIES RESOURCES
(TIME ALLOCATION)
• Relate the Vision, Getting-to-Know Discussion  ORIENTATION  CTU
Mission and Goals you workshop  Website 
of the College and Oral Recitation  Group Dynamics  1.Vision, Mission, Goals, and
the University to the Lab clean-up and   Objectives of CTU/COT/HM;  PPT
course upkeep Orientation 2.Orientation of the Course and grading Presentation
system;
• Point out the
relevant relationship of the
VMGO to their degree program
as well as elaborate the
grading system procedures
3 hours

• Explain primary   Lecture  Introduction to Basic Technology

elements, core   Activity No. 1 Microeconomics visual aids 
concepts and   Oral/board
benefits Basic - Based on your participation  Resource Utilization and Economics Guide
Microeconomics personal - Economics Defined questions
observation, make a -Describe how - Scarcity: The central Problems of (from the
short discussion of scarcity affects the Economics books) 
(CLO 1 & 3)  the current status of economic system - Circular Flow of Model Videos from
4 hours the Philippine of a certain - The Concept of Opportunity Cost web Marker
Economy: country
Guidelines
- 1. Government - Differentiate
system and its positive from
performance normative
- 2. Various social economics by
unrest and crimes - utilizing simple
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Environmental
status examples

Watching videos from

YouTube
S Resource Utilization and Technology
Quiz No. 1 discussion Economics (Continuation) visual aids 
(Coverage: Lesson 1
- Basic Decision Problems
Identify distinguish economist and 2) Oral/board Guide
and the importance of their - Four Basic Economic Questions
Activity No. 2 questions
works. participation 
- The Three Es in Economics
(from the
- Briefly explain how - Positive and Normative books) 
- Differentiate microeconomics
you can apply Watching videos Economics
from macroeconomics
economics in your from YouTube - Ceteris Paribus Assumption Videos
- Explain opportunity cost using daily life. - Microeconomics and
your own example /experience from
- Guidelines: Macroeconomics
- Types of Economic System web
- 1. Use of daily or
weekly allowance
(CLO 2)  Marker
3 hours - 2. Time
management

- 3. Chosen school
and course
Lecture  Supply and Demand Technology
-Describe the difference Discuss the  Methods of Demand visual aids 
between demand and movements of Discussion  Change in Quantity
supply. Demand and Supply Guide
Oral Participation  Forces that Cause the Demand
curves relative to the questions
- In what ways do the forces that affect Curve to Change
Group and  Practical Application of the (from the
forces of demand and them.
individual Concept of Change in Quantity books) 
supply affect its curve
- What are the reporting  Demanded and Change in
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Demand
- How does the law of reasons why the Small-group  Methods in Supply Analysis Videos
demand and supply demand curve  Change in Quantity Supplied vs.
affect the market? - increases or discussion Change in Supply from
What are the price decreases?
 Forces that Cause the supply
controls of the Oral/board curve to Change web
government? - What are the
reasons why the  What Happens When There is
supply curve Watching videos from Market Disequilibrium Marker
increases or YouTube  Changes in Demand Supply and
decreases? Equilibrium - Price Controls

(CLO 3)

4 hours

PRELIM EXAMINATION (2 HOURS)

INTENDED LEARNING ASSESSMENT TASKS TEACHING-LEARNING CONTENTS LEARNING REMARKS

OUTCOMES ACTIVITIES RESOURCES
(TIME ALLOCATION)
Test (quiz, Lecture  Concept of Elasticity Technology
seatwork, and - Elasticity of Demand visual aids 
assignment)  Group and individual - Price Elasticity of Demand
Quiz No. 3 (Coverage reporting  and Changes in Total Guide
Lesson 4) How important Revenue questions
is elasticity in Small-group discussion - Extreme Elasticities of (from the
Activity No. 4 the analysis of Demand
books) 
the market? - Income Elasticity of
Internet Research Oral/board participation 
Demand
Videos from
- What are the - Cross Elasticity of Demand
- Interpretation of relying factors Watching videos from - Elasticity of Supply
elasticity coefficient of demand YouTube
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elasticity? web Marker

- What is
supply
(CLO 3) elasticity?

4 hours - What are the

different
reactions of
suppliers under
its elasticity?
Lecture; Group and Consumer Choice and Utility Technology
-Discuss the Oral and group individual reporting  Maximation visual aids 
concept of report  Consumer
Income and (brainstorming)  Small-group discussion  Consumer Behavior Guide
substitution  Goods and Services questions
effect and be Oral and
Oral/board participation   Tastes and (from the
able to give performance- Preferences books) 
examples based activity  Maslow’s Hierarchy
Watching videos
of Needs Videos from
- Discuss the from YouTube
What is a consumer?  The Economics of
relationship
- What are the Satisfaction web Marker
between utility
characteristics of a  Consumer Surplus
and price
consumer?  Marginal Rate of
- Why do you think Substitution
taste and preferences  Budget Line
significantly affects  Purpose of Budget
the consumer choice?
- How important is
utility?
- Do you think
consumer surplus
exists?
- What’s your
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indifference curve?
3 hours

Lecture  The Theory of Firm: - Technology

Oral and Watching videos on YouTube Production and Cost visual aids 
-Explain the performance- - Production, Inputs, and
concept of profit based activity Group and individual Outputs Guide
maximization reporting  - Technology: Labor questions
when the marginal Intensive or Capital (from the
revenue equals What is the role of Intensive - Short Run versus
Small-group discussion books) 
marginal costs production in the Long Run
economy and - The Production Function
market? - What are Oral/board participation Videos from
- Total, Average, and
. - Differentiate: the two major types Marginal Products
Average Fixed Cost of production? - The Law of Diminishing web Marker
Average Variable - What is input? - Return
Cost, and Average How can you - The Theory of Cost
Total Cost maximize production - Total Fixed Cost, Total
cost? Variable Cost and Total Cost
- How can a firm - Average Cost
achieve profit - Marginal Cost
maximization? - The concept of Profit
Maximization

(CLO 2, 3) 

4 hours

MIDTERM EXAMINATION (2 HOURS)

INTENDED ASSESSMENT TASKS TEACHING-LEARNING CONTENTS LEARNING RESOURCES REMARKS

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LEARNING ACTIVITIES
OUTCOMES
(TIME ALLOCATION)
Lecture  Labor Market: Technology visual
Oral and group Wages in Perfect aids 
report Group and Competition
Explain the Following (brainstorming)  individual - Markets for the Guide questions
Concepts reporting  Factors of (from the books) 
Oral and Production
- Factor Markets performance- - Labor Market
Small-group Videos from web
based activity Equilibrium
- Efficiency - Factors that
discussion Marker
What market/s do we Explain
– Wage Theory consider when it comes Productivity and
Oral/board Wages
to raw materials?
- The Superstar - Does a labor market
Phenomena equilibrium really exist? participation 
- Are the determinants
- Labor Market of market wage rates Watching videos
Equilibrium valid? from YouTube
- Signaling Theory

(CLO 3) 

9 hours

Test (quiz, Lecture  Interest, Rent and Technology visual

How does seatwork, and Profit aids 
interest
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assignment)  - Interest
rates affect Group and - Rent Guide questions
you as a Oral and group individual - Profit (from the books) 
consumer? report reporting  - Market Niches
(brainstorming)  Videos from web
- What are Small-group
the effects of Oral and Marker
interest in performance- discussion
the based activity
business?
Oral/board
- What do
you think of participation 
the
possibilities Watching videos
of from YouTube
considering
loanable
funds in the
future?

- Is your
family
renting a
house How
much is your
rent?

- What kind
of profits do
entrepre
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(CLO 1 & 2) 

4 hours

SEMI – FINAL EXAMINATION (2 HOURS)

INTENDED LEARNING ASSESSMENT TASKS TEACHING-LEARNING ACTIVITIES CONTENTS LEARNING RESOURCES REMARKS
OUTCOMES
(TIME ALLOCATION)
• Appreciate the   Test (quiz, seatwork, and Lecture  Quality Technology visual
Malcolm Baldrige   assignment)  Standards  aids 
and International   Group and individual •
Organization for   Oral and group report reporting  Malcolm Guide questions
Standardization   (brainstorming)  Baldrige  (from the books) 
(ISO);  Small-group discussion ISO
Oral and performance- Videos from web
Standards
based activity Oral/board participation 
• Differentiate  
(CLO 2 & 3)  Marker
Watching videos from YouTube
8 hours

FINAL EXAMINATION (2 HOURS)

References/Books :
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Arezes, P.M. and Carvalho, P.V.R. (2016).Ergonomics and Human Factors in Safety Management. CRC Press Taylor and Francis Group
Bery, C. (2009) A guide to Ergonomics
Bridger, R.S. (2003). Introduction to Ergonomics 2nd Edition. New York: McGraw-Hill, Inc.
Day, Ronald William (2017). Design Error A Human Factors Approach. CRC Press Taylor and Francis Group
Freivalds, A. (2009). Niebel’s Methods, Standards, and Work Design 12th Edition. New York: McGraw-Hill Education (Asia)

Course Requirements:
1. Attendance
2. Participation/Interaction /Return Demonstration
3. Quizzes
4. Projects /Worksheets/ Assignment/Reporting/Graded Oral Recitation
5. Major Exams (Prelim, Midterm, Final)
6. Documentation / ePortfolio
7. Suggested vehicles of instruction

Evaluation Procedures: (Approved Grading System applicable to the course/program Based in the CTU Student Manual)

Class Standing 30%

Quizzes 20%
Graded Oral Recitation 10%
Major Exam 20%
Performance/Laboratory Activities 50%
Practical Exam/Hands-on 30%
Projects 20%

TOTAL 100%
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Prepared by:

ELISHEBA S. PADILLO, DBA

Moalboal Campus

Revision Date: September 6, 2021

Submission Date: September 2, 2021

Utilized by: Jenelyn L. Pugoy

BSHM INSTRUCTOR
Consultation Hours: TTH 1:00-3:00PM vacant time
Contact Details: 09384517022 jennyriyuu@gmail.com
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Noted by the Department Committee:

MAY ANN C. PULGO, DBA ELISHEBA S. PADILLO, DBA GILDA G. MEMBRILLOS, Ph. D. –T.M.
BSHM Chairman CBME Director Dean of Instruction

Approved by:

ZANDRO O. PEREZ, DVM, MSc, MSPH

Campus Director