College: College of Hospitality and Tourism Management Program: Bachelor of Science in Hospitality Management

Prepared by: Reviewed by: Contact Number: 09162410037

MA. MARISSE L. SIBUG Email: sibug1986@gmail.com
Professor Program Head Consultation Schedule: MWF 2-3 pm

Reviewed by: Approved by:

NINO G. BOLANO, MBA ELNORA V. BARRIOS, Ph. D
Dean Director, Academic Affairs

Course Code: THC 10 Descriptive Title: Entrepreneurship and Tourism and Hospitality

Course Credit(s): Three (3) Units Lecture Hours/Week: 3 Hours/Week Laboratory Hours/Week: None

Course Description: Entrepreneurial Management is an integrative capstone course in entrepreneurship. It is based on the insight that in today’s business environment entrepreneurial
management skills are key for general managers and entrepreneurs alike. The course introduces cutting-edge material – tools, frameworks, perspectives – that allow you to acquire the
basics of entrepreneurial management in hospitality industry. At the same time, the course encourages you to adopt a holistic perspective on building new businesses, and it asks you to
synthesize and apply what you have learned so far in the program.

Course Learning Outcomes:

Knowledge:
Upon completion of this course,
 Students will observe and realize the VMGO of CPC – CHTM:
 Students will demonstrate an understanding of leadership theory and the relationship between ethical leadership, corporate culture, and performance;
 Students will interact effectively with people from diverse backgrounds and cultures;
 Students will acquire and demonstrate a comprehensive understanding of the industry knowledge.

Skills
Upon completion of this course,
 Students will acquire, integrate, and evaluate a core set of business skills necessary to successfully operate a business organization;
 Students will demonstrate effective written and oral communication;
 Students will demonstrate quantitative reasoning and critical thinking skills needed to make sound business decisions.

Autonomy and Responsibility Competence

Upon completion of this course, students will be able to state the following reporting, regulating or ethical considerations:
 Ability to carry out institutional procedures and policies;
 Assess workload and delegate effectively.

Self-Development Competence
Upon completion of this course, students will be able to demonstrate the need to continually research and up skill the following areas:
 Develop practical skills;
 Develop up to date knowledge and transfer those skills to colleagues.

Role in Context Competence

Upon completion of this course, students will be able to effectively contribute to the following activities or endeavors:
 Plan, organize and execute a service production operation;
 Work competently under pressure within the work environment.

COURSE PROGRAM OUTCOME MAP:

In pursuit of Colegio de la Purisima Concepcion’s (CPC) noble vision and mission, the College of Hospitality and Tourism Management aims to produce Bachelor of Science
in Hospitality Management.

1. Apply management theories, methods to various types of business organizations;

2. Analyze, evaluate, and solve problems using methods of management science;
3. Use the proper decision tools to critically, analytically, and creatively solve problems and drive results and to make decisions and act within social and ethical
dimensions;
4. Demonstrate corporate and social responsibility;
5. Use interpersonal & communication skills to be an effective player & leader in the industry;
6. Work effectively and independently in multi-disciplinary and multi-cultural teams.
7. An Ideal Purisimian graduate is a world-class, competent, innovative professional imbued with Christian values and a deep love for the Blessed Virgin Mary.

Course/Subject Outcome 1 Outcome 2 Outcome 3 Outcome 4 Outcome 5 Outcome 6 Outcome 7

THC - 10
p P P P P P
P

(Legend: L–learned in the course; P–practiced in the course; O–not yet learned/practiced but the opportunity to practice exists)

Outcome 1 Outcome 2 Outcome 3 Outcome 4 Outcome 5 Outcome 6

Course/Subjects Units Outcome 7
 Professional Subjects

Finance 101 3 P L P P L L P
Accounting 101 6 L L P P L L P
Accounting 102 6 L L P P L L P
Accounting 401 3 L L P P L L P
Info. Tech. 101 4 P P P P L L P
Info. Tech. 102 3 P P P P L L P
Info. Tech. 103 3 P P P P L L P
Management 101 3 P P P P P L P
Marketing 101 3 L L P P L L P
Marketing 102 3 L L P P L L P
Economics 101 3 P P P P P L P
Economics 102 3
P P P P P L
P
Management 102 3 L L P P L L P
Management 103 3 L L P P L L P
Management 104 3 P P P P P L P
Management 106 3 P L P P L L P
Management 107 3 P P P P P L P
Management 108 3 L L P P P L P
Management 109 3 L L P P L L P
Management 110 3 L L P P L L P
Management 111 3 L L P P L L P
Management 114 3 P P P P P L P
Management 201 3 P L P P L L P
Management 202 3 L L P P L L P
Management P
P P P P P P
203 3
Management 204 3 L L P P L P L
HRDMgt. 109 3 P L P P P L P
HRDMgt. 301 3 P L P P L L P
HRDMgt. 302 3 P L P P L L P
HRDMgt. 303 3 P P P P P P P
HRDMgt. 304 3 P P P P P P P
HRDMgt. 305 3 P P P P P P P
HRDMgt. 306 3 P P P P P P P
HRDMgt. 307 3 P P P P P P P
FMgt. 102 3
P P P P P L
P
FMgt. 103 3 P P P P P P P
FMgt. 104 3 P P P P P P P
FMgt. 105 3 P P P P P P P
FMgt. 106 3 P P P P P P P
FMgt. 107 3 P P P P P P P
FMgt. 108 3 P P P P P P P
FMgt. 109 3 O P P P L P P
FMgt. 111 3 P P P P P P P
FMgt. 112 3 P P P P P P P
FMgt. 113 3 P P P P P P P
FMgt. 114 3 P P P P P P P
FMgt. 605 3 L P P L P P P
MMgt. 402 3 P P P P P P P
MMgt. 403 3 P P P P P P P
MMgt. 404 3 P P P P P P P
MMgt. 405 3 P P P P P P P
MMgt. 406 3 P P P P P P P
MMgt. 407 3 P P P L P P P
MMgt. 412 3 P P P P P P P
OJT 111 6 O P P P L P P

Intended Learning Teaching Textbook Time

Outcomes Learning (T) Assessment Allotment
Competence Topics (ILO) Activities Equipment (Hours)
References
(TLA) (R) Task Tool Lec Lab
 PRELIMINARY PERIOD

Exemplify the true The CPC VMGO Recognize, observe Lecture LCD CPC Role Playing Oral Exam 2
Purisimian image. The CPC – CHTM VMGO and exemplify the CPC Discussion Projector, Student Role
Course Orientation – CHTM Vision, Student Laptop Manual Playing
House Rules Mission, Goals and Presentations
Grading Criteria Objectives; Simulation
Outline and
observe/obey house
rules.

Introduction to
Entrepreneurship
Demonstrate knowledge on
the overview of  Entrepreneurship Lecture LCD T1, p. 5 Quizzes, Quizzes, 9
entrepreneurship. Defined Define and explain Discussion Projector, Major Written
 The Economic entrepreneurship; Multimedia Laptop T1, p. 11 Written and Oral
Contributions of Analyze and discuss the Instruction Exam, Exams,
Entrepreneurship in Asia importance of Case Studies Oral Exam Reporting
and the Philippines entrepreneurship to Reporting
 Entrepreneurial Qualities, society and economy; Workshop T1. P. 14
Skills, and Personality Outline and discuss the Research Work
(Strengths and economic contributions
Weakness) of entrepreneurship
and entrepreneurial
qualities, skills and
Focusing on What You Do Best personality; R1, R2 9
Defend and justify case
 Enterprise Development studies regarding T2, p. 27
entrepreneurial
 Spotting Opportunities to
management.
Pursue
 Legalities in Business
 Financing the Business

PRELIMINARY EXAMINATION
MIDTERM PERIOD

The Entrepreneurial
Demonstrate knowledge and
Environment
skills on the entrepreneurial
environment.
 Business Definition Lecture LCD T3, p. 57 Quizzes, Quizzes, 6
 Industry Analysis Define and discuss Discussion Projector, R1, R2 Major Written
 Sizing – up your business; Multimedia Laptop Written and Oral
Marketplace Analyze and present Instruction Exam, Exams,
 Checklist on the Business the current industry in Case Studies Oral Exam Reporting
Environment the locality; Reporting
 Customer Analysis Prepare checklist on Workshop
 Identifying Competitors the business Research Work
and Developing environment;
Competitive Advantage Analyze and explain
customer behavior;
Identify and discuss
competitors and
illustrate the
developing competitive
advantage;
Defend and justify case
studies regarding
entrepreneurial
management.
Writing the Business Plan

 The Executive Summary T3, p. 78 Business Plan Business 6

 Background and R1, R2 Plan
Introduction Define and discuss the
 The Product Aspect nature of business
plan;
 The Marketing Aspect
Outline and explain the
 The
procedures in
Production/Technical
preparing the business
Aspect
plan:
 The Management Aspect
Prepare business plan.
 The Financial Aspect
 The Socioeconomic
Significance

MIDTERM EXAMINATION
FINAL PERIOD

Reinforce knowledge and Presentation of the Business Lecture LCD T4, p. 97 Quizzes, Quizzes, 9
skills on business planning. Plan Discussion Projector, R1, R2 Major Written
 Multimedia Laptop Written and Oral
Implementation of the Business Present and defend the Instruction Calculator Exam, Exams,
Plan prepared business Case Studies Oral Exam Reporting
plan. Reporting
 Launching Workshop Business Business 9
 Reality Check Research Work Plan; Plan
 Managing Growth Simulation Put up Presentation
and Business
 Expansion Business
Plan
 Going Public Implement the Implemented
 Handling Bankruptcy prepared business
plan.

FINAL EXAMINATION

Equipment: LCD Projector, Laptop, Chalk/White Board

Textbooks:
 1. Saidali, M. (2015): The Entrepreneur: An Introduction to the World of Business Management, Operation and Financing of Own Business. Mindshapers Co.,
Inc., Manila.
2. Scarborough, N. (2013): Essentials of Entrepreneurship and Small Business Management. Pearson Education Limited.
3. Greene, C. (2013): Entrepreneurship: Ideas in Action. Cengage Learning.
4. Pereda, P. (2012): Entrep Pinoy: Introduction to Entrepreneurship. Purely Books Trading & Publishing Corp., Manila.
References:
1. www.scribd.com
2. www.slideshare.net
3. www.pinoy-entrepreneur.com
4. www.gonegosyo.net

Course Requirements:
 Major Exams
 Quizzes
 Unit Tests
 Oral Recitation
 Assignments
 Research Works
 Individual/Group Presentations
 Case Study Analysis
 Individual Outputs

Grading System:

Components Percentage
Class Participation 15%
Quizzes 20%
Assignment/Paper/Project 15%
Major Exam 50%
Total 100%

GRADE Percentage Equivalent Indication

1.00 100% Excellent
1.25 97 - 99%
1.50 94 - 96% Very Good
 1.75 91 - 93%
2.00 88 - 90% Good
2.25 85 - 87%
2.50 82 - 84% Fair
2.75 79 - 81%
3.00 75 - 78% Passing
5.00 Failure

F – Failed
NE – Never Entered
D – Dropped
FA – Failure due to Absences (more than 20% of the total number of class hours)
INC – Incomplete (must be completed within 2 consecutive semesters excluding summer or grade becomes an F)

CLASSROOM POLICIES

Testing and Grading

 Major exams will be administered on the scheduled date and time. All of them are close-notes and closed books. No make-up exams will be allowed.
 A failing mark will automatically be given to any student caught cheating in any exam.
 Appeals for rechecking must therefore be accomplished within ONE WEEK AFTER THE RESULTS ARE GIVEN OUT.
 If classes are suspended or cancelled on the date of a scheduled exam or quiz, it is understood the test will be given on the following meeting.
 Quizzes will be given every meeting. Students are required to study for the lessons that were taught or assigned readings for discussions.

Class Guidelines
 Turn off cellular phones or activate the silent vibration mode to avoid disrupting the class discussion.
 Students are expected to adhere to the school dress code.
 Restroom needs should be attended to before or after the class, or during breaks between classes. It should not be done during class.
 Eating, drinking and smoking are not allowed inside the classroom.
 Students are highly encouraged to ask questions and contribute their insights and observations, as long as they are relevant to the subject matter being discussed.
Disruptive students will be asked to leave the room.

Practical Evaluation
 Students are grouped with ten (10) members per group and will do the entrepreneurial activities, profit will be shared by the group members.
 (Continuous Assessment) during each activity, students will be evaluated on their activity work and attitude. Additional marks will be awarded for displays of
leadership. A copy of the daily assessment will be handed to the students during orientation.
 There will be two assessments; these marks will form part of the overall mark for the paper works along with an average of all other activity sessions.
Attendance Policy
 Attendance for taught elements of the program is important in order for students to succeed in their studies, for this reason, attendance is mandatory.
 Absences will be treated as a disciplinary offense; three warning letters and the student will be withdrawn/failed for the remainder of the semester regardless of
medical certificates or authorized absences.
 Students are expected to be in class on time. Absence will be recorded when late.
 All activities are mandatory. Non-attendance /completion will be treated as absent.

Tardiness
 Classes will start on time, and attendance/absence will be registered at the start of the class.
 Tardiness is not tolerated in industry and students are being prepared to be managers in the industry.

Practical Evaluation
 (Continuous Assessment) During each activity, students will be evaluated on their activity work and attitude. Additional marks will be awarded for displays of
leadership. A copy of the daily assessment will be handed to the students during orientation.
 There will be several assessments; these marks will form part of the overall mark for the paper works along with an average of all other activity sessions.

5. Consultation Hours
 Regarding consultation, students may get in touch with their THC 10 Instructor through:

Contact Number:
Email Address:

 Students who wish to individually consult their Mgt. 203 Instructor may arrange an appointment with them or through Ms. Riza F. Calizo the Department
Secretary.