Escolar Documentos
Profissional Documentos
Cultura Documentos
Course Syllabus
Course Code:THC100 Credit Units: Course Title: Macro Perspective of Tourism & Hospitality
Course Component: Lecture 3 Prerequisite(s): Course Description: This course is designed to give an explicit overview of tourism and hospitality industry.It
Units begins with the study of tourism by tracing back in time its activities and foundations.It also presents the
important termsused throughout the course. It discussesthe vital concepts of different sectors of the industry
such as transportation, travel intermediaries, accommodation, food and beverage operations, destinations
and attraction and their responsibilities as global tourism stakeholders to implement protective actions which
prevent the sexual exploitation of children in tourism. It explains the importance of intermediaries in the
distribution of tourism services. It describes the roles of travel agencies and tour operators in bringing tourists
and tourism providers together.It is also significantly covered the economic and political impacts of tourism as
well as the socio-cultural influences that affect the industry. It discusses the shape of coming tourism markets
and how technological changes affect the future of tourism industry.
Course Outcomes: At the end of the course the students will be able to;
1. Discuss the latest product and service developments and technology used in the tourism and hospitality.
2. Demonstrate knowledge of current events and future trends and sustainability in the tourism and hospitality industry
3. Demonstrate knowledge of the basic theories and techniques in tourism destination management and marketing hospitality
and tourism services
4. Demonstrate respect for cultural diversity in hospitality and tourism industry.
5. Exemplify professional, social and ethical responsibility.
6. Show ability to perform in a multicultural work place and work effectively as a team in globally- diverse environment.
7. Analyze and solve problems critically and creativelyusing appropriate decision-making tools and technology.
1
PRELIM PERIOD
Learning Outcomes Topic Student Learning Assessment Resources
Activities
At the end of the lesson, the student must be Week 1: Introduction to Tourism
able to:
Written assessment Slide Presentation
1. Develop a sound understanding of 1. Glossary of Terms and Tourism Interactive Discussion Oral Questioning with
tourism terminology and statistics Industry Performance Individual/Group LCD Projector
Assignments Internet
Role-playing-(students Observation
2. Explain the history of tourism and its 2. The History of Travel and Tourism can design a virtual Written assessment Checklist
relationship to the world history. and Hospitality environment for Oral Questioning
historical re-
enactments)
2
providers together.
3
MIDTERM PERIOD
Learning Outcomes Topic Student Learning Activities Assessment Resources
At the end of the lesson, the student must be Week 7: Social and Cultural Slide Presentation
able to: Impacts of Tourism Content focus and interaction with
1. Discuss the impact of tourism activities on Unit Quiz LCD Projector
host community resources 1. The Host Community Elaborative interrogation Oral Questioning Internet
2. Explain the benefits of social and cultural 2. Social and Cultural Benefits Observation checklist Text-Based
impacts of tourism. 3. Using Culture to Attract Field study Materials
3. Conduct a cultural inventory and Tourists (Reference books,
document what attracts tourists in Davao Guide books, local
City. newspaper,
travel magazines)
Week 8: Introduction to Hospitality Content focus and interaction Unit Quiz Slide Presentation
1. Discuss the kinds of businesses that Management Oral Questioning with
make up the hospitality industry Elaborative interrogation Observation checklist LCD Projector
2. Enumerate employment opportunities in 1. Hospitality Industry as a Internet
the hospitality industry Business Think Pair Share Text-Based
3. Discuss the basic forces for hospitality 2. The Hospitality Workforce Materials (Industry
services from the consumers. and Diversity Practice and Global
3. Forces Affecting Growth Hospitality Notes)
and Change in the
Hospitality Industry
4. The Scope and Nature of Hotel Slide Presentation
Management Unit Quiz with
1. Discuss the fundamental concepts of Oral Questioning LCD Projector
hotel industry, ownerships and their 1. The Hotel Industry & The Interactive discussion Observation checklist Internet
characteristics. Scope of the Industry Portfolio Text-Based
2. The Organization of the Interview Materials
2. Gather information from a manager or Hotel Workplace (Reference books,
senior staff at a local hotel to enquire Guide books, local
about their set up and structured policies. newspaper,
travel magazines)
Week 10: The Rooms Division: An
1.1 Discuss theconcept front office operations. Overview Interactive Discussion Written assessment Information sheet
2.1 Observe the Front Desk management of a Direct observation Internet
4
selected hotel and evaluate the style of 1. The Front Desk Management Reflective Journal&Checklist Oral questioning
communication used & efficiency of the staff.
3.1 Discuss the procedures involved in the 1. The Guest Cycle
reservation, registration, accounting and guest 2. Front Office Personnel Role-play
arrival and departure and night audit Behavior and Skills
3. The Front Office
Procedures
5
FINAL PERIOD
Learning Outcomes Topic Student Learning Activities Assessment Resources
At the end of the lesson, the student must be Week 13: Develop and Update Interview/questions Slide Presentation
able to Local Tourism Knowledge Practical demonstration with
1. Discuss the importance of tourism in the LCD Projector
1. Overview of the Tourism Content focus and interaction
Portfolio of industry Internet
Philippines and explain its contribution to information related to
the economy Sector in the Philippines Text-Based
2. The Top Destinations in Field visit in the local tourism student’s work Materials
2. Access sources of informationto update
the Philippines centre information (Reference books,
local tourism knowledge in the Philippines
Guide books, local
3. Tourism Promotion Demonstration newspaper,
3. Update local tourism information to Services travel magazines)
promote its products and services
5. Examine efforts by tourism stakeholders 4. Legal Requirements for Web-Based Activity (Break the
to prevent the sexual exploitation of Business Compliance in students into groups of 3 – 4
children the Hotel and then if internet access is
6
5. Hospitality Industry available give each of the
Practical Policies on groups one of the examples
CSEC listed in the Training Manual
and ask them to research this
particular Global Effort and to
report back to the class on their
findings)
MS. MARIE FLOR H. BADEON MS. NECI MARIE A. TECSON,MM DR. ROBERTO T. DIAMANTE
Instructor Dean, College of Hospitality Management AVP for Academics
References:
Cook, Yale et al Tourism The Business of Travel 4th Edition Pearson Prentice Hall 2010
Claravall, Bienvenido G. Travel and Tour Operations in the Philippines
ASEAN Tourism Training Manual for Develop and Update Local Knowledge 2012
Asean Tourism Training Manual for Develop Protective Environments for Children in Tourism Destination 2012
7
Find out about the organisational structure of either one department of the hotel, or the whole hotel.
Observe how managers give direction/orders/requests to staff.
Discuss the procedures which should be followed when creating and maintaining a budgetary control system.
Observe and evaluate the Front Desk management of a selected hotel, commenting on the style of communication used, efficiency of the staff and your suggestions for
improvement.
Discuss room service and room standards (ie cleanliness, etc.) in hotels and other guest accommodation, with three different colleagues or friends to identify areas of
concern.
Visit a hotel in order to develop a checklist for conducting maintenance inspections.
Compare guest services (including fitness and health services) fat two different hotels or chains in the same region
Compare the different food services (including range/scope of services, times of service, types of food and beverage, prices, and quality of serviced) at three hotels in the
same area.