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Philippine Christian University

College of Business and Technology
B.S. Hospitality Management (BSHM)

COURSE SYLLABUS
Macro Perspective of Tourism and Hospitality

Vision: A distinctively strong Christian University integrating Faith, Character and Service in building up and enhancing the quality of life.

Mission: We, at Philippine Christian University, a church-related academic institution, commit ourselves to provide an education that will enhance the development of Christian
character, promote academic excellence and the highest quality education, be responsive to Philippine needs and conditions, become responsible stewards of God’s creation
and resources, foster international understanding and goodwill and support the ecumenical movement.

Institutional Learning Outcomes (ILO): In line with the university vision//mission, the institution is expected to produce graduates who:
1. Demonstrate Christian Faith
2. Engage in life long – learning
3. Exhibit 21st century skills
4. Practice servant leadership
5. Exemplify academic excellence
6. Respond to national and global needs and conditions

College of Business and Technology (CBT)

Vision: A Christian leader, research-oriented, community-centered and driven with passion for quality.

Mission: As a Christian leader, CBT commits itself to:

• Be virtuous and distinguished in business and technology and continuing education;
• Be research oriented, highly proficient in research based methodology;
• Be community-centered, socially and environmentally responsible; and,
• Be driven with passion for academic excellence, a community of scholars and learners.
•

COURSE TITLE : Macro Perspective of Tourism and Hospitality

Control Number – CBT-OBE-001
Date of Revision – 02/21/2020
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COURSE CODE : HOST 2201

COURSE CREDIT : 3 Units
CONTACT HOURS/SEMESTER : 54 hours
CLASS SCHEDULE(S) : Tuesdays and Fridays 10:30-12:00
COURSE-PREQUISITE : Philippine Culture and Tourism Geography
COURSE CO-REQUISITE : None
PLACEMENT : Second Semester, Second Year

PROGRAM LEARNING OUTCOMES (PLO) :

The BSHM program must produce graduates possessing the following, the ability to:
a. Produce food products and services complying with enterprise standards;
b. Apply management skills in F and B service and operations;
c. Perform and provide full guest cycle services for front office;
d. Perform and maintain various housekeeping services for guest and facility operations;
e. Plan and implement a risk management program to provide a safe and secure workplace;
f. Provide food and beverage service and manage the operation seamlessly based on industry standards;
g. Apply basic skills in commercial cookery;
h. Apply standard safety procedures for handling foodstuff;
i. Interpret the fundamental principles of essential hospitality and tourism business functions;
j. Demonstrate professional behavior and competencies in customer service;
k. Develop a range of leadership skills and abilities such as motivating others, leading changes, and resolving conflict;
l. Communicate effectively in oral and written communication;
m. Analyze and solve problems, using appropriate tools and technology;
n. Rrecognize the challenges and opportunities of working effectively with people in a diverse environment.

Control Number – CBT-OBE-001

Date of Revision – 02/21/2020
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COURSE DESCRIPTION: This course is design to give a clear and overview of Tourism and hospitality as an ecosystem and goes beyond the usual closed- concept of
Tourism.
It introduces the concepts and terms that are common throughout the different sectors. In also intends to develop, update and maintain local
knowledge
as well as tourism industry knowledge. It shows the structure and scope of tourism as well as the impact of Tourism as an industry in relation to the
world economy and society. It also illustrates the effects to the convergence of tourism with other local industries and let the students appreciate its
multiplier effect in various fronts.

COURSE LEARNING OUTCOMES: At the end of the course, the students should be able to:

a. Appreciate the nature of the tourism industry and tourism product.

b. Identify the various sectors that comprise the tourism industry and the role played by each sector in the production, distribution, and delivery of tourism
goods and services.
c. Understand the typical organizational structure of main tourism business entities and the functions of the relevant divisions within the structure.
d. Have an understanding of career options in the tourism industry.
e. Have integrated the PCU/CBT values in their learning.

COURSE OUTLINE:

Learning Teaching-Learning
Teacher-Learning
Week Specific Learning Outcome (SLO) Learning Content (LC) Assessment Tools Resources
Activities (TLA)
(LAT) and References (TLR)

 Restore and recognize the significance of  PCU VISION – MISSION Discussion of the University Student
1 the PCU Vision and Mission and CEIT  PCU HYMN Vision-Mission Manual
Vision and Mission statements  Rules on cleanliness, Reading the rules Course Syllabus
• Outline the detailed requirements of the conservation of energy and on maintaining
course behavior cleanliness and
discipline
Course Outline

Explain the relationship of tourism and 1. The Meaning and Importance Lecture/ CRUZ, ZENAIDA
hospitality. of Tourism and Hospitality Discussion LANSANGAN. Macro
2&3  The relationship of PPT Presentation Perspective of Tourism
Discuss the components of the tourism and Tourism and Hospitality and Hospitality. Rex
Control Number – CBT-OBE-001
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hospitality.  The Food and Beverage Bookstore Inc. 2018

Components
Differentiate Tourist from Excursionist
 The Lodging Component
Understand the various elements of travel  Recreation and Homework/
used as criteria for travelers/ tourists. entertainment Component Seatwork
 Transportation Class
Explain the nature of tour.  Travel agencies and tour Participation
operators Oral Recitation
Describe the characteristics of tourist  Definition of Tourism and
products and destination. Hospitality
 Elements of Travel
Compare tourism and hospitality with other
 Characteristics and
industries.
‘importance of Tourism
and Hospitality
Appreciate the importance of tourism and
hospitality.  Tourist Products and
Services

Describe the history of the tourism and 2. The History of Tourism and Lecture/ Group Activity CRUZ, ZENAIDA
hospitality industry. Hospitality Discussion Seatwork/ LANSANGAN. Macro
Explain the origin of tourism and hospitality  History of the Tourism and PPT Presentation Quiz Perspective of Tourism
4 in the Philippines Hospitality Industry Class and Hospitality. Rex
Identify the international travel patterns  Pioneers in the Tourism Participation Bookstore Inc. 2018
Describe the factors that favors the growth of and Hospitality Industry Oral Recitation
tourism and hospitslity industry  Origins of Tourism and
Hospitality Industry in the
Philippines
 International Travel
Patterns
 Factors that favor the
growth of tourism and
hospitality industry

Identify major airline players, both local and 3. The Economics of Tourism Lecture/ Exercises/ CRUZ, ZENAIDA
5&6 abroad. and Hospitality Discussion Homework LANSANGAN. Macro
 The Role of Tourism and PPT Presentation Class Perspective of Tourism
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Provide an overview of the different careers Hospitality in economic Participation and Hospitality. Rex
available in airline company. development Oral Recitation Bookstore Inc. 2018
 Economic Impact
 Direct and Secondary Effect
 Tourism Multiplier
 Cost Benefit Ratio PRELIM
 Undesirable Economic EXAMIMATION
Aspects of Tourism
 How to Maximize the
Economic Effect of Tourism
and Hospitality

Discuss the direct and indirect components 4. The Tourism and Hospitality Lecture/ Seatwork/ CRUZ, ZENAIDA
of the tourism and hospitality network. Network and Supply Discussion Group Activity LANSANGAN. Macro
Components PPT Presentation Class Perspective of Tourism
Explain the tourism and hospitality supply  Tourism and Hospitality Participation and Hospitality. Rex
components. Components Research Bookstore Inc. 2018
 Tourism and Hospitality Oral Recitation
7-8 Compare the different types of tourist Supply Components
accommodations.  Natural Resources
 Infrastructure
Enumerate and describe the classification of  Hospitality Resources
Hotels.  Hospitality Training
 Transportation
Be acquainted with the basic standard
 Superstructure
requirements for restaurants.

Explain the international tourism 5. Tourism and Hospitality Lecture/ Quiz/ CRUZ, ZENAIDA
organizations. Organizations Discussion Homework LANSANGAN. Macro
 Tourism Organizations PPT Presentation Class Perspective of Tourism
9-10 Get acquainted with the regional tourist  International Participation and Hospitality. Rex
organizations. Organizations Oral Recitation Bookstore Inc. 2018
 Regional Organizations
Discuss the role of a national tourism office  Role of National
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in the promotion of tourism organizations. Organizations in Tourism

 National Tourism Office
Explain the importance of national  Professional Tourism and
professional tourism organizations in the Hospitality Organizations
development of tourism and hospitality.  Tourism and Hospitality
Organization.
Enumerate the different national professional
tourism and hospitality organizations in the
Philippines.

Determine the economic effects of tourism 6. The Impacts of Tourism and Lecture/ Quiz/ CRUZ, ZENAIDA
and hospitality. Hospitality Discussion Homework LANSANGAN. Macro
 The Positive and Negative PPT Presentation Class Perspective of Tourism
11-12 Discuss the social impacts of tourism and Economic Effects of Participation and Hospitality. Rex
hospitality. Tourism and Hospitality. Think-Pair Share Oral Recitation Bookstore Inc. 2018
 Positive and Negative
Explain the impacts of tourism and hospitality Social Impacts of Tourism Concept Mapping
on culture. and Hospitality
 Impacts of Tourism and Case study MIDTERM
Analyze the environmental impacts of Hospitality on culture. EXAMINATION
tourism and hospitality.  Positive and Negative Web-research
Environmental Impacts of activity
Tourism and Hospitality Interactive
discussion

FINAL PERIOD
Discuss the social and economic changes Lecture/ Group Activity CRUZ, ZENAIDA
that suggest a bright future for the tourism 7. Current Trends and Issues in Discussion Quiz LANSANGAN. Macro
and hospitality industry. the Tourism and Hospitality PPT Presentation Class Perspective of Tourism
Industry Participation and Hospitality. Rex
Be familiar with the specific issues that  The bright future of Bookstore Inc. 2018
13-14 owner and managers of the tourism and tourism and hospitality
hospitality establishments are likely to face in  Issues in Tourism and
the Hospitality

following areas: marketing, legal, human

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resources, operations, and consumer affairs.

Identify the steps taken by the owners and

managers of tourism and hospitality.

Discuss the importance of safety and 8. Future World Tourism and Lecture/ Homework/ CRUZ, ZENAIDA
security in tourism and hospitality. Hospitality Issues Discussion Seatwork LANSANGAN. Macro
PPT Presentation Class Perspective of Tourism
Explain the responsible management of  Safety and Security in Participation and Hospitality. Rex
sustainable tourism. Tourism and Hospitality Think-Pair Share Bookstore Inc. 2018
 Impacts of the world’s Activity
15-16 Discuss the significance of tourism policy economy on Tourism and
and strategic planning. Hospitality Group exercises
 Managing sustainable
Describe the use of E-Commerce tools in tourism in a responsible Web-research
tourism and hospitality. manner activity
 Tourism policy and
Explain the impact of partnerships and strategic planning
strategic alliances on tourism and hospitality.  E-commerce tools
Analyze the impact of climate change on
tourism and hospitality.

Understands sustainable tourism. 9. Sustainable Management of Lecture/ Group Activity/ CRUZ, ZENAIDA
Tourism and Hospitality Discussion Quiz LANSANGAN. Macro
Describe the management of sustainable  Managing sustainable PPT Presentation Class Perspective of Tourism
tourism and hospitality. tourism and hospitality Participation and Hospitality. Rex
 Sustainable development Bookstore Inc. 2018
Analyze global impact of sustainable tourism goals
Week and hospitality.  The 17 Global Goals
17-18  Sustainable tourism and
Explain the benefits of sustainable tourism hospitality framework
and hospitality.  Global impact of
sustainable tourism and
hospitality
 Benefits of sustainable
tourism and hospitality
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FINAL EXAMINATION

I. Suggested Readings

• Cook, Yale et al Tourism The Business of Travel 4th Edition Pearson Prentice Hall
• Claravall, Bienvenido G. Travel and Tour Operations in the Philippines
• ASEAN Tourism Training Manual for Develop and Update Local Knowledge
• Asean Tourism Training Manual for Develop Protective Environments for Children in Tourism Destination

II. Classroom Policy:

a.) Regular attendance is expected of all students. Absence due to illness or injury should be reported to your instructor immediately.
b.) Students who anticipate the necessity of being absent from class due to emergency cases or major religious observance must provide notice of the absence to
the instructor.
c.) Tardiness and leaving the class earlier is not acceptable.
d.) Cellular phones and other disruptive devices should be turned off or be placed at silent mode. Receiving or sending cell phone calls or text message in the
classroom, except in emergency cases and with the instructor’s permission is inappropriate and impolite.
e.) No cellular phones may be used during quizzes and examinations. Use of a cellular phone or any other digital device/s (cameras, tablets etc.) may result to
automatic failure on the aforementioned quizzes and/or examinations.
f.) Late papers and late assignment/s are unacceptable.
g.) Appropriate adult behavior and respect for others must be observed inside the classroom at all times.
h.) Cheating or intentionally giving unauthorized information to create an unfair advantage in an examination, assignment, or classroom situation is strictly prohibited.
Disciplinary action may include a failing grade on an assignment or test, a failing grade for the course, or appropriate sanctions, as described in the PCU Student
Manual.
i.) Eating inside the classroom is not allowed. Only bottled water and candies are allowed.

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III. Grading System:

Grade Point Grade Point
Prelim Grade= (2/3) (Class Standing) + (1/3) PE % Grade % Grade
Rating Rating
Equiv Equiv
System System
Pre-Midterm Grade = (2/3) (Class Standing) + (1/3) ME
1.00 99-100 2.25 84-86
Midterm Grade = (2/3) (Pre-Midterm Grade) + (1/3) Prelim Grade 1,25 96-98 2.50 81-83
1.50 93-95 2.75 78-80
Pre-Final Grade = (2/3) (Class Standing) + (1/3) FE 1.75 90-92 3.00 75-77
Final Grade = (2/3) (Pre-Final Grade) + (1/3) Midterm Grade 2.00 87-89 5.0 Below 75
Withdrawn (W)
Dropped (DRP)
where: Incomplete (INC)
PE = Prelim Examination Equivalent
ME = Midterm Examination Equivalent
FE = Final Examination Equivalent
CS = Class Standing = Average of Case Analysis, Quizzes, Seatwork, Homework, Practical Test

Prepared by: Reviewed by: Approved by:

EILEEN A. ENRIQUEZ, Ph.D. EILEEN A. ENRIQUEZ, Ph.D. JENNIFER B. RAQUION, Ph.D.

Faculty Member Department Head Dean
Date______________________ Date___________________ Date_________________________

Faculty Contact Information: 0956-4780170

Consultation Day/Hour: Wednesdays 08:00-11:00

Mondays 01:00-04:00
Tuesdays & Fridays 01:00-05:00
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Thursdays 10:30-12:00

Control Number – CBT-OBE-001

Date of Revision – 02/21/2020