MAILA ROSARIO COLLEGE
Diversion Road, San Gabriel Village
Tuguegarao City, Cagayan
COLLEGE OF BUSINESS ADMINISTRATION AND HOSPITALITY MANAGEMENT
SYLLABUS
First Semester, A.Y. 2023-2024
Vision:
Maila Rosario College envisions being as the center of excellence in the development of citizens and leaders who lived moral, productive life and
contribution to the achievement of good and humane society.
Mission:
Maila Rosario College is a private non-sectarian educational institution committed to the development of competent, productive and socially
responsible human resources through the offering of Professional and Technical-Vocational Education program that are responsible and supportive to
national development goal and standards of global excellence.
COLLEGE GOALS:
(Bachelor of Science in Hospitality Management)
To produce quality graduates in Hospitality Management who will be partners and employees of tourism and hospitality agencies.
To produce entrepreneur enthusiasts who will start medium scale business.
PROGRAM OUTCOMES:
(Bachelor of Science in Hospitality Management)
Produce food products and services complying with enterprise standards.
Apply management skills and F & B services and operations.
Perform and provide full guest cycle service for front office.
Perform and maintain various housekeeping services for guests and facility operations.
Plan and implement risk management program to provide a safe and secure workplace.
Provide food and beverage service and manage the operation seamlessly based on industry management.
Course Title: Micro Perspective Tourism and Hospitality
Course Code: THC 3-23
Course Unit: 3
Prerequisite: None
COURSE DESCRIPTION:
This course will cover the workings, operations, and the integrative activities of major stakeholders in the Tourism and Hospitality Industry. The student will
also gain knowledge on managing and marketing a service-oriented business organization. Apart from the scope and structure of travel organizations, it provides an in-
depth study of the nature and distinctive characteristics of each sector of the entire tourism industry, focusing on the management, organization, and planning of
specific business strategies for the various entities in the local setting. This will also involve the analysis of the possible impacts of external factors and trends on the
different tourism industry sectors and specific types of businesses. It will also investigate client profiling such as travel motivations and influences as it relates to
aligning strategic and tactical solutions to the business. The course also identifies the employment opportunities available in each sector and the corresponding
qualifications for the jobs.
COURSE LEARNING OUTCOMES:
At the end of the course, the students should be able to:
1. Understand the basic principles of marketing as it applies to the tourism and hospitality industry.
2. Identify and analyze various market segments within the tourism and hospitality industry.
3. Understand destination marketing and the promotion of tourism products and services.
4. Recognize the importance of customer service in the tourism and hospitality industry.
5. Develop effective marketing strategies for tourism and hospitality businesses.
6. Analyze and interpret data related to tourism and hospitality marketing.
7. Understand sustainable tourism and its relationship with marketing in the tourism and hospitality industry.
Week Learning Outcome Lesson/Topic Methodology/ Assessment/ Values Integration Resource
Strategy/Activity Student Output Materials
Week 1 To create, relate and link the State the college’s vision and Orientation Recitation Understanding values School Manual
company’s vision- mission mission align with school’s (2019)
statements to the business objectives PowerPoint mission and vision is
of the corporation Classroom management, Presentation crucial for a fulfilling
House Rules and Grading educational experience.
System
Overview & Introduction on
the subject matter
Week At the end of these weeks, the Introduction to Micro Lecture-Discussion Quiz Examine how individual “Micro Perspective
learners are expected to: Perspective through power point- choices and actions of Tourism and
2 to 3 Recitation impact not only the Hospitality" by
Explain the relationship of a. Relationship of presentation. bottom line but also the Zenaida
Tourism and well-being of employees, Lansangan-Cruz
Tourism and Hospitality
Hospitality customers, and the wider (2021)
Compare tourism and b. Tourism and community.
hospitality with other Hospitality Network
industries; and c. Characteristic of
Appreciate the importance of Tourism and
Tourism and hospitality. Hospitality
d. Importance of
Hospitality and
Tourism
Week At the end of these weeks, the Micro Perspective: Tourism Lecture-Discussion Activity: The Case This section will focus “Micro Perspective
learners are expected to: and Hospitality Unveiled through power point- of the Quirky Café on integrating ethical of Tourism and
4-5
presentation. Illustrate considerations into Hospitality" by
a. The Tourist's Gaze: how a hotel and (Students will
Identify key micro-level micro-level decision- Zenaida
Motivations and restaurant can deal identify specific
factors influencing success in making within the Lansangan-Cruz
micro-level factors
the tourism and hospitality Behaviors tourism and hospitality (2021)
with the contributing to the
industry (e.g., customer b. Hospitality industry.
service, employee characteristics of café's successes and
Encounters: Service service it provides. challenges. This
performance, small business
Interactions Examined should include
management).
Analyze the impact of c. Technology's Role: identifying specific
individual actions on tourism Micro-Innovations examples from the
and hospitality businesses Transforming the provided data to
using microeconomic Industry support their
principles. analysis.)
Evaluate the effectiveness of
micro-level strategies used to
improve customer
satisfaction and business
profitability.
Week 6 Prelim Examination
Week At the end of these weeks, the Tourism and Hospitality Lecture/Discussion Activity: Building a Ethical sourcing, and "Micro Perspective
learners are expected to: Industry Network and with the integration of Tourism Network environmental of Tourism and
7 to 8 Define and explain the Supply Component slides presentation, sustainability should be Hospitality" by
collaborative
concept of a network in the activities, and oral (Understand the central values guiding the Zenaida Cruz-
context of the tourism and a. Components of Travel questioning. interconnectedness relationships and Lansangan, PhD
hospitality industry. Industry of the tourism and operations within the (1st Edition, 2021),
Describe and hospitality industry tourism and hospitality published by Rex
b. Mabuhay Gesture and the various
differentiate various types of industry's network and Book Store, Inc
c. Types of components of its
relationships within the supply chain
supply chain.)
tourism and hospitality Accommodation
network
d. Hotel Classifications
Critically evaluate the role
of technology in shaping the e. Classification of hotel
future of tourism and based non rating star
hospitality networks and
supply chains.
Week At the end of these weeks, the Concepts of Tourism and Lecture-Discussion Students will examine "Micro Perspective
learners are expected to: Hospitality Industry through power point how businesses can of Tourism and
9 to 11
presentation integrate these values Hospitality" by
a. Students will be able to a. Elements of Tourism Oral Quiz into their operations to Zenaida Cruz-
define and differentiate benefit both their bottom Lansangan, PhD
System
between tourism and line and the wider (1st Edition, 2021),
hospitality. b. Tourism Product community and published by Rex
c. Components of environment. Book Store, Inc
b. Students will be able to
identify and explain the Tourism Product
various types of tourism and
d. Characteristics of
hospitality
Tourism Product
c. Students will be able to
e. Classification of
analyze the economic, social,
and environmental impacts of Tourism Product
the tourism and hospitality
industry.
Week 12 Midterm Examination
Week At the end of these weeks, the FOODSERVICE Lecture-Discussion Activity: Students will explore "Foodservice
learners are expected to: INDUSTRY through power point Restaurant how core values
13 to15 Management:
presentation Simulation influence ethical Principles and
a. Get an overview of the food practices within the
Oral Recitation (Each team develops Practices" by June
service industry a. BRIEF HISTORY foodservice industry
a unique restaurant Payne-Palacio and
b. Enumerate and discuss the
b. Kitchen Brigade Monica Theis
different foodservice concept, including
(2020)
establishments. c. Characteristics and cuisine type, target
c. Enumerate and identify the market, and price
specific duties and Classification of Food point.)
responsibilities in the French Service Operations
Kitchen Brigade system.
d. Discuss the standards of
restaurants based on the
Department of Tourism Rules
and Regulations.
Week At the end of these weeks, the CRUISE INDUSTRY Lecture/Discussion Activity: Cruise Responsible tourism "Cruise Tourism:
learners are expected to: with the integration of Ship Design practices, including Current Situation
16 to18 a. Overview Of Cruise environmental protection
slides presentation, Challenge and Trends" by
a. To identify the different parts Industry collaborative (Simplified) and respect for local Manuel Butler
of the ship activities, and oral cultures, should be (2020)
b. To identify the known ships b. Parts Of a Cruise Ship (Each group presents central to the cruise
questioning
worldwide. their cruise ship industry's operations and
c. Types Of Cruise Ships
design to the class, marketing.
d. The World’s Biggest explaining their
Cruise Ships design choices and
justifying their
decisions. They
should highlight
what makes their
ship unique and
appealing to
passengers.)
Final Examination
Course Requirements:
1. Class Attendance
2. Class Participation
3. Take and pass all Examination.
Prepared by: Recommending Approval Approved by:
NORMAN Y. VALLEJO CARL JOSHUA R. RIO, MBA MARIEL AYNA YI. TING-CALIMAG, LPT, MBA
HM Instructor Dean, College of Business Administration School Director
and Hospitality Management
DENIZON P. DOMINGO, PhD
Vice President for Academics
