COLEGIO DE LA PURISIMA CONCEPCION The Catholic School of the Archdiocese of Capiz Roxas City COLLEGE OF BUSINESS, MANAGEMENT AND ACCOUNTANCY BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT CPC VISION A center of excellence for Catholic Education. CPC MISSION To produce globally competitive Catholic professionals committed to evangelization, quality instruction and community service to promote love of God and country. CPC CORE VALUES Faith, hope, charity, character, solidarity, integrity, and patriotism. CBMA VMGO V I S I O N As an academic community of Colegio de la Purisima Concepcion, The College of Business, Management and Accountancy shall be a dominant source of God – oriented, values – driven and interactive graduates in Western Visayas. M I S S I O N As a Catholic Academic community, we commit: 1.To Exercise high level of instruction to make them professionally and globally competitive; 2.To provide intense values education to our students and transform them to be Christ – centered, socially
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COLEGIO DE LA PURISIMA CONCEPCIONThe Catholic School of the Archdiocese of Capiz
Roxas City
COLLEGE OF BUSINESS, MANAGEMENT AND ACCOUNTANCY
BACHELOR OF SCIENCE IN HOTEL AND RESTAURANT MANAGEMENT
CPC VISION
A center of excellence for Catholic Education.
CPC MISSION
To produce globally competitive Catholic professionals committed to evangelization, quality instruction and community service to promote love of God and country.
CPC CORE VALUES
Faith, hope, charity, character, solidarity, integrity, and patriotism.
CBMA VMGO
V I S I O N
As an academic community of Colegio de la Purisima Concepcion, The College of Business, Management and Accountancy shall be a dominant source of God – oriented, values – driven and interactive graduates in Western Visayas.
M I S S I O N
As a Catholic Academic community, we commit:
1. To Exercise high level of instruction to make them professionally and globally competitive;
2. To provide intense values education to our students and transform them to be Christ – centered, socially responsible and well – motivated individuals.
COLEGIO DE LA PURISIMA CONCEPCIONThe Catholic School of the Archdiocese of Capiz
The course has been developed to prepare students for management, supervisory and administrative careers through training in analysis and problem-solving, critical thinking, integrated operations, customer management, and international applications. Students will become technically proficient in the major components of a hospitality business, including operational processes, finance, human resources, facilities, risk management, corporate social responsibility and sustainability.
In addition, the curriculum is designed to integrate knowledge and practical applications developed through projects and hands-on experience; and to build strong management abilities, with every student working on projects individually and with team members.
II. PROGRAM OUTCOMESThe Knowledge to Manage and Evaluate Functional Systems in Hospitality Operations
Identify the internal and external components of managing hospitality operations. Develop perspectives about managing a hospitality property through practical analysis and critical thought processes. Explain the theory of yield management as it relates to hospitality operations. Operate and manage functional areas of hospitality properties effectively and efficiently. Develop and discover students' talents, interests, individual potential, and attitude to become effective professionals. Promote the welfare of students by identifying the needs and providing opportunities for solutions to problem areas in their fields of specialization. Communicate effective learning to students for professional longevity in the industry where they belong. Provide opportunities for significant exposure to hospitality and tourism industry. Develop competitiveness amongst students for their professional success. Inculcate values and work ethics as essential factors in socio-economic development.
Measurement of Program Outcomes and Results Performance in specific classes and/or on specific assignments, projects, case studies, written exercises, or exams in specific classes; Successful completion of a professional internship or work experience; Evaluation of interns by employers; Evaluation of graduates by themselves and their employers; Successful acquisition of appropriate positions after graduation.
III. LEARNING OUTCOMES
Knowledge: Upon completion of this course,
LO1. Students will observe and realize the VMGO of CPC – CBMA; LO2. Students will demonstrate an understanding of leadership theory and the relationship between ethical leadership, corporate culture, and performance. LO3. Students will interact effectively with people from diverse backgrounds and cultures. LO4. Students will acquire and demonstrate a comprehensive understanding of hospitality industry knowledge.
SkillsUpon completion of this course,
LO5. Students will acquire, integrate, and evaluate a core set of business skills necessary to successfully operate a hospitality organization. LO6. Students will demonstrate effective written and oral communication. LO7. 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:
LO8. Ability to carry out institutional procedures and policies; LO9. 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:
LO10. Develop practical skills; LO11. 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:
LO12. Plan, organize and execute a service production operation; LO13. Work competently under pressure within the work environment.
IV. NUMBER OF HOURSThree (3) hours – a week; A total of fifty – four hours for the whole semester
Steps in Cost Control Cost Standardization Areas and Sequence of Control Reconciliation of Food and
Beverage Cost Flow of Control in Ordering and
Purchasing Determining Stock Requirements
and Order Quantity Determining Minimum and
Maximum Par Stock Preparing a Market List Ordering and Purchasing Policies
and Procedures Emergency Purchased and Petty
Cash Management Preparation of Purchase Order Flow of Receiving Transactions Receiving Policies and Procedures Flow of Control in Storage Arrangement and Classification of
Stocks Securing the Stock Room Stock Inventory Reconciliation of Actual and
Expected Inventory Balance Flow of Control in Requisition and
Issuance of Stocks
Starting a Hospitality Business Steps in Opening a Hospitality
Business
Discuss the nature of cost control;
Identify and demonstrate the steps in control
Apply knowledge learned in ordering and purchasing stock;
Prepare market list; Reconcile food and beverage
cost Determine stock
requirements and order quantity;
Outline and explain areas and sequence of control
Prepare purchase order.
Identify and explain steps in
LO’s 2 - 13 Lecture Web Research PowerPoint
Presentation Video Presentation Case Studies Laboratory Activity Industry Exposure
Quizzes Examinations Research Works Oral Recitation Individual/Group
Demonstration
Securing Business Permits Checklist of Pre – operating
Requirements Marketing and Promotions Market Research and Analysis Classifying the Market Establishing a Positioning Strategy Selling to Organizations and
Institutional Clients Monitoring and Implementation of
the Marketing Plan Accreditation – Advantages and
Incentives Rules and Regulations Governing
Accreditation Accreditation Standards
FINAL EXAMINATION
opening a hospitality business;
Generate and differentiate the requirements needed in operating a business;
Discuss the concept of marketing and promotions;
Perform market research and analysis;
Formulate a marketing plan; Prepare a business plan.
V. COURSE REQUIREMENTS
Quizzes Unit Tests
Oral Recitation Major Examinations Laboratory Exercises Industry Exposures
VI. CLASSROOM POLICIES
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 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.
VII. REFERENCES
Roldan, Amelia Samson. Operating and Managing a Hotel and Restaurant Business. AR Skills Development and Management Services. Revised ed. Angelo, RM, Vladimir, AN. Hospitality Today. 7th edition. 2011Powers, Tom, et. al,. Introduction to the Hospitality Industry, 6th edition. C and E Publishing. 2007.Walker, John. Introduction to Hospitality. Prentice Hall. 5th edition. Prentice Hallwww.wikipedia.orgwww.slideshare.net
VII. CONSULTATION HOURS
Regarding consultation, students may get in touch with their HRM 204 Instructor using the e-mail address or through this number:
Students who wish to individually consult their HRM 204 Instructor may arrange an appointment with them or through Ms. Jackielyn A. Arnido, the Department Secretary.
Prepared by: Approved: Noted:
DENNIS L. LUMABAO, MMHM RICA B. SAN ANTONIO, MMBM REV. FR. CYRIL B. VILLAREAL, S.T.L., M.A.Program Head Dean Director for Academic Affairs