hrm1syllabus
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COURSE SYLLABUS
I. COURSE CODE: HRM01
II. COURSE TITLE: INTRODUCTION TO HRM
III. COURSE DESCRIPTION:
This course is designed to help prospective tourism and hospitality professionals
comprehensively view the different sectors of hospitality and tourism industry events
and milestones; lodging and management associations; revenue sources; hotel
classifications; hotel guests; the guest room; functions and department of a hotel; types
of restaurants; structure of restaurant business; restaurant operations and
classifications.
IV. CREDIT: 3 units
V. PRE-REQUISITE:NONE
VI. TIME ALLOTMENT: 54 hours
VII. COURSE OBJECTIVES:
At the end of the course, the students shall:
Knowledge:
1 Discuss the origins, events and milestones in the hospitality industry.
2 Identify different lodging management associations.
3 Explain the hospitality industries revenue sources
4 Differentiate room sales of a hotel
5 Explain different room types.
6 Reiterate the functions and department of a hotel.
7 Determine the types, structure and operations of a restaurant.
Attitude:
1. Acquire a comprehensive knowledge of the vision, mission, goals, andobjectives of the College;
2. Demonstrate a deep understanding of the basic approaches to studying
learning in various domains;
Skills:
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1.Classify a hotel, restaurant and leisure industries.
2.Room sales differentiation.
3.Classify a room type, numbering, reconciling and controlling.
VIII. COURSE CONTENTS:
TOPICS HOURS
1 INTRODUCTION OF THE COURSE
DISCUSSION OF THE VMG
ESTABLISHING HOUSE RULES
3 hours
2-3 Events and Milestones
City Hotel 1794; Five Star Hotel; Palace SF; Statler 1908; Conrad
Hilton; Waldorf Astor;. Willard Marriot; Kemmos Wilson
Motels; Resorts; Convention Business; International Hotels and Resorts
Hospitality Industries
Leisure Industry; Hotel Industry
Lodging Management Associations
Owner Operated; Owner Managed; Independent; Management
Contract
Revenue Sources
Sleeping Rooms; Meeting/Function Space; Outlets/Ancillary
Revenue Sources; Profit Margin; Room Cost; Food Coast; Opportunity;
Captive Audience Quotient
6 hours
4-5 Hotel Classifications
Hotel Sizes; Hotel Classification; Different Kinds of Lodging
Establishment; Hotel Product Types; Independent Hotel Ratings
Hotel Guests
Room Sales Differentiation; Market Segmentation
The Guest Room
Room Types; Room Configurations; Guestrooms According to Price,
Layout, Etc.; Facilities and Amenities; Room Designation; Room
Numbering; Room Status Reconciliation; Room Numbering; Room
Status Reconciliation; Room Status Code; Key Control System
6 hours
PRELIMINARY EXAMINATION
7-9 Functions and Department of a Hotel
Functional Departments; Practical Areas; Organizational
Deployment Examples; Room Division Department Heads; Sales
Department Heads; Hotels Bars
9 hours
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Types of Restaurants
Gourmet or Fine Dining Room; Family Mid-Size; Casual Restaurant;
Quick Service or Fast Food Restaurant; Social and Contract Caterers
Structure of the Restaurant Business
Sole Proprietorship; Partnership; Corporation; Franchising
Restaurant Operations
Front of the House; Type of Restaurant Service; Back of the House
10-
11
Activities:
1.Film Showing
2.Case Studies
3.Exposure Trip (Local)
a.Hotel
b.Restaurant
6 hours
MIDTERM EXAMINATIONS
13-17
Laboratory Activities:1.Napkin Folding
Seminar/Workshop:
1.Fruit and Vegetable Carving
2.Flower Arrangement
3.Balloon Sculpture
15 hours
FINAL EXAMINATIONS
IX. COURSE METHODOLOGIES:
1. Lectures/Discussions
2.Reaction/Reflective Activities
3.Tours and Exposure Trips
4.Film/Clips Showing
X. COURSE REQUIREMENTS:
1. Individual learning activities (quizzes, recitation, major examination)
2. Case study/Research (final term requirement)
3. Tours and Exposure Trips
4. Regular attendance
5. Seminar/Workshops
XI. GRADING SYSTEM:
Recitation 10%
Attendance/attitude 10%
Quizzes/Laboratory 30%
Major exams 30%
Exposure Trips/Seminar 20%
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TOTAL 100%
XII. REFERENCES:
Arimbuyutan, Reya II P. (2010). Introduction to Hotel and Restaurant
Management. Cabanatuan : CRT Learning.
Verginis, CS & Wood, RC. (1999).Accommodation Management: Perspectives for
the International Hotel Industry. London : International Thomson Business Press, Inc.
Date Effective
AY 2013 2014
Prepared By
CRT Professional
Educational (FSM, HRM &
TM) Committee
Approved by
Dr. Reynato C. Arimbuyutan
College President
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