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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