INS Form 1
Republic of the Philippines December 7, 2019
Revision: 2
CEBU TECHNOLOGICAL UNIVERSITY
DAANBANTAYAN CAMPUS Page 1 of 5 pages
Agujo, Daanbantayan, Cebu, Philippines
Website: E-mail:
Phone: +6332 437 8526/437 3383 Fax: +6332 437 8523
COLLEGE OF TECHNOLOGY AND ENGINEERING
COURSE SYLLABUS
in
___________________________
(Course Code)
_______________________________________________
(Descriptive Title)
_____ Semester, AY __________
Department/Area :
Curriculum :
Curricular Year :
No. of Hours/Sem. :
Credit Unit (s) :
Prerequisite (s) :
Vision of the University: A premier, multidisciplinary-technological university.
Mission of the University: The University shall primarily provide advanced professional and technical instruction for special purposes, advanced studies in
industrial trade, agriculture, fishery, forestry, aeronautics and land-based programs, arts and sciences, health sciences, information
technology and other relevant fields of study. It shall also undertake research and extension services and provide progressive
leadership in its areas of specialization (Sec.2 of RA 9744).
Goals of the College: 1. Outcomes-based and quality-oriented technological instruction delivered to student-customers;
2. Technology market kept more satisfied;
3. Holistic development of faculty members and students enhanced and fulfilled.
Program Outcomes: The BSHM/BSTM program aims to develop tourism practitioners who can:
A. COMMON TO ALL PROGRAMS
1. Articulate and discuss the latest developments in the specific field of practice;
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2. Effectively communicate orally and in writing using English, Filipino, mother tongue language, and an appropriate Foreign
Language required by the industry;
3. Work effectively and independently in the multi-disciplinary and multi-cultural teams;
4. Act in recognition of professional, social and ethical responsibility;
5. Preserve and promote “Filipino historical and cultural heritage” (based on R.A. No. 7722);
B. COMMON TO THE BUSINESS AND MANAGEMENT DISCIPLINE
6. Perform the basic functions of management such as planning, organizing, leading and controlling;
7. Apply the basic concepts that underlie each of the functional areas of business (marketing, finance, human resources
management, production and operations management, information technology, and strategic management) and employ these
concepts in various business situations;
8. Select the proper decision making tools to critically, analytically and creatively solve problems and drive results;
9. Apply information and communication technology (ICT) skills as required by the business environment;
10. Work effectively with other stakeholders and manage conflict in the workplace;
11. Plan and implement business-related activities;
12. Demonstrate corporate citizenship and social responsibility;
13. Exercise high personal moral and ethical standards;
C. COMMON TO TOURISM AND HOSPITALITY DISCIPLINE
14. Demonstrates knowledge of tourism industry, local tourism products and services;
15. Interpret and apply relevant laws related to tourism industry;
16. Demonstrate knowledge on the tourism industry, local tourism products and services;
17. Interpret and apply relevant laws related to tourism industry;
18. Observe and perform risk mitigation activities;
19. Utilize information technology applications for tourism and hospitality;
20. Manage and market service oriented business organization;
21. Demonstrate administrative and managerial skills in a service oriented business organization;
22. Prepare and monitor industry capital development functions of a tourism oriented organization;
23. Perform human capital development functions of a tourism oriented organization;
24. Utilize various communication channels proficiently in dealing with guests and colleagues;
25. Produce food products and services complying with enterprise standards;
26. Apply management skills in F&B service and operations;
27. Perform and provide full guest cycle services for front office;
28. Perform and maintain various housekeeping services for guest and facility operations; and
29. Plan and implement a risk management program to provide a safe and secure workplace;
30. Provide food & beverage service and manage the operation seamlessly based on industry standards.
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Course Description:
Course Learning Outcomes:
Course Content:
INTENDED ASSESSMENT TEACHING
LEARNING TIME
LEARNIG TASK(S) LEARNING CONTENTS REMARKS
RESOURCE REFERENCE ALLOCATION
OUTCOME ACTIVITY
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Course Requirements:
Evaluation Procedures: (Approved Grading System Applicable to the Course/Program)
Revision Date:
Consultation Hours:
Contact Details:
Prepared by :
______________________________ ______________________________ ______________________________
Date Submitted:
______________________________
Page 5 of 5 pages
Upon Recommendation by the Committee:
ANTHONY S. TOÑACAO, MSBA MAILYN T. LEQUIGAN, MSME, Ph. D. RUBEN M. UNGUI
Member Member Member
APPROVED:
RUBEN M. UNGUI
Campus Director
