CEB San Vicente St.

, Bogo City, Cebu

Tel.No. 434-7163

COURSE LEARNING OUTCOME

SY. 2021-2022

HPC 2 – FUNDAMENTALS IN LODGING OPERATIONS

COURSE TITLE : FUNDAMENTALS IN LODGING OPERATIONS

COURSE CREDIT : 3 Units

HOURS OF RECITATION PER WEEK : 8 Hours per week

TOTAL NUMBER OF HOURS FOR INSTRUCTION : 42 hours

PER SEMESTER

SCHEDULED EXAMINATION FOR SEMESTER : 1 ½ hours

RECITATION PER SCHEDULED EXAMINATION : 1 ½ hours

CRMC MISSION:

The Cebu Roosevelt Memorial Colleges dedicates its existence to the task of developing and maintaining a distinctive brand of
education that enhances the capacity of individuals to improve their quality of life, help enrich the well-being of their fellowmen, and
contribute to the common good of the community.

CRMC VISION:

An institution that takes the lead in providing the people of Northern Cebu that produces highly competent graduates in their fields of
specialization through the accomplishment of the following strategies:

 Demand – driven outcomes – based programs

 Efficient monitoring to improve student performance
  Adequate and well-maintained facilities
 Establishing a realistic merit review system
 Espousing professional upliftment
 Implementing sustainable extension services and research programs
 Instituting monitoring measures to maintain the competitive advantage in our area of influence

VISION OF THE COLLEGE

We envision of the Department of Hospitality and Tourism Management to be the premier institution in the Northern Cebu for hospitality
and tourism education by developing globally-competitive CRMCian Hospitality and Tourism professionals into leaders of the hospitality
industry through accomplishing the following strategies:

 Develop a school-to-career based programs that is attuned to the needs of the students and demands of the industry;
 Establish a real school facilities and amenities like well-appointed mini-hotel, travel counter, coffee shop, and function rooms and bar
facilities, practicum learning center and a kitchen laboratory to uphold a highly professional learning environment.
 Integrate academic education and vocational skills training.

MISSION OF THE COLLEGE

To provide training, skill development and education needed to prepare students for effective job performance and commits itself to the
development of highly competent successful professionals in the hospitality and tourism industries through accomplishing the following
strategies:

 Update competitive and industry based curriculum that provides students with competence and positive work values needed to meet
the demands of the changing industry.
 Provides the students with practical alternative learning experiences through various skills development activities, meaningful
internships, seminar-workshops, events, well-equipped school facilities and amenities.
 Achieve national certification in the different competencies as set forth by TESDA.
 Strong linkages between and among industry, government and educational institutions, both local and national.
 Empower all students to apply their acquired skills and knowledge, and to rely upon their personal attributes to lead productive lives
and to become contributing members of the community.

DEPARTMENT’S PROGRAM EDUCATIONAL OUTCOME

After five years, the learners will become:

A. Successful professionals with strong business foundation and customer service skills.
 B. Well-rounded practitioners with a combination of business and life skills that are in high demand with employers.
C. Highly competent professionals in the field of catering, hotel and restaurant management, events management and in the travel and
tour management.
D. Well-trained and skill oriented individuals.
E. Highly-dedicated individuals fostering positive work values, discipline and leadership.

DEPARTMENT’S PROGRAM/STUDENT OUTCOME

Upon graduation, the learner will be able to:

A. Apply the concepts and skills necessary to achieve guest satisfaction in the various fields of hospitality and tourism industry.
B. Demonstrate ability to perform basic and supervisory level job functions in tourism and hospitality management careers.
C. Undertakes work activities effectively and efficiently to the standards expected in the operation required in the tourism
industry/hospitality sectors;
D. Gains marketable skills and knowledge that is required by the industry.
E. Operate and manage functional and operational areas of hospitality and tourism effectively and efficiently.

COURSE DESCRIPTION: This course seeks to introduce students to maintain and enhance the knowledge of students in planning,
implementing and evaluating as employee relations and human resources policies and practice them in applying to different work.

COURSE LEARNING OUTCOME P.O CODE LINKS

CLO 1 Assist students in learning the hospitality industry. B, D
CLO 2 Facilitate students in their learning process. B, C

CLO 3 Provide students with information to understand the areas of the industry A, B, D
CLO 4 Update the students from the current issues and future trends of the B, C, D, E
Hospitality Industry

INTENDED LEARNING TOPIC/PARTICULARS RESOURCES METHODOLOG TIME ASSESSMENT REMARKS

OUTCOMES Y FRAM
E
PRELIM
At the end of the course, the CHAPTER 1: WELCOME TO THE Lecture – 1 hr. Written Test Students
student is expected to: THE HOSPITALITY HOSPITALITY Discussion participated and
1. Discuss the nature of INDUSTRY INDUSTRY AN interact in the
 the hospitality industry. LESSON 1: INTRODUCTION INRTODUCTION discussion of the
2. Name the TO THE HOSPITALITY REVISED Class Interaction topic.
characteristics of the INDUSTRY EDITION BY
hospitality industry; a. Introduction CELIA E.
3. Enumerate the scope of b. Characteristics of The CARINO / MA. Oral Test
the hospitality industry, Hospitality Industry PAMELA N. Activity Students pass the
and c. Scope of The Hospitality BELTRAN oral and written
4. Define the terms used Industry pp. 1-47 examination.
in the industry. d. Career Opportunities in
The Hospitality Industry Textbook
 Educational assignments Students discuss,
Requirements present, and submit
 Experience written results of
Requirements their assignments
 Entry-Level Management and activity.
Positions
 Qualifications and
Employer Assessment
 Definition of Terms
o Hospitality
o Hospitality
Management
At the end of the course, the o The Hospitality
student is expected to: Industry
1. Discuss the history of o The Hotel Industry
the lodging industry o Deluxe Hotel
from the ancient to o Standard
modern times; o Economy
2. Describe briefly the o Front of the House
development of the
o Back of the House
lodging industry
3. Discuss how the advent
of transportation
LESSON 2: HISTORY OF THE
influenced the lodging
LODGING INDUSTRY
industry
a. Introduction
4. Identify the places that
 have important b. Ancient History
contributions to the rise  Classic Greek and
of the lodging industry; Roman Days
5. Cite the names of  Bible References
several famous people  Middles Ages
who influenced the  Colonial Period
hotel industry. (16th to 18th
Century)
 Nineteenth
At the end of the course, the Century
student is expected to: ** Spas and
1. Learn the classifications Resorts
of hotels according to  The Twentieth
different categories; Century
2. Classify hotels ** Other
according to function, Noteworthy
location, size, quality Innkeepers
ranking and clientele; ** Tourist Courts
3. Give examples of hotels ** The Great
in the Philippines Depression and
according to their World War II
categories, and ** Advent of Air
4. Differentiate the Travel
categories of hotels.  The Industry
Today
** Alternative
Lodging

CHAPTER 2: THE LODGING

INDUSTRY
LESSON 1: DIMENSIONS OF
LODGING
a. Introduction
b. Lodging Properties
Defined
c. Basic Terminology For
 Lodging Facilities
d. Classification of Lodging
Establishments
 Function and
Primary Market
**Famous Luxury
Resorts in the
World
**Luxury Resorts
in the Philippines
 Highway
 Airports
e. Size
f. Star Quality Rating
 Five Star
 Four Star
 Three Star
 Two Star
 One Star
g. Amenities and Facilities
 Deluxe
 Firs Class
 Standard Hotel
 Economy

MIDTERM
At the end of the course, the CHAPTER 2: THE Lecture – 1hr. Written Test Students pass the
student is expected to: LESSON 2: INTRODUCTION HOSPITALITY Discussion oral and written
1. Identify the functions of TO HOSPITALITY INDUSTRY INDUSTRY AN examination and
the hotel and its a. Functions of the Hotel INRTODUCTION submit their
departments; b. Organization Chart REVISED Class Interaction assignments and
2. Outline the duties and c. General Manager EDITION BY Oral Reporting activity
responsibilities of the  10 Ways to CELIA E.
key executives; Become a CARINO / MA.
3. Enumerate the major Successful Hotel PAMELA N. Textbook
departments in the General Manager BELTRAN assignments
 hotel; and d. Executive Assistant pp. 49-87
4. Describe the role of the Manager or Resident Activity Simulation Exercises
general manager. Manager
e. Food and Beverage Workshop/
Director Hands-on
f. Rooms Division Director
g. Human Resources
Director
h. Sales and Marketing
At the end of the course, the Director
student is expected to: i. Chief Engineer
1. Discuss the main j. Financial Controller
function of the rooms
division department;
2. Draw an organizational CHAPTER 2:
chart and identify the LESSON 3: ROOM DIVISION
personnel assigned on DEPARTMENT
the rooms division a. Introduction
department; b. Room Division
3. Describe the functions  Front Office
of the front office,  Reservations
communication,  Telephone
uniformed services, Exchange
concierge,  Guest
housekeeping, security Services/Uniforme
and loss prevention and d Services
reservation; and  Concierge
4. Discuss the duties and  Housekeeping
responsibilities of each  Security/Loss
room division staff. Prevention

At the end of the course, the

student is expected to:
1. Understand the
operation of the food
and beverage
 department; CHAPTER 2:
2. Describe the duties and LESSON 4: FOOD AND
responsibilities of a food BEVERAGE DIVISION
and beverage director a. Introduction
and other key b. Food and Beverage
department heads; and Department
3. State the functions and  Kitchen
responsibilities of the  Hotel Restaurants
food and beverage  Bars
departments.  Stewarding
Department
 Room Service/In-
Room Dining
 Catering and
Banquet
Department

SEMI-FINAL
At the end of the course the LESSON 5: HUMAN THE Lecture – 1hr. Written Test Students pass the
student is expected to: RESOURCES DIVISION HOSPITALITY Discussion written
1. Define the term human a. Introduction INDUSTRY AN examination.
resources management; b. Human Resources INRTODUCTION
2. Listdown the function of Management REVISED
the human resources;  Task Analysis EDITION BY
and  Job Description CELIA E. Class Interaction
3. Explain the steps in  Productivity Standards CARINO / MA. Simulation Exercises Students discuss,
human resources  Recruitment and PAMELA N. present, and submit
management and Selection BELTRAN Activity their application
development processes.  Orientation pp. 89-103 letter and resume.
 Training Job Interview
 Performance Appraisal
 Employee Development
At the end of the course the c. Definition of Terms
student is expected to:
 1. State the differences LESSON 6: SALES AND
between marketing and MARKETING DEPARTMENT
sales; a. Introduction
2. Discuss the objective of b. Sales and Marketing
sales and marketing; Defined
3. Describe the elements c. Elements of Marketing
of marketing;  Product
4. Explain the duties of  Place
marketing staff.  Price
 Promotion
d. Promotional Tools
e. Sales
 Sales and Marketing
Team
FINAL
At the end of the course the CHAPTER 3: FOOD SERVICE THE Lecture – 1hr. Written Test Students pass the
student are expected to: SEGMENT HOSPITALITY Discussion written examination
1. Discuss the history of INDUSTRY AN and submit written
the restaurant industry; LESSON 1: HISTORY OF THE INRTODUCTION results of their video
2. Describe the FOOD SERVICE INDUSTRY REVISED Class Interaction about the topic.
development of the EDITION BY
restaurant industry; a. Introduction CELIA E. Activity
3. Identify the places that b. History CARINO / MA.
have important c. Cafeteria PAMELA N.
contributions to the rise d. Drive-in Restaurants BELTRAN Questionnaire
of the restaurant e. McDonald’s Happy Meal pp. 105-133 Design Video Making and
industry; and Promotion
4. Cite the names of
famous people who
influence the restaurant CHAPTER 3: FOOD SERVICE
industry. SEGMENT

At the end of the course the LESSON 2: THE

student are expected to: FOODSERVICE INDUSTRY
1. Define foodservice and
a food service a. Introduction
 enterprise; b. Types of Foodservice
2. Describe each of the Establishments
characteristics types of  Chain Restaurants
food service  Fast-food
establishments ; and  Table Service
3. Discuss the services  Ethnic
offered by the different  Specialty
types of food service  Fine Dining
establishments.  Theme Restaurant
 Tops
 Family Restaurant
 Cafeteria
 Buffet
 Catering
 Airline Catering
 Takeout
c. Types of Fodservice
Arrangements
 Table Service
**American
Service
** Russian Service
** French Service
** English Service
 Counter Service
 Room Service
At the end of the course the  Self Service
student are expected to:  Takeout or
1. Outline the history of Delivery Service
the bar and beverage d. Definition of Terms
industry
2. Identify the
personalities and place CHAPTER 3: FOOD SERVICE
that have made a big SEGMENT
contribution to the
growth of the bar and LESSON 3: BAR AND
 beverage industry; BEVERAGE INDUSTRY
3. List the various types of
alcoholic and non- a. Introduction
alcoholic beverages; b. A Look Back At History
and c. Beverages
4. Discuss the types of  Alcoholic
bars. Beverages
 Non-Alcoholic
Beverages
d. Types of Bars
 Neighborhood Bar
 Sports Bar
 Brewpub or Beer
Bar
 Specialty bar
 Club
 Restaurant and
Hotel Bars

READINGS AND REFERENCES:

THE HOSPITALITY INDUSTRY AN INRTODUCTION REVISED EDITION BY CELIA E. CARINO / MA. PAMELA N. BELTRAN

FUNDAMENTALS IN LODGING OPERATIONS BY: DR. RENE D. OSORNO and DR. GRAYFIELD T. BAJAO

COURSE REQUIREMENTS:

1. Project/Reaction
2. Lecture
3. Active Participation/Interaction
4. Group Activity
5. Oral report
6. Attendance
7. Mastery Exams, Major Exams
 D. GRADING SYSTEM
Major Examinations = 70% Formative Authentic Assessment = Final Rating
Assessment = 20% 10%
 Preliminary Examination  Lecture  Attendance 100%
 Midterm Examination with hands-  Case Study
on  Quizzes (Prelim+Mid. +Semi-Final +F)/2*.70)+
 Semi-Final Examination  Group Activity (%Proj.Rating*.20)+(Attendance*.10) = Final
 Final Examination  Mastery Exams Rating
 Active
Participation

Prepared and Submitted by:

EMEL C. ABENAZA
Instructor