Syllabus-Fundamentals To Lodging Operations OBE 2018-2019

PAMANTASAN NG LUNGSOD NG PASIG
Alcalde Jose St. Kapasigan, Pasig City

Telefax No. 628 – 1013
College no. 628 – 1013 loc. 116
COLLEGE OF HOSPITALITY MANAGEMENT
OUTCOMES BASED SYLLABUS

BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
Year Level : 1st Year Semester/ Summer : 1st Semester
Course Title : FUNDAMENTALS TO LODGING OPERATIONS No. of Hours/Semester : 90 hrs
No. of Units : 3 units ( 2 Units Lect. ; 1 Unit Lab.) Lecture Hours : 2 hrs/week
Laboratory Hours : 3 hrs/week
INSTITUTIONAL VISION STATEMENT
The Pamantasan ng Lungsod ng Pasig is a leading center for academic excellence among locally funded colleges and universities that produces responsible
and productive individuals who are responsive to the changing demands of development locally and globally.
INSTITUTIONAL MISSION STATEMENT
We, a community-oriented individuals, supported by the Government of Pasig, are committed to lifelong learning and to produce graduates, strong in their
global outlook, cultural identity, and social responsibility through teaching strategies, methodologies, relevant research and dedicated public service.
INSTITUTIONAL GOALS:
 To instill and nurture in each student the appropriate and relevant attitude, knowledge, values, and skills needed to become useful and productive
citizens, successful entrepreneurs, or gainfully employed members of the community.
 To provide quality public higher education that will not only assist each individual to fully develop his/her potential as a human being, but also
enhance the quality of citizen participation in the basic functions of society.
 To advance the frontiers of knowledge and technology through quality instructions, research and community extension services that encourage
maximum use of all resources and facilities available in the city of Pasig where students can apply the knowledge, values, and skills they gained for
improving their own quality of life and that of the community where they belong.
Course Title: 1 Date Applied: Date Revised: Prepared by: Checked by: Approved by: Page No.
Fundamentals to Lodging Operations July 2018 April 2018

Prof. Regilda D. Dalit Prof. Philipp H. Lubang Prof. Federico Nueva
CHM Faculty Dean, CHM Academic Director
College no. 628 – 1013 loc. 116
COLLEGE VISION STATEMENT

A vessel of sturdy institution that will develop competitive, socially responsible professionals in a globally competitive environment of a fast-changing
Hospitality Industry through academic, social and moral foundation of learning that could help build a strong community and a greater nation.
COLLEGE MISSION STATEMENT
To produce God-fearing, competent, educated and well-disciplined future professionals of the Hospitality Industry through the collaborative efforts of
stakeholders concerned by providing competency based learning and industry training.
COLLEGE OBJECTIVES:
 Enhance and develop the individual personality of the students to fit the needs of the Hospitality Industry
 Inculcate values that would help them cope with the fast changing trends of the industry build harmonious relationship with other people from
the industry as well as with clients or customers from different social classes or walks of life
 Enrich the theoretical knowledge and skills of every student in order to meet the high standards of globally competitive industry.
PROGRAM GOALS:
The BS in Hospitality Management aims to develop effective and efficient leaders of the Hospitality Industry. To achieve this mission, it is our goal that
students graduating from the Bachelor of Science in Hospitality Management program at Pamantasan ng Lungsod ng Pasig will demonstrate leadership skills
by having the knowledge of the industry, people management skills, problem-solving skills and sense of responsibility.
1. Provide a common body of knowledge in hospitality management coupled with a broad education and awareness of skills and attitudes which will
prepare students for responsible leadership roles in the hospitality industry.
2. Develop employability skills required of hospitality management through the use of a competency-based program.
3. Provide students with relevant hands-on operational experience in some facet of the hospitality industry.

College no. 628 – 1013 loc. 116
PROGRAM OUTCOMES:
1. Analyze the functions performed by different divisions and departments within a lodging operation to visualize the interaction of all areas.
2. Describe ethical and legal responsibilities in lodging and food and beverage service facilities.
3. Produce and manage food products and services complying with enterprise standards
4. Provide food and beverage service and manage the operation seamless based on industry standards.
5. Apply management skills in food and beverage service operations.
6. Perform and provide full guest cycle services for front office.
7. Perform and maintain various housekeeping services for guest and facility operations.
8. Applying listening, reading, writing, and speaking skills to enhance operations and customer service in food and beverage service facilities.
9. Describe career opportunities and qualifications in the hospitality industry and food and beverage industry.
10. Plan / Organize, implement and evaluate MICE activities
11. Plan and implement a risk management program to provide a safe and secure workplace.
COURSE DESCRIPTION:
This course describes the skills, knowledge and performance outcomes required to explore and analyze the management and practices of lodging
operations and related sales activities in the major operating and support departments. It will also expose the students on the unique aspect of managing a
service - based lodging establishment delivered by diverse employees and understanding of the business and financial operations of the lodging firm. The
course introduces the housekeeping department of a hotel and lodging organization; its organizational structure; roles and responsibilities; functions of the
department; equipment and tools for housekeeping operations; methods and procedures of cleaning operations including linen, uniform and laundry service;
general maintenance and decoration of a hotel; safety and sanitation in housekeeping operations; management of operations and recording; precautionary
procedures; guest safety and hotel assets. Laboratory includes actual exposure in the housekeeping operations.
COURSE OUTCOMES:
CO1 Develop and update the hospitality and lodging industry knowledge
CO2 Examine the competencies and anatomy of a global hotelier and it’s pre-requisites
CO3 Expound the essential departments of Lodging Operation and a brief overview of the housekeeping department and the functions of the ff. various
department within the lodging operation:

College no. 628 – 1013 loc. 116
 Housekeeping Department
 Rooms Division
 Food & Beverage Department
 Kitchen Department
 Banquet/Events Department
 Sales and Marketing Department
 Public Relations Department
 Recreation Department
 Security Department
 Human Resources Department
 Engineering Department
 Finance Department
CO4 Enlightened the structures approach in learning the various housekeeping departments.
CO5 Stipulate the role of managers and executive housekeepers in the hotel.
CO6 Interpret the techniques and strategies used to foster positive, ongoing relationships with guest
Course Title: Date Applied: Date Revised: Prepared by: Checked by: Approved by: Page No.

College no. 628 – 1013 loc. 116
Week INTENDED LEARNING OUTCOMES Topic Teaching and Learning Assessment

Number Activities Tasks
1 Overview of the course: Interactive Discussion
 PLP Mission/Vision Getting to know activity

 CIHM Mission/Vision
 Syllabus
 Classroom Policies, Rules and Regulations
 Attendance, Grading System and Course
Requirements/ Grooming Policies
1-3 LO 1.1. Introduce the symbol of the I. OVERVIEW OF THE HOSPITALITY Discussion Oral questioning
hospitality industry; INDUSTRY
LO 1.2. Understand the scope of the Visual presentation Written Exam
A. The Pineapple Tradition
hospitality and tourism industry;
B. Interrelated Nature of Hospitality and
LO 1.3. Acquaint the founders of the Activity No. 1
Tourism
hospitality industry; Facebook Profile
C. Characteristics of the Hospitality Industry
LO 1.4. Define the hotel and determine the (Identify the International
D. Founders and history of the Hospitality
classification various hotel rating system; Chain of Hotel Logos)
Industry
LO 1.5. Present concepts like hotel
E. Classification of Accommodation
management contracts and time shares;
F. Hotel Definition and Classification
LO 1.6. Introduce the list of the top hotels
G. Hotel Rating System
worldwide;
H. Philippine Hotel Classification
LO 1.7. Familiarize hotels locally;
1. International Chain of Hotels
LO 1.8. Discuss the standards of the hotel
2. Hotels in NCR
based on DOT’s policies in the accreditation
3. Hotels in Pasig
of hotels.

College no. 628 – 1013 loc. 116
4. Accredited Hotels as per DOT

I. Hotel Management Contacts
Accreditation Standards
H. Time Sharing Concept
4-5 LO 2.1 Proactively address guests demands 1. Types of Time Shares Discussion Oral Questioning
and needs by developing career
professionalism. II. The Pre-requisites Multimedia based Written Exam
A. Anatomy of Global Hotelier and Traveller teaching techniques
B. Service Basics
C. Personal Hygiene and Grooming Assignment:
D. Attending to Guests Design and come up
with your own hospitality
attire according to
your/relatives existing
outfits and bring in the
class
Activity No.2
OOTD # (Outfit of the
Day) and #Hugot
Each student will model
and will mention their
own Hugot/reason what
it takes to make it in the
hospitality industry
6 LO 3.1. Discuss the interrelationship of Discussion Written and Oral

College no. 628 – 1013 loc. 116
various departments in the hotel; examination

LO 3.2. Interpret the hotel operating cycle III. Hotel Departments Multimedia based
essential in prioritizing the tasks; A. Product Knowledge teaching techniques
LO 3.3. Enumerate various types of 1. Hotel Departments
common guests room; 2. Revenue and Cost Centers Student Reporting on
LO 3.4. Distinguish and understand B. Hotel Operational Cycle Hotel Facilities and
facilities and amenities offered in a hotel. C. Hotel facilities and Amenities Amenities
7-8 LO 4.1. Cite the organizational structure of IV. Rooms Division

the rooms division; 1. Sample Organizational Chart Discussion Oral questioning
LO 4.2. Analyze the key activities of the 2. Reservation
rooms department; 2.1 Pre-arrival phase Multimedia based Role Plays/
LO 4.3. Perform the process of reservation, i. Types of reservation teaching techniques Simulation
check-in and departure. ii. Forms of Settlement
iii. Telephone Reservation Process Video presentation Written Exam
iv. Online Reservation Process
2. Front Office Individual presentation of
2.1 Basic activities of FO the job profile of the
2.2 Sub-departments of FO Rooms Division
i. Front Desks department
ii. PBX
iii. Uniformed Services Assignment:
iv. Guest Service Agents Record a scene showing
v. Guest Relation Officer the activities in FO -
2.3 Arrival Phase Reservation, Arrival
2.4 Escorting Guests Phase, Escorting
2.5 Departure Phase Guests, and Departure
Phase

College no. 628 – 1013 loc. 116
(Class is divided into 4

groups)
Activity No. 3
My Day
Present the recorded
video on the class
9
MIDTERM EXAMINATION
10-12 LO 5.1. Examine the organizational

V. Housekeeping Department
structure of the Housekeeping Department; Lecture Oral Questioning
1. Sample Organizational Structure
LO 5.2 Discuss the key activities of the
2. Key activities of the housekeeping
housekeeping department; Multimedia based Written Exam
Department
 Provide housekeeping services to teaching techniques
3. Public Area
guests Demonstration
4. Guest Rooms
 Clean and prepare rooms for incoming Demonstration
4.1 Guest Room Cleaning Basics:
guests
Sizes of Bed
 Provide valet/butler service
4.2 Guest Room Types
 Laundry linen and guest clothes
4.3 Guest Room Cleaning Basics
 Clean public areas, facilities and
4.4 Summary Procedure in Cleaning Guest
equipment
Room
 Deal with/Handle intoxicated guests
4.5 Housekeeping Equipment & Amenities
LO 5.3. Acquire basic concepts about
4.6 Pre-guest room cleaning
guests cleaning and includes the ff:
4.7 Entering Guest Room
 Various guests room in the hotel;
4.8 Prepare Room Cleaning
 Guests room types of the hotel;
4.9 Clean Room Area
 Room assignments sheets;

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 Cleaning a guest room; 4.10 Make the Bed

 Room inspection. 4.11 Dust the Room
LO 5.4. Explore and explain the laundry 4.12 Clean the Bathroom
and public areas. 4.13 Replenish Supplies and Guestroom
Amenities
4.14 Vacuum Guestroom Area
4.15 Exit Guest Room
4.16 Room Inspection Standard Discussion
5. Laundry Department
5.1 Types of Laundry Multimedia based
5.2 Commercial Laundry Cycle teaching techniques Oral Questioning
5.3 Guest Laundry
13 LO 6.1. Provide an overview of the hotel Practice Sessions Written Exam
fine dining restaurant operation; VI. Food and Beverage Department
LO 6.2 Explicate the flow of fine dining 1. Food & Beverage Organizational Matrix
experience of guests; 2. Hotel Fine Dining Restaurant
LO 6.3. Differentiate suggestive selling from 3. Dining Experience
up selling; 4. Suggestive and Upselling Techniques
LO 6.4. Elaborate the benefits of POS; 5. Table Service
LO 6.5. Determine the table service and the 6. Point of Sale Equipment
selected competency-based profiles of the F 7. Career Guide in the F & B Department
& B dept; 8. Dining Operations Oral Questions
9. Competency-based Job Profiles
LO 7.1. Provide an overview of the french Lecture Examinations
kitchen brigade; VII. Kitchen Department
French Kitchen Brigade Written Questions
LO 8.1. Provide an overview of the
banquet/events department; VIII. Banquet / Events Department Lecture Oral Questions

College no. 628 – 1013 loc. 116
Organizational Matrix
Duties and Functions
14 LO 9.1. Explore the sales and marketing Lecture
operation of the hotel and its unique IX. Sales and Marketing Department
characteristics; 1. Organizational Matrix
LO 9.2. Examine the hotel sales process; 2. Sales and Marketing Characteristics
LO 9.3. Review the selected competency- 3. Sales Process
based profiles of the sales and marketing 4. Competency-based job profiles
department;
LO 10.1. Provide an overview of the Public

Relations Department; X. Public Relations Department
15 LO 11.1 Elucidate the recruitment and Duties and Functions Lecture Research
selection process of the hotel; Group Presentation
LO 11.2. Characterize the training needs as Xl. HR Department “Employees
well as the orientation topics needed by a 1. Organizational Matrix Perspectives about
new employee; 2. Job Description/Job Profile employing people with
LO 11.3. Illustrate performance appraisal, 3. Recruitment Selection and Hiring disabilities: A
employee compensation,, benefits and 4. Orientation Program Comparative Study
employee discipline; 5. Training across Industries”
LO 11.4 Review the selected competency- 6. Performance Appraisal
based profiles of the HR department. 7. Compensation and Benefits
8. Employee Discipline
16 LO 12.1. Provide an overview of the hotel Examinations
recreations department; XII. Recreations Department Discussion

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LO 13.1. Explain what an emergency plan

is and why we need it; XIII. Security Department Discussion Case Studies
LO 13.2. Fill out an incident report; 1. Organizational Matrix individual/Group Examinations
LO 13.3. Review some security tips that 2. Emergency Plan Exercises
guests can follow to further enjoy their stay 3. Hotel and Safety Security
in the hotel; 4. Incident Report
5. Security Tips
LO 14.1 Provide an overview of the hotel
engineering department; XIV. Engineering Department Lecture Oral Questions
17 LO 15.1. Discuss the different activities I
the finance department in a hotel; XV. Finance Department Discussion
LO 15.2. Provide the breakdown of a typical 1. Organizational Matrix
charges in a hotel. 2. Front Office Accounting
3. Back Office Accounting
4. Breakdown of Charges
5. Career Guide
6. Competency-based profile
LO 16.1. Discuss the various operational
activities and the games inside the casinos; XVI. Hotel Casinos Group Discussions and
LO 16.2. Specify the revenue the support 1. Casino Operations Presentation
centers of the casino hotel; 2. Casino revenue and Support Centers
LO 16.3. Discuss the various jobs in the 3. Gaming Facilities
casinos.
18
FINAL EXAMINATION

College no. 628 – 1013 loc. 116
TEXTBOOK:
Santos, B. & Moral P. 2014. Hotel and Resort Operations. MaxCor Publishing House, Quezon City Philippines.
REFERENCES:
Department of Tourism. (2012). DOT Memorandum Circular 2012-2: Rules and Regulations to govern the Accreditation of Accommodation Establishments
hotels, resorts and apartment hotels. Manila: Department of Tourism.
TESDA Training Regulations Housekeeping NC II (Amended)
Singh, Neelam. (2013). Hospitality Security Services. Centrum Press India
“Employees Perspectives about employing people with disabilities: A Comparative Study across Industries”. (2015). Cornell Hospitality Quarterly 2015, Vol.
56(2) 168-179. Sage Publishing
COURSE ASSESSMENTS:
1. Attendance
2.Quizzes
3.Assignments, Activity/Seatwork
4. Individual Class Participation / Group Presentation/ Projects
5. Case Study Reaction/Research Papers
6.Major Examinations ( Midterm / Finals)
7.Hotel Familiarization

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GRADING SYSTEM:
** Attendance plays a big factor in the grading system. The professor has the right to refuse attendance due to lack of requirements.
The grading system will be based on KSVA Principles which is a total of 100%
LABORATORY 60%
Attendance 10% LECTURE 40%
Examination/Skill Test 25% Attendance 10%
Quiz 15% Examination 20%
Values 10% Values 10%
CLASSROOM POLICIES:
1. Special major examinations are scheduled one week after the administration of the major exams. No make-up exams will be given unless specific
prior permission was obtained from the Professor. Moreover, NO make-up exams and quizzes will be given unless a medical certificate will be
presented with a doctor’s written verification.
2. All assignments are due as scheduled and must be completed . No late papers will be accepted unless specific prior permission has been obtained
from the Professor before the assignment is due. Assignments are due by the end of the class period . If illness prevents one from completing an
assignment, a doctor’s written verification will be necessary.
3. Class Handouts or lecture will be distributed to the Class President via Share it apps/email. It is the students’ responsibility to get a copy of the same
and it is the student’s choice whether to print out the handouts and bring them to class. A hard copy of class handouts will not be distributed in class.
4. Student should be honest at all times; cheating and plagiarism in any form is a mortal sin which could merit a 0.0 grade and can lead to suspension
and dismissal.
5. Cellular phones should always be in a silent mode during class hours.
6. The use of E – gadgets is strictly prohibited unless otherwise relevant to class discussion.
7. Other policies: as agree by students and Professor in – charge in the subject.

College no. 628 – 1013 loc. 116


Syllabus-Fundamentals To Lodging Operations OBE 2018-2019

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PAMANTASAN NG LUNGSOD NG PASIG

Alcalde Jose St. Kapasigan, Pasig City

COLLEGE OF HOSPITALITY MANAGEMENT

OUTCOMES BASED SYLLABUS

INSTITUTIONAL MISSION STATEMENT

Fundamentals to Lodging Operations July 2018 April 2018

COLLEGE OF HOSPITALITY MANAGEMENT

COLLEGE VISION STATEMENT

COLLEGE MISSION STATEMENT

Fundamentals to Lodging Operations July 2018 April 2018

COLLEGE OF HOSPITALITY MANAGEMENT

Fundamentals to Lodging Operations July 2018 April 2018

COLLEGE OF HOSPITALITY MANAGEMENT

Fundamentals to Lodging Operations July 2018 April 2018

COLLEGE OF HOSPITALITY MANAGEMENT

Week INTENDED LEARNING OUTCOMES Topic Teaching and Learning Assessment

1 Overview of the course: Interactive Discussion

 PLP Mission/Vision Getting to know activity

Fundamentals to Lodging Operations July 2018 April 2018

COLLEGE OF HOSPITALITY MANAGEMENT

4. Accredited Hotels as per DOT

6 LO 3.1. Discuss the interrelationship of Discussion Written and Oral

Fundamentals to Lodging Operations July 2018 April 2018

COLLEGE OF HOSPITALITY MANAGEMENT

various departments in the hotel; examination

7-8 LO 4.1. Cite the organizational structure of IV. Rooms Division

Fundamentals to Lodging Operations July 2018 April 2018

COLLEGE OF HOSPITALITY MANAGEMENT

(Class is divided into 4

10-12 LO 5.1. Examine the organizational

Fundamentals to Lodging Operations July 2018 April 2018

COLLEGE OF HOSPITALITY MANAGEMENT

 Cleaning a guest room; 4.10 Make the Bed

Fundamentals to Lodging Operations July 2018 April 2018

COLLEGE OF HOSPITALITY MANAGEMENT

LO 10.1. Provide an overview of the Public

Fundamentals to Lodging Operations July 2018 April 2018

COLLEGE OF HOSPITALITY MANAGEMENT

LO 13.1. Explain what an emergency plan

Fundamentals to Lodging Operations July 2018 April 2018

COLLEGE OF HOSPITALITY MANAGEMENT

TESDA Training Regulations Housekeeping NC II (Amended)

Singh, Neelam. (2013). Hospitality Security Services. Centrum Press India

Fundamentals to Lodging Operations July 2018 April 2018

COLLEGE OF HOSPITALITY MANAGEMENT

Fundamentals to Lodging Operations July 2018 April 2018

COLLEGE OF HOSPITALITY MANAGEMENT

Fundamentals to Lodging Operations July 2018 April 2018

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