SYLLABUS : SUMMARY OF INFORMATION ON EACH COURSE

1. Name of Course: PRINCIPLE OF TOURISM MANAGEMENT

2. Course Code: DHC 2323
3. (a) Subject matter expert: 1) Aqidatul Rafikah Diana Wan Bakar
2) Nurfazlin Hj Yusof
3) Haminih Mariati Warimin
4) Mohd Raziman Abdullah
5) Mohamad Nuruhisyam Bin Dee @ Mahdi
6) Hasmah Binti Masroh
(b) Names of academic staff: 1)
2)
3)
4. Rasional pemilihan kursus/ modul untuk program :
This course contains management aspects such as planning, organizing and leading. The concept, elements, types and process of management will be discussed during the course of
study. The understanding of tourism management principles is required for future career.
5. Semester and Year offered: Year I Semester II

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6. Total Student Learning Time (SLT):

Category of Activities Learning Activity Total Hours/ Semester

Lecture 25
Guided learning Practical 28
Student centered learning activities 3
Preparation for assignments/projects 28
Self learning Independent study/revision 25
Preparation for assessment 5.5
Continuous assessments 1.5
Formal assessments
Final examination sitting 4
Total SLT 120

7. Credit Value: 3 credits

8. Prerequisite (if any): NONE
9. Course Learning Outcomes (CLO):

CLO1 Apply the concept of management in tourism context (C2, PLO1)

CLO2 Illustrate the structure and design in tourism organization (P4, PLO2)
CLO3 Relate the concept of planning, organizing, leading and controlling for tourism businesses and strategies
in organization (A3, PLO3)

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10 Transferable Skills (Skills and how they are developed and assessed, project and practical experience and internship):
.

Related PLO Transferable Skills T&L Strategy Assessment Strategy

Lectures & Student Centered Ujian Bertulis:
Learning Activities 1. Kuiz
PLO1 Knowledge 2. Ujian
3. Penilaian Akhir (Teori)

Lectures, Case Study & Practical Amali:

PLO2 Practical skills 1. Bengkel
2. Amali
Guided Project Hasil Bertulis:
1. Kajian Kes
Problem solving skills,
2. Esei
PLO3 critical thinking and scientific
approach
Pembentangan:
1. Pembentangan
11 Teaching-learning and assessment strategies:
.

CLO Method of delivery Method of assessment KPI

Lectures & Student Ujian Bertulis: 50% obtain
Centered Learning Grade C and
1. Kuiz
Apply the concept of management in tourism context (C2, Activities above
CLO1 2. Ujian
PLO1)
3. Penilaian Akhir (Teori)

Lectures, Case Study & Amali: 50% obtain

Illustrate the structure and design in tourism organization Practical 1. Bengkel
CLO2 Grade C and
(P4, PLO2)
2. Amali above
Relate the concept of planning, organizing, leading and Guided Project Hasil Bertulis: 50% obtain
CLO3 1. Kajian Kes
controlling for tourism businesses and strategies in Grade C and

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 organization (A3, PLO3) 2. Esei above

Pembentangan:
1. Pembentangan

12 Course Synopsis:
. This module contains management aspects such as planning, organizing and leading. The concept, elements, types and process of management will be discussed during the course of
study. The understanding of tourism management principles is required for future career.
13 Mode of Delivery (e.g. Lecture, Tutorial, Workshop, Seminar etc):
. Lecture, Practical, Student Centred Learning

14 Assessment Methods and Types:

. Test, Assignment, Final Examination, and Practical Examination

Course Evaluation:
Continuous Assessment 60%
Final Examination (Theory) 10%
Final Examination (Practical) 30%
Total 100%

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15 Mapping of the course to the Programme Educational Objectives (PEO):
.

PEO1 PEO2 PEO3 PEO4

X X

16 Mapping of the course to the Programme Learning Outcomes (PLO):

.

PLO 1

PLO 2

PLO 3

PLO 4

PLO 5

PLO 6

PLO 7

PLO 8

PLO 9
Course Los / Program LOs

Apply the concept of management in tourism context √

Illustrate the structure and design in tourism organization √
Relate the concept of planning, organizing, leading and controlling for tourism businesses and strategies in
√
organization

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17 Content outline of the course and the SLT per topic:
.

SLT (Hours)

Face-To-Face Non Face-To-Face Formal Assessment Tota

Week Topics Preparation Preparatio Continuou l
Indipende Final SLT
Theory Tutoria Practica For n For s
nt Study/ Examinatio
+ SCL l l Assignment Assessme Assessme
Revision n
s/ Projects nt nt
1. INTRODUCTION TO
MANAGEMENT
1.1 Management in tourism
context
1.1.1 Define the terminologies:
a) Management
b) Manager
1.1.2 Explain the process of
management
1.1.3 Describe the functions of
management in tourism
1-3 context 4 4 4 4 2 4 2 120
1.1.4 Explain the types and levels of
a
manager
1.1.5 Identify the five (5) managerial
skills:
a) Leadership
b) Team Building
c) Communication and
Presentation Skills
d) Decision Making Skills
e) Delegation Skills

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 1.2 Understanding the evaluation
of
management
1.2.1 Explain the theory and
evolution of management.
1.2.2 Analyze the major
approaches of management:
a) Classical approaches
b) Behavioral approaches
c) Quantitative management
approaches
d) Contemporary approaches

1.3 Understanding the competitive

environment and
organizational
culture
1.3.1 Identify the components and
environment of tourism
organizations.
1.3.2 Discuss the importance of
managing organization’s
culture.

2. PLANNING IN ORGANIZATION

2.1 Understanding the concept of

planning in organization

4-5 2.1.1 Explain the definition and 4 4 4 4

function
of planning.
2.1.2 Explain the process of
planning
organization goals.

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 2.1.3 Discuss the concept of
strategic
planning and business
strategy.
a) Explain the concept of
strategy management.
b) Identify the three main
levels of strategy
c) Analyze the use of SWOT
analysis in formulating
strategy.

2.2 Demonstrate the knowledge

and
understanding of decision
making
process and creative problem
solving in organization
2.2.1 Discuss the types and
conditions
of decision-making process.
2.2.2 Identify the major factors
influencing decision-making
process.
2.2.3 Interpret the concept of
synergy
and the process of creative
problem solving.

3. ELEMENTS OF
ORGANIZATIONAL
STRUCTURE

3.1 Demonstrate the understanding

6-7 of
4 4 4 4
the elements and forms of
organizational structure and
design
3.1.1 Identify the basic elements

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 of
organization
a) Job specialization
b) Departmentalization
c) Reporting Relationships
d) Authority
e) Coordination
3.1.2. Describe the forms of design
in
organization
a) Functional Design
b) Divisional Design
c) Matrix Design
d) Hybrid Designs

4. CONCEPT OF LEADERSHIP
IN ORGANIZATION

4.1 Understanding the concept of

leadership in organization
4.1.1 Describe the nature of
leadership
4.1.2 Describe the influence of
empower team members leadership
4.1.3 Discuss the models of
leadership
8-11 4.1.4 Identify major situational 4 8 10 6
approaches to leadership

4.2 Understanding the concept of

motivation in organization
4.2.1 Define the outline of motivation
process.
4.2.2 Distinguish the major theories
of
motivation.
4.2.3 Describe major theories
facilitate

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 the motivation process

4.3 Understanding the concept

of communication in
organizations
4.3.1 Describe the role and
importance
of communication.
4.3.2 Build the basic forms of
interpersonal communication
4.3.3 Discuss the advantages and
disadvantages
a) Oral Communication
b) Written Communication
4.3.4 Identify forms of organizational
communication
4.3.5 Discuss the characteristics of
communication
a) Vertical Communication
b) Horizontal Communication
4.3.6 Illustrate the differences
between formal and informal
communication channels
4.3.7 Analyze major communication
barriers in an organization

4.4 Understanding the concept

of group management and
teamwork in organization
4.4.1 Identify types, forming and
stages
of group development.
4.4.2 Outline the importance of
group
management and teamwork.
4.4.3 Discuss interpersonal and
intergroup conflict in
organizations
4.4.4 Describe organizations conflict

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 management.

5. CONCEPT OF
CONTROLLING IN
ORGANIZATION

5.1 Understanding the concept

of controlling in organization
5.1.1 Explain controlling concept in
management
5.1.2 Identify the different types
and
12-14 strategies of controlling
4 12 16 4
5.1.3 Describe the steps in the
controlling process
5.1.4 Explain the form of operations
control
5.1.5 Discuss the concept and
importance of Total Quality
Management (TQM)

20 32 38 22 2 4 2 120
Total SLT 120
Notional Hours 40
Credit Value 3

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18 Main and additional references supporting the course:
.
MAIN REFERENCES:

1. C. Woldat ( 2010 ). " Asas Kemahiran Pelancongan ", Dewan Bahasa dan Pustaka, Kuala Lumpur,
2. Charles R.Goeldner, J.R. Brent Ritchie (2006). “Tourism principles, Practices, Philosophies”, John Wiley & Sons, Inc., Hoboken, New Jersey.
3. http://southafrica.smetoolkit.org/sa/en/content/en/5449/Starting-a-tour-or-tourist-transport-business
4. https://www.academia.edu/2628130/The_Importance_of_Transportation_in_Tourism_Sector

EXTRA REFERENCES:

1. Kurikulum Standard Kolej Vokasional (KSKV) 2016 , Diploma Pelancongan (HPC) , Pengurusan Akademik, Unit Vokasional, BPTV KPM.
19 Other additional information: -
.

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