Page 1 of 12
Republic of the Philippines
UNIVERSITY OF ANTIQUE
Tibiao, Antique
College of Business & Management
BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT
Syllabus in HMGTE 5 (Sustainable Hospitality Management)
(Effective 1st semester 2022 -2023)
Updated August 2022
Vision
A leading university in science and technology by 2022.
Mission
The University shall provide quality, relevant, and responsive scientific, technological and professional education and advanced training in different areas of specialization;
and shall undertake research and extension services in support to socio-economic development of Antique, the Filipino nation, and the global community.
Attributes of UA Graduates:
Universally Achieving
 Professionals imbued with high personal integrity and commitment
 Research – oriented innovators and lifelong learners;
 Intellectuals with strong nationalistic, environmental, cultural, and artistic sense;
 Development – driven leaders and socially responsible change agents; and
 Execellent workers with high technological and technical expertise.
VAA- FM-001
Rev.02/ 08-23-21
Page 2 of 12
CURRICULUM MAP
The graduate of the program of BSHM should have developed the ability to:
PROGRAM OUTCOMES
Program Outcomes Common to all Programs
Articulate and discuss the latest developments in the specific fields of practices.
Act in recognition of professional, social, and ethical responsibility
Program Outcomes Common to Business and Management Discipline
Performs the basic functions of management such as planning, organizing, leading and controlling.
Apply the basics 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.
Select the proper decision-making tools to critically, analytically and creatively solve problems and drive
results.
Work effectively with other stakeholders and manage conflict in the workplace.
Plan and implement business related activities.
Demonstrate corporate citizenship and social responsibility
Exercise high personal moral and ethical standards
Program Outcomes Common to Tourism and Hospitality Discipline
Demonstrate knowledge on the tourism industry, local tourism products and services
Demonstrate administrative and managerial skills in a service-oriented business organization
Perform human capital development functions of a tourism-oriented organization
Utilize various communication channels proficiently in dealing with guests and colleagues
Observe and perform risk mitigation activities
Interpret and apply relevant laws related to tourism industry
LEVEL OF ARTICULATION IN THE COURSE
(Introduced/Practiced with Supervision/Demonstrated)
Introduced
Introduced
Practiced
Practiced
Introduced
Introduced
Introduced
Introduced
Introduced
Practiced
Practiced
Practiced/Demonstrated
Introduced & Practiced
Introduced & Practiced
Introduced & Practiced
COURSE INFORMATION
Course Code:
HMGTE 5
Course Title:
Sustainable Hospitality Management
Course Description: This course is designed to provide students with a broad foundation in hospitality, sustainability, leadership and management, operations, marketing
and information technology. The major provides students with lo cal, regional and global perspectives on current and pressing sustainability issues and
problems within the hospitality industry. The central core of the program focuses on the concept of “sustainability plus”, going beyond sustainability to
address issues in terms of the five-dimension lens of people, ethics, equity, planet and profit.
VAA- FM-001
Rev.02/ 08-23-21
Page 3 of 12
Pre requisite:
None
Co requisite: None
Credit Units:
3
No. Of Lecture Hours: 3
No. Of Laboraytory Hours:
Schedule/Platform:
Face to Face Interaction
Online Interaction/Virtual Learning
Lecture: 3hours/week
Course Site: LMS
Class Schedule:
Other required online resources: (zoom, GMeet, FB, Messenger, etc)
Classroom:
Chat Group:
Consultation Schedule: 2.:30-4:00
Consultation Venue/Platform: CBM Faculty Room/Messenger
TEACHING-LEARNING MATRIX:
PROGRAM
PERFORMAN
OUTCOMES
CE
INDICATOR
Articulate and
discuss the latest
developments in
the specific fields
of practices
Act in
recognition of
professional,
social, and
ethical
responsibility
VAA- FM-001
Develop an
understandin
g of the
system of
student
evaluation
and grading
system
INTENDED LEARNING
OUTCOME
(ILO)
At the end of the session on
Course Preliminaries, the
students must be able to:
1. Participate in the class
forum or group dynamics.
2. Tell the vision, mission,
goals and objectives; and
the quality policy of the
University; and
3. Discuss the important
information about the
course, the security
measures, health and
safety protocols and the
house rules to be
COURSE TOPICS
A. Orientation
1. The University’s
Vision, Mission and
Quality Policy
2. The BSHRM degree
outcomes
3. The course
orientation/ subject
outcome
4. Grading System
REFERENCES &
RESOURCES
OUTCOMES –BASED
TEACHING AND
LEARNING
(OBTL )
ASSESSMENT OF
LEARNING
OUTCOMES
(ALO)
A. References
Ref. C1, C2, C3
B. Resources
F2F (if allowed and or
possible)
1. PowerPoint
Presentation
2. LCD Projector
RTL
1. eskUelA Learning
Management
System
2. Welcome and
Orientation Video
F2F (if allowed and
or possible)
1. Self-Introduction
2. Lecture
3. Discussion
4. Group Dynamics
5. Self-reflection
and learning
style assessment
RTL
1. ComputerAssisted
Instruction
2. Self-Introduction
& Orientation
F2F (if allowed
and or possible)
1. Recitation
RTL
1. Participation
in the Class
Forum
Rev.02/ 08-23-21
TIME
ALLOTME
NT/
SCREEN
TIME
1 hour
Page 4 of 12
observed throughout the
semester.
Articulate and
discuss the latest
developments in
the specific fields
of practices.
Act in
recognition of
professional,
social, and
ethical
responsibility
Select the proper
decision-making
tools to critically,
analytically and
creatively solve
problems and
drive results.
VAA- FM-001
Develop a
thorough
understandin 1. Explain the way the
g of why
activities of humankind
Sustainable
are affecting the planet
Practices can 2. Describe the various
greatly
forms of environmental
impact the
degradation
lives of every 3. define sustainable
human being.
development and explain
its history
Discuss the
4. Explain the three pillars
practices that
of sustainability
resulted to
Environment 5. Give reasons why the
hospitality industry needs
al
to become more
Degradation.
sustainable
3. PowerPoint
Presentation
A. Sustainable
Development in the
Hospitality Industry
1. Introduction:
Emerging challenges
on the planet
2. Problem Definition
3. Impact on the planet
4. Defining
Sustainability
5. Defining Sustainable
Hospitality Operation
6. Impediments to the
progress of
environmental
sustainability
7. Why Should Hotels
become more
Sustainable?
A. References
Ref. A1, B1
B. Resources
F2F (if allowed and or
possible)
1. PowerPoint
Presentation
2. LCD Projector
RTL
1. eskUelA Learning
Management
System
2. PowerPoint
Presentation w/
attached voice
recording
3. Pdf. File
4. YouTube video
Meeting through
Google Meet,
Zoom or
Facebook
Messenger
3. Discussion on
the mandate,
VMGO,
expectations,
course
information,
security
measures, health
and safety
protocols.
F2F (if allowed and
or possible)
1. Lecture
2. Discussion
3. Group Dynamics
4. Self-reflection
and learning
style assessment
5. Interactive
Learning
Integrations:
RTL
1. ComputerAssisted
Instruction
2. Independent
Study
3. Multimedia
Approach
F2F (if allowed
and or possible)
1. Recitation
2. Written tests
3. Assignments
& Researches
4. Individual
Activity
RTL
1. Participation
in the Class
Forum
2. Online
Examination
thru eskUelA
Learning
Management
System
Rev.02/ 08-23-21
8 hours
Page 5 of 12
Demonstrate
corporate
citizenship and
social
responsibility
Observe and
perform risk
mitigation
activities
Apply the basics
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
VAA- FM-001
8. Theoretical
Introduce
6. Give examples of
how
sustainable practice in the
Framework for
Hospitality
hospitality industry
Sustainability in
Industry
Hospitality Industry
adapted to
the call of
Sustainable
Development
5. Pdf. Files of the
Lesson
Discuss and
introduce
ways how
hospitality
institutions
apply the
concepts of
Energy
Efficiency to
their
operations
A. References
Ref. A1, B1, B2
B. Resources
1. F2F (if allowed
and or
possible)PowerPoi
nt Presentation
2. LCD Projector
3. Instructional
Materials
RTL
1. eskUelA eskUelA
Learning
Management
System
2. PowerPoint
Presentation w/
attached voice
recording
1.
2.
3.
4.
Give
solutions on
proper
practices and
5.
Describe the concerning
energy consumption in a
hospitality operation and
define the term carbon
footprint
Differentiate between
renewable and nonrenewable energy sources
Describe solar, wind,
geothermal, wave, hydro
and biomass energy
Explain carbon offsetting
and carbon neutrality
Describe the process
involved in an energy
management program
B. Energy Efficiency
1. Energy used in the
Hospitality Industry
2. Renewable Energy
Usage
3. The Use of Energy in
Hotels
4. The Energy
Management
Program
4. Discussion
Method
5. Modular
Instruction
6. Discussion about
the Operations
Management
Integrations
1. Multiple
Intelligence
*Interpersonal
- Collaborative
Learning
*Linguistic
- Reporting &
Debate/Forum
F2F (if allowed and
or possible)
1. Lecture
2. Discussion
3. Group Dynamics
4. Self-reflection
and learning
style assessment
5. Interactive
Learning
RTL
1. ComputerAssisted
Instruction
2. Independent
Study
3. Multimedia
Approach
F2F (if allowed
and or possible)
1. Recitation
2. Written tests
3. Assignment &
Researches
4. Individual
Activity
RTL
1. Participation
in the Class
Forum
2. Online
Chapter
Examination
thru eskUelA
Learning
Management
System
Rev.02/ 08-23-21
7 hours
Page 6 of 12
various business
situations.
control
measures.
Performs the
basic functions of
management
such as planning,
organizing,
leading and
controlling.
Introduce
and discuss
Waste
Management
, its impact
on the
environment
and how
hospitality
industries
execute their
tactics on
Sustainable
Waste
Management
Select the proper
decision-making
tools to critically,
analytically and
creatively solve
problems and
drive results.
Observe and
perform risk
mitigation
activities
VAA- FM-001
6.
1.
2.
3.
4.
5.
6.
Describe examples of
energy efficient
technology
Explain the impacts of
waste on the
environment
Describe the various
forms of waste within the
hospitality industry
Explain how waste can be
reduced
Explain how product
design can reduce waste
Explain a strategic
approach to reusing
waste
Give examples of ways to
recycle waste
2. Pdf. Files of the
Lesson
C. Waste Management
1. Waste and The
Environment
2. Wastes of the
Hospitality Industry
3. Waste Reduction
Tactics
4. Plans to reduce
waste
4. Discussion
Method
5. Modular
Instruction
Integrations
1. Multiple
Intelligence
*Interpersonal
- Collaborative
Learning
*Linguistic
- Reporting &
Debate/Forum
A. References
F2F (if allowed and
Ref. A1, B1, B2
or possible)
B. Resources
1. Lecture
F2F (if allowed and or 2. Discussion
possible)
3. Group Dynamics
1. PowerPoint
4. Self-reflection
Presentation
and learning
2. LCD Projector
style assessment
3. Instructional
RTL
Materials
1. ComputerRTL
Assisted
3. eskUelA Learning
Instruction
Management
2. Discussion about
System
the Operations
4. PowerPoint
Management
Presentation
Integrations
5. Module
1. Multiple Intelligence
6. Pdf. File
*Interpersonal
7. YouTube video
- Collaborative
Learning
*Linguistic
3. Assignments
F2F (if allowed
and or possible)
1. Recitation
2. Written tests
3. Assignment &
Researches
4. Individual
Activity
RTL
1. Participation
in the Class
Forum
2. Online
Chapter
Examination
thru eskUelA
Learning
Management
System
Rev.02/ 08-23-21
5 hours
Page 7 of 12
- Reporting &
Debate/Forum
Performs the
basic functions of
management
such as planning,
organizing,
leading and
controlling.
Select the proper
decision-making
tools to critically,
analytically and
creatively solve
problems and
drive results.
Performs the
basic functions of
management
such as planning,
organizing,
leading and
controlling.
Select the proper
decision-making
tools to critically,
analytically and
creatively solve
VAA- FM-001
Discuss the
importance
of Water
Conservation
Introduce
ways how
Conservation
should be
adapted and
practiced in
the efforts of
Environment
al
Sustainability
Give an
example and
walk-through
on
Hospitality
and Tourism
Businesses
adapt to the
call of
Sustainable
Food &
Beverage
Management
1.
2.
3.
4.
5.
1.
2.
3.
4.
5.
6.
Explain the issues of
water conservation
Describe the need to
consider water
availability in the
hospitality development
process
Explain water
conservation techniques
in hotels
Describe some examples
of modern water saving
technology
Give examples of
pioneering ways to cut
down on water use
D. Water Conservation
1. Water Conservation:
Problem Definition
2. Water Conservation
in Hotels
3. Water Use Reduction
in Hospitality
Operations
MIDTERM EXAMINATION
Explain what is
E. Sustainable Food &
sustainable food
Beverage
describe the issues
Management
around food security and 1. Concept of
genetic engineering
Sustainable Food and
defi ne the categories of
Beverage
sustainable food
Management
explain the issues of
2. Food Security and
nutrition and health
Genetic Engineering
explain the challenges of 3. Which Types of Food
modern food production
can be Considered
describe organic food and
Food?
organic food labeling
4. Nutrition and Health
5. Organic Labeling
A. References
Ref. A1, B1, B2
B. Resources
F2F (if allowed and or
possible)
4. PowerPoint
Presentation
5. LCD Projector
6. Instructional
Materials
RTL
8. eskUelA Learning
Management
System
9. PowerPoint
Presentation
10. Pdf. File
YouTube video
A. References
Ref. A1, B1, B2, B3
B. Resources
F2F (if allowed and or
possible)
1. PowerPoint
Presentation
2. LCD Projector
3. Instructional
Materials
RTL
1. eskUelA Learning
Management
System
5 hours
F2F (if allowed and
or possible)
1. Lecture
2. Discussion
3. Group Dynamics
4. Self-reflection
and learning
style assessment
5. Interactive
Learning
RTL
1. ComputerAssisted
Instruction
F2F (if allowed
and or possible)
1. Recitation
2. Written tests
3. Assignment &
Researches
4. Individual
Activity
RTL
1. Participation
in the Class
Forum
2. Online
Examination/
Rev.02/ 08-23-21
1 hour
9 hours
Page 8 of 12
problems and
drive results
explain the concept ‘food
miles’
8. explain how sustainable
wine can be sourced
7.
Demonstrate
knowledge on
the tourism
industry, local
tourism products
and services
Articulate and
discuss the latest
developments in
the specific fields
of practices.
Select the proper
decision-making
tools to critically,
analytically and
creatively solve
problems and
drive results.
VAA- FM-001
Introduce the 1. Explain how much energy
concepts
is often wasted in
applied on
kitchens
Hospitality
2. Describe energy efficient
Operations
practice
to make the
3. Describe new energy
Kitchen more
efficient kitchen
energy
equipment technology
efficient.
Walkthrough with
the practices
on how some
Hospitality
Organization
is applying
the concept.
6. Food Miles
7. Sourcing Wine
2. PowerPoint
Presentation w/
4. Pdf. File
5. Course Module
F. Energy Efficient
Kitchens
1. Kitchens: Problem
Definition
2. Energy Saving and
Staff Training
3. New Generation
Energy Efficient
Kitchen Equipment
4. Lighting
A. References
Ref. A1
B. Resources
F2F (if allowed and or
possible)
1. PowerPoint
Presentation
2. LCD Projector
RTL
1. eskUelA Learning
Management
System
2. PowerPoint
Presentation
3. Pdf. Files of the
Lesson
2. Modular
Instruction
3. Independent
Study
4. Multimedia
Approach
5. Discussion
Method
Integrations
1. Multiple
Intelligence
*Interpersonal
- Collaborative
Learning
*Linguistic
- Reporting &
Debate/Forum
F2F (if allowed and
or possible)
1. Lecture
2. Discussion
3. Group Dynamics
4. Self-reflection
and learning
style assessment
5. Interactive
Learning
RTL
1. ComputerAssisted
Instruction
2. Modular
Instruction
3. Multimedia
Approach
Assessment
thru eskUelA
Learning
Management
System
F2F (if allowed
and or possible)
1. Recitation
2. Written tests
3. Individual
Activity
4. Assignment &
Researches
RTL
1. Participation
in the Class
Forum
2. Online
Examination
thru eskUelA
Learning
Management
System
Rev.02/ 08-23-21
6 hours
Page 9 of 12
Demonstrate
corporate
citizenship and
social
responsibility.
Exercise high
personal moral
and ethical
standards
Observe and
perform risk
mitigation
activities
Interpret and
apply relevant
laws related to
tourism industry
VAA- FM-001
Discuss the
importance
1. Examine the changes in
of a
consumer behavior in
Responsible
relation to sustainable
Consumer in
development
relation to
2. Identify the various types
the efforts of
of consumers
Sustainable
3. Provide an understanding
Development
of the importance for
.
companies in tourism and
identify the motives of
the responsible tourist
4. Provide an understanding
of the concept of
sustainable development
in relation to external
communications and
responsible marketing
5. Appreciate the
development of a new
consumption model
G. Responsible
Consumerism
1. The Engaged
Consumer
2. Consumers and
Sustainable
Development
3. Motivations for
Responsible
Consumer Behavior:
Some Theoretical
Considerations
4. Responsible
Consumer Behavior:
Consumption Model
A. References
Ref. A1
B. Resources
F2F (if allowed and or
possible)
1. PowerPoint
Presentation
2. LCD Projector
RTL
1. eskUelA Learning
Management
System
5. PowerPoint
Presentation w/
attached voice
recording
6. Pdf. File
7. YouTube video
4. Independent
Study
5. Discussion about
the Operations
Management
Integrations
1. Multiple
Intelligence
*Interpersonal
- Collaborative
Learning
*Linguistic
- Reporting &
Debate/Forum
F2F (if allowed and
or possible)
1. Lecture
2. Discussion
3. Group Dynamics
4. Self-reflection
and learning
style assessment
8. Interactive
Learning
RTL
1. ComputerAssisted
Instruction
2. Modular
Instruction
3. Discussion
Method
4. Discussion about
Marketing & its
F2F (if allowed
and or possible)
1. Recitation
2. Written tests
3. Individual
Activity
4. Assignment &
Researches
RTL
1. Participation
in the Class
Forum
2. Online
Examination
thru eskUelA
Learning
Management
System
Rev.02/ 08-23-21
6 hours
Page 10 of 12
Associated
activities
Integrations
1. Multiple
Intelligence
*Interpersonal
- Collaborative
Learning
*Linguistic
- Reporting &
Debate/Forum
Act in
recognition of
professional,
social, and
ethical
responsibility
Apply the basics
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
VAA- FM-001
Discuss the
importance
why there is
a need to
communicate
the
Sustainable
initiatives to
the people,
consumer
and guests
alike.
Site the good
impacts if
sustainability
initiatives
would be
valued by all.
1. Know the ways of
benchmarking
sustainable practices
2. Understand the initiatives
reporting sustainable
practices
3. Define certification
4. understand the
certification procedure
and the major benefits
associated with
certification
5. Examine the basic
concept surrounding
Environmental
Management Systems
6. Provide a listing of the
major international and
national eco-labels
7. Discern current situation
between SMEs and large
hotel corporations
H. Communicating
Environmentally
Sustainable
Initiatives
1. Sustainability
Benchmarking
2. Sustainability
Reporting
3. Four Cs of
Sustainable
Reporting
4. Reporting Guidelines
and Indicators
5. Certification: a
Definition
6. Certification and
Quality
7. Concept of Eco-label
8. International and
National Tourismand HospitalityRelated Eco-labels
A. References
Ref. A1
B. Resources
F2F (if allowed and or
possible)
3. PowerPoint
Presentation
4. LCD Projector
RTL
2. eskUelA Learning
Management
System
9. PowerPoint
Presentation
10. Pdf. File
C. YouTube video
5 hours
Rev.02/ 08-23-21
Page 11 of 12
these concepts in
various business
situations.
FINAL EXAMINATION
1 hour
Total
54
COURSE REFERENCES:
A. Books
1. Philip Sloan, Willy Legrand, Joseph Chen. (© 2009) Sustainability in the Hospitality Industry: Principles of Sustainable operations. Butterworth-Heinemann
B. Online Sources
1. https://www.youtube.com/watch?v=SQ7h00UTe2M (Sustainability at Grand Hyatt Singapore).2019
2. https://www.youtube.com/watch?v=gwd7abffuNA (Landmark Mandarin Oriental Embraces Sustainability Practices).2019
3. https://businessblog.trivago.com/sustainable-hospitality-trends-eco-friendly-hotel-tips/ (Sustainable Hospitality: Eco-Friendly Industry Trends and Tips for
Hotels).2019
C. Other References
1. University Code
2. Student Handbook
3. Course Syllabus
Grading System:
To pass this course, one must accumulate at least 75% points through the course requirements discussed above.
Part 1
Recitation---------------------------------------------15%
Outputs/Project -------------------------------------20%
Part 2
Quizzes------------------------------------------------15%
Long quiz----------------------------------------------15%
Midterm/Finals----------------------------------------35%
Total-----------------------------------------------------100%
Midterm Grade = 35% of Part 1 + 65% of Part 2
Tentatyive Final Grade = 35% of Part 1 + 65% of Part 2
Final Grade = 50% of Midterm Grade + 50% of Tentative Final Grade
VAA- FM-001
Rev.02/ 08-23-21
Page 12 of 12
Course Requirements:
The course requirements include the following:
1. Passing scores in written examinations
2. Active participation in class activities
3. Regular attendance
4. Individual Outputs
5. Group Outputs/ Class Reporting
6. Projects – Midterm: A compilation of the following:
1. Individual Outputs
2. Copies of Group Outputs
Final Term: (Online or Offline) Portfolio which includes, but not limited to the following:
1. Individual Course Outputs/projects
2. Compilation of Learning Materials
Prepared by:
Checked and Verified by:
EMMANUEL JOHN S. ENTRINA
Part-time Instructor
Contact Number: +639388817233
e-mail Address: emmanueljohn.entrina@antiquespride.edu.ph
ISMAEL A. HAGUISAN III, Ph.D
Program Head, BSHM
JAIME T. ESPANOLA JR., MBA
Email Address: jaime.espanola@antiquespride.edu.ph
Contact No.: 09167915428
Recommended for Approval by:
Approved by:
LOVELLA C. FLORES, DBM-HM
Associate Dean, CBM
BEVERLY D. FRANCISCO, M.A.Ed
Director for Academic Affairs
VAA- FM-001
Rev.02/ 08-23-21