CENTRO ESCOLAR UNIVERSITY
School of Nutrition and Hospitality Management
COURSE SYLLABUS
Micro Perspective of International Tourism and Hospitality
PCTH 123
Course Title
Course Number
CEU VISION/MISSION
Philosophy:
Ciencia y Virtud (Science and Virtue)
Vision
CEU is the University of first choice - the leading higher education institution fostering excellence
in the advancement of knowledge while engendering personal integrity and social responsibility.
Mission
CEU is committed to:
Provide a rich and stimulating learning environment to prepare students to become productive,
innovative and value-driven professionals and entrepreneurs committed to nation building in the
context of one world;
Enhance the development of higher education through exemplar academic programs and
collaborative practices; and
Contribute to the promotion of human well-being through high-quality research, and community
service programs.
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CEU CORE VALUES
Valuing others, caring for them and empowering them
Accountability, integrity and trustworthiness
Lifelong learning as individuals and as an organization
Unity, teamwork and loyalty
Excellence in all endeavors
Social responsibility as citizens of the Filipino nation and of the world
3
Unit(s)
3
Hour(s)/Week
CEU QUALITY OBJECTIVES
1.
2.
3.
4.
5.
6.
7.
8.
Practice and promote good stewardship of the environment;
Develop and inspire/motivate/nurture qualified and competent human resources;
Attain organizational unity and effectiveness;
Ensure functional and efficient systems;
Disseminate accurate information efficiently to the different functions;
Identify and respond to the needs of the University community;
Provide adequate resources and facilities; and
Improve quality services continuously through a responsive feedback mechanism.
CENTRO ESCOLAR EXPECTED GRADUATE ATTRIBUTES (CEEGA)
Graduate Attributes
Skills, Knowledge, Attitudes that Escolarian Graduates possess
Lifelong Learner (LL)
1.
2.
3.
4.
Learns and works independently as well as collaboratively.
Translates knowledge generated from research and other sources to improve quality of life.
Creates new ideas to better understand society.
Evaluates own thinking, behavior and spirituality for self-growth.
Reflective and Creative
Thinker (RCT)
1.
2.
3.
4.
Caring and Trustworthy
Citizen (CTC)
1.
2.
3.
4.
Proficient Communicator
(PC)
1. Articulates ideas clearly for varied purposes and audiences of diverse culture.
2. Listens attentively, engages in meaningful exchange and shares knowledge, values,
attitudes and intentions.
Thinks critically and creatively.
Shows open-mindedness.
Solves problems systematically.
Loves art and shows artistic sensibility.
Values people and acts in unity with others.
Commits to social justice and principles of sustainability and respect for diversity.
Practices good stewardship and accountability.
Manifest social responsibility by helping improve conditions of those who have less in life
or circumstance.
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CEU QUALITY POLICY
Centro Escolar University is committed to provide quality, education effectively and efficiently
through a continuously improved organizational system consisting of individuals imbued with
professionalism and strong sense of caring, service and collaboration.
3. Utilizes effectively appropriate media and information technologies.
Competent and Productive
Professional (CPP)
1. Initiates, innovates better ways of doing things and accountability
2. Promotes quality and productivity.
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VISION AND MISSION
OF THE SCHOOL OF NUTRITION AND HOSPITALITY
MANAGEMENT
A. VISION
The School of Nutrition and Hospitality Management is committed to
quality education that ensures the total development of its graduates, who
are empowered to lead in their chosen professions and competent members
of the global workforce.
B. MISSION STATEMENT
In line with the Centro Escolar University’s philosophy, mission, and
vision to be the University of first choice, the School of Nutrition and
Hospitality Management is committed:
1. to develop well-rounded individuals; and
2. to produce competent professionals who are involved in community
service, research-oriented, and equipped with the new information
technology and emerging knowledge and skills that meet international
standards of excellence while continually in quest for personal and
professional growth.
Bachelor of Science in International Hospitality Management with
Specialization in Hotel, Restaurant and Culinary Operations and Specialization
in Cruise and Integrated Resort Operations
PROGRAM OUTCOMES
A graduate of B.S. In International Hospitality Management with specialization in Hotel,
Restaurant and Culinary Operations and specialization in Cruise and Integrated Resort
Operations should be able to:
PO1. Demonstrate effective oral and written communication in English;
PO2. Work independently and effectively within multidisciplinary and multicultural teams in accordance with the
international standards aligned with the ASEAN Qualification Framework;
PO3. Practice the knowledge and apply the skills associated with problem solving, critical thinking and decision
making to function effectively in the industry;
PO4. Work in a professional and ethical manner as well as practice industry defined work ethics by performing
excellent customer service skills;
PO5. Utilize information technology applications for tourism and hospitality;
PO6. Produce food products and services independently and collaboratively in compliance with the hospitality
industry standards;
PO7. Apply management skills critically and creatively in food and beverage service and operations by analyzing
and meeting the emerging guests’ needs, preferences and lifestyles;
PO8. Perform and provide guest service in accordance with the front office standards and property management
systems;
PO9. Practice good stewardship and accountability in performing various housekeeping services in compliance
with international housekeeping and environmental protection standards; and
(PRCTH 123 – Micro Perspective of Tourism and Hospitality in the Global Context) Page 3 of 9
PO10. Demonstrate quality and productivity in providing food and beverage services based on industry service
standards.
PO11.Evaluate and implement safety, security and risk management programs in hotels, cruise and integrated
resorts through systematic problems solving in compliance with the industry and government regulations and
standards;
Course Description
: This course will cover the workings, operations and the integrative activities of major stakeholders in the Tourism and Hospitality Industry. The
student will also gain knowledge on managing and marketing a service-oriented business organization. Apart from the scope and structure of travel
organizations, it provides an in-depth study of the nature and distinctive characteristics of each sector of the entire tourism industry, focusing on the
management, organization and planning of specific business strategies for the various entities in the local setting. This will also involve the analysis
of the possible impacts of external factors and trends on the different tourism industry sectors and specific types of businesses. It will also look into
client profiling such as travel motivations and influences as it relates to aligning strategic and tactical solutions to the business. The course also
identifies the employment opportunities available in each sector and the corresponding qualifications for the jobs.
Pre-requisite
: PCTH 121 – Macro Perspective of Tourism and Hospitality in the Global Context
Course Intended Learning Outcomes (CILO):
At the end of the course, the students should be able to:
Knowledge
1. Differentiate the concepts and terms of tourism as well as the structure and landscape of tourism and hospitality
Skills
2. Analyze and Identify the key global organizations and the sectors that comprises the tourism and hospitality industry;
3. Distinguish and apply the profile, needs and categories of tourism and hospitality market based on geographic location.
Attitudes
4. Appreciate the environmental, sociocultural and economic impacts of tourism and hospitality globally.
(PRCTH 123 – Micro Perspective of Tourism and Hospitality in the Global Context) Page 4 of 9
CILOs
PO1
PO2
CILO1
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CILO2
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CILO3
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CILO4
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ILOs
PO3
PO4
PO5
PO6
PO7
PO8
PO9
PO10
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CILO1
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CILO2
PO11
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CILO3
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CILO4
ILO1
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ILO2
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ILO3
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ILO4
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ILO5
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ILO6
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ILO7
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ILO8
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ILO9
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ILO10
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ILO11
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(PRCTH 123 – Micro Perspective of Tourism and Hospitality in the Global Context) Page 5 of 9
ILO12
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COURSE PLAN
CEE
GA
Program
Outcomes
CILO
PC
1
1
LL
2,5
1
RCT
RCT
1, 5
2
CPP
Intended Learning Outcomes
1. Discuss and understand the
definition of micro tourism,
enumerate the components of
Tourism and Hospitality Sectors.
Content
Teaching and Learning
Activities
1. Micro Tourism Overview
Discussion
2. Identify and differentiate the
different characteristics
of tourism and hospitality products.
2. Nature of Tourism and
Hospitality Products
Lecture
and
Discussion
Group
3. Distinguish the different sectors of
tourism and its impact on the
industry.
3. Tourism Industry
Sectors
Lecture
and
Discussion
Group
4. Hospitality Industry
Sectors
Lecture
and
Discussion
Group
Time Allotment
Assessment
4.5 hours
▪ Oral
presentation
4.5 hours
▪ Quiz
▪ Group
Presentation
4.5 hours
▪ Written Exam
▪ Group
Presentation
4. Differentiate the components of each
sector related to the tourism industry.
RCT
1,5
2
CTC
5. Distinguish the different sectors of
tourism and its impact on the
industry.
4.5 hours
▪ Group
Presentation
6. Differentiate the components of each
sector related to the tourism industry
RCT
PC
CPP
5
2
7. Recognize the job opportunities in
tourism and hospitality sectors in the
Philippines and the world.
▪ Written Exam
Prelim Exam
5. Employment
Opportunities in
Tourism and Hospitality
Sectors
Lecture
and
Discussion
Group
4.5 hours
▪ Role Playing
(PRCTH 123 – Micro Perspective of Tourism and Hospitality in the Global Context) Page 6 of 9
RCT
1, 3, 5
3
CTC
RCT
1, 5
3
CTC
LL
1, 3, 5
4
RCT
CTC
RCT
6. Client Profiling and
Distinct Markets
Lecture and Group
Discussion
4.5 hours
9. Distinguish the circumstances under
which a person is being hindered to
travel, and the requirements needed in
terms of psychological, spatial and
economic aspects.
7. Tourism Mobility and
Travel Choices
Lecture and Group
Discussion
4.5 hours
10. Differentiate how policies can affect
the tourism and hospitality industry
and the processes involved in
designing that soothes a particular
economy.
8. Tourism & Hospitality
Policies: Structure, Content
& Process
Lecture and Group
Discussion
4.5 hours
▪ Oral
Presentation
Case study
▪ Case analysis
▪ Written Exam
Midterm Exam
▪ Group
Presentation
Case study
▪ Case analysis
5
4
11. Identify the organizations involved in
the distribution of tourism and
hospitality products to reach end users.
9. Organizations Involved
in the Distribution Process of
Tourism and Hospitality
Products
Lecture and Group
Discussion
4.5 hours
▪ Group
Presentation
1, 3, 5
4
12. Interpret an analysis of issues related to
current management theories relevant
to tourism and hospitality industry
through an application of simple
strategic management.
10. Strategic Management
in Tourism and Hospitality
Lecture/Discussion
4.5 hours
▪ Written Exam
CTC
PC
RCT
8. Analyze the client profile and
marketing segmentation of tourism and
hospitality for a distinct market and
geographic destination.
CTC
PC
Case study
▪ Case analysis
Final Exam
Weight Distribution:
Prelim
Oral Presentation
Midterm
-
28.70%
Role Playing
Finals
-
34.00%
Oral Presentation
-
26.00%
(PRCTH 123 – Micro Perspective of Tourism and Hospitality in the Global Context) Page 7 of 9
Written Exam
-
Written Exam
-
10.00%
Written Exam
-
10.00%
-
10.00%
28.00%
Group Presentation
Group Presentation /Case Analysis
-
22.70%
Group Presentation/ Case Analysis
-
30.70%
Prelim Exam
-
33.30%
Midterm Exam
-
33.30%
Final Exam
-
33.30%
Course Requirements:
● Educational Tour
● Learning Journal/
● Course Reflection Paper
● Course Portfolio
References:
A. Books
Lodi, Parashuram (2018). Tourism and Hospitality Management : Education and training. Random Publication
Larsen & Keller, 2017. Tourism and hospitality management. USA
The SAGE handbook of tourism management: applications of theories and concepts to tourism (2018). Thousand Oaks, CA: SAGE Publications.
The SAGE handbook of tourism management: theories, concepts and disciplinary approaches to tourism (2018). Thousand Oaks, California: SAGE Publications
Beckman, C. [and two others]. (2020). Tourism Routes and Trails: Theory and Practice. UK : CAB International.(E-Book)
Page, S. (2019). Tourism Management. 6th edition. New York : Routledge (E-Book)
B. Websites
Asia Pacific Economic Cooperation: http://www.apec.org.sg
Department of Tourism: www.tourism.gov.ph
(PRCTH 123 – Micro Perspective of Tourism and Hospitality in the Global Context) Page 8 of 9
Expedia Travel: http://www.expedia.com
National Geographic Society: http://www.nationalgeographic.com
The National Amusement Park Historical Association: http://www.napha.org
Tourism 2020 Vision: http://www.unwto.org/facts/eng/vision.htm
United Nations Environment Program: http://www.unep.org
United Nations World Tourism Organization http://wwwunwto.org
World Travel and Tourism Council: http://www.wttc.org
Prepared by:
Date:
Approved by:
Date:
MR. JUNN B. POLOYAPOY
June 14,2021
CECILIA C. UNCAD, Ph.D.
Dean
June 15,2021
DR. SHELLA MARIE IGNACIO
/vvvs 2020
MR. ALPHA RE B. OMEGA
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