Republic of the Philippines

ISABELA STATE UNIVERSITY

Cauayan Campus

COLLEGE OF BUSINESS AND MANAGEMENT

Course Syllabus
st
1 Semester, Academic Year 2019-2020

HM 111 MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY 3 units Lecture: 3 hrs/wk

Course Number Course Title Credit Unit/s Hours per Week
Isabela State University Vision and Mission Isabela State University Graduate Attributes
Vision
INSTITUTIONAL OUTCOMES
A leading research university in the ASEAN region. ISU Expected Graduate Attributes
Skilled Communicator (SC)
Mission
 Recognizes and values communication as a tool for conveying and
interacting with others and fostering their own learning.
The Isabela State University is committed to develop globally
competitive human, technological resources and services through Inquiry-focused and Knowledgeable (IFK)
quality instruction, innovative research, responsive community  Creates new knowledge and understanding through the process of
engagement and viable resource management programs for research and inquiry.
inclusive growth and sustainable development.  Demonstrates comprehensive theoretical and technical concepts related
to their field of specialization with relevant connections to industry,
Quality Policy professional and regional knowledge.
The Isabela State University is determined to be a lead university Competitive and Productive Professional (CPP)
in instruction research, extension and resources management  Initiates and innovates better ways of doing things.
through continual improvement of services.  Promotes quality and productivity.
Collaborative and Effective Leader (CEL)
 Works in collaboration with others and manages group functioning to
meet common goal.
Lifelong Learner (LL)

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  Acquires new skills and adapts to rapid changes in professional and
personal environment.

Goals of the College of Business and Management Program Outcomes

The College of Business and Management aim to produce The graduates of the Bachelor of Science in Hotel and Restaurant Management
competent, efficient and effective, managers, bankers, program must be able to:
entrepreneurs, hoteliers and restaurateurs who are equipped
with conceptual human and technical skills and are well- 1. Manage functions showcasing local and international cuisines complemented
versed in the application of business management strategies by various management and financial principles and theories.
which are vital to succeed in the dynamic and complex 2. Acquire an acceptable level of performance appraisal in the hotel and
domestic and Global Business Environment. restaurant industry practice through practicum.
3. Conduct research and extension activities in the fields of hospitality
Management.
4. Exhibit proficiency in oral and written communication and acquire basic
communication and interaction skills in foreign language for global
competitiveness.
5. Undertake tasks, functions, duties and activities in the operation of hotels and
restaurants in accordance with the competency standards.
6. Perform work activities effectively and efficiently to the standards expected
to the operation required in the hospitality sector.
7. Work with the variety of technologies in accordance with the competency
standards to be locally and globally competitive.
8. Plan and implement a risk management program to provide a safe and secure
workplace.
9. Demonstrate the values of fairness, transparency, accountability, hard work,
honesty, patience, diligence, innovativeness and risk taking.
Course Description:
This course is designed to give a clear and whole overview of Tourism and Hospitality as an ecosystem and goes beyond the usual closed-concept of tourism. It introduces
the concepts and terms that are common throughout the different sectors. It also intends to develop, update and maintain local knowledge as well as tourism industry
knowledge. It shows the structure and scope of tourism as well as the impact of Tourism as an industry in relation to the world economy and society. It also illustrates the
effects of the convergence of tourism with the other local industries and let the students appreciate its multiplier effect in various fronts. It discusses the major factors that
influence the history and future of tourism in the world and in the Philippines. It also introduces the sustainable goals of tourism and discusses, among others, how to
develop protective environments for children in tourism destinations; to observe and perform risk mitigation activities; etc. The students will also learn to appreciate the
key global organizations and the roles they play in influencing and monitoring tourism trends.

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Pre-requisite/s:
Course Outcomes:
At the end of the course, the students should be able to:
1. Cognitive:
1.1 Identify the terminologies used in the industry
1.2 Familiarize the students with the various issues and trends in Tourism Industry
1.3 Analyze and label Philippine map
1.4 Analyze time allocation, activities and tourist attraction for travel itinerary
1.5 Describe and the tourist attractions in the Philippines
2. Psychomotor:
2.1 create and present travel itinerary
3. Affective
3.1 Appreciate the Philippine; History, UNESCO Heritage sites & Tourism Destinations

Course Plan
Graduate Program Teaching Learning Assessment Assessment
Intended Learning Outcomes Learning Content
Attributes Outcomes Activities Activities Tasks Tools
I.Vision and Mission of the
SC, CEL PO3,PO4,PO8  State and explain the Vision, University Quality Policy Brainstorming Sharing Recitation Rubrics for
Mission of the University, Institutional Outcomes Goals of of ideas Recitation
Goals of CBM & Objectives of Discussion Quiz
the College
the HRM Department; and
 Observe proper classroom Essay Rubrics for
management, school policies, essay
rules and regulations
IFK, SC, PO4, PO5,  Define macro and micro II. The Ecosystem Sharing Recitation Rubrics for
PO14 environment / The Business Environment of Discussion of ideas Recitation
 Discuss the factors affecting Hospitality and Tourism Quiz
macro and micro environment  The Macro Environment
 The Micro Environment
Activity
IFK, SC PO5,  Discuss the macro perspective III. The Main Elements of Discussion Sharing Recitation Rubrics for
of hospitality and tourism Macro Perspective of of ideas Quiz Recitation
 Enumerate the PEST analysis Hospitality and Tourism Power point
Presentation
a. Political
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 b. Economic
c. Social
d. Technological
e. The PEST analysis

Preliminary Examination – 1.5 hours

CEL, SC PO3, PO5,  Expound on the geographical IV. The Geographical Levels of Discussion Sharing of Recitation Rubrics for
PO14, PO22, levels of macro perspective Macro Perspective of ideas Recitation
Hospitality and Tourism Power point Quiz
Presentation
a. The Internet
Research
b. The Single Market
c. The National
d. Regional
e. Local
CEL PO3, PO5,  Identify the different sectors V. The Different Sectors and Discussion Sharing of Recitation Rubrics for
PO14, PO22, and organizations of hospitality Organizations of Hospitality ideas Recitation
and tourism and Tourism Power point Quiz
 List of the different Presentation
transportation according to  Airlines Research
category;  Lodging and
 Discuss the intermediaries in Accommodation
hospitality industry  Food Service
 Specialist Intermediaries
Mid-Term Examination – 1.5 hours
CEL PO3, PO5,  Identify the issues and trends VI. The Key Global Tourism Video Sharing of Recitation Rubrics for
PO14, PO22, that have impacted the global and Hospitality Organization presentation ideas Recitation
tourism International: Quiz
 Discuss the latest issues and
a. World Tourism Research
trends in the industry Research
Organization
b. Destination Marketing Discussion
Organization
c. World Travel and Power point
Tourism Council Presentation
d. UNESCO
e. Others
National:
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 a. Department Of Tourism
b. Hotel and Restaurant
association of the
Philippines
Others
Final-Term Examination – 1.5 hours

Course Requirements:
Case study on organization PEST analysis
Video Clippings of Global Tourism and Hospitality Organization

Grading Scheme Grade Equivalent

1.00 98-100
Quizzes/Chapter Test/Long Quiz 20%
1.25 95-97
Problem Sets and Recitation 10%
1.50 92- 94
Attendance and Behavior 5%
1.75 89- 91
Prelim 15%
2.00 86- 88
Midterm Exam 25%
2.25 83- 85
Final Exam 25%
2.50 80- 82
TOTAL 100%
2.75 77- 79
3.00 75- 76
5.00 74 and below Failed
INC Incomplete

References:
BOOK:
1. Cruz, Reil G.2014. Tourism Planning and Development
2. Cruz, Zenaida L.2011.Tourism Planning and Development
3. Vibal, Victor R. 2010. Principles of Tourism

INTERNET:

www. etravelweek.com
www.study.com
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Classroom Policies:
1. Uniform and Dress Code
a. Students should be in proper uniform, wear school ID and appropriate shoes except during laboratory class.
b. On Wednesday, hip-hop dresses and get-ups are not allowed, e.g. shorts, slippers, earrings for males, etc.
c. PE Uniform should be worn only during PE class.
2. Attendance, Tardiness and Absenteeism
a. Minimum of 80% attendance of the total contact hours in the subject is required (checking is done every meeting).
b. Tardiness of 15 minutes is equivalent to one (1) hour period of absence.
c. A minimum of three (3) consecutive absences without justifiable reasons require a promissory note from the college guidance coordinator.
d. Sic (6) consecutive absences in the class means “drop” in the subject.
e. Failure to take the preliminary exam preceded by absences means a “drop” in the subject.
f. Failure to attend regular classes after taking a preliminary exam means a grade of 5.0 in the subject.
3. Taking Examinations
a. Cheating and copying are strictly prohibited. When caught during the quizzes and long/unit exams, deduction of points will be imposed by the teacher and
during the midterm or final exam, means a grade of 5.0 in the subject.
b. Borrowing of calculators and other exam paraphernalia is not allowed during exam.
c. During prelim, midterm and final exams, only test papers, answer sheets, permits, calculators, pens, pencils and erasers are allowed on the desk; other
things should be deposited on a place designated by the teacher.
d. Other policies will be imposed as deemed necessary and as agreed upon between the students and the subject professor.
4. Other Policies
a. Cell phones should be shut-off or silent mode during class hours.
b. Chairs should be arranged before leaving the classroom.
c. Vandalism is strictly prohibited and punishable.
d. No smoking within the school premises.
e. Students under the influence of liquor are not allowed inside the school compound.
f. Any form of deadly weapons should not be brought to school except cleaning/cutting tools during cleanup days and laboratory classes.
g. Unnecessary noise to the point of creating disturbances is prohibited.
h. Proper grooming should be observed at all times, i.e. short and undyed hair for males.
i. Other policies will be strictly imposed as contained in the student manual.

Prepared by: Checked by: Approved by: Noted by:

MA. EDEL LOURDES B. ALZATE-GALIZA, DHM ERIC S. DAGMAN, MAIE-HRM CHRISTINE HOLLY JANE P. BARTOLOME, CPA-DPA MARINEL P. DAYAWON, Ph.D
Faculty/Subject Teacher Program Chair Dean ARA Director

RAIZA O. VENTURA, MSHM

Faculty/Subject Teacher

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ISUCYN-ARA-SylF-017
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Revision: 0