Syllabus On Ergonomics and Facilities Planning For The Hospitality Industry

College for Research & Technology of
Cabanatuan
Burgos Avenue, Cabanatuan City 3100
Tel. 463-2735 463-2697 600-2200 e-mail: crt.cabanatuan@gmail.com
VISION
To be recognized and respected as one of the premiere members of the academic
community that provides excellence in technological education
MISSION
The College for Research & Technology is a nurturing community, devoted in providing
accessible and affordable technological education by being a catalyst of innovation in
the promotion of holistic development to empower individuals to discover their true
worth and become productive members of the society.
COURSE SYLLABUS
COURSE
CODE
COURSE Ergonomics and Facilities Planning for the Hospitality Industry
NAME
COURSE 3 units
CREDITS
COURSE This course will introduce students to the key components involved
DESCRIPTIO in the design and management of hospitality facilities. The student
N will acquire knowledge of the following: the nature of hospitality
facilities, maintenance needs, the primary facility systems, lodging
and food service design and renovation. Today’s growing
hospitality industry requires managers who understand the basic
elements of facility design and renovation. This course provides
students the required knowledge to become successful managers in
the field of hospitality
REQUIRED LEC: 3 hours per week
HOURS /
WEEK
PRE-
REQUISITES
Cabanatuan
Instructor Information and Announcements
1. This syllabus provides pertinent information about class policies and

expectations. You are responsible for reading it, understanding it, and following
it.
2. You must have your own computer and Internet access to take this course (not a
friend’s or the library’s, etc.), as well as other required technologies noted herein.
3. Logging on to our LMS/FB group’s page is your attendance in this class. You are
expected to check LMS/FB a minimum of every other day. Understand that failing
to do so may cause you to miss pertinent course information/assignments.
4. Check the schedules posted on the LMS/FB Page for deadlines of submission of
quizzes, assignments and activities.
5. You should plan on spending a minimum of 3-6 hours per week on this course.
6. CRT Tech Support: 1-877-282-4400 – Be familiar with this number!
Technology requirements:
 Digital recorder or similar device such as laptop, smart phone that has
video.
 Headset with microphone that fits your media device.
 A computer/laptop/desktop or table and an Internet browser (e.g. Google
Chrome seems to work best for this course.)
 Internet Connection fast enough to load your Moodle account.
 Signed Up Account at Moodle (either on computer or an app at your
mobile phone)
 For this class use the class /group code:________
Instructional Technology Tools:

The following tools must be installed on your computer:
 a media player such as Flash Player or Windows Media Player
 Microsoft Word, Excel and PowerPoint
 Downloaded Zoom, Google Meet for teleconferencing
 Moodle
Dashboard for messaging is already available at Moodle.
IMPORTANT:
1. I am the course facilitator. I will guide you and help you through course
material and answer questions about course matter. I am not Tech Support
Cabanatuan
trouble shooting technical problems will not be my expertise but we have our
own school tech support.
2. CRT MIS provides technical support until 5 pm daily except Sunday;
3. Email judeasevilladizon@gmail.com or call 09058675793.
4. The following links you to a user guide on creating and managing your
account. READ IT:
http://crt.com/CRT_Students_Guide8-7-07.pdf
D. Office Hours and Email Protocol:
 My on-campus office hours are by appointment T/Th.

 My distance office hours will be held via our FB, EDMODO and ZOOM. I
will open a post on FB and invite questions and discussion in real time.
 25 hrs. Window for Emails & Messages : Friday through Thursday, I will
respond to emails/messages within 24-30 hours (usually much faster, but
understand that the window is up to 30 hours) - hence the importance of
NOT procrastinating. Getting a response over the weekend will be hit-or-
miss depending on what I’m doin g. You know what is due well in advance;
it’s your responsibility to stay on schedule and prioritize your time. Don’t
wait until the last minute to message me about something that’s due in a
few hours or the next day because I may not get back to you in time.
G. Organization of Course Material:

 All CRT chapter course material is open and available online, as students
work at their own pace; however, it is divided into 6 chapters (chapters 1-
6), each lasting 2 weeks. This format is designed to help students
maintain a schedule and be aware that the instructor will spot-check their
work and site activity at least every two weeks. CRT due dates are every
Wednesday, every Thursday and every Monday, which is when
various exercises and quizzes from that 2-weeks will be due. Hence, this is
the schedule:
 Wednesdays:
 Thursdays:
 Mondays:
 In addition to iLrn chapter activities, there are 2 quizzes, which have
Monday due dates.
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COURSE LEARNING OUTCOMES COURSE PROGRAM OUTCOMES

Upon the completion of the course, the PO1 Practices career professionalism and
students will be able to: demonstrates application of professional
1. Demonstrate a basic ethics, values, and social responsibility
understanding and appreciation needed for a hospitality industry.
of hospitality facilities in relations
to their existence, design, PO14 Demonstrates deep and principled
associated costs, management understanding of the key elements of
tools, and environmental facilities physical system & essential
concerns. kitchen equipment and major
2. Identify and reason key components of outside envelope and
elements of facilities physical exterior facilities relating to social,
systems, as well as their reasons cultural and environmental processes and
and application concerns in demonstrate knowledge of and need for
relation to water-, electrical-, sustainable development.
HVAC-, and lighting systems.
3. Identify major essential kitchen PO21 Demonstrates practical hotel and
equipment and their applicable restaurant service skills under PTTQF in
uses and maintaining needs. different contexts of facilities
4. Identify major components of management and ergonomics.
the facility's outer envelope and
exterior facilities and relating PO22 Demonstrates basic concepts that
concerns to maintaining these underlie functional areas of business such
components. as entrepreneurship, management,
5. Identify and describe major marketing, finance, management and
components and concepts of others and utilize these concepts in
hospitality facility design, with a various real world situations.
concentration on food service
planning and design.
6. Understand and discuss various
reasons for and types of
renovations within the hospitality
industry, including the various
stages involved.
COURSE OUTLINE AND TIMEFRAME

TIMEFRAME COURSE CONTENT / SUBJECT MATTER
WEEK 1 MODULE 1: The role, cost and management of hospitality
Cabanatuan
facilities
WEEK 2 MODULE 2: Managing maintenance needs
WEEK 3 MODULE 3: Water and wastewater systems
WEEK 4 MODULE 4: Electrical systems
WEEK 5 MODULE 5: Heating, ventilating and air conditioning systems
WEEK 6 Online Preliminary Assessment
WEEK 7 Lighting systems
WEEK 8 Safety and security systems
WEEK 9 Waste management
WEEK 10 Food service equipment
WEEK 11 Energy management
WEEK 12 Online Midterm Assessment
WEEK 13 The building and exterior facilities
WEEK 14 Parking areas
WEEK 15 Lodging planning and design
WEEK 16 Food service planning and design
WEEK 17 Renovation
WEEK 18 Online Final Assessment
ALIGNMENT OF COURSE OUTCOMES WITH ASSESSMENT TASKS (WRITTEN

AND/OR PERFORMANCE)
COURSE OBJECTIVES ASSESSMENT DETAILS
TASKS/CRITERIA
(WRITTEN AND/OR
PERFORMANCE)
1. Demonstrate a basic 1. Video Recorded 1. Video recorded task
understanding and Performances. performance of managing
appreciation of 2. Quizzes & Tests via physical systems, essential
hospitality facilities in LMS. kitchen equipment that
relations to their 3. Case Studies. they could find in their
existence, design, 4. Multimedia posting, own home. This will be
associated costs, blogging and entries. uploaded in their LMS,
management tools, and 5. Prelim, Midterm Multimedia Platforms for
environmental and Final Examinations. checking. This will be
concerns. given 2 weeks before the
2. Identify and reason key passing period to make
elements of facilities sure students will have
Cabanatuan
physical systems, as ample time to record and

well as their reasons edit for them to pass
and application quality outputs.
concerns in relation to 2. Quizzes & Tests via
water-, electrical-, LMS, this will be
HVAC-, and lighting asynchoronous and
systems. students will be given
3. Identify major essential ample time to take the
kitchen equipment and quiz, with this objective/
their applicable uses memory-based tests will
and maintaining needs. be discourage.
4. Identify major 3. Case Studies on
components of the facility's outer envelope
facility's outer envelope and exterior facilities and
and exterior facilities relating concerns to
and relating concerns to maintaining these
maintaining these components and types of
components. renovations within the
5. Identify and describe hospitality industry, this
major components and could be done via internet
concepts of hospitality research or
facility design, with a emailing/multimedia
concentration on food messaging to industries,
service planning and this will ensure that
design. students will still have
6. Understand and discuss exposure to actual
various reasons for and industries despite online
types of renovations remote learning.
within the hospitality 4. Multimedia posting,
industry, including the blogging and entries on
various stages involved. various hospitality
functions when they are
applying learning in their
own homes.
3. Prelim, Midterm and
Final Examinations.
LEARNING PLAN
W H LO COURSE TEXTBOOK / TEACHI ASSESS
K R CONTENT / REFERENCES NG & MENT
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S SUBJECT MATTER LEARNI OF

NG LEARNI
ACTIVI NG
TIES OUTCO
(STRAT MES
EGIES)
1 1 ZOOM Webinar Online Sharing Students
. Classroom Policies and Classroom of to
5 Introduction to the Policies expectat submit
Course Online Syllabus ions reflectio
from n paper
Discussion of the teachers on their
course syllabus and and realizatio
Study students n from
the
Discussi initial
on discussio
n.
1 1 Demonstrat Module 1: The role, Stipanuk, David Module Virtual
. e a basic cost and management M. (2006). with Objectiv
5 understandi of hospitality facilities Hospitality activities e
ng and Specific Topics: Facilities Assessm
appreciatio  Discuss the role of Management Lecture/ ent for
hospitality facilities.
n of  Compare and justify costs and Design. 3rd Discussi concept
hospitality associated with hospitality Edition. on mastery.
facilities in facilities. Educational
 Consider the impact of
relations to facility design on facility Institute of the Situation
their management. American Hotel al
existence,  Relate to management's & Lodging Essays
responsibilities.
design,  Describe facilities Association.
associated maintenance and repair. ISBN: 978-0-
costs,  Consider maintenance 86612-285-6
management systems.
manageme  Discuss computerized and
nt tools, Internet-based facilities
and management.
 Discuss budgeting for POM
environmen and utilities.
tal  Explain contract services.
concerns.  Describe responsibility
accounting
3 Identify Module 2: Managing Stipanuk, David Video Virtual
2 and reason maintenance needs M. (2006). recorde Objectiv
Cabanatuan
key Specific Topics: Hospitality d e

elements of Describe electrical system
 Facilities lectures,Assessm
components.
facilities  Interpret electric utility billing Management ent for
physical and explain building and Design. 3rd Video concept
systems, as operations. Edition. presenta mastery.
 Argue benefits and
well as disadvantages of the electric Educational tions
their utility deregulation. Institute of the Situation
reasons  Discuss factors influencing American Hotel al
building thermal comfort.
and  Compare heating sources
& Lodging Essays.
application and equipment. Association.
concerns in  Describe cooling sources and ISBN: 978-0- Mock
relation to  equipment.
Identify guestroom HVAC
86612-285-6 paper on
water-, concerns. managin
electrical-,  Relate to other HVAC g
components.
HVAC-, and  Consider basic definitions. facilities
lighting  Identify light sources. mainten
systems. Interpret lighting system ance
design.
 Relate to lighting systems
needs.
maintenance.
 Support energy conservation
opportunities.
3 Identify Module 3: Water and Stipanuk, David Video Case
3 and reason wastewater systems. M. (2006). recorde study on
key Specific Topics: Hospitality d water
elements of  Discuss water usage in the Facilities lectures, quality
lodging industry.
facilities  Contrast water systems. Management of their
physical  Describe water quality. and Design. 3rd Video locality
systems, as Explain discharge/sewage Edition. presenta and
water systems.
well as  Evaluate different water
Educational tions various
their heating methods. Institute of the techniqu
reasons  Assess water system American Hotel es for
maintenance concerns.
and  Consider water for
& Lodging water
application entertainment and Association. mainten
concerns in recreation. ISBN: 978-0- ance of
 Describe water conservation.
relation to 86612-285-6 hotels
water-, on their
electrical-, locality.
HVAC-, and
lighting
systems.
4 3 Identify Module 4: Electrical Stipanuk, David Video Oral
Cabanatuan
and reason systems M. (2006). recorde presenta

key Specific Topics: Hospitality d tion of
elements of  Demonstrate a basic Facilities lectures,their
knowledge of electrical
facilities systems. Management own
physical  Relate electrical system and Design. 3rd Video househo
systems, as design and operating Edition. presenta ld
standards.
well as  Contrast electrical system
Educational tions electrical
their and equipment maintenance. Institute of the system
reasons American Hotel
and & Lodging Virtual
application Association. quiz for
concerns in ISBN: 978-0- concept
relation to 86612-285-6 and
water-, knowled
electrical-, ge
HVAC-, and mastery
lighting
systems.
3 Identify Module 5: Heating, Stipanuk, David Video Mock
5 and reason ventilating and air M. (2006). Presenta hotel
key conditioning systems: Hospitality tions analysis
elements of Specific Topics: Facilities of
facilities  Discuss factors influencing Management Lecture/ heating,
building thermal comfort.
physical  Compare heating sources and Design. 3rd discussi ventilati
systems, as and equipment. Edition. on on and
well as  Describe cooling sources and Educational method air
equipment.
their  Identify guestroom HVAC
Institute of the conditio
reasons concerns. American Hotel ning
and  Relate to other HVAC & Lodging system.
components.
application  Consider basic definitions.
Association.
concerns in ISBN: 978-0- Virtua
relation to 86612-285-6 quizzes
water-, for
electrical-, concept
HVAC-, and and
lighting knowled
systems. ge
masteyr.
Preliminary Examination
3 Identify Module 6: Lightings Stipanuk, David Video Oral
Cabanatuan
7 and reason systems: M. (2006). Presenta presenta

key Specific Topics: Hospitality tions tion of
elements of  Consider basic definitions. Facilities their
 Identify light sources.
facilities Interpret lighting system
Management Lecture/ own
physical design. and Design. 3rd discussi househo
systems, as  Relate to lighting systems Edition. on ld
maintenance.
well as Support energy conservation
Educational method electrical
their opportunities. Institute of the system
reasons American Hotel
and & Lodging Virtual
application Association. quiz for
concerns in ISBN: 978-0- concept
relation to 86612-285-6 and
water-, knowled
electrical-, ge
HVAC-, and mastery
lighting
systems.
3 Identify Module 7: Safety and Stipanuk, David Group Online
8 major security systems M. (2006). and quiz.
component Hospitality focus
s of the Facilities group
Researc
facility's Management h discussi
on
outer and Design. 3rd on
modern
envelope Edition. method
security
and Educational systems
exterior Institute of the and
facilities American Hotel safety-
and relating & Lodging related
concerns to Association. technolo
maintaining ISBN: 978-0- gy for
these 86612-285-6 hospitali
component ty
s. industry
9 3 Demonstrat Module 8: Waste Stipanuk, David Video Local
e a basic management M. (2006). presenta waste
understandi Discuss motivations for Hospitality tions manage
ng and Environmental Concern. Facilities ment
appreciatio Consider waste Management analysis
n of minimization and and Design. 3rd
hospitality management. Edition. Mitigatio
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facilities in  Relate Educational n plan

relations to conservation and Institute of the for their
their management. American Hotel future
existence, & Lodging hotel
design, Association. waste
associated ISBN: 978-0- manage
costs, 86612-285-6 ment
manageme system.
nt tools,
and
environmen
tal
concerns.
10 3 Identify Module 9: Food Stipanuk, David Lecture/ Online
major service equipment M. (2006). discussi quiz n
essential Specific Topics: Hospitality on equipme
kitchen  Contrast types of Facilities nt
equipment food service Management Equipme familiariz
and their equipment for their and Design. 3rd nt ation.
applicable uses. Edition. familiari
uses and  Explain the reasons Educational zation Paper on
maintaining for maintaining of Institute of the their
needs. food service American Hotel future
equipment. & Lodging hospitali
 Consider equipment Association. ty
consultants and ISBN: 978-0- facility
contractors 86612-285-6 food
service
equipme
nt
3 Demonstrat Module 10: Energy Stipanuk, David Brainsto Situation
11 e a basic management. M. (2006). rming al essay.
understandi Specific topics: Hospitality and
ng and  Discuss design for Facilities group Paper on
appreciatio sustainability. Management huddle. common
n of  Consider and Design. 3rd practices
hospitality involvement of Edition. among
facilities in different Educational hospitali
relations to stakeholders. Institute of the ty
their  Relate to the need American Hotel industry
existence, for partnerships & Lodging to save
Cabanatuan
design, Association. energy.

associated ISBN: 978-0-
costs, 86612-285-6
manageme
nt tools,
and
environmen
tal
concerns.
ONLINE MIDTERM ASSESSMENT
13 3 Identify Module 11: The Stipanuk, David Lecture/ Researc
major building and exterior M. (2006). discussi h on
component facilities. Hospitality on common
s of the  Describe major Facilities exterior
facility's components of the Management Familiari designs
outer building, such as the and Design. 3rd zation
envelope  Roof Edition. using Researc
and  exterior walls Educational pictures h on
exterior  windows and Institute of the innovati
facilities doors, American Hotel ve
and relating  structural frame, & Lodging exterior
concerns to  foundation, Association. designs
maintaining  And elevators. ISBN: 978-0-
these 86612-285-6 Draw
component your
s. own
hotel
exterior
design
14 Identify Module 12: Parking Stipanuk, David Video Online
major areas M. (2006). presenta quiz
component Relate to major Hospitality tion
s of the components of the Facilities Paper on
facility's such as parking areas, Management Familiari recent
outer  Features of concrete and Design. 3rd zation and
envelope and asphalt Edition. using innovati
and  Storm water Educational example ve
exterior drainage, Institute of the s technolo
facilities  Landscaping. American Hotel gies in
and relating & Lodging building
concerns to Association. parkings
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maintaining ISBN: 978-0- .

these 86612-285-6
component Draw
s. your
own
parking
lot.
15 Identify Module 13: Lodging Stipanuk, David Video Plan
and planning and design. M. (2006). presenta their
describe  Describe the Hospitality tion own
major development process Facilities lodging
component for hospitality Management Immersi and
s and facilities. Describe and Design. 3rd on to lodging
concepts of site planning. Edition. various design.
hospitality  Relate to the Educational lodging
facility planning and design Institute of the designs
design, process hospitality American Hotel and
with a facilities. & Lodging planning
concentrati  Summarize the Association.
on on food concept ISBN: 978-0-
service development of a 86612-285-6
planning restaurant.
and design.  Explain the role of
the project planning
team.
 Consider the design
of function areas in a
restaurant.
 Justify and evaluate
finished blueprints
16 Identify Module 14: Food Stipanuk, David Lecture/ Create
and service planning and M. (2006). Discussi their
describe design Hospitality on own
major Facilities food
component  Describe the Management Immersi service
s and development process and Design. 3rd on planning
concepts of for hospitality Edition. actual and
hospitality facilities. Educational example design
facility  Describe site Institute of the of food
design, planning. American Hotel service
with a & Lodging planning
Cabanatuan
concentrati  Relate to the planning Association. and

on on food and design process ISBN: 978-0- design
service hospitality facilities. 86612-285-6
planning  Summarize the
and design. concept development
of a restaurant.
 Explain the role of the
project planning
team.
 Consider the design
of function areas in a
restaurant.
 Justify and evaluate
finished blueprints.
17 3 Understand Module 15: Stipanuk, David Lecture/ Plans

and discuss Renovation M. (2006). Discussi and
various  Discuss reasons for Hospitality on Design
reasons for renovations. Facilities and
and types  Describe different Management Immersi draw
of types of renovation. and Design. 3rd on renovati
renovations  Relate to the Edition. actual on
within the renovation plan and Educational example students
hospitality its phases. Institute of the renovati want for
industry,  Consider after American Hotel on plans their
including renovation issues. & Lodging and own
the various Association. designs homes.
stages ISBN: 978-0-
involved. 86612-285-6
I. Assessments and Final Output:
1. Facebook Participation is ongoing. 15% of your grade is FBGT “class

attendance” participation. If you don’t already have one, you will need to create a
Facebook account.
*Note that our FB group privacy setting will be set to “secret” as soon as all
students have joined. *Also note that you do NOT have to “friend” anyone to
participate in this course. Once you have an account, locate and request to join our
group: “GT Spanish Online Fall 2016” at:
https://www.facebook.com/groups/10850120049174/ *The group will be open for
joining on Monday, Aug. 22nd. Here’s how it works:
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FBGT will serve as our course “classroom.” Throughout the semester, I will post
announcements, files, and documents in our FB Group. You are expected to follow
these announcements and posts as you would information in a classroom. Following
directions and keeping up with this page is your attendance. *NOTE: DO NOT wait for
FB notifications to “attend class.” Go on FBGT at least every other day to assure you
don’t miss anything (after all, this is your “class attendance” participation). YOU
SHOULD UNDERSTAND THAT WAITING FOR FB NOTIFICATIONS MAY RESULT IN
MISSING PERTINENT COURSE INFORMATION, WHICH MAY AFFECT YOUR GRADE IN
THE CLASS.
2. Case Study/Individual Research: These are mastery activities that is given to

ensure the student is reinforced with the knowledge they have gained, every case study
and individual researches will be given one week to accomplished from the time of
assigning, furthermore no credit shall be given with student who are caught violating
the copyright law and plagiarizing and has no proper referencing and citations. All case
study/ researches will be treated as performance task of the student and will be
computed as with the given percentage for task performances.
3. Online Class Written Activities/Quizzes have Wednesday, Thursday and

Monday due dates – by midnight that night. In each chapter, students will be
required to complete a variety of online activities written, using a variety of technology
tools. Students are expected to actively engage in all class activities.
The Internet component that accompanies the textbook includes two main areas of
activities: textbook exercises and activity manual exercises. Assigned activities must be
completed and submitted by the designated deadline. Assigned iLrn activities and due
dates are set in the iLrn virtual classroom. Each activity will be computer graded,
instructor graded, computer-instructor graded, or completed as credit/no credit. The
grade for iLrn chapter assignments is determined by the activities completed and the
points earned in both the textbook and manual sections. No credit is given for late work
and iLrn will not accept work submitted after the set due date.
4. Online Oral reporting/Video Recorded Performance: This are task that involve
student real-time reporting or video recorded reporting, this will be given one week to
accomplish from the date of assigning, this is given for immersing the student and
reinforcing their mastery of the given topic specially the skills needed to be develop,
this will be treated as task performance and will be graded accordingly.
*Late quizzes and exams will not be accepted and there will be no options for
makeups.
SUGGESTED Maintenance & Facilities Management by Brendan Shine.

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READINGS &
REFERENCES Facility Maintenance: The managers guide and handbook
practices by Donn W. Brown
RUBRICS Please see attached document.
GRADING Prelim and Midterm Finals
SYSTEM Exams 20%
Quizzes 10%
Performance Tasks (including recorded collaborative activity,
case study and researches, oral presentation) 35%
Assignments (Reflection, etc.) 15%
ePortfolio 15%
Attendance 10%
ONLINE 1. Written tests during the semester. Exams are to be given

CLASSROOM DEPARTMENTALLY.
POLICIES 2. Three scheduled major written tests. Make up tests will
only be given with prior permission of the instructor.
Make up tests must be taken within a week of the original
scheduled test date unless there is an inevitable reason.
3. Participation in class discussions and group exercises is a
must; thus attendance and being prepared to contribute
to the discussion is also expected.
4. Upon entrance to the classroom, submission of
assignments is expected; and working on the challenge of
the day is also to be observed.
5. Punctuality is to be observed. If students come in late, .5
points will be deducted to the attendance/behavior points.
Students should also be responsible for missed materials.
6. Always follow the 5 S’s and CLAYGO (Clean As You GO)
Written tests – It will be administered periodically in order to

assess the students’ knowledge of topics within Accounting. Use
of cellphone during examinations IS prohibited.
Class Work/Activities – Students are expected to participate

in all activities and assignments.
Oral Presentations – Students will be expected to present

topics that will demonstrate their understanding of the specific
subjects. Included in oral presentations are role playing,
simulations, topic or research presentations or focused group
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discussions.
Strict implementation of deadlines - No late projects,
papers, researches or quizzes will be accepted unless you have
made prior arrangements in writing with the instructor and have
a valid and documented reason. All late projects that are
accepted will have appropriate deductions.
Quizzes - Make-up quizzes must be done only at the available
schedule of the instructor. Unjustified absence resulting to
missed quizzes shall be awarded with an equivalent grade of 20.
Special Arrangements and considerations – no special
arrangements and considerations will be given after the final
term. The students’ grades shall stand as they are except when
errors in the checking of requirements and/or inputting of
grades by the instructor were found. Change of grade
procedure will be then followed for the necessary changes to
take effect.
Cheating - All graded requirements must be a students’ own

work only. Cheating or plagiarism is a serious breach of
academic ethics and policy (refer to students manual) and could
lead to appropriate sanctions. When taking tests, answer must
not be seen by others. If cheating is discovered, all participants
will be penalized with a grade of zero for the particular test.
Student contributions – In cases wherein students are
grouped to complete a specific task, members must actively
participate or risk being eliminated from the groupings.
Etiquette: Courtesy in class from every student is expected

especially during classroom experience. Mobile phones must
always be kept silent and are not allowed to be used for texting
or browsing inside the room at any time. Personal/portable
media players must be put away and should not be used at any
time inside the classroom. The instructor has the right to ask a
student who has a disruptive behavior to leave the class. All
students are expected to be familiar with and to follow the
guidelines set in the college student manual.
Attendance – Students who reach the maximum allowable

absences will no longer be allowed to continue the course as
stated in the college student manual and will receive a grade of
DROPPED.
Cabanatuan
DRESS CODE
Proper attire is a reflection of one’s self and profession.

In General:
 Student dress code

o Male - Polo Shirt with CRT Tag
Black Pants
Leather Shoes
o Female - White Blouse with Ribbon
Gray Skirt
Leather Shoes/Heels
Compliance with these professional standards of appearance is

mandatory
Academic Integrity:
For several activities in this course, you will be asked to work with others; in addition,
you are encouraged to form study partners and groups.
However, any written/oral work that forms the basis of your final grade in the
class MUST be your (or your study group’s) own original work. Do not
plagiarize.
This includes all quizzes and homework. I will report any and all indications of academic
dishonesty to the Vice Provost of Student Services. I expect you to follow the CRT
Honor Code always, throughout your GT experience. Should you have any questions
regarding what constitutes "academic dishonesty" in this course, please contact me.
e-Tutoring:
 CRT offers five hours of free online tutoring in 20-minute sessions (15
sessions) via the LMS virtual classroom or FB Messenger Chat.

 1-to-1 Tutoring Services (Clough Common) offers free tutoring in
EDTECH most semesters.
Cabanatuan
Other Technological Aide:
How to Set Up a YouTube Account and Submit Videos for Grading:

Set Up Account:
1. Go to www.YouTube.com/signup
2. Click on the "Create Account" link in the upper- right corner of the home page.
3. Fill out the form following the instructions on the Web page.
4. Click the "Create New Account and Finish" button.
5. Check your email for a YouTube confirmation.Depending on your filter settings, you
may need to check your junk mail.
6. The last step is to go to the Web page noted in the email.
7. Upload a video
Set Video To Unlisted:

1.Sign in to your YouTube account and click the Account link located (at the top-right of
any
page).
2.Next, click the link. Choose the video you want to change and click the Edit button,
and then
choose Info and Settings.
3.On the left-hand side of the page (towards the bottom) you'll see Privacy options.
Click the little black arrow / triangle to expand and see all your privacy options (if
it is not already open and you cannot see your privacy options).
4.Set your video to Unlisted.
Add Video to CRT Virtual Classroom:

1.Copy/Paste your video link.
2.Attach it to the iLrn site under VIDEO EXAM in Share-It.
How to be successful in this class :

1. Log onto FBGT almost every day to make sure you see everything I provide
to help you with this class.
2. Follow your Chapter Checklist line by line! Literally check items off the list
as you complete them.
3. Make it a point to read and watch ALL FBGT information and videos I
post. I choose them for a reason! 
Cabanatuan
4. Begin every chapter at the END of the chapter (on your vocabulary pages).
Go through the vocabulary words to get familiar with them. This will help you
understand the reading content later.
5. Make flashcards. MAKE THEM. In your own handwriting, on your own paper
of choice. Spending time to write them out will help you to remember the words
faster.
6. Skim the chapter first to get an idea of what it’s about. This will help you
gauge the level of difficulty and prioritize your time before you begin.
7. As you do your activities, watch ALL the iLrn GRAMMAR VIDEOS AND
MOVIES IN THEIR ENTIRETY. Use them to kick-start the accompanying
exercises. It may seem time consuming, but it’s more time consuming to try to
do the activities with no grammar base. 
8. As you do your exercises, TAKE NOTES in your own handwriting on paper.

Studies show that typing on a keyboard does not have the same effect on
memory as does the act of handwriting.
9. Keep a chronological notebook of YOUR NOTES in YOUR OWN WORDS.

Use it to study.
10.Try to stay a few exercises ahead. When you complete one day’s exercises,
go ahead to the next day and do 4-5 exercises. This will make your due dates
seem a little shorter. (If you can stay an entire day or two ahead, that’d be even
better because if something unexpected comes up, your activities will be done =
no stress.  )
11.When you have trouble remembering a certain word or phrase, try this: grab a
sheet of paper and write it in Spanish over and over again while thinking
about the English word that it means. You don’t have to be neat and use
the lines of the paper – just scribble everywhere until you fill one side of it. Use
the other side for the next word/phrase.
12.Another way to help you remember words: make post-it notes and stick
them in places you pass several times a day so you see them repeatedly
(even if it’s subconsciously).
Cabanatuan
13.Do ALL of the self-tests for each chapter. Print out your results and review
ALL the recommended material. Then make notes in your HANDWRITING.
14.Take advantage of the PRACTICE TAB on your main home page in iLrn.
Complete all of the corresponding activities at the end of each chapter.
15.Make good use of your partner group and BE a good partner! Really
participate when you meet. Put in the effort to converse, even if it feels like
“kindergarten-level Spanish.” It’s okay! We all start somewhere. 
16.Try to meet on a weekly basis for study and peer support. The groups
who do so report greater progress and less stress.
I’m here for you! I’m just a click away, so send me a message in FB Chat and that’s
Prepared by Noted by Approved by
JUDEA S. DIZON EMMAN P. ARIMBUYUTAN, DR. REYNATO C.

CPA, MBA, MICB ARIMBUYUTAN
INSTRUCTOR DEAN, ACADEMIC COLLEGE PRESIDENT
AFFAIRS

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College for Research & Technology of

Instructor Information and Announcements

1. This syllabus provides pertinent information about class policies and

Instructional Technology Tools:

Dashboard for messaging is already available at Moodle.

D. Office Hours and Email Protocol:

 My on-campus office hours are by appointment T/Th.

G. Organization of Course Material:

COURSE LEARNING OUTCOMES COURSE PROGRAM OUTCOMES

COURSE OUTLINE AND TIMEFRAME

ALIGNMENT OF COURSE OUTCOMES WITH ASSESSMENT TASKS (WRITTEN

physical systems, as ample time to record and

S SUBJECT MATTER LEARNI OF

key Specific Topics: Hospitality d e

and reason systems M. (2006). recorde presenta

7 and reason systems: M. (2006). Presenta presenta

facilities in  Relate Educational n plan

design, Association. energy.

maintaining ISBN: 978-0- .

concentrati  Relate to the planning Association. and

17 3 Understand Module 15: Stipanuk, David Lecture/ Plans

I. Assessments and Final Output:

1. Facebook Participation is ongoing. 15% of your grade is FBGT “class

2. Case Study/Individual Research: These are mastery activities that is given to

3. Online Class Written Activities/Quizzes have Wednesday, Thursday and

SUGGESTED Maintenance & Facilities Management by Brendan Shine.

ONLINE 1. Written tests during the semester. Exams are to be given

Written tests – It will be administered periodically in order to

Class Work/Activities – Students are expected to participate

Oral Presentations – Students will be expected to present

Cheating - All graded requirements must be a students’ own

Etiquette: Courtesy in class from every student is expected

Attendance – Students who reach the maximum allowable

Proper attire is a reflection of one’s self and profession.

 Student dress code

Compliance with these professional standards of appearance is

Other Technological Aide:

How to Set Up a YouTube Account and Submit Videos for Grading:

Set Video To Unlisted:

Add Video to CRT Virtual Classroom:

How to be successful in this class :

8. As you do your exercises, TAKE NOTES in your own handwriting on paper.

9. Keep a chronological notebook of YOUR NOTES in YOUR OWN WORDS.

Prepared by Noted by Approved by

JUDEA S. DIZON EMMAN P. ARIMBUYUTAN, DR. REYNATO C.

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