SYLLABUS IN ERGONOMICS AND FACILITIES PLANNING FOR THE HOSPITALITY INDUSTRY

First Semester, Academic Year 2019-2020

SCHOOL : School of Hospitality Management PROGRAM : BSHM

COURSE CODE : Ergonomics and Facilities Planning for the Hospitality Industry CREDIT UNITS : 5

CLASS DAYS AND CLASS TIME : ROOM :

INSTRUCTOR : Gwendon O. Reyes

EMAIL ADDRESS : gwendonreyes@dwc-legazpi.edu / gwendonreyes.teacher@gmail.com

CONSULTATION SCHEDULE :

COURSE DESCRIPTION : This course will develop knowledge, skills, and attitudes in ensuring the work environment of the organization fits the industry
Professional. Topics include:
• Planning and Designing workstations to create efficient and effective workplaces.
• Selecting workstation furnishings to provide flexibility and adaptability for workers.
• Designing lighting for proper illumination on work areas
• Creating work areas where noise is controlled for normal for normal operation to be done in the work station.
.

.
COURSE PRE-REQUISITE/S :
INTENDED LEARNING OUTCOMES (ILO): Program Outcome, Student outcome and Performance Indicators

Expected Divinian Graduate Attributes INTENDED PROGRAM OUTCOME INTENDED STUDENT OUTCOMES PERFORMANCE INDICATORS
(EDGA)/ At the end of the Program, the students should be At the end of this lecture course, the students
Required Domains of Competencies able to: should be able to:

Sanitation, Safety and Security IPO1: Practice effective measures for proper safety and ISO 1: Observe and coordinate with other Quiz
security and manage an efficient sanitation system. personnel in addressing safety and security Graded Recitation
concerns. Major Examination

ISO 2: Observe proper sanitation, safety and

Critical Thinking Skills
People Skills/Teamwork Skills
security in the workplace at all times
IPO 2: Effectively demonstrate critical thinking skills ISO 3: Apply basic techniques of rendering Quiz
through in depth analysis and creation of marketing plan excellent customer service, implementing service Graded Recitation
which could be destination, product, or service. recovery, and managing product and service Major Examination
quality.
IPO 3: Integrating marketing principles and strategies ISO 4: Create a marketing plan based on one’s Quiz
through a marketing plan professional circumstances that will integrate the Graded Recitation
principles and strategies acquired in the course. Major Examination
LEARNING PLAN

Intended Learning Outcomes Topic/s Teaching/Learning Strategies Resources Needed Assessment/Evaluation Time
At the end of the lesson, the Frame
students will be able to
Deal with generating ideas for the 1. Understanding Generation of Ideas Lecture/discussion forum White Board & Marker Quiz 7
lodging and food service business 2. Preliminary Information for Case study Laptop Recitation
venture. The sources of ideas are Feasibility Study Debate series LCD Projector
obtained from needs of customers.

Present preliminary information

needed for the feasibility study, its
importance, its preparation and
arriving conclusions. It will indicate
whether the proposed venture will
be a success or failure for the
entrepreneur.
Give information about the feasibility 3. The Feasibility Study Lecture/discussion forum White Board & Marker Quiz 7
study, its importance, its preparation Case study Laptop Recitation
and arriving at a conclusion. LCD Projector
To do professional planning and 4. The Professional Planning and Lecture/discussion forum White Board & Marker Quiz 7
create a development team which development team Case study Laptop Recitation
will incorporate selected points of LCD Projector
view: Owner, consultant, and
designer-builder. Also, encourage
working in collaboration with one
another for the formulation f plans
for success of operations.
5. Preliminary Design Information Lecture/discussion forum White Board & Marker Quiz 7
Make a preliminary design 6. Consideration in developing Design Case study Laptop Recitation
information such as basic laws Concept LCD Projector
and regulations governing the 7. Space and Determinants
accreditation of lodging and
foodservice establishments. Its
classification and present state of
the hospitality industry.
Identify important elements to be
considered in designing the
physical facilities such as
functionality, versatility,
practicality, and convenience. Also
considering maximizing use of
space, ergonomics, concern for
physically challenged individuals,
cultural practices.
PRELIMINARY EXAMINATION

Identify necessary equipment used 8. Equipment and Furnishings Lecture/discussion forum White Board & Marker Quiz 7
in lodging and food service 9. Appliances and Kitchenwares Case study Laptop Recitation
operations. 10. Tableware and Table components LCD Projector

Also consider, appliances and small

kitchen wares that are as important
as the large equipment. Further,
table wares and table top
components such as plate wares,
flat wares, and glass ware.
11. Napery and its alternatives Lecture/discussion forum White Board & Marker Quiz 7
Put emphasis on napery and its 12. Ventilation and Utilities Case study Laptop Recitation
alternatives whose purpose is to LCD Projector
accent and complement but not to
outline the main subject of lodging
amenity or food set on the table.
MIDTERM EXAMINATION

Deal with current trends and issues 13. Environment, Sanitation, Safety Lecture/discussion forum White Board & Marker Quiz 7
regarding the hospitality industry 14. Current and Future Trends in the Case study Laptop Recitation
which includes environmental Hospitality Industry Debate series LCD Projector
concerns, energy conservation, and
safety and security.

Utilize knowledge acquired from 15. Waste minimization and Lecture/discussion forum White Board & Marker Quiz 7
previous discussions which is management Case study Laptop Recitation
closely related to environmental 16. Conservation management Debate series LCD Projector
practices. Thus, students should be 17. Water Management
able to find innovative ways to
further promote and cultivate
sustainability in the industry.
Utilize knowledge acquired from 18. Electrical management and Lecture/discussion forum White Board & Marker Quiz 7
previous discussions which is operations Case study Laptop Recitation
closely related to environmental 19. Cooling and heating sources and LCD Projector
practices. Thus, students should be equipment
able to find innovative ways to 20. Light Sources and Lighting system
design
 further promote and cultivate 21. Support energy conservation
sustainability in the industry opportunities.
PREFINAL EXAMINATION

Recognize acquired ideas from 22. Development of Working Drawings Lecture/discussion forum White Board & Marker Quiz 7
previous chapters to conceptualize Case study Laptop Recitation
plans and pursue necessary steps Checking LCD Projector
in attaining actualization of the
ideas and creativity.
From all previous chapter – 23. Putting it all together Lecture/discussion forum White Board & Marker Quiz 7
complete output should be done and Case study Laptop Recitation
finished and will undergo further Checking LCD Projector
checking of course instructor.
Course Integration – FINAL
EXAMINATION
Facility Plan Presentation and 12. Facility Layout Design Group Presentation Laptop Presentation 8 hours
Defense Event Application LCD Projector\Screen
Hall
Utility Personnel
Judges
Faculty and Staff

FINAL COURSE OUTPUT:

As evidence of attaining the above intended learning outcomes, the student is required to do and submit the following during the indicated dates of the terms:

INTENDED LEARNING OUTCOME REQUIRED OUTPUT DUE DATE

Students should be able to completely submit a comprehensive facility with event presentation. Facility Plan and Presentations Finals
RUBRIC FOR ASSESSMENT:

Attach here the rubric that students will use to self-check their required output prior to submission. The same rubric will also be used to grade the student’s work. Integrate within and reflect through the rubric
criteria.

CASE STUDY ASSESSMENT RUBRIC

Instructions: Read the case study (given by the lecturer) and answer the questions worth 20 points each in essay format. You will be graded for each question based on the following:

CRITERIA
Answers to the questions are
well-focused and clearly
Content & Analysis discussed.
Exceptional perception and
understanding of the topic.
Demonstrates critical thinking
and insight about the subject
matter.
10
Two or more marketing
Theories Identification & theories identified and
Application descriptions of how theories
are observed and
implemented are thoroughly
explained.
6 4
Details are placed in a logical
order and the way they are
presented effectively keeps
Organization the interest of the reader.
Spelling, punctuation, and
grammar are all correct; word
choice shows professional
growth.
4 3
TOTAL 20
Answers to the questions are
somewhat clear.
Ordinary understanding of the
topic’s significance.
Little insight or critical thinking
about the subject matter.
8 6
Two or more marketing
theories identified but no
description or explanation of
how theories are observed
and implemented.
Some details are not in a
logical or expected order, and
this distracts the reader.
Many spelling, punctuation,
and grammar errors; word
choice shows need for
professional growth.
15
Answers to the questions are
not clear, a seemingly random
collection of information.
Superficial understanding of
the topic.
Lack of insight or critical
thinking about the subject
matter.
No theory identified at all and
no description of theoretical
observation or implementation
provided.
2
Many details are not in a
logical or expected order.
There is little sense that the
writing is organized.
Many spelling, punctuation,
and grammar errors; word
choice shows need for
professional growth; difficult to
read; lack of proofreading.
2
10

Group Members: __________________________________

__________________________________
__________________________________
__________________________________
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Objective: Synthesize principles and concepts of marketing management to develop a marketing plan.
PART I. The Marketing Plan
CRITERIA Level 3: Exceeds Expectations
Product concept is very unique.
Positioning statement is cohesive
Critical & Creative and clearly states the product’s
Thinking Skills competitive advantage.
10
Complete – All parts of a standard
marketing plan have been
completed and the analysis of data
Content supports the marketing plan and is
more than sufficiently covered in
breadth and depth.
20
Application of Marketing Uses marketing concepts in the
Concepts (i.e. marketing facility plan with a high degree of
mix, SWOT analysis, effectiveness.
marketing research, etc.)
20
TOTAL 50
FACILITY PLAN ASSESSMENT RUBRIC
Level 2: Meets Expectations
Product concept is not new, but with
some unique qualities.
Positioning statement is somehow
coherent but does not clearly
describe the product’s competitive
advantage.
7 5
Complete – All parts of a standard
marketing plan have been completed
and the analysis of data supports the
facility plan and is sufficiently covered
in breadth and depth.
15
Uses marketing concepts in the
facility plan with moderate
effectiveness.
15
37
Level 1: Does Not Meet
Expectations
Product concept is not unique at all,
very common in the market.
Positioning statement is incoherent
and does not state what the
product’s competitive advantage is.
Incomplete – All parts of a standard
marketing plan have not been
completed and the analysis of data
does not support the facility plan
and is insufficiently covered in
breadth and depth.
10
Uses marketing concepts in the
facility plan with limited
effectiveness.
10
25
PART II. Presentation and Communication

CRITERIA
Visual Support
(i.e. product prototype,
packaging, presentation
software/powerpoint,
commercial, etc.)
Organization and Oral
Skills (i.e. flow of report,
professionalism,
enthusiasm, pace, voice,
etc.)
Level 3: Exceeds Expectations
Uses visual support materials with
a high degree of effectiveness.
10
Communicates information and
ideas with a strong sense of
audience.
Level 2: Meets Expectations Level 1: Does Not Meet
Expectations
Uses visual support materials with Uses visual support materials with
considerable effectiveness. limited effectiveness.
7 5
Communicates information and ideas Communicates information and
with a clear sense of audience. ideas with a limited sense of
audience.

20 15 10
Knowledge and Defense All members of the group are A few members of the group are Members of the group are not
knowledgeable about the knowledgeable about the marketing knowledgeable about the marketing
marketing plan. plan. plan.
Strong ability to defend and Moderate ability to defend and Lack ability to defend and answer
answer questions from the panel answer questions from the panel and questions from the panel and
and audience. audience. audience.
20 15 10
TOTAL 50 37 25

OTHER COURSE REQUIREMENTS/ASSESSMENTS:

• Active participation on the different activities

• Attendance
• Educational Tour / Hotel Familiarization
• Major Exams
• Facility Plan – Event Presentation
• Projects
• Quizzes
• Recitation

Teaching Methods/Strategies
 • Lecture/discussion forum

• Case study

• Debate series

• Group Research – FacilityPlan with Presentation

Course Policies and Other Requirements

A detailed description of the professor’s expectations; policies on assignments; instructions for completing projects, papers, journals, lab work, tests, make-up exams; attendance/tardiness etc.

GRADING SYSTEM:
The student will be graded according to the following:
Please refer to the student’s handbook, pages 14-17.
Term Examinations 33%
Class Standing 67%
100%
PRELIMINARY GRADE = 67% class standing + 33% transmuted prelim exam
MIDTERM GRADE = 67% class standing + 33% transmuted midterm exam
PRE-FINAL GRADE = 67% class standing + 33% transmuted pre-finals exam
TENTATIVE FINAL GRADE = 67% class standing + 33% transmuted final exam
FINAL GRADE = (Prelim Grade + Midterm Grade + Pre-final Grade + Tentative Final Grade) / 4
LEARNING RESOURCES/REFERENCES:

Books

1. Morritt, Ronald M. Segmentation strategies for hospitality managers: target marketing for competitive advantage. New York, N.Y.: Haworth Press, c2007.
2. Perdigon, Grace P. Facilities Planning and Design for Lodging and Foodservice Operations. Philippines, c2004
3. Wagen, Lynn Van Der. Hospitality management: strategy and operations. 2nd ed. Frenchs Forest NSW: Pearson Education, c2008.

Prepared by:

GWENDON O. REYES
Faculty

Recommending Approval:

VICKY U. ONG, RND, MBA

Dean – School of Hospitality Management

Approved by:

Dr. ROSE MARIE S. CLEMEÑA, RGC, RPsy

Vice-President for Academic Affairs