Republic of the Philippines

Province of Cebu
CORDOVA PUBLIC COLLEGE
Gabi, Cordova, Cebu
College of Hospitality Management
Bachelor of Science in Hospitality Management

OUTCOMES-BASED EDUCATION (OBE) COURSE SYLLABUS

First Semester, A.Y 2021-2022
Date Revised: September 3, 2021

Subject Code : HM 211

Subject Description : Ergonomics and Facilities Planning in the Hospitality Industry

No. of Hours per week : 3 Hours/Week

No. of Hours per Semester : 54 Hours

Credit Units : 3 units

Pre-requisites : None

I. Cordova Public College Vision : A community-based college that shall offer quality education at a low tuition fee.

II. Cordova Public College Mission : To offer affordable and quality education, primarily but not exclusively, to the Cordovanhons with the end
in view that education shall be within everyone’s reach.

: To provide tertiary education, technical, vocational and other practical courses.

III. Cordova Public College Core Values : Patriotism; Respect; Accessibility; Integrity; Spirituality; Excellence; Service
IV. College Outcomes:
 To foster, sustain and support the knowledge proficiency, and professional levels essential to employment.
 To develop the capacity to grow into fully qualified professional leaders
 To cultivate the spirit of nationalism enhancing individual and social awareness of society and community
 To inculcate a strong sense of commitment and dedication to any profession guided by faith and strong moral fervor
 Develop intellectually motivated individuals demonstrating scientific training through related academic activities; research and evaluation that will
contribute to the local and national development
 Train for democratic leadership characterized by commitment to the vision-mission of the institution
 Contribute to the socio-economic, technological, scientific and cultural growth of man in society
 Produce self-reliant citizens imbued with love of his/her community and country

V. Program Learning Outcomes: (Based on Section 6 CHED Memorandum Order No. 62 s. 2017)
A. COMMON TO ALL PROGRAMS
1. Articulate and discuss the latest developments in the specific field of practice;
2. Effectively communicate orally and in writing using English, Filipino, mother tongue language, and an appropriate Foreign Language
required by the industry;
3. Work effectively and independently in the multi-disciplinary and multi-cultural teams;
4. Act in recognition of professional, social and ethical responsibility;
5. Promote “Filipino historical and cultural heritage” (based on R.A. No. 7722);

B. COMMON TO THE BUSINESS AND MANAGEMENT DISCIPLINES

6. Perform the basic functions of management such as planning, organizing, leading and controlling;
7. Apply the basic 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;
8. Select the proper decision making tools to critically, analytically and creatively solve problems and drive results;
9. Apply information and communication technology (ICT) skills as required by the business environment;
10. Work effectively with other stakeholders and manage conflict in the workplace;
11. Plan and implement business-related activities;
12. Demonstrate corporate citizenship and social responsibility;
13. Exercise high personal moral and ethical standards;
C. COMMON TO TOURISM AND HOSPITALITY DISCIPLINES
14. Demonstrate knowledge of tourism industry, local tourism products and services;
15. Interpret and apply relevant laws related to tourism industry;
16. Observe and perform risk mitigation activities;
17. Utilize information technology applications for tourism and hospitality;
18. Manage and market service oriented business organization;
19. Demonstrate administrative and managerial skills in a service oriented business organization;
20. Prepare and monitor industry capital development functions of a tourism oriented organization;
21. Perform human capital development functions of a tourism oriented organization;
22. Utilize various communication channels proficiently in dealing with guests and colleagues;
23. Produce food products and services complying with enterprise standards;
24. Apply management skills in F&B service and operations;
25. Perform and provide full guest cycle services for front office;
26. Perform and maintain various housekeeping services for guest and facility operations; and
27. Plan and implement a risk management program to provide a safe and secure workplace; and
28. Provide food & beverage service and manage the operation seamlessly based on industry standards. (CMO no. 62 s 2017)
VI. Performance Indicator

Subject: Ergonomics and

Program
Facilities Planning for the
Learning
Hospitality Industry Performance Indicators
Outcome
Code: HM 313
s
Unit: 3
PLO1 X 1. Develop and update hospitality industry knowledge.
PLO2  Identify new ergonomic designs applicable to hospitality
PLO3 X industry establishments
PLO4 X  Identify the different facilities and workstations in the industry.
PLO5 X 2. Collaborate with a dynamic group of individuals in the industry.
PLO6 X  Create coordinated plans and policies to establish an
PLO7 X ergonomic environment.
3. Select and use suitable furniture and materials for the establishment.
PLO8 X
 Select materials and furniture in consideration to the 5 main
PLO9 X
areas of activity in the kitchen.
PLO10 X
 Select materials and furniture that is safe for both the
PLO11 employees and guest.
PLO12 X  Proper consideration of using equipment, ventilation and
PLO13 X lighting.
PLO14 X 4. Practice ethical responsibility and professionalism in the industry.
PLO15 X  Practice flexible planning in room’s adaptability.
PLO16 X  Create an area that focuses on comfort of movement.
PLO17 5. Apply concepts, measures, and theoretical aspects in the industry.
PLO18  Practice different principles of ergonomics to reduce chances
PLO19 of MSDs and physical damage.
PLO20  Apply risk management programs that concentrate on
PLO21 mitigating damage or effects.
PLO22  Practice regular fire risk assessments to safeguard the safety
PLO23 of personnel, visitors/guests.
PLO24 6. Identify appropriate environmental sustainability management in
PLO25 relation to hospitality industry.
PLO26
PLO27 X
PLO28
VII. Course Description: This course is design to have an understanding on the concept of maximizing people’s efficiency through improving their working
environment with the intention that they may apply these theories to their future endeavors. This is also to identify all the principles of ergonomics and
what is its goal in the hospitality industry. Understanding human engineering which is also called as Ergonomics or human-factors engineering and
describing its relation to management. This course emphasizes factors such as interior designs, foodservice designs, noise control, and etc to maximize
the effectiveness of the employees in their respective workplace. This is also to ensure the safety and comfort of the employees in the workplace.

VIII. Course Outcomes:

COURSE OUTCOMES (COs):

These Course Outcomes (COs) are designed
to support the Program Outcomes (POs)  
Target Program Outcomes (Pos)
Upon completion of the course, the students will be able 1 1 1 1 1 1 1 1 1 1 2 2 2 2 2 2 2 2 2
to: 1 2 3 4 5 6 7 8 9 0 1 2 3 4 5 6 7 8 9 0 1 2 3 4 5 6 7 8
Discussed the different factors of
I/
CO1 ergonomics in increasing work efficiency I O
I I I I I I I I I I I I I
of employees in the hospitality industry;
Explained the importance of applying
ergonomics to workplace to fully utilize
CO2 I P O O O O I I O O O O O O O
the potential of the students to become
better player in the hospitality industry.
Perform and/or describe any concepts
that will help the students work to the
CO3 O P P P P O I I P P P P O P P
best of their abilities with safety and
work effectiveness in mind.

I-Introduce O-Observe P-Perform

Descriptor
introductory course to an outcome enabling course to an outcome performing course to an outcome
s
a formative course to an outcome a course strengthening further an outcome a course performing an outcome

IX. COURSE OUTLINE AND TIMEFRAME

 WEEK
WEEK 1 – WEEK 2
WEEK 3 – WEEK 4
WEEK 5 – WEEK 6
WEEK 7 – WEEK 9
WEEK 10 – WEEK 11
WEEK 12 – WEEK 13
WEEK 14 – WEEK 15
WEEK 16 – WEEK 18
One of the Days In A Week
(or an equivalent of 1 - 3
hours)
COURSE CONTENT / SUBJECT MATTER
Introduction to Ergonomics
Principles of Ergonomics and its Process & Design Guidelines
Human Engineering; The Elements and Principles of Design
Interior Design; Safety and Security Systems
Food Service Design
Noise Control, Heat, Ventilation, and Air Conditioning;
Water and Waste Management Systems
Environmental Sustainability and Sustainable Management; Lodging, Planning, & Design: Green Lodging
(Allotted for the Prelim, Midterm, Semi Final or Final Exams.)

X. LEARNING PLAN (Face to Face)

DESIRED REMARKS
COURSE OUTCOMES-BASED DURATI
LEARNING ASSESSMENT OF RESOURCE /
CONTENT / TEACHING AND ON IN
OUTCOMES LEARNING OUTCOMES MATERIALS/REFERENCES EVALUATI
SUBJECT MATTER LEARNING ACTIVITY HOURS
(DLO) ON NOTES
Synchronous Asynchronous
At the end of the Chapter 1. - Paper and Pencil 6 Hours
lesson, the Introduction to - Lecture Test(Quiz,
students should Ergonomics Seatwork) PPT Online
be able to: (Ergonomics and Presentations Resources(do
1. Define and Facilities Planning - Group and wnloads)
discuss the for the Hospitality Individual - Oral and Group
meaning of Industry by Lolita Reporting Report Ergonomics
Ergonomics, O. Mendoza) (Brainstorming) and Facilities Reference
its scopes,  Scope of Planning for Books
categories, Ergonomics - Small Group the
and risk  Categories of Discussion - Oral Participation Hospitality
factors; Ergonomics Industry
2. Define and  Ergonomic Risk
enumerate Factors - Debate - Case Study (With
the different  Importance of Rubrics) Useful links Guide
 terminologies Ergonomics - Oral Participation (Related to Questions &
related to  Terminologies the Topic Activities
ergonomics;  Medical Terms Discussed) (From the
3. Identify and for MSDs - Role Play Books)
discuss the
goal, Chapter 2. LMS like
principles, and Principles of - Problem Solving Facebook, Useful links
importance of Ergonomics Google Apps, (Related to
Ergonomics;  10 Principles Extensions the Topic
4. Discuss the  Ergonomics - Case Study and Discussed)
process of Process Messenger
ergonomics  Ergonomics
and its design reduces injuries - Demonstration 6 Hours Hands-on
guidelines for  Ergonomic Mentimeter Resources
a safe and Design
functional Guidelines for a
kitchen; Safe and Word and
5. Describe Functional PPT
Human Kitchen presentation
engineering, downloads
its relationship Chapter 3. Human (Posted in the
to Engineering Google
management,  What is Human Classroom)
its objectives Engineering in
and effects, Management?
and its  Effects of an
importance; Ergonomics
6. Define design, Program
its elements  Objectives of 3 Hours
and principles, Human
and the five Engineering
facets of
ergonomics;
7. Discuss the
ethics of
ergonomic
interior Chapter 4.
 designs, and Elements and
the different Principles of
facilities and Design
workstation;  Principles
and  Five Facets of
8. Describe the Ergonomics
theoretical Exist
aspects of
safety and Chapter 5. Interior 3 Hours
security Design
systems.  Ethics of
Ergonomic
Interior
Designs
 Different
Facilities and
Workstation
Chapter 6. Safety &
Security Systems I 3 hours
 Safety and
Security
Systems
 Risk Theory
 Crisis Theory
 Causality

3 hours

MIDTERM EXAMINATION
At the end of the Chapter 6. Safety 3 Hours
lesson, the and Security
students should Systems II - Lecture - Paper and Pencil PPT Online
be able to:  Fire Risk Test(Quiz, Seatwork) Presentations Resources(do
1. Elucidate the Assessments wnloads)
preventive  Fire Prevention - Group and
 measure in Individual Reporting - Oral and Group Ergonomics
fire accident Chapter 7. Report and Facilities Reference
and the Foodservice Design (Brainstorming) Planning for Books
importance of  Foodservice - Small Group the
fire risk Consultant Discussion 3 Hours Hospitality
assessments;  Foodservice - Oral Participation Industry by Guide
2. Identify food Design Criteria Lolita O. Questions&
design, its  Challenges - Debate Mendoza Activities
criteria and  Atmosphere - Case Study (With (From the
factors; Rubrics) Useful links Books)
3. Discuss and Chapter 8. Noise - Oral Participation (Related to
describe noise Control, Heat, the Topic
control, heat, Ventilation and Air Discussed) Useful links
ventilation, Conditioning - Role Play (Related to
and air  Noise Control the Topic
conditioning;  Sound 3 Hours LMS like Discussed)
4. Analyze the Reduction - Problem Solving Facebook,
changing Techniques Google Apps,
responsibilities  Sound Extensions Hands-on
involved in Absorption - Demonstration and Resources
facilities Techniques Messenger
management  Heat,
in the light of Ventilation and - Video Presentation Word and
emerging Air Conditioning Mentimeter PPT
issues in  Energy presentation
waste consumption of downloads
management HVAC systems (Posted in the
and its Google
ergonomic Classroom)
solutions for Chapter 9. Water
Hotel Waste and Waste
Management; Management
5. Explain what Systems
is  Ergonomic
environmental Solutions for
sustainability Hotel Waste
and Management
 sustainable  Benefits of 3 Hours
management, Waste
its Management
importance,
impacts to Chapter 10.
hotel/resort Environmental
property Sustainability and
operation, and Sustainable
how it works; Management
6. Understand  Green Hotel
the concept of  Environmental
green lodging, Regulations
how to do it, Chapter 11.
its Lodging, Planning,
contributions, & Design: Green 3 Hours
and impact on Lodging
operational  Go Green
activity  Sustainable
savings in Travel
facilities  Importance of
management. Green Lodging

3 Hours
XI. Course Requirements: Written Long Exam (Midterm and Final)
Case Study (Midterm)
Business Analysis (Final)
Reporting Powerpoint
80% Attendance

XII. Students Evaluation And Grading System

To determine the rating every grading period, the following criteria and weight shall be followed:

Quizzes 10%
Attendance/Oral participation 15%
Modules/Projects 25%
Major Examination (Midterm and Final) 50%
TOTAL 100%

EQUIVALENT = BASED ON 60% CRITERION (passing percentage)

GENERAL AVERAGE GRADE = AVERAGE OF MIDTERM AND FINAL GRADE

XIII. Other References: (APA Format)

Books:

1. Mendoza L., (2021). Ergonomics and Facilities Planning for the Hospitality Industry .
 Online Sources:

1. www.mentimeter.com
2. www.classroom.google.com/h
3. www.google.com

Consultation Hours:
Monday – Wednesday - Friday (4:00 PM – 6:00 PM) - (Two hours is required)
Tuesday – Thursday - (5:30 PM – 7:00 PM)
E-mail add: arante.brandon.bshm.cp@gmail.com
Contact Number: 09661668385

Prepared by:

BRANDON REY ARANTE

Instructor 1 Date Submitted:__________________________

Reviewed and Recommended by:

CHRISTOPHER P. CABANSAY, Ph.D.TM

HM Chairperson

Approved by:

FATIMA RICHELL F. EVIOTA, Dev.Ed.D

College Administrator