Republic of the Philippines

LEYTE NORMAL UNIVERSITY

College of Management and Entrepreneurship
Tourism and Hospitality Unit

LNU VISION

A LEADING UNIVERSITY OF EDUCATION AND DIVERSE DISCIPLINES

ATTUNED TO LOCAL AND GLOBAL DEVELOPMENT NEEDS

LNU MISSION

TO PRODUCE TOP PERFORMING PROFESSIONALS EQUIPPED TO ENGAGE ON KNOWLEDGE

AND TECHNOLOGY PRODUCTION SO NECESSARY TO DEVELOP A SUSTAINABLE SOCIETY

CME GOAL

TO PROVIDE AN ACADEMIC PERSPECTIVE FOR THE STUDENTS TO ACQUIRE

THE NECESSARY TOOLS FOR DEVELOPMENT WITHIN THE MANAGERIAL CONTEXT

QUALITY POLICY

WE, AT THE LEYTE NORMAL UNIVERSITY (LNU), COMMIT TO PURSUE SATISFACTION OF OUR CUSTOMERS THROUGH GOOD GOVERNANCE,
QUALITY AND RELEVANT INSTRUCTION, RESEARCH, EXTENSION AND SUPPORT SERVICES AND TO CONTINUOSLY IMPROVE OUR QUALITY
MANAGEMENT SYSTEM IN COMPLIANCE WITH ETHICALSTANDARDS AND APPLICABLE STATUTORY, REGULATORY, AND STAKEHOLDERS’
RQUIREMENTS.

OBE Course Syllabus in Hosp(el) 102 / Page 1

I. Program : Bachelor of Science in Hospitality Management (BSHM)
II. Course Code : HOSP(el) 102
III. Course Title : Revenue Management
IV. Course Credit : 3 Units
V. Pre-requisite : None
VI. Descriptive Title : Revenue Management
VII. Course Description : This is a major course intended to be taken by hospitality students to equip them with essential knowledge and concepts, basic
managerial skills and industry perspective on how to control and manage revenue of a hotel entity. Significant concepts on pricing, value of quality service and
sales forecasting are included.
VIII. Outcomes

Institutional Outcomes College Outcomes BSHM Program Outcomes Course Outcomes

Students who can understand the
meaning and importance of revenue
Graduates/Hoteliers and restaurateurs management in the tourism and
Hoteliers, restaurateurs, tourism officers
who can critically plan and carefully hospitality industry (CO1)
and entrepreneurs who can critically
Critical Thinkers consider the micro and macro
analyze situations relevant to effective
perspectives of the hospitality and Students who can set determine factors
management of a business entity.
tourism industry. that affect room rates and menu prices
like current supply, demand, and market
segments. (CO2)

Hoteliers, restaurateurs, tourism officers Hoteliers, restaurateurs who are highly

and entrepreneurs who can articulate and
Effective Communicators
express management or business ideas in
written or in oral form.
Students who can effectively
capable of effectively promoting and
communicate various price strategies to
advocating the hospitality industry.
the market. (CO3)

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Hoteliers, restaurateurs, tourism officers
and entrepreneurs who can accurately
Professionally Competent
demonstrate acquired relevant
knowledge and skills.
Digitally literate hoteliers, restaurateurs,
tourism officers and entrepreneurs who
ICT Competent
can use ICT in managing a business
entity.
Hoteliers, restaurateurs, tourism officers
and entrepreneurs who can manage a
Value-Laden Leaders business entity guided by the “maka-
Diyos, makatao, makakalikasan at
makabansa” principles.
Hoteliers restaurateurs who are
highly capable of managing relevant
Students who can set various price
businesses and/or work in the hospitality
strategies in hotel and restaurant
industry applying the acquired/learned
operations. (CO4)
values, concepts, ideas, theories, and
principles.
Hoteliers, restaurateurs who are highly
capable of utilizing and maximizing the
Students who can use MS Excel in
use of relevant information and multi-
determining forecasts and key
media technologies in their work and in
performance indicators. (CO5)
hotel and restaurant operations and other
relevant business endeavors.
Hoteliers, restaurateurs that display deep
Students who can apply legal and ethical
sense of honesty, integrity, flexibility
concepts of revenue management in
and accountability and always foster best
pricing. (CO6)
quality service to the clients.
OBE Course Syllabus in Hosp(el) 102 / Page 3
.
IX. COURSE COVERAGE

LEARNING TEACHING AND REFERENCES/

TIME
OUTCOME CONTENT LEARNING ASSESSMENT INSTRUCTIONAL
FRAME
S EXPERIENCE MATERIALS
1. COURSE ORIENTATION
1.1 Course Objective Question and Copy of The Course
NA 1.2 Course Requirements Week 1 Course Orientation Answer Syllabus
1.3 Grading System (1.5 hours) through lecture (Q & A) PowerPoint Presentation
1.4 Course Learning Plan
2 INTRODUCTION
1. Meaning, Importance, and History of Revenue Lecture
Management Readings Handouts
Week 1-2 Oral Participation
(CO1) 2. Application of Revenue Management in the Hospitality Presentation of PowerPoint Presentation
(4.5 hours) Module
Industry Industry Module
3. The Roles of the Revenue Manager Module 1

2. ESSENTIAL CONCEPTS IN REVENUE

MANAGEMENT
Lecture
1. The Difference Between Revenue, Cost, Profit and Oral Participation Handouts
(CO1); Week 3-9 Readings
Loss Quizzes PowerPoint Presentation
(CO2) (21 Hours) Video Presentation
2. Law of Supply and Demand Module Module
Module
3. Hotel/Restaurant Market Segments
4. Strategic Role of Price in Revenue Management
Week 10
MIDTERMS
(3 hours)
LEARNING TEACHING AND REFERENCES/
TIME
OUTCOME CONTENT LEARNING ASSESSMENT INSTRUCTIONAL
FRAME
S EXPERIENCE MATERIALS
(CO4); 3. REVENUE MANAGEMENT FOR HOTELIERS Week 11-14 Lecture Quizzes Handouts
(CO5) 1. Room Rates and its Classification (10.5 hours) Readings Module PowerPoint Presentation
2. Hotel Key Performance Indicators Module Module
4.2.1ADR
4.2.2Occupancy Percentage
4.2.3RevPAR

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 4.2.4RevPOR
4.2.5GOPPAR
3. Forecasting Demand
4. Inventory and Price Management
5. Overbooking
4. REVENUE MANAGEMENT FOR FOODSERVICE
OPERATORS
Lecture Handouts
(CO4); 1. Traditional Foodservice Pricing Methods Week 14-16 Quizzes
Readings PowerPoint Presentation
(CO5) 2. Applying Differential Pricing in Foodservices (7.5 hours) Module
Module Module
3. Factors Affecting Value Perceptions in Foodservices
4. Food and Beverage Revenue Analysis
Week 18
FINAL EXAM
(3 Hours)

X. GRADING SYSTEM

Midterm Period: Final Period: Computation for the Final Grade:

Major Exam - 40% Major Exam - 40% Midterm Period - 50%

Recitation - 20% Recitation - 20% Final Period - 50%
Quizzes - 20% Quizzes - 20% Final Grade - 100%
Projects - 20% Projects - 20%
Total - 100% Total - 100%

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XI. REFERENCES

Tranter, Stuart-Hill, Parker (2014). An Introduction to Revenue Management for the Hospitality Industry: Principles and Practices for the Real World. Pearson Education
Limited

Hayes, David and Miller, Allisha (2011). Revenue Management for the Hospitality Industry. John Wiley & Sons, Inc.

Hayes, Ninemeier, and Miller (2014). Foundations of Lodging Management. Pearson Education Limited.

Kotler, Philip and Keller, Kevin Lane (2016). Marketing Management, Global Edition. Pearson Education Limited.

Arnold, Roger (2014). Economics, 11th Edition, Cengage Learning.

Bardi, James (2003). Hotel Front Office Management. John Wiley & Sons.

Prepared by:

JAKE ANTHONY QUINTERO, MBA-HRM RAUL JOHN H. DE LOS REYES JR., MBA-
Instructor I HRM EVANGELINE V. SANCHEZ, D.M.
Date: July 2019 Instructor I Unit Chair, HM/TM Unit
Date: July 2019 Date: July 2019

Updated by:

OBE Course Syllabus in Hosp(el) 102 / Page 6

RAUL JOHN H. DE LOS REYES JR., MBA-HRM
Instructor I
Date: July 2020

JAKE ANTHONY QUINTERO, MBA-HRM

Instructor I
Date: July 2020

Reviewed by:

EVANGELINE V. SANCHEZ, D.M.

Program Coordinator
Date:

Recommending Approval:

ARIEL B. LUNZAGA, PH.D.

Dean, College of Management and Entrepreneurship

OBE Course Syllabus in Hosp(el) 102 / Page 7

Date:

Approved by:

MYRNA L. MACALINAO, PH.D.

Vice President, Academic Services
Date:

OBE Course Syllabus in Hosp(el) 102 / Page 8