Course Syllabus

COURSE TITLE
Third Trimester, A.Y. 2020-2021

VISION: An ecologically responsive University in Southern Philippines that fosters a culture of innovation and sustainability on the quality of lives in the
community it serves.

MISSION: The University shall primarily provide advanced education, higher technological, professional instruction and training in the fields of
agriculture, fisheries, engineering, information and communication technology, arts and sciences, education, business administration and
management, health sciences and other relevant fields of study.  It shall also undertake research, extension services and production activities in
support of the socioeconomic development of the Province of Misamis Occidental and provide progressive leadership in its areas of specialization.

GOAL: To be a world class business and management center.

PROGRAM OBJECIVES:

The Hospitality Management Program aims to:

1. Produce highly skilled and responsible hospitality professionals honed and exposed to modernized facilities responsive to industry needs
and opportunities;
2. Generate patentable & extensionable research outputs relevant to local & international hospitality trends and in its areas of
specialization;
3. Establish strong linkages with hospitality industry partners and contribute product outputs at par with international standards .
 COURSE INFORMATION
Course Code: Credit: 3 units
Course Title: Number of Hours: 54 Hours
Pre-requisite: None Term: 1st Trimester
Co-requisite: None Academic Year: 2020-2021
Course
Description:

INSTRUCTOR’S INFORMATION
Name:
Baccalaureate Degree:
Master’s Degree:
Academic Rank:
Other Qualifications:

HM OBJECTIVES
PROGRAM OUTCOMES
I E D
A Articulate and discuss the latest developments in the specific field of practice. 
B Effectively communicate orally and in writing using both English and Filipino
C Select the proper decision-making tools to critically, analytically and creatively solve problems and drive results
D Demonstrate corporate citizenship and social responsibility
E Interpret and apply relevant laws related to tourism industry
F Observe and perform risk mitigation activities
 Course Objectives and Relationship to Program Outcomes:

Program Outcomes
Course Outcomes
A B C D E F
1 Discuss the underlying principles of risk management as applied to safety security and sanitation and apply this knowledge to their work. ✓ ✓ ✓
2 Apply the different workplace hygiene procedures, establishment maintenance of a safe and secure workplace;
3 Analyze and justify possible hazards to food service operations and devise conceivable ways to prevent it.
4 Evaluate and defend Hazard Analysis and Critical Control Point (HACCP) as an effective food protection system
5 Determine and interpret ways to prevent accidents in the workplace
6 Implement occupational health and safety procedures and perform basic first aid procedures.
7 Classify and elaborate the importance emergency response drills

Methodology/Teaching- Outcome-Based Assessment Sustainable Development Resources/

Intended Learning Course Content/Topic
Learning Strategies (OBA) Goals / 21st Century Skills Instructional Hours
Outcome (ILO)
Materials
At the end of the
lessons, the students
must have:
At the end of the
lessons, the students
must have:

the end of the

lessons, the students
must have:

the end of the

lessons, the students
must have:

the end of the

lessons, the students
must have:

MIDTERM EXAMINATION
Requirement:

Methodology/Teaching- Outcome-Based Assessment Sustainable Development Resources/

Intended Learning Course Content/Topic
Learning Strategies (OBA) Goals / 21st Century Skills Instructional Hours
Outcome (ILO)
Materials
the end of the
lessons, the students
must have:

the end of the

lessons, the students
must have:

the end of the

lessons, the students
must have:

the end of the

lessons, the students
must have:

the end of the

lessons, the students
must have:
FINAL EXAMINATION
Requirement:
 COURSE REQUIREMENT AND CLASS POLICIES
Course Each student is required to: 1. Attend at least 80% of the class hours;
Requirement 2. Submit individual/group project;
s 3. Pass the 3 major exams
Tardiness A student will be marked “late” if he/she enters the class 15 minutes after the indicated time. Any student who comes to class 15 minutes
after the scheduled time or always late for two consecutive meetings shall be marked “absent”.
Submission of any requirements must be done on or before the deadline.
Class Policy

Proper Grooming
Missed work or exam
Cheating and plagiarism
Use of technology
prohibited
Students must wear the prescribed uniform in other case otherwise, any formal attire.
Any student who missed or to take a test should consult the concerned instructor for immediate compliance.
Any student who committed any form of academic dishonesty shall be given disciplinary action provided in the NMSCST Student’s
Handbook
Cell phones should be turned off while the session is in progress. Using laptops, notebook PCs, smart phones, and tablets shall be
unless the instructor is aware of the purpose and permits student’s request.
 GRADING SYSTEM TEXTBOOKS AND SUPPLEMENTARY READINGS
  Books:
The grading system is averaging, that is;

Final Grade = Midterm Grade + Tentative Final Grade Online Resources:

2

Computation of Grades using the formula below

50/PS x SS + 50 = SG
 
Where: PS = Perfect Score
SS = Student Score
SG = Students’ Grade
 
Major Examinations..................................................................40 %
*Terminal Report
Output .....................................................................................20 %
*Portfolio
Performance-based....................................................................40 %
*Research/Actual Performance
in synchronous and asynchronous
activities
*Ethics __________
Total 100%

 
 
 Prepared: Checked and Verified Recommending Approval: Approved:

________________ ____________________ ____________________________ _________________________________--

Dean, School of Business Administration and
Instructor Program Head Management VP for Academic Affairs and Student Services

_________________________________
Instructor