QUIRINO STATE UNIVERSITY

College of Hospitality Management

…unleashing work skills

AN OUTCOMES-BASED

COURSE SYLLABUS

in

THC 102
Risk Management as Applied to Safety, Security and Sanitation

First Semester
Academic Year 2020-2021

Submitted by:

CYNTHIA G. AYADO
Subject Instructor

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Course Number THC 102

Course Title Risk Management as Applied to Safety, Security and Sanitation
Course Description The student will develop knowledge, skills and values on the basic principles of personal hygiene, food safety
and sanitation as applied in tourism and hospitality industry. Topics include the following: compliance with
workplace hygiene procedures, establishment and maintenance of a safe and secure workplace, Implementation
of occupational health and safety procedures and Performing Basic First Aid procedures.

Course Credits Three (3) units

Contact Hours Three (3) hours / Week
Prerequisite None
Educational Mandates VISION:
QSU as the leading center for academic and technological excellence and prime catalyst for progressive and
sustainable Quirino Province and Southern Cagayan Valley.

MISSION:
Develop competent and morally upright professionals and generate appropriate knowledge and technologies to
meet the needs of Quirino Province and Southern Cagayan Valley.

GOALS:
1. Perform the mandated functions of the university through an effective and efficient management System;
2. Provide innovative and quality academic programs and produce competent, productive and committed
professionals;
3. Generate relevant knowledge and responsive technologies through quality researches;
4. Develop and implement techno=transfer and efficient training and extension services.
5. Generate adequate resources to support and enhance institutional development.

CORE VALUES:
Quickly and willingly render excellent, ethical, and professional service at all time
Seriously pursue academic excellence to produce globally competitive graduates
Unitedly promote a working environment for morally upright government servants

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QUALITY POLICY:
Quality Service Upheld: a continuous commitment in improving our endeavors to meet the satisfaction of our
valued stakeholders

QUALITY OBJECTIVES:
1. Provide continuous excellent instruction to produce competent, productive and committed professional;
2. Generate relevant knowledge and responsive technologies through advanced research;
3. Develop and implement techno-transfer approaches for sustainable extension activities; and
4. Generate adequate resources to support and enhance institutional development.

GOALS OF THE COLLEGE OF HOSPITALITY MANAGEMENT:

1. Attedance to conferences, seminars, and trainings in the hospitality professional organizations and
activities.
2. Preparation of students with the skills and competencies necessary to higher levels of education and
qualifications.
3. Development of students in their field of career that includes “real-work” placement and evaluations with
written and oral presentations

OBJECTIVES OF THE BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

1. To develop in the student, the ability to think logically, communicate clearly develop eye for detail, cost
consciousness and optimum utilization of time energy and materials.
2. To equip the student with a thorough understanding of the production skills required, maintenance
discipline, neat and pleasant appearance, and high level of good grooming and personal hygiene.
3. To develop in the students, the skills and personal qualities of general importance and applicability in all
aspects of working life.
4. To acquire skill for future management roles of various types of hospitality services.
5. To prepare the students for management careers in hotels, restaurants, resorts, casinos, convention
centers, and corporate dining facilities for commercial and non-commercial settings.

PROGRAM EDUCATIONAL OBJECTIVES

Graduates of the BSHM program are professionals who are:
1. To provide broad academic and technological background in managing the challenges of living and
working in a diverse global society. (COGNITIVE)

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2. To provide intensive training and wide exposure to a variety for relevant and desirable activities and
entrepreneurial skills to develop confidence in managerial/ leadership roles in their responsive fields of
specialization. (PSYCHOMOTOR)
3. To upgrade the manpower technical capability of the institute to generate viable livelihood technologies.
(PSYCHOMOTOR)
4. To strengthen the function- based technical support services and facilities for the promotion of
sustainable community based technologies, and (PSYCHOMOTOR)
5. To establish linkages with hospitality and food service providers for resource sharing and greater
opportunities for more collaborative endeavors. (PSYCHOMOTOR)
6. To become hospitable and passionate in providing the needs of guests and customers through excellent
quality of service. (AFFECTIVE)

At the end of the course, the students are expected to:

Learning Outcomes
A. Common to All Types
1. Articulate and discuss the latest developments in the specific field of practice.
2. Act in recognition of professional, social, and ethical responsibility.
B. Common to Business and Management Discipline
1. Perform the basic functions of management such as planning, organizing, leading and controlling (for
improvement).
2. 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.
3. Select the proper decision-making tools to critically, analytically and creatively solve problems and drive
results.
4. Work effectively with other stakeholders and manage conflict in the workplace.
5. Plan and implement business related activities.
6. Demonstrate corporate citizenship and social responsibility.
7. Exercise high personal moral and ethical standards.
C. Common to Tourism and Hospitality Discipline
1. Demonstrate knowledge on the tourism industry, local tourism products and services.
2. Demonstrate administrative and managerial skills in a service-oriented business organization.
3. Utilize various communication channels proficiently in dealing with guests and colleagues.

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4. Observe and perform risk mitigation activities.

5. Interpret and apply relevant laws related to tourism industry.
D. Specific to Hospitality Management Program
1. Plan and implement a risk management program to provide a safe and secure workplace.

Grading System Major Exams 40%

Quizzes (Including written outputs) 30%
Recitation (individual and group) 10%
Requirement 10%
Assignment and Attendance 10%
Total 100%
Transmutation of Grades Point System Percentage System Point System Percentage System
1.00 98-100
1.25 95-97 2.50 80-82
1.50 92-94 2.75 77-79
1.75 89-91 3.00 75-76
2.00 86-88 4.00 71-74
2.25 83-85 5.00 70-below
Course Requirement a. Exams
b. Quizzes/Assignments
c. Narrative Reports
d. Activity Outputs
e. Case Studies

Materials/Equipment LCD Projector, slides, laptop computer, video clips, self-learning modules
Learning Resources Book
Caluza, Cristina 0., Maranan, Jovid Maricar H.,Maranan, Mario H., Risk Management for Tourism & Hospitality,
Mindshapers Publishing Co. Inc., 2018

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Online Resources:
https://www.clearrisk.com/risk-management-blog/risk-management-matters-for-all-employees-0-0 .
www.healthandsafetyhandbook.com
www.reference.com/Articles
www.informationvine.com/Hazard+Topics
https://www.safetyandhealthmagazine.com/.../14054-common-workplace-safety-hazard
https://en.wikipedia.org/wiki/Occupational_safety_and_health
https://www.osha.gov/SLTC/
https://www.researchgate.net/.../11343362_Occupational_health_in_the_Philippines
https://laborlawphilippines.wordpress.com/.../occupational-safety-health-standard/
https://www.iso.org/iso-31000-risk-management.html

Classroom Policies 1. Prayer. Each class begins with a prayer.

2. Greeting. Students greet the teacher “Good Morning”, Sir/Ma’am.
3. Attendance. Only for valid reasons can students be excused from class.
4. Identification Card. A validated student identification card must always be worn by all students.
5. Promptness. Students are expected to come to class on time. More than 15 minutes is considered absent.
6. Participation. As much as possible students are to participate in class discussions and activities.
7. Intellectual integrity. Cheating is strictly prohibited. Any form of dishonesty shall be dealt with
accordingly. Honesty is the best policy.
8. Use of Cellular Phones. Using of cellphones during class is a big NO. All cellular phones are put in silent
mode inside the classroom. Texting and answering calls are to be done at designated areas in the campus.
9. Energy Conservation. Lights and fans are put off by the one nearest the switch after every class. Charging
of phones, tablets and battery packs should not be done in the classroom.
10. Submission of Requirements. Haste makes waste. All requirements and assignments should be submitted
on time. It is the Instructor’s discretion to accept late requirements based on the validity of student’s
reason. However, 5% deduction on the grade will be applied.
11. Courtesy. Respect for others is practiced at all times and in all places.
Proper conduct and behavior is expected from all students at all times and all places. They should:
 Refrain from using curses and vulgar words and roughness in all aspects of behavior.
 Refrain from any display of intimacy within the classroom and university premises and outside the
campus while wearing the school uniform.

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 Refrain from loitering and talking aloud along the corridors during class sessions.
 Report cases prescribed in the Republic Act No. 7877 (Anti-Sexual Harassment Act of 1995) to the Board
of Student Discipline.

Faculty Information Name of Faculty: CYNTHIA G. AYADO

Academic Rank: Instructor
Designations: BSHM 2C ADVISER
Contact Number: 09354655222
Email Address: Cynthia.ayado@qsu.edu.ph
Consultation Time: M 8:30-11:30 AM

LEARNING PLAN

LEARNING OUTCOME TOPICS MODALITY METHODOLOGY RESOURCES ASSESSMENT EXPECTED REMARKS

OUTPUT
 Develop awareness on ORIENTATION  Modular  Self-  DLP  Assignment  Reflection
the policies,  Students by-laws  Online Instructional  Copy of Paper
regulations,  Mission/ Vision  offline Module VMGO and
mission/vision of the syllabus
 Policies and
college and
requirements  Student
mission/vision of the
university.  Guidelines during Handbook
 Identify the laboratory time
requirements needed
for the subject.
I. Introduction to  Modular  Self-  Printed  Enrichment  Written
1. Define Risk and Risk Risk Management  Online Instructional Modules Activities Outputs
Management; A. Definition of Risk  offline Module  Textbooks/  Comprehension  Venn
2. Explain the Importance Management Activities
 Case Study E-books Diagram
of Risk Management; B. Risk Analysis  Summative Test
3. Determine the Steps in C. Importance of Risk  Descriptive  Open

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Risk Management Management Pattern Educational

Process; and D. Risk Management Organizer Resources
4. Identify the 5 benefits Process Steps
of Conducting Risk E. Improving Risk
Assessment. Management

II. Hygiene  Modular  Self-  Printed  Enrichment  Written

1. Recognize the Procedures in the  Online  Instructional Modules Activities Outputs
importance of Hygiene Work Place  Offline Module  Textbooks/  Comprehension  Learning
2. Apply how to maintain A. Personal Hygiene Activities
 Case Study E-books Insights
personal hygiene; B. Components of  Summative Test
3. Discuss the Personal Hygiene  Fishbone  Open  Fishbone
importance of working C. Workplace Hygiene Diagram Educational Diagram
in a safe and hygienic D. Work Related Illness Resources
way; and Diseases
4. Classify the different
illness and diseases
acquired in a work
place.

III. Principles of Food  Modular  Self-  Printed  Enrichment  Written

1. Name the important Hygiene and  Online Instructional Modules Activities Outputs
principles of food Sanitation Module  Textbooks/  Comprehension  Learning
hygiene and safety; Activities
A. Important Principles  Case Study E-books Insight
2. Determine the  Summative Test
different principles of of Food Hygiene And  Discussion  Open  Descriptive
safe food preparation; Safety Questions Educational Pattern
3. Discuss food control; B. Principles of Safe  Descriptive Resources Organizer
and Food Preparation Pattern
4. Identify and explain C. Food Control Organizer
the procedures in D. Procedures in
cleaning and sanitizing Cleaning &

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equipment used in Sanitizing

food preparation. Equipment

IV. Establishing a Safe  Modular  Self-  Printed  Enrichment  Written

1. Determine the and Secure Work  Online Instructional Modules Activities Outputs
principles of Health and Place Module  Textbooks/  Comprehension  Venn
Protection; A. Principles of Health Activities
 Venn Diagram: E-books Diagram
2. Identify and discuss the and Safety  Summative Test
Employer/  Open
responsibilities of Protection
Employee Educational
employer and B. Employer/Employee
Responsibilities
employees in the Responsibilities Resources
in the workplace
workplace; and C. Policies and
3. Review the different Procedures in
policies and procedures Establishing a Safe
in establishing a safe and Secure Work
and secure workplace. Place

V. Occupational  Modular  Self-  Printed  Enrichment  Written

1. Discuss the OSH Health and Safety Instructional Modules Activities Outputs
Regulatory Framework; Procedures Module  Textbooks/  Comprehension  Descriptive
2. Identify and explain A. Description of Activities
 Descriptive E-books Pattern
the aims of OHS; National OSH  Summative Test
Pattern  Open Organizer
3. Determine the Regulatory
Organizer Educational  Learning
standards of OHS; and Framework
4. Classify the other types B. Aims of OHS Resources Insights
of Safety Organizations. C. OSH Standards
D. Other Types of
Health and Safety
Organizations

VI. Health, Safety and  Modular  Self-  Printed  Enrichment  Written

1. Define and discuss the Security  Online Instructional Modules Activities Outputs

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Key Phrases; A. Key Phrases (Health Module  Textbooks/  Comprehension  Key Terms
2. Carry out workplace Safety, Security)  Process/Cause - E-books Activities  Process/
procedures for health, B. Essential Effect Pattern  Open  Summative Test Cause-
safety and security components of
Organizer Educational Effect
practices in the health
workplace. C. Importance of  Key Terms Resources Pattern
3. Identify and explain the Health, Safety and Organizer
different causes of risk Security Practices in 
that compromise a the Workplace
person’s safety. D. Major Causes of
Risk That
compromise a
person’s safety
E. 7 steps in Improving
Health and Security
in the Workplace

VII. FIRST AID  Modular  Self-  Printed  Enrichment  Written

1. Define the meaning and A. Definition of First  Online Instructional Modules Activities Outputs
importance of first aid; Aid Module  Textbooks/  Comprehension  Learning
2. Identify and discuss the B. History of First Aid Activities
 Reflection E-books Insights
procedures in Basic C. Basic Life  Summative Test
Life Support/First Aid; Support/First Aid Paper: The  Open  Reflection
3. Determine the main D. Main Aim of First Parable of the Educational Paper
aims of First Aid; Aid Good Samaritan Resources  Descriptive
4. Recognize the Roles E. 3 Ps of First Aid  Descriptive Pattern
and responsibilities of a F. 8 Common First Aid Pattern Organizer
First Aider Injuries Organizer
G. Basic First Aid
Procedures
H. Roles and
Responsibilities of a
First Aider

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VIII. ISO31000:2018  Modular  Self-  Printed  Enrichment  Written

1. Define ISO; A. ISO  Online Instructional Modules Activities Outputs
2. Recognize the 31000:2018, Risk Module  Textbooks/  Comprehension  Learning
 offline
importance of ISO in Management Activities
 Venn Diagram: E-books Insights
the workplace; and Guidelines  Summative Test
ISO & OHS  Open  Venn
3. Determine the different B. ISO 31000 Related
standards related to Standards Educational Diagram
ISO 31000. Resources

Course Outline

Week Topics

Week 1  Definition of Risk Management

 Risk Analysis
 5 Risk Management Process Steps
 Improving Risk Management
 5 Benefits of Conducting Risk Assessment
Week 2  Personal Hygiene
 Components of Personal Hygiene
 Workplace Hygiene
 Work Related Illness and Diseases
Week 3  Important Principles of Food Hygiene And Safety
 Principles of Safe Food Preparation
Week 4  Food Control
 Procedures in Cleaning & Sanitizing Equipment
Week 5  PRELIMS EXAMINATION
Week 6  Principles of Health and Safety Protection
 Employer/Employee Responsibilities

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 Policies and Procedures in Establishing a Safe and Secure Work Place

Week 7  Description of National OSH Regulatory Framework
 Aims of OHS
 OSH Standards
 Other Types of Health and Safety Organizations
Week 8  Key Phrases (Health Safety, Security)
 6 essential components of health
Week 9  Importance of Health, Safety and Security
 Major Causes of Risk That compromise a person’s safety
 7 steps in Improving Health and Security in the Workplace
Week 10  MIDTERM EXAMINATION
Week 11  Definition of First Aid
 History of First Aid
 Basic Life Support/First Aid
Week 12  Main Aim of First Aid
 3 Ps of First Aid
 8 Common First Aid Injuries
Week 13  Basic First Aid Procedures
 Roles and Responsibilities of a First Aider
Week 14  ISO 31000:2018, Risk Management Guidelines
 ISO 31000 Related Standards
Week 15  FINAL EXAMINATION

COURSE MAP
Learning Outcomes (for BSHM Program) Indicator
Demonstrate knowledge of tourism industry, local tourism products and services L
Interpret and apply relevant laws related to tourism industry L
Observe and perform risk mitigation activities O
Utilize information technology applications for tourism and hospitality P

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Manage and market a service-oriented business organization O

Demonstrate administrative and managerial skills in a service-oriented business organization O
Prepare and monitor industry specific financial transactions and reports O
Perform human capital development functions of a tourism-oriented organization O
Utilize various communication channels proficiently in dealing with guests and colleagues P
LEGEND: L-Learned P-Practiced O-Opportunity to learn
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Prepared by: Recommending Approval: Approved by:

CYNTHIA G. AYADO JONATHAN N. TARIGA, MSHM ROSALYN DELIZO, Ph.D.

Subject Instructor Chairperson, BSTM Program Director for Instruction

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