PAMANTASAN NG LUNGSOD NG PASIG

COLLEGE OF COMPUTER STUDIES

IT 311 MANAGEMENT INFORMATION SYSTEM
(BSHM)
A. COURSE DESCRIPTION
This course introduces the current Information Systems concepts and technologies that focuses primarily in the Hospitality Industry .
It enable students to learn how information system give a business or organization a competitive edge by providing technologies that help
managers plan, control and make decisions. It also covers the hardware, software, and telecommunications components of an information
system, e-commerce concepts and implementation. This also discusses system security and maintenance, the roles of different Management
Positions through the use of situational analysis, project and case studies.

B. COURSE OBJECTIVES
At the end of the course, students should be able to:
be aware of the historical development of MIS, it's subsystems, several types of Information System and key issues surrounding in MIS
differentiate the components of Information System, Data and Information and qualities of good information
learn the basics of Hospitality Information System and its benefits
identify the different hardware and software components involve in MIS and describe how to select and organize computer system
components to support information system objectives
familiarize the functions of MIS in an organization and people in the MIS

appreciate the benefits and functions of Database Management

differentiate internet and e-commerce and its security issues
be aware MIS applications in Food Service Operations and Management, Hotel Operations and Management, Tour and Travel Operations and
Management,
Familiarize the System and Security Maintenance in Hospitality Information System
C. COURSE OUTLINE AND TIME FRAME
WEEK
TOPICS
Course Orientation, Course Outline discussion, Course Outline distribution, OVERVIEW (Management, Information,
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System), MIS DEFINITION (MIS: The Standard Definitions, MIS: Business View, MIS: As a Program, MIS: As a
Career, MIS: A Mindset, a way of thinking), Historical Development of MIS
SUBSYSTEM OF MIS, SEVERAL TYPES OF SYSTEM (Abstract and Physical System, Closed and Open System),
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SEVERAL TYPES OF INFORMATION SYSTEM (TPS, MIS, DSS an EIS)
COMPONENTS OF IS (Data, hardware, software, telecommunication, People, procedure), DATA & INFORMATION,
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QUALITIES OF GOOD INFORMATION (Relevant, complete, accurate, current and economical)
HOSPITALITY INFORMATION SYSTEM (What is Hospitality Information System?, Benefits of Installing MIS, Extent
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of use in Hospitality Industry)
HOSPITALITY TECHNOLOGY HARDWARE COMPONENTS (Definition of Terms, Anatomy of Computer, Types of
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Computer Hardware, Input and Output Components, System Unit and i ts integrated components, motherboard
and its associated parts, Memory and its types, Storage and its types)
HOSPITALITY TECHNOLOGY SOFTWARE COMPONENTS (terminologies, Type of Software, Basic of System
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Software (OS), Application Software, Software used in MIS e.g. Food Service, Operations, Hotel Operations)
FUNCTIONS OF MIS IN AN ORGANIZATION, PEOPLE IN THE MIS (System Analyst, Programmers, Database
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Administrators, Telecommunications and Network Mangers etc.)
OVERVIEW OF STAGES OF DATA PROCESSING (Data Processing Operations, Methods of Processing Data),
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INFORMATION AND DATABASE MANAGEMENT (Definition of Database Management, Elements of DBMS,
Functions of DBMS, Benefits of DBMS), TYPES OF DATABASE ENGINES
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MIDTERM EXAMINATIONS
CHECKING AND GRADE DISTRIBUTION, INTERNET AND E-COMMERCE (Benefits of Internet to
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Business e.g. Hospitality Industry), E-COMMERCE OVERVIEW (E-commerce Definition, Advantages
of E-commerce, Types of E-commerce)
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E-COMMERCE Cont. ( Elements of E-commerce, Security Issues)
APPLICATIONS OF MIS IN FOOD SERVICE OPERATIONS AND MANAGEMENT (Point-of-Sale Technology,
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POS Capabilities, How Employees Use POS System, Installation of POS)
APPLICATIONS OF MIS IN FOOD SERVICE OPERATIONS AND MANAGEMENT cont. ( What is mobile POS?,
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Benefits of Mobile POS in Food Service Establishment, How POS works?)
APPLICATIONS OF MIS IN HOTEL OPERATIONS AND MANAGEMENT ( Definition of PMS (Property Management
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System), Advantages of PMS, Features of PMS)
APPLICATIONS OF MIS IN HOTEL OPERATIONS AND MANAGEMENT cont. (Basic Functions of PMS,
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Requirements of PMS in Hotel Operations, Several PMS Software Programs)
APPLICATIONS OF MIS IN TOUR AND TRAVEL OPERATIONS (Areas of Tour and Travel Operations covered by
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MIS, Several Software used for Tour and Travel Operation)
SYSTEM AND SECURITY MAINTENANCE IN HOSPITALITY INFORMATION SYSTEM (System and Security and
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data Privacy, Operational Precautions e.g. Restricted Access, Written Policies, General Principles e.g. System
Backup, System Documentation, Security Audit, Manual Operation Plans)
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FINAL EXAMINATION
D. REFERRENCE MATERIALS
Kasavana, Michael and Cahill, John. Managing Technology in the Hospitality Industry (5thed.). American Hotel and Lodging Educational
Institute
Bardi, James A. Hotel Front Office Management (4th ed.)New York: John Wiley and Sons Inc. 2007
Bardi, James A. Property Management Systems (2nd ed.)New York: John Wiley and Sons Inc. 1996
McLeod, Raymond. Management Information System (9thed) Prentice Hall. 2004
Laudon and Laudon. Management Information System: New Approaches to Organization and Technology (5thed.). Prentice Hall 1998
O'Brien. Management Information Systems: Managing Information Technology in the E-Business Enterprise. 5thed.). Mc Graw Hill. 2002

E. COURSE REQUIREMENTS
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Class Attendance
Active participation in the classroom i.e. oral and written outputs: assignments, exercises, boardworks, class discussions,
activities, seatworks, and recitations,
Written Exams (quizzes and major examinations)
Group reporting of Latest Trends and Issues in Information Technology.

F. GRADING SYSTEM
MIDTERM

FINAL GRADE

SEMESTRAL GRADE

Major Exam
Class Standing
Attendance
Major Exam
Class Standing
Attendance

30%
60%
10%
100%
30%
60%
10%
100%

MIDTERM GRADE + FINAL GRADE

2

G. CLASSROOM POLICIES
In order to make our classroom a conducive learning environment, everyone is expected to observe the following policies:
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Everyone deserves respect and so, in all instances, treat everyone and their property with civility and respect.
Attend your class regularly.
Be on time, and be seated in your assigned seat.
Listen and give time when someone is speaking.
All ringers must be turned off or in a silent mode. For emergency purposes, notify your Professor.
All earphones, headphones, headsets may not be used in class unless you are allowed to do so.
Observe proper classroom decorum, i.e. wearing proper uniform and ID.
Come to class prepared for discussions.
Pose content relevant questions for discussion and clarification.
Participate class discussion in a constructive and informative manner.
Avoid side conversation with your fellow classmates during class.
Pass assignments/home works, researches and the like on time.

H. CONSULTATION HOURS
Monday:
Tuesday:
Wednesday:

1:30 PM - 5:30 PM
9:00 AM - 10:30 AM / 4:30 PM - 6:30 PM
4:30 PM - 6:00 PM