CRT Cabanatuan Syllabi for FSM, HRM & Tourism

College for Research &
Technology of
Cabanatuan
SYLLABI COMPILATION
FOOD SERVICE MANAGEMENT CORE,
HRM CORE & TOURISM CORE
AY 2013 – 2014
College for Research & Technology of
Cabanatuan
Burgos Avenue, Cabanatuan City 3100
Tel. 463-2735 463-2697 600-2200 e-mail: crt.cabanatuan@gmail.com
LIST OF SYLLABI
FOOD SERVICE MANAGEMENT

CORE
FSM01/FN01 Principles of
Safety, Hygiene & Sanitation
9
FSM02 Meal Management

13
FSM03/HRM02/
FN02 Food Selection and Preparation (Culinary
Arts and Science) 16
FSM04 Food Processing & Preservation with Packaging

and
Labeling 20
+ VISION
To be recognized and respected as one of the premiere members of the academic
community that provides excellence in technological education
MISSION
The College for Research & Technology is a nurturing community, devoted in providing
accessible and affordable technological education by being a catalyst of innovation in the
promotion of holistic development to empower individuals to discover their true worth
and become productive members of the society.
FSM05/HRM03 Food and Beverage Service & Management 24
FSM06/HRM05 Bar Service Management & Control 28
FSM07/HRM06 Baking & Pastry 32
2 Food Service Management, HRM and Tourism Syllabi Compilation| College for Research
& Technology of Cabanatuan
Cabanatuan
FSM08 Quantity Food Production 36
FSM09/HRM13 International Cuisine 39
FSM10/HRM09 Banquet, Function & Catering Procedures and Management

43
FSM11/HRM15 Food & Beverage Control 46
FSM12 Advanced Baking & Pastry 49
PROFESSIONAL SUBJECT – HRM CORE
HRM01 Introduction to HRM 53
HRM04 Housekeeping Procedures 56
HRM08 Front Office Procedures 60
HRM10 Asian Cuisine 64
HRM11 Hospitality Organizational & Operational Management 68
HRM12 Rooms Division, Management & Control 72
HRM14/TOUR12 Events & Convention Management 76
HRM16 Sports, Leisure & Recreation Management 79
HRM17 Facilities Design & Building 83
PROFESSIONAL SUBJECT – TOURISM CORE
TOUR1 Principles of Tourism I 86
TOUR2 Principles of Tourism II 90
TOUR3 e-Commerce with Global Distribution Systems 94
TOUR4 Philippine Tourism, Geography & Culture 98
TOUR5 World Tourism, Geography & Culture 102
TOUR7 Tour Guiding & Escorting 105
TOUR8 Tourism Impacts & Sustainability 108
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TOUR9 Air, Sea & Land Travel Sales & Management 111
TOUR10 Tour & Travel Agency Management & Operations 115
TOUR11 International & Domestic Tour Planning, Packaging and

Pricing 119
TOUR13 Ecotourism 123
TOUR14 Product Development 126
TOUR15 Tourism Planning & Development 130
TOUR16 Tourism Laws, Legal Responsibilities and Taxation 133
FL01 Foreign Language 136
COURSE POLICIES/HOUSE RULES

1. Written tests during the semester. Exams are to be given DEPARTMENTALLY.
2. Three scheduled major written tests. Make up tests will only be given with prior
permission of the instructor. Make up tests must be taken within a week of the
original scheduled test date unless there is an inevitable reason.
3. Participation in class discussions and group exercises is a must; thus attendance
and being prepared to contribute to the discussion is also expected.
4. Upon entrance to the classroom, submission of assignments is expected; and
working on the challenge of the day is also to be observed.
5. Punctuality is to be observed. If students come in late, .5 points will be deducted to
the attendance/behavior points. Students should also be responsible for missed
materials.
6. Always follow the 5 S’s and CLAYGO (Clean As You GO)
Written tests – It will be administered periodically in order to assess the students’

knowledge of topics within Accounting. Use of cellphone during examinations IS
prohibited.
Class Work/Activities – Students are expected to participate in all activities and

assignments.
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Oral Presentations – Students will be expected to present topics that will demonstrate their
understanding of accounting principles.
Strict implementation of deadlines - No late projects, papers, or quizzes will be accepted

unless you have made prior arrangements in writing with the instructor and have a valid
and documented reason. All late projects that are accepted will have appropriate
deductions.
Quizzes - Make-up quizzes must be done only at the available schedule of the instructor.
Unjustified absence resulting to missed quizzes shall be awarded with an equivalent grade
of 20.
Special Arrangements and considerations – no special arrangements and considerations

will be given after the final term. The students’ grades shall stand as they are except when
errors in the checking of requirements and/or inputting of grades by the instructor were
found. Change of grade procedure will be then followed for the necessary changes to take
effect.
Cheating - All graded requirements must be a students’ own work only. Cheating or
plagiarism is a serious breach of academic ethics and policy (refer to students manual) and
could lead to appropriate sanctions. When taking tests, answer must not be seen by
others. If cheating is discovered, all participants will be penalized with a grade of zero for
the particular test.
Student contributions – In cases wherein students are grouped to complete a specific

task, members must actively participate or risk being eliminated from the groupings.
Etiquette: Courtesy in class from every student is expected especially during classroom
experience. Mobile phones must always be kept silent and are not allowed to be used for
texting or browsing inside the room at any time. Personal/portable media players must be
put away and should not be used at any time inside the classroom. The instructor has the
right to ask a student who has a disruptive behavior to leave the class. All students are
expected to be familiar with and to follow the guidelines set in the college student manual.
Attendance – Students who reach the maximum allowable absences will no longer be
allowed to continue the course as stated in the college student manual and will receive a
grade of DROPPED.
EVALUATION
All Subjects with Laboratory
 Evaluation of Laboratory Activities is based upon the following:

o Punctuality, ability to dress professionally (grooming and cleanliness). 10 Points
o Ability to apply theory into practice, as well as with the ability to work with
professional tools and interpretation of cooking methods and recipes. 20 Points
o Quality of prepared food is evaluated as follows: 30 Points
 Taste
 Use of herbs and spices
 Consistency of prepared food
 Color and texture
 Temperature
 Presentation
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o Food sanitation, proper procedures followed in the preparation of the dishes, and
clean up after the session is completed. 30 Points
o Ability to work independently in an organized fashion. Attitude towards work and
with fellow students. 10 Points
o Each laboratory activity will be evaluated on the above, and will represent 30% mark
on every term.
DRESS CODE
Proper attire is a reflection of one’s self and profession. In the food service industry,
it is also a health concern. Students are required to be in uniform whenever they are
in the kitchen or at service areas.
 Student dress code

o All students must wear hairnets while in the kitchen.
o It is also important to keep the hair contained, not just to be kept away from the
prepared food but also for personal safety. (hair is inflammable)
o A full, clean Chef’s uniform must be worn at all times in the kitchen.
 Chef’s jacket, Chef’s pants and apron.
o Comfortable flat leather shoes with low heels are recommended. Running shoes,
sport shoes, sneakers or sandals will not be permitted in the kitchen at any
time.
o Jewelries of any form will not be permitted to be worn in the kitchen.
o Nails must be trimmed, clean and free of nail polish. Long nails harbor germs
and interfere with proper knife skills.
o Men must shave.
o Hair must be clean, neat and generally well groomed.
 Students’ Uniform consists of the following:
o All Subjects with Cooking:
 Chef’s Uniform (Complete with Toque or Hair Net)
 Hand Towel
 Apron
 Own Spoon for Tasting
 Clogs or Closed Leather Shoes
o Food & Beverage and Bar Service Management Subjects:
 F & B Uniform (Vest for both Male and Female Students)
 Skirt for the Female and Pants for the Male
 Pony Tail is a must for female students
o Front Office Subject/Rooms Division Management/Management Subjects
 Front Office Uniform
o Tourism Subjects (Major) and Management Subjects
 Tourism Uniform (for tourism students only)
o Housekeeping Subjects
 Black Pants and Polo Shirt (Bought at the CRT Business Center)
 Socks: Must be worn at all times; black or white are the only permissible colors.
 Shoes: A heavy duty work shoe or boot with a non-skid sole will be worn by students
at all times. Uppers must be made from black, natural or synthetic non-porous
material; no other colors are permitted. Tennis shoes, sneakers, loafers, heeled
shoes, or any other variety of casual shoes not designed for foodservice applications
are not acceptable footwear. It is expected that footwear will be clean and polished.
Clogs are permissible as long as they have a raised back to protect the ankle.
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HYGIENE
 Personal Hygiene
o Wash your hands before and as necessary during work. Proper food handling is
essential. The main concerns are cleanliness, preventing cross-contamination,
and keeping food at safe temperatures.
o Wash hands thoroughly up to the elbow for a minimum of 20 seconds. Pay
special attention to the nails and fingertips.
 Before the start of food preparation
o Washing hands between handling food items, such as raw meat, poultry or fish.
(don’t forget to wipe the faucet)
 After using the bathroom
 After attending to a sick person, blowing your nose, sneezing, or
coughing
 After handling garbage
 After touching or handling anything that may be contaminated with
bacteria
 Keep your hands away from your eyes, face, hair and arms
 Do not chew gum or smoke while on duty
 Cover cuts or sores with bandages
 Do not sit on work tables
 No cell phone in the kitchen
 Grooming Rules:
o Fingernails: Must be trimmed, clean and worn without any polish or other
form of coloration.
o Hands: Must be washed prior to production as well as following any break or
use of bathroom facilities and following any possible contamination.
o Piercing(s): No piercing worn on or about the face.
o Jewelry: No jewelry worn on or about the face.
o Wristwatches: Wristwatches should be removed. For safety and sanitation
reasons, rings should not be worn in the lab. A plain ring may be worn on
one finger only without raised surface.
o Wedding Bands: A plain wedding band may be worn. Otherwise no jewelry
including but not limited to, earrings, bracelets, necklaces, pin, badges or
pendants) is to be worn.
o Facial Hair: Facial hair may not be grown during the quarter; it is therefore
mandatory that those students without pre-existing facial hair are clean
-shaven each day. Beards must be trimmed cleanly to the point at which the
neck and the underside of the chin meet. Moustaches must be trimmed so
that they do not touch the upper lip, or the corners of the lip. All facial hair
should not exceed ¼ inch in length.
o Perfume: Not permitted.
o Colognes: Not permitted.
o Make-up: Not permitted.
o Bathing: It is assumed that all students will bathe or shower daily, and
arrive for class clean, and absent of any bodily odor. Students will in all
instances strive to maintain the highest levels of personal hygiene and
cleanliness.
Compliance with these professional standards of appearance is mandatory
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COURSE SYLLABUS
I. COURSE CODE: FN01/FSM01
II. COURSE TITLE: PRINCIPLES OF HYGIENE, SAFETY AND SANITATION WITH

HAZARD ANALYSIS IN FOOD
III. COURSE DESCRIPTION:
This course is designed to prepare and help prospective hospitality professionals to

be aware of the issues of special importance for the retail food industry. Discussions
include food safety in retail food establishments, control and elimination of hazards to
prevent contamination and foodborne illnesses, exploring the food product flow, discussion
on HACCP, cleaning and sanitizing operations and laws and agencies to food safety and
sanitation.
IV. CREDIT: 3 units
V. PRE-REQUISITE: NONE
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VI. TIME ALLOTMENT: 54 hours
VII. COURSE OBJECTIVES:
At the end of the course, the students shall:
Knowledge:
1. Discuss occupational safety hazards and personal habits of food service

worker
2. Identify potential hazards in food service operations
3. Determine biological, chemical and physical hazards
4. Explain the food product flow and HACCP
5. Reiterate the laws and agencies relating to food safety and sanitation
Attitude:
1. acquire a comprehensive knowledge of the vision, mission, goals, and

objectives of the College;
2. demonstrate a deep understanding of the basic approaches to studying
learning in various domains;
Skills:
1. Detect and eliminate the biological, chemical and physical hazards

2. Develop an HACCP plan
3. Clean, sanitize and rinse
4. Remove food particles
5. Perform pest control
VIII. COURSE CONTENTS:
TOPICS HOURS
INTRODUCTION OF THE COURSE 1.5 hours

DISCUSSION OF THE VMG
ESTABLISHING HOUSE RULES
1-5 FOOD SANITATION – THE BASICS 13.5 hours
Occupational Safety Hazards
Personal Habits of Food Service Worker
FOODBORNE ILLNESES
An overview of Potential Hazards in Food Service Operations
Biological Hazards
Chemical Hazards
Physical Hazards
PRELIMINARY EXAMINATIONS
6-11 FOOD FLOW 15 hours
The food product flow
HAZARD ANALYSIS AND CRITICAL CONTROL POINT
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HACCP: A Food Protection System
CLEANING SANITIZING OPERATIONS

Cleaning and Sanitation
MIDTERM EXAMINATIONS
13- THE LAWS AND AGENCIES RELATING TO FOOD SAFETY AND 15 hours
17 SANITATION
International Laws
Occupational Safety and Health Act
Employees’ Right to Know
Sanitation Code of the Philippines
Regulatory Agencies
CHEMISTRY OF FOOD COMPOSITION

Basic food chemistry
Water
Carbohydrates
Lipids or Fats
Protein
Vitamins and Minerals
Non Nutritive Food Components
FOOD SPOILAGE
Biological Changes
Chemical Changes
Physical Changes
Food Preservation Methods
Cold Preservation
Heat Preservation
Other Preservation Methods
Project 1
Mock Health Inspection: (For students already working in foodservice
industry). Find
template for health inspection, and fill it out as if you were a County
Health Inspector conducting a routing inspection of the
facility.
Project 2
Food safety training Power Point. Imagine that you are in charge of
conducting a food safety training class. Create a Power Point
presentation of between 20 and 25 slides that would assist you in
training your employees.
Project 3
HACCP Plan. Design a HACCP plan for a hypothetical foodservice
facility. The plan should describe why the facility requires a HACCP
plan, and what steps have been taken to develop it. This should be in
the form of a Power Point presentation between 20 and 25 slides.
Exposure Trip/Seminar:
a. Restaurant Hygiene, Safety and Sanitation
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b. HACCP Seminar and GMP Practices

FINAL EXAMINATIONS
IX. COURSE METHODOLOGIES:
1. Lectures/Discussions/Demonstration
2. Reaction/Reflective Activities
3. Tours and Exposure Trips
4. Film/Clips Showing
X. COURSE REQUIREMENTS:
1. Individual learning activities (quizzes, recitation, major examination)

2. Case study/Research (final term requirement)
4. Regular attendance
XI. GRADING SYSTEM:

Prelims/Midterm
Attendance/attitude 10%
Assignments/Recitation 15%
Quizzes 15%
Major exams 30%
Laboratory Exercises 30%
TOTAL 100%
Finals
Quizzes 15%
Institutional Assessment 40%
TOTAL 100%
XII. REFERENCES:
Ang, Mary Jean C.(2010). Food Safety and Sanitation. Quezon City : C & E
Publishing Inc.. Philippines
Brown, Amy.(2005). Understanding Food Principles and Preparation.

Singapore : Thomson Learning Asia
Cabanatuan
Date Effective Prepared By Approved by
AY 2013 – 2014 CRT Professional Dr. Reynato C. Arimbuyutan

Educational (FSM, HRM & College President
TM) Committee
COURSE SYLLABUS
I. COURSE CODE: FSM02
II. COURSE TITLE: MEAL MANAGEMENT
This course is designed to help prospective food service professionals, as well as

professional teachers majoring in food service equip with the foundation for examining
nutritional needs for people of all ages and cultures, nutrition labeling information and
regulations and ideas to help use in planning meals, menu planning factors, structure of
meal plans, refinement of finished menus, impact of market selection on the cost and
quality and examination of issues and product choices in shopping for ingredients.
IV. CREDIT: 3 units
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Knowledge:
1. Discuss menu parameter, nutrition and dietary guidelines in meal planning.

2. Explain the food buying schemes of dairy products, protein rich foods, fruits and
vegetables, grains and other foods.
3. Determine the food safety control, and organization of kitchen and equipment
4. Explain the time planning and conservation techniques
5. Identify the table set up and styles of meal service.
Attitude:
1. Acquire a comprehensive knowledge of the vision, mission, goals, and objectives

of the College;
2. Demonstrate a deep understanding of the basic approaches to studying learning
in various domains;
Skills:
1. Plan the Menu

2. Manage, market and shop dairy products, protein rich foods, fruits and
vegetables, grains and other foods.
3. Control Food Safety
4. Organize the Kitchen and Select Equipment
5. Plan Time and Save Energy
6. Set the Table and Serve Meals Informally and formally.
TOPICS HOURS

1-5 Planning Meals
Introduction: Menu Parameters
Nutrition and Dietary Guidelines in Meal Planning
Planning the Menu 13.5 hours
Food Buying
Select a Market
Managing, Marketing and Shopping
Selecting and Buying Dairy Products and Substitutes
Selecting and Buying Protein Rich Foods
Selecting and Buying Fruits and Vegetables
Selecting and Buying Grains and Grain Products
Selecting and Buying Other Foods
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Laboratory Activities:
1. Menu Planning
2. Purchasing
a. Local Supermarket
b. Robinsons
c. Rustan’s or any High End Stores
6-11 Management Decisions 15 hours
Controlling Food Safety
Organizing the Kitchen and Selecting the Equipment
Time Planning and Saving Energy
Service and Hospitality

Setting the Table: Flatware, Dinnerware and Glassware
Informal and Formal Styles of Meal Service
Hospitality and Table Etiquette
Special Occasions
1. Kitchen Clean Up and Organization
2. Lay Out Design
3. Table Set Up
4. Napkin Folding
13- Laboratory Activities: 15 hours
17 1. Meat Carving (Pork, Beef, Lamb and Others)
2. Poultry Carving (Chicken, Pigeon, Quail, Duck and Others)
3. Fish Carving
4. Shellfish Handling (Oysters, Mussels, Crab, Shrimps and
others)
5. Nutritive Values of the Edible Parts of Food
FINAL EXAMINATIONS

XI. GRADING SYSTEM:
Prelims/Midterm
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Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:
McWilliams, Margaret (2005). Fundamentals of Meal Planning and

Management Singapore : Pearson Education South Asia Pte Ltd.

TM) Committee
COURSE SYLLABUS
I. COURSE CODE: HRM02/FSM02
II. COURSE TITLE: FOOD SELECTION AND PREPARATION (CULINARY ARS AND
SCIENCS)
This course is designed to prepare help prospective hospitality professionals with

broad foundation needed to launch a successful career in the food industry. Updated food
industry products and developments as well as standard terms are reflected in this course.
Discussions will include food service, basics of food preparation, food preservation and
preparation to cookery.
IV. CREDIT: 3 units
V. PRE-REQUISITE: FN01 PRINCIPLES OF HYGIENE, SAFETY AND

SANITATION WITH HAZARD ANALYSIS IN FOOD
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Knowledge:
1. Discuss the food selection and evaluation

2. Explain meal planning, purchasing, and types of meal service, as well as
table settings and manners
3. Determine the heating foods, food preparation equipment and food
preparation basics
4. Identify and classify sweeteners, fats and oils, milk, cheese, egss, meat,
poultry, fish and shellfish, vegetables, fruits, soups and salads, starches and
sauces, cereal grains and pastas, flours and mixtures, quick breads, yeast
breads, cakes and cookies, pies and pastries, candy, frozen desserts and
beverages
Attitude:

Skills:
1. Plan meal, purchase and set up table

2. Prepare food:
a. Milk, Cheese and Eggs Based
b. Meat Based
c. Poultry Based
d. Fish and Shellfish Based
e. Vegetables Based
f. Fruits Based
3. Prepare soups, salads, starches, sauces and pastas
4. Prepare quick breads, cakes, pies and pastries
5. Prepare Frozen desserts ad beverages
TOPICS HOURS

1-5 FOOD SCIENCE AND NUTRITION 13.5 hours
Food Selection and Evaluation
FOOD SERVICE
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Food Service Organization

Meal Planning
Purchasing
Time Management
Types of Meal Service
Table Settings and Manners
HEATING & EQUIPMENT

Heating Foods
Food Preparation and Equipment
FOOD PREPARATION BASICS

Methods of Heating Foods
Cutlery Techniques
Measuring Ingredients
Mixing Techniques
Seasonings and Flavorings
Food Presentation
6-11 FOOD ITEMS 15 hours
Sweeteners
Fats and Oils
Milk
Cheese
Eggs
Output: Milk, Cheese and Eggs Based Meal
Meat
Poultry
Fish and Shellfish
Vegetables
Fruits
Output: Meat, Poultry, Fish and Shellfish, Vegetables and
Fruits Based Meal
13- FOOD ITEMS 15 hours
17 Soups and Salads
Starches and Sauces
Cereal Grains and Pastas
Quick and Yeast Breads
Output: Soups, salads, sauces, pastas, and breads
DESSERTS AND BEVERAGES

Cakes and Cookies
Pies and Pastries
Candy
Frozen Desserts
Beverages
Output: Cakes, cookies, pies, pastries, frozen desserts and
beverages
Exposure Trip/Seminar:
a. Food Presentation and Photography
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FINAL EXAMINATIONS

XI. GRADING SYSTEM:

Prelims/Midterm
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:

Cabanatuan

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: FOOD PROCESSING & PRESERVATION WITH PACKAGING

AND LABELLING
This course is designed to help prospective food service professionals, as well as

professional teachers majoring in food service equip with an overview of the principles and
practice of food preservation and processing, with the emphasis on meat processing and
packaging and labelling of the processed products.
IV. CREDIT: 3 units
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Knowledge:
1. Discuss food processing and preservation and its techniques.

2. Determine the appropriate packaging materials and wrappings for use in food
processing
3. Explain the statutory requirements for commercial food labelling.
Attitude:

of the College;
in various domains;
Skills:
1. Prepare food processed and preserved food

a. Fruit Jam, Jellies, Marmalade
b. Chutneys and Mincemeats
c. Lemon Curd
d. Cheese
e. Pickled Vegetables
2. Prepare Food Processed and Preserved Beverages:
a. Wines
b. Juices
c. Concentrate
3. Prepare Meat Processed and Preserved Products:
a. Beef
b. Pork
c. Chicken
d. Fish and Shellfish
TOPICS HOURS

1-5 Principles of Food Preservation and Processing
Food preservation
Conditions necessary for the growth of micro-organisms
Structure of the bacterial cell 13.5 hours
Enzymes and micro-organisms in food spoilage
Causes of food poisoning
Role of micro-organisms in the production of
a. vinegar
b. yoghurt
c. alcohol
d. breadmaking.
Hygiene and Safety
Standards of essential personal hygiene when working with food,
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to include clothing and equipment

Principles of kitchen hygiene and safety
Appropriate standard of personal and environmental hygiene
when working with food
Hazard’ and identify specific areas of possible contamination
when engaged in the preservation and processing of food
Good practice in food storage
Information listed on labels including recognition of main
additives
Safe practice in home-based food preservation and processing.
Food Preservation and Processing Techniques
Standard home food preservation and processing techniques
to produce:
a. jams, jellies and marmalade
b. chutneys and mincemeat
c. lemon curd
d. yoghurt and cottage cheese
e. dried herbs
f. pickled vegetables
a. Fruit Jam (Apple, Mango, Pineapple, Langka, Coco, Ube and
Others)
b. Fruit Jelly (Apple, Mango, Pineapple, Langka, Coco, Ube and
Others)
c. Fruit Marmalade (Apple, Mango, Pineapple, Langka, Coco,
Ube and Others)
d. Chutneys and Mincemeat
e. Lemon Curd
f. Cheese (Kesong Puti)
6-11 Food Preservation and Processing Techniques 15 hours
Skill in the flavouring of oil and vinegar prepare raw and fresh
cooked food for freezing to include fruit, vegetables, fish and meat
Good practice in hygiene and safety during the preservation,
processing and storage of the food.
The Food Preservation Industry
Main food preservation and processing technologies used
Nationally produced processed foods available in retail outlets
Main stages of commercial processing from the selection of raw
materials through to packaged end product
Fresh food and a processed food in terms of flavour, quality,
appearance, nutritional value and cost
Economic benefits of food preservation and processing in the
context of the hotel, catering and tourism industry
Appropriate packaging materials and wrappings for use
in food processing
Statutory requirements for commercial food labelling.
Food Additives, Wholesomeness and Consumer Protection
Range of labels and explain the function and necessity of food
additives
Food additives in terms of: colour, nutrients, flavours,
emulsifiers, preservatives
Function of natural and synthetic colourings and flavourings
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Emulsifiers and antioxidants

Irradiation’ and ‘food allergy’
Health-related concerns for the consumer of food additives
Genetically modified (GM) foods and organic foods.
a. Pickled Vegetables: Burong Mustasa, Kimchi, Atsarang
Papaya, Atsarang Sayote, Atsarang Ampalaya and Etc.
b. Wines and Juices
c. Packaging and Labelling of Products
13- Meat Processing 15 hours
17 Meat Processing Project
Basic Utensils and Equipment Used in Meat Processing
Usage of Meat Processing Ingredients
Classification of Meat Based Species
Meat Quality
List of Ingredients for Meat Processing According to Functions
Costing of Meat Products
d. Beef Products (Tapa, Crunchies, Hamburger, Corned Beef,
Morcon)
e. Chicken Products (Chicken Ham, Chicken Tocino, Relleno,
Breast Sticks, Chicken Wings, Sausage, Morconitos, Burger,
Breaded, Popcorn, Tapa, Longanisa, Chicken Skin Chicharon
and Lechon Manok)
f. Pork Products (Ham, Cured Ham, Bacon, Tocino, Luncheon
Meat, Meat Loaf, Barbecue, Korean Barbecue, Quekiam,
Siomai, Embotido, Nuggets, Meat Balls, Sisig, Chili Con
Carne, Chicharon, Crispy Pata)
g. Sausages (Salametti, Mortadella, Hotdog, Skinless Longanisa,
Native Longanisa, Chorizo Filipino, Chorizo de Bilbao)
h. Others (Spanish Sardines, Beef Loaf, Duck Ham, Etc.)
FINAL EXAMINATIONS

XI. GRADING SYSTEM:
Prelims/Midterm
Cabanatuan
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:
Rivera, Lourdes S (2003). Guru of Meat Processing in the Philippines

Quezon City : Christian Publishing

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: FOOD AND BEVERAGE SERVICES AND MANAGEMENT
This course is designed to prepare prospective hospitality professionals and enhance

their knowledge, skills and attitude in food and beverage services with core discussions on
providing link between kitchen and service areas, room service, food and beverage service,
developing and updating f & b knowledge and providing wine services.
IV. CREDIT: 3 units
V. PRE-REQUISITE: HRM01 INTRODUCTION TO HRM
Knowledge:
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1. Discuss the origins of the food service industry, facilities and organization
and responsibilities of F & B operations.
2. Explain the F & B guest service and competencies of a food service
professional
3. Determine the menu, its role, types and planning
4. Identify restaurant service equipment
5. Discuss types of food service, room service and restaurant service chain
6. Identify classes of wines, spirits, beer, and non alcoholic beverages
7. Determine the kitchen organization, banquets and outdoor catering
8. Explain the food and beverage sales and marketing.
9. Determine the hygiene, sanitation and safety on food and beverage
operations
Attitude:

Skills:
1. Take and process order

2. Present room service meals and beverage to a guest
3. Prepare dining/restaurant area for service
4. Prepare and set tables
5. Serve and clear food and drinks
6. Open and close down restaurant dining area
TOPICS HOURS

1-2 INTRODUCTION TO FOOD SERVICE INDUSTRY 4.5 hours
Origins of Food Service Industry
Food Service Facilities
Organization and Responsibilities of F & B Operations
Departments of Hotel Food Service
THE FOOD SERVICE PROFESSIONAL

New Food Service Professional
Understanding Guest Service
Competencies of Food Service Professional
DUTIES OF A ROOM ATTENDANT

Layout of a guest room and guest amenities
Rules on a guest floor
The Maid Cart
3-5 THE MENU 9 hours
Role of a Menu
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Types of Menus
Menu Planning
SERVICE EQUIPMENT
Restaurant Service Equipment
FOOD SERVICE
Types of Service
Room Service
Restaurant Service Chain
BEVERAGES
Wines
Spirits (Whisky, Rum, Vodka, Gin, Tequila, Brandy)
Beer
Non-alcoholic Beverages
Bar Management
BANQUETS AND OUTDOOR CATERING

Banquets and outdoor catering
KITHCEN ORGANIZATION
6-11 FOOD AND BEVERAGE SALES AND MARKETING 15 hours
Marketing of F & B
Food Promotions
In House Selling
HYGIENE, SANITATION AND SAFETY

Hygiene and Sanitation
Hazard Analysis Critical Control Point (HACCP)
Safety
SETTING UP A RESTAURANT
Basic Guidelines for setting up a restaurant
F & B Controls
SPECIAL TOPICS
Table Skirting
Flower Arrangement
13- PROVIDE F&B SERVICE 15 hours
17 Table Setting and Dressing
Preparing/Cleaning Dining Area
Welcoming the guests
Ordering System
Table Clearing procedure
Processing Accounts
Bidding goodbye procedure
Furniture, tables and equipment storing procedure
REVIEW ON F & B SERVICE

Provide Link Between Kitchen and Service Areas
Cabanatuan
Provide Food and Beverage Service

Provide Room Service
Develop and Update F & B Knowledge
FINAL EXAMINATIONS

XI. GRADING SYSTEM:

Prelims/Midterm
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:
Ditan, Joseph L.(2010). Fundamentals of Food and Beverage Service

Operation. Manila : National Book Store Updated Edition. Philippines
Andrews, Sudhir. (2008). Food and Beverage Management. Philippines :

McGraw Hill Publishing Company Limited. International Edition
NOTE:
1. There will be an exposure trip during the first semester of the year (stay-in
exposure trip) with a seminar on:
a. F & B Management and Operations
b. Front Office and F & B Interlink
Cabanatuan

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: BAR SERVICE MANAGEMENT AND CONTROL
Provide knowledge of beverages both non-alcoholic and alcoholic drinks with

emphasis on the making process and consuming period. Provide knowledge in-depth
analysis of the various functions of beverage bar operations. Provide knowledge of bar
management including making lists, purchasing, cost control, legalities, merchandising.
IV. CREDIT: 3 units

Knowledge:
Cabanatuan
1. Exhibit knowledge concerning the various types of beverages.

2. Properly use equipment, tools and terminology specific to beverage operations.
3. Demonstrate the basic practices of Mixology.
4. Identify and discuss primary legal concerns with regard to alcohol.
5. Understand the basics of mixing cocktails and the importance of standard recipes
and standard measurements.
6. Identify safety, sanitation, and basic construction factors related to equipment
selection and facility design.
7. Understand the basics of wine making, tasting, and control.
8. Discuss wines, spirits and beers to include how they are made, and major brands of
each typ
9. Determine the correct usage of basic baking equipment and tools.
Attitude:
1. acquire a comprehensive knowledge of the vision, mission, goals, and objectives

the college.
2. demonstrate a deep understanding of the basic approaches to studying learning
in various domains;
Skills:
1.Operate the bar areas

2.Preparingand mixing cocktails and non alcoholic drinks
3.Provide wine services
TOPICS HOURS

1-5 INTRODUCTION TO BAR SERVICE MANAGEMENT
The Bartender
A Toast to Tradition
Alcohol Consumption and Intoxication 13.5 hours
Alcoholism
Hygiene and Safety
F&B BAR OPERATION (ORGANIZATIONAL CHART)

The Bar
Bar Tools and Equipment
Glasses and Containers
Spills, Breakage and Handling
Bar Area Familiarization
FERMENTATION AND DISTILLATION

Type of Beverages – alcoholic beverages,non alcoholic drinks
Alcoholic Beverages-Examples;wines,spirits,liquerurs,cordial
Non Alcoholic Drinks-Examples;water ,coffee,tea,juices,sodas
Cabanatuan
BASIC COFFEE PREPARATION

Espresso-three parts;Solution,Suspension,Emulsion
Latte-
Cappuccino-
Mocha
OTHER COFFEE DRINK VARIATION
Americano,Espresso con panna,Espresso Macchiano,Flavored
Latte,Flavored Cappuccino.
TYPES OF DRINKS ACCORDING TO METHODS OF PREPARATION

Straight Shots,Rock drinks,Highball drink,Tall drinks
Stirred drinks,Blended drinks,Shaked drinks,Build in drinks
Mixed drinks.
UNDERSTANDING WINES
Vintage,Decanting,Toast of wines
6-11 MATCHING WINE AND FOODS 15 hours
WINE EVALUATION-Color,Apperance,Body of the wine,
Taste of the wine
CLASSIFICATION OF WINES
CLASSIFICATION OF FRENCH WINE
THE POPULAR WINES REGION OF FRANCE
BAR SET UP AND SERVICE
SEQUENCE OF THE SET UP
SEQUENCE OF THE BAR SERVICE
BEVERAGE SERVICE
Serving beverages and Alcoholic drinks

Offering/Serving Drink Order
THE ART OF MIXING DRINKS

Mixing Preparing drinks-Build,Stir,Shake,Blend
Other methods of preparation-mudling,flaming,layering
Cocktails and Mixed drink
RECIPES FOR MIXING DRINKS
Name of the drink

Ingredient and standard portion
Standard glassware,Types of ice,Methods of preparation and
mixing
Finishing Preparations
Flairing Bottels/shaker
13- TIPS IN MXING DRINKS 15 hours
17 RECIPES FOR MIXED DRINKS-GIN BASED,VODKA
BASED,TEQUILA BASED,RUM BASED, BRANDY
BASED,WHISKY/BRANDY BASED,NON ALCOHOLIC BASED-
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MOCKTAIL,AND OTHER MIXED DRINKS
BAR CONTROL AND INVENTORY

STORAGE OF ALCOHOLIC BEVERAGES
INVENTORY BAR STOCKS
INVENTORY REPORT
SEMINARS/TOURS AND EXPOSURE TRIPS
FINAL EXAMINATIONS

XI. GRADING SYSTEM:

Prelims/Midterm
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:
Andrews, Schudir.(2008). Bar Service and Operations. Singapore : Thomson

Learning Asia /FOOD SERVICE&BARTENDING Revised EDITION 2008
By;Amelia S.Roldan,Benito T. Edica
www.pubglasses.com
http://www.messageonabottle.biz/onlinepayments.htm#calculate
Cabanatuan

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: BAKING & PASTRY
Students are introduced to the fundamental concepts, skills and techniques of

baking. Special significance is placed on the study of ingredient functions, product
identification and weights and measures as applied to baking. Through lectures,
demonstrations, production, tasting and testing, students learn yeast -raised dough mixing
methods, pie dough, quick dough, cookie dough, and product finishing technique s.
Students must pass a written and a practical exam.
Cabanatuan
IV. CREDIT: 3 units

Knowledge:
1. Determine the correct usage of basic baking equipment and tools.

2. Discuss correct selection and utilization of baking supplies and ingredients
3. List the skills in the mixing, production, and finishing of a variety of yeast
leavened products.
4. List, discuss and demonstrate the skills in mixing, production, and finishing
a variety of basic cookies, pies and quick breads
5. List, discuss and demonstrate baking industry standards for sanitary
product use and storage
6. Discuss the food selection and evaluation
7. Discuss and demonstrate the correct usage of basic baking/pastry
equipment and tools
8. List and discuss correct selection and utilization of pastry supplies and
ingredients
9. List and demonstrate the skills in the mixing, production, and finishing of a
variety of basic pastry products
10. Identify, list and demonstrate basic chocolate techniques, including
tempering and molding.
11. List, discuss and demonstrate pastry standards for sanitary product use and
storage
Attitude:

Skills:
1. Bake yeast leavened products

2. Bake cookies, pies and quick breads
3. Bake pastry products
4. Demonstrate basic chocolate techniques, including tempering and moulding.
5. Prepare plated desserts and petits fours
6. Bake and present gateaux, tortes and cakes
TOPICS HOURS
Cabanatuan

1-5 INTRODUCTION TO BAKING AND PASTRY 13.5 hours
Intro to equipment, ingredients; Quick Breads
BREADS
Quick Breads
Yeast Breads
Enriched Yeast
Dough
Pie
Pastry Dough
Custards
Laminated Dough
6-11 Laminated Dough 15 hours
Creams
Tarts
Cookies
Brownies
CHOCOLATE FUNDAMENTALS
Molding and Tempering
CAKES
Cakes
Frostings
Dessert Sauces
Icing (boiled and fondant)
13- DESSERTS 15 hours
17 Frozen Desserts
Chocolate
Plated Desserts
Fruits
PETITS FOURS
SPECIAL NEEDS IN BAKING, KNIFE TEST
Seminars/Workshops:
a. Fondant Cake
b. Cake Decoration
FINAL EXAMINATIONS
Cabanatuan

XI. GRADING SYSTEM:
Prelims/Midterm
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:

Labensky, Sarah R. et.al.(2005), On Baking: A Textbook of Baking and

Pastry Fundamentals, Singapore : Pearson Prentice Hall, Custom Edition
Amendola, Joseph et.al.(2003), Understanding Baking, Singapore : John Wiley

and Sons
Amendola, Joseph et.al.(2003), The Baker’s Manual, Singapore : John Wiley and
Sons
Figoni, Paula I. (2003), How Baking Works: Exploring the Fundamentals of
Baking Science, Singapore : John Wiley and Sons
Cabanatuan

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: QUANTITY FOOD PRODUCTION
This course is designed as an experiential lab based course where prospective

teachers majoring in food service develop the skills needed to plan, produce and serve
meals to customers in a commercial setting. Discussions include menu planning,
procurement, food production, customer service, marketing and management of meal
functions.
IV. CREDIT: 3 units
V. PRE-REQUISITE: FSM02 MEAL MANAGEMENT

FSM03 FOOD SELECTION AND PREPARATION
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Knowledge:
1. Explain the techniques in meal planning and producing meals to customers in a

commercial setting.
2. Determine the appropriate techniques in procuring ingredients for production
3. Discuss the customers service, marketing and management of meal functions
Attitude:

of the College;
in various domains;
Skills:
1. Demonstrate food preparation skills (daily check sheet)

2. Demonstrate safe and appropriate use of food service equipment
3. Coordinate food production and food service (peer and customer evaluation)
4. Develop and cost daily menus
5. Demonstrate correct service techniques
6. Procure and analyze a menu from an operating restaurant
7. Manage student teams in front and back of the house operations
8. Develop customer service skills
9. Develop teamwork and leadership skills
TOPICS HOURS

1-5 Quantity Food Production has a restaurant component built into the
program. Hands on food production experiences are an essential
element of food service programs and a requirement of their course.
28.5 hours
This course provides an authentic learning environment for students
in that they plan, produce, and serve meals to customers. Students
also gain experience in using commercial foodservice equipment and
quantity food production procedures and techniques.
Activities in the course would be used for assessing the following

student learning objectives: demonstrate practical skills and
awareness of industry standards and challenges, and develop an
ability to work with diverse teams in multicultural settings.
This course will allow hospitality students to a focus on managing

production teams, menu development, and production of food items
more commonly prepared in restaurants and hotels.
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Students will work in 4 member teams; each team is responsible for

planning and managing the production of 2 meals. At each meal
production lab, there will be 1 manager for the front of the house,
(FOH), and one/ will manage production and service, or more
commonly known as the, Back of the House, (BOH). In subsequent
weeks, these duties will rotate so that each Team performs each task
for an allotted amount of time throughout the semester.
Planning involves menu development, costing, marketing, and

operations, and is conducted by management teams with the
assistance of the course instructor.
Management meetings include the management team assigning

weekly duties and responsibilities to the other two teams.
Mandatory Cleaning Class:

a. Every day the students will operate the canteen and
restaurant simultaneously. The opening will be at 8:00 and
closing time will be at 6:00.
b. All students are required to come earlier by an hour and log
out 45 minutes later to clean the premises (kitchen, lobby,
dining area and cashier)
PRELIMINARY and MIDTERM EXAMINATIONS
13- Mock Dinner Party: 400 points 15 hours
17 You will plan and develop a dinner party for 100.
Detail sheet will be handed out later in the semester.
FINAL EXAMINATIONS

XI. GRADING SYSTEM:
Prelims/Midterm
Quizzes 15%
Major exams 30%
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TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:
Rivera, Lourdes S (2003). Guru of Meat Processing in the Philippines

Quezon City : Christian Publishing


TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: INTERNATIONAL CUISINES
Students will prepare, taste, serve and evaluate traditional and regional dishes of
different countries in the world. Profile and techniques on the preparation of cuisines
internationally will be given emphasis.
IV. CREDIT: 3 units
V. PRE-REQUISITE: HRM02 / FSM03 – FOOD SELECTION AND PREPARATION
VI. TIME ALLOTMENT: 36 Hours Lecture / 54 Hours Laboratory
At the end of the term, the students should be able to:
Knowledge:
Cabanatuan
1. Identify and apply specific techniques, ingredients and spices in all the international
cuisines.
2. Identify the basic cooking method applied in each country’s dishes.
3. Describe the importance of the following as they relate to international cuisines:
o Tradition
o Seasonality of foods
o Nutrition
o Modernization
o Presentation
4. Discuss the differences of the each cuisines compared to the food preparation on
every country.
Attitude:
1. Instill values and respect for intellectual and social responsibilities.
2. Strive for a level of competence that overcomes personal limitation.
3. Recognize group dynamics and seek operation in comforting contemporary issues.
4. Observe workplace procedure and respect the use of 5S.
5. Observe workplace hygiene procedure.
6. Practice occupational health and safety.
Skills:
1. Apply knife skills in food preparation.
2. Apply knowledge and skills in soup and sauce preparation.
3. Recognize the basic fundamental standards of cooking.
4. Proper care for food sanitation.
This syllabus is subject to change due to potential scheduling conflicts during the semester.
The instructor will provide information with any possible changes.
WEEK TOPICS HOURS
1-2 INTRODUCTION OF THE COURSE 6 hours

DISCUSSION OF THE COURSE POLICIES
Kitchen Orientation
Course policies and requirements
Hygiene and general safety
Review of kitchen tools and equipment
International Cuisines
Definition of terms related to the course.
2 Mediterranean Cuisines (Turkish, Spanish, Portuguese, Italian 3 hours
and French)
Overview of the history and development of Mediterranean cuisine
a. Turkey
b. Spain
c. Portugal
d. Italy
e. France
Methods of cooking, Tools and equipment, Basic ingredients
Table setting arrangements
3 North American Cuisines (Canadian American) 3 hours
Overview of the history and development of American cuisine
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a. USA
b. Canada
c. Portugal
d. Italy
e. France
4 East Asian Cuisines (Chinese, Japanese, Korean and Taiwan) 3 hours
Overview of the history and development of American cuisine
a. China
b. Japan
c. Korea
d. Taiwan
5 Northern European Cuisines (British, Irish, Scandinavian) 3 hours
Overview of the history and development of Northern European
cuisine
a. United Kingdom (British)
b. Ireland (Irish)
c. Scandinavia
7-8 Central American Cuisines (Mexican, Costa Rican, El 6 hours
Salvadorian, Guatemalan)
Overview of the history and development of Central American
cuisine
a. Mexico
b. Costa Rica
c. El Salvador
d. Guatemala
9 South Asian Cuisines (Indian, Nepali, Pakistani, Sri Lankan) 3 hours
Overview of the history and development of South Asian cuisine
a. India
b. Nepal
c. Pakistan
d. Sri Lanka
10-11 Caribbean Cuisines (Cuban, Dominican, Haitian, Puerto Rican, 3 hours
Trinidad, Tobago)
Overview of the history and development of Caribbean cuisine
a. Cuba
b. Dominica
c. Haiti
d. Puerto Rico
e. Trinidad
f. Tobago
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13-14 Middle East Cuisines (Turkish, Persian, Levantine, North 3 hours
African)
Overview of the history and development of Middle East cuisine
a. Turkey
b. Persia/Iran
c. Levantine
d. North Africa
15 South East Asian Cuisines (Indonesian, Malaysian, Thailand 6 hours
and Philippines)
Overview of the history and development of South East Asian cuisine
a. Indonesia
b. Malaysia
c. Thailand
d. Philippines
16 Eastern European Cuisines (Russian, Polish, Hungarian and 6 hours
Ukraine)
Overview of the history and development of Eastern European
cuisine
a. Russia
b. Poland
c. Hungarian
d. Ukraine
17 Open Buffet (International Cuisines)
Students will be introduced to the most common open buffet with

international cuisines and various products used with common
basic preparation and cooking techniques for commercial
consumption. Students will acquire knowledge and skills in the
preparation and service of any country.
FINAL EXAMINATIONS
1. Lectures/Discussions
X. INSTRUCTIONAL RESOURCES:
1. Book Readings
2. Web Readings/Researches
3. Archives
4. Handouts
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5. Movie Clips/DVD
XI. COURSE REQUIREMENTS:

XII. GRADING SYSTEM:

Recitation 10%
Quizzes 30%
Major exams 30%
Project 20%
TOTAL 100%
XIII. MATERIALS, TOOLS & EQUIPMENT:
1. Ballpen
2. Notebook
3. Paper (Pad and Bond Paper, Legal Size)
4. Photocopies of the Handout/Book
5. Pictures

TM) Committee
COURSE SYLLABUS
I. COURSE CODE: HRM09
II. COURSE TITLE: BANQUET, FUNCTION AND CATERING SERVICE

PROCEDURE AND MANAGEMENT
This course is designed to serve as a reference for future hospitality professionals

who have affinity for food and cooking who need to instil in their minds knowledge about
principles and procedures in banquet and catering management. Discussions include
compilation of kitchen terms, food service tools and equipment and practical approach to
catering.
IV. CREDIT: 3 units
V. PRE-REQUISITE: HRM02 FOOD SELECETION AND PREPARATION

(CULINARY ARTS AND SCIENCES)
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HRM03 FOOD & BEVERAGE SERVICE AND

MANAGEMENT
Knowledge:
1. Discuss food knowledge: kitchen tools and equipment, definition of cooking terms
and catering basics
2. Explain how to get started to a catering business
3. Determine catering facilities and personnel
4. Iterate the menu and menu planning and the food services
5. Discuss customer goodwill and food service ethics
6. Explain recipe quantification and contracting for catering functions
Attitude:

of the College;
2. Demonstrate a deep understanding of the basic approaches to studying learning in
various domains;
Skills:
1. Prepare menu for catering and banquet functions

2. Prepare and set the catering and banquet facilities and the manning requirements
3. Contract catering and banquet functions
TOPICS HOURS

1-5 FOOD KNOWLEDGE
Kitchen Tools and Equipment, Definition of Cooking
Terms,Banquet Catering
13.5 hours
FOOD SANITATION AND HYGIENE
HOW TO GET STARTED IN A BANQUET CATERING BUSINESS
PRELIM OUTPUT:
- BANQUET CATERING FUNCTION
- CUSTOMER GOODWILL AND FOOD SERVICE ETHICS
- BANQUET ORGANIZATION
- BOOKING PROCEDURES
- HANDLING NQUIRIES AND RESERVATION
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- HANDLING EVENT BOOKING AND FINALIZING EVENTS

CONTRACT
- TERMS AND POLICIES GOVERNING EVENTS
- PREPARING AN EVENTS ORDER
- CONTRACTING FOR CATERING FUNCTION AND FOOD
TASTING
6-11 BANQUET EQUIPMENT SUPPLIES 15 hours
Tables and Chair
Banquet Equipment& Accessories
BASIC PREPARATIONS FOR BANQUET SERVICE
Mis-en place preparation,Table formation,Table set up
procedures
TABLE LAY-OUT FOR VARIOUS EVENTS

Birthday,Baptismal,Wedding ,Seminars,etc.
MIDTERM OUTPUT: BIRTHDAY, FUNCTION

13- WEDDING FUNCTION 15 hours
17 PRESIDENT DAY
CLOSINGA FUNCTION
FINAL OUTPUT: WEDDING/ PRESIDENT DAY FUNCTION

FINAL EXAMINATIONS

XI. GRADING SYSTEM:

Prelims/Midterm
Quizzes 15%
Major exams 30%
Laboratory 30%
TOTAL 100%
Finals
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Quizzes 15%
Laboratory 25%
TOTAL 100%
XII. REFERENCES:
Subida, Rory,(2004). Food Service and Catering Management: A Practical

Guide. Pasig City : Anvil Publishing Inc.
Strianese, Anthony J.,(1997). Dining Room and Banquet Management.

Singapore : International Thomson Publishing - Asia
Revised Edition 2008 Amelia S. Roldan, Benito T.Edic Food Service &Bartending
AY 2013 – 2014 CRT Professional Educational Dr. Reynato C. Arimbuyutan

(FSM, HRM & TM) Committee College President
COURSE SYLLABUS
II. COURSE TITLE: FOOD & BEVERAGE CONTROL
This course is designed to provide necessary principles to keep restaurant costs

under control so that a profitable operation can be sustained. Discussions also include
establishment of procedures that guarantee food, beverage and labor costs will be kept
within predetermined bounds.
IV. CREDIT: 3 units
V. PRE-REQUISITE: HRM05 FOOD & BEVERAGE SERVICE &

MANAGEMENT
Cabanatuan
Knowledge:
1. Discuss food, beverage and labor costs, its concepts and foundation.
2. Explain the four step control process to the primary phases of food service
operations: purchasing, receiving, storing and issuing and production.
3. Determine the four step control process to the beverage operations: purchasing,
receiving, storing and issuing and production.
4. Elaborate labor cost controls.
Attitude:

of the College;
various domains;
Skills:
1. Compute relevant ratios and cost concepts relevant to decision making for food,
beverage and labor activities.
2. Construct cost volume profit relationships, break even analysis
3. Develop standards and procedures in purchasing, receiving, storing, issuing and
producing food and beverage activities.
4. Monitor inventory and food cost, daily cost
5. Prepare menu engineering and analysis
6. Train staff and monitor performance and take corrective actions
TOPICS HOURS

1-5 INTRODUCTION TO FOOD, BEVERAGE AND LABOR CONTROLS
Cost and Sales Concepts
The Control Process
CVP Relationships 13.5 hours
FOOD CONTROL
Food Purchasing and Receiving Control
Food Storing and Issuing Control
Food Production Control I: Portions
Food Production Control II: Quantities
6-11 FOOD CONTROL 15 hours
Monitoring Food Service Operations I: Monthly Inventory and
Monthly Food Cost
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Monitoring Food Service Operations II: Daily Food Cost

Monitoring Food Service Operations III: Actual vs. Standard
Food Costs
Menu Engineering and Analysis
Controlling Food Sales
BEVERAGE CONTROL
Beverage Purchasing Control
Beverage Receiving, Storing and Issuing Control
Beverage Production Control
13- BEVERAGE CONTROL 15 hours
17 Monitoring Beverage Operations
Beverage Sales Control
LABOR CONTROL
Labor Cost Considerations
Establishing Performance Standards
Training Staff
Monitoring Performance and Taking Corrective Action
FINAL EXAMINATIONS

XI. GRADING SYSTEM:

Prelims/Midterm
Quizzes 15%
Major exams 30%
Case Studies/Practice Set 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
Cabanatuan
XII. REFERENCES:
Dittmer, Paul R.,(2009). Principles of Food, Beverage and Labor Cost

Controls. New Jersey, USA : John Wiley & Sons Inc.
Ojugo, Clement.,(1999). Practical Food & Beverage Cost and Control

AY 2013 – 2014 CRT Professional Educational Dr. Reynato C. Arimbuyutan

(FSM, HRM & TM) Committee College President
COURSE SYLLABUS
II. COURSE TITLE: ADVANCED BAKING & PASTRY
This course is designed as a combination of theory, lecture and demonstration and

hands on production to provide an introduction to pastry and cake techniques for use in a
commercial kitchen. Discussions and demonstrations include dough, fillings, glazes with
an emphasis on formulas. Also included are cakes (hard, boiled and fondant), pastry cream
and finishing techniques plus handling of various chocolates used in baking and
decorating.
IV. CREDIT: 3 units
V. PRE-REQUISITE: FSM07 BAKING & PASTRY
Knowledge:
Cabanatuan
1. List and discuss correct selection and utilization of pastry supplies and
ingredients.
2. Discuss the skills in mixing, production and finishing of a variety of patry
products.
3. Identify basic chocolate techniques, including tempering and molding
4. Determine the techniques in producing hard, boiled and fondant icing
Attitude:

of the College;
in various domains;
Skills:
3. Demonstrate the correct usage of baking and pastry equipment and tools
4. Demonstrate mixing, production and finishing of a variety of pastry and cake
products
5. Demonstrate chocolate techniques including tempering and molding
6. Bake cakes with three different icing techniques:
a. Hard
b. Boiled
c. Fondant
TOPICS HOURS

1-5 Introduction to Advanced Baking & Pastry
Intro to Equipment
Ingredients
28.5 hours
Dough, Pie and Cheesecakes
Dough
Custards
Fruit and Meat Pies
Cheesecakes
Laminated Dough
Creams
Tarts
Croissant
Ensaymada
Chocolate Fundamentals
Tempering
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Molding
Cakes
Cakes
Frostings
Dessert Sauces
Icing
Hard Icing
Boiled Icing
Fondant Icing
Muffins and Other Pastries

Muffin
Muffin Decoration
13- Cake Decoration 15 hours
17 Hard and Boiled Icing
Fondant Cake
Candy And other Specialty Sweets

Marshmallows
Candy
Chocolate Decorations
Marzipan
FINAL OUTPUT: WEDDING CAKE WITH SIDE DECORATIONS OF

PASTRIES
FINAL EXAMINATIONS

XI. GRADING SYSTEM:
Prelims/Midterm
Quizzes 15%
Major exams 30%
Cabanatuan
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:

Labensky, Sarah R. et.al.(2005), On Baking: A Textbook of Baking and

Pastry Fundamentals, Singapore : Pearson Prentice Hall, Custom Edition
Amendola, Joseph et.al.(2003), Understanding Baking, Singapore : John Wiley

and Sons
Amendola, Joseph et.al.(2003), The Baker’s Manual, Singapore : John Wiley and
Sons
Figoni, Paula I. (2003), How Baking Works: Exploring the Fundamentals of

Baking Science, Singapore : John Wiley and Sons
Cabanatuan

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: INTRODUCTION TO HRM
This course is designed to help prospective tourism and hospitality professionals

comprehensively view the different sectors of hospitality and tourism industry – events and
milestones; lodging and management associations; revenue sources; hotel classifications;
hotel guests; the guest room; functions and department of a hotel; types of restaurants;
structure of restaurant business; restaurant operations and classifications.
IV. CREDIT: 3 units
Knowledge:
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1. Discuss the origins, events and milestones in the hospitality industry.

2. Identify different lodging management associations.
3. Explain the hospitality industries revenue sources
4. Differentiate room sales of a hotel
5. Explain different room types.
6. Reiterate the functions and department of a hotel.
7. Determine the types, structure and operations of a restaurant.
Attitude:
1. Acquire a comprehensive knowledge of the vision, mission, goals, and

2. Demonstrate a deep understanding of the basic approaches to studying
Skills:
1. Classify a hotel, restaurant and leisure industries.

2. Room sales differentiation.
3. Classify a room type, numbering, reconciling and controlling.
TOPICS HOURS
1 INTRODUCTION OF THE COURSE 3 hours

2-3 Events and Milestones 6 hours
City Hotel 1794; Five Star Hotel; Palace SF; Statler 1908;
Conrad Hilton; Waldorf Astor;. Willard Marriot; Kemmos Wilson
Motels; Resorts; Convention Business; International Hotels and
Resorts
Hospitality Industries
Leisure Industry; Hotel Industry
Lodging Management Associations

Owner Operated; Owner Managed; Independent; Management
Contract
Revenue Sources
Sleeping Rooms; Meeting/Function Space; Outlets/Ancillary
Revenue Sources; Profit Margin; Room Cost; Food Coast;
Opportunity; Captive Audience Quotient
4-5 Hotel Classifications 6 hours
Hotel Sizes; Hotel Classification; Different Kinds of Lodging
Establishment; Hotel Product Types; Independent Hotel Ratings
Hotel Guests
Cabanatuan
Room Sales Differentiation; Market Segmentation
The Guest Room

Room Types; Room Configurations; Guestrooms According to
Price, Layout, Etc.; Facilities and Amenities; Room Designation; Room
Numbering; Room Status Reconciliation; Room Numbering; Room
Status Reconciliation; Room Status Code; Key Control System
PRELIMINARY EXAMINATION
7-9 Functions and Department of a Hotel 9 hours
Functional Departments; Practical Areas; Organizational
Deployment Examples; Room Division Department Heads; Sales
Department Heads; Hotels Bars
Types of Restaurants
Gourmet or Fine Dining Room; Family Mid-Size; Casual
Restaurant; Quick Service or Fast Food Restaurant; Social and
Contract Caterers
Structure of the Restaurant Business

Sole Proprietorship; Partnership; Corporation; Franchising
Restaurant Operations
Front of the House; Type of Restaurant Service; Back of the House
10- Activities: 6 hours
11 1. Film Showing
2. Case Studies
3. Exposure Trip (Local)
a. Hotel
b. Restaurant
13- Laboratory Activities: 15 hours
17 1. Napkin Folding
Seminar/Workshop:
1. Fruit and Vegetable Carving
2. Flower Arrangement
3. Balloon Sculpture
FINAL EXAMINATIONS

Cabanatuan
5. Seminar/Workshops
XI. GRADING SYSTEM:

Recitation 10%
Quizzes/Laboratory 30%
Major exams 30%
Exposure Trips/Seminar 20%
TOTAL 100%
XII. REFERENCES:
Arimbuyutan, Reya II P. (2010). Introduction to Hotel and Restaurant Management.

Cabanatuan : CRT Learning.
Verginis, CS & Wood, RC. (1999). Accommodation Management: Perspectives for the
International Hotel Industry. London : International Thomson Business Press, Inc.

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: HOUSEKEEPING PROCEDURES
This course is designed to enhance the knowledge, skills and attitude in

housekeeping specifically it covers provision of housekeeping services to guests, preparing
room for guests, cleaning the premises, provision of valet service, launder linen and guest
clothes.
IV. CREDIT: 3 units
Knowledge:
1. Identify different housekeeping services
Cabanatuan
2. Explain the layout of the housekeeping department

3. Determine the duties of an executive housekeeper, floor supervisor, and room
attendant
4. Explain the housekeeping control desk, linen and uniform room.
5. Reiterate public area management and service
6. Discuss the laundry services and waste management (garbage disposal)
Attitude:

Skills:
1. Perform different housekeeping services

2. Handle housekeeping requests
3. Advise guests on room and housekeeping equipment
4. Set up equipments and trolley
5. Access rooms for servicing
6. Dispose garbage and used chemical
7. Clean wet and dry area according to enterprise procedures
8. Maintain and store cleaning equipment and chemicals
9. Make up bed, clean and clear rooms and use equipment and materials
properly for cleaning premises
10. Launder linen and guests clothes, package and store laundry items.
TOPICS HOURS

1-2 INTRODUCTION TO HOUSEKEEPING 4.5 hours
Definition of Housekeeping
Types of Housekeeping
Five S’s of Housekeeping
Scope of Housekeping Maintenance
Housekeeping Organization
Standards of Ideal Housekeeping
CLEANING SUPPLIES AND PROCEDURES
Cleaning Equipment and Theire Proper Usage
Cleaning Supplies and Materials
Cleaning Chemicals
Other Housekeeping Tools and Supplies/Cleaning Standard
GUEST ROOM CLEANING,CARE AND MAINTENANCE
Classification of Guestroom
Room Status
Standanrd Room Amenities
Room Make up Procedure,Vacant,Ckeck Out Room
Replenishment Maintanance of Bed Linen
Cabanatuan
Handling Lost and Found Items/Room Key
3-5 PERFORM HOUSEKEEPING 9 hours

Provide Housekeeping Services to Guest
Prepare Room for Guest
Clean Premise
PROVIDE VALET /BUTLER SERVICE
Build Rapport and Enhance the Feeling of Goodwill Between the
Guest and Establishment
Valet Grooming and Communication Standard

Perform Necessary Repair and Guest Property
6-11 LAUNDRY LINEN AND GUEST CLOTHES 15 hours
Distrbution of Laundry Responsibilities
Sequence of Guest Laundry Service
Laundry Equipment
Segregation and Tagging of Guest Laundry
Sorting Marking Procedure for Unprocessed Items
Washing Procedure
Recording and Delivery of the Laundry Items
SANITATION IN HOUSEKEEPING OPERATION

Prevention of Bacterial Contamination
Pest Control
Pest Control Chemicals/Equipment
Garbage and Refuse Management
SAFETY AND SECURITY IN HOUSEKEEPING

General and Safety and Security Measure for the Guest
Key and Handling Control
Key Handling at the Front Desk
Fire Safety-Prevention and Control
Safety Tips at Home
13- MANAGING AND MONITORING THE HOUSEKEEPING JOB 15 hours
17 Scope of Housekeeping Management
Budget Preparation
Establishing Par Stock
Receiving Records
Making aRoom Status
Preparing Maintenance Order or Service Request
Ket Endorsment
Monitoring The Housekeeping Jod
Ares for Monitoring
Monitoring Productivity of the Housekeeping Staff
Tool for Rooms Inspection
Inspection of Public Areas
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Conducting Housekeeping Audit

Materials Control
Control of Purchases
Control in Requisition Inssuance
Conducting a Physical Inventory
Valet service within the Philippines Hospitality Industry

Building guest rapport
FINAL EXAMINATIONS

XI. GRADING SYSTEM:

Prelims/Midterm
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:
Roldan, Amelia (2010). Housekeeping Made Easy. Manila : Rex Book Store
Updated Edition. Philippines
Andrews, Sudhir. (2008). Housekeeping Management and Operations.

Philippines : McGraw Hill Publishing Company Limited. International Edition
Cabanatuan
NOTE:
1. There will be an exposure trip during the first semester of the year (stay-
in exposure trip) with a seminar on:
a. Housekeeping Management and Operations
b. Front Office and Housekeeping Interlink

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: FRONT OFFICE PROCEDURES
This course introduces the concepts of organization, communication, ethics and

policy within a hotel. The primary focus is the front office, housekeeping, reservations and
night audit departments. Other departments are discussed to provide an understanding of
how these departments relate to the front office and how they operate to enhance the guest
experience.
IV. CREDIT: 3 units
V. PRE-REQUISITE: HRM04 HOUSEKEEPING PROCEDURES

MGT01PRINCIPLES OF ORGANIZATION & MANAGEMENT
HRM07 ACCOUNTING – HOSPITLAITY INDUSTRY
Cabanatuan
Knowledge:
1. Classify hotels according to its sizes, location, product types and hotel ratings
2. Determine the room sales differentiation, and market segmentation
3. Categorize the guest room and makeup
4. Discuss the hotel organization, its functional departments, practical areas,
organizational deployment and resort deployment
5. Explain the arrival chronology, departures and front office operations
6. Identify the rate structure, room rate designations and measurement averages
7. Determine the PMS, guest account, check in and PMS hierarchy and systems
interaface
8. Discuss guest accounting basics, entries and accounting documentation
9. Explain night audit reporting and identify the night audit checklist and ancillary
night audit duties
10. Explain room assignment, housekeeping operations, and management
11. Determine occupancy and availability, overselling, yield management, reservations
management and sales management.
Attitude:
1. Acquire a comprehensive knowledge of the vision, mission, goals, and objectives of

the College;
various domains;
Skills:
1. Receive and process reservations

2. Operate a computerized reservation systems (abacus or Galileo)
3. Provide accommodation reception services
4. Conduct night audit
5. Provide club reception services
6. Provide porter services
TOPICS HOURS

1-5 HOTELS – PAST AND PRESENT
Lodging Management Association
Revenue Sources
13.5 hours
Case Study:
a. Food Cost and Chain Histories
HOTEL CLASSIFICATIONS
Hotel Sizes, Location Classifications, Product Types and
Cabanatuan
Independent Hotel Ratings
HOTEL GUEST
Room Sales Differentiation, Market Segmentation
Case Study:
a. Market Segmentation and Theoretical Buying Decision
THE GUEST ROOM

Categorizing the guest room, Guest room makeup and key control
systems
HOTEL ORGANIZATION
Hotel Organization, functional departments, practical areas,
organizational deployment example, resort deployment example,
traditional vs. revenue based deployment, and functional department
management teams
FRONT OFFICE OVERVIEW

The Arrival Chronology
Departures
Front Office Operations
6-11 ROOM RATE STRUCTURE 15 hours
Selecting the PMS, guest account, the checkin, PMS hierarchy,
PMS Systems interface
GUEST ACCOUNTING
Accounting basics, guest accounting, accounting entries,
accounting documentation, guest accounting and the front desk
NIGHT AUDIT
Night Audit overview, night audit deployment, night audit
reporting and checklist, ancillary night audit duties
HOUSEKEEPING
Room assignment, housekeeping operations, housekeeping guest
room standards and management
13- RESERVATION AND FORECASTING 15 hours
17 Determining occupancy and availability, overselling, yield
management, reservations management and sales management
MEASURING HOTEL PERFORMANCE

Quantifiable and qualifiable analyses
GUEST SERVICE
Service standards, guest conflict resolution, empowerment,
diversity awareness, international guests
Seminar/Workshop:
1. Guest Service Training
2. Front Office Services
Cabanatuan
a. Receive and process reservations

b. Operate a computerized reservation systems (abacus or
Galileo)
c. Provide accommodation reception services
d. Conduct night audit
e. Provide club reception services
f. Provide porter services
FINAL EXAMINATIONS

XI. GRADING SYSTEM:

Prelims/Midterm
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:
Ismail, Ahmend,(2010). Front Office Management and Operations. Singapore

: Cengage Learning Asia. Philippine Edition
Cabanatuan

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: ASIAN CUISINES
This course is laboratory based course where students will prepare, taste, serve and
evaluate traditional and regional dishes on Asia. Profile and techniques on the preparation
of cuisines on Philippines, Japan, Korea, China, Thailand, Vietnam, Indonesia and Malaysia
will be given emphasis.
IV. CREDIT: 3 units
V. PRE-REQUISITE: FMS03/HRM02 FOOD SELECTION AND PREPARATION

(CULINARY ARTS & SCIENCES)
Cabanatuan
Knowledge:
1. Identify and apply specific techniques, ingredients and spices in all the Asian
cuisines.
2. Identify the basic cooking method applied in each country’s dishes.
3. Describe the importance of the following as they relate to different Asian cuisines:
a. Tradition
b. Seasonality of foods
c. Nutrition
d. Modernization
e. Presentation
4. Discuss the differences of the Asian cuisines compared to the food preparation on
western countries and other parts of the world.
Attitude:
4. Observe workplace procedure and respect the use of 5S.
5. Observe workplace hygiene procedure.
6. Practice occupational health and safety.
Skills:
1. Apply knife skills in food preparation.
2. Apply knowledge and skills in soup and sauce preparation.
3. Recognize the basic fundamental standards of cooking.
4. Proper care for food sanitation.
TOPICS HOURS

1 Kitchen Orientation
Course policies and requirements
Hygiene and general safety
Review of kitchen tools and equipment 28.5 hours
Asian Cuisines
Sanitation, safe food handling and safe equipment handling.
Philippine Cuisines
Overview of the history and development of Philippine cuisine
Cabanatuan
Methods of cooking
Tools and equipment
Basic ingredients
2-3 Japanese Cuisines
Overview of the history and development of Japanese cuisine
Methods of cooking
Tools and equipment
Basic ingredients
4-5 Korean Cuisines
Overview of the history and development of Korean cuisine
Methods of cooking
Tools and equipment
Basic ingredients
7-9 Chinese Cuisines(North, East & West, South)
Overview of the history and development of Chinese cuisine
Methods of cooking
Tools and equipment
Basic ingredients
10- Thai Cuisines
11 Overview of the history and development of Thai cuisine
Methods of cooking
Tools and equipment
Basic ingredients
13- Vietnamese Cuisines 15 hours
17 Overview of the history and development of Vietnamese cuisine
Methods of cooking
Tools and equipment
Basic ingredients
Indian Dishes (north and south)

Overview of the history and development of Indian cuisine
Methods of cooking
Tools and equipment
Basic ingredients
Indonesian and Malaysian Cuisines

Overview of the history and development of Indonesian and
Malaysian cuisine
Cabanatuan
Methods of cooking
Tools and equipment
Basic ingredients
FINAL EXAMINATIONS – ASIAN CUISINES BUFFET

XI. GRADING SYSTEM:
Prelims/Midterm
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:

Cabanatuan

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: HOSPITALITY ORGANIZATIONAL AND OPERATION

MANAGAMENT
This course is designed to provide the concepts, principles and strategies whereby
the two major ingredients can be made to operate in order to reap the expected results:
provision and maintenance of a favourable organizational climate & performance of basic
management functions effectively.
IV. CREDIT: 3 units

HRM08 FRONT OFFICE PROCEDURES
MGT01PRINCIPLES OF ORGANIZATION & MANAGEMENT
Cabanatuan
Knowledge:
1. Discuss the key performance areas of a hotel: front office management,

housekeeping management, hotel engineering and maintenance, conference and
convention management and facilities management and design
2. Discuss the key performance areas of a food and beverage institution: dining room,
bar area, and kitchen.
3. Explain the management concepts and differentiation of management and
supervision
4. Identify and discuss hospitality planning schemes – setting directions.
5. Elaborate the concepts for organizing hospitality industry works
6. Iterate monitoring, leading directing tools for effective management
7. Discuss the controlling concepts and improvement of work performance
8. Detail cost control procedures in F & B operations
9. Determine tools for cash control
10. Discuss how to start a hospitality business
Attitude:

Skills:
1. Assess managerial effectiveness in a hospitality setting

2. Assess company performance and diagnose performance problems
3. Prepare a corporate plan – setting performance target, forecasting, preparing budget
and determine manning requirements
4. Develop an organization chart complete with job evaluation and classification
5. Plan and prepare for monitoring checklist
6. Perform quality assurance program and design an effective performance appraisal
7. Prepare standard costing for hotel and f & B operations.
8. Prepare financial reports and break even analysis
9. Prepare a simple business plan – limited to hospitality industry
TOPICS HOURS

1-5 ACCOMODATION MANAGEMENT – KEY PERFORMANCE AREAS
Front Office Management, Housekeeping Management, Hotel
Engineering and Maintenance, Conference and Convention
Management, Facilities Management and Design 13.5 hours
DINING ROOM MANAGEMENT
Cabanatuan
Serving the Meal, Organizing Dining Room, Planning Reservations

and Blocking Tables, Managing Dining Experience, Operating a Bar
CREATING A FAVORABLE ORGANIZATION CLIMATE

Elements of Organizational Efficiency, Building an Organization
Climate, Healthy Organization
OVERVIEW OF MANAGEMENT AND SUPERVISION

Management Concepts, Management vs. Supervision, Materials
Management and HR Management, Management Functions
PLANNING – SETTING DIRECTIONS
External and Internal Analysis, Corporate Planning, Setting
Performance Targets, Forecasting Revenue and Profit, Operations
Budget, Budget Monitoring, Determining Requirements for F & B
Supplies and Equipment, Housekeeping Budget, Rooms Amenities
and Housekeeping Supplies, Manning Requirements, Menu
Planning, Menu Rating Form, Performance Audit, Diagnosing
Performance Problems
Case Studies:
a. Meeting Human Resources Requirements (9 Cases)
6-11 ORGANIZING THE WORK 15 hours
Organizing Concepts and Tools, Organizations Chart, Job
Evaluation and Classification, Job Description, Job Breakdown,
Performance Standards, Monitoring and Inspection Checklist
MONITORING, LEADING AND DIRECTING

Monitoring Concepts and Tools, Leadership and Leadership
Styles, Motivating Employees
CONTROLLING AND IMPROVING WORK PERFORMACE

Controlling Concepts, Quality Assurance Program, Performance
Management, Infractions and Misconduct, Disciplinary Actions,
Work Performance Improvement, Corrective Interviews, Performance
Appraisal System, Appraisal Interview
Case Studies:
a. Building your Leadership Credibility (10 cases)
b. Building and Managing Performance (6 cases)
c. Dealing with Problem Behaviors (13 cases)
d. Encouraging Others (6 cases)
e. Taking Corrective Actions (3 cases)
f. When Employees are Challenging your Leadership (9 cases)
g. Relationship With Your Boss (6 cases)
h. Managing a Diverse Workforce (13 cases)
13- COST CONTROL IN F & B OPERATIONS 15 hours
17 Cost Control Concepts, Areas and Sequence of Cost Control, Cost
Standardization, Food Cost and Selling Price, Tools and Aids in
Recipe Costing, Reconciliation of F & B Cost, Ordering and
Purchasing, Cost Control in Storage and Issuace, Stock Inventory
Cabanatuan
CASH CONTROL
Tools for Cash Control, Financial Reports, Break Even Analysis
STARTING A HOSPITALITY BUSINESS

Opening a Hospitality Business, Securing Business Permits,
Preoperating Requirements, Marketing and Promotions,
Accreditation Standards for Hotels, Resorts, Tourist Inns, Apartels,
Pension Houses, Motels, Restaurants and Fees
FINAL OUTPUT:
a. Simple Marketing and Management Plan
b. Organizational Chart Complete with Evaluation,
Classification, Description, Breakdown
c. Monitoring Tools
d. Controlling Tools – Hotel and F & B Operations
e. Cash Control Tools
FINAL EXAMINATIONS

XI. GRADING SYSTEM:

Prelims/Midterm
Quizzes 15%
Major exams 30%
Case Studies 30%
TOTAL 100%
Finals
Quizzes 15%
Project 35%
Case Studies 30%
TOTAL 100%
XII. REFERENCES:
Roldan, Amelia S.,(1999). Managing and Operating a Hotel and
Cabanatuan
Restaurant Business. Metro Manila : Book Trends Enterprises

Szende, Peter.,(2011). Hospitality Supervision Case Scenarios. Singapore :

Verginis, Constantinos et. Al..,(1999). Accomodation Management:

Perspectives for the International Hotel Industry. United Kingdom :
International Thomson Business Press
Strianese, Anthony J.,(1997). Dining Room and Banquet Management.


TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: ROOMS DIVISION, MANAGEMENT AND CONTROL
This course is designed to serve as a reference for future hospitality professionals

about room component in the hotel, which is a major revenue generator. Various
activities at the front office and housekeeping, budgeting controls, enhancement of guest
services towards creating a satisfied and profitable guest. Discussions also include a
practical approach to guest interaction.
IV. CREDIT: 3 units

HRM08 FRONT OFFICE PROCEDURES
Cabanatuan
Knowledge:
1. Discuss the front office department – its function, organization, links to the f & b
department, housekeeping department and the staff that comprises it.
2. Explain the guest expectation of front office staff and hotel.
3. Determine the front office procedures in case of emergencies
4. Discuss the reservation procedures in front office
5. Identify and determine the actions for the guest services
6. Explain the housekeeping department – its functions and organization
7. Iterate the budgeting systems for front office and housekeeping departments
Attitude:

of the College;
various domains;
Skills:
1. Perform and decide on course of actions in case of emergencies in the hotel setting
2. Market the services of the hotel, and perform sets of actions to be taken during
various situations
3. Perform first aid, safety and security measures for the hotel guests
TOPICS HOURS

1-5 FRONT OFFICE DEPARTMENT
Different Departments in a hotel, Organization chart and
hierarchy of Front office department, Layout of Front office
department. Activities at Front desk. Job description of front 13.5 hours
office staff- Front office manager, Lobby manager, Receptionist,
GRE, Bell boy, Coordination of Front office with other
departments.-House keeping, F&B service, Engineering &
maintenance, stores, Accounts, personnel, Security.
GUEST EXPECTATION OF FRONT OFFICE STAFF AND HOTEL.

Marketing of services- Emerging trends in front office. Actions
taken during various situations – Guest possessing Fire arms,
Pets, explosives and chemicals, Black listed guest.
TARIFF
Basic rules for fixing the tariff, Types of tariff—based on
check out time, (12:00 noon, 24 hrs, night basis). Based on
specific requirements of the guests. (Crib rate, day rate, extra bed,
hourly rate). Different types of plans,
FRONT OFFICE PROCEDURES FOR EMERGENCIES
Cabanatuan
Incident book-Theft, Fire, death, floods, threats, etc.

6-11 RESERVATIONS 15 hours
Receiving, confirming, filing, guaranteeing reservation.
Registration; Walk-in, check in, group check in. Procedure for
handling VIp’s, Cip’s and foreigners, modes of settlement of the
bills (cash, btc, credit card, debit card, TAV,). House rules for the
guests. Check out process-manual, express check out. Front office
accounting; Creating guest folio, point of sale, posting
charges, high balance, front desk PMS module content.
NIGHT AUDIT
Process of auditing, reports generated, opening of a new
accounting date. Yield management – Calculation of room
forecasting, room inventory, statistics related to room control.
Staffing in front office—effective scheduling of the employees,
motivation, team management.
GUEST SERVICES
Service Standards, Conflict Resolution, Empowerment, Diversity
Awareness, International Guests, Managements’ Role in Guest
Service and Guest Service Training
13- HOUSEKEEPING DEPARTMENT 15 hours
17 Organization, structure and layout in a small and large
hotel. Job specification of principal staff of House keeping –
Executive house keeper, h/k supervisor, room oy, Cleaning
equipment, (manual, electrical, mechanical). Cleaning agents,
areas, procedures for cleaning, handling guest requests and
complaints,-communication in house keeping, registers and
formats maintained,.Linen handling, laundry process.
BUDGETING
Purchase, storing and control of guest amenities/supplies,
procedure for lost and found, control of keys, different types of
rooms.
FIRST AID, SAFETY AND SECURITY ON THE GUEST FLOORS,

QUALITIES REQUIRED FOR HOUSEKEEPING STAFF.
FINAL EXAMINATIONS

Cabanatuan
XI. GRADING SYSTEM:

Prelims/Midterm
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:
Roldan, Amelia S.,(1999). Managing and Operating a Hotel and

Restaurant Business. Metro Manila : Book Trends Enterprises
Verginis, Constantinos et. Al..,(1999). Accomodation Management:

Perspectives for the International Hotel Industry. United Kingdom :
International Thomson Business Press
Ismail, Ahmend,(2010). Front Office Management and Operations. Singapore

Roldan, Amelia (2010). Housekeeping Made Easy. Manila : Rex Book Store
Andrews, Sudhir. (2008). Housekeeping Management and Operations.

Philippines : McGraw Hill Publishing Company Limited. International Edition
Cabanatuan

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: EVENTS & CONVENTION MANAGEMENT
This course is designed to provide enhanced sense of relevance, purpose and

meaning about events in relation to events at varying stages of growth in Asia, interpret
and develop event strategies based on the social context. Discussions also include
drawing of the setting, resources and application of concepts in creating an event.
IV. CREDIT: 3 units
V. PRE-REQUISITE: MKTG1 MARKETING MANAGEMENT - HOSPITALITY

INDUSTRY
Knowledge:
1. Discuss the event concept, sustainability and tourism

2. Determine the meetings, incentive travel, conventions and exhibitions
3. Explain the event planning and logistics
4. Identify the integrated marketing communications in event management
Cabanatuan
Attitude:

of the College;
various domains;
Skills:
1. Stage and manage events

2. Research and evaluate events
TOPICS HOURS

1-5 EVENTS
Types (Events-Conventions-Tours, Exhibitions, Meetings etc) –
Nature of market and demand – Growth and development of the
industry – Impact on local and national communities- Laws & 13.5 hours
Statutory requirements. The Event Concept
EVENTS IN ASIA
Events Management Trends in Asia, Events in Asia, Event
Tourism, Event Sustainability
EVENT MARKETING
Clients – Sponsorship – Brands – Professionals – Advertising &
Publicity.
BUDGETING AN EVENT
Preparation – Estimating fixed and variable costs –
Cashflow – Sponsorships & Subsidies.
EVENT MANAGEMENT
Planning – Scheduling – Venue – Logistics – Celebrity
endorsements – Coordination – Risk and Crises Management.
MICE
Meetings, Incentive Travel, Conventions and Exhibitions
6-11 HR MANAGEMENT & BEHAVIORAL 15 hours
Motivation – Team Building – Leadership – Personality
(Speak – Present – Body language) – Creativity & Innovation.
ASSOCIATION MARKET
Future trends – Social and Government associations –
Organizational and financial structures – International association
market.
Cabanatuan
STAGING AND MANAGING EVENTS

13- EVENTS & CONVENTION MANAGEMENT: 15 hours
17 a. Seminar on Food Presentation and Photography
b. Training of CRS – Abacus, Galileo and Amadeus
c. Graduation Ball
d. Founding Anniversary
e. HRM Day
f. Events of your choice
FINAL EXAMINATIONS

6

XI. GRADING SYSTEM:

Prelims/Midterm
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:
Hoyce JR. (2009). Event Marketing. New Jersey, USA : John Wiley & Sons Inc.
Shones, Parry.,(2005). Successful Event Management. Singapore :

International Thomson Publishing - Asia
O’Toole and Mikolaitis. (1999). Corporate Event Project Management. New

Jersey, USA : John Wiley & Sons Inc.
Cabanatuan
McCartney, Glenn. (2010). Event Management: An Asian Perspective. New

York, USA : McGraw Hill Companies Inc. International Edition.

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: SPORTS, LEISURE AND RECREATION MANAGEMENT
The students will develop an understanding on the importance of sports, leisure and
recreation in the tourism industry. Students will have knowledge on recreation and sports
management for local and international establishments.
IV. CREDIT: 3 units
V. PRE-REQUISITE: TOUR2PRINCIPLES OF TOURISM II
Knowledge:
1. Identify and understand definitions, philosophies and theories of recreation, sports
and leisure.
2. Identify sports tourism on both local and international places.
3. Describe the importance of sports, leisure and recreation to the tourism industry.
4. Understand the basic principles, concepts and terminologies of sustainable tourism.
Cabanatuan
5. Understand the current trends and development within the tourism industry.
Attitude:
Skills:
1. Display improved analytical and critical thinking of the students.

2. Display improved communication skills both orally and in written practice.
TOPICS HOUR
S
INTRODUCTION OF THE COURSE 1.5
DISCUSSION OF THE VMG hours
1-2 Nature and Evolution of Play, Recreation, Sports and Leisure 4.5
Nature and evolution of play, sports, recreation and leisure hours
The impacts of leisure, recreation and sport within individuals and
societies.
Sports tourism – an international overview
Writing for a case study (discussion paper)
3-5 Sports, Recreation and Leisure in the Philippines
Discussion on the case study presented by the students
Sports events and recreation in the Philippines
Popular sports in the Philippines
Destinations in Philippines offering sports tourism
Discussion and presentation of destinations in a certain country
offering sports tourism, recreation and leisure.
7-8 The Business of Sports Tourism
The business of sports tourism
India tourism industry
Sport, tourism and motivation
Motivational synergy in sport tourism
Sport tourism framework
Sport tourism in Australia
Tourism and sport – the world and Australian markets
Cabanatuan
Developing a national sports tourism strategy

Tourism and sports – the world market
9-11 Tourism Opportunities 12
International opportunities hours
National opportunities
Regional and local opportunities
Marketing opportunities
Maximizing the tourism benefits
Education and training
Discussion Paper (Case Study)
International Case Studies

International case studies
a. Britain
b. Canada
c. South Africa
Possible jobs
Research into action: Getting into the game
Special case study: Nepal
International sports tourism for Asia
Major sports events I
a. Olympic games
Major sports event II
a. FIFA World Cup
13- Special Topics 15
17 Casino and Other Gambling Institutions hours
d. Macau
e. Casino Filipino (Pagcor)
f. Las Vegas
Themeparks
a. Disneyland
b. Star City, Carron Dream Park and Enchanted Kingdom
c. Singapore Universal Studios
Leisure Centers
a. Spas, Sauna and Body Massage
b. Gaming Centers (Tom’s World, Worlds of Fun)
c. Resorts
d. Malls (SM Mall of Asia, ShangriLa, Resorts World)
e. Theatres (PICC, Resorts World, SM MOA Grounds)
Other Recreation and Leisure Establishments
FINAL EXAMINATIONS
Cabanatuan


XI. GRADING SYSTEM:
Prelims/Midterm
Quizzes 15%
Major exams 30%
Case Studies 30%
TOTAL 100%
Finals
Quizzes 15%
Case Studies 25%
TOTAL 100%
Cabanatuan

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: FACILITIES DESIGN AND BUILDING
This course is designed to provide approaches in facilities design and building

through the systematic planning and design and evaluation of an institutional operation
with emphasis on management mindedness and social responsibility, work ethics and
performance standards. This also presents data and information, analyzing and
discussing issues, sites and situations, elements, design concepts and global practices.
IV. CREDIT: 3 units
V. PRE-REQUISITE: HRM11 HOSPITALITY ORGANIZATIONAL AND

OPERATIONAL MANAGEMENT
Knowledge:
1. Discuss how to generate ideas for lodging and food service business venture and
prepare a simple feasibility study.
2. Explain preliminary design information in accordance to laws and regulations
governing hotel and restaurant establishments and classifications
3. Enumerate elements in designing physical facilities
Cabanatuan
4. Determine the information about space allocation, selection, purchasing, placement,

operation and management of equipment, furniture and fixtures.
5. Describe possible furnishings, ventilation, water management, electricity, gas, steam
and other nonconventional type of fuel.
Attitude:

of the College;
various domains;
Skills:
1. Plan and design facilities for hotel and restaurant according to classifications
2. Exhibit a prototype plans and design of lodging and food service facilities.
TOPICS HOURS

1-5 CONCEPT DEVELOPMENT
Generation of Ideas
Preliminary Information for FS
13.5 hours
FEASIBILITY STUDY
The Feasibility Study
TEAM PLANNING
The Professional Planning and Development Team
DESIGN CONCEPT
Preliminary Design Information
Elements for Consideration in Developing the Design Concept
SPACE ALLOCATION
Space Determinants and Utilization
6-11 EQUIPMENT, FACILITIES AND UTILITIES 15 hours
Large Equipment/Furnishings
Appliances and Small Kitchen Wares
Tableware and Table Top Components
Napery and Alternatives
Possible Furnishings in Consideration
Ventilation and Utilities (Water, Electricity, Gas, Steam,
Internet and Telephone)
Cabanatuan
ENVIRONMENT
Environment, Sanitation and Safety
Current and Future Trends in Hospitality Industry
Exposure Trips/Seminar:
a. TGI Fridays
b. Crowne Plaza Regency
c. Sogo Hotel
d. Le Souffle (Manila Diamond Hotel)
13- PLANS AND DESIGN OF FACILITIES 15 hours
17 Development of Working Drawings
Putting it All Together
FINAL OUTPUT: Prototype of Lodging and Food Service

Establishment
FINAL EXAMINATIONS

XI. GRADING SYSTEM:

Prelims/Midterm
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:
Perdigon, Grace P. (2004). Facilities Planning and Design for Lodging and
Food Service Operations. Metro Manila : Merriam Webster Bookstore
Cabanatuan

TM) Committee
COURSE SYLLABUS
I. COURSE CODE: TOUR1
II. COURSE TITLE: PRINCIPLES OF TOURISM I

comprehensively view the theories, concepts and principles pertaining to the behavioural,
sociological, political, economic, psychological and cultural aspects of tourism. Discussions
include the meaning and importance of tourism, sociology of tourism, tourism and culture
as well as tourism network and supply components.
IV. CREDIT: 3 units
Knowledge:
1. Discuss tourism, differentiate tourists from excursionists, and the
various elements of travel as used as criteria for defining travellers
2. Explain the nature of a tour, characteristics of a tourist product and
destinations.
Cabanatuan
3. explain the roles of public and private sector in tourism,

characteristics of individual tourism development projects, and role of
government financial incentives in tourism development.
4. Gain overview of the origin of tourism, the international travel
patterns and factors that favour the tourism growth
5. Be aware of the factors motivating people to travel, characteristics of
psychoentrics, allocentrentics and travel constraints
6. Explain the role of tourism in the economic development
7. Describe the social, cultural, environmental, and political impacts of
tourism and its effects to travel
8. Determine the direct and indirect components of the tourism
network, supply components, and tourism organizations.
9. Be updated with current trends and issues in the tourism and
hospitality industry.
10. Discuss the history, classifications and facilities of a cruise industry.
Attitude:
1. appreciate importance of tourism.
Skills:
1. identify and classifications and rating of a hotel, restaurant and other
hospitality industry components as per criterion.
2. be able to select and promote a tourism destination appropriate to the
psychological, economical, sociological, and cultural aspects of tourism.
WEEK TOPICS HOURS

2 The Meaning and Importance of Tourism 3 hours
Tourism Defined
Tourist Defined
Elements of Travel
Residence of the Traveller
Purpose of Travel
Nature of a Tour
Tourist Product and Destination
Characteristics of Tourism
History of Tourism
Early Tourism – Earliest, Medieval Period, Renaissance,
Elizabethan, Industrial Revolution, Modern Tourism.
Domestic Tourism’s Origin.
International Travel Patterns
Factors for the Tourism Growth
3 Psychology of Travel 3 hours
Psychology of Travel – Satisfaction Theory, Maslow’s Hierarchy of
Needs and Other Motivation Theories
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Learning Process of a Tourist

Leisure Travelling
Classification of Travellers
4-5 Economics of Tourism 6 hours
Roles of Tourism in Economic Development
Tourism Multiplier
Maximization of the Economic Effect of Tourism
Product Life Cycle
Strategic Marketing Process
Sociology of Tourism
Social Nature of Tourism
Social Effect of Tourism
Preferences of the International Tourist
Types of Tourist Roles
Social Tourism
7 Tourism and Culture 3 hours
Effects of Culture on Travel
Importance of Cultural Tourism
Tourism Network and Supply Components
Tourism Components
Tourism Supply Components
Natural Resources
Infrastructures
Transportation
Superstructure
Hotel Classifications
Restaurants
8 Tourism Organizations 3 hours
International Organizations
Regional Organizations
National Organizations in Tourism
Professional Tourism Organizations
Employment Opportunities in Tourism
Airlines
Travel Agencies
Hotels/Motels
Cruise Lines
Motorcoaches
Car Rental Companies
9 Current Trends and Issues in the Tourism and Hospitality Industry 3 hours
Future of Tourism
Issues in Toruism
Legal Issues
HR Issues
Operations Issues
Customer Service Issues
10-11 The Cruise Industry 6 hours
History and Overview of the Cruise Industry
Cruise International Association
Anatomy of a Cruise Ship
Profile of a Cruise Ship
Reasons why People Cruise
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Cruise Clients.
Destination.
Ocean, Sea and Island Cruising
13 Ecotourism 3 hours
Ecotourism, Defined
Types of Ecotourist
Ecotourism Cycle
Responsibilities of Tourists
Responsibilities of Travel Organizations and Individual
Companies
14-17 Seminars and Trips 6 hours
Exposure Trips:
a. Restaurant (Local)
b. Hotel/Motel/Inns (Local)
Seminars:
a. International Travel Experience: Passporting and Customes
Regulations
b. Tourism Opportunities in Nueva Ecija
FINAL EXAMINATIONS
1. Book Readings
3. Archives
4. Handouts
5. Movie Clips/DVD


Recitation 10%
Quizzes 30%
Major exams 30%
Project 20%
TOTAL 100%
Cabanatuan
1. Ballpen
2. Notebook
5. Pictures
XIV. REFERENCES:
Cruz, Zenaida L. (2010). Principles of Tourism Part I. Manila : Rex Book Store
Revised Edition. Philippines
Cruz, Zenaida L. (2011). Tourism Planning & Development. Mandaluyong City :

National Book Store. Philippines
Lavery, Patrick (1996). Travel and Tourism. Huntington, England :

Elm Publications

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: PRINCIPLES OF TOURISM II

comprehensively view the different sectors of tourism industry – their development, type,
composition and role in tourism. This subject will center on discussions of lodging, food
service, transportation, recreation and leisure as well as the gaming entertainment
industry.
IV. CREDIT: 3 units
V. PRE-REQUISITE: TOUR01 – Principles of Tourism I
Knowledge:
1. Discuss the economic, social, cultural and environmental impacts of
tourism.
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2. Be able to explain tourism planning and describe its roles, barriers,

process and responsibilities.
3. Explain the roles of public and private sector in tourism, characteristics
of individual tourism development projects, and role of government
financial incentives in tourism development.
4. Know the uniqueness of tourism marketing, the importance of marketing
orientation, segmentation and product life cycle of tourism marketing.
5. Define tourism promotion, its importance and identify major types of the
promotion mix. Ultimate
6. Formulate conceptual and teaching models with due consideration of the
different forms of knowledge about the child, adolescent, and adult.
7. Identify and discuss tourism distribution channel, intermediaries and
distribution strategies.
8. Determine and explain the selection and importance of transport mode,
international rail transportation, motor coach, private car, and airline
industry.
9. Itinerate and comprehensively examine different types of
accommodations, management methods in lodging industry, chain
accommodation operations, hotel profitability, and accommodations
reservations and promotion.
10. identify and discuss recreation and leisure, its major types, its role in
tourism as major service components.
11. describe the gaming industry, its forms, gaming facilities and its
importance to tourism.
Attitude:
Skills:
1. evaluate and analyze a tourism project.
2. promote a tourism site either domestically or internationally.
3. select an appropriate transportation mode for tours.
4. reserve and promote accommodations.
5. select and promote a recreational and leisure spots such as sports
tourism, theme parks, water parks, and fun centers.
6. select and promote a recreational and leisure spots such as sports
tourism, theme parks, water parks, and fun centers.
WEEK TOPICS HOURS

2 The Impact of Tourism 3 hours
Impact of Tourism
Economic Effects of Tourism
Social Impacts of Tourism
Impact of Tourism to Culture
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Environmental Impact of Tourism

Impact Control Measures
Environmental Conflicts
Geological Conflicts
Resident Conflicts
3 Tourism Planning 3 hours
Planning Defined
Tourism Planning in Developed and Developing Countries
Roles and Responsibilities for Tourism Planning
Tourism Planning Process
4 Tourism Development 3 hours
Roles of Government and Private Sector in Tourism Development
Characteristics of Individual Tourism Development Project
Steps in Tourism Project Evaluation and Analysis System
Government Financial Incentives in Tourism Development
5 Tourism Marketing 3 hours
Marketing Defined
Tourism Marketing
Marketing Orientation, Segmentation
Product Life Cycle
Strategic Marketing Process
7-8 Tourism Promotion 6 hours
Promotion and Communication
Traveller’s Buying Process
Promotion Planning
Promotion Mix
9 Tourism Distribution Channel 3 hours
Travel Intermediaries
Distribution Channels
Distribution Strategies
10 Transportation Services 3 hours
Transportation and Travel Evolution
Development of Transport System
Selection of Transportation Mode
11 Accommodations 3 hours
Types of Accommodations or Lodging
Classification of Hotels
Hotel Ratings Systems
Organization of Lodging Industry
Management Methods
Chain Accommodation Operations
Hotel Terminologies
Hotel Profitability
Hotels and Airlines
Accommodations Promotion
13 Food Services 3 hours
Types of Restaurants
Franchising
Restaurant Profitability
Restaurant Promotion
Cabanatuan
14-15 Recreation and Leisure 6 hours

Recreational Activities
Recreational Participation
Types of Organized Recreation
Recreation Service Components
Sports Tourism
16-17 Gaming Entertainment Industry 6 hours
Gaming Defined
Games and Facilities (Casino, Bingo, Arcade and etc.)
Scope and Importance of Gaming Entertainment
FINAL EXAMINATIONS
2. Book Readings
4. Archives
5. Handouts
6. Movie Clips/DVD


Recitation 10%
Quizzes 30%
Major exams 30%
Project 20%
TOTAL 100%
2. Ballpen
3. Notebook
6. Pictures
XIV. REFERENCES:
Cruz, Zenaida L. (2010). Principles of Tourism Part II. Manila : Rex Book Store
Cabanatuan

Prasana, Kumar (2010). Marketing of Hospitality and Tourism Services. New

Delhi : McGraw Hill. India
NOTE(S):
1. There will be seminars for the subject TOUR2 with the following topics:
a. Tour Promotions
b. Local Tourism
2. There will be an exposure trip following the Foundation Week of the College.

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: e-COMMERCE WITH GLOBAL DISTRIBUTION SYSTEMS
This course is designed to help prospective tourism professionals to familiarize with

the basic functionalities required to access a Global Distribution Systems (GDS). Also
included is the discussion of using the internet as a source of marketing and selling point of
tourism, hospitality and travel services.
IV. CREDIT: 3 units
V. PRE-REQUISITE: EDP11 INTRODUCTION TO COMPUTER WITH CO
Knowledge:
1. Discuss the uses of Global Distributions Systems.

2. Explain how to construct PNR and Itineraries
Cabanatuan
3. Determine how to manage queues.

4. Discuss how to use the internet.
Attitude:

of the College;
in various domains;
Skills:
1. Display the General Information in the Global Distribution Systems

2. Access the Help pages
3. Display Airline Availability
4. Construct a Passenger Name Record
5. Retrieve PNRs
6. Modify PNRs
7. Add Optional Elements in the PNR
8. Print PNRs and Itineraries
9. Manage queues
TOPICS HOURS

1-5 GDS – An Overview
Global Distribution Systems - Getting Started with Amadeus
Conversion 13.5 hours

Conversion, Encode City / Airport, Decode City / Airport
Encode / Decode Country, Encode / Decode Airline
Encode State, Connecting Points, Minimum Connecting Time
Date / Time Calculation, Fare Conversion
Information System
GGAMAPHNEW, How to print AIS, HELP page, HE Steps
Amadeus Air
Basic Availability, Availability Options, On-Time Performance
Rating, Combination of Options, Dual City Pair Availability,
Schedule Display, Timetable Display, Flight Information, Airline
Access Levels
PNR Mandatory Elements

Segment Element, Short Sell command, Long Sell Command
Connecting Flights, Dual City Pair Availability, Waitlist Segments
Cabanatuan
Arrival Unknown, Open segments, Ghost Segments

6-11 PNR Mandatory Elements 15 hours
Status Codes, Name Element, Phone Element, Smart Key
Receive From Element, Ticketing Time Limit, End Transaction,
Ignore and redisplay, Combination of Elements, PNR Retrieval PNR
View
Optional Elements
Other Services Information, Special Service Requests, SSR for
Seaman, Extend Security,
PNR Modification
PNR Update, Name Modification, Cancel and rebook, Split
Transaction,
PNR Printing
Queues
PNR Norecs and Nonsynch

13- The software used in the Internet and E-commerce 15 hours
17 Eudora
Netscape
Internet Explorer
Mozilla Firefox
Ubuntu
Glossary of Terms
Etiquette on the Internet
Sending mails via email
Surfing the Net (Travel Websites)
Spam
Firewall
FINAL EXAMINATIONS
Cabanatuan

XI. GRADING SYSTEM:
Prelims/Midterm
Quizzes 15%
Major exams 30%
Case Studies/Researches 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:
Amadeus (2010). ABC Manual: Amadeus Starter.

Makati City : Amadeus Marketing Philippines Inc.
Cabanatuan

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: PHILIPPINE TOURISM GEOGRAPHY AND CULTURE
This course is designed as a reference for prospective tourism professional o n t h e

d y n a m i c s o f t r a v e l a n d h o s p i t a l i t y w i t h i n t h e P h i l i p p i n e s . Discussion
also include useful guide for tourism students for planning the itinerary and know where,
what and how to set up a tourist attraction or facility.
IV. CREDIT: 3 units
Knowledge:
Cabanatuan
1. Discuss the domestic tourism, the motivation to travel and domestic vs

international tourism.
2. Determine the types of domestic tourists in the Philippines
3. Enumerate the tourist attractions and its kinds.
4. Explain the considerations in the development of a tour package
Attitude:

the College;

various domains;
Skills:
1. Prepare and document domestic tour package.

2. Promote a domestic tour.
TOPICS HOURS

1-5 Domestic Tourism
The Motivation to Travel, Traveling for Pleasure, Domestic vs.
International Tourism
13.5 hours
Types of Domestic Tourists in the Philippines
The Tourist Attractions

Kinds of Tourist Attractions, Tourist Attractions per Region
Region I – Ilocos Region: Geography, Culture and Tourist

Attractions
Ilocos Norte, Ilocos Sur, La Union, Pangasinan
Cordillera Administrative Region (CAR): Geography, Culture

and Tourist Attractions
Abra, Apayao, Benguet, Ifugao, Kalinga, Mountain Province
Region II – Cagayan Valley Region: Geography, Culture and

Tourist Attractions
Cagayan, Isabela, Batanes, Nueva Vizcaya, Quirino
Region III – Central Luzon Region: Geography, Culture and

Tourist Attractions
Bataan, Nueva Ecija, Bulacan, Pampanga, Tarlac, Zambales
and Aurora
Cabanatuan
6-11 Region IV – Southern Tagalog Region: Geography, Culture 15 hours

Batangas, Cavite, Laguna, Marinduque, Quezon, Rizal,
Mindoro Oriental, Mindoro Occidental, Palawan and Romblon
Region V – Bicol Region: Geography, Culture and Tourist

Attractions
Camarines Norte, Camarines Sur, Albay, Catanduanes,
Sorsogon and Masbate
Region VI – Western Visayas Region: Geography, Culture

Negros Occidental, Aklan, Capiz, Antique, Iloilo, Guimaras
Region VII – Central Visayas Region: Geography, Culture

Bohol, Cebu, Negros Oriental, Siquijor
Region VIII – Eastern Visayas Region: Geography, Culture

Samar, Eastern Samar, Northern Samar, Northern Leyte,
Leyte Province, Biliran
Region IX – Western Mindanao Region (Zamboanga

Peninsula): Geography, Culture and Tourist Attractions
Zamboanga del Norte, Zamboanga del Sur, Zamboanga
Sibugay
Region X – Northern Mindanao Region: Geography, Culture

Misamis Oriental, Misamis Occidental, Camiguin, Bukidnon,
Lanao del Norte
13- Region XI – Southern Mindanao Region (Davao Region): 15 hours
17 Geography, Culture and Tourist Attractions
Davao, Davao Oriental, Davao del Sur, South Cotabato,
Sarangani, Compostela Valley
Region XII – South Central Mindanao Region

(SOCCSKSARGEN): Geography, Culture and Tourist
Attractions
Sultan Kudarat, Sarangani, South Cotabato, Cotabato
Province
Region XIII – CARAGA Region: Geography, Culture and

Tourist Attractions
Agusan del Norte, Agusan del Sur, Surigao del Norte, Surigao
del Sur
Autonomous Region of Muslim Mindanao: Geography,

Culture and Tourist Attractions
Maguindanao, Lanao del Sur, Sulu, Tawi-tawi, Basilan,
Cabanatuan
Marawi
National Capital Region

Manila, Quezon City, Kalookan, Pasay, Paranaque, Pasig,
Marikina, Makati, Mandaluyong, Las Pinas, Muntinlupa, San
Juan, Malabon, Navotas, Pateros, Taguig, Valenzuela
The Development of Tourist Attractions
Some Considerations in the Development of a Tour Package

FINAL EXAMINATIONS

XI. GRADING SYSTEM:
Prelims/Midterm
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:
Libosada, Carlos Jr. (2010). Domestic Tourism A New Edition. Pasig

City : Anvil Publishing Inc.
Cabanatuan

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: WORLD TOURISM GEOGRAPHY AND CULTURE

dynamics of travel and hospitality internationally. Discussion also
include useful guide for tourism students for planning the itinerary and know where, what
and how to set up a tourist attraction or facility.
IV. CREDIT: 3 units
Knowledge:
Cabanatuan
1. Discuss the international tourism, the motivation to travel

2. Explain basic ingredients of travel: geography
3. Discuss how to sell destinations
Attitude:

of the College;
in various domains;
Skills:
1. Prepare and document international tour package.

2. Promote a international tourist attraction.
TOPICS HOURS

1-5 Basic Ingredients
Geography and How to Sell it
North America: A Charm of the Familiar 13.5 hours

The Cradle of Liberty, Broadway and Boardwalk, Mid-atlantic
Medley, Where the Mouse Roars, Glamour and Grandeur, The
Great White North, Paradise Found, North American Potpourri
(east), North American Potpourri (west)
(New England, New York and New Jersey, Pennsylvania,

Maryland, Virginia and Washington, Florida, California and
Arizona, Canada and Alaska, Hawaii)
6-11 Latin America and the Caribbean: Rhythms of Culture 15 hours
Tropical Fiesta, A Sea of Nations, Where Everything Sizzles,
Latin American Potpourri
(Mexico, The Caribbean, Brazil)
Europe: Continental Flair

Foreign, Yet Familiar, The Movable Feast, Pisa and Pizza,
Everything Under the Sun, Romantic Roads, An Odyssey of
Culture, European Potpourri
(Great Britain and Ireland, France, Italy, Spain and Portugal,

Germany, Greece and Turkey)
Cabanatuan
13- Africa and the Middle East: Savannahs and Sand 15 hours
17 Riddles in the Sand, The Holy Lands, The Lion Sleeps Tonight,
African and Middle Eastern Potpourri
(Egypt, Israel, Palestine, Jordan, Kenya, Tanzania)
Asia and the Pacific: Rim of the Mystery

Where Things are Jumping, Fantasy Islands, Pearl of the
Orient, Crossroads of Asia, Of Red and Gold, Asia and the Pacific
Potpourri
(Australia, New Zealand, The Pacific, Japan, Singapore and

Thailand, China)
FINAL EXAMINATIONS

XI. GRADING SYSTEM:
Prelims/Midterm
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:
Mancini, Marc. (2011). Selling Tourist Destinations: Geography for
Cabanatuan
Travel Professionals. Singapore : Cengage Learning Asia Pte.

Ltd. First Philippine Reprint 2011

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: TOUR GUIDING & ESCORTING
This course is designed to equip prospective tourism professionals with

comprehensive knowledge about techniques and best practices in guiding and escorting
travelers locally and abroad. Discussions include tour guiding, classifications of travelers,
roles and qualities of tour guides, educational impact of travel, quality of tours and major
trends in travel industry.
IV. CREDIT: 3 units
Cabanatuan
Knowledge:
1. Explain tour guiding, roles and qualities of a tour guide.

2. Discuss the educational impact of travel
3. Enumerate the classifications of travellers
4. Reiterate the qualities of tours
Attitude:

of the College;
in various domains;
Skills:
1. Guide tours.
2. Promote an international and local tourist attraction.
TOPICS HOURS

1-5 Tour Guiding – An Overview
The Meaning and Classification of Tour Guide
The History of Tour Guiding
The Traveler 13.5 hours
Various Roles of Tour Guides
The Importance of Education in Guiding
Tour Guide – A Must Haves

Qualities of an Ideal Tour Guide
6-11 Tour Guide – Skills and Procedures 15 hours
Speaking Skills of Tour Guides
Conducting Tours
Tour Guiding – Business and Ethics

The Guiding Business
Professional Ethics in Guiding
Guiding Travelers with Disabilities
Mojor Trends in the 21st Century
13- Guiding Tours – Applications 15 hours
17 a. Simulated Tour Guiding (Using Video Presentation)
b. Institutional Tour Guiding (CRT Tour Visit)
Cabanatuan
c. Local Destinations (Cabanatuan and Nueva Ecija)

d. Domestic Tourist Attractions (Manila, Subic, Pangasinan,
Baguio etc.)
e. Simulated International Tour Guiding
FINAL EXAMINATIONS

XI. GRADING SYSTEM:
Prelims/Midterm
Quizzes 15%
Major exams 30%
Practical Exam 30%
TOTAL 100%
Finals
Quizzes 15%
Practical Exam 25%
TOTAL 100%
XII. REFERENCES:
Cruz, Zenaida (2008). Principles and Ethics of Tour Guiding. Quezon

City : Rex Book Store. Updated Version
Cabanatuan

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: TOURISM IMPACTS AND SUSTAINABILITY
This course is designed to provide quantitative and qualitative approaches to the

measurement of tourism impacts as well as in achieving sustainable development and
growth.
IV. CREDIT: 3 units
Knowledge:
Cabanatuan
1. Explain the principles of sustainable development.

2. Discuss tourism development and tourism impacts
3. Enumerate the quantitative and qualitative approaches to the measurement of
tourism impacts
4. Enumerate the quantitative and qualitative approaches to the measurement of
sustainable development and growth
Attitude:

of the College;
in various domains;
3. Appreciate the impact of macro-environmental forces on sustainable tourism
and impacts
Skills:
1. Apply the principle of sustainable development in the analysis of case studies
TOPICS HOURS

1-5 Introduction to the Principle of Sustainable Development
Philippine Agenda 21
13.5 hours
Impacts of Tourism
Different types of impacts: economic, environmental and socio-
cultural
Quantitative and qualitative measurements of tourism impacts
Mitigating measures against negative impacts
Case studies-local and foreign
Tourism Impacts
Economic Impacts of Tourism, Negative Economic Impacts of
Tourism, Economic Impact of Tourism, Socio-Cultural Impacts
(Positive and Negative), Socio-Cultural Impacts Control Strategies,
Environmental Impacts (Positive and Negative), Environmental
Impacts Control Strategies
Tourism Development
Goals of Tourism Development, Hindrances to Development of
Supply, Internal Hindrances, Political Aspects of Tourism
Development, Management of Tourism, Development of Tourism
Potential, Government Regulation and Assistance
Theories on Tourism Development
Cabanatuan
Christaller’s Theory, Plog’s Theory, Cohen’s Theory, Doxey’s

Theory
The Key in Tourism Planning & Development

Tourists, The Host Community, Government Agencies, The
Tourism Industry, Other Players
6-11 Sustainable Tourism 15 hours
Meaning of Sustainable Tourism, Managing SUstainbale
Tourism, Tourism Framework, Global Impacts of Sustainable
Tourism
Sustainable Development
Historical Background
World summit on Sustainable Development

Rio de Janeiro, Brazil-1991
Johannesburg, South Africa-2002
Global Agenda 21
Philippine Tourism Agenda 21
Global Code of Ethics

13- Case Studies/Researches: 15 hours
17 Sustainable Development and Impacts to Tourism of:
a. Ecotourism
b. Heritage Tourism
c. Sports Tourism
d. Health Tourism
e. Religious Tourism/Pilgrimage
f. Local Tourism
g. International Tourism
h. Recreational and Theme Parks
i. Others
FINAL EXAMINATIONS

Cabanatuan
XI. GRADING SYSTEM:
Prelims/Midterm
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:
Cruz, Zenaida (2011). Tourism Planning and Development.

Mandaluyong City : National Book Store. First Edition

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: AIR, SEA & LAND TRAVEL SALES MANAGEMENT

comprehensively view the rationale and concepts of revenue management with relevance to
tourism and hospitality sector; transportation management; application of revenue
management in modern service oriented services; application of technical details of
planning and implementation of revenue management; comparison and contrast of various
revenue management models applied in the tourism sector and related services.
IV. CREDIT: 3 units
V. PRE-REQUISITE: MGT01 - PRINCIPLES OF ORGANIZATION &

MANAGEMENT
TOUR6 - ACCOUNTING – TOURISM INDUSTRY
TOUR05 - WORLD TOURISM GEOGRAPHY &
CULTURE
Cabanatuan
Knowledge:
1. Discuss the rationale and concepts of revenue management with relevance to
tourism and hospitality sector.
2. Determine the management of revenue in modern service oriented industries.
3. Reiterate the technical details of planning and implementation of revenue
management.
4. Explain the various revenue management models applied in the tourism and
hospitality related services.
5. Discuss modes of and revenue management of different modes
transportation – air, sea and land.
Attitude:
1. Acquire a comprehensive knowledge of the vision, mission, goals, and
2. Demonstrate a deep understanding of the basic approaches to studying
3. Appreciate importance of transportation and revenue management.
Skills:
1. Apply various revenue management models in the tourism and hospitality
related services.
2. Apply technical details of planning and implementation of revenue
management.
WEEK TOPICS HOURS
1v INTRODUCTION OF THE COURSE 3 hours

2-5 History of Travel 12
8 Freedoms of the Air hours
Revenue Management Fundamentals:

Concepts – Demand & Management Decisions – Unique
Features Airline History & Consequences – Overview
of RM – Types of Controls – Displacement costs – Static
and Adaptive Model – Customer Choice Behavior –
Industries adapting RM – Trends.
Revenue Management Functioning

Overbooking – Dynamic Pricing – Auctions – Economics of RM:
Perfect Competition – Monopoly Pricing – Price &
Capacity Competition – Estimation & Forecasting
Methods – Legal Issues – Barriers – Insurance.
Cabanatuan
Airlines/Tour Operations Revenue Management

History – Customers – Products & Pricing – Practices
Hotels/Cruises Revenue Management

History – Customers – Products & Pricing – Practices
7-11 Revenue Management Planning 15
Segmentation – Product Design – Hardware Requirements – hours
Interface Design with GDS CRS PMS.
Revenue Management Implementation

Customer Perceptions and Problems – Problems – Managing –
Overbooking – Project and Organizational Structure –
Training
Contemporary Revenue Management

Future outlook – New patterns evolving – Necessity for
Improvements
Fares Construction
Normal and Excursion Fare – Inventory Control – Fare Basis Code
and Booking Classes – Fare Construction (One Way, Round Trip,
Open Jaw, Circle Trip, Open Jaw with Side Trip) – Compatibility
Rules – Airline Computer Fare Display – Taxes and Other Fees
Ticketing
Ticketless Air Travel – Ticketless Sea Travel – Ticketless Land
Travel – Electronic Ticket – Paper Ticket – Refunds and Exchanges –
Travel Agency Service Fees – Reporting Air, Sea Land Sales
13-17 Introduction to Tourist Transportation: Development of means 15
of transport hours
Tourist transport system – Leiper’s frame work – Role of transport in
tourism – Up market and Low budget travelers Major entry points of
tourists to Philippines.
Surface Transport:
Road transport system – types of roads – Public transportation system -
Car, coach, bus Tour, Rent-a-car Scheme (Concept and marketing),
Transport & Insurance documents.
Rail Transport:
General information about Indian Railways, Brief History – high
speed trains - Classes of Journey – Types of trains & tracks – Railway
Reservation – modes – circle trip –i-ticket – e-ticket - Passenger
amenities (Railway station and onboard)
Airport Layout
Brief account of: Airfield – (Landing strip [Runway, Shoulders, Stop
way], Taxi ways, Apron) – Terminal Area (Gates, Terminal Building,
Aircraft service facilities-hangar) – Flight support Area (ATC, Fuelling
Area, Navigational aids).
Airport Management:
Major Airlines and Airports - Airport facilities for passengers.
Cabanatuan
Ground handling (Passenger’s & Cargo). Departure formalities: Check

in - Emigration – Customs & Security. Arrival Formalities:
Immigration – Baggage clearance - Customs – Channels (Green
Channel & Red channel).
Water Transport:
Categories of water transport (Coastal shipping, Inland Waterways,
Foreign going traffic) – National waterways. Cruise liners – Types.
Houseboats. Brief account of Harbors, Docks, Jetties, Landing stages
and Wharves. Brief account of Cargo handling facilities (Cranes,
Container handling, Dry bulk handling and Liquid bulk handling).
Revenue Management Implementation – A i r , S e a & L a n d

Customer Perceptions and Problems – Problems – Managing –
Overbooking – Project and Organizational Structure – Training
Seminars and Trips
Exposure Trips:
1. Sales Management – Tours and Travel
2. Familiarization Tour and Exposure Trip with Land,
Sea and Air Travel
FINAL EXAMINATIONS
1. Book Readings
3. Archives
4. Handouts
5. Movie Clips/DVD


Recitation 10%
Quizzes 30%
Major exams 30%
Project 20%
TOTAL 100%
Cabanatuan
1. Ballpen
2. Notebook
5. Pictures
XIV. REFERENCES:
Negi, Jagmohan (2005). Travel Agency Operations Concepts and Principles.

Delhi : Nice Printing Press. India.
Hair, J. et.al. (2010). Sales Management .Pasig City, Philippines : Cengage

Learning Asia Pte. Ltd..
Kalyan, Talluri et al. (2005). Theory and Practice of Revenue Management.

New York City : Springer Verlag.
Tranter et al (2008). Introduction to Revenue for the Hospitality Industry.

Singapore : Pearson Prentice Hall.
Gorham, Ginger et. Al (2007). Travel Perspectives: A Guide to Becoming a Travel

Professional. New York : Delmar Learning. 4th Edition

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: TOUR & TRAVEL AGENCY MANAGEMENT & OPERATIONS

comprehensively view the roles of travel agents and tour operators; practical aspects of
travel agency and tour operations business; recent trends and issues and initiatives taken;
establish and run these business.
IV. CREDIT: 3 units
V. PRE-REQUISITE: TOUR3- E-COMMERCE WITH GDS

TOUR7- TOUR GUIDING & ESCORTING
Cabanatuan
Knowledge:
1. Discuss the roles and origins of travel agencies and tour operators
2. Enumerate the aspects of travel agency and tour operations business
3. Explain the recent trends, issues and initiatives taken for the travel agency and
operations
4. Determine the travel documentation and procedures.
5. Discuss components and terminologies related to aviation and sea based
industry
Attitude:

of the College;
in various domains;
Skills:
1. Prepare and document travel.

4. Prepare package tours, domestically and internationally.
5. Operate a travel agency and tour operations.
6. Calculate air fare and perform ticketing and reporting
TOPICS HOURS

2-5 Travel Agency & Tour Operations Business: 12 hours
History, Growth and Present status – Differences between two
activities – Linkages with other Industry participants
Definitions – Types of Travel Agencies / Tour operators -
History - Setting up - Departments & Organization - Functions
– Sources of Income - Linkages with service providers.
Travel Agencies:
Functions – Organization types (rules & regulations: Government-
IATA-Feasiblity / Viability-staffing-Tie-ups/sources of earning –
commission – service charges -documentation)
Tour Operators:
Activities - Establishment (rules & regulations: Government- IATA-
Feasiblity / Viability – staffing - Tie-ups- / Revenues
/documentation)
Travel Documentation:
International Travel requirements such as Passport & VISA –
types - Document Required for Passport and Visa - Procedure of
Cabanatuan
Passport and Visa - Emigration, Forex, Insurance. Reference

Tools: TIM, ABC Guide, PAT. Reservation tools: GDS.
PRELIMINARY EXAMINATION
7- Types of Airlines 15 hours
11 Scheduled & nonscheduled, Domestic & International,
Commuter, short haul & long haul, Low Cost Carriers. Cabin
Crew - In flight services - Types of class – upgrading &
downgrading.
Types of fare
Normal Fare (adult, child & infants) - Special fares -
Discounted Fares. Passengers requiring special handling-
passengers with medical problems. Expectant women –
Unaccompanied minors-infants –VIPS/CIPS. Baggage and Excess
baggage - Checked and unchecked baggage – piece and weight
concept – pooling of baggage –free carryon items – carriage of live
animals –dangerous goods. Credit cards –UATP and other
commercial credit cards - BSP.
Airlines Terminology
Codes of Airlines - 2 letter codes - 3 letter city codes - airport
& of line stations served by airlines- Abbreviations used in
airlines, its fleet,– Types of journeys (OW, CT, RT, OJ, RTW)
Passenger Ticket
Different Coupons – ticketing instruction & ticketing
conjunction tickets- open tickets, E-tickets & its advantages,
Miscellaneous charges order (MCO) & Prepaid Ticket Advice (PTA);
Currencies and their three letter codes - How to do the
rounding off units of rate of exchange Referring to airline
Timetable, TIM, OAG, PAT
International Sale Indicators

Global Indicators. International Fare Construction based on
IATA & UFTAA Fare Formula and Basics steps using Mileage
System – OW, RT, CT.
13- Travel Agency Operations 15 hours
17 Tourism and Travel Products, Organization and Working,
Approval and Recognition, Travel Retailing and Operation, Ancillary
Tourism Services, Economics of a Travel Agency Business, Financial
Planning and Control
Amadeus and Abacus System

Conversion – Encoding and Decoding Elements – Connecting
Points – Minimum Connecting Time – Date/Time Calculation – Fare
Conversion – Amadeus/Abacus Information System – Timatic –
Availability – PNR Mandatory Elements – Optional Elelments
FINAL EXAMINATIONS
Note:
Cabanatuan
1. Students will be required to apply for a passport at Department of Foreign Affairs.

5. Seminar/Workshops
XI. GRADING SYSTEM:

Recitation 10%
Quizzes/Laboratory 30%
Major exams 30%
Exposure Trips/Seminar 20%
TOTAL 100%
XII. REFERENCES:

Foster, Dennis (2005). Introduction to Travel Agency Management .

Singapore : McGraw-Hill Publications.
Yale, Pat (2005). Business of Tour Operations. Singapore : Prentice-Hall

Publishing.
Mancini, Mart (2010). Conducting Tours. Singapore : Delmar Publishing.
Chunk, et al (2009). Professional Travel Agency Management. Singapore :

Prentice-Hall Publishing.
Cabanatuan

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: INTERNATIONAL AND DOMESTIC TOUR PLANNING,

PACKAGING AND PRICING

comprehensively view the planning, packaging and pricing of international and domestic
tours; practical aspects tour operations business; recent trends and issues and initiatives
taken; plan, package and sell tours.
IV. CREDIT: 3 units
V. PRE-REQUISITE: TOUR10 TOUR AND TRAVEL AGENCY MANAGEMENT

AND OPERATIONS
Cabanatuan
Knowledge:
1. Discuss the planning and packaging of travel tours

2. Enumerate the aspects of tour operations
3. Explain the recent trends, issues and initiatives taken for the travel operations
4. Determine the travel documentation and procedures.
5. Explain the planning systems for tours including travel products and services
such as lodging, rental cars, railways, sea based transport, and cruise
experience
Attitude:

of the College;
various domains;
Skills:
1. Prepare and document travel.

2. Plan and package tours, domestically and internationally.
3. Price the travel tours, domestically and internationally, including air fares or any
other means of transport.
4. Sell cruise.
TOPICS HOURS

1-5 Main Types of Package Tours
FIT, GIT – Inbound, Outbound - Types of Holiday Packages
– Self drive packages – Adventure Holidays – Beach &
Backwater Holidays – Coach Tours – Fly drive holiday – Safaris 13.5 hours
– Health Tourism Package– Honeymoon package– Cruise
package - Luxury train packages – Pilgrimage packages –
Cultural Tour packages. Independent, Hosted and Escorted –All
Inclusive Packages. Major tour operating companies
Tour planning and Tour Designing

Negotiations with Service Providers - Agent’s Tariff -
Preparation of Itinerary – Costing -Pricing - Discounting -
Quotations – Voucher Preparation strategies - Tour operation
process.
6-11 Travel Destinations (Domestic and International) 15 hours
Cabanatuan
Archaeological Sites, Mysterious Places, Beaches, Buildings,

Structures, Gardens, Gaming, Golf, Historical Sites, Museums,
Music, Art, National Parks, Natural Treasures, Religious Sites,
Scuba and Snorkeling, Theme Parks, Winter and Summer Sports
Planning Flight Itineraries

Establishing Priorities, Flight Patterns, Types of Trips, Flight
Schedule Selection, Time Comparison, Elapsed Flying Time, Making
Flight Reservations
Planning Sea Based Transport Itineraries

Establishing Priorities, Departure Patterns, Types of Trips, Sea
Based Transport Schedule Selection, Time Comparison, Elapsed
Departure Time, Making Sea Transport Reservations
Planning Travel Products and Services

Lodging Industries, Types of Accommodations, Accommodation
Rates, Lodging Language, Selecting Right Accommodations, Making
Reservations, Rental Cars, Car Class and Size Groups, Rail Travel,
Route System, Rail Fares, Discount and Promotional Fares,
Consolidators, Charters, Group Sales, Insurance
13- Planning the Cruise Experience 15 hours
17 Cruise Benefits and Disadvantages, Sources of Cruise
Information Major Cruise Lines, Cruise Areas, Language of
Cruising, Facilities Features and Food
Guiding and Escorting

Meaning and concepts of Guiding, golden Rules of Guiding,
Difference between Guide and Escorts, skills, and
responsibilities of Guides, Interpreting Sites; Escorts: -
personal hygiene and grooming, pre, post and during tour
responsibilities, checklist, handling emergencies, leading a group,
code of conduct.
FINAL EXAMINATIONS

XI. GRADING SYSTEM:

Prelims/Midterm
Cabanatuan
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:

Gorham, Ginger (2007). Travel Perspectives: A Guide to Becoming a Travel

Professional Ney York: Thomson Delmar Learning. 4th Edition.
Foster, Dennis (2005). Introduction to Travel Agency Management .

Singapore : McGraw-Hill Publications.
Yale, Pat (2005). Business of Tour Operations. Singapore : Prentice-Hall

Publishing.
Mancini, Mart (2010). Conducting Tours. Singapore : Delmar Publishing.
Chunk, et al (2009). Professional Travel Agency Management. Singapore :

Prentice-Hall Publishing.
Cabanatuan

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: ECOTOURISM
This course is designed to help prospective tourism professional understand

ecotourism a n d i t s p r i n c i p l e s , l o c a l p a r t i c i p a t i o n , e c o t o u r i s m r e s o u r c e s ,
responsible tourism, and ecological considerations in tourism.
Discussions also include environmental ethics in tourism, sustainable
development of ecotourism
IV. CREDIT: 3 units
V. PRE-REQUISITE: TOUR10 TOUR AND TRAVEL AGENCY MANAGEMENT

AND OPERATIONS
Cabanatuan
Knowledge:
1. Discuss the ecotourism and its principles

2. Explain the ecotourism development internationally and domestically.
3. Determine the ecotourism’s hidden potential
Attitude:

the College;

various domains;
Skills:
1. Prepare and document ecotourism travel.

2. Plan and package ecotourism tours, domestically and internationally.
TOPICS HOURS

1-5 Ecotourism
Definitions and principles of ecotourism –Local participation
- Ecotourism resources in Philippines - Responsible tourism -
Alternative tourism - ecological planning considerations in 13.5 hours
tourism environmental ethics in tourism - Sustainable
development –Sustainable development of tourism.
Ecotourism and Ecotourists
Ecotourism Development
6-11 The Social Context of Ecotourism 15 hours
Ecotourism and Environmental Futures
Ecotourism, Politics and Exploitation
Rewriting Nature Ecotourism
13- Ecotourism Hidden Potential 15 hours
17
Cabanatuan
The Role of a Bridging Organization for Adaptive

Comanagement of a Wetland Landscape
Seminars/Exposure Trips:
1. Subic Treetop Adventure
2. Baguio City
3. Boracay/Camarines Sur
4. La Union (Hundred Islands)
FINAL EXAMINATIONS

XI. GRADING SYSTEM:

Prelims/Midterm
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:
Sharma, Lalita (2010). An Introduction to Ecotourism. Delhi : Mehra Offset Press.

1st Edition.
Cabanatuan

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: PRODUCT DEVELOPMENT

comprehensively review the various kinds of tourism products, tourism and allied
industries as product mixes, and develop tourism products to enhance the options and
their quality.
IV. CREDIT: 3 units
V. PRE-REQUISITE: TOUR04 - PHILIPPINE TOURISM GEOGRAPHY &

CULTURE
TOUR05 - WORLD TOURISM GEOGRAPHY &

CULTURE
Cabanatuan
Knowledge:
1. Identify and discuss various kinds of tourism products.

2. Explain tourism and allied industries as product mixes using the 8 P’s of
marketing
3. Discuss development of tourism products to enhance its options and quality.
Attitude:
1. acquire a comprehensive knowledge of the vision, mission, goals, and objectives of

the College;
2. demonstrate a deep understanding of the basic approaches to studying learning
in various domains;
3. appreciate importance of tourism.
Skills:
1. Develop tourism products, domestically and internationally, to enhance its

options and quality.
WEEK TOPICS HOURS

2-5 Definition, Concept, Components and Characteristics of Tourism 12
Products – Different models of product levels and layers. hours
Issues in
Product Designing – Product Life Cycle – New
Product
Development Process.
Types of Tourism Products I: Nature based Tourism Products-

Countryside
6. Climate
7. Natural beauty (Landscapes, Mountains, Hills,
Valleys, Caves, rocks, Deserts and Terrains)
8. Hydrological: Lakes, rivers, waterfalls, beaches
and hot springs
9. Vegetation: Forests and Wildflowers
10.Wildlife: Animals, Birds, insects, and fish
The Philippine (Provincial) Context

Regional (Asia) Context
Continental Context
Cabanatuan
7-11 TYPES OF TOURISM PRODUCTS II: CULTURE AND TRADITION 3 hours

BASED TOURISM PRODUCTS:
3. Sites of historical, Archaeological and cultural
interest
4. Heritage Monuments
5. Museums and Art Galleries
6. Medical and Health Systems
7. Traditional Fairs & Festivals, Regional Cuisine
varieties, Performing Arts and Handicrafts
8. Folklore and Tribal lore as Tourism Products.
RECREATION AND ENTERTAINMENT BASED TOURISM

PRODUCTS:
1. Types of Theme Parks and Resorts – types
2. Shopping – Mega Malls and Duty Free Shops
3. Night life like Snow World and Disney land
4. The Philippine and Regional Examples.
13-17 PHILIPPINES AS A TOURISM DESTINATION FOR ALL SEASONS 3 hours
WITH DIVERSE ATTRACTIONS AND CULTURES.
WORLD HERITAGE SITES:

1. Criteria for Nomination and selection
2. World Heritage Sites in Philippines, Regional Areas (Asia),
Continental Areas
3. Natural areas and Monuments
FIELD VISITS TO NEWLY DEVELOPED TOURISM PRODUCTS

LOCAL / REGIONAL / NATIONAL) CASE STUDIES.
FINAL EXAMINATIONS
1. Book Readings
3. Archives
4. Handouts
5. Movie Clips/DVD

Cabanatuan

Recitation 10%
Quizzes 30%
Major exams 30%
Project 20%
TOTAL 100%
1. Ballpen
2. Notebook
5. Pictures
XIV. REFERENCES:
Weaver, David, Eco-Tourism. USA : Wiley. Revised Edition.
Manoj Dixit, Charu Sheela.. Tourism Products. India : New Royal Book Co.. 2010
Lavery, Patrick (1996). Travel and Tourism. Huntington, England : Elm

Publications
Cruz, Zenaida L. (2010). Principles of Tourism Part I. Manila : Rex Book Store
Revised Edition. Philippines

Cabanatuan

TM) Committee
COURSE SYLLABUS
I. COURSE CODE: TOUR3/TOUR15
II. COURSE TITLE: TOURISM PLANNING & DEVELOPMENTT
This course is designed to provide planning approaches and guidelines for the
integrated and sustainable development of tourism that is responsive to the needs and
desires of the community. Discussions include tourism planning, tourism development and
its theories, sustainable tourism, keys in tourism planning and development, tourism
impacts, collaboration and partnerships in tourism.
IV. CREDIT: 3 units
Cabanatuan
Knowledge:
1. Explain the nature of and imperative for tourism planning, the various levels of
and the processes involved in tourism planning
2. Discuss tourism planning traditions, with emphasis on sustainable principles
and practices
3. Determine the various roles played by stakeholders in tourism
4. Explain the impacts of GATS on tourism development
5. Identify current management practices to minimize the negative impacts of
tourism
Attitude:

of the College;
in various domains;
3. Appreciate the impact of macro-environmental forces on tourism planning and
development (e.g. security and health issues, technology, politics)
Skills:
1. Apply the principle of Tourism planning and development in the analysis of case
studies
TOPICS HOURS

1-5 Tourism Planning
Planning, Need for Tourism Panning, Tourism Planning
Approaches and Techniques, Levels of Tourism Planning, Types of
Tourism Planning, Process of Tourism Planning, Major Elements 13.5 hours
in Planning a Tourism Destination, Stages of Destination
Development
Tourism Development
Goals of Tourism Development, Hindrances to Development of
Supply, Internal Hindrances, Political Aspects of Tourism
Development, Management of Tourism, Development of Tourism
Potential, Government Regulation and Assistance
Theories on Tourism Development

Christaller’s Theory, Plog’s Theory, Cohen’s Theory, Doxey’s
Cabanatuan
Theory
Sustainable Tourism
Meaning of Sustainable Tourism, Managing SUstainbale
Tourism, Tourism Framework, Global Impacts of Sustainable
Tourism
The Key in Tourism Planning & Development

Tourists, The Host Community, Government Agencies, The
Tourism Industry, Other Players
6-11 Tourism Impacts 15 hours
Economic Impacts of Tourism, Negative Economic Impacts of
Tourism, Economic Impact of Tourism, Socio-Cultural Impacts
(Positive and Negative), Socio-Cultural Impacts Control Strategies,
Environmental Impacts (Positive and Negative), Environmental
Impacts Control Strategies
Collaboration and Partnership in Tourism

Meaning of Collaboration and Partnerships, Potential Benefits
of Collaboration and Partnerships, Potential Problems of
Collaboration and Partnerships, Pro-poor Tourism
The Future of Tourism Planning and Development

The Impact of Global Warming on Tourism, The Effects of
Natural Disasters on Tourism, The Impact of Health Issues on
Tourism, The Impacts of Terrorist Acts on Tourism, Future of
Tourism Planning and Development
13- Case Studies/Researches: 15 hours
17 Nueva Ecija
Cabanatuan
Palawan
Boracay Island, Maribago and Mactan Island
Palau Rendang, Malaysia and Nasugbu Batangas
Bintan Resorts, Bintan Island, Indonesia
The Changed Rocky and Sandy Coast of Mactan Island
The Ecotour Development Process
Developing a Tourism Action Plan for a Local Community
The Bali Terrorist Bombing
FINAL EXAMINATIONS
Cabanatuan

XI. GRADING SYSTEM:
Prelims/Midterm
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:
Cruz, Zenaida (2011). Tourism Planning and Development.

Mandaluyong City : National Book Store. First Edition

TM) Committee
COURSE SYLLABUS
II. COURSE TITLE: TOURISM LAWS, LEGAL RESPONSIBILITIES & TAXATION

ethics, laws and taxation in tourism industry. Discussions include
the global code of ethics for tourism, global tourism schedule,
holidays act, tourism law, regulation and act of hotel classification
standards. Also included are laws regulating the transportation,
accommodation, travel and tours, restaurants and other tourism
oriented establishments.
IV. CREDIT: 3 units
Cabanatuan
Knowledge:
1. Discuss the laws on obligations and contracts, partnership and corporation, and
sales, agency and credit transaction.
2. Explain the laws regulating transportation establishments, accommodation,
travel and tours, restaurants and other tourism oriented establishments.
3. Discuss labor and insurance laws.
4. Explain the laws related to tourism investments and finance.
5. Elaborate the tourism and hospitality management education.
Attitude:

of the College;
in various domains;
Skills:
1. Apply the necessary laws and regulations concerning tourism oriented services
and industries regarding specific situations.
2. Make decisions on certain situations with the application of laws and regulations
covering tourism oriented establishments
TOPICS HOURS

1-5 Basic Constitution and Laws
The Philippine Constitution
Laws on Obligations and Contracts
Laws on Partnership and Corporation 13.5 hours
Laws on Sales, Agency and Credit Transactions
Tourism Ethics and Laws

Global Code of Ethics for Tourism
Global Tourism Schedule
Global Holidays Act
6-11 Tourism Laws 15 hours
Tourism Law
Law, Regulation and Act of Hotel Classification Standards
Law, Regulation and Act of Transportation Establishments
Law, Regulation and Act of Travel and Tours Services
Cabanatuan
Law, Regulation and Act of Restaurants and Other Tourism

Oriented Establishments
Related Laws
Laws Regulating Professional Congress Organizers
Laws Related to Tourism Investments and Finance
13- Other Related and Special Topics 15 hours
17 Labor Law
Insurance Law
Tourism and Hospitality Management Education
Formalities of Entry in and Exit from the Philippines
Senior Citizen Law
Laws on Security/Anti Terrorism Law
Consumer Act of the Philippines
Cultural Minorities, Protected Areas, Wildlife and Heritage and
Cultural Presentation
Law on Intellectual Property Rights
Anti Child Abuse Law
Anti Prostitution Law
Anti Pornography Law
Anti Hijacking Law
Dangerous Drugs Law
Anti Smoking Law
Anti Smuggling Law
‘ Law on Violence Against Women and Children
Laws on Human Trafficking
International Law on Tourism
‘ Health Tourism
Tourism Research
FINAL EXAMINATIONS

XI. GRADING SYSTEM:
Prelims/Midterm
Quizzes 15%
Cabanatuan
Major exams 30%

TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%
XII. REFERENCES:
Shrivastava, Atul. (2010). Tourism Ethics. Delhi : Mehra Offset Press
Cabulay, Dannu A., Carpio, Christine P. (2010). Philippine Tourism

Laws. Quezon City : Rex Printing Company Inc.

TM) Committee
COURSE SYLLABUS
I. COURSE CODE: FL01
II. COURSE TITLE: FOREIGN LANGUAGE I
This syllabus covers French (Français), Mandarin Chinese (普通话), and Korean (한국
의). This course provides linguistic and literary learning which involves the acquisition and
development of language communication skills. It develops the ability of the students in
reading, writing, speaking and listening as related to their chosen course to use effectively
for purposes of practical communication.
IV. CREDIT: 3 units
V. PRE-REQUISITE: ENG01 COMMUNICATION SKILLS I
Cabanatuan
Knowledge:
1. Demonstrate understanding of words in reading materials.
2. Demonstrate control of vocabulary, syntax and grammar.
Attitude:
3. Display positive attitudes towards the use of foreign language and towards speakers
of foreign languages.
4. Develop positive values, attitude and understanding of different social and cultural
issues.
5. Display independent learning.
6. Reveal interest in the target countries.
Skills:
1. Use appropriate vocabulary to participate in a conversation.
2. Make an oral presentation.
3. Respond in writing to questions asked in written text.
4. Develop the skills which will enable students to understand the written and spoken
language and use the language effectively for purposes of practical communication.
TOPICS HOURS
INTRODUCTION OF THE COURSE 1.5

DISCUSSION OF THE VMG hours
1-2 Introduction to the Language 4.5
Definition of terms related to the course. hours
Overview of the history and development of the language.
Introduction of the target country and it’s native speakers.
3-5 Tongue Practice
Vowels and Consonants
Expressions for everyday use
Getting to know each other
Who are you?
Where are you from?
Cabanatuan
Going to a restaurant / Shopping

Establishment
Asking for places
Numbers
Money
Buying things in the store
7-9 Foreign Language Student
Time
What do you do every day?
Different countries
Local food
Means of transportation
10- Family 12
11 Members of the family hours
What is your job?
Buying things in the market
Spending money
Fruits and vegetables
Numbers
13- Going to the park 15
17 hours
Role playing
Students will be able to apply all the lessons they have learned for the
past semester as they role play inside the classroom. This will give the
students more confidence in using the foreign language as well as
providing proper construction of sentences with the correct grammar.
Presentation, role playing

FINAL EXAMINATIONS
XI. GRADING SYSTEM:
Prelims/Midterm
Cabanatuan
Quizzes 15%
Major exams 30%
TOTAL 100%
Finals
Quizzes 15%
TOTAL 100%

TM) Committee

CRT Cabanatuan Syllabi for FSM, HRM & Tourism

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CRT Cabanatuan Syllabi for FSM, HRM & Tourism

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College for Research &

FOOD SERVICE MANAGEMENT

FSM02 Meal Management

FSM04 Food Processing & Preservation with Packaging

FSM05/HRM03 Food and Beverage Service & Management 24

FSM06/HRM05 Bar Service Management & Control 28

FSM07/HRM06 Baking & Pastry 32

FSM08 Quantity Food Production 36

FSM09/HRM13 International Cuisine 39

FSM10/HRM09 Banquet, Function & Catering Procedures and Management

FSM11/HRM15 Food & Beverage Control 46

FSM12 Advanced Baking & Pastry 49

PROFESSIONAL SUBJECT – HRM CORE

HRM01 Introduction to HRM 53

HRM04 Housekeeping Procedures 56

HRM08 Front Office Procedures 60

HRM10 Asian Cuisine 64

HRM11 Hospitality Organizational & Operational Management 68

HRM12 Rooms Division, Management & Control 72

HRM14/TOUR12 Events & Convention Management 76

HRM16 Sports, Leisure & Recreation Management 79

HRM17 Facilities Design & Building 83

PROFESSIONAL SUBJECT – TOURISM CORE

TOUR1 Principles of Tourism I 86

TOUR2 Principles of Tourism II 90

TOUR3 e-Commerce with Global Distribution Systems 94

TOUR4 Philippine Tourism, Geography & Culture 98

TOUR5 World Tourism, Geography & Culture 102

TOUR7 Tour Guiding & Escorting 105

TOUR8 Tourism Impacts & Sustainability 108

TOUR10 Tour & Travel Agency Management & Operations 115

TOUR11 International & Domestic Tour Planning, Packaging and

TOUR13 Ecotourism 123

TOUR14 Product Development 126

TOUR15 Tourism Planning & Development 130

TOUR16 Tourism Laws, Legal Responsibilities and Taxation 133

FL01 Foreign Language 136

COURSE POLICIES/HOUSE RULES

Written tests – It will be administered periodically in order to assess the students’

Class Work/Activities – Students are expected to participate in all activities and

Strict implementation of deadlines - No late projects, papers, or quizzes will be accepted

Special Arrangements and considerations – no special arrangements and considerations

Student contributions – In cases wherein students are grouped to complete a specific

 Evaluation of Laboratory Activities is based upon the following:

 Student dress code

Compliance with these professional standards of appearance is mandatory

II. COURSE TITLE: PRINCIPLES OF HYGIENE, SAFETY AND SANITATION WITH

III. COURSE DESCRIPTION:

This course is designed to prepare and help prospective hospitality professionals to

IV. CREDIT: 3 units

VI. TIME ALLOTMENT: 54 hours

VII. COURSE OBJECTIVES:

At the end of the course, the students shall:

1. Discuss occupational safety hazards and personal habits of food service

1. acquire a comprehensive knowledge of the vision, mission, goals, and

1. Detect and eliminate the biological, chemical and physical hazards

VIII. COURSE CONTENTS:

INTRODUCTION OF THE COURSE 1.5 hours

HAZARD ANALYSIS AND CRITICAL CONTROL POINT

HACCP: A Food Protection System

CLEANING SANITIZING OPERATIONS

CHEMISTRY OF FOOD COMPOSITION

b. HACCP Seminar and GMP Practices