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VIII. PROGRAM OUTCOMES: Upon graduation, the graduates of the program shall have the ability to:
a. Apply the watering service procedures, skills in bartending and basic food preparation.
b. Cook, prepare and process foods, bake cakes, pies and pastries, decorate cakes and become demi chef.
c. Manages catering and banquet operation and services.
d. Demonstrate basic knowledge in hotel and restaurant operation and international cuisine.
e. Accept with confidence the responsibilities of chef, restaurateur, hotelier, and entrepreneur.
IX. COURSE OBJECTIVES: At the end of the course, students should be able to:
a. Understand and apply the concepts of TQM.
b. Explain the need for the application of TQM process to a department within a hotel/restaurant establishment.
c. Identify departmental Key Performance Indicators (KPI’s) and their relationship to continuous improvement.
d. Explain the key TQM required for successful change management
X. COURSE CONTENT
Teaching Learning Assessment Time
Performance Indicator Course Outcomes Course Topics
Activities (TLAs) Methods Allotment
Affective
Psychomotor
1. Demonstrate
responsiveness to existing
rules and regulations.
Describe quality, core Cognitive II. Introduction to TQM Lecture Written or Oral 6 hours
concepts and benefits of 1. Define quality 1. Defining Quality Examinations
total quality management. 2. Identify primary elements 2. Defining TQM Discussion
core concepts and benefits 3. Shifting from traditional
of total quality management Management to TQM Collaborative
3. Distinguish between 4. TQM and learning
traditional management and Reengineering
TQM
Affective
1. Compare and contrast
reengineering and TQM
Describe the different Cognitive III. Strategic Dimension Interactive Lecture Written or Oral 6 hours
dimensions of product 1. Identify the eight of Quality Examinations
quality and service quality. dimension of product quality 1. Features
2. Name the five 2. Reliability Collaborative Short Quizzes
dimensions of service 3. Conformance Learning
quality 4. Durability
Affective 5. Serviceability
1.Explain the dimensions of 6. Aesthetics
product and service quality 7. Perceived Quality
Discuss the Kaizen Cognitive V. Kaizen-Concepts and Lecture Written or Oral 6 hours
concepts and systems 1. Define Kaizen as a Systems Discussion Examinations
philosophy 1. Kaizen Concepts Collaborative
2. Describe the different 2. Kaizen Systems Learning
concepts of Kaizen
Affective Recitation
1. Apply the philosophy of
Kaizen in everyday life
Inculcate the importance of Cognitive VI. Good Housekeeping Discussion Written or Oral 6 hours
good housekeeping 1. Define 5S as a 1. Sort Lecture Examinations
philosophy for improvement 2. Set in Order
2. Identify the 5S activities 3. Shine
Affective 4. Standardize
1. Apply 5S in everyday life 5. Sustain
Explain the different Cognitive VII. Phases in TQM Interactive Lecture Written or Oral 6 hours
phases in TQM 1. Recognize the different Implementation Examinations
implementation phases in TQM 1. Preparation
implementation 2. Planning Recitation
2. identify some of the 3. Assessment
methods in generating 4. Implementation
ideas for the planning 5. Diversification
phase
Affective
1. Name the barriers in
TQM implementation
Understand the different Cognitive VIII. TQM and Planning Discussion Written or Oral 6 hours
planning tools. 1. Identify the tools for Tools Examinations
planning 1. Fishbone Diagram
2. Illustrate application of 2. Pareto Chart
each quality planning tools 3. Check sheet
Affective 4. Histogram
ELSA E. LOZANO, MBM, LPT ROSANNA B. OLIVEROS, PhD CREZEL B. OBRERO, DBA
Instructor BSFSM Program Chair Dean, College of Management and Entrepreneurship