Macro Perspective In Tourism And Hospitality 53425c

St. John Paul II College of Davao Envision to Become a Recognized Provider of World-Class Professionals (Graduate Attributes: Inquisitive, Innovative, Inspiring and Ingenious)

College of Hospitality and Tourism Management Course Syllabus Course Code:THC100 Course Component: Lecture 3 Units

Credit Units: Prerequisite(s):

Course Title: Macro Perspective of Tourism & Hospitality Course Description: This course is designed to give an explicit overview of tourism and hospitality industry. It begins with the study of tourism by tracing back in time its activities and foundations. It also presents the important used throughout the course. It discusses the vital concepts of different sectors of the industry such as transportation, travel intermediaries, accommodation, food and beverage operations, destinations and attraction and their responsibilities as global tourism stakeholders to implement protective actions which prevent the sexual exploitation of children in tourism. It explains the importance of intermediaries in the distribution of tourism services. It describes the roles of travel agencies and tour operators in bringing tourists and tourism providers together. It is also significantly covered the economic and political impacts of tourism as well as the socio-cultural influences that affect the industry. It discusses the shape of coming tourism markets and how technological changes affect the future of tourism industry.

Course Outcomes:

At the end of the course the students will be able to; 1. Discuss the latest product and service developments and technology used in the tourism and hospitality. 2. Demonstrate knowledge of current events and future trends and sustainability in the tourism and hospitality industry 3. Demonstrate knowledge of the basic theories and techniques in tourism destination management and marketing hospitality and tourism services 4. Demonstrate respect for cultural diversity in hospitality and tourism industry. 5. Exemplify professional, social and ethical responsibility. 6. Show ability to perform in a multicultural work place and work effectively as a team in globally- diverse environment. 7. Analyze and solve problems critically and creatively using appropriate decision-making tools and technology.

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PRELIM PERIOD Learning Outcomes At the end of the lesson, the student must be able to:

Topic

1. Glossary of and Tourism Industry Performance

2. Explain the history of tourism and its relationship to the world history.

2. The History of Travel and Tourism and Hospitality

Learning Outcomes At the end of the lesson, the student must be able to: 1. Describe the basic characteristics of the main tourism sectors to initiate discussion on how the different sectors are reliant to each other 2. Convey the major modes of transportation and elucidate the significance of these modes to the current and future success of tourism industry. 3. Explain the importance of intermediaries in the distribution of tourism services and their roles to bring tourists and tourism

Assessment

Resources

Week 1: Introduction to Tourism

1. Develop a sound understanding of tourism terminology and statistics

3. Demonstrate a conceptual understanding of tourism model to interpret the relationship between the tourism and hospitality.

Student Learning Activities

2. The Tourism Model

Interactive Discussion

Role-playing-(students can design a virtual environment for historical reenactments)

Concept Mapping

Written assessment Oral Questioning Individual/Group Assignments

Written assessment Oral Questioning

Oral questioning

Slide Presentation with LCD Projector Internet Observation Checklist

Information Sheet Worksheet

Topic

Student Learning Activities

Week 2: The Main Sectors of Tourism Industry and their Linkages 1. The Characteristic of Tourism Industry

Lecture & Interactive discussion

2. The Transportation Sector

Minute Paper Role-playing

Assessment

Unit Quiz Oral Questioning Observation Checklist

Resources

Slide Presentation with LCD Projector Information sheet Internet Text-Based Materials (Reference books, Guide books, Local newspaper, Travel magazines)

3. Travel Agencies and Tour Operators

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providers together.

Week 3 & 4 :The Economic and Political Impact of Tourism 1. Explain the fundamental concepts of economic to denote its benefits to tourism. 2. Create a flow chat that illustrate how the multiplier concept works in the tourism and hospitality industry 3. Investigate the potential economic problems that can be created by tourism 4. Discuss the importance of tourism in the Philippines economic development 5. Identify the functions of the leading government offices directly involved to the tourism industry. 1. Articulate environmental impacts of tourism and the result these impacts in preserving the nature. 2. Apply concepts of carrying capacity to analyze the potential environmental impacts of tourism

Think-Pair Share 1. Tourism for Economic Growth and Vitality 2. The Multiplier Concept 3. Potential Problems in TourismBased Economies 4. The Philippine Tourism Industry 5. The Role of Government in the Tourism

Concept Mapping Case study Web-research activity Interactive discussion

Week 5: Environmental Impacts of Tourism Interactive discussion

Unit Quiz Oral Questioning Rubrics for Presentation

Unit Quiz Portfolio

1. Tourism and the Environment 2. Carrying Capacity: Elements and Factors. Week 6: Prelim Examination

Case Study Presentation

Slide Presentation with LCD Projector Information sheet Internet Department of Tourism website Text-Based Materials (Reference books, Guide books, Local newspaper, Travel magazines)

Slide Presentation with LCD Projector Internet Text-Based Materials (Reference books, Guide books, local newspaper, travel magazines)

Written Assessment

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Learning Outcomes At the end of the lesson, the student must be able to: 1. Discuss the impact of tourism activities on host community resources 2. Explain the benefits of social and cultural impacts of tourism. 3. Conduct a cultural inventory and document what attracts tourists in Davao City.

1. Discuss the kinds of businesses that make up the hospitality industry 2. Enumerate employment opportunities in the hospitality industry 3. Discuss the basic forces for hospitality services from the consumers.

1. Discuss the fundamental concepts of hotel industry, ownerships and their characteristics. 2. Gather information from a manager or senior staff at a local hotel to enquire about their set up and structured policies.

1.1 Discuss the concept front office operations. 2.1 Observe the Front Desk management of a

MIDTERM PERIOD Topic Student Learning Activities Week 7: Social and Cultural Impacts of Tourism Content focus and interaction 1. The Host Community 2. Social and Cultural Benefits 3. Using Culture to Attract Tourists

Week 8: Introduction to Hospitality Management

Elaborative interrogation

1. The Hotel Industry & The Scope of the Industry 2. The Organization of the Hotel Workplace

Week 10: The Rooms Division: An Overview

Unit Quiz Oral Questioning Observation checklist

Field study

Content focus and interaction Elaborative interrogation

1. Hospitality Industry as a Business 2. The Hospitality Workforce and Diversity 3. Forces Affecting Growth and Change in the Hospitality Industry 4. The Scope and Nature of Hotel Management

Assessment

Unit Quiz Oral Questioning Observation checklist

Think Pair Share

Interactive discussion

Unit Quiz Oral Questioning Observation checklist Portfolio

Interview

Interactive Discussion

Written assessment Direct observation

Resources Slide Presentation with LCD Projector Internet Text-Based Materials (Reference books, Guide books, local newspaper, travel magazines) Slide Presentation with LCD Projector Internet Text-Based Materials (Industry Practice and Global Hospitality Notes)

Slide Presentation with LCD Projector Internet Text-Based Materials (Reference books, Guide books, local newspaper, travel magazines) Information sheet Internet 4

selected hotel and evaluate the style of communication used & efficiency of the staff. 3.1 Discuss the procedures involved in the reservation, registration, ing and guest arrival and departure and night audit

1. The Front Desk Management 1. The Guest Cycle 2. Front Office Personnel Behavior and Skills 3. The Front Office Procedures

Reflective Journal & Checklist

Role-play

2. The Housekeeping Management 2.1 Discuss the importance of housekeeping as the main source of income in most hotels. 2.2 Identify the room and room standards in hotels and other guest accommodation 2.3 Design an organizational chart of a medium hotel with twenty (20) housekeeping employees

1. Housekeeping Overview 2. Types of Accommodation 3. Organizational Chart of the Housekeeping Department

Oral questioning

Unit Quiz Oral Questioning Direct observation Student-led review session Interactive discussion Concept Map

Week 12: The F and B Operations 1. Identify the functions of Food and Beverage Department 2. Enumerate the classifications of restaurants, room service and bar management

1. The F and B Department and its functions 2. Restaurants, Room Service and Bar Management

Week 12: Midterm Examination

Interactive discussion

Unit Quiz Oral Questioning

Written Assessment

Slide Presentation with LCD Projector Internet Text-Based Materials (Reference books, Guide books, local newspaper, travel magazines) Slide Presentation with LCD Projector Internet Text-Based Materials (Reference books, Guide books, local newspaper, travel magazines) Test Questions

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FINAL PERIOD Learning Outcomes At the end of the lesson, the student must be able to 1. Discuss the importance of tourism in the Philippines and explain its contribution to the economy 2. Access sources of information to update local tourism knowledge in the Philippines 3. Update local tourism information to promote its products and services

Topic Week 13: Develop and Update Local Tourism Knowledge

Student Learning Activities

1. Overview of the Tourism Sector in the Philippines 2. The Top Destinations in the Philippines

Content focus and interaction

3. Tourism Promotion Services

Demonstration

Field visit in the local tourism centre information

Week 14-15: The Protective Environments for Children in Tourism Destinations 1. Define the problem of sexual exploitation of children by tourists and explain the negative consequences impacting on the hotel and travel industries.

1. What is Child Sex Tourism?

2. Create awareness the importance of building sustainable tourism to prevent sexual exploitation of children. 3. Familiarize the child protection policy

2. Child Protection as Contributor Factor to Responsible and Sustainable Tourism

4. Explain the legal requirements and obligation of a hotel to protect children.

3. The Workplace Child Protection Policy

Interactive group discussion

5. Examine efforts by tourism stakeholders to prevent the sexual exploitation of children

4. Legal Requirements for Business Compliance in the Hotel

Web-Based Activity (Break the students into groups of 3 – 4 and then if internet access is

Interactive lecture and discussion Reflective Journal

Research study

Assessment Interview/questions Practical demonstration

Portfolio of industry information related to student’s work

Unit quiz Oral Questioning Direct observation Portfolio Rubrics for presentation

Resources Slide Presentation with LCD Projector Internet Text-Based Materials (Reference books, Guide books, local newspaper, travel magazines)

Media articles which outline cases of child sex tourism Internet Philippine RA9262 Code Training Manual on CSEC The United Nations Convention on the Rights of the Child

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5. Hospitality Industry Practical Policies on CSEC

1. Discuss the emerging trends that affects future tourism marketing decisions 2. Explain how emerging market segments affects the future of the tourism industry 3. Describe how tourism service suppliers will be affected by changing consumer needs 4. Discuss the technological changes that affects the tourism industry

available give each of the groups one of the examples listed in the Training Manual and ask them to research this particular Global Effort and to report back to the class on their findings)

Week 16-17: The Future Trends of Tourism Interactive Discussion 1. The Shape of New Tourism Markets 2. The Emerging Tourism Markets 3. Travel Agents Changing Roles 4. Tourism and Technology

Think-Pair Share Activity

Unit Quiz Oral Questioning Observation checklist Portfolio

Group exercises Web-research activity

Week 18: Final Examination

Written Assessment

Slide Presentation with LCD Projector Information sheet Internet Text-Based Materials (Reference books, Guide books, Local newspaper, Travel magazines) Test Questions

. Prepared by:

Checked and Verified by:

Approved by:

MS. MARIE FLOR H. BADEON Instructor

MS. NECI MARIE A. TECSON ,MM Dean, College of Hospitality Management

DR. ROBERTO T. DIAMANTE AVP for Academics

References: Cook, Yale et al Tourism The Business of Travel 4th Edition Pearson Prentice Hall 2010 Claravall, Bienvenido G. Travel and Tour Operations in the Philippines ASEAN Tourism Training Manual for Develop and Update Local Knowledge 2012 Asean Tourism Training Manual for Develop Protective Environments for Children in Tourism Destination 2012

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Find out about the organisational structure of either one department of the hotel, or the whole hotel. Observe how managers give direction/orders/requests to staff. Discuss the procedures which should be followed when creating and maintaining a budgetary control system. Observe and evaluate the Front Desk management of a selected hotel, commenting on the style of communication used, efficiency of the staff and your suggestions for improvement. Discuss room service and room standards (ie cleanliness, etc.) in hotels and other guest accommodation, with three different colleagues or friends to identify areas of concern. Visit a hotel in order to develop a checklist for conducting maintenance inspections. Compare guest services (including fitness and health services) fat two different hotels or chains in the same region Compare the different food services (including range/scope of services, times of service, types of food and beverage, prices, and quality of serviced) at three hotels in the same area.

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