COURSE SYLLABUS

I. COURSE CODE:

HRM01

II. COURSE TITLE:

INTRODUCTION TO HRM

III. COURSE DESCRIPTION:

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

V. PRE-REQUISITE: NONE
VI. TIME ALLOTMENT:

54 hours

VII. COURSE OBJECTIVES:

At the end of the course, the students shall:
Knowledge:
1
2
3
4
5
6
7

Discuss the origins, events and milestones in the hospitality industry.

Identify different lodging management associations.
Explain the hospitality industries revenue sources
Differentiate room sales of a hotel
Explain different room types.
Reiterate the functions and department of a hotel.
Determine the types, structure and operations of a restaurant.

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. Classify a hotel, restaurant and leisure industries.

2. Room sales differentiation.
3. Classify a room type, numbering, reconciling and controlling.
VIII. COURSE CONTENTS:
TOPICS
1

2-3

INTRODUCTION OF THE COURSE

DISCUSSION OF THE VMG
ESTABLISHING HOUSE RULES
Events and Milestones
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

HOURS
3 hours

6 hours

Hospitality Industries
Leisure Industry; Hotel Industry
Lodging Management Associations
Owner Operated; Owner Managed; Independent; Management
Contract

4-5

Revenue Sources
Sleeping Rooms; Meeting/Function Space; Outlets/Ancillary
Revenue Sources; Profit Margin; Room Cost; Food Coast; Opportunity;
Captive Audience Quotient
Hotel Classifications
Hotel Sizes; Hotel Classification; Different Kinds of Lodging
Establishment; Hotel Product Types; Independent Hotel Ratings

6 hours

Hotel Guests
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

Functional Departments; Practical Areas; Organizational
Deployment Examples; Room Division Department Heads; Sales
Department Heads; Hotels Bars

9 hours

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
Activities:
1. Film Showing
2. Case Studies
3. Exposure Trip (Local)
a. Hotel
b. Restaurant
MIDTERM EXAMINATIONS

1011

1317

15 hours

Laboratory Activities:
1. Napkin Folding
Seminar/Workshop:
1. Fruit and Vegetable Carving
2. Flower Arrangement
3. Balloon Sculpture
FINAL EXAMINATIONS

IX. COURSE METHODOLOGIES:

1.
2.
3.
4.

Lectures/Discussions
Reaction/Reflective Activities
Tours and Exposure Trips
Film/Clips Showing

X. COURSE REQUIREMENTS:
1.
2.
3.
4.
5.

6 hours

Individual learning activities (quizzes, recitation, major examination)

Case study/Research (final term requirement)
Tours and Exposure Trips
Regular attendance
Seminar/Workshops

XI. GRADING SYSTEM:

Recitation
Attendance/attitude
Quizzes/Laboratory
Major exams
Exposure Trips/Seminar

10%
10%
30%
30%
20%

TOTAL

100%

XII. REFERENCES:
Arimbuyutan, Reya II P. (2010).
Management. Cabanatuan : CRT Learning.

Introduction

to

Hotel

and

Restaurant

Verginis, CS & Wood, RC. (1999). Accommodation Management: Perspectives for

the International Hotel Industry. London : International Thomson Business Press, Inc.

Date Effective

Prepared By

Approved by

AY 2013 2014

CRT Professional

Dr. Reynato C. Arimbuyutan

Educational (FSM, HRM &

TM) Committee

College President