THC101 MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY SYLLABUS.docx

Page | 1
WPU-QSF-ACAD-10A Rev.01 (01.10.22)
Republic of the Philippines
Western Philippines University A STRONG PARTNER FORSUSTAINABLE DEVELOPMENT
ACADEMIC AFFAIRS
COURSE SYLLABUS
(THC 101 MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY)
Vision
WPU: the leading knowledge center for sustainable development of West Philippines and beyond.
Mission
WPU commits to develop quality humanresource and green technologies for a dynamiceconomy and sustainable development throughrelevant instruction, research and
extension services.
Goals of the College.
1. To provide quality education in the fields of business and management that is responsive to regional, national and international development.
2. To pursue relevant research and extension activities through linkages with business organization, government and non-government agencies.
Objectives of the Program. (Except For GE Subjects)
1. To prepare students to undertake task, functions, duties and activities in the operation of hotels, restaurants, travel, government and non-government
agencies in accordance with the competency standards.
2. To produce skilled and manpower needs of tourism industry providers including government and non-government agencies in the local, national and
international environment.
3. To equip students with knowledge and skills who aimed to seek employment and assume entry level jobs in the areas of Food and Beverage, Front Office
and Housekeeping Operations.

Page | 2
ACADEMIC AFFAIRS
Program Outcomes. (Depending on the CMO Of The Program)
1. Articulate and discuss the latest developments in the specific field of practice.
2. Work effectively and independently in multi-disciplinary and multi-cultural teams.
3. Act in recognition of professional, social, and ethical responsibility.
4. Preserve and promote “Filipino historical and cultural heritage”.
5. Select the proper decision-making tools to critically, analytically and creatively solve problems and drive results.
6. Work effectively with other stakeholders and manage conflict in the workplace.
7. Demonstrate corporate citizenship and social responsibility.
8. Exercise high personal moral and ethical standards.
9. Demonstrate knowledge on the tourism industry, local tourism products and services.
10. Manage and market a service-oriented business organization.
11. Perform and monitor financial transactions and reports.
12. Perform human capital development functions of a tourism-oriented organization.
13. Utilize various communication channels proficiently in dealing with guests and colleagues.
14. Observe and perform risk mitigation activities.
15. Interpret and apply relevant laws related to tourism industry.
16. Produce food products and services complying with enterprise standards.
17. Provide food and beverage service and manage the operation seamlessly based on industry standard.
18. Perform and maintain various housekeeping services for guest and facility operations.
19. Perform and provide full guest cycle services for front office.
20. Plan and implement a risk management program to provide a safe and secure workplace.
21. Research, plan and conduct various tour guiding activities.
22. Develop appropriate marketing programs and arrange the required travel services.
23. Plan, develop and evaluate tourism sites and attractions.

Page | 3
ACADEMIC AFFAIRS
Program Curriculum Map (if given in the CMO include in the syllabus, add columns if necessary)
Course Program Outcomes
Clusters Code Title
Pre-
requisite
1 2 3 4 5 6 7 8
THC 101 Macro Perspective of Tourism and Hospitality None
A. Course Information
Course Code THC 101
Course Title Macro Perspective of Tourism and Hospitality
Course Description This course is designed to give a clear and whole overview of Tourism and Hospitality as an ecosystem and goes beyond the usual closed-
concept of tourism. It introduces the concept and terms that are common throughout the different sectors. It also intends to develop,
update and maintain local knowledge as well as tourism industry knowledge. It shows the structure and scope of tourism as well as the
impact of Tourism as an industry in relation to the world economy and society. It also illustrates the effects of the convergence of tourism
with the other local industries and let the students appreciate its multiplier effect in various fronts. It discusses the major factors that
influence the history and future of tourism in the world and in the Philippines. It also introduces the sustainable goals of tourism and
discusses, among others, how to develop protective environments for children in tourism destinations; to observe and perform risk
mitigation activities; etc. The students will also learn to appreciate the key global organizations and the roles they play in influencing and
monitoring tourism trends.
Pre-requisite Course None
Co-requisite Course None
Term and Year Level
Offering
First Semester, First Year
Credit Unit/s 3-0-3
Contact Hours/Week 3 Hours (Lecture)

Page | 4
ACADEMIC AFFAIRS
B. Learning Outcomes
At the end of the semester, the students can:
1. Define the concept and importance of tourism and hospitality;
2. Describe the history of the tourism and hospitality industry;
3. Explain the role of tourism and hospitality in economic development;
4. Explain the tourism and hospitality network and supply components;
5. Discuss the tourism and hospitality organizations;
6. Determine the impact of tourism and hospitality on economic, social, culture, and environment;
7. Examine the current trends and issues in the tourism and hospitality industry; and
C. Learning Plan
Week
Intended Learning
Outcomes
Topics
Teaching and Learning
Activities
Instructional
Resources
Assessment
Tools/Tasks
1
At the end of the topic, the students
can:
 Familiarize themselves with
the school vision and mission
statement
 Link the course to the
attainment of the vision,
college goal, and objectives
Orientation
Wpu vision, mission statement
2. Expectations (instructor peer, course) course
overview, course requirements, and setting of
Housing Rules
A. Face to face
 Group Discussion
B. New Normal
 Group Discussion
 University Manual
 Laptop
 LCD Projector
 Pictures,
 Powerpoint
presentation
A. Face to face
 Individual
Recitation
B. New Normal
 Individual
Recitation
1-2
 Explain the relationship of
tourism and hospitality
 Discuss the components of the
industry
I. The Meaning and Importance of
Tourism and Hospitality
1.1 Relationship between Tourism and
Hospitality
1.2 Components of Tourism and Hospitality
A. Face to face
 Interactive Discussion
 Group Exercise
 Poster Making
 Laptop
 LCD Projector
 Pictures,
 Powerpoint
presentation
 Internet
A. Face to face
 Summative Test
 Oral questions

Page | 5
ACADEMIC AFFAIRS
 Compare tourism and
hospitality with other industry
Discuss the importance of tourism
and hospitality
1.3 Definition of Tourism
1.4 Definition of Hospitality
1.5 Characteristics of Tourism and
Hospitality
1.6 Importance of Tourism and Hospitality
B. New Normal
 Web-research activity
 Group Exercise
B. New Normal
 Summative Test
 Oral questions
 Group Output
 Presentation
 Rubrics for
Output
3-4
 Describe the history of the
industry
 Explain the origin of tourism
and hospitality in the
Philippines
 Identify the international
pattern
 Describe the factors that favor
the growth of tourism and
hospitality
II. The History of Tourism and
hospitality
2.1 History of the Tourism Industry
2.2 History of the Hospitality Industry
2.3 Pioneers in the tourism and
Hospitality Industry
2.4 Origins of Tourism and Hospitality
in the Philippines
2.5 International TravelPatterns
2.6 Factors that favor the Growth of
A. Face to face
 Role-playing (students
can design a virtual
environment for
historical re-
enactments)
B. New Normal
 Individual Activity: To
create an infographic
showing the history of
tourism from early ages
to modern ages
 Video clip watching
 Concept Mapping
 Timeline
 Article Writing
 Laptop
 LCD Projector
 Pictures,
 Powerpoint
presentation
 Internet
A. Face to face
 Summative Test
 Oral questions
B. New Normal
 Summative Test
 Oral questions
 Group Output
 Presentation
 Rubrics for
Output
5-6
 Explain the role of tourism
and hospitality in economic
development
 Elucidate the meaning of
tourism multiplier and its
effect on the economy of the
host country
III. The Economics of Tourism and
Hospitality
3.1 The Role of Tourism and Hospitality
in Economic Development
3.2 Direct and Secondary Effects
3.3 Tourism Multiplier
3.4 Cost-Benefit Ratio
A. Face to face
 Bubble Mapping
B. New Normal
 Laptop
 LCD Projector
 Pictures,
 Powerpoint
presentation
 Internet
A. Face to face
 Summative Test
 Oral questions
B. New Normal
 Summative Test
 Oral questions

Page | 6
ACADEMIC AFFAIRS
 Identify the strategy whichcan
maximize the economic effects
of tourism and hospitalit
3.5 Undesirable Economic Aspects of
Tourism
3.6 How to maximize the Economic Effect of
 Group Report:
(Research and discuss
in the class the positive
and negative impacts of
tourism in the
economy)
 Group Output
 Presentation
 Rubrics for
Output
7 -8
 Discuss the direct and indirect
components of the tourism
and hospitality network
 Explain the tourism and
hospitality supply components
 Enumerate and discuss the
different types of hotel
 Identify the basic standard
requirements for restaurant
IV. The Tourism and Hospitality
Network and Supply Components
4.1 Tourism and Hospitality Components
4.2 Tourism and Hospitality Supply
Components
4.3 Natural Resources
4.4 Infrastructure
4.5 Hospitality Resources
4.6 Hospitality Training
4.7 Transportation
4.8Superstructure
A. Face to face
 Brainstorming
 Student-led review
 Sketch noting
B. New Normal
 Brainstorming
 Student-led review
 Sketch noting
 Web-Search Activity
 Laptop
 LCD Projector
 Pictures,
 Powerpoint
presentation
 Internet
A. Face to face
 Summative Test
 Oral questions
B. New Normal
 Summative Test
 Oral questions
 Group Output
 Presentation
 Rubrics for
Output
9
MIDTERM EXAMINATION
10
 Explain the international
tourism organization
 Distinguish the regional
tourist organizations
 Discuss the role of a national
tourism office in the
promotion of tourism and
hospitality
 Explain the importance of
national professional tourism
organizations in the
V.Tourism and Hospitality
Organizations
5.1 Tourism Organizations
5.2 International Organizations
5.3 Regional Organizations
5.4 Role of National Organization in
Tourism
5.5 National Tourism Office
5.6 Professional Tourism and Hospitality
Organizations
A. Face to face
 Bubble Mapping
 Case Analysis
 Slogan Making
B. New Normal
 Bubble Mapping
 Case Analysis
 Laptop
 LCD Projector
 Pictures,
 Powerpoint
presentation
 Internet
A. Face to face
 Interview/questio
ns
 Group Output
Presentation
 Summative Test
B. New Normal
 Group Output
Presentation
 Summative Test

Page | 7
ACADEMIC AFFAIRS
development of tourism and
hospitality
5.7 Tourism and Hospitality Organization in
the Philippines
 Slogan Making
 Oral Recitation
 Rubrics for
Output
Presentation
11-12
 Determine the Economic
effects of tourism and
hospitality
 Discuss the social impacts of
 Explain the impacts of tourism
and hospitality on culture
 Examine the environmental
impacts of tourism and
hospitality
VI. The Impact of Tourism and
Hospitality
6.1 The Impact of Tourism and Hospitality
6.2 Positive Economic Effects of Tourism
and Hospitality
6.3 Negative Economic Aspects of Tourism
and Hospitality
6.4 Social Impacts of Tourism and
Hospitality
6.5 Positive and Negative Social Effects of
6.6 Impact of Tourism and Hospitality on
Culture (Positive and Negative)
6.7 Environmental Impact of Tourism and
Hospitality (Positive and Negative)
A. Face to face
 Concept Mapping
B. New Norma
 Concept Mapping
 Group Activity:
(Research and discuss
in the the positive and
negative impacts of
tourism in the economy
of choosen country)
 Laptop
 LCD Projector
 Pictures,
 Powerpoint
presentation
Internet
A. Face to face
 Summative Test
 Oral questions
B. New Normal
 Summative Test
 Oral questions
 Group Output
 Presentation
 Rubrics for
Output
13
 Discuss the social and
economic changes that
suggests a bright future for the
industry.
 Identify the specific issues that
owner and manager of tourism
and hospitality establishment
are likely to face in the
following areas: marketing,
legal, human resources,
operations, and consumer
affairs and,
 Identify the steps taken by the
owner and managers of
VII. Current Trends and Issues in the
Tourism and Hospitality Industry
7.1 The Bright Future of Tourism and
Hospitality
7.2 Issues in Tourism and Hospitality
7.3 The Future of Tourism and Hospitality
A. Face to face
 Research study by
Group (Research and
discuss in the class the
future trends in the
industries in the year
2020 onwards)
 Chapter Reflection
B. New Norma
 Laptop
 LCD Projector
 Pictures,
 Powerpoint
presentation
Internet
A. Face to face
 Summative Test
 Oral questions
B. New Normal
 Summative Test
 Oral questions
 Group Output
 Presentation
 Rubrics for
Output

Page | 8
ACADEMIC AFFAIRS
entities to address the major
issues confronting the
industry.
Group (Research and
discuss in the class the
future trends in the
industries in the year
2020 onwards)
14-15
 Discuss the importance of
safety in tourism and
hospitality.
 Describe the impact of the
world’s economy on tourism
and hospitality
 Explain the responsible
management of sustainable
tourism
 Discuss the significance of
tourism policy and strategic
planning
 Describe the use of e-
commerce tools in tourism
VIII. Future World Tourism and
Hospitality Issues
8.1 Safety and Security in Tourism and
Hospitality
8.2 The Impact of the World’s Economy on
8.3 Managing Sustainable Tourism in a
Responsible Manner
8.4 Tourism Policy Strategic Planning
8.5 Using E-commerce Tools in Tourism
and Hospitality
8.6 Tourism and Hospitality Education
Training
8.7 Emerging Tourism and Hospitality
Market
8.7 Quality Tourism and Hospitality
Products and Experiences
8.8 Partnership and Strategic Alliance in
8.9 Effects of Natural Disasters on Tourism
and Hospitality
8.10 Climate change and Tourism and
Hospitality
A. Face to face
 Brainstorming
B. New Norma
 Brainstorming
Group (Research and
discuss to the class the
different safety and
security measures in the
industry)
 Think-pair-and share
 Laptop
 LCD Projector
 Pictures,
 Powerpoint
presentation
Internet
A. Face to face
 Rubric for Output
Presentation
 Summative Test
 Oral questioning
B. New Normal
 Output
Presentation
Presentation
 Summative Test
 Individual/Group
Assignments

Page | 9
ACADEMIC AFFAIRS
16-17
 Define sustainable tourism
 Discuss the global ethics of
tourism
 Discuss the management of
sustainable tourism and
hospitality
 Understand the current trends
in sustainable tourism and
hospitality
 Examine the global impact of
sustainable tourism and
hospitality.
IX. Sustainable Management of
9.1 Conceptualizing service quality
9.2 Measuring service quality
9.3 Relating service quality to customer
satisfaction, value, intention to return, and
loyalty
9.4 Rising cost of obtaining customer
feedback
9.5 Toward the future
A. Face to face
 Concept Mapping
 Brainstorming
B. New Normal
 Concept Mapping
(Research the
Sustainable Goals of the
United Nations World
Tourism Organization)
 Brainstorming
 Video Clip Watching
 Laptop
 LCD Projector
 Pictures
 Power point
presentation
 Internet
A. Face to face
Presentation
 Summative Test
B. New Normal
 Output
Presentation
Presentation
 Summative Test
 Reflection paper
 Individual/Group
Assignments
18 FINAL REQUIREMENTS
D. References (printed/online resources must be within 10 years)
Cruz, ZL PhD. (2018). Macro Perspective of Tourism and Hospitality. The meaning and importance of tourism and hospitality
Lim, Romeo D. (2019). A macro perspective on tourism and hospitality. Mindhsapers Co., Inc., Manila

Page | 10
ACADEMIC AFFAIRS
Other References
ASEAN.org. (2018). Develop and update tourism industry knowledge. Retrieve from https://www.asean.org/storage/images/2013/economic/
Infobase.com. (2018). Factors affecting global tourism. Retrieve from http://fod.infobase.com/http/52700/52781_guide.pdf
Zaplata, Markus K, et al. (2018). Convergence in Tourism and Divergence in Agriculture as a Perspective to Foster Sustainability All Round. Retrieve from
https://www.scirp.org/journal/PaperInformation.aspx?PaperID=84624
E. Grading System
WRITTEN WORKS 20%
PERFORMANCE TASKS 40%
MAJOR EXAMINATIONS 40%
-----------------------------------------------------
Total 100%
F. Course Requirements
1. Midterm/ Final Examination
2. Summative Test
3. Recitation
4. End Term Project (Output)
5. Attendance

Page | 11
ACADEMIC AFFAIRS
G. Course Policies
ATTENDANCE: AstudentatACC is expected to attend classes in order to progress satisfactorily towardcompletionofcourseobjectives. Inthisintense, hands-oncourse,attendance
is mandatory for all classes. The reason for the absence does not matter. Even if you are ill or have a good reason for being absent, the information below applies. In other words,
your participation is very important! Failure to have the proper uniform and equipment will result in forfeiture of 50% of the lab grade for the day. Every lab that you miss means 50
points are lost.
Arriving late will count against you. Leaving after the lecture means you will earn no credit for the day- if you are not in the kitchen you cannot participate. “Cutting out” before the
class is released from the kitchen by the instructor or kitchen manager will result in a loss of 50% of your earned grade for that day.
EXCESS ABSENCES: No matter how many classes you miss, you are always welcome to attend a class. Students accumulating more than more three (3) absences may jeopardize
their grade, fail, or be withdrawn from the course. If you are not in class, you cannot earn evaluation points, so this will have a tendency to pull down your total points earned for the
course. Remember, a perfect daily grade is 50 points. Two absences are nearly the difference between an “A” and a “B” or “D” and “F”. You may also miss opportunities to complete
skill competency projects.
TARDINESS: Tardiness is inconsiderate and affects all students. Be professional and on time. Excessive tardiness may be reflected in your grade.
MAKE-UP WORK: In the event of missing a quiz you are free to make it up WITHIN ONEWEEK of the original dates. Please come to my office during office hours. The daily lab
grade, mid-term, and final exams may not be made up after the class has been held or the exam is given. Any arrangements for special scheduling of an exam must be made at least
ten days prior to the scheduled exam date unless you have a medical excuse from a doctor.
HANDOUTS, NOTES: If you miss a class it is your responsibility to get the class notes from your fellow classmates. Hand-outs from previous classes are not usually brought to the
next class. You can pick up a handout during chef’s hours if available.

Page | 12
ACADEMIC AFFAIRS
H. Consultation Hours
You are encouraged to inquire about your course grade to date at any time. No giving of extra credit work to individual students because it is inherently unfair to those
students who consistently work hard to achieve a highgrade every day. Incomplete is not normally givenunless you have a situation such as a serious, long-term medical
problem that prevents you from attending class.
Prepared by: ROY B. CABARLES ABRAHAM P. CEA MARK JOSEPH CASTILLO
Instructor I Instructor I Instructor I
Date Signed: ________ Date Signed: ________ Date Signed: ________
Recommending Approval: JOSEPH C. LLANTO Approved: Dr. Sol De Villa Rama
Instructor I Dean, College of Business and Management
Date Signed: __________ Date Signed: __________

THC101 MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY SYLLABUS.docx

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Similar to THC101 MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY SYLLABUS.docx

Similar to THC101 MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY SYLLABUS.docx (20)

More from RoyCabarles3

More from RoyCabarles3 (14)

Recently uploaded

Recently uploaded (20)

THC101 MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY SYLLABUS.docx