THM-121-Macro-Perspective-of-Tourism-and-Hospitality.pdf

Republic of the Philippines
UNIVERSITY OF EASTERN PHILIPPINES
University Town, Northern Samar, Philippines
Web: http://uep.edu.ph; Email: uepnsofficial@gmail.com
DOCUMENT NO.:
UEP-ODFI-FM-009
REVISION NO.:
00
EFFECTIVITY DATE:
SEPTEMBER 12, 2022
COLLEGE OF BUSINESS ADMINISTRATION
Bachelor of Science in Hospitality Management
Syllabus in THM 121 – Macro Perspective of Tourism and Hospitality
2nd Semester SY 2023-2024
UEP’s Vision: Academically competitive, research and development- focused, public service-driven, and
economically sustainable state higher education institution.
UEP’s Mission: To offer academic program and services that will effectively transform individuals into productive
citizens of the country and accelerate the development of high-level professionals who will provide leadership in
meeting the demands of sustainable development and challenges of a diverse and globalized society.
UEP QUALITY POLICY
The University of Eastern Philippines (UEP) commits to be academically competitive, research and extension-
focused, and economically-sustainable public higher education institution.
Specifically, UEP shall:
Uphold the values relevance, integrity, productivity and excellence in service delivery;
Endeavor to continually improve the quality management system;
Provide quality services through participatory governance and compliance to legal and other prescribed
requirements.
Institutional Graduate Outcomes: Graduate of the University of Eastern Philippines should:
1. Exhibit proficiency in their chosen field of discipline through their involvement in various types of employment;
2. Utilize research methodologies that will allow them to generate new knowledge and address problems and issues
and promote development;
3. Values Philippine historical and cultural heritage;
4. Demonstrate global awareness through responsible global citizenship;
5. Clearly communicate in several modes of delivery (oral, written, and visual) in English and Filipino; and
6. Manifest high degree of professionalism through observation of ethical and professional behavior.
College Goals: To provide quality education through instruction, research, extension and production in the fields
of Business Administration, Public Management, Accountancy, Business Economics, Cooperatives,
Entrepreneurship, Hotel and Restaurant Management, Management, Marketing, and other business-related
courses.
BS HOSPITALITY MANAGEMENT OBJECTIVES
The Bachelor of Science in Hotel and Restaurant Management seeks to achieve the following:
a. Provide information and technical knowledge on varied areas of the Hospitality and Tourism Industry;
b. Produce multi-skilled, flexible, and productive workers and managers in the Hospitality and Tourism
industry;
c. Produce graduates with desirable workplace behavior and positive work values.
HOSPITALITY MANAGEMENT GRADUATE OUTCOMES
1. Demonstrate knowledge of tourism industry, local tourism products and services.
2. Interpret and apply relevant laws related to tourism industry.
3. Observe and perform risk mitigation activities.
4. Utilize information technology applications for tourism and hospitality.
5. Manage and market a service-oriented business organization.
6. Demonstrate administrative and managerial skills in a service-oriented business organization.
7. Prepare and monitor industry specific financial transactions and reports.
8. Perform human capital development functions of a tourism-oriented organization.
9. Utilize various communication channels proficiently in dealing with guests and colleagues.
10. Produce food products and services complying with enterprise standards.
11. Apply management skills in F & B service and operations.

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GRADUATE OUTCOMES COMMON TO BUSINESS AND MANAGEMENT EDUCATION
1. Perform the basic functions of management such as planning, organizing, leading and controlling.
2. Apply the basic concepts that underlie each of the functional areas of business and employ these concepts
in various business situations.
3. Select the proper decision-making tools to critically, analytically and creatively solve problems and drive
results.
4. Apply information and communication technology (ICT) skills as required by the business environment.
5. Work effectively with other stakeholders and manage conflict in the workplace.
6. Plan and implement business-related activities.
7. Demonstrate corporate citizenship and social responsibility.
8. Exercise high personal, moral and ethical standards.
12. Perform and provide full guest cycle services in front office.
13. Perform and maintain various housekeeping services for guest and facility operations.
14. Plan and implement a risk management program to provide a safe and secure workplace.
15. Provide food and beverage service and manage the operation seamlessly based on industry standards.
Course Title: Macro Perspective o f Tourism and Hospitality
Course Credits: 3 units Contact Hours/Week: 3 hours
Course Description: This course offers a comprehensive exploration of the tourism and hospitality industry from a macro perspective. It equips students with a profound
understanding of the industry's structure, dynamics, and its role in the global and national economy. The course emphasizes critical thinking, problem-
solving, and systematic analysis.
Topics include:
• Introduction to tourism and hospitality industry
• Policy and regulation in tourism and hospitality
• Stakeholder analysis
• The impacts of tourism and hospitality
• The economics of tourism and hospitality
• Current trends and issues in the tourism and hospitality industry
• Sustainability in tourism and hospitality
Prerequisite: none
Course Learning Outcomes By the end of this course, the students should be able to cultivate the following cognitive, affective, and psychomotor outcomes:
Cognitive:
• Analyze global and local trends in tourism and hospitality.
• Evaluate government policies and regulations affecting the industry.
• Examine the roles of various stakeholders, including businesses, communities, and governments, in the industry’s development.
• Explore sustainable practices and responsible tourism principles.
• Assess the economic impact of the industry, considering its contribution to GDP and employment.
Affective:
• Developing an understanding of the needs, desires, and concerns of tourists, guests, and other stakeholders.
• Enhancing the ability to interact positively and respectfully with diverse individuals.
• Fostering strong relationships with classmates and professors.
• Recognizing and respecting the cultural differences and practices of tourist guests.
• Cultivating a customer-centric mindset and commitment to delivering exceptional service
Psychomotor:
• Practicing effective verbal and non-verbal communication.
• Role-playing scenarios to enhance interpersonal communication in various hospitality settings.
• Developing customer service skills
• Collaborating with classmates on assigned projects and assignments.

3
• Building effective teamwork and problem-solving skills.
• Proficiency in using PowerPoint presentations for reporting.
Number of Hours: 3 hours every week for 18 weeks or 54 hours in a semester
COURSE OUTLINE AND TIMEFRAME
Weeks Course Content/Subject Matter
1 Classroom policies and organization, course requirements, finalize syllabus
1-2 Introduction to tourism and hospitality industry
3 History of tourism and hospitality
4-5 Stakeholder analysis
6-7 Impacts of tourism and hospitality
8 Midterm Exam
9 The tourism and hospitality network and supply components
10-11 Sustainability in tourism and hospitality
12 Global current trends and issues in tourism and hospitality
13 Domestic current trends and issues in tourism and hospitality
14-16 Stakeholder and case analysis reporting
17 Future world tourism and hospitality issues
18 Final Exam
Learning Plan
Learning Outcomes Topic Method Resources Assessment
• Explain the relationship of tourism
and hospitality.
• Discuss the components of the
tourism and hospitality industry.
• Define tourism and hospitality.
1. Introduction to tourism and hospitality
1.1. Definition, scope, and significance
1.2. The relationship of tourism and hospitality
1.3. Different components of the industry
1.4. Definition of tourism and hospitality
1.5. Meaning of tourists
1.6. Elements of travel
Lecture
Discussion
PowerPoint presentation
Macro Perspective of Tourism and Hospitality by
Zenaida Lansangan-Cruz (2018). Chapter 1.
Class participation
and discussion
• Compare tourism and hospitality with
other industries.
• Discuss the relevant policies and
regulations in tourism and hospitality
operation
2. Introduction to tourism and hospitality
2.1. Characteristics of tourism and hospitality
2.2. Importance of tourism and hospitality
2.3. Policy and regulation in tourism and
hospitality
Lecture
Discussion
Class participation
and discussion
• Describe the history of the tourism
and hospitality industry.
• Explain the origin of tourism and
hospitality industry in the Philippines.
• Describe the factors that favor the
growth of tourism and hospitality.
3. History of tourism and hospitality
3.1. History of tourism industry
3.2. History of hospitality
3.3. Pioneers in the industry
3.4. Origins of tourism and hospitality in the
Philippines
Lecture
Discussion
Class participation
and discussion

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3.5. Factors that favor growth of the industry
• Examine the roles of businesses,
communities, government and private
sector in providing quality services,
maintaining standards, and
contributing to local economy.
4. Stakeholder analysis
4.1. Roles of businesses
4.2. Roles of communities
4.3. Roles of government
4.4. Public-private partnerships
Lecture
Group discussion
Prepared handout by Moscare-Balanquit (2024) Group discussion
Case studies
• Discuss strategies for the involvement
of local communities.
• Highlight examples of sustainable
tourism initiatives.
• Highlight successful cases where
stakeholder collaboration has led to
conflict resolution and sustainable
development.
5. Stakeholder analysis
5.1. Community involvement and engagement
5.2. Sustainable tourism and stakeholder
collaboration
5.3. Social and cultural considerations
5.4. Conflict resolutions
Lecture
Group discussion
Prepared handout by Moscare-Balanquit (2024) Group discussion
Case studies
• Determine the economic effects of
tourism and hospitality.
• Discuss the social impacts of tourism
and hospitality.
6. Impacts of tourism and hospitality
6.1. Economic impacts
6.2. Social impacts
Lecture
Group discussion
Group discussion
Case studies
• Explain the impacts of tourism and
hospitality on culture.
• Analyze the environmental impacts of
tourism and hospitality.
7. Impacts of tourism and hospitality
7.1. Cultural impacts
7.2. Environmental impacts
Lecture
Group discussion
Group discussion
Case studies
8. Midterm exam Written exam Examination
• Discuss the direct and indirect
components of the tourism and
hospitality network.
• Explain the tourism and hospitality
supply components.
9. The tourism and hospitality network and supply
chain
9.1. The tourism and hospitality components
9.2. Tourism and hospitality supply components
9.3. Superstructure
Lecture
Discussion
Class participation
and discussion
• Define the core principles of
responsible tourism.
• Explore the sustainable practices
related to environmental
conservation, preserving local
cultures and communities, and the
importance of supporting local
businesses.
10. Sustainability in tourism and hospitality
10.1. Principles of sustainable tourism
10.2. Environmental sustainability in tourism
10.3. Social and cultural responsibility
10.4. Economic benefits and local development
Lecture
Case studies
Prepared handout by Moscare-Balanquit (2024)
Class participation
and discussion
• Discuss the significance in promoting
responsible tourism.
• Provide tips and guidelines for
responsible tourists.
• Highlight case studies of community-
based tourism initiatives where local
11. Sustainability in tourism and hospitality
11.1. Certifications and eco-labels
11.2. Responsible travel behavior
11.3. Community-based tourism initiatives
11.4. Sustainable accommodation and
infrastructure
Lecture
Case studies
Class participation
and discussion

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communities actively participate in
and benefit from tourism.
• Discuss the global trends and issues
in tourism and hospitality that shapes
the future of the industry.
12. Global current trends and issues in tourism and
hospitality
12.1. Sustainable and eco-friendly travel.
12.2. Digital travel platforms
12.3. Cultural and authentic experiences
12.4. Impact of pandemics
Lecture
Case studies
Group discussion
and presentation
• Discuss the domestic trends and
issues in tourism and hospitality that
shapes the future of the industry.
13. Domestic current trends and issues in tourism and
hospitality
13.1. Sustainable tourism practices.
13.2. Domestic tourism promotion.
13.3. Digital transformation.
13.4. Workforce challenges.
13.5. Safety and health protocols.
Lecture
Case studies
Group discussion
and presentation
• Write a stakeholder and case analysis
paper in application of the relevant
topics previously discussed.
14. Stakeholder and case analysis reporting
Groups 1-4
Reporting Student case analysis presentation handout Reporting
Case study paper
15. Stakeholder and case analysis reporting
Groups 5-8
Case study paper
16. Stakeholder and cases analysis reporting
Groups 9-12
Case study paper
17. Stakeholder and cases analysis reporting
Groups 13-15.
Case study paper
18. Final Exam Exam Examination
Required Readings and Other Materials
• Macro Perspective of Tourism and Hospitality by Zenaida Lansangan-Cruz (2018).
• Handouts by Moscare-Balanquit (2024).
• Introduction to Hospitality, Eight Edition by John R. Walker (2021)
• Macro Perspective of Tourism and Hospitality by Mylene A. Yeung (2021)
• Strategic Talent Management: A Macro and Micro Analysis of Current Issues in Hospitality and Tourism by ScholarOne Manuscripts (2018).
• Sustainable Development in Tourism: A Stakeholder Analysis of the Langhe Region by Vrontis et al.(2021).
• The Tourist Friendly Destination Concept: Analysis in Macro Level Perspectives by Ahmad Nazrin Aris (2012).
Class materials: blackboard/whiteboard; LCD projector; TV; and Laptop

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Rubrics
For Case Analysis Paper
Criteria Exemplary
4
Proficient
3
Developing
2
Beginning
1
Rating
Analysis of facts
(x2)
Superior in completeness; student has made
an extremely thorough analysis of the facts
using important and trustworthy sources,
including possible assumptions.
Essentially complete; analysis covers
important and trustworthy sources.
Incomplete in some respects; student
has not done a thorough job of
analyzing facts or has included
questionable sources.
Incomplete in most respects;
few reputable sources are
included.
Appropriateness of
the framework used
Provides a strong justification for the
business framework adopted, based on a
thoughtful critique of the literature.
Selects an appropriate business framework
based on an assessment of existing
frameworks found in literature.
Selects a business framework that
might not be fully appropriate, given
the research questions and objectives.
Selects an inappropriate
business framework.
Application of sources
used in the analysis.
Demonstrates a sophisticated critique and
utilization of the literature and sources used;
presents an insightful analysis of the
strengths and weaknesses of competing
schools of thought.
Demonstrates an accomplished critique and
utilization of the literature and sources used;
adequately assesses the strengths and
weaknesses of competing schools of thought.
Demonstrates a less-than acceptable
critique and utilization of the literature
and sources used; does not analyze
the sources effectively, or simply
echoes the critiques of others.
Demonstrates an inadequate
understanding of the critical
aspect of a literature and
sources used; fails to utilize the
sources.
Clarity and
organization of paper
Paper is a model of clarity, conciseness, and
logical thought. Ideas flow smoothly between
paragraphs and across sections.
Paper is generally well written. Ideas are often
presented in a clear and organized manner.
Paper can be generally understood,
although ideas are sometimes
presented in a confusing and
repetitive manner.
Paper is poorly written. Ideas
are disjointed and difficult to
understand.
Grade: 20 – 1.0 (99-100); 19 – 1.25 (96-98); 18 – 1.5 (92-95); 16-17 – 1.75 (88-91); 14-15 – 2.0 (84-87); 12-13 – 2.25; (80-83); 10-11 – 2.5 (76-79); 8-9 – 2.75 (72-75); 6-7 – 3.0 (70-71); 5 and below – 5.0 (69
and below). Adapted from Blackboard Academic Suite, http://myedison.tesc.edu/tescdocs/Web_Courses/rubrics/ LitReview_rubric_ORR510-JUN09.htm
For Case Presentation and Reporting
Criteria Exemplary
4
Proficient
3
Developing
2
Beginning
1
Rating
Clarity, focus, and
order of presentation
Presentation is clear, focused, and
organized. Presenters do not lose track of
presentation objectives, and present in a
smooth and fluid manner.
Presentation is generally clear, focused, and
organized. Attempts to coordinate efforts
largely succeed.
Presentation sometimes goes off-
tangent but has some semblance of
organization. Attempts to coordinate
efforts fall short.
Presentation is confusing, lacks
focus, and is not organized well.
Lack of coordination among
group members is evident.
Comprehensive ness
and conciseness of
presentation
Group discusses the essential elements of
its report, provides a summary of the points
discussed, and adds valuable insights about
the topic, within the allotted time.
Group adequately discusses the essential
elements of its report within the allotted time.
Unnecessary information and side-comments
are kept to a minimum.
Group fails to discuss some of the
essential elements of its report within
the allotted time. Some information
presented could have been omitted
without sacrificing clarity.
Group fails to discuss the
essential elements of its report
within the allotted time. Lack of
judgment on what to present is
betrayed by the deluge of
unnecessary information.
Delivery Presenters project their voices well, speak
English fluently, and conduct themselves
with ease, humor, and confidence.
Presenters generally project their voices well
and show some confidence when presenting.
Some presenters speak softly,
occasionally grope for words, and lack
confidence when presenting.
Most of the presenters speak
softly, often grope for words,
exhibit distracting mannerisms,
and lack confidence when
presenting.
Utilization of visual
aids Visual aids are
cluttered and difficult
to read.
Visual aids highlight essential elements of
the report and are a joy to behold. Text and
graphic elements are stunning and
Visual aids rarely contain clutter and are
generally easy to read. Text and graphic
elements generally complement each other
Some visual aids are cluttered and
difficult to read. Text and graphic
elements do not always complement
Text and graphic elements lack
unity, and often distract the
audience from the

7
professionally executed, making the
presentation memorable.
and enhance understanding of the
presentation.
each other, and sometimes distract
the audience.
presentation. Lack of
preparation and care is evident.
Audience impact Presenters actively engage the audience
and succeed in eliciting questions and
feedback that enrich the discussion.
Presenters are generally able to capture the
attention of the audience and keep them
interested in the report.
Presenters sometimes lose the
attention of the audience, who get
easily distracted and are barely
involved.
Presenters fail to capture the
attention of the audience, who
seem restless, uninvolved, and
get easily distracted
Grade: 20 – 1.0 (99-100); 19 – 1.25 (96-98); 18 – 1.5 (92-95); 16-17 – 1.75 (88-91); 14-15 – 2.0 (84-87); 12-13 – 2.25; (80-83); 10-11 – 2.5 (76-79); 8-9 – 2.75 (72-75); 6-7 – 3.0 (70-71); 5 and below – 5.0 (69
and below).
Course Requirements:
• Reporting
• Case Study paper
• Group presentation
• Class Participation
• Examination
Classroom Policies
1. Students are required to always observe proper decorum in class, such as, maintaining silence during class, seeking permission to step
out of the room during class hours, etc.
2. Students are to wear a complete uniform (with ID) as prescribed by the department and the university.
3. Cellphones, laptops, tablets, and other electronic gadgets should be turned off while in class.
4. Calculators are to be brought to every meeting. Cellphones are not allowed to be used as calculators.
5. Borrowing calculators from classmates is not allowed during quizzes and exams.
6. Attendance will be checked at every meeting. 3 lates are equivalent to 1 absent mark. If a student is absent beyond the prescribed allowable
absences (20% of the total class hours), (s)he will get a grade of 5.0 unless officially dropped.
7. In case of illness, the faculty-in-charge should be notified and shown a medical certificate.
8. If for any valid reason the student will not be able to attend the class, an excuse letter should be presented to excuse the student from
implementing deadlines on coursework.
9. Students who have pre-existing medical conditions, or with other reasons which may be considered valid by the subject professor may
opt for a hi-flex modality.
10. Any student who decides to drop the course (within the allowable period) should submit a copy of the dropping slip to the teacher, to be
given an official grade of DROPPED. Otherwise, the student receives a grade of 5.0.
11. Anyone caught cheating (in any form) will automatically get a failing grade.
12. All written reports and assignments should be submitted on the scheduled date. Late submissions will not be accepted.
13. The faculty-in-charge should be notified in case the student will not be able to take any of the major exams. Failure to do so, the student
will be given a grade of 5.0 for the missed exam.
14. ONLY black or blue colored ballpens are allowed during quizzes and any exams.
15. For any concerns, students may consult the subject professor during the given consultation hours.
Grading System (Possible Maximum Score):
Reporting 20
Case study paper
Group presentation
20
10
Class participation 10
Midterm Exam
Final Exam
50
50
Total Possible Points 160
Passing Score 120 (75% of 160)
Professor: DAISY LILY MOSCARE-BALANQUIT
Consultation Hours:
M 1-5 PM
WF 1-4 PM
Email Address: daisylilymoscare@gmail.com
Contact Number: 0998 544 7306
PREPARED BY:
Atty. DAISY LILY MOSCARE-BALANQUIT, MPA
FACULTY
CHECKED BY:
JANE D. SANORIA, MBA, LPT
HOSPITALITY MANAGEMENT DEPARTMENT CHAIR
APPROVED BY:
Atty. EMILY C. SISON-ACOMPAÑADO, CPA, DPA, JSD
DEAN, CBA
Date: January 22, 2024 Date: Date:

THM-121-Macro-Perspective-of-Tourism-and-Hospitality.pdf

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