F-ODI-2056

SYLLABUS IN MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY

The Cagayan State University aims to produce graduates who will exhibit:
Competence - critical thinker, creative problem-solver, competitive performer regionally, nationally and globally
Social Responsibility - sensitive to ethical demands and compassionate particularly to the marginalized, steward of the
Intended Graduate environment for future generations while championing development and socially just and an advocate of economic and social
Attributes equity
Unifying Presence - uniting theory and practice, uniting strata of society, uniting tradition and innovation, uniting the nation, the
ASEAN region and the world and uniting the University and the community

Graduates of the college will be able to:

(Knowledge) –assess and analyze the hospitality’s multi-culturally diverse issues, challenges and opportunities through
effective interpersonal and varied modes of communication, and to provide venues for changes and conflict resolutions.
College Intended Learning
(Skills) – demonstrate hospitality leadership and management skills as well as managerial and entrepreneurial decision-
Outcomes
making skills in addressing industry issues and concerns.
(Attitude) - manifest Christian values in sustaining professional food and lodging business operations in accordance with guest
expectations.
At the end of the program, the graduates are expected to:
1. Articulate and be able to discuss the latest developments in the hospitality industry.
2. Communicate effectively orally and in writing using English, Filipino and an appropriate foreign language required in the
hospitality industry.
3. Manifest adequate knowledge of tourism and hospitality industry both in local and international context.
Program Intended 4. Work effectively and independently in multi-disciplinary and multicultural teams.
Learning Outcomes 5. Engage in the practice of professional, ethical and social responsibility
6. Faithfully promote and preserve Filipino historical and cultural heritage.
7. Capably plan and implement a risk management program to provide a safe and secure workplace.
8. Be able to produce and manage food products and services, complying with enterprise and global standards.
9. Demonstrate management skills in food and beverage service and production.
10. Perform the ASEAN common competency standard required in housekeeping, front office and food and beverage service.

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Course Code THC 12 Course Title MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY
2022- Number of Lecture
Course Credits 3 Semester FIRST School Year 54
2023 Hours
Number of Laboratory
Pre-requisite/s NONE Co-requisite/s NONE
Hours
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 concepts 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 industry 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.
Submission of assigned activity 20%
Students engagement/Forum Discussion 30%
Grading System Quizzes and Unit examination 30%
Major Examination (Midterm and Finals) 20%
Total 100%

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OUTCOME- BASED LEARNING PLAN IN INDEGENOUS CRAETIVE CRAFTS

Time Teaching
Intended Learning Teaching and Allotment and
Learning Mode of
Outcome (ILO) Learning Content Learning References Learning Resources
Lec. Lab. Assessment Delivery
Activities
(36) (54) (TLA)

University Manual 2 Hrs Discussion University Recitations • Face-to-

Orientation on the University Vision, Mission and Lecture- Manual face
and College Vision, Mission Objectives Student Handbook discussion
and Objectives. Student
Syllabus Handbook
Introduction
- Overview of the Course Laptop
- Objectives and
Requirements of the
Course
Course Requirements
- Grading System
- Course Policies
Explain the meaning, The Meaning, Macro Perspective of 5hrs Brainstormin • Face-
importance and relationship Importance and Tourism and g to-
of domestic and global Relationship of Tourism Hospitality face
tourism and hospitality and Hospitality By Zenaida Cruz Assignment: • Onlin
industry 1. Tourism and Select a local e/
Hospitality Defined ASEAN Toolbox tourist SMS
2. Characteristics of www.waseantourism.c destination/st
Tourism and om udent’s ideal

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Hospitality place to visit

3. Relationship between and make a
Tourism and other reaction
Industries paper
4. Travel Elements
describing
5. Components of
the 4A’s of
tourism and
hospitality tourism
6. Importance of
tourism and
hospitality

Differentiate the types of Types Of Market ASEAN Toolbox 2hrs Lecture    Print
market segments Segments www.waseantourism.c Discussion
 Audio-
om through
PowerPoint Visual
 Online/
Video mobile/
presenta
SMS
tion
 Face-to-
face

Differentiate the forms of Forms of Tourism Macro Perspective of 2hrs Lecture  Collage with  Print
tourism Tourism and Discussion rubrics  Audio-
V. Identify local and Hospitality through
PowerPoint Visual
international destinations of By Zenaida Cruz  Online/
the different forms of tourism Video mobile/
presentati
SMS

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on  Face-to-
face

Sequence the events in the The History of Tourism Tourism and 6hrs Lecture  Group  Print
history and development of and Hospitality Hospitality Discussion presentation  Audio-
tourism 1. History of the By Zenaida Cruz through for mosaic
PowerPoint Visual
Global Tourism with rubrics  Online/
Industry Principles of Tourism 1 Video mobile/
2. History of the By Buen Santos presentati Quiz 2
Global Hospitality (20 points) SMS
on
Industry  Face-to-
Origins of the Tourism and face
Hospitality Industry in the
Philippines.
MIDTERM EXAMINATION

Identify issues of economic, Error: Reference source Macro Perspective of 17 hrs Lecture-  Quiz 4  Print
political, environmental and not found . Issues of Tourism and Discussio (20 items)  Audio-
sociocultural significance. Economic, Political, Hospitality n Visual
Environmental and By Essay  Online
Integrate the roles of the Sociocultural Significance Zenaida Cruz with rubrics
different stakeholders of /
1.1 contribution that pp. 129-147 Conduct a (20 points)
tourism and hospitality various tourism sectors narrative mobil
make to the economy of ASEAN Toolbox report e/SMS
the host country www.waseantourism.c whether  Face-
1.2 impact of tourism on om tourism is Narrative to-
the environmental and blessings Report

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sociocultural structure of or blight  with rubrics face

the host country www.ecotourism.org to over
1.3 political upheavals and populated
their potential, perceived  www.unesco.og  destina
and actual impact on tions or
tourism in your
locality?
Discuss how national, Tourism and Hospitality Macro Perspective of 4hrs Discussio  
regional, and trade Organizations Tourism and n
organization are structured 1. International Hospitality
and operated. Tourism By
Organizations Zenaida Cruz
a. WTO Situational
b. WTTC Principles of Tourism 2 Analysis
c. PATA by
d. IHRA Buen Santos If you
2. National Tourism were the
Office www.dot.gov.ph Tourism
a. DOT Officer of
b. TIEZA www.worldtourism.org your
c. PTPB locality
d. PTTC what kind
e. NPDC of
f. DUTY FREE assistance
PHILS will you
3. Professional ask from
Tourism and the
Hospitality UNWTO?
Organizations
a. HRAP If you

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were a
resort
manager,
what
arguments
would you
ask from
the
different
profession
al
organizati
ons to
obtain
support
for the
promotion
of your
business?

Explain the meaning and Sustainable Management 6hrs Field  Group 

importance of sustainable of Tourism and Macro Perspective of survey Presentation
management of tourism and Hospitality Tourism and (10 points)
hospitality and how to Hospitality Conduct a
manage tourism and 1. Meaning and By survey in Quiz 7
hospitality Importance of Zenaida Cruz your (20 points)
Sustainable locality of
Management Of the
Tourism and different Research
Hospitality measures Output

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Post-Pandemic Overview: and ways with rubrics

Trends in Hospitality and that
Tourism Industry tourism
and
hospitality
and other
related
establishm
ents
practices.

- Outline
the major
componen
ts of
sustainabl
e industry
in 2030

Outline
the
dangers
and
limitations
of
ecotouris
m
Discuss the global ethics of Hospitality and Tourism Macro Perspective of 3hrs Lecture-  Roleplaying 
tourism and hospitality Ethics Tourism and Discussio with rubrics
1. Confidentiality Hospitality n

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a. Details about By
Security Zenaida Cruz
b. Details about
Trade ASEAN TOOLBOX
c. Details about
Purchasing made
d. Occurrence
within the
premises
2. Overbooking
3. Pricing

FINAL EXAMINATION

RUBRIC FOR ASSESSMENT TO BE USED FOR Major Competencies Outputs (MCOs)

Criteria Excellent Good Satisfactory Unsatisfactory

91 - 100% 81 - 90% 71 - 80% 70 - 61%

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OTHER COURSE REQUIREMENTS

Aside from the major course outputs, the student will be assessed at other times during the term by the following:
 Class Participation
 Seatwork
 Group Report

COURSE POLICIES
Attendance and Tardiness
• A student who has incurred absences more than twenty percent (20% or 5 incurred absences) of the total number of school days shall not be given
credit to the course regardless of class standing. For further provisions of the said policy, please refer to the CSU Student Handbook.
• If a student has not arrived to class at 15 minutes after the allotted time you are considered late. During lectures, three tardiness makes one absence.

Class Participation
• Students are required to surf the internet and discuss the impact of the Pandemic (COVID 19) in the Tourism Industry.
• Students will develop strategies to cope up to the effects brought by the Pandemic.

Quizzes and Assignment Particulars

• For every semester it is a requirement to have an output of minimum six (6) quizzes and assignment and submission is per teacher instructions.
• For late works, 20% of the total points will be deducted from it.
• Written Reports and Journals are encoded and double space.

Missed exams
• If you missed an exam, valid excuse slips duly noted by the College Dean must be presented for absences not later than the second class session
following your return to the class. If no excuse slip is presented, the missed exam will be marked as zero. No make- up will be given for missed
quizzes. INC. (incomplete) will be given only to those who have missed exams and have a passing standing.

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Academic integrity
 You are expected at all times to adhere to the CSU Student Hand Book’s policies on Rules of Conduct.

Expectations for student conduct in the classroom or laboratory

• Macro Perspective of Tourism and Hospitality is an easy subject, but if you think you can hardly comprehend the subject, then read, read and read.
• Observe courtesy at all times
• Eating is prohibited while the class is going on. However, drinking of water may be allowed.
• Littering and loitering are strictly prohibited.
Cellphones are not allowed to be used during class sessions.

REFERENCES/OTHER REFERENCES:

LOCAL AUTHORS
Cruz, Zenaida L., Macro Perspective of Tourism and Hospitality, Rex Bookstore, Manila. 2018
Lim, Romeo D.; Understanding Travel and Tours Essentials, Mindshapers Co., Inc., Manila, 2011
Lim, Romeo D.; Principles and Scopes of Tourism, Mindshapers Co., Inc., Manila, 2011
Santos, Buen; Manzano, Ronald.; Principles of Tourism I C&E Publishing Inc. Quezon City Philippines 2009
Cruz, Reil G., (2009). Principles of Travel and Tourism. Tourism Research Philippines.

INTERNATIONAL AUTHOR

Goeldner, Charles R. et.al.; Tourism Principles, Practices and Philosophies, 12th edition Joh Wiley and Sons Inc., 2012
Walker, John. Tourism : Concept and Practice. Singapore: Pearson Prentice Hall.2011
Walker, John (C2008). Introduction to Hospitality Industry. Singapore: Pearson Prentice Hall.2008
INTERNET
MRA TOOLBOX https://www.atprs.org/atprs/keymaterials

Prepared by:

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ELIZA S. GAPUSAN
Faculty

LYNDON JHON GUITTAP, MSHM

Program Coordinator/Department Chair

Endorsed by:

LYNDON JHON GUITTAP, MSHM

College Dean

Reviewed by:

LIRIO GUDINA C. MANGAWIL, PhD

Director of Instruction

Approved by:

MARIDEN V. CAUILAN, DPA

Vice President for Academic Affairs

Revision No. 04 August 25, 2022