Republic of the Philippines

Mindanao State University

Maigo School of Arts and Trades
Maigo, Lanao del Norte

Course Syllabus in HPC110

Fundamentals in Lodging Operations

A. COURSE INFORMATION
Course Number and Title HPC110- Fundamentals in Lodging Operations

Course Description This course describes the skills, knowledge and performance outcomes required to explore and analyze the management and practices
of lodging operations and related sales activities in the major operating and support departments. It will also expose the students on the
unique aspect of managing a service - based lodging establishment delivered by diverse employees and understanding of the business
and financial operations of the lodging firm. The course introduces the housekeeping department of a hotel and lodging organization;
its organizational structure; roles and responsibilities; functions of the department; equipment and tools for housekeeping operations;
methods and procedures of cleaning operations including linen, uniform and laundry service; general maintenance and decoration of a
hotel; safety and sanitation in housekeeping operations; management of operations and recording; precautionary procedures; guest
safety and hotel assets. Laboratory includes actual exposure in the housekeeping operations.
Course Credit 3 units Course 2 hours lecture/week
Component, 3 hours laboratory/week
Hours/Week 90 hours/18 weeks

Program Competencies Student Outcomes Level of Core Values Performance Indicators

Standards Emphasis
(SO)

SO 1 Enabling Excellence, Articulate and discuss the latest developments in the specific field of practice
Integrity, and
SO 2 Enabling Accountability Effectively communicate orally and in writing using both English and
Filipino

SO 3 Demonstrative Work effectively and independently in multi-disciplinary and multi-cultural

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 teams

SO 4 Enabling Act in recognition of professional, social, and ethical responsibility

SO 5 Enabling Preserve and promote “Filipino historical and cultural heritage”

SO 6 Demonstrative Perform the basic functions of management such as planning, organizing

leading, and controlling (for improvement)

SO 7 Demonstrative Apply the basic concepts that underlie each of the functional areas of business
(marketing, finance, human resources management, production, and
operations management, information technology, and strategic management)
and employ these concepts in various business situations

SO 8 Demonstrative Select the proper decision-making tools to critically, analytically, and

creatively solve problems and drive results

SO 10 Enabling Work effectively with other stakeholders and manage conflict in the
workplace

SO 11 Demonstrative Plan and implement business related activities

SO 12 Enabling Demonstrate corporate citizenship and social responsibility

SO 13 Enabling Exercise high personal moral and ethical standards

SO 14 Enabling Demonstrate knowledge on the tourism industry, local tourism products and
services

SO 15 Enabling Manage and market a service-oriented business organization

SO 16 Demonstrative Demonstrate administrative and managerial skills in a service-oriented

business organization

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 SO 17 Enabling Perform and monitor financial transactions and reports

SO 18 Enabling Perform human capital development functions of a tourism-oriented

organization

SO 20 Enabling Utilize various communication channels proficiently in dealing with guests

and colleagues

SO 21 Enabling Observe and perform risk mitigation activities

SO 22 Enabling Interpret and apply relevant laws related to tourism industry

SO 26 Enabling Perform and maintain various housekeeping services for guest and facility
operations

SO 27 Enabling Perform and provide full guest cycle services for front office

SO 28 Demonstrative Plan and implement a risk management program to provide a safe and secure
workplace

Prerequisite(s) None Pre-requisite - THC101

Reference/s Santos, B. & Moral P. 2014. Hotel and Resort Operations. MaxCor Publishing House, Quezon City Philippines.

Department of Tourism. (2012). DOT Memorandum Circular 2012-2: Rules and Regulations to govern the Accreditation of
Accommodation Establishments hotels, resorts and apartment hotels. Manila: Department of Tourism.

TESDA Training Regulations Housekeeping NC II (Amended)

Singh, Neelam. (2013). Hospitality Security Services. Centrum Press India

“Employees Perspectives about employing people with disabilities: A Comparative Study across Industries”. (2015). Cornell
Hospitality Quarterly 2015, Vol. 56(2) 168-179. Sage Publishing

Adopted from Dalit, Prof. Regilda D. (2018). OBE Bachelor of Science in Hospitality Management (Fundamentals of Lodging
Operations). Pamantasan ng Lungsod ng Pasig: College of Hospitality Management
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Other Supplemental Books, Journal/Articles, Magazines, Ebooks, Online References
Materials

Course Requirement 1. Attendance 2. Quizzes 3. Assignments, Activity/Seatwork 4. Individual Class Participation / Group Presentation/ Projects 5. Case
Study Reaction/Research Papers 6. Major Examinations (Prelim / Midterm / Finals) 7. Hotel Familiarization

Grading System Job Morale/Attendance - 10%

Quizzes/Assignment/Oral Participation - 10%
Projects/Laboratory - 30%
Prelim Exam - 15%
Midterm Exam - 15%
Final Exam - 20%
100%
Instructor/Others Name of Faculty:

Class schedule:

Room Number:

Consultation Hours:

B. LEARNING PLAN

DESIRED LEARNING LEARNING TEACHING AND ASSESSMENT TASKS AND

TIME ALLOTMENT
OUTCOMES CONTENT LEARNING ACTIVITIES TOOLS

PRELIM Oral questioning

To recite the history and
VGMO of MSU, MSU- Class orientation and Scoring Rubric:
organization Posture – 20%
MSAT,
Preparedness – 30%
College/Department. Clear articulation – 50%
Brief History of MSU
and the VGMO, the 100%

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 College /Department.

To be able to explain on Orientation of rules and

the specific rules and policies, student rights
privileges, course and and privileges, course PowerPoint Presentation for
coverage and grading coverage and grading Lecture
system. system

Course requirement

To be able to sing the Himno ng Pamantasan

Himno ng Pamantasang
Mindanao

I. OVERVIEW OF PowerPoint Presentation for Long and Short Quiz

THE HOSPITALITY Lecture
INDUSTRY Oral questioning
To be able to introduce the Class Activities:
A. The Pineapple A. Research and Presentation Scoring Rubric:
symbol of the hospitality Tradition Posture – 20%
on the Hospitality Symbol
industry. (Pineapple) Preparedness – 30%
Clear articulation – 50%
100%
 Assign students to research
the history and significance of Scoring Rubric:
the pineapple as a symbol of
hospitality. This can include Content – 1-10
exploring its origins, cultural Organization – 1-10
meanings, and how it has been Visual Aids – 1-10
adopted in the hospitality Delivery – 1-10
industry. Teamwork – 1-10
 Have students create a Q&A Handling – 1-10
presentation or visual project
(e.g., posters, infographics, or
digital slides) showcasing their

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 findings.
 Encourage students to
include examples of how the
pineapple symbol is used in
modern hospitality settings,
such as in hotel decor,
branding, or marketing.

PowerPoint Presentation for Long and Short Quiz

Lecture
To be able to understand
B. Interrelated Nature Class Activities 1: Case Study
the scope of the hospitality
of Hospitality and Analysis
and tourism industry. Tourism
Group Work (30 minutes) Scoring Rubric:
C. Characteristics of Divide students into small
the Hospitality Industry groups and assign each group a Understanding of Case – 1-10
Analysis – 1-10
different case study.
Solutions and Recommendations –
1-10
Each group will analyze their
Organization – 1-10
case study, focusing on the
Writing Quality – 1-10
following aspects:
Use of Visual Aids – 1-10
 How different sectors
of hospitality and tourism are
interconnected in the case.
 Key characteristics of
the hospitality industry evident
in the case.
 Challenges faced by the
business and strategies
employed to overcome them.

Presentation and Discussion

(30 minutes)

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 Class Activities 2: Role- Scoring Rubric:
Playing Simulation
Understanding of Role – 1-10
Preparation (20 minutes) Engagement – 1-10
 Introduce the concept Problem-Solving – 1-10
of role-playing and explain the Communication – 1-10
scenario. Collaboration – 1-10
 Distribute role Reflection – 1-10
descriptions to students,
ensuring a mix of roles that
represent various sectors of
hospitality and tourism.

Role-Playing (40 minutes)

 Set up the classroom to

resemble different
environments (e.g., hotel
lobby, travel agency office,
restaurant).
 Students act out their roles,
interacting with each other
based on their character’s
responsibilities and
objectives.
 Encourage students to think
on their feet and make
decisions as they would in
real-life situations.

To be able to acquaint the D. Founders and PowerPoint Presentation for

founders of the hospitality history of the Lecture
industry. Hospitality Industry
Class Activity 1: Historical

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 Timeline Project

Timeline Creation (45 Oral questioning

minutes)
 Each group creates a Scoring Rubric:
timeline that visually represents Posture – 20%
their research. They can use Preparedness – 30%
poster boards for a physical Clear articulation – 50%
timeline or digital tools for an 100%
electronic version.
 Ensure the timelines
include:
 Key dates and events
 Biographies and
contributions of significant
figures
 Images and other visual
aids to enhance understanding
 Encourage creativity in
the presentation of their
timelines.
E. Classification of
To be able to define the Accommodation PowerPoint Presentation for
hotel and determine the Lecture
classification various hotel F. Hotel Definition and
rating system. Classification Class Activities:
Accommodation Oral questioning
G. Hotel Rating System
Classification and Hotel
Scoring Rubric:
Rating Simulation Posture – 20%
Preparedness – 30%
Research Phase (30 minutes)
Clear articulation – 50%
100%
Divide students into small
groups and assign each group a

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different type of
accommodation or hotel
classification to research.

Provide guidelines for their

research, including:

 Key features and

services of their assigned
accommodation type or hotel
classification
 Examples of
establishments within their
category
 How these
accommodations are rated and
classified by popular rating
systems
 Encourage groups to
gather images, customer
reviews, and other relevant
data to support their findings.

Hotel Rating Simulation (45

minutes)

 Provide students with

detailed criteria from a hotel
rating system (e.g., AAA or
Forbes Travel Guide).
 Assign each group a
fictional hotel with a detailed
description, including

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 amenities, services, and
customer reviews.
 Groups will evaluate
their assigned hotel using the
provided rating criteria and
assign it a rating.
 Each group presents
their rating and justifies their
decision based on the criteria.

PowerPoint Presentation for

H. Philippine Hotels; Long and Short Quiz
Lecture
To be able to introduce the Luzon, Visayas,
list of the top hotels in Mindanao Class Activities:
local setting and 1. International Chain
Oral questioning
international setting. of Hotels; Activity 1: Comparative
Classification, Study of International Chain Scoring Rubric:
To be able to familiarize Standards, Hotels Posture – 20%
Accreditation Preparedness – 30%
hotels locally and
2. Hotels in Lanao del Research Phase (30 minutes) Clear articulation – 50%
internationally. Norte  Divide students into 100%
3. Accredited Hotels as small groups and assign each
per DOT group a different international
hotel chain (e.g., Marriott,
Hilton, Hyatt, InterContinental
Hotels Group).
 Each group will
research their assigned hotel
chain, focusing on:
 Classification of hotels
within the chain (budget,
midscale, upscale, luxury)
 Standards and practices
followed by the chain to ensure
quality
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  Accreditation and
awards received by the chain
 Groups should gather
information on specific
examples of hotels within the
chain and their ratings.

Presentation and Discussion

(30 minutes)

Activity 2: Exploring Hotels

in Lanao del Norte
Scoring Rubric:
Research Phase (30 minutes) Preparation – 1-10
 Assign students to Engagement – 1-10
small groups, with each group Observation – 1-10
tasked with researching Reflection – 1-10
different hotels in Lanao del Application – 1-10
Norte. Professionalism – 1-10
 Each group should find
information on:
 Classification of the
hotel (budget, midscale,
upscale, luxury)
 Services and amenities
offered
 Unique features or
attractions associated with the
hotel
 Encourage groups to
look for guest reviews and
ratings.

Presentation and Discussion

(30 minutes)

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 Activity 3: Accredited Hotels
as per DOT (Department of
Tourism)

Research Phase (30 minutes)

 Assign students to small
groups and provide them with
a list of DOT-accredited
hotels.
 Each group will research a
subset of these hotels,
focusing on:
 The accreditation process and
criteria met by the hotels
 Classification of the hotels
(budget, midscale, upscale,
luxury)
 Specific services and
amenities offered by the
hotels
 Any awards or special
recognitions received
 Encourage groups to include
images and guest reviews in
their research.

Presentation and Discussion

(30 minutes)

To be able to discuss the

standards of the hotel PowerPoint Presentation for
based on DOT’s policies Lecture
in the accreditation of
I. Hotel Management
hotels.
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 Contacts Accreditation
To be able to present Standards Class Activities:
concepts like hotel Oral questioning
G. Time Sharing Activity 1: Guest Speaker
management contracts and
Concept Session with Hotel Scoring Rubric:
time shares. 1. Types of Time Management Professionals Posture – 20%
Shares Preparedness – 30%
Preparation (20 minutes) Clear articulation – 50%
Reach out to local hotel 100%
managers or industry
professionals to invite them as
guest speakers.

Prepare a set of questions

related to accreditation
standards, their importance, and
the role of hotel management in
maintaining these standards.
Example questions might
include:
 "Can you explain the
accreditation process for your
hotel?"
 "What are the key
standards that your hotel must
meet to maintain accreditation?"
 "How does your
management team ensure
compliance with these
standards?"

Guest Speaker Session (60

minutes)
 Introduce the guest
speaker to the class.
 Allow the guest
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speaker to present for about 20-
30 minutes on the topic of
accreditation standards and
hotel management practices.
 Facilitate a Q&A
session where students can ask
their prepared questions and
any additional queries that arise
during the presentation.

Activity 2: Research Project Scoring Rubric:

on Time Sharing Concept
Content – 1-10
Research Phase (30 minutes) Analysis – 1-10
 Divide students into Organization – 1-10
small groups and assign each Writing Quality – 1-10
group a different aspect of the Use of Sources – 1-10
time-sharing concept to Presentation – 1-10
research. Topics might include:
 The history and
evolution of time sharing
 Types of time-sharing
arrangements (e.g., fixed week,
floating week, points system)
 Benefits of time
sharing for consumers (e.g.,
affordability, flexibility)
 Challenges and
criticisms of time sharing (e.g.,
maintenance fees, difficulty in
selling)
 Case studies of
successful time-sharing
programs

Presentation and Discussion

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 (30 minutes)
To be able to proactively II. THE PRE- PowerPoint Presentation for Long and Short Quiz
address guests demands REQUISITES Lecture
and needs by developing Scoring Rubric:
A. Anatomy of Global Class Activities:
career professionalism.
Hotelier and Traveller Professional Appearance – 20
B. Service Basics Assignment: Design and come Appropriateness – 20
To be able to discuss the C. Personal Hygiene Consistency – 20
up with your own hospitality
interrelationship of various and Grooming Functionality – 15
attire according to
departments in the hotel. D. Attending to Guests Creativity and Style – 10
your/relatives existing outfits
Fabric Quality – 10
and bring in the class Personalization - 5
To be able to interpret the
III. HOTEL
hotel operating cycle Activity No.2 OOTD # (Outfit
DEPARTMENTS
essential in prioritizing the of the Day) and #Hugot
tasks. A. Product Knowledge
1. Hotel Departments Each student will model and
To be able to enumerate 2. Revenue and Cost will mention their own
various types of common Centers Hugot/reason what it takes to
guests room. make it in the hospitality
B. Hotel Operational industry
Cycle
To be able to distinguish
and understand facilities C. Hotel facilities and
and amenities offered in a Amenities
hotel.

PRELIM EXAM IV. ROOMS PowerPoint Presentation for Long and Short Quiz
DIVISION Lecture
To be able to cite the Oral questioning
1. Sample Class Activities:
organizational structure of
Organizational Chart Scoring Rubric:
the rooms division. 2. Reservation Activity: Individual Posture – 20%
2.1 Pre-arrival phase presentation of the job profile Preparedness – 30%
To be able to analyze the i. Types of reservation Clear articulation – 50%
of the Rooms Division
key activities of the rooms ii. Forms of Settlement
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department. iii. Telephone department 100%
Reservation Process
To be able to perform the iv. Online Reservation Assignment: Record a scene
Process showing the activities in FO -
process of reservation,
2. Front Office Reservation, Arrival Phase,
check-in, and departure. 2.1 Basic activities of Escorting Guests, and
FO
Departure Phase
2.2 Sub-departments of
FO
Activity: (My Day) Present the
i. Front Desks
ii. PBX recorded video on the class
iii. Uniformed Services
Role plays/simulation
iv. Guest Service
Agents
(Class is divided into 4 groups)
v. Guest Relation
Officer
2.3 Arrival Phase
2.4 Escorting Guests
2.5 Departure Phase
LONG QUIZ AND PRELIM EXAM

MIDTERM EXAM V. HOUSEKEEPING PowerPoint Presentation for Long and Short Quiz
DEPARTMENT Lecture
To be able to examine the
1. Sample Class Activities:
organizational structure of
Organizational Scoring Rubric:
the Housekeeping Structure Hands-on Demonstrations
Department; Hands-on Demonstration
2. Key activities of the Activity: Demonstrate proper
To be able to discuss the housekeeping cleaning procedures for guest Preparation – 1-10
key activities of the Department Procedure -1-10
rooms, bathrooms, and public
Efficiency – 1-10
housekeeping department; areas. Attention to Detail – 1-10
3. Public Area
Use of Supplies – 1-10
 Provide housekeeping Method: Supervisors or Safety – 1-10
services to guests 4. Guest Rooms
experienced staff show step-by- Guest Interaction – 1-10
4.1 Guest Room
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 Clean and prepare Cleaning Basics: Sizes step processes. Trainees then Overall Cleanliness – 1-10
rooms for incoming of Bed practice the techniques under
guests 4.2 Guest Room Types supervision. Use video
4.3 Guest Room
 Provide valet/butler recordings for review and
Cleaning Basics
service 4.4 Summary improvement.
 Laundry linen and Procedure in Cleaning Scoring Rubric: Mock Drills
guest clothes Mock Drills
Guest Room
 Clean public areas, 4.5 Housekeeping Preparation – 1-10
Activity: Conduct fire drills,
facilities and Equipment & Response Time – 1-10
Amenities 4.6 Pre-guest chemical spill response drills, Procedure Compliance – 1-10
equipment
room cleaning and other emergency Team Coordination – 1-10
 Deal with/Handle
4.7 Entering Guest preparedness exercises. Safety Protocols – 1-10
intoxicated guests Room Problem-Solving – 1-10
4.8 Prepare Room Method: Regularly schedule Guest Handling – 1-10
To be able to acquire basic
Cleaning drills to ensure staff are familiar Debrief Participation – 1-10
concepts about guests 4.9 Clean Room Area with emergency procedures.
cleaning and includes the 4.10 Make the Bed Debrief after each drill to
ff: 4.11 Dust the Room discuss what went well and
4.12 Clean the
 Various guests room areas for improvement.
Bathroom
in the hotel; 4.13 Replenish Scoring Rubric: Housekeeping
Housekeeping Olympics
 Guests room types of Supplies and Olympics
the hotel; Guestroom Amenities
Activity: Organize friendly
4.14 Vacuum Speed – 1-10
 Room assignments competitions focusing on speed,
Guestroom Area Accuracy – 1-10
sheets; 4.15 Exit Guest Room accuracy, and thoroughness in
Technique – 1-10
 Cleaning a guest 4.16 Room Inspection cleaning tasks. Teamwork – 1-10
room; Standard Use of Supplies – 1-10
 Room inspection Method: Set up different Professionalism – 1-10
5. Laundry Department stations for bed making, Safety – 1-10
To be able to explore and 5.1 Types of Laundry bathroom cleaning, dusting, etc. Overall Cleanliness – 1-10
explain the laundry and 5.2 Commercial Evaluate performance on speed
public areas. Laundry Cycle and quality. Reward winners to
5.3 Guest Laundry
boost morale and engagement.

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 Safety Training

Activity: Conduct regular

safety training sessions
focusing on chemical handling, Scoring Rubric: Safety Training
equipment use, and personal Knowledge of Safety Protocols –
safety. 1-10
Application of Safety Procedures –
Method: Use practical 1-10
demonstrations and hands-on Use of Personal Protective
practice. Include first aid Equipment (PPE) – 1-10
training and ensure all staff Emergency Response – 1-10
know the location and use of Hazard Identification – 1-10
safety equipment. Participation and Engagement – 1-
10
Compliance with Safety
Regulations – 1-10
Documentation and Reporting – 1-
10

To be able to provide an VI. FOOD AND PowerPoint Presentation for Long and Short Quiz
overview of the hotel fine BEVERAGE Lecture
dining restaurant DEPARTMENT
operation. Class Activities:
1. Food & Beverage Scoring Rubric: Service
Organizational Matrix Service Simulation Simulation
To be able to explicate the 2. Hotel Fine Dining
flow of fine dining Restaurant Activity: Simulate real dining Greeting and Seating – 1-10
experience of guests. 3. Dining Experience experiences to practice service Order Taking – 1-10
4. Suggestive and skills. Service Efficiency – 1-10
Upselling Techniques Method: Set up a mock dining Customer Interaction – 1-10
To be able to differentiate
5. Table Service area where staff can practice Teamwork and Coordination – 1-
suggestive selling from up 10
6. Point of Sale greeting guests, taking orders,
selling. Equipment serving food and beverages, Attention to Detail – 1-10

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 7. Career Guide in the and handling complaints. Professional Appearance – 1-10
To be able to elaborate F & B Department Rotate roles so each participant Closing and Farewell – 1-10
the benefits of POS. 8. Dining Operations experiences different aspects of
9. Competency-based service.
Job Profiles
To be able to determine Wine and Beverage Tasting
the table service and the Scoring Rubric: Wine and
selected competency- Activity: Conduct wine and Beverage Tasting
based profiles of the F & beverage tasting sessions to
B dept. educate staff on different types Knowledge of Beverages – 1-10
of drinks. Tasting Technique – 1-10
Method: Provide a variety of Identifying Varieties – 1-10
wines and beverages for tasting, Pairing Knowledge – 1-10
explaining the characteristics, Presentation Skills – 1-10
origin, and appropriate pairings. Engagement with Guests – 1-10
Use blind tastings to test staff Pouring Accuracy – 1-10
knowledge and improve their Recommendation Skills – 1-10
descriptive skills.

Customer Service Role-Play

Scoring Rubric: Customer
Activity: Role-play various Service Role-Play
customer service scenarios.
Method: Create scenarios Communication Skills – 1-10
involving difficult customers, Problem-Solving – 1-10
special requests, or complaints. Empathy and Understanding – 1-
Staff take turns acting as 10
customers and servers, with Product Knowledge – 1-10
supervisors providing feedback Conflict Resolution – 1-10
on handling each situation Upselling and Cross-Selling – 1-10
professionally. Follow-Up – 1-10
Professionalism – 1-10

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 Technology Training

Activity: Train staff on using Scoring Rubric: Technology

point-of-sale (POS) systems Training
and other F&B technology.
Method: Provide practical Understanding of Technology – 1-
sessions on operating POS 10
systems, managing Operation Proficiency – 1-10
reservations, and using Troubleshooting Skills – 1-10
inventory management Adaptability – 1-10
software. Use simulations to Retention of Training – 1-10
practice common tasks and Application in Work – 1-10
troubleshoot issues. Feedback Integration – 1-10

VII. KITCHEN PowerPoint Presentation for

To be able to provide an DEPARTMENT Lecture
overview of the French FRENCH KITCHEN
kitchen brigade. BRIGADE Class Activities:

VIII. BANQUET /
EVENTS
To be able to provide an DEPARTMENT
overview of the
banquet/events Organizational Matrix
department; Duties and Functions

To be able to explore the IX. SALES AND

sales and marketing MARKETING
operation of the hotel and DEPARTMENT
its unique characteristics.
1. Organizational
Matrix
To be able to examine the 2. Sales and Marketing
hotel sales process. Characteristics
3. Sales Process
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 4. Competency-based
To be able to review the job profiles
selected competency-
based profiles of the sales
X. PUBLIC
and marketing department. RELATIONS
DEPARTMENT
To be able to provide an
overview of the Public Organizational Matrix
Relations Department; Duties and Functions

LONG QUIZ AND MIDTERM EXAM

FINAL EXAMINATION Xl. HR

DEPARTMENT
To be able to elucidate the
1. Organizational
recruitment and selection
Matrix
process of the hotel. 2. Job Description/Job
Profile
To be able to characterize 3. Recruitment
the training needs as well Selection and Hiring
as the orientation topics 4. Orientation Program
needed by a new 5. Training
6. Performance
employee.
Appraisal
7. Compensation and
To be able to illustrate Benefits
performance appraisal, 8. Employee Discipline
employee compensation,
benefits, and employee
discipline. XII. RECREATIONS
DEPARTMENT
To be able to review the Organizational Matrix
selected competency- Duties and Functions
P a g e 21 | 24
based profiles of the HR
department.

To be able to provide an
overview of the hotel XIII. SECURITY
recreations department. DEPARTMENT

To be able to explain what 1. Organizational

an emergency plan is and Matrix
why we need it. 2. Emergency Plan
3. Hotel and Safety
Security
To be able to fill out an 4. Incident Report
incident report. 5. Security Tips

To be able to review some XIV. ENGINEERING

security tips that guests DEPARTMENT
can follow to further enjoy
Organizational Matrix
their stay in the hotel.
Duties and Functions

To be able to provide an
overview of the hotel
engineering department.

To be able to discuss the XV. FINANCE

different activities of the DEPARTMENT
finance department in a
1. Organizational
hotel.
Matrix
2. Front Office
To be able to provide the Accounting
breakdown of a typical 3. Back Office
charges in a hotel. Accounting
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 4. Breakdown of
To be able to discuss the Charges
various operational 5. Career Guide
6. Competency-based
activities and the games
profile
inside the casinos.

To be able to specify the

revenue the support
centers of the casino hotel. XVI. HOTEL
CASINOS
To be able to discuss the
1. Casino Operations
various jobs in the casinos. 2. Casino revenue and
Support Centers
3. Gaming Facilities
LONG QUIZ AND FINAL EXAM

C. CLASSROOM POLICIES
Course handouts will be provided by the instructor. To have further knowledge on the topic/s, personal research shall be the responsibility of the student.
 Please make every to appear in the classroom at the scheduled time to avoid interruption when the class discussion has started.
 Three consecutive absences without valid reason/s shall be dropped from the course.
 To have a depth learning of the topic/s, every student is highly encouraged to attend the class and be involved in the discussions.
P a g e 23 | 24
  Assignments and other requirements will be accepted when submitted on the set submission date as determined by the instructor.
 Cellphones shall be used at their appointed time outside the classroom premises and every student is encouraged to turn off their phone/s or set on a silent
mode.
 It is necessary that every student should wear their complete and proper uniform.
 It is anticipated that students should act judiciously during class.

Prepared by: Recommending Approval: Approved by:

JUNE FLOY C. BONGCAWIL-LANAJA, MSHM DR. MARGARITA C. PAGHASIAN, Ed.D. DR. ANALYN G. ABDULRAOF, Ph.D.
Faculty Assistant Dean of Instruction Dean of Instruction

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