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CENTRO ESCOLAR UNIVERSITY

School of Nutrition and Hospitality Management


COURSE SYLLABUS
Macro Perspective of Tourism and Hospitality in the Global Context PCTH121 3 3
Course Title Course Number Unit(s) Hour(s)/Week
CEU VISION/MISSION CEU QUALITY OBJECTIVES

Philosophy: Ciencia y Virtud (Science and Virtue) In implementing the quality policy, CEU will:
Vision 1. Develop and maintain qualified and competent human resources;
2. Attain organizational unity and effectiveness;
To be the university of first choice.
3. Ensure functional and efficient systems;
CEU seeks to be the university of first choice - the leading higher education institution fostering 4. Disseminate information efficiently to the different functions;
excellence in the pursuit of knowledge while engendering personal integrity and social responsibility. 5. Identify the needs of the University community;
Mission 6. Provide adequate resources and facilities; and
To build a brighter future - for our students, the Philippines, and the world. 7. Improve quality services continuously through a responsive feedback mechanism.
It is committed to: CENTRO ESCOLAR EXPECTED GRADUATE ATTRIBUTES (CEEGA)
 Provide a rich and stimulating academic environment in order to promote creative and scholarly
academic pursuits among its faculty and equip students with the knowledge, skills, sound moral Graduate Attributes Skills, Knowledge, Attitudes that Escolarian Graduates possess
values, and an appreciation of arts and culture that will prepare them to become productive and Lifelong Learner (LL) 1. Learns and works independently as well as collaboratively.
innovative professionals with a commitment to nation building in the context of one world; 2. Translates knowledge generated from research and other sources to improve quality of life.
 Enhance the development of higher education in the Philippines through its exemplar academic 3. Creates new ideas to better understand society.
programs and practices, leadership in professional organizations, and participation in academic 4. Evaluates own thinking, behavior and spirituality for self-growth.
consortia; and Reflective and Creative 1. Thinks critically and creatively.
 Contribute to the promotion of human health and well-being through high-quality programs in health Thinker (RCT) 2. Shows open-mindedness.
professional education, research, and community service. 3. Solves problems systematically.
4. Loves art and shows artistic sensibility.
CEU CORE VALUES Caring and Trustworthy 1. Values people and acts in unity with others.
V - Valuing others, caring for them and empowering them Citizen (CTC) 2. Commits to social justice and principles of sustainability and respect for diversity.
A - Accountability, integrity and trustworthiness 3. Practices good stewardship and accountability.
L - Lifelong learning as individuals and as an organization 4. Manifest social responsibility by helping improve conditions of those who have less in life or
U - Unity, teamwork and loyalty circumstance.
E - Excellence in all endeavors Proficient Communicator 1. Articulates ideas clearly for varied purposes and audiences of diverse culture.
S - Social responsibility as citizens of the Filipino nation and of the world (PC) 2. Listens attentively, engages in meaningful exchange and shares knowledge, values,
attitudes and intentions.
CEU QUALITY POLICY 3. Utilizes effectively appropriate media and information technologies.
Centro Escolar University is committed to provide quality, relevant, timely and effective service and Competent and Productive 1. Initiates, innovates better ways of doing things and accountability
support to the University community through an efficient organizational system imbued with values and Professional (CPP) 2. Promotes quality and productivity.
professionalism.

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VISION AND MISSION B. S. INTERNATIONAL TOURISM AND TRAVEL MANAGEMENT (BSITTM)
OF THE SCHOOL OF NUTRITION PROGRAM OBJECTIVES
AND HOSPITALITY MANGEMENT The Bachelor of Science in International Tourism and Travel Management prepares the student for various careers in the
tourism industry and/or hospitality sectors. The program aims to:
A. VISION 1. Provide comprehensive knowledge and critical awareness of the main ideas, concepts and principles in tourism
management.
The School of Nutrition and Hospitality
Management is committed to quality education 2. Develop skills in planning, developing and sustaining a tourism product.
that ensures the total development of its 3. Fortify skills in the field of research, leadership, entrepreneurship, travel agency management, resort management, event
graduates who are empowered to lead in their management and transportation management.
chosen professions and competent members of 4. Hone reportorial and communication skills specifically in the field of tourism.
the global workforce. 5. Sharpen skills in the application of work related technology including information handling and skills for lifelong
learning.
B. MISSION STATEMENT

In line with the Centro Escolar


University’s philosophy, mission, and vision B. S. INTERNATIONAL TOURISM AND TRAVEL MANAGEMENT (BSITTM)
to be the University of first choice, the School PROGRAM OUTCOMES
of Nutrition and Hospitality Management is The graduates of Bachelor of Science in International Tourism and Travel Management should be able to:
committed:
1. Develop and evaluate sites and attractions by implementing the principles of sustainability and respect for diversity.
1. to develop well-rounded individuals; and
2. Articulate and discuss the latest in the specific field of practice.
2. to produce competent professionals who
are involved in community service, 3. Preserve and promote “Filipino historical and cultural heritage” (based on R.A. No. 7722).
research-oriented, and equipped with the
4. Apply information and communication technology (ICT) skills as required by the business environment.
new information technology and emerging
knowledge and skills that meet 5. Demonstrate knowledge of tourism industry, local tourism products and services.
international standards of excellence while 6. Utilize information technology applications for tourism and hospitality.
continually in quest for personal and
professional growth.

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Course Description : It is designed to give a clear and whole overview of Travel 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 and
worldwide tourism industry knowledge. It shows the structure and scope of travel and tourism as well as the impact of the industry in relation to the
world economy and society. It also illustrates the effects of the convergence of travel and tourism with the other local industries and let the students
appreciate its multiplier effect in various fronts. It discusses the major factors that influence travel in the world and in the Philippines. The students
will also learn to appreciate the key global organizations and the roles they play in influencing and monitoring tourism trends.

Pre-requisite : None

Course Intended Learning Outcomes (CILO):


1. Define the concepts and terms of tourism.
2. Explain the tourism structure, trends, and landscape of tourism and its different operating section
3. Interpret the environmental, socio-cultural, and economic impacts of tourism
4. Identify the major factors that influence travel in the world and in the Philippines.

COURSE PLAN
Core CEEGA Program CILO Intended Learning Content/Topic Suggested Teaching Time Resou Assessment
Values Outcomes Outcomes Methodology/Strategies Allotment rces
1,5  
V,A,L,S PC 1  Discuss the definition of 1. Macro Overview of Tourism, Lecture, Discussion and 6 hours Book  Quiz
macro tourism, enumerate Travel and Hospitality Interaction Prelim 3
its classification and list
down components as well.
VS LL 3 1  Identify the different 2. History, Evolution and Culture Lecture, Group 6 hours Book  Group
RCT chronologies of travel of Tourism, Travel and Discussion and Prelim 3&6 Presentation
according to its year of Hospitality Interaction
occurrence. Differentiate
and identify the different
cultures and cultural
attractions in the world
through travel.
VLES RCT 2,5 2  Analyze the different 3. Sectors of Tourism, Travel and Lecture 6 hours Book  Group
CPP sectors of tourism and its Hospitality Group Presentation Prelim 3& Presentation
impact on the industry. 6  Prelim Exam
Identify the components of

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each sector related to the
tourism and hospitality
industry
VLES RCT 3,6 2  Awareness on the 4. Structure on Tourism, Travel Lecture 6 hours Book  Group
CTC relationship between and Hospitality Landscape Group Activity Midterm 3, 5, Presentation
various agencies in local  6
and national level on
tourism and hospitality.
LE RCT 2 2  Identify the aspects that 5. Major Factors that Influence the Group Activity 6 hours Book  Graded
PC shape the future of tourism Future of Tourism, Travel and Lecture Midterm 3, 5, Recitation
and hospitality in the Hospitality in the Philippines 6  Group
CPP
Philippines and the world. and the world Presentation

LE RCT 2 2,3  Explain the concept of the 6. Multiplier Effects of Tourism, Discussion 6 hours Book  Presentation
CPP tourism multiplier effect Travel and Hospitality Group activity Midterm 1&  Recitation
and describe the 3
Case study  Reflection paper
circumstances under which

a high or low multiplier is
likely to occur
VLES RCT 2,6 3  Discuss the negative 7. Economic Impacts of Tourism, Educational tour: 3 hours Book  Recitation
CTC consequences of revenue Travel and Hospitality Organize a round table Finals 2&  Presentation
leakages for a destination discussion and open 3
 Reflection paper
and explain where and why forum.
they occur
LL 3,5 3  Describe how tourism can 8. Socio-cultural Impacts of Lecture 3 hours Book  Case
RCT promote both traditional Tourism, Travel and Hospitality Discussion Finals 2 Presentation
culture and the
CTC
modernization process
RCT 1 3  Describe the potential 9. Environmental Impacts of Lecture 6 hours Book  Case
CTC positive and negative Tourism, Travel and Hospitality Discussion Finals 2 Presentation
environmental  Midterm Exam
PC Group Activity
consequences of tourism for
destinations
RCT 5 4  Introduce the sustainable 10. Sustainable Tourism Lecture Book  Case
CTC goals of tourism through Case Analysis 2& presentation
application of concepts in a 3
PC
case study.
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LE 2, 5 4  Identify and monitor the 11. Tourism and Hospitality Trends Discussion 3 hours Book  Quiz
tourism trends. Participation on seminar Finals 6  Assignment

Case Analysis Suggested Format:


I. Time Context
II. Viewpoint
III. Central Problem
IV. Objectives
A. Must Objective
B. Want Objective
V. SWOT Analysis
VI. Alternative Courses of Action
VII. Recommendation

Course Requirements:

 Course Reflection Paper


 Course Portfolio

References:

A. Books
1. Cooper, Chris; Hall, C Michael. (2016). Contemporary Tourism An International Approach 3rd Edition. Amsterdam : Elsevier Ltd.
2. Cruz, Reil. (2016). Tourism Impacts and Sustainability. Manila : Rex Bookstore
3. Cruz, Zenaida L. (2018). Macro Perspective of Tourism and Tourism Hospitality. Rex Book Store, Inc.
4. Jacob, Cameron. Dictionary of travel and Tourism Management

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5. Page, Stephen J. Tourism Management – Managing for Change, 3rd Edition
6. Weaver, D., Lawton, L. (2014). Tourism Management 5th Edition. John Wiley & Sons: Australia

B. Web Sites
W1 - Department of Tourism: www.tourism.gov.ph
W2 - Expedia Travel: http://www.expedia.com
W3 - National Geographic Society: http://www.nationalgeographic.com
W4 - The National Amusement Park Historical Association: http://www.napha.org
W5 - United Nations World Tourism Organization http://wwwunwto.org
W6 - World Travel and Tourism Council: http://www.wttc.org
W7 - United Nations Environment Program: http://www.unep.org
W8 - Asia Pacific Economic Cooperation: http://www.apec.org.sg
W9 - Tourism 2020 Vision: http://www.unwto.org/facts/eng/vision.htm

/vvvsuto 2018

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Prepared by: Date: Approved by: Date:

JUNN B. POLOYAPOY

SHELLA MARIE S. IGNACIO

JANELLE M. VILLAMOR
DR. CECILIA C. UNCAD
Dean

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