BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT

Course Syllabus

VISION The Madridejos Community College dreams to mold professionally competitive, service-oriented,
STATEMENT productive, and value-laden citizens through quality education and integral formation. Inspired by
its four-fold functions of effective instruction, personal enhancement, research and extension, and
production, it shall become a deeply-rooted foundation of the town’s socio-economic upliftment and
a prime mover for nation building.
MISSION Guided by its vision and under the leadership of the local government, this College shall:
STATEMENT
 Offer educational programs and services in the professional, technical-vocational, and
tertiary levels of education that will address the demands of the people in the
community.
 Nurture an academic learning environment that fosters integrated learning, creative
and critical thinking, decision-making, sharing, appreciation and acceptance of cultural
diversity and national identity, and inculcates moral values;
 Conduct continuous in depth research to support and sustain instruction, create new
knowledge, and enhance quality of life in the community; and
 Undertake extension programs and services that facilitates the transfer of technology,
foster leadership, personality enhancement, and self-reliance among the less
privileged in the community.
Core Values  Integrity
 Honour
 Service
Course Name RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY, AND SANITATION

Course Credit 3 Units

Course Description The students will develop knowledge, skills, and values on the basic principles of personal
hygiene, food safety, and sanitation, as applied in tourism and hospitality Industry.It
inncludes compliance with workplace hygiene procedures, establishment and maintenance
of a safe secure workplace, implementation of occupational health and safety procedures
and performing basic first aid procedures.

Contact
Hours/Week

Prerequisite NONE

Learning At the end of the course the students should be able to :

Outcomes A. Competencies
1. Understand the scope and the nature of risks involved in hospitality operation.
2. Understand the risk management process.
3. Develop awareness about HACCP as the system of ensuring food safety recognize its
importance in food service establishments.
4. Understand the occupational health and safety standards.
5. Knows the different lines during emergency situation.
 6. Understand the main parties responsibilities in safe work practices.

B. Skills
1. Articulate the different hotel safety and security procedures.
2. Articulate the fire control procedures
3. Know how to perform basic first aid.
C. Values
1. Develop a sense of social responsibility and ethical behavior

DETAILED COURSE OUTLINE

PROGRAM PERFORMANCE COURSE OUTCOME COURSE TOPICS TEACHING/LEARNING ASSESSMENT

OUTCOMES INDICATOR ACTIVITIES METHODS
Prelim
1. Introduce self to 1. review of the
classmates and mission, vision and
teachers. rules and regulation
of the school and its
2. List expectations core values.
for the course .
3. Course Overview
3. Discussion of
mission, vision and
core values of the
School.

Demonstrate 4. identify the Understand the 4. Introduction to

knowledge on the common risks scope and the nature Risk Management in
 tourism industry, category ad hazards in of risks involved in Tourism Industry
local, tourism Tourism Industry. hospitality operation. - Definition of risk
products and * Access the different - Risks encounter in
services. safety and security Understand the risk different tourism
systems employed in management sectors
Plan and implement a tourism industry. process. - Risk management
risk management *Identify the sources process
program to provide a of information issues
safe and secure related to risk
workplace. management in
tourism industry.

Perform the basic * Articulate the

function of importance of
management effective risk
management in the
provision of tourism
- Observe and services
perform risk * Prepare a
mitigation activities conceptual map on
the risk management
process.
- Select proper * Develop risk
decision making tools management plan for
to critically, tourism related
analytically and business.
creatively solve * Analyze and apply
problems and drive risk management
results. principles.
* Always monitor the
existence of hazards
and risks.
Midterm
* Identify the Develop awareness 5. Food safety and
different foodborne about HACCP as the Sanitation
hazards and major system of ensuring - Foodborne Hazards
types of potentially food safety recognize -Factors affecting
hazardous foods. its importance in foodborne illness
food service - HACCP
* Practice personal establishments. - Environmental
hygiene. Hygiene
- Preventing Cuts and
* Purchase Supplies Burns
from reputable
supplier

* Check food supplies

against the
specifications and
quality control
procedures during
receiving stage.

* Store and prepare

foods based on food
safety standards.

* Monitor and control

time and temperature
of food items.

* Reheat food items

on right temperature.

* Follow sanitation
procedures properly.
 Final

* Reporting suspicious 6. Hotel Security

activities or Procedures
circumstances to - Safe work practices
security. - Precaution against
infectious diseases
* Follow procedures - Internal Security
Interpret and apply in protecting hotel Discuss the different measures
relevant laws related assets, employees, hotel safety and - external security
to tourism industry. guests, and guests security procedures. measures
valuables. - Fire Control

* Follow procedures
when dealing guests
or employees sickness

* Follow precautions
against infectious
diseases for safe work
practices.

* Articulate the
different hotel
security procedures.

* Articulate types and

causes of fire.

* Follow precautions Understand the fire

on preventing fire control procedures.
accident in the hotel.
 * Identify types of fire
extinguisher

*know how to use the

fire extinguisher.

Act in recognition of * Prepare first aid kit.

professional, social Perform the basic
and ethical * Provide first aid first aid.
responsibility procedures in
accordance with the
first aid principles and
guidelines.

*Provide first aid for

burns and scalds.

* Monitor casualty's 7. OSH and Basic First

condition aid.

* Records accidents
and injuries.

*Prepare an Incident
report.
Work effectively with
other stakeholders * Recognized
and manage conflict workplace
in the workplace. hazards/risks and
other safety
regulations.
 * Contigency Discuss the
measures are occupational health
identified and and safety standards.
Utilize various established based on
communication OHS standards.
channels in dealing
with guests and * Follow OHS
colleagues. procedures

* Maintain OHS
awareness.

* Plan facilities design

in accordance with
the occupational
health and safety.

* Prioritize the safety

of everyone
* Comply with the Describe the
workplace hygiene departmental
and security coordination during
procedures to risk management
mitigate risks. activities.

* Manifest
commitment to
workplace
Safety procedures are
during the
performance of
duties.
* Coordinate with the
different departments
for risk mitigation
activities.

* Report maintenance
and other problems to
prevent accidents in
the workplace.

* Convey important Identify reporting

information to the lines during
guests or colleagues emergency situation.
in accordance with
the organization
guidelines.
* Report required
information to the
right person.
* Follow guidelines on
informing guests
during emergency
situation.

* Identify the main

parties involved in
safe work practices.
* Perform Understand the main
responsibilities in parties
providing safe work responsibilities in
 practices. safe work practices.

I. Suggested TEXTBOOK
Readings: Tarlow P. (2014) Tourism Security. Oxford: Elsevier
Clifton d. (2012) Hospitality Security: Managing security in Today's Hotel. New York: CRC Press
Piekarz, M. (2015), risk and Safety Management in the Leisure, Events, Tourism and Sports Industries,
Boston: CABI
Mcswane D, et al (2005), Food Safety and Sanitation 4th ed. Philippines: Person
Galvez E. (n.d), Principles of Hygiene, Safety and Sanitation. UC
Marriott N. et al (2006), Principles of Food Sanitation 5th ed. New York: Springer

FILMS

Http//:www.youtube.com/channel/efoodhandler
I. Course  Written Long Exams (Prelim, Midterm, & Finals)
Requirement  Quizzes
s  Activities in class
I. Grading Prelim Midterm Finals
System 30%- Quizzes 30%- Quizzes 30%- Quizzes
15%- Participation, 15%- Participation, 15%- Participation, activities,
activities, activities, assignment
assignment assignment 15%- Attendance
15%- Attendance 15%- Attendance 40%- Major exam
40%- Major exam 40%- Major exam 100% Total
100% Total 100% Total

Midterm Rating: Prelim Grade + Midterm Grade Final Rating: 30% of Midterm + 70% of Final
Grade
I. Classroom Students shall observe discipline within the premises of the school in accordance with the following
Policies classroom rules:
1. A student who is late for not more than fifteen (15) minutes may be admitted to class.
However, a student who has been tardy for three (3) times of fifteen (15) or more
minutes shall be considered as having been absent once.
2. Any student who, without the permission of the instructor, leaves the classroom during a
recitation, lecture or laboratory exercise shall be marked absent.
3. For habitual absences, a student should present an excuse letter duly approved and
signed by the guidance counsellor when he/she reports to his/her classes.
4. A student shall be dropped from the class roll when the number of hours lost through
unexcused absences and/or late enrolment reaches twenty percent (20%) of the total
prescribed number of hours of recitations, lecture, laboratory or shop work in one
semester by the instructor concerned after notice has been served to the parents.
5. In case where instructors are late for class, students should not leave the classroom until
the twenty (20) minutes of the scheduled class time has passed or upon notice from the
instructor.
6. Dishonesty, cheating in class work, forging of school records, taking an examination in
place of another student and/or stealing test questions/disseminating contents to other
students are major offenses which should be dealt with accordingly.
I. Instructor
I. Class
Schedule