Republic of the Philippines

VISION QUIRINO STATE UNIVERSITY MISSION

Diffun Quirino
The leading center for academic and Develop competent and morally upright
technology excellence and prime catalyst for professional and generate appropriate knowledge
a progressive and sustainable Quirino and technologies to meet the needs of Quirino
INSTITUTE OF HOME SCIENCES AND INDUSTRIES
Province and southern Cagayan Valley Province and Southern Cagayan Valley
Bachelor of Science in Hospitality Management

COURSE SYLLABUS IN
HRM 109- Hospitality Operational Management
First Semester, SY 2013-2014

I. Course Number :HRM 109

II. Course Title :HOSPITALITY OPERATIONAL MANAGEMENT
III. Course Description :This provides the students with necessary knowledge, skills, and attitude to analyze, interpret, and manage the departmental
operation for the food and beverage and rooms division of hospitality establishment.
IV. Credits/Units :3 units
V. Course Pre-requisite : None
VI. Hours/Week/Semester :3 hours/week
VII. General Objectives:
1. Provide students with necessary knowledge and skills in hospitality operational management.
2. Help students analyze, interpret and manage developmental operation with FBS.
3. Help students to develop good attitude towards the hospitality operational management.
VIII. References:
a. Blanchard, Kenneth, Zigarmi. 1985. Leadership and The One Minute Manager.
b. Cloyd, Francis, (Ed) Guide To Food Service Management.
c. Daschler, John p., Nine Meier. Supervision in the Hospitality Management.
d. Dukas, Peter. How to Plan and Operate a Restaurant.
e. Flay, Clifford Jr. Basic Financial Accounting for the Hospitality Industry.
f. Green, Eric F. et al. 1986. Profitable Food and Beverage Management Operations.
g. Harless J.H. Influencing and Describing Performance.
h. Kreck, Lothar. Menu Analysis and Planning.
i. Keiser Ralph J. Controlling and Analyzing Cost in Food Service Operation.
j. Roldan, Amelia S. Operating and Managing Hotel and Restaurant Business.
IX. Course Requirements: Laboratory Activities, Laboratory Reports, Project.

X. Grading System:
A. Lecture (60%)
Attendance & Assignment 10%
Recitation 20%
Quizzes 30%
Midterm 40%
100%
B. Laboratory (40%)
Write-Ups/ Narrative Reports 40%
Practical Examination 60%
100%

Per Term = (Lecture x 0.6) + (Laboratory x 0.4)

Final Grade = Midterm Grade + Semi-Final Grade
2

Prepared by:

WILHILMINA DC. FERNANDEZ FRANCE MARIE ANN A. RAGUINI

Assistant Professor II Instructor

Recommended for Approval: Approved by:

NIDA A.GANOTICE, MSHM CARMELITA T. DELA CRUZ, MAT

Dean, Institute of Home Sciences and Industries Director for Instruction
 Values Reinforcement/
Time Methodology/ Evaluation Output/
Course Content Specific Objectives Developmen Enrichment
Allotment Strategies Technique Remarks
t Activities
MIDTERM

I. CREATING FAVORABLE  List down the Awareness 2 weeks Discussion, Research work Reporting
ORGANIZATIONAL elements of Attentiveness Brain Storming about healthy work by group
CLIMATE Organizational Good organization
 Elements of Efficiency. Listening indication or
Organizational Efficiency  Explain the question characteristics of
 Question to address in address in building in a healthy
building an organizational organization climate. organization
climate.  Define a healthy
 Defining a health organization.
organization.
II. OVERVIEW OF  Discuss Awareness 3 weeks Discussion, Research Check the
MANAGEMENT Management Attentiveness Buzz Session Activity activity;
 Management concept Concept, comparing Good Written test;
comparing Management management and Listening Graded
and Supervision supervision. recitation
 Differentiating materials  Differentiate
management and human material resources
resources management from human
 Management function resources.
 Responsibilities of a  State the
manager/supervisor management
 Qualities of an Ideal function.
Manager  Enumerate the
 Elements of Managers’ responsibilities of a
Job manager and
supervisor.
 Key result areas in
Management
 Describe the
 Assessing managerial
qualities of an ideal
effectiveness
manager.
 List down the
elements of the
managers’ job.
  Explain the key
results areas in
management.
 Discuss on how to
assess managerial
effectiveness.

III. PLANNING-SETTING  To differentiate Awareness 4 weeks Discussion, Students will Check

DIRECTION external and internal Cooperation Brain Storming prepare a students’ work
 External and internal analysis. Responsiven Buzz Session performance Recitation
analysis  To enumerate the ess Illustration targets, forecast Quizzes
 Steps in corporate steps in corporate Patience revenue and Written test
planning planning. profit. Midterm
 Setting performance  To identify the Examination
targets factors in setting Prepare
 Forecasting revenue and performance targets. Operation budget
profit  Explain forecasting for a small scale
 Preparing operations revenue and profit. establishment.
budget  Explain how to
 Budget monitoring prepare operation’s
budget.
 Determining requirements
 Discuss how to
for food and beverage
monitor budget.
supplies and equipment
 State the
 Preparing a housekeeping
requirements in
budget
determining food
 Room amenities and and beverage
housekeeping supplies supplies and
 Determining manning equipment.
requirements  Discuss on how to
 Menu planning prepare
 Menu rating form Housekeeping
 Assessing company budget.
performance (Performance  Enumerate room
Audit) amenities and
housekeeping
supplies.
 State on how to
 determine manning
requirements.
 Discuss how to
prepare/plan a menu.
 Illustrate/discuss
menu rating form.
 Discuss how to
assess company
performance.
FINALS  Discuss the
concepts of
IV. ORGANIZING THE organized
WORK management. Awareness 2 weeks Discussion, Students are
 Organizing concepts,  Enumerate Analytical Brain Storming given research
defining an organized organizing tools in Thinking Explanation work about tolls
management an organized Responsiven for organizing the
 Organizing tools management. ess work.
 Developing an organizing  Discuss how to Initiative
chart develop an
 Conducting job organizational chart.
evaluation and job  Explain how to
classification conduct job
 Writing job descriptions evaluation and job
 Developing job classification.
breakdown  Discuss how to
prepare a job
 Formulating performance
description.
standards
 Explain
 Monitoring and
development of job
inspection checklist
break down.
 Discuss or expound
how to formulate
performance
standard.
 Create/ prepare a
monitoring and
inspection checklist.
V. MONITORING,
 LEADING AND  Define and discuss Awareness 3 weeks Discussion, Prepare tools for Evaluate the
DIRECTING the purpose of Analytical Lecture monitoring group activity;
 Monitoring defined, monitoring. Thinking Illustration performances Written test
purpose of monitoring  Explain how to
 What and how to monitor monitor Group Debate
performance performance.
 Tools for monitoring  Enumerate tools for
 Leadership and leadership monitoring
style performance.
 Motivating employees  Classify leadership
 Maslow’s hierarchy of and leadership style.
needs  Discuss on how to
motivate employees.
 Motivating conditions
 Explain the
that promotes peak
hierarchy of needs.
performance
 Enumerate the
 Motivating behavior of a
conditions that
manager
promote peak
performance.
 Identify some
motivating behavior
of a manager.

VI. CONTROLLING AND  Discuss controlling Good 2 weeks Discussion, Self-Testing Individual
IMPROVING WORK concepts. Listening Brain Storming activity on ways reporting
PERFORMANCE  Name the three Patience Lecture to control and Recitation
 Controlling concepts aspects of control. Keen Illustration ways to improve Written test
 Three aspects of control  Explain ways on Observation work Graded
 Control over the used how to control over performance. recitation
resources the use of resources. Gather
 Quality assurance program  Explain the quality information,
 ABC’s of performance assurance program. opinions on the
management  Discuss ABC’s of different
 Dealing with infractions performance company
and misconduct management. policies.
 Discuss ways on
 Taking disciplinary action
how to deal with
  Improving work infraction and with
performance misconduct behavior
of employees.
 Explain how to take
disciplinary action.
 Identify ways of
improving work
performance.

VII. COST CONTROL IN

FOOD AND BEVERAGES  Explain cost control Awareness 2 weeks Discussion, Research and Written test
OPERATIONS concepts and Attentiveness Brain Storming reading Check
 Cost control purpose. Cooperation Explanation assignments on research work
 Steps in cost control  Enumerate the steps Keen Lecture cost control in and
 Areas in sequence of in cost control. Observation food and assignments
control  Discuss cost beverage Final
 Cost standardization- standardization and operation. examination
elements for controlling identify the elements
food cost of controlling.
 Determining food cost and  Explain on how to
selling price determine food cost
 Tools and aids in recipe and selling price.
costing  Enumerate tools and
aids in recipe
costing.

TABLE OF SPECIFICATION
 Mid-term Exam
Contents CS Level of Skills Total
K C AN SY APN E
MIDTERM 2 weeks 10 10 0 0 0 0 20
I. CREATING FAVORABLE ORGANIZATIONAL CLIMATE
 Elements of Organizational Efficiency
 Question to address in building an organizational climate.
 Defining a health organization.
II. OVERVIEW OF MANAGEMENT 3 weeks 10 10 5 5 5 5 40
 Management concept comparing Management and Supervision
 Differentiating materials management and human resources
management
 Management function
 Responsibilities of a manager/supervisor
 Qualities of an Ideal Manager
 Elements of Managers’ Job
 Key result areas in Management
 Assessing managerial effectiveness
III. PLANNING-SETTING DIRECTION 4 weeks 10 10 5 5 5 5 40
 External and internal analysis
 Steps in corporate planning
 Setting performance targets
 Forecasting revenue and profit
 Preparing operations budget
 Budget monitoring
 Determining requirements for food and beverage supplies and
equipment
 Preparing a housekeeping budget
 Room amenities and housekeeping supplies
 Determining manning requirements
 Menu planning
 Menu rating form
 Assessing company performance (Performance Audit)
TOTAL 100

Final Examination
 Contents CS Level of Skills Total
K C AN SY APN E
5 5 5 5 5 0 25
IV. ORGANIZING THE WORK 2 weeks
 Organizing concepts, defining an organized management
 Organizing tools
 Developing an organizing chart
 Conducting job evaluation and job classification
 Writing job descriptions
 Developing job breakdown
 Formulating performance standards
 Monitoring and inspection checklist
3 weeks 10 5 5 5 0 0 25
V. MONITORING, LEADING AND
DIRECTING
 Monitoring defined, purpose of monitoring
 What and how to monitor performance
 Tools for monitoring
 Leadership and leadership style
 Motivating employees
 Maslow’s hierarchy of needs
 Motivating conditions that promotes peak performance
 Motivating behavior of a manager
2 weeks 10 10 5 0 0 0 25
VI. CONTROLLING AND IMPROVING WORK PERFORMANCE
 Controlling concepts
 Three aspects of control
 Control over the used resources
 Quality assurance program
 ABC’s of performance management
 Dealing with infractions and misconduct
 Taking disciplinary action
  Improving work performance

2 weeks 10 10 5 0 0 0 25
VII. COST CONTROL IN FOOD AND BEVERAGES OPERATIONS
 Cost control
 Steps in cost control
 Areas in sequence of control
 Cost standardization-elements for controlling food cost
 Determining food cost and selling price
 Tools and aids in recipe costing
TOTAL 100