St.

James Vocational Technical School

Parochial Parish Compound, Poblacion, Plaridel, Bulacan

SYLLABUS Course Title : Introduction to Hotel, Restaurant and Related Institution Management (Intro. To HRM)
Course Description : The course is a detailed study of the general management and standard operating procedures of a hotel, restaurant, resort and related institutions. This course will include a survey of the development of hotel and restaurant management, current trends and an analysis of the operations that are included in the hospitality industry. Management functions and business administration principles are stressed for each type of operations. General Objective : At the end of the course, the student should be able to: 1. develop an awareness of the basic hotel and restaurant concepts and administration, especially in the following areas: Rooms Division Operation F & B Operations and Management Human Resource Management Meetings, Incentives, Conferences and Exhibitions(MICE) and Special Events Recreation, theme parks and clubs 2. acquire knowledge on basic operations on resorts & related institutions. Moreover, the course aims to describe, analyze and asses the current trends and prospects of hotel, restaurant and related institutions. 3. appreciate the benefits of obtaining education and acquiring experience in Hospitality industry.

Course Content :
1. The Hospitality Spirit 1.1 The Pineapple Tradition 1.2 Interrelate Nature of Hospitality and Tourism 1.3 Characteristic of Hospitality Industry 1.4 Hospitality Industry Philosophy 1.5 Success in Service 1.6 The Focus on Service 1.7 Trends in Hospitality and Tourism 2. Travel and Tourism: Partners with Hospitality 2.1 Highlights of Tourism 2.2 Definition of Tourism 2.3 Benefits of Tourism 2.4 The Five Ages of Tourism 2.5 Rail, Automobile, and Coach Travel 2.6 Travels by Train, Car & Bus 2.7 Rental Cars 2.8 The Economic Impact of Tourism 2.9 Promoters of Tourism 2.10 Social and Cultural Impact of Tourism 2.11 Ecotourism 2.12 Sustainable Tourism 2.13 Cultural, Heritage, Nature and Volunteer Tourism 2.14 Trends in Tourism and Travel 3. The Hotel Business 3.1 Hotel Development and Ownership 3.2 New Hotel Constructions 3.3 Classifications of Hotel 3.4 The Best Hotel Chains 3.5 International Perspective 3.6 Sustainable Lodging 3.7 Trends in Hotel Development 4. Rooms Divisions Operations 4.1 The Functions and Departments of a Hotel 4.2 Management Structures 4.3 Role of the Hotel General Manager 4.4 The Departments 4.5 Hotel Information Technology Systems 4.6 Revenue and Yield Management 4.7 Reservations 4.8 Communications CBX or PBX 4.9 Concierge 4.10 Housekeeping 4.11 Security/Loss Prevention 4.12 Trends in Hotel and Rooms Division Operations 5. The Foodservice Industry 5.1 Food and Beverage Management 5.2 The Kitchen 5.3 Food Operations 5.4 Bars

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5.5 Stewarding Department 5.6 Catering Department 5.7 Room Service 5.8 Trends in Lodging Food and Beverage Operations The Restaurant Business 6.1 The Restaurant Business 6.2 Developing a Restaurant 6.3 Menu Planning 6.4 Classifications of Restaurants 6.5 Trends in the Restaurant Business Restaurant Operations 7.1 Front of the House 7.2 Back of the House 7.3 Trends in Restaurant Operations Managed Services 8.1 Overview 8.2 Airlines and Airport 8.3 Military 8.4 Elementary and Secondary Schools 8.5 College and Universities 8.6 Responsibilities in Managed Services 8.7 Health Care Facilities 8.8 Business and Industry 8.9 Leisure and Recreation 8.10 Trends in Managed Services Recreation, Theme Parks and Club 9.1 Recreation, Leisure and Wellness 9.2 Government-Sponsored Recreation 9.3 Commercial Recreation 9.4 Universal Studios 9.5 Regional Theme Parks 9.6 Clubs 9.7 Non-commercial Recreation 9.8 Trends in Recreation and Leisure Meetings, Conventions, Expositions 10.1 Development of Meetings, Conventions and Expositions Industry Special Events 11.1 Event Management 11.2 Challenges for Event Planners and Managers 11.3 Classifications of Special Events 11.4 Required Skills and Abilities for Event Management 11.5 Special Event Organizations 11.6 The Special Event Job Market 11.7 Trends in the Special Event Industry Human Resource Department 12.1 Human Resources Leadership and Management Issues 12.2 The Importance of Human Resources 12.3 Employment Law 12.4 Recruitment 12.5 Orientation 12.6 Training Development 12.7 Performance Appraisal 12.8 Employee Development 12.9 Employee Assistance Program 12.10 Motivation 12.11 Trends in Human Resources Globalization and the Future of Hospitality 13.1 Major factors that affect the Hospitality Network 13.2 Economic and Cultural trends 13.3 Technological innovation in the Hospitality Industry

Reference: Walker, John R., Introduction to Hospitality Management, 3rd Ed. 2010

Prepared by: ______________________ Mr. Bernan E. Bumatay

Approved by: _______________________