OUR LADY OF FATIMA UNIVERSITY
College of Hospitality and Institutional Management
Valenzuela Quezon Antipolo Pampanga Nueva Ecija
SESSION PLAN
SUBJECT CODE
P NUMBER:
PROGRAM/SPECIALIZATION : BSIHM/BSITM
COURSE CODE : OMGT311
DESCRIPTIVE TITLE : OPERATIONS MANAGEMENT
SEMESTER/YEAR : Summer Class 2020
WEEK NUMBER : 10
NOMINAL HOURS : 30
COURSE DESCRIPTION: This course aims at developing students’ understanding of the structure, functions and processes of hospitality organizations and the role of the Hotel Manager. It
equips students with knowledge on the nature and context of service operations including design, processes, and controls as they apply in the hospitality context. It connects the output of the
operational departments with the various management functions of hospitality organizations.
LEARNING OUTCOME/s:
1. Examine the external environmental influences and industry stakeholders that affect the structure and management in the tourism and hospitality sector.
2. Analyse the roles and functions of different departments in hospitality organizations and explain the management tools for effective design, implementation and control of hospitality
operations.
3. Critically discuss the managerial issues and challenges involved in tourism and hospitality operations.
TEACHING AND
ASSESSMENT
LEARNING ASSESSMENT TASK NOMINAL
LO NO. TOPIC LEARNING OBJECTIVES TOOLS RESOURCES
DELIVERY METHOD (ATk) HOURS
(ATo)
(TLDM)
Discuss what management is within the Ask students what
Introduction to Internet Connection
context of travel and tourism industry they have learned
operations
sectors. from the activity.
management Zoom / Gmeets /
Rubrics for oral and Canvas
Describe how enduring personality traits Interactive 15
1&2 Characteristics of the written questioning
and psychological characteristics influence Discussion Utilization of online
travel, tourism and Camera
a manager’s behavior and how these relate database by
hospitality sector
to and impact the organizational culture of answering essay
that impact on the Mic
a travel and tourism questions creatively
management of organization. and critically to
operations measure their PC / Laptop / CP’s
Explain what it means to effectively decision making
The interface manage diversity in a travel and tourism capacity (100%)
between operations setting.
and the customer in
most areas of TTH Describe the primary steps of the planning
process and explain the relationship
Technological change between tourism
over the past decade planning and strategy.
and its impact on the
TTH sector Demonstrate creative and innovative
thinking in problem solving by formulating
Roles of ICT in TTH sound decisions
operations and its
changes to
businesses and their
consumers caused by
technological change
in TTH
Characteristics of Explain why groups and teams are key
services. contributors to the effectiveness of tourism
and hospitality organizations.
Ask students what
Implications of the
they have learned
characteristics for a Perform hospitality leadership and Internet Connection
from the activity.
range of TTH teamwork skills in creating customer-
operations. oriented work environment. Zoom / Gmeets /
Utilization of online
Canvas
learning and
Customer feedback Exhibit sense of consciousness for ethics in Interactive Rubrics for oral and
3 database by 15
the delivery of tourism and hospitality Discussion written questioning Camera
answering essay
Roles undertaken by services
questions creatively
front-line staff in TTH Mic
and critically to
operations and its Show awareness and responsiveness on
measure their
challenges relevant and emerging trends and issues in PC / Laptop / CP’s
decision making
hospitality industry
capacity (100%)
Risks to health and
safety faced by Discuss the latest developments in the
employees and hospitality industry
guests in the TTH
environment
HOMEWORK, WRITTEN REPORTS, PAPERS
Homework and Assignment
Student assignments and homework are to be checked and discussed during the next meeting.
Particulars:
Written Reports and Project Paper
Each student is required to complete a practice set and submit the same at the end of the final grading period.
Particulars:
Special Instruction/s:
TEACHING AND LEARNING FACILITY/ MATERIALS/ EQUIPMENT/ UTENSILS/ SUPPLIES
LECTURE/LABORATORY VENUE:
SUPPLIES AND MATERIALS:
EQUIPMENT:
UTENSILS AND TOOLS:
REFERENCES (BOOKS/ ONLINE WEBSITES/ JOURNALS)
Books:
Jones, G.R. & George, J.M. (2013). Essentials of Contemporary Management (5th Edition). New
York: McGraw-Hill
GRADING SYSTEM
The final grade of the students is interpreted as shown on the table below
95.00 – 92.00 – 89.00 – 86.00 – 83.00 – 80.00 – 74.00 and
AVERAGE Above 98.00 76.00 – 79.00 75.00
97.00 94.00 91.00 88.00 85.00 82.00 Below
FINAL GRADE 1.00 1.25 1.50 1.75 2.00 2.25 2.50 2.75 3.00 5.00
FDA (Failure Due to Absences) INC (Incomplete) NFE (No Final Examination)
AW (Authorized Withdrawal) UW (Unauthorized Withdrawal)
Lecture (60%): Prelims (20%) Midterms (25%) Finals (25%) Quizzes (20%) Research ( 5%) Attendance ( 5%)
Laboratory (40%): Quizzes (50%) Experiments (20%) Performance Grade (25%) Attendance (10%)
OTHER IMPORTANT INFORMATION
OTHER COURSE POLICIES
STUDENTS COURSE PORTFOLIO All exercises and requirements for the course are to be complied by the students as part of their portfolio and must be made
available for inspection by the instructor before the end of the semester.
LANGUAGE OF INSTRUCTION English
Per Section 1551 of CHED’s Manual of Regulation for Private Educational Institution, a student who has incurred absences more
ATTENDANCE
than twenty percent (20%) of the total number of school days shall not be given credit to the course regardless of class standing.
For further provisions of the said policy, please refer to the OLFU Student Handbook.
COURSE CONSULTATION SCHEDULE
COURSE REVIEW AND ENHANCEMENT
MEMBERS
PREPARED BY: ENDORSED BY: APPROVED BY:
Mr. Emmanuel Fernando C. Jimenez MS. CHARITO A. CORPUS, MBA, CHP DR. IGNACIO C. CORDOVA, JR.
Faculty, HMD Program Head, HMD College Dean, CHIM/CBA