EASTERN VISAYAS STATE UNIVERSITY

Tacloban City
Control No. EVSU-ACA-F-005
Title of Form: Micro Perspective of Tourism and Hospitality Revision No. 04
Effectivity Date December 09, 2024

Expected Graduate Attributes Institutional Learning Program Educational Program Outcomes (PO) Course Learning Outcomes
VISION
(EGA) Outcomes (ILOs) Objectives (PEO) (CLOs)
1. Excellent and Effective 1. Demonstrates exceptional PEO1: Graduates will PO1: Students will demonstrate CLO1:
A premier institution of learning in Professional performance in chosen field. demonstrate the skills and the ability to analyze and
the ASEAN region by 2040. 2. Possesses strong analytical knowledge necessary to improve operational processes Analyze and Improve Operational
2. Value-Oriented and Virtuous and problem-solving skills. effectively manage and operate within the tourism and hospitality Processes in Micro Tourism and
MISSION Citizen 3. Exhibits a high level of various sectors of the hospitality sector, applying relevant Hospitality Enterprises
Develop Competent and competence and efficiency industry, ensuring they are well- theories and methodologies to
Productive Professionals with 3. Service-Minded and Social 4. Upholds strong moral and prepared for entry-level enhance efficiency and
Positive Values for Sustainable Responsible Individual ethical principles. positions. productivity.
Development 5. Demonstrates respect for
CORE VALUES 4. United and Understanding diversity and cultural
PO2: Students will evaluate the CLO2:
Global Citizen sensitivity. PEO2: Graduates will exhibit
E – Excellence strong leadership qualities impact of operational decisions
V – Virtuous 6. Contributes to the betterment Evaluate and Enhance Customer
of society through civic and the ability to work on customer satisfaction,
S – Service utilizing feedback and Satisfaction in Micro Enterprises
U – Unity engagement. collaboratively within diverse
7. Possesses a strong sense of performance metrics to develop
teams, fostering a positive strategies that improve guest
duty and commitment to work environment that
PHILOSOPHY others. experiences and service quality.
The EVSU provides technological 8. Actively participates in
enhances organizational CLO3:
and professional education community development performance. PO3: Students will apply critical
anchored on progressivism in initiatives. thinking and problem-solving Utilize Critical Thinking to Make
producing competent and 9. Demonstrates empathy and PEO3: Graduates will skills to make informed Operational Decisions in Small-
productive human resources compassion towards fellow understand and apply ethical operational decisions that align Scale Hospitality and Tourism
towards social integration, human beings. decision-making and with organizational goals and
resiliency, and sustainability. [Link] effectively with adapt to industry trends and
sustainable practices in their
diverse groups of people. challenges.
[Link] a global
operations, promoting social
perspective and intercultural responsibility and
competence. environmental stewardship
[Link] to building a within the hospitality sector.
harmonious and inclusive
world.
Course Information
Course Code THC 163
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 This course focuses on the operational processes within the tourism and hospitality sectors, aiming to improve efficiency and
productivity. Students will explore the impact of operational decisions on customer satisfaction and service quality, using
Course Title Micro Perspective of Tourism and Hospitality
critical thinking and problem-solving skills to align decisions with organizational goals and industry trends.
Credit Units 3 UNIT
Lec/Lab Hours 3 HOURS
Class Schedule MW/2:30-4:00
Prerequisite(s)
Co-Requisite(s)

LEARNING PLAN
Week CLOs
No. Learning Objectives Content/Topics References OBTLA Assessment
1 2 3
1 1. Orientation EVSU VISION, MISSION AND UNIVERSITY MANUAL Students will participate in a Written test
1.1. EVSU Vision and Mission CORE VALUES game to connect and
1.2. TECH DEPT Goals and Objectives understand the university's
1.3. Course Objectives and Requirements GOALS AND OBJECTIVES and college's VMGO.
1.4. Grading Criteria Afterward, the teacher will debrief
1.5. Class Policies and Rules CLASSROOM POLICIES them to reinforce learning. The
activity concludes with a 3-minute
written test were students
synthesize their insights from the
game, aligning with the VMGO.
2 / Students will define and explain the concept LESSON 1 Tourism and Hospitality Industry Understand the significance and Quiz on micro tourism and hospitality
of the micro perspective in tourism and Introduction to Micro Perspective in in the Philippines by Elizabeth scope of the micro concepts.
hospitality, identifying its significance and Tourism and Hospitality E. Estrada perspective in small-scale
differences from macro perspectives. tourism and hospitality
businesses.

3 / Students will analyze the operational LESSON II Principles of Tourism and Analyze the operational Group project to propose operational
processes of small-scale hospitality Analyzing Operational Processes in Hospitality Management by processes within small-scale improvements for a local hotel or
businesses, identifying strengths and Small-Scale Hospitality Enterprises Michael L. Pedrosa and Lilian hospitality businesses to restaurant.
inefficiencies, and propose improvements to M. Remigio identify opportunities for
optimize operations. improvement.

4 / Assess how service quality and operational LESSON III Service Excellence in Hospitality Evaluate the impact of Customer satisfaction survey analysis
decisions affect customer satisfaction in Understanding Customer by Ricky A. Manlapig operational decisions on and proposal for service enhancement.
micro businesses. Satisfaction and Service Quality customer satisfaction and
service quality in small
tourism and hospitality
businesses.

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 LEARNING PLAN
Week CLOs
No. Learning Objectives Content/Topics References OBTLA Assessment
1 2 3
5 / Utilize critical thinking to make operational LESSON IV Critical Thinking and Decision Apply critical thinking and Problem-solving exercise based on a
decisions in response to industry trends and Critical Thinking and Decision- Making for Tourism and problem-solving skills to real operational issue faced by a local
challenges. Making in Micro Tourism Hospitality by Marietta De Leon make informed decisions that business.
Operations align with the goals of micro
tourism and hospitality
businesses.
6 / Create a customer experience improvement LESSON V Tourism Operations Develop strategies to improve Group project to redesign a service
plan based on operational analysis and Enhancing Customer Experience Management by Marilou L. customer service and process for a local tourism enterprise to
customer feedback. Through Service Excellence Hernandez enhance guest experience in improve customer experience.
micro hospitality enterprises.

7 / Design a marketing plan for a local tourism LESSON VI Marketing for the Tourism and Understand and implement Marketing plan creation for a small-
enterprise using appropriate branding and Marketing for Micro Tourism and Hospitality Industry by Eric S. effective marketing strategies scale tourism enterprise.
promotional strategies. Hospitality Enterprises Javier tailored for small-scale
tourism and hospitality
businesses.

8 / Propose technological solutions for LESSON VII Technology in Tourism and Evaluate the role of technology in Presentation on technology tools and
operational challenges in micro enterprises. Technology Integration in Micro Hospitality by Deanna S. Aquino improving operational their applications in a small hospitality
Tourism and Hospitality Businesses efficiency and customer business.
satisfaction in small-scale
tourism businesses.

9 MIDTERM EXAM

10 / Design a sustainability plan for a local LESSON VIII Sustainable Tourism Examine and implement Research project on implementing
hospitality business, considering Sustainable Tourism Practices Development in the Philippines sustainable practices in micro sustainable practices in a local tourism
environmental and cultural impact. for Micro Businesses by Vivienne S. Reyes tourism businesses to enterprise.
promote environmental and
social responsibility.

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 LEARNING PLAN
Week CLOs
No. Learning Objectives Content/Topics References OBTLA Assessment
1 2 3
11 / Evaluate the benefits and challenges of LESSON IX Community-Based Tourism in Assess the impact of community- Case study analysis of a local
community-based tourism for micro tourism Community-Based Tourism and Its the Philippines by Vicente M. based tourism on local small- community-based tourism initiative.
businesses. Impact Santos scale tourism businesses and
their stakeholders.

12 / Prepare a basic budget and financial forecast LESSON X Financial Management for Understand key financial Budget creation for a small-scale
for a small-scale tourism enterprise. Financial Management for Micro Hospitality and Tourism by Allan principles and apply them to tourism operation with focus on cost
Enterprises L. Villanueva small-scale tourism and control.
hospitality businesses to
improve profitability.

13 / Design a performance evaluation system for LESSON XI Quality Management in Tourism Develop performance metrics and Create and present a performance
a small hospitality business. Performance Metrics and Feedback and Hospitality by Tony T. Yang feedback systems to assess monitoring system for a local tourism
Systems for Micro Businesses and improve the operations business.
of small-scale businesses.

14 / Develop a crisis management plan for a LESSON XII Crisis Management in Tourism Learn crisis management Crisis management simulation and
micro tourism business, addressing potential Crisis Management in Micro and Hospitality by Pedro C. strategies to ensure the response strategy.
threats. Hospitality Enterprises Fajardo continuity and resilience of
small tourism and hospitality
businesses.

15 / Identify and propose innovative solutions to LESSON XIII Innovations in Philippine Examine how innovation and Innovation proposal for a local tourism
improve operations and services in small- Innovation and Adaptation in Small- Tourism and Hospitality by adaptability can improve the or hospitality business.
scale tourism businesses. Scale Tourism Businesses Mario R. Castillo competitiveness and success
of micro businesses in
tourism and hospitality.

16 / Analyze a case study of a local successful LESSON XIII Tourism and Hospitality: Case Analyze case studies of Case study analysis and presentation
small tourism business and identify best Best Practices in Micro Tourism Studies from the Philippines by successful micro tourism and on the best practices of a successful
practices. and Hospitality Businesses Rina D. Aquino hospitality businesses and micro business.
identify key success factors.

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 LEARNING PLAN
Week CLOs
No. Learning Objectives Content/Topics References OBTLA Assessment
1 2 3
17- / Develop a comprehensive business LESSON XV Tourism and Hospitality Synthesize and apply all Final exam or project integrating all
18 improvement plan that integrates key course Review and Synthesis of Course Operations: An Integrated learned concepts to real- learned concepts into a business
concepts. Concepts Approach by Juan D. Velasco world scenarios in micro improvement plan.
tourism and hospitality.

Criteria for Grading Class Policies

 Participation and Engagement (10%)  Punctuality and Attendance:
 Assignments and Case Studies (15%) Students are expected to attend all classes and arrive on time. Excessive absences or tardiness without valid
 Group Projects and Presentations (15%) reasons may affect the final grade.
 Midterm Exam (20%)
 Final Project or Paper (20%)
 Active Participation:
 Final Exam (20%)
Students are encouraged to actively engage in class discussions, group activities, and workshops. Participation is
crucial for mastering the material and contributes to overall academic performance.

 Academic Integrity:
Plagiarism, cheating, and other forms of academic dishonesty will not be tolerated. All work submitted must be
original and properly cited when necessary.

 Respectful Behavior:
A respectful and professional environment must be maintained at all times. Disruptive behavior, including
disrespect towards classmates or the instructor, will not be allowed.

 Submission Deadlines:
All assignments, projects, and exams must be submitted on or before the stated deadlines. Late submissions
without prior approval may incur penalties or be graded lower.

Effectivity and Revision Information

Effectivity Date: Revision Date: Revision Number: Notes on Revision:
JANUARY 2025 TBA 0 (Your notes on revision will be written here.)

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Prepared by: Reviewed by: Recommending Approval: Approved by:

BRYAN DINO LESTER M. GARNICA,M.M. EGBERT G. DEL PILAR, Ed. D. SHELDON IVES G. AGATON, Ph.D LYDIA M. MORANTE, D.A.
Faculty, Technology Department Head, Technology Department Campus Director Vice President for Academic Affairs

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