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Philippine Christian University

College of Business and Technology
B.S. Hospitality Management (BSHM)

COURSE SYLLABUS
Entrepreneurship in Tourism and Hospitality

Vision: A distinctively strong Christian University integrating Faith, Character and Service in building up and enhancing the quality of life.

Mission: We, at Philippine Christian University, a church-related academic institution, commit ourselves to provide an education that will enhance the development of Christian
character, promote academic excellence and the highest quality education, be responsive to Philippine needs and conditions, become responsible stewards of God’s creation
and resources, foster international understanding and goodwill and support the ecumenical movement.

Institutional Learning Outcomes (ILO): In line with the university vision//mission, the institution is expected to produce graduates who:
1. Demonstrate Christian Faith
2. Engage in life long – learning
3. Exhibit 21st century skills
4. Practice servant leadership
5. Exemplify academic excellence
6. Respond to national and global needs and conditions

College of Business and Technology (CBT)

Vision: A Christian leader, research-oriented, community-centered and driven with passion for quality.

Mission: As a Christian leader, CBT commits itself to:

• Be virtuous and distinguished in business and technology and continuing education;
• Be research oriented, highly proficient in research based methodology;
• Be community-centered, socially and environmentally responsible; and,
• Be driven with passion for academic excellence, a community of scholars and learners.

Control Number – CBT-OBE-001

Date of Revision – 02/21/2020
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COURSE TITLE : Entrepreneurship in Tourism and Hospitality

COURSE CODE : HOST 2202
COURSE CREDIT : 3 Units
CONTACT HOURS/SEMESTER : 54 hours
CLASS SCHEDULE(S) : Mondays 7:30-10:30
COURSE-PREQUISITE : Tourism and Hospitality Marketing
COURSE CO-REQUISITE : None
PLACEMENT : Second Semester, Second Year

PROGRAM LEARNING OUTCOMES (PLO) :

The BSHM program must produce graduates possessing the following, the ability to:
a. Produce food products and services complying with enterprise standards;
b. Apply management skills in F and B service and operations;
c. Perform and provide full guest cycle services for front office;
d. Perform and maintain various housekeeping services for guest and facility operations;
e. Plan and implement a risk management program to provide a safe and secure workplace;
f. Provide food and beverage service and manage the operation seamlessly based on industry standards;
g. Apply basic skills in commercial cookery;
h. Apply standard safety procedures for handling foodstuff;
i. Interpret the fundamental principles of essential hospitality and tourism business functions;
j. Demonstrate professional behavior and competencies in customer service;
k. Develop a range of leadership skills and abilities such as motivating others, leading changes, and resolving conflict;
l. Communicate effectively in oral and written communication;
m. Analyze and solve problems, using appropriate tools and technology;
n. Rrecognize the challenges and opportunities of working effectively with people in a diverse environment.

Control Number – CBT-OBE-001

Date of Revision – 02/21/2020
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COURSE DESCRIPTION: This course describes the skills, knowledge and performance outcomes required to plan and develop a feasible Business Plan by understanding the
nature and scope of entrepreneurship, scanning the market of potential entrepreneurial venture opportunities, and identifying and evaluating the
methods of venturing into business including but not limited to starting one’s own business, buying existing business and the process of franchising.
It also emphasizes on assessing the possible characteristics and mindset of entrepreneurs, analyzing typical entrepreneurial venture challenges,
errors, rewards identifying effective strategic management, developing product and service innovations and introducing the concepts of
environmentally sustainable practices, social entrepreneurship and intellectual property management.

COURSE LEARNING OUTCOMES: At the end of the course, the students should be able to:

a. Evaluate the role of entrepreneurship, including corporate entrepreneurship, in regional/local tourism development.
b. Analyze the entrepreneurial process and assess the impact of the external environment on entrepreneurial activities in tourism.
c. Discuss the characteristics of entrepreneurial organizations and small and medium family businesses and explain their management and organization.
d. Analyze innovation processes and structures in the development of a business plan that integrates the knowledge of managerial functions in the context of
the tourism business environment.
e. Have integrated the PCU/CBT values in their learning.

COURSE OUTLINE:

Learning Teaching-Learning
Teacher-Learning
Week Specific Learning Outcome (SLO) Learning Content (LC) Assessment Tools Resources
Activities (TLA)
(LAT) and References (TLR)

 Restore and recognize the significance of  PCU VISION – MISSION Discussion of the University Student
1 the PCU Vision and Mission and CEIT  PCU HYMN Vision-Mission Manual
Vision and Mission statements  Rules on cleanliness, Reading the rules Course Syllabus
• Outline the detailed requirements of the conservation of energy and on maintaining
course behavior cleanliness and
discipline

Explain the meaning of entrepreneurship. 1. Introduction to Entrepreneurship Lecture/ Homework/ BAJAO, GRAYFIELD T.,
 Definition of Discussion Seatwork OSORNO, RENE D.
2 Identify various people and their definition of Entrepreneurship PPT Presentation Class Entrepreneurship in
entrepreneurship.  Different views of people in Participation Tourism & Hospitality.
relation with Oral Recitation Wiseman’s Book Trading
Compare and contrast various view of Inc. 2020
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people regarding entrepreneurship. entrepreneurship

BAJAO, GRAYFIELD T.,

Know the different traits of entrepreneurs. 2. The Entrepreneurs Lecture/ Seatwork/ OSORNO, RENE D.
Discussion Quiz Entrepreneurship in
Learn the characteristics of entrepreneurs.  Characteristics of PPT Presentation Class Tourism & Hospitality.
3-4 entrepreneurship Participation Wiseman’s Book Trading
Identify the contributions of entrepreneurs.  Contributions of Oral Recitation Inc. 2020
entrepreneurs
 Advantages of
Entrepreneurship

Learn about the different generations as 3. Entrepreneurship in the Lecture/ Exercises/ BAJAO, GRAYFIELD T.,
target market for restaurant business. Restaurant Business Discussion Homework OSORNO, RENE D.
PPT Presentation Class Entrepreneurship in
Identify the type of restaurant concepts.  Target Markets Participation Tourism & Hospitality.
5-6  Restaurant Service Oral Recitation Wiseman’s Book Trading
Apply SWOT Analysis in creating a Styles Inc. 2020
restaurant.  Selecting Food
Concept
 Working in a PRELIM
Restaurant EXAMIMATION
 SWOT ANALYSIS

Identify tourism entrepreneurs. 4. Tourism Entrepreneurship Lecture/ Seatwork/ BAJAO, GRAYFIELD T.,
Discussion Group Activity OSORNO, RENE D.
Discuss Tourism Entrepreneurship.  Definition PPT Presentation Class Entrepreneurship in
 Business failure Participation Tourism & Hospitality.
Know what Tourism Enterprise is.  Tourism Enterprise, Research Wiseman’s Book Trading
7-8 Entrepreneur, and Oral Recitation Inc. 2020
Entrepreneurship
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I. Suggested Readings:

• Green, JV The Opportunity Analysis Canvas, Venture Artisans Press

• Morrison, A., Rimmington, M. and Williams, C Entrepreneurship in the Hospitality, Tourism and Leisure Industries
• Abingdon, Routledge  Buhalis, D. and Costa, C. Tourism Management Dynamics: Trends, Management and Tools,
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• Oxford Butterworth-Heinemann. Horner, S. and Swarbrooke, J. International Cases in Tourism Management

• Oxford: Butterwort Lee-Ross, D. and Lashley, C. Entrepreneurship & Small Business Management in the Hospitality Industry
• ButterworthHeinemann. Tourism and Entrepreneurship: International Perspectives,

II. Classroom Policy:

a.) Regular attendance is expected of all students. Absence due to illness or injury should be reported to your instructor immediately.
b.) Students who anticipate the necessity of being absent from class due to emergency cases or major religious observance must provide notice of the absence to the
instructor.
c.) Tardiness and leaving the class earlier is not acceptable.
d.) Cellular phones and other disruptive devices should be turned off or be placed at silent mode. Receiving or sending cell phone calls or text message in the
classroom, except in emergency cases and with the instructor’s permission is inappropriate and impolite.
e.) No cellular phones may be used during quizzes and examinations. Use of a cellular phone or any other digital device/s (cameras, tablets etc.) may result to
automatic failure on the aforementioned quizzes and/or examinations.
f.) Late papers and late assignment/s are unacceptable.
g.) Appropriate adult behavior and respect for others must be observed inside the classroom at all times.
h.) Cheating or intentionally giving unauthorized information to create an unfair advantage in an examination, assignment, or classroom situation is strictly prohibited.
Disciplinary action may include a failing grade on an assignment or test, a failing grade for the course, or appropriate sanctions, as described in the PCU Student
Manual.
i.) Eating inside the classroom is not allowed. Only bottled water and candies are allowed.

II. Grading System:

Grade Point Grade Point
Prelim Grade= (2/3) (Class Standing) + (1/3) PE % Grade % Grade
Rating Rating
Equiv Equiv
System System
Pre-Midterm Grade = (2/3) (Class Standing) + (1/3) ME
1.00 99-100 2.25 84-86
Midterm Grade = (2/3) (Pre-Midterm Grade) + (1/3) Prelim Grade 1,25 96-98 2.50 81-83
1.50 93-95 2.75 78-80
Pre-Final Grade = (2/3) (Class Standing) + (1/3) FE 1.75 90-92 3.00 75-77
Final Grade = (2/3) (Pre-Final Grade) + (1/3) Midterm Grade 2.00 87-89 5.0 Below 75
Withdrawn (W)
Dropped (DRP)
where: Incomplete (INC)
PE = Prelim Examination Equivalent
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ME = Midterm Examination Equivalent

FE = Final Examination Equivalent
CS = Class Standing = Average of Case Analysis, Quizzes, Seatwork, Homework, Practical Test

Prepared by: Reviewed by: Approved by:

EILEEN A. ENRIQUEZ, Ph.D. EILEEN A. ENRIQUEZ, Ph.D. JENNIFER B. RAQUION, Ph.D.

Faculty Member Department Head Dean
Date______________________ Date___________________ Date_________________________

Faculty Contact Information: 0956-4780170

Consultation Day/Hour: Wednesdays 08:00-11:00

Mondays 01:00-04:00
Tuesdays & Fridays 01:00-05:00
Thursdays 10:30-12:00

Control Number – CBT-OBE-001

Date of Revision – 02/21/2020