HOTEL AND RESTAURANT SERVICES TECHNOLOGY DEPARTMENT

COURSE NUMBER AND TITLE: TRM 203 TOURISM PLANNING AND DEVELOPMENT
PREREQUISITES: NONE
CREDIT UNITS: 3 UNITS
SEMESTER OFFERED: FIRST SEMESTER, A.Y.: 2016-2017

I. UNIVERSITY
Vision: The West Visayas State University as one of the Top Universities in Southeast Asia
Mission: To produce globally competitive life-long learners
Core Values: Service, Harmony, Excellence

Institutional Outcomes for Instruction: Ang Taga-West:

1. is a creative and critical thinker
2. is an effective and responsible communicator
3. has uncompromising personal and professional ethical standards
4. is technologically-skilled
5. has teaming and collaborative skills
6. is socially responsible and has strong national identity
7. is globally employable
8. is self directed, competent, and accountable professionals
9. can utilize lifelong learning skills for personal development and excellence in
professional practice

II. COLLEGE/CAMPUS
VISION: WVSU-ECHC: A top performing satellite campus of WVSU in teacher education,
and technology.
MISSION: Committed to teaching and the advancement of knowledge and skills, WVSU-
ECHC, provides the high standards of excellence in higher education, fosters
holistic development, and stimulates meaningful research, lifelong learning and
service to humankind.

CAMPUS OUTCOME:
1. Board passer ready in all programs with licensure exams;
2. Locally and globally competitive graduates who are highly employable in line with
field of specialization; hardworking, committed, well-trained, competent in various
endeavors, value laden, responsible, oriented, resourceful, goal-oriented, team-
player, benevolent, patriotic, articulate, disciplined.
3. National/International Certificate holders (Information Technology, Industrial
Technology and Agricultural Graduates).

COLLEGE OUTCOME:
1. To internalize desirable Filipino values and work ethics as crucial factors in
individual development;
2. To provide technical knowledge and information that will enable to behave and
interact effectively and efficiently within social and occupational milieu;
3. To produce productive and competent professional and high level manpower

WVSU-ECHC | HRST DEPARTMENT | AY 2016-2017, First Semester 1

III. PROGRAM/DEGREE: Bachelor of Science in Hotel and Restaurant Services Technology (BSHRST)

IV. PROGRAM DEGREE OUTCOME: Taken from the CMO No. 30, series of 2006
1. Resources: Identifies goal-relevant activities, ranks them, allocates resources.
2. Interpersonal: works with others
3. Information: acquires and evaluates information
4. System: understand conflicts interrelationships
5. Technology: works with variety of technologies
6. Performs work activities effectively and efficiently to the standards expected in the operation required in
the tourism industry/hospitality sectors
7. Undertake tasks, functions, duties and activities in the operation of the hotels, restaurant, travel,
government, and non-government agencies in accordance with the competency standard; and
8. Analyzes situation, identifies problems, formulates solutions and implements corrective and/or
mitigating measures and actions

This course deals with the identification of opportunities and market for hospitality/tourism ventures.
Students follow the outline of a feasibility study that includes technical, legal, marketing, and financial aspects of
developing an enterprise. The purposes of this course are to provide students with concepts and tools to
successfully develop and manage all components of a strategic business plan generally, and to design a
framework for understanding the processes involved in developing plans for new venture start-ups or for new
projects being launched by existing businesses particularly. The course gives case studies of real applications
financing stages of business planning will be elaborated with technical details. Entrepreneurial competences will
be structured into comprehensive business plans.

VIII. COURSE DESIRED LEARNING OUTCOME:

At the end of the course, the students must have:

1. Provided the students with methods and tools for evaluating the entrepreneurial concept.
2. Understood the criteria used by venture capitalists and other investors when evaluating business
plans.
3. Analyzed the key elements required to write a successful business plan and the interrelationship
between components
4. Created ideal templates and detailed guides for the elaboration of the business plan, marketing plan
and financial plan.
5. Related to different exit routes strategies and harvesting the firm.
6. Explained the process nature of entrepreneurship as well as how this process can be managed.
7. Appreciated the role of entrepreneurship at several different and connected levels; the individual, the
organisational and the societal
8. Identified potential sources of new business opportunities.
9. Used tools that can help evaluate new business opportunities.
10. Demonstrated how entrepreneurship can be encouraged and applied in several different contexts,
such as start-ups, established organisations, social as well as public contexts.
11. Developed an understanding for their own entrepreneurial potential.

WVSU-ECHC | HRST DEPARTMENT | AY 2016-2017, First Semester 2

IX. COURSE DESIGN MATRIX
COURSE CONTENT/
SUBJECT MATTER
UNIT O: Classroom Orientation:

 WVSU: Mission, Vision, Goals, and Objective

 WVSU Hymn
 WVSU March
 WVSU-ECHC: Mission, Vision, Goals and Objectives
 Department Mission, Vision Goals and Objectives
 Classroom Policies, Subject requirement, and Grading system increment

UNIT I - ENTREPRENEURSHIP AND THE ECONOMY

1. What is Entrepreneurship?
2. Origins of Entrepreneurship
3. Evolution of the term “Entrepreneurship”
4. Contributions of Entrepreneurship to the Economy
5. Socio-economic Benefits from the Entrepreneurship
6. Categories of Small and Medium Enterprises (SME’S)
7. Barriers of growth of Philippine SME’s
8. Importance and Benefits of Small Business Today
9. Challenges for Small Business
UNIT III – ROUTES TO ENTREPRENEURSHIP
1. Reasons why people go into business
2. Current and thriving Businesses
3. Sources of Entrepreneurial Inspiration
4. Routes to Entrepreneurship
4.1. Family Business
4.2. Franchising
4.3. Buy-outs
4.4. Start-Up Business

UNIT IV – LEGAL FORMS AND CHARACTERISTICS OF BUSINESS ORGANIZATIONS

1. Legal forms of Business Organizations
1.1 Sole Proprietorship
1.2 Partnership
1.3 Corporations
1.4 Cooperatives
2. Major Characteristics of the Legal Forms of Business Organization in the Philippines

UNIT V – ENVIRONMENTAL SCANNING, BSUINESS OPPORTUNITY IDENTIFICATION, AND FINANCIAL

ANALYSIS
1. SWOT Analysis
2. Identifying Opportunities in the Environment
3. Conducting a Competitor Analysis
4. Conducting an Industry Analysis
5. Financial Ratio Analysis
6. Business Performance Analysis
7. Analysis Changes in Financial Position
UNIT VI – THE BUSINESS PLAN, AND THE ENTERPRENEURIAL MINDSET
1. Vision and Mission in Entrepreneurship
2. Exploring Ideas and Opportunities
3. Making the Business Plan a tool for the Entrepreneur
4. Guidelines for the Preparation of the Business proposal
5. Tips in preparing a good business plan
6. Avoiding the pitfalls in planning
7. The Business Plan

WVSU-ECHC | HRST DEPARTMENT | AY 2016-2017, First Semester 3

 7.1 Cover Page
7.2 Table Of Contents
7.3 Body Of The Report
7.4 Background And Purpose
7.5 Market Analysis/Market Research
7.6 Development Production
7.7 Organization And Management
7.8 Financial Data
7.9 Summary And Conclusions
7.9.1 Summary
7.9.2 Scheduling
7.9.3 Table Of Appendices

UNIT VII – PRODUCTION, LAY-OUT, ORGANIZATION AND MANAGEMENT

1. Concept of Production
2. Inventory Management
3. Operational Plan
4. Operational Management
5. Definition of Management and Its key terms
6. Management Functions
7. Management Levels
8. Skills in Management

UNIT VIII – BASIC FINANCE

1. Basic Finance
2. Sources of Capital for Entrepreneurs
3. Nature of Credit
4. Characteristics of Credit
5. C’s of Credit
6. Important Sources of Credit
7. Advantages of Credit for Entrepreneurs
8. Disadvantages of Entrepreneurs
9. Basic Financial Statements

REFERENCES:
Ernie Roy S. Azarcon, MSBA , et al. Entrepreneurship principles and Practices (Second Edition),
c2008
Jorge A. Camposano CPA, MBA, Ph.D. Entrepreneurship for Modern Business. National Book store
:Mandaluyong City, Philippines, c2007
Hisrich, Robert D. Entrepreneurship. 7th Ed. Boston: McGraw-Hill/Irwin, c2008

X. CRITERIA FOR GRADING

MIDTERM
A. LECTURE
Periodical Examination 40%
(Midterm/Long test/Final Exam) 40%
Class Participation 60%
Quizzes/Assignment/Classroom Activity 30%
Project 20%
Attendance/Deportment/Oral recitation 10%
TOTAL 100%

WVSU-ECHC | HRST DEPARTMENT | AY 2016-2017, First Semester 4

FINAL
A. LECTURE
Periodical Examination 40%
(Midterm/Long test/Final Exam) 40%
Class Participation 60%
Quizzes/Assignment/Classroom Activity 15%
Project 40%
Attendance/Deportment/Oral recitation 5%
TOTAL 100%

FINAL GRADE = Midterm Grade x 30% + Tentative Final Grade 70%

B. Requirements
a. Quizzes and Attendance
b. Midterm and Final Written Examinations
c. Group/Individual Project
d. Seminar for Young Entrepreneurial Students
e. Business Proposal (Required)

Prepared by:

AVERY JAN M. SILOS, MBA-HTM

Instructor 1

WVSU-ECHC | HRST DEPARTMENT | AY 2016-2017, First Semester 5