I: II: III:

COURSE CODE COURSE TITLE COURSE UNITS

: : :

HRM 16F PRACTICUM 1 (500 HOURS) WITH CONFERENCE AND SEMINAR 7.0 UNITS

IV:

COURSE DESCRIPTIONS:

7.0 unit course is intended for Bachelor of Science in Hotel and Restaurant Management students. This course gives the students an opportunity to apply what they have learned from the classroom and to develop their individual skill though hands-on practice in affiliated hotels. V: GENERAL OBJECTIVES: On successful completion of this course, the students should be able; 1. 2. 3. 4. 5. 6. To distinguished key positions in the hotel and food industry and related operations to their corresponding tasks and responsibilities. To identify standard operational procedures and techniques of each hotel departments or restaurant sections. To familiarize different equipments, technology, facilities and lay out in each department or sections. To appreciate the importance of efficient operational policies and procedures in relation to the overall management of a hotel or restaurant operations. To analyze and evaluate operational procedures in each assigned department or sections and recommend the appropriate course of action to improve them To perform specific tasks required in each hotel departments and restaurant sections assigned; a. Front Office b. Housekeeping c. Food and Beverage- Service and Production d. HRD e. Store Rooms f. Sales and Marketing

g. h. i. j. k. l.

Accounting Purchasing Business Center Security Engineering and Maintenance Travel Agencies

VI: COURSE REQUIREMENTS: UC-HRM official school/Practicum uniform HRM16 handbook as textbook notes, compilations and materials Active class participation Project, quizzes, assignments and case studies 500 hours of on the job training

VII:

GRADING SYSTEM CLASS STANDINGQuizzes-30% Requirements-20% Assignment/Homework-10% PERIODICAL EXAMINATIONTOTAL40% 100% 60%

VIII: REFRENCES:

1. Convention and Event Management by: Zenaida Cruz-2005 2. Event Management Handbook By: Eloisa A. Romero-2009 3. All HRM Manual and Textbooks

IX: PREPARED/REVISED BY:

MS. Shielane Mendez UCHRM-Main Campus-Faculty June 4-5,2010

GENERAL OBEJECTIVES
PRELIM To provide students the opportunity to acquire practical knowledge, skills and desirable attitudes in the operational aspects of the different departments in a hotel & restaurant industry.

SPECIFIC OBJECTIVES

CONTENTS

METHODOLIGIES, STRATEGIES, TECHNIQUES

Class Discussion Lectures

EVALUATION

REQUIREMENTS

1. To associate key positions in the hotel food service industries & related operations to their corresponding tasks & responsibilities

Good grooming Behavior department Performance while on duty

Applications & screening of new HRM Trainee Individual Report Weekly Report Writing of Business Proposal Practical Exam Reaction Paper

2. To identify & comprehend standard operational procedures & techniques of each sections & department assigned.

A. HOTEL PHASE 1. Front office 2. Sales & Marketing 3. Accounting 4. Human Resources 5. Engineering 6. Security B. RESTAURANT PHASE 1. Purchasing 2. Receiving 3. Storeroom 4. F&B Production 5. F&B Service 6. Cost Control

Class Discussion Lecture Open Forum

Reaction Paper

Complete uniform Short and tidy hair for male students. Skin head hairstyle not allowed Hair color not allowed for both male and female students Well kept hair for female students Photographed preferably colored, 2x2 Resume/ Bio data Health Certificate Police Clearance Letter of Endorsement Logbook Weekly Report Daily Time Record/ Timesheet Performance Evaluation Report Certification of Completion Business Proposal (for 16D only) Hotel Familiarization Tour Every Saturday Conference & Seminars (16D only)

GENERAL OBJECTIVES MIDTERM To provide students and opportunity to experience & observe the application of theories they have learned in the classroom in actual workplace

SPECIFIC OBJECTIVES

CONTENTS

METHODOLIGIES, STRATEGIES, TECHNIQUES

EVALUATION

REQUIREMENTS

1. To perform the specific tasks required in the sections & department assigned

Application for practicum (document & procedures) Processing of requirements Placement procedures (On-TheJob Training)

2. To appreciate the importance of efficient operational policies & procedures in relation to the overall management of the lodging or service operations.

GENERAL OBJECTIVES SEMI-FINAL To define the responsibilities of students, practicum coordinators of the educational institutions & participating hotel/ restaurant institutions.

SPECIFIC OBJECTIVES

CONTENTS

METHODOLIGIES, STRATEGIES, TECHNIQUES

EVALUATION

REQUIREMENTS

1. To analyze & evaluate operational procedures in each assigned department & recommend the appropriate course of action to improve them.

Practicum Set-up Grading system Disciplinary

GENERAL OBJECTIVES FINAL To review thoroughly the entire course.

SPECIFIC OBJECTIVES

CONTENTS

METHODOGIES, STRATEGIES, TECHNIQUES

EVALUATION

REQUIREMENTS

1. To familiarize & summarize the entire course as an HRM trainee

Format/ outline of the Hotel & Restaurant Business Industry