CENTRO ESCOLAR UNIVERSITY

School of Nutrition and Hospitality Management

COURSE SYLLABUS
Tourism 103 - Events Management PCTRM 103 3 3
Course Title Course Number Unit(s) Hour(s)/Week
CEU VISION/MISSION CEU QUALITY OBJECTIVES

Philosophy: Ciencia y Virtud (Science and Virtue) In implementing the quality policy, CEU will:
Vision 1. Develop and maintain qualified and competent human resources;
2. Attain organizational unity and effectiveness;
To be the university of first choice. 3. Ensure functional and efficient systems;
CEU seeks to be the university of first choice - the leading higher education institution fostering 4. Disseminate information efficiently to the different functions;
excellence in the pursuit of knowledge while engendering personal integrity and social responsibility. 5. Identify the needs of the University community;
Mission 6. Provide adequate resources and facilities; and
To build a brighter future - for our students, the Philippines, and the world. 7. Improve quality services continuously through a responsive feedback mechanism.
It is committed to: CENTRO ESCOLAR EXPECTED GRADUATE ATTRIBUTES (CEEGA)

Provide a rich and stimulating academic environment in order to promote creative and scholarly
academic pursuits among its faculty and equip students with the knowledge, skills, sound moral Graduate Attributes Skills, Knowledge, Attitudes that Escolarian Graduates possess
values, and an appreciation of arts and culture that will prepare them to become productive and Lifelong Learner (LL) 1. Learns and works independently as well as collaboratively.
innovative professionals with a commitment to nation building in the context of one world; 2. Translates knowledge generated from research and other sources to improve

Enhance the development of higher education in the Philippines through its exemplar academic quality of life.
programs and practices, leadership in professional organizations, and participation in academic 3. Creates new ideas to better understand society.
consortia; and 4. Evaluates own thinking, behavior and spirituality for self-growth.

Contribute to the promotion of human health and well-being through high-quality programs in Reflective and Creative 1. Thinks critically and creatively.
health professional education, research, and community service. Thinker (RCT) 2. Shows open-mindedness.
3. Solves problems systematically.
CEU CORE VALUES 4. Loves art and shows artistic sensibility.
V - Valuing others, caring for them and empowering them Caring and Trustworthy 1. Values people and acts in unity with others.
A - Accountability, integrity and trustworthiness Citizen (CTC) 2. Commits to social justice and principles of sustainability and respect for diversity.
L - Lifelong learning as individuals and as an organization 3. Practices good stewardship and accountability.
U - Unity, teamwork and loyalty 4. Manifest social responsibility by helping improve conditions of those who have
E - Excellence in all endeavors less in life or circumstance.
S - Social responsibility as citizens of the Filipino nation and of the world Proficient Communicator 1. Articulates ideas clearly for varied purposes and audiences of diverse culture.
(PC) 2. Listens attentively, engages in meaningful exchange and shares knowledge,
CEU QUALITY POLICY values, attitudes and intentions.
Centro Escolar University is committed to provide quality, relevant, timely and effective service 3. Utilizes effectively appropriate media and information technologies.
and support to the University community through an efficient organizational system imbued with Competent and Productive 1. Initiates, innovates better ways of doing things and accountability
values and professionalism. Professional (CPP) 2. Promotes quality and productivity.
Page 1 of 5
 VISION AND MISSION B. S. HOTEL AND RESTAURANT MANAGEMENT (B.S.H.R.M.)
OF THE SCHOOL OF NUTRITION PROGRAM OBJECTIVES
AND HOSPITALITY MANGEMENT
The Bachelor of Science in Hotel and Restaurant Management prepares the student for various careers in the
A. VISION hospitality sectors. The program aims to:
1. Provide knowledge and critical awareness of the main ideas, principles, concepts and problem solving techniques
The School of Nutrition and in hotel and restaurant management.
Hospitality Management is committed to 2. Fortify skills in the field of research, leadership, entrepreneurship and culinary arts.
quality education that ensures the total 3. Hone reportorial and communication skills specifically in the field of hotel and restaurant management/hospitality
development of its graduates who are management.
empowered to lead in their chosen 4. Provide competencies on accommodation management, food and beverage management and event management.
professions and competent members of the 5. Develop skills in the application of work related technology including information handling and skills for lifelong
global workforce. learning.

B. MISSION STATEMENT B. S. HOTEL AND RESTAURANT MANAGEMENT (B.S.H.R.M.)

PROGRAM OUTCOMES
In line with the Centro Escolar
University’s philosophy, mission, and The graduates of B.S. Hotel and Restaurant Management should be able to:
vision to be the University of first choice, 1. Manifest adequate knowledge of tourism and hospitality industry both in local and international context.
the School of Nutrition and Hospitality 2. Exemplify awareness of cultural, social, environmental, technological and economic impacts of tourism.
Management is committed: 3. Demonstrate effective interpersonal and communication skills and high degree of service orientation.
4. Exhibit positive attitude and proper ethics in the multi-cultural workplace.
1. to develop well-rounded individuals;
5. Demonstrate creative and innovative thinking in problem solving by formulating sound decisions.
and
6. Demonstrate competencies on food and lodging operations and management as well as entrepreneurial related
2. to produce competent professionals business activities.
who are involved in community 7. Perform hospitality leadership and teamwork skills in creating customer oriented work environment.
service, research-oriented, and 8. Show awareness and responsiveness on relevant and emerging trends and issues in hospitality industry
equipped with the new information 9. Exhibit sense of consciousness for ethics in the delivery of tourism services.
technology and emerging knowledge 10. Discuss the latest developments in the hospitality industry.
and skills that meet international 11. Communicate effectively using both English and Filipino orally and in writing.
standards of excellence while 12. Work effectively and independently in multi-disciplinary and multi-cultural teams.
continually in quest for personal and 13. Exemplify professional, social, and ethical responsibility.
professional growth. 14. Preserve and promote “Filipino historical and cultural heritage.”
15. Perform the ASEAN Common Competency Standard required in housekeeping, front office, and food and beverage
service.
(Tourism 103 - Events Management) Page 2 of 5
Course Description : This course applies management principles to conventions and exhibitions focusing on convention packaging, the bidding process, promotions and
management. This also introduces the professional environment of Meetings, Incentives, Convention and Exhibitions (M.I.C.E.) Industry.

Pre-requisite : Introduction to Hotel, Restaurant and Related Institutions Management (Housekeeping), Tourism 100 – Tourism Industry Overview, Tourism 101 –
Introduction to Tourism Theory

General Objectives : At the end of this course, the students are expected to:
Cognitive :
Be familiar with the potentials and impacts of MEEC/M.I.C.E. Industry to the world and local Travel and Tourism Industry.

Acquire knowledge on the step-by-step process and procedures in organizing meetings, incentives travels, conventions and
exhibitions.

Affective :
Realize to important of having knowledge in organizing conventions as their future business.

Psychomotor :
Apply the principles of management to plan, organized and manage conventions and exhibitions.

Implement the theories learned in planning, organizing and managing actual convention.

COURSE PLAN
CEEGA Program Program Learning Content/Topic Suggested Teaching Time Resources Assessment Grading
Objectives Outcomes Outcomes Methodology/Strategies Allotment Tasks Criteria

LL 1, 2 1, 3, 8, 10 A and C
Identify the key 1. Overview of the Events Lecture 3 hours Book 1, 3,  Oral recitation  Recitation
RCT 1,2 and 11 characteristic of Business Group discussions 4, 5, 6, 7, 8  Written exam (40%)
CTC 1 event in order to  Research  Exam (40%)
PC 1,2,3 understand the 1.1. Introduce the assignment  Research
CPP 1 business of the Meetings, (20%)
event Expositions, Events
management as a and Convention
service industry. Industry

LL 1, 2, 1, 3, 4, 8, 9, A, B, and
Discuss the 6 A’s 2. Anatomy of and Event Lecture 6 hours Book 1, 6,  Oral and  Oral and
and 3 10, 11, 12, C of Events Group Dynamics 7, 8 written exam written exam
RCT 1, 2, 13 and 14 Management. 2.1. The 6A’s to  Project: (50%)
and 3 consider for an proposal for a  Project (50%)
CTC 1 event theme of an
PC 1, 2, event
and 3
CPP 1
(Tourism 103 - Events Management) Page 3 of 5
 CEEGA Program Program Learning Content/Topic Suggested Teaching Time Resources Assessment Grading
Objectives Outcomes Outcomes Methodology/Strategies Allotment Tasks Criteria

LL 1, 2, 1, 3, 4, 5, 8, A, B, C,
Outline the 3. Convention/Event Lecture 9 hours Book 2, 3,  Periodic  Exam (50%)

and 4 9, 10,11, and D facilities and Suppliers Small and big group 6, 7, 8 exam  Project (50%)
RCT 1, 2, 12, 13, and services provided 3.1. Convention and discussion  Project:
and 3 14 by the Exhibition Centers Article review  Presentation
CTC 1 and convention/event 3.2. Hotel and of a proposed
3 suppliers. Residential Venues event for
PC 1, 2 and 3.3. Event Vendors “Chef’s on
3 3.4. Service Contractors Parade/Them
CPP 1 and e Event”
2

LL 1, 2 and P.O. 1, 2, P.O. A, B,
Present the actual 4. Managing Events Lectures 18 hours Book 1-8  Oral/written  Exam (20%)
3 3, 4, 5, 6, 7, C, D and critical path Brainstorming exam  Case study
RCT 1, 2, 3 8, 9, 10, 11, E plan/Gantt chart 4.1. Event Project Plan: Group Dynamics  Case study (20%)
and 4 12, 13 and for a specific event logistics and Preparation of the Event  Period Exam  Period Exam
CTC 1, 2, 3 14 group for the supplies/event plan and blueprint  Actual (20%)
and 4 upcoming team/financial Presentation  Actual
PC 1, 2 and AHRMS management/ of the Presentation
3 Expo/Exhibit and Marketing & public objectives (40%)
CPP 1 and Convention. relations for and “Critical
2 event/risk Path Plan/
management and Gantt Chart”
legalities. for the
assigned
group work.

LL 1, 2 and P.O. 1, 2, P.O. A, B,
Explain and 5. Managing the Quality Lectures 9 hours Book 1-8  Oral/written  Exam (25%)
3 3, 4, 5, 6, 7, C, D and exhibit the of Convention/Events Pair and share exam  Case study
RCT 1, 2, 3 8, 9, 10, 11, E importance of 5.1. Quality and the role Group study group  Case study (25%)
and 4 12, 13 and quality service in of the following:  Exhibit  Exhibit (50%)
CTC 1, 2, 3 14 the over-all client organization, events
and 4 evaluation of the PCO, venue, management
PC 1, 2 and event. suppliers, and skills in the
3 delegates. HRM
CPP 1 and 5.2. Evaluation process Expo/Exhibit
2
(Tourism 103 - Events Management) Page 4 of 5
 CEEGA Program Program Learning Content/Topic Suggested Teaching Time Resources Assessment Grading
Objectives Outcomes Outcomes Methodology/Strategies Allotment Tasks Criteria

LL 1, 2, 3 P.O. 1, 2, P.O. A, B,
Elaborate basic 6. Special Management Lectures 9 hours Book 8, 9  Periodic Exam  Exam (20%)
RCT 1, 2, 3, 4, 5, 6, 7, C, D and operations for Group discussions  Plan and  Plan and
3, 4 8, 9, 10, 11, E preparing and organize event organize
CTC 1, 2, 3 12, 13 and execute the outside the event (40%)
and 4 14 special events. school on a  Event
PC 1, 2, 3 deluxe/first Manual
CPP 1, 2 class hotel (40%)
 Event Manual

Course Requirements:
Actual Visit or Familiarization Tour to Hotels, Convention and Exhibition Centers
Participation and attendance in the Planning, Organizing and Operations of Actual Exhibition/Events Management in the CEU premise (Theme: Hospitality/Culinary)
Participation in the preparation and Attendance to the HRM Annual Convention

References:

A. Books
B1 - Anton, Shone and Bryan Parry, 2010. Successful Event Management: A Practical Handbook, 3rd Edition.
B2 - Buglear, John, 2010. Stat Means Business Statistics with Excel for Business Hospitality and Tourism, 2nd Edition
B3 - Daft, Richard L., 2012. Management 10th Edition
B4 - Fenich, George G. 2009, Meetings, Expositions, Events and Conventions: An Introduction to the Industry, 2nd Edition
B5 - Kotler, P., 2010, Marketing for Hospitality and Tourism, 5th Edition
B6 - Raj, Razaq, et. al, 2010, Events Management: An Integrated Practical Approach
B7 - Romero, Eloisa A., 2009, Events Management Handbook, Manila: Rex Bookstore
B8 - Salvador, G. 2009, Events Management: Envision, Execute, Evaluate

B. Other references:
The Report, the Philippines 2009 published by the Oxford Business Group, London, United Kingdom.
Annual Report on “Meetings and Conventions” prepared by Convention Incentive Travel Unit – Philippine Convention and Visitors Corporation (CIT-PCVC)
Philippine Convention and Visitors Corporation (PCVC)’s Congress Organizers Manual
The M.I.C.E. Report 1997. Prepared by the Department of Tourism (DOT)’s Tourism Research and Statistics Division, Office of Tourism Development Planning

Prepared by: Date: Approved by: Date:

DR. CECILIA C. UNCAD

DR. RUTH J. REYES Dean
/vvvsuto2015 (Tourism 103 - Events Management) Page 5 of 5