Scribd
Upload
329 views6 pages

HPC 3 - Syllabus - Abtt

This document provides information on a course called "Applied Business Tools and Technologies" with course code HPC 3. The course is part of the BS HRM program at the tertiary level. It has no prerequisites. The document outlines the institutional vision and mission, core values, course description, expected outcomes, content, grading system, requirements and policies. The course aims to teach students how to use relevant IT systems in the hotel and restaurant industry.

Uploaded by

Coolie Yagit
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
329 views6 pages

HPC 3 - Syllabus - Abtt

This document provides information on a course called "Applied Business Tools and Technologies" with course code HPC 3. The course is part of the BS HRM program at the tertiary level. It has no prerequisites. The document outlines the institutional vision and mission, core values, course description, expected outcomes, content, grading system, requirements and policies. The course aims to teach students how to use relevant IT systems in the hotel and restaurant industry.

Uploaded by

Coolie Yagit
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 6

DEPARTMENT : Tertiary

PROGRAM : BS HRM
COURSE : Applied Business Tools and Technologies
COURSE CODE : HPC 3
PREREQUISITE : None

I. INSTITUTIONAL VISION:
To become the leading institution for professional development and the first and foremost
provider of quality, affordable and sustainable development education.

II. INSTITUTIONAL MISSION:


To provide quality and excellent global education for the total development of a responsible,
innovative, skillful and professional global workforce whose values and dignity are beyond par.

III. CORE VALUES:


St. Clare College of Caloocan aims to foster distinction and excellence in all the endeavors of the
school community members. All stakeholders are envisioned to be imbued with enduring core
values which define and shape the central beliefs and character of every genuine Clarean student,
employee and administrator within and beyond the premises of the academic institution.

Hereafter are the core values of St. Clare College:

1. Star that Shines


All members of the school community are encouraged to exemplify remarkable standards in
attaining excellence in every aspect of life, making them role models who possess the values and
character that are worth emulating.

2. Truthfulness
Truthfulness is characterized by embracing honesty in thoughts, words and deeds of all concerned
individuals who are part of the school community.

3. Compassion
Selflessness and genuine concern for others are instilled in Clareans through constant exposure to
various academic, extracurricular and co-curricular activities that will bring out their
compassionate attribute.

4. Love
Love for oneself, for others and for noble causes are pivotal in cultivating a well-rounded
individual who embodies unwavering desire and sustained commitment in undertaking

5. Amiable
Displaying a friendly disposition and pleasant attitude towards other people inspires positive
rapport and desirable outcomes.
6. Righteousness
All concerned members are expected to uphold the ideals and moral
principles of the institution as a reflection of their integrity and dignity.

7. Ever Loyal
Remaining steadfast to the ideals and good name of the institution is a desirable impression
ingrained in the minds and hearts of all the members of the school community.

IV. INSTITUTIONAL OUTCOMES:

1. Intellectual Creativity, Critical Thinking and Innovativeness


Graduates can use their imagination as well as their rational thinking abilities and innovation, in
order to adopt and adjust to the changing needs of the times both nationally and globally.

2. Effective Communication
Graduates are proficient and skillful in the four areas of communication: reading, writing, listening
and speaking. They can use their skills in solving problems and articulating their thoughts when
engaging with people in various situations.

3. Leadership Effectiveness and Managerial Skills


Graduates are developed to become the best professionals in their respective specializations by
imploring leadership competencies, managerial skills and technical know-how.

4. Sense of Nationalism and Global Responsiveness


Graduates are nationalists and respect the values of global citizenship.

5. Personal and Professional Ethical Standard of Excellence


Graduates demonstrate desirable strength of character and attitudes in their personal and
professional endeavors.

6.Quality Service and Collaboration


Graduates exemplify the potentialities of an efficient, responsible and well-rounded professional
committed to quality service, honest toil and collaboration.

7.Adeptness in the Use of Information Communication Technology (ICT) Modern Facilities


Graduates are skillful and knowledgeable in the use of digital learning devices/facilities, including
technical and numerical skills.

8. Community Engagement
Graduates assume an active role in organizing projects, programs and activities to help and
advance the interest and welfare of the people in their respective communities.

9. Passionate to Perpetual Learning


Graduates are committed to continually advance their knowledge and technical skills in order to
keep themselves abreast to the needs and challenges of their profession, both nationally and
globally.

10. Strong Sense of Spiritual and Moral Values


Graduates are morally and spiritually upright in their day to day undertakings.
V. COURSE DESCRIPTION

This course describes the skills, knowledge and performance outcomes required to understand and
operate relevant IT systems that are used in the Hotel and Restaurant Industry. Topics covered
include folio system for the front office; POS for F&B operation as well as other computer and
online systems for various departments such as reservation, finance, housekeeping, marketing, and
public relation unit.
VI. COURSE EXPECTED OUTCOMES

By the end of this course, students will:


1. Easily navigate the Food and Beverage Module of HRM System.
2. Learn and identify the purpose of the functions and features of the program.
3. Organize the menu lists, food orders, ingredients and suppliers list.
4. Manage corrections of food orders, customer count and billings.
5. Manage inventory of the restaurant by using the program.
TIME TABLE COURSE CONTENT/SUBJECT CONTENT
WEEK 1-4 Orientation
Discussion of VMGO, PILOs and CILOs
Food and Beverage Features
 User Level
 Log-in
Change Passwords
Main Windows
Menu Bar
Toolbar
Status bar
Notification
Opening the Notification Window
WEEK 5-8 Categories
Menu Items
Opening the Categories Window
 Add New Categories
 Edit Categories
Delete Categories
Menu Items
Opening the menu items
Working with menu Items
 Add New Menu Items
 Edit Menu Item
 Delete Menu Item
Conversion Table
Opening the Conversion Table Window
Working with Conversion Table
 Adding a Unit
 Editing a Unit
 Deleting a Unit
 Add a Unit Conversion
 Editing a Unit Conversion
 Deleting a Unit Conversion
PERIODICAL EXAM
WEEK 9-12 Ingredients
Opening the Ingredients Window
Understanding the Ingredients
Working with Ingredients
 Add New Ingredient
 Edit Ingredient
 Delete Ingredient
Adding Ingredients on the Menu Items Window
Equipment’s
Opening the Equipment Window
Working with Equipment
 Add New Equipment
 Edit Equipment
 Delete Equipment
Tables
Opening the Tables Window
Working with Tables
Working with Ingredients
 Add New Table
 Edit Table
 Delete Table

MONTHLY EXAMINATION
WEEK 13-16 Guest Discount
Opening the Guest Discount Window
VII. COURSE PLAN

VIII. REFERENCES
1. Gurley, Gabriel, (2006), A conceptual guide to openoffice.org 2.0, Concise Concepts, Inc.
2. Leete, Gurdy, Finkelstein, Ellen & Leete, Mary (2004), OpenOffice.org for dummies ,
Indianapolis, Wiley Publishing Inc.
XI. GRADING SYSTEM

Class Participation (attendance, quizzes, reports, group work/project) - 40 %


Monthly Examination 20%
Periodical Examination 40%
TOTAL - 100%

3. COURSE REQUIREMENTS
1. Attendance
2. Monthly and Periodical Exam
3. Quizzes

4. CLASSROOM POLICIES
1. Attend class regularly.
2. Submit all written and present oral output.
3. Attend assigned group discussion and reporting.
4. Accomplished final presentation.

Prepared by:

MR. ERWIN P. ORDOVEZ


Instructor, Tertiary

Recommending Approval:

Prof. MARIJOY AQUINO


Assistant Dean

Approved by:
DR. CLARITA G. ADALEM
President/VP for Academic Affairs
St. Clare Group of School

NOTE ***This course plan can be revised according to your best judgment.
If revisions or improvements were made, kindly notify the dean or the department head concerned.
Your suggestions/recommendations are important for the refinement of our course plan.

You might also like