Republic of the Philippines

Western Philippines University A STRONG PARTNER FOR SUSTAINABLE DEVELOPMENT

ACADEMIC AFFAIRS

COURSE SYLLABUS
HMPE 3 – Ergonomics and Facilities Planning for the Hospitality Industry
Vision
WPU: the leading knowledge center for sustainable development of West Philippines and beyond.

Mission
WPU commits to develop quality human resource and green technologies for a dynamic economy and sustainable development through relevant instruction,
research and extension services.

College of Business and Management Goals

1. To provide quality education in the field of business, economics and management that is responsible to local, regional and national development.
2. To pursue relevant research and extension activities through linkages with business organization, government and non-government agencies.
Objectives of Bachelor of Science in Hospitality Management
1. To prepare student to undertake tasks, functions, duties and activities in the operation of hotel, restaurants, travel, government and non-government
agencies in accordance with the competency standards.
2. To produced skilled and manpower needs of tourism industry providers including government and non-government agencies in the local national and
international environment.
3. To equip the students with knowledge and skills who aimed seek employment and assume entry level jobs in the areas of food and beverages, front and
housekeeping operation.
Program Outcomes (DEPENDING ON THE CMO OF THE PROGRAM)

1. Articulate and discuss the latest developments in the specific field of practice.
2. Work effectively and independently in multi-disciplinary and multi-cultural teams.
3. Act in recognition of professional, social, and ethical responsibility.
4. Preserve and promote “Filipino historical and cultural heritage”.
5. Perform the basic functions of management such as planning, organizing, leading, and controlling.
6. Apply the basic concepts that underlie each of the function areas of business (marketing, finance, human resources management, production and operations
management information technology, and strategic management) and employ these concepts in various business situations.
7. Select the proper decision-making tools to critically, analytically and creatively solve problems and drive results.
8. Apply information and communication technology (ICT) skills as required by the business environment.

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9. Work effectively with other stakeholders and manage conflict in the workplace.
10. Demonstrate corporate citizenship and social responsibility.
11. Exercise high personal moral and ethical standards.
12. Demonstrate knowledge on the tourism industry, local tourism products and services.
13. Observe and perform risk mitigation activities.
14. Interpret and apply relevant laws related to tourism industry.
15. Plan and implement a risk management program to provide a safe and secure workplace.

A. Course Information

Course Code HMPE 3

Course Title Ergonomics and Facilities Planning for the Hospitality Industry
Course This course will develop knowledge, skills, and attitude in ensuring the work environment of the organization fits the industry
Description professionals. Topics include: Planning and designing workstation to create efficient and effective workplaces, selecting workstation
furnishing to provide flexibility and adaptability for workers, designing lighting for proper illumination on work areas, Creating work
areas where noise is controlled for normal operation to be done in work station.
Pre-requisite NONE
Course
Co-requisite NONE
Course
Credit Unit/s 2-1-3
Contact 5 hours
Hours/Week

B. Learning Outcomes
At the end of the semester, the students can:

C. Learning Plan

Week Intended Learning Topics Teaching and Learning Instructional Resources Assessment Tools/Tasks
Outcomes Activities
1  Familiarize 1. WPU vision, mission  Leveling of  University Manual  Individual Recitation
themselves with the statement expectations,  LCD projector  Group output
school vision and 2. Expectations  Brainstorming,  Network Presentation
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mission statement (instructor, peer, course),  Group discussion  Picture
 Link the course to the Course overview, Course  Powerpoint
attainment of the requirements and Setting of Presentation
vision, mission, House Rules
college goal and
objective

2  Discuss the meaning 1.Introduction to  Discussion  Laptop  Holistic Rubrics for

of ergonomics Ergonomics  Brainstorming  LCD projector Individual
 Describe the different 1.1 Definition of  Individual  Internet Connectivity Presentation
scope of ergonomics Ergonomics Presentation  Blackboard  Oral Recitation
 Discuss the different 1.2 Benefits of  Chalk  Learning Log
categories of Ergonomics  Summative Test
 Powerpoint
ergonomics 1.3 Scope of
Presentation
 Identify the risk Ergonomics
factors 1.4 Categories of
 Define terms related Ergonomics
to ergonomics 1.5 Ergonomics
Risk Factors
3  Recall the goal of 2. Principles of  Quescussion  Laptop  Summative Test
ergonomics Ergonomics  Bodily Kinesthetic  LCD projector  Holistic Rubric
 Label all principles of 2.1 Benefits of  Reflective Learning  Internet Connectivity  Rubric for Resume
ergonomics Ergonomics  Long quiz  Blackboard
 Discuss the 2.2 Ergonomics  Chalk
importance of the Process
 Powerpoint
principle of 2.3 Ergonomics
Presentation
ergonomics Reduces injuries
 Adapt the 2.4 Ergonomics
ergonomics design Design Guidelines for
for safe and a safe and functional
functional kitchen. kitchen
4-5  Define what Human 3. Human Engineering  Reflective Learning  Laptop  Oral presentation
Engineering is. 3.1 What is Human  Discussion  LCD Projector with  Class Observation
 Explain the Engineering in  One Minute Paper PowerPoint  Oral Question and
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relationship of Management  Brainstorming Presentation answer segment
Human Engineering 3.2 Effects of an  Speakers  Summative test
in Management Ergonomics program  Reservation Forms
 Describe the 3.3 The Direct
objectives and effects benefits of an
of ergonomics ergonomics
 Discuss the 3.4 The Indirect
importance of benefits of an
ergonomics Ergonomics
3.5 Objectives of
Human Engineering
3.6 Importance of
Ergonomics
In the workplace
In the Greater
Population
6-7  Analyze the design. 4. Elements and  Group Work  Laptop  Oral presentation
 Discuss the Elements Principles of Design  Demo teaching  LCD Projector with  Demonstration
and principle of  Simulations PowerPoint teaching.
design. 4.1 The elements of Presentation  Class Observation
 Lecture discussion
 Discuss the five Design  Printed sample hotel
 Video Presentation  Module reflection
facets of ergonomics 4.2 The principles of forms
 Simulations  Oral Question and
Design
answer segment
4.3 Five Facets of
Quiz
Ergonomics exist
8-9  Explain the meaning 5. Interior Design  Group Work  Laptop  Oral presentation
of interior design  Simulations  LCD Projector with  Learning Journal
 Evaluate the ethics of 5.1 Definition of  Lecture discussion PowerPoint  Summative Test
ergonomic interior Interior Design Presentation
 Video Presentation  Graded Recitation
designs. 5.2 Ethics of  Printed sample Hotel
 Identify the different Ergonomics Interior Forms
facilities and Designs
workstation 5.3 Different
Facilities and Work
station.
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 Workstation
design
 Workstation
furnishing
 Lighting
 Noise
 Desks and
Tables
 Work Surfaces
 Keyboard and
mouse trays
 Chairs
 Footrests
 Special
Devices
 Other
Accommodatio
ns
10 MIDTERM EXAMINATION

11  Recognize theoretical 6. Safety and Security  Group Work  Laptop  Oral presentation
aspects of safety and  Reflective Learning  LCD Projector with  Graded Recitation
security system 6.1 Safety and  Quescussion PowerPoint  Summative Test
 Define the preventive Security Systems Presentation
 Video Presentation  Oral Question and
measure in fire 6.2 The Risk Theory  Printed Sample
 Problem Solving answer segment
accident 6.3 The Crisis Theory Forms
6.4 The Causality  Simulations
 Elucidate the  Blackboard
importance of fire 6.5 Fire Risk
 Chalk
risk assessments Assessments
6.6 Furniture
Electrical Safety
6.7 Gas Safety
6.8 Fire Prevention
12  Explain what is Food 7. Food Service Design  Group Work  Laptop  Summative Test
service design  Brainstorming  LCD Projector with  Oral Question and
 Discuss what is a 7.1 Definition of Food  Lecture PowerPoint answer segment
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foodservice Service Design  Discussion Presentation
consultant 7.2 What is Food  Problem Solving  Laboratory Materials
 Analyze the Service Consultant?  Printed Forms
foodservice design 7.3 Food service
criteria Design Criteria
 Identify factors to 7.4 Factors to
consider in food consider in Food
service design. service design
7.5 The Challenges
7.6 The Atmosphere
13  Recognize what is 8. Noise Control, Heat,  Group Work  Laptop  Summative Test
noise and noise Ventilation and Air  Simulations  LCD Projector with  Graded Recitation
control Conditioning  Lecture discussion PowerPoint  Oral Question and
 List the different 8.1 Noise control  Video Presentation Presentation answer segment
sound reduction 8.2 Sound Reduction  Creative writing  Laboratory Materials
techniques. Techniques
 Discuss the heat, Sound Absorption
ventilation, and Air Techniques
Conditioning 8.3 Heat Ventilation
systems. and air conditioning
 8.4 Energy
 Describe energy Consumption
consumption of 8.5 Kinds of HVAC
HVAC Systems in Hotel
8.6 Importance of
 List the importance
HVAC in Hotel
of HVAC systems in
8.7 Hotel HVAC
the tourism industry.
Maintenance
14  Analyze the Changing 9. Water and Waste  Group Work  Laptop  Summative Test
responsibilities Management Systems  Simulations  LCD Projector with  Graded Recitation
involved in facilities  Recording PowerPoint  Oral Question and
management in the 9.1 Tourism water Presentation answer segment
 Lecture
light of emerging and waste  Laboratory Materials
 Discussion
issues in waste management

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management 9.2 Ergonomics
 Describe the water solutions for Hotel
and waste waste Management
management 9.3 The Benefits of
systems. Waste Management
 Discuss Re4gonomic
Solutions for hotel
Waste Management
15-16  Recognize the 10. Environmental  Group Work  Laptop  Summative Test
environmental Sustainability and  Recording  LCD Projector with  Graded Recitation
sustainability and Sustainable  Lecture discussion PowerPoint  Oral Question and
sustainable Management  Video Presentation Presentation answer segment
Management  Practical projects  Event Materials
 Discuss the 10.1 Environmental
 Laboratory Material
importance of sustainability
conservation 10.2 Importance of
practices in the Environmental
accommodation sustainability
services 10.3 Sustainable
 Explain the impact Management
on the natural 10.4 Go Green for
resources of a Hotels
community by the 10.5 Sustainable
operation of a Hotel Practices
hotel/resort 10.6 How
property. Environmental
Sustainability Works
 Elucidate how
10.7 Environmental
environmental
Regulations
sustainability works.
17  Define and 11. Lodging, Planning  Discussion  Laptop/Computer  Oral Recitation
understand the and Design: Green  Portfolio  LCD Projector with  Holistic Rubrics for
concept of green Lodging  Reflection Paper PowerPoint Simulation
lodging Presentation
 Discuss how to go 11.1 Definition of  Event Materials
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green Green Lodging  Telephone
 Explain how green 11.2 How to go green  Printed Forms
management 11.3 Travelers want  Handouts
practices can sustainable travel
contribute to the option
overall sustainability 11.4 Importance of
of the area in which a Green Lodging
hotel/resort property
operates.
 Identify the impact of
green management
operational activity
savings in facilities
management.
18 FINAL EXAMINATION/ FINAL ASSESSMENT

D. References

Lolita O. Mendoza (2021), Ergonomics and Facilities Planning for the Hospitality Industry
Alonso, A. D., & Ogle, A. (2008), Exploring design among small hospitality and Tourism Operations, Journal of Retail &Property
Ergonomics Risk Factors (2019), Environmental Health and Safety: Case Western Reserve University.
Ergonomics and Facilities Management (2021), https//fmlink.com/articles/ergonomics-and-facilities-management/
Guide to ergonomics at the office and in the field. (2021), https://www.buildings.com/articles/34770/guide-ergonomics-office-and-field
Lukas,L., Hromada, M., & Pavlik, L. (2016), the key theoretical models for the safety and security ensuring
Middlesworth, M. (2020), 8 Fundamental ergonomic principles for better work performance.

E. Grading System
Criteria Midterm Final

Quizzes/Assignment 20% 20%

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ACADEMIC AFFAIRS
Performane Task 40% 40%
Attendance/Attitude & Behaviour
Class Participation/Report
Output
Major Exam 40% 40%
---------------------------------------------------------------------------
100% 100%

F. Course Requirements
1. Midterm/ Final Examination
2. Summative Test
3. Recitation
4. End Term Project (Output)
5. Attendance
G. Course Policies

ATTENDANCE:  A student at WPU is expected to attend classes in order to progress satisfactorily toward completion of course objectives.  In this intense, hands-on
course, attendance is mandatory for all classes, participation is very important! Failure to have the proper uniform for the day will not be accepted to enter the class.
Arriving late of more than 15 minutes will be considered absent.
EXCESS ABSENCES:  No matter how many classes you miss, you are always welcome to attend a class.   Students accumulating six consecutive (6) absences is
automatically receive a grade of FAILED (5). If you are not in class, you cannot earn evaluation points, so this will have a tendency to pull down your total points
earned for the course. 
TARDINESS:  Tardiness is inconsiderate and affects all students and myself.  Be professional an on time.  Excessive tardiness may be reflected in your grade.
MAKE-UP WORK:  In the event of missing a quiz you are free to make it up WITHIN ONE WEEK of the original dates.  Please come to my office during office
hours.  The daily lab grade, mid-term, and final exams may not be made up after the class has been held or the exam given.  Any arrangements for special scheduling
of an exam must be made at least ten days prior to the scheduled exam date unless you have a medical excuse from a doctor.
HANDOUTS, NOTES: If you miss a class it is your responsibility to get the class notes from your fellow classmates.  Hand-outs from previous classes are not usually
brought to the next class.  You can pick up a handout during chef’s hours if available.
STUDENTS WITH DISABILITIES

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ACADEMIC AFFAIRS
Each campus offers support services for students with documented physical or psychological disabilities.   Students with disabilities must request reasonable
accommodations through the Office for Students with Disabilities on campus where they expect to take the majority of their classes.   Students are encouraged to do this
three weeks before the start of the semester.

H. Consultation Hours
Friday 1-5pm

Prepared by: MAY AIZA BELLE P. JUNIO EDEL MIKEL P. MAUTE

Instructor 1 Instructor 1

Recommending Approved: JOSEPH C. LLANTO Approved: DR. SOL DE VILLA B. RAMA

BSHM CHAIR DEAN, CBM

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