Ergonomics-and-facilities-planning-for-the-hospitality-industry
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NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 NCF VISION-MISSION
Naga College Foundation, Inc. is a transformative learning institution that develops God-loving, globally competent, ethical and socially responsible individuals and leaders who will create a positive influence and impact for the sustainable development of society
COURSE CODE: BM CORE 1
PROGRAM: Bachelor of Science in Accountancy
COURSE TITLE
ERGONOMICS AND FACILITIES PLANNING FOR THE HOSPITALITY INDUSTRY
CREDIT UNITS PRE-REQUISITES PROFESSOR EFFECTIVITY
3 UNITS NONE JORIM PORNELOSA SUMANGID 2ND Semester A/Y 2019-2020
COURSE DESCRIPTION The course will develop knowledge, skills and attitudes in ensuring the work environment to the organization fits the industry professional. Topics include: Planning and designing workstations to create efficient and effective workplaces Selecting workstations furnishing to provide flexibility and adaptability for workers Designing lighting for the proper illumination work areas Creating work areas where noise is controlled for normal operation to be done in the workstation
PROGRAM OUTCOMES (based on CMO No. 27 Series of 2017) A graduate of BSHM program should be able to: Produce food products and services complying with enterprise standards Apply management skills in F & B service operations Perform and provide full guest cycle service for front office Perform and maintain various housekeeping services for guest and facility operations Plan and implement risk management program to provide a safe and secure workplace Provide food and beverage service and manage the operation
Effectivity: June 1, 2019
Revision: 00
Page 1 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 seamlessly based on industry standards
NCF CORE VALUES (QUEST) QUALITY 1. Customer Satisfaction 2. Responsiveness to customer requirements 3. Continuous improvement of programs, structures & processes. 4. Management of customer feedback. EXCELLENCE 1. Innovation & pioneers 2. Becoming the benchmark 3. Effective system of evaluation, information, & analysis 4. Forward looking 5. Raising the bar as well as the floor. SERVICE 1. Human dignity 2. Compassion 3. Mutual Support 4. Social Justice 5. Social transformation
Effectivity: June 1, 2019
PROGRAM EDUCATIONAL OBJECTIVES A graduate of BS Hospitality 1. Assume supervisory and/or managerial responsibilities within the organization. 2. Pursue graduate studies in business and management.
3. Manage a business.
Revision: 00
Page 2 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 6. Environmental protection TRUTH 1. Honesty 2. Community 3. Collaboration 4. Acceptance of Limitation 5. Tolerance of mistakes 6. Premium on diversity 7. Respect for difference 8. Sharing, Listening, Trust DEPARTMENT VMGO COLLEGE OF BUSINESS AND ACCOUNTANCY VISION To be the Bicol’s leading provider of high quality transformative and affordable business educations that is constantly responsive to the demands of the highly competitive global community COLLEGE OF BUSINESS AND ACCOUNTANCY MISSION The Naga College Foundation College of Business and Accountancy id focused in developing
Effectivity: June 1, 2019
Revision: 00
Page 3 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 highly competent, competitive, ethical, socially responsible and globally aware managers, entrepreneurs, accountant who will be active instruments in a productive society towards prosperous nation buildings. COLLEGE OF BUSINESS AND ACCOUNTANCY GOAL To provide high quality instruction and training in business and accountancy, entrepreneurs, and hotel and restaurant practitioner and entrepreneurs those are responsive and relevant to the development needs of the community in particular, and to the highly competitive global society. NCF GOALS/ OBJECTIVES
Provide a transformative learning environment that draw out and nurture the inherent potential of each
Effectivity: June 1, 2019
Revision: 00
Page 4 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020
student towards total human development. Empower the Institution’s human resource to become committed and effective changeagents of a transformative learning institution. Sustain the viability of the Educational Foundation.
Effectivity: June 1, 2019
Revision: 00
Page 5 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 COURSE OUTCOME 1 Review the mission, vision and objective if the College of Business and Accountancy. 2 Understand the concept ergonomics and facilities planning and its importance in the industry. 3 Develop tourism and hospitality operation strategy. COURSE OUTLINE AND TIME FRAME Time Frame Content Standard/Course Topics
CO No.
Intended Learning Outcomes (ILO)/Course Outcomes (CO)
Teaching Learning Activities (TLAs)
Assessment Tasks
Materials and Learning Resources
1 PRELIM PERIOD Week 1-5
a. Discuss the VMO of the Program VISION To be the Bicol’s leading provider of high quality transformative and affordable business educations that is constantly responsive to the demands of the highly competitive global community. MISSION The Naga College Foundation College of Business and Accountancy id focused in developing highly competent, competitive, ethical, socially responsible and globally aware managers, entrepreneurs, accountant who will be active instruments in a productive
Effectivity: June 1, 2019
a. Appreciate the Naga College Foundation, Inc. vision and mission as well as the College of Business and Accountancy vision and mission.
a. LectureDiscussion
a. Recitation
b. Adaptation and acquaintances of contents for the evaluation of performance in the course.
Revision: 00
Page 6 of 14
OHP
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 society towards nation buildings.
prosperous
b. Orientation/exploration of the course content 2
CHAPTER 1 LESSON 1 INTRODUCTION TO ERGONOMICS
At the end of the lesson, students should be able to:
LESSON 2 PRINCIPLES OF ERGONOMICS
LESSON 3 TERMINOLOGY
Effectivity: June 1, 2019
Define what is ergonomics
b. Illustrated Lecture a. LectureDiscussion b. Group Activity c. Formative Test
b. Focus Group Discussion Summative Test Learning Insights Simulation
John C. Birchfield
Understand the different scope of ergonomic
Discuss the importance of ergonomics in Hospitality industry
Discuss the principles of Ergonomics
Identify the common risk factors of ergonomics
Discuss the different facilities and workstation
Revision: 00
Design and Layout of Foodservice Facilities
3RD Edition
Page 7 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 terminology MIDTERM PERIOD Week 6-10
CHAPTER 2
LESSON 4 HUMAN ENGINEERING
LESSON 5 ELEMENTS AND PRINCIPLES OF DESIGN
LESSON 6 INTERIOR DESIGN
3
At the end of the lesson, students should be able to:
Define what is Human Engineering
Discuss the different types of tools and equipment in workstation
Discuss the different types of elements and principles of design
Explain the importance of element and principle to ergonomics
a. LectureDiscussion b. Group Activity c. Formative Test d. Recitation
Reporting Summative Test Learning Insights Simulation
Define what is interior design
Revision: 00
John C. Birchfield 3RD Edition
Discuss and explain the different styles of interior design
Effectivity: June 1, 2019
Design and Layout of Foodservice Facilities
Page 8 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 SEMI-FINAL PERIOD Week 11-13
CHAPTER 3
LESSON 7 SAFETY & SECURITY SYSTEMS, FIRE PREVENTION
LESSON 8 FOODSERVICE DESIGN
Effectivity: June 1, 2019
4
At the end of the lesson, students should be able to:
Describe theoretical aspects of safety and security system
Discuss the preventive measure in fire accident
Demonstrate an appreciation for the design characteristics of hotels and foodservice establishments by applying the basic principles of lodging and food service design, maintenance, safety and renovation.
Revision: 00
Design and Layout of Foodservice Facilities
a. LectureDiscussion b. Group Activity c. Formative Test d. Recitation
John C. Birchfield 3RD Edition
Page 9 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 LESSON 9 NOISE CONTROL,
HEAT, VENTILATION & AIR CONDITIONING
LESSON 10 WATER AND WASTE MANAGEMENT SYSTEMS
Effectivity: June 1, 2019
Describe theoretical aspects of utility systems, energy conservation, HVAC mechanical equipment, building systems
Describe the basics of HVAC, Electrical, Water and Sewer, Refrigeration and Illumination systems.
Analyze the changing responsibilities involved in facilities management in the light of emerging issues in waste management, environmental Revision: 00
Page 10 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 sustainability/man agement and environmental related legislation. FINAL PERIOD Week 14-16
CHAPTER 4
LESSON 11 HOTEL CONSERVATION PRACTICES
LESSON 12 ENVIRONMENTAL
& SUSTAINABLE MANAGEMENT
Effectivity: June 1, 2019
5
At the end of the lesson, students should be able to:
Understand and discuss the importance of conservation practices in the accommodation services
Explain the impact on the natural resources of a community by the operation of a hotel/resort property
Explain how ‘Green’ management Revision: 00
a. LectureDiscussion b. Group Activity c. Formative Test d. Recitation
Presentation Summative Test Learning Insights Simulation
Design and Layout of Foodservice Facilities
John C. Birchfield 3RD Edition
Page 11 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 practices can contribute to the overall sustainability of the area in which a hotel/resort property operates. LESSON 13 LODGING
PLANNING & DESIGN :GREEN LODGING
Effectivity: June 1, 2019
Identify the impact of green management operational activity savings in facilities management
Revision: 00
Page 12 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 TEXTBOOK AND REFERENCES/ SUGGESTED READINGS/PRINTED LEARNING MATERIALS References:
Design and Layout of Foodservice Facilities
John C. Birchfield 3RD Edition
WEB AND LEARNING RESOURCES
https://www.greenhotelier.org https://www.asean.org
Checked by: MS. MARY ROSE A. GRACILLA College and Graduate Studies Librarian
Effectivity: June 1, 2019
Revision: 00
Page 13 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 ASSESSMENT AND PERFORMANCE STANDARDS COURSE REQUIREMENTS GRADING SYSTEM The students are expected to attend the class regularly and actively Periodical Grading System participate in the class activities and recitations. They are to comply to the following requirements in order to pass the course: Major Examination 40% Class participation 40% 1. Required to take four (4) Periodical Examinations. Quizzes 20% 2. Attend the class religiously. Recitation 20% 3. Observance of honesty and independence is highly valued, therefore a Project 15% student caught in any form of cheating even once during quizzes and Deportment/Attendance 5% periodical examinations will be dealt accordingly. Total 100% The final grade of the student will be taken as the average of the grades in the four grading periods. FINAL GRADE=PG+MG+SFG+FG 4
Prepared by:
Reviewed by:
JORIM P. SUMANGID Faculty
GLADYS B. TAMAO BSHM, Program Head
Noted by: ADRIAN R. ONGOG, MSA, CPA Dean, CBA
Effectivity: June 1, 2019
Revision: 00
Page 14 of 14
Naga College Foundation, Inc. is a transformative learning institution that develops God-loving, globally competent, ethical and socially responsible individuals and leaders who will create a positive influence and impact for the sustainable development of society
COURSE CODE: BM CORE 1
PROGRAM: Bachelor of Science in Accountancy
COURSE TITLE
ERGONOMICS AND FACILITIES PLANNING FOR THE HOSPITALITY INDUSTRY
CREDIT UNITS PRE-REQUISITES PROFESSOR EFFECTIVITY
3 UNITS NONE JORIM PORNELOSA SUMANGID 2ND Semester A/Y 2019-2020
COURSE DESCRIPTION The course will develop knowledge, skills and attitudes in ensuring the work environment to the organization fits the industry professional. Topics include: Planning and designing workstations to create efficient and effective workplaces Selecting workstations furnishing to provide flexibility and adaptability for workers Designing lighting for the proper illumination work areas Creating work areas where noise is controlled for normal operation to be done in the workstation
PROGRAM OUTCOMES (based on CMO No. 27 Series of 2017) A graduate of BSHM program should be able to: Produce food products and services complying with enterprise standards Apply management skills in F & B service operations Perform and provide full guest cycle service for front office Perform and maintain various housekeeping services for guest and facility operations Plan and implement risk management program to provide a safe and secure workplace Provide food and beverage service and manage the operation
Effectivity: June 1, 2019
Revision: 00
Page 1 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 seamlessly based on industry standards
NCF CORE VALUES (QUEST) QUALITY 1. Customer Satisfaction 2. Responsiveness to customer requirements 3. Continuous improvement of programs, structures & processes. 4. Management of customer feedback. EXCELLENCE 1. Innovation & pioneers 2. Becoming the benchmark 3. Effective system of evaluation, information, & analysis 4. Forward looking 5. Raising the bar as well as the floor. SERVICE 1. Human dignity 2. Compassion 3. Mutual Support 4. Social Justice 5. Social transformation
Effectivity: June 1, 2019
PROGRAM EDUCATIONAL OBJECTIVES A graduate of BS Hospitality 1. Assume supervisory and/or managerial responsibilities within the organization. 2. Pursue graduate studies in business and management.
3. Manage a business.
Revision: 00
Page 2 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 6. Environmental protection TRUTH 1. Honesty 2. Community 3. Collaboration 4. Acceptance of Limitation 5. Tolerance of mistakes 6. Premium on diversity 7. Respect for difference 8. Sharing, Listening, Trust DEPARTMENT VMGO COLLEGE OF BUSINESS AND ACCOUNTANCY VISION To be the Bicol’s leading provider of high quality transformative and affordable business educations that is constantly responsive to the demands of the highly competitive global community COLLEGE OF BUSINESS AND ACCOUNTANCY MISSION The Naga College Foundation College of Business and Accountancy id focused in developing
Effectivity: June 1, 2019
Revision: 00
Page 3 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 highly competent, competitive, ethical, socially responsible and globally aware managers, entrepreneurs, accountant who will be active instruments in a productive society towards prosperous nation buildings. COLLEGE OF BUSINESS AND ACCOUNTANCY GOAL To provide high quality instruction and training in business and accountancy, entrepreneurs, and hotel and restaurant practitioner and entrepreneurs those are responsive and relevant to the development needs of the community in particular, and to the highly competitive global society. NCF GOALS/ OBJECTIVES
Provide a transformative learning environment that draw out and nurture the inherent potential of each
Effectivity: June 1, 2019
Revision: 00
Page 4 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020
student towards total human development. Empower the Institution’s human resource to become committed and effective changeagents of a transformative learning institution. Sustain the viability of the Educational Foundation.
Effectivity: June 1, 2019
Revision: 00
Page 5 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 COURSE OUTCOME 1 Review the mission, vision and objective if the College of Business and Accountancy. 2 Understand the concept ergonomics and facilities planning and its importance in the industry. 3 Develop tourism and hospitality operation strategy. COURSE OUTLINE AND TIME FRAME Time Frame Content Standard/Course Topics
CO No.
Intended Learning Outcomes (ILO)/Course Outcomes (CO)
Teaching Learning Activities (TLAs)
Assessment Tasks
Materials and Learning Resources
1 PRELIM PERIOD Week 1-5
a. Discuss the VMO of the Program VISION To be the Bicol’s leading provider of high quality transformative and affordable business educations that is constantly responsive to the demands of the highly competitive global community. MISSION The Naga College Foundation College of Business and Accountancy id focused in developing highly competent, competitive, ethical, socially responsible and globally aware managers, entrepreneurs, accountant who will be active instruments in a productive
Effectivity: June 1, 2019
a. Appreciate the Naga College Foundation, Inc. vision and mission as well as the College of Business and Accountancy vision and mission.
a. LectureDiscussion
a. Recitation
b. Adaptation and acquaintances of contents for the evaluation of performance in the course.
Revision: 00
Page 6 of 14
OHP
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 society towards nation buildings.
prosperous
b. Orientation/exploration of the course content 2
CHAPTER 1 LESSON 1 INTRODUCTION TO ERGONOMICS
At the end of the lesson, students should be able to:
LESSON 2 PRINCIPLES OF ERGONOMICS
LESSON 3 TERMINOLOGY
Effectivity: June 1, 2019
Define what is ergonomics
b. Illustrated Lecture a. LectureDiscussion b. Group Activity c. Formative Test
b. Focus Group Discussion Summative Test Learning Insights Simulation
John C. Birchfield
Understand the different scope of ergonomic
Discuss the importance of ergonomics in Hospitality industry
Discuss the principles of Ergonomics
Identify the common risk factors of ergonomics
Discuss the different facilities and workstation
Revision: 00
Design and Layout of Foodservice Facilities
3RD Edition
Page 7 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 terminology MIDTERM PERIOD Week 6-10
CHAPTER 2
LESSON 4 HUMAN ENGINEERING
LESSON 5 ELEMENTS AND PRINCIPLES OF DESIGN
LESSON 6 INTERIOR DESIGN
3
At the end of the lesson, students should be able to:
Define what is Human Engineering
Discuss the different types of tools and equipment in workstation
Discuss the different types of elements and principles of design
Explain the importance of element and principle to ergonomics
a. LectureDiscussion b. Group Activity c. Formative Test d. Recitation
Reporting Summative Test Learning Insights Simulation
Define what is interior design
Revision: 00
John C. Birchfield 3RD Edition
Discuss and explain the different styles of interior design
Effectivity: June 1, 2019
Design and Layout of Foodservice Facilities
Page 8 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 SEMI-FINAL PERIOD Week 11-13
CHAPTER 3
LESSON 7 SAFETY & SECURITY SYSTEMS, FIRE PREVENTION
LESSON 8 FOODSERVICE DESIGN
Effectivity: June 1, 2019
4
At the end of the lesson, students should be able to:
Describe theoretical aspects of safety and security system
Discuss the preventive measure in fire accident
Demonstrate an appreciation for the design characteristics of hotels and foodservice establishments by applying the basic principles of lodging and food service design, maintenance, safety and renovation.
Revision: 00
Design and Layout of Foodservice Facilities
a. LectureDiscussion b. Group Activity c. Formative Test d. Recitation
John C. Birchfield 3RD Edition
Page 9 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 LESSON 9 NOISE CONTROL,
HEAT, VENTILATION & AIR CONDITIONING
LESSON 10 WATER AND WASTE MANAGEMENT SYSTEMS
Effectivity: June 1, 2019
Describe theoretical aspects of utility systems, energy conservation, HVAC mechanical equipment, building systems
Describe the basics of HVAC, Electrical, Water and Sewer, Refrigeration and Illumination systems.
Analyze the changing responsibilities involved in facilities management in the light of emerging issues in waste management, environmental Revision: 00
Page 10 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 sustainability/man agement and environmental related legislation. FINAL PERIOD Week 14-16
CHAPTER 4
LESSON 11 HOTEL CONSERVATION PRACTICES
LESSON 12 ENVIRONMENTAL
& SUSTAINABLE MANAGEMENT
Effectivity: June 1, 2019
5
At the end of the lesson, students should be able to:
Understand and discuss the importance of conservation practices in the accommodation services
Explain the impact on the natural resources of a community by the operation of a hotel/resort property
Explain how ‘Green’ management Revision: 00
a. LectureDiscussion b. Group Activity c. Formative Test d. Recitation
Presentation Summative Test Learning Insights Simulation
Design and Layout of Foodservice Facilities
John C. Birchfield 3RD Edition
Page 11 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 practices can contribute to the overall sustainability of the area in which a hotel/resort property operates. LESSON 13 LODGING
PLANNING & DESIGN :GREEN LODGING
Effectivity: June 1, 2019
Identify the impact of green management operational activity savings in facilities management
Revision: 00
Page 12 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 TEXTBOOK AND REFERENCES/ SUGGESTED READINGS/PRINTED LEARNING MATERIALS References:
Design and Layout of Foodservice Facilities
John C. Birchfield 3RD Edition
WEB AND LEARNING RESOURCES
https://www.greenhotelier.org https://www.asean.org
Checked by: MS. MARY ROSE A. GRACILLA College and Graduate Studies Librarian
Effectivity: June 1, 2019
Revision: 00
Page 13 of 14
NAGA COLLEGE FOUNDATION, INC. M.T Villanueva Avenue, Naga City COLLEGE OF BUSINESS AND ACCOUNTANCY 1st Semester S/Y 2019-2020 ASSESSMENT AND PERFORMANCE STANDARDS COURSE REQUIREMENTS GRADING SYSTEM The students are expected to attend the class regularly and actively Periodical Grading System participate in the class activities and recitations. They are to comply to the following requirements in order to pass the course: Major Examination 40% Class participation 40% 1. Required to take four (4) Periodical Examinations. Quizzes 20% 2. Attend the class religiously. Recitation 20% 3. Observance of honesty and independence is highly valued, therefore a Project 15% student caught in any form of cheating even once during quizzes and Deportment/Attendance 5% periodical examinations will be dealt accordingly. Total 100% The final grade of the student will be taken as the average of the grades in the four grading periods. FINAL GRADE=PG+MG+SFG+FG 4
Prepared by:
Reviewed by:
JORIM P. SUMANGID Faculty
GLADYS B. TAMAO BSHM, Program Head
Noted by: ADRIAN R. ONGOG, MSA, CPA Dean, CBA
Effectivity: June 1, 2019
Revision: 00
Page 14 of 14
