Republic of the Philippines

CEBU ROOSEVELT MEMORIAL COLLEGES

Bogo City, Cebu

DEPARTMENT OF HOSPITALITY AND TOURISM MANAGEMENT

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SYLLABUS IN CRUISE TOURISM

FIRST SEMESTER A.Y. 2020-2021

Course Number : TMPE1

Course Title : CRUISE TOURISM

Course Credits : 3 units

Number of Hours : 3 hours/week

Course Pre-requisite : THC1-2, TPC 1-6

CRMC MISSION:

The Cebu Roosevelt Memorial Colleges dedicates its existence to the task of developing and maintaining a distinctive brand of education that enhances the capacity of
individuals to improve their quality of life, help enrich the well-being of their fellowmen, and contribute to the common good of the community.

CRMC VISION:

An institution that takes the lead in providing the people of Northern Cebu that produces highly competent graduates in their fields of specialization through the
accomplishment of the following strategies:

 Demand – driven outcomes – based programs

  Efficient monitoring to improve student performance
 Adequate and well-maintained facilities
 Establishing a realistic merit review system
 Espousing professional upliftment
 Implementing sustainable extension services and research programs
 Instituting monitoring measures to maintain the competitive advantage in our area of influence

VISION OF THE COLLEGE

We envision of the Department of Hospitality and Tourism Management to be the premier institution in the Northern Cebu for hospitality and tourism education by
developing globally-competitive CRMCian Hospitality and Tourism professionals into leaders of the hospitality industry through accomplishing the following strategies:

 Develop a school-to-career based programs that is attuned to the needs of the students and demands of the industry;
 Establish a real school facilities and amenities like well-appointed mini-hotel, travel counter, coffee shop, and function rooms and bar facilities, practicum learning center
and a kitchen laboratory to uphold a highly professional learning environment.
 Integrate academic education and vocational skills training.

MISSION OF THE COLLEGE

To provide training, skill development and education needed to prepare students for effective job performance and commits itself to the development of highly competent
successful professionals in the hospitality and tourism industries through accomplishing the following strategies:

 Update competitive and industry based curriculum that provides students with competence and positive work values needed to meet the demands of the changing industry.
 Provides the students with practical alternative learning experiences through various skills development activities, meaningful internships, seminar-workshops, events,
well-equipped school facilities and amenities.
 Achieve national certification in the different competencies as set forth by TESDA.
 Strong linkages between and among industry, government and educational institutions, both local and national.
 Empower all students to apply their acquired skills and knowledge, and to rely upon their personal attributes to lead productive lives and to become contributing members
of the community.

DEPARTMENT’S PROGRAM EDUCATIONAL OUTCOME

After five years, the learners will become:

A. Successful professionals with strong business foundation and customer service skills.
B. Well-rounded practitioners with a combination of business and life skills that are in high demand with employers.
C. Highly competent professionals in the field of catering, hotel and restaurant management, events management and in the travel and tour management.
 D. Well-trained and skill oriented individuals.
E. Highly-dedicated individuals fostering positive work values, discipline and leadership.

DEPARTMENT’S PROGRAM/STUDENT OUTCOME

Upon graduation, the learner will be able to:

A. Apply the concepts and skills necessary to achieve guest satisfaction in the various fields of hospitality and tourism industry.
B. Demonstrate ability to perform basic and supervisory level job functions in tourism and hospitality management careers.
C. Undertakes work activities effectively and efficiently to the standards expected in the operation required in the tourism industry/hospitality sectors;
D. Gains marketable skills and knowledge that is required by the industry.
E. Operate and manage functional and operational areas of hospitality and tourism effectively and efficiently.

COURSE DESCRIPTION: This course seeks to introduce students to maintain and enhance the knowledge of students in planning, implementing and evaluating as employee
relations and human resources policies and practice them in applying to different work.

COURSE LEARNING OUTCOME P.O CODE LINKS

CLO 1 Identify the types of cruise lines, cruise ships, itineraries, and amenities. A
CLO 2 Appreciate what makes a vacation getaway perfect. B, C

CLO 3 Apply strategies how cruise sales, marketing and operations. B, C, D

CLO 4 Explain the history of cruising and how it affects today’s cruise vacation experience. B, C
CLO 5 Classify ships according to their style and size. B, C, D, E
CLO 6 Describe how shore excursions enhance a cruise. A, B, C
CLO 7 Identify each region seasonal patterns. A, B, D, E
CLO 8 Recognize general patterns among cruise products. A, B, C, D, E

INTENDED LEARNING TOPIC/PARTICULARS RESOURCES METHODOLOGY TIME ASSESSMENT REMARKS

OUTCOMES FRAM
E
PRELIM
At the end of the course, the student is CHAPTER 1 – INTRODUCTION THE CLIA Lecture – 1 hr. Written Test Students participated and
expected to: a. Definitions and Beginnings GUIDE TO Discussion interact in the discussion
1. Define the term cruise. b. The Arrival of Leisure TODAY’S of the topic.
2. Explain the history of cruising Sailing CRUISE Oral Test
 and how it affects today’s c. The Luxury Palaces INDUSTRY BY Class Interaction
cruise vacation experience. d. The Birth at Contemporary MARC
3. Describe the contemporary Cruising MANCINI
cruise experience. e. Modern Cruising Develops PHIL.EDT pp. 7-
4. Distinguish among different f. Cruising Today 22 Group Activity Students pass the oral and
types of itineraries. written examination.

At the end of this chapter the students

will be able: THE CLIA Textbook Students discuss, present,
1. Describe the typical clients’ GUIDE TO assignments and submit written results
onboard cruises of different CHAPTER 2 : WHO CRUISES – TODAY’S of their assignments.
lengths. AND WHY CRUISE
2. Explain 20 reasons why people a. Why People Cruise INDUSTRY BY
are drawn to cruising. b. Niche Cruising MARC
3. Identify what’s typically c. Cruise Prices MANCINI
included in the cruise price and d. Roadblocks to Purchase PHIL.EDT pp. 25-
what isn’t. 38
4. Explain how cruises are
priced.
5. Recognize the 15 most
common roadblocks to cruise
purchase.

MIDTERM
At the end of the course, the student is CHAPTER 3: THE ANATOMY OF THE CLIA Lecture – 1hr. Written Test Students pass the oral and
expected to: A CRUISE SHIP GUIDE TO Discussion written examination.
a. Styles of Ships TODAY’S
1. Classify ships according to b. Sizing Ships CRUISE Class Interaction Oral Test
their style c. Ship Facilities INDUSTRY BY
2. Compare older ship styles to d. Cruise Staterooms MARC Textbook
newer ones. e. Reading a Deck Plan MANCINI assignments Oral Reporting
3. Explain how ship size and f. Miscellaneous PHIL.EDT pp. 40-
space are measured. Considerations 55 Group Activity
4. List the facilities found on
most cruise vessels. SELLING
5. Interpret a deck plan. CRUISES
 CHAPTER 1 : INTRODUCTION EVERYTHING
TO CRUISES YOU NEED TO
a. Notes on Using References KNOW BY
At the end of this chapter the students and Resources CLAUDINE
will be able to: b. Industry Reference Books DERVAES
1. Identify the different types of and Resources PHIL.EDT. pp.7-
cruises. c. Magazines 28
2. Describe the length of cruises d. Types of Cruises
when cruising. e. Cruise Details
3. Identify the location and types  Length of Cruises
of cabins and number of  Air/Sea Programs
people per cabin.  Location and Types of
4. Differentiate and explain the Cabins
service and programs of air  Number of People per Cabin
and sea.  Services
5. Classify the space and  Entertainment
passenger ratio
 Space and Passenger to Crew
6. Identify the setting of food and
Ratios
drink during dinner. SELLING
 More About the Passenger
7. Classify the social life and CRUISES
f. Food and Drink
customary dress. EVERYTHING
8. Describe the types of  Smoking YOU NEED TO
passengers.  Social Life and Customary KNOW BY
9. Understand the charges during Dress CLAUDINE
boarding  Types of Passengers DERVAES
10. Identify the facilities of the  Shore Excursions PHIL.EDT. pp.
ships  Tipping 31-41
 Charges On Board
g. Facilities of the Ships

At the end of this lesson the students

will be able to: CHAPTER 2: AN IN-DEPTH
1. Identify cruise specifics from LOOK AT CRUISES
A to Z a. Cruise Specifics From A to Z
2. Classify the needs of b. Special Needs Passengers
passengers c. Officers and Ship Personnel
 3. Identify and understand the d. Prefixes to Ship Names
different nautical terms. e. Nautical Terms
4. Understand the functions of f. Some Advantages and
the officers and ship personnel Disadvantages of Cruises
5. Explain the disadvantages and
advantages of cruises.
SEMI-FINAL
At the end of the course the student are Chapter 5: Who’s Who in Cruising THE CLIA Lecture – 1hr. Written Test Students pass the written
expected to: a. Sea-Based Operations GUIDE TO Discussion examination.
1. Explain what se-based cruise b. Land-Based Operations TODAY’S
staff do. c. Associations and Trainings CRUISE
2. Relate the responsibilities of INDUSTRY BY Oral Reporting
land-based management and MARC Students pass the written
staff. CHAPTER 7: THE GEOGRAPHY MANCINI Class Interaction examination and submit
3. Describe how travel agents are OF CRUISING PHIL.EDT pp. 79- written results of their
a vital link to the cruise sales a. Cruising North America 93 itinerary.
process.  Alaska THE CLIA Plan, Practice and Make an
4. Explain how and where  The Northeast GUIDE TO Itinerary with Computation
professionals learn about the  The Mississipi River and Its TODAY’S Group Activity (Cruising North America
cruise vacation experience. Tributaries CRUISE to Cruising Europe) Students discussed the
 Mexico’s Pacific Coast INDUSTRY BY itinerary with
 The Caribbean MARC presentation.
At the end of the chapter the b. Cruising Europe MANCINI
students will be able to:  The Western Mediterranean PHIL.EDT pp.
1. Describe the importance of 112-137
 The Eastern Mediterranean
geography to cruising.
 Atlantic Europe
2. Define the world’s major SELLING
cruise regions and itinerary  Ireland, Great Britain, and CRUISES
patterns. the North Sea EVERYTHING
3. Match each region with the  The Baltic Sea YOU NEED TO
kind of traveler who favors it.  River Cruise KNOW BY
4. Identify each region’s seasonal c. Cruising the Rest of the CLAUDINE
patterns. World DERVAES
 Central and South America PHIL.EDT. pp.
 The Pacific 61-90
 Asia
  Africa
d. Repositioning Cruises
e. Some Miscellaneous
Thoughts
FINAL
At the end of the course the student are CHAPTER 9: SELLING CRUISES THE CLIA Lecture – 1hr. Written Test Students pass the written
expected to: a. Who Buys Cruises GUIDE TO Discussion examination and submit
1. Analyze six types of b. The Cruise Sales Process TODAY’S written results of their
experienced cruisers. c. Opening the Sale CRUISE topics discussed.
2. Apply the cruise sales process d. Qualifying the Client INDUSTRY BY
to the travel counseling e. Qualifying Questions MARC
process. f. Recommending a Vacation MANCINI Class Interaction
3. Interpret cruise brochures. g. The Cruise Brochure PHIL.EDT pp. Oral Reporting
4. Propose an effective cruise h. Web Sites 155-174
solution to most client’s needs. i. Overcoming Barriers Group Activity
5. Overcome barriers to the j. Adding Value
cruise sale. k. Getting the Business
6. Carry out a cruise reservation. l. The Nuts and Bolts of a Textbook
Reservation SELLING Assignment
m. Following Up CRUISES Questionnaire
EVERYTHING Design
YOU NEED TO
CHAPTER 5: SELECTING, KNOW BY
SELLING, AND PRICING CLAUDINE
CRUISES DERVAES
a. Selecting a Cruise PHIL.EDT. pp.
b. Selling to Today’s Clients 92-105
c. Gifts for Cruise Clients pp. 150-160
d. Major Factors that Determine
the Choice and Cost of a
Cruise
e. Qualifying the Client
f. Selling Skills
g. Which Cruise to Choose
h. Basic Steps in Selling
Cruises
 i. Pricing-Cruise Only THE CLIA
j. Pricing-Air/Sea GUIDE TO
k. MV Seaworthy TODAY’S
l. Reading Brochures CRUISE
m. Using The Deck Plans of INDUSTRY BY
Ships MARC
n. The Cruise Products MANCINI
o. Ship Profiles PHIL.EDT pp.
p. Sample Reference 177-195
Information
q. A Sample Agent-Client
Conversation
r. Making a Cruise Chart
At the end of this chapter the students
will be able to:
1. Analyze and apply a cruise CHAPTER 10: CRUISE
marketing campaign. MARKETING, GROUPS, AND
2. Create a marketing plan. INCENTIVES
3. Operate a cruise group a. Definition
departure b. The Elements of Marketing
4. Explain how incentives c. Marketing Plans
operate d. Groups
 Creating and Marketing
Group Cruise Departure

READINGS AND REFERENCES:

1. The CLIA Guide to Today’s Cruise Industry Philippine Edition by Marc Mancini
2. Selling Cruises (Everything You Need to Know) Philippine Edition by Claudine Dervaes

COURSE REQUIREMENTS:
1. Project
2. Lecture
3. Active Participation/Interaction
4. Group Activity/ Making Itinerary
5. Oral report
6. Attendance
7. Mastery Exams, Major Exams

D. GRADING SYSTEM

Major Examinations = 70% Formative Assessment = 20% Authentic Assessment = 10% Final Rating

 Preliminary Examination  Lecture  Attendance 100%

 Midterm Examination  Project Submission
 Semi-Final Examination  Quizzes (Prel. +Mid.+ SF +F)/2*.70)+(%Proj.Rating*.20)+
 Final Examination  Group Activity (Attendance*.10) = Final Rating
 Mastery Exams
 Active Participation

Prepared and Submitted by:

PRINCESS MAE A. BAGON

Instructor