Republic of the Philippines

Office of the President

COMMISSION ON HIGHER EDUCATION
Region IX, Zamboanga Peninsula

DATA GATHERING INSTRUMENT

Name of HEI: SIBUGAY TECHNICAL INSTITUTE, INC. GP/GR/COPC Number: 05 series 2015
Address: Lower Taway, Ipil, Zamboanga Sibugay Note: Attach a copy of the most recent certificate
Date of Issuance: September 29, 2015
Discipline: Tourism Hospitality and Management Accreditation/Level (AACCUP/PAASCU): N/A
Program: Bachelor of Science in Hospitality Management Date of Validity: N/A
CMO No. 62, s. 2017

I. CURRICULUM

Number of Units
Subject Code Descriptive Title Laborator Pre-requisite
Lecture
y
FIRST YEAR (1st Semester)
____GE 1 Mathematics in the Modern World 3 None
____GE 2 Understanding Self 3 None
____THC 1 Macro Perspective of Tourism and Hospitality 3 None
____THC 2 Risk Management and Applied to Safety Security and Sanitation 3 None
____TVET 1 Bread and Pastry Production 3 None
____HPC 1 Fundamentals in Lodging Operations (Housekeeping) 3 None
____ABM 1 Organizational and Management 3 None
____P.E 1 Self Testing Activities 2 None
____NSTP 1 NSTP I 3 None
Exit Point Bread and Pastry production NC II & Housekeeping NC II
FIRST YEAR (2nd Semester)
____GE 3 Reading in Philippine History 3 None
____GE 4 Purposive Communication 1 3 None
____THC 3 Purposive Communication 1 3 None
____THC 4 Quality Service Management in Tourism and Hospitality 3 HM 2
____THC 5 Micro Perspective of Tourism and Hospitality 3 HM 1
____HPC 2 Kitchen Essentials of Tourism and Hospitality 3 HM 2
____ABM 2 Business Marketing 3 None
____ TVET 2 Front Office Services 3 None
____P.E 2 Rhythmic Activities 2 P.E 1
____ NSTP 2 NSTP II 3 NSTP 1
st
SECOND YEAR (1 Semester)
____GE 5 The Contemporary World 3   None
____GE 6 Arts Appreciation 3   None
____ABM Business Finance 3   None
____HPC 3 Applied Bus Tools and technologies (PMS) with Lab 3   None
____HPC 4 Supply Chain Management in Hospitality Industry 3   None
____HPC 5 Foreign Language 3   None
____PEC 1 Personality Development and Public Relation 3   None
____ABM 4 Fundamentals of Accounting Business Management 3   None
____TVET 3 Bartending 2 None
____ P.E 3 Individual and Dual Sports P.E 2
nd
SECOND YEAR (2 Semester)
____GE 7 Science, Technology and Society 3 None
____GE 9 World Literature 3 Lit 1
____HPC 6 Fundamentals in Food Service Operations (Food and Beverage Services) 1 3 None
____HPC 7 Introduction to Meeting Incentives, Conferences and Events Mgmt.(MICE) 3 None 
____PEC 2 Banquet and Catering Services 2 3 None
____HPC 8 Foreign language 2 3 None
____P. 4 Team Sports/ Games 2 P.E 3
____ABM Applied Economics 3 None
Exit point : Food & Beverage Services NC II & Events Management NC III
THIRD YEAR (1st Semester)
____TVET 4 Tour Guiding & Travel Services 3   None
____BM Operation Management in Tourism and Hospitality Industry 3   None
____THC 6 Professional Development and Applied Ethics 3   None
____THC 7 Tourism and Hospital Marketing 3   None
 ____IC 1 Asian Cuisine 3   None
____GE 9 Ethics 3   None
Exit Point: Tour Guiding NC II 3   None
SUMMER 3   None
____ P1 Practicum 1(120 hours) 3 None
THIRD YEAR (2nd Semester)
____BM 2 Strategies Management in Tourism and Hospitality 3   None
____ THC 8 Legal Aspects in Tourism and Hospitality 3 None
____ THC 9 Multi-Cultural Diversity in Workplace for the Tourism Professional 3   None
____HM 28 Entrepreneurship in Tourism and Hospitality 3   None
____HPC 7 Ergonomics & Facilities Planning for the Hospitality Industry 3   None
____PEC 3 International Cuisine 3   None
____PEC 4 Catering Management 1  3 None
____IC 2 Total Quality Management 3   None
st
FOURTH YEAR (1 Semester)
____GE 10 Life and Works of Rizal 3   None
____HPC 10 Research in Hospitality 3   None
____TVET 5 Trainers methodology Course II 5   HRM 24
nd
FOURTH YEAR (2 Semester)
____P 2 Practicum 2 (480 hours) 6 4th Year Standing
Note: Add rows and/or columns if necessary.
SUMMARY OF UNITS
CHED Minimum Institutional
Courses
Requirements Requirements
General Education Courses
Mathematics in the Modern
3 3
World
Understanding the Self 3 3
Purposive Communication 3 3
Readings in Philippine History 3 3
The Contemporary World 3 3
Art Appreciation 3 3
Science, technology and Society 3 3
Ethics 3 3
World Literature 3 3
Life and Works of Rizal 3 3
Tourism and Hospitality Core
Philippine Tourism, Geography 3 3
Risk Management as Applied to Safety and
3 3
Sanitation
Quality Service Management in tourism and
3 3
Hospitality
Legal Aspects in Tourism and Hospitality 3 3
Macro perspective of Tourism and Hospitality 3 3
Professional Development and Applied Ethics 3 3
Multi Cultural Diversity in Workplace for the
3 3
Tourism Professional
Hospitality professional Course
Kitchen Essentials and Basic Food Preparation
3 3
(Cookery)
Fundamentals in Food Service Operation ( Food
4 4
and Beverage Service)
Fundamentals in Lodging Operations
3 3
(Housekeeping)
Applied Business Tools and technologies 3 3
Supply Chain Management in hospitality Industry 3 3
Ergonomics and facilities Planning for the
3 3
Hospitality industry
Foreign Language 1 3 3
Foreign Language 2 3 3
Research in Hospitality 3 3
Professional Effective Course
Personality Development and Personal relation 3 3
Banquet and catering Services 5 5
International Cuisine 3 3
Catering Management 3 3
Professional Electives
Physical Education 8 8
 National Service Training Program 6 6
Practicum
Practicum 1 3 3
Practicum 2 6 6
TVET Course
Bread and Pastry Production NC II 3
Front Office Services NC II 3
Bartending NC II 3
Tour Guiding NC II 3
Trainers Methodology Course II 3
Institutional Course
Asian cuisine 3 3
Total Quality Management 3 3
ABM Academic Strands
Fundamentals of Accounting/ Business and
3 3
Management
Organizational and Management 3 3
Business Management 3 3
Business Finance 3 3
Applied Economics 3 3
Business Management
Operational Management in Tourism 3 3
Management in Tourism and Hospitality 3 3
TOTAL 161 149
Note: Add rows and/or columns if necessary.

Prepared by: Concurred by:

ERWIN B. CENAS
Registrar
September 29, 2020 September 29, 2020
II. ADMINISTRATION AND FACULTY

Educational Attainment Employment Compensatio

Status n/
Title of (State whether
Name No. of Salary
Professio Contractual, Part-
(General Education and Professional Age Years in Baccalaureate Master’s Doctoral (State whether
Faculty)
n & PRC time or Full-Time,
Teaching Degree Degree Degree
attach per
No. hour/monthly
appointment or
contract) salary)
Dean:
Master Of
Bachelor of Science Business 20,000.00/
Jessusa R. Muyargas 65 12 Years Full Time
in Commerce, MBA Administrati month
on
Program Head/Coordinator:
Bachelor of Arts A.B./
Master of
Bachelor of Science
Home 15,000.00/
Rundy Chiong- Sañado 37 12 Years in Hotel and Full Time
Economics month
Restaurant
Management
Faculty (Please arrange alphabetically.)
Master of
Bachelor of Science
Home
1. Danilo M. Barcelona Jr. in Hotel and 13,200.00/
25 3 Years Economics Full Time
Restaurant month
Management
Master of
Bachelor of Science
2. Claire E. Fontanoza Home
in Hotel and 13,200.00/
36 3 Years Economics Full Time
Restaurant month
Management
3. Joe Ann L. Pagara, MPA 33 10 Years Bachelor of Science Master of Full Time 13,200.00/
in Political Science Public month
Administrati
on
4. Socrates P. Villota, CPA 43 Certified Bachelor of Law Part Time 13,200.00/
 Public month
Accounta
nt
0108335
5. Romeo M. Cataluña, MAEd 74 Licensed 20 Years Bachelor of Science Master of Doctor of Full Time 13,200.00/
Profession in Social Science Arts in Education month
al Teacher Education – CAR
0003857
6. Desire F. Montallana, MSGC 36 Licensed 7 Years Bachelor of Master of Full Time 13,200.00/
Profession Elementary Science in month
al Teacher Education Guidance
1191728 and
Counselling
7. Liezl Sia, MAEd 29 Licensed 7 years Bachelor of Master of Full Time 13,200.00/
Profession Secondary Education Arts in month
al Teacher major in Math Education
1180919
8. Joe Ann L. Pagara, MPA 33 10 Years Bachelor of Science Master of Full Time 13,200.00/
in Political Science Public month
Administrati
on
9. Marnil John Daniel 26 Licensed 2 Years Bachelor of Physical Full Time 13,000.00/
Profession Education month
al Teacher
1584542
Note: Add rows and/or columns if necessary.
III. TEACHING ASSIGNMENTS

Educational Attainment
Name of Faculty Subjects Taught & Corresponding Description
(Indicate the highest degree earned.)
General Education Courses
Arts Appreciation
Romeo M. Cataluña, MAEd Master of Arts in Education Ethics
The Contemporary World
Liezl Sia, MAEd Master of Arts in Education Mathematics in the Modern World
Understanding Self
Master of Science in Guidance and
Desire F. Montallana, MSGC Adjustment to College Life
Counseling
NSTP 1
Master of Science in Information
Nancy C. Magbanua, MSIT Trainers Methodology Course I
Technology
Bachelor of Science in Physical Self Testing Activities
Marnil John Daniel, LPT
Education Individual and Dual Sports
Professional Education Courses
Jesussa R. Muyargas Doctor of Business Administration Business Finance
Bread and Pastry Production
Bachelor of Arts A.B./ Bachelor of Science Supply Chain Management in Hospitality Industry
Rundy C. Sañado
in Hotel and Restaurant Management Research in Hospitality
Tour Guiding and Travel Services
Bachelor of Science in Hotel and Risk Management as Applied to Safety, Security and Sanitation
Restaurant Management Bartending
Danilo M. Barcelona
Operation and Management in Tourism and Hospitality Industry
Asian Cuisine
Bachelor of Science in Hotel and Macro Perspective of Tourism and Hospitality
Restaurant Management Fundamentals in lodging Operations (Housekeeping)
Claire E. Fontanoza
Tourism and Hospital Marketing
Applied bus Tools and Technologies (PMS) with Lab
Master of Public Administration Foreign Language 1
Joe Ann L. Pagara, MPA Professional Development and Applied Ethics
Personality development and Public Relation
Bachelor of Law Organization and Management
Socrates P. Villota, CPA
Fundamentals of Accounting Business Management
Note: Add rows and/or columns if necessary.
 SUMMARY OF TEACHING LOADS
Total Number of Total Number of
Name of Faculty
Teaching Preparations Teaching Load
Jessusa R. Muyargas 1 9 units
Rundy C. Sañado 3 24 units
Danilo M. Barcelona Jr 4 30 units
Claire E. Fontanoza 4 30 units
Joe Ann L. Pagara, MPA 3 24 units
Socrates P. Villota, CPA 2 18 units
Romeo M. Cataluña, MAEd 3 24 units
Liezl Sia, MAEd 1 9 units
Desire F. Montallana, MSGC 3 27 units
Nancy C. Magbanua, MSIT 1 5 units
Marnil John Daniel, LPT 1 6 units
Note: Add rows and/or columns if necessary.
IV. LIBRARY

Educational Attainment Employment

Status Compensation/
Name Title of No. of (State whether Salary
(General Education and Age Profession Years in Baccalaureate Contractual, Part- (State whether per
Master’s Degree Doctoral Degree
Professional Faculty) & PRC No. Teaching Degree time or Full-Time, hour/monthly
attach appointment salary)
or contract)
Librarian:
Bachelor of
Licensed
Library and Master of Science Doctor of
Mila M. Lacson 63 Librarian 10 years Contractual 20,000.00/month
Information in Library Science Philosophy
0004725
Science
Assistant Librarian (If there is any):
Bachelor of Master of Library
Mercy C. Pablo 39 N/A 8 years Elementary and Information Full Time 13,000.00/month
Education Science

LIST OF BSHM BOOKS/REFERENCES BY SUBJECTS

(Following the Curriculum)

COPYRIGHT/EDI
SUBJECT TION
(State the Course Title & Description) TITLE OF BOOK/REFERENCE NO. OF COPIES AUTHOR

First Year: Semester

GE 1 – Mathematics in the modern Mathematics in the modern world 3 Piramide 2018

world
GE 2 – Understanding Self Understanding the Self 3 Alata, Eden Joy 2018
Pastor

THC 1- Macro Perspective of tourism Macroeconomics 5 Dornbusch, 2015

and Hospitality Rudiger
THC 2 - Risk mgt. as applied to safety, Risk mgt. as applied to safety, security and sanitation 4 Salandangan 2015
security and sanitation
TVET 1- Bread and Pastry Production Bread and Pastry Production 4 Roldan, Amelia 2016

HPC 1- Fund. In Lodging operations Textbook: Housekeeping management 3 Samson, Roldan A. 2010, Rev. ed
(Housekeeping)
Learn & practice hotel housekeeping 3 Carino, Celia E. 2009

ABM 1 – Organization and Business Organization and Management 3 Gutierrez , H. 2014

Management
P.E 1 – Self-Testing Activities Teaching physical education 5 Andin, C. 2016

Physical education ( Handbook ) 6 Belmonte, Paz 2015

NSTP 1 - National Service training National Service training program 3 Delos Santos, 2016
program Andres
FIRST YEAR- SECOND SEMESTER

GE – 3 – Reading in the Philippine Readings in Philippine History 3 Candelaria, John 2018

History Lee P.

GE 4 – Purposive communication Purposive Communication 3 Mariveles, 2016

Hannah P.
THC 3 - Purposive communication Purposive Communication 3 Mariveles, 2016
Hannah P.

THC 4 – Quality service management The hospitality Industry: An introduction 3 Andrews, Sudhir 2016
in Tourism and Hospitality
THC 5 – Micro perspective of tourism The hospitality Industry: An introduction 3 Andrews, Sudhir 2015
and hospitality

HPC 2 – Kitchen Essentials & Basic Getting started in the food service industry 3 Sinforosa, Yosa 2015
Food Preparation Cookery
ABM 2 – Business Marketing Textbook of food & beverages management 5 Guggenheim, Liza 2016
Jacob
TVET 2 – Front office Services Front Office Operations & Management 5 Bhagwani, Ernie T. 2015

P,E 2 – Rhythmic Activities Teaching physical education 5 Andin, C. 2016

Physical education ( Handbook ) 6 Belmonte, Paz 2015

NSTP 2 – NSTP II National Service training program 3 Delos Santos, 2016

Andres

SECOND YEAR; SEMESTER 1

GE 5 - The contemporary World The Contemporary World 3 Aldama, Prince 2018

Kennex
GE 6 – Arts Appreciation Arts Appreciation 3 Caslib, Bernardo 2018
N.

ABM 3 – Business Finance Business Finance 3 Medina, Roberto 2016 edition

G.
HPC 3 – Applied Bus Tools and Business Organization and Management 3 Gutierrez , H. 2014
Technologies (PMS) with lab

HPC 4 – Supply chain management Strategic Management 3 David, Fred 2014

and public relation
HPC 5 – Foreign language Learn to speak nippongo the easy way 3 Canilang, 2010
Bernardo

PEC 1 – Personality development and Gender and Personal Development 5 Santos, Ricardo R. 2016
public relation
ABM 4 – Fund. of accounting/business Fundamentals of Accounting Part 1 and 2 4 Empleo, Patricia 2014
mngt. M.
TVET 3 – Bartending Textbook: Principles of bar service operations 4 Ditan, Joseph 2014
Linford
Reference: Food Service & bartending 3 2013
Roldan, Amelia S.
Food Service & bartending 3 2013
Roldan, Amelia S.

P.e 3 – Individual Sports Teaching physical education 5 Andin, C. 2016

Physical education ( Handbook ) 6 Belmonte, Paz 2015
SECOND YEAR: SEMESTER 2
GE 7 – Science and Technology Science, Technology, and Society 3 Serafica, Janice J. 2018

GE 9 World Literature World Literature 3 Saymo 2016

HPC 6 – Fundamentals in food service Food & Beverage Service 3 Margallo, Lowela 2018
Operations (Food and Beverage P.
Management)

HPC 7 – Introduction to meetings Textbook: Convention & event management 3 Cruz, Zenaida 2010, 2nd ed.
incentives, conferences and events
Reference: Event management 3 McCarthy, Glenn 2010
mgt. (MICE)
Events management handbook 3 Romero, Eloisa A. 2009
PEC 2 – Banquet and catering services Food service & catering management 3

Foreign language 2 Learn to speak nippongo the easy way 3 Canilang, 2010
Bernardo

P.E 4 – Team Sports/Games Teaching physical education 5 Andin, C. 2016

Physical education ( Handbook ) 6 Belmonte, Paz 2015

ABM 5 – Applied economics Principle of economics 3 Aranza 2016

THIRD YEAR: SEMESTER 1

TVET 4 – Tour guiding & travel services Tour guiding as a profession 4 Salamanca, Ma. 2015
Dolores

BM 1 - Operation Management in Tourism and hospitality

THC 6 – Professional development and Ethics 3 Bulaong, Oscar 2018
applied ethics

THC 7 – Tourism and Hospital Principles of tourism Part l 3 Cruz, Zenaida 2015
marketing
IC 1 – Asian Cuisine International cuisine: a culinary journey 3 Claudio, Virginia 2016

GE 8 – Ethics Ethics : Foundations of Moral Valuation 3 Bulaong, Oscar G. 2018

Jr.
P 1 – Practicum

THIRD YEAR: SEMESTER 2

BM 2 – Strategic management in Tourism laws )Pertinent laws on hospitality mngt. 3 Maranan, mario 2015
tourism and hospitality

THC 8 – Legal Aspects in tourism and (Tourism laws)Pertinent laws on hospitality mngt. 3 Maranan, Mario 2016
hospitality H.

HPC 7 – Egonomics & Facilities Egonomics & Facilities Planning for the hospitality 3 - 2015
Planning for the hospitality

PEC 3 – International Cuisine International Cuisine 3 Mac Veigh, 2014

Jeremy
PEC 4 – Catering Management Catering Management 3 Ditan 2014

IC 2 – Total Quality Management Total Quality Management 3 Ramasamy, 2016

Subburaj
FOURTH YEAR: SEMESTER 1

GE 10 – Life works and writing Life, works and writings of Rizal 4 Ariola, Mariano 2013
M.
HPC 10 – Research in hospitality Research in hospitality 3 Maranan 2014
 TVET 5 – Trainers methodology
course II

FOURTH YEAR: SEMESTER 2

P2 – Practicum 2 480 hours

Note: Add rows and/or columns if necessary.

Prepared by: Concurred by:

MILA M. LACSON, Ph.D

Librarian
September 29, 2020 September 29, 2020

V. INSTRUCTIONAL STANDARDS AND LABORATORIES

SYLLABI OF PROFESSIONAL SUBJECTS REMARKS
 (In matrix form, if possible based on OBE Requirements)
With Syllabi Without Syllabi
Mathematics in the Modern World
Understanding Self
Macro Perspective of Tourism and Hospitality
Risk Management as Applied to safety, Security and
Sanitation
Bread and Pastry Production
Fundamentals in Lodging Operation (Housekeeping)
Organization and Management
Self Testing Activities
NSTP I
The Contemporary World
Arts Appreciation
Business Finance
Applied bus Tools and technologies (PMS) with
lab
Supply Chain Management in Hospitality Industry
Foreign Language 1
Personality development and Public Relation
Fundamentals of Accounting/ Business
Management
Bartending
Individual and Dual Sports
Tour Guiding & Travel Services
Operation Management in Tourism and
Hospitality Industry
Professional Development and Applied Ethics
Tourism and Hospital Marketing
Asian Cuisine
Ethics
Practicum 1
Life and Works of Rizal
Research in Hospitality
 Trainers Methodology Course 1
Note: Add rows and/or columns if necessary.

Enrolment Data
Faculty to Student Ratio REMARKS
Number of Students Enrolled
Year Level Actual Ratio 1 Year 2nd Year 3rd Year 4th Year
st

st
1 Year A 25
1st Year B 25
1st Year C 27
2nd Year A 25
2nd Year B 25 77 68 38
2nd Year C 18
3rd Year A 25
3rd Year B 13
4th Year
Average Ratio 1:25 Total: 183
Note: Add rows and/or columns if necessary.

FACILITIES AND EQUIPMENT

Facility Actual Situation Remarks
Baking and Cooking Laboratories Functional
Bartending Area Functional
Housekeeping Area Functional
Front Office Area Functional
Food and Beverage Services Area Functional
Mini Hotel Functional
Audio Visual Room Functional
Auditorium/Gymnasium Functional
Computer Laboratory Functional
Note: Add rows and/or columns if necessary.

VII. ATTACHMENTS (If there is any, attachments should be in jpeg format.)