The course Microperspective in the Tourism and Hospitality Industry focuses on the application of microeconomic principles to tourism- and hospitality-related businesses and organizations. It examines how individual firms, consumers, and workers make decisions in response to scarcity, costs, demand, pricing, and competition within the tourism and hospitality sector.

Students will analyze the behavior of tourists as consumers and tourism enterprises as producers, including hotels, restaurants, travel agencies, airlines, and attractions. The course emphasizes how businesses allocate resources, set prices, manage costs, and respond to market conditions to achieve efficiency and profitability while maintaining service quality.

Key topics include demand and supply in tourism markets, elasticity, production and cost structures, pricing strategies, market structures, labor issues, consumer behavior, and decision-making at the firm level. Real-world and Philippine tourism cases are integrated to help students understand how microeconomic concepts operate in actual tourism and hospitality settings.

By the end of the course, students are expected to develop analytical and decision-making skills necessary for managing tourism and hospitality enterprises effectively, supporting sustainable business practices, and responding to changing market conditions in the tourism industry.