(a) General requirements. This course is recommended
for students in Grades 11 and 12. Recommended prerequisites: Principles
of Hospitality and Tourism, Hotel Management, and Travel and Tourism
Management. Students shall be awarded two credits for successful completion
of this course.
(b) Introduction.
(1) Career and technical education instruction provides
content aligned with challenging academic standards and relevant technical
knowledge and skills for students to further their education and succeed
in current or emerging professions.
(2) The Hospitality and Tourism Career Cluster focuses
on the management, marketing, and operations of restaurants and other
food/beverage services, lodging, attractions, recreation events, and
travel-related services.
(3) Hospitality Services provides students with the
academic and technical preparation to pursue high-demand and high-skill
careers in hospitality related industries. The knowledge and skills
are acquired within a sequential, standards-based program that integrates
hands-on and project-based instruction. Standards included in the
Hospitality Services course are designed to prepare students for nationally
recognized industry certifications, postsecondary education, and entry-level
careers. In addition, Hospitality Services is designed so that performance
standards meet employer expectations, enhancing the employability
of students. Instruction may be delivered through laboratory training
or through internships, mentoring, or job shadowing.
(4) Students are encouraged to participate in extended
learning experiences such as career and technical student organizations
and other leadership or extracurricular organizations.
(5) Statements that contain the word "including" reference
content that must be mastered, while those containing the phrase "such
as" are intended as possible illustrative examples.
(c) Knowledge and skills.
(1) The student demonstrates professional standards/employability
skills as required by business and industry. The student is expected
to:
(A) apply advanced reading, writing, and mathematical
skills necessary in the hospitality industry; and
(B) understand and develop marketing techniques.
(2) The student uses communication skills in the creation,
expression, and interpretation of information and ideas. The student
is expected to:
(A) interpret communication such as verbal and non-verbal;
(B) recognize and respond to guest needs;
(C) develop listening skills to accurately process
messages for guests;
(D) exhibit public relations skills; and
(E) recognize alternate communication services to assist
customers with specialized needs.
(3) The student researches career opportunities and
qualifications to broaden awareness of careers available in the hospitality
industry. The student is expected to:
(A) outline a plan for an effective job search, including
developing a resume;
(B) demonstrate flexibility to learn new knowledge
and skills;
(C) prioritize work responsibilities and life responsibilities;
(D) develop an electronic career portfolio;
(E) compare and contrast personal strengths and weaknesses
that may determine individual potential for growth within the hospitality
industry;
(F) explain what is needed to achieve job advancement;
(G) understand the role of professional organizations
or industry associations;
(H) research the procedures for licensure, certification,
or credentials for a chosen occupation;
(I) analyze future employment outlooks;
(J) demonstrate appropriate business and personal etiquette;
(K) develop a written organizational policy to ensure
successful hospitality operations such as guest satisfaction and employee
success; and
(L) research the major duties and qualifications for
hospitality managerial positions.
(4) The student reviews ethical and legal responsibilities
or related conduct toward guests and employees within the establishment
to maintain high industry standards. The student is expected to:
(A) examine laws regarding hiring, harassment, and
safety issues;
(B) compare and contrast legal responsibilities and
employer policies; and
(C) discuss ethical dilemmas.
(5) The student uses information technology tools specific
to hospitality service careers to access, manage, integrate, or create
information. The student is expected to:
(A) examine types of technology used to manage hospitality
service operations;
(B) research website information on hospitality service
operations; and
(C) evaluate current and emerging technologies provided
by the hospitality industry.
(6) The student applies leadership, teamwork, and critical-thinking
skills in collaboration with others to accomplish organizational goals
or objectives. The student is expected to:
(A) demonstrate qualities that contribute to employee
retention;
(B) formulate staff training plans to create an effective
working team;
(C) evaluate methods of conflict-management skills
to facilitate appropriate solutions;
(D) resolve unexpected situations in customer service;
(E) understand diverse employee cultures and customs;
and
(F) value cultural diversity of guests.
(7) The student applies marketing strategies independently
and in teams. The student is expected to:
(A) select and assemble effective marketing strategies;
(B) develop promotional packages;
(C) devise strategies for maximizing profit; and
(D) create a business plan.
(8) The student reviews the importance of management
systems such as health, safety, and environmental and their function
in performance and regulatory compliance. The student is expected
to:
(A) determine local safety and sanitation requirements;
(B) explain how guests and property are protected to
minimize losses or liabilities;
(C) outline safety and security issues and analyze
solutions for individuals or groups in multiple environments to minimize
risks;
(D) recognize potential, real, or perceived emergency
situations such as a natural disaster or terrorist threat in order
to respond appropriately;
(E) evaluate equipment for elements such as safety,
functionality, and durability; and
(F) determine most appropriate sources of assistance
such as self, coworkers, guests, the Federal Emergency Management
Agency (FEMA), or first responders to use in varied emergency situations.
(9) The student understands roles within teams, work
units, departments, organizations, inter-organizational systems, or
the larger environment. The student is expected to:
(A) implement a set of operating procedures that results
in profitable operations;
(B) create a detailed customer service plan or process
to provide maximum customer service;
(C) prepare a staffing guide to schedule various staff
positions;
(D) evaluate inventory management systems used in the
hospitality industry to result in profitable operations;
(E) describe current industry collaborations or trends
that provide more inclusive products or services to customers; and
(F) compare and contrast organizational structures
of operations such as lodging, food and beverage, travel, and recreation.
(10) The student uses technological knowledge and skills
required in food and beverage service. The student is expected to:
(A) evaluate prepared foods for quality and presentation
to set quality standards in accordance with company standards;
(B) practice basic nutrition skills by planning, preparing,
and presenting quality foods; and
(C) evaluate types of kitchen equipment to match equipment
with correct cooking methodology.
(11) The student uses technological knowledge and skills
required in hotel services. The student is expected to:
(A) describe the necessary information collected during
the registration process;
(B) explain how room rates are established;
(C) explain how standard operating guidelines such
as availability, room status, and guest satisfaction are used to assign
rooms to arriving guests;
(D) examine the account settlement procedures on different
methods of payment;
(E) explain how a hotel's computer system is used to
create guest accounts; and
(F) summarize correct check-out procedures to prevent
oversights or errors.
(12) The student uses technological knowledge and skills
required in travel and tourism. The student is expected to:
(A) develop technical vocabulary for lodging, food
and beverage service, recreation, and travel;
(B) compare and contrast diverse transportation options;
(C) integrate various or diverse elements of the travel
and tourism industry to create a personalized travel experience for
a customer; and
(D) compare and contrast products and services from
related industries.
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