| (a) General requirements. This course is recommended
for students in Grades 10-12. Recommended prerequisite: Principles
of Hospitality and Tourism. Students shall be awarded one credit 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) Travel and Tourism Management incorporates management
principles and procedures of the travel and tourism industry as well
as destination geography, airlines, international travel, cruising,
travel by rail, lodging, recreation, amusements, attractions, and
resorts. Employment qualifications and opportunities are also included
in this course.
(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) formulate and organize oral and written information;
(B) compose a variety of written documents used in
travel and tourism such as itineraries, thank you letters, presentations,
and advertisements;
(C) differentiate and deliver different types of presentations
such as informative, instructional, persuasive, and decision making;
(D) calculate basic math and percentages;
(E) investigate geography and factors that affect the
travel and tourism industry; and
(F) summarize how to use the state of the economy to
plan products and services.
(2) The student uses oral and written communication
skills in creating, expressing, and interpreting information and ideas,
including technical terminology and information. The student is expected
to:
(A) select and employ verbal skills when obtaining
and conveying information;
(B) use verbal and nonverbal communication skills effectively
with diverse constituents; and
(C) develop and deliver presentations using appropriate
technology such as to engage, inform, and persuade audiences.
(3) The student solves problems independently and in
teams using critical-thinking skills. The student is expected to:
(A) generate creative ideas by brainstorming possible
solutions;
(B) guide individuals through the process of making
informed travel decisions;
(C) interpret and use industry standards for principles
of budgeting and forecasting to maximize profit and growth; and
(D) analyze customer comments to formulate improvements
in services and products.
(4) The student uses information technology tools specific
to the travel and tourism industry to access, manage, integrate, and
create information. The student is expected to:
(A) operate and use technological applications to communicate
within a workplace and perform a task;
(B) distinguish among the different modes of travel
such as airline, cruise line, road travel, and rail;
(C) differentiate among recreation such as amusement,
attractions, and resort venues;
(D) research travel arrangement systems used for booking
reservations; and
(E) create basic multimedia publications.
(5) The student understands roles within teams, work
units, departments, organizations, inter-organization systems, and
the larger environment of the travel and tourism industry. The student
is expected to:
(A) explain the functions and interactions of various
departments within a travel and tourism business;
(B) research quality-control systems and practices;
(C) develop plans to accomplish organizational goals;
and
(D) formulate collaborative plans with other related
industries such as lodging, food and beverage service, and transportation
agencies to provide an all-inclusive product for the customer.
(6) The student understands the importance of health,
safety, and environmental systems in the travel and tourism industry
and their importance to organizational performance and regulatory
compliance. The student is expected to:
(A) identify hazards common to workplaces such as safety,
health, and environmental hazards;
(B) use industry standards to implement safety precautions
to maintain a safe worksite;
(C) research and relate first aid and cardiopulmonary
resuscitation skills;
(D) describe environmental procedures that ensure a
facility is in compliance with health codes;
(E) describe how to train others for emergency situations;
(F) analyze potential effects caused by common chemicals
and hazardous materials; and
(G) compare and contrast security measures to protect
the guests, staff, and property.
(7) The student uses leadership and teamwork skills
in collaborating with others to accomplish organizational goals and
objectives. The student is expected to:
(A) apply team-building skills;
(B) apply decision-making and problem-solving skills;
(C) apply teamwork qualities in creating a pleasant
work environment;
(D) determine the impact of cultural diversity on teamwork;
and
(E) participate in community service opportunities.
(8) The student knows and understands the importance
of professional ethics and legal responsibilities. The student is
expected to:
(A) discuss ethical reasoning to a variety of workplace
situations in order to make decisions; and
(B) research information on organizational policies
in handbooks and manuals.
(9) The student knows and understands the importance
of employability skills and is able to explore and effectively plan
for managing travel and tourism careers. The student is expected to:
(A) identify and demonstrate behaviors and skills necessary
to be employable;
(B) identify the training and education requirements
that lead toward an appropriate certification for employment;
(C) demonstrate proper interview techniques;
(D) update or create a career portfolio;
(E) investigate continuing education opportunities
within the industry;
(F) examine appropriate credentialing requirements
to maintain compliance with industry requirements;
(G) compare and contrast the effect of stress, fatigue,
and anxiety on job performance;
(H) complete required employment forms such as I-9,
work visa, W-4, and licensures to meet employment requirements; and
(I) explore entrepreneurship opportunities within the
travel and tourism industry.
(10) The student develops principles in time management,
decision making, effective communication, and prioritizing. The student
is expected to:
(A) apply effective practices for time management;
(B) analyze various steps in the decision-making process
for prioritizing effectively; and
(C) discuss the importance of balancing a career, a
family, and leisure activities.
(11) The student uses technical knowledge and skills
required in the travel and tourism industry. The student is expected
to:
(A) develop job-specific technical vocabulary;
(B) use marketing techniques to sell products and services;
(C) evaluate current and emerging technologies to improve
guest services;
(D) explain different types of payment options;
(E) analyze customer service concepts and scenarios;
(F) describe how customer service affects a company's
bottom line;
(G) develop an awareness of cultural diversity to enhance
travel planning such as differences in social etiquette, dress, and
behaviors;
(H) demonstrate an understanding of tourism sales and
the impact on distribution systems; and
(I) demonstrate knowledge of destination, attraction
planning, and development, including the use of organizations such
as convention and visitor's bureaus and state tourist boards.
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