| (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) Hotel Management focuses on the knowledge and skills
needed to pursue staff and management positions available in the hotel
industry. This in-depth study of the lodging industry includes departments
within a hotel such as front desk, food and beverage, housekeeping,
maintenance, human resources, and accounting. This course will focus
on, but not be limited to, professional communication, leadership,
management, human resources, technology, and accounting.
(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) organize oral and written information;
(B) compose and present individually and in teams a
variety of written documents such as agendas, thank you letters, presentations,
and advertisements;
(C) calculate correctly using numerical concepts such
as percentage and estimation in practical situations; and
(D) examine and apply how scientific principles are
used in the hotel industry.
(2) The student uses verbal and nonverbal communication
skills to create, express, and interpret information for providing
a positive experience for guests and employees. The student is expected
to:
(A) develop, deliver, and critique presentations;
(B) analyze various marketing strategies for a lodging
property and available services;
(C) demonstrate proper techniques for using telecommunications
equipment;
(D) interpret verbal and nonverbal cues to enhance
communication with individuals such as coworkers, guests, and clients;
(E) locate written information used to communicate
with individuals such as coworkers and guests;
(F) apply and model active listening skills to obtain
and clarify information; and
(G) follow directions and procedures independently
and in teams.
(3) The student solves problems independently and in
teams using critical thinking, innovation, and creativity. The student
is expected to:
(A) generate creative ideas to solve problems by brainstorming
possible solutions;
(B) employ critical-thinking and interpersonal skills
to resolve conflicts with individuals such as coworkers, employers,
guests, and clients; and
(C) interpret and use industry standards for principles
of budgeting and forecasting to maximize profit and growth.
(4) The student demonstrates an understanding that
personal success depends on personal effort. The student is expected
to:
(A) demonstrate an understanding of self-responsibility
and self-management;
(B) identify and demonstrate both positive and negative
work behaviors and personal qualities for employability; and
(C) evaluate the effects of health and wellness on
employee performance.
(5) The student develops principles in time management,
decision making, effective communication, and prioritization. The
student is expected to:
(A) apply effective practices for managing time and
energy;
(B) develop and implement stress-management techniques;
(C) assemble and analyze the various steps in the decision-making
process; and
(D) evaluate the importance of balancing a career,
family, and leisure activities and develop various techniques to reduce
conflict.
(6) The student understands the importance of employability
skills. The student is expected to:
(A) assemble the required training or education requirements
that lead to an appropriate industry certification;
(B) comprehend and model skills related to seeking
employment;
(C) assemble and/or update an electronic personal career
portfolio;
(D) complete a job application in written and electronic
format;
(E) examine and model proper interview techniques in
applying for employment;
(F) complete required employment forms such as I-9,
work visa, W-4, and licensures to meet employment requirements;
(G) research the local labor workforce market to determine
opportunities for lodging employment; and
(H) investigate professional lodging organizations
and development training opportunities to keep current on relevant
trends and information within the lodging industry.
(7) The student understands roles within teams, work
units, departments, organizations, and the larger environment of the
lodging industry. The student is expected to:
(A) identify lodging departments and distinguish among
the duties and responsibilities within each department;
(B) implement quality-control standards and practices;
(C) compare and contrast duties and responsibilities
from each department to the larger lodging environment, including
food and beverage services;
(D) identify, compare, and contrast all types of lodging
properties;
(E) compare and contrast lodging revenue and support
centers;
(F) compare and contrast chain and franchise lodging
properties;
(G) create, design, and present lodging entrepreneurship
opportunities; and
(H) comprehend and model professional attire.
(8) The student uses information technology tools specific
to lodging management to access, manage, integrate, and create information.
The student is expected to:
(A) use information technology tools to evaluate lodging
work responsibilities;
(B) evaluate technology tools to perform workplace
tasks;
(C) understand and evaluate the hotel/guest cycle with
applicable technology;
(D) prepare and present complex multimedia publications;
(E) demonstrate knowledge and use of point-of-sale
systems;
(F) evaluate Internet resources for industry information;
and
(G) evaluate current and emerging technologies to improve
guest services.
(9) The student uses leadership and teamwork skills
in collaborating with others to accomplish organizational goals and
objectives. The student is expected to:
(A) differentiate types of effective leadership and
management styles and select which management style is effective for
the lodging industry;
(B) apply team-building skills;
(C) apply decision-making and problem-solving skills;
(D) apply leadership and teamwork qualities in creating
a pleasant working atmosphere; and
(E) participate in community leadership and teamwork
opportunities to enhance professional skills.
(10) The student understands the importance of health,
safety, and environmental management systems in organizations and
their importance to organizational performance and regulatory compliance.
The student is expected to:
(A) assess workplace conditions with regard to safety
and health;
(B) apply safety and sanitation standards common to
the workplace;
(C) analyze potential effects caused by common chemical
and hazardous materials;
(D) demonstrate first aid and cardiopulmonary resuscitation
skills;
(E) research sources of food-borne illness and determine
ways to prevent them; and
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