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RULE §127.476Hotel Management (One Credit), Adopted 2015

(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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