| (a) General requirements. This course is recommended
for students in Grades 11 and 12. Recommended prerequisite: Hospitality
Services. Students shall be awarded two credits for successful completion
of this course. A student may repeat this course once for credit provided
that the student is experiencing different aspects of the industry
and demonstrating proficiency in additional and more advanced knowledge
and skills.
(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) Practicum in Hospitality Services is a unique practicum
experience to provide opportunities for students to participate in
a learning experience that combines classroom instruction with actual
business and industry career experiences. Practicum in Hospitality
Services integrates academic and career and technical education; provides
more interdisciplinary instruction; and supports strong partnerships
among schools, businesses, and community institutions with the goal
of preparing students with a variety of skills in a fast-changing
workplace. Students are taught employability skills, including job-specific
skills applicable to their training plan, job interview techniques,
communication skills, financial and budget activities, human relations,
and portfolio development. Practicum in Hospitality Services is relevant
and rigorous, supports student attainment of academic and technical
standards, and effectively prepares students for college and career
success.
(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) research and produce a variety of relevant employment
opportunities;
(B) differentiate the essential workplace skills in
the career acquisition process;
(C) practice and complete employment-related documents
such as job applications (written and electronic formats) and I-9
and W-4 forms;
(D) model proper interview techniques in various situations;
(E) formulate verbal, nonverbal, and written communication
skills;
(F) develop and properly use appropriate electronic
communication tools; and
(G) display effective listening skills used in the
workplace.
(2) The student develops skills for success in the
workplace. The student is expected to:
(A) formulate and model appropriate grooming and appearance
for the workplace;
(B) model dependability, punctuality, and initiative;
(C) display positive interpersonal skills such as respect
for diversity;
(D) differentiate types of diversity from both the
employer and customer perspective;
(E) exhibit appropriate business and personal etiquette
in the workplace;
(F) exhibit productive work habits, ethical practices,
and a positive attitude;
(G) integrate knowledge of personal and occupational
safety practices in the workplace;
(H) collaborate with others to support the organization
and complete assigned tasks as a team;
(I) organize work to fulfill responsibilities and meet
deadlines; and
(J) compare and contrast the relationship of good physical
and mental health strategies for job success and work-life balance.
(3) The student compares and contrasts the importance
of work ethics, employer expectations, interaction with diverse populations,
and communication skills in the workplace. The student is expected
to:
(A) defend personal integrity as it affects human relations
on the job;
(B) study and develop characteristics of successful
working relationships such as teamwork, conflict resolution, self-control,
and ability to accept criticism;
(C) analyze and defend employer expectations;
(D) demonstrate respect for the rights of others;
(E) compare and contrast the hospitality code of ethics
and ethical standards; and
(F) support organizational policies and procedures.
(4) The student applies academics with career-readiness
skills. The student is expected to:
(A) apply mathematical skills to business transactions;
(B) interpret data from documents such as tables, charts,
and graphs to estimate and find solutions to problems; and
(C) organize and compose workplace business documents.
(5) The student applies ethical behavior standards,
safety procedures, and legal responsibilities within the workplace.
The student is expected to:
(A) compare and contrast published workplace policies;
(B) apply responsible and ethical behavior;
(C) evaluate provisions of state and federal labor
laws; and
(D) evaluate the employer's and employee's fiduciary
responsibilities to customers such as breach of confidentiality, safety,
and privacy.
(6) The student models strategies and technique to
develop interpersonal skills. The student is expected to:
(A) model effective interpersonal and team-building
skills involving situations with diverse individuals; and
(B) model leadership through participation in activities
such as career and technical student organizations.
(7) The student evaluates advancement opportunities
and career paths in the industry. The student is expected to:
(A) analyze future employment in occupational areas;
(B) develop an entrepreneurial opportunity in the hospitality
services area;
(C) compare and contrast salaries, industry demands,
and challenges for various jobs in hospitality services; and
(D) evaluate the changing global workplace and future
trends using governmental and other resources.
(8) The student identifies skills and attributes necessary
for professional advancement. The student is expected to:
(A) evaluate continuing education opportunities that
enhance career advancement and promote lifelong learning; and
(B) formulate effective strategies to secure, maintain,
and terminate employment.
(9) The student understands roles within teams, work
units, departments, organizations, and the larger environment of the
hospitality services industry. The student is expected to:
(A) explain the different types and functions of all
departments such as food and beverage to understand their impact on
customer service;
(B) illustrate proficiency with duties in each of the
departments of a hotel or tourism venue;
(C) compare and contrast lodging properties;
(D) analyze the differences between chain and franchise
lodging operations; and
(E) explore the job duties in travel and tourism, recreation,
and amusement and attraction venues.
(10) The student understands the knowledge and skills
required for careers in the lodging industry. The student is expected
to:
(A) examine, understand, and articulate job-specific
technical vocabulary;
(B) explain technical procedures needed to meet guest
needs such as registration, rate assignment, room assignment, and
determination of payment methods;
(C) research and create a meeting/event company;
(D) evaluate current and emerging technologies to improve
guest services; and
(E) determine the correct procedures for the traditional
hotel guest cycle.
(11) The student documents in manual and electronic
format acquired technical knowledge and skills from coherent plan
of study. The student is expected to:
(A) produce a professional portfolio to include information
such as:
(i) a current resume;
(ii) official documentation of attainment of technical
skill competencies;
(iii) recognitions, awards, and scholarships;
Cont'd... |
