Scope and Sequence
Cluster:
Hospitality and Tourism
Course Name:
§130.223 Hotel Management (One-Half to One Credit)
Course Description:
This course 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. Students are encouraged to participate in extended learning experiences such as career and technical
student organizations and other leadership or extracurricular organizations.
Course Requirements:
This course is recommended for students in Grades 10-12. Recommended prerequisite: Principles of Hospitality
and Tourism. Students must have access to computers and the Internet.
Units of Study
Knowledge and Skills
Student Expectations
Resources
I. Leadership
A. Personal success
B. Personal time management
C. Effective team building skills
(4) The student demonstrates an (A) demonstrate a proactive
understanding that personal
understanding of self-responsibility and
success depends on personal
self-management
effort.
(B) identify and demonstrate positive
work behaviors and personal qualities
for employability
• HSFL
• PFDTIG
• American Hotel & Lodging
Educational Institute www.ahlei.org
• FCCLA www.texasfccla.org
• Mind Tools www.mindtools.com
• SkillsUSA www.skillsusatx.org
(C) analyze the effects of health and
wellness on employee performance
(5) The student develops
principles in time management,
decision making, effective
communication, and prioritizing.
(A) apply effective practices for
managing time and energy
(B) implement stress-management
techniques
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Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
1
Units of Study
(5) The student develops
principles in time management,
decision making, effective
communication,
prioritizing.
Knowledge andand
Skills
Student Expectations
Resources
(C) analyze various steps in the
decision-making process
I. Leadership
(D) analyze the importance of
balancing a career, family, and leisure
activities
(9) The student uses leadership
and teamwork skills in
collaborating with others to
accomplish organizational goals
and objectives.
(A) apply team-building skills
(B) apply decision-making and problemsolving skills
(C) apply leadership and teamwork
qualities in creating a pleasant working
atmosphere
(D) participate in community leadership
and teamwork opportunities to enhance
professional skills
II. Employability Skills
A. Industry certifications
(6) The student understands
the importance of
employability skills.
(A) identify the required training or
• HSCC
education requirements that lead to an • HSCG
B. Job opportunity outlook
appropriate industry certification
• HSFL
• Achieve Texas www.achievetexas.org
(B) comprehend and model skills
C. Marketing yourself
• America’s Career Infonet
related to seeking employment
www.acinet.org/acinet
(C) update a personal career
D. Workplace documents
• American Hotel & Lodging
portfolio
Educational Institute www.ahlei.org
E. Business ownership
• Entrepreneur
(D) demonstrate proper interview
www.entrepreneur.com/businessplan
techniques in applying for employment
• Labor Market and Career Information
(E) complete required employment
(LMCI) www.lmci.state.tx.us
forms such as I-9, work visa, W-4, and • National Research Center for Career
licensures to meet employment
and Technical Education
requirements
www.nccte.org
• Small Business Administration
(F) research the local and regional
www.sba.gov
labor workforce market to determine
• Texas Workforce Commission
opportunities for advancement
www.twc.state.tx.us
• U.S. Department of Labor –
Occupational Outlook Handbook
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter
Schools and Texas Regional ESCs.
www.bls.gov/oco
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
• U.S. Department of Labor
2
www.dol.gov
Units of Study
Knowledge and Skills
I. Leadership
• National Research Center for Career
and Technical Education
www.nccte.org
• Small Business Administration
www.sba.gov
Student Expectations
•Resources
Texas Workforce Commission
www.twc.state.tx.us
G) investigate professional
organizations and development training • U.S. Department of Labor –
Occupational Outlook Handbook
opportunities to keep current on
www.bls.gov/oco
relevant trends and information within
• U.S. Department of Labor
the industry
www.dol.gov
(H) explore entrepreneurship
opportunities
III. Ethics
A. Ethical standards
B. Organization policies and
procedures
(11) The student knows and
understands the importance of
professional ethics and legal
responsibilities within the hotel
industry.
(A) demonstrate professional ethical
standards
(B) interpret and explain written
organizational policies and procedures
to help employees perform their jobs
• HSCC
• HSCG
• HSFL
IV. Health, Safety, and Environmental Management in the Workplace
A. Personal hygiene
(10) The student understands the
importance of health, safety, and
environmental
management systems in
organizations and their
importance to organizational
performance and regulatory
compliance.
(A) assess workplace conditions with
regard to safety and health
• Federal Emergency Management
Agency www.fema.gov
B. Workplace safety
• Foodsafety.gov www.foodsafety.gov
(B) apply safety and sanitation
•
Food Safety Institute of America
standards common to the workplace
C. Sanitation
www.foodsafetyinstituteofamerica.com
(C) analyze potential effects caused by • Hazard Analysis and Critical Control
common chemical and hazardous
D. Emergency procedures
Point
materials
www.foodsafety.gov/~lrd/haccp.html
• Hospitality Educators Association of
(D) demonstrate first aid and
Texas www.heat-wave.org
cardiopulmonary resuscitation skills
• Hotel World Network
(E) research sources of food-borne
www.hotelworldnetwork.com
illness and determine ways to prevent • Mayo Clinic
them
www.mayoclinic.com/health/FirstAidInd
ex/FirstAidIndex
(F) comprehend and
model professional attire and personal • Nation's Restaurant News
www.nrn.com
hygiene
• OSHA www.osha.gov
• Partnership for Food Safety Education
www.fightbac.org
• Texas Restaurant Association
www.restaurantville.com
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter
Schools and Texas Regional ESCs.
•
U.S. Department of Labor Teen Safety
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
www.osha.gov\SLTC\youth\restaurant\i
3
ndex.html
• U.S. Food and Drug Administration
www.fda.gov/Food/default.htm
Units of Study
Knowledge and Skills
Student Expectations
I. Leadership
(1) The student gains academic (D) infer how scientific principles are
knowledge and skills required to used in the hotel industry
pursue the full range of career
and postsecondary education
opportunities within the hotel
industry.
www.hotelworldnetwork.com
• Mayo Clinic
www.mayoclinic.com/health/FirstAidInd
ex/FirstAidIndex
• Nation's Restaurant News
Resources
www.nrn.com
• OSHA www.osha.gov
• Partnership for Food Safety Education
www.fightbac.org
• Texas Restaurant Association
www.restaurantville.com
• U.S. Department of Labor Teen Safety
www.osha.gov\SLTC\youth\restaurant\i
ndex.html
• U.S. Food and Drug Administration
www.fda.gov/Food/default.htm
• U.S. Food Safety and Inspection
Service www.fsis.usda.gov
V. Introduction to the Hotel Industry
A. Types of hotels
B. Service levels
C. Ownership
(7) The student understands
roles within teams, work units,
departments, organizations, and
the larger environment of the
hotel industry.
(A) distinguish among the duties and
• HSCC
responsibilities within each department • HSCG
(B) implement quality-control standards • HSFL
• American Hotel & Lodging
and practices
Educational Institute www.ahlei.org
(C) compare and contrast full service
• Hotel News Resource
hotels and limited service properties
www.hotelnewsresource.com/HNRcategory-category-Sales.html
D) compare and contrast chain and
• Hotels Magazine
franchise hotels, including revenue
www.hotelsmag.com
and support centers
• Hotel World Network
www.hotelworldnetwork.com
VI. Professional Communication Skills
A. Verbal
(2) The student uses verbal and
nonverbal communication skills
to create, express, and interpret
information for providing a
positive experience for guests
and employees.
(C) demonstrate proper techniques for
using telecommunications equipment
• HSCC
• HSCG
B. Nonverbal
• HSFL
(D) interpret verbal and nonverbal cues
• American Hotel & Lodging
to enhance communication with
C. Written
Educational Institute www.ahlei.org
individuals such as coworkers,
• Mind Tools www.mindtools.com
customers, and clients
D. Oral
• Teachnology
www.teach-nology.com/teachers/
E. Problem Solving
lesson_plans/health/conflict
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
F. Conflict resolution
4
B. Nonverbal
C. Written
Units
of Study
D. Oral
nonverbal communication skills
to create, express, and interpret
information for providing a
positive experience for guests
and employees.
Knowledge and Skills
Student Expectations
(E) locate written information used to
communicate with individuals such as
coworkers and customers
I. Leadership
E. Problem Solving
F. Conflict resolution
• HSCG
• HSFL
• American Hotel & Lodging
Educational Institute www.ahlei.org
• Mind Tools www.mindtools.com
Resources
• Teachnology
www.teach-nology.com/teachers/
lesson_plans/health/conflict
(F) apply active listening skills to obtain
and clarify information
(G) follow directions and procedures
independently
(3) The student solves problems (A) generate creative ideas to solve
using critical thinking, innovation, problems by brainstorming possible
and creativity independently and solutions
in teams.
(B) employ critical-thinking and
interpersonal skills to resolve conflicts
with individuals such as coworkers,
employers, customers, and clients
VII. Guest Services
A. Service strategies
B. Emerging technologies
(12) The student understands the
knowledge and skills required for
careers in the hotel management
industry.
(A) develop job-specific technical
vocabulary
• HSCC
• HSCG
• HSFL
(B) explain procedures to meet guest
•
needs, including guest registration, rate American Hotel & Lodging
Educational Institute www.ahlei.org
assignment, room assignment, and
•
Customer Service Manager (CSM)
determination of payment methods
www.customerservicemanager.com/ind
ex.htm
(C) determine the functions of meeting
and event planning
(D) evaluate current and emerging
technologies to improve guest services
(E) understand the importance of checkout procedures to ensure guest
satisfaction and verify settlement of
account
VIII. Technology
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Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
5
Units of Study
Knowledge and Skills
Student Expectations
A. Application software
I. Leadership
(1) The student gains academic
knowledge and skills required to
pursue the full range of career
and postsecondary education
opportunities within the hotel
industry.
(A) organize oral and written
information
B. Technological advances
C. Marketing strategies
D. Business and accounting
applications
(8) The student uses information
technology tools specific to hotel
management to access, manage,
integrate, and create information.
Resources
• HSCC
• HSCG
• HSFL
(B) compose a variety of written
•
documents such as agendas, thank you Careerbuildercollege.com
• Hospitality Industry
letters, presentations, and
www.hospitality-industry.com
advertisements
• Hospitality Net www.hospitalitynet.org
A) use information technology tools to • Hospitality Trends www.htrends.com
manage and perform work
• Hotel World Network
responsibilities
www.hotelworldnetwork.com
(B) use technology tools to perform
workplace tasks
(C) prepare complex multimedia
publications
(D) demonstrate knowledge and use of
point-of-sale systems
(E) evaluate Internet resources for
industry information
(2) The student uses verbal and
nonverbal communication skills
to create, express, and interpret
information for providing a
positive experience for guests
and employees.
(A) develop, deliver, and critique
presentations
(B) analyze various marketing
strategies for a hotel or an available
service
(3) The student solves problems (C) use principles of budgeting and
using critical thinking, innovation, forecasting to maximize profit and
and creativity independently and growth
in teams.
(1) The student gains academic
knowledge and skills required to
pursue the full range of career
and postsecondary education
opportunities within the hotel
industry.
(C) calculate correctly using numerical
concepts such as percentage and
reasonable estimation in practical
situations
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
6
Units of Study
Knowledge and Skills
Student Expectations
Resources
I. LeadershipBooks
Resources:
HSCC
Hospitality Services, High School Curriculum Caddy, CEV Multimedia,
Ltd., 2004
1569186928
HSCG
Hospitality Services Curriculum Guide, Reference Book, Student Activity, and Tests, Curriculum Center for FCS,
2003
HSFL
Hospitality Services: Food and Lodging, Goodheart-Willcox Company,
2004
PFDTIG
Personal and Family Development Teacher’s Instructional Guide, Curriculum Center for FCS, 2008
1590701526
Resources: Web Sites
Achieve Texas
America’s Career Infonet
American Hotel & Lodging
Educational Institute
Careerbuildercollege.com
Customer Service Manager (CSM)
Entrepreneur
FCCLA
Federal Emergency Management
Agency
Foodsafety.gov
Food Safety Institute of America
Hazard Analysis and Critical Control
Point
Hospitality Educators Association of
Texas
Hospitality Industry
Hospitality Net
Hospitality
Hotel
NewsTrends
Resource
Hotels Magazine
Hotel World Network
Labor Market and Career
Information (LMCI)
www.achievetexas.org
www.acinet.org/acinet
www.ahlei.org
http://Careerbuildercollege.com
www.customerservicemanager.com/index.htm
http://www.entrepreneur.com/businessplan/
www.texasfccla.org
www.fema.gov
www.foodsafety.gov
www.foodsafetyinstituteofamerica.com
www.foodsafety.gov/~lrd/haccp.html
www.heat-wave.org
www.hospitality-industry.com
www.hospitalitynet.org
www.htrends.com
www.hotelnewsresource.com/HNR-category-category-Sales.html
www.hotelsmag.com
www.hotelworldnetwork.com
www.lmci.state.tx.us
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
7
Units of Study
Knowledge and Skills
Student Expectations
Mayo
Clinic
I. Leadership
Mind Tools
National Restaurant Association
Nation's Restaurant News
National Research Center for
Career and Technical Education
OSHA
Partnership for Food Safety
Education
SkillsUSA
Small Business Administration
Teachnology
Texas Restaurant Association
Texas Workforce Commission
U.S. Department of Labor –
Occupational Outlook Handbook
U.S. Department of Labor
U.S. Department of Labor Teen
Safety
U.S. Food and Drug Administration
U.S. Food Safety and Inspection
Service
www.mayoclinic.com/health/FirstAidIndex/FirstAidIndex
www.mindtools.com
www.restaurant.org
www.nrn.com
Resources
www.nccte.org
www.osha.gov
www.fightbac.org
www.skillsusatx.org
www.sba.gov
www.teach-nology.com/teachers/lesson_plans/health/conflict
www.restaurantville.com
www.twc.state.tx.us
www.bls.gov/oco
www.dol.gov
www.osha.gov\SLTC\youth\restaurant\index.html
www.fda.gov/Food/default.htm
www.fsis.usda.gov
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
8