Scope and Sequence
Cluster:
Hospitality and Tourism
Course Name:
§130.228 Hospitality Services (One to Two Credits)
Course Description:
Hospitality Services provides students with the academic and technical preparation to pursue high-demand and
high-skill careers in hospitality related industries. The knowledge and skills are acquired within a sequential,
standards-based program that integrates hands-on and project-based instruction. Standards included in the
Hospitality Services course are designed to prepare students for nationally recognized industry certifications,
postsecondary education, and entry-level careers. In addition, Hospitality Services is designed so that
performance standards meet employer expectations, enhancing the employability of students. Instruction may be
delivered through laboratory training or through internships, mentoring, or job shadowing. 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 11-12. Recommended prerequisite: Hotel Management,
Travel and Tourism Management, or Restaurant Management. Students must have access to computers and the
Internet and access to industry sites.
Units of Study
Knowledge and Skills
Student Expectations
(1) The student gains additional
academic knowledge and skills
required to pursue the full range
of career and postsecondary
education opportunities within the
hospitality services industry.
(A) apply advanced reading, writing,
and mathematical skills necessary to
perform job tasks in the hospitality
industry
Resources
I. World of Hospitality
A. What is hospitality?
• HSCC
• HSCG – Chapters 2, 3
B. Role of travel
• HSFL – Chapters 1, 3
• Hospitality Industry
C. Trends: past, present and
www.hospitality-industry.com
future
• Hospitality Net
www.hospitalitynet.org/index.html
• Hospitality Trends www.htrends.com
• U.S. Department of Labor
Employment & Training Administration
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.doleta.gov/brg/Indprof/Hospitality.
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
cfm
1
A. What is hospitality?
B. Role of travel
Units
of Study
C. Trends:
past, present and
future
I. World of Hospitality
(1) The student gains additional
academic knowledge and skills
required to pursue the full range
of career and postsecondary
Knowledge
and Skills within the Student Expectations
education
opportunities
hospitality services industry.
(B) explain the effects that supply and
demand have on the hospitality industry
• HSCC
• HSCG – Chapters 2, 3
• HSFL – Chapters 1, 3
• Hospitality Industry
Resources
www.hospitality-industry.com
• Hospitality Net
www.hospitalitynet.org/index.html
• Hospitality Trends www.htrends.com
• U.S. Department of Labor
Employment & Training Administration
www.doleta.gov/brg/Indprof/Hospitality.
cfm
II. Overview of the Lodging Industry
A. Types of lodging businesses
B. Levels of service
C. Ownership and management
(1) The student gains additional
academic knowledge and skills
required to pursue the full range
of career and postsecondary
education opportunities within the
hospitality services industry.
(A) apply advanced reading, writing,
and mathematical skills necessary to
perform job tasks in the hospitality
industry
(3) The student researches
career opportunities and
qualifications to broaden
awareness of careers available in
the hospitality industry.
(I) describe the types of facility
ownership and determine the
advantages and disadvantages for
each
(5) The student uses information (B) research website information on
technology tools specific to
hospitality service operations
hospitality service careers to
access, manage, integrate, and
create information.
• HSCC
• HSCG – Chapters 1, 9, 14
• HSFL – Chapter 10
• American Hotel & Lodging Association
www.ahla.com
• Cornell University School of Hotel
Administration
www.hotelschool.cornell.edu/research/li
brary/tools/links/categories.html?id=6&
name=Lodging+Industry
• Hotel News Resource
www.hotelnewsresource.com
• Texas Hotel & Lodging Association
www.texaslodging.com
III. Hotel Department Organization
A. Organizational chart
B. Overview of management
positions
C. Department descriptions
(1) The student gains additional
academic knowledge and skills
required to pursue the full range
of career and postsecondary
education opportunities within the
hospitality services industry.
(A) apply advanced reading, writing,
and mathematical skills necessary to
perform job tasks in the hospitality
industry
• HSCC
• HSCG – Chapters 5, 7
• HSFL – Chapter 15
• Hotel Glossary of Terms
global.marsh.com/industry/hospitality/gl
ossary.php
• Organizational Charts from Local
Hotels
(3) The student researches
(M) use organizational charts to
career opportunities and
analyze workplace operations
qualifications to broaden
E. Front
andisback
of available
the houseat no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
This
material
© and
awareness of careers available in
Others
use of these materials, please contact: copyrights@tea.state.tx.us
the interested
hospitality in
industry.
2
D. Job descriptions
B. Overview of management
positions
C. Department descriptions
D. Job
descriptions
Units
of Study
I. World
ofand
Hospitality
E. Front
back of the house
(3) The student researches
Knowledge
and Skills
career opportunities
and
qualifications to broaden
awareness of careers available in
the hospitality industry.
Student Expectations
• HSFL – Chapter 15
• Hotel Glossary of Terms
global.marsh.com/industry/hospitality/gl
ossary.php
• Organizational Charts from Local
Hotels
Resources
(N) research the major duties and
qualifications for hospitality managerial
positions
(O) review the functions, skills, and
tasks of essential departments within a
hospitality operation
IV. Customer Relations and Quality Service
A. Importance of quality service
(1) The student gains additional
academic knowledge and skills
required to pursue the full range
of career and postsecondary
education opportunities within the
hospitality services industry.
(A) apply advanced reading, writing,
and mathematical skills necessary to
perform job tasks in the hospitality
industry
• HSCC
• HSCG – Chapters 5, 13
B Communication
• HSFL – Chapters 2, 23
• Customer Service Manager (CSM)
C. Critical moments of service
www.customerservicemanager.com/ind
(F) examine cultural differences of
ex.htm
other areas, regions, and countries
D. Teamwork
• Hospitality Industry
(2) The student uses listening,
(A) interpret verbal and nonverbal
www.hospitality-industry.com
oral,
written,
and
media
communication
E. Handling customer complaints
• Hospitality Lawyer
communication skills in creating, (B) recognize and respond to guest
www.hospitalitylawyer.com/index.php?i
expressing,
and interpreting
F. Guest comment feedback
d=1
needs
information and ideas, including
• Hospitality Net
(D) exhibit public relations skills
technical terminology and
G. Cultural and special needs
www.hospitalitynet.org/index.html
(E) apply alternate communication
information.
differences
• Hospitality Trends www.htrends.com
services to assist customers with
• Hotel World Network
specialized needs
www.hotelworldnetwork.com
(4) The student examines and
(A) formulate improvements for
• Mind Tools
reviews ethical and legal
customer service from guest comments www.mindtools.com/page8.html
responsibilities related to guests,
employees, and conduct within
the establishment to maintain
high industry standards.
(5) The student uses information
technology tools specific to
hospitality service careers to
access, manage, integrate, and
create information.
(C) evaluate current and emerging
technologies provided by the
hospitality industry to improve guest
service
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
3
Units of Study
Knowledge and Skills
Student Expectations
I. World of Hospitality
(6) The student applies
leadership and teamwork skills in
collaborating with others to
accomplish organizational goals
and objectives.
(A) model qualities in employee
retention by creating a pleasant
working atmosphere for staff members
Resources
(B) formulate staff training plans to
create an effective working team
(C) apply conflict-management skills to
facilitate solutions
(7) The student solves problems (C) devise strategies for maximizing
using critical-thinking skills
customer satisfaction
independently and in teams.
(D) resolve unexpected situations
V. Front Office
A. Rooms division
B. Front desk
C. Reservations
D. Uniformed services
E. Telecommunications
F. Guest cycle
(1) The student gains additional
academic knowledge and skills
required to pursue the full range
of career and postsecondary
education opportunities within the
hospitality services industry.
(A) apply advanced reading, writing,
and mathematical skills necessary to
perform job tasks in the hospitality
industry
(2) The student uses listening,
oral, written, and media
communication skills in creating,
expressing, and interpreting
information and ideas, including
technical terminology and
information.
(A) interpret verbal and nonverbal
communication
(B) recognize and respond to guest
needs
(C) outline procedures for processing
messages
(5) The student uses information (A) examine types of technology used
technology tools specific to
to manage hospitality service
hospitality service careers to
operations
access, manage, integrate, and
create information.
• HSCC
• HSCG – Chapter 19
• HSFL – Chapter 11
• Hospitality Industry
www.hospitality-industry.com
• Hospitality Net
www.hospitalitynet.org/index.html
• Hospitality Trends www.htrends.com
• Hotel World Network
www.hotelworldnetwork.com
• Hotels Magazine
www.hotelsmag.com
• Lodging Magazine
www.lodgingmagazine.com
• National Fire Protection Association
www.nfpa.org
(8) The student reviews the
(C) explain how key control procedures
importance of health, safety, and protect guests and minimize risks
environmental management
systems in organizations and
to use
organization
This material is © and available at notheir
costimportance
or at cost for
by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
performance
and
regulatory
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
compliance.
4
Units of Study
I. World of Hospitality
(8) The student reviews the
importance of health, safety, and
Knowledge and
Skills
Student Expectations
environmental
management
systems in organizations and
their importance to organization
performance and regulatory
compliance.
Resources
(D) explain how cash control
procedures are used to protect funds
(E) explain how guests and property
are protected to minimize losses or
liabilities
(9) The student understands
(M) use guidelines for access control to
roles within teams, work units,
determine guest and group admission
departments, organizations, inter- procedures
organizational systems, and the
(N) apply traffic control procedures to
larger environment.
facilitate movement of people and
vehicles
(11) The student uses
technological knowledge and
skills required to pursue careers
in hotel services.
(A) describe the necessary information
collected during the registration
process to correctly register guests
(B) explain how room rates are
established with arriving guests to
assign the appropriate rate
(C) explain how availability, room
status, and other standard operating
guidelines are used to assign rooms to
arriving guests
(D) explain how methods of payment
are established with arriving guests to
clarify payment procedures
(E) explain how a hotel's computer
system is used to create guest
accounts
(F) summarize correct check-out
procedures to prevent oversights or
errors
(G) examine the account settlement
procedures on different types of
payment
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.
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5
Units of Study
Knowledge and Skills
Student Expectations
Resources
(1) The student gains additional
academic knowledge and skills
required to pursue the full range
of career and postsecondary
education opportunities within the
hospitality services industry.
(A) apply advanced reading, writing,
and mathematical skills necessary to
perform job tasks in the hospitality
industry
• HSCC
• HSCG – Chapter 19
• HSFL – Chapter 12
• Hospitality Industry
www.hospitality-industry.com
• Hospitality Net
www.hospitalitynet.org/index.html
• Hospitality Trends www.htrends.com
• Hotel World Network
www.hotelworldnetwork.com
• Hotels Magazine
www.hotelsmag.com
• Lodging Magazine
www.lodgingmagazine.com
I. World
of Hospitality
VI.
Housekeeping
A. Cleanliness
B. Guest rooms
C. Public areas
D. Laundry
E. Contract services
(9) The student understands
(F) summarize the importance of
roles within teams, work units,
housekeeping standards to assure
departments, organizations, inter- guest satisfaction
organizational systems, and the
(G) prepare a staffing guide to
larger environment.
schedule various staff positions to
assure guest satisfaction
(H) investigate how operations manage
inventories to maintain adequate
quantities of recycled and non-recycled
items
(I) explain how a status report is used
to ensure housekeeping standards
(J) outline the factors to consider when
determining the size of an inventory
purchase to maintain desired quantities
based on varying occupancy levels
VII. Human Resources
A. Recruitment
(1) The student gains additional
academic knowledge and skills
required to pursue the full range
of career and postsecondary
education opportunities within the
hospitality services industry.
(A) apply advanced reading, writing,
and mathematical skills necessary to
perform job tasks in the hospitality
industry
• HSCC
• HSCG – Chapter 10
B. Compensation and benefits
• HSFL – Chapter 17
• Hospitality Industry
C. Policies and procedures
www.hospitality-industry.com
• Hospitality Net
D. Performance management
www.hospitalitynet.org/index.html
• Hospitality Trends www.htrends.com
E. Training and development
• Hotel World Network
www.hotelworldnetwork.com
F. Employment law compliance
• Hotels Magazine
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.hotelsmag.com
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
• Lodging Magazine
6
www.lodgingmagazine.com
• O*Net Online online.onetcenter.org
• U.S. Department of Labor –
Occupational Outlook Handbook
A. Recruitment
B. Compensation and benefits
C. Policies and procedures
Units
of Study
D. Performance
management
Knowledge and Skills
I. World of Hospitality
E. Training and development
(2) The student uses listening,
(A) interpret verbal and nonverbal
oral, written, and media
communication
communication skills in creating,
expressing, and interpreting
information and ideas, including
technical terminology and
information.
F. Employment law compliance
(3) The student researches
career opportunities and
qualifications to broaden
awareness of careers available in
the hospitality industry.
Student Expectations
(C) manage work responsibilities and
life responsibilities
(F) explain what is needed to achieve
job advancement
• HSCC
• HSCG – Chapter 10
• HSFL – Chapter 17
• Hospitality Industry
www.hospitality-industry.com
• Hospitality Net
Resources
www.hospitalitynet.org/index.html
• Hospitality Trends www.htrends.com
• Hotel World Network
www.hotelworldnetwork.com
• Hotels Magazine
www.hotelsmag.com
• Lodging Magazine
www.lodgingmagazine.com
• O*Net Online online.onetcenter.org
• U.S. Department of Labor –
Occupational Outlook Handbook
www.bls.gov/oco
(L) develop written organizational
policies to ensure successful hospitality
operations, guest satisfaction, and
employee success
(N) research the major duties and
qualifications for hospitality managerial
positions
(4) The student examines and
reviews ethical and legal
responsibilities related to guests,
employees, and conduct within
the establishment to maintain
high industry standards.
(B) examine laws regarding hiring,
harassment, and safety issues
(C) determine legal responsibilities and
employer policies
(D) analyze ethical considerations
VIII. Marketing and Sales
A. The 4 P’s
(1) The student gains additional
academic knowledge and skills
required to pursue the full range
of career and postsecondary
education opportunities within the
hospitality services industry.
(A) apply advanced reading, writing,
and mathematical skills necessary to
perform job tasks in the hospitality
industry
• HSCC
• HSCG – Chapters 12, 15, 20
B. Marketing plan
• HSFL – Chapter 18
• Hospitality Industry
C. Promotion methods
www.hospitality-industry.com
• Hospitality Net
(C) develop marketing techniques
D. Sales
www.hospitalitynet.org/index.html
• Hospitality Trends www.htrends.com
E. Event planning
• Hotel News Resource
www.hotelnewsresource.com/HNRF. Catering
category-category-Sales.html
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.
• Hotels Magazine
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
www.hotelsmag.com
7
• Hotel World Network
www.hotelworldnetwork.com
• Intute
B. Marketing plan
C. Promotion methods
D. Sales
Units of Study
E. Event
I. World
of planning
Hospitality
F. Catering
Knowledge and Skills
Student Expectations
(2) The student uses listening,
(D) exhibit public relations skills
oral, written, and media
communication skills in creating,
expressing, and interpreting
information and ideas, including
technical terminology and
information.
(7) The student solves problems (A) manage profitability by
using critical-thinking skills
implementing effective marketing
independently and in teams.
strategies
(B) develop promotional packages
(9) The student understands
(K) describe feasible collaboration with
roles within teams, work units,
other industries to provide an inclusive
departments, organizations, inter- product to the customer
organizational systems, and the
(L) compare venues and the unique
larger environment.
organizational structure of various
operating units
• HSCG – Chapters 12, 15, 20
• HSFL – Chapter 18
• Hospitality Industry
www.hospitality-industry.com
• Hospitality Net
www.hospitalitynet.org/index.html
Resources
• Hospitality Trends www.htrends.com
• Hotel News Resource
www.hotelnewsresource.com/HNRcategory-category-Sales.html
• Hotels Magazine
www.hotelsmag.com
• Hotel World Network
www.hotelworldnetwork.com
• Intute
www.intute.ac.uk/socialsciences/travel
• Lodging Magazine
www.lodgingmagazine.com
• Mind Tools www.mindtools.com
(O) evaluate maintenance issues to
determine if special training of
personnel is required
(P) research ideas needed to develop
programs and products unique to each
venue
IX. Food and Beverage Industry
A. Types of food service
businesses
(1) The student gains additional (A) apply advanced reading, writing,
• HSCC
academic knowledge and skills and mathematical skills necessary to
• HSCG – Chapters 21, 22, 23, 24, 25,
required to pursue the full range perform job tasks in the hospitality
26, 27, 28, 29
B. Functions of food service
of career and postsecondary
industry
• HSFL – Chapters 4, 5, 6, 7, 8
education opportunities within the
• A to Zs of Food Presentation
C. Types of menus
hospitality services industry.
(C) develop marketing techniques
www.etabletop.com/dishing/a_to_z_foo
dpres.html
(9) The student understands
(A) implement a set of operating
D. Food production
• American Beverage Association
roles within teams, work units,
procedures to comply with company
www.ameribev.org
departments, organizations, inter- requirements
E. Food presentation
• American Culinary Federation
organizational systems, and the
www.acfchefs.org
larger environment.
This
material
is ©house
and available
Schools
and Institute
Texas Regional
ESCs.
F. Front
of the
functionsat no cost or at cost for use by Texas Public School Districts, TEA approved Charter
• Food
Marketing
www.fmi.org
Others
interested
in
use
of
these
materials,
please
contact:
copyrights@tea.state.tx.us
and staff
• Foodservice.com
8
www.foodservice.com/news
G. Back of the house functions
and staff
• Foodservice Equipment Distributors
Association www.feda.com
C. Types of menus
D. Food production
Units
of Study
E. Food
presentation
I. World of Hospitality
F. Front of the house functions
and staff
G. Back of the house functions
and staff
H. Purchasing and receiving
I. Banquets
• A to Zs of Food Presentation
www.etabletop.com/dishing/a_to_z_foo
dpres.html
(9) The student understands
• American Beverage Association
roles within teams, work units,
www.ameribev.org
departments, organizations, interKnowledge
and
Skills and the Student Expectations
Resources
• American Culinary Federation
organizational
systems,
larger environment.
(B) evaluate prepared foods for quality www.acfchefs.org
• Food Marketing Institute www.fmi.org
and presentation to set quality
•
standards in accordance with company Foodservice.com
www.foodservice.com/news
standards
• Foodservice Equipment Distributors
(C) practice basic nutrition skills by
Association www.feda.com
planning, preparing, and presenting
• Hotel World Network
quality foods
www.hotelworldnetwork.com
(D) evaluate types of kitchen equipment • National Restaurant Association
to match equipment with correct
www.restaurant.org
cooking methodology
J. Room service
(E) use detailed processes to provide
customer service in accordance with
company policy
K. Beverage department
(10) The student uses
technological knowledge and
skills required to pursue careers
in food service.
(A) use technology to develop a set of
operating procedures to comply with
company requirements
(B) analyze prepared foods for quality
and presentation according to company
standards
(C) provide customer service by
following appropriate industry standards
X. Food Safety and Sanitation
A. Sources of foodborne illness
(1) The student gains additional
academic knowledge and skills
required to pursue the full range
of career and postsecondary
education opportunities within the
hospitality services industry.
(A) apply advanced reading, writing,
and mathematical skills necessary to
perform job tasks in the hospitality
industry
• HSCC
• HSCG – Chapter 24
B. Preventing foodborne illness
• HSFL – Chapter 9
• Foodsafety.gov www.foodsafety.gov
C. Government regulations
• Food Safety Institute of America
www.foodsafetyinstituteofamerica.com
D. HACCP
• Hazard Analysis and Critical Control
(8) The student reviews the
(A) determine local safety and
Point
importance of health, safety,and sanitation requirements
www.foodsafety.gov/~lrd/haccp.html
environmental management
• Hotel World Network
systems in organizations and
www.hotelworldnetwork.com
their importance to organization
• OSHA www.osha.gov
andforregulatory
This material is © and available at noperformance
cost or at cost
use by Texas Public School Districts, TEA approved Charter
andDrug
Texas
Regional ESCs.
• U.S.Schools
Food and
Administration
compliance.
Others
interested in use of these materials, please contact: copyrights@tea.state.tx.us
www.fda.gov/Food/default.htm
9
• U.S. Food Safety and Inspection
Service www.fsis.usda.gov
C. Government regulations
D. HACCP
Units of Study
I. World of Hospitality
(8) The student reviews the
importance of health, safety,and
Knowledge
and
Skills
environmental
management
systems in organizations and
their importance to organization
performance and regulatory
compliance.
(A) determine local safety and
sanitation requirements
Student Expectations
(9) The student understands
(A) implement a set of operating
roles within teams, work units,
procedures to comply with company
departments, organizations, inter- requirements
organizational systems, and the
larger environment.
• Foodsafety.gov www.foodsafety.gov
• Food Safety Institute of America
www.foodsafetyinstituteofamerica.com
• Hazard Analysis and Critical Control
Point
www.foodsafety.gov/~lrd/haccp.html
Resources
• Hotel World Network
www.hotelworldnetwork.com
• OSHA www.osha.gov
• U.S. Food and Drug Administration
www.fda.gov/Food/default.htm
• U.S. Food Safety and Inspection
Service www.fsis.usda.gov
XI. Security
A. Guest security
B. Structural security
C. Employee security
D. Role of employees
E. Prevention of monetary loss
(1) The student gains additional
academic knowledge and skills
required to pursue the full range
of career and postsecondary
education opportunities within the
hospitality services industry.
(A) apply advanced reading, writing,
and mathematical skills necessary to
perform job tasks in the hospitality
industry
(8) The student reviews the
importance of health, safety, and
environmental management
systems in organizations and
their importance to organization
performance and regulatory
compliance.
(A) determine local safety and
sanitation requirements
(B) determine solutions to emergency
situations
• HSCC
• HSCG – Chapter 17
• HSFL – Chapter 13
• American Hotel & Lodging Association
www.ahla.com
• Hospitality Industry
www.hospitality-industry.com
• Hospitality Net
www.hospitalitynet.org/index.html
• Hotel World Network
www.hotelworldnetwork.com
(C) explain how key control procedures
protect guests and minimize risks
(D) explain how cash control
procedures are used to protect funds
(E) explain how guests and property
are protected to minimize losses or
liabilities
(F) outline safety and security issues
for individuals and groups in multiple
environments to minimize risks
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
10
Units of Study
Knowledge and Skills
Student Expectations
Resources
(G) recognize potential, real, and
perceived natural, social, or terrorism
emergency situations in order to
respond appropriately
I. World of Hospitality
(J) determine sources of assistance to
use in emergency situations, including
self, coworkers, customers, and guests
(K) examine safety and security
information relevant to the venue
XII. Safety and Emergency Procedures
A. Safety regulations
B. Accident prevention
C. Emergency planning
D. Types of emergencies
(8) The student reviews the
importance of health, safety, and
environmental management
systems in organizations and
their importance to organization
performance and regulatory
compliance.
(A) determine local safety and
sanitation requirements
(B) determine solutions to emergency
situations
(F) outline safety and security issues
for individuals and groups in multiple
environments to minimize risks
(G) recognize potential, real, and
perceived natural, social, or terrorism
emergency situations in order to
respond appropriately
• HSCC
• HSCG – Chapter 11
• HSFL – Chapter 20
• American Hotel & Lodging Association
www.ahla.com
• Federal Emergency Management
Agency www.fema.gov
• Hotel World Network
www.hotelworldnetwork.com
• Occupational Safety and Health
Administration www.osha.gov
(J) determine sources of assistance to
use in emergency situations, including
self, coworkers, customers, and guests
(K) examine safety and security
information relevant to the venue
XIII. Engineering
A. Functions of engineering
(8) The student reviews the
(H) examine equipment safety,
• HSCC
importance of health, safety,and functionality, and durability to protect
• HSFL – Chapter 14
B. Building and equipment
environmental management
guests and minimize replacement
• HSCG – Chapter 18
systems in organizations and
costs
• Hotel World Network
C. Grounds maintenance
their importance to organization
www.hotelworldnetwork.com
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cost or at cost
use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
andforregulatory
Others
interested in use of these materials, please contact: copyrights@tea.state.tx.us
compliance.
11
A. Functions of engineering
B. Building and equipment
Units of Study
C. Grounds maintenance
I. World of Hospitality
(8) The student reviews the
importance of health, safety,and
environmental management
Knowledge
and Skills and
systems in organizations
their importance to organization
performance and regulatory
compliance.
Student Expectations
(I) evaluate methods for equipment
maintenance and repair to minimize
down time
• HSCC
• HSFL – Chapter 14
• HSCG – Chapter 18
•Resources
Hotel World Network
www.hotelworldnetwork.com
XIV. Law and Ethics
A. Laws and regulations
B. Licenses and inspections
C. Liability issues
D. Ethical issues
(1) The student gains additional
academic knowledge and skills
required to pursue the full range
of career and postsecondary
education opportunities within the
hospitality services industry.
(A) apply advanced reading, writing,
and mathematical skills necessary to
perform job tasks in the hospitality
industry
(4) The student examines and
(D) analyze ethical considerations
reviews ethical and legal
responsibilities related to guests,
employees, and conduct within
the establishment to maintain
high industry standards.
• HSCC
• HSCG – Chapter 32
• HSFL – Chapter 21
• Hospitality Lawyer
www.hospitalitylawyer.com/index.php?i
d=1
• Hotel World Network
www.hotelworldnetwork.com
XV. Career Development and Employability Skills
A. Advantages of the hospitality
industry
(1) The student gains additional
academic knowledge and skills
required to pursue the full range
of career and postsecondary
education opportunities within the
hospitality services industry.
(A) apply advanced reading, writing,
and mathematical skills necessary
to perform job tasks in the
hospitality industry
• HSCC
• HSCG – Chapter 5
• HSFL – Chapters 1, 22, 23
B. Challenges of the hospitality
• Achieve Texas www.achievetexas.org
industry
(B) explain the effects that supply and • America’s Career Infonet
demand have on the hospitality industry www.acinet.org/acinet
C. Hospitality careers
• Career Voyages
www.careervoyages.gov/hospitality(3) The student researches
(A) outline a plan for an effective job
D. Preparing for a hospitality
main.cfm
career opportunities and
search
career
• Hcareers www.hcareers.com
qualifications to broaden
(B) demonstrate flexibility to learn new • Hospitality Resource Network
awareness of careers available in knowledge and skills
E. Personal inventory
www.hospitalityresourcenetwork.com
the hospitality industry.
• Labor Market and Career Information
(C) manage work responsibilities and
F. Balancing multiple roles
(LMCI) www.lmci.state.tx.us
life responsibilities
• National Research Center for Career
(D) update a personal career portfolio and Technical Education
G. Job search skills
www.nccte.org
H. On-the-job skills
• O*Net Online online.onetcenter.org
• Texas
Workforce
Commission
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.
I. Advancement skills
www.twc.state.tx.us
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
• U.S. Department of Labor –
12
J. Professional organizations
Occupational Outlook Handbook
www.bls.gov/oco
career
E. Personal inventory
career opportunities and
qualifications to broaden
awareness of careers available in
the hospitality industry.
F. Balancing multiple roles
Units of Study
G. Job search skills
I. World of Hospitality
H. On-the-job skills
Knowledge and Skills
I. Advancement skills
J. Professional organizations
• Hcareers www.hcareers.com
• Hospitality Resource Network
www.hospitalityresourcenetwork.com
• Labor Market and Career Information
(LMCI) www.lmci.state.tx.us
• National Research Center for Career
Student Expectations
Resources
and Technical Education
(E) evaluate personal skills that may
www.nccte.org
determine individual potential for
• O*Net Online online.onetcenter.org
growth within the hospitality industry
• Texas Workforce Commission
www.twc.state.tx.us
(F) explain what is needed to achieve
• U.S. Department of Labor –
job advancement
Occupational Outlook Handbook
(G) understand the role of professional www.bls.gov/oco
organizations or industry associations
(H) examine the procedures in
maintaining licensure, certification, or
credentials for a chosen occupation
(J) analyze future employment outlooks
(K) demonstrate appropriate business
and personal etiquette
XVI. Entrepreneurship
A. Forms of ownership
B. Business plan
C. Resources for entrepreneurs
(1) The student gains additional
academic knowledge and skills
required to pursue the full range
of career and postsecondary
education opportunities within the
hospitality services industry.
(A) apply advanced reading, writing,
and mathematical skills necessary to
perform job tasks in the hospitality
industry
• HSCC
• HSCG – Chapter 8
• HSFL – Chapter 24
• California Business Portal
www.sos.ca.gov/business/be
• Entrepreneur
www.entrepreneur.com/businessplan/
(2) The student uses listening,
(F) design and present a marketing tool
• Small Business Administration
oral, written, and media
to promote a hospitality product that
www.sba.gov
communication skills in creating, may contribute to the local economy
expressing, and interpreting
information and ideas, including
technical terminology and
information.
(3) The student researches
career opportunities and
qualifications to broaden
awareness of careers available in
the hospitality industry.
(I) describe the types of facility
ownership and determine the
advantages and disadvantages for
each
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13
Units of Study
Knowledge and Skills
Student Expectations
I. World of Hospitality
(7) The student solves problems (E) create a business plan to examine
using critical-thinking skills
employment opportunities in
independently and in teams.
entrepreneurship
Resources
XVII. Technology
A. Technology in the hospitality
industry
B. Internet research
C. Website comparison
(1) The student gains additional
academic knowledge and skills
required to pursue the full range
of career and postsecondary
education opportunities within the
hospitality services industry.
D. Technology etiquette
E. Technology trends
(A) apply advanced reading, writing,
and mathematical skills necessary to
perform job tasks in the hospitality
industry
(E) gather information from domestic
and international sources using tools
such as the Internet and maps to
plan travel to other countries
(2) The student uses listening,
(F) design and present a marketing tool
oral, written, and media
to promote a hospitality product that
communication skills in creating, may contribute to the local economy
expressing, and interpreting
information and ideas, including
technical terminology and
information.
• HSCC
• HSCG – Chapter 4
• HSFL – Chapter 16
• Hospitality Industry
www.hospitality-industry.com
• Hospitality Net www.hospitalitynet.org
• Hospitality Trends www.htrends.com
• Hotel World Network
www.hotelworldnetwork.com
(3) The student researches
(B) demonstrate flexibility to learn
career opportunities and
new knowledge and skills
qualifications to broaden
awareness of careers available in
the hospitality industry.
(5) The student uses information
technology tools specific to
hospitality service careers to
access, manage, integrate, and
create information.
(A) examine types of technology used
to manage hospitality service
operations
(B) research website information on
hospitality service operations
(C) evaluate current and emerging
technologies provided by the hospitality
industry to improve guest service
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14
Units of Study
Knowledge and Skills
Student Expectations
I. World of Hospitality
(10) The student uses
technological knowledge and
skills required to pursue careers
in food service.
(A) use technology to develop a set of
operating procedures to comply with
company requirements
(1) The student gains additional
academic knowledge and skills
required to pursue the full range
of career and postsecondary
education opportunities within the
hospitality services industry.
(A) apply advanced reading, writing,
and mathematical skills necessary to
perform job tasks in the hospitality
industry
Resources
XVIII. Tourism
A. What is tourism?
B. Domestic destinations
C. International destinations
D. Careers in the tourism
industry
• Biz/ed www.bized.co.uk/educators
/16-19/tourism/index.htm
• Intute www.intute.ac.uk/social
sciences/travel
•
Journal of Hospitality & Tourism
(D) apply multiple time zones, climate,
jht.sagepub.com
and seasons to create travel products
• O*Net Online online.onetcenter.org
(E) gather information from domestic
• USA.gov
and international sources using tools
www.usa.gov/Citizen/Topics/Travel/Rec
such as the Internet and maps to plan reation.shtml
travel to other countries
www.usa.gov/Citizen/Topics/Travel/Inter
national.shtml
(F) examine cultural differences of
• USA Tourism www.usatourism.com
other areas, regions, and countries
• U.S. Department of Labor –
(2) The student uses listening,
(F) design and present a marketing tool
Occupational Outlook Handbook
oral, written, and media
to promote a hospitality product that
www.bls.gov/oco
communication skills in creating, may contribute to the local economy
expressing, and interpreting
information and ideas, including
technical terminology and
information.
(5) The student uses information (B) research website information on
technology tools specific to
hospitality service operations
hospitality service careers to
access, manage, integrate, and
create information.
(12) The student uses
technological knowledge and
skills required to pursue careers
in travel and tourism.
(A) develop technical vocabulary to
enhance customer service
(B) compare and contrast diverse
transportation and lodging options to
increase customer choices
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Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
15
(12) The student uses
technological knowledge and
skills required to pursue careers
in travel and tourism.
Units of Study
I. World of Hospitality
Knowledge and Skills
Student Expectations
Resources
(C) examine elements of a dining
experience expected to satisfy guests
at varied facilities such as a boardwalk
vendor, cruise ship, chain restaurant,
and a five-star dining facility
(D) integrate various and diverse
elements of the travel and tourism
industry to create a personalized travel
experience for a customer
(E) evaluate and compare services and
products from related industries
Resources: Books
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
1590701526
Resources: Web Sites
A to Zs of Food Presentation
www.etabletop.com/dishing/a_to_z_foodpres.html
Achieve Texas
www.achievetexas.org
America’s Career Infonet
www.acinet.org/acinet
American Beverage Association
www.ameribev.org
American Culinary Federation
www.acfchefs.org
American Hotel & Lodging
www.ahla.com
Association
Biz/ed
www.bized.co.uk/educators/16-19/tourism/index.htm
California Business Portal
www.sos.ca.gov/business/be
Career Voyages
www.careervoyages.gov/hospitality-main.cfm
Cornell University School of Hotel
www.hotelschool.cornell.edu/research/library/tools/links/categories.html?id=6&name=Lodging+Industry
Administration
Customer Service Manager (CSM) www.customerservicemanager.com/index.htm
Entrepreneur
www.entrepreneur.com/businessplan
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
16
Units of Study
Federal
Management
I. WorldEmergency
of Hospitality
Agency
Food Marketing Institute
Food Safety Institute of America
Foodservice Equipment Distributors
Association
Foodservice.com
Hazard Analysis and Critical Control
Point
Hcareers
Hospitality Industry
Hospitality Lawyer
Hospitality Net
Hospitality Resource Network
Hospitality Trends
Hotel Glossary of Terms
Hotel News Resource
Hotel News Resource
Hotel World Network
Hotels Magazine
Intute
Journal of Hospitality & Tourism
Labor Market and Career
Information (LMCI)
Lodging Magazine
Mind Tools
Mind Tools
Knowledge and Skills
Student Expectations
Resources
www.fema.gov
www.fmi.org
www.foodsafetyinstituteofamerica.com
www.feda.com
www.foodservice.com/news
www.foodsafety.gov/~lrd/haccp.html
www.hcareers.com
www.hospitality-industry.com
www.hospitalitylawyer.com/index.php?id=1
www.hospitalitynet.org/index.html
www.hospitalityresourcenetwork.com
www.htrends.com
http://global.marsh.com/industry/hospitality/glossary.php
www.hotelnewsresource.com
www.hotelnewsresource.com/HNR-category-category-Sales.html
www.hotelworldnetwork.com
www.hotelsmag.com
www.intute.ac.uk/socialsciences/travel
http://jht.sagepub.com
www.lmci.state.tx.us
www.lodgingmagazine.com
www.mindtools.com
www.mindtools.com/page8.html
National Fire Protection Association www.nfpa.org
National Research Center for
Career and Technical Education
www.nccte.org
National Restaurant Association
www.restaurant.org
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
17
Units of Study
Knowledge and Skills
O*Net
Online
I. World
of Hospitality
Occupational Safety and Health
Administration (OSHA)
Small Business Administration
Texas Hotel & Lodging Association
Texas Workforce Commission
U.S. Department of Labor –
Occupational Outlook Handbook
http://online.onetcenter.org
U.S. Department of Labor
Employment & Training
Administration
U.S. Food and Drug Administration
U.S. Food Safety and Inspection
Service
USA Tourism
USA.gov
Student Expectations
Resources
www.osha.gov
www.sba.gov
www.texaslodging.com
www.twc.state.tx.us
http://www.bls.gov/OCO
www.doleta.gov/brg/Indprof/Hospitality.cfm
www.fda.gov/Food/default.htm
www.fsis.usda.gov
www.usatourism.com
www.usa.gov/Citizen/Topics/Travel/International.shtml
www.usa.gov/Citizen/Topics/Travel/Recreation.shtml
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
18