Hospitality Technology Philosophy
We provide students the opportunity to develop skills for personal and
professional use and to make a successful transition from school to the
workplace or post-secondary institutions. High demands for qualified
personal in the industry make it necessary for students to leave the
Hospitality Department with the skills necessary to obtain entry-level and
supervisory positions in the field.
The Hospitality course of study is meant to foster and to develop student
abilities in areas such as critical thinking, communicating and
professionalism. Practical experience will also be gained within the school,
through outside production experience, and through optional Cooperative
Work Experience with qualified professionals in the industry.
Hospitality Technology Goals
The Hospitality Program will create an awareness of opportunities within the vast trade
areas that comprise the Hospitality Industry. The program incorporates new
developments and practices related to Hotel, Restaurant and Travel and Tourism
Industries.
Program Goals:
As a result of education in this field grades 9-12 students will:
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Have an overview of career opportunities in the Hospitality Industry.
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Understanding and development of skills needed for placement in the industry.
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Demonstrate safety and sanitation as it applies to the program and the industry.
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Development and application of computer skills.
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Development of communication skills.
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Summarize and demonstrate management/ supervisory skills in Hospitality
Industry.
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Demonstrate service skills in all areas of the Hospitality Industry.
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Demonstrate and explain basic in cooking.
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Explore basic business concepts as they relate to the Hospitality Industry.
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Development of skills as related to guest services and guest relations.
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Identify and understand tasks involved in all areas of a Hotel.
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Identify and understand tasks involved in all areas of a Restaurant.
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Have an understanding of the Travel and Tourism Industry.
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Present a Student Portfolio that is a purposeful collection of work that documents
the student’s effort, progress or achievement in the Hospitality trade during their
four years in the VTSS.
Hospitality Technology
9th Grade Goals
 Complete a business letter
 Make and serve coffee
 Basic table set-up
 Intro to Travel and Tourism
 Articulate entry level career opportunities
 Define levels of hotel service
 Create an organizational chart
 Tour and identify the basic departments in a full service hotel
Hospitality Technology
10th Grade Goals
 Housekeeping Department
 Intro to Engineering
 Management Skills
 Front Office
 Local Tourism
 Safety and Sanitation
 Hotel Security
 Applied math skills
 Kitchen basics
 Professional and Productivity
TRADE – Grade 9
GOAL #1: Understand the usage of business writing and office equipment
LEARNER OUTCOMES
Student will:
INDICATORS OF LEARNING
Student will:
I.I Write a standard business memo
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I.2 Write a standard business letter
I.3 Operates office equipment
Trade Hospitality Technology
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Identify all 5 parts of a memo
Heading, Introduction, Body, Closing,
and salutation
Write a Welcome memo
Prepare a memo to a General Manager
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Write thank-you letters to businesses
Identify how a memo and letter are
different
List basic business writing rules
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Send and receive faxes
Operate a digital camera
Operate a printer
Operate a computer
Operate a label machine
Sample Collection for Portfolio
 Written memos
 Copies of letters written
 Pictures taken by student of daily
activities
Scope and Sequence – Grade 9
TRADE – Grade 9
GOAL #2: Introduce shop and off-premise safety
LEARNER OUTCOMES
Student will:
INDICATORS OF LEARNING
Student will:
2.I Explain safe work habits in the shop
area
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Score 100% on a written safety test
Identify work area that have potential
safety risks
Demonstrate safe handling of
equipment in shop
Discuss consequences for not following
safety rules and procedures
2.2 Describe the correct procedure in case
of a fire
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Identify fire alarm sounds
Demonstrate and explain evacuation
procedure
2.3 Demonstrate appropriate clothing to
work off-premise
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Wear non skid/oil resistant shoes
Wear correct uniform
2.4 Understand procedures for dealing with
an injury
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Identify cause of injury
Explain the dangers of coming into
contact with blood from a cut
Trade Hospitality Technology
Sample Collection for Portfolio
 Written safety test
 Reflection on Hospitality Exploratory
experience
Scope and Sequence – Grade 9
TRADE – Grade 9
GOAL #3: Students to be familiar with outside media sources
LEARNER OUTCOMES
Student will:
3.I Demonstrate use of the newspaper and
trade magazines
INDICATORS OF LEARNING
Student will:
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3.2 Articulate research skills by using
television as a resource of information
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Research and write about important
events going on in the world
Use trade publications to research
opportunities in the industry
Use both to sharpen their research
skills
Watch CNN Student News and have
class discussions as well as writings
Use different TV shows to gain
understanding of guest services
Use different TV shows to explore
places around the world
Sample Collection for Portfolio
 Outline of the TV shows
 Current events projects taken from the
newspaper or CNN Student
 Samples of note taking
 Reflective analysis
Trade Hospitality Technology
Scope and Sequence – Grade 9
TRADE – Grade 9
GOAL #4: Give students an overview of the opportunities in the Lodging Industry
LEARNER OUTCOMES
Student will:
INDICATORS OF LEARNING
Student will:
4.I Identify different types of lodging
properties
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4.2 List and describe the three types of
hotel service levels
Describe commercial hotels
Describe airport hotels
Describe suite hotels
Describe extended stay hotels
Describe residential hotels
Describe resort hotels
Describe bed and breakfast hotels
Describe casino hotels
Describe conference centers
Describe timeshare and condominium
hotels
Identify alternative lodging properties
Complete workbook 1.1
Complete book work 1.1
Research through the media
 List the services found in world class
service properties
 Describe the hotels that offer mid-range
service
 Identify the services offered by
economy/limited service hotels
 Complete workbook 1.2
 Complete bookwork 1.2
 Research through the media
4.3 Understand ownership and affiliation in  Identify advantages and disadvantages of
the industry
independent ownership
 Identify advantages and disadvantages of
chain ownership
 Explain how franchises and referral
groups work
 Complete workbook 1.3
 Complete bookwork 1.3
4.4 Demonstrate a properties
organizational structure by department
4.5 Describe hotel divisions and
departments
 Create an organizational chart for each
department
 Classify functional areas by revenue or
support centers
 Classify functions areas by front-of-thehouse and back-of-the-house
 Complete workbook 1.4
 Complete bookwork 1.4
 List the departments found within the
rooms division
 Describe the functions of the food and
beverage division
 Explain the functions of the engineering
and maintenance division
 List the activities of the marketing and
sales division
 Describe the duties of the accounting
division
 Identify the function of the human
resources division
 Explain the structure and duties of the
security division
 Complete workbook 1.5
 Complete book work 1.5
 Experience all divisions on tour of a full
service hotel
4.6 Tour a full-service hotel
 Witness the functions of the front desk
 Witness reservations being taken
 Tour the Back-of –the-house in the food
and beverage department
 Observe a room attendant starting at the
beginning of a room to the end
 Observe the Human resource department
 Observe the sales and marketing
department
Sample Collection for Portfolio
 Memo 1.2 from workbook
 Memo 1.5 from workbook
 Organizational chart from 1.5
 Reflection of each department toured
Trade Hospitality Technology
Scope and Sequence – Grade 9
TRADE – Grade 9
GOAL #5: Give students an understanding of local Travel and Tourism
LEARNER OUTCOMES
Student will:
5.I Explain Travel and the five divisions
of the travel industry
INDICATORS OF LEARNING
Student will:
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5.2 Explore local Travel and Tourism
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5.3 Build travel itineraries
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Define Tourism
Describe Lodging Operations
Describe Food and Beverage
Operation
Describe Transportation Service
Describe Retail Stores
Describe Recreation and Activities
Research each division in your local
area
Written research of travel in home
town and surrounding towns using
internet or trade publications. This
may include parks, museums, famous
restaurants, etc.
Research Connecticut’s Travel and
Tourism Industry
Review states and capitols in New
England
Schedule activities for travelers
Produce a final itinerary for local
travel
Research what travel was like in the
pastSample Collection for Portfolio
 Completed Itinerary
 Travel Interview
Trade Hospitality Technology
Scope and Sequence – Grade 9
TRADE – Grade 9
GOAL #6: Give students an overview of the Food and Beverage Industry
LEARNER OUTCOMES
Student will:
6.1 Demonstrate safety and sanitation in
the kitchen
INDICATORS OF LEARNING
Student will:
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Show knife identification and
safety skills
Set up cutting station / mis en place
Exhibit personnel hygiene
Demonstrate proper procedures for
handling food
Demonstrate proper procedure in
case an injury occurs
Understand the importance of
disposable gloves when handling
food
Comprehend time and temperature
dangers
Demonstrate proper dish washing
techniques
View video on sanitation
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Set table for buffet dinner
Set table for sit-down dinner
Set table for family style dinner
View video on table setting
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Identify jobs in the food service
industry
Explain the duties performed by
production and service personnel
Classify positions by front-of –the
–house and back-of-the-house
View video of positions in the
industry
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6.2 Gain basic understanding of setting a
table for different functions
6.3 Articulate entry level positions in the
Food and Beverage Industry
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6.4 Develop basic skills in the kitchen
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6.5 Tour restaurants with different levels of
service
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Show proper measuring techniques
Prepare and set up a coffee station
for a function
Identify small wears in the kitchen
Identify common abbreviations
Explore a fast food restaurant
Explore an independently owned
restaurant
Explore a chain restaurant
Explore a fine-dining restaurant
Sample Collection for Portfolio
 Pictures of complete tables
 Kitchen safety and sanitation test
 Reflection piece on each tour
Trade Hospitality Technology
Scope and Sequence – Grade 9
TRADE – Grade 9
GOAL #7: Students should act professionally while in school or in all work
environments.
LEARNER OUTCOMES
Student will:
7.1 Show pride in their appearance
INDICATORS OF LEARNING
Student will:
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7.2 Show their work performance is
consistent while in shop and out on
production work
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7.3 Work out in the community in different
stages of the Hospitality Industry
7.4 Build telephone skills
Uniforms must be complete and
tucked in at all times in school or
out on production
Wear the correct shoes for safety
purposes
Watch video explaining the
importance of appearance
Follow outline in VICA Leadership
Handbook
Work well as a team member
Manage their time to get work
completed
Take initiative to find knowledge
necessary to complete the task at
hand
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Practice dealing with the public
Practice hand-shaking
Build communication skills
Become aware of the importance of
forming good guest relations
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Practice correct pronunciation of
words
Practice using their voice
effectively
Learn the importance of listening
Become skilled at handling
dissatisfies callers
Experience telephone techniques
though roll-play
View video on skills necessary for
the phone
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Sample Collection for Portfolio
 Manager of the day review from peers
and instructor
 Self-reflective piece
Trade Hospitality Technology
Scope and Sequence – Grade 9
TRADE – Grade 10
GOAL#1: An overview of the housekeeping department
LEARNER OUTCOMES
Student will:
I.I Explain the importance of the
department
INDICATORS OF LEARNING
Student will:
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Discuss why the housekeeping
department is so important to both
guests and hotel management
Complete book work 10.1
Complete workbook 10.1
I.2 Identify typical cleaning responsibilities
for the housekeeping
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Study each of the following areas:
Guestrooms
Corridors
Public areas
Pool and patio areas
Management offices
Storage areas
Linen and sewing rooms
Laundry room
Back–of– the–house areas
Meeting rooms
Dining rooms
Banquet rooms
Convention exhibit halls
Hotel operated shops
Game rooms
Exercise rooms
I.3 Explain what a general manager and
executive housekeeper can do to balance
responsibilities between departments
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Create a color-coded floor plan to
show responsibility of the
housekeeping department
I.4 Demonstrate jobs of the executive
housekeeper
I.5 Demonstrate the tools necessary for the
executive housekeeper to plan the work of
the department
I.6 Explain inventory lists and how they
are used
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Answer opening questions
Create an inventory list of work to
be performed
Create a frequency schedule
Develop performance standards
Implement productivity standards
Develop vocabulary
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Use tools in the department
Area inventory lists
Frequency schedules
Performance standards
Productivity standards
Inventory levels
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Lists all items the inventory list
would contain
Place inventories in proper order
Show the sequence of lists for
cleaning and inspecting
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I.7 Define performance standards
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I.8 Explain productivity standard and how
it effects the housekeeping department
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Develop standards for the shop
Show the consistency performance
standards bring
Effectively communicate standards
to all employees and departments
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Perform a task and in groups come
up with their own productivity
standard for that task
Show how performance and
productivity standards must balance
Complete book work 10.2
Complete workbook 10.2
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Answer opening questions
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I.9 Define fixed and variable staff positions
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I.10 Review tips for developing an
employee schedule
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I.11 Discuss some of the alternative
scheduling techniques
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Understand fixed staff positions
Name jobs in the fixed staff
positions
Understand variable staff positions
Name jobs in the variable staff
positions
Cover a full work week
Indicate time off, vacation time and
requested days off
Review schedule in relation to
occupancy data
Demonstrate a schedule of part-time
employees
Demonstrate a schedule of flexible
work hours
Demonstrate a schedule of
compressed work schedule
Demonstrate job sharing
Complete book work 10.3
Complete workbook 10.3
Sample Collection for Portfolio
 Color-coded floor plan
 Setting standards for shop
 Frequency chart
 Variable staffing chart
 Room Chronicle case study
 Chapter Test
Trade Hospitality Technology
Scope and Sequence – Grade 10
TRADE – Grade 10
GOAL#2: Understanding inventory and the importance of accuracy
LEARNER OUTCOMES
Student will:
2.1Understand types of inventories
INDICATORS OF LEARNING
Student will:
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2.2 List cleaning supplies used in the
housekeeping department
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Answer opening questions
Identify the types of cleaning
supplies
o All purpose cleaners
o Disinfectants
o Germicides
o Bowl Cleaners
o Window cleaners
o Metal polishers
o Furniture polishes
o Scrubbing pads
Establish inventory levels for
cleaning supplies
Control cleaning supply inventories
Write a short memo to a controller
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Identify the types of bed, bath and
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2.3 Develop linen inventory and control
Identify recycled inventories and
how they are maintained
Explain how the housekeeping
department maintains non-recycled
inventories
Demonstrate how to monitor actual
use rates by calculating inventories
Use Excel program on computer to
show calculations from workbook
11.1
Complete book work 11.1
Complete workbook 11.1
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2.4 Describe the purchasing responsibilities
of the executive housekeeper
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table linens
Establish par levels for linens
Explain why it is important to
effectively manage linen
Describe procedures for effective
inventory control of linens
Show how to calculate par numbers
and pars
Take a physical inventory of linens
Explain the steps involved in taking
a physical inventory
List all the places that lien would be
found in the hotel
Complete book work 11.2
Complete workbook 11.2
Identify factors to consider when
determining the size of an annual
linen purchase
Describe the role of the executive
housekeeper in purchasing
Evaluate the quality of linens and
their long term costs
Control linen purchases as they are
received
Identify the most important
considerations and executive
housekeeper must make when
selecting suppliers
Complete bookwork 11.4
Complete workbook 11.4
Memo to General Manager 11.4
Sample Collection for Portfolio
 Disk of Excel programs
 Diagram of a store room
 Inventory list on Excel
 Communication chart
 Memo 11.4
 Chapter Test
Trade Hospitality Technology
Scope and Sequence – Grade 10
TRADE – Grade 10
GOAL #3 Students will be able to follow through the guestroom cleaning and
inspection process
LEARNER OUTCOMES
Student will:
3.1 Demonstrate preparation procedures
to clean guestrooms
INDICATORS OF LEARNING
Student will:
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3.2 Assign room assignments
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3.3 Explain cleaning procedures for a
guestroom
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Assemble guestroom cleaning
supplies
Stock the room attendant cart
Identify alternative types of carts
List the specific items often found
on a room attendant cart
List supplies that are usually kept in
a hand caddy
Complete book work 12.1
Complete workbook 12.1
Complete Rooms Chronicle case
study
Answer opening questions
Interpret a room status report
Complete a room assignment sheet
Identify the order in which
guestrooms should be cleaned
Define the three major categories of
room status
Complete book work 12.1
Complete workbook 12.1
Answer opening questions
Enter the guestroom properly
Perform beginning cleaning tasks
Demonstrate the most efficient way
to make a bed (mitering corners)
Clean a bathroom following safe
procedures
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3.4 Explain why guestrooms are inspected
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Trade Hospitality Technology
Operate a vacuum cleaner in a safe
and efficient manner
Check a guestroom for cleanliness
Learn detailed cleaning procedures
and sequences
Discuss the systematic approach to
dusting
Describe the process used for
vacuuming
Explain why the final check is so
important and what it involves
Complete book work 12,3
Complete workbook 12.3
Memo from workbook 12.3
Complete Rooms Chronicle case
study
Identify who inspects rooms and the
schedule on which they do so
Explain the goals of a guestroom
inspection program
Describe room inspection
procedures
Demonstrate how technology has
changed inspection programs
Inspect a guestroom that has been
cleaned Complete book work 12.4
Complete workbook 12.4
Develop tools for showing room
attendants special recognition for
their work
Write a memo to a General
Manager that outlines your
incentive awards program
Sample Collection for Portfolio
 Rooms Chronicle case study 12.1
 Memo 12.3
 Rooms Chronicle case study 12.3
 Incentive program memo
 Chapter test
Scope and Sequence – Grade 10
TRADE – Grade 10
GOAL#4: Students will understand on- premise laundry management
LEARNER OUTCOMES
Student will:
4.1 Understand general fabric care
INDICATORS OF LEARNING
Student will:
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4.2 Explain the laundry cycle
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Explain the characteristics of cotton
fabric
Explain the characteristics of wool
fabric
Explain the characteristics of
acrylic fabrics
Explain the characteristics of
polyester fabrics
Explain the characteristics of
blended fabrics
Explain the characteristics of nylon
fabrics
Complete book work 13.1
Complete workbook 13.1
Memo in workbook 13.1
Answer opening questions
List the steps in the laundry cycle
Oversee the collection of soiled
linen
Transport soiled linens to the
laundry
Sort linens by degree of soiling or
by linen type
Ensure the washing machines are
properly loaded
Describe the extraction process
Finish linens by drying or ironing
Establish proper folding techniques
Explain the proper procedures for
storing laundry
Direct employees in the transfer of
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4.3 Identify the importance of chemical
use
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4.4 Identify equipment use and
maintenance
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laundry
Complete book work 13.2
Complete workbook 13.2
Answer opening questions
Identify the importance of water as
a chemical
Explain the purpose of brighteners
Explain the types of detergents and
the compositions
Describe the function of alkalies
Describe the function of antichlors
Identify the proper use of
mildewcides
Make proper use of sours, fabric
softeners, and starches
List the various types of laundry
detergent
Complete book work 13.3
Complete workbook 13.3
Memo form 13.3
Describe the washing used by hotels
Identify the types of drying
machines used at hotels
Describe how steam cabinets and
tunnels work
Explain the function of flatwork
ironers and pressing machines
Describe how rolling and holding
equipment is used for linen
handling
Outline the importance of a
preventive maintenance program
List types of equipment found at an
OPL
Complete book work 13.4
Complete workbook 13.4
Sample Collection for Portfolio
 Memo from workbook 13.1
 Memo from workbook 13.3
 Chapter test
Scope and Sequence – Grade 10
Trade Hospitality Technology
TRADE – Grade 10
GOAL #5: Students should have basic understanding of carpet construction and
maintenance
LEARNER OUTCOMES
Student will:
5.1 Explain carpet construction
INDICATORS OF LEARNING
Student will:
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5.2 Identifying carpet problems
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Describe how the carpet’s face
affects its durability
Identify the types of primary
backings
Explain how secondary backings
are applied to carpets
Complete workbook 14.1
Complete book work 14.1
Explain how to correct pile
distortion
Identify shading in carpeting
Describe how to prevent faded
carpet
Explain how to prevent wicking
Describe the effects of mildew on
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5.3 Demonstrate carpet maintenance
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5.4 Experience carpet cleaning methods
and carpet care equipment
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carpet
Identify solution to carpet shedding
or pilling
Complete workbook 14.2
Complete bookwork 14.2
Answer opening questions
Explain how to use floor plans and
calendars to schedule maintenance
Describe how routine inspections
are part of a carpet and floor care
program
Explain how preventive
maintenance can prolong the life of
carpets
Describe how routine maintenance
of carpets is performed at a property
Complete workbook 14.3
Complete book work 14.3
Identify the functions of a wet
vacuum
Explain how a wet extractor works
Describe the use of rotary floor
machines
Explain proper vacuuming
procedures
Identify when to use dry powder
cleaning methods
Explain the use of bonnet spin pad
cleaning equipment
Describe the use of rotary shampoo
equipment
Describe water extraction
techniques
Identify applications for
antimicrobial cleaning methods and
electrostatic dissipation treatments
Sample Collection for Portfolio
 Rooms chronicle case study
 Chapter test
Scope and Sequence – Grade 10
Trade Hospitality Technology
TRADE – Grade 10
GOAL #6: Overview of safety, chemical and security management
LEARNER OUTCOMES
Student will:
6.1 Identifying potentially hazardous
conditions
INDICATORS OF LEARNING
Student will:
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Discuss the importance of lifting
items correctly and safely
Explain how to select the proper
ladder and discuss tips for using
ladders safety
Explain how to handle electrical
equipment safely
Explain the importance of handling
chemicals properly
Discuss how the safety of
housekeeping jobs is analyzed
Complete workbook 15.1
Complete book work 15.1
Work in groups and complete the
housekeeping rules project
Watch video on hazardous materials
Fill out notes worksheet
Divide into groups and complete
“As safe as it gets” project
6.2 Explain how different chemicals are
used in the housekeeping department
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6.3 Research OSHA’s hazard
communication standard
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6.4 Describe what housekeeping security
involves
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Answer opening questions
Describe the concerns of using
water to clean
Explain how to use bathroom
cleaners and their additives
List the safety equipment needed
when handling chemicals
Discuss all-purpose cleaners,
identifying their common additives
and what they do
Build vocabulary
Complete work book 15.2
Complete bookwork 15.2
Complete a home chemical list and
research the MSDS fore each one
Answer opening questions
List the first steps needed to comply
with the HazComm standard
Create a list of hazard chemicals
found in the housekeeping
department
Obtain MSDSs from chemical
suppliers
Label chemical containers
Complete work book 15.3
Complete book work 15.3
Answer opening questions
Identify activities that are
suspicious
Minimize theft by guests
Prevent employee theft
Respond to bomb threats
Define the types of fires
Describe housekeeping role in fire
safety
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Complete work book 15.4
Complete book work 15.4
Take notes on the guest speakers
from the fire department explaining
fire safety in the industry
Sample Collection for Portfolio
 Housekeeping rules project
 Chemical labels
 Housekeeping vocabulary test
 Chapter test
Scope and Sequence – Grade 10
Trade Hospitality Technology
TRADE – Grade 10
GOAL #7: Students to be familiar with outside media sources
LEARNER OUTCOMES
Student will:
7.I Demonstrate use of the newspaper and
trade magazines
INDICATORS OF LEARNING
Student will:
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7.2 Articulate research skills by using
television as a resource of information
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Research and write about important
events going on in the world
Use trade publications to research
opportunities in the industry
Use both to sharpen their research
skills
Watch CNN Student and have class
discussions as well as writings
Use different TV shows to gain
understanding of guest services
Use different TV shows to explore
places around the world
Sample Collection for Portfolio
 Outline of the TV shows
 Current event projects taken from the
newspaper or CNN Student
 Samples of note taking
 Reflective analysis
Scope and Sequence – Grade 10
Trade Hospitality Technology
TRADE – Grade 10
GOAL#8: Introduce shop and off-premise safety
LEARNER OUTCOMES
Student will:
INDICATORS OF LEARNING
Student will:
8.I Explain safe work habits in the shop
area
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Score 100% on a written safety test
Identify work area that have potential
safety risks
Demonstrate safe handling of
equipment in shop
Discuss consequences for not following
safety rules and procedures
8.2 Describe the correct procedure in case
of a fire
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Identify fire alarm sounds
Demonstrate and explain evacuation
procedure
8.3 Demonstrate appropriate clothing to
work off-premise
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Wear non skid/oil resistant shoes
Wear correct uniform
8.4 Understand procedures for dealing with
an injury
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Identify cause of injury
Explain the dangers of coming into
contact with blood from a cut
Sample Collection for Portfolio
 Written safety test
 Reflection on Hospitality Exploratory
experience
Scope and Sequence – Grade 10
Trade Hospitality Technology
TRADE – Grade 10
GOAL#9: Give students an understanding of New England Travel and Tourism
LEARNER OUTCOMES
Student will:
9.1 Explore local and New England Travel
and Tourism
INDICATORS OF LEARNING
Student will:
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9.2 Build travel itineraries
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Written research of travel in home
state and surrounding states using
internet or trade publications. This
may include parks, museums, famous
restaurants, etc.
Research New England’s Travel and
Tourism Industry
Review states and capitols in New
England
Review states and capitols for the
United States
Schedule activities for travelers
Produce a final itinerary for New
England travel
Sample Collection for Portfolio
 Completed Itinerary
 Test on states and capitols of United
States
Scope and Sequence – Grade 10
Trade Hospitality Technology
TRADE – Grade 10
GOAL#10: Students should act professionally while in school or in all work
environment.
LEARNER OUTCOMES
Student will:
10.1 Show pride in their appearance
INDICATORS OF LEARNING
Student will:
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10.2 Show their work performance is
consistent while in shop and out on
production work
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Uniforms must be complete and
tucked in at all times in school or
out on production
Wear the correct shoes for safety
purposes
Watch video explaining the
importance of appearance
Follow outline in VICA Leadership
Handbook
Work well as a team member
Manage their time to get work
completed
Take initiative to find knowledge
necessary to complete the task at
hand
10.3 Work out in the community in
different stages of the Hospitality Industry
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Practice dealing with the public
Practice hand-shaking
Build communication skills
Become aware of the importance of
forming good guest relations
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Practice correct pronunciation of
words
Practice using their voice
effectively
Learn the importance of listening
Become skilled at handling multiple
demands
Become skilled at handling
dissatisfied callers
Experience telephone techniques
though roll-play
View video on skills necessary for
the phone
10.4 Build telephone skills
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Sample Collection for Portfolio
 Manager of the day review from peers
and instructor
 Self reflective piece
Scope and Sequence – Grade 10
Trade Hospitality Technology
TRADE – Grade 10
GOAL #11: Give students an overview of the Food and Beverage Industry
LEARNER OUTCOMES
Student will:
11.1 Demonstrate safety and sanitation in
the kitchen
INDICATORS OF LEARNING
Student will:
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11.2 Articulate entry level positions in the
Food and Beverage Industry
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Show proper procedure for using a
knife
Set up cutting station
Exhibit personnel hygiene
Demonstrate proper procedures for
handling food
Demonstrate proper procedure in
case an injury occurs
Understand the importance of
disposable gloves when handling
food
Comprehend time and temperature
dangers
Demonstrate proper dish washing
techniques
View video on sanitation
Identify jobs in the food service
industry
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11.4 Develop basic skills in the kitchen
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11.5 Tour restaurants with different levels
of service
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Explain the duties performed by
production and service personnel
Classify positions by front-of –the
–house and back-of-the-house
View video of positions in the
industry
Research one job of interest in the
food and beverage industry
Show proper measuring techniques
Prepare and set up a coffee station
for a function
Identify small wears in the kitchen
Identify common abbreviations
Prepare a shopping list and
comparison shop
Prepare a few basic casseroles or
baking dishes
Explore a fast food restaurant
Explore an independently owned
restaurant
Explore a chain restaurant
Explore a fine-dining restaurant
Sample Collection for Portfolio
 Kitchen safety and sanitation test
 Reflection piece on each tour
 Equipment test
 Job interest project
Trade Hospitality Technology
Scope and Sequence – Grade 10
Hotel– Grade 10
GOAL #12: Front Office Operations and Skills Development
LEARNER OUTCOMES
Student will:
12.1 Describe stages of the Guest Cycle
INDICATORS OF LEARNING
Student will:
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List events during pre-arrival
Outline activities during arrival
stage
Describe tasks of occupancy stage
Describe in writing steps to
protecting guest’s right to privacy
Explain guest and hotel’s
responsibilities at departure
12.2 Describe uses of front office Log
Book and Information Directory
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Define Log Book
Identify users of log information
Describe types of entries found in
typical log book
I2.3 Complete local Information
Directory to respond to guest inquiries
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Compile list of local restaurant
recommendations
List examples of hotel policies,
services and facilities
Create list of local tourist attractions
Practice giving directions to local
companies and places of interest
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I2.4 Identify types of guest complaints
and methods of responding to
guests
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List and describe four categories of
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I2.5 Describe steps and importance of
Front Office role in Security
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I2.6 Identify and describe
Telecommunication systems used at
Front Desk
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I2.7 Build telephone skills needed to
communicate with co-workers and
guests
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I2.8 Send and receive Fax messages
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guest complaints
Outline procedures for listening to
and responding to guest
Role play guest complaint scenarios
Write letter responding to a guest
complaint
Write memo to front office staff
indicating importance of employee
awareness of security issues
Define: Emergency keys, Master
keys and Key control
Outline emergency response
procedures for Shop and “typical”
Hotel
Describe types of equipment used
for security
Explain functions of PBX system
Define and describe uses of a Call
Accounting System
Outline types of guestroom phones,
pay phones, cell phones and other
technology a hotel may use
Watch video on telephone skills
Outline steps to making positive
impression and professional image
when using telephone
Practice making and receiving
telephone calls
Review leaving messages, voice
mail and e-mail
Review procedures for receiving
and delivering guest faxes
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12.9 Explain functions of different types
of reservations taken at hotels
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Define and explain in writing :
Guaranteed reservation
No Shows
Prepayment guaranteed reservation
Credit card guaranteed reservation
Advance deposit guaranteed
reservation
Travel Agent guaranteed
reservation
Corporate guaranteed reservation
Non-Guaranteed reservation
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Define and explain in writing:
Global Distribution System
Intersell Agencies
Internet reservations
Central Reservation System
Property Direct Reservations
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Determine availability of rooms,
room types and room rates
Create Reservation Records
Confirm reservations and perform
system updates
Generate rooms availability reports
and revenue forecasts
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12.10 Explain and outline various
sources of reservations
12.11 Investigate Reservation Computer
Systems and Property Management
Systems
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12.12 Explore and process key data for
Forecasting rooms available for
sale
Review importance of
confidentiality of guest faxes
Describe procedures for handling
faxes that cannot be delivered
immediately
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Discuss importance of accurate data
as a management tool
Define in writing key terms:
Forecasting
12.13 Explore and perform functions of
the Registration Cycle
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Available rooms
Arrivals
Walk-Ins
Departures
Stayovers
No-Shows
Guest counts/room counts
Under stays
Calculate Percentages of :
Occupancy, No-Shows, Walk-Ins,
Over-Stays and Rooms available for
sale
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Identify functions and purpose of
pre-registration
Use registration card to collect
information
Explain the flow of registration
information throughout the hotel
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12.14 Explain steps taken for accurate
room assignments
12.15 Outline steps for selling and
turning away guests
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Define and explain key terms:
Occupancy Report
Housekeeping Status Report
Discrepancy
Room Rates
Rack Rate
Meal Plans
Package Plans
Corporate Rates
Group Rates
Frequent Traveler Rates
Room types and location
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Define and practice Up selling
Outline procedures for guests the
hotel cannot accommodate
Define “Walking” the guest and
explain hotels responsibility for
reservations that cannot be honored
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12.16 Complete Registration and list
methods a guest can use to settle a
bill
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12.17 Identify features of Registration
Computer Systems
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12.18 Outline Check Out procedures
12.19 Settle accounts and review check
out options
1.20 Define Auditing and list steps
involved in Internal Controls
List methods of payment including:
Cash, Personal Checks, Credit
Cards, Direct Bill and Group billing
Explain procedures for accepting
personal checks
Explain credit card authorization
Give examples of Direct Bill
accounts
Explain procedures for denying
credit cards
Explain policies and procedures for
issuing room keys
Define and explain Guest Folio
Identify different types of accounts
and folios
Explain procedures for “Posting”
accounts
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Resolve account balances
Update room status
Explain departure procedures
including: checking for recent
charges, posting outstanding
charges, presenting folio,
processing account and securing
room key
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Accepting cash and credit cards
Post accounts to the “City Ledger”
Post Direct Bill accounts to the City
Ledger
Late check out procedures
Express check out
Self check out terminals
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Fill out front office cash sheet
Describe procedures for cash banks
Define “overage” and “shortage”
Calculate net cash receipts
12.21 Identify methods of evaluating
operations used by hotel managers
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12.22 List and Explain steps and
functions of the Night Audit
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Define Daily Operations Report and
list information found on report
Calculate key measures of
operations success
Occupancy Percentage
Revenue Per Available Room
Average Daily Rate
Verify accounts
Resolve room status and rate
discrepancies
Guest credit limits
Operational and management
reports
Discover and correct errors
Balance Revenues
Prepare room status report for next
day
Deliver night audit reports to
authorized individuals
Sample Collection for Portfolio

TRADE HOSPITALITY TECHNOLOGY
Scope and Sequence Grade 10
TRADE – Grade 10
GOAL #13: To gain understanding of the major maintenance systems of a hotel
LEARNER OUTCOMES
Student will:
13.1 Identify the major components of the
electrical distribution center
INDICATORS OF LEARNING
Student will:
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13.2 Identify major components of the
HVAC system
13.3 Identify main domestic water supply
13.4 Locate main fire suppression
sprinkler systems
Locate and identify main switch
gear
Locate and identify sub panels
Identify generator transfer switch
Identify and locate the emergency
generator
Demonstrate how to reset a trip
circuit breaker
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Locate the chiller
Locate the cooling tower
Identify heat pumps
Identify condensing units
Clean and replace air filters
Replace oil filters
Perform monthly preventative
maintenance
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Identify main shut-off valve
Identify back flow preventer
Locate water meter
Read water meter
Locate hot water domestic systems
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Identify and locate back flow
preventer
Locate main shut-off valve
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13.5 Demonstrate hotels lock out and tag
out systems
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Locate zone valves
Identify auxiliary fire pump
Explain the importance of the
tamper alarms
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Demonstrate the proper procedure
for locking out and tagging
electrical equipment prior to
servicing it
Demonstrate the proper procedure
for locking out and tagging
plumbing equipment prior to
servicing it
Demonstrate the proper procedure
for locking out and tagging gas
equipment prior to servicing it
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13.6 Explain emergency procedures
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Trade Hospitality Technology
Explain and demonstrate procedures
during a fire alarm
Explain procedures during severe
weather
Understand procedure for power
outages
Understand procedure for broken
water supply
Explain proper procedures for a
guest injury
Sample Collection for Portfolio
 Written account of proper procedures
for monthly testing for emergency
generator
 Written procedures for fire alarm and
map of evacuation routes
 Evaluations of proper procedures when
dealing with guest injuries
Scope and Sequence – Grade 10