21st Century Standards Profile
Hospitality Education and Training
Course Title: Foodservice Management Practices
WVEIS Code 1016
Student’s Name______________________________________________________________________________________________
School__________________________________________________Instructor____________________________________________
Course Description: Foodservice Management Practices is an elective course geared toward students interested in managing a
foodservice operation. Management roles and financial responsibilities, staff supervision and training, marketing and advertising, menu
planning, food safety, sanitation, labor rules and regulations, and HACCP planning are incorporated in the curriculum. . The West
Virginia Standards for 21st Century Learning include the following components: 21 st Century Content Standards and 21 Century
Learning Skills and Technology Tools. All West Virginia teachers are responsible for classroom instruction that integrates learning
skills, technology tools, content standards and objectives.
Level of Competence:
 Above Mastery: The student demonstrates exceptional and exemplary performance with distinctive and sophisticated
application of knowledge and skills that exceed standard. The student can independently solve problems and is self-directed.
Partial Mastery: The student demonstrates basic but inconsistent performance of fundamental knowledge and skills
characterized by errors and/or omissions. Performance needs further development and supervision.
Content Standards and Objectives
Partial
Mastery

Mastery
Mastery: The student demonstrates competent and proficient performance and shows a thorough and effective application of
knowledge and skills that meet standard. Application of knowledge and skills is thorough and effective and the student can work
independently.
Above
Mastery

Standard 1: Foodservice Management Roles and Financial Responsibilities
Objectives
The student will
HS.O.FMP.1.1
outline the qualities of an effective
manager.
1
Date
Comments
HS.O.FMP.1.2
HS.O.FMP.1.3
articulate the concept of leadership.
create an effective manager’s time
management profile.
HS.O.FMP.1.4
relate the role of communication in a
foodservice operation.
HS.O.FMP.1.5
illustrate the management structure in a
food production and service operation.
HS.O.FMP.1.6
demonstrate the use of different types
of foodservice computerized point-ofsale software programs.
HS.O.FMP.1.7
compute food, beverage and labor cost
percentages.
HS.O.FMP.1.8
create a profit and loss statement.
HS.O.FMP.1.9
relate the role of forecasting and
breakeven analysis used in foodservice
operations.
HS.O.FMP.1.10
outline the process used in determining
purchasing decisions.
HS.O.FMP.1.11
create a list of criteria used for
inspecting food at delivery.
HS.O.FMP.1.12
demonstrate effective inventory control
procedures using an inventory control
tracking system.
HS.O.FMP.1.13
articulate the importance of portion
control and how to minimize waste in an
operation.
Standard 2: Management Supervision and Training Responsibilities
HS.O.FMP.2.1
relate the challenges that managers
face daily.
HS.O.FMP.2.2
outline the process used in employee
selection including job description, job
applications and interviewing skills.
HS.O.FMP.2.3
participate in a mock interview role play.
HS.O.FMP.2.4
articulate the importance of positive
reinforcement and mentorship.
2
HS.O.FMP.2.5
articulate the standards of conduct
manager’s use in supervising
employees.
HS.O.FMP.2.6
create an employee work schedule.
HS.O.FMP.2.7
develop the criteria used when
evaluating employees.
Standard 3: Evaluating Safety, Workplace Design, and Purchasing Practices
HS.O.FMP.3.1
research how workplace design impacts
employees’ performance and success
in a foodservice operation.
HS.O.FMP.3.2
relate the two elements of an effective
work area.
HS.O.FMP.3.3
chart the six prevention factors.
HS.O.FMP.3.4
discuss management’s responsibility for
implementing loss prevention factors.
HS.O.FMP.3.5
impart the importance of effective
equipment handling, maintenance and
repairs.
HS.O.FMP.3.6
conduct a commercial kitchen
inspection.
HS.O.FMP.3.7
research the considerations of a
foodservice operation when purchasing
business and facility insurance.
Standard 4: Food and Beverage Menu Planning and Development
HS.O.FMP.4.1
articulate basic menu planning
principles.
HS.O.FMP.4.2
summarize the factors that influence a
menu.
HS.O.FMP.4.3
research different menu types with their
advantages and disadvantages.
HS.O.FMP.4.4
outline the Truth-In-More Guidelines.
HS.O.FMP.4.5
develop a list of effective menu item
descriptions.
HS.O.FMP.4.6
research the element that influences
menu style and design.
3
HS.O.FMP.4.7
HS.O.FMP.4.8
contrast basic menu formats.
create a chart of the basic menu
categories and how they are organized.
HS.O.FMP.4.9
relate the influences that affect menu
pricing.
HS.O.FMP.4.10
use the factor method and markup-oncost method of pricing to determine
menu costs.
HS.O.FMP.4.11
contrast the competitors’ pricing method
with the psychological pricing method.
HS.O.FMP.4.12
create a menu for a foodservice
operation incorporating; menu
influences, menu type, menu style and
design, menu format, types of meals to
be served, menu categories, and menu
pricing considerations.
Standard 5: Management and Marketing Responsibilities
HS.O.FMP.5.1
report on the purpose of marketing a
foodservice operation.
HS.O.FMP.5.2
chart the three types of business
ownerships with their advantages and
disadvantages.
HS.O.FMP.5.3
analyze location, customer base,
competition and trends used to develop
a marketing strategy.
HS.O.FMP.5.4
discuss how positioning, atmosphere
and customer needs influence
marketing.
HS.O.FMP.5.5
develop a position statement for a
restaurant.
HS.O.FMP.5.6
contrast advertising and publicity.
HS.O.FMP.5.7
design an ad for a restaurant.
HS.O.FMP.5.8
chart advantages and disadvantages of
direct marketing.
HS.O.FMP.5.9
create a customer comment card.
4
Standard 6: Safe Food Guidelines
HS.O.FMP.6.1
outline the standards of quality used to
evaluate food.
HS.O.FMP.6.2
explain the various government
agencies that regulate the foodservice
industry.
HS.O.FMP.6.3
describe food grading and food
inspection and why they are used.
HS.O.FMP.6.4
report on industry standards for
handling food safely.
Standard 7: Labor Rules and Regulations
HS.O.FMP.7.1
chart regulations about worker’s rights,
safety, discrimination, sexual
harassment, The Americans with
Disability Act and how they affect all
public and private employers.
HS.O.FMP.7.2
create a chart listing the employment
laws and their provisions.
HS.O.FMP.7.3
examine the three laws that all
foodservice workers should be aware of
and the rights that each law protects.
HS.O.FMP.7.4
use the Internet to research a court
case about worker’s compensation.
Standard 8: Safety Procedures in the Workplace
HS.O.FMP.8.1
outline work place safety guidelines and
needed equipment.
HS.O.FMP.8.2
report on the eight ways to prevent
fires.
HS.O.FMP.8.3
create a chart identifying class of fire,
type of flammable materials and the
type of extinguisher.
HS.O.FMP.8.4
demonstrate using a fire extinguisher.
HS.O.FMP.8.5
demonstrate fire emergency procedures
to be used in the event of fire.
5
HS.O.FMP.8.6
compile a list of emergency phone
numbers.
HS.O.FMP.8.7
outline first aid measures for burns and
wounds.
HS.O.FMP.8.8
determine eight ways to prevent falls.
HS.O.FMP.8.9
demonstrate the Heimlich Maneuver
and CPR.
HS.O.FMP.8.10
perform a safety audit in a commercial
kitchen.
Standard 9: Food Safety Hazards
HS.O.FMP.9.1
compare sources of cross
contamination and direct contamination.
HS.O.FMP.9.2
classify biological, chemical and
physical hazards by definition and types
of hazards.
HS.O.FMP.9.3
chart foodborne illnesses, their
symptoms and the foods involved.
HS.O.FMP.9.4
outline the necessary procedures to be
followed when responding to a
foodborne illness outbreak.
HS.O.FMP.9.5
report on the function of a sound pest
management program.
HS.O.FMP.9.6
research a safety manual for a
foodservice operation.
Standard 10: Employee Personal Hygiene Responsibilities
HS.O.FMP.10.1
demonstrate appropriate grooming
practices for the workplace.
HS.O.FMP.10.2
determine when and why gloves are
used in the workplace.
HS.O.FMP.10.3
demonstrate proper hand washing
procedures.
Standard 11: HACCP
HS.O.FMP.11.1
articulate the concept of HACCP.
HS.O.FMP.11.2
outline the seven steps necessary in
setting up a HACCP system.
6
HS.O.FMP.11.3
HS.O.FMP.11.4
determine food safety hazards.
relate the purpose of a critical control
point.
HS.O.FMP.11.5
create an HACCP analysis chart,
illustrating the flow of food with potential
hazards, control points and corrective
actions.
HS.O.FMP.11.6
chart the safe internal cooking
temperatures and times for poultry,
meats, fish and eggs.
HS.O.FMP.11.7
Research the role of thermometers in
keeping food safe and how they are
calibrated.
Standard 12: Maintenance and Sanitation
HS.O.FMP.12.1
inspect all food products for damage
and spoilage when they are received.
HS.O.FMP.12.2
outline the potential problem areas
when receiving food.
HS.O.FMP.12.3
chart the twelve general preparation
and cooking guidelines.
HS.O.FMP.12.4
demonstrate the correct procedures for
holding foods, serving foods, cooling
foods and reheating foods.
HS.O.FMP.12.5
show the proper procedure for setting
up a three bowl sink for manual
dishwashing.
HS.O.FMP.12.6
chart types of sanitizers and their
advantages and disadvantages.
HS.O.FMP.12.7
demonstrate the proper way to use,
clean and maintain a commercial
dishwasher.
HS.O.FMP.12.8
create a safety poster illustrating where
potential problems can occur in
receiving, storing, preparing, cooking,
holding and serving food.
7
8
Profile Summary
STUDENT COMMENTS:
Student’s Signature______________________________________________________________ Date____________________
INSTRUCTOR COMMENTS:
Instructor’s Signature_____________________________________________________________ Date___________________
9