TEKS Correlations. Knowledge and Skills Statement Student Expectation Breakout Item Type Citation Type Component ISBN Page (s) Specific Location

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1 and Skills (TEKS): Material Correlations to the Texas Essential Knowledge and Skills (TEKS): Material Subject Subchapter Course Publisher Program Title Program ISBN TEKS Coverage (%) Chapter 130. Texas Essential Knowledge and Skills for Career & Technical Education Subchapter I. Hospitality and Tourism (One Credit), Adopted Goodheart-Willcox Publisher Hospitality Services % (a) General requirements. This course is recommended for students in Grades Students shall be awarded one credit for successful completion of this course. (b) Introduction. (1) Career and technical education instruction provides content aligned with challenging academic standards and relevant technical knowledge and skills for students to further their education and succeed in current or emerging professions. (2) The Hospitality and Tourism Career Cluster focuses on the management, marketing, and operations of restaurants and other food/beverage services, lodging, attractions, recreation events, and travel-related services. (3) Principles of Hospitality and Tourism introduces students to an industry that encompasses lodging, travel and tourism, recreation, amusements, attractions, and food/beverage operations. Students learn knowledge and skills focusing on communication, time management, and customer service that meet industry standards. Students will explore the history of the hospitality and tourism industry and examine characteristics needed for success in that industry. (4) Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations. (5) Statements that contain the word "including" reference content that must be mastered, while those containing the phrase "such as" are intended as possible illustrative examples. (c) Knowledge and Skills. (1) The student demonstrates professional standards/employability skills as required by business and industry. The (A) write effectively using standard English and correct grammar (i) write effectively using standard English 34 Written Communication 37 # Communication 499 #22 1 of 44

2 and Skills (TEKS): Material (1) The student demonstrates professional standards/employability skills as required by business and industry. The (A) write effectively using standard English and correct grammar (ii) write effectively using correct grammar Communication 499 #22 34 Written Communication 37 #22 34 Verbal Communication (1) The student demonstrates professional standards/employability skills as required by business and industry. The (B) use a variety of credible resources (i) use a variety of credible resources Learn About Hospitality Careers 476 #4 19 # # #27 2 of 44

3 and Skills (TEKS): Material (1) The student demonstrates professional standards/employability skills as required by business and industry. The (C) recognize appropriate professional documents used in the hospitality and tourism industry (i) recognize appropriate professional documents used in the hospitality and tourism industry Ordering 147 # Developing Specifications 147 # Column 2, paragraphs 2 and 3 (1) The student demonstrates professional standards/employability skills as required by business and industry. The (D) calculate accurate measurements, numerical concepts such as percentages, and estimations (i) calculate accurate measurements Determining Quantity 93 #24 93 # Produce Calculator 83 Column 1, paragraph 2 3 of 44

4 and Skills (TEKS): Material (1) The student demonstrates professional standards/employability skills as required by business and industry. The (D) calculate accurate measurements, numerical concepts such as percentages, and estimations (ii) calculate numerical concepts 343 Revenue and Support Centers, Figure # Determining Quantity 93 # #24 (1) The student demonstrates professional standards/employability skills as required by business and industry. The (D) calculate accurate measurements, numerical concepts such as percentages, and estimations (iii) calculate estimations 209 Forecasting, Scheduling 213 #22 26 Column 1, first two complete paragraphs 37 #16 4 of 44

5 and Skills (TEKS): Material (1) The student demonstrates professional standards/employability skills as required by business and industry. The (E) understand how scientific principles are used in the hospitality and tourism industry (i) understand how scientific principles are used in the hospitality and tourism industry 6 Column 1, paragraph 3 18 #1 93 # Sources of Foodborne Illness 166 #2-5 (2) The student uses verbal and nonverbal communication to provide a positive experience for guests and employees. The (A) develop and execute formal and informal presentations (i) develop formal presentations 483 Column 1, first new paragraph 499 # Communication 34 Verbal Communication 5 of 44

6 and Skills (TEKS): Material 93 #27 (2) The student uses verbal and nonverbal communication to provide a positive experience for guests and employees. The (A) develop and execute formal and informal presentations (ii) develop informal presentations 483 Column 1, first new paragraph 499 # Communication 34 Verbal Communication 213 #18 (2) The student uses verbal and nonverbal communication to provide a positive experience for guests and employees. The (A) develop and execute formal and informal presentations (iii) execute formal presentations 483 Column 1, paragraph # Communication 6 of 44

7 and Skills (TEKS): Material 34 Verbal Communication 37 #21 (2) The student uses verbal and nonverbal communication to provide a positive experience for guests and employees. The (A) develop and execute formal and informal presentations (iv) execute informal presentations 483 Column 1, paragraph # Communication 34 Verbal Communication 213 #18 (2) The student uses verbal and nonverbal communication to provide a positive experience for guests and employees. The (B) practice customer service skills (i) practice customer service skills Satisfying Customer Needs 37 #18 7 of 44

8 and Skills (TEKS): Material 37 # Customer-Focused Employees, Critical Moments Customer Relations Techniques (3) The student understands that personal success depends on personal effort. The (A) demonstrate self-responsibility and self-management (i) demonstrate self-responsibility Succeeding on the Job 499 # Make a Career Plan 477 # Work Ethic (3) The student understands that personal success depends on personal effort. The (A) demonstrate self-responsibility and self-management (ii) demonstrate self-management Succeeding on the Job 8 of 44

9 and Skills (TEKS): Material 499 # Make a Career Plan 477 # Work Ethic (3) The student understands that personal success depends on personal effort. The (B) explain the characteristics of personal values, ethics, and fundamental principles (i) explain the characteristics of personal values 473 Values, Interests, Preferences 477 # # # Work Ethic 9 of 44

10 and Skills (TEKS): Material (3) The student understands that personal success depends on personal effort. The (B) explain the characteristics of personal values, ethics, and fundamental principles (ii) explain the characteristics of ethics Ethical Issues 452 # # Ethics in Hospitality, Work Ethic 15 Hospitality Ethics: Learning About Ethics (3) The student understands that personal success depends on personal effort. The (B) explain the characteristics of personal values, ethics, and fundamental principles (iii) explain the characteristics of fundamental principles 446 Column 2, paragraph 2; Figure # # #9 452 #10 10 of 44

11 and Skills (TEKS): Material (3) The student understands that personal success depends on personal effort. The (C) display positive attitudes and good work habits (i) display positive attitudes 35 Have a Positive Attitude 37 #14 37 #18 37 # Attitude (3) The student understands that personal success depends on personal effort. The (C) display positive attitudes and good work habits (ii) display good work habits Work Habits 37 # Succeeding on the Job 499 # #10 11 of 44

12 and Skills (TEKS): Material (3) The student understands that personal success depends on personal effort. The (D) develop strategies for achieving accuracy (i) develop strategies for achieving accuracy Column 2, paragraphs 1-2; Figure # Standardized Recipes Preventing Foodborne Illness 397 #26 (3) The student understands that personal success depends on personal effort. The (E) develop organizational skills (i) develop organizational skills Organizational Skills 361 # #26 12 of 44

13 and Skills (TEKS): Material (4) The student develops an understanding of time management, decision making, and prioritization. The (A) identify and apply effective practices for managing time (i) identify effective practices for managing time 359 Paragraphs 1 and 2 and bullets 361 # Time Management 499 #26 (4) The student develops an understanding of time management, decision making, and prioritization. The (A) identify and apply effective practices for managing time (ii) apply effective practices for managing time 359 Paragraphs 1 and 2 and bullets 361 # Time Management 499 #26 13 of 44

14 and Skills (TEKS): Material (4) The student develops an understanding of time management, decision making, and prioritization. The (B) analyze the benefits of balancing career and home life (i) analyze the benefits of balancing career and home life Work-Life Balance 329 # # Balancing Multiple Roles 328 #2 (4) The student develops an understanding of time management, decision making, and prioritization. The (C) learn and apply steps in the decision-making process (i) learn steps in the decision-making process 494 Decision-Making Skills, Figure # # Ethical Decision Making 14 of 44

15 and Skills (TEKS): Material 452 #9 (4) The student develops an understanding of time management, decision making, and prioritization. The (C) learn and apply steps in the decision-making process (ii) apply steps in the decision-making process 494 Decision-Making Skills, Figure # # Ethical Decision Making 452 #9 (4) The student develops an understanding of time management, decision making, and prioritization. The (D) work independently (i) work independently 491 Column 1, second new paragraph 499 # #17 15 of 44

16 and Skills (TEKS): Material 489 Self-Motivation (5) The student researches, analyzes, and explores lifestyle and career goals. The (A) prioritize career goals and ways to achieve those goals in the hospitality and tourism industry (i) prioritize career goals in the hospitality and tourism industry Make a Career Plan 477 # # Graphic Organizer 350 Set Goals (5) The student researches, analyzes, and explores lifestyle and career goals. The (A) prioritize career goals and ways to achieve those goals in the hospitality and tourism industry (ii) prioritize ways to achieve [career] goals in the hospitality and tourism industry Make a Career Plan 477 # #11 16 of 44

17 and Skills (TEKS): Material 456 Graphic Organizer 350 Set Goals (5) The student researches, analyzes, and explores lifestyle and career goals. The (B) compare and contrast education or training and certifications needed for careers in the hospitality and tourism industry (i) compare and contrast education or training needed for careers in the hospitality and tourism industry Learn About Preparation Requirements 476 #7 93 # # Careers in Recreation (5) The student researches, analyzes, and explores lifestyle and career goals. The (B) compare and contrast education or training and certifications needed for careers in the hospitality and tourism industry (ii) compare and contrast certifications needed for careers in the hospitality and tourism industry Certifcate Programs 499 #21 17 of 44

18 and Skills (TEKS): Material 329 # Learn About Preparation Requirements 476 #8 (5) The student researches, analyzes, and explores lifestyle and career goals. The (C) examine related community service opportunities (i) examine related community service opportunities 298 Voluntourism 305 # Importance of Volunteers Secular Youth Agencies 318 Faith-Based Youth Agencies (5) The student researches, analyzes, and explores lifestyle and career goals. The (D) describe the components and importance of a career portfolio (i) describe the components of a career portfolio 475 First new paragraph through last paragraph 18 of 44

19 and Skills (TEKS): Material 476 # #22 (5) The student researches, analyzes, and explores lifestyle and career goals. The (D) describe the components and importance of a career portfolio (ii) describe the importance of a career portfolio 475 First new paragraph through last paragraph 477 # #12 (6) The student uses technology to gather information. The (A) understand the need for computer applications to perform workplace tasks (i) understand the need for computer applications to perform workplace tasks Technology Trends 55 # #21 19 of 44

20 and Skills (TEKS): Material Transmitting Orders Property Management System (6) The student uses technology to gather information. The (B) recognize that types of computerized systems are used to manage operations and guest services in the hospitality and tourism industry (i) recognize that types of computerized systems are used to manage operations in the hospitality and tourism industry 52 Business Management Systems 110 # Transmitting Orders Property Management System 145 First and second new paragraphs (6) The student uses technology to gather information. The (B) recognize that types of computerized systems are used to manage operations and guest services in the hospitality and tourism industry (ii) recognize that types of computerized systems are used to manage guest services in the hospitality and tourism industry Technology Trends 55 #20 20 of 44

21 and Skills (TEKS): Material Transmitting Orders Property Management System 202 Column 1, first new paragraph (6) The student uses technology to gather information. The (C) discuss why computerized systems are used in operations and guest services in the hospitality and tourism industry (i) discuss why computerized systems are used in operations in the hospitality and tourism industry Technology Trends 55 # # Transmitting Orders Property Management System (6) The student uses technology to gather information. The (C) discuss why computerized systems are used in operations and guest services in the hospitality and tourism industry (ii) discuss why computerized systems are used in guest services in the hospitality and tourism industry Technology Trends 21 of 44

22 and Skills (TEKS): Material 55 # # Property Management System 202 Column 1, paragraph 2 (7) The student demonstrates leadership, citizenship, and teamwork skills required for success. The student is expected to: (A) develop team-building skills (i) develop team-building skills Teamwork 499 # #19 (7) The student demonstrates leadership, citizenship, and teamwork skills required for success. The student is expected to: (B) develop decision-making and problem-solving skills (i) develop decision-making skills 494 Decision-Making Skills, Figure of 44

23 and Skills (TEKS): Material 499 # # Ethical Decision Making 452 #9 (7) The student demonstrates leadership, citizenship, and teamwork skills required for success. The student is expected to: (B) develop decision-making and problem-solving skills (ii) develop problem-solving skills Handling Customer Complaints 37 # Problem Solving 483 Column 1, new paragraphs 2 and 3; Figure #19 23 of 44

24 and Skills (TEKS): Material (7) The student demonstrates leadership, citizenship, and teamwork skills required for success. The student is expected to: (C) conduct and participate in effective meetings (i) conduct effective meetings Communication 329 # # Column 1, second paragraph 117 Column 1, first full paragraph (7) The student demonstrates leadership, citizenship, and teamwork skills required for success. The student is expected to: (C) conduct and participate in effective meetings (ii) participate in effective meetings Communication 329 # # Professional Associations 355 Column 1, first and second complete paragraphs 24 of 44

25 and Skills (TEKS): Material (7) The student demonstrates leadership, citizenship, and teamwork skills required for success. The student is expected to: (D) identify leadership and teamwork qualities that create a pleasant working atmosphere (i) identify leadership qualities that create a pleasant working atmosphere 340 Leading 499 # Leadership Teamwork 47 Hospitality Ethics: Ethical Leadership (7) The student demonstrates leadership, citizenship, and teamwork skills required for success. The student is expected to: (D) identify leadership and teamwork qualities that create a pleasant working atmosphere (ii) identify teamwork qualities that create a pleasant working atmosphere Teamwork 499 # Attitude 449 Column 1, third paragraph Communication 25 of 44

26 and Skills (TEKS): Material (7) The student demonstrates leadership, citizenship, and teamwork skills required for success. The student is expected to: (E) identify community service activities related to the hospitality and tourism industry (i) identify community service activities related to the hospitality and tourism industry Voluntourism 305 # Secular Youth Agencies 328 # Faith-Based Youth Agencies (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (A) identify and explain job safety and security practices (i) identify job safety practices Chapter 23: Workplace Safety and Emergencies 434 #8 435 # Preventing Foodborne Illness 26 of 44

27 and Skills (TEKS): Material Worker Safety Laws and Food Safety Laws (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (A) identify and explain job safety and security practices (ii) identify security practices Chapter 13: Security 248 # # # #24 (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (A) identify and explain job safety and security practices (iii) explain job safety practices Chapter 23: Workplace Safety and Emergencies 434 #8 435 #21 27 of 44

28 and Skills (TEKS): Material Preventing Foodborne Illness Worker Safety Laws and Food Safety Laws (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (A) identify and explain job safety and security practices (iv) explain job security practices Chapter 13: Security 248 # # # #25 (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (B) recognize and implement the basics of sanitation (i) recognize the basics of sanitation Chapter 9: Food Safety and Sanitation 166 # of 44

29 and Skills (TEKS): Material 167 # #19, Sanitation (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (B) recognize and implement the basics of sanitation (ii) implement the basics of sanitation Chapter 9: Food Safety and Sanitation 131 # # # Sanitation (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (C) understand and demonstrate procedures for cleaning, sanitizing, and storing equipment and tools (i) understand procedures for cleaning equipment Cleaning Versus Sanitizing and Dishwashing 29 of 44

30 and Skills (TEKS): Material 166 # Column 2, paragraph Cleanliness and Sanitation 126 Breakdown (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (C) understand and demonstrate procedures for cleaning, sanitizing, and storing equipment and tools (ii) understand procedures for sanitizing equipment Cleaning Versus Sanitizing and Dishwashing 131 # # Use Sanitary Serving Methods Cleanliness and Sanitation 30 of 44

31 and Skills (TEKS): Material (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (C) understand and demonstrate procedures for cleaning, sanitizing, and storing equipment and tools (iii) understand procedures for storing equipment Storage 146 # Breakdown 157 Storage 224 Inventory of Linens (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (C) understand and demonstrate procedures for cleaning, sanitizing, and storing equipment and tools (iv) understand procedures for cleaning tools Cleaning Versus Sanitizing and Dishwashing 166 # # # Cleanliness and Sanitation 31 of 44

32 and Skills (TEKS): Material (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (C) understand and demonstrate procedures for cleaning, sanitizing, and storing equipment and tools (v) understand procedures for sanitizing tools Cleaning Versus Sanitizing and Dishwashing 131 # # Use Sanitary Serving Methods Cleanliness and Sanitation (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (C) understand and demonstrate procedures for cleaning, sanitizing, and storing equipment and tools (vi) understand procedures for storing tools 156 Paragraph # # # Storage 32 of 44

33 and Skills (TEKS): Material (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (C) understand and demonstrate procedures for cleaning, sanitizing, and storing equipment and tools (vii) demonstrate procedures for cleaning equipment Cleaning Versus Sanitizing and Dishwashing 131 # # Cleanliness and Sanitation 231 #18 (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (C) understand and demonstrate procedures for cleaning, sanitizing, and storing equipment and tools (viii) demonstrate procedures for sanitizing equipment Cleaning Versus Sanitizing and Dishwashing 131 # # Use Sanitary Serving Methods 33 of 44

34 and Skills (TEKS): Material 222 Washing Laundry (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (C) understand and demonstrate procedures for cleaning, sanitizing, and storing equipment and tools (ix) demonstrate procedures for storing equipment 126 Column 2, first paragraph 131 # # Storage 224 Inventory of Linens (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (C) understand and demonstrate procedures for cleaning, sanitizing, and storing equipment and tools (x) demonstrate procedures for cleaning tools Cleaning Versus Sanitizing and Dishwashing 131 # #22 34 of 44

35 and Skills (TEKS): Material Cleanliness and Sanitation (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (C) understand and demonstrate procedures for cleaning, sanitizing, and storing equipment and tools (xi) demonstrate procedures for sanitizing tools Cleaning Versus Sanitizing and Dishwashing 131 # # Use Sanitary Serving Methods Cleanliness and Sanitation (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (C) understand and demonstrate procedures for cleaning, sanitizing, and storing equipment and tools (xii) demonstrate procedures for storing tools 156 Paragraph # #22 35 of 44

36 and Skills (TEKS): Material (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (D) determine how environmental issues and trends affect the hospitality and tourism industry (i) determine how environmental issues affect the hospitality and tourism industry Environmental Protection 453 # Climate Change 189 # #24 (8) The student explains how resources (employees, guests, and property) are managed to minimize losses or liabilities in the hospitality and tourism industry. The (D) determine how environmental issues and trends affect the hospitality and tourism industry (iii) determine how trends affect the hospitality and tourism industry Hospitality Trends 54 #10 55 # of 44

37 and Skills (TEKS): Material 55 # Trends for the Future (9) The student explores the history of the hospitality and tourism industry. The (A) examine the varied operations required within the hospitality and tourism industry (i) examine the varied operations required within the hospitality and tourism industry 508 Operations Plan 511 # Chapters 18, 19, 20, 21, 22, and #3 410 #3 (9) The student explores the history of the hospitality and tourism industry. The (B) understand the job qualifications for various careers in the hospitality and tourism industry (i) understand the job qualifications for various careers in the hospitality and toursim industry Learn About Hospitality Careers 93 #29 37 of 44

38 and Skills (TEKS): Material 249 # # Learn About Preparation Requirements (9) The student explores the history of the hospitality and tourism industry. The (C) differentiate amongst lodging, travel and tourism, recreation amusements, attractions and resorts, and food and beverage service (i) differentiate amongst lodging, travel and tourism, recreation amusements, attractions and resorts, and food and beverage service 7-12 Industry Complexity 18 #4 18 # # Chapters 4-17 (10) The student demonstrates research skills applicable to the hospitality and tourism industry. The student is expected to: (A) develop technical vocabulary of the hospitality and tourism industry (i) develop technical vocabulary of the hospitality and tourism industry 4 Terms to Know 38 of 44

39 and Skills (TEKS): Material 19 Vocabulary Activities # Terms to Know 37 Vocabulary Activities # Terms to Know (10) The student demonstrates research skills applicable to the hospitality and tourism industry. The student is expected to: (B) design a customized product for the hospitality and tourism industry (i) design a customized product for the hospitality and tourism industry Business Plan 511 # # # #25 39 of 44

40 and Skills (TEKS): Material (10) The student demonstrates research skills applicable to the hospitality and tourism industry. The student is expected to: (C) identify local and regional trends and issues in the hospitality and tourism industry (i) identify local trends in the hospitality and tourism industry Hospitality Trends 55 # Trends for the Future 55 #26 (10) The student demonstrates research skills applicable to the hospitality and tourism industry. The student is expected to: (C) identify local and regional trends and issues in the hospitality and tourism industry (ii) identify local issues in the hospitality and tourism industry Factors Affecting Success 55 # Hospitality Trends Trends for the Future 40 of 44

41 and Skills (TEKS): Material (10) The student demonstrates research skills applicable to the hospitality and tourism industry. The student is expected to: (C) identify local and regional trends and issues in the hospitality and tourism industry (iii) identify regional trends the hospitality and tourism industry Hospitality Trends 55 # Trends for the Future 55 #26 (10) The student demonstrates research skills applicable to the hospitality and tourism industry. The student is expected to: (C) identify local and regional trends and issues in the hospitality and tourism industry (iv) identify regional issues in the hospitality and tourism industry Factors Affecting Success 55 # Hospitality Trends Trends for the Future 41 of 44

42 and Skills (TEKS): Material (11) The student understands the importance of customer service. The (A) determine ways to provide quality customer service (i) determine ways to provide quality customer service Chapter 2: Service: The Heart of Hospitality 36 #4 37 # Serving Food, Bussing Guest Services (11) The student understands the importance of customer service. The (B) analyze how guests are affected by employee attitude, appearance, and actions (i) analyze how guests are affected by employee attitude 35 Have a Positive Attitude 37 #14 36 # Attitude and Friendliness 37 #18 42 of 44

43 and Skills (TEKS): Material (11) The student understands the importance of customer service. The (B) analyze how guests are affected by employee attitude, appearance, and actions (ii) analyze how guests are affected by employee appearance Customer-Focused Employees 37 #17 37 #24 36 #7 491 Grooming (11) The student understands the importance of customer service. The (B) analyze how guests are affected by employee attitude, appearance, and actions (iii) analyze how guests are affected by employee actions Customer-Focused Employees 36 # #18, Critical Moments Customer Relations Techniques 43 of 44

44 and Skills (TEKS): Material (11) The student understands the importance of customer service. The (C) examine different types of service across the industry (i) examine different types of service across the industry Chapter 2: Service: The Heart of Hospitality 36 # Commercial Foodservice, Noncommercial Foodservice Guest Services Types of Lodging Businesses 44 of 44