Scope and Sequence. Hospitality and Tourism. Cluster:

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1 Scope and Sequence Cluster: Course Name: Course Description: Course Requirements: Hospitality and Tourism Hotel Management (One-Half to One Credit) This course focuses on the knowledge and skills needed to pursue staff and management positions available in the hotel This in-depth study of the lodging industry includes departments within a hotel such as front desk, food and beverage, housekeeping, maintenance, human resources, and accounting. This course will focus on, but not be limited to, professional communication, leadership, management, human resources, technology, and accounting. Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations. This course is recommended for students in Grades Recommended prerequisite: Principles of Hospitality and Tourism. Students must have access to computers and the Internet. Units of Study Knowledge and Skills Student Expectations Resources I. Leadership A. Personal success B. Personal time management C. Effective team building skills (4) The student demonstrates an understanding that personal success depends on personal effort. (5) The student develops principles in time management, decision making, effective communication, and prioritizing. (A) demonstrate a proactive understanding of self-responsibility and self-management (B) identify and demonstrate positive work behaviors and personal qualities for employability (C) analyze the effects of health and wellness on employee performance (A) apply effective practices for managing time and energy (B) implement stress-management techniques PFDTIG FCCLA Mind Tools SkillsUSA 1

2 (5) The student develops principles in time management, decision making, effective Units of Study communication, Knowledge and and Skills prioritizing. Student Expectations Resources I. Leadership (C) analyze various steps in the decision-making process II. Employability Skills (9) The student uses leadership and teamwork skills in collaborating with others to accomplish organizational goals and objectives. (D) analyze the importance of balancing a career, family, and leisure activities (A) apply team-building skills (B) apply decision-making and problemsolving skills (C) apply leadership and teamwork qualities in creating a pleasant working atmosphere (D) participate in community leadership and teamwork opportunities to enhance professional skills A. Industry certifications (6) The student understands (A) identify the required training or HSCC the importance of education requirements that lead to an B. Job opportunity outlook employability skills. appropriate industry certification C. Marketing yourself Achieve Texas (B) comprehend and model skills America s Career Infonet related to seeking employment D. Workplace documents (C) update a personal career portfolio E. Business ownership (D) demonstrate proper interview Entrepreneur techniques in applying for employment Labor Market and Career Information (E) complete required employment (LMCI) forms such as I-9, work visa, W-4, and National Research Center for Career licensures to meet employment and Technical Education requirements (F) research the local and regional Small Business Administration labor workforce market to determine opportunities for advancement Texas Workforce Commission U.S. Department of Labor Occupational Outlook Handbook This material is and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs. U.S. Department of Labor 2

3 Units of Study Knowledge and Skills Student Expectations Resources I. Leadership G) investigate professional organizations and development training opportunities to keep current on relevant trends and information within the industry (H) explore entrepreneurship opportunities National Research Center for Career and Technical Education Small Business Administration Texas Workforce Commission U.S. Department of Labor Occupational Outlook Handbook U.S. Department of Labor III. Ethics A. Ethical standards B. Organization policies and procedures (11) The student knows and understands the importance of professional ethics and legal responsibilities within the hotel (A) demonstrate professional ethical standards (B) interpret and explain written organizational policies and procedures to help employees perform their jobs HSCC IV. Health, Safety, and Environmental Management in the Workplace A. Personal hygiene (10) The student understands the (A) assess workplace conditions with Federal Emergency Management importance of health, safety, and regard to safety and health Agency B. Workplace safety environmental (B) apply safety and sanitation Foodsafety.gov management systems in standards common to the workplace Food Safety Institute of America C. Sanitation organizations and their importance to organizational (C) analyze potential effects caused by Hazard Analysis and Critical Control D. Emergency procedures performance and regulatory common chemical and hazardous Point compliance. materials (D) demonstrate first aid and Hospitality Educators Association of cardiopulmonary resuscitation skills Texas Hotel World Network (E) research sources of food-borne illness and determine ways to prevent Mayo Clinic them (F) comprehend and ex/firstaidindex model professional attire and personal Nation's Restaurant News hygiene OSHA Partnership for Food Safety Education Texas Restaurant Association This material is and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs. U.S. Department of Labor Teen Safety 3 ndex.html U.S. Food and Drug Administration

4 Nation's Restaurant News Units of Study Knowledge and Skills Student Expectations Resources I. Leadership (1) The student gains academic knowledge and skills required to pursue the full range of career and postsecondary education opportunities within the hotel (D) infer how scientific principles are used in the hotel industry Mayo Clinic ex/firstaidindex OSHA Partnership for Food Safety Education Texas Restaurant Association U.S. Department of Labor Teen Safety ndex.html U.S. Food and Drug Administration U.S. Food Safety and Inspection Service V. Introduction to the Hotel Industry A. Types of hotels B. Service levels C. Ownership (7) The student understands roles within teams, work units, departments, organizations, and the larger environment of the hotel (A) distinguish among the duties and responsibilities within each department (B) implement quality-control standards and practices (C) compare and contrast full service hotels and limited service properties D) compare and contrast chain and franchise hotels, including revenue and support centers HSCC Hotel News Resource Hotels Magazine Hotel World Network VI. Professional Communication Skills A. Verbal (2) The student uses verbal and (C) demonstrate proper techniques for HSCC nonverbal communication skills using telecommunications equipment B. Nonverbal to create, express, and interpret (D) interpret verbal and nonverbal cues information for providing a to enhance communication with C. Written positive experience for guests individuals such as coworkers, and employees. Mind Tools customers, and clients D. Oral Teachnology E. Problem Solving lesson_plans/health/conflict F. Conflict resolution 4

5 B. Nonverbal C. Written and employees. Mind Tools Units D. Oral of Study Knowledge and Skills Student Expectations Resources Teachnology I. Leadership (E) locate written information used to E. Problem Solving communicate with individuals such as lesson_plans/health/conflict coworkers and customers F. Conflict resolution nonverbal communication skills to create, express, and interpret information for providing a positive experience for guests (3) The student solves problems using critical thinking, innovation, and creativity independently and in teams. (F) apply active listening skills to obtain and clarify information (G) follow directions and procedures independently (A) generate creative ideas to solve problems by brainstorming possible solutions (B) employ critical-thinking and interpersonal skills to resolve conflicts with individuals such as coworkers, employers, customers, and clients VII. Guest Services A. Service strategies B. Emerging technologies (12) The student understands the knowledge and skills required for careers in the hotel management (A) develop job-specific technical vocabulary (B) explain procedures to meet guest needs, including guest registration, rate assignment, room assignment, and determination of payment methods (C) determine the functions of meeting and event planning (D) evaluate current and emerging technologies to improve guest services (E) understand the importance of checkout procedures to ensure guest satisfaction and verify settlement of account HSCC Customer Service Manager (CSM) ex.htm VIII. Technology 5

6 Units of Study Knowledge and Skills Student Expectations Resources I. Leadership A. Application software (1) The student gains academic (A) organize oral and written knowledge and skills required to information B. Technological advances pursue the full range of career and postsecondary education C. Marketing strategies opportunities within the hotel D. Business and accounting applications (8) The student uses information technology tools specific to hotel management to access, manage, integrate, and create information. (2) The student uses verbal and nonverbal communication skills to create, express, and interpret information for providing a positive experience for guests and employees. (3) The student solves problems using critical thinking, innovation, and creativity independently and in teams. (1) The student gains academic knowledge and skills required to pursue the full range of career and postsecondary education opportunities within the hotel (B) compose a variety of written documents such as agendas, thank you letters, presentations, and advertisements A) use information technology tools to manage and perform work responsibilities (B) use technology tools to perform workplace tasks (C) prepare complex multimedia publications (D) demonstrate knowledge and use of point-of-sale systems (E) evaluate Internet resources for industry information (A) develop, deliver, and critique presentations (B) analyze various marketing strategies for a hotel or an available service (C) use principles of budgeting and forecasting to maximize profit and growth (C) calculate correctly using numerical concepts such as percentage and reasonable estimation in practical situations HSCC Careerbuildercollege.com Hospitality Industry Hospitality Net Hospitality Trends Hotel World Network 6

7 Units of Study Knowledge and Skills Student Expectations Resources I. Resources: LeadershipBooks HSCC Hospitality Services, High School Curriculum Caddy, CEV Multimedia, Ltd., 2004 HSCG HSFL Hospitality Services: Food and Lodging, Goodheart-Willcox Company, PFDTIG Resources: Web Sites Achieve Texas America s Career Infonet American Hotel & Lodging Educational Institute Careerbuildercollege.com Customer Service Manager (CSM) Entrepreneur FCCLA Federal Emergency Management Agency Foodsafety.gov Food Safety Institute of America Hazard Analysis and Critical Control Point Hospitality Educators Association of Texas Hospitality Industry Hospitality Net Hospitality Trends Hotel News Resource Hotels Magazine Hotel World Network Labor Market and Career Information (LMCI) Hospitality Services Curriculum Guide, Reference Book, Student Activity, and Tests, Curriculum Center for FCS, 2003 Personal and Family Development Teacher s Instructional Guide, Curriculum Center for FCS,

8 Units of Study Knowledge and Skills Student Expectations Resources I. Mayo Leadership Clinic Mind Tools National Restaurant Association Nation's Restaurant News National Research Center for Career and Technical Education OSHA Partnership for Food Safety Education SkillsUSA Small Business Administration Teachnology Texas Restaurant Association Texas Workforce Commission U.S. Department of Labor Occupational Outlook Handbook U.S. Department of Labor U.S. Department of Labor Teen Safety U.S. Food and Drug Administration U.S. Food Safety and Inspection Service