Hospitality & Tourism Career Cluster (HT)1. Describe the key components of marketing and promoting hospitality andtourism products and services.2. Evaluate the nature and scope of the Hospitality and Tourism Career Clusterand the role of hospitality and tourism in society and the economy.3. Demonstrate hospitality and tourism customer service skills that meetcustomers’ needs.4. Describe employee rights and responsibilities and employers’ obligations concerningoccupational health and safety in the hospitality and tourism workplace.5. Identify potential, real and perceived hazards and emergency situations and determine theappropriate safety and security measures in the hospitality and tourism workplace.6. Describe career opportunities and means to attain those opportunities in each of the Hospitalityand Tourism Career Pathways.Culinary Arts Career Pathway (HT-CA)1. Describe ethical and legal responsibilities in food and beverage service facilities.2. Demonstrate safety and sanitation procedures in food and beverage service facilities.3. Use information from cultural and geographical studies to guide customer service decisions infood and beverage service facilities.4. Demonstrate leadership qualities and collaboration with others.5. Research costs, pricing, market demands and marketing strategies to manage profitability infood and beverage service facilities.6. Explain the benefits of the use of computerized systems to manage food service operations andguest service.7. Utilize technical resources for food services and beverage operations to update or enhancepresent practice.8. Implement standard operating procedures relatedto food and beverage production and guestservice.9. Describe career opportunities and qualifications inthe restaurant and food service industry.10. Apply listening, reading, writing and speaking skillsto enhance operations and customer service infood and beverage service facilities.14 CCRS – CTE

Hospitality & Tourism Career Cluster (HT)HTStandardHT 1Describe the keycomponents ofmarketing andpromotinghospitality andtourism productsand services.Performance Elements1. Demonstrate knowledgeof marketing techniquescommonly used in thehospitality and tourismindustry to sell a productor service.2. Identify effects of theeconomy on the hospitalityand tourism industry toeffectively plan productsand services.Sample Indicators Identify the elements of marketing.Compare/contrast different marketing packets.Develop strategies for making a sale. Describe how economics applies to the hospitalityand tourism industry.Discuss the importance of the hospitality andtourism industry to the U.S. economy.Explain the effects that supply and demand have onthe hospitality and tourism industry. HT 2Evaluate thenature and scopeof the Hospitality& Tourism CareerCluster and therole of hospitalityand tourism insociety and theeconomy.1. Identify managementstyles within a variety oforganizational structures.2. Trace the developmentof the hospitality andtourism industry tounderstand the overallstructure.1. Use customer commentsto guide customersatisfaction policies.HT 3Demonstratehospitality andtourism customerservice skills thatmeet customers'needs.61 CCRS – CTE2. Integrate the principlesof customer service topositively impactorganizationalperformance.3. Identify and compareservices and products fromrelated industries tounderstand how theyaffect hospitality andtourism products andservices. Define industry management terms including yield,yield management, no-show, discount inventorycontrol, overbooking and spoilage.Compare/contrast management of differentorganizational structures including independentlyowned, chain-affiliated and corporations in theindustry. Discuss the current trends in society and how theyaffect hospitality and tourism. Assess the importance of customer satisfaction.Devise strategies for maximizing customersatisfaction.Role-play customer dissatisfaction scenarios. Describe how customer service affects a company'sbottom line. No Sample Indicators.

HTStandardPerformance ElementsSample Indicators HT 4HT 5Describeemployee rightsandresponsibilitiesand employers'obligationsconcerningoccupationalhealth and safetyin the hospitalityand tourismworkplace.Identify potential,real andperceived hazardsand emergencysituations anddetermine theappropriate safetyand securitymeasures in thehospitality andtourismworkplace.62 CCRS – CTE1. State the rationale forrules and laws designed topromote safety and healthin the workplace. 2. Assess workplaceconditions with regard tosafety and health.3. Demonstrate applicationof legal policies to complywith laws regarding hiring,harassment and safetyissues.1. Outline safety andsecurity issues forindividuals and groups tominimize risks.2. Identify resources toutilize in variousemergency situations forself, co-workers andguests/customers.3. Create response plans tocope with hazards andemergency situationsapplicable to thehospitality and tourismindustries. Identify key rights of employees related tooccupational safety and health.Identify the responsibilities of employers related tooccupational safety and health.Explain the role of government agencies inproviding a safe workplace.Illustrate compliance with OSHA safety regulationsand practices.Follow industry standards to comply with safetyregulations and practices.Review safety and sanitation procedures applicableto the workplace. No Sample Indicators. Create a solution to guest/customer exposure to ahealth hazard.Identify ways to manage guests/customers facing athreat.Identify ways to prevent common safety hazards.Develop and role-play mock emergency situations.Create a plan of action to manage guests withspecial needs (disabilities, handicap accessibility,etc.). Detail steps to use in medical emergencies.List resources for assistance with environmentalissues.Name the resources for assistance in crimes oraccidents.Detail how to access help in a terrorist situation. No Sample Indicators.

HTStandardPerformance Elements1. Research careeropportunities based upontheir fit with personalcareer goals in thehospitality and tourismindustries.HT 6Describe careeropportunities andmeans to attainthoseopportunities ineach of theHospitality&Tourism CareerPathways.2. Match personal interestsand aptitudes to careers inthe hospitality and tourismindustry when researchingopportunities within thepathways. Locate and interpret career information for at leastone career cluster.Identify job requirements for career pathways.Identify educational and credentialing requirementsfor career cluster and pathways.Identify personal interests and aptitudes.Identify job requirements and characteristics ofselected careers.Compare personal interests and aptitudes with jobrequirements and characteristics of career selected.Modify career goals based on results of personalinterests and aptitudes with career requirementsand characteristics.3. Examine entry-level,skilled level andsupervisory positions andthe qualifications and skillsneeded for different levelsof hospitality and tourismemployment. No Sample Indicators.4. Develop a career planfor advancement inhospitality and tourismcareers. No Sample Indicators. List ethical liability issues that are specific tohospitality and tourism.Discuss solutions to various ethical issues andconcerns.5. Identify ethical issuesand concerns in thehospitality and tourismcareer field.63 CCRS – CTESample Indicators

Culinary Arts Career Pathway (HT-CA)HT-CAStandardPerformance Elements1. Utilize comments andsuggestions from thecustomer service area toformulate improvementsand ensure guestsatisfaction.Sample Indicators HT-CA 1Describe ethicaland legalresponsibilities infood andbeverage servicefacilities.2. Comply with lawsregarding hiring,harassment and safetyissues. 3. Apply ethical and legalguidelines as they relate torestaurants and food andbeverage services jobperformance.4. Identify ethical issuesand model ethicalbehavior in the workplace. HT-CA 02Demonstratesafety andsanitationprocedures infood andbeverage servicefacilities.1. Identify sanitationprocedures to ensurefacility is in compliancewith health codes.2. Identify overall safetyprocedures necessary tomaintain a safe work area.3. Demonstrate emergencyand first-aid knowledgeand procedures applicableto the workplace.64 CCRS – CTE Detail ways to achieve a high rate of positivecomments.Get regular feedback from guests and staff.Demonstrate understanding of legal interviewingprocesses.Outline how harassment and stereotyping cancreate an unhealthy work environment.Define legal and ethical responsibilities for safetyprocedures.Interpret worker's compensation requirements andforms.Identify ethical and legal situations that occur in theworkplace.Relate appropriate response to legal/ethicalinfractions in the workplace.Integrate guideline for ethical treatment in theworkplace.Discuss how ethical issues and concerns affect acareer field.Outline compliance requirements of sanitation andhealth inspections.Show exemplary appearance and hygiene.Illustrate correct use of knives and kitchenequipment.Use protective gloves and clothing.Demonstrate correct food handling and productiontechniques. Practice appropriate safety and health procedures.Apply hazardous material practices and proceduresfor the handling and disposing of chemicals. No Sample Indicators.

HT-CAStandardHT-CA 03Use informationfrom cultural andgeographicalstudies to guidecustomer servicedecisions in foodand beverageservice facilities.Demonstrateleadershipqualities andcollaborationwith others.HT-CA 04Performance ElementsSample Indicators1. Utilize facts andstatistics retrieved fromethnic and geographicalstudies in a serviceenvironment. Identify ethnicities and their dining habits and rules.Identify countries and their native food resources.1. Model leadership andteamwork qualities to aidin employee retention. Detail ways to minimize staff turnover.2. Formulate staffdevelopment plans tocreate an effectiveworking team. Conduct thorough orientation for new staff.Detail elements involved in new orientation.Conduct regular training and coaching of staff.Explain human relations policies and procedures. Conduct regular reviews of staff.Utilize leadership skills to create motivation forchange. Use people skills to build effective workingrelationships.Learn conflict management skills to facilitatesolutions.3. Make staffing decisionsbased on provenmanagerial skills toimprove staff performance.4. Establish and maintaineffective workingrelationships with all levelsof personnel and otherdepartments to provideeffective services toguests. HT-CA 05Research costs,pricing, marketdemands andmarketingstrategies tomanageprofitability infood andbeverage servicefacilities.65 CCRS – CTE1. Interpret calculations offood, labor and pricing toensure profitability.2. Compare alternativeways of marketing todevelop a promotionalpackage.3. Anticipate future needsusing information aboutcurrent trends thatcontribute to effectivelyprice and market food andbeverage offerings. Calculate food cost and determine ways to meetgoals.Calculate labor cost and determine ways to meetgoals.Determine the values of inventory or stock.Determine menu pricing.Define portion control. Develop promotional materials.Create methods to market materials. Demonstrate awareness of operational needs.Demonstrate awareness of capabilities andlimitations of the operation.

HT-CAStandardPerformance Elements4. Discuss sustainablepractices and how itimpacts profitability andcustomer demands (i.e.locally grown products,organics, recycled orrecyclable products).HT-CA 06HT-CA 07HT-CA 08Explain thebenefits of theuse ofcomputerizedsystems tomanage foodservice operationsand guest service.Utilize technicalresources for foodservices andbeverageoperations toupdate orenhance esrelated to foodand beverageproduction andguest service.66 CCRS – CTE1. Identify potential usesof computers and softwareto provide guest and foodservices.1. Use softwareapplications to managefood service operations.Sample Indicators No Sample Indicators. Demonstrate use of point of sale (POS) systems.Demonstrate basic computer applications.Demonstrate use of computer programs used forfood production. Demonstrate the use of software programs forhuman resource management.Demonstrate the use of software programs forinventory control, point of sale, profit loss, etc. 2. Retrieve websiteinformation to use in menuplanning, recipes and forproduct information. Access relevant websites.Download recipes.Bookmark websites.1. Implement operatingprocedures to comply withcompany requirements. Detail operating procedures for food quality.Detail operating procedures for food presentation.Describe customer service table standards.2. Evaluate prepared foodsfor quality andpresentation to meetquality standards. Show consistent appearance in prepared foods.Detail ways to monitor quality of prepared food. Explain the use of a variety of sauces.Choose appropriate cooking procedures (sauté,broil, bake, etc.).Employ knowledge of nutritional values.Exhibit high quality food presentation.Detail characteristics of French, Russian, Bistro styleand other forms of service.Identify types of dining utensils and proper uses.Show proper set up procedures for diningroom/counter.Explain menu items.Detail the process of upselling and other forms ofmarketing at tableside.3. Prepare nutritional,quality foods utilizingbasic food knowledge.4. Determine theappropriate type of foodservice to provide qualitycustomer service.

HT-CAStandardPerformance Elements5. Evaluate types ofkitchen equipment tomatch the correct cookingmethodology.HT-CA 09Describe careeropportunities andqualifications inthe restaurantand food serviceindustry. Use pots and pans for different food preparations.Explain how to store and retrieve foods in a varietyof settings (cold, hot, dry, etc.).6. Describe the role of themenu as a marketing andplanning tool. Explain the importance of the menu.Detail the menu's role in communicating an image.1. Identify steps needed toobtain a job in therestaurant and foodservice industry. Outline a plan for an effective job search.Write a resume that lists skills and competencies.Role-play a job interview.Explain follow-up steps for a job interview.Develop a list of workplace rules and regulations.Identify and give examples of positive workattitudes.Make a list of qualities of successful food serviceemployees.Identify hierarchy within the organization.List the qualifications for various careers in the foodservice industry.Describe major duties/tasks for each job option.Identify careers related to family and consumersciences in the field of culinary arts.2. Identify behaviors andpersonal habits needed toretain a job in therestaurant and foodservice industry.3. Examine careeropportunities available inrestaurants and foodservice operations.4. Differentiate careeropportunities in restaurantand food serviceoperations in the variousindustry sectors (e.g.,independent vs. chainoperations).1. Interpret and use tables,charts and figures.HT-CA 10Apply listening,reading, writingand speakingskills to enhanceoperations andcustomer servicein food andbeverage servicefacilities.Sample Indicators2. Understand verbal andnonverbal communicationsto provide a positiveexperience for guest.3. Manage unexpectedsituations to ensurecontinuity of qualityservices. List various types of food service operations.List advantages/disadvantages of different sectors. No Sample Indicators. Recognize and respond to guests' needs andnonverbal cues.Interpret verbal and nonverbal behaviors toenhance communications with coworkers andcustomers/guests.Listen and understand others.Identify the problem and possible solutions anddecide on a course of action to resolve unexpectedsituations.Provide feedback to management in order toenhance operations.Read and comprehend recipes, operationalmanuals, inventory control sheets, menus,correspondence, training manuals, etc.Create inventory control sheets, recipes, menus,correspondence, employee evaluations, etc.Calculate menu and recipe costs. 4. Use basic academicskills to perform effectivelyin the workplace. 67 CCRS – CTE

Hospitality & Tourism Career Cluster (HT) HT Standard Performance Elements Sample Indicators HT 1 Describe the key components of marketing and promoting hospitality and tourism products and services. 1. Demonstrate knowledge of marketing techniques commonly used in the hospi