Hospitality, Tourism, and Recreation Career Pathway Course Descriptions and Outline Continued
Home Economics Careers and Technology
California Department of Education
Hospitality, Tourism and Recreation Career Pathway Course Descriptions and Outline
The Hospitality, Tourism, and Recreation Career Pathway course is designed to be the capstone Home Economics Related Occupations (HERO) course in a three-course sequence. The sequence includes a Consumer and Family Studies (CFS) introductory Comprehensive Core I course and one or more CFS concentration courses such as Food and Nutrition. An Introduction to Hospitality Careers course may be offered as a combination CFS and HERO course.
Provided below are the following: the CBEDS code and definition; a course description for use with administrators, school boards, business and industry partners, and parents; a course description for use in a student handbook; and a standards-based outline of the Food Service and Hospitality Career Pathway course.
HOSPITALITY, TOURISM, AND RECREATION CAREER PATHWAY COURSE DESCRIPTIONS
CBEDS 4441: Hospitality, Tourism, and Recreation
A program that prepares students for employment in occupations in hospitality, tourism, and recreation. Instruction includes providing hospitality services in diverse settings to meet the needs of a wide variety of clients. Instruction may include but not be limited to eco-tourism; guest services; geography of the continents; customs and culture of countries as tourist destinations; special documentation needed for international travel; planning events to client specifications; recreational opportunities related to on-site and off-site attractions; and environmental and ecological principles.
Course Description for Use with Administrators, School Boards, Business and Industry Partners and Parents:
Hospitality, Tourism, and Recreation
Home Economics Related Occupations (HERO)
Grades 11-12
Prerequisites: CFS Introductory Comprehensive Core I/Life Management I and CFS Concentration Food and Nutrition
Optional: Introduction to Hospitality Careers
The Hospitality, Tourism, and Recreation course is designed to be the capstone course in the three-course sequence taught at the high school or ROCP level. Students will complete a Consumer and Family Studies (CFS) introductory Comprehensive Core I course and one or more CFS concentration courses such as Food and Nutrition. A HERO introduction to Hospitality Careers course is included in a four-course sequence. Students pursuing a career in hospitality, tourism, and recreation study all aspects of the industry including industry awareness; professional standards and the dignity of work; workforce and organizational management; policies and procedures; industry laws and regulations; guest information and services; information systems; sales and marketing; facility operations, task management, and safety; financial transactions; destinations; reservations and ticketing; itineraries, international travel, and communication skills; thinking and problem solving skills; balancing personal, family, and work responsibilities, and teamwork, leadership, and citizenship skills. Based on the Home Economics Careers and Technology (HECT) Model Curriculum Standards found in the California Career Technical Education Model Curriculum Standards document under the Hospitality, Tourism, and Recreation Industry Sector*, this course provides rigorous, standards-driven instruction and assessment, integrates academic and career-technical concepts through the Foundation and Pathway Standards, and contributes significantly to students’ academic achievement.
Course Description for Students:
Hospitality, Tourism, and Recreation
Home Economics Related Occupations (HERO)
Grades 11-12
Prerequisites: CFS Introductory Comprehensive Core I/Life Management I and CFS Concentration Food and Nutrition
Optional: Introduction to Hospitality Careers
Do you want a career with opportunities that can be found in just about every community in every country of the world? This course in Hospitality, Tourism, and Recreation prepares students for careers in a high-reward, high-variety industry worldwide. You will learn about the segments of this multifaceted industry, which includes lodging, travel and tourism, theme parks, attractions, special events, exhibitions, and outdoor recreation management. You will become knowledgeable about worldwide destinations including geography, cultures and customs, and through work-based learning experiences, develop the skills needed for providing guest information and services, management and operation of facilities, reservations and ticketing, and planning and coordinating itineraries and events. Get your ticket to success through this course!
*Refer to the Home Economics Careers and Technology Education (HECT) Consumer and Family Studies Standards Implementation Resource Guide, Grades 7-12 for the standards detail.
Note: If this course has been approved for articulation or credit with a community college, California State University, or University of California, a statement should be included under each course description. If this course has been approved to meet UC/CSU “a-g” entrance requirements, a statement should be included under each course description.
Home Economics Related Occupations
HOSPITALITY, TOURISM, AND RECREATION CAREER PATHWAY COURSE OUTLINE
(Refer to the legend at the end of the outline)
Program Content Standards/Standards Subcomponents
I. Major Aspects of the Hospitality, Tourism, and Recreation Industry
A. Functions and Roles of the Industry Segments C1.5
1. Types of Industry Segments
2. Core Elements
3. Supporting Industries
B. Economic Impact and Contributions of the Industry Segments C1.2
1. Local
2. State
3. National
4. International
C. Economic Trends F2.7, F 3.5, C1.4
1. Relationship between Industry and Economic Trends
2. The Effect of Trends on Careers
a. Technological Developments
b. Societal Trends
c. Need for Lifelong Learning
D. Scope of Career Opportunities in the Industry F3.1, F3.2, C1.1, C1.3
1. Variety of Career Paths
2. Qualifications, Aptitudes, Knowledge, Skills, and Abilities
3. Working Conditions of Various Careers
4. Requirements for Education, Training, and Licensure
E. Career Planning and Management F2.4, F3.3, F3.5, F3.6
1. Career Interests
2. Career Pathways
3. Postsecondary Options
4. Employment Strategies
F. Career Advancement F2.7, F3.4, F3.5
1. Professional Growth and Development
2. Professional Organizations, Industry Associations, and
Organized Labor
II. Professional Standards/Dignity of Work
A. Workplace Ethics F8.2, F8.3
1. Need for a Code of Ethics
2. Ethical Behaviors
3. Legal Behaviors
4. Role of Personal Integrity
B. Professionalism F7.1
1. Components of Professionalism
2. Professional Behaviors
3. Confidentiality
4. Appropriate Grooming, Clothing, and Personal Hygiene
C. Quality of Work F7.2, F7.3, F7.4
1. Interdependence and Importance of Jobs
2. Effect of On-the-Job Decisions and Actions
3. Need for Responsibility and Flexibility
D. Employer and Employee Rights and Responsibilities F6.1
III. Workforce and Organizational Management
A. Outcomes of Effective Management and Business Procedures C2.1
1. Profitability
2. Productivity
3. Workplace Atmosphere
4. Consumer and Guest Satisfaction
5. Business Growth
B. Workforce Management Strategies C2.2
1. Types and Effective Use of Management Strategies
a. Shared Responsibilities
b. Negotiation
c. Planning
d. Decision-Making
2. Ways the Mission and Goals Affect Operations
3. Effect on Employees’ Actions, Attitudes, and Productivity
C. Appropriate Business Procedures F4.2, F4.4, C2.1
1. Use and Interpretation of Business Plans
2. Use of Appropriate Technology in the Industry Segments
a. Tools for Budgeting, Recordkeeping, and Correspondence
b. Spreadsheets for Payroll and Inventories
IV. Industry Laws and Regulations
A. Identification of Laws, Regulations, and Agencies F6.1, C2.4
1. Employer Established
2. Local
3. State
4. Federal
B. Impact of Laws and Regulations F6.1, C2.4
1. Requirements of CAL/OSHA
2. The Americans with Disabilities Act (ADA)
3. Wage and Hour Laws
4. Tenant Status
5. Accommodation of Minors
C. Complying with Laws and Regulations F6.1, C2.4
1. Employer Rights, Responsibilities, and Procedures
2. Employee Rights, Responsibilities, and Procedures
D. Enforcement by Regulatory Agencies F8.1
V. Policies and Procedures
A. Purposes of Workplace Policies and Procedures C2.3
1. Commonalities
2. Legal Implications
B. Safety and Emergency Procedures F6.1, C2.3
1. Employer/Employee Responsibilities
2. Safe Work Practices and Conditions
3. Infectious Disease Control
4. First-Aid and CPR Procedures
5. Emergency Training
C. Security Procedures C2.3
1. Safeguarding Company and Customer Assets
2. Confidentiality of Customer Information
3. Control of Keys
D. Customer and Employee Accommodations C2.5
1. Disability Facilitation
2. Minors
3. Workplace Diversity
4. Harassment
5. Discrimination
VI. Effective Customer Services
A. The Concept of Exceptional Customer Service C3.1, C3.2, C3.3
1. Importance to the Establishment’s Success
2. Ways to Anticipate Customer Needs, Desires, and Interests
3. Ways to Exceed Customer Expectations
B. Effective Customer Service Strategies F2.5, F2.6, C3.5, C3.6
1. Roles of Management and Employees
2. Ways to Meet the Needs of Diverse Customers
a. Culturally Diverse
b. Generationally Diverse
3. Positive, Responsive, and Professional Interactions
C. Responding to Customer Complaints F2.6, C3.4
1. Common Customer Complaints
2. Customer Service Solutions
a. Prevention
b. Resolution
VII. Sales and Marketing Strategies
A. Major Market Segments C4.3
B. Basic Marketing Principles and Procedures C4.1, C4.4
1. Ways to Maximize Revenues
2. Role of Supply and Demand
3. Applications to Targeted Audiences
C. Analysis of Marketing Strategies C4.2
1. Promotional Selling
2. Upgrading
3. Publicity
4. Effects on Profit
D. Long-Term Guest and Client Group Relationships C4.5
1. Development Strategies
2. Maintenance Strategies
VIII. Technological Resources
A. Technology in the Industry F4.1, F4.2, F4.3, F4.4
1. Technological Advances in the Industry
2. Use of Technological Resources
a. In-House Computer Systems
b. Electronic Key Systems
c. Wireless Communication Devices
d. Use of the Internet for Operations
3. Influences of Current and Emerging Technology
4. Use of Appropriate Technology
IX. Systems Operations and Maintenance
A. Facilities Management C5.1, C5.5, C5.6
1. Contributions of Departments to Economic Success
2. Relationships to Profit and Loss
a. Cost of Breakage, Theft, and Supply Use
b. Decisions for Repair and Replacement
3. Planning Work Schedules
B. Operational Procedures F4.2, F4.4, C5.4
1. Maintaining Inventories
2. Ordering Equipment and Supplies
3. Storing and Restocking Supplies
4. Use of Technology for Operational Procedures
C. Cleaning and Maintenance F6.2, C5.2, C5.3
1. Types of Materials and Supplies Used
2. Identification of Hazardous Materials
3. Use of Material Safety Data Sheets (MSDSs)
4. Cleaning, Maintenance, and Repair Procedures
a. Cleaning Rooms, Public Areas, and Offices
b. Sanitizing, Disinfecting, and Disposing of Waste
5. Importance of Preventative Maintenance
X. Principles of Sanitation and Safe Food Handling
A. Maintaining Sanitary Conditions F6.1, F6.2, B3.1, B3.2, B3.3, B3.4
1. Standards in Personal Grooming and Hygiene
2. Local, State, and Federal Sanitation Regulations
3. Food Contamination: Types, Causes, and Prevention
4. Procedures for Sanitizing Work Surfaces and Equipment
5. Safe Use of Chemicals, Sanitizers, and Cleaning Agents
B. Safe Food Handling B3.3, B3.5, B3.6
1. Hazard Analysis and Critical Control Points (HACCP)
2. Food Receiving, Storage, Production, Service, and Clean-Up
3. Use of Flowcharts from Receiving Ingredients to Preparation
and Service
4. Causes and Prevention of Food–borne Illnesses
5. Purpose and Process of Required Certification (ServSafe)
XI. Financial Transactions
A. Handling Financial Transactions C6.3
1. Accurately
2. Professionally
3. Ethically
B. Cash Transactions C6.1
1. Balancing Cash
2. Handling Cash Control
3. Converting Currency
4. Identifying Counterfeit Currency
C. Noncash Transactions C6.2
1. Credit, Debit, and ATM Cards
2. Money Orders
3. Personal Checks
4. Coupons
5. Discounts
6. Online Transactions
D. Impact of Identity Theft on the Industry C6.4
XII. The Lodging Industry
A. Segments of the Lodging Industry C7.1
1. Full-Service Hotels
2. Limited-Service Properties
3. Specialty Accommodations
4. Institutional Housing
B. Lodging Establishment Organization C7.2
1. Internal Hierarchy
2. Departmental Interrelationships
C. Functions of the Lodging Business C7.3
D. Required Duties of Various Positions C7.3
E. Types of Food Service at Lodging Facilities C7.4
XIII. Food and Beverage Service
A. The Principle of mise en place B9.1
B. Duties of Various Positions B9.2
1. Host/Hostess, Wait Staff, Bus Person, and Others
2. Opening and Closing
3. Change of Shift
4. Preparatory Work
5. Coordinating and Assembling Food Orders
a. Accurate Portioning
b. Plating and Garnishing
C. Safe, Efficient, and Proper Service Procedures B9.3
1. Setting Tables
2. Serving Tables
3. Maintaining Tables
4. Busing Tables
D. Customer Service Techniques F2.5, F2.6, B9.4, B9.5
1. Greeting, Seating, and Presenting Menus
2. Explaining Menu Items
3. Taking Customer Orders
4. Writing Food and Beverage Orders
5. Relaying Orders to the Kitchen
a. Manual Systems
b. Automated Systems.
6. Preparing and Presenting Checks
7. Processing Payments
a. Cash Transactions
b. Non-Cash Transactions
XIV. Global and Domestic Physical and Cultural Geography
A. Effects on World Travel and Tourism C8.1
1. Physical Geography
2. Culture
3. Politics
4. The Economy
B. Destinations for Worldwide Travel and Attractions C8.1
C. Types of Information Needed by International Travelers C8.2
1. Physical Geography
a. Countries on Each Continent
b. Major Mountain Ranges
c. Oceans, Seas, and Rivers
2. Differences in Time Zones, Climates, and Seasons
3. International Date Line
4. Rights and Responsibilities
5. Laws
6. Cultures and Customs of Counties and Regions
a. Major Languages
b. Typical Food and Beverages
c. Typical Etiquette and Behaviors
d. Cultural Resources
e. Customs
7. Attractions and Events Unique to Destinations
XV. Reservations, Ticketing, and Itineraries
A. Industry Codes and Terminology C9.1
1. Airlines and Airports
2. Cruise Ships and Ports
B. Characteristics and Configurations C9.1
1. Air and Rail Carriers
2. Cruise Ships
3. Attractions
C. Creating Itineraries to Meet Client Needs C9.2, C9.3
1. Types of Travel
2. Lodging Options and Reservations
3. Specialty Tour Packages
4. Types of Fares
5. Basic Fare Codes
6. Computing and Interpreting Costs
7. Penalty Charges
D. Travel Information C9.3
1. Insurance Needs
2. Vehicle Rentals
3. Passports and Visas
4. Health Documents
5. Currency Conversions
E. Ticketing and Special Accommodations C9.3
1. Physically Challenged
2. Unaccompanied Minors
3. Special Meals
4. Other Factors
F. Travel Systems and Authorities C9.4
1. Types of Major Centralized Reservation Systems
2. Functions of Computerized Reservation Systems (CRS)
3. Role of the Airlines Reporting Corporation (ARC)
4. Role of the Federal Aviation Authority (FAA)
XVI. Theme Parks, Attractions, and Exhibitions
A. Business Purposes of Various Properties C10.1