Introduction to Hospitality Curriculum Map (one semester course)
Jan / Feb / Mar / Apr / MayUnit / 2, 12 / 1, 3, 4, 5 / 8, 9 / 6, 7 / 10, 11
Text and Resources / Chapter 1: Welcome to the hospitality Industry;
Chapter 2: Travel and Tourism: partners in hospitality;
Chapter 3: Dynamics of the Lodging industry / Chapter 4: Hotel development;
Chapter 5: Hotel management and operations;
Chapter 6; Hospitality and the Foodservice Industry / Chapter 7: Introduction to Culinary Arts;
Chapter 8: Beverage Management / Chapter 9: Meetings, Conventions, and Special Events;
Chapter 10: Recreation and leisure;
Chapter 11: Global gaming and casino operations / Chapter 12: Globalization and the Future of Hospitality;
Chapter 13: Building for success
Assessment/Evidence of Mastery / Unit Tests, Exercises, quizzes, presentations / Unit Tests, Exercises, quizzes, presentations / Unit Tests, Exercises, quizzes, presentations / Unit Tests, Exercises, quizzes, presentations / Unit Tests, Exercises, quizzes, presentations; Semester exam
Units Reference Curriculum Content Frameworks for Introduction to Hospitalityapproved by the Arkansas Department of Career Education, and located at:
Text for Course:
–Chon, K, and Maier, T. (2010) Welcome to Hospitality…an Introduction (3rd Edition).New York, Delmar.
Arkansas School for the Blind Introduction to Hospitality Curriculum MapTimeline / Content / Skills/Standards / Essential Questions / Assessments / Resources
January / Unit 2: Types of hospitality markets
Terminology: back of the house, Bead and Breakfast, condominium, conference center, extended stay facility, front of the house, full-service hotel, hotel, limited service property, motel, motor inn, resort, timeshare, travel package
Unit 12: preparing for a hospitality career
Terminology: career package, designated trainer, Hospitality Industry Education Advisory Committee (HIEAC), hot job market, marketing plan / Unit 2:
2.1 Define terminology
2.2 Describe hospitality markets
2.3 Identify hotels and motels
2.4 identify bed and breakfasts
2.5 discuss the difference between conference centers and resorts
2.6 discuss restaurants
2.7 Discuss tourism
Unit 12:
12.1 Define terminology
12.2 Discuss career opportunities and educational options for the hospitality industry
12.3 Explain preparing for a hospitality career
12.4 Explain the educational requirements
12.5 Explain mobility required for advancement / Unit 2:
- What are the different types of hotels and lodging?
- How do you sell and promote different types of accommodations?
- What careers are available in the hospitality industry?
- What steps must you take to pursue a career in hospitality industry?
Chapter 2: Travel and Tourism: partners in hospitality;
Chapter 3: Dynamics of the Lodging industry
Arkansas School for the Blind Introduction to Hospitality Curriculum Map
Timeline / Content / Skills/Standards / Essential Questions / Assessments / Resources
February / Unit 1: What is Hospitality Marketing?
Terminology: Amenities, Demographics, Domestic travel, marketing, marketing mix, service marketing, target market, yield management
Unit 3: key players in hospitality operations
Terminology: Compensation, facilities director, guest folio, Human Resources Department, licensing agreement, perpetual inventory, physical inventory, reservation, room status report, Up-selling, walk-in
Unit 4: selling hospitality
Terminology: conference and visitors bureau, due out, forecast, group sales, guaranteed reservations, incentive travel, infomediaries, psychographic informations, regular reservation
Unit 5: Hospitality promotion
Terminology: Advertising, benefit, global distribution system, personal selling, promotional mix, public relations, publicity, sales promotion, single-image inventory, specialty advertising merchandise / Unit 1:
1.1define terminology
1.2describe marketing basics
1.3explain hotel marketing as a competitive industry
1.4Describe the importance of hospitality marketing
Unit 3:
3.1 define terminology
3.2 describe vital departments in a hotel
3.3 describe human resources department
3.4 describe front of the house operations
3.5 describe back of the house operations
Unit 4:
4.1 define terminology
4.2 identify selling hospitality
4.3 describe marketing the hotel or restaurant
4.4 identify hotel reservations
4.5 describe sales and event planning
Unit 5:
5.1 define terminology
5.2 Identify promotional strategies, types of advertising, and special promotions
5.3 identify developing promotional strategies
5.4 identify examples of advertising and public relations
5.5 Identify special promotional strategies for hotels / Unit 1:
- What are the procedures to market and promote the various sectors of the hospitality industry?
- What are the operations of the lodging industry?
- How do you sell and promote lodging?
- How do you sell and promote foodservice?
Chapter 5: Hotel management and operations;
Chapter 6; Hospitality and the Foodservice Industry
Arkansas School for the Blind Introduction to Hospitality Curriculum Map
Timeline / Content / Skills/Standards / Essential Questions / Assessments / Resources
March / Unit 8: Hospitality marketing information management
Terminology: Guerilla marketing, guest-history database, mentor, non-revenue rooms, repeat business, standards
Unit 9: Product and Service management
Terminology: Concierge, empowerment, insurance policy, liability insurance, packages, product and service mix, product planning, programming, property insurance, risk management / Unit 8:
8.1 Define terminology
8.2 Explain maintaining a customer database
8.3 Explain maintaining a favorable occupancy rate
8.4 Explain customer satisfaction and repeat business
8.5 Explain maintaining industry standards
Unit 9:
9.1 Define terminology
9.2 Discuss product and service planning in hotels and restaurants, special services in hotels, the importance of image marketing, and risk management
9.3 Describe hotel product and service planning
9.4 Explain special hotel services
9.5 describe hotel image
9.6 Describe risk management
9.7 Describe restaurant product and service planning / Unit 8:
- What are the procedures for ensuring customer satisfaction in foodservice?
- What are the procedures for growing business in foodservice?
- What are the procedures for targeted sales in foodservice?
- What are the procedures for protecting your restaurant from risk?
Chapter 8: Beverage Management
Arkansas School for the Blind Introduction to Hospitality Curriculum Map
Timeline / Content / Skills/Standards / Essential Questions / Assessments / Resources
April / Unit 6: Promoting to target markets
Terminology: business traveler, incremental sales, interactive marketing, jet lag, leisure travel, market segment, niche marketing
Unit 7:Pricing and Financing
Terminology: Breakeven point, Capital, corporation, direct operating expenses, franchise, indirect operating expenses, occupancy rate, partnership, peak season, purchasing, sole proprietorship, Shoulder Season / Unit 6:
6.1 Define terminology
6.2 Identify the three categories of travelers
6.3 Identify customer demographics
6.4 Describe the business traveler
6.5 Examine the leisure traveler
6.6 Examine the international traveler
Unit 7:
7.1 Define terminology
7.2 Discuss hotel, restaurant, and airline pricing, purchasing, and financing
7.3 discuss types of room rates
7.4 Describe basic restaurant and airline ticket pricing concepts
7.5 Identify purchasing strategies
7.6. Discuss financing various forms of ownership / Unit 6:
- What are the key differences in different types of travelers?
- What are the procedures for marketing to different types of travelers?
- What are the most effective pricing strategies for hotels and restaurants?
- What are the procedures for keeping hotels and restaurants profitable?
Chapter 10: Recreation and leisure;
Chapter 11: Global gaming and casino operations
Arkansas School for the Blind Introduction to Hospitality Curriculum Map
Timeline / Content / Skills/Standards / Essential Questions / Assessments / Resources
May / Unit 10: Distribution for Hospitality
Terminology: Commission, Cookie, Hits, Intermediaries, Keyword, Price elasticity, search engine, secure server, tour, travel wholesaler
Unit 11:Planning for the future
Terminology: Central reservation systems, customer relationship management systems, energy management systems, market position, market share, Point of Sale (POS), property management systems, revenue management / Unit 10:
10.1 Define terminology
10.2 Identify the variety of intermediaries available to schedule travel and other hospitality needs using technology for scheduling
10.3 Describe traditional travel intermediaries
10.4 Describe internet travel intermediaries
Unit 11:
11.1 Define terminology
11.2 Discuss the roles of competition, technology, and building renovation in the lodging industry
11.3 Explain keeping ahead of the competition
11.4 Explain the role of technology / Unit 10:
- What are the benefits of intermediaries in the hospitality industry?
- What are the procedures for marketing a hotel or restaurant online?
- What are the procedures for maximizing efficiency and profitability for hotels and restaurants?
Chapter 13: Building for success