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Hospitality and Tourism Management I (2024)

CTE (2023-)Grades 09, 10, 11, 12CSP ID: 6AD4B98F681F4E59BC8334CFD3BD1656Standards: 633

Standards

Showing 633 of 633 standards.

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1.00

Depth 0

Understand the structure of the hospitality and tourism industry.

2.00

Depth 0

Understand safety and security challenges and safe food handling practices.

3.00

Depth 0

Understand careers, CTSOs, employability, and technical skills in the hospitality and Tourism Management industry. 

4.00

Depth 0

Understand concepts of exceptional guest services.

5.00

Depth 0

Understand trends in the hospitality and tourism industry and the economic, environmental, and social impacts. 

1.01

Depth 1

Understand the various hospitality and tourism industry sectors and segmentation of guests.

1.02

Depth 1

Understand the components of the lodging industry.

1.03

Depth 1

Understand the food and beverage industry.

1.04

Depth 1

Understand the elements of travel and tourism. 

1.05

Depth 1

Understand the facets of attractions and event management.

2.01

Depth 1

Understand safety and security processes for employees and guests.

2.02

Depth 1

Understand solutions for safety and security challenges.

2.03

Depth 1

Recognize practices to promote safe food handling.

3.01

Depth 1

Understand career and CTSO opportunities in the Hospitality and Tourism Management pathway.

3.02

Depth 1

Apply durable employability skills needed in the hospitality and tourism industry.

3.03

Depth 1

Understand technical skills needed in the hospitality and tourism industry.

4.01

Depth 1

Understand how customer service impacts the guest experience.

4.02

Depth 1

Understand the employee role and impact on reputation management.

4.03

Depth 1

Understand the use of technology used in customer service.

5.01

Depth 1

Understand the economic impact of hospitality and tourism.

5.02

Depth 1

Understand environmental impacts of the hospitality and tourism industry. 

5.03

Depth 1

Understand social impacts of the hospitality and tourism industry.

5.04

Depth 1

Understand trends in the hospitality and tourism industry. 

1.01.A

Depth 2

Describe the origins of the hospitality and tourism industry and explain how it has changed over time. 

1.01.B

Depth 2

Describe the size and scope of the hospitality and tourism industry as a major employer. 

1.01.C

Depth 2

Describe how market segmentation of guests is used for hospitality and tourism destinations. 

1.01.D

Depth 2

Categorize the sectors of the hospitality and tourism industry and the types of businesses operating in each sector.

1.01.E

Depth 2

Identify different ownership types within the hospitality and tourism industry. 

1.02.A

Depth 2

Summarize the classifications of lodging properties. 

1.02.B

Depth 2

Explain the rating systems used for lodging properties.

1.02.C

Depth 2

Outline the responsibilities of key departments in a lodging property. 

1.03.A

Depth 2

Distinguish between the different segments of foodservice.

1.03.B

Depth 2

Outline department organization in the food and beverage industry. 

1.03.C

Depth 2

Identify the main styles of table service and how they are executed. 

1.03.D

Depth 2

List the steps in menu planning and design. 

1.03.E

Depth 2

Explain how food and beverage operations are incorporating healthier food options. 

1.04.A

Depth 2

Compare different modes of travel.

1.04.B

Depth 2

Categorize travel administration and documentation.

1.04.C

Depth 2

Describe the different methods for booking travel.

1.04.D

Depth 2

Summarize the different reasons why people travel. 

1.04.E

Depth 2

Classify tourism based on where people travel.

1.04.F

Depth 2

Explain how geography, seasonality, culture, and politics affect travel and tourism.

1.04.G

Depth 2

Identify personal factors that might influence a traveler to select a travel destination.

1.05.A

Depth 2

Explain how the attractions sector intersects with the hospitality and tourism industry. 

1.05.B

Depth 2

Distinguish between types of entertainment available to travelers. 

1.05.C

Depth 2

Compare different types of meetings, conventions, and events. 

2.01.A

Depth 2

Summarize the legal rights and responsibilities of guests and the lodging property. 

2.01.B

Depth 2

Outline the organization of a security department.

2.01.C

Depth 2

Identify safety and security challenges.

2.02.A

Depth 2

Describe solutions for safety and security challenges.

2.02.B

Depth 2

Interpret different methods hospitality and tourism industries use to protect employees and guests. 

2.02.C

Depth 2

Summarize the functions of national and local government safety and security organizations. 

2.03.A

Depth 2

Describe the impacts of foodborne illness.

2.03.B

Depth 2

Identify the most common sources of foodborne illness. 

2.03.C

Depth 2

Identify how to prevent food handlers from contaminating food.

3.01.A

Depth 2

Understand career opportunities Hospitality and Tourism Management pathway. 

3.01.B

Depth 2

Understand opportunities in DECA. 

3.01.C

Depth 2

Understand opportunities in Family Career and Community Leaders of America (FCCLA)

3.01.D

Depth 2

Understand opportunities in Future Business Leaders of America (FBLA)

3.02.A

Depth 2

Explain the durable employability skills needed to be a successful hospitality and tourism employee.

3.02.B

Depth 2

Explain the professional expectations of employees in the hospitality and tourism environment.

3.03.A

Depth 2

Show technical skills needed for employees in the hospitality and tourism industry.

3.03.B

Depth 2

Explain certificates and degrees for hospitality and tourism management. 

4.01.A

Depth 2

Summarize guests’ needs and wants to meet and exceed their expectations. 

4.01.B

Depth 2

Interpret the needs and wants of guests throughout the guest experience cycle and the importance of satisfying and exceeding their expectations. 

4.02.A

Depth 2

Explain how employee empowerment contribute to the guest experience. 

4.02.B

Depth 2

Discuss reputation management and the tools used to measure guest satisfaction. 

4.02.C

Depth 2

Explain the importance of housekeeping employees in the guest experience.

4.02.D

Depth 2

Demonstrate Certified Guest Service Professional competencies.

4.03.A

Depth 2

Identify the benefits of technology for hospitality and tourism operations to deliver exceptional guest experience. 

4.03.B

Depth 2

Describe types of technology used for customer satisfaction.

5.01.A

Depth 2

Understand factors of production as the resources people use to produce goods and services to build the economy. 

5.01.B

Depth 2

Understand factors that affect an economy to plan for the future of the hospitality and tourism industry.

5.01.C

Depth 2

Summarize the economic impact of the business cycle on the hospitality and tourism industry on the local, state, national, and global scale.

5.01.D

Depth 2

Exemplify the impact of hospitality and tourism on the economy. 

5.01.E

Depth 2

Understand the tourism multiplier effect and the impact on an economy. 

5.02.A

Depth 2

Describe the environmental impacts of the hospitality and tourism industry. 

5.02.B

Depth 2

Explain how the hospitality and tourism industry diminishes negative impacts on the environment. 

5.03.A

Depth 2

Explain the positive and negative social impacts of hospitality and tourism.

5.03.B

Depth 2

Classify the positive and negative social impacts of hospitality and tourism at each level.

5.04.A

Depth 2

Summarize trends in the hospitality and tourism industry. 

5.04.B

Depth 2

Foresee thought processes in the hospitality and tourism industry. 

1.01.A.1

Depth 3

Development of lodging and transportation. 

1.01.A.2

Depth 3

Technological advancements.

1.01.C.1

Depth 3

Demographic

1.01.C.2

Depth 3

Psychographic

1.01.C.3

Depth 3

Geographic

1.01.C.4

Depth 3

Behavioral

1.01.C.5

Depth 3

Social, Military, Educational, Religious, and Fraternal (SMERF)

1.01.C.6

Depth 3

Meetings, Incentives, Conferences, and Exhibitions (MICE)

1.01.D.1

Depth 3

Accommodations. 

1.01.D.2

Depth 3

Food and beverage.

1.01.D.3

Depth 3

Transportation

1.01.D.4

Depth 3

Attractions

1.01.E.1

Depth 3

Independent business

1.01.E.2

Depth 3

Chain

1.01.E.3

Depth 3

Franchise

1.01.E.4

Depth 3

Managed business

1.02.A.1

Depth 3

Type of service.

1.02.A.2

Depth 3

Specialty accommodations.

1.02.A.3

Depth 3

Location

1.02.A.4

Depth 3

Market segments

1.02.A.5

Depth 3

Ownership

1.02.B.1

Depth 3

Industry ratings

1.02.B.2

Depth 3

Guest experience ratings

1.02.C.1

Depth 3

Rooms Division

1.02.C.2

Depth 3

Food and beverage 

1.02.C.3

Depth 3

Engineering/Security

1.02.C.4

Depth 3

Sales and marketing

1.02.C.5

Depth 3

Human resources

1.02.C.6

Depth 3

Finance/accounting

1.02.C.7

Depth 3

Other divisions

1.02.C.8

Depth 3

Support staff

1.03.A.1

Depth 3

Commercial. 

1.03.A.2

Depth 3

Non-commercial

1.03.B.1

Depth 3

Front of the house

1.03.B.2

Depth 3

Back of the house

1.03.B.3

Depth 3

Communication between departments

1.03.B.4

Depth 3

Staff retention

1.03.C.1

Depth 3

Service styles

1.03.C.2

Depth 3

Ghost kitchens

1.03.D.1

Depth 3

Menu types

1.03.D.2

Depth 3

Parts of a menu

1.03.D.3

Depth 3

Steps in menu planning

1.03.D.4

Depth 3

Menu design

1.03.D.5

Depth 3

Evaluation

1.03.D.6

Depth 3

Standardized recipes

1.03.E.1

Depth 3

Nutrition

1.03.E.2

Depth 3

Healthy menu options

1.03.E.3

Depth 3

Dietary restrictions

1.03.E.4

Depth 3

Balance heathier options and cost

1.04.A.1

Depth 3

Air travel

1.04.A.2

Depth 3

Train travel

1.04.A.3

Depth 3

Bus travel

1.04.A.4

Depth 3

Car travel

1.04.A.5

Depth 3

Water travel/Cruises

1.04.A.6

Depth 3

Miscellaneous types of transportation

1.04.B.1

Depth 3

Airport regulatory agencies

1.04.B.2

Depth 3

Travel Documentation

1.04.C.1

Depth 3

Online book websites

1.04.C.2

Depth 3

Travel agencies 

1.04.D.1

Depth 3

Business tourism

1.04.D.2

Depth 3

Leisure tourism

1.04.E.1

Depth 3

Domestic tourism

1.04.E.2

Depth 3

International tourism

1.04.E.3

Depth 3

Niche tourism

1.04.E.4

Depth 3

Destination marketing increasing travel to a destination

1.04.F.1

Depth 3

Political considerations

1.04.F.2

Depth 3

Environmental considerations

1.04.F.3

Depth 3

Social/cultural considerations

1.04.F.4

Depth 3

Technological considerations

1.04.F.5

Depth 3

Economic considerations

1.04.F.6

Depth 3

Legal considerations

1.04.G.1

Depth 3

Personal motivation

1.04.G.2

Depth 3

Logistical motivation

1.05.A.1

Depth 3

Impact on tourism.

1.05.A.2

Depth 3

Types of attractions

1.05.A.3

Depth 3

Importance of infrastructure

1.05.B.1

Depth 3

Resorts

1.05.B.2

Depth 3

Clubs

1.05.B.3

Depth 3

Gaming

1.05.C.1

Depth 3

General Events

1.05.C.2

Depth 3

Specific events

2.01.A.1

Depth 3

Innkeeper laws

2.01.A.2

Depth 3

Legal considerations

2.01.B.1

Depth 3

Director of Security/Security manager

2.01.B.2

Depth 3

Security supervisor

2.01.B.3

Depth 3

Security officer

2.01.B.4

Depth 3

Role of all employees in security

2.01.C.1

Depth 3

Human trafficking

2.01.C.2

Depth 3

Common Hazards and threats

2.01.C.3

Depth 3

Capacity limits

2.01.C.4

Depth 3

Regulations and security issues

2.01.C.5

Depth 3

Loss prevention

2.01.C.6

Depth 3

Access control

2.02.A.1

Depth 3

Risk management

2.02.A.2

Depth 3

Loss prevention

2.02.A.3

Depth 3

Infrastructure needs

2.02.A.4

Depth 3

Emergency preparedness

2.02.B.1

Depth 3

Workplace safety

2.02.B.2

Depth 3

Guest safety

2.02.C.1

Depth 3

Fire department

2.02.C.2

Depth 3

Police department

2.02.C.3

Depth 3

Department of Health and Human Services (DHHS)

2.02.C.4

Depth 3

Department of Transportation (DOT)

2.02.C.5

Depth 3

Department of Homeland Security (DHS)

2.03.A.1

Depth 3

Criteria for a foodborne illness outbreak

2.03.A.2

Depth 3

Vulnerable populations

2.03.A.3

Depth 3

Costs of foodborne illness

2.03.A.4

Depth 3

Food and Drug Administration (FDA) Food Code implementation.

2.03.B.1

Depth 3

Risk factors for food becoming unsafe

2.03.B.2

Depth 3

Hazards

3.01.A.1

Depth 3

Career research

3.01.A.2

Depth 3

High-wage, high-demand careers in pathway

3.01.B.1

Depth 3

Skill development

3.01.B.2

Depth 3

Leadership

3.01.B.3

Depth 3

Service Learning

3.01.B.4

Depth 3

Competitive and professional development experiences

3.01.C.1

Depth 3

Skill development

3.01.C.2

Depth 3

Leadership

3.01.C.3

Depth 3

Service Learning

3.01.C.4

Depth 3

Competitive and professional development experiences 

3.01.D.1

Depth 3

Skill development

3.01.D.2

Depth 3

Leadership

3.01.D.3

Depth 3

Service Learning

3.01.D.4

Depth 3

Competitive and professional development experiences

3.02.A.1

Depth 3

Adaptability

3.02.A.2

Depth 3

Collaboration

3.02.A.3

Depth 3

Communication

3.02.A.4

Depth 3

Critical thinking 

3.02.A.5

Depth 3

Empathy

3.02.A.6

Depth 3

Learners’ mindset 

3.02.A.7

Depth 3

Personal responsibility

3.02.B.1

Depth 3

Workplace etiquette

3.02.B.2

Depth 3

Stress management

3.02.B.3

Depth 3

Time management

3.03.A.1

Depth 3

Academic skills

3.03.A.2

Depth 3

Computer skills

3.03.B.1

Depth 3

Training

3.03.B.2

Depth 3

Industry certifications

4.01.A.1

Depth 3

Maslow’s hierarchy of needs

4.01.A.2

Depth 3

Identifying guests needs

4.01.A.3

Depth 3

Emotional intelligence

4.01.B.1

Depth 3

The guest experience cycle

4.01.B.2

Depth 3

Satisfying guests needs

4.02.A.1

Depth 3

Empowerment is the ability for a front of the house employee to make decisions on behalf of the guest, with support from management.

4.02.A.2

Depth 3

Service recovery is the process of correcting errors in a guest service experience. 

4.02.A.3

Depth 3

Service recovery models for resolving guest issues. 

4.02.B.1

Depth 3

Measuring guest satisfaction

4.02.B.2

Depth 3

Online reviews

4.02.C.1

Depth 3

Guest relations

4.02.C.2

Depth 3

Safety and security

4.02.C.3

Depth 3

Green practices

4.02.D.1

Depth 3

Recovery

4.02.D.2

Depth 3

Personalization

4.02.D.3

Depth 3

Knowledge

4.02.D.4

Depth 3

Passion

4.02.D.5

Depth 3

Commitment

4.02.D.6

Depth 3

Inclusion

4.02.D.7

Depth 3

Personality

4.03.A.1

Depth 3

Efficiency

4.03.A.2

Depth 3

Automation

4.03.A.3

Depth 3

Customization

4.03.A.4

Depth 3

Cost reduction

4.03.A.5

Depth 3

Reservations

4.03.B.1

Depth 3

Kiosk check in/out

4.03.B.2

Depth 3

Key cards or smart devices

4.03.B.3

Depth 3

Online reservation

4.03.B.4

Depth 3

Travel updates

4.03.B.5

Depth 3

Mobile apps/smart technology

4.03.B.6

Depth 3

Customizable interactive maps

4.03.B.7

Depth 3

Robots

4.03.B.8

Depth 3

Chatbots

4.03.B.9

Depth 3

Quick Response (QR)

4.03.B.10

Depth 3

Virtual tours

4.03.B.11

Depth 3

Virtual queues

4.03.B.12

Depth 3

Contactless payments

4.03.B.13

Depth 3

Internet of things (IoT)

5.01.A.1

Depth 3

Land is any natural resource used to produce goods and services.

5.01.A.2

Depth 3

Labor is the effort that people contribute to the production of goods and services.

5.01.A.3

Depth 3

Capital is the machinery, tools, and buildings humans use to produce goods and services. 

5.01.A.4

Depth 3

Entrepreneurship is innovators who use land, labor, and capital to develop new goods and serves. 

5.01.B.1

Depth 3

Supply and demand

5.01.B.2

Depth 3

Weather/natural disasters

5.01.B.3

Depth 3

Health crises

5.01.B.4

Depth 3

Politics

5.01.B.5

Depth 3

Current trends

5.01.B.6

Depth 3

Exchange rates

5.01.C.1

Depth 3

Expansion

5.01.C.2

Depth 3

Peak

5.01.C.3

Depth 3

Recovery

5.01.C.4

Depth 3

Recession

5.01.C.5

Depth 3

Depression

5.01.C.6

Depth 3

Trough

5.01.C.7

Depth 3

Measurements of an economy to identify business cycles. 

5.01.D.1

Depth 3

Large scale economic impact is when destinations grow to keep up with the number of new visitors. 

5.01.D.2

Depth 3

Small scale economic is when smaller destinations see an increase in businesses during peak seasons providing employment for local residents and increase local tax base.

5.01.D.3

Depth 3

Limiting the impact of Overtourism or Undertourism to destinations.

5.01.E.1

Depth 3

Direct impact

5.01.E.2

Depth 3

Indirect impact 

5.01.E.3

Depth 3

Induced impact is employee spending locally.

5.01.E.4

Depth 3

Seasonality of tourism as a challenge to the multiplier effect.

5.02.A.1

Depth 3

Pollution

5.02.A.2

Depth 3

Loss of green space

5.02.A.3

Depth 3

Damage to natural or historical sites

5.02.A.4

Depth 3

Natural disasters

5.02.A.5

Depth 3

Climate

5.02.A.6

Depth 3

Seasonality

5.02.B.1

Depth 3

Sustainability

5.02.B.2

Depth 3

Corporate social responsibility 

5.02.B.3

Depth 3

Green initiatives 

5.02.B.4

Depth 3

Regulations

5.03.A.1

Depth 3

Crime rates

5.03.A.2

Depth 3

Social changes

5.03.A.3

Depth 3

Heritage

5.03.A.4

Depth 3

Preserving culture

5.03.A.5

Depth 3

Standardization

5.03.A.6

Depth 3

Commercialization

5.03.A.7

Depth 3

Discrimination/diversity

5.03.A.8

Depth 3

Revitalization

5.03.A.9

Depth 3

Infrastructure

5.03.B.1

Depth 3

Local

5.03.B.2

Depth 3

State

5.03.B.3

Depth 3

National

5.03.B.4

Depth 3

Global

5.04.A.1

Depth 3

Safety

5.04.A.2

Depth 3

Hygiene

5.04.A.3

Depth 3

Sustainability

5.04.A.4

Depth 3

Smart technology

5.04.A.5

Depth 3

Artificial intelligence

5.04.A.6

Depth 3

Virtual reality

5.04.A.7

Depth 3

Augmented reality

5.04.A.8

Depth 3

Local experiences 

5.04.A.9

Depth 3

Unique brand experiences

5.04.A.10

Depth 3

Mobile check-in services

5.04.A.11

Depth 3

Customer recognition

5.04.A.12

Depth 3

Going touchless

5.04.A.13

Depth 3

Cloud migration

5.04.B.1

Depth 3

Globalization

5.04.B.2

Depth 3

Competition

5.04.B.3

Depth 3

Increased demand

5.04.B.4

Depth 3

Adaptability

5.04.B.5

Depth 3

Change

1.01.D.1.a

Depth 4

Bed and breakfasts

1.01.D.1.b

Depth 4

Campsites

1.01.D.1.c

Depth 4

Hostels

1.01.D.1.d

Depth 4

Hotels

1.01.D.1.e

Depth 4

Motels

1.01.D.2.a

Depth 4

Cafeterias.

1.01.D.2.b

Depth 4

Catering services

1.01.D.2.c

Depth 4

Fast food

1.01.D.2.d

Depth 4

Food trucks

1.01.D.2.e

Depth 4

Restaurants

1.01.D.2.f

Depth 4

Snack bars

1.01.D.3.a

Depth 4

Airplanes

1.01.D.3.b

Depth 4

Buses

1.01.D.3.c

Depth 4

Ferries

1.01.D.3.d

Depth 4

Rental Cars

1.01.D.3.e

Depth 4

Rideshare

1.01.D.3.f

Depth 4

Trains

1.01.D.4.a

Depth 4

Museums

1.01.D.4.b

Depth 4

Performing arts centers

1.01.D.4.c

Depth 4

Recreational nature areas

1.01.D.4.d

Depth 4

Sports arenas

1.01.D.4.e

Depth 4

Theme parks

1.02.A.1.a

Depth 4

Full service 

1.02.A.1.b

Depth 4

Select service

1.02.A.1.c

Depth 4

Limited service

1.02.A.1.d

Depth 4

Luxury

1.02.A.1.e

Depth 4

Boutique

1.02.A.1.f

Depth 4

Resort

1.02.A.1.g

Depth 4

Extended stay/residential

1.02.A.1.h

Depth 4

Convention

1.02.A.1.i

Depth 4

Timeshare

1.02.A.2.a

Depth 4

Cruise ship

1.02.A.2.b

Depth 4

Sharing economy

1.02.A.2.c

Depth 4

Campground

1.02.A.3.a

Depth 4

Urban

1.02.A.3.b

Depth 4

Suburban

1.02.A.3.c

Depth 4

Highway

1.02.A.3.d

Depth 4

Airport

1.02.A.4.a

Depth 4

Business

1.02.A.4.b

Depth 4

Leisure

1.02.A.4.c

Depth 4

Group/convention

1.02.A.5.a

Depth 4

Owner

1.02.A.5.b

Depth 4

Independent

1.02.A.5.c

Depth 4

Franchise

1.02.A.5.d

Depth 4

Management Company

1.02.B.1.a

Depth 4

Diamond ratings from the American Automobile Association (AAA)

1.02.B.1.b

Depth 4

Stay ratings

1.02.B.1.c

Depth 4

HotelStars union

1.02.B.2.a

Depth 4

Guest survey

1.02.B.2.b

Depth 4

User-generated content/online reviews

1.02.C.1.a

Depth 4

Front office

1.02.C.1.b

Depth 4

Housekeeping

1.02.C.7.a

Depth 4

IT

1.02.C.7.b

Depth 4

Recreation

1.02.C.7.c

Depth 4

Gaming/entertainment

1.02.C.7.d

Depth 4

Spa

1.02.C.7.e

Depth 4

Retail outlets

1.02.C.7.f

Depth 4

Third-party vendors

1.03.A.1.a

Depth 4

Full-service

1.03.A.1.b

Depth 4

Quick-service

1.03.A.1.c

Depth 4

Catering

1.03.A.1.d

Depth 4

Food delivery

1.03.A.1.e

Depth 4

Concession

1.03.A.2.a

Depth 4

Schools

1.03.A.2.b

Depth 4

Healthcare facilities

1.03.A.2.c

Depth 4

Private employers

1.03.A.2.d

Depth 4

Government

1.03.B.1.a

Depth 4

Employees

1.03.B.1.b

Depth 4

Responsibilities

1.03.B.2.a

Depth 4

Employees

1.03.B.2.b

Depth 4

Responsibilities

1.03.C.1.a

Depth 4

Plated service 

1.03.C.1.b

Depth 4

American service

1.03.C.1.c

Depth 4

French service

1.03.C.1.d

Depth 4

English service

1.03.C.1.e

Depth 4

Russian service

1.03.C.1.f

Depth 4

Buffet service

1.03.C.1.g

Depth 4

Cafeteria service

1.03.C.1.h

Depth 4

Drive-through service

1.03.C.1.i

Depth 4

Over-the-counter service

1.03.D.1.a

Depth 4

Fixed

1.03.D.1.b

Depth 4

Cyclical 

1.03.D.1.c

Depth 4

À la carte

1.03.D.1.d

Depth 4

Prix Fixe

1.04.A.5.a

Depth 4

Ocean

1.04.A.5.b

Depth 4

River

1.04.A.5.c

Depth 4

Adventure

1.04.A.5.d

Depth 4

Luxury

1.04.A.5.e

Depth 4

Amenities

1.04.A.6.a

Depth 4

Ride-sharing services

1.04.A.6.b

Depth 4

Trolley ride

1.04.A.6.c

Depth 4

Horse-drawn carriage

1.04.A.6.d

Depth 4

Pedicab/rickshaw

1.04.A.6.e

Depth 4

Gondola

1.04.B.1.a

Depth 4

Transportation Security Administration (TSA)

1.04.B.1.b

Depth 4

Federal Aviation Administration (FAA)

1.04.B.1.c

Depth 4

International Airport Transportation Association (IATA)

1.04.B.2.a

Depth 4

REAL ID

1.04.B.2.b

Depth 4

Passport Book

1.04.B.2.c

Depth 4

Passport card 

1.04.B.2.d

Depth 4

Visa

1.04.E.3.a

Depth 4

Agritourism

1.04.E.3.b

Depth 4

Heritage tourism

1.04.E.3.c

Depth 4

Ecotourism

1.04.E.3.d

Depth 4

Sustainable tourism

1.04.E.3.e

Depth 4

Dark Tourism

1.05.A.1.a

Depth 4

Increased need for hospitality sectors. 

1.05.A.1.b

Depth 4

Increases employment

1.05.A.1.c

Depth 4

Increase taxes 

1.05.A.1.d

Depth 4

Destination marketing organizations (DMO)

1.05.A.2.a

Depth 4

Commercially-produced

1.05.A.2.a.1

Depth 4

Amusement parks

1.05.A.2.a.2

Depth 4

Theme parks

1.05.A.2.b

Depth 4

Natural attractions

1.05.A.2.c

Depth 4

Cultural attractions

1.05.A.2.d

Depth 4

Events

1.05.B.2.a

Depth 4

Country

1.05.B.2.b

Depth 4

Dining

1.05.B.2.c

Depth 4

Yacht

1.05.B.2.d

Depth 4

City

1.05.B.3.a

Depth 4

Land-based

1.05.B.3.b

Depth 4

Riverboat

1.05.B.3.c

Depth 4

Specialty

1.05.C.1.a

Depth 4

Conventions

1.05.C.1.b

Depth 4

Concerts

1.05.C.1.c

Depth 4

Festivals

1.05.C.1.d

Depth 4

Sporting events

1.05.C.1.e

Depth 4

Wellness events

1.05.C.1.f

Depth 4

Regional events

1.05.C.1.g

Depth 4

E-sport events

1.05.C.2.a

Depth 4

Trade shows

1.05.C.2.b

Depth 4

Consumer shows

1.05.C.2.c

Depth 4

Conferences

1.05.C.2.d

Depth 4

Incentive meetings

1.05.C.2.e

Depth 4

Social/sports, Military, Educational, Religious, and Fraternal (SMERF)

2.01.A.2.a

Depth 4

Reasonable care

2.01.A.2.b

Depth 4

Negligence

2.01.A.2.c

Depth 4

Liability

2.01.A.2.d

Depth 4

Protecting guest’s privacy

2.01.C.2.a

Depth 4

Biological 

2.01.C.2.a.1

Depth 4

Covid-19

2.01.C.2.a.2

Depth 4

Bloodborne pathogens

2.01.C.2.b

Depth 4

Chemical

2.01.C.2.b.1

Depth 4

Chemical spill

2.01.C.2.b.2

Depth 4

Gas leak

2.01.C.2.c

Depth 4

Physical

2.01.C.2.c.1

Depth 4

Power outages

2.01.C.2.c.2

Depth 4

Noise pollution

2.01.C.2.d

Depth 4

Natural

2.01.C.2.d.1

Depth 4

Weather

2.01.C.2.d.2

Depth 4

Wildfires

2.01.C.2.e

Depth 4

Human

2.01.C.2.e.1

Depth 4

Theft

2.01.C.2.e.2

Depth 4

Disputes/violence

2.02.A.1.a

Depth 4

Preventing slips, trips, and falls

2.02.A.1.b

Depth 4

Fire hazards 

2.02.A.1.b.1

Depth 4

Fires and fire extinguishers

2.02.A.1.b.2

Depth 4

Avoiding burns

2.02.A.1.c

Depth 4

Lifting and carrying safely

2.02.A.1.d

Depth 4

Safety Audit

2.02.A.2.a

Depth 4

Key control

2.02.A.2.b

Depth 4

Surveillance

2.02.A.4.a

Depth 4

Emergency preparedness cycle

2.02.A.4.b

Depth 4

Emergency response plan

2.02.B.1.a

Depth 4

Occupational Safety and Health Administration (OSHA) regulations

2.02.B.1.b

Depth 4

Hazard Communication Standard (HCS)

2.02.B.1.c

Depth 4

Safety data sheets 

2.02.B.1.d

Depth 4

Personal protective equipment

2.02.B.2.a

Depth 4

Key control

2.02.B.2.b

Depth 4

Technology

2.02.B.2.c

Depth 4

Emergency preparedness plans

2.03.A.2.a

Depth 4

Elderly people

2.03.A.2.b

Depth 4

Preschool-aged children

2.03.A.2.c

Depth 4

People with compromised immune systems

2.03.B.2.a

Depth 4

Biological contamination

2.03.B.2.a.1

Depth 4

Factors needed for bacteria to grow- Food, Acidity, Temperature, Time, Oxygen, Moisture (FATTOM)

2.03.B.2.a.2

Depth 4

Temperature danger zone (TDZ)

2.03.B.2.b

Depth 4

Chemical contamination

2.03.B.2.c

Depth 4

Physical contamination

2.03.C.a

Depth 4

Food handlers’ responsibilities

2.03.C.a.1

Depth 4

Personal cleanliness and work attire

2.03.C.a.2

Depth 4

Steps of proper handwashing

2.03.C.a.3

Depth 4

Glove use

2.03.C.b

Depth 4

Time and temperature control

2.03.C.c

Depth 4

Methods for safe food thawing

2.03.C.d

Depth 4

Cooking temperatures and times for different food products

2.03.C.e

Depth 4

Cooling methods 

2.03.C.f

Depth 4

Hot and cold holding methods to prepare food for holding. 

2.03.C.g

Depth 4

Guidelines for foodservice workers to properly serve food.

2.03.C.h

Depth 4

Cleaning vs. sanitizing

3.01.A.2.a

Depth 4

Local

3.01.A.2.b

Depth 4

State

3.01.A.2.c

Depth 4

National

3.02.A.2.a

Depth 4

Leadership

3.02.A.2.b

Depth 4

Teamwork

3.02.A.3.a

Depth 4

Verbal and nonverbal

3.02.A.3.b

Depth 4

Communication methods

3.02.A.3.c

Depth 4

Active listening 

3.02.A.3.d

Depth 4

Feedback

3.02.A.4.a

Depth 4

Problem-solving skills

3.02.A.4.a.1

Depth 4

Identify the problem. 

3.02.A.4.a.2

Depth 4

Generate potential solutions.

3.02.A.4.a.3

Depth 4

Weigh the pros and cons of each solution.

3.02.A.4.a.4

Depth 4

Implement the best solution.

3.02.A.4.a.5

Depth 4

Evaluate the outcome.

3.02.A.4.b

Depth 4

Conflict resolution

3.02.A.4.c

Depth 4

Feedback

3.02.A.5.a

Depth 4

Nonverbal signals 

3.02.A.5.b

Depth 4

Customer satisfaction

3.02.A.5.c

Depth 4

Employee morale

3.02.A.5.d

Depth 4

Diversity and inclusion

3.02.A.5.d.1

Depth 4

Avoiding stereotypes and biases

3.02.A.5.d.2

Depth 4

Developing cultural competence

3.02.A.5.d.3

Depth 4

Welcoming guests with disabilities

3.02.A.5.d.4

Depth 4

Preventing harassment

3.02.A.5.d.5

Depth 4

Working with people from different generations

3.02.A.6.a

Depth 4

Keeping up with changes in the industry

3.02.A.6.b

Depth 4

Life-long learner 

3.02.A.7.a

Depth 4

Decision-making

3.02.A.7.b

Depth 4

Health and wellness 

3.02.A.7.c

Depth 4

Accountability

3.02.B.1.a

Depth 4

Meeting behaviors 

3.02.B.1.b

Depth 4

Phone behaviors

3.02.B.1.c

Depth 4

Email behaviors 

3.02.B.3.a

Depth 4

Planning

3.02.B.3.b

Depth 4

Goal setting

3.02.B.3.c

Depth 4

Setting priorities

3.02.B.3.d

Depth 4

Delegating

3.03.A.1.a

Depth 4

Math

3.03.A.1.b

Depth 4

Language

3.03.A.1.c

Depth 4

Analytics

3.03.A.2.a

Depth 4

Using computer basics

3.03.A.2.a.1

Depth 4

Information systems 

3.03.A.2.a.2

Depth 4

Communication devices

3.03.A.2.b

Depth 4

Using software 

3.03.A.2.b.1

Depth 4

Word processing

3.03.A.2.b.2

Depth 4

Spreadsheets

3.03.A.2.b.3

Depth 4

Presentation

3.03.A.2.b.4

Depth 4

Database

3.03.A.2.b.5

Depth 4

Electronic file storage

3.03.A.2.c

Depth 4

Using internet and email 

3.03.A.2.c.1

Depth 4

Calendar management

3.03.A.2.c.2

Depth 4

Contact management

3.03.A.2.c.3

Depth 4

Social media

3.03.A.2.d

Depth 4

Providing security 

3.03.A.2.d.1

Depth 4

Privacy solutions

3.03.A.2.d.2

Depth 4

Security guidelines 

3.03.A.2.d.3

Depth 4

Abuses of information

3.03.A.2.d.4

Depth 4

Suspicious threats

3.03.A.2.d.5

Depth 4

Passwords

3.03.A.2.d.6

Depth 4

Secure websites

3.03.B.1.a

Depth 4

Hotel management

3.03.B.1.b

Depth 4

Meeting and event management

3.03.B.1.c

Depth 4

Hospitality administration and management

3.03.B.1.d

Depth 4

Business administration and management

3.03.B.2.a

Depth 4

American Hotel and Lodging Education Institute (AHLEI) Certified Guest Service Professional

3.03.B.2.b

Depth 4

American Hotel and Lodging Education Institute (AHLEI) Certified hotel Administrator

4.01.A.1.a

Depth 4

Physiological

4.01.A.1.b

Depth 4

Safety

4.01.A.1.c

Depth 4

Love and belonging

4.01.A.1.d

Depth 4

Esteem

4.01.A.1.e

Depth 4

Self-actualization

4.01.A.2.a

Depth 4

Primary research

4.01.A.2.b

Depth 4

Secondary research

4.01.A.3.a

Depth 4

Self-awareness

4.01.A.3.b

Depth 4

Self-regulation

4.01.A.3.c

Depth 4

Social skills

4.01.A.3.d

Depth 4

Empathy

4.01.A.3.e

Depth 4

Motivation

4.01.B.1.a

Depth 4

Pre-arrival 

4.01.B.1.b

Depth 4

Arrival

4.01.B.1.c

Depth 4

Occupancy

4.01.B.1.d

Depth 4

Departure

4.01.B.1.e

Depth 4

Post-departure

4.01.B.1.f

Depth 4

Recovery

4.01.B.2.a

Depth 4

Moments of truth

4.01.B.2.b

Depth 4

Quality guest service

4.01.B.2.c

Depth 4

Cost of error

4.01.B.2.d

Depth 4

Delivering exceptional service

4.02.A.3.a

Depth 4

Hear, Empathize, Apologize, Resolve, Diagnose (HEARD)

4.02.A.3.b

Depth 4

Listen, Empathize, Acknowledge, React, Notify (LEARN) 

4.02.A.3.c

Depth 4

Greet, Understand, Empathize, Suggest solve, Track (GUEST)

4.02.B.2.a

Depth 4

Influencers

4.02.B.2.b

Depth 4

Guest feedback

5.01.C.7.a

Depth 4

Real Gross Domestic Product (GDP)

5.01.C.7.b

Depth 4

Productivity

5.01.C.7.c

Depth 4

Inflation rate

5.01.C.7.d

Depth 4

Unemployment rate

5.01.C.7.e

Depth 4

Standard of living

5.01.C.7.f

Depth 4

Discretionary income

5.01.E.1.a

Depth 4

Employment-availability of jobs. 

5.01.E.1.b

Depth 4

Tourism spending of discretionary income 

5.01.E.1.c

Depth 4

Taxes

5.01.E.2.a

Depth 4

Supply chain effects

5.01.E.2.b

Depth 4

Industries impacted because of tourism dollars- agriculture, public safety.

5.02.A.1.a

Depth 4

Air emissions

5.02.A.1.b

Depth 4

Noise

5.02.A.1.c

Depth 4

Water

5.02.A.1.d

Depth 4

Land

5.02.A.5.a

Depth 4

Warm winter

5.02.A.5.b

Depth 4

Cold winter

5.02.A.5.c

Depth 4

Spring

5.02.A.5.d

Depth 4

Summer

5.02.A.5.e

Depth 4

All season

5.02.A.5.f

Depth 4

Rainy season

5.02.A.5.g

Depth 4

Dry season

5.02.A.6.a

Depth 4

Peak

5.02.A.6.b

Depth 4

Off peak

5.02.B.4.a

Depth 4

Environmental Protection Agency (EPA)

5.02.B.4.b

Depth 4

Smoking ordinances 

Framework metadata

Source document
FH31 Hospitality and Tourism Management I 2024 Curriculum Guide_PILOT_Moodle
License
CC BY 4.0 US