Hospitality and Tourism (2010): Grade 9

Principles of Hospitality and Tourism

The student applies academic skills for the hospitality and tourism industry. The student is expected to:

The student uses verbal and nonverbal communication to provide a positive experience for guests and employees. The student is expected to:

The student demonstrates an understanding that personal success depends on personal effort. The student is expected to:

The student develops principles in time management, decision making, and prioritizing. The student is expected to:

The student researches, analyzes, and explores lifestyle and career goals. The student is expected to:

The student uses technology to gather information. The student is expected to:

The student demonstrates leadership, citizenship, and teamwork skills required for success. The student is expected to:

The student explains how employees, guests, and property are protected to minimize losses or liabilities in the hospitality and tourism industry. The student is expected to:

The student explores and explains the roles within each department of the hospitality and tourism industry. The student is expected to:

The student demonstrates research skills applicable to the hospitality and tourism industry. The student is expected to:

The student understands the importance of customer service. The student is expected to:

write effectively using standard English and correct grammar;

comprehend a variety of texts;

create and proofread appropriate professional documents;

calculate correctly using numerical concepts such as percentages and reasonable estimations; and

infer how scientific principles are used in the hospitality and tourism industry.

develop and analyze formal and informal presentations; and

practice customer service skills.

demonstrate a proactive understanding of self-responsibility and self-management;

explain the characteristics of personal values and principles;

display positive attitudes and good work habits; and

develop strategies for achieving accuracy and organizational skills.

apply effective practices for managing time and energy;

analyze the importance of balancing a career, family, and leisure activities;

analyze the various steps in the decision-making process; and

work independently.

prioritize career goals and ways to achieve those goals in the hospitality and tourism industry;

compare and contrast education or training needed for careers in the hospitality and tourism industry;

examine related community service opportunities; and

create a career portfolio.

demonstrate and operate computer applications to perform workplace tasks;

examine types of computerized systems used to manage operations and guest services in the hospitality and tourism industry; and

evaluate information sources for the hospitality and tourism industry.

develop team-building skills;

develop decision-making and problem-solving skills;

conduct and participate in meetings to accomplish tasks;

determine leadership and teamwork qualities in creating a pleasant working atmosphere; and

participate in community service activities.

determine job safety and security;

implement the basics of sanitation;

understand and demonstrate procedures for cleaning, sanitizing, and storing equipment and tools; and

determine how environmental issues such as recycling and saving energy affect the hospitality and tourism industry.

examine the duties and responsibilities required within operational departments; and

research the job qualifications for various positions to facilitate selection of career choices.

develop technical vocabulary to enhance customer service;

use travel information to design a customized product for travelers;

examine elements of a dining experience expected to satisfy guests at varied facilities such as a boardwalk vendor, cruise ship, chain restaurant, and five-star dining facility; and

identify local and regional tourism issues.

determine ways to provide quality customer service;

analyze how guests are affected by employee attitude, appearance, and actions;

plan a cost effective trip or itinerary to meet customer needs; and

examine different types of food service.