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12.9999 PERSONAL & CULINARY SERVICES N
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Pre
Introd
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Culinary Co
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Custom
er Relations
Pantry
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Travel and
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Baking
and
Pastry
History
Serv Safe
Post
Foundations of Restaurant
Management & Culinary Arts (Level
One) © 2011
Technical ‐ ProStart 0 1 2 3 4 5 6 7 8 9 10 11 12 13 Technical Standards
IBecoming a Foodservice Professional Year One 1 2 3 4 5
Technical Standards
AIntroduction: Preparing for a Successful Career (Duplicated in Year Two)
1Technical Standards
1
State in their own words the importance of service to success in the hospitality industry
1
Technical Standards
SE: 52, 67, 615, 626, 627, 651, 669
2
List the elements of excellent service and give examples
1
Technical Standards
SE: 46‐49, 67, 217‐218, 229‐230, 615, 617, 618‐625,626, 627, 628‐635, 637‐641, 644‐647, 648, 649, 650, 651, 652‐666, 667, 668
3
State the difference between school and workplace environments
1
Technical Standards
SE: 463‐464, 473, 474
4
Develop a list of workplace guidelines
1
Technical Standards
SE: 183, 216‐231, 232, 233, 263, 463‐475, 477, 734‐736
5
Identify and give examples of positive work attitudes
1
Technical Standards
SE: 216‐225, 473‐474, 475, 476, 732‐733, 734‐736,
6
Give examples of career opportunities in the foodservice industry
1
Technical Standards
SE: 34‐52, 67, 790‐795, 799*, 800, 802‐803
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7
Make a list of qualities of successful foodservice employees
1
Technical Standards
SE: 46‐49, 734‐736*, 746, 748, 776, 777‐779, 793‐795
8
Outline a plan for an effective job search
1
Technical Standards
SE: 51, 52, 738‐747, 748, 749, 802
9Given a list of effective cover letter elements, write a cover letter 1
Technical StandardsSE: 744‐745, 747, 748, 749*
10 Demonstrate networking skills 1 Technical Standards SE: 785‐787, 788
11
Compile the best examples of their work into a portfolio
1
Technical Standards
SE:743‐744, 747, 748, 749*
12
Write a resume that lists their skills and competencies
1
Technical Standards
SE: 739‐742, 747, 748, 749*
13
Read and complete a college application form
1
Technical Standards
SE: 752‐755, 757‐758, 803, 808
14Read and complete a job application form 1
Technical StandardsSE: 750‐751, 757, 759
15
List the steps to an effective job interview
1
Technical Standards
SE: 761‐769, 771, 773, 774, 775, 776
16
Explain the follow‐up steps for a job interview
1
Technical Standards
SE: 769‐770, 772, 773, 774, 776
17State their interpretation of a first day on the job 1
Technical StandardsSE: 790‐791, 799
18Outline the steps to resigning a job
1Technical Standards
SE: 782‐783
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BUnit One ‐ Chapter 1: Successful Customer Relations 3
Technical Standards
1Recognize and state the importance of customer service to food service
3Technical Standards
SE: 615, 617‐625, 626, 627, 632, 668, 670
2
List the reasons and the ways to make a positive first impression in the foodservice industry
3
Technical Standards
SE: 619‐620, 626, 627, 628‐629, 669
3
Describe a variety of customers that may have special needs
3
Technical Standards
SE: 621‐624, 625, 626, 670
4
Distinguish between effective and ineffective communication with customers by giving examples
3
Technical Standards
SE: 413‐421, 424‐431, 440, 619‐620, 627, 632, 634, 636‐637, 644‐647, 648, 649, 650, 651
5Explain how customer satisfaction directly affects a restaurant's success
3Technical Standards
SE: 617‐619, 624, 626, 627, 642‐644, 649, 651
6
Outline the service planning process
3
Technical Standards
SE: 652‐666, 667, 668
CChapter 2: Preparing and Serving Safe Food 2
Technical Standards
1
List reasons why it is important to keep food safe
2
Technical Standards
SE: 71‐72, 73, 74‐77, 93
2Describe good personal hygiene and how it affects food safety
2Technical Standards
SE: 94‐101, 102, 103
3
List the steps to proper handwashing
2
Technical Standards
SE: 88, 96‐98, 101, 102
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4
Give examples of potentially hazardous foods
2
Technical Standards
SE: 79‐80, 83, 86‐88, 91
5Categorize and describe the micro‐organisms that cause foodborne illnesses 2
Technical StandardsSE: 78, 81‐84, 91, 92, 93
6
Identify and list ways chemical and physical hazards can contaminate food
2
Technical Standards
SE: 84‐86, 92, 9399‐100
7
Distinguish between situations in which contamination and cross‐contamination occur
2
Technical Standards
SE: 104‐105, 112‐113, 121
8List the conditions under which bacteria multiply rapidly and use the letters FAT‐TOM 2
Technical StandardsSE: 78, 91
9
Explain how time and temperature guidelines can reduce growth of micro‐organisms
2
Technical Standards
SE: 78, 79, 81‐82, 91, 115
10Define the food temperature danger zone and list temperatures that fall within that zone 2
Technical StandardsSE: 105‐106, 116
11Differentiate among types of thermometers and demonstrate how to use them 2
Technical StandardsSE: 106‐108, 109
12
List the seven major steps in a Hazard Analysis Critical Control Point (HACCP) food safety system
2
Technical Standards
SE: 126, 127‐132, 133, 134
13
Outline proper procedures for receiving, storing, preparing, cooking, holding, cooling, reheating, and serving food that includes use of proper tools and equipment 2
Technical Standards
SE: 108‐120, 121‐123, 124, 125
14Compare different types of storage areas found in a foodservice operation
2Technical Standards
SE: 111‐112, 125
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15Define the difference between clean and sanitary 2
Technical StandardsSE: 135
16State procedures for cleaning and sanitizing tools and equipment
2Technical Standards
SE: 136‐142
D Chapter 3: Preventing Accidents and Injuries 2
Technical Standards
1State who is legally responsible for providing a safe environment and ensuring safe practices 2
Technical StandardsSE: 155‐158, 172
2
Define the role of Occupational Safety and Health Administration (OSHA) regulations
2
Technical Standards
SE: 158‐163, 171, 209
3State in their own words the Hazard Communication Standard requirements for employers 2
Technical StandardsSE: 160‐162, 171
4Identify electrical hazards that contribute to accidental fires
2Technical Standards
SE: 174‐176, 196
5
Classify different types of fires and fire extinguishers
2
Technical Standards
SE:176‐177, 179, 196, 197, 198
6
Outline proper actions to take in the event of a fire at a foodservice operation
2
Technical Standards
SE: 167, 169‐171, 182‐183*, 196, 197
7
Describe the ways to prevent burns
2
Technical Standards
SE: 178, 183‐186, 197
8
List hazards that contribute to injury due to slips, trips, or falls
2
Technical Standards
SE: 186‐188, 197, 198
9Outline proper procedures for cleaning up spills on floors
2Technical Standards
SE: 188, 196
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D Chapter 3: Preventing Accidents and Injuries 2
Technical Standards
10Demonstrate how to safely use ladders
2Technical Standards
SE: 188‐190
11Demonstrate proper lifting and carrying procedures to avoid injury
2Technical Standards
SE: 190‐193, 197, 198
12Locate and list hazards that can cause cuts 2
Technical StandardsSE: 193‐194
13
Demonstrate correct and safe use of knives
2
Technical Standards
SE: 194‐195, 196, 301
14List safe driving techniques
2Technical Standards
15
Outline basic first aid concepts and procedures
2
Technical Standards
SE: 199‐204, 205, 206, 209
16
Explain the importance of the general safety audit
2
Technical Standards
SE: 163‐164, 171, 172, 173
17
Explain the importance of completing standard reports for any accident or illness at the operation
2
Technical Standards
SE: 158‐160, 167‐168, 171, 172, 200, 811‐813
18
List ways to use protective clothing and equipment to prevent injuries
2
Technical Standards
SE: 165‐167, 171, 209
E Unit Two ‐ Chapter 4: Kitchen Basics 2 Technical Standards
1
Identify the components and functions of a standardized recipe
2
Technical Standards
SE: 234, 245‐246, 259
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2
Convert recipes to yield smaller and larger quantities
2
Technical Standards
SE: 247‐249, 260, 261, 262, 264
3
Describe the use of common liquid and dry measure tools
2
Technical Standards
SE: 249‐254, 263‐264, 283‐384
4
Explain the difference between customary and metric units of measure
2
Technical Standards
SE: 241‐244, 260, 261
5
Apply effective mise en place through practice
2
Technical Standards
SE: 246, 302‐307, 313‐316, 317, 326, 328
6
Identify different functions of several types of knives and demonstrate their proper uses
2
Technical Standards
SE: 274‐280, 300, 304‐306, 312, 318
7
List common spices and herbs and describe their uses
2
Technical Standards
SE: 307‐311, 313, 317, 318
8
Describe and demonstrate several basic prepreparation techniques, including clarifying butter, separating eggs, whipping egg whites, and making parchment liners
2
Technical Standards
SE: 311, 313‐316, 362
9
Describe dry‐heat cooking methods and list the foods to which they are suited
2
Technical Standards
SE: 321‐330, 342, 343, 344, 362‐363
10
Describe moist‐heat cooking methods and list the foods to which they are suited
2
Technical Standards
SE: 331‐334, 342, 343, 344, 362‐363
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Describe combination cooking methods and list the foods to which they are suited
2
Technical Standards
SE: 334‐337, 342, 343, 344, 363
F Chapter 5: Foodservice Equipment 2 Technical Standards
1Demonstrate how to use scales and carts to receive food and supplies
2Technical Standards
SE: 272
2
Demonstrate measuring and portioning foods using ladles, measuring cups and spoons, scales, and scoops
2
Technical Standards
SE: 283‐284, 300
3
Demonstrate how to properly sharpen and use different types of knives
2
Technical Standards
SE: 278‐280, 300, 301
4Give examples of preparing foods using pots and pans
2Technical Standards
SE: 285‐288
5Explain how to store food and supplies properly on shelves and in refrigerators and freezers 2
Technical StandardsSE: 273
6Demonstrate how to cut and mix foods using standard kitchen equipment
2Technical Standards
SE: 288‐291
7
Compare and contrast cooking foods using various types of steamers, broilers, griddle, grills, ranges, fryers, and ovens
2
Technical Standards
SE: 291‐296, 300, 301, 321‐330, 331‐334, 338‐339, 344
8Outline how to hold and serve food and beverages using kitchen equipment
2Technical Standards
SE: 296‐298
9Compare and contrast the features of dishwashing machines
2Technical Standards
SE: 140‐141 , 186
10
Outline the order in which food and supplies flow through a food service
2
Technical Standards
SE: 104‐120, 121‐123, 124, 125
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Demonstrate proper cleaning and sanitizing of foodservice equipment and utensils
2
Technical Standards
SE:138‐140, 143, 145, 146, 288‐291, 296
G Chapter 6: Nutrition 2 Technical Standards
1
Characterize the roles of carbohydrates, hormones, fiber, starch, and fats in people's diets and identify foods that contain these nutrients
2
Technical Standards
SE: 115, 349‐350, 356, 555, 692, 700, 714, 725
2Describe cholesterol and list foods in which it is found
2Technical Standards
SE: 349
3
Characterize the roles of proteins, water, vitamins, and minerals in people's diets and identify foods that contain these nutrients
2
Technical Standards
SE: 125, 339, 346‐347, 355‐357, 555, 724
4Differentiate between complete and incomplete proteins
2Technical Standards
5
Use Recommended Dietary Allowances (RDAs) and the Food Guide Pyramid to plan meals
2
Technical Standards
SE: 345‐354, 358, 359, 360
6Describe a healthy diet
2Technical Standards
SE: 345‐346, 358
7Interpret information on a nutrition label
2Technical Standards
SE: 355‐357, 358
8Identify recipes that preserve nutrients in quantity cooking
2Technical Standards
SE: 353
9
Suggest ways to make recipes more healthful
2
Technical Standards
SE: 338, 347‐348, 359, 377, 403, 677
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Suggest healthful substitutes for high‐fat ingredients
2
Technical Standards
SE: 347‐348, 350, 360, 381, 405
HUnit Three ‐ Chapter 7: Breakfast Foods and Sandwiches 4
Technical Standards
1Explain and demonstrate how to keep milk products safe and sanitary
4Technical Standards
SE: 111‐112, 122
2Differentiate between butter and margarine by listing the characteristics of each 4
Technical Standards
3List the characteristics of ice cream
4Technical Standards
4Distinguish among several different types of cheeses and give examples of each 4
Technical Standards
5List the characteristics of eggs and include size and grade
4Technical Standards
6
Prepare and serve eggs using a variety of cooking methods
4
Technical Standards
SE: 313‐315, 316, 331, 362, 383
7
Describe the ways to keep eggs and egg products safe and sanitary
4
Technical Standards
SE: 109, 111‐112, 115, 122
HUnit Three ‐ Chapter 7: Breakfast Foods and Sandwiches 4
Technical Standards
8Prepare pancakes, crêpes, waffles, and French toast
4Technical Standards
9Prepare ham, hash, grits, cold cereals, oatmeal, and sausage
4Technical Standards
10Prepare coffee, tea, and cocoa
4Technical Standards
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11
Give examples of different types of sandwiches, including simple hot, open‐faced, hors d'oeuvres, grilled, deep‐fried, and simple cold 4
Technical Standards
12Explain the roles of the three components of a sandwich: bread, spread, and filling 4
Technical Standards
13Develop a list of sanitation procedures for preparing sandwiches
4Technical Standards
14List the necessary tools and equipment to make sandwiches at a sandwich station 4
Technical Standards
15Prepare common sandwich spreads and fillings
4Technical Standards
16Demonstrate preparation of several types of sandwiches
4Technical Standards
I Chapter 8: Working with People 3 Technical Standards
1
Explain how stereotypes and prejudices can negatively affect how people work together
3
Technical Standards
SE: 465‐472, 475, 476, 530
2List and demonstrate effective legal interviewing skills
3Technical Standards
SE: 500‐513, 519
3State the importance of having new‐employee orientation 3
Technical StandardsSE: 513‐516, 520
4Describe common elements of orientation programs
3Technical Standards
SE: 515‐518
5
Summarize and discuss effective group and on‐the‐job training
3
Technical Standards
SE: 515, 523‐528, 533, 534, 535, 670
6List and apply effective techniques used in performance evaluations 3
Technical StandardsSE: 528‐531, 533, 534, 535
J Chapter 9: Salads and Garnishes 4 Technical Standards
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1
Identify and describe the various ingredients used to make salads
4
Technical Standards
SE: 572, 574, 576, 567, ‐577, 578, 604, 693‐696, 699, 701‐704, 709, 710
2Demonstrate designing attractive salads
4Technical Standards
3Classify and compare types of salads served at different points in the meal
4Technical Standards
SE: 604
4Demonstrate appropriate methods to clean salad greens 4
Technical StandardsSE: 595
5Design a procedure to prepare and store salads properly
4Technical Standards
6Differentiate between various oils and vinegars
4Technical Standards
7Demonstrate the preparation of a vinaigrette
4Technical Standards
8List the ingredients of and prepare an emulsified salad dressing
4Technical Standards
9Select ingredients to prepare mayonnaise
4Technical Standards
10Match dressings to salad green and other ingredients
4Technical Standards
11Give examples of ingredients used to make dips
4Technical Standards
SE: 573
12Choose the ingredients and prepare several dips
4Technical Standards
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Give an example of a garnish
4
Technical Standards
SE: 340‐341,342, 564, 567, 579, 580
14
Describe and prepare ingredients commonly used as garnishes
4
Technical Standards
SE: 340‐341, 564‐565, 567
15
Demonstrate garnishing plates
4
Technical Standards
SE: 340‐341, 342, 564, 567
16
Demonstrate the preparation of toppings for soups
4
Technical Standards
SE: 394, 396, 399, 409, 659
KUnit Four Chapter ‐ 10: Business Math
5Technical Standards
1
Given a list of numbers, add, subtract, multiply, and divide using basic math operations
5
Technical Standards
SE: 234‐‐238, 259, 260, 261, 262
2Given a list of fractions, decimals, whole numbers, and percents‐add, subtract, multiply and divide 5
Technical StandardsSE: 238‐241
3Convert recipes from original yield to desired yield using conversion factors
5Technical Standards
SE: 245‐249, 260
4Given a problem, approximate recipe yields
5Technical Standards
SE: 262
5
Given a set of numbers, convert between customary and metric units of measure
5
Technical Standards
SE: 241‐244, 260, 261
6
Given a problem, calculate as purchased (AP) and edible portion (EP) amounts
5
Technical Standards
SE: 254‐257, 260, 261, 262
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Given an example, calculate standard recipe cost and cost per serving
5
Technical Standards
SE: 258‐259, 260, 261, 264
8
Describe and give examples of controllable costs, fixed costs, and variable costs, related to food and labor
5
Technical Standards
9Given a set of numbers, calculate depreciation 5
Technical Standards
10Differentiate between the two categories of food purchase: perishable and nonperishable 5
Technical StandardsSE: 273
11
Outline and follow basic receiving procedures
5
Technical Standards
SE: 89‐90, 92, 93, 108‐109*, 126‐132, 133
12State the appropriate storage guidelines and temperatures for different perishable foods 5
Technical StandardsSE: 111‐113, 122, 125, 273
13
Outline proper techniques for portion control, including standard portion size, standardized recipe, and standard portion cost 5
Technical Standards
SE: 245‐249
14
Forecast sales by analyzing and evaluating sales histories, popularity indices, and production sheets
5
Technical Standards
15
List factors contributing to labor costs, such as employee turnover, business volume, and quality and quantity standards 5
Technical Standards
L Chapter 11: Fruits and Vegetables 4 Technical Standards
1
Identify, describe, and demonstrate the preparation of different types of vegetables
4
Technical Standards
SE: 571‐590, 604, 605, 607, 608, 611, 612
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Identify, describe, and demonstrate the preparation of different types of fruits
4
Technical Standards
SE: 546‐555, 558‐567, 568, 570, 607, 608, 613
3
List and explain the USDA quality grades for fresh fruits and vegetables
4
Technical Standards
SE: 556, 568, 569, 584
4
Demonstrate the procedures for properly storing ripe fruits, vegetables, roots, and tubers
4
Technical Standards
SE: 557, 584‐585, 603
5
Summarize ways to prevent fruits and vegetables from spoiling too quickly
4
Technical Standards
SE: 557, 584‐585, 568, 604, 605
6Match and cook vegetables to appropriate methods
4Technical Standards
SE: 590‐601, 602
7Match and cook fruits to appropriate methods
4Technical Standards
SE: 560‐567, 604
8Explain how to prevent enzymatic browning of fruits
4Technical Standards
SE:561‐562, 568, 569
M Chapter 12: Controlling Foodservice Costs 5
Technical Standards
1
Analyze the relationship between cost and sales to determine food cost percentage
5
Technical Standards
SE: 258‐259, 260, 264
2List the four steps in the process to control food costs
5Technical Standards
3Calculate projected revenue, average cover, and find revenue level
5Technical Standards
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4
Perform math computations to define cost/volume/profit relationships
5
Technical Standards
SE: 258‐259, 260, 264
5Calculate the average sales per customer
5Technical Standards
6Calculate total sales, including tax and tip 5
Technical Standards
7Balance cash register receipts and find actual receipts
5Technical Standards
8Determine dollar value of inventory
5Technical Standards
9Analyze five ways to determine closing inventory by performing math calculations 5
Technical Standards
10Determine daily and monthly food cost
5Technical Standards
11Determine standard portion cost
5Technical Standards
SE: 248, 258‐259, 260, 264
12Determine selling prices using the food cost percentage method
5Technical Standards
13Determine selling prices using the average check method 5
Technical Standards
14Determine selling prices using the contribution margin method
5Technical Standards
15Determine selling prices using the straight mark‐up pricing method 5
Technical Standards
IIBecoming a Foodservice Professional Year Two 1 6 7 8 9 10 11
Technical Standards
AIntroduction: Preparing for a Successful Career (Duplicate of Year One)
1Technical Standards
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State in their own words the importance of service to success in the hospitality industry
1
Technical Standards
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2
List the elements of excellent service and give examples
1
Technical Standards
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3
State the difference between school and workplace environments
1
Technical Standards
SE: 463‐464, 473, 474
4
Develop a list of workplace guidelines
1
Technical Standards
SE: 183, 216‐231, 232, 233, 263, 463‐475, 477, 734‐736
5
Identify and give examples of positive work attitudes
1
Technical Standards
SE: 216‐225, 473‐474, 475, 476, 732‐733, 734‐736,
6
Give examples of career opportunities in the foodservice industry
1
Technical Standards
SE: 34‐52, 67, 790‐795, 799*, 800, 802‐803
7
Make a list of qualities of successful foodservice employees
1
Technical Standards
SE: 46‐49, 734‐736*, 746, 748, 776, 777‐779, 793‐795
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8
Outline a plan for an effective job search
1
Technical Standards
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9Given a list of effective cover letter elements, write a cover letter 1
Technical Standards744‐745, 747, 748, 749*
10 Demonstrate networking skills 1 Technical Standards SE: 786‐787, 788
11
Compile the best examples of their work into a portfolio
1
Technical Standards
SE:743‐744, 747, 748, 749*
12
Write a resume that lists their skills and competencies
1
Technical Standards
SE: 739‐742, 747, 748, 749*
13
Read and complete a college application form
1
Technical Standards
SE: 752‐755, 757‐758, 803, 808
14Read and complete a job application form 1
Technical StandardsSE: 750‐751, 757, 759
15
List the steps to an effective job interview
1
Technical Standards
SE: 761‐769, 771, 773, 774, 775, 776
16
Explain the follow‐up steps for a job interview
1
Technical Standards
SE: 769‐770, 772, 773, 774, 776
17State their interpretation of a first day on the job 1
Technical StandardsSE: 790‐791, 799
18Outline the steps to resigning a job
1Technical Standards
SE: 782‐783
BUnit One ‐ Chapter 1: The History of Food Service 11
Technical Standards
1Trace the history of the foodservice industry and explain its relationship to world history 11
Technical StandardsSE: 14‐27, 30‐31, 32, 33
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2List famous chefs from history and note their major accomplishments
11Technical Standards
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3Identify global cultures and traditions related to food
11Technical Standards
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4Outline the growth of food service throughout the history of the United States 11
Technical StandardsSE: 19‐29, 31, 33, 67
5List historical entrepreneurs who influenced food service in the United States 11
Technical StandardsSE: 24, 29
6
List current trends in society and explain how they influence the foodservice industry
11
Technical Standards
SE: 26‐27, 29, 30, 31, 32, 33, 67*
7Categorize and differentiate the segments of the foodservice industry
11Technical Standards
SE: 7‐12, 30‐31
8Categorize and list the many career opportunities available in the foodservice industry 11
Technical StandardsSE: 36‐50, 51, 52, 67
9
Investigate and draw conclusions on the impact of future economic, technological, and social changes in the foodservice industry 11
Technical Standards
SE: 30, 67, 62
C Chapter 2: Potatoes and Grains 9 Technical Standards
1
Outline methods to select, receive, and store potatoes and grains
9
Technical Standards
SE: 681, 682, 689, 697, 704, 709, 710
2
Distinguish between various forms of wheat
9
Technical Standards
SE: 701‐702, 706, 724
3
Identify and describe different types of potato
9
Technical Standards
SE: 580, 678‐680, 689, 690, 691
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4
Using a variety of recipes and cooking techniques, prepare potatoes
9
Technical Standards
SE: 683‐688, 689, 690
5
Identify and describe different types of grains and legumes
9
Technical Standards
SE: 692‐696, 700‐704, 710
6
Using a variety of recipes and cooking techniques, prepare grains and legumes
9
Technical Standards
SE: 698‐699, 705‐708, 709
7
Identify and describe different types of pasta
9
Technical Standards
SE: 711‐714, 715, 716, 720, 721, 722
8
Using a variety of recipes and cooking techniques, prepare pasta
9
Technical Standards
SE: 711, 714, 715‐720, 721
D Chapter 3: The Lodging Industry 6 Technical Standards
1Trace and explain the earliest types of lodging establishments in America
6Technical Standards
SE: 19, 21, 26, 31
2
Give an overview of career opportunities in the lodging industry
6
Technical Standards
SE: 61, 63, 795‐796, 798, 799, 800
3Describe the differences between leisure and business travelers
6Technical Standards
SE: 53‐56, 63, 64
4List the characteristic types of lodging operations
6Technical Standards
SE: 56‐59, 63, 64
5
List and discuss elements that differentiate one lodging establishment from another
6
Technical Standards
SE: 56‐59, 63, 64, 65, 67
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6
Identify national organizations that rate commercial lodging establishments, and list factors used in making their rating judgments
6
Technical Standards
SE: 60‐61, 63, 64, 65
7List several different services offered by lodging operators
6Technical Standards
SE: 54‐59, 63, 64, 67
8
Identify career opportunities in the hospitality industry and list the qualifications commonly sought by hospitality employers
6
Technical Standards
SE: 46‐49, 51, 61, 793‐796, 798, 799, 800
9List and describe activities associated with front office operation
6Technical Standards
SE: 61, 63
10List and describe tasks performed by the housekeeping department
6Technical Standards
SE: 795
11List and describe duties performed by the engineering and facilities maintenance department 6
Technical StandardsSE: 795
12Compare and contrast the different property management systems used for front office and reservations 6
Technical StandardsSE: 61, 62
13Describe the use of forecasting and overbooking in reservations management 6
Technical StandardsSE: 62
14Given a set of numbers, calculate room rates using the Hubbart formula
6Technical Standards
EUnit Two ‐ Chapter 4: The Art of Service
8Technical Standards
1
Demonstrate the similarities and differences between American, French, English, Russian, and self‐service styles
8
Technical Standards
SE: 652‐653, 666, 667, 668
2Describe and demonstrate tableside preparations such as carving meats and slicing desserts 8
Technical StandardsSE: 654, 666
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3Describe traditional service staff, and list the duties and responsibilities of each 8
Technical StandardsSE: 661‐663
4
Identify the types of dining utensils: knives, forks, spoons, glasses, and china, and explain specific uses for each
8
Technical Standards
SE: 655‐660
5
Identify various server tools and the correct way to stock a service station
8
Technical Standards
SE: 663‐665, 666, 667
6Demonstrate setting and clearing items properly
8Technical Standards
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7
Dramatize ways of describing and recommending menu items to guests
8
Technical Standards
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8Dramatize methods of effectively resolving customer complaints
8Technical Standards
SE: 92, 644‐647, 651
F Chapter 5: Desserts and Baked Goods
10Technical Standards
1Identify and use common ingredients in baking
10Technical Standards
SE: 566‐567
2
Identify and describe types and roles of strengtheners, shortenings, sweeteners, flavorings, leaveners, and thickeners 10
Technical Standards
3Calculate ingredient weights using baker's percentages
10Technical Standards
4
Convert recipes to a new yield
10
Technical Standards
SE: 247‐249, 260, 262
5Differentiate between lean doughs, rich doughs, sponge doughs, and sourdoughs, and give examples 10
Technical Standards
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6Proof bake shop items
10Technical Standards
7Mix yeast dough using the straight mix method
10Technical Standards
8Prepare and compare yeast breads
10Technical Standards
9Prepare different types of quick breads and cake batters
10Technical Standards
10Identify the main functions of icings and determine which are best suited for different baked goods 10
Technical Standards
11Prepare and describe steamed puddings and dessert soufflés 10
Technical Standards
12Prepare pie dough using the 3‐2‐1 method
10Technical Standards
13State in their own words the procedure for baking blind
10Technical Standards
14Describe roll‐in dough, phyllo dough, and pâte à choux
10Technical Standards
F Chapter 5: Desserts and Baked Goods
10Technical Standards
15Prepare cookies using various makeup methods
10Technical Standards
16Explain how chocolate is made, including chocolate liquor, cocoa butter, and cocoa powder 10
Technical Standards
17Demonstrate how to store chocolate properly
10Technical Standards
18State in their own words how to temper chocolate
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19
Explain how crème anglaise, pastry creams, and Bavarian creams are made, and how they are used in desserts
10
Technical Standards
20
List the steps used to prepare poached fruits and tortes
10
Technical Standards
SE: 331‐332, 561‐563
G Chapter 6: Marketing and the Menu 11 Technical Standards
1Define à la carte, table d'hote, California, du jour, and cycle menus
11Technical Standards
2Organize the information on a menu
11Technical Standards
SE: 607
3Write and lay out a menu
11Technical Standards
SE: 607
4Use sales information to analyze how menu items are selling
11Technical Standards
5
Distinguish among and discuss basic marketing concepts such as product‐service mix, marketing mix, and market trends 11
Technical Standards
6Outline the components of a marketing plan
11Technical Standards
SE: 93
7Identify and collect local area or market segment information
11Technical Standards
SE: 642‐643, 650
8Describe how markets are commonly segmented
11Technical Standards
9State predictions of market demand by forecasting
11Technical Standards
10Create and write a restaurant promotion
11Technical Standards
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11Define public relations
11Technical Standards
HUnit Three ‐ Chapter 7: Purchasing and Inventory Control 7
Technical Standards
1Explain the relationship between primary and intermediary sources and retailers 7
Technical Standards
2Explain the differences between formal and informal buying and the formal bidding process 7
Technical Standards
3List factors that affect food prices
7Technical Standards
4Based on inventory information, write an order sheet for items to be purchased 7
Technical Standards
5Write purchase specifications and purchase orders for items to be purchased 7
Technical Standards
6Explain how production records influence purchasing decisions
7Technical Standards
7List the criteria for selecting appropriate suppliers
7Technical Standards
8List proper receiving procedures
7Technical Standards
SE: 108‐110, 122
9
State the proper storage procedures for various foods and beverages
7
Technical Standards
SE: 111‐113, 122, 125, 557, 568, 584‐585, 603, 681, 682, 689, 697, 704, 709, 710
10State the difference between the perpetual and physical inventory methods 7
Technical Standards
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List quality standards used in purchasing produce, convenience and processed foods, and dairy products
7
Technical Standards
SE:108, 555‐556, 568, 569, 582‐584
12List quality standards used in purchasing eggs, poultry, fish, and meat
7Technical Standards
SE: 108‐111, 122
I Chapter 8: Meat, Poultry, and Seafood
9Technical Standards
1Outline the federal grading systems for meat
9Technical Standards
SE: 110
2Distinguish among and describe the various forms of meat
9Technical Standards
3Demonstrate proper procedures for purchasing, storing, and fabricating meat 9
Technical StandardsSE: 112
4Match various cooking methods with different forms of meat 9
Technical StandardsSE: 321‐326, 334‐338, 344
5Identify and describe different types of charcuterie
9Technical Standards
6Outline the federal grading systems for poultry
9Technical Standards
7Distinguish among and describe the various forms of poultry
9Technical Standards
8Demonstrate proper procedures for purchasing, storing, and fabricating poultry 9
Technical Standards
9Match various cooking methods with different forms of poultry
9Technical Standards
10Outline the federal grading systems for fish and seafood
9Technical Standards
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11Distinguish among and describe the various forms of fish and seafood
9Technical Standards
12Demonstrate proper procedures for purchasing, storing, and fabricating fish and seafood 9
Technical StandardsSE: 110‐113
13Match various cooking methods with different forms of fish and seafood
9Technical Standards
J Chapter 9: Standard Accounting Practices 7
Technical Standards
1
Given a set of figures, apply basic accounting principles to common foodservice scenarios
7
Technical Standards
SE: 258‐259, 260, 264
2Given a set of figures, practice double‐entry accounting
7Technical Standards
3Read and highlight important concepts on income statements and balance sheets 7
Technical Standards
4
Given a set of figures, calculate cost of sales using opening and closing inventory figures
7
Technical Standards
SE: 258‐259, 260, 264
5Figure assets, liabilities, and owners' equity using balance sheet equations
7Technical Standards
KUnit Four ‐ Chapter 10: Stocks, Soups, and Sauces 9
Technical Standards
1Identify the four essential parts of stock and the proper ingredients for each
9Technical Standards
SE: 369‐370, 378, 380, 381
2List and explain the various types of stock and their ingredients
9Technical Standards
SE: 371‐372, 378, 380, 381
3Demonstrate three methods for preparing bones for stock
9Technical Standards
SE: 372‐373, 379, 380, 381
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KUnit Four ‐ Chapter 10: Stocks, Soups, and Sauces 9
Technical Standards
4Prepare the ingredients for and cook several kinds of stocks 9
Technical StandardsSE: 373‐375, 381
5 List the ways to cool stock properly 9 Technical Standards SE: 375‐376, 380
6Identify the two basic kinds of soups and give examples of each
9Technical Standards
SE: 393‐394, 401, 402
7Explain the preparation of the basic ingredients for broth, consommé, purée, clear, and cream soups 9
Technical Standards394‐401, 402
8State in their own words the steps in the preparation of several kinds of soups 9
Technical StandardsSE: 402, 403
9Identify the grand sauces and describe other sauces made from them
9Technical Standards
SE: 382‐384, 391, 392
10List the proper ingredients for sauces
9Technical Standards
SE: 384‐387, 392
11Prepare several kinds of sauces
9Technical Standards
SE: 387‐389, 392
12Match sauces to appropriate foods
9Technical Standards
SE: 390, 391, 392
L Chapter 11: Tourism and the Retail Industry 6
Technical Standards
1
Explain the role of tourism in the hospitality industry
6
Technical Standards
SE: 8‐9, 12‐13, 37‐44, 46, 49, 51, 53‐61, 63, 64, 65, 796‐797, 798
2
Categorize the types of businesses that make up the tourism industry
6
Technical Standards
SE: 12‐13, 37‐44, 46, 49, 56‐59, 63, 64, 796‐797, 798, 800
3List and discuss reasons why people travel
6Technical Standards
SE: 53‐56
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4Identify and list area events and why they have a positive economic impact
6Technical Standards
SE: 8‐9, 37‐44
5List services of state and national parks
6Technical Standards
SE: 39, 797
6Describe the differences among primitive, transient, and vacation camping 6
Technical Standards
7List the reasons why theme parks are important to the hospitality and travel industries 6
Technical StandardsSE: 797
8Outline the processes and special circumstances involved in international travel 6
Technical StandardsSE: 11
9List the advantages and disadvantages of travel by airplane, car, train, bus, and cruise ship 6
Technical StandardsSE: 10‐11, 13
10Identify career opportunities offered by travel and tourism
6Technical Standards
SE: 796‐797, 800
11Compare the roles of a travel agent and a tour guide
6Technical Standards
SE: 796, 797
12
Outline the work done by concierges, state and local tourist offices, corporate travel offices, and convention and meeting planners 6
Technical Standards
SE: 796, 797,
13List and describe required customer service skills in the travel industry
6Technical Standards
SE: 796‐797
14Describe the differences among specialty stores, department stores, and other types of stores 6
Technical StandardsSE: 41‐44
M Chapter 12: Communicating with Customers 8
Technical Standards
1Give examples of ways to respond to and resolve customer complaints
8Technical Standards
SE: 92, 644‐647,649, 651
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2
List and demonstrate the skills of effective writing
8
Technical Standards
SE: 432‐439, 440, 441, 442
3
Model proper and courteous telephone skills through demonstration
8
Technical Standards
SE: 429‐432, 440, 457, 647
4
State guidelines for communicating effectively during and after a crisis
8
Technical Standards
SE: 92, 167‐171, 172, 469‐472, 640, 648, 650, 811‐813
5
List and demonstrate effective listening and speaking skills
8
Technical Standards
SE: 424‐432, 441, 442, 443‐452, 453, 454, 455, 456‐457
6
List and give examples of innovative ways to attract and keep customers
8
Technical Standards
SE: 93, 618‐621, 627, 650, 651
7
Point out menu items and demonstrate suggestive selling techniques
8
Technical Standards
SE: 636‐637, 645, 650, 651, 670
Technical ‐ ServSafe Pre 1 2 3 4 5 6 7 8 9 10 11 12 Post Technical Standards
I Unit 1 The Sanitation Challenge 12 Technical StandardsA Section 1 Providing Safe Food 12 Technical Standards
1 The Dangers of Foodborne Illness
12Technical Standards
SE: 74‐77, 78, 81‐84, 91, 92, 93, 811‐813
2
Preventing Foodborne Illness
12
Technical Standards
SE: 72, 73, 74‐77, 91, 95‐99
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3 How Food Becomes Unsafe
12Technical Standards
SE: 77, 94‐95
4 The Keys to Food Safety
12Technical Standards
SE: 78, 81, 93
B Section 2 The Microworld 12 Technical Standards
1 Microbial Contaminants
12Technical Standards
SE: 78‐81
2 Classifying Foodborne Illnesses
12Technical Standards
SE: 78, 82, 02
3 Bacteria
12Technical Standards
SE: 81‐82
4 Viruses
12Technical Standards
SE: 81
5 Parasites
12Technical Standards
SE: 82
6 Fungi
12Technical Standards
SE: 82‐83
CSection 3 Contamination, Food Allergens, and Foodborne Illness 12
Technical Standards
1 Biological Contamination
12Technical Standards
SE: 78‐84
2 Chemical Contamination
12Technical Standards
SE: 84‐85, 91
3 Physical Contamination
12Technical Standards
SE: 85
4 The Deliberate Contamination of Food
12Technical Standards
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5 Food Allergens
12Technical Standards
SE: 86‐88, 91, 92
D Section 4 The Safe Food Handler 12 Technical Standards
1
How Foodhandlers Can Contaminate Food
12
Technical Standards
SE: 71‐74, 77, 94‐95, 100
2 Diseases Not Transmitted through Food
12Technical Standards
SE: 81, 99
3
Components of a Good Personal Hygiene Program
12
Technical Standards
SE: 95‐99, 101, 102, 103
4 Management's Role in a Personal Hygiene Program
12Technical Standards
SE: 72, 99‐100, 103
IIUnit 2 The Flow of Food through the Operation 12
Technical Standards
ASection 5 The Flow of Food: An Introduction 12
Technical Standards
1 Preventing Cross‐Contamination
12Technical Standards
SE: 105, 112‐113, 121, 327
2
Time and Temperature Control
12
Technical Standards
SE: 78‐81, 91, 105‐108, 109, 327
3
Monitoring Time and Temperature
12
Technical Standards
SE: 78‐81, 109, 116‐118, 327
BSection 6 The Flow of Food: Purchasing and Receiving 12
Technical Standards
1 General Purchasing and Receiving Principles
12Technical Standards
SE: 108‐109
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2 Receiving and Inspecting Food
12Technical Standards
SE: 109‐111, 122
CSection 7 The Flow of Food: Storage
12Technical Standards
1 General Storage Guidelines
12Technical Standards
SE: 111‐113, 122
2 Refrigerated Storage
12Technical Standards
SE: 111‐113, 122
3 Frozen Storage
12Technical Standards
SE: 111‐112
4 Dry Storage 12 Technical Standards SE: 111‐112
5
Storing Specific Food
12
Technical Standards
SE: 112, 122, 125, 557, 568, 584‐585, 603, 681, 682, 689, 697, 704, 709, 710
DSection 8 The Flow of Food: Preparation 12
Technical Standards
1 Thawing Food Properly
12Technical Standards
SE: 113
2
Preparing Specific Food
12
Technical Standards
SE: 114, 115, 372‐373, 379, 380, 381, 387‐389, 392‐401, 683‐688, 689, 690
3
Cooking Food
12
Technical Standards
SE: 114‐115, 122‐123
4
Storing Cooked Food
12
Technical Standards
SE: 117‐118, 119, 123
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5 Reheating Food
12Technical Standards
SE: 118‐119, 123
ESection 9 The Flow of Food: Service
12Technical Standards
1 General Rules for Holding Food
12Technical Standards
SE: 116‐117, 123
2 Serving Food Safely
12Technical Standards
SE: 120, 621
3 Off‐Site Service
12Technical Standards
SE: 119‐120, 123
FSection 10 Food Safety Management Systems 12
Technical Standards
1 Prerequisite Food Safety Programs
12Technical Standards
SE: 73, 76
2 Active Managerial Control
12Technical Standards
SE: 126, 133
3 Hazard Analysis Critical Control Point (HACCP)
12Technical Standards
SE: 126‐132, 134
4
Crisis Management
12
Technical Standards
SE: 199‐200, 202‐204, 205, 206, 207, 209, 93, 811‐813
IIIUnit 3 Sanitary Facilities and Pest Management 12
Technical Standards
ASection 11 Sanitary Facilities and Pest Management 12
Technical Standards
1
Sanitary Facilities and Equipment
12
Technical Standards
SE: 135‐142, 143, 145, 146, 147
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2
Designing a Sanitary Establishment
12
Technical Standards
SE: 135‐136, 142, 143, 146, 147
3 Materials for Interior Construction
12Technical Standards
SE: 141, 144, 147
4 Considerations for Specific Areas of the Facility
12Technical Standards
SE: 141, 142‐145
5 Sanitation Standards for Equipment
12Technical Standards
SE: 141, 143, 145
6
Installing and Maintaining Kitchen Equipment
12
Technical Standards
SE: 135‐136, 141‐142
7
Utilities
12
Technical Standards
SE: 138‐140, 144‐145
8
Cleaning and Sanitizing
12
Technical Standards
SE: 135‐142, 145, 146, 147,
9 Cleaning Agents
12Technical Standards
SE: 137‐138
10 Sanitizing
12Technical Standards
SE: 138‐141, 145
11
Machine Dishwashing
12
Technical Standards
SE: 137, 139, 140‐141, 146
12 Cleaning and Sanitizing in a Three‐Compartment Sink 12
Technical StandardsSE: 139‐140
13
Cleaning and Sanitizing Equipment
12
Technical Standards
SE: 136, 138‐139, 146
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14 Cleaning and Sanitizing the Premises
12Technical Standards
SE: 135‐136, 143
15 Tools for Cleaning
12Technical Standards
SE: 139‐141, 143
16
Storing Utensils, Tableware, and Equipment
12
Technical Standards
SE: 663‐664, 666, 667
17 Using Hazardous Materials
12Technical Standards
SE: 137, 138‐139
18
Developing a Cleaning Program
12
Technical Standards
SE: 142, 143, 145, 146, 147
19 Integrated Pest Management (IPM)
12Technical Standards
SE: 142, 144‐145, 147
20 The Integrated Pest Management (IPM) Program 12
Technical StandardsSE: 142, 144‐145, 147
21 Denying Pests Access to the Establishment 12
Technical StandardsSE: 144, 147, 149
22 Denying Pests Food and Shelter 12 Technical Standards SE: 144‐145, 147
23
Identifying Pests
12
Technical Standards
SE: 142, 144, 815‐817
24 Working with a Pest Control Operator (PCO)
12Technical Standards
SE: 144, 815
25 Using and Storing Pesticides
12Technical Standards
SE: 145
BSection 12 Food Safety Regulation and Standards 12
Technical Standards
1 Government Regulatory System for Food
12Technical Standards
SE: 89‐90, 91
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2 The FDA Food Code
12Technical Standards
SE: 89, 91
3 The Inspection Process
12Technical Standards
SE: 90, 149
4 Self Inspection
12Technical Standards
SE: 90
CSection 13 Employee Food Safety Training 12
Technical Standards
1
Initial and Ongoing Employee Training
12
Technical Standards
SE: 133, 180, 199‐204, 206, 207, 513‐520, 521, 523‐528, 533, 534, 535, 536, 537‐538, 637, 670, 784, 794
2
Delivering Training
12
Technical Standards
SE: 513‐520, 521, 524‐528, 534, 535
3
Training Follow Up
12
Technical Standards
SE: 528‐531, 534, 535, 784
4
Food Safety Certification
12
Technical Standards
SE: 73, 89‐90, 91, 92, 741, 784
RESTAURANTS & FOOD & BEVERAGE SERVICES Pathway Pre 1 2 3 4 5 6 7 8 9 10 11 12 Post
IETHICS AND LEGAL RESPONSIBILITIES
3 8Pathway Standards
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A
Examine and review ethical and legal responsibilities as they relate to guests, employees and conduct within the establishment to maintain high industry standards.
1.00 8
Pathway Standards
1
Examine all comments and suggestions from the customer service area to formulate improvements and ensure guests satisfaction.
1.10 8
Pathway Standards
a
Detail ways to achieve high rate of positive comments.
1.11 8
Pathway Standards
SE: 619‐623, 624‐625, 626, 627, 628‐632
b
Get regular feedback from guests and staff.
1.12 8
Pathway Standards
SE: 445, 448‐452, 454, 450, 454, 642‐643, 649
2
Achieve an awareness of applicable legal policies to comply with laws regarding hiring, harassment and safety issues. 1.20 3
Pathway Standards
a
Demonstrate understanding of legal interviewing processes.
1.21 3
Pathway Standards
SE: 503‐510, 521, 522
b
Outline how harassment and stereotyping can create an unhealthy work environment.
1.22 3
Pathway Standards
SE: 463‐466, 469‐472, 476, 477
c
Define legal and ethical responsibilities for safety procedures.
1.23 3
Pathway Standards
SE: 156‐171, 172, 173, 468, 489‐492, 498, 538
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d
Interpret workman's compensation requirements and forms.
1.24 3Pathway Standards
3
Interpret ethical and legal guidelines relating to job performance to solve legal or ethical issues.
1.30 3
Pathway Standards
a
Identify ethical and legal situations which occur in the workplace.
1.31 3
Pathway Standards
SE: 463‐472, 477, 489‐492, 496, 498, 511‐513, 522
b
Relate appropriate response to legal/ethical infractions in the workplace.
1.32 3
Pathway Standards
SE: 158‐160, 171, 167‐168, 172, 173, 468, 471‐472, 475, 477, 499
IISAFETY, HEALTH, AND ENVIRONMENTAL 2 12
Pathway Standards
A
Review all safety & sanitation procedures applicable to the work area & supervise staff in proper sanitation behavior. 1.00 2 12
Pathway Standards
1Examine sanitation procedures to ensure facility is in compliance with health codes. 1.10 2
Pathway Standards
a
Identify electric and mechanical hazards.
1.11 2Pathway Standards
SE: 174‐176, 178
b
Classify different types of fires and how to contain them.
1.12 2
Pathway Standards
SE:176‐177, 179, 196, 198
c
Identify proper fire evacuation procedures.
1.13 2
Pathway Standards
SE: 167, 169‐171, 172, 173, 182, 209
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d
Explain the safe use of ladders.
1.14 2Pathway Standards
SE: 188‐190
e
Detail proper lifting and carrying procedures.
1.15 2
Pathway Standards
SE: 190‐193, 197, 198
2Examine sanitation procedures to ensure facility is in compliance with health codes. 1.20 12
Pathway Standards
a
Outline compliance requirements of sanitation and health inspections.
1.21 12
Pathway Standards
SE: 89‐90, 91, 92, 143
b
Show exemplary appearance and hygiene.
1.22 12
Pathway Standards
SE: 94‐101, 102, 103, 621
c
Illustrate correct use of knives and kitchen equipment.
1.23 12
Pathway Standards
SE: 194‐195, 196, 278‐280, 300, 585‐590
d
Use protective gloves and clothing.
1.24 12Pathway Standards
SE: 165‐167, 171
e
Illustrate correct food handling and production techniques.
1.25 12
Pathway Standards
SE: 104‐123, 124, 125, 143, 272‐273, 663
III SYSTEMS 2 4 8 12 Pathway Standards
AExamine the company's standard operating procedures to determine the criteria for food preparation. 1.00 2 4 8 12
Pathway Standards
1Implement set of Operating Procedures to comply with company requirements. 1.10 12
Pathway Standards
bDetail operating procedures for food quality. 1.12 12
Pathway StandardsSE: 363, 556
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c
Detail operating procedures for food presentation.
1.13 12
Pathway Standards
SE: 443‐444, 654‐655, 666, 667, 668, 670
2
Evaluate prepared foods for quality and presentation to set quality standards in accordance with company requirements. 1.20 4
Pathway Standards
aShow consistent appearance in prepared foods. 1.21 4
Pathway StandardsSE: 654‐655, 668
b
Detail ways to monitor quality of prepared food.
1.22 4
Pathway Standards
SE: 350, 353, 359, 360, 443‐444, 670
3Use basic food knowledge to prepare nutritional, quality foods. 1.30 2
Pathway Standards
a
Explain use of variety of sauces.
1.31 2Pathway Standards
SE: 390, 391, 392
b
Choose appropriate cooking procedures (saute', broil, bake, etc.)
1.32 2
Pathway Standards
SE: 319‐342, 343, 344, 362‐363, 569, 591‐601, 603, 604, 683‐688
c
Employ knowledge of nutritional values.
1.33 2
Pathway Standards
SE: 345‐357, 358, 359, 360, 398, 407‐409, 611‐613
d
Exhibit high quality food presentation.
1.34 2
Pathway Standards
SE: 219‐221, 350, 353, 359, 360, 654‐655, 667, 668
4
Evaluate types of kitchen equipment to match equipment with correct cooking methodology.
1.40 2
Pathway Standards
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a
Use scales and other food service equipment.
1.41 2
Pathway Standards
SE: 280‐284, 288‐299, 560, 565
b
Sharpen knives safely.
1.42 2Pathway Standards
SE: 278‐280, 301
c
Use pots and pans for different food preparations.
1.43 2
Pathway Standards
SE: 285‐288, 299, 373, 375, 376, 395, 397, 399, 400, 593, 597, 600‐601
d
Explain how to store and retrieve foods in a variety of settings (cold, hot, dry, etc.)
1.44 2
Pathway Standards
SE: 111‐113, 116‐119, 123, 125, 273, 296‐299, 557, 568, 584‐585, 603, 697, 682, 689
5
Use points and various types of service to provide customer service in accordance with company policy.
1.50 8
Pathway Standards
a
Detail characteristics of French, Russian, Bistro style and other forms of service.
1.51 8
Pathway Standards
SE: 653‐655, 666, 667, 668
b
Identify types of dining utensils and proper uses.
1.52 8Pathway Standards
SE: 655‐660, 666
c
Show proper set up procedures for dining room/counter.
1.53 8Pathway Standards
SE: 653, 668
d
Explain menu items.
1.54 8
Pathway Standards
SE: 426, 605, 607, 621, 622, 627, 632, 634, 636
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e
Detail the process of "upselling" and other forms of marketing at tableside.
1.55 8
Pathway Standards
SE: 636‐637, 648, 650, 651, 670
IV ACADEMIC FOUNDATIONS 2 11 Pathway Standards
A
Manage and use basic reading, writing, and mathematical skills for food production and guest services to provide a positive guest experience.
1.00 2
Pathway Standards
1Apply mathematical, reading, and writing skills to correctly deliver food products and guest service. 1.10 2
Pathway Standards
a
Convert recipes.
1.11 2
Pathway Standards
SE: 247‐249, 260, 261, 262, 264
b
Use proper measurements of ingredients.
1.12 2
Pathway Standards
SE: 241‐244, 249‐255, 260, 264‐265
c
Calculate menu and recipe costs.
1.13 2
Pathway Standards
SE: 258‐259, 260, 261, 264
d
Read & comprehend recipes, operational manuals, inventory control sheets, menus, correspondence, training manuals, etc.
1.14 2
Pathway Standards
SE: 407‐409, 456‐457, 564‐565, 566‐567, 611‐613, 727‐729
e
Use basic writing skills (grammar, punctuation, spelling) to produce inventory control sheets, recipes, menus, correspondence, employee evaluations, etc. 1.15 2
Pathway Standards
SE: 432‐439, 440, 441, 442, 444, 607, 725
B
Study and synthesize information from ethnic and geographical studies to apply to customer service.
2.00 11
Pathway Standards
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1Retrieve vital facts and statistics to correctly utilize information in a service environment. 2.10 11
Pathway Standards
a
Identify ethnicities and their dining habits and rules.
2.11 11Pathway Standards
SE: 623
b
Identify countries and their native food resources.
2.12 11Pathway Standards
SE: 623
V COMMUNICATIONS 3 8 Pathway Standards
AIntegrate listening, writing, and speaking skills to enhance operations and guest satisfaction. 1.00 3 8
Pathway Standards
1
Use verbal and nonverbal communications to provide a positive experience for guests and employees.
1.10 3
Pathway Standards
a
Read English or required language.
1.11 3
Pathway Standards
SE: 456‐457, 469, 623, 631
b
Write English or required language.
1.12 3
Pathway Standards
SE: 427, 432‐440, 441, 442, 629‐630, 632‐633, 648
c
Exhibit pleasing appearance and hygiene.
1.13 3
Pathway Standards
SE: 94‐101, 102, 103, 222‐223, 454, 621
d
Present comfortable tone in speaking with people.
1.14 3
Pathway Standards
SE: 454, 629‐630, 648
e
Exhibit a hospitable personality.
1.15 3
Pathway Standards
SE: 454, 632, 648, 651
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f
Listen and understand others.
1.16 3
Pathway Standards
SE: 426‐427, 440, 441, 454, 632‐634, 650
g
Communicate clearly and concisely to co‐workers and guests.
1.17 3
Pathway Standards
SE: 413‐416, 421, 422, 428‐432, 442, 443‐452, 453, 457, 619‐620, 628‐630, 632, 634, 636, 648, 651
2Recognize and respond to guest's needs and nonverbal cues to provide quality service. 1.20 8
Pathway Standards
a
Identify common nonverbal cues exhibited by guests and employees.
1.21 8
Pathway Standards
SE: 413, 417, 623, 625
b
Provide feedback to management in order to enhance operations.
1.22 8
Pathway Standards
SE: 445, 448‐452, 454, 450, 454, 642‐643, 649
VI LEADERSHIP AND TEAMWORK 3 Pathway Standards
AReview managerial skills required to make staffing decisions while following industry standards. 1.00 3
Pathway Standards
1
Model leadership and teamwork qualities to aid in employee retention and create a pleasant working atmosphere for staff members.
1.10 3
Pathway Standards
a
Detail ways to minimize staff turnover.
1.11 3
Pathway Standards
SE: 478‐488, 492‐497, 498, 499
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b
Work well with other staff members.
1.12 3
Pathway Standards
SE: 478‐484, 496‐497, 498, 499
c
Conduct regular staff training.
1.13 3
Pathway Standards
SE: 515, 523‐528, 533, 534, 535, 670
2Formulate staff development plans to create an effective working team.
1.20 3Pathway Standards
a
Maintain current job descriptions for all positions under the managerial level.
1.21 3Pathway Standards
SE: 501
b
Conduct regular reviews of staff.
1.22 3
Pathway Standards
SE: 528‐531, 533, 534, 535
c
Conduct regular training and coaching of staff.
1.23 3
Pathway Standards
SE: 479, 515, 523‐528, 533, 534, 535, 670
3
Review industry standards in human relations policies and procedures to ensure all necessary information is included in orientation for new employees. 1.30 3
Pathway Standards
a
Conduct thorough orientation for new staff.
1.31 3
Pathway Standards
SE: 500, 516‐518, 526‐528, 533, 534, 535
b
Detail elements involved in new orientation.
1.32 3
Pathway Standards
SE: 516‐518, 520, 526‐527
VIIPROBLEM SOLVING AND CRITICAL THINKING 5 11
Pathway Standards
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A
Research costs, pricing, and market demands to manage profitability and implement effective marketing strategies. 1.00 5 11
Pathway Standards
1Interpret calculations of food, labor, and pricing to ensure profitability.
1.10 5Pathway Standards
a
Calculate food cost and determine ways to meet goals.
1.11 5
Pathway Standards
SE: 258‐259, 260, 264
b
Calculate labor cost and determine ways to meet goals.
1.12 5Pathway Standards
SE: 67
c
Determine the values of inventory or stock.
1.13 5Pathway Standards
SE: 67
d
Determine menu pricing.
1.14 5
Pathway Standards
SE: 46, 258‐259, 260, 261, 264
e
Define portion control.
1.15 5
Pathway Standards
SE: 245, 247, 284, 358
2Examine market and alternative ways of marketing to develop a promotional package. 1.20 11
Pathway Standards
aDevelop promotional materials.
1.21 11Pathway Standards
SE: 451
b
Create methods to market materials.
1.22 11Pathway Standards
SE: 451, 644
3Anticipate future needs to plan accordingly. 1.30 5
Pathway Standards
a
Demonstrate awareness of operational needs.
1.31 5
Pathway Standards
SE: 67, 363, 494‐496, 499, 670
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b
Demonstrate awareness of capabilities and limitations of the operation.
1.32 5
Pathway Standards
SE: 67, 363, 494‐496, 627, 670
BManage unexpected situations to ensure continuity of quality service.
2.00 5Pathway Standards
1
Identify the problem, possible solutions, and decide on a course of action to resolve unexpected situations. 2.10 5
Pathway Standards
a
List common unexpected situations.
2.11 5
Pathway Standards
SE: 469‐472, 485, 488, 475, 497, 644, 651
b
Outline steps to remedy specific situations.
2.12 5
Pathway Standards
SE: 484‐488, 497, 598, 499, 644‐647, 649, 651
VIII INFORMATION TECHNOLOGY 7 11 Pathway Standards
A
Examine types of computerized systems used to manage food service operations and guest service.
1.00 7
Pathway Standards
1Identify ways computers and software are used to provide guest and food services. 1.10 7
Pathway Standards
a
Demonstrate knowledge in point of sale systems.
1.11 7Pathway Standards
SE: 62, 532, 635
b
Demonstrate knowledge in basic computer applications.
1.12 7
Pathway Standards
SE: 532, 632, 644, 738, 784‐786
c
Demonstrate knowledge in computer programs used for food production.
1.13 7Pathway Standards
SE: 62, 532, 635, 784
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B
Research & evaluate technical resources for food services & bar operations to update or enhance industry standards. 2.00 7 11
Pathway Standards
1Use software applications to manage different aspects of food service operations. 2.10 7
Pathway Standards
a
Demonstrate the use of software programs for human resource management. 2.11 7
Pathway StandardsSE: 532, 635
b
Demonstrate the use of software programs for inventory control, point of sale, profit loss, etc. 2.12 7
Pathway StandardsSE: 62, 532, 635
2Retrieve website information to use in menu planning, recipes, and for product information. 2.20 11
Pathway Standards
a
Access relevant websites.
2.21 11Pathway Standards
SE: 784
b
Download recipes.
2.22 11Pathway Standards
SE: 784
c
Bookmark websites.
2.23 11Pathway Standards
SE: 784
IX TECHNICAL SKILLS 2 4 8 9 Pathway Standards
A
Examine the company's standard operating procedures related to food and beverage production & guest service to measure effectiveness.
1.00 2 4 8 9
Pathway Standards
1Implement set of Operating Procedures to comply with company requirements. 1.10 4
Pathway Standards
aDetail operating procedures for food quality. 1.11 4
Pathway StandardsSE: 363, 556
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b
Detail operating procedures for food presentation.
1.12 4
Pathway Standards
SE: 443‐444, 654‐655, 666, 667, 668, 670
2
Evaluate prepared foods for quality and presentation to set quality standards in accordance with company requirements. 1.20 4
Pathway Standards
aShow consistent appearance in prepared foods. 1.21 4
Pathway StandardsSE: 654‐655, 668
b
Detail ways to monitor quality of prepared food.
1.22 4
Pathway Standards
SE: 350, 353, 359, 360, 443‐444, 670
3Use basic food knowledge to prepare nutritional, quality foods. 1.30 9
Pathway Standards
a
Explain use of a variety of sauces.
1.31 9Pathway Standards
SE: 390, 391, 392
b
Choose appropriate cooking procedures (saute', broil, bake, etc.)
1.32 9
Pathway Standards
SE: 319‐342, 343, 344, 362‐363, 569, 591‐601, 603, 604, 683‐688
c
Employ knowledge of nutritional values.
1.33 9
Pathway Standards
SE: 345‐357, 358, 359, 360, 398, 407‐409, 611‐613
d
Exhibit high quality food presentation.
1.34 9
Pathway Standards
SE: 219‐221, 350, 353, 359, 360, 654‐655, 667, 668
4
Evaluate types of kitchen equipment to match equipment with correct cooking methodology.
1.40 2
Pathway Standards
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a
Use of scales and other food service equipment.
1.41 2
Pathway Standards
SE: 280‐284, 288‐299, 560, 565
b
Sharpen knives safely.
1.42 2Pathway Standards
SE: 278‐280, 301
c
Use pots and pans for different food preparations.
1.43 2
Pathway Standards
SE: 285‐288, 299, 373, 375, 376, 395, 397, 399, 400, 593, 597, 600‐601
d
Explain how to store and retrieve foods in variety of settings (cold hot, dry, etc.)
1.44 2
Pathway Standards
SE: 111‐113, 116‐119, 123, 125, 273, 296‐299, 557, 568, 584‐585, 603, 697, 682, 689
5Use appropriate types of food service to provide customer service according to set standards. 1.50 8
Pathway Standards
a
Detail characteristics of French, Russian, Bistro style and other forms of service.
1.51 8
Pathway Standards
SE: 653‐655, 666, 667, 668
b
Identify types of dining utensils and proper uses.
1.52 8Pathway Standards
SE: 655‐660, 666
c
Show proper set up procedures for dining room/counter.
1.53 8Pathway Standards
SE: 653, 668
d
Explain menu items.
1.54 8
Pathway Standards
SE: 426, 605, 607, 621, 622, 627, 632, 634, 636
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e
Detail the process of "upselling" and other forms of marketing at tableside.
1.55 8
Pathway Standards
SE: 636‐637, 648, 650, 651, 670
XEMPLOYABILITY AND CAREER DEVELOPMENT 1 3
Pathway Standards
A
Research and review career options and qualifications in the restaurant and food service industry.
1.00 1 3
Pathway Standards
1Summarize steps needed to obtain a job in the restaurant and food service industry. 1.10 1
Pathway Standards
a
Outline a plan for effective job search.
1.11 1
Pathway Standards
SE: 51, 52, 738‐747, 748, 749, 802
b
Write a resume that lists skills and competencies.
1.12 1
Pathway Standards
SE: 739‐742, 747, 748, 749*
c
List steps for an effective job interview.
1.13 1
Pathway Standards
SE: 761‐769, 771, 773, 774, 775, 776
d
Explain follow up steps for a job interview.
1.14 1
Pathway Standards
SE: 789‐790, 772‐773, 774, 776
2Summarize steps needed to retain a job in the restaurant and food service industry. 1.20 3
Pathway Standards
a
Develop a list of workplace rules and regulations.
1.21 3
Pathway Standards
SE: 183, 216‐231, 232, 233, 263, 463‐475, 477, 621, 734‐736
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b
Identify and give examples of positive work attitudes.
1.22 3
Pathway Standards
SE: 216‐225, 232, 473‐474, 475, 476, 732‐733, 734‐736
c
Make a list of qualities of successful food service employees.
1.23 3
Pathway Standards
SE: 95‐96, 216‐224, 232, 233, 473, 619‐621, 623, 627, 733‐738, 790‐795
d
Identify hierarchy within the organization.
1.24 3
Pathway Standards
SE: 228‐231, 233, 661‐662, 666, 793
3
Examine jobs available within the various types of restaurants and food service operations to assess career opportunities. 1.30 1
Pathway Standards
a
List the qualifications for various careers in the food service industry.
1.31 1
Pathway Standards
SE: 95‐96, 224‐225, 230‐231, 232, 733‐738, 790‐795, 798, 799
b
Describe the major duties/tasks for each job option.
1.32 1
Pathway Standards
SE: 46‐49, 750, 51, 67, 225‐231, 790‐795, 798, 799
4
Examine various industry sectors such as independent vs. chain operations to differentiate careers in each type of operation. 1.40 1
Pathway Standards
a
List various types of food service operations.
1.41 1
Pathway Standards
SE: 7‐12, 23, 25‐27, 30, 31, 32, 35, 653‐655, 666, 667, 668
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b
List advantages/disadvantages of different sectors.
1.42 1
Pathway Standards
SE: 7‐12, 23, 25‐27, 30, 31, 32, 35, 653‐655, 666, 667, 668
TRAVEL & TOURISM Pathway Pre 1 2 3 4 5 6 7 8 9 10 11 12 Post
I ACADEMIC FOUNDATIONS I 6 Pathway Standards
A
Understand and apply information about times zones, seasons, domestic and international maps in creating or enhancing travel.
1.00 6
Pathway Standards
1
Demonstrate competence in incorporating or applying multiple time zones, climate and seasons to create travel products. 1.10 6
Pathway Standards
a
Identify and explain the differences in time zones.
1.11 6Pathway Standards
b
Identify and explain site variables that affect the tourism product such as climate, time zones, wind, etc. 1.12 6
Pathway Standards
c
Explain the international date line and interpret the differences in the zones.
1.13 6Pathway Standards
d
Detail the weather contrast for Sydney, Australia versus that of London, England in the month of June.
1.14 6
Pathway Standards
2
Gather information from a variety of domestic and international sources such as internet, and maps to disseminate this information for travel destinations.
1.20 6
Pathway Standards
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a
Write detailed directions for travel in a variety of domestic locations.
1.21 6Pathway Standards
b
Write detailed directions for travel in a variety of international locations.
1.22 6Pathway Standards
c
Explain or identify, when tested, road and travel destinations marked on a map. 1.23 6
Pathway Standards
B
Employ unit and time conversions skills to develop schedules, and compute cost, distance and time (including travel time) factors. 2.00 6
Pathway Standards
1
Utilize unit conversion skills to provide travel distance, and economic information in other countries.
2.10 6
Pathway Standards
a
Compare and contrast metric versus American systems of measure.
2.11 6Pathway Standards
SE: 241‐244, 260
b
Distinguish currency designations.
2.12 6Pathway Standards
c
Compute currency conversions between dollars and other currencies.
2.13 6Pathway Standards
d
Compute currency conversions between currencies of other nations.
2.14 6Pathway Standards
2Interpret World Time Zones to provide travel information about other countries. 2.20 6
Pathway Standards
a
Compare time in North America to time in Australia.
2.21 6Pathway Standards
b
Compare time in South America to time in Europe.
2.22 6Pathway Standards
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c
Explain the 24‐hour clock.
2.23 6Pathway Standards
II CULTURAL DIVERSITY II 6 Pathway Standards
AStudy differences in language, culture and behavior to achieve an awareness of cultural diversity. 1.00 6
Pathway Standards
1Compare idioms from various areas or regions to appreciate the nuances of language. 1.10 6
Pathway Standards
a
Identify eight unique, regional USA terms or slang related to the travel and tourism product and experience.
1.11 6
Pathway Standards
SE: 417, 418, 436, 456
b
Examine 20 words used by other English‐speaking countries for difference in pronunciation, spelling and meaning. 1.12 6
Pathway Standards
SE: 469, 691
2Observe different cultural styles to learn the significance of body language and personal space. 1.20 6
Pathway Standards
a
Identify at least three common hand gestures of body language positions unacceptable in another culture. 1.21 6
Pathway StandardsSE: 417, 420, 423
b
Show the personal space preferred during conversations by cultures such as Asians, Middle Easterners, Latin Americans 1.22 6
Pathway Standards
SE: 423
3Examine cultural expectations of other areas, regions and countries to help avoid social improprieties. 1.30 6
Pathway Standards
a
Identify cultures where eye contact is not accepted.
1.31 6Pathway Standards
SE: 417
b
Identify cultures where you should not pat a child on the head.
1.32 6Pathway Standards
SE: 417
c
Identify cultures where you cannot offer food with your left hand.
1.33 6Pathway Standards
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d
Identify cultures where you should not show the bottom of your feet.
1.34 6Pathway Standards
4
Research behaviors and dress in other areas, regions and countries to appreciate life‐style preferences.
1.40 6
Pathway Standards
a
Examine bathing, shaving, and hair grooming habits of six different countries. 1.41 6
Pathway Standards
b
Describe the standard menu, time and serving location of the evening meal for six different countries or regions.
1.42 6
Pathway Standards
c
Identify and explain five different head coverings worn in the world and one in the USA. 1.43 6
Pathway Standards
d
Document research sources.
1.44 6Pathway Standards
III SAFETY AND SECURITY III 6 Pathway Standards
A
Study potential, real and perceived hazards to recognize and implement appropriate safety and security measures. 1.00 6
Pathway Standards
1Outline safety & security issues for individuals and groups in multiple environments to minimize risks. 1.10 6
Pathway Standards
a
Check for adequate lighting.
1.11 6
Pathway Standards
SE: 163‐164, 169‐171
b
Measure sound levels for security.
1.12 6Pathway Standards
c
Check surface area for safety.
1.13 6
Pathway Standards
SE: 163‐164, 167, 169‐171, 186‐188
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d
Gauge political and social climate of an area.
1.14 6Pathway Standards
e
Check possible natural environment hazards.
1.15 6Pathway Standards
f
Check for possible health hazards.
1.16 6
Pathway Standards
SE: 104‐123, 124, 125, 127‐132, 133, 134, 163‐164, 183‐186, 193‐194
2
Recognize potential, real and perceived natural, social or terrorism emergency situations to respond appropriately. 1.20 6
Pathway Standards
a
Review a film, photo, or recording to identify and describe an emergency situation. 1.21 6
Pathway StandardsSE: 171, 173
b
Observe guests and surroundings to identify potentially dangerous situations. 1.22 6
Pathway StandardsSE: 204‐205, 209
B
Research and create a resource base using alternative plans, proactive, and reactive solutions to manage any emergency situation.
2.00 6
Pathway Standards
1Formulate methods of resolution and/or alternatives to eliminate potential safety hazards. 2.10 6
Pathway Standards
a
Create a proactive solution to address common safety hazards including, lighting, sound, surface areas, political and social climate.
2.11 6
Pathway Standards
SE: 126‐132, 133, 134, 163‐164, 167, 169, 173, 198, 204‐205, 206, 207, 209
b
Create a reactive solution to guests' exposure to a health hazard.
2.12 6
Pathway Standards
SE: 76, 173, 207, 811‐813
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c
Prepare alternative methods of reaching travel or experience objective(s). 2.13 6
Pathway StandardsSE: 173, 209
d
Suggest ways to manage guests and groups facing safety hazards.
2.14 6
Pathway Standards
SE: 169‐171, 173, 209
e
Develop and role play mock emergency situations demonstrating caution and good judgment. 2.15 6
Pathway StandardsSE:207
2
Research sources to utilize in various emergency situations for self, co‐workers and customers/guests.
2.20 6
Pathway Standards
aDetail three resources for assistance with communication. 2.21 6
Pathway StandardsSE: 429, 435, 442, 444, 501, 813
b
Name the most common source for criminal assistance.
2.22 6Pathway Standards
c
Name a resource for assistance with environmental issues.
2.23 6Pathway Standards
SE: 137, 145
d
List a source for assistance with legal issues.
2.24 6Pathway Standards
SE: 168, 177, 508
e
List two sources for assistance with medical or social services.
2.25 6Pathway Standards
SE: 200, 202, 207
f
Detail two sources for alternative transportation.
2.26 6Pathway Standards
CReview safety and security issues to establish procedures for customer education. 3.00 6
Pathway Standards
1
Examine & disseminate information to help customers deal with potential safety hazards & security issues.
3.10 6
Pathway Standards
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a
Collect safety and security information relevant to their segment of travel and tourism. 3.11 6
Pathway StandardsSE: 169‐171, 209
b
Display safety and security information and materials.
3.12 6
Pathway Standards
SE: 162, 169‐171, 209
c
Distribute safety and security information appropriately to customer/guest. 3.13 6
Pathway StandardsSE: 169‐171, 209
IVTECHNICAL SKILLS: PRODUCT KNOWLEDGE IV 6
Pathway Standards
A
Achieve a familiarity with acronyms, abbreviations, and definitions of terminology to communicate within the tourism industry.
1.00 6
Pathway Standards
1
Define acronyms & abbreviations used in travel & tourism activities to enhance guest/customer services.
1.10 6
Pathway Standards
a
List airport, airline and city codes.
1.11 6Pathway Standards
b
Identify names and acronyms for industry associations.
1.12 6
Pathway Standards
SE: 26, 126, 158, 160, 163, 165, 171, 797
c
Identify other jargon used in the industry.
1.13 6Pathway Standards
SE: 9, 418
2Define and differentiate travel and tourism terms to guide customizing services for guests. 1.20 6
Pathway Standards
a
Explain differences between meal plan options.
1.21 6Pathway Standards
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b
Distinguish differences between tour guides and escorts and group leaders.
1.22 6Pathway Standards
SE: 797
c
Explain differences between FIT and group travel.
1.23 6Pathway Standards
d
Summarize room night, inside cabin, berth, vacation, itinerary, day trip, etc. in different segments such as: for cruises, tour planning, meeting planner and others. 1.24 6
Pathway Standards
B
Attain a familiarity with diverse transportation, lodging, cruise & food services to produce a customized product. 2.00 6
Pathway Standards
1Compare and contrast diverse transportation options to increase customer choices. 2.10 6
Pathway Standards
a
Identify methods of travel.
2.11 6Pathway Standards
SE: 13
b
Interpret the advantages of each type of facility.
2.12 6Pathway Standards
SE: 10‐11
c
Interpret the disadvantages of each type of facility.
2.13 6Pathway Standards
SE: 10‐11
2Examine diverse lodging options to increase customer choice. 2.20 6
Pathway Standards
aIdentify five types of lodging facilities.
2.21 6Pathway Standards
SE: 56‐59, 63, 64
b
Detail the advantages of each type of facility.
2.22 6Pathway Standards
SE: 56‐59, 63, 64
c
Detail the disadvantages of each type of facility.
2.23 6Pathway Standards
SE: 56‐59, 63, 64
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3
Examine elements of a dining experience expected to satisfy guests at varied facilities such as a boardwalk vendor, cruise ship, chain restaurant and a five‐star dining facility. 2.30 6
Pathway Standards
a
Detail characteristics of expected food service quality.
2.31 6
Pathway Standards
SE: 7‐11, 26, 29, 30, 32, 37‐45
b
Detail characteristics of expected atmosphere.
2.32 6
Pathway Standards
SE: 7‐11, 26, 29, 30, 32, 37‐45
c
Detail characteristics of expected cuisine.
2.33 6
Pathway Standards
SE: 7‐11, 26, 29, 30, 32, 37‐45
d
Detail characteristics of expected speed of service.
2.34 6
Pathway Standards
SE: 7‐11, 26, 29, 30, 32, 37‐45
4
Integrate the various and diverse element of the industry to create a travel experience for a customer.
2.40 6
Pathway Standards
a
Create a suggest itinerary for a customer.
2.41 6Pathway Standards
b
Create a travel package including meals for a customer.
2.42 6Pathway Standards
c
Plan a group tour including research, itinerary planning, costing, operations, escorting, and satisfaction survey.
2.43 6
Pathway Standards
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C
Achieve familiarity with other industries that have products or services relevant to a tourism package to gain awareness of their role and the tourism provider's role in delivering a seamless product to a customer.
3.00 6
Pathway Standards
1
Describe a feasible collaboration with other industries to provide an inclusive product to the customer.
3.10 6
Pathway Standards
a
Cite an example of seamless service in cooperation with another industry such as agricultural, religious site, or the transportations industry to create the guest experience. 3.11 6
Pathway Standards
SE: 10‐11, 12‐13, 53‐59, 63, 64,
b
Identify and integrate the different vendors, suppliers and properties to create the guest experience.
3.12 6
Pathway Standards
SE: 12‐13, 53‐59, 63, 64, 795‐798, 799
2
Describe the service provider's role to ensure customer satisfaction in delivering a product or service.
3.20 6
Pathway Standards
a
Outline the responsibilities for the service provider.
3.21 6
Pathway Standards
SE: 12‐13, 53‐59, 63, 64, 795‐798, 799
b
Outline the service provider's role in teaming with other vendors or suppliers.
3.22 6
Pathway Standards
SE: 12‐13, 53‐59, 63, 64, 793‐798, 799
c
Outline methods of trouble‐shooting issues for a dissatisfied customer.
3.23 6
Pathway Standards
SE: 629, 644‐647, 649, 651
D
Achieve a knowledge of the community elements essential to maintain cooperative tourism development efforts. 4.00 6
Pathway Standards
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1
Identify local and regional tourism activities that involve more than one business or organization to develop a resource base. 4.10 6
Pathway Standards
a
Name one historical site whose support and development is dependent on more than one business or organization. 4.11 6
Pathway Standards
SE: 44, 55
b
Name an area event that depends on.
4.12 6Pathway Standards
SE: 8‐9, 36‐44, 50
2
Identify the primary resources or core competencies of the various tourism related organizations or businesses to best utilize available resources.
4.20 6
Pathway Standards
a
Name an organization whose strength is in its manpower.
4.21 6Pathway Standards
SE: 57, 58, 797
b
Name an entity whose strongest resource is financial.
4.22 6Pathway Standards
SE: 794, 795
c
Name a business whose key competence is knowledge or connections.
4.23 6
Pathway Standards
SE: 55‐56, 793, 794, 795, 796, 797
3
Identify local and regional tourism issues that involve more than one business or organization to determine the impact of each issue on several businesses/organizations.
4.30 6
Pathway Standards
a
Name one tourism development issue that currently or in the past has experienced political strife. 4.31 6
Pathway Standards
b
Name a transportation or infrastructure issue related to tourism & list business or organizations that would be affected.
4.32 6
Pathway Standards
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V TECHNICAL SKILLS: MARKETING V 6 Pathway Standards
A
Match customer needs, wants & expectations to the travel product to integrate discretionary travel options.
1.00 6
Pathway Standards
1Research the discretionary factors that influence travel decisions to create customer options. 1.10 6
Pathway Standards
a
Identify economic factors influencing travel decisions.
1.11 6Pathway Standards
SE: 56‐59, 63, 64
b
Identify social factors influencing travel decisions.
1.12 6Pathway Standards
SE: 53‐54. 55, 64, 67
c
Identify health & safety factors influencing travel decisions.
1.13 6Pathway Standards
SE: 54, 55, 64, 65
d
Identify physical & mental factors influencing travel decisions.
1.14 6Pathway Standards
SE: 55‐56, 64, 67
2
Learn customer preferences and limitations to create the best package for the vendor and the customer.
1.20 6
Pathway Standards
a
Plan effective trip or itinerary meet customer needs.
1.21 6Pathway Standards
SE: 53‐56
b
Identify an opportunity to sell up to great experiences for the guest and or revenue for the vendor. 1.22 6
Pathway StandardsSE: 67
B
Study the various market sub‐sectors and the general interests of each to design tourism promotional packages.
2.00 6
Pathway Standards
1
Create promotional message to target the assets of the elements of a tourism experience to various market sub‐sector members. 2.10 6
Pathway Standards
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a
Name sub‐sector determinants related to demographics and psychographics.
2.11 6Pathway Standards
b
Design an experience with one tourism asset for each of the sub‐sectors.
2.12 6Pathway Standards
2Identify key information elements to aid in targeting or modifying products for your audience. 2.20 6
Pathway Standards
a
Create a short guided tour or a tourism site for a set of visitors.
2.21 6Pathway Standards
b
Plan a trip itinerary for at least two days.
2.22 6Pathway Standards
C
Evaluate various communication techniques & media venues & select the effective manner to convey information to a target audience such as the prospective customer, the general public, a disgruntled customer or a special needs population.
3.00 6
Pathway Standards
1
Communicate details and points of attractions with enthusiasm to engage the customer/guests in the tourism experience. 3.10 6
Pathway Standards
a
Lead an exciting tour.
3.11 6Pathway Standards
b
Make a motivating presentation.
3.12 6Pathway Standards
c
Host a tourism site to inspire a favorable reaction to the travel and tourism product(s) and service(s). 3.13 6
Pathway Standards
d
Write a compelling paragraph promoting a tourism product.
3.14 6Pathway Standards
SE: 67
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2Utilize alternate media venues to promote the product or service to the customer/guest. 3.20 6
Pathway Standards
a
Identify the similar benefits or broadcast, print, electronic and outdoor media to communicate messages to current and prospective customers. 3.21 6
Pathway Standards
SE: 60‐61, 63, 439, 440, 444, 631
b
Contrast the advantages of broadcast, print, electronic and outdoor media to communicate messages to current or prospective customers.
3.22 6
Pathway Standards
SE: 60‐61, 63, 439, 440, 444, 631
3Utilize alternate communication services to assist customers with specialized needs. 3.30 6
Pathway Standards
a
Identify a resource to help communicate with disabled travelers.
3.31 6Pathway Standards
SE: 623
b
Identify a resource to help communicate with non‐English speaking guests. 3.32 6
Pathway StandardsSE: 469, 623
4
Utilize tactful phraseology and communication to dispel misunderstanding or difficult situations. 3.40 6
Pathway Standards
a
Make a request of a guest without confrontation.
3.41 6
Pathway Standards
SE: 638‐640, 644‐649, 650
b
Give directions to a frenzied, stressed, upset guest without insult or conflict prospective customers.
3.42 6
Pathway Standards
SE: 644‐647, 649, 651
VI SYSTEMS VI 6 Pathway Standards
A
Explore the types, structure, and career opportunities of the diverse operational units in the pathway.
1.00 6
Pathway Standards
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1
Research various operating units in the pathway to distinguish the particular characteristics of each venue. 1.10 6
Pathway Standards
a
List recreational venues.
1.11 6Pathway Standards
SE: 39, 56
b
List attraction venues.
1.12 6Pathway Standards
SE: 37‐41, 44, 55
2
Outline unique organizational structure of various operation units to compare and contrast the venues.
1.20 6
Pathway Standards
aDescribe characteristics unique to each venue. 1.21 6
Pathway StandardsSE: 37‐41, 44, 55
b
Describe characteristics common to each venue.
1.22 6Pathway Standards
SE: 37‐41, 44, 54, 55
3
Summarize unique career opportunities for each segment to gather occupational information for each venue. 1.30 6
Pathway Standards
a
List recreational careers.
1.31 6
Pathway Standards
SE: 39, 46‐49, 54, 61, 796‐797
b
List amusement careers.
1.32 6
Pathway Standards
SE: 40‐41, 46‐49, 54, 61, 796‐797
c
List attraction careers.
1.33 6
Pathway Standards
SE: 39, 41‐44, 46‐49, 54, 55, 61, 796‐797
B
Study admission procedures and traffic control issues to manage and control people, groups, and vehicles.
2.00 6
Pathway Standards
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1Examine guest and group admission procedures to utilize guidelines for access control. 2.10 6
Pathway Standards
a
Identify which venues use ticket admission and how these tickets are collected. 2.11 6
Pathway Standards
b
Identify which venues use membership and how the member is identified.
2.12 6Pathway Standards
c
Explain how groups are handled differently in each case.
2.13 6Pathway Standards
2Examine traffic control issues as they apply to people and vehicles to alleviate congestion issues. 2.20 6
Pathway Standards
a
Plan for effective directions and parking of vehicles.
2.21 6Pathway Standards
SE: 60, 63, 64, 65
b
Identify a situation where the number of guests would need to be controlled and list how this would be accomplished. 2.22 6
Pathway Standards
C
Evaluate the unique operational departments in each segment to gain knowledge of the maintenance technology, merchandizing, program and product potential in each venue.
3.00 6
Pathway Standards
1
Examine maintenance issues requiring special training of personnel to appreciate job demands and opportunities of each venue.
3.10 6
Pathway Standards
a
List maintenance issues unique to recreation.
3.11 6Pathway Standards
b
List maintenance issues unique to amusements.
3.12 6Pathway Standards
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c
List maintenance issues unique to attractions.
3.13 6Pathway Standards
2
Summarize merchandising and retail outlet opportunities to predict types of products available.
3.20 6
Pathway Standards
a
Describe retail opportunities possible at each venue.
3.21 6Pathway Standards
SE: 41‐43, 54
b
List types of merchandise that may be available at each venue.
3.22 6Pathway Standards
SE: 41‐43, 54
3Research ideas needed to develop programs and/or products unique to each venue. 3.30 6
Pathway Standards
a
Explain the role history might play in developing programs/exhibits/events.
3.31 6Pathway Standards
b
Explain the role various animals have in exhibit development.
3.32 6Pathway Standards
c
Explain how a theme might determine the types of products/services/events available. 3.33 6
Pathway Standards
VII SAFETY AND SECURITY VII 6 Pathway Standards
A
Achieve an awareness of safety and security issues unique to each segment to provide appropriate safety and security measures. 1.00 6
Pathway Standards
1Research safety and security issues for guests unique to each venue to create safety guidelines. 1.10 6
Pathway Standards
a
List guest safety/security issues at recreation venues.
1.11 6
Pathway Standards
SE: 142‐145, 175‐176, 186‐188, 204‐205
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b
List guest safety/security issues at amusement venues.
1.12 6
Pathway Standards
SE: 142‐145, 175‐176, 186‐188, 204‐205
c
List guest safety/security issues at attraction venues.
1.13 6
Pathway Standards
SE: 142‐145, 175‐176, 186‐188, 204‐205
2Research safety and security issues for employees unique to each venue to create safety guidelines. 1.20 6
Pathway Standards
a
List employee safety/security issues at recreation venues.
1.21 6
Pathway Standards
SE: 142‐145, 156‐162, 165‐168, 171, 175‐176, 186‐188, 204‐205
b
List employee safety/security issues at amusement venues.
1.22 6
Pathway Standards
SE: 142‐145, 156‐162, 165‐168, 171, 175‐176, 186‐188, 204‐205
c
List employee safety/security issues at attraction venues.
1.23 6
Pathway Standards
SE: 142‐145, 156‐162, 165‐168, 171, 175‐176, 186‐188, 204‐205
B
Achieve an awareness of safety and security issues unique to hospitality and tourism to provide appropriate safety and security measures.
2.00 6
Pathway Standards
1Study safety and security issues unique to each venue to create safety guidelines for guests. 2.10 6
Pathway Standards
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a
Detail guest safety/security issues at recreation facilities.
2.11 6Pathway Standards
b
Detail guest safety/security issues in amusement areas.
2.12 6Pathway Standards
c
Detail guest safety/security issues at attractions.
2.13 6Pathway Standards
d
Detail guest safety/security issues at gaming facilities.
2.14 6Pathway Standards
2Research safety and security issues unique to each venue to establish employee safety standards. 2.20 6
Pathway Standards
a
Specify employee safety/security issues at recreation facilities.
2.21 6Pathway Standards
bSpecify employee safety/security issues at amusement areas. 2.22 6
Pathway Standards
c
Specify employee safety/security issues at attractions.
2.23 6Pathway Standards
d
Specify employee safety/security issues at gaming facilities.
2.24 6Pathway Standards
3
Examine equipment safety, functionality, and durability to protect guests and minimize replacement costs. 2.30 6
Pathway Standards
a
List factors that affect safe and appropriate functioning of recreational equipment. 2.31 6
Pathway Standards
b
List factors that affect safe and appropriate functioning of amusement park equipment. 2.32 6
Pathway Standards
c
List factors that affect safe and appropriate functioning of educational attraction equipment. 2.33 6
Pathway Standards
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d
List factors that affect safe and appropriate functioning of museum exhibits and equipment. 2.34 6
Pathway Standards
e
List factors that affect safe and appropriate functioning of gaming equipment. 2.35 6
Pathway Standards
4Evaluate methods for equipment maintenance and repair to avoid downtime. 2.40 6
Pathway Standards
a
List advantages for repairing on site.
2.41 6Pathway Standards
b
List advantages of securing a technician from off‐site.
2.42 6Pathway Standards
c
List factors to consider in selecting a technician.
2.43 6Pathway Standards
d
List the factors involved with preventive maintenance (time, cost).
2.44 6Pathway Standards
e
List the factors involved with emergency repair (downtime, cost).
2.45 6Pathway Standards
C
Research and create a resource base using alternative plans, proactive and reactive solutions to manage any emergency situation
3.00 6
Pathway Standards
1Formulate methods of resolution and/or alternatives to potential safety hazards. 3.10 6
Pathway Standards
a
Create a proactive solution to address common safety hazards including lighting, sound, surface areas, political and social climate.
3.11 6
Pathway Standards
SE: 126‐132, 133, 134, 163‐164, 167, 169, 173, 198, 204‐205, 206, 207, 209
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b
Create a reactive solution to guests' exposure to a health hazard.
3.12 6Pathway Standards
SE: 173, 207
c
Suggest ways to manage guests and groups facing safety hazards.
3.13 6
Pathway Standards
SE: 169‐171, 173, 209
d
Develop and role play mock emergency situations demonstrating caution and good judgment. 3.14 6
Pathway StandardsSE: 207
2
Research sources to utilize in various emergency situations for self, co‐workers and customer/guest.
3.20 6
Pathway Standards
aDetail three resources for assistance with communication. 3.21 6
Pathway StandardsSE: 429, 435, 442, 444, 501, 813
b
Name the most common source for criminal assistance.
3.22 6Pathway Standards
c
Name a resource for assistance with environmental issues.
3.23 6Pathway Standards
SE: 137, 145
d
List a source for assistance with legal issues.
3.24 6Pathway Standards
SE: 168, 177, 508
e
List two sources for assistance with medical or social services.
3.25 6Pathway Standards
SE: 200, 202, 207
DReview safety and security issues to establish procedures for customer education. 4.00 6
Pathway Standards
1
Examine & disseminate information to help customers deal with potential safety hazards & security issues.
4.10 6
Pathway Standards
a
Collect safety and security information relevant to the venue.
4.11 6Pathway Standards
SE: 169‐171, 209
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b
Display safety and security information and materials.
4.12 6
Pathway Standards
SE: 162, 169‐171, 209
c
Distribute safety and security information appropriately to customer/guest. 4.13 6
Pathway StandardsSE: 169‐171, 209
VIII ADMISSIONS VIII 6 Pathway Standards
AStudy admission procedures to manage and control individuals and groups. 1.00 6
Pathway Standards
1Examine guest and group admission mediums to utilize guidelines for access control. 1.10 6
Pathway Standards
a
Identify which venues use ticket admission and methods of collection.
1.11 6Pathway Standards
b
Identify which venues use membership and method of identification.
1.12 6Pathway Standards
c
Explain how groups are handled differently in each case.
1.13 6Pathway Standards
2Research various methods of ticket allocation to control admission.
1.20 6Pathway Standards
a
List methods of allocating tickets by season, month and day.
1.21 6Pathway Standards
b
Describe considerations for allocating adult, children and senior tickets.
1.22 6Pathway Standards
BExplore the different ticket sales options to establish best practices. 2.00 6
Pathway Standards
1Research various methods of ticket pricing and sales to maximize sales.
2.10 6Pathway Standards
a
Identify the factors necessary to consider when setting ticket prices.
2.11 6Pathway Standards
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b
List the various methods of selling tickets.
2.12 6Pathway Standards
2Explore the types and structure of admission ticket channels to distribute tickets. 2.20 6
Pathway Standards
a
List ways to allocate tickets for sale.
2.21 6Pathway Standards
b
List ways to distribute tickets for delivery.
2.22 6Pathway Standards
CExamine traffic control issues as they apply to people and vehicles to alleviate congestion issues. 3.00 6
Pathway Standards
1Study traffic control issues to manage vehicles. 3.10 6
Pathway Standards
a
Plan for effective directions and parking of vehicles.
3.11 6Pathway Standards
b
Identify a situation where the number of guests would need to be controlled and list how this would be accomplished. 3.12 6
Pathway Standards
SE: 169‐171, 173, 209
D
Evaluate the types of information and directions guest would need at entry to be familiar with their surroundings.
4.00 6
Pathway Standards
1Gather information about an entire facility to distribute to the guests.
4.10 6Pathway Standards
aList all locations a guest would need to know. 4.11 6
Pathway StandardsSE: 167, 169, 209
b
Describe the guest use of each area.
4.12 6
Pathway Standards
SE: 169‐171, 173, 209
c
Identify the schedule opening and closing for each area of the facility (day/seasons). 4.13 6
Pathway Standards
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d
Give a short history or background of the facility if relevant.
4.14 6Pathway Standards
2Gather maps and diagrams of a facility to distribute to the guests. 4.20 6
Pathway Standards
a
Describe how a guest would travel through the facility.
4.21 6Pathway Standards
SE: 169, 209
b
List critical locations such as restrooms, telephones, ATMs and first aid stations.
4.22 6Pathway Standards
SE: 167, 169, 209
3Determine information needed to serve guests from non‐public sources and locations. 4.30 6
Pathway Standards
a
List information a guest might need that they may not have accessed.
4.31 6Pathway Standards
SE: 167
b
List non‐public locations a customer service person would need as a resource. 4.32 6
Pathway StandardsSE: 167
4Summarize the policies and procedures to provide guest safety.
4.40 6Pathway Standards
a
Describe policies about items such as: backpacks, strollers, wheelchairs, packages, high heels, etc, that would minimize damage and safety in an attraction or amusement setting.
4.41 6
Pathway Standards
b
Identify emergency evacuation routes.
4.42 6
Pathway Standards
SE: 169‐171, 173, 209
IX MARKETING IX 6 Pathway Standards
A
Evaluate the unique operational departments in hospitality and tourism to develop marketing strategies in recreation, amusements, and attractions. 1.00 6
Pathway Standards
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1Describe the use of market segmentation to design marketing plans. 1.10 6
Pathway Standards
a
List the groups or demographics of the groups to be targeted.
1.11 6Pathway Standards
b
Describe how this factor affects the marketing strategies.
1.12 6Pathway Standards
2Describe the impact of seasonality to design marketing plans. 1.20 6
Pathway Standards
a
List what seasons are most popular for each venue.
1.21 6Pathway Standards
b
Give a scenario of a "worst" season.
1.22 6Pathway Standards
3Describe the ways to incorporate a loyalty program into the marketing plan. 1.30 6
Pathway Standards
a
List ways to entice the customer to return.
1.31 6
Pathway Standards
SE: 617‐625, 626, 627, 631, 632, 635, 640‐641, 644, 649, 651
b
Give methods to convince customers to refer others to the facility.
1.32 6Pathway Standards
SE: 644
4Describe collaboration with other entities to provide an inclusive product or service. 1.40 6
Pathway Standards
a
Detail ways to set‐up a marketing partnership.
1.41 6Pathway Standards
SE: 796
b
Describe the process to create a tourism experience package with other businesses. 1.42 6
Pathway StandardsSE: 796, 797
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5Examine avenues to expose the public to a new product or service.
1.50 6Pathway Standards
a
List methods to announce a new product to the public.
1.51 6
Pathway Standards
SE: 444, 541, 606, 644, 794
b
List ways to communicate a new product or service to current customers.
1.52 6
Pathway Standards
SE: 444, 541, 606, 636‐637, 644, 651, 670
B
Study the different venues in hospitality & tourism to gain knowledge of merchandizing, program & product potential 2.00 6
Pathway Standards
1
Summarize merchandizing and retail outlet opportunities to predict types of available products.
2.10 6
Pathway Standards
a
Describe retail opportunities possible at each venue.
2.11 6Pathway Standards
SE: 38‐43, 53‐55, 63
b
List types of merchandise that may be available at each venue.
2.12 6
Pathway Standards
SE: 38‐43, 53‐55, 63
2Research ideas needed to develop programs and/or products unique to each venue. 2.20 6
Pathway Standards
a
Explain the role history might play in developing programs/exhibits/events.
2.21 6Pathway Standards
SE: 14‐23, 28, 31, 33
b
Explain the role various animals have in exhibit development.
2.22 6Pathway Standards
c
Explain how a theme might determine the types of products/services/events available. 2.23 6
Pathway StandardsSE: 33, 40‐41
X OPERATIONS X 6 Pathway Standards
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A
Explore the types, structure, & career opportunities of recreation, amusements, & attractions to gain awareness of the diverse operational units in hospitality & tourism.
1.00 6
Pathway Standards
1
Study various operating methods of a recreational facility to distinguish the particular characteristics of recreation.
1.10 6
Pathway Standards
a
List three ways to organize a business to provide recreational options for guests. 1.11 6
Pathway StandardsSE: 39‐41, 56, 58
b
Describe the benefits and disadvantages of each method.
1.12 6Pathway Standards
SE: 40‐41, 58
c
Name various types of recreation facilities.
1.13 6
Pathway Standards
SE: 39, 54, 56, 58, 154
2Outline various operational methods to utilize at a museum. 1.20 6
Pathway Standards
a
List three ways to organize a museum.
1.21 6Pathway Standards
bDetail the benefits and disadvantages of each method. 1.22 6
Pathway Standards
c
Name various types of museums.
1.23 6Pathway Standards
SE: 44, 616
3Outline various methods to operate an attraction. 1.30 6
Pathway Standards
a
Name two business methods for operating a historic attractions.
1.31 6
Pathway Standards
SE: 39, 55, 58‐59, 797
b
List three methods for operating an amusement attraction.
1.32 6Pathway Standards
SE: 40‐41, 797
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cList three business methods for operating an educational attraction. 1.33 6
Pathway StandardsSE: 45, 794
d
Describe the benefits and disadvantages of each method.
1.34 6
Pathway Standards
SE: 39‐41, 45, 55, 58‐59
4Explain various methods to operate a casino or gaming facility.
1.40 6Pathway Standards
a
Detail characteristics unique to the gaming venue.
1.41 6Pathway Standards
b
Describe the organizational requirements for operating a casino.
1.42 6Pathway Standards
c
List the benefits and disadvantages such as management would encounter.
1.43 6Pathway Standards
5Evaluate the "Design Day Specifications" to best utilize a facility.
1.50 6Pathway Standards
a
List the factors that influence the capacity of the facility.
1.51 6Pathway Standards
b
Name the factors that influence the attendance of your customers.
1.52 6Pathway Standards
c
Cite the methods of adjusting the design of a facility to accommodate the normal day, a slow day, & a super busy day. 1.53 6
Pathway Standards
6
Summarize unique career opportunities in hospitality & tourism to gather occupational information for each venue. 1.60 6
Pathway Standards
a
List recreation careers.
1.61 6Pathway Standards
SE:796, 797
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b
List amusement careers.
1.62 6Pathway Standards
SE: 797
c
List attraction careers.
1.63 6Pathway Standards
SE: 796, 797
d
List gaming careers.
1.64 6Pathway Standards
Hospitality and Tourism Foundations
Pre 1 2 3 4 5 6 7 8 9 10 11 12 Post
Foundation Standards
I 01 ACADEMIC FOUNDATIONS I 1 5 6 11 Foundation Standards
A Study and use basic academic skills to perform effectively in the workplace.
1.00 5Foundation Standards
1
Apply mathematical, reading and writing skills necessary to perform job tasks in the hospitality & tourism industry. 1.10 5
Foundation Standards
a
Read and comprehend work related materials.
1.11 5Foundation Standards
SE: 245‐246, 490
b
Read and follow instructions to perform a task.
1.12 5
Foundation Standards
SE: 245‐246, 605, 611‐613, 727‐729
c
Perform basic mathematical functions including use of decimals, fractions, percentages, formulas and methods of measurements.
1.13 5
Foundation Standards
SE: 234‐244, 260, 261, 262, 264‐265, 405
d
Perform basic accounting procedures.
1.14 5
Foundation Standards
SE: 62, 67, 235, 532, 635
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e
Perform written tasks including filling out forms and writing reports.
1.15 5
Foundation Standards
SE: 432‐438, 440, 442, 528‐531, 629, 739‐745, 747, 749, 750‐757
B
Study the elements of marketing techniques used in various types of hospitality & tourism establishments to gain familiarity with all venues.
2.00 11
Foundation Standards
1
Achieve a familiarity with marketing techniques used in the hospitality & tourism industry to sell a product or service. 2.10 11
Foundation Standards
a
Identify the elements of marketing.
2.11 11Foundation Standards
SE: 93
b
Compare/contrast different marketing packets.
2.12 11Foundation Standards
SE: 93
c
Develop strategies for making a sale.
2.13 11Foundation Standards
SE: 93
C
Study and synthesize information from cultural diversity and geographical studies to appreciate their importance in developing product and services.
3.00 6 11
Foundation Standards
1
Identify the components of cultural diversity and geographical studies to appreciate their importance in developing product and services.
3.10 11
Foundation Standards
aDefine culture and cultural diversity.
3.11 11Foundation Standards
SE: 419, 464‐466, 477 480
b
Categorize components of culture including religious customs, dietary habits and traditions. 3.12 11
Foundation StandardsSE: 417, 419, 466
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c
Give examples of how culture is relevant to the hospitality and tourism industry.
3.13 11
Foundation Standards
SE: 467‐469, 473, 476, 477
d
Design a method of increasing multicultural awareness.
3.14 11
Foundation Standards
SE: 447‐448, 467, 474, 477, 479
2
Identify the elements of geography that affect the hospitality & tourism industry to aid in customer service.
3.20 6
Foundation Standards
a
Articulate the relevance of geography to hospitality and tourism including natural resources, climate, landforms and time zones. 3.21 6
Foundation Standards
SE: 607
b
Identify the major countries important to the industry for importing goods.
3.22 6Foundation Standards
SE: 608
c
Apply the concepts of weather and climate to hospitality situations.
3.23 6Foundation Standards
SE: 607
D
Study and synthesize the effects of the economy on the hospitality & tourism industry to apply appropriate strategies in developing products or services. 4.00 6
Foundation Standards
1Summarize how to use the "state of the economy" to plan products and service. 4.10 6
Foundation Standards
a
Define currency and the exchange rate.
4.11 6Foundation Standards
b
Define economics as it applies to the hospitality and tourism industry.
4.12 6Foundation Standards
c
Generalize the effects that supply and demand has on the hospitality and tourism industry. 4.13 6
Foundation Standards
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d
Explain the importance of the hospitality and tourism industry to the U.S. economy.
4.14 6
Foundation Standards
SE: 23, 25‐28, 29, 30‐31, 34, 38‐43, 49, 59, 67
e
Explain effects of changes in taxation on hospitality & tourism industry.
4.15 6Foundation Standards
SE: 537
E
Study the elements of management styles used in various types of hospitality & tourism establishments to gain familiarity with all venues.
5.00 6
Foundation Standards
1
Examine management styles of different organizational structures to learn best practices for each style.
5.10 6
Foundation Standards
a
Define industry management terms including, yield, yield management, no‐show, discount inventory control, overbooking and spoilage. 5.11 6
Foundation Standards
SE: 245
b
Compare/contrast management of different organizational structures including independently owned, chain affiliated and corporations in the industry. 5.12 6
Foundation Standards
SE: 228‐231, 233, 478‐497, 499, 661‐662, 666, 793, 795, 799
II COMMUNICATIONS II 2 3 8 11 Foundation Standards
AUse good oral and written communication skills to create, express and interpret information. 1.00 8
Foundation Standards
1Apply active listening skills in obtaining and clarifying information.
1.10 8Foundation Standards
a Determine familiarity of discussion. 1.11 8 Foundation Standards SE: 424‐426, 446
b
Differentiate between hearing and listening.
1.12 8Foundation Standards
SE: 426‐427, 446
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c
Evaluate different styles of listening.
1.13 8
Foundation Standards
SE: 426‐427, 429‐432
d
Identify the effects of physical, social, and psychological factors on ability to listen. 1.14 8
Foundation StandardsSE: 416‐420
e
Demonstrate the role of good listening skills in job success.
1.15 8Foundation Standards
426‐427, 429‐432
f
Explain the message given.
1.16 8Foundation Standards
SE: 413‐415, 421, 422, 429‐432, 448‐450
2Respond with restatement and clarification techniques to clarify information. 1.20 8
Foundation Standards
a
Ask questions to seek or confirm understanding.
1.21 8
Foundation Standards
SE: 224, 427, 440, 638, 642‐643, 650, 765‐769, 771, 773, 774, 775
b
Paraphrase or repeat information.
1.22 8
Foundation Standards
SE: 430‐431, 440, 446, 524, 630, 634, 645, 646, 649
c
Record or summarize information in written notes.
1.23 8
Foundation Standards
SE: 427, 432, 431, 441, 629‐630, 632, 633, 647, 648
d
Follow directions and/or respond in a positive way with clear, concise comments.
1.24 8
Foundation Standards
SE: 523‐528, 765‐769, 771, 773, 774, 775
B
Interpret verbal and nonverbal behaviors to enhance communication with co‐workers and customers/guests. 2.00 3
Foundation Standards
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1
Interpret verbal and nonverbal behaviors to enhance communication with co‐workers and customers/guests. 2.10 3
Foundation Standards
a
Speak and understand English or required language.
2.11 3
Foundation Standards
SE: 417, 469, 481, 623
b
Present comfortable tone in speaking with people.
2.12 3
Foundation Standards
SE: 418, 454, 629‐630, 648
c
Identify verbal cues.
2.13 3
Foundation Standards
SE: 413, 415, 422, 428‐423, 619‐620
d
Communicate clearly and concisely to co‐workers and others.
2.14 3
Foundation Standards
SE: 413‐416, 421, 422, 428‐432, 442, 443‐452, 453, 457, 619‐620, 628‐630, 632, 634, 636, 648, 651
e
Explain messages conveyed by verbal behaviors.
2.15 3
Foundation Standards
SE: 413, 415, 422, 428‐440, 448‐450, 441,442, 618‐620
2Interpret nonverbal behaviors to enhance communication. 2.20 3
Foundation Standards
a
Identify nonverbal cues.
2.21 3
Foundation Standards
SE: 413, 417, 427, 623, 625
b
Observe eye contact, facial expressions, posture, gestures, and other body language.
2.22 3
Foundation Standards
SE: 413, 417, 427, 623, 625
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c
Explain message conveyed by nonverbal behaviors
2.23
Foundation Standards
SE: 413, 417, 623, 625
C
Design all communications to exhibit professionalism in attitude, initiative, respect to others, and commitment.
3.00 8
Foundation Standards
1Apply proper etiquette in all customer contacts. 3.10 8
Foundation Standards
a
Use correct phone etiquette.
3.11 8
Foundation Standards
SE: 429‐432, 440, 457, 647
b
Diffuse dissatisfaction scenarios professionally.
3.12 8
Foundation Standards
SE: 644‐647, 649, 651
c
Provide constructive feedback and reinforcement.
3.13 8
Foundation Standards
SE: 445, 448‐452, 454, 450, 454, 642‐643, 649
d
Devise strategies for maximizing customer satisfaction.
3.14 8
Foundation Standards
SE: 618‐623, 624‐625, 626, 627, 628‐630, 632, 634, 640‐641, 648, 651
2
Utilize tactful phraseology and communication to dispel misunderstandings or difficult situations. 3.20 8
Foundation Standards
a
Make a request of a guest/customer without confrontation.
3.21 8
Foundation Standards
SE: 637‐640, 648, 650
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b
Give directions to a frenzied, stressed, upset guest/customer without insult or conflict.
3.22 8
Foundation Standards
SE: 167, 169‐171, 644‐647, 649, 651
D
Comprehend and use reading strategies to learn meaning, technical concepts, vocabulary, and follow directions. 4.00 2
Foundation Standards
1Use purpose as a context to select reading strategies and read text. 4.10 2
Foundation Standards
a
Identify purpose of text.
4.11 2Foundation Standards
SE: iv‐vii
b
Identify complexity of text.
4.12 2Foundation Standards
SE: vii‐viii
c
Use at least one reading strategy (skimming, reading for detail, reading for meaning and critical analysis) for selected reading and describe why you selected that strategy.
4.13 2
Foundation Standards
SE: 7, 35, 53, 74, 94, 104, 216, 234, 369, 382, 546, 571, 628, 648, 682, 784
2Analyze information read to learn meaning, technical concepts, vocabulary, and follow directions. 4.20 2
Foundation Standards
a
Determine relevance, accuracy and appropriateness to purpose.
4.21 2Foundation Standards
SE: 32, 51, 64, 92, 102, 172, 405, 670,
b
Integrate information with prior knowledge.
4.22 2
Foundation Standards
SE: 32, 33, 51, 65, 67, 92, 93, 102, 124, 362‐363, 405, 423, 456‐457, 607‐608, 670, 724
c
Identify complexities and discrepancies in information.
4.23 2
Foundation Standards
SE: 51, 65, 92, 149, 172, 456, 670
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d
Analyze information presented in a variety of formats such as tables, lists, and figures.
4.24 2
Foundation Standards
SE: 146, 169‐170, 179, 181, 191, 194‐195, 201‐203, 236‐244, 247‐258, 303‐316, 320‐336, 373‐377, 433, 485, 548‐555, 572‐601, 725, 734‐739, 790‐797
3
Interpret, transcribe and communicate information, data, and observations to apply information learned from reading to actual practice.
4.30 2
Foundation Standards
a
Explain meaning of new terms, vocabulary and concepts.
4.31 2
Foundation Standards
SE: 51, 64, 67, 92, 93, 124, 133, 146, 149, 209, 264, 343, 362‐363, 380, 405, 538, 607‐608, 667
b
Interpret technical materials used.
4.32 2
Foundation Standards
SE: 62, 67, 92, 93, 124, 149, 235, 264‐265, 532, 631, 635, 405, 457, 607‐608, 670, 742, 802
c
Write specific steps for applying information learned to task or new situation.
4.33 2
Foundation Standards
SE: 33, 67, 92, 93, 103, 125, 134, 147, 173, 209, 362‐363, 535, 538, 607, 670
d
Write set of directions for others sharing information learned and applying that to task or new situation.
4.34 2
Foundation Standards
SE: 67, 93, 125, 134, 147, 149, 173, 209, 607
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E
Locate, organize & reference written information from various sources to communicate with co‐workers & clients. 5.00 0
Foundation Standards
1Locate written information to communicate with co‐workers and clients/participants. 5.10 0
Foundation Standards
a
Identify topic.
5.11 0
Foundation Standards
SE: 33, 52, 93, 103, 147, 149, 209, 264, 363, 405, 457, 537‐538, 607‐608, 670, 800, 802‐803
b
Conduct search of information using card catalog, keywords, and/or search engines.
5.12 0
Foundation Standards
SE: 51, 93, 209, 363, 405, 457, 537‐538, 607‐608, 670, 755, 800, 802‐803
c
Locate variety of resources such as books, journals, and magazines.
5.13 0
Foundation Standards
SE: 93, 209, 363, 405, 457, 537‐538, 607‐608, 670, 802‐803
d
Locate information from electronic forms including the Internet.
5.14 0
Foundation Standards
SE: 51, 93, 209, 264, 363, 405, 457, 537‐538, 607‐608, 670, 753, 755, 800, 802‐803
2Organize information to use in written and oral communications. 5.20 0
Foundation Standards
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a
Read and take notes from selected resources.
5.21 0
Foundation Standards
SE: 52, 67, 93, 103, 134, 149, 173, 209, 264, 363, 405, 456‐457, 537‐538, 607‐608, 670, 800, 802‐803
b
Prepare outline that emphasizes major points with supporting data.
5.22 0
Foundation Standards
SE: 52, 67, 93, 103, 134, 149, 209, 264, 363, 457, 538, 607‐608, 670, 802‐803
c
Present information in organized, easy‐to‐follow manner.
5.23 0
Foundation Standards
SE: 52, 67, 93, 125, 103, 134, 147, 149, 173, 209, 264, 363, 405, 456‐457, 538, 607‐608, 670, 725, 802‐803
3Document the source and proper reference to use in written information. 5.30 0
Foundation Standards
a
Prepare a bibliography.
5.31 0
Foundation Standards
SE: 93, 264, 405, 457, 607‐608, 670
b
Footnote excerpts and quotations.
5.32 0
Foundation Standards
SE: 52, 93, 149, 457, 670
c
Follow rules and regulations relating to plagiarism and copyright.
5.33 0Foundation Standards
SE: 209, 457
FUse correct grammar, punctuation and terminology to write and edit documents. 6.00 0 11
Foundation Standards
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1
Compose multi‐paragraph writing clearly, succinctly, and accurately to reflect professionalism in written documents. 6.10 0
Foundation Standards
a
Organize and arrange information for effective coherence.
6.11 0
Foundation Standards
SE: 33, 51, 65, 67, 93, 103, 125, 134, 147, 149, 209, 264‐265, 362‐363, 405, 456‐457, 538, 607‐608, 670, 802‐803
b
Report relevant information in order of occurrence.
6.12 0
Foundation Standards
SE: 33, 65, 67, 102, 125, 134, 209, 362, 405, 538, 607
c
Interpret information, data, and observations correctly.
6.13 0
Foundation Standards
SE: 33, 52, 65, 67, 93, 103, 125, 134, 147, 149, 209, 264‐265, 362‐363, 405, 456‐457, 537‐538, 607‐608, 670, 724‐725, 802‐803
d
Present main ideas and supporting facts.
6.14 0
Foundation Standards
SE: 33, 51, 52, 65, 67, 93, 103, 125, 134, 147, 149, 209, 264‐265, 362‐363, 405, 456‐457, 538, 607‐608, 670, 802‐803
2
Use description of audience and purpose to prepare written documents including forms, reports, and data sheets. 6.20 0
Foundation Standards
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a
Use technical terms and concepts.
6.21 0
Foundation Standards
SE: 33, 52, 65, 67, 93, 103, 125, 134, 149, 209, 264‐265, 362‐363, 405, 457, 537‐538, 607‐608, 670, 803
b
Incorporate and use references effectively and accurately.
6.22 0
Foundation Standards
SE: 33, 52, 65, 67, 93, 103, 134, 149, 264, 362‐363, 405, 456‐457, 537‐538, 607‐608, 670, 724, 751, 802‐803
c
Report objective and/or subjective information.
6.23 0
Foundation Standards
SE: 33, 52, 65, 67, 93, 103, 125, 134, 147, 149, 209, 264‐265, 362‐363, 405, 456‐457, 537‐538, 607‐608, 670, 724, 802‐803
3Use correct grammar, spelling, punctuation and capitalization to prepare written documents. 6.30 0
Foundation Standards
a
Use correct grammar and sentence structure.
6.31 0
Foundation Standards
SE: 33, 52, 65, 67, 93, 103, 125, 134, 147, 149, 209, 264‐265, 405, 456‐457, 538, 607‐608, 670, 802‐803
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b
Use correct spelling.
6.32 0
Foundation Standards
SE: 33, 52, 65, 67, 93, 103, 125, 134, 147, 149, 209, 264‐265, 405, 456‐457, 538, 607‐608, 670, 802‐803
c
Use correct punctuation and capitalization.
6.33 0
Foundation Standards
SE: 33, 52, 65, 67, 93, 103, 125, 134, 147, 149, 209, 264‐265, 456‐457, 538, 607‐608, 670, 802‐803
4Use computer skills to design and develop written materials and supporting visual aids. 6.40 11
Foundation Standards
a
Use word processing software to develop text, charts, graphs or figures correctly.
6.41 11
Foundation Standards
SE: 33, 67, 125, 147, 362‐363, 405, 456, 607
b
Use presentation software to prepare visual support materials.
6.42 11Foundation Standards
SE: 93, 125, 363, 605
c
Format written documents with correct font and layout for easy reading.
6.43 11
Foundation Standards
SE: 67, 103, 363, 456‐457, 538, 607‐608, 670
G
Use appropriate resources and techniques to develop and deliver formal and informal presentations.
7.00 0
Foundation Standards
1Use description of audience and purpose to prepare oral presentation.
7.10 0Foundation Standards
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a
Know subject matter.
7.11 0
Foundation Standards
SE: 52, 67, 125, 147, 149, 233, 423, 454, 535, 605, 651, 670, 691, 724, 776
b
Identify characteristics of the audience and adjust to their ability to understand.
7.12 0
Foundation Standards
SE: 52, 67, 147, 149, 233, 423, 454, 535, 605, 651, 670, 691, 724, 776
c
Use technical terms and concepts correctly.
7.13 0
Foundation Standards
SE: 52, 67, 125, 149, 233, 535, 605, 651, 670, 691, 724, 776
d
Use proper organization and structure to achieve coherence of major points.
7.14 0
Foundation Standards
SE: 52, 67, 125, 147, 149, 233, 423, 454, 535, 605, 651, 670, 691, 724, 776
2Identify and prepare media and visual aids to complement an oral presentation. 7.20 0
Foundation Standards
a
Identify media and visual aids appropriate to understanding of topic.
7.21 0
Foundation Standards
SE: 173, 535, 605, 651
b
Prepare visual aids and support materials for easy viewing and without error.
7.22 0
Foundation Standards
SE: 173, 535, 605, 651
c
Operate any equipment used with support materials smoothly and efficiently. 7.23 0
Foundation StandardsSE: 535, 605
3Deliver presentation to sustain listener's attention and interest. 7.30 0
Foundation Standards
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a
Deliver presentation without grammatical error.
7.31 0
Foundation Standards
SE: 52, 67, 149, 173, 233, 423, 454, 535, 605, 651, 670, 691, 724, 776
b
Speak clearly with appropriate volume, rate and gestures.
7.32 0
Foundation Standards
SE: 52, 67, 149, 173, 233, 423, 454, 535, 605, 651, 670, 691, 724
c
Use support materials in the presentation that enhance the understanding of the topic and the interest level of the audience. 7.33 0
Foundation Standards
SE: 149, 173, 535, 605, 651, 670
d
Evaluate listeners' interest and receptiveness.
7.34 0
Foundation Standards
SE: 173, 670, 423, 535, 605, 776
e
Use verbal and nonverbal feedback strategies to engage discussion and adjust message and delivery.
7.35 0
Foundation Standards
SE: 233, 420, 423, 445, 448‐452, 454, 450, 454, 642‐643, 649, 670, 776
f
Respond to questions and comments on presentation.
7.36 0
Foundation Standards
SE: 149, 173, 423, 605, 670, 691, 776
gExplain message conveyed by nonverbal behaviors. 7.37 0
Foundation StandardsSE: 413, 417, 423, 427, 623, 625, 670
HInterpret and use tables, charts and figures to support written and oral communication. 8.00 0 8
Foundation Standards
1Develop tables, charts and figures to support written and oral communication. 8.10 8
Foundation Standards
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a
Compile facts and arrange in organized manner for a table, chart or figure.
8.11 8
Foundation Standards
SE: 33, 93, 103, 125, 147, 149, 173, 209, 362‐363, 405, 456, 607, 800
b
Document sources of data.
8.12 8
Foundation Standards
SE: 33, 103, 149, 173, 405
c
Determine most appropriate way to display data for effective coherence.
8.13 8
Foundation Standards
SE: 33, 51, 93, 103, 125, 147, 149, 173, 264‐265, 362‐363, 405, 456, 538, 607, 802
d
Prepare table, chart, graph or figure for inclusion in publication or presentation.
8.14 8
Foundation Standards
SE: 33, 93, 103, 125, 147, 173, 209, 362‐363, 405, 456, 800
2Interpret tables, charts and figures used to support written and oral communication. 8.20 0
Foundation Standards
a
Evaluate reference or source of data for authenticity and reliability.
8.21 0Foundation Standards
SE: 51, 93, 800
b
Explain information presented in tables, charts and figures.
8.22 0
Foundation Standards
SE: 33, 51, 93, 147, 149, 233, 264‐265, 362‐363, 405, 456, 537, 607
c
Prepare written summary of findings expressed in tables, charts and figures.
8.23 0
Foundation Standards
SE: 51, 65, 93, 149, 264‐265, 362‐363, 405, 800
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IIIPROBLEM SOLVING AND CRITICAL THINKING SKILLS III 2 8 13
Foundation Standards
A
Use the principles of budgeting & forecasting to maximize profit & growth in various sectors of hospitality & tourism. 1.00 13
Foundation Standards
1Apply forecasting skills to determine cost and profit. 1.10 13
Foundation Standards
a
Identify information needed to forecast bookings/reservations.
1.11 13Foundation Standards
SE: 62, 629‐631, 656
b
Calculate a no‐show percentage.
1.12 13Foundation Standards
c
Calculate a ten‐day forecast.
1.13 13Foundation Standards
2Apply budgeting skills to determine staffing levels. 1.20 13
Foundation Standards
aDetermine labor hours for each level of booking/reservations. 1.21 13
Foundation StandardsSE: 230‐231
b
Determine number of employees to schedule at each level of booking/reservations. 1.22 13
Foundation StandardsSE: 230‐231
c
Set staffing schedules to balance labor costs and level of booking/reservations.
1.23 13Foundation Standards
SE: 230‐231
B
Examine all comments & suggestions from the customer service area to formulate improvements in service/products & training of staff.
2.00 8
Foundation Standards
1Use customer comments to guide customer satisfaction policies. 2.10 8
Foundation Standards
a
Assess the importance of customer satisfaction.
2.11 8
Foundation Standards
SE: 617‐625, 626, 627, 628‐630, 632, 634, 640‐641, 648, 651
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b
Devise strategies for maximizing customer satisfaction.
2.12 8
Foundation Standards
SE: 618‐623, 624‐625, 626, 627, 628‐649, 650, 651, 665
cRole‐play customer dissatisfaction scenarios. 2.13 8
Foundation StandardsSE: 651
C
Study potential, real & perceived emergency situations to recognize and implement appropriate safety & security measures. 3.00 13
Foundation Standards
1Identify methods to cope with emergency situations. 3.10 13
Foundation Standards
a
Observes guests/customers and surroundings to identify dangerous situations. 3.11 13
Foundation StandardsSE: 167, 170‐171, 186‐188, 199‐200, 202‐205, 209
bCreate a reactive solution to exposure to a terrorist situation. 3.12 13
Foundation StandardsSE: 204‐205, 209
c
Develop and role play mock emergency situations demonstrating caution and good judgment. 3.13 13
Foundation StandardsSE: 207
DIdentify and use common tasks that require employees to problem‐solve on the job. 4.00 2
Foundation Standards
1Use critical thinking skills to solve problems. 4.10 2
Foundation Standards
a
Manage time effectively.
4.11 2
Foundation Standards
SE: 779‐781, 787, 789
b
Prioritize tasks.
4.12 2Foundation Standards
SE: 780‐781, 787
c
Demonstrate flexibility.
4.13 2
Foundation Standards
SE: 484‐487, 498, 499
d
Handle ambiguous situations.
4.14 2Foundation Standards
SE: 447, 480‐481
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IVINFORMATION TECHNOLOGY APPLICATIONS IV 0
Foundation Standards
A
Identify and use information technology tools specific to hospitality and tourism to access, manage, and integrate information.
1.00 0
Foundation Standards
1Use computer‐based technology to access information. 1.10 0
Foundation Standards
a
Access a website using the internet.
1.11 0
Foundation Standards
SE: 451, 644, 753, 784
b
Use email to send and receive messages.
1.12 0Foundation Standards
SE: 532
c
Collect data from the environment, people, or instruments.
1.13 0
Foundation Standards
SE: 62, 235, 451, 501, 506,‐507, 532, 631, 635, 644, 735, 742
d
Use website to promote product/services to potential guests/clients. 1.14 0
Foundation StandardsSE: 644, 742, 784
2Use database and spreadsheet technology to manage information.
1.20 0Foundation Standards
a
Locate information on a spreadsheet.
1.21 0Foundation Standards
b
Classify information using a classification scheme.
1.22 0Foundation Standards
SE: 62, 235, 532, 635
c
Sort information using an organization system.
1.23 0Foundation Standards
SE: 62, 235, 532, 635
3Use computer‐based technology to integrate information. 1.30 0
Foundation Standards
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a
Use a database to summarize, compare/contrast information.
1.31 0
Foundation Standards
SE: 235, 451, 532, 644, 784
b
Represent existing client, product, device or topic information in a different form.
1.32 0
Foundation Standards
SE: 62, 451, 532, 631, 635, 742
c
Interpret client or product information to determine appropriate action.
1.33 0
Foundation Standards
SE: 62, 235, 532, 631, 635, 644
4Use information technology to evaluate information. 1.40 0
Foundation Standards
a
Use electronic sources to determine quality, relevance or usefulness of a product. 1.41 0
Foundation StandardsSE: 235, 451, 644
b
Use electronic sources to generate and access client/customer information for evaluation.
1.42 0
Foundation Standards
SE: 62, 235, 451, 532, 631, 644, 635, 742
BApply computer skills to expedite workflow and enhance customer service. 2.00 13
Foundation Standards
1 Manage computer operations. 2.10 13 Foundation Standards
a
Use basic industry software programs.
2.11 13
Foundation Standards
SE: 62, 235, 532, 631, 635, 735
b
Employ desktop operating skills.
2.12 13
Foundation Standards
SE: 62, 235, 501, 506,‐507, 532, 631, 635, 735, 742
V SYSTEMS V 1 6 8 13 Foundation Standards
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A
Understand roles within teams, work units, departments, organizations, interorganizational systems and the larger environment to identify the effect of systems on the quality of the product or service.
1.00 6
Foundation Standards
1
Research appropriate sources to trace the development of the hospitality and tourism industry and
1.10 6
Foundation Standards
learn the overall structure. 6 Foundation Standards
a
Identify early stages of the hospitality and tourism industry.
1.11 6
Foundation Standards
SE: 14‐29, 30‐31, 32, 33
b
Outline the growth of the hospitality industry.
1.12 6Foundation Standards
SE: 14‐31, 32, 33, 34‐50, 51, 52, 53‐63, 64‐65, 67
c
Discuss current trends in society and how they affect hospitality and tourism.
1.13 6
Foundation Standards
SE: 30, 33, 34‐50, 51, 52, 53‐63, 64‐65, 67
d
Draw conclusions on the impact of the future economic, technological and social changes in the hospitality and tourism industry. 1.14 6
Foundation Standards
SE: 26‐27, 29, 30, 31, 32, 33, 67
2Use organizational charts to analyze the workplace operations. 1.20 1
Foundation Standards
a
Learn the functions of the department or unit within the larger organization.
1.21 1
Foundation Standards
SE: 225‐231, 232, 233, 661‐662
b
Integrate the functions of the other departments or units to serve the guest/customer.
1.22 1
Foundation Standards
SE: 225‐231, 232, 233, 661‐662
BManage and improve organizational systems to better serve customers.
2.00 8 13Foundation Standards
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1
Develop and manage plans and budgets to accomplish organizational goals and objectives.
2.10 13
Foundation Standards
a
Develop work plans and budgets that utilize people and resources effectively.
2.11 13
Foundation Standards
SE: 225‐231, 232, 233, 490, 494‐497, 499, 532, 536, 538, 661‐662, 669
b
Develop reports on performance and resource utilization.
2.12 13
Foundation Standards
SE: 62, 67, 528‐533, 534, 535
c
Modify plans and budgets to meet goals and objectives.
2.13 13
Foundation Standards
SE: 67, 489, 492‐497, 667
2
Develop plans to improve organizational performance including customer satisfaction and service/operations performance.
2.20 8
Foundation Standards
a
Identify and describe most critical performance problems.
2.21 8
Foundation Standards
SE: 632‐‐635, 640‐641, 644‐648, 649, 651
b
Identify opportunities for improvement of the system.
2.22 8
Foundation Standards
SE: 494‐496, 497, 498, 642‐647, 649, 670
c
Use structured problem‐solving process to develop systematic improvements.
2.23 8
Foundation Standards
SE: 484‐488, 497, 498, 499
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C
Achieve a familiarity with other industries that have relevant services or products and understand how they impact a seamless product/service to the guest/customer.
3.00 13
Foundation Standards
1
Describe feasible collaboration with various other industries to provide an inclusive product to the customer.
3.10 13
Foundation Standards
a
Cite an example a seamless service system using cooperative efforts with related industries.
3.11 13
Foundation Standards
SE: 34‐50, 51, 52, 53‐63, 64, 67, 790‐798, 799
b
Identify and integrate the different vendors, suppliers, and properties to create the guest/customer experience.
3.12 13
Foundation Standards
SE: 34‐50, 51, 52, 53‐63, 64, 67, 790‐798, 799
2
Identify the core competencies of the various hospitality and tourism related organizations or businesses to best utilize available resources.
3.20 13
Foundation Standards
a
Name an organization whose strength is in its manpower.
3.21 13Foundation Standards
SE: 36‐38, 40‐41, 52
bName an organization whose strength is financial. 3.22 13
Foundation StandardsSE: 41‐43, 52
c
Name a business whose key competence is knowledge or connections. 3.23 13
Foundation StandardsSE: 38‐39, 44‐45, 52
d
Develop an example of a collaborative product or service in the hospitality and tourism industry. 3.24 13
Foundation StandardsSE: 52, 67
VISAFETY, HEALTH AND ENVIRONMENT
VI 2 3 12 13Foundation Standards
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A
Review all safety and sanitation procedures applicable to the work area to ensure a safe and healthy work environment for all individuals.
1.00 2 12 13
Foundation Standards
1Examine overall safety procedures to maintain a safe work area. 1.10 2
Foundation Standards
aIdentify electrical and mechanical hazards. 1.11 2
Foundation StandardsSE: 174‐176, 196, 198
b
Classify different types of fires and how to contain them.
1.12 2
Foundation Standards
SE: 176‐177, 179, 196, 197
c
Identify proper fire evacuation procedures.
1.13 2
Foundation Standards
SE: 167, 169‐171, 172, 173, 182, 209
d
Explain the safe use of ladders.
1.14 2Foundation Standards
SE: 188‐190
e
Outline proper response to emergency situations.
1.15 2
Foundation Standards
SE: 167‐171, 172, 173, 182, 196, 199‐205, 206, 207, 209
f
Outline basic first aid and CPR procedures.
1.16 2
Foundation Standards
SE: 199‐204, 205, , 206, 207
2Examine sanitation procedures to ensure facility is in compliance with health codes. 1.20 12
Foundation Standards
a
Outline compliance requirements of sanitation and health inspections.
1.21 12
Foundation Standards
SE: 89‐90, 91, 92, 149
b
Show exemplary appearance and hygiene.
1.22 12
Foundation Standards
SE: 93, 94‐101, 102, 103, 222‐223
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c
Use appropriate safety equipment and clothing.
1.23 12
Foundation Standards
SE: 162, 165‐167, 171
3
Practice personal safety while at the work site & on work related assignments to avoid injuries or accidents. 1.30 2
Foundation Standards
a
Detail proper lifting and carrying procedures.
1.31 2
Foundation Standards
SE: 190‐193, 197, 198
b
Demonstrate handling safety with mechanical, environmental, microwave radiation, vehicle, optical laser, radar, high frequency radio, and fiber optics.
1.32 2
Foundation Standards
SE: 137, 145, 156‐157, 161‐167, 173, 174‐176, 178, 183‐186, 188‐190, 196, 198, 209
c
Demonstrate safe work habits and procedure related to application of electricity and static discharge. 1.33 2
Foundation StandardsSE: 174‐175, 196
d
Demonstrate the appropriate use of safety equipment & procedures, such as lockout/tag out, as required for work activity. 1.34 2
Foundation Standards
SE: 205
e
Demonstrate safe use of equipment commonly used within the hos
1.35 2
Foundation Standards
SE: 88, 111‐113, 114‐123, 124, 125, 126‐132, 133, 134, 135‐145, 146, 147, 174‐196, 197, 198, 209
f
Adjust working routines to take advantage of ergonomic designs in the workplace.
1.36 2
Foundation Standards
SE: 225‐231, 232, 661‐664, 666, 667
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B
Analyze life choices related to nutrition, stress, and exercise to measure their affect on performance in the career pathways within hospitality and tourism.
2.00 2
Foundation Standards
1
Examine the pursuit of personal life style choices to prepare for careers in the hospitality and tourism industry.
2.10 2
Foundation Standards
a
List the effects of exercise on job performance.
2.11 2
Foundation Standards
SE: 777‐779, 787, 788
b
Discuss the effects of nutrition and dietary habits on job performance.
2.12 2
Foundation Standards
SE: 777‐779, 787, 788
c
Interpret the effect of stress, fatigue and anxiety on job performance.
2.13 2Foundation Standards
SE: 779‐782, 787, 788, 789
C
Analyze work related chemicals and hazardous materials to prevent health related problems that may result from exposure to these elements.
3.00 2
Foundation Standards
1Follow industry standards to comply with safety policies and procedures.
3.10 2Foundation Standards
a
Apply Hazcom and Hazardous Material practices and MSDS procedures for handling and disposing of chemicals.
3.11 2
Foundation Standards
SE: 160‐162, 165, 171, 209
b
Illustrate compliance with OSHA safety regulations and practices.
3.12 2
Foundation Standards
SE: 160‐162, 165, 171, 198, 209
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D
Study potential, real and perceived hazards to recognize and implement appropriate safety and security measures. 4.00 13
Foundation Standards
1Outline safety & security issues for individuals & groups in multiple environments to minimize risks. 4.10 13
Foundation Standards
a
Create a solution to guests/customer exposure to a health hazard.
4.11 13
Foundation Standards
SE: 167, 169‐171, 172, 173, 199‐204, 206, 207
b
Suggest ways to manage guests/customers facing a threat.
4.12 13
Foundation Standards
SE: 169‐171, 172, 197, 204‐205
c
Create ways to prevent common safety hazards.
4.13 13
Foundation Standards
SE: 162, 163‐164, 167, 186‐188, 193‐194, 197, 206, 209
d
Develop and role play mock emergency situations.
4.14 13Foundation Standards
SE: 207
2
Outline resources to utilize in various emergency situations for self, co‐workers, and customers/guests.
4.20 2
Foundation Standards
a
Detail steps to use in medical emergencies.
4.21 2
Foundation Standards
SE: 159‐160, 167‐168, 199‐205, 206, 207
b
List resources for assistance with environmental issues.
4.22 2Foundation Standards
SE: 137, 145
c
Name the resources for assistance in crimes or accidents.
4.23 2Foundation Standards
SE: 167‐168, 170
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d
Detail how to access help in a terrorist situation.
4.24 2Foundation Standards
SE: 204‐205, 209
E
Research ways to use security measures to protect guests/customers, staff and limit liability. 5.00 13
Foundation Standards
1Develop various security measures to increase safety. 5.10 13
Foundation Standards
a
Outline how locking systems protect guests/customers.
5.11 13Foundation Standards
SE: 205, 209
b
Create a security system using surveillance cameras.
5.12 13Foundation Standards
SE: 209
c
Design a security system using security personnel.
5.13 13Foundation Standards
SE: 167, 173, 209
d
Detail ways to use lighting to increase security.
5.14 13Foundation Standards
SE: 169‐171
VII LEADERSHIP AND TEAMWORK VII 3 Foundation Standards
AEmploy leadership and teamwork skills to facilitate workflow. 1.00 3
Foundation Standards
1Develop group‐working relationships to improve the work environment.
1.10 3Foundation Standards
a
Encourage positive working relationships.
1.11 3
Foundation Standards
SE: 464‐469, 473‐475
b
Participate as a team member.
1.12 3
Foundation Standards
SE: 223, 467‐469, 474
c
Adhere to company policies.
1.13 3
Foundation Standards
SE: 468, 469‐472, 474, 475
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d
Motivate self.
1.14 3Foundation Standards
SE:465, 467, 482
2Observe outstanding leaders to identify effective management styles.
1.20 3Foundation Standards
a
Name several styles of leadership.
1.21 3
Foundation Standards
SE: 478‐497, 498, 499, 538
b
Identify organization skills of good leader.
1.22 3Foundation Standards
SE: 492‐496, 497, 498, 499
c
Describe decision‐making skills.
1.23 3
Foundation Standards
SE: 484‐488, 490‐491
d
Explain how a leader delegates work.
1.24 3Foundation Standards
SE: 227, 230‐231
e
Describe techniques a good leader uses to develop a high performing team.
1.25 3
Foundation Standards
SE: 463‐469, 473‐475, 476, 478‐484, 498, 499
BLead others in tasks and activities to benefit the organization as a whole.
2.00 3Foundation Standards
1Use leadership skills to create motivation for change. 2.10 3
Foundation Standards
a
Compliment and encourage others.
2.11 3Foundation Standards
SE: 223, 474
b
Clarify expectations for change.
2.12 3Foundation Standards
SE: 474
c
Indicate the benefits of change.
2.13 3Foundation Standards
SE: 473
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dExhibit flexibility.
2.14 3Foundation Standards
SE: 467
2Model leadership and teamwork qualities to aid in employee morale.
2.20 3Foundation Standards
a
Detail ways to minimize staff turnover.
2.21 3Foundation Standards
SE: 467, 474
b
Create a pleasant working atmosphere.
2.22 3Foundation Standards
SE: 474
c
Coach and mentor new employees.
2.23 3Foundation Standards
SE: 1, 4, 737
d
Involve all individuals in creative problem solving.
2.24 3
Foundation Standards
SE: 484‐488, 490‐491
C
Establish and maintain effective working relationships with all levels of personnel and other departments to provide effective services to the guest/customer. 3.00 3
Foundation Standards
1Use interpersonal skills to build effective working relationships. 3.10 3
Foundation Standards
a
Work effectively within the department or unit.
3.11 3
Foundation Standards
SE: 222, 424‐426, 443‐450, 452, 453, 454, 457, 467‐468, 473‐475, 476, 477
b
Co‐operate with workers from other departments or units.
3.12 3
Foundation Standards
SE: 62, 222, 424‐426, 432‐438, 443‐450, 452, 453, 454, 457, 467‐468, 635
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c
Practice sensitivity to cultural, religious, disability and gender issues in dealing with others.
3.13 3
Foundation Standards
SE: 417‐428, 463‐469, 473, 475, 621‐623
DResolve conflicts to satisfy staff, guests/customers and others. 4.00 3
Foundation Standards
1Use conflict‐management skills to facilitate solutions. 4.10 3
Foundation Standards
a
Identify sources of conflict.
4.11 3
Foundation Standards
SE: 413‐420, 421, 423, 469‐472, 644‐645, 647, 649, 651
b
Include stakeholders in a problem‐solving session.
4.12 3
Foundation Standards
SE: 445‐447, 474, 644‐645, 649
c
Agree on and implement steps to resolve conflict.
4.13 3
Foundation Standards
SE: 424‐427, 469‐472, 484‐488, 644‐647, 649
d
Follow up on results of implementation.
4.14 3
Foundation Standards
SE: 421, 644‐645, 647, 649, 651
VIIIETHICS AND LEGAL RESPONSIBILITY
VIII 2 3 13Foundation Standards
A
Examine and review ethical and legal responsibilities as they relate to guests/customers and employee conduct within the establishment to maintain high industry standards.
1.00 3 13
1
Develop an awareness of applicable legal policies to comply with laws regarding hiring, harassment and safety issues. 1.10 3
Foundation Standards
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a
Define legal and ethical responsibilities for safety procedures.
1.11 3
Foundation Standards
SE: 156‐171, 172, 173, 468, 489‐492, 498, 538
b
Outline how harassment and stereotyping can create an unhealthy work environment. 1.12 3
Foundation StandardsSE: 465‐466, 469‐472, 477
c
Demonstrate understanding of legal interviewing processes.
1.13 3Foundation Standards
SE: 500‐513, 519
d
Interpret workman's compensation requirements and forms.
1.14 3Foundation Standards
e
Maintain and understand standard of confidentiality.
1.15 3Foundation Standards
SE: 490, 475
2
Interpret ethical and legal guidelines relating to job performance to solve legal and ethical issues.
1.20 13
Foundation Standards
a
Identify ethical and legal situations which occur in the workplace.
1.21 13
Foundation Standards
SE: 89‐90, 91156‐164, 167‐171, 172, 174‐176, 178, 193‐194, 204‐205, 468, 470‐471, 482‐483, 489‐492, 496, 500, 511‐513, 508, 521, 522, 538, 638‐640, 648
b
Develop responses to situations based on legal responsibilities and employer policies.
1.22 13
Foundation Standards
SE: 93, 160, 162, 163‐171, 173, 178, 181‐188, 193‐194, 205, 209, 468‐472, 476, 511‐513, 522, 538, 648, 650
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c
Develop responses to situations based on ethical considerations.
1.23 13
Foundation Standards
SE: 163‐164, 178, 207, 209, 468‐469, 482‐483, 489‐492,494‐495, 497, 508, 522
BShow regard for ethics, values, and principles to deal fairly with others.
2.00 3 13Foundation Standards
1Respect others at all times to express personal ethical values. 2.10 3
Foundation Standards
a
Be respectful and sensitive to other's beliefs.
2.11 3Foundation Standards
SE: 223
b
Demonstrate good life values.
2.12 3Foundation Standards
SE: 221‐224
c
Demonstrate fairness to others of different cultures, religions, gender, or age.
2.13 3
Foundation Standards
SE: 417‐420, 466‐469, 475, 476, 477, 621‐623, 625, 626
2Integrate ethical treatment in the workplace to establish codes of conduct. 2.20 13
Foundation Standards
a
Perform ethically by all local, state, and national standards.
2.21 13
Foundation Standards
SE: 163‐164, 178, 207, 209, 468‐469, 482‐483, 489‐492,494‐495, 497, 508, 522
b
Apply ethical principles to decision‐making related to customers/guests and fellow workers.
2.22 13
Foundation Standards
SE: 163‐164, 178, 207, 209, 468‐469, 482‐483, 489‐492,494‐495, 497, 508, 522
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c
Apply ethical standards to the delivery of quality performance, products and work.
2.23 13
Foundation Standards
SE: 163‐164, 178, 207, 209, 468‐469, 482‐483, 489‐492,494‐495, 497, 508, 522
C
Examine professional and workplace ethics and legal responsibilities to provide guidelines for conduct.
3.00 2
Foundation Standards
1Demonstrate awareness of responsibilities for different positions within the organization. 3.10 2
Foundation Standards
a
Explain legal responsibilities of employees to comply with government laws & regulations including responsible liability.
3.11 2
Foundation Standards
SE: 89‐90, 93, 156‐158, 469‐472, 475, 513, 519, 637‐640, 648, 650
b
Explain the major laws and regulations that define responsibilities for commercial, consumer, health, safety, environmental, and employment laws and regulations.
3.12 2
Foundation Standards
SE: 89‐90, 91, 92, 156‐162, 171, 172, 209, 210, 469‐475, 504, 511‐513, 519, 521, 637‐640, 648, 650
DIdentify what ethical issues and concerns affect a career field to aid in making career choices. 4.00 13
Foundation Standards
1
Observe ethical behavior in the workplace to appreciate the integral role it plays in all business.
4.10 13
Foundation Standards
a
Describe situations where ethical concerns can change the workplace.
4.11 13
Foundation Standards
SE: 489‐492, 498, 538
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b
Identify problems that may arise if the workforce does not conduct itself ethically.
4.12 13
Foundation Standards
SE: 489‐492, 498, 538
c
Identify regulations that must be followed on a continuous basis in a given career area. 4.13 13
Foundation StandardsSE: 489‐497, 498, 499
d
List ethical liability issues that are specific to hospitality and tourism.
4.14 13
Foundation Standards
SE: 489‐492, 498, 538
IXEMPLOYABILITY AND CAREER DEVELOPMENT IX 1 3 13
Foundation Standards
A
Research and review career options and qualifications to explore careers in the hospitality and tourism industry.
1.00 1
Foundation Standards
1
Examine the numerous career paths within hospitality and tourism to discover personal preferences.
1.10 1
Foundation Standards
a
Explore restaurants, food & beverage services.
1.11 1
Foundation Standards
SE: 34‐50, 51, 52, 67, 444, 790‐795, 799, 800, 802‐803
b
Explore the lodging industry.
1.12 1
Foundation Standards
SE: 52, 56‐59, 61, 63, 64, 795‐796, 799, 800, 802‐803
c
Explore travel and tourism.
1.13 1
Foundation Standards
SE: 49, 52, 53‐56,63, 64, 796‐797, 799, 800, 802‐803
d
Explore recreation, amusements, and attractions.
1.14 1
Foundation Standards
SE: 39‐41, 44, 797, 799, 800, 802‐803
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e
Identify the preferred career opportunities.
1.15 1Foundation Standards
SE: 52, 800, 802‐803
2
Study entry‐level, skilled level and supervisory positions to gain an awareness of qualifications and skills needed for different levels of employment. 1.20 1
Foundation Standards
a
Detail entry‐level job qualifications in the industry.
1.21 1
Foundation Standards
SE: 47‐48, 233, 790‐792, 799
b
Detail skilled level job qualification in the industry.
1.22 1
Foundation Standards
SE: 48‐49, 225, 227‐229, 231, 233, 661‐662, 784‐785, 793‐795, 799
cDetail supervisory level job qualification in the industry. 1.23 1
Foundation StandardsSE: 519, 792, 799
d
Match interests, abilities and preferences to career preferences.
1.24 1Foundation Standards
SE: 52, 800, 802‐803
B
Review independently owned and chain‐affiliated facilities in hospitality and tourism to compare and illustrate the advantages and disadvantages of working in each venue.
2.00 13
Foundation Standards
1
Examine an independently owned facility to distinguish it from other types. 2.10 13
Foundation Standards
a
List advantages and disadvantages of working for an independently owned facility.
2.11 13
Foundation Standards
SE: 36‐45, 51, 56‐59, 61, 63, 67
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b
List the advantages and disadvantages of working for a chain‐affiliated facility.
2.12 13
Foundation Standards
SE: 36‐45, 51, 56‐59, 61, 63, 67, 466, 537‐538
c
Conclude which type provides the best working environment to suit personal characteristics & values of the employee. 2.13 13
Foundation Standards
SE: 789, 800, 802‐803
CLearn steps necessary to seek, apply for, attain and retain employment.
3.00 1Foundation Standards
1Seek, and apply for employment to begin career objectives. 3.10 1
Foundation Standards
a
Outline a plan for effective job search.
3.11 1
Foundation Standards
SE: 51, 52, 738‐747, 748, 749, 802
b
Write a resume that lists skills and competencies.
3.12 1
Foundation Standards
SE: 739‐742, 747, 748, 749*
c
Complete job applications forms.
3.13 1
Foundation Standards
SE: 750‐752, 757, 758
d
List steps for an effective job interview.
3.14 1
Foundation Standards
SE: 761‐769, 771, 773, 774, 775, 776
e
Explain follow up steps for a job interview.
3.15 1
Foundation Standards
SE: 789‐790, 772‐773, 774, 776
2Summarize steps necessary to retain a job in the industry. 3.20 3
Foundation Standards
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a
Develop a list of workplace rules and regulations.
3.21 3
Foundation Standards
SE: 183, 216‐231, 232, 233, 263, 463‐475, 477, 621, 734‐736
b
Identify and give examples of positive work attitudes.
3.22 3
Foundation Standards
SE: 216‐225, 232, 473‐474, 475, 476, 732‐733, 734‐736
c
Make a list of characteristics of a successful employee.
3.23 3
Foundation Standards
SE: 95‐96, 216‐224, 232, 233, 473, 619‐621, 623, 627, 733‐738, 790‐795
d
Identify hierarchy within the organization.
3.24 3
Foundation Standards
SE: 225, 228‐231, 233, 601‐602, 661‐662, 666, 793
3Identify positive work behaviors and personal qualities to retain employment. 3.30 1
Foundation Standards
a
Demonstrate regular attendance.
3.31 1Foundation Standards
SE: 221‐222
b
Follow company dress and appearance standards.
3.32 1
Foundation Standards
SE: 94‐101, 102, 103, 222‐223, 620‐621
c
Take responsibility for decisions and actions.
3.33 1
Foundation Standards
SE: 223‐224, 620, 645, 645
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d
Demonstrate effort and initiative.
3.34 1
Foundation Standards
SE: 221‐224, 621‐623, 625, 636‐637, 650
e
Demonstrate the willingness to learn.
3.35 1
Foundation Standards
SE: 164, 171, 203, 515, 523‐528, 533, 645, 784‐787
f
Follow directions.
3.36 1
Foundation Standards
SE: 629‐630, 633, 640‐641
D
Understand advancement procedures and the promotional work ladder within the industry to plan career objectives. 4.00 1
Foundation Standards
1
Determine the chain of command for a particular industry to evaluate personal skills and potential.
4.10 1
Foundation Standards
a
Comprehend the career ladder for each industry.
4.11 1
Foundation Standards
SE: 46‐50, 51, 52, 225, 227‐229, 231, 233, 601‐602, 790‐798, 799, 800
b
Identify the head of each department and their responsibilities.
4.12 1Foundation Standards
SE: 225, 229, 519, 601‐662, 792, 799
2Explain what projects need to be accomplished or skills required to achieve a promotion. 4.20 1
Foundation Standards
a
Gather information on the skills of higher‐level positions.
4.21 1
Foundation Standards
SE: 225, 519, 538, 601‐662, 793‐797, 799, 800, 801
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b
Identify the process of applying for promotional positions and the person(s) to contact.
4.22 1
Foundation Standards
SE: 488‐489, 792, 784‐787, 801, 802‐803
c
Write a career pathway plan.
4.23 1Foundation Standards
SE: 800, 802‐803
X TECHNICAL SKILLS X 5 8 Foundation Standards
A
Examine the customer service skills required to be successful in the hospitality and tourism industry.
1.00 8
Foundation Standards
1Apply customer service skills to ensure guest satisfaction. 1.10 8
Foundation Standards
a
Define customer service.
1.11 8Foundation Standards
SE: 618‐619, 624
b
Evaluate customer service scenarios.
1.12 8
Foundation Standards
SE: 621‐623, 624, 626, 627, 629‐631, 632, 637‐642, 644‐647, 653
c
Determine appropriate customer service solutions.
1.13 8
Foundation Standards
SE: 619‐623, 625, 626, 627, 628‐649, 650, 651, 653‐655, 661‐663, 665, 667, 668, 669, 670
d
Describe how customer service affects a company's Determine appropriate customer service solutions "bottom line". 1.14 8
Foundation Standards
SE: 617‐619, 626, 627, 671
BUtilize different types of payment options to facilitate customer payments for services. 2.00 5
Foundation Standards
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1Handle different types of payments to accommodate the guest/customer.
2.10 5Foundation Standards
a
Accept cash payments.
2.11 5
Foundation Standards
SE: 640‐641, 648‐649, 651
b
Make credit card transaction.
2.12 5
Foundation Standards
SE: 640‐641, 648‐649, 650, 651
c
Settle a direct bill account.
2.13 5Foundation Standards
d
Combine payment methods to serve guests/customers.
2.14 5
Foundation Standards
SE: 640‐641, 648‐649, 651
CAREER AND EMPLOYABILITY SKILLS
Pre 1 2 3 4 5 6 7 8 9 10 11 12 Post
A APPLIED ACADEMIC SKILLS 0 1 2 3 5 11 MI C&E Standards
Apply basic communication skills, mathematical processes and apply technology in work‐related situations
0
MI C&E Standards
Reading, English & Language Arts 0 MI C&E Standards
1
Read a technical manual and write a clear & logical report explaining the information using standard business English.
0
MI C&E Standards
SE: 207, 209, 262, 360, 362‐363, 405, 537‐538, 607, 608, 670, 691, 722, 724, 725
2
Give a verbal report on reading from a technical manual.
0
MI C&E Standards
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3
Read a case study and identify the details about the situation, define technical terms, jargon, or words with multiple meanings based on context, and summarize the conclusion.
0
MI C&E Standards
SE: 3, 71‐72, 153, 213, 269, 367, 411, 461, 543, 615, 676, 731; also see xiv‐1, 4‐5, 73‐74, 154‐155, 214‐215, 270‐271, 368, 412, 462‐463, 544‐545, 616‐617, 676‐677, 732‐733 for additional reinforcement.
Relate the results of study to a similar situation in a verbal or written report.
0
MI C&E Standards
4
Take a verbal and written position on a topic and use correct grammar to defend it.
0
MI C&E Standards
SE: 66, 148, 208, 263, 361, 404, 455, 536, 606, 669, 723, 801
Mathematics 5 MI C&E Standards
5
Approach practical and workplace problems using a variety of mathematical techniques.
5
MI C&E Standards
SE: 234‐260, 261, 262, 264‐265
Problems include making conversions between the metric system and non‐English systems of measurement, mixed units (such as hours and minutes), and can require several steps to finding a solution. 5
MI C&E Standards
SE: 241‐244, 260
6
Research how math is used in the workplace and make a presentation detailing the process.
5
MI C&E Standards
SE: 7, 262, 264‐265, 537
Listening & Presentation Skills 0 MI C&E Standards
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7
Use correct grammar to communicate verbally.
0
MI C&E Standards
SE: 428‐429, 436, 448‐450, 456, 457, 627, 632, 634, 636‐637, 648‐649, 651, 670
8
Listen to a presentation and record important information. Report back identifying central themes and use key points to explain how the message applies to a similar situation.
0
MI C&E Standards
SE: 426‐428, 429‐432, 441, 446, 629, 630, 646, 647, 648‐649
Technology 0 MI C&E Standards
9
Apply technology to workplace or career situation. Include research and a written paper.
0
MI C&E Standards
SE: 488‐489, 510, 784‐787, 789, 790‐798, 800, 802‐803
B CAREER PLANNING 1 MI C&E Standards
1
Organize career information and labor market trends from a variety of sources.
1
MI C&E Standards
SE: 52, 67, 488‐489, 789, 790‐798, 800, 802‐803
2
Explain the advantages and disadvantages of working for self, others, being an employee of a large or small organization. 1
MI C&E Standards
SE: 34‐50, 51, 52, 56‐59, 61, 63, 66, 67
3
Analyze information & preferences from work‐based opportunity.
1
MI C&E Standards
SE:51, 52, 67, 488‐489, 784‐787, 789, 790‐798, 800, 802‐803
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4
Interpret information from a variety of career assessments to identify career interests and abilities.
1
MI C&E Standards
SE: 52, 66, 67, 488‐489, 784‐787, 789, 790‐798, 800, 802‐803
5
Apply a decision‐making model and use career assessment information to choose a career pathway.
1
MI C&E Standards
SE: 51, 52, 66, 67, 488‐489, 784‐787, 789, 790‐798, 800, 802‐803
6
Annually review EDP and include plan for continuing education.
1
MI C&E Standards
SE: 488‐489, 784‐787, 789, 807‐809
CDEVELOPING AND PRESENTING INFORMATION 11
MI C&E Standards
1
Gather, interpret, analyze, and refine data.
11
MI C&E Standards
SE: 67, 33, 209, 360, 405, 607, 670, 710
2
Analyze and synthesize information and data from multiple sources.
11
MI C&E Standards
SE: 67, 360, 607, 670, 691, 710
3
Plan and transform ideas and requirements into a concept, service, or product.
11
MI C&E Standards
SE: 67, 209, 344, 360, 363, 381, 403, 607, 668, 670, 722, 725
4
Assess the quality of the concept, service, or product using a predetermined standard.
11
MI C&E Standards
SE: 67, 363, 381, 607, 668, 670, 725
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5
Develop a plan to market a new product, service, or concept which includes identifying of customers, a graphic presentation, product requirements, and costs. 11
MI C&E Standards
SE: 67, 209, 363, 403, 607
6
Practice and demonstrate presentation skills using a variety of media and interpretive data. 11
MI C&E Standards
SE: 605, 651, 670
D PROBLEM SOLVING 1 MI C&E Standards
1
Apply a problem solving model to a workplace situation that involves setting goals, implementing and evaluating results. 1
MI C&E Standards
SE: 499
2
Identify typical problems that occur in a workplace and use a problem solving model to devise solutions, compare alternatives to past solutions, and predict their success. 1
MI C&E Standards
SE: 499
E PERSONAL MANAGEMENT 1 MI C&E Standards
Responsibility 1 MI C&E Standards
1
Demonstrate regular attendance, promptness, and staying with a task until satisfactory completion. 1
MI C&E Standards
SE: 223‐224, 233
2
Complete assignments with minimum supervision and meet deadlines.
1
MI C&E Standards
SE: 223‐224, 233
3
Use mistakes as learning opportunities; demonstrate persistence and adaptability to change.
1
MI C&E Standards
SE: 223‐224, 233
4
Initiate projects and extra activities for personal satisfaction.
1
MI C&E Standards
SE: 223‐224, 233
Self‐Management 1 MI C&E Standards
5
Monitor & evaluate accurately one's progress towards a goal or completion of a project. 1
MI C&E Standards
SE: 531, 535, 789
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6
Demonstrate health and safety practices and drug‐free behavior in school & workplace setting.
1
MI C&E Standards
SE: 94‐101, 102, 103, 147
7
Obtain a driver license and demonstrate driving skills and safety and/or use public transportation.
1
MI C&E Standards
8
Prioritize and accomplish tasks independently.
1
MI C&E Standards
SE:147, 789
9
Use appropriate personal expression and relate to school and work settings.
1
MI C&E Standards
SE: 413‐421, 423, 424‐440, 442, 445‐450, 452, 454, 456, 457
Ethical Behavior 1 MI C&E Standards
10
Demonstrate ethical behavior in school, work, and community situations.
1
MI C&E Standards
SE: 217, 221‐224, 233, 481, 490, 491, 489‐491, 498538
11
Describe employer‐employee rights and responsibilities.
1
MI C&E Standards
SE: 448‐450, 479, 483‐484, 490, 495
12
Demonstrate appropriate behaviors necessary to maintaining employment.
1
MI C&E Standards
SE: 490, 538
13
Demonstrate positive personal qualities as a group leader.
1
MI C&E Standards
SE: 448‐449, 478‐482, 489, 492, 499
Respect for Self and Others 3 MI C&E Standards
14
View accomplishments or failures of self and others accurately and in a positive manner.
3
MI C&E Standards
SE: 223‐224, 233, 474, 448‐450, 531
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15
Understand how to make improvements and ask for help from adults as needed. 3
MI C&E Standards
SE: 223‐224, 233
16
Offer encouragement and ideas to others as they work toward attaining their goals. 3
MI C&E Standards
SE: 448‐450, 481
17
Provide for customer needs and expectations in a helpful and courteous manner.
3
MI C&E Standards
SE: 617‐625, 626, 627, 628‐649, 650, 651, 670
18
Respect other points of view.
3
MI C&E Standards
SE: 468‐469
19
Demonstrate customer service skills in an appropriate setting by listening, suggesting solutions, and communicating the issues at hand.
3
MI C&E Standards
SE: 617‐625, 626, 627, 628‐649, 650, 651, 670
F ORGANIZING SKILLS 2 MI C&E Standards
Time 2 MI C&E Standards
1
Determine goals and develop an action plan to accomplish them within a given time frame. 2
MI C&E Standards
SE: 147, 789
2
Read time charts and work schedules and perform tasks within time constraints of school or the workplace.
2
MI C&E Standards
SE: 142, 143, 147, 230‐231
3
Prioritize tasks and revise schedules as needed.
2
MI C&E Standards
SE: 142, 143, 147, 230‐231
Money 0 MI C&E Standards
4
Estimate costs and prepare a detailed budget for a school‐based or work‐based project. 0
MI C&E Standards
SE: 67, 670
5
Report the costs of various components of a budget and adjust budget items as needed. 0
MI C&E Standards
SE: 67, 670
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6
Understand compensation practices and financial management and explain how financial resources can be used effectively and efficiently. 0
MI C&E Standards
SE: 67, 670
Materials 2 MI C&E Standards
7
Utilize materials, tools, and processes to complete a task related to a career selection.
2
MI C&E Standards
SE: 149, 301, 344, 362‐363, 392, 558‐567, 569, 585‐600, 604, 607, 683‐688, 689, 690, 705, 708, 709, 715‐720, 721
8
Compile a list of materials and supplies needed in advance of an assignment.
2
MI C&E Standards
SE: 246, 302‐307, 313‐316, 317, 318, 326, 328
9
Acquire resources in a timely fashion and take responsibility for their care.
2
MI C&E Standards
SE: 302‐307, 313‐316, 317, 318, 326, 328
10
Identify and prepare tools, equipment, space, and facilities appropriate for a task.
2
MI C&E Standards
SE: 106‐108, 273‐299, 300, 301, 585‐586
11
Work within constraints of safety precautions and available resources.
2
MI C&E Standards
SE: 113‐120, 125, 194‐195, 304‐306
Human Resources 3 MI C&E Standards
12
Learn cooperation and leadership in a team at school or in a workplace setting.
3
MI C&E Standards
SE: 463, 473‐474, 475, 477, 478‐482, 499
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13
Organize and communicate with members of a team using varied methods of communications.
3
MI C&E Standards
SE: 443‐452, 453, 454, 456‐457, 468‐469, 477, 484
14
Recognize the individual roles of team members, delegate tasks, and give feedback on performance.
3
MI C&E Standards
SE: 445, 448‐452, 454, 450, 454, 473‐474, 476, 480‐482, 528‐531
15
Acknowledge and utilize the skills, abilities, and input of all member of a team.
3
MI C&E Standards
SE: 468‐469, 473‐474, 475, 477, 478‐482, 484
G TEAMWORK 3 MI C&E Standards
Group Participation 3 MI C&E Standards
1
Exhibit teamwork skills including trust and loyalty to group, and demonstrate connectedness to group members, values, and culture.
3
MI C&E Standards
SE: 423, 477, 499, 522, 535, 570, 605, 627, 651, 691, 710, 749, 760, 789
2
Take personal responsibility for influencing and accomplishing group goals.
3
MI C&E Standards
SE: 477, 499, 522, 535, 605, 627, 651, 668, 691, 710, 722, 749, 760, 776, 789
3
Demonstrate understanding of how effective teams operate within organization and diverse settings.
3
MI C&E Standards
SE: 423, 463‐475, 476, 477, 627, 651, 668, 691, 710, 722, 749, 760, 776, 789, 800
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Solve a career/work‐related problem as a member of a team.
3
MI C&E Standards
SE: 173, 207, 318, 344, 360, 423, 477, 499, 522, 535, 627, 668, 668, 722, 789
Conflict Resolution 3 MI C&E Standards
6
Demonstrate leadership by listening to others and asking appropriate questions to clarify a problem or issue.
3
MI C&E Standards
SE: 472, 484‐488, 499, 644‐646
7
Summarize a problem clearly and in appropriate detail.
3
MI C&E Standards
SE: 472, 485‐486, 488, 499, 646
8
Suggest constructive alternatives with confidence that will help resolve a conflict.
3
MI C&E Standards
SE: 486, 488, 499, 651
9
Compromise and/or build consensus within a group and summarize the decision of the group while maintaining respect for minority viewpoints.
3
MI C&E Standards
SE: 486‐487, 499, 710
10
Participate in the implementation of a group's decision and evaluate the results. 3
MI C&E Standards
SE: 487, 488, 499
11
Show sensitivity to others' thoughts and opinions and relate them to the resolution process.
3
MI C&E Standards
SE: 469‐472, 489‐491, 644‐647, 651
Diversity 3 MI C&E Standards
12
Understand and respect the concerns of members of cultural, gender, age, and ability groups.
3
MI C&E Standards
SE: 417‐420, 422, 463‐464, 467‐469, 473‐475, 477, 621‐623, 625, 626
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13
Be respectful of a variety of differences of people in a work/school setting.
3
MI C&E Standards
SE 416‐421, 422, 463‐464, 467‐469, 473‐475, 476, 477
14
Demonstrate ability to work with others with different backgrounds, cultures, and abilities.
3
MI C&E Standards
SE: 416‐421, 422, 463‐464, 467‐469, 473‐475, 476, 477
Leadership 3 MI C&E Standards
15
Demonstrate leadership ability in a work or school setting.
3
MI C&E Standards
SE: 478‐497, 498, 499
16
Recognize and take advantage of leadership opportunities that give direction to other team members, or that encourage other members to complete tasks. 3
MI C&E Standards
SE: 478‐479, 482, 499, 538
H NEGOTIATION SKILLS 0 MI C&E Standards
1
Using correct terminology, clarify the problem or issue to be negotiated.
0
MI C&E Standards
SE: 710
2
Identify, organize, and define ideas from various sources to logically support a position and use these ideas in debate. 0
MI C&E Standards
SE: 710
3
Demonstrate objectivity in assessing other viewpoints by considering all sides of an issue, using past experience, data and logical analysis, and showing respectful behavior towards others.
0
MI C&E Standards
SE: 710
4
Responsibly challenge existing policies and procedures and identify new solutions or policy changes. 0
MI C&E Standards
SE: 710
IUNDERSTANDING SYSTEMS AND USING TECHNOLOGY 0
MI C&E Standards
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1
Identify trends and how they affect changes within a system.
0
MI C&E Standards
SE: 33, 51, 67, 451, 631
2
Demonstrate an understanding of business systems.
0
MI C&E Standards
SE: 7‐13, 35‐50, 51, 52, 53‐59, 61, 63, 64, 67
3
Compare management systems and consider how employees function and adapt to change within them.
0
MI C&E Standards
SE: 7‐11, 56‐59, 61, 63, 646, 52‐655, 661‐663, 666, 667
4
Describe the technical systems related to a career interest area.
0
MI C&E Standards
SE: 62, 235, 510, 532, 631, 635, 644, 741‐742, 753, 755, 784, 786, 800, 802‐803
5
Diagnose and make necessary corrections or improvements to a technical system in a business, industry, or simulated work place setting. 0
MI C&E Standards
6
Describe how changes in technology have impacted business and industry, identify current trends, and recommend how a technical system might be improved. 0
MI C&E Standards
SE: 62, 451, 510, 532, 631, 635
7
Demonstrate the use of equipment and machines to solve practical or work‐based problems.
0
MI C&E Standards
SE: 62, 451, 510, 532, 631, 635
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8
Demonstrate effective use of a variety of on‐line technological resources.
0
MI C&E Standards
SE: 62, 235, 439, 451, 510, 532, 631, 635, 644, 741‐742, 753, 755, 784, 786, 800, 802‐803
9
Determine what kind of application is needed for a given task and use effectively.
0
MI C&E Standards
SE: 62, 235, 439, 451, 510, 532, 631, 635, 644, 741‐742, 753, 755, 784, 786, 800, 802‐803
10
Use technologies as tools for communication of technical or work‐related information.
0
MI C&E Standards
SE: 62, 235, 360, 439, 451, 466, 510, 532, 631, 635, 644, 741‐742, 753, 755, 784, 786, 800, 802‐803
11
Use technology effectively in solving problems in an area of career interest.
0
MI C&E Standards
SE: 62, 235, 510, 532, 631, 635, 644, 741‐742, 753, 755, 784, 786, 800, 802‐803
12
Understand and demonstrate basic computer hardware and software installation and maintaining efficient machines. 0
MI C&E Standards
13
Demonstrate ability to adapt to different software applications, comparing and contrasting specific functions and applying them to different projects. 0
MI C&E Standards
SE: 62, 235, 635
J EMPLOYABILITY SKILLS 1 MI C&E Standards
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1
Continue the EDP process which includes an annual review with student and counselor and notification of parents. 1
MI C&E Standards
SE: 760, 802‐803
2
Participate in work‐based opportunities such as job‐shadowing, mentorships, work experiences, etc.
1
MI C&E Standards
SE: 736‐737
3
Show ability to market oneself by preparing for and completing an interview process. 1
MI C&E Standards
SE: 738‐739, 747, 761‐774, 775, 776
4
Accurately complete records/documents to support job applications (inquiry letters, resume, references, evaluations, follow‐up letters).
1
MI C&E Standards
SE: 739‐742, 747, 748, 749, 750‐752, 757, 758, 769‐770, 772, 774, 776
5
Use a portfolio, resume, record of attendance, certificates, and/or transcript as self‐marketing tools to demonstrate interest and competence.
1
MI C&E Standards
SE: 739‐747, 748, 749*
6
Apply career and labor market information to seek and obtain employment and/or pursue educational goals. 1
MI C&E Standards
SE: 760, 789, 807‐809
7
Research availability of educational programs, financial requirements, and resource and complete an application process as appropriate for career goals.
1
MI C&E Standards
SE: 752‐758, 760, 807‐809
8
Understand the need for lifelong learning in a rapidly changing job market. 1
MI C&E Standards
SE: 784‐787, 788
TECHNOLOGY SKILLS 0 MI C&E Standards
K BASIC OPERATIONS AND CONCEPTS 0 MI C&E Standards
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1
Discuss emerging technology resources (e.g., podcasting, webcasting, compressed video delivery, online file sharing, graphing calculators, and global positioning software)
0
MI C&E Standards
SE: 62, 451, 510, 532, 631, 635
2
Identify the capabilities and limitations of emerging communication resources.
0
MI C&E Standards
SE: 62, 532, 631, 635, 741‐742
3
Understand the importance of both the predictable and unpredictable impacts of technology. 0
MI C&E Standards
SE: 451, 644
4
Identify changes in hardware and software systems over time and discuss how these changes might affect the individual personally in his/her role as a lifelong learner. 0
MI C&E Standards
SE: 753
5
Understand the purpose, scope, and use of assistive technology.
0
MI C&E Standards
SE: 62, 631 635, 753, 784
6
Understand that access to online learning increases educational and workplace opportunities. 0
MI C&E Standards
SE: 786
7
Be provided with the opportunity to learn in a virtual environment as a strategy to build 21st century learning skills. 0
MI C&E Standards
SE: 786
8
Understand the relationship between electronic resources, infrastructure, and connectivity. 0
MI C&E Standards
SE: 784
9
Routinely apply touch‐typing techniques with advanced accuracy, speed, and efficiency. 0
MI C&E Standards
10
Assess and solve hardware and software problems by using online help or other user documentation and support. 0
MI C&E Standards
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11
Identify common graphic, audio, and video file formats (e.g., jpeg, gif, bmp, mpeg, wav) 0
MI C&E Standards
12
Demonstrate how to import/export text, graphics, or audio files.
0
MI C&E Standards
13
Proofread and edit a document using an application’s spelling and grammar checking functions. 0
MI C&E Standards
SE: 742
LSOCIAL, ETHICAL, AND HUMAN ISSUES
0MI C&E Standards
1
Identify legal and ethical issues related to use of information and communication technology. 0
MI C&E Standards
2
Analyze current trends in information and communication technology and assess the potential of emerging technologies for ethical and unethical uses. 0
MI C&E Standards
3
Discuss possible long‐range effects of unethical uses of technology (e.g., virus spreading, file pirating, hacking) on cultures and society. 0
MI C&E Standards
4
Discuss the possible consequences and costs of unethical uses of information and computer technology.
0
MI C&E Standards
5
Identify ways that individuals can protect their technology systems from unethical or unscrupulous users.
0
MI C&E Standards
6
Demonstrate the ethical use of technology as a digital citizen and lifelong learner.
0
MI C&E Standards
SE: 62, 235, 439, 451, 510, 532, 631, 635, 644, 741‐742, 753, 755, 784, 786, 800, 802‐803, 807‐809
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7
Explain the differences between freeware, shareware, and commercial software. 0
MI C&E Standards
8
Adhere to fair use and copyright guidelines.
0
MI C&E Standards
9
Create appropriate citations for resources when presenting research findings. 0
MI C&E Standards
10
Adhere to the district acceptable use policy as well as state and federal laws.
0
MI C&E Standards
11
Explore career opportunities and identify their related technology skill requirements.
0
MI C&E Standards
SE: 67, 488‐489, 510, 789, 790‐798, 800, 802‐803, 807‐809
12
Design and implement a personal learning plan that includes technology to support his/her lifelong learning goals.
0
MI C&E Standards
SE: 488‐489, 789, 800, 802‐803, 807‐809
MTECHNOLOGY PRODUCTIVITY TOOLS
0MI C&E Standards
1
Complete at least one online credit, or non‐credit, course or online learning experience. 0
MI C&E Standards
2
Use technology tools for managing and communicating personal information (e.g., finances, contact information, schedules, purchases, correspondence)
0
MI C&E Standards
SE: 235, 451, 532, 631, 644, 753, 786
3
Have access to and utilize assistive technology tools.
0
MI C&E Standards
SE: 62, 235, 532, 635, 741‐742, 784, 800
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4
Apply advanced software features such as an application’s built‐in thesaurus, templates, and styles to improve the appearance of word processing documents, spreadsheets, and presentations. 0
MI C&E Standards
SE: 235, 741‐742
5
Identify technology tools (e.g., authoring tools or other hardware and software resources) that could be used to create a group project. 0
MI C&E Standards
SE: 62, 235, 532, 635, 753, 784
6
Use an online tutorial and discuss the benefits and disadvantages of this method of learning. 0
MI C&E Standards
SE: 786
7
Develop a document or file for inclusion into a web site or web page.
0
MI C&E Standards
SE: 631, 644, 753
8
Use a variety of applications to plan, create, and edit a multimedia product (e.g., model, webcast, presentation, publication, or other creative work)
0
MI C&E Standards
SE: 605, 742, 743‐744
9
Have the opportunity to participate in real‐life experiences associated with technology‐related careers.
0
MI C&E Standards
SE: 235. 451, 800, 802‐803
NTECHNOLOGY COMMUNICATIONS TOOLS 0
MI C&E Standards
1
Identify and describe various telecommunications or online technologies (e.g., desktop conferencing, listservs, blogs, virtual reality) 0
MI C&E Standards
SE: 235, 438, 451, 631, 741‐742, 753, 755
2
Use available technologies (e.g., desktop conferencing, e‐mail, groupware, instant messaging) to communicate with others on a class assignment or project. 0
MI C&E Standards
SE: 605, 800, 802‐803
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3
Use a variety of media and formats to design, develop, publish, and present products (e.g., presentations, newsletters, web sites) to communicate original ideas to multiple audiences. 0
MI C&E Standards
SE: 235, 451, 741‐742, 744, 753, 800, 802‐803
4
Collaborate in content‐related projects that integrate a variety of media (e.g., print, audio, video, graphic, simulations, and models) with presentation, word processing. Publishing, database, graphics design, or spreadsheet applications. 0
MI C&E Standards
SE: 605
5
Plan and implement a collaborative project using telecommunications tools (e.g., groupware, interactive web sites, videoconferencing) 0
MI C&E Standards
O TECHNOLOGY RESEARCH TOOLS 0 MI C&E Standards
1
Compare, evaluate, and select appropriate internet search engines to locate information.
0
MI C&E Standards
SE: 753, 755, 784, 760, 800, 802‐803
2
Formulate and use evaluation criteria (authority, accuracy, relevancy, timeliness) for information located on the internet to present research findings. 0
MI C&E Standards
SE: 451, 753, 755, 784, 800, 802‐803
3
Determine if online sources are authoritative, valid, reliable, relevant, and comprehensive.
0
MI C&E Standards
SE: 451, 753, 755, 800, 802‐803
4
Distinguish between fact, opinion, point of view, and inference.
0
MI C&E Standards
SE: 451
5
Evaluate resources for stereotyping, prejudice, and misrepresentation.
0
MI C&E Standards
SE: 451
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History
Serv Safe
Post
Foundations of Restaurant
Management & Culinary Arts (Level
One) © 2011
6
Develop a plan to gather information using various research strategies (e.g., interviews, questionnaires, experiments, online surveys)
0
MI C&E Standards
SE: 753, 755, 784, 800, 802‐803
PTECHNOLOGY PROBLEM‐SOLVING and DECISION‐MAKING TOOLS 0
MI C&E Standards
1
Use a variety of technology resources (e.g., educational software, simulations, models) for problem solving and independent learning.
0
MI C&E Standards
SE: 62, 235, 635, 753, 755, 784, 800, 802‐803
2
Describe the possible integration of two or more information and communication technology tools or resources to collaborate with peers, community members, and field experts. 0
MI C&E Standards
SE: 62, 532, 635
3
Formulate a research question or hypothesis, then use appropriate information and communication technology resources to collect relevant information, analyze the findings, and report the results to multiple audiences. 0
MI C&E Standards
SE: 800, 802‐803
Personal Culinary - Segmented 142