Foundations of Restaurant Management & Culinary Arts. Ohio Hospitality and Tourism Core Competencies

Transcription

1 A Correlation of Foundations of Restaurant Management & Culinary Arts Levels One & Two, 2011

2 INTRODUCTION This document demonstrates how well earson s Culinary Arts, Levels One and Two 2011 meets the objectives of the Ohio Hospitality And Tourism Core Competencies. Correlation page references are to the Student and Teacher s dition and are cited at the page level. earson partnered with the National Restaurant Association to create the most comprehensive curriculum developed by industry and academic experts, Culinary Arts. This two-level program provides comprehensive student resources and robust teacher materials to provide an in-depth, industry-driven learning experience. ach Level features blended coverage of culinary arts and management topics designed to build well-rounded skills for the workplace. 21 st Century Learning objectives are taught and reinforced throughout the program; critical thinking and problem solving; communication and collaboration; creativity and innovation; global awareness; and health literacy. Curriculum of the rostart rogram Certification Students can earn exclusive certificates from the National Restaurant Association that meet Carl erkins funding requirements. Upon completion of each course, Levels 1 and 2, students are eligible to take the corresponding exam. Those that pass will receive a certificate of recognition from the National Restaurant Association. S = Student dition 2 T = Teacher s dition

3 Table of Contents Unit 1: Business Law... 5 Unit 2: Communication Skills... 6 Unit 3: Customer Relations... 7 Unit 4: conomics... 7 Unit 5: motional Intelligence... 8 Unit 6: ntrepreneurship...10 Unit 7: Financial Analysis...11 Unit 8: Human Resources Management...12 Unit 9: Information Management...13 Unit 10: Marketing...14 Unit 11: Marketing Communications...15 Unit 12: Market lanning...16 Unit 13: Operations...17 Unit 14: rofessional Development...18 Unit 15: Selling...19 Unit 16: Strategic Management...20 Unit 17: Knowledge of the Culinary Industry...21 Unit 18: Culinary Safety and Sanitation...21 Unit 19: Culinary and Foodservice Management Operations...22 Unit 20: Information Technology...23 Unit 21: Customer Relations and Quality Services...24 Unit 22: Side Work...24 Unit 23: Nutrition and Menu Development...25 Unit 24: Culinary and Foodservice quipment...26 Unit 25: Food reparation Basics...26 Unit 26: Garde Manger/antry Chef...27 Unit 27: Main ntrees...27 Unit 28: Stocks, Soups, Sauces and Gravies...29 Unit 29: Bakery roducts and Desserts...30 Unit 30: Lodging and Travel Services roduct/service Knowledge...31 Unit 31: Lodging and Travel Services Marketing Communications...32 Unit 32: Lodging Segment/roduct Knowledge...33 Unit 33: Management of Lodging roperties...34 Unit 34: Lodging Sales...34 Unit 35: Front Office Operations...35 S = Student dition 3 T = Teacher s dition

4 Unit 36: Food and Beverage Operations in Lodging...37 Unit 37: Housekeeping Operations Management...38 Unit 38: Housekeeping...39 Unit 39: Laundry Services...39 Unit 40: Lodging Maintenance and ngineering...40 Unit 41: Meetings and vents at Hotels...40 Unit 42: Destinations, Meetings and vents Sales and Services...42 Unit 43: Meeting and vent xhibits, Speakers and ntertainment...43 Unit 44: Travel Related Services...43 Unit 45: Destination Marketing...45 Unit 46: vent Management...46 S = Student dition 4 T = Teacher s dition

5 Teachers and instructors from secondary and postsecondary have identified when the student needs to be proficient () in the competency: by end of grade 10, grade 12 or Associate Degree (AD). ach competency has been validated as essential by the Business, Industry and Labor (BIL) panel. Hospitality and Tourism Core Body of Knowledge Competency AD BIL Unit 1: Business Law 1.1 Acquire foundational information about business ethics, laws and regulations. LVL ON S/T: , , xplain the impact of contractual agreements on business. LVL ON S/T: 12, 37, xplore the regulatory environment of United States businesses. LVL ON S/T: , 171, Describe types of business ownership. LVL ON S/T: 6-14, 30, 32-33, 35-46, 50, 51-52, 56-60, 63, Select a form of business ownership. LVL ON S/T: , xplain commerce laws and regulations. LVL ON S/T: , 171, xplain human-resources laws and regulations. LVL ON S/T: , , xplain tax laws and regulations. LVL TWO S/T: , 160, 162 S = Student dition 5 T = Teacher s dition

6 1.9 Comply with laws and regulations. LVL ON S/T: , , 137, , 171, Unit 2: Communication Skills 2.1 Read to acquire meaning from written material. LVL ON S/T: 52, 65, 93, 103, 125, 134, 147, 173, 198, 207, 209, 233, 262, , 301, 318, 344, 360, , 392, 522, , 627, 651, 691, , , 760, LVL TWO S/T: 38, 52, 67, 69-70, 73-75, 108, 132, , 163, 183, 197, 210, 242, 256, 275, 277, 305, 324, , 378, 394, 495, 551, 562, , 585, 630, 687, Interpret nonverbal behaviors. LVL ON S/T: 413, 417, 429, Apply active listening skills. LVL ON S/T: , 440, Use verbal skills. LVL ON S/T: , , , 440, , Write business correspondence. LVL ON S/T: , repare technical written reports. LVL ON S/T: , Communicate with co-workers and supervisors. LVL ON S/T: , , , 440, , , , S = Student dition 6 T = Teacher s dition

7 2.8 Communicate with employees to clarify their duties and responsibilities. LVL ON S/T: , Unit 3: Customer Relations 3.1 Foster positive relationships with customers to enhance company image. LVL ON S/T: , , , , , , Respond appropriately to customers to foster positive relationships. LVL ON S/T: , Resolve conflicts with/for customers to encourage repeat business. 3.4 Reinforce the company s image and service culture to exhibit the company s brand promise. LVL ON S/T: , 649, 651 LVL ON S/T: xplain management's role in customer relations. LVL ON S/T: , Analyze customer service standards. LVL ON S/T: , , , , , , Unit 4: conomics 4.1 xplain fundamental economic concepts. LVL ON S/T: , , , , , , Describe the scope of business. LVL ON S/T: 6-14, 30, 32-33, 35-46, 50, 51-52, 56-60, 63, S = Student dition 7 T = Teacher s dition

8 4.3 Differentiate among economic systems. 4.4 Discuss the impact of government on business activities to make informed economic decisions. LVL ON S/T: , , , , , , LVL ON S/T: 89-91, 92-93, Discuss impact of productivity on business decision-making. LVL ON S/T: , , , , , , Analyze cost/profit relationships to guide business decision-making. LVL ON S/T: , , , , , , xplain economic indicators to measure economic trends and conditions. LVL ON S/T: , , , , , , Determine global trade s impact on business decision-making. LVL ON S/T: , , , , , , Unit 5: motional Intelligence 5.1 Foster self-understanding to recognize the impact of personal feelings on others. LVL ON S/T: , , , 440, , S = Student dition 8 T = Teacher s dition

9 5.2 Develop personal traits to foster career advancement. LVL ON S/T: , 748, , , 784, Demonstrate ethics. LVL ON S/T: , 496, Manage emotional reactions to people and situations. LVL ON S/T: , Identify with others feelings, needs, and concerns. LVL ON S/T: , , , 440, , Demonstrate respect for cultural diversity in hospitality and tourism. LVL ON S/T: 55, 419, Investigate different cultural styles. LVL ON S/T: , , 481, Use communication skills to foster open, honest communications. LVL ON S/T: , , , 440, , Use communication skills to influence others point of view. LVL ON S/T: , , , 440, , Use networking techniques to develop professional relationships Apply problem-solving techniques to obtain solutions to issues/questions. LVL ON S/T: , LVL ON S/T: Manage stressful situations. LVL ON S/T: , 852 S = Student dition 9 T = Teacher s dition

10 5.13 Implement teamwork techniques. LVL ON S/T: , mploy leadership skills. LVL ON S/T: , , Manage internal and external business relationships to foster positive interactions. LVL ON S/T: , , , 440, , Unit 6: ntrepreneurship 6.1 xamine the scope of entrepreneurship. LVL ON S/T: 6-14, 30, 32-33, 35-46, 50, 51-52, 56-60, 63, mploy entrepreneurial discovery strategies to generate feasible ideas for business ventures. LVL ON S/T: , , 795 LVL TWO S/T: , , , , , , Develop concept for a new business venture to evaluate its success potential. LVL ON S/T: 6-14, 30, 32-33, 35-46, 50, 51-52, 56-60, 63, Determine needed resources for a new microbusiness venture. LVL ON S/T: 6-14, 30, 32-33, 35-46, 50, 51-52, 56-60, 63, S = Student dition 10 T = Teacher s dition

11 6.5 Determine needed resources for a new business venture. LVL ON S/T: 6-14, 30, 32-33, 35-46, 50, 51-52, 56-60, 63, xplain considerations in launching new business venture. LVL ON S/T: 6-14, 30, 32-33, 35-46, 50, 51-52, 56-60, 63, Select harvesting strategies to identify entrepreneur s role in the business venture. LVL ON S/T: 6-14, 30, 32-33, 35-46, 50, 51-52, 56-60, 63, Unit 7: Financial Analysis 7.1 Describe the fundamental principles of money used in financial transactions. LVL ON S/T: 802 LVL TWO S/T: 165, Analyze personal financial needs and goals to determine financial requirements. LVL ON S/T: Manage personal finances. LVL ON S/T: xplain the use of financial-services providers that aid in achieving financial goals. LVL ON S/T: , , , , 802 S = Student dition 11 T = Teacher s dition

12 7.5 Use investment strategies to ensure financial well-being. 7.6 Identify potential business threats and opportunities. 7.7 Investigate risk-management strategies to protect a business. LVL ON S/T: , , , , 802 LVL TWO S/T: LVL TWO S/T: Use strategies to manage business risk. LVL TWO S/T: xplain accounting procedures needed to track money flow and to determine financial status. LVL TWO S/T: , 160, Implement financial skills to understand business credit and to control its use. LVL TWO S/T: , 160, Discuss the importance of financial resources. LVL TWO S/T: , 160, Manage financial resources. LVL TWO S/T: , 160, 162 Unit 8: Human Resources Management 8.1 Implement organizational skills to facilitate others work efforts. LVL ON S/T: , , Coordinate efforts of cross-functional teams. LVL ON S/T: , , S = Student dition 12 T = Teacher s dition

13 8.3 Staff a department or business unit. LVL ON S/T: , , , , Demonstrate effective human resources management techniques to orient and train employees. LVL ON S/T: , , , , Foster staff growth and development. LVL ON S/T: , , , Resolve staff issues/problems. LVL ON S/T: Unit 9: Information Management 9.1 Use information literacy skills to increase workplace efficiency and effectiveness. LVL ON S/T: 62, 235, 437, 532, 635, 735, 820, Assess the impact of technology on business activities. LVL ON S/T: 62, 235, 437, 532, 635, 735, 820, Utilize computer systems. LVL ON S/T: 62, 235, 437, 532, 635, 735, 820, Describe the scope of the Internet. LVL ON S/T: 62, 235, 437, 532, 635, 735, 820, Use computer applications. LVL ON S/T: 62, 235, 437, 532, 635, 735, 820, Utilize communications technology. LVL ON S/T: 62, 235, 437, 532, 635, 735, 820, 844 S = Student dition 13 T = Teacher s dition

14 9.7 Maintain business records. LVL TWO S/T: Acquire and analyze information needed for business decision-making. LVL TWO S/T: , , , , , , Unit 10: Marketing 10.1 Describe marketing s role and function in hospitality and tourism. LVL ON S/T: , , 795 LVL TWO S/T: , , , , , , xplain what motivates customers decisionmaking. LVL TWO S/T: , xplain the company s unique selling proposition to recognize what sets the company apart from its competitors. LVL ON S/T: , , 795 LVL TWO S/T: , 464, xplain the nature of marketing research. LVL TWO S/T: , 464, valuate the relationship between business objectives and the expected use of research outcomes xplain data collection methods (e.g., observation, telephone, Internet, discussion groups, interviews, scanners) Use data collection methods. LVL TWO S/T: , 464, 466 LVL TWO S/T: , 464, 466 LVL TWO S/T: , 464 S = Student dition 14 T = Teacher s dition

15 10.8 Conduct marketing research study. LVL TWO S/T: , 464, rocess marketing data. LVL TWO S/T: , 464, Generate product/service ideas. LVL TWO S/T: , mploy product/service mix strategies. LVL ON S/T: , LVL TWO S/T: osition products and services to acquire the desired business image. LVL ON S/T: , LVL TWO S/T: osition the company to acquire a desired business image. LVL TWO S/T: xplain the scope of pricing activities. LVL TWO S/T: , , Select, implement and evaluate pricing strategies. LVL TWO S/T: , Unit 11: Marketing Communications 11.1 Describe marketing communications activities. LVL TWO S/T: , 467 S = Student dition 15 T = Teacher s dition

16 11.2 xplain marketing communications channels used to communicate promotional messages to targeted audiences xplain public relations activities. LVL TWO S/T: , 467 LVL TWO S/T: , xplain participation in trade shows and expositions. LVL TWO S/T: , articipate in a company s community outreach involvement. LVL TWO S/T: , Use special events to increase sales. LVL TWO S/T: , xplain how a website can be used to promote a business or product. LVL TWO S : Develop marketing communications activities. LVL TWO S/T: , Manage e-marketing communications activities. LVL TWO S/T: valuate long-term and short-term results of marketing communications efforts. LVL TWO S/T: , Unit 12: Market lanning 12.1 xplain the use of marketing strategies. LVL TWO S/T: , xplain the concept of market and market identification to identify targeted audiences. LVL TWO S/T: , 464, 466 S = Student dition 16 T = Teacher s dition

17 Unit 13: Operations 13.1 Adhere to health and safety regulations. LVL ON S/T: , , , , , Follow safety procedures. LVL ON S/T: , Apply sanitation procedures. LVL ON S/T: , 145, LVL TWO S/T: , Develop policies, strategies and procedures needed to protect employee and customer safety. LVL ON S/T: 137, , , Implement security policies and procedures. LVL ON S/T: 86, Develop strategies for protecting workplace security. LVL ON S/T: 86, Assess safety and security policies, strategies and procedures. LVL ON S/T: 86, Utilize project-management skills. LVL ON S/T: , , Implement purchasing activities to obtain business supplies, equipment and services. LVL TWO S/T: , , , , , , Manage purchasing activities. LVL TWO S/T: , , , , , , S = Student dition 17 T = Teacher s dition

18 13.11 Control the inventory and quality of supplies, materials and products. LVL TWO S/T: Discuss production s role and function in business. LVL ON S/T: , , , , , , Implement quality-control processes. LVL TWO S/T: , Implement expense-control strategies. LVL TWO S/T: , , , , , , Maintain property and equipment. LVL ON S/T: , Follow basic facility operation procedures. LVL ON S/T: , Unit 14: rofessional Development 14.1 Acquire self-development skills. LVL ON S/T: , Utilize critical-thinking skills for determining the best options and/or outcomes. LVL ON S/T: Implement time management skills. LVL ON S/T: , Discover the scope of the hospitality and tourism industry. LVL ON S/T: 6-14, 30, 32-33, 35-46, 50, 51-52, 56-60, 63, xplain reasons that people use hospitality and tourism services. LVL ON S/T: 53-63, S = Student dition 18 T = Teacher s dition

19 14.6 Investigate the positive and negative impacts of the hospitality and tourism industry on the local, regional, state, national and international environments Summarize the structure and functions of the hospitality and tourism industry xplain departmental activities in hospitality and tourism by following the path of the customer. LVL TWO S/T: , , , , , , , , LVL ON S/T: 6-14, 30, 32-33, 35-46, 50, 51-52, 56-60, 63, LVL ON S/T: , articipate in career-planning. LVL ON S/T: 52, , 749, , , , , 799, Implement job-seeking skills to obtain employment. LVL ON S/T: 52, , 749, , , , Discover professional development opportunities. LVL ON S/T: , Discuss steps to take when leaving a job. LVL ON S/T: Unit 15: Selling 15.1 Describe the scope of sales activities. LVL ON S/T: , Acquire product/service knowledge. LVL ON S/T: , 648, Differentiate between consumer and business buying behavior. LVL ON S/T: S = Student dition 19 T = Teacher s dition

20 15.4 xplain sales processes used to enhance customer relationships and to increase the likelihood of making sales. LVL ON S/T: , 648, erform pre-sales activities. LVL ON S/T: , Discuss the importance of responding to requests for proposals (RFs). LVL ON S/T: Respond to requests for proposals. LVL ON S/T: Sell a good, service or idea to an individual and/or to groups. LVL ON S/T: , 648, rocess the sales transactions. LVL ON S/T: , , 649, Conduct post-sales follow-up activities. LVL ON S/T: , 649, 650 Unit 16: Strategic Management 16.1 Recognize management s role to understand its contribution to business success Utilize planning tools to guide an organization s or department s activities. LVL ON S/T: , , LVL ON S/T: , 497, Identify and benchmark key performance indicators. LVL ON S/T: , 533, S = Student dition 20 T = Teacher s dition

21 16.4 Control an organization s/department s activities. LVL ON S/T: , , Culinary and Foodservice Operations athway Competency 10 Unit 17: Knowledge of the Culinary Industry 17.1 xplain the history of the culinary and foodservice industry and its relationship to world history. 12 AD BIL LVL ON S/T: xamine trends and issues in the culinary and foodservice industry. LVL ON S/T: Identify culinary and foodservice career opportunities. LVL ON S/T: 52, , 749, , , , , 799, xamine ethnic, religious, regional and international cuisines. LVL TWO S/T: , , , , , , , , xamine green principles commonly followed in eco-friendly foodservice operations. LVL TWO S/T: , , , , , , , , Unit 18: Culinary Safety and Sanitation 18.1 xamine safety procedures. LVL ON S/T: , Maintain compliance with health codes. LVL ON S/T: 74-91, 92-93, , , , , , , , 145, , 149 S = Student dition 21 T = Teacher s dition

22 18.3 erform sanitation duties. LVL ON S/T: , 145, LVL TWO S/T: , Control pests. LVL ON S/T: , LVL TWO S/T: xplain the Hazard Analysis Critical Control oint (HACC) system. LVL ON S/T: , Follow the hazard analysis critical control point (HACC) system. LVL ON S/T: , Implement waste management procedures. LVL TWO S/T: , , , , , , Maintain a safe work environment. LVL ON S/T: , Demonstrate knowledge of fire safety procedures. LVL ON S/T: , 205, 206 Unit 19: Culinary and Foodservice Management Operations 19.1 Maintain culinary and foodservice operations records. LVL TWO S/T: , 160, Analyze culinary and foodservice operations records. LVL TWO S/T: , 160, Describe cost controls. LVL TWO S/T: , , , , , , S = Student dition 22 T = Teacher s dition

23 19.4 Analyze cost controls. LVL TWO S/T: , , , , , , Follow basic foodservice operations procedures. LVL ON S/T: , 122, LVL TWO S/T: , , , , , , xplore food and supply procurement. LVL TWO S/T: , , , , , , Assist in the procurement of food and supplies. LVL TWO S/T: , , , , , , Order food, supplies and equipment. LVL TWO S/T: , , , , , Receive food and supplies. LVL TWO S/T: , , Store foods and supplies. LVL ON S/T: , 122, LVL TWO S/T: , , Unit 20: Information Technology 20.1 Discuss software applications in culinary and foodservice operations. LVL ON S/T: 62, 235, 437, 532, 635, 735, 820, Utilize software applications in culinary and foodservice operations. LVL ON S/T: 62, 235, 437, 532, 635, 735, 820, 844 S = Student dition 23 T = Teacher s dition

24 20.3 Locate recipes and product information online. LVL ON S/T: Utilize online recipes and product information for menu planning. LVL TWO S/T: , 492, Unit 21: Customer Relations and Quality Services 21.1 rocess customer orders. LVL ON S/T: , , 649, rovide table service. LVL ON S/T: , rovide the services required by special situations. LVL ON S/T: , rovide banquet and catering services. LVL ON S/T: , rovide wine service as requested by customers. LVL ON S/T: 229, Monitor the consumption of alcoholic beverages by customers. LVL ON S/T: 640 Unit 22: Side Work 22.1 Maintain the dining room. LVL ON S/T: , Maintain the beverage station. LVL ON S/T: , Maintain service items. LVL ON S/T: , S = Student dition 24 T = Teacher s dition

25 Unit 23: Nutrition and Menu Development 23.1 xplain nutritional issues. LVL ON S/T: LVL TWO S/T: , , , , Apply nutritional information to menu planning for an event or activity. LVL ON S/T: 360, 725 LVL TWO S/T: , , , , Apply nutritional information to menu planning for a restaurant/foodservice operation. LVL ON S/T: 360, 725 LVL TWO S/T: , , , , Develop standardized recipes. LVL ON S/T: 234, , LVL TWO S/T: 73-75, , Develop menu(s) for an event or activity. LVL TWO S/T: , Develop restaurant menus. LVL TWO S/T: , Calculate costs for an event or activity. LVL TWO S/T: , 160, Calculate restaurant costs. LVL TWO S/T: , 160, 162, 336 S = Student dition 25 T = Teacher s dition

26 Unit 24: Culinary and Foodservice quipment 24.1 Demonstrate safe operation of food preparation equipment Demonstrate operation of nonfood kitchen equipment. LVL ON S/T: , LVL ON S/T: , , Unit 25: Food reparation Basics 25.1 Apply calculations essential for an event or activity. LVL ON S/T: , Apply calculations essential for a restaurant. LVL ON S/T: , , , Demonstrate artistic presentation. LVL ON S/T: , LVL TWO S/T: 236, xplain basic food science principles. LVL ON S/T: , Demonstrate food science principles in food preparation. LVL ON S/T: , xplain food preservation methods. LVL ON S/T: LVL TWO S/T: , Demonstrate food preservation methods. LVL ON S/T: LVL TWO S/T: , Apply effective mise en place skills. LVL ON S/T: , S = Student dition 26 T = Teacher s dition

27 25.9 Demonstrate various cutting techniques. LVL ON S/T: , 316, Apply basic cooking techniques. LVL ON S/T: , 342, LVL TWO S/T: , Apply advanced cooking techniques. LVL ON S/T: 323, , 827 LVL TWO S/T: , , , , , , , , Unit 26: Garde Manger/antry Chef 26.1 repare salads and dressings. LVL TWO S/T: , , , , repare basic hors d oeuvres. LVL TWO S/T: repare a variety of advanced hors d oeuvres. LVL TWO S/T: repare sandwiches and trays of sandwich ingredients. LVL TWO S/T: 53-65, Unit 27: Main ntrees 27.1 repare egg dishes. LVL TWO S/T: 24-35, Utilize milk products. LVL TWO S/T: 6-13, repare basic cheese dish(es). LVL TWO S/T: 14-17, S = Student dition 27 T = Teacher s dition

28 27.4 repare a variety of advanced cheese dishes. LVL TWO S/T: 14-17, repare fruit dish(es). LVL ON S/T: , LVL TWO S/T: , , repare a variety of advanced fruit dishes. LVL TWO S/T: , , repare vegetable dish(es). LVL TWO S/T: , repare a variety of advanced vegetable dishes. LVL ON S/T: , repare pasta dishes. LVL ON S/T: , , repare grain and cereal dishes. LVL ON S/T: , repare rice dishes. LVL ON S/T: , repare legume dishes. LVL ON S/T: repare potato dishes. LVL ON S/T: , repare basic vegetarian dish(es). LVL TWO S/T: , , , , , , , , , S = Student dition 28 T = Teacher s dition

29 27.15 repare a variety of advanced vegetarian dishes. LVL TWO S/T: , , , , repare basic meat dish(es). LVL TWO S/T: , repare a variety of advanced meat dishes. LVL TWO S/T: , repare basic poultry dish(es). LVL TWO S/T: , repare a variety of advanced poultry dishes. LVL TWO S/T: , repare basic seafood dish(es). LVL TWO S/T: , repare a variety of advanced seafood dishes. LVL TWO S/T: , Discuss the preparation of game dishes. LVL TWO S/T: repare game dishes. LVL TWO S/T: , Unit 28: Stocks, Soups, Sauces and Gravies 28.1 repare stocks. LVL ON S/T: , repare soups. LVL ON S/T: , repare sauces. LVL ON S/T: , S = Student dition 29 T = Teacher s dition

30 Unit 29: Bakery roducts and Desserts 29.1 Apply basic principles of baking. LVL ON S/T: 323, , 827 LVL TWO S/T: , , , , , , , , Apply advanced principles of baking. LVL ON S/T: 323, , 827 LVL TWO S/T: , , , , , , , , repare non-yeast products. LVL TWO S/T: , repare basic yeast products (e.g., raised breads, rolls, doughnuts) repare a variety of advanced yeast products (e.g., raised breads, rolls, doughnuts). LVL TWO S/T: , LVL TWO S/T: , repare cookies. LVL TWO S/T: , repare basic cakes. LVL TWO S/T: , repare a variety of advanced cakes. LVL TWO S/T: , repare and apply basic finishes and decorations. LVL TWO S/T: , repare and apply a variety of advanced finishes and decorations. LVL TWO S/T: , S = Student dition 30 T = Teacher s dition

31 29.11 repare basic pies, pastries and meringues repare a variety of advanced pies, pastries and meringues. LVL TWO S/T: , 540, 541 LVL TWO S/T: , 540, repare basic specialty desserts. LVL TWO S/T: , repare advanced specialty desserts. LVL TWO S/T: , repare commercial mixes. LVL TWO S/T: Lodging and Travel Services athway Competency AD BIL Unit 30: Lodging and Travel Services roduct/service Knowledge 30.1 Describe the scope, trends and issues in the lodging and travel services industry. LVL ON S/T: 53-63, Summarize the major duties and qualifications for positions in the lodging and travel services industry. LVL ON S/T: 61-62, Assimilate lodging and travel services terminology into professional communications with others. LVL ON S/T: 53-63, xplain product/service options available to lodging and travel services customers. LVL ON S/T: 53-63, Incorporate the products and/or services of complementary businesses into the provision of lodging and travel services. LVL ON S/T: 53-63, S = Student dition 31 T = Teacher s dition

32 30.6 xplain community elements essential to maintaining lodging and travel services development efforts. LVL ON S/T: 53-56, 57-59, 60-63, Acquire information from a variety of sources about domestic and international locations. LVL ON S/T: 53-56, 57-59, 60-63, Unit 31: Lodging and Travel Services Marketing Communications 31.1 lan and produce promotional literature and publications. LVL ON S/T: , , 795 LVL TWO S/T: , , , , , , Create public relations activities. LVL ON S/T: , , 795 LVL TWO S/T: , , , , , , Implement public relations activities LVL ON S/T: , , 795 LVL TWO S/T: , , , , , , S = Student dition 32 T = Teacher s dition

33 31.4 Develop content for a service-based Web site. LVL ON S/T: , , 795 LVL TWO S/T: , , , , , , repare for a trade show. LVL ON S/T: , , 795 LVL TWO S/T: , , , , , , repare press trips and visits. LVL ON S/T: , , 795 LVL TWO S/T: , , , , , , Develop and implement public relations crisis management plan. LVL ON S/T: , , 795 LVL TWO S/T: , , , , , , Unit 32: Lodging Segment/roduct Knowledge 32.1 Analyze the organization and structures of different types of lodging. LVL ON S/T: 56-58, 63, 64 S = Student dition 33 T = Teacher s dition

34 32.2 xplain the lodging product. LVL ON S/T: 56-58, 63, xplain the characteristics of different types of lodging. LVL ON S/T: 56-58, 63, 64 Unit 33: Management of Lodging roperties 33.1 Describe the role and responsibilities of lodging managers. LVL ON S/T: 62, Describe lodging accounting processes. LVL ON S/T: 62 LVL TWO S/T: , 160, Manage the property s finances. LVL TWO S/T: , 160, Describe basic legal considerations in lodging management. LVL ON S/T: 62, Forecast occupancy and manage yield. LVL ON S/T: 62, 795 Unit 34: Lodging Sales 34.1 Identify essential internal communication activities in lodging sales. LVL ON S/T: 62, Describe the sales opportunities available to the lodging segment. LVL ON S/T: 62, 795 S = Student dition 34 T = Teacher s dition

35 34.3 Discuss meeting products and services. LVL ON S/T: 62, Sell lodging products and services to one or two small accounts. LVL ON S/T: 62, Sell lodging products and services to large or to key accounts. LVL ON S/T: 62, xplain the use of a familiarization (FAM) tour. LVL ON S/T: 62, Create a familiarization (FAM) tour. LVL ON S/T: 62, 795 Unit 35: Front Office Operations 35.1 Analyze sources of reservations. LVL ON S/T: Complete a customer reservation. LVL ON S/T: Complete steps in the registration cycle. LVL ON S/T: xplain how a guest accounting system is used to create accounts. LVL ON S/T: 62 S = Student dition 35 T = Teacher s dition

36 35.5 Maintain records and accounts. LVL ON S/T: Follow cash control procedures. LVL ON S/T: Follow procedures for providing services for arriving guests. LVL ON S/T: 61-62, rovide services for arriving guests. LVL ON S/T: 61-62, rovide services for guests while they are staying at the property Follow procedures for providing services for departing guests. LVL ON S/T: 61-62, LVL ON S/T: 61-62, rovide services for departing guests. LVL ON S/T: 61-62, Conduct checkout processes. LVL ON S/T: 61-62, Follow procedures to maintain front office security. LVL ON S/T: Manage front office security. LVL ON S/T: valuate front office operations. LVL ON S/T: 61-62, S = Student dition 36 T = Teacher s dition

37 35.16 xplain the purpose of a night audit. LVL ON S/T: 61-62, Complete a night audit. LVL ON S/T: 61-62, Unit 36: Food and Beverage Operations in Lodging 36.1 Describe the importance of the food and beverage departments in the lodging industry xplain the functions of the food and beverage department Assess the role of the menu as a marketing and planning tool. LVL ON S/T: 796 LVL ON S/T: 796 LVL TWO S/T: , rovide table service. LVL ON S/T: , erform side work. LVL ON S/T: , 666, Set up meeting and banquet rooms. LVL ON S/T: , Cater banquets. LVL ON S/T: rovide room service or in-room dining. LVL ON S/T: , 666, S = Student dition 37 T = Teacher s dition

38 Unit 37: Housekeeping Operations Management 37.1 Describe the role of housekeeping operations in lodging Maintain safety and security standards in housekeeping Create standards and procedures for effective housekeeping operations. LVL ON S/T: 61, 795 LVL ON S/T: 61, 795 LVL ON S/T: 61, Monitor the use of standards for effective housekeeping operations. LVL ON S/T: 61, Create and maintain productivity standards. LVL ON S/T: 61, Manage housekeeping staff. LVL ON S/T: 61, Conduct a physical inventory. LVL ON S/T: 61, Manage inventory. LVL ON S/T: 61, valuate and control housekeeping expenses. LVL ON S/T: 61, 795 S = Student dition 38 T = Teacher s dition

39 Unit 38: Housekeeping 38.1 repare to clean guest room, according to industry standards. LVL ON S/T: 61, Clean bathroom to industry standards. LVL ON S/T: 61, Clean bedroom to industry standards. LVL ON S/T: 61, Clean public areas to industry standards. LVL ON S/T: 61, Complete special assignments to industry standards. LVL ON S/T: 61, Complete end-of-shift responsibilities. LVL ON S/T: 61, 795 Unit 39: Laundry Services 39.1 rocess dirty laundry. LVL ON S/T: 61, 795 S = Student dition 39 T = Teacher s dition

40 39.2 rocess cleaned laundry. LVL ON S/T: 61, Complete fulfillment responsibilities. LVL ON S/T: 61, 795 Unit 40: Lodging Maintenance and ngineering 40.1 Assess the importance of physical facilities in the guest experience. LVL ON S/T: 61, valuate and manage physical facilities. LVL ON S/T: 61, Identify ways of managing waste at lodging facilities. LVL ON S/T: 61, 796 Unit 41: Meetings and vents at Hotels 41.1 xplain types of meetings. LVL ON S/T: Determine attendee s needs and interests. LVL ON S/T: 38, stablish goals and objectives of meeting/event. LVL ON S/T: 38, 53-63, 65-66, Select a geographic region that is accessible and affordable. LVL ON S/T: 38, 53-63, 65-66, S = Student dition 40 T = Teacher s dition

41 41.5 lan program content for meeting/event. LVL ON S/T: 38, 53-63, 65-66, valuate the role of the résumé and/or the banquet event order (BO). LVL ON S/T: 38, 53-63, 65-66, Describe strategies for managing transportation services. LVL ON S/T: 38, 53-63, 65-66, Determine requirements for room setups. LVL ON S/T: 38, 53-63, 65-66, Determine audiovisual requirements. LVL ON S/T: 38, 53-63, 65-66, valuate needs to accommodate registrations. LVL ON S/T: 38, 53-63, 65-66, Describe shipping and receiving arrangements. LVL ON S/T: 38, 53-63, 65-66, S = Student dition 41 T = Teacher s dition

42 41.12 Monitor meeting or banquet function. LVL ON S/T: 38, 53-63, 65-66, Identify strategies for evaluating the performance of event and meeting operations. LVL ON S/T: 38, 53-63, 65-66, Unit 42: Destinations, Meetings and vents Sales and Services 42.1 Describe items that generate sales and services at events and meetings. LVL ON S/T: 38, 53-63, 65-66, Collaborate with a caterer for services. LVL ON S/T: 38, 53-63, 65-66, Determine the parameters of an event s food and beverage needs. LVL ON S/T: 38, 53-63, 65-66, Manage sales activities. LVL ON S/T: 38, 53-63, 65-66, Discuss procedures for managing vendor operations. LVL ON S/T: 38, 53-63, 65-66, S = Student dition 42 T = Teacher s dition

43 Unit 43: Meeting and vent xhibits, Speakers and ntertainment 43.1 Describe the value-added attraction that exhibits provide to events. LVL ON S/T: 38, 53-63, 65-66, xplain procedures for organizing exhibit operations. LVL ON S/T: 38, 53-63, 65-66, Develop strategies for managing exhibit operations. LVL ON S/T: 38, 53-63, 65-66, xplain procedures for arranging entertainment. LVL ON S/T: 38, 53-63, 65-66, Implement procedures to arrange speakers. LVL ON S/T: 38, 53-63, 65-66, Unit 44: Travel Related Services 44.1 Describe the components of the travel services segment. LVL ON S/T: 53-56, 63, 64, xplain the role of tourist information centers in the travel services segment. LVL ON S/T: 44, 53-56, 63, 64, Summarize activities that appeal to travel services customers. LVL ON S/T: 44, 53-56, 63, 64, 797 S = Student dition 43 T = Teacher s dition

44 44.4 Relate the role of group tour operators in the travel services segment xplain the role travel agents and counselors serve in travel services. LVL ON S/T: 49, 797 LVL ON S/T: 49, Describe resources utilized by travel agents. LVL ON S/T: 49, xplain how physical and cultural factors influence the choice of tourism sites Determine the environments of primary tourist destinations. LVL ON S/T: 44, 53-56, 63, 64, 797 LVL ON S/T: 44, 53-56, 63, 64, romote package tours and travel services. LVL ON S/T: 49, Describe constraints that affect planning a client s itinerary. LVL ON S/T: 44, 49, 53-56, 63, 64, Use technical systems commonly utilized in the travel services segment. LVL ON S/T: 44, 49, 53-56, 63, 64, Create customized travel and tourism package for a customer. LVL ON S/T: 44, 49, 53-56, 63, 64, lan a client s itinerary. LVL ON S/T: 44, 49, 53-56, 63, 64, 797 S = Student dition 44 T = Teacher s dition

45 44.14 xplain the traveler s buying process. LVL ON S/T: 44, 49, 53-56, 63, 64, Advise clients on destinations and travel arrangements. LVL ON S/T: 44, 49, 53-56, 63, 64, valuate the role insurance serves in the travel services segment. LVL ON S/T: 44, 49, 53-56, 63, 64, Resolve travel issues for clients. LVL ON S/T: 44, 49, 53-56, 63, 64, Analyze customer satisfaction with travel services. LVL ON S/T: 44, 49, 53-56, 63, 64, 797 Unit 45: Destination Marketing 45.1 xplore the nature of destinations. LVL ON S/T: 44, 49, 53-56, 63, 64, xamine the role of destination marketing organizations (DMOs) and convention and visitors bureaus (CVBs). LVL ON S/T: 44, 49, 53-56, 63, 64, 797 S = Student dition 45 T = Teacher s dition

46 45.3 Discuss DMOs and CVBs considerations in reporting to a board of directors. LVL ON S/T: 44, 49, 53-56, 63, 64, xplain DMOs and CVBs promotional and publicrelations activities. LVL ON S/T: 44, 49, 53-56, 63, 64, Identify DMO s target markets. LVL ON S/T: 44, 49, 53-56, 63, 64, Develop a marketing plan. LVL ON S/T: , , 795 LVL TWO S/T: , , , , , , valuate results of a marketing plan. LVL ON S/T: , , 795 LVL TWO S/T: , , , , , , Unit 46: vent Management 46.1 lan events. LVL ON S/T: 38, 53-63, 65-66, Develop a fundraising plan for yearly and/or special events. LVL ON S/T: 38, 53-63, 65-66, S = Student dition 46 T = Teacher s dition

47 46.3 Raise funds for a yearly and/or special event. LVL ON S/T: 38, 53-63, 65-66, Describe the nature and scope of sponsorships. LVL ON S/T: 38, 53-63, 65-66, Secure event sponsors. LVL ON S/T: 38, 53-63, 65-66, Write grants. LVL ON S/T: 38, 53-63, 65-66, Manage event s media relations. LVL ON S/T: 38, 53-63, 65-66, xamine the role volunteers have in event operations. LVL ON S/T: 38, 53-63, 65-66, S = Student dition 47 T = Teacher s dition