Title: Hospitality, Recreation, and Tourism II (16999-II)

Demonstrating Personal Qualities and Abilities
  Demonstrate creativity and innovation.
  Demonstrate critical thinking and problem-solving.
  Demonstrate initiative and self-direction.
  Demonstrate integrity.
  Demonstrate work ethic.
  WorkplaceReadinessSkillsPoster2019.pdf
Demonstrating Interpersonal Skills
  Demonstrate conflict-resolution skills.
  Demonstrate listening and speaking skills.
  Demonstrate respect for diversity.
  Demonstrate customer service skills.
  Collaborate with team members.
Demonstrating Professional Competencies
  Demonstrate big-picture thinking.
  Demonstrate career- and life-management skills.
  Demonstrate continuous learning and adaptability.
  Manage time and resources.
  Demonstrate information-literacy skills.
  Demonstrate an understanding of information security.
  Maintain working knowledge of current information-technology (IT) systems.
  Demonstrate proficiency with technologies, tools, and machines common to a specific occupation.
  Apply mathematical skills to job-specific tasks.
  Demonstrate professionalism.
  Demonstrate reading and writing skills.
  Demonstrate workplace safety.
Examining All Aspects of an Industry
  Examine aspects of planning within an industry/organization.
  Examine aspects of management within an industry/organization.
  Examine aspects of financial responsibility within an industry/organization.
  Examine technical and production skills required of workers within an industry/organization.
  Examine principles of technology that underlie an industry/organization.
  Examine labor issues related to an industry/organization.
  Examine community issues related to an industry/organization.
  Examine health, safety, and environmental issues related to an industry/organization.
Addressing Elements of Student Life
  Identify the purposes and goals of the student organization.
  Explain the benefits and responsibilities of membership in the student organization as a student and in professional/civic organizations as an adult.
  Demonstrate leadership skills through participation in student organization activities, such as meetings, programs, and projects.
  Identify Internet safety issues and procedures for complying with acceptable use standards.
Exploring Work-Based Learning
  Identify the types of work-based learning (WBL) opportunities.
  (Optional) Reflect on lessons learned during the WBL experience.
  Explore career opportunities related to the WBL experience.
  (Optional) Participate in a WBL experience, when appropriate.
Balancing Work and Family
  Analyze the meaning of work and the meaning of family.
  Compare how families affect work life and how work life affects families.
  Identify strategies for balancing work and family roles.
Demonstrating Health, Safety, and Environmental Awareness
  Demonstrate sanitation methods in all areas of the hospitality industry.
  Implement a plan of action to address health and emergency hazards.
  Predict government regulations resulting from health, safety, and sanitation trends in the hospitality industry.
  Demonstrate the responsibilities of personnel during an emergency.
  Research hospitality industry conservation practices.
  Complete incident reports.
Fulfilling the Responsibilities of the Rooms Division and Lodging Facilities Operations
  Identify the organizational structure of a hotel and the roles of each structure.
  Explain the duties of front-office personnel.
  Outline fees, policies, amenities, and rates.
  Describe accommodations for guests with disabilities.
  Detail the duties and services of customer-facing staff.
  Check in a guest, using front-office technology and communication systems.
  Demonstrate communication etiquette.
  Identify the duties of housekeeping personnel.
  Outline procedures to clean guest rooms, public areas, employee areas, and offices, according to standard operating procedures (SOPs).
  Describe the procedures for laundering linens, according to SOPs, if not outsourced.
  Explain periodic automatic replacement (PAR).
Reviewing Marketing and Sales
  Demonstrate a marketing promotion, using various media.
  Evaluate a variety of sales promotions or offers.
  Perform a cost-benefit analysis of advertising through various channels of mass media.
  Analyze the value of potential market segments in a specific industry.
Exploring Back-of-the-House Responsibilities in the Food and Beverage Industry
  (Optional) Explain the duties of back-of-the-house personnel.
  (Optional) Operate commercial kitchen equipment and hand tools.
  (Optional) Demonstrate basic food preparation methods.
  (Optional) Demonstrate food presentation techniques.
  (Optional) Observe the receiving and storage process.
Implementing Front-of-the-House Responsibilities in the Food and Beverage Industry
  (Optional) Examine the duties of front-of-the-house personnel.
  (Optional) Demonstrate food and beverage service.
Implementing the Responsibilities of the Travel and Tourism Industry
  Compare foods, beverages, and cultural etiquette of travel destinations.
  Prepare a travel packet for a specific destination.
  (Optional) Compare modes of transportation available for a variety of destinations.
Examining Legal and Ethical Considerations in the Hospitality Industry
  Describe the laws related to the hospitality industry.
  Examine the potential legal outcome for a case study.
  Describe methods for protecting guest information.
Demonstrating Techniques for Guest and Customer Service
  Demonstrate customer service by providing information and directions, handling inquiries, and solving problems or complaints.
  Correlate the importance of customer service to successful business operations.
  Evaluate methods to determine customer service satisfaction.
  Strategize resolutions for customer-service complaints.
Executing Conference and Event Planning
  Define the 5 Cs of event management.
  (Optional) Plan a conference or event.
ADDITIONAL COURSE INFORMATION
  8203_Student Competency Record_2024.xlsx
  8203 Printable Version with Standards and FCCLA Correlations
  Acknowledgments and Copyright