§124.44. Hotel Management §130.222. Principles of ... of Hospitality and Tourism (1) The student knows business concepts and how business satisfies economic needs in a multicultural

§124.44. Hotel Management §130.222. Principles of Hospitality and Tourism

(1) The student knows business concepts and explains how business satisfies economic needs in an international economy. The student is expected to:

(A) categorize business activities as production, marketing, management, or finance;

No Matching TEKS (B) explain the interdependence each business activity has with marketing; and

(C) understand the ramifications of business conduct.

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

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

(2) The student knows the importance of marketing as well as the functions of marketing. The student is expected to:

(A) explain the marketing concept;

No Matching TEKS

(B) describe each marketing function and how it contributes to the marketing concept;

(C) explain how each component of the marketing mix contributes to successful marketing;

(D) explain the importance of target markets;

(E) describe advantages and disadvantages of market segmentation and mass marketing; and

(F) research trends and emerging technologies affecting marketing in the hotel industry.

(6) The student uses technology to gather information. The student is expected to:

(A) demonstrate and operate computer applications to perform workplace tasks; (B) examine types of computerized systems used to manage operations and guest services in the hospitality and tourism industry; and

(C) evaluate information sources for the hospitality and tourism industry.

(3) The student knows how to use self-development techniques and interpersonal skills to accomplish marketing objectives. The student is expected to:

(A) identify and practice effective interpersonal and team-building skills;

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

(A) develop team-building skills; (B) develop decision-making and problem-solving skills; (C) conduct and participate in meetings to accomplish tasks; (D) determine leadership and teamwork qualities in creating a pleasant working atmosphere; and

(B) participate in leadership and career development activities (such as DECA and local chambers of commerce); and

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

(B) compare and contrast education or training needed for careers in the hospitality and tourism industry; (C) examine related community service opportunities; and (D) create a career portfolio.


(C) conduct and participate in meetings to accomplish tasks; (E) participate in community service activities.

(C) explain the role of professional organizations, trade associations, and labor unions in the hotel industry.

No Matching TEKS

(4) The student knows the impact and value of diversity. The student is expected to:

(A) identify the effect of languages other than English on the hotel

10) The student demonstrates research skills applicable to the hospitality and tourism

industry; industry. The student is expected to: (D) identify local and regional tourism issues.

(B) explain the impact of multiculturalism and multigenerationalism on hotel operations and management; and

(C) identify how diversity affects the hotel industry.

(5) The student knows the process for managing hotel staff. The student is expected to:

(A) demonstrate an understanding of levels of management;

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

(A) examine the duties and responsibilities required within operational departments; and

(B) compare and contrast management styles;

(C) identify effective recruitment, selection, training, development, and performance evaluation techniques;


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

(D) demonstrate an understanding of the process used to train and monitor hotel employees to ensure compliance with laws, regulations, and self-regulatory measures;

No Matching TEKS (E) discuss functions of the front of house, sales, food and beverage, and rooms management; and

(F) identify types of trade journals and periodicals of use to hotel managers.

(6) The student knows that distribution channel members facilitate the movement of products. The student is expected to:

(A) identify channels of distribution for selected hotel products; and

No Matching TEKS (B) describe activities of each channel member.

(7) The student knows that financial planning

is necessary for the marketer's success and solvency. The student is expected to:

(A) identify sources of financial assistance;

No Matching TEKS

(B) analyze financial records (such as budget, balance sheet, and income statement); and

(C) discuss hotel/lodging accounting procedures (such as auditing and maintaining ledgers and folios).

(8) The student knows the role of a marketing-information system (MIS). The student is expected to:

(A) explain characteristics and purposes of an MIS;


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

(B) identify benefits and limitations of marketing research;

No Matching TEKS

(C) analyze data used to make accurate forecasts; and


(A) demonstrate and operate computer applications to perform workplace tasks; (C) evaluate information sources for the hospitality and tourism industry.

(D) explain the importance of computer reservation systems and hotel chain directories.

No Matching TEKS

(9) The student knows that pricing has policies, objectives, and strategies. The student is expected to:

(A) compare and contrast pricing policies; and

No Matching TEKS

(B) analyze the price of a product (such as room rates, meeting space rental, or food costs).

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

(D) calculate correctly using numerical concepts such as percentages and

reasonable estimations;

(10) The student knows elements and processes of product planning. The student is expected to:

(A) describe stages of new-product planning;

No Matching TEKS (B) define the term "product mix;"

(C) identify stages of the product life cycle for new or existing products; and

(D) present examples of product mix for the hotel industry.

(11) The student knows that successful marketers must develop, implement, and evaluate a promotional plan. The student is expected to:

(A) identify components of the promotional mix (such as advertising, visual merchandising, and personal selling); and

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

(A) develop technical vocabulary to enhance customer service; (B) use travel information to design a customized product for travelers; (C) examine elements of a dining experience expected to satisfy guests at varied facilities such as a boardwalk vendor, cruise ship, chain restaurant, and five-star dining facility; and (D) identify local and regional tourism issues.

(B) analyze the effectiveness of a promotional plan for the hotel industry.

(12) The student knows that purchasing occurs in a continuous cycle. The student is expected to:

(A) distinguish between buying for resale and buying for organization use;

No Matching TEKS

(B) explain the importance of identifying needs as the first step of the purchasing process; and

(C) analyze and discuss selection of goods and services based on a hotel's operational needs.

(13) The student knows that various types of risks impact business. The student is expected to:

(A) categorize business risks as natural, human, or economic;

No Matching TEKS (B) discuss business risks specific to the hotel industry; and

(C) explain methods a business uses to control risks (such as surveillance and safety training).

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

(A) determine job safety and security; (B) implement the basics of sanitation; (C) understand and demonstrate procedures for cleaning, sanitizing, and storing equipment and tools;

(14) The student knows the role of selling in a private enterprise. The student is expected to:

(A) explain how selling contributes to economic activity;

No Matching TEKS (B) discuss the role each hotel employee plays in selling; and

(C) describe steps in the selling process.

(15) The student knows the nature and scope of the hotel industry. The student is expected to:

(A) explain the development of the hotel industry;

No Matching TEKS (B) discuss the similarities and differences of various types of lodging;

(C) describe various divisions in a hotel business and their operations; and


(A) examine the duties and responsibilities required within operational departments;

(D) discuss energy management and environmental factors that influence

(8) The student explains how employees, guests, and property are protected to

the hotel industry. minimize losses or liabilities in the hospitality and tourism industry. The student is expected to:

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

§124.45 Restaurant Management §130.222. Principles of Hospitality and Tourism

(1) The student knows business concepts and how business satisfies economic needs in a multicultural society and international economy. The student is expected to:


No Matching TEKS

(B) explain the interdependence of the restaurant industry with the economy;

(C) differentiate between franchise and/or entrepreneurship opportunities in the restaurant industry and other forms of business ownership;

(D) identify ways that businesses contribute to their community;

(E) explain the impact of multiculturalism on business activities; and


(D) identify local and regional tourism issues.

(F) evaluate laws and regulations governing the restaurant industry.

No Matching TEKS

(2) The student knows the importance of marketing as well as the functions of marketing. The student is expected to:


No Matching TEKS

(B) describe each marketing function and how it contributes to the marketing concept;

(C) explain how each component of the marketing mix (such as selection of product offerings for the menu) contributes to a successful restaurant operation;

(D) explain the importance of target markets;

(E) describe advantages and disadvantages of market segmentation and mass marketing; and

(F) research trends and emerging (6) The student uses technology to gather

technologies affecting the restaurant industry.

information. The student is expected to: (A) demonstrate and operate computer applications to perform workplace tasks; (B) examine types of computerized systems used to manage operations and guest services in the hospitality and tourism industry; and (C) evaluate information sources for the hospitality and tourism industry.

(3) The student applies math concepts in restaurant operations and management. The student is expected to:

(A) perform calculations involving money, time, space, materials, and data;


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

(B) interpret charts and graphs to make informed management decisions;


(A) write effectively using standard English and correct grammar; (B) comprehend a variety of texts; (E) infer how scientific principles are used in the hospitality and tourism industry.

(C) make accurate estimates and projections (such as purchasing perishable items and determining peak and slow serving times); and



(D) read, calculate, and interpret data found in financial reports.


(C) create and proofread appropriate professional documents; (D) calculate correctly using numerical concepts such as percentages and reasonable estimations;

(4) The student integrates listening, reading, speaking, writing, and nonverbal communication skills effectively. The student is expected to:

(A) communicate effectively in a business setting; and

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

(A) develop and analyze formal and informal presentations; and (B) practice customer service skills.

(B) use technology in receiving and sending business communication.


(A) demonstrate and operate computer applications to perform workplace tasks; (B) examine types of computerized systems used to manage operations and guest services in the hospitality and tourism industry; and (C) evaluate information sources for the hospitality and tourism industry.

(5) The student knows how to use self-development techniques and interpersonal skills to accomplish management objectives. The student is expected to:

(A) identify and practice effective interpersonal and team-building skills involving situations with co-workers, management, and customer relations; and


(A) develop team-building skills; (B) develop decision-making and problem-solving skills; (C) conduct and participate in meetings to accomplish tasks; (D) determine leadership and teamwork qualities in creating a pleasant working atmosphere;

(B) participate in leadership and career development activities (such as DECA and local chambers of commerce).


(B) compare and contrast education or

training needed for careers in the hospitality and tourism industry; (C) examine related community service opportunities; and (D) create a career portfolio.


(C) conduct and participate in meetings to accomplish tasks; (E) participate in community service activities.


(A) identify the effect of languages other than English on the restaurant industry;



(B) identify how cultural diversity affects restaurant management decisions; and

(C) discover legal responsibilities of diversity.

(7) The student knows that management is the process of achieving goals through the use of human resources, technology, and material resources. The student is expected to:

(A) demonstrate an understanding of the levels of management found in restaurant operations;



(B) compare and contrast management styles;

(C) identify effective recruitment, selection, training and development, and performance evaluation techniques;



(D) demonstrate how to train and monitor restaurant employees to

No Matching TEKS

ensure compliance with laws, regulations, and self-regulatory measures;

(E) model techniques to use in difficult customer relations situations;

(F) explain the role of professional organizations, trade associations, and labor unions in restaurant operations; and

(G) explain the importance of quality control (such as consistency and portion control).

(8) The student knows that marketing begins with a working knowledge of economic concepts. The student is expected to:

(A) use information about supply and demand to predict their influence on restaurant management decisions;

No Matching TEKS (B) explain the role profit plays in an economy;

(C) compare and contrast competitive restaurant operations; and

(D) explain the role productivity plays in the restaurant industry.


(A) identify channels of distribution for selected restaurant products; and

No Matching TEKS (B) analyze the impact of perishability on transportation, storage, product handling, and inventory control activities in the restaurant industry.

(10) The student knows that financial planning is necessary for the success and solvency of the restaurant operation. The student is expected to:

(A) identify sources of financial assistance; No Matching TEKS (B) analyze financial records (such as

budget, balance sheet, and income statement); and

(C) evaluate the impact of financial planning and credit on a restaurant's marketing and management decisions.

(11) The student knows the role of a marketing-information system. The student is expected to:

(A) identify benefits and limitations of marketing research;

No Matching TEKS

(B) explain characteristics and purposes of an integrated information system; and



(C) use primary and/or secondary information to make restaurant management decisions.




(A) compare and contrast pricing policies;

No Matching TEKS

(B) recommend appropriate pricing strategies for restaurant operations; and



(C) identify controllable and uncontrollable variables in a restaurant pricing situation.

No Matching TEKS

(13) The student knows the elements and processes of product planning. The student is expected to:

(A) describe stages of new-product planning;

No Matching TEKS

(B) identify stages of the product life cycle for new or existing products in the restaurant industry; and

(C) discuss the importance of diversifying a restaurant's offerings based on stages of the product life cycle.

(14) The student knows that successful restaurant managers or owners must develop, implement, and evaluate a promotional plan. The student is expected to:

(A) identify components of the promotional mix (such as advertising, visual merchandising, and personal selling);


(A) develop technical vocabulary to enhance customer service; (B) use travel information to design a customized product for travelers; (C) examine elements of a dining experience expected to satisfy guests at varied facilities such as a boardwalk vendor, cruise ship, chain restaurant, and five-star dining facility; and (D) identify local and regional tourism issues.

(B) analyze promotional objectives, including a promotional budget and calendar;

(C) evaluate the image projected by the physical environment (such as facilities design, maintenance, and improvement);

(D) calculate and assess the cost-effectiveness of various media using advertising costs and budget information; and

(E) select activities that would encourage positive public relations.

(15) The student knows that purchasing occurs in a continuous cycle. The student is expected to:

(A) distinguish between buying for resale and buying for organization use; and

No Matching TEKS (B) select and evaluate suppliers and sources after identifying restaurant purchasing needs.

(16) The student knows that various types of

risks impact restaurant operations. The student is expected to:

(A) categorize business risks as human, natural, and economic and recommends ways to control each type; and

No Matching TEKS

(B) recommend and defend strategies for dealing with a restaurant's business risks.


(A) determine job safety and security; (B) implement the basics of sanitation; (C) understand and demonstrate procedures for cleaning, sanitizing, and storing equipment and tools;

(17) The student knows the role of selling in the restaurant industry. The student is expected to:

(A) give examples of how selling is used in various aspects of the restaurant industry;

No Matching TEKS

(B) develop strategies for determining customer needs and wants; and


(A) determine ways to provide quality customer service; (B) analyze how guests are affected by employee attitude, appearance, and actions; (C) plan a cost effective trip or itinerary to meet customer needs;

(C) analyze the impact of suggestion selling in restaurants.

No Matching TEKS

(18) The student knows the important role each restaurant employee plays in providing exceptional customer service. The student is expected to:

(A) classify employee and management actions and attitudes that result in customer satisfaction;


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

(B) describe how customer service and follow-up are major factors for success in restaurant operations and management.


(A) determine ways to provide quality customer service;

(19) The student knows the nature and scope of the restaurant industry. The student is expected to:

(A) research career opportunities; (5) The student researches, analyzes, and explores lifestyle and career goals. The student is expected to:

(D) create a career portfolio. (9) The student explores and explains the roles within each department of the hospitality and tourism industry. The student is expected to:

(A) examine the duties and responsibilities required within operational departments; and (B) research the job qualifications for various positions to facilitate selection of career choices.

(B) use industry-specific terminology; (10) The student demonstrates research skills applicable to the hospitality and tourism industry. The student is expected to:

(A) develop technical vocabulary to enhance customer service;

(C) analyze policies, procedures, and dress codes for restaurant operations; and

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

(A) demonstrate a proactive understanding of self-responsibility and self-management; (B) explain the characteristics of personal values and principles; (C) display positive attitudes and good work habits; and (D) develop strategies for achieving accuracy and organizational skills.

(D) distinguish between commercial and noncommercial restaurant operations.


(D) examine different types of food service.

(20) The student knows health and safety precautions in the restaurant industry. The student is expected to:

(A) identify housekeeping, maintenance, and sanitation activities that should be performed on a regular basis in restaurants;


(B) implement the basics of sanitation;

(B) discuss safety responsibilities of restaurant management;


(A) determine job safety and security; (9) The student explores and explains the roles within each department of the hospitality and tourism industry. The student is expected to:


(C) explain first aid and emergency procedures; and


(A) determine job safety and security;

(D) research current and emerging trends in storage, refrigeration, and food handling.


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

§124.47. Travel and Tourism Marketing §130.222. Principles of Hospitality and Tourism

(1) The student knows business concepts and explains how business satisfies economic needs. The student is expected to:


No Matching TEKS (B) explain the interdependence each business activity has with marketing; and (C) understand the ramifications of business conduct.



(2) The student knows the importance of marketing as well as the functions of marketing. The student is expected to


No Matching TEKS

(B) describe each marketing function and how it contributes to the marketing concept; (C) explain how each component of the marketing mix contributes to successful marketing; (D) explain the importance of target markets; (E) describe advantages and disadvantages of market segmentation and mass marketing; and (F) research trends and emerging technologies affecting travel and tourism marketing.

(3) The student knows how to use self‐development techniques and interpersonal skills to accomplish marketing objectives. The student is expected to:

(A) identify and practice effective interpersonal and team‐building skills

(7) The student demonstrates leadership, citizenship, and teamwork skills required for

with co‐workers, managers, and customers; and

success. The student is expected to: (A) develop team‐building skills; (B) develop decision‐making and problem‐solving skills; (C) conduct and participate in meetings to accomplish tasks; (D) determine leadership and teamwork qualities in creating a pleasant working atmosphere; and

(B) participate in leadership and career development activities (such as DECA and local chambers of commerce).


(E) participate in community service activities.


(A) identify the effect of languages other than English on the travel and tourism industry; (10) The student demonstrates research skills

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


(B) explain the impact of multiculturalism and multigenerationalism on travel and tourism business activities; and (C) identify how diversity affects travel and tourism marketing decisions.


(A) identify channels of distribution for selected products in the travel and tourism industry; and No Matching TEKS (B) describe activities of each channel member.

(6) The student knows that financial planning is necessary for the marketer's success and solvency. The student is expected to:

(A) identify sources of financial assistance; and

No Matching TEKS (B) explain the purpose of financial records (such as budget, balance sheet,

and income statement). (7) The student knows the role of a marketing‐information system (MIS). The student is expected to:

(A) explain characteristics and purposes of an MIS;


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

(B) identify benefits and limitations of marketing research;

No Matching TEKS

(C) research printed and technological resources to identify and select products and services; and



(D) access informational and transactional functions of computerized systems.


(A) demonstrate and operate computer applications to perform workplace tasks;


(A) compare and contrast pricing policies; and No Matching TEKS (B) analyze the price of a product.

(9) The student knows the elements and processes of product planning. The student is expected to:

(A) describe stages of new‐product planning;

No Matching TEKS (B) define the term "product mix;" and (C) identify stages of the product life cycle for new or existing travel and tourism products.

(10) The student knows that successful marketers must develop, implement, and evaluate a promotional plan. The student is

expected to: (A) identify components of the promotional mix (such as advertising, visual merchandising, and personal selling); and

No Matching TEKS

(B) analyze a promotional plan for effectiveness.

(11) The student knows that purchasing occurs as steps in a continuous cycle. The student is expected to:

(A) distinguish between buying for resale and buying for organizational use; and

No Matching TEKS (B) explain the importance of identifying needs as the first step of the purchasing process.

(12) The student knows that various types of risks impact business. The student is expected to:

(A) categorize business risks as natural, human, or economic; and

No Matching TEKS (B) explain methods a travel and tourism business uses to control risks.

(13) The student knows the role of selling in a private enterprise. The student is expected to:

(A) explain how selling impacts the travel and tourism industry; and

No Matching TEKS (B) describe steps in the selling process.

(14) The student knows the nature and scope of the travel and tourism industry. The student is expected to:

(A) discuss the growth of travel as an industry in the marketplace;

No Matching TEKS (B) list ways government entities promote and regulate the travel industry; (C) discuss how geography and history influence the travel industry;

(D) describe categories of travelers and their motivations, needs, and expectations (MNEs); and (E) explore international travel issues.

(15) The student knows transportation and accommodation products. The student is expected to:

(A) list factors that influence air travel services;

No Matching TEKS

(B) discuss surface travel industries (such as railroad, motorcoach, car rental, and mass transit systems); (C) discuss types of cruise packages; and (D) compare and contrast the MNEs of lodging customers.

(16) The student knows travel and tourism products and services. The student is expected to:

(A) determine what attracts travelers to different destinations; (10) The student demonstrates research skills

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

(B) use travel information to design a customized product for travelers;

(B) explain how the travel industry packages and sells recreation; and (C) discuss the tour package as a product.

(17) The student knows the nature and scope of business and professional travel. The student is expected to:

(A) discuss the importance of the business traveler to the industry; and

No Matching TEKS (B) categorize the where, what, and why of meetings, conventions, and incentive travel.

(18) The student knows the role of the travel agency. The student is expected to:

(A) describe the relationship of a travel agency with customers and suppliers;

No Matching TEKS

(B) describe types of travel agencies

(such as commercial and leisure); and (C) compare and contrast product‐oriented and consumer‐oriented marketing.

§122.53. Hospitality Services §130.222. Principles of Hospitality and Tourism (1) Hospitality industry orientation. The student analyzes the hospitality industry from past, present, and future perspectives. The student is expected to:

(A) outline the history of the hospitality industry;

No Matching TEKS

(B) explain the complexity and diversity of the current hospitality industry; (C) analyze the impact of societal, cultural, and demographic trends on the hospitality industry; (D) evaluate considerations and accommodations for employees and guests with special needs; (E) analyze the effects of the global economy on the hospitality industry; (F) describe the impact of technological innovations on the hospitality industry; (G) summarize the roles and services of professional organizations serving the hospitality industry; and (H) predict future changes in the hospitality industry.

(2) Hospitality industry orientation. The student incorporates the concept of service in work roles within the hospitality industry. The student is expected to:

(A) identify service as a strategic component of an employee's behavior in the hospitality industry;

No Matching TEKS

(B) analyze service methods that fulfill needs of guests and customers;


(B) practice customer service skills. (C) demonstrate types of service required of "front of the house" and "back of the house" employees;

No Matching TEKS

(D) evaluate the relationship between (11) The student understands the importance of

employee responses and guest satisfaction;

customer service. The student is expected to: (B) analyze how guests are affected by employee attitude, appearance, and actions;

(E) assess quality service in various work roles; and


(A) determine ways to provide quality customer service;

(F) utilize strategies for complaint resolution.

No Matching TEKS

(3) Hospitality industry orientation. The student relates management functions to property operation and organizational structure. The student is expected to:

(A) describe various types of hospitality operations;

No Matching TEKS

(B) contrast various ownership and management structures in the hospitality industry; (C) explain management functions related to operations in the hospitality industry; (D) explain components of a strategic business plan; and (E) analyze styles of supervision.

(4) Hospitality industry orientation. The student describes legal considerations of the hospitality industry. The student is expected to:

(A) summarize legislation, government regulations, and public policy affecting the hospitality industry;



(B) describe considerations regarding liability for injuries or damages to guests, employees, or property; and


(A) determine job safety and security; (C) explain liability related to guest privacy.

No Matching TEKS

(5) Hospitality industry orientation. The student demonstrates ethical practices for careers in hospitality services. The student is expected to:

(A) outline the rights and responsibilities of employers and employees;

No Matching TEKS (B) demonstrate ethical practices as defined by industry standards; and (C) discuss ethical considerations impacted by technological innovations.

(6) Lodging. The student analyzes the structure of the lodging industry. The student is expected to:

(A) explain classifications of lodging properties by affiliation, levels of service, ownership, size, and target market;

No Matching TEKS

(B) describe types of lodging properties based on market segment; (C) describe the market price level classification of lodging properties; (D) summarize the goals and mission of various lodging organizations; (E) differentiate revenue centers and support centers in lodging operations; and (F) analyze the relationship of multicultural awareness to target markets and guest services.

(7) Lodging. The student performs appropriate work roles within the rooms division. The student is expected to:

(A) describe roles and responsibilities of the departments within the rooms division;



(B) exhibit personal qualities and skills (9) The student explores and explains the roles

required of employees within each department;

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

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

(C) describe specific duties of employees in various departments;



(D) perform appropriate tasks according to industry standards; and

No Matching TEKS

(E) apply available technological innovations to operations within the rooms division.



(8) Support operations. The student performs appropriate work roles within the sales and marketing division. The student is expected to:

(A) describe roles and responsibilities of the departments within the sales and marketing divisions;



(B) display personal qualities and skills required of employees within each department;



(C) describe specific duties of employees in various departments;



(D) perform appropriate tasks No Matching TEKS

according to industry standards; (E) compare various marketing methods utilized in the hospitality industry; and (F) apply technological innovations to facilitate sales and marketing division operations.



(9) Support operations. The student performs appropriate work roles within the human resources division. The student is expected to:

(A) describe functions of the human resources division;



(B) exhibit personal qualities and skills required of employees within the human resources division;



(C) describe specific duties of employees in the human resources division;



(D) perform appropriate tasks according to industry standards;

No Matching TEKS (E) analyze issues affecting human resources management; and (F) apply available technological innovations to operations within the human resources division.


(A) demonstrate and operate computer applications to perform workplace tasks; (B) examine types of computerized

systems used to manage operations and guest services in the hospitality and tourism industry; and

(10) Support operations. The student performs appropriate work roles within the accounting division. The student is expected to:

(A) describe functions of the accounting division;

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


(B) exhibit personal qualities and skills required of employees within the accounting division;



(C) describe specific duties of employees in the accounting division;




No Matching TEKS (E) analyze the relationship between the front office and the accounting division; and (F) apply available technological innovations to operations within the accounting division.



(11) Support operations. The student performs appropriate work roles within the security division. The student is expected to:

(A) describe roles and responsibilities of the security division;



(B) exhibit personal qualities and skills required of employees within the security division;



(C) describe specific duties of employees in the security division;




No Matching TEKS

(E) determine security policies and training used in lodging operations;


(A) determine job safety and security; (F) analyze the relationship between the security division and front desk operations;

No Matching TEKS

(G) outline procedures for the safety and security of guests and employees; and


(A) determine job safety and security; (H) apply available technological innovations to operations within the security division.



(12) Support operations. The student

performs appropriate work roles within the engineering division. The student is expected to:

(A) describe functions of the engineering division;



(B) exhibit personal qualities and skills required of employees within the engineering division;



(C) describe specific duties of employees in the engineering division;




No Matching TEKS

(E) analyze the relationship between the engineering division and front desk operations; and



(F) apply available technological innovations to operations within the engineering division.



(13) Food and beverage. The student analyzes the structure of the foodservice industry. The student is expected to:

(A) distinguish between commercial and institutional foodservice;


(B) describe market segments in the foodservice industry;


(C) identify food and beverage operations within businesses; (D) describe the different food and beverage operations within lodging properties; and (E) apply available technological innovations to food and beverage operations.

(14) Food and beverage. The student performs appropriate work roles in food and beverage operations. The student is expected to:

(A) describe roles and responsibilities in food and beverage operations;



(B) exhibit personal qualities and skills required of foodservice employees;



(C) perform appropriate tasks according to industry standards;

No Matching TEKS

(D) apply management principles in work roles related to food and beverage operations;


(A) demonstrate a proactive understanding of self‐responsibility and self‐management;

(E) apply nutrition principles in food and beverage planning, preparation, and presentation;

No Matching TEKS (F) utilize appropriate techniques for preparation, presentation, and service in food and beverage operations; (G) select equipment and utensils appropriate for prescribed tasks;

(H) summarize government regulations affecting food safety and sanitation;


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

(I) practice safety and sanitation procedures in food and beverage operations; and


(A) determine job safety and security; (B) implement the basics of sanitation; (C) understand and demonstrate procedures for cleaning, sanitizing, and storing equipment and tools; and

(J) explain approaches that protect the environment.


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

(15) Food and beverage. The student explains the organization and functions of foodservice establishments. The student is expected to:

(A) describe types of establishments in commercial foodservice;



(B) describe forms of service utilized in food and beverage operations;

(C) explain the relationship of concept, market segment, menu, and theme in commercial foodservice;


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

(D) distinguish types of restaurant ownership; No Matching TEKS (E) describe services to segments of

the institutional foodservice industry; (F) explain how the menu reflects the foodservice plan for meeting customer needs and wants; and


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

(G) evaluate criteria affecting quality of service.

No Matching TEKS

(16) Career preparation. The student exhibits employability skills that lead to job success in the hospitality services industry. The student is expected to:

(A) demonstrate effective verbal, nonverbal, written, and electronic communication skills;


(A) write effectively using standard English and correct grammar; (B) comprehend a variety of texts; (C) create and proofread appropriate professional documents; (D) calculate correctly using numerical concepts such as percentages and reasonable estimations; and (E) infer how scientific principles are used in the hospitality and tourism industry.


(A) develop and analyze formal and informal presentations; and


(D) develop strategies for achieving accuracy and organizational skills.


(A) develop technical vocabulary to

enhance customer service; (B) demonstrate effective methods to secure, maintain, and terminate employment;


(A) develop team‐building skills; (B) develop decision‐making and problem‐solving skills; (C) conduct and participate in meetings to accomplish tasks;

(C) demonstrate positive interpersonal skills including conflict resolution, negotiation, teamwork, and leadership;


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


(B) explain the characteristics of personal values and principles;

(D) evaluate the relationship of good physical and mental health to job success and achievement;

No Matching TEKS

(E) demonstrate appropriate grooming and appearance for the workplace;



(F) demonstrate appropriate business and personal etiquette in the workplace; and (G) exhibit productive work habits and attitudes.


(C) display positive attitudes and good work habits; and

(17) Career preparation. The student determines employment opportunities and preparation requirements in the hospitality services industry. The student is expected to:

(A) determine preparation requirements for various levels of employment in a variety of careers in the hospitality services industry;


(B) compare and contrast education or

training needed for careers in the hospitality and tourism industry;

(B) analyze the future employment outlook in the hospitality services industry;



(C) describe entrepreneurial opportunities in the hospitality services industry;


(B) use travel information to design a customized product for travelers;

(D) determine how interests, abilities, personal priorities, and family responsibilities affect career choice;


(A) prioritize career goals and ways to achieve those goals in the hospitality and tourism industry; (C) examine related community service opportunities; and (D) create a career portfolio.

(E) compare rewards and demands for various levels of employment in a variety of careers; and

No Matching TEKS

(F) determine continuing education opportunities that enhance career advancement and promote lifelong learning.



(18) Career preparation. The student analyzes the management of multiple family, community, and wage‐earner roles. The student is expected to:

(A) analyze challenges of managing multiple family, community, and wage‐earner roles; and

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

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


(E) participate in community service

activities. (B) exhibit management practices facilitating individuals assuming multiple roles.

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

(A) apply effective practices for managing time and energy; (C) analyze the various steps in the decision‐making process; and (D) work independently.

Documents

§124.44. Hotel Management §130.222. Principles of ... of Hospitality and Tourism (1) The student knows business concepts and how business satisfies economic needs in a multicultural