HOSPITALITY AND TOURISM

COURSE SYLLABUS

2014 - 2015

Instructor: Ms. A. Preyear

Loachapoka High School

Room 25 FACS

School Phone (334) 705 – 6030

FACS Office (334) 528 – 8657

Email:

Planning Period 8:41 – 9:37

Course Description

Hospitality and Tourism is a one-credit course that serves as the prerequisite for all pathways included in the Hospitality and Tourism cluster. Major topics include introductions to hospitality and tourism, recreation, travel and tourism, lodging, restaurant and food and beverage services, safety and sanitation, customer relations and quality services. The required school-based laboratory for the Hospitality and Tourism cluster is a commercial food service kitchen with a food-serving and dining area. School-based laboratory experiences are essential for students to develop skills in the hospitality and tourism industry.

FCCLA is an integral, co-curricular component of each career and technical course. This organization serves as a means to enhance classroom instruction while helping students develop leadership abilities, expand workplace-readiness skills, and broaden opportunities for personal and professional growth. FCCLA dues are $15.00. Dues must be paid by October 1, 2014.

Prerequisites

Does not apply.

Instructional Philosophy

Students are expected to meet all course goals and apply knowledge through real-life situations. A variety of teaching techniques such as small and large group discussion, lecture, labs, independent study, and problem-based learning activities will be used to integrate process skills such as decision-making, problem-solving, and critical and creative thinking. Laboratory experiences are essential to the course and provide students opportunities to plan, organize, and implement learning activities, apply principles, learning processes, and practice desired skills and behavior. Students will engage in activities, experiences, and assessments that deal with applying, synthesizing, and evaluating knowledge and skills. Essay tests, laboratory work, projects and reports, products produced, project presentations, and paper-pencil test will be used to assess the student’s progress in meeting course goals.

Course Goals

The goals of the course are to:

1.  Explain the benefits of studying hospitality and tourism.

2.  Describe the importance of hospitality and tourism careers.

3.  Demonstrate knowledge of a systematic approach to a decision-making process, including, factors regarding academic planning and career development, financial literacy, and technology.

4.  Understand the effect of workplace behaviors.

5.  Analyze personal skills, interests, and abilities and relate them to current career opportunities.

Essential Questions

·  What essential knowledge and skills are necessary to prepare for various opportunities in
the hospitality and tourism industries?
·  What impact has technology tools had on the hospitality and tourism industries?
·  What are the types of activities available in the recreational, travel and tourism industry?
·  How do the types of recreation, travel, and tourism activities relate?
·  What strategies are used to plan various events?
·  What are the stages of the guest cycle?
·  What criteria are used to classify hotel properties?
·  What is the role of various departments within a lodging facility?
·  What government agencies oversee workplace safety?
·  Explain the differences between weight, volume, and count measurement. Which is most
accurate?
·  What types of material was used in the knives?
·  When you consider purchasing quality knives, which two would you start with if you had
a limited budget? Why?
·  How do time and water impact foods?
·  Why is it important for menu descriptions to list a dish’s ingredients?
·  What are the proper safety and sanitation practices to prevent foodborne illnesses and injury?
·  What are the laws and who enforces the laws to insure safety and sanitation in the workplace?
·  What is HACCP?
·  What are the basic service skills performed in the hospitality and tourism industry?
·  What are the styles of food service used in the hospitality industries?
·  What table-setting techniques are used in the hospitality and tourism industries?

Culminating Products

·  Portfolios (which include resume, job application, cover letter, job description with qualifications and salary from Occupational Outlook handbook, and college application)

·  Presentations

·  Employee Handbooks

·  Demonstrations

·  Tablescapes

·  Participate in FCCLA Star Events

Plan, provide, and prepare refreshments for a school or community function.

Course/Program Credential(s)

Assessment Procedures

Student’s work will be evaluated as follows:

COURSE EVALUATION

Evaluation Criteria / Percentage Value
Test/Projects / 50
Participation/Class work/Labs / 20
Homework / 10
Quiz / 20
TOTAL / 100

Grading Scales

The following scale will be used in assessing the student’s knowledge and skills during the course.

90  - 100 = A

80 - 89 = B

70 - 79 = C

60 - 69 = D

Below 60 = F

Classroom Expectations

Student will be expected to abide by the following rules at all times.

1.  Be respectful of classmates and anyone who enters room 25.

2.  Be respectful of others property.

3.  Be on time and prepared to work with proper supplies.

4.  Be recognized before speaking.

5.  Do not, under any circumstance, remove items from my desk without permission.

6.  Do not sit on the tables.

7.  Students are not allowed in the living room.

8.  Electronic devices are not to be seen unless part of class assignments.

Classroom Materials

1” Three - Ring Binder/Folder

Notebook Paper (college or wide ruled)

Pencils

Pens (black or blue)

Dividers (optional)

Correction Fluid (wite – out)

Optional Materials

Markers/Colored Pencils/Crayons

Ruler

Glue/Glue Sticks

Construction Paper

HOSPITALITY AND TOURISM

COURSE OUTLINE

I. INTRODUCTION TO HOSPITALITY AND TOURISM

A. History of Hospitality and Tourism Industries

1. Culinary and Food Services

2. Lodging

3. Travel and Tourism

4. Legal and Ethical Issues

B. Performing Effectively in an Educational Setting

1. Math Skills

2. Reading Skills

3. Writing Skills

4. Terminology

5. Critical-thinking Skills

6. Decision-making Skills

7. Communication Skills

8. Financial Literacy Skills

9. Problem-solving Skills

C. Importance of Goal Setting and Teamwork

D. Technology Tools that Impact Hospitality and Tourism Industries

E. Career Pathways, Entrepreneurial Opportunities, and Credentials

II. RECREATION, TRAVEL, AND TOURISM

A.  Types of Activities

  1. Recreation

a.  Amusement Parks

b.  Museums

c.  Sporting Events

  1. Travel

a.  Destination Vacations

b.  Cruises

  1. Tourism

a.  Spas

b.  Resorts

c.  Tours

d.  Attractions

e.  Theaters

f.  Reunions

B.  Strategies involved in Planning Various Events

  1. Golf Tournaments
  2. Weddings
  3. Anniversaries
  4. Cooking Contest/Cook-offs

C.  Cultural Diversity

D.  Impact of the Economy

III. LODGING

A.  Stages in the Guest Cycle

1.  Pre-arrival

2.  Arrival

3.  Occupancy

4.  Departure

B.  Criteria used to Classify Hotel Properties

C.  Departments within a Lodging Facility

1.  Housekeeping

2.  Maintenance

3.  Landscaping

IV. RESTAURANTS AND FOOD AND BEVERAGE SERVICES

A.  Organize the Back-of-House of a Culinary Facility

  1. Function
  2. Efficiency
  3. Time Management

B.  Organize the Front-of-House of a Culinary Facility

  1. Function
  2. Efficiency
  3. Time Management
  4. Cost

C.  Operation of Food Preparation and Nonfood Commercial Equipment According to OHSA Standards

1.  Classify Small and Large Food Preparation Equipment

2.  Calibration of Food Preparation Equipment

3.  Measuring Portions

a.  Ladles

b.  Cups

c.  Spoons

d.  Scales

4.  Warranties and Service Agreements for Proper Maintenance of Equipment

5.  Proper handling, Storage, and Cleaning of Equipment

D.  Culinary Calculations to Recipe Conversions

1.  Weight and Volume

2.  Calories and Fat Grams

3.  Food Temperature Conversions

E.  Safe Use of Cutting Tools

1.  Knife Cuts

2.  Sharpening Tools

3.  Safe Handling and Washing Techniques

4.  Selection of Proper Cutting Tools

a.  Knives

b.  Mandolins

c.  Choppers

d.  Food Processor

5.  Safe Knife-sharpening Techniques

F.  Factors that Affect Food Quality

1.  Taste

2.  Appearance

3.  Color

4.  Texture

G.  Development of Standardized Recipes

1.  Interpreting Recipe Instructions

2.  Spice and Seasoning Substitutions and Adjustments

H.  Dietary Terms

1.  Bland Diets

2.  Low-fat Diets

3.  Low-sodium Diets

4.  Low-cholesterol Diets

5.  Fat-free Diets

6.  Food Allergies

7.  Eating Disorders

8.  Nutrients

9.  Healthy recipes for Special Diets

V. SAFETY AND SANITATION STANDARDS

A. Safety and Sanitation Standards

1. HACCP Standards

2. MSDS Standards

B. Foodborne Illnesses and Hygiene Procedures

C. Proper Handling, Preparation, and Storage of Food

D. Compliance with Health Codes

1. Chemical Storage

2. Pest Control

3. Garbage Disposal

VI. CUSTOMER RELATIONS AND QUALITY SERVICES

A.  Basic Service Skills

1.  Welcoming Guests

2.  Processing Guests

3.  Overseeing Customer Comfort

4.  Handling Customer Complaints

B.  Styles of Food Service

1.  Counter

2.  Tray Line

3.  Seated

4.  Banquet

5.  Catering

C.  Table-Setting Techniques

Instructor: Ms. A. Preyear

Loachapoka High School

Room 25 FACS

School Phone (334) 705 – 6030

FACS Office (334) 528 – 8657

Email:

Planning Period 8:41 – 9:37

HOSPITALITY AND TOURISM

COURSE SYLLABUS, COURSE OUTLINE &

FACS CLASSROOM MANAGEMENT PLAN

I have read the Hospitality and Tourism Course Syllabus and Course Outline as outlined by Ms. Preyear. I understand everything listed in the syllabus, outline, and classroom management plan and will abide by all standards set forth in these documents during the 2014 - 2015 school year.

______

Student’s Signature Date

I have read the above items and will work to ensure that my child abides by them during the 2014 – 2015 school year.

______

Parents/Guardian Signature Date