Intro to Hospitality I WEVIS Code 1211
Students will be introduced to needed skills for successful employment in the hospitality field. This course provides students with a comprehensive tour through the enormous hospitality environment. Students will discover the characteristics of the hospitality industry, the relationship between hospitality and tourism, the economics and promotion of tourism, and an overview of the lodging and restaurant industries. This course will allow students to actively engage in a “hands on approach” using the internet, software and technology to research the hospitality industry using project-based learning. Intro to Hospitality I incorporates performance-based learning with academics, entrepreneurship, and technology skills to prepare students for successful employment in the 21st Century. The West Virginia Standards for 21st Century Learning include the following components: 21st Century Content Standards and 21st Century Learning Skills and Technology Tools. All West Virginia teachers are responsible for classroom instruction that integrates learning skills, technology tools, and content standards.
Grade 10-12 /Intro to Hospitality I
Standard: 1 / Hospitality IndustryHS.S.IHI.1 / Students will demonstrate knowledge and skill of the hospitality industry and tourism.
Objectives / Students will
HS.O.IH1.1.1 / examine employment opportunities in the hospitality industry.
HS.O.IH1.1.2 / discuss the relationship between hospitality and tourism.
HS.O.IH1.1.3 / examine qualities and characteristics of the hospitality industry.
HS.O.IH1.1.4 / analyze corporate philosophy.
HS.O.IH1.1.5 / explain importance of service to the hospitality industry.
HS.O.IH1.1.6 / brainstorm ways to develop customer service in the hospitality industry.
HS.O.IH1.1.7 / contrast the nature of the hospitality industry with other industry sectors.
HS.O.IH1.1.8 / discuss how shift work plays a part in the hospitality industry.
HS.O.IH1.1.9 / research the role customer service plays in the success of hospitality.
Performance Descriptors (HS.PD.IH1.1)
Above Mastery / Mastery / Partial Mastery
The student demonstrates exceptional and exemplary performances with distinctive and sophisticated application of knowledge and skills that exceed the standards in the hospitality industry.
The students will evaluate personal employment opportunities in the hospitality industry; differentiate between the relationship of hospitality and tourism; develop a characteristics and qualities analysis of employees of the hospitality industry; create a corporate philosophy; justify the importance of service to the hospitality industry; analyze ways to develop customer service in the hospitality industry; differentiate between the nature of the hospitality industry with other industry sectors; analyze how shift work plays a part in the hospitality industry; and develop a plan of the role customer service plays in the success of hospitality. The student can independently solve problems and is self directed. / The student demonstrates competent and proficient performance and shows thorough and effective knowledge and skills that exceed the standards in the hospitality industry. The students will examine employment opportunities in the hospitality industry; discuss the relationship between hospitality and tourism; examine qualities and characteristics of the hospitality industry;
analyze corporate philosophy; explain importance of service to the hospitality industry; brainstorm ways to develop customer service in the hospitality industry; contrast the nature of the hospitality industry with other industry sectors; discuss how shift work plays a part in the hospitality industry; and research the role customer service plays in the success of hospitality. The degree of knowledge and skill is thorough and effective and the students can work independently. / The student demonstrates basic but inconsistent performance of the fundamental knowledge and job performance skills characterized by errors and/or omissions in describing the standards in the hospitality industry.
The students will list employment opportunities in the hospitality industry; define hospitality and tourism; make a checklist of qualities and characteristics of the hospitality industry; answer questions about corporate philosophy; talk about the importance of customer service to the hospitality industry; make a list of ways to develop customer service in the hospitality industry; pick out elements of the hospitality industry; define shift work in the hospitality industry; role play customer service scenarios. Performance needs further development and supervision.
Standard: 2 / Tourism
HS.S.IH1.2 / Students will:
· examine qualities and characteristics of tourism.
· examine the economic impacts of tourism.
· demonstrate knowledge of the social and cultural impacts of tourism.
Objective / Students will
HS.O.IH1.2.1 / discuss the meaning of tourism.
HS.O.IH1.2.2 / research tourism organizations.
HS.O.IH1.2.3 / outline areas of economic impact from tourism.
HS.O.IH1.2.4 / research how tourism is promoted.
HS.O.IH1.2.5 / outline why people travel and choose destinations.
HS.O.IH1.2.6 / discuss society’s and culture’s impact on tourism.
HS.O.IH1.2.7 / prepare a presentation on ecotourism.
Performance Descriptors (HS.PD.IH1.2)
Above Mastery / Mastery / Partial Mastery
The student demonstrates exceptional and exemplary performances with distinctive and sophisticated application of knowledge and skills that exceed the standards in tourism. The student will analyze the meaning of tourism; evaluate tourism organizations; analyze areas of economic impact from tourism; develop a plan to promote local tourism; strategize why people travel and choose destinations; evaluate society’s and culture’s impact on tourism; and evaluate a presentation on ecotourism. The student can independently solve problems and is self directed. / The student demonstrates competent and proficient performance and shows a thorough and effective knowledge and skills that meet the standards in tourism.
The student will discuss the meaning of tourism; research tourism organizations; outline areas of economic impact from tourism; research how tourism is promoted; outline why people travel and choose destinations; discuss society’s and culture’s impact on tourism; and prepare a presentation on ecotourism.
The degree of knowledge and skill is thorough and effective and the students can work independently. / The student demonstrates basic but inconsistent performance of the fundamental knowledge and job performance skills characterized by errors and/or omissions in describing the standards in tourism. The student will define tourism; list tourism organizations and what they do; talk about the economic impact from tourism; research how tourism is promoted; make a poster showing why people travel and choose destinations; explain how society and culture impact tourism; assist in preparing a presentation on ecotourism. Performance needs further development and supervision.
Grade 10-12 /
Intro to Hospitality I
Standard: 3 / LodgingHS.S.IH1.3 / Students will demonstrate knowledge of the hotel and lodging industry.
Objectives / Students will
HS.O.IH1.3.1 / outline different hotel ownership and management options.
HS.O.IH1.3.2 / develop a visual display as to how hotels are classified.
HS.O.IH1.3.3 / discuss hotels by price segment.
HS.O.IH1.3.4 / characterize different types of hotels.
HS.O.IH1.3.5 / discuss vacation ownerships.
HS.O.IH1.3.6 / research different types of unique hotels.
HS.O.IH1.3.7 / report on the trends in hotel development.
Performance Descriptors (HS.PD.IH1.3)
Above Mastery / Mastery / Partial Mastery
The student demonstrates exceptional and exemplary performances with distinctive and sophisticated application of knowledge and skills that exceed the standards in lodging. The student will contrast different hotel ownership and management options; develop a visual presentation as to how hotels are classified, price segmented and characterized; explain vacation ownerships; analyze success of various different types of unique hotels; and lead a discussion on the trends in hotel development. The student can independently solve problems and is self directed. / The student demonstrates competent and proficient performance and shows a thorough and effective knowledge and skills that meet the standards in lodging. The student will outline different hotel ownership and management options; develop a visual display as to how hotels are classified; discuss hotels by price segment; characterize different types of hotels; discuss vacation ownerships; research different types of unique hotels; and report on the trends in hotel development. The degree of knowledge and skill is thorough and effective and the students can work independently. / The student demonstrates basic but inconsistent performance of the fundamental knowledge and job performance skills characterized by errors and/or omissions in describing the standards in lodging. The student will create a list of different hotel ownership and management options; make a poster showing how hotels are classified; discuss hotels by price segment; classify different types of hotels; define vacation ownerships; discuss different types of unique hotels; and list the trends in hotel development. Performance needs further development and supervision.
Standard: 4 / Rooms Division Operations
HS.S.IH1.4 / Students will demonstrate knowledge of rooms’ division operations in the lodging industry.
Objectives / Students will
HS.O.IH1.4.1 / examine executive and department head duties and responsibilities.
HS.O.IH1.4.2 / create an organizational chart for rooms division in different types of hotels.
HS.O.IH1.4.3 / report on the functions of each rooms division.
HS.O.IH1.4.4 / report on property management systems.
HS.O.IH1.4.5 / discuss yield management.
HS.O.IH1.4.6 / perform financial calculations relative to rooms’ revenue.
HS.O.IH1.4.7 / outline functions of reservations and guest services.
HS.O.IH1.4.8 / research the various responsibilities of front-of-the house customer service employees.
HS.O.IH1.4.9 / brainstorm ways to meet challenges that department heads might address.
HS.O.IH1.4.10 / outline the organization of the housekeeping department.
HS.O.IH1.4.11 / research new trends in hotel and rooms division operations.
Performance Descriptors (HS.PD.IH1.4)
Above Mastery / Mastery / Partial Mastery
The student demonstrates exceptional and exemplary performances with distinctive and sophisticated application of knowledge and skills that exceed the standards in the rooms’ division operations. The student will research executive and department head duties and responsibilities; analyze an organizational chart for rooms division in different types of hotels; analyze the functions of each rooms division; lead a class discussion on property management systems; calculate yield management ; analyze financial calculations relative to rooms revenue; outline functions of reservations and guest services; write job duties for the various responsibilities of front-of-the house customer service employees; discuss some of the challenges that department heads might address; develop an organizational chart of the housekeeping department; and lead a class discussion of new trends in hotel and rooms division operations. The student can independently solve problems and is self directed. / The student demonstrates competent and proficient performance and shows a thorough and effective knowledge and skills that meet the standards in the rooms’ division operations. The student will examine executive and department head duties and responsibilities; create an organizational chart for rooms division in different types of hotels; report on the functions of each rooms division; report on property management systems; discuss yield management ; perform financial calculations relative to rooms revenue; outline functions of reservations and guest services; research the various responsibilities of front-of-the house customer service employees; brainstorm ways to meet challenges that department heads might address; outline the organization of the housekeeping department; and research new trends in hotel and rooms division operations. The degree of knowledge and skill is thorough and effective and the students can work independently. / The student demonstrates basic but inconsistent performance of the fundamental knowledge and job performance skills characterized by errors and/or omissions in describing the standards in the rooms’ division operations. The student will match executive and department head duties and responsibilities; answer questions using an organizational chart for rooms division in different types of hotels; make a list of the functions of each rooms division; define property management systems; define yield management ; answer questions using financial calculations relative to rooms revenue; make a list of functions of reservations and guest services; make a chart of the various responsibilities of front-of-the house customer service employees; participate in class discussion about some of the challenges that department heads might address; make a poster of an organizational chart of the housekeeping department; and list new trends in hotel and rooms division operations. Performance needs further development and supervision.
Standard: 5 / Food and Beverage
HS.S.IH1.5 / Students will demonstrate knowledge of food and beverage operations in lodging.
Objectives / Students will
HS.O.IH1.5.1 / research job descriptions of F&B directors and department heads in the food and beverage area.
HS.O.IH1.5.2 / describe management of the kitchen.
HS.O.IH1.5.3 / prepare an organizational chart for the kitchen for a large hotel.
HS.O.IH1.5.4 / discuss how restaurants are managed in a lodging facility.
HS.O.IH1.5.5 / describe the role of the bar manager.
HS.O.IH1.5.6 / research the duties of the stewarding department.
HS.O.IH1.5.7 / discuss the role of the catering department in a lodging facility.
HS.O.IH1.5.8 / prepare a pictorial representation of various room setups.
HS.O.IH1.5.9 / complete a banquet event plan.
HS.O.IH1.5.10 / describe the role of room service in the lodging environment.
HS.O.IH1.5.11 / research the trends in food and beverage operations in the lodging environment.
Performance Descriptors (HS.PD.IH1.5)
Above Mastery / Mastery / Partial Mastery
The student demonstrates exceptional and exemplary performances with distinctive and sophisticated application of knowledge and skills that exceed the standards in the food and beverage industry. The student will prepare job descriptions for F&B directors and department heads in the food and beverage area; plan the management of the kitchen; evaluate an organizational chart for the kitchen for a large hotel; lead a discussion on how restaurants are managed in a lodging facility; teach classmates using a pictorial representation of various room setups and banquet event plans; analyze the role of room service in the lodging environment; and lead a discussion about the trends in food and beverage operations in the lodging environment. The student can independently solve problems and is self directed. / The student demonstrates competent and proficient performance and shows a thorough and effective knowledge and skills that meet the standards in the food and beverage industry. The student will research job descriptions of F&B directors and department heads in the food and beverage area; describe management of the kitchen; prepare an organizational chart for the kitchen for a large hotel; discuss how restaurants are managed in a lodging facility; prepare a pictorial representation of various room setups; complete a banquet event plan;
describe the role of room service in the lodging environment; and research the trends in food and beverage operations in the lodging environment. The degree of knowledge and skill is thorough and effective and the students can work independently. / The student demonstrates basic but inconsistent performance of the fundamental knowledge and job performance skills characterized by errors and/or omissions in describing the standards the food and beverage industry. The student will talk about job descriptions of F&B directors and department heads in the food and beverage area; talk about management needs of the kitchen; answer questions using an organizational chart for the kitchen for a large hotel; list different ways restaurants are managed in a lodging facility; answer questions about a pictorial representation of various room setups; answer questions about a banquet event plan; discuss the role of room service in the lodging environment; and list the trends in food and beverage operations in the lodging environment. Performance needs further development and supervision.