Career Cluster Resources for Hospitality and Tourism · Manufacturing led by the State of Indiana,...

C A R E E R C L U S T E R S — F O C U S I N G E D U C A T I O N O N T H E F U T U R E

www.careerclusters.org

Career Cluster Resources for Hospitality and Tourism

Table of Contents

Introduction Section I – Pathway Model Section II – Cluster Knowledge and Skills Section III – Pathway Knowledge and Skills Section IV – O*NET Crosswalk Report Section V – Cluster Profile and Advisory Committee Section VI – Credentials Section VII – Validation Overview/ Results Section VIII – Assessment Protocol

Certification Protocol

Introduction

The States’ Career Cluster Initiative 9/01/02

Charles Losh, Ph.D., Project Director

The U.S. Department of Education Office of Vocational and Adult Education (OVAE) has

identified 16 career clusters representing career opportunities for the 21st century economy. These

clusters will frame student opportunities as they pursue postsecondary education and a wide range of

career opportunities from front-line to professional and managerial careers.

Helping students make their dreams become a reality was the driving force behind the

nation’s Career Clusters initiative launched June 1, 2001. Twelve lead states and the District of

Columbia were partners in the development of the tools supporting eleven career clusters which,

when combined with the five clusters that have already been developed, will represent all career

possibilities.

The National Association of State Directors for Career and Technical Education

Consortium (NASDCTEc) and their Board of Directors assumed leadership for coordinating the

project. This in itself was unique for a project of this scope. The Board and the State Directors

organization believed that this initiative was of such potential impact on the Career Technical

delivery system in the country that they needed to play this leadership role in the project, assuring

that the materials had utility in their states once completed. Therefore, the NASDCTEc in

conjunction with the State of Oklahoma (the project fiscal agent) prepared and submitted a proposal

to OVAE in January of 2001. This proposal was funded at a $2.2 million dollar level, with

expectations of a second year of funding of $2.5 million. The plan to develop eleven curriculum

frameworks was very aggressive, given that each of the prior projects, designed to develop and pilot

test materials for a single cluster, had received in excess of $1 million dollars for their multiyear

development work.

The project was designed to establish curriculum frameworks and supportive materials for

each cluster, with a broad-based advisory committee for each cluster, led by a state. There was also

a National Advisory Committee consisting of members from each of the cluster committees, along

with other stakeholders. The National and State Cluster advisory committees were responsible for

identifying the frameworks, pathway and foundation knowledge and skills, and other supportive

materials. The committees included representatives from states, schools, education and training,

business and industry, associations, and others directly impacted by the materials.

The development of materials for each of the eleven clusters was led by a different state,

with business and industry at the helm. The lead states included: Idaho and Iowa (jointly leading the

Agriculture, Food and Natural Resources cluster), Pennsylvania (Architecture and Construction),

Ohio (Marketing, Sales and Service), North Dakota (Finance), West Virginia (Hospitality and

Tourism), South Carolina (Business, Management and Administration), Kentucky (Human

Services), Arkansas (Law, Public Safety and Security), North Carolina (Science, Technology,

Engineering and Mathematics), Michigan (Education and Training), and Oklahoma and the District

of Columbia/Washington D.C. (jointly leading the Government and Public Administration cluster).

The five additional career clusters included Health Science led by the State of Utah,

Manufacturing led by the State of Indiana, Arts, Audio Video Technology and Communications led

by the V-TECS Consortium, Information Technology led by the Educational Development Center,

Inc., and Transportation, Distribution and Logistics Cluster led by the State of Illinois. These

clusters plan to complete their work by June 30 of 2003.

To facilitate and coordinate the developmental work of the Cluster Initiative, staff was

identified and housed at the Oklahoma Department of Career and Technical Education. The staff

consisted of four Cluster Coordinators: Marsha Daves, Greg Dewald, Curtis Shumaker, and Pam

Stacey. Additionally, Denise Christy provided research and web development support, Lisa

Batchelder provided financial support, and Karan Smith provided administrative support.

Development work for the States’ Career Clusters Initiative began June 1, 2001, and the first

meeting of lead states, OVAE staff, and cluster staff was held in Oklahoma City in mid-June. At this

meeting, project objectives, general direction, timelines, and the initial research goals were

identified. This work continued through the fall and winter of 2001 and included the identification

of cluster advisory committee members, the development of cluster frameworks based on the

prototype cluster models provided by V-TECS, and the identification of occupations and draft

pathways along with degrees and certificates associated with the career specialties/occupations in

each of the clusters.

In January of 2002, the lead state teams were brought together in Phoenix to begin the

process of developing knowledge and skill statements for each of the cluster pathways and

foundations. Contracted writers and lead state cluster advisory committee members, depending upon

the decisions of cluster leadership, carried out this work. A part-time editor in Oklahoma provided

consistency across the cluster knowledge and skill statements. One concern that was addressed early

in the process was the need for a “common look and feel” across the clusters. Ultimately, this was

accomplished not only for the eleven clusters in the States’ Career Clusters Initiative, but also

through close cooperative relationships between the projects, all the cluster knowledge and skill

statements were developed (or retro-fitted) using the same format. This format includes a

knowledge/skill statement with associated performance elements and measurement criteria. This

format provides the tools needed for curriculum and assessment developers as they take the

materials to the classroom.

The National Advisory Committee met in March of 2002, and reviewed the curriculum

frameworks, credentials list, and lead state advisory committee memberships and structures, and

forwarded those materials to the Executive Committee for the Project. The Executive Committee,

made up of the Board of the NASDCTEc, also met in March, approved the materials and discussed

the future actions needed to assure implementation of the cluster materials.

Originally, the project was designed for a minimum of two years and was to include the

identification of 110 pilot test sites across the country, along with the development of assessments

and certifications for the clusters. The Office of Vocational and Adult Education, however,

determined in November of 2001 that the goals of the project were “too broad”, and terminated the

project as of September 30, 2002.

Development of the products needed for curriculum and assessment was fast-tracked, with

the knowledge and skill statements, performance elements and measurement criteria ready for

validation by July 15, 2002. This was the result of a major effort of lead state advisory committees

and staff responding to the shortened timeline and the need for quality product.

Given the efforts of the developmental teams, cluster advisory committee members were

able to review and validate the knowledge and skills and supporting elements. Additionally, a

national web-based validation was conducted from July 15 to August 15, 2002. All 50 states were

invited to a dissemination meeting held in Charleston, South Carolina Sept 13, 2002, where the

materials were distributed to participants for their use in updating their curriculum.

For further information on the status of the materials, go to the web-site,

http://www.careerclusters.org/.

Section I – Pathway Model

Hos

pita

lity

& T

ouri

sm e

ncom

pass

es th

e m

anag

emen

t, m

arke

ting

and

oper

atio

ns o

f res

taur

ants

and

oth

er fo

odse

rvic

es, l

odgi

ng, a

ttra

ctio

ns, r

ecre

atio

n ev

ents

an

d tr

avel

rel

ated

serv

ices

.

Sample Career Specialties /Occupations

Gen

eral

Man

ager

, •Fo

od &

Bev

erag

e M

anag

er•K

itche

n M

anag

er•C

ater

ing

& B

anqu

ets M

anag

er•S

ervi

ce M

anag

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Mai

tre’d

•

Rest

aura

nt O

wne

r•B

aker

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wer

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•

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utiv

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k•Pa

stry

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tend

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esta

uran

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ver•

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quet

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p Em

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us P

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oom

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ttend

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xecu

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oom

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irect

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f Se

curit

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ontro

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& B

ever

age

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iden

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irect

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f Ope

ratio

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ener

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•Qua

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uran

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orpo

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M

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urea

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men

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M

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vent

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estin

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vent

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list•

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lann

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up

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• Fai

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estiv

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•The

me

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s/A

mus

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esal

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ager

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me

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s/A

mus

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rea

Ret

ail M

anag

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rks/

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usem

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hem

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rks/

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usem

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Gro

up

Even

ts M

anag

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amily

Cen

ters

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ager

•Fam

ily C

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Equi

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nten

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•His

toric

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/Cul

tura

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hite

ctur

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colo

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ustri

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Gui

des/

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/Cul

tura

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ctur

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colo

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dust

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ites E

xhib

it D

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oper

• Mus

eum

s/Zo

os/A

quar

ium

s D

ocen

t•M

useu

m/Z

oos/

Aqu

ariu

ms

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mal

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iner

and

H

andl

er• M

useu

ms/

Zoos

/Aqu

ariu

ms E

xhib

it D

evel

oper

Pathways

Res

taur

ants

and

Foo

d/Be

vera

ge

Serv

ices

Lo

dgin

g

Trav

el &

Tou

rism

R

ecre

atio

n, A

mus

emen

ts &

A

ttrac

tions

Cluster K&S

C

lust

er k

now

ledg

e an

d sk

ills

♦

Aca

dem

ic F

ound

atio

ns ♦

Com

mun

icat

ions

♦Pr

oble

m S

olvi

ng a

nd C

ritic

al T

hink

ing

♦In

form

atio

n Te

chno

logy

App

licat

ions

♦ S

yste

ms

♦ S

afet

y, H

ealth

and

Env

ironm

enta

l ♦Le

ader

ship

and

Tea

mw

ork

♦Et

hics

and

Leg

al R

espo

nsib

ilitie

s ♦

Empl

oyab

ility

and

Car

eer D

evel

opm

ent ♦

Tech

nica

l Ski

lls

8/24

/200

2 4:

44 P

M

Section II – Cluster Knowledge and Skills

Cluster Knowledge and Skill Statement

Hospitality and Tourism

Academic FoundationsStudy and use basic academic skills to perform effectively in the workplace.Statement:

Performance Element: Apply mathematical, reading and writing skills necessary to perform job tasks in the hospitality and tourism industry.

Read and comprehend work related materials.Measurement Criteria:Read and follow instructions to perform a task.Measurement Criteria:Perform basic mathematical functions including use of decimals, fractions, percentages, formulas and methods of measurement.

Measurement Criteria:

Perform basic accounting procedures.Measurement Criteria:Perform written tasks including filling out forms and writing reports.


Study the elements of marketing techniques used in various types of hospitality and tourism establishments to gain familiarity with all venues.

Statement:

Performance Element: Achieve a familiarity with marketing techniques used in the hospitality and tourism industry to sell a product or service.

Identify the elements of marketing.Measurement Criteria:Compare/contrast different marketing packets.Measurement Criteria:Develop strategies for making a sale.Measurement Criteria:

Study and synthesize information from cultural diversity and geographical studies to appreciate their importance in developing product and services.

Statement:

Performance Element: Identify the components of cultural diversity to understand their impact on the different areas of the hospitality and tourism industry.

Define culture and cultural diversity.Measurement Criteria:Categorize components of culture including religious customs, dietary habits and traditions.


Give examples of how culture is relevant to the hospitality and tourism industry.


Design a method of increasing multicultural awareness.Measurement Criteria:Performance Element: Identify the elements of geography that affect the hospitality and tourism industry to aid in customer service.

Articulate the relevance of geography to hospitality and tourism including natural resources, climate, landforms and time zones.


Identify the major countries important to the industry for importing goods.


Apply the concepts of weather and climate to hospitality situations.


Study and synthesize the effects of the economy on the hospitality and tourism industry to apply appropriate strategies in developing products or services.

Statement:

Performance Element: Summarize how to use the “state of the economy” to plan products and service.

Define currency and the exchange rate.Measurement Criteria:Define economics as it applies to the hospitality and tourism industry.


Saturday, August 24, 2002 Page 1 of 18



Generalize the effects that supply and demand has on the hospitality and tourism industry.


Explain the importance of the hospitality and tourism industry to the U.S. economy.


Explain effects of changes in taxation on hospitality & tourism industry.


Study the elements of management styles used in various types of hospitality and tourism establishments to gain familiarity with all venues.

Statement:

Performance Element: Examine management styles of different organizational structures to learn best practices for each style.

Define industry management terms including, yield, yield management, no-show, discount inventory control, overbooking and spoilage.


Compare/contrast management of different organizational structures including independently owned, chain affiliated and corporations in the industry.





CommunicationsUse good oral and written communication skills to create, express and interpret information.

Statement:

Performance Element: Apply active listening skills in obtaining and clarifying information.

Determine familiarity of discussion.Measurement Criteria:Differentiate between hearing and listening.Measurement Criteria:Evaluate different styles of listening.Measurement Criteria:Identify the effects of physical, social, and psychological factors on ability to listen.


Demonstrate the role of good listening skills in job success.Measurement Criteria:Explain the message given.Measurement Criteria:

Performance Element: Respond with restatement and clarification techniques to clarify information.

Ask questions to seek or confirm understanding.Measurement Criteria:Paraphrase or repeat information.Measurement Criteria:Record or summarize information in written notes.Measurement Criteria:Follow directions and/or respond in a positive way with clear, concise comments.


Interpret verbal and nonverbal behaviors to enhance communication with co-workers and customers/guests.

Statement:

Performance Element: Interpret verbal behaviors to enhance communication with co-workers and customers/guests

Speak and understand English or required language.Measurement Criteria:Present comfortable tone in speaking with people.Measurement Criteria:Identify verbal cues.Measurement Criteria:Communicate clearly and concisely to co-workers and others.Measurement Criteria:Explain messages conveyed by verbal behaviors.Measurement Criteria:

Performance Element: Interpret nonverbal behaviors to enhance communication.Identify nonverbal cues.Measurement Criteria:Observe eye contact, facial expressions, posture, gestures, and other body language.


Explain message conveyed by nonverbal behaviors.Measurement Criteria:Design all communications to exhibit professionalism in attitude, initiative, respect to others, and commitment.

Statement:

Performance Element: Apply proper etiquette in all customer contacts.Use correct phone etiquette.Measurement Criteria:Diffuse dissatisfaction scenarios professionally.Measurement Criteria:Provide constructive feedback and reinforcement.Measurement Criteria:Devise strategies for maximizing customer satisfaction.Measurement Criteria:




Performance Element: Utilize tactful phraseology and communication to dispel misunderstandings or difficult situations.

Make a request of a guest/customer without confrontation.Measurement Criteria:Give directions to a frenzied, stressed, upset guest/customer without insult or conflict.


Comprehend and use reading strategies to learn meaning, technical concepts, vocabulary, and follow directions.

Statement:

Performance Element: Use purpose as a context to select reading strategies and read text.

Identify purpose of text.Measurement Criteria:Identify complexity of text.Measurement Criteria:Use at least one reading strategy (skimming, reading for detail, reading for meaning and critical analysis) for selected reading, and describe why you selected that strategy.


Performance Element: Analyze information read to learn meaning, technical concepts, vocabulary, and follow directions.

Determine relevance, accuracy and appropriateness to purpose.Measurement Criteria:Integrate information with prior knowledge.Measurement Criteria:Identify complexities and discrepancies in information.Measurement Criteria:Analyze information presented in a variety of formats such as tables, lists, and figures.


Performance Element: Interpret, transcribe and communicate information, data, and observations to apply information learned from reading to actual practice.

Explain meaning of new terms, vocabulary and concepts.Measurement Criteria:Interpret technical materials used.Measurement Criteria:Write specific steps for applying information learned to task or new situation.


Write set of directions for others sharing information learned and applying that to task or new situation.


Locate, organize and reference written information from various sources to communicate with co-workers and clients/participants.

Statement:

Performance Element: Locate written information to communicate with co-workers and clients/participants.

Identify topic.Measurement Criteria:Conduct search of information using card catalog, keywords, and/or search engines.


Locate variety of resources such as books, journals, and magazines.


Locate information from electronic forms including the Internet.Measurement Criteria:Performance Element: Organize information to use in written and oral communications.

Read and take notes from selected resources.Measurement Criteria:Prepare outline that emphasizes major points with supporting data.


Present information in organized, easy-to-follow manner.Measurement Criteria:




Performance Element: Document the source and proper reference to use in written information.

Prepare a bibliography.Measurement Criteria:Footnote excerpts and quotations.Measurement Criteria:Follow rules and regulations relating to plagiarism and copyright.


Use correct grammar, punctuation and terminology to write and edit documents.Statement:Performance Element: Compose multi-paragraph writing clearly, succinctly, and accurately to reflect professionalism in written documents.

Organize and arrange information for effective coherence.Measurement Criteria:Report relevant information in order of occurrence.Measurement Criteria:Interpret information, data, and observations correctly.Measurement Criteria:Present main ideas and supporting facts.Measurement Criteria:

Performance Element: Use description of audience and purpose to prepare written documents including forms, reports, and data sheets.

Use technical terms and concepts.Measurement Criteria:Incorporate and use references effectively and accurately.Measurement Criteria:Report objective and/or subjective information.Measurement Criteria:

Performance Element: Use correct grammar, spelling, punctuation and capitalization to prepare written documents.

Use correct grammar and sentence structure.Measurement Criteria:Use correct spelling.Measurement Criteria:Use correct punctuation and capitalization.Measurement Criteria:

Performance Element: Use computer skills to design and develop written materials and supporting visual aids.

Use word processing software to develop text, charts, graphs or figures correctly.


Use presentation software to prepare visual support materials.Measurement Criteria:Format written documents with correct font and layout for easy reading.


Use appropriate resources and techniques to develop and deliver formal and informal presentations.

Statement:

Performance Element: Use description of audience and purpose to prepare oral presentation.

Know subject matter.Measurement Criteria:Identify characteristics of the audience and adjust to their ability to understand.


Use technical terms and concepts correctly.Measurement Criteria:Use proper organization and structure to achieve coherence of major points.





Performance Element: Identify and prepare media and visual aids to complement an oral presentation.

Identify media and visual aids appropriate to understanding of topic.


Prepare visual aids and support materials for easy viewing and without error.


Operate any equipment used with support materials smoothly and efficiently.


Performance Element: Deliver presentation to sustain listener’s attention and interest.Deliver presentation without grammatical error.Measurement Criteria:Speak clearly with appropriate volume, rate and gestures.Measurement Criteria:Use support materials in the presentation that enhance the understanding of the topic and the interest level of the audience.


Evaluate listeners’ interest and receptiveness.Measurement Criteria:Use verbal and nonverbal feedback strategies to engage discussion and adjust message and delivery.


Respond to questions and comments on presentation.Measurement Criteria:Explain message conveyed by nonverbal behaviors.Measurement Criteria:

Interpret and use tables, charts and figures to support written and oral communication.Statement:Performance Element: Develop tables, charts and figures to support written and oral communication.

Compile facts and arrange in organized manner for a table, chart or figure.


Document sources of data.Measurement Criteria:Determine most appropriate way to display data for effective coherence.


Prepare table, chart, graph or figure for inclusion in publication or presentation.


Performance Element: Interpret tables, charts and figures used to support written and oral communication.

Evaluate reference or source of data for authenticity and reliability.


Explain information presented in tables, charts and figures.Measurement Criteria:Prepare written summary of findings expressed in tables, charts and figures.





Problem Solving and Critical ThinkingUse the principles of budgeting & forecasting to maximize profit and growth in various sectors of hospitality and tourism.

Statement:

Performance Element: Apply forecasting skills to determine cost and profit.Identify information needed to forecast bookings/reservations.Measurement Criteria:Calculate a no-show percentage.Measurement Criteria:Calculate a ten-day forecast.Measurement Criteria:

Performance Element: Apply budgeting skills to determine staffing levels.Determine labor hours for each level of booking/reservations.Measurement Criteria:Determine number of employees to schedule at each level of booking/reservations.


Set staffing schedules to balance labor costs and level of booking/reservations.


Examine all comments and suggestions from the customer service area to formulate improvements in services/products and training of staff.

Statement:

Performance Element: Use customer comments to guide customer satisfaction policies.Assess the importance of customer satisfaction.Measurement Criteria:Devise strategies for maximizing customer satisfaction.Measurement Criteria:Role-play customer dissatisfaction scenarios.Measurement Criteria:

Study potential, real and perceived emergency situations to recognize and implement appropriate safety and security measures.

Statement:

Performance Element: Identify methods to cope with emergency situations.Observes guests/customers and surroundings to identify dangerous situations.


Create a reactive solution to exposure to a terrorist situation.Measurement Criteria:Develop and role play mock emergency situations demonstrating caution and good judgment.


Identify and use common tasks that require employees to problem-solve on the job.Statement:Performance Element: Use critical thinking skills to solve problems.

Manage time effectively.Measurement Criteria:Prioritize tasks.Measurement Criteria:Demonstrate flexibility.Measurement Criteria:Handle ambiguous situations.Measurement Criteria:




Information Technology ApplicationsIdentify and use information technology tools specific to hospitality and tourism to access, manage, and integrate information .

Statement:

Performance Element: Use computer-based technology to access information.Access a website using the internet.Measurement Criteria:Use email to send and receive messages.Measurement Criteria:Collect data from the environment, people, or instruments.Measurement Criteria:Use website to promote product/services to potential guests/clients.


Performance Element: Use database and spreadsheet technology to manage information.

Locate information on a spreadsheet.Measurement Criteria:Classify information using a classification scheme.Measurement Criteria:Sort information using an organization system.Measurement Criteria:

Performance Element: Use computer-based technology to integrate information.Use a database to summarize, compare/contrast information.Measurement Criteria:Represent existing client, product, service or topic information in a different form.


Interpret client or product information to determine appropriate action.


Performance Element: Use information technology to evaluate information.Use electronic sources to determine quality, relevance or usefulness of a product.


Use electronic sources to generate and access client/customer information for evaluation.


Apply computer skills to expedite workflow and enhance customer service.Statement:Performance Element: Manage computer operations.

Use basic industry software programs.Measurement Criteria:Employ desktop operating skills.Measurement Criteria:




SystemsUnderstand roles within teams, work units, departments, organizations, interorganizational systems and the larger environment to identify the effect of systems on the quality of the product or service.

Statement:

Performance Element: Research appropriate sources to trace the development of the hospitality and tourism industry and learn the overall structure.

Identify early stages of the hospitality and tourism industry.Measurement Criteria:Outline the growth of the hospitality industry.Measurement Criteria:Discuss current trends in society and how they affect hospitality and tourism.


Draw conclusions on the impact of the future economic, technological and social changes in the hospitality and tourism industry.


Performance Element: Use organizational charts to analyze the workplace operations.Learn the functions of the department or unit within the larger organization.


Integrate the functions of other departments or units to serve the guest/customer.


Manage and improve organizational systems to better serve customers.Statement:Performance Element: Develop and manage plans and budgets to accomplish organizational goals and objectives.

Develop work plans and budgets that utilize people and resources effectively.


Develop reports on performance and resource utilization.Measurement Criteria:Modify plans and budgets to meet goals and objectives.Measurement Criteria:

Performance Element: Develop plans to improve organizational performance including customer satisfaction and service/operations performance.

Identify and describe most critical performance problems.Measurement Criteria:Identify opportunities for improvement of the system.Measurement Criteria:Use structured problem-solving process to develop systematic improvements.


Achieve a familiarity with other industries that have relevant services or products and understand how they impact a seamless product/service to the guest/customer.

Statement:

Performance Element: Describe feasible collaboration with various other industries to provide an inclusive product to the customer.

Cite an example a seamless service system using cooperative efforts with related industries.


Identify and integrate the different vendors, suppliers, and properties to create the guest/customer experience.





Performance Element: Identify the core competencies of the various hospitality and tourism related organizations or businesses to best utilize available resources.

Name an organization whose strength is in its manpower.Measurement Criteria:Name an organization whose strength is financial.Measurement Criteria:Name a business whose key competence is knowledge or connections.


Develop an example of a collaborative product or service in the hospitality and tourism industry.





Safety, Health, and EnvironmentalReview all safety and sanitation procedures applicable to the work area to ensure a safe and healthy work environment for all individuals.

Statement:

Performance Element: Examine overall safety procedures to maintain a safe work area.

Identify electrical and mechanical hazards.Measurement Criteria:Classify different types of fires and how to contain them.Measurement Criteria:Identify proper fire evacuation procedures.Measurement Criteria:Explain the safe use of ladders.Measurement Criteria:Outline proper response to emergency situations.Measurement Criteria:Outline basic first aid and CPR procedures.Measurement Criteria:

Performance Element: Examine sanitation procedures to ensure facility is in compliance with health codes.

Outline compliance requirements of sanitation and health inspections.


Show exemplary appearance and hygiene.Measurement Criteria:Use appropriate safety equipment and clothing.Measurement Criteria:

Performance Element: Practice personal safety while at the work site and on work related assignments to avoid injuries or accidents.

Detail proper lifting and carrying procedures.Measurement Criteria:Demonstrate handling safety with mechanical, environmental, microwave radiation, vehicle, optical laser, radar, high frequency radio, and fiber optics.


Demonstrate safe work habits and procedure related to application of electricity and static discharge.


Demonstrate the appropriate use of safety equipment and procedures, such as lockout/tagout, as required for work activity.


Demonstrate safe use of equipment commonly used within the hospitality and tourism area.


Adjust working routines to take advantage of ergonomic designs in the workplace.


Analyze life choices related to nutrition, stress, and exercise to measure their affect on performance in the career pathways within hospitality and tourism.

Statement:

Performance Element: Examine the pursuit of personal life style choices to prepare for careers in the hospitality and tourism industry.

List the effects of exercise on job performance.Measurement Criteria:Discuss the effects of nutrition and dietary habits on job performance.


Interpret the effect of stress, fatigue and anxiety on job performance.


Analyze work related chemicals and hazardous materials to prevent health related problems that may result from exposure to these elements.

Statement:

Performance Element: Follow industry standards to comply with safety polices and procedures.

Apply Hazcom and Hazardous Material practices and MSDS Measurement Criteria:




Procedures for handling and disposing of chemicals.Illustrate compliance with OSHA safety regulations and practices.


Study potential, real and perceived hazards to recognize and implement appropriate safety and security measures.

Statement:

Performance Element: Outline safety and security issues for individuals and groups in multiple environments to minimize risks.

Create a solution to guests/customer exposure to a health hazard.Measurement Criteria:Suggest ways to manage guests/customers facing a threat.Measurement Criteria:Create ways to prevent common safety hazards.Measurement Criteria:Develop and role play mock emergency situations.Measurement Criteria:

Performance Element: Outline resources to utilize in various emergency situations for self, co-workers, and customers/guests.

Detail steps to use in medical emergencies.Measurement Criteria:List resources for assistance with environmental issues.Measurement Criteria:Name the resources for assistance in crimes or accidents.Measurement Criteria:Detail how to access help in a terrorist situation.Measurement Criteria:

Research ways to use security measures to protect guests/customers, staff and limit liability.

Statement:

Performance Element: Develop various security measures to increase safety.Outline how locking systems protect guests/customers.Measurement Criteria:Create a security system using surveillance cameras.Measurement Criteria:Design a security system using security personnel.Measurement Criteria:Detail ways to use lighting to increase security.Measurement Criteria:




Leadership and TeamworkEmploy leadership and teamwork skills to facilitate workflow.Statement:

Performance Element: Develop group-working relationships to improve the work environment.

Encourage positive working relationships.Measurement Criteria:Participate as a team member.Measurement Criteria:Adhere to company policies.Measurement Criteria:Motivate self.Measurement Criteria:

Performance Element: Observe outstanding leaders to identify effective management styles.

Name several styles of leadership.Measurement Criteria:Identify organization skills of a good leader.Measurement Criteria:Describe decision-making skills.Measurement Criteria:Explain how a leader delegates work.Measurement Criteria:Describe techniques a good leader uses to develop a high performing team.


Lead others in tasks and activities to benefit the organization as a whole.Statement:Performance Element: Use leadership skills to create motivation for change.

Compliment and encourage others.Measurement Criteria:Clarify expectations for change.Measurement Criteria:Indicate the benefits of change.Measurement Criteria:Exhibit flexibility.Measurement Criteria:

Performance Element: Model leadership and teamwork qualities to aid in employee morale.

Detail ways to minimize staff turnover.Measurement Criteria:Create a pleasant working atmosphere.Measurement Criteria:Coach and mentor new employees.Measurement Criteria:Involve all individuals in creative problem solving.Measurement Criteria:

Establish and maintain effective working relationships with all levels of personnel and other departments to provide effective services to the guest/customer.

Statement:

Performance Element: Use interpersonal skills to build effective working relationships.

Work effectively within the department or unit.Measurement Criteria:Co-operate with workers from other departments or units.Measurement Criteria:Practice sensitivity to cultural, religious, disability and gender issues in dealing with others.


Resolve conflicts to satisfy staff, guests/customers and others.Statement:Performance Element: Use conflict-management skills to facilitate solutions.

Identify sources of conflict.Measurement Criteria:Include stakeholders in a problem-solving session.Measurement Criteria:Agree on an implement steps to resolve conflict.Measurement Criteria:Follow up on results of implementation.Measurement Criteria:




Ethics and Legal ResponsibilitiesExamine and review ethical and legal responsibilities as they relate to guests/customers and employee conduct within the establishment to maintain high industry standards.

Statement:

Performance Element: Develop an awareness of applicable legal policies to comply with laws regarding hiring, harassment and safety issues.

Define legal and ethical responsibilities for safety procedures.Measurement Criteria:Outline how harassment and stereotyping can create an unhealthy work environment.


Demonstrate understanding of legal interviewing processes.Measurement Criteria:Interpret workman's compensation requirements and forms.Measurement Criteria:Maintain and understand standard of confidentiality.Measurement Criteria:

Performance Element: Interpret ethical and legal guidelines relating to job performance to solve legal and ethical issues.

Identify ethical and legal situations which occur in the workplace.


Develop responses to situations based on legal responsibilities and employer policies.


Develop responses to situations based on ethical considerations.Measurement Criteria:Show regard for ethics, values, and principles to deal fairly with others.Statement:

Performance Element: Respect others at all times to express personal ethical values.Be respectful and sensitive to others' beliefs.Measurement Criteria:Demonstrate good life values.Measurement Criteria:Demonstrate fairness to others of different cultures, religions, gender, or age.


Performance Element: Integrate ethical treatment in the workplace to establish codes of conduct.

Perform ethically by all local, state, and national standards.Measurement Criteria:Apply ethical principles to decision-making related to customers/guests and fellow workers.


Apply ethical standards to the delivery of quality performance, products and work.


Examine professional and workplace ethics and legal responsibilities to provide guidelines for conduct.

Statement:

Performance Element: Demonstrate awareness of responsibilities for different positions within the organization.

Explain legal responsibilities of employees to comply with government laws and regulations including responsible liability.


Explain the major laws and regulations that define responsibilities for commercial, consumer, health, safety, environmental, and employment laws and regulations.


Identify what ethical issues and concerns affect a career field to aid in making career choices.

Statement:

Performance Element: Observe ethical behavior in the workplace to appreciate the integral role it plays in all businesses.





Describe situations where ethical concerns can change the workplace.Identify problems that may arise if the workforce does not conduct itself ethically.


Identify regulations that must be followed on a continuous basis in a given career area.


List ethical liability issues that are specific to hospitality and tourism.





Employability and Career DevelopmentResearch and review career options and qualifications to explore careers in the hospitality and tourism industry.

Statement:

Performance Element: Examine the numerous career paths within hospitality and tourism to discover personal preferences.

Explore restaurants, food & beverage services.Measurement Criteria:Explore the lodging industry.Measurement Criteria:Explore travel and tourism.Measurement Criteria:Explore recreation, amusements, and attractions.Measurement Criteria:Identify the preferred career opportunities.Measurement Criteria:

Performance Element: Study entry-level, skilled level and supervisory positions to gain an awareness of qualifications and skills needed for different levels of employment.

Detail entry-level job qualifications in the industry.Measurement Criteria:Detail skilled level job qualification in the industry.Measurement Criteria:Detail supervisory level job qualification in the industry.Measurement Criteria:Match interests, abilities and preferences to career preferences.Measurement Criteria:

Review independently owned and chain-affiliated facilities in hospitality and tourism to compare and illustrate the advantages and disadvantages of working in each venue.

Statement:

Performance Element: Examine an independently owned facility to distinguish it from other types.

List advantages and disadvantages of working for an independently owned facility.


List the advantages and disadvantages of working for a chain-affiliated facility.


Conclude which type provides the best working environment to suit personal characteristics and values of the employee.


Learn steps necessary to seek, apply for, attain and retain employment.Statement:Performance Element: Seek, and apply for employment to begin career objectives.

Outline a plan for effective job search.Measurement Criteria:Write a resume that lists skills and competencies.Measurement Criteria:Complete job application forms.Measurement Criteria:List steps for an effective job interview.Measurement Criteria:Explain follow up steps for a job interview.Measurement Criteria:

Performance Element: Summarize steps necessary to retain a job in the industry.Develop a list of workplace rules and regulations.Measurement Criteria:Identify and give examples of positive work attitudes.Measurement Criteria:Make a list of characteristics of a successful employee.Measurement Criteria:Identify hierarchy within the organization.Measurement Criteria:




Performance Element: Identify positive work behaviors and personal qualities to retain employment.

Demonstrate regular attendance.Measurement Criteria:Follow company dress and appearance standards.Measurement Criteria:Take responsibility for decisions and actions.Measurement Criteria:Demonstrate effort and initiative.Measurement Criteria:Demonstrate the willingness to learn.Measurement Criteria:Follow directions.Measurement Criteria:

Understand advancement procedures and the promotional work ladder within the industry to plan career objectives.

Statement:

Performance Element: Determine the chain of command for a particular industry to evaluate personal skills and potential.

Comprehend the career ladder for each industry.Measurement Criteria:Identify the head of each department and their responsibilities.Measurement Criteria:

Performance Element: Explain what projects need to be accomplished or skills required to achieve a promotion.

Gather information on the skills of higher-level positions.Measurement Criteria:Identify the process of applying for promotional positions and the person(s) to contact.


Write a career pathway plan.Measurement Criteria:




Technical SkillsExamine the customer service skills required to be successful in the hospitality and tourism industry.

Statement:

Performance Element: Apply customer service skills to ensure guest satisfaction.Define customer service.Measurement Criteria:Evaluate customer service scenarios.Measurement Criteria:Determine appropriate customer service solutions.Measurement Criteria:Describe how customer service affects a company’s “bottom line”.


Utilize different types of payment options to facilitate customer payments for services.Statement:Performance Element: Handle different types of payments to accommodate the guest/customer.

Accept cash payments.Measurement Criteria:Make a credit card transaction.Measurement Criteria:Settle a direct bill account.Measurement Criteria:Combine payment methods to serve guests/customers.Measurement Criteria:


Section III – Pathway Knowledge and Skills

Hospitality and TourismPATHWAY: Restaurants and Food & Beverage Services

Pathway Topic: Ethics and Legal ResponsibilitiesPathway KS Statement: Examine and review ethical and legal responsibilities as they relate to guests, employees and conduct within the establishment to maintain high industry standards.

Performance Element: Examine all comments and suggestions from the customer service area to formulate improvements and ensure guests satisfaction.

Detail ways to achieve high rate of positive comments.Measurement Criteria: Get regular feedback from guests and staff.Measurement Criteria:

Performance Element: Achieve an awareness of applicable legal policies to comply with laws regarding hiring, harassment and safety issues.

Demonstrate understanding of legal interviewing processes.Measurement Criteria: Outline how harassment and stereotyping can create an unhealthy work environment.


Define legal and ethical responsibilities for safety procedures.Measurement Criteria: Interpret workman's compensation requirements and forms.Measurement Criteria:

Performance Element: Interpret ethical and legal guidelines relating to job performance to solve legal or ethical issues.

Identify ethical and legal situations which occur in the workplace.


Relate appropriate response to legal/ethical infractions in the workplace.


Pathway Topic: Safety, Health, and EnvironmentalPathway KS Statement: Review all safety and sanitation procedures applicable to the work area to supervise staff in proper sanitation behaviors.

Performance Element: Examine overall safety procedures to maintain a safe work area.

Identify electric and mechanical hazards.Measurement Criteria: Classify different types of fires and how to contain them.Measurement Criteria: Identify proper fire evacuation procedures.Measurement Criteria: Explain the safe use of ladders.Measurement Criteria: Detail proper lifting and carrying procedures.Measurement Criteria:

Performance Element: Examine sanitation procedures to ensure facility is in compliance with health codes.

Outline compliance requirements of sanitation and health inspections.


Show exemplary appearance and hygiene.Measurement Criteria: Illustrate correct use of knives and kitchen equipment.Measurement Criteria: Use protective gloves and clothing.Measurement Criteria: Illustrate correct food handling and production techniques.Measurement Criteria:

Pathway Topic: SystemsPathway KS Statement: Examine the company's standard operating procedures to determine the criteria for food preparation.


Hospitality and TourismPathway Topic: Systems

Performance Element: Implement set of Operating Procedures to comply with company requirements.

Detail operating procedures for food quality.Measurement Criteria: Detail operating procedures for food presentation.Measurement Criteria:

Performance Element: Evaluate prepared foods for quality and presentation to set quality standards in accordance with company requirements.

Show consistent appearance in prepared foods.Measurement Criteria: Detail ways to monitor quality of prepared food.Measurement Criteria:

Performance Element: Use basic food knowledge to prepare nutritional, quality foods.Explain use of variety of sauces.Measurement Criteria: Choose appropriate cooking procedures (sauté, broil, bake, etc.)


Employ knowledge of nutritional values.Measurement Criteria: Exhibit high quality food presentation.Measurement Criteria:

Performance Element: Evaluate types of kitchen equipment to match equipment with correct cooking methodology.

Use scales and other food service equipment.Measurement Criteria: Sharpen knives safely.Measurement Criteria: Use pots and pans for different food preparations.Measurement Criteria: Explain how to store and retrieve foods in a variety of settings (cold, hot, dry, etc.)


Performance Element: Use points and various types of service to provide customer service in accordance with company policy.

Detail characteristics of French, Russian, Bistro style and other forms of service.


Identify types of dining utensils and proper uses.Measurement Criteria: Show proper set up procedures for dining room/counter.Measurement Criteria: Explain menu items.Measurement Criteria: Detail the process of "upselling" and other forms of marketing at tableside.


Pathway Topic: Academic FoundationsPathway KS Statement: Manage and use basic reading, writing, and mathematical skills for food production and guest services to provide a positive guest experience.

Performance Element: Apply mathematical, reading, and writing skills to correctly deliver food products and guest service.

Convert recipes.Measurement Criteria: Use proper measurements of ingredients.Measurement Criteria: Calculate menu and recipe costs.Measurement Criteria: Read and comprehend recipes, operational manuals, inventory control sheets, menus, correspondence, training manuals, etc.


Use basic writing skills (grammar, punctuation, spelling) to produce inventory control sheets, recipes, menus,



Hospitality and TourismPathway Topic: Academic Foundations

correspondence, employee evaluations, etc.Pathway KS Statement: Study and synthesize information from ethnic and geographical studies to apply to customer service.

Performance Element: Retrieve vital facts and statistics to correctly utilize information in a service environment.

Identify ethnicities and their dining habits and rules.Measurement Criteria: Identify countries and their native food resources.Measurement Criteria:

Pathway Topic: CommunicationsPathway KS Statement: Integrate listening, writing, and speaking skills to enhance operations and guest satisfaction.

Performance Element: Use verbal and nonverbal communications to provide a positive experience for guests and employees.

Read English or required language.Measurement Criteria: Write English or required language.Measurement Criteria: Exhibit pleasing appearance and hygiene.Measurement Criteria: Present comfortable tone in speaking with people.Measurement Criteria: Exhibit a hospitable personality.Measurement Criteria: Listen and understand others.Measurement Criteria: Communicate clearly and concisely to co-workers and guests.Measurement Criteria:

Performance Element: Recognize and respond to guests' needs and nonverbal cues to provide quality service.

Identify common nonverbal cues exhibited by guests and employees.


Provide feedback to management in order to enhance operations.


Pathway Topic: Leadership and TeamworkPathway KS Statement: Review managerial skills required to make staffing decisions while following industry standards.

Performance Element: Model leadership and teamwork qualities to aid in employee retention and create a pleasant working atmosphere for staff members.

Detail ways to minimize staff turnover.Measurement Criteria: Work well with other staff members.Measurement Criteria: Conduct regular staff training.Measurement Criteria:

Performance Element: Formulate staff development plans to create an effective working team.

Maintain current job descriptions for all positions under the managerial level.


Conduct regular reviews of staff.Measurement Criteria: Conduct regular training and coaching of staff.Measurement Criteria:

Performance Element: Review industry standards in human relations policies and procedures to ensure all necessary information is included in orientation for new employees.



Hospitality and TourismPathway Topic: Leadership and Teamwork

Conduct thorough orientation for new staff.Detail elements involved in new orientation.Measurement Criteria:

Pathway Topic: Problem Solving and Critical ThinkingPathway KS Statement: Research costs, pricing, and market demands to manage profitability and implement effective marketing strategies.

Performance Element: Interpret calculations of food, labor, and pricing to ensure profitability.

Calculate food cost and determine ways to meet goals.Measurement Criteria: Calculate labor cost and determine ways to meet goals.Measurement Criteria: Determine the values of inventory or stock.Measurement Criteria: Determine menu pricing.Measurement Criteria: Define portion control.Measurement Criteria:

Performance Element: Examine market and alternative ways of marketing to develop a promotional package.

Develop promotional materials.Measurement Criteria: Create methods to market materials.Measurement Criteria:

Performance Element: Anticipate future needs to plan accordingly.Demonstrate awareness of operational needs.Measurement Criteria: Demonstrate awareness of capabilities and limitations of the operation.


Pathway KS Statement: Manage unexpected situations to ensure continuity of quality service.

Performance Element: Identify the problem, possible solutions, and decide on a course of action to resolve unexpected situations.

List common unexpected situations.Measurement Criteria: Outline steps to remedy specific situations.Measurement Criteria:

Pathway Topic: Information TechnologyPathway KS Statement: Examine types of computerized systems used to manage food service operations and guest service.

Performance Element: Identify ways computers and software are used to provide guest and food services.

Demonstrate knowledge in point of sale systems.Measurement Criteria: Demonstrate knowledge in basic computer applications.Measurement Criteria: Demonstrate knowledge in computer programs used for food production.


Pathway KS Statement: Research and evaluate technical resources for food services and bar operations to update or enhance industry standards.

Performance Element: Use software applications to manage different aspects of food service operations.

Demonstrate the use of software programs for human resource management.


Demonstrate the use of software programs for inventory Measurement Criteria:


Hospitality and TourismPathway Topic: Information Technology

control, point of sale, profit loss, etc.Performance Element: Retrieve website information to use in menu planning, recipes, and for product information.

Access relevant websites.Measurement Criteria: Download recipes.Measurement Criteria: Bookmark websitesMeasurement Criteria:

Pathway Topic: Technical SkillsPathway KS Statement: Examine the company’s standard operating procedures related to food and beverage production and guest service to measure effectiveness.

Performance Element: Implement set of Operating Procedures to comply with company requirements.

Detail operating procedures for food quality.Measurement Criteria: Detail operating procedures for food presentation.Measurement Criteria:

Performance Element: Evaluate prepared foods for quality and presentation to set quality standards in accordance with company requirements.

Show consistent appearance in prepared foodsMeasurement Criteria: Detail ways to monitor quality of prepared food.Measurement Criteria:

Performance Element: Use basic food knowledge to prepare nutritional, quality foods.Explain use of a variety of sauces.Measurement Criteria: Choose appropriate cooking procedures (sauté, broil, bake, etc.).


Employ knowledge of nutritional values.Measurement Criteria: Exhibit high quality food presentation.Measurement Criteria:

Performance Element: Evaluate types of kitchen equipment to match equipment with correct cooking methodology.

Use of scales and other food service equipment.Measurement Criteria: Sharpen knives safely.Measurement Criteria: Use pots and pans for different food preparations.Measurement Criteria: Explain how to store and retrieve foods in a variety of settings (cold hot, dry, etc.


Performance Element: Use appropriate types of food service to provide customer service according to set standards.

Detail characteristics of French, Russian, Bistro style and other forms of service.


Identify types of dining utensils and proper uses.Measurement Criteria: Show proper set up procedures for dining room/counterMeasurement Criteria: Explain menu items.Measurement Criteria: Detail the process of “upselling” and other forms of marketing at tableside


Pathway Topic: Employability and Career DevelopmentPathway KS Statement: Research and review career options and


Hospitality and TourismPathway Topic: Employability and Career Development

qualifications in the restaurant and food service industry.Performance Element: Summarize steps needed to obtain a job in the restaurant and food service industry.

Outline a plan for effective job search.Measurement Criteria: Write a resume that lists skills and competencies.Measurement Criteria: List steps for an effective job interview.Measurement Criteria: Explain follow up steps for a job interview.Measurement Criteria:

Performance Element: Summarize steps needed to retain a job in the restaurant and food service industry.

Develop a list of workplace rules and regulations.Measurement Criteria: Identify and give examples of positive work attitudes.Measurement Criteria: Make a list of qualities of successful food service employees.Measurement Criteria: Identify hierarchy within the organization.Measurement Criteria:

Performance Element: Examine jobs available within the various types of restaurants and food service operations to assess career opportunities.

List the qualifications for various careers in the food service industry.


Describe major duties/tasks for each job option.Measurement Criteria: Performance Element: Examine various industry sectors such as independent vs. chain operations to differentiate careers in each type of operation.

List various types of food service operations.Measurement Criteria: List advantages/disadvantages of different sectors.Measurement Criteria:


Hospitality and TourismPATHWAY: Lodging

Pathway Topic: CommunicationsPathway KS Statement: Examine the uses of various types of telecommunications equipment found at lodging facilities to optimize guest service.

Performance Element: Achieve a familiarity with telecommunications equipment to manage calls.

Demonstrate use of a PBX system.Measurement Criteria: Describe the functions of a call accounting system.Measurement Criteria: Describe the functions of automatic call dispensing and automatic call detection features.


Performance Element: Evaluate telephone and facsimile resources to facilitate optimum guest service.

Detail the types of incoming calls.Measurement Criteria: Outline procedures for processing messages for guests.Measurement Criteria: Outline how faxes for guests are handled by lodging staff.Measurement Criteria: Describe how wake-up calls are delivered through the telecommunication system.


Performance Element: Evaluate current and emerging technological services provided by lodging facilities to improve guest service.

Explain how current voice mail systems meet guest needs.Measurement Criteria: Explain how current personal digital assistants (PDAs) meet guest needs.


Explain how current internet services meet guest needs.Measurement Criteria: Explain how TDD systems meet the needs of disabled guests.Measurement Criteria: Explain how emerging technology for telecommunications services enhance the guest experience.


Pathway Topic: SystemsPathway KS Statement: Summarize the importance of housekeeping standards to assure guest satisfaction.

Performance Element: Identify housekeeping's major areas of cleaning responsibilities to meet industry standards.

Identify the main functions of guestroom cleaning.Measurement Criteria: Identify the main functions of public area cleaningMeasurement Criteria: Identify then main functions of back-of-house cleaningMeasurement Criteria: Identify the main functions of cleaning other facility areas.Measurement Criteria:

Performance Element: Explain the use of frequency schedules to maintain cleaning standards.

Explain how frequency schedules are determined for guestroom cleaning.


Explain how frequency schedules are determined for public area cleaning.


Explain how frequency schedules are determined for other areas of facility.




Performance Element: Summarize how standards are used to guide housekeeping personnel.

Identify criteria for guestroom cleaning.Measurement Criteria: Identify criteria for public area cleaningMeasurement Criteria: Identify criteria for back-of-the house cleaningMeasurement Criteria: Identify criteria for cleaning other areas of facility.Measurement Criteria:

Performance Element: Summarize how productivity standards are used to guide cleaning personnel in time-based tasks.

Estimate time for cleaning guest rooms.Measurement Criteria: Estimate time for cleaning public and recreation areas.Measurement Criteria: Estimate time for cleaning management office, back-of-house and other areas as appropriate.


Pathway KS Statement: Prepare a staffing guide to schedule various staff positions to assure guest satisfaction.

Performance Element: Distinguish between fixed and variable staff positions to develop work schedules.

Define fixed labor as it applies to housekeeping.Measurement Criteria: Define variable labor as it applies to housekeeping.Measurement Criteria:

Performance Element: Set staffing schedules based on required labor hours and occupancy levels to balance labor costs and occupancy.

Determine labor hours required for each level of occupancy.Measurement Criteria: Determine number of employees to schedule at each level of occupancy.


Calculate estimated labor expenses at each level of occupancy.Measurement Criteria: Create work schedules for housekeeping staff.Measurement Criteria:

Pathway KS Statement: Explain how Operations manages inventories to maintain adequate quantities of both recycled and non-recycled items.

Performance Element: Distinguish recycled inventories from non-recycled inventories to create minimum/maximum levels of each type.

Distinguish recycled inventories from non-recycled inventories.Measurement Criteria: Establish par levels for recycled inventories such as linens, uniforms, and guest loan items.


Explain how non-recycled inventories are maintained by establishing order points based on minimum/maximum quantities.


Performance Element: Explain the steps involved with taking a physical inventory to maintain accurate counts.

Identify all areas where are items are used and stored.Measurement Criteria: Develop an inventory record to maintain current and accurate counts.


Pathway KS Statement: Outline the factors to consider when determining the size of an annual linen purchase to maintain desired quantities based on varying occupancy levels.



Performance Element: Review inventories and records to determine quantity to order.

Review linen inventory records.Measurement Criteria: Review linen discard records and discard policy.Measurement Criteria: Calculate number of linens need for full occupancy.Measurement Criteria:

Pathway KS Statement: Explain how a status report is used to ensure housekeeping standards.

Performance Element: Use a room status report to assign guestrooms for cleaning.Locate vacated guest rooms on status report.Measurement Criteria: Divide number of rooms among staff.Measurement Criteria: Inform staff of priority of cleaning rooms.Measurement Criteria:

Pathway Topic: Employability and Career DevelopmentPathway KS Statement: Research the major duties and qualifications for managerial positions common to back of house operations in many types of lodging operations to create a menu of career opportunities

Performance Element: Examine the characteristics for chief engineers, food and beverage managers, controllers, and information technology managers, to facilitate selection of career choices.

List three qualifications for each positionMeasurement Criteria: Describe the major duties for each position.Measurement Criteria:

Performance Element: Study supervisory positions in lodging to learn the characteristics of jobs at this level.

Detail three supervisory jobs in lodging.Measurement Criteria: List three qualifications of each supervisory level job.Measurement Criteria:

Performance Element: Study managerial positions in lodging to learn the characteristics of jobs at this level.

Detail three managerial positions in lodging.Measurement Criteria: List three qualifications for each managerial job.Measurement Criteria:

Pathway KS Statement: Research the major duties and qualifications for managerial positions common to front end operations in many lodging operations to create a menu of career opportunities.

Performance Element: Examine the characteristics for general, catering, human resource, marketing, sales and resident managers to facilitate selection of career choices.

List three qualifications for each type of manager.Measurement Criteria: Describe the major duties for each type of manager.Measurement Criteria:

Pathway KS Statement: Compare entry-level, skilled level, and managerial positions in the lodging industry to gain awareness of the qualifications and skills required for career opportunities.

Performance Element: Study entry level jobs in lodging to learn the characteristics of jobs at this level.

Detail three entry level jobs in lodging.Measurement Criteria:



List three qualifications for each entry level job.Measurement Criteria: Performance Element: Study supervisory positions in lodging to learn the characteristics of jobs at this level.

Detail three supervisory jobs in lodgingMeasurement Criteria: List three qualifications for each supervisory level job.Measurement Criteria:

Performance Element: Study managerial positions in lodging to learn the characteristics of jobs at this level.

Detail three managerial positions in lodgingMeasurement Criteria: List three qualifications for each managerial job.Measurement Criteria:

Pathway KS Statement: Review independently owned and chain-affiliated lodging facilities to compare and illustrate the advantages and disadvantages of each.

Performance Element: Examine an independently owned lodging facility to distinguish it from other types of lodging.

List three advantages of an independently owned facility.Measurement Criteria: List three disadvantages to an independently owned lodging facility.


Explain the use of referrals among independently owned facilities.


Performance Element: Examine a chain-affiliated lodging facility to distinguish it from other types of lodging.

List three advantages of a chain affiliated facility.Measurement Criteria: List three disadvantages to a chain-affiliated lodging facility.Measurement Criteria: Explain the relationship of owners to management companies.Measurement Criteria:

Pathway KS Statement: Analyze the functions performed by different divisions and departments within a lodging operation to visualize the interaction of all areas.

Performance Element: Review the functions of essential departments within a lodging operation to appreciate the skills and tasks required for each area.

Examine the functions of the rooms division.Measurement Criteria: Detail the functions of food and beverage division.Measurement Criteria: Study the functions of the engineering and maintenance department.


Describe the functions of the marketing and sales division.Measurement Criteria: Detail the functions of the accounting department.Measurement Criteria: Describe the functions of the human resource office.Measurement Criteria: Review the functions of the security department.Measurement Criteria:

Performance Element: Review the functions within the food and beverage department of a lodging operation to appreciate the skills and tasks required for each area.

Detail the functions of the restaurant(s).Measurement Criteria: Detail the functions of room service.Measurement Criteria: Detail the functions of the lounge(s) or bar(s).Measurement Criteria:



Detail the functions of the catering department.Measurement Criteria: Performance Element: Review the main responsibilities of the engineering and maintenance division within a lodging operation to appreciate the skills and tasks required for both divisions.

Detail the functions of general maintenance.Measurement Criteria: Detail the functions of grounds maintenance.Measurement Criteria: Detail the functions of the engineering department.Measurement Criteria: Detail the functions of emergency maintenance.Measurement Criteria:

Performance Element: Review the primary activities of the marketing and sales division within a lodging operation to appreciate the skills and tasks required for these divisions.

Detail two types of marketing materials for the lodging facility.Measurement Criteria: Detail two types of units for sale.Measurement Criteria: Detail the function of the marketing personnel.Measurement Criteria: Detail the function of the sales personnel.Measurement Criteria:

Performance Element: Review the functions of the accounting department within a lodging operation to appreciate the skills and tasks required for this area.

Explain the function of the accounting department.Measurement Criteria: Explain the role of the accounting department in payroll.Measurement Criteria:

Performance Element: Review the functions of the human resources department within a lodging operation to appreciate the skills and tasks required for this area.

Explain the role of the human resource department in hiring.Measurement Criteria: Explain the role of the human resource department in handling complaints.


Performance Element: Review the functions of the security department within a lodging operation to appreciate the skills and tasks required for this area.

List the role of the security personnel.Measurement Criteria: List the function of security equipment.Measurement Criteria:

Pathway Topic: Technical SkillsPathway KS Statement: Understand the importance of guest registration, and rate and room assignment procedures to meet guest needs and ensure payment methods.

Performance Element: Identify information collected during registration process to correctly register guests.

Check for pre-registration information.Measurement Criteria: Verify guest registration card is completed.Measurement Criteria: Identify the length of stay.Measurement Criteria: Identify the method of payment.Measurement Criteria:

Performance Element: Explain how room rates are established with arriving guests to assign the appropriate rate.

Specify a standard rate.Measurement Criteria: List special room rates.Measurement Criteria: Describe rates that include meal plans, such as the American Measurement Criteria:


Hospitality and TourismPathway Topic: Technical Skills

Plan, the Modified American Plan, and the European Plan.Demonstrate an "upsell" to arriving guests.Measurement Criteria:

Performance Element: Explain how availability, room status, and other standard operating guidelines are used to assign rooms to arriving guests.

Determine when a room is available for sale.Measurement Criteria: Issue keys or electronic keycards to registering guests using standard guidelines.


Use property maps to direct guests to their room locations.Measurement Criteria: Performance Element: Explain how methods of payment are established with arriving guests to clarify payment procedures.

Describe common payment methods for arriving guests.Measurement Criteria: Demonstrate procedure for accepting payment by check.Measurement Criteria: Demonstrate procedure for accepting payment by credit card.Measurement Criteria: Describe special payment methods.Measurement Criteria:

Performance Element: Explain how a property’s computer system is used to create guest accounts.

Identify different types of accounts.Measurement Criteria: Identify types of charges that can be posted to accounts.Measurement Criteria: Explain how account entries are made through front desk terminals and remote point-of-sale terminals.


Pathway KS Statement: Understand the importance of check-out procedures to ensure guest satisfaction and verify settlement of account

Performance Element: Summarize correct check-out procedures to prevent oversights or errors.

Inquire about recent charges.Measurement Criteria: Post outstanding charges to guest accounts.Measurement Criteria: Verify account information.Measurement Criteria: Check for mail , messages, and faxes.Measurement Criteria: Check for safe deposit or in-room safe keys.Measurement Criteria: Secure the room key or electronic keycard.Measurement Criteria:

Performance Element: Describe the account settlement procedures to include different types of payment

Verify the method of payment established at registration.Measurement Criteria: Process account payments for guests using cash.Measurement Criteria: Process account payments for guests using credit cards.Measurement Criteria: Process account payments for guests using direct billing arrangements.


Present the account for payment to the guest.Measurement Criteria: Update the room's status through the property's computer system.


Inquire about guest satisfaction to create a guest history record file.


Pathway Topic: Information Technology Applications


Hospitality and TourismPathway Topic: Information Technology Applications

Pathway KS Statement: Employ effective reservation procedures to meet guest needs and maximize occupancy.

Performance Element: Identify the different types of reservations to meet different guest needs.

Distinguish guaranteed from non-guaranteed reservations.Measurement Criteria: Contrast reservations guaranteed by credit card with reservations guaranteed by travel agents or corporations.


Contrast advanced deposits with prepaid reservations.Measurement Criteria: Performance Element: Identify common sources to make lodging reservations.

Distinguish a central reservation system from a global distribution system.


Identify ways guests place reservations directly with lodging properties.


Explain how guests make reservations on-line.Measurement Criteria: Performance Element: Explain how a computer system is used to process or change reservations.

Determine availability.Measurement Criteria: Create a reservation record.Measurement Criteria: Modify or cancel a reservation.Measurement Criteria: Generate reports from reservation data.Measurement Criteria:

Performance Element: Explain how forecasting is used to maximize occupancy levels.Identify information needed to forecast availability.Measurement Criteria: Calculate a no-show percentage.Measurement Criteria: Calculate a walk-in percentage.Measurement Criteria: Calculate a overstay percentage.Measurement Criteria: Calculate an understay percentage.Measurement Criteria: Create a ten-day forecast.Measurement Criteria:

Pathway Topic: Safety, Health and EnvironmentalPathway KS Statement: Abide strictly by key control procedures to protect guest and minimize risks.

Performance Element: Explain the types and functions of keys to control levels of access.

List three types or levels of keys used for entry.Measurement Criteria: Compare/contrast the use of each.Measurement Criteria:

Performance Element: Explain how key control measures are used to protect guests.Outline how access to all areas is controlled.Measurement Criteria: Outline how locking systems protect guests.Measurement Criteria: Outline procedures for issuing electronic keys.Measurement Criteria:

Pathway KS Statement: Explain how cash control procedures are used to protect funds.

Performance Element: Outline the role of a cashier to facilitate cash control.Demonstrate use of cash sheets to record cash collected.Measurement Criteria:


Hospitality and TourismPathway Topic: Safety, Health and Environmental

Demonstrate use of cash sheets to record cash paid out.Measurement Criteria: Explain how cash banks are issued to cashiers.Measurement Criteria: Describe how cashiers turn in cash banks and prepare cash deposits.


Explain how cash banks and cashier cash deposits are reconciled.


Pathway KS Statement: Explain how guests and property are protected to minimize losses or liabilities.

Performance Element: Control access of safe deposit boxes to minimize losses.Describe how access is given to safe deposit box.Measurement Criteria: Describe how guest's identity is checked for access.Measurement Criteria: Maintain the safe deposit log.Measurement Criteria:

Performance Element: Describe procedures for controlling items lost and found.Identify the department responsible for securing lost and found items.


Maintain a log of lost and found items.Measurement Criteria: Store and secure lost and found items for required length of time.


Follow property procedures for contacting guests about lost and found items.


Performance Element: Identify access control procedures to enhance guest safety.Recognize and report suspicious situations.Measurement Criteria: Identify and report unauthorized and suspicious persons.Measurement Criteria: Monitor entrances, elevators, and stairways.Measurement Criteria: Ensure limited late-night access to lobby areas.Measurement Criteria: Monitor perimeter and grounds.Measurement Criteria:


Hospitality and TourismPATHWAY: Travel & Tourism

Pathway Topic: Academic FoundationsPathway KS Statement: Understand and apply information about times zones, seasons, domestic and international maps in creating or enhancing travel.

Performance Element: Demonstrate competence in incorporating or applying multiple time zones, climate and seasons to create travel products.

Identify and explain the differences in time zones.Measurement Criteria: Identify and explain site variables that affect the tourism product such as climate, time zones, wind, etc.


Explain the international date line and interpret the differences in the zones.


Detail the weather contrast for Sydney, Australia versus that of London, England in the month of June.


Performance Element: Gather information from a variety of domestic and international sources such as internet, and maps to disseminate this information for travel destinations.

Write detailed directions for travel in a variety of domestic locations.


Write detailed directions for travel in a variety of international locations.


Explain or identify, when tested, road and travel destinations marked on a map.


Pathway KS Statement: Employ unit and time conversions skills to develop schedules, and compute cost, distance and time (including travel time) factors.

Performance Element: Utilize unit conversion skills to provide travel distance, and economic information in other countries.

Compare and contrast metric versus American systems of measure.


Distinguish currency designations.Measurement Criteria: Compute currency conversions between dollars and other currencies.


Compute currency conversions between currencies of other nations


Performance Element: Interpret World Time Zones to provide travel information about other countries.

Compare time in North America to time in Australia.Measurement Criteria: Compare time in South America to time in Europe.Measurement Criteria: Explain the 24-hour clock.Measurement Criteria:

Pathway Topic: Cultural DiversityPathway KS Statement: Study differences in language, culture and behavior to achieve an awareness of cultural diversity.

Performance Element: Compare idioms from various areas or regions to appreciate the nuances of language.


Hospitality and TourismPathway Topic: Cultural Diversity

Identify eight unique, regional USA terms or slang related to the travel and tourism product and experience.


Examine 20 words used by other English-speaking countries for difference in pronunciation, spelling and meaning.


Performance Element: Observe different cultural styles to learn the significance of body language and personal space.

Identify at least three common hand gestures of body language positions unacceptable in another culture.


Show the personal space preferred during conversations by cultures such as Asians, Middle Easterners, Latin Americans and North Americans.


Performance Element: Examine cultural expectations of other areas, regions and countries to help avoid social improprieties.

Identify cultures where eye contact in not accepted.Measurement Criteria: Identify cultures where you should not pat on a child on the head.


Identify cultures where you cannot offer food with your left hand.


Identify cultures where you should not show the bottom of your feet.


Performance Element: Research behaviors and dress in other areas, regions and countries to appreciate life-style preferences.

Examine bathing, shaving, and hair grooming habits of six different countries.


Describe the standard menu, time and serving location of the evening meal for six different countries or regions.


Identify and explain five different head coverings worn in the world and one in the USA.


Document research sources.Measurement Criteria:

Pathway Topic: Safety and SecurityPathway KS Statement: Study potential, real and perceived hazards to recognize and implement appropriate safety and security measures.

Performance Element: Outline safety and security issues for individuals and groups in multiple environments to minimize risks.

Check for adequate lighting.Measurement Criteria: Measure sound levels for security.Measurement Criteria: Check surface area for safety.Measurement Criteria: Gauge political and social climate of an area.Measurement Criteria: Check possible natural environment hazards.Measurement Criteria: Check for possible health hazards.Measurement Criteria:

Performance Element: Recognize potential, real and perceived natural, social or terrorism emergency situations to respond appropriately.

Review a film, photo, or recording to identify and describe an emergency situation.



Hospitality and TourismPathway Topic: Safety and Security

Observe guests and surroundings to identify potentially dangerous situations.


Pathway KS Statement: Research and create a resource base using alternative plans, proactive, and reactive solutions to manage any emergency situation.

Performance Element: Formulate methods of resolution and/or alternatives to eliminate potential safety hazards.

Create a proactive solution to address common safety hazards including lighting, sound, surface areas, political and social climate.


Create a reactive solution to guests' exposure to a health hazard.


Prepare alternate methods of reaching travel or experience objective(s).


Suggest ways to manage guests and groups facing safety hazards.


Develop and role play mock emergency situations demonstrating caution and good judgment.


Performance Element: Research sources to utilize in various emergency situations for self, co-workers and customers/guests.

Detail three resources for assistance with communication.Measurement Criteria: Name the most common source for criminal assistance.Measurement Criteria: Name a resource for assistance with environmental issues.Measurement Criteria: List a source for assistance with legal issues.Measurement Criteria: List two sources for assistance with medical or social services.Measurement Criteria: Detail two sources for alternative transportation.Measurement Criteria:

Pathway KS Statement: Review safety and security issues to establish procedures for customer education.

Performance Element: Examine and disseminate information to help customers deal with potential safety hazards and security issues.

Collect safety and security information relevant to their segment of travel and tourism.


Display safety and security information and materials.Measurement Criteria: Distribute safety and security information appropriately to customer/guest.


Pathway Topic: Technical Skills: Product KnowledgePathway KS Statement: Achieve a familiarity with acronyms, abbreviations, and definitions of terminology to communicate within the tourism industry.

Performance Element: Define acronyms and abbreviations used in travel and tourism activities to enhance guest/customer services.

List airport, airline and city codes.Measurement Criteria: Identify names and acronyms for industry associations.Measurement Criteria: Identify other jargon used in the industry.Measurement Criteria:


Hospitality and TourismPathway Topic: Technical Skills: Product Knowledge

Performance Element: Define and differentiate travel and tourism terms to guide customizing services for guests.

Explain differences between meal plan options.Measurement Criteria: Distinguish differences between tour guides and escorts and group leaders.


Explain differences between FIT and group travel.Measurement Criteria: Summarize room night, inside cabin, berth, vacation, itinerary, day trip, etc. in different segments such as: for cruises, tour planning, meeting planner and others.


Pathway KS Statement: Attain a familiarity with diverse transportation, lodging, cruise and food service options to produce a customized product.

Performance Element: Compare and contrast diverse transportation options to increase customer choices.

Identify methods of travel.Measurement Criteria: Interpret the advantages of each type of facility.Measurement Criteria: Interpret the disadvantages of each type of facility.Measurement Criteria:

Performance Element: Examine diverse lodging options to increase customer choice.Identify five types of lodging facilities.Measurement Criteria: Detail the advantages of each type of facility.Measurement Criteria: Detail the disadvantages of each type of facility.Measurement Criteria:

Performance Element: Examine elements of a dining experience expected to satisfy guests at varied facilities such as a boardwalk vendor, cruise ship, chain restaurant and a five-star dining facility.

Detail characteristics of expected food service quality.Measurement Criteria: Detail characteristics of expected atmosphere.Measurement Criteria: Detail characteristics of expected cuisine.Measurement Criteria: Detail characteristics of expected speed of service.Measurement Criteria:

Performance Element: Integrate the various and diverse element of the industry to create a travel experience for a customer.

Create a suggested itinerary for a customer.Measurement Criteria: Create a travel package including meals for a customer.Measurement Criteria: Plan a group tour including research, itinerary planning, costing, operations, escorting, and satisfaction survey.


Pathway KS Statement: Achieve familiarity with other industries that have products or services relevant to a tourism package to gain awareness of their role and the tourism provider's role in delivering a seamless product to a customer.

Performance Element: Describe a feasible collaboration with various other industries to provide an inclusive product to the customer.

Cite an example of seamless service in cooperation with another industry such as agricultural, religious site, or the transportations industry to create the guest experience.


Identify and integrate the different vendors, suppliers and Measurement Criteria:


Hospitality and TourismPathway Topic: Technical Skills: Product Knowledge

properties to create the guest experience.Performance Element: Describe the service provider's role to ensure customer satisfaction in delivering a product or service.

Outline the responsibilities for the service provider.Measurement Criteria: Outline the service provider’s role in teaming with other vendors or suppliers.


Outline methods of trouble-shooting issues for a dissatisfied customer.


Pathway KS Statement: Achieve a knowledge of the community elements essential to maintain cooperative tourism development efforts.

Performance Element: Identify local and regional tourism activities that involve more than one business or organization to develop a resource base.

Name one historical site whose support and development is dependent on more than one business or organization.


Name an area event that depends on.Measurement Criteria: Performance Element: Identify the primary resources or core competencies of the various tourism related organizations or businesses to best utilize available resources.

Name an organization whose strength is in its manpower.Measurement Criteria: Name an entity whose strongest resource is financial.Measurement Criteria: Name a business whose key competence is knowledge or connections.


Performance Element: Identify local and regional tourism issues that involve more than one business or organization to determine the impact of each issue on several businesses/organizations.

Name one tourism development issue that currently or in the past has experienced political strife.


Name a transportation or infrastructure issue related to tourism and list business or organizations that would be affected by it.


Pathway Topic: Technical Skills: MarketingPathway KS Statement: Match customer needs, wants and expectations to the travel product to integrate intangible and discretionary travel options.

Performance Element: Research the discretionary factors that influence travel decisions to create customer options.

Identify economic factors influencing travel decisions.Measurement Criteria: Identify social factors influencing travel decision.Measurement Criteria: Identify health & safety factors influencing travel decisions.Measurement Criteria: Identify physical & mental factors influencing travel decisions.Measurement Criteria:

Performance Element: Learn customer preferences and limitations to create the best package for the vendor and the customer.

Plan a cost effective trip or itinerary to meet customer needs.Measurement Criteria: Identify an opportunity to sell up to greater experiences for the guest and or revenue for the vendor.



Hospitality and TourismPathway Topic: Technical Skills: Marketing

Pathway KS Statement: Study the various market sub-sectors and the general interests of each to design tourism promotional packages.

Performance Element: Create promotional message to target the assets of the elements of a tourism experience to various market sub-sector members.

Name sub-sector determinants related to demographics and psychographics.


Design an experience with one tourism asset for each of the sub-sectors.


Performance Element: Identify key information elements to aid in targeting or modifying products for your audience.

Create a short guided tour of a tourism site for a set of visitors.Measurement Criteria: Plan a trip itinerary for at least two days.Measurement Criteria:

Pathway KS Statement: Evaluate various communication techniques and media venues and select the most effective manner to convey information to a target audience such as the prospective customer, the general public, a disgruntled customer or a special needs population.

Performance Element: Communicate details and points of attractions with enthusiasm to engage the customer/guests in the tourism experience.

Lead an exciting tour.Measurement Criteria: Make a motivating presentation.Measurement Criteria: Host a tourism site to inspire a favorable reaction to the travel and tourism product(s) and service(s).


Write a compelling paragraph promoting a tourism product.Measurement Criteria: Performance Element: Utilize alternate media venues to promote the product or service to the customer/guest.

Identify the similar benefits of broadcast, print, electronic and outdoor media to communicate messages to current and prospective customers.


Contrast the advantages of broadcast, print, electronic and outdoor media to communicate messages to current or prospective customers.


Performance Element: Utilize alternate communication services to assist customers with specialized needs.

Identify a resource to help communicate with disabled travelers.


Identify a resource to help communicate with non-English speaking guests.


Performance Element: Utilize tactful phraseology and communication to dispel misunderstandings or difficult situations.

Make a request of a guest without confrontation.Measurement Criteria: Give directions to a frenzied, stressed, upset guest without insult or conflict.



Hospitality and TourismPATHWAY: Recreation, Amusements & Attractions

Pathway Topic: SystemsPathway KS Statement: Explore the types, structure, and career opportunities of the diverse operational units in the pathway.

Performance Element: Research various operating units in the pathway to distinguish the particular characteristics of each venue.

List recreational venues.Measurement Criteria: List attraction venues.Measurement Criteria: List attraction venues.Measurement Criteria:

Performance Element: Outline unique organizational structure of various operating units to compare and contrast the venues.

Describe characteristics unique to each venue.Measurement Criteria: Describe characteristics common to each venue.Measurement Criteria:

Performance Element: Summarize unique career opportunities for each segment to gather occupational information for each venue.

List recreation careers.Measurement Criteria: List amusement careers.Measurement Criteria: List attraction careers.Measurement Criteria:

Pathway KS Statement: Study admission procedures and traffic control issues to manage and control people, groups, and vehicles.

Performance Element: Examine guest and group admission procedures to utilize guidelines for access control.

Identify which venues use ticket admission and how those tickets are collected.


Identify which venues use membership and how the member is identified.


Explain how groups are handled differently in each case.Measurement Criteria: Performance Element: Examine traffic control issues as they apply to people and vehicles to alleviate congestion issues.

Plan for effective directions and parking of vehicles.Measurement Criteria: Identify a situation where the number of guests would need to be controlled and list how this would be accomplished.


Pathway KS Statement: Evaluate the unique operational departments in each segment to gain knowledge of the maintenance technology, merchandizing, program and product potential in each venue.

Performance Element: Examine maintenance issues requiring special training of personnel to appreciate job demands and opportunities of each venue.

List maintenance issues unique to recreation.Measurement Criteria: List maintenance issues unique to amusements.Measurement Criteria: List maintenance issues unique to attractions.Measurement Criteria:

Performance Element: Summarize merchandising and retail outlet opportunities to predict types of products available.

Describe retail opportunities possible at each venue.Measurement Criteria:



List types of merchandise that may be available at each venue.Measurement Criteria: Performance Element: Research ideas needed to develop programs and/or products unique to each venue.

Explain the role history might play in developing programs/exhibits/events.


Explain the role various animals have in exhibit development.Measurement Criteria: Explain how a theme might determine the types of products/services/events available


Pathway Topic: Safety and SecurityPathway KS Statement: Achieve an awareness of safety and security issues unique to each segment to provide appropriate safety and security measures.

Performance Element: Research safety and security issues for guests unique to each venue to create safety guidelines.

List guest safety/security issues at recreation venues.Measurement Criteria: List guest safety/security issues at amusement venues.Measurement Criteria: List guest safety/security issues at attraction venues.Measurement Criteria:

Performance Element: Research safety and security issues for employees unique to each venue to create safety guidelines.

List employee safety/security issues at recreation venues.Measurement Criteria: List employee safety/security issues at amusement venues.Measurement Criteria: List employee safety/security issues at attraction venues.Measurement Criteria:

Pathway KS Statement: Achieve an awareness of safety and security issues unique to hospitality and tourism to provide appropriate safety and security measures.

Performance Element: Study safety and security issues unique to each venue to create safety guidelines for guests.

Detail guest safety/security issues at recreation facilities.Measurement Criteria: Detail guest safety/security issues in amusement areas.Measurement Criteria: Detail guest safety/security issues at attractions.Measurement Criteria: Detail guest safety/security issues at gaming facilities.Measurement Criteria:

Performance Element: Research safety and security issues unique to each venue to establish employee safety standards.

Specify employee safety/security issues at recreation facilities.Measurement Criteria: Specify employee safety/security issues at amusement areas.Measurement Criteria: Specify employee safety/security issues at attractions.Measurement Criteria: Specify employee safety/security issues at gaming facilities.Measurement Criteria:

Performance Element: Examine equipment safety, functionality, and durability to protect guests and minimize replacement costs.

List factors that affect safe and appropriate functioning of recreational equipment.


List factors that affect safe and appropriate functioning of amusement park equipment.


List factors that affect safe and appropriate functioning of Measurement Criteria:


Hospitality and TourismPathway Topic: Safety and Security

educational attraction equipment.List factors that affect safe and appropriate functioning of museum exhibits and equipment.


List factors that affect safe and appropriate functioning of gaming equipment


Performance Element: Evaluate methods for equipment maintenance and repair to avoid downtime.

List advantages for repairing on site.Measurement Criteria: List advantages of securing a technician from off-site.Measurement Criteria: List factors to consider in selecting a technician.Measurement Criteria: List the factors involved with preventive maintenance (time, cost).


List the factors involved with emergency repair (downtime, cost).


Pathway KS Statement: Research and create a resource base using alternative plans, proactive and reactive solutions to manage any emergency situation.

Performance Element: Formulate methods of resolution and/or alternatives to potential safety hazards.

Create a proactive solution to address common safety hazards including lighting, sound, surface areas, political and social climate.


Create a reactive solution to guests’ exposure to a health hazard.


Suggest ways to manage guests and groups facing safety hazards.


Develop and role play mock emergency situations demonstrating caution and good judgment.


Performance Element: Research sources to utilize in various emergency situations for self, co-workers and customer/guests.

Detail three resources for assistance with communication.Measurement Criteria: Name the most common source for criminal assistance.Measurement Criteria: Name a resource for assistance with environmental issues.Measurement Criteria: List a source for assistance with legal issues.Measurement Criteria: List two sources for assistance with medical or social services.Measurement Criteria:

Pathway KS Statement: Review safety and security issues to establish procedures for customer education.

Performance Element: Examine and disseminate information to help customers deal with potential safety hazards and security issues.

Collect safety and security information relevant to the venue.Measurement Criteria: Display safety and security information and materials.Measurement Criteria: Distribute safety and security information appropriately to customer/guest.


Pathway Topic: Admissions


Hospitality and TourismPathway Topic: Admissions

Pathway KS Statement: Study admission procedures to manage and control individuals and groups.

Performance Element: Examine guest and group admission mediums to utilize guidelines for access control.

Identify which venues use ticket admission and methods of collection.


Identify which venues use membership and method of identification.


Explain how groups are handled differently in each case .Measurement Criteria: Performance Element: Research various methods of ticket allocation to control admission.

List methods of allocating tickets by season, month and day.Measurement Criteria: Describe considerations for allocating adult, children and senior tickets.


Pathway KS Statement: Explore the different ticket sales options to establish best practices.

Performance Element: Research various methods of ticket pricing and sales to maximize sales.

Identify the factors necessary to consider when setting ticket prices.


List the various methods of selling tickets.Measurement Criteria: Performance Element: Explore the types and structure of admission ticket channels to distribute tickets.

List ways to allocate tickets for sale.Measurement Criteria: List ways to distribute tickets for delivery.Measurement Criteria:

Pathway KS Statement: Examine traffic control issues as they apply to people and vehicles to alleviate congestion issues.

Performance Element: Study traffic control issues to manage vehicles.Plan for effective directions and parking of vehicles.Measurement Criteria: Identify a situation where the number of guests would need to be controlled and list how this would be accomplished.


Pathway KS Statement: Evaluate the types of information and directions guest would need at entry to be familiar with their surroundings.

Performance Element: Gather information about an entire facility to distribute to the guests.

List all locations a guest would need to know.Measurement Criteria: Describe the guest use of each area.Measurement Criteria: Identify the schedule opening and closing for each area of the facility (days/seasons).


Give a short history or background of the facility if relevant.Measurement Criteria: Performance Element: Gather maps and diagrams of a facility to distribute to the guests.

Describe how a guest would travel through the facility.Measurement Criteria:


Hospitality and TourismPathway Topic: Admissions

List critical locations such as restrooms, telephones, ATMs and first aid stations.


Performance Element: Determine information needed to serve guests from non-public sources and locations.

List information a guest might need that they may not have accessed.


List non-public locations a customer service person would need as a resource.


Performance Element: Summarize the policies and procedures to provide guest safety.

Describe policies about items such as: backpacks, strollers, wheelchairs, packages, high heels, etc, that would minimize damage and safety in an attraction or amusement setting.


Identify emergency evacuation routes.Measurement Criteria:

Pathway Topic: MarketingPathway KS Statement: Evaluate the unique operational departments in hospitality and tourism to develop marketing strategies in recreation, amusements, and attractions.

Performance Element: Describe the use of market segmentation to design marketing plans.

List the groups or demographics of the groups to be targeted.Measurement Criteria: Describe how this factor affects the marketing strategies.Measurement Criteria:

Performance Element: Describe the impact of seasonality to design marketing plans.List what seasons are most popular for each venue.Measurement Criteria: Give a scenario of a “worst” season.Measurement Criteria:

Performance Element: Describe the ways to incorporate a loyalty program into the marketing plan.

List ways to entice the customer to return.Measurement Criteria: Give methods to convince customers to refer others to the facility.


Performance Element: Describe collaboration with other entities to provide an inclusive product or service.

Detail ways to set-up a marketing partnership.Measurement Criteria: Describe the process to create a tourism experience package with other businesses.


Performance Element: Examine avenues to expose the public to a new product or service.

List methods to announce a new product to the public.Measurement Criteria: List ways to communicate a new product or service to current customers.


Pathway KS Statement: Study the different venues in hospitality and tourism to gain knowledge of merchandizing, program and product potential.

Performance Element: Summarize merchandizing and retail outlet opportunities to


Hospitality and TourismPathway Topic: Marketing

predict types of available products.Describe retail opportunities possible at each venue.Measurement Criteria: List types of merchandise that may be available at each venue.Measurement Criteria:

Performance Element: Research ideas needed to develop programs and/or products unique to each venue.

Explain the role history might play in developing programs/exhibits/events.


Explain the role various animals have in exhibit development.Measurement Criteria: Explain how a theme might determine the types of products/services/events available


Pathway Topic: OperationsPathway KS Statement: Explore the types, structure, and career opportunities of recreation, amusements, and attractions to gain awareness of the diverse operational units in hospitality and tourism.

Performance Element: Study various operating methods of a recreational facility to distinguish the particular characteristics of recreation.

List three ways to organize a business to provide recreational options for guests.


Describe the benefits and disadvantages of each method.Measurement Criteria: �Name various types of recreation facilities.Measurement Criteria:

Performance Element: Outline various operational methods to utilize at a museum.List three ways to organize a museum.Measurement Criteria: Detail the benefits and disadvantages of each method.Measurement Criteria: Name various types of museums.Measurement Criteria:

Performance Element: Outline various methods to operate an attraction.Name two business methods for operating a historic attractions.


List three methods for operating an amusement attraction.Measurement Criteria: List three business methods for operating an educational attraction.


Describe the benefits and disadvantages of each method.Measurement Criteria: Performance Element: Explain various methods to operate a casino or gaming facility

Detail characteristics unique to the gaming venue.Measurement Criteria: Describe the organizational requirements for operating a casino.


List the benefits and disadvantages such management would encounter.


Performance Element: Evaluate the “Design Day Specifications” to best utilize a facility.

List the factors that influence the capacity of the facility.Measurement Criteria: Name the factors that influence the attendance of your customers.


Cite the methods of adjusting the design of a facility to Measurement Criteria:


Hospitality and TourismPathway Topic: Operations

accommodate the normal day, a slow day, and a super busy day.

Performance Element: Summarize unique career opportunities in hospitality and tourism to gather occupational information for each venue.

List recreation careers.Measurement Criteria: List amusement careers.Measurement Criteria: List attraction careers.Measurement Criteria: List gaming careers.Measurement Criteria:


Section IV – O*NET Crosswalk Report

1

Career Specialty/ Occupational Coding and Crosswalk Summary The objective of the Career Specialty/ Occupational Coding and Crosswalk project is to accomplish two basic tasks. The first is to design and establish a classification and coding structure for the States’ Career Clusters Initiative. When completed, the classification and coding structure will be compatible with existing occupational classification systems and designed in a manner that allows for easy updating and the flexibility to add additional career pathways and occupational specialties. Once the first step is completed for each cluster, the second step is to build a linkage system or crosswalk between the new career cluster classification system and the O*NET occupational classification system developed and operated by the U S Department of Labor. O*NET is a nationally recognized taxonomy with detailed descriptions and a rich database of information for each occupation. Explanation of Crosswalk Table The attached table lists each occupational specialty and its related O*NET occupation. It is sequenced by career pathway and occupational specialty code. It should be noted that the relationship between an occupational specialty and its related O*NET occupation is often not one-to-one. The O*NET occupation is often much broader covering two or more occupational specialties. In fact, even when multiple occupational specialties are assigned, they may only represent a part of a broader O*NET occupation. Column 1: Lists occupational specialties that were identified by the Career Clusters Initiative. The occupational specialties are organized by cluster pathways and represent occupational titles with no definitions. They are intended to be a sample of occupations that help define the cluster and pathway. Column 2: Represents related occupations from the O*NET occupational coding system. Note: A crosswalk from the occupational specialties to the Classification of Instructional Programs (CIP) codes is forthcoming. The National Crosswalk Service Center is currently developing the CIP to O*NET crosswalk which will be the bridge to the career cluster occupational specialties. You may access this crosswalk in the near future at: http://www.xwalkcenter.org/

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Section V – Cluster Profile Advisory Committee List

August 24, 2002 Page 1 of 7

Career Cluster Profile Cluster Name: Hospitality & Tourism Project Lead State: West Virginia Project Lead State Contact Information: Gene Coulson, Project Director West Virginia Department of Education 1900 Kanawha Boulevard, E Bldg, 6-243 Charleston, WV 25305-0330 Phone: (304) 558-3896 [email protected] Stanley Hopkins, State Director West Virginia Department of Education 1900 Kanawha Boulevard, E Bldg, Charleston, WV 25305-0330 Phone: (304) 558-2346 [email protected] Cluster Coordinators: Marsha Daves

Cluster Definition: Hospitality & Tourism encompasses the management, marketing and operations of restaurants and other foodservices, lodging, attractions, recreation events and travel related services

Cluster Pathways: Restaurants and Food & Beverage Services; Lodging; Travel & Tourism; Recreation, Amusements & Attractions. Cluster Partners: List attached. Number of cluster partners in each of the following categories: Postsecondary Education: 5 Secondary Education: 4 Business & Industry 11 Labor 1 Associations 28 Government Agencies 10

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d Fo

od a

nd B

ever

age

Exec

utiv

e A

mer

ican

Hot

el &

Lod

ging

Ass

ocia

tion

- Edu

catio

nal I

nstit

ute

http

://w

ww

.ei-a

hla.

org/

ei1/

certi

ficat

ion.

htm

C

ertif

ied

Food

Exe

cutiv

e In

tern

atio

nal F

ood

Serv

ice

Exec

utiv

es A

ssoc

iatio

n ht

tp://

ww

w.if

sea.

org/

certi

ficat

ion.

htm

C

ertif

ied

Food

Man

ager

In

tern

atio

nal F

ood

Serv

ice

Exec

utiv

es A

ssoc

iatio

n ht

tp://

ww

w.if

sea.

org/

certi

ficat

ion.

htm

C

ertif

ied

Food

serv

ice

Man

agem

ent P

rofe

ssio

nal

Nat

iona

l Res

taur

ant A

ssoc

iatio

n Ed

ucat

iona

l Fou

ndat

ion

http

://w

ww

.edf

ound

.org

C

ertif

ied

Gam

ing

Supe

rvis

or

Am

eric

an H

otel

& L

odgi

ng A

ssoc

iatio

n - E

duca

tiona

l Ins

titut

e ht

tp://

ww

w.e

i-ahl

.org

/ei1

/cer

tific

atio

n.ht

m

Cer

tifie

d G

over

nmen

t Pro

perty

Man

ager

A

mer

ican

Hot

el &

Lod

ging

Ass

ocia

tion

- Edu

catio

nal I

nstit

ute

http

://w

ww

.ei-a

hl.o

rg/e

i1/c

ertif

icat

ion.

htm

C

ertif

ied

Gov

ernm

ent P

rope

rty S

uper

viso

r A

mer

ican

Hot

el &

Lod

ging

Ass

ocia

tion

- Edu

catio

nal I

nstit

ute

http

://w

ww

.ei-a

hl.o

rg/e

i1/c

ertif

icat

ion.

htm

Aug

ust 2

4, 2

002

Pa

ge 2

Cer

tifie

d G

over

nmen

t Pro

perty

Tec

hnic

ian

Am

eric

an H

otel

& L

odgi

ng A

ssoc

iatio

n - E

duca

tiona

l Ins

titut

e ht

tp://

ww

w.e

i-ahl

.org

/ei1

/cer

tific

atio

n.ht

m

Cer

tifie

d H

ospi

talit

y A

ccou

ntan

t Exe

cutiv

e H

ospi

talit

y Fi

nanc

ial &

Tec

hnol

ogy

Prof

essi

onal

s ht

tp://

ww

w.h

ftp.o

rg/C

ertif

icat

ion/

CH

AE/

chae

bene

fits.c

fm

Cer

tifie

d H

ospi

talit

y D

epar

tmen

t Tra

iner

A

mer

ican

Hot

el &

Lod

ging

Ass

ocia

tion

- Edu

catio

nal I

nstit

ute

http

://w

ww

.ei-a

hl.o

rg/e

i1/c

ertif

icat

ion.

htm

C

ertif

ied

Hos

pita

lity

Educ

ator

A

mer

ican

Hot

el &

Lod

ging

Ass

ocia

tion

- Edu

catio

nal I

nstit

ute

http

://w

ww

.ei-a

hl.o

rg/e

i1/c

ertif

icat

ion.

htm

C

ertif

ied

Hos

pita

lity

Hou

seke

epin

g Ex

ecut

ive

Am

eric

an H

otel

& L

odgi

ng A

ssoc

iatio

n - E

duca

tiona

l Ins

titut

e ht

tp://

ww

w.e

i-ahl

.org

/ei1

/cer

tific

atio

n.ht

m

Cer

tifie

d H

ospi

talit

y M

arke

ting

Exec

utiv

e H

ospi

talit

y Sa

les a

nd M

arke

ting

Ass

ocia

tion

http

://w

ww

.hsm

ai.o

rg/1

_edu

-eve

nts/1

_edu

-fram

eset

.htm

C

ertif

ied

Hos

pita

lity

Sale

s Pro

fess

iona

l A

mer

ican

Hot

el &

Lod

ging

Ass

ocia

tion

- Edu

catio

nal I

nstit

ute

http

://w

ww

.ei-a

hl.o

rg/e

i1/c

ertif

icat

ion.

htm

C

ertif

ied

Hos

pita

lity

Supe

rvis

or

Am

eric

an H

otel

& L

odgi

ng A

ssoc

iatio

n - E

duca

tiona

l Ins

titut

e ht

tp://

ww

w.e

i-ahl

.org

/ei1

/cer

tific

atio

n.ht

m

Cer

tifie

d H

ospi

talit

y Tr

aine

r A

mer

ican

Hot

el &

Lod

ging

Ass

ocia

tion

- Edu

catio

nal I

nstit

ute

http

://w

ww

.ei-a

hl.o

rg/e

i1/c

ertif

icat

ion.

htm

C

ertif

ied

Hos

pita

lity

Tech

nolo

gy P

rofe

ssio

nal

Hos

pita

lity

Fina

ncia

l & T

echn

olog

y Pr

ofes

sion

als

http

://w

ww

.hftp

.org

/Cer

tific

atio

n/C

HA

E/ch

aebe

nefit

s.cfm

C

ertif

ied

Hot

el A

dmin

istra

tor

Am

eric

an H

otel

& L

odgi

ng A

ssoc

iatio

n - E

duca

tiona

l Ins

titut

e ht

tp://

ww

w.e

i-ahl

a.or

g/ei

1/ce

rtific

atio

n.ht

m

Cer

tifie

d H

uman

Res

ourc

es E

xecu

tive

Am

eric

an H

otel

& L

odgi

ng A

ssoc

iatio

n - E

duca

tiona

l Ins

titut

e ht

tp://

ww

w.e

i-ahl

a.or

g/ei

1/ce

rtific

atio

n.ht

m

Cer

tifie

d Jo

urne

y B

aker

Th

e R

etai

l Bak

ers A

ssoc

iatio

n ht

tp://

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w.rb

anet

.com

/dev

elop

men

t/cer

tleve

ls.ht

m

Cer

tifie

d Lo

dgin

g M

anag

er

Am

eric

an H

otel

& L

odgi

ng A

ssoc

iatio

n - E

duca

tiona

l Ins

titut

e ht

tp://

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w.e

i-ahl

a.or

g/ei

1/ce

rtific

atio

n.ht

m

Cer

tifie

d Lo

dgin

g Se

curit

y D

irect

or

Am

eric

an H

otel

& L

odgi

ng A

ssoc

iatio

n - E

duca

tiona

l Ins

titut

e ht

tp://

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w.e

i-ahl

a.or

g/ei

1/ce

rtific

atio

n.ht

m

Cer

tifie

d Lo

dgin

g Se

curit

y O

ffice

r A

mer

ican

Hot

el &

Lod

ging

Ass

ocia

tion

- Edu

catio

nal I

nstit

ute

http

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ww

.ei-a

hla.

org/

ei1/

certi

ficat

ion.

htm

C

ertif

ied

Lodg

ing

Secu

rity

Supe

rvis

or

Am

eric

an H

otel

& L

odgi

ng A

ssoc

iatio

n - E

duca

tiona

l Ins

titut

e ht

tp://

ww

w.e

i-ahl

a.or

g/ei

1/ce

rtific

atio

n.ht

m

Cer

tifie

d M

aste

r Bak

er

The

Ret

ail B

aker

s Ass

ocia

tion

http

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ww

.rban

et.c

om/d

evel

opm

ent/c

ertle

vels.

htm

C

ertif

ied

Mee

ting

Prof

essi

onal

C

onve

ntio

n In

dust

ry C

ounc

il ht

tp://

ww

w.p

cma.

org/

educ

atio

n/pr

o_cm

p.ht

m

Cer

tifie

d Pa

rk &

Rec

reat

iona

l Pro

fess

iona

l N

atio

nal R

ecre

atio

n an

d Pa

rks A

ssoc

iatio

n ht

tp://

ww

w.n

rpa.

org

Cer

tifie

d Pa

rk O

pera

tor

Nat

iona

l Ass

ocia

tion

of R

V P

arks

and

Cam

pgro

unds

ht

tp://

ww

w.g

ocam

ping

amer

ica.

com

/arv

c/in

foed

u.ht

ml

Cer

tifie

d Pe

rson

al C

hef

Uni

ted

Stat

es P

erso

nal C

hef A

ssoc

iatio

n ht

tp://

ww

w.u

spca

.com

/mem

bers

hip/

certi

ficat

ion.

htm

l C

ertif

ied

Prof

essi

onal

Cat

erin

g Ex

ecut

ive

Nat

iona

l Ass

ocia

tion

of C

ater

ing

Exec

utiv

es

http

://w

ww

.nac

e.ne

t/mas

ter_

inde

x.ht

m

Cer

tifie

d R

oom

s Div

ision

Exe

cutiv

e A

mer

ican

Hot

el &

Lod

ging

Ass

ocia

tion

- Edu

catio

nal I

nstit

ute

http

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ww

.ei-a

hla.

org/

ei1/

certi

ficat

ion.

htm

C

ertif

ied

Tour

Pro

fess

iona

l Pro

gram

N

atio

nal T

our A

ssoc

iatio

n ht

tp://

ww

w.n

taon

line.

com

/0,5

978,

1_88

9_0_

1266

3,00

.htm

l C

ertif

ied

Trav

el C

ouns

elor

In

stitu

te o

f Cer

tifie

d Tr

avel

Age

nts

http

://w

ww

.icta

.com

/ctc

cour

se.h

tm

Cer

tifie

d Tr

avel

Indu

stry

Spe

cial

ist

Am

eric

an B

us A

ssoc

iatio

n ht

tp://

ww

w.b

uses

.org

/pro

gram

s/se

min

ars.c

fm

CPC

Cer

tifie

d Pa

stry

Che

f A

mer

ican

Cul

inar

y Fe

dera

tion

http

://w

ww

.acf

chef

s.org

/cer

tify/

crt.h

tml

CSC

Cer

tifie

d So

us C

hef

Am

eric

an C

ulin

ary

Fede

ratio

n ht

tp://

ww

w.a

cfch

efs.o

rg/c

ertif

y/cr

t.htm

l Ev

ent M

anag

emen

t Cer

tific

ate

Geo

rge

Was

hing

ton

Uni

vers

ity

http

://w

ww

.gw

u.ed

u/~e

mp/

mai

n.ht

ml

Food

and

Bev

erag

e St

aff

Am

eric

an H

otel

& L

odgi

ng A

ssoc

iatio

n - E

duca

tiona

l Ins

titut

e ht

tp://

ww

w.e

i-ahl

a.or

g/ei

1/ce

rtific

atio

n.ht

m

Gue

st S

ervi

ces S

taff

Am

eric

an H

otel

& L

odgi

ng A

ssoc

iatio

n - E

duca

tiona

l Ins

titut

e ht

tp://

ww

w.e

i-ahl

a.or

g/ei

1/ce

rtific

atio

n.ht

m

Hou

seke

epin

g St

aff

Am

eric

an H

otel

& L

odgi

ng A

ssoc

iatio

n - E

duca

tiona

l Ins

titut

e ht

tp://

ww

w.e

i-ahl

a.or

g/ei

1/ce

rtific

atio

n.ht

m

Ince

ntiv

e Tr

avel

Spe

cial

ist

Inte

rnat

iona

l Soc

iety

of M

eetin

g Pl

anne

rs

http

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ww

.iam

i.org

/5/jo

in.c

fm

Mas

ter C

lub

Man

ager

C

lub

Man

ager

s Ass

ocia

tion

of A

mer

ica

http

://w

ww

.clu

bnet

.com

/pro

dev/

mcm

/ M

aste

r Cru

ise

Cou

nsel

or

Cru

ise

Line

Inte

rnat

iona

l Ass

ocia

tion

http

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ww

.cru

isin

g.or

g/in

dex0

.htm

M

aste

r Hot

el S

uppl

ier

Am

eric

an H

otel

& L

odgi

ng A

ssoc

iatio

n - E

duca

tiona

l Ins

titut

e ht

tp://

ww

w.e

i-ahl

a.or

g/ei

1/ce

rtific

atio

n.ht

m

NC

A C

ertif

ied

Con

cier

ge

Nat

iona

l Con

cier

ge A

ssoc

iatio

n ht

tp://

conc

ierg

eass

oc.o

rg/C

ertif

ied/

Cer

tifie

d_C

onci

erge

.htm

R

egis

tere

d M

eetin

g Pl

anne

r In

tern

atio

nal S

ocie

ty o

f Mee

ting

Plan

ners

ht

tp://

ww

w.ia

mi.o

rg/5

/join

.cfm

Se

rvSa

fe E

mpl

oyee

& C

usto

mer

Saf

ety

Cer

tific

atio

n N

atio

nal R

esta

uran

t Ass

ocia

tion

Educ

atio

nal F

ound

atio

n ht

tp://

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w.e

dfou

nd.o

rg

Serv

Safe

Foo

d Sa

fety

& S

anita

tion

Certi

ficat

ion

Nat

iona

l Res

taur

ant A

ssoc

iatio

n Ed

ucat

iona

l Fou

ndat

ion

http

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ww

.edf

ound

.org

Se

rvSa

fe R

espo

nsib

le A

lcoh

ol S

ervi

ce

Cer

tific

atio

n N

atio

nal R

esta

uran

t Ass

ocia

tion

Educ

atio

nal F

ound

atio

n ht

tp://

ww

w.e

dfou

nd.o

rg

Tour

ism

Des

tinat

ion

Man

agem

ent a

nd M

arke

ting

Cer

tific

ate

Geo

rge

Was

hing

ton

Uni

vers

ity

http

://w

ww

.gw

utou

rism

.org

/dm

p.ht

m

Trav

el A

gent

Pro

ficie

ncy

Inst

itute

of C

ertif

ied

Trav

el A

gent

s ht

tp://

ww

w.ic

ta.c

om/c

tcco

urse

.htm

Aug

ust 2

4, 2

002

Pa

ge 3

Post

seco

ndar

y D

egre

e O

ptio

ns

Titl

e/T

ype/

Des

crip

tor

of D

egre

e Pr

ogra

m

Deg

ree

Con

ferr

ing

Org

aniz

atio

n So

urce

for

Con

tact

Info

rmat

ion

H

ospi

talit

y A

dmin

istra

tion/

Man

agem

ent

Col

lege

s & U

nive

rsiti

es

ww

w.c

aree

rtoo

ls.or

g Se

arch

und

er th

e to

pic

Trai

ning

& E

duca

tion

Hot

el/M

otel

& R

esta

uran

t Man

agem

ent

Col

lege

s & U

nive

rsiti

es

Pa

rks R

ecre

atio

n &

Lei

sure

Fac

ilitie

s M

anag

emen

t C

olle

ges &

Uni

vers

ities

Park

s, R

ecre

atio

n &

Lei

sure

Stu

dies

C

olle

ges &

Uni

vers

ities

Tour

ism

and

Hos

pita

lity

Man

agem

ent

Purd

ue U

nive

rsity

(PU

) Fl

orid

a In

tern

atio

nal U

nive

rsity

(FIU

) G

eorg

e W

ashi

ngto

n U

nive

rsity

(GW

U)

and

othe

rs

http

://w

ww

.cfs

.pur

due.

edu/

RH

IT/in

dex.

htm

l ht

tp://

hosp

italit

y.fiu

.edu

/ ht

tp://

ww

w.g

wut

ouris

m.o

rg/m

ain.

htm

l

Trav

el-T

ouris

m M

anag

emen

t C

olle

ges &

Uni

vers

ities

Inst

itutio

nal F

ood

Wor

kers

& A

dmin

istra

tion,

G

ener

al

Col

lege

s & U

nive

rsiti

es

Hos

pita

lity

& R

ecre

atio

n M

arke

ting

Ope

ratio

ns

Col

lege

s & U

nive

rsiti

es

Tour

ism

& T

rave

l Ser

vice

s Mar

ketin

g O

pera

tions

C

olle

ges &

Uni

vers

ities

Mas

ter o

f Sci

ence

in T

ouris

m S

tudi

es

Flor

ida

Inte

rnat

iona

l Uni

vers

ity (F

IU)

http

://ho

spita

lity.

fiu.e

du/

Mas

ter o

f Tou

rism

Adm

inis

tratio

n G

WU

ht

tp://

ww

w.g

wut

ouris

m.o

rg/m

ain.

htm

l M

useo

logy

/Mus

eum

Stu

dies

C

olle

ges &

Uni

vers

ities

Cul

inar

y A

rts/C

hef T

rain

ing

Col

lege

s & U

nive

rsiti

es

Section VII – Validation Overview/ Results

VALIDATION REPORT Background Cluster advisory committees made up of business and industry representatives, secondary/postsecondary educators, associations/organizations, government agencies and other stakeholders developed and conducted an initial review of the knowledge and skills statements. From July 15, 2002 through August 15, 2002, the States’ Career Clusters Initiative conducted a national online validation of the knowledge and skill statements. The validation rated the degree of commonality and importance of each statement (see tables below). Each Cluster Committee reviewed the knowledge and skill ratings as well as any written responses to a particular statement. Likewise, each committee determined the appropriate action to take with regard to this data. Cluster Question: Question #1 : Is the knowledge and skill statement common to all occupations across the cluster ?�

Question #2 : Is the knowledge and skill statement important to workplace success and/or further education ?�

Pathway Question: Question #1 : Is the knowledge and skill statement common to all occupations across the pathway ?�

Question #2 : Is the knowledge and skill statement important to workplace success and/or further education ?�

Rating Key: Question #1:

Don't Know -N/A

Common to a few (25% or less)

Common to some (25 - 50%)

Common to many (51 - 75%)

Common to most (76 - 100%)�

Question #2:

Don't Know -N/A

Not important

Somewhat important

Important

Critical�

General Validation Statistics for the Eleven Clusters Total Number of Respondents: 1133 completed profiles, 828 completed validation Number of States/Others Represented: All 50 states/5 other Overall profiles of respondents: Organization Type Business/Industry –17.3 % State Agency – 13.4 %

Federal Agency – 2.4 % Association – 6.2 %

Secondary Education – 36.5 % Postsecondary Education – 14.1 % Other – 10.1 % Average # of Years of Experience: 18.3 years Hospitality and Tourism Cluster Validation Statistics Total Number of Respondents: 133 Number of States/Others Represented: 30 Overall profiles of respondents: Organization Type Business/Industry –39.8 % State Agency – 2.3 %

Federal Agency – 0 % Association – 14.3 %

Secondary Education – 17.3 % Postsecondary Education – 17.3 % Other – 9 % Average # of Years of Experience: 18.6 years

Clu

ster

Res

pons

esR

atin

gs o

f "D

on't

Kno

w"

are

not i

nclu

ded

in th

is re

port.

Que

stio

n #1

: Is

the

know

ledg

e an

d sk

ill st

atem

ent c

omm

on to

all

occu

patio

ns a

cros

s th

e cl

uste

r?

Que

stio

n #2

: Is

the

know

ledg

e an

d sk

ill st

atem

ent i

mpo

rtant

to

wor

kpla

ce s

ucce

ss a

nd/o

r fur

ther

ed

ucat

ion?

Stat

emen

tCod

eSt

atem

entD

escr

iptio

nQ

1 Av

gQ

2 A

vg#

Rsp

sQ

1=1

Q1=

2Q

1=3

Q1=

4Q

2=1

Q2=

2Q

2=3

Q2=

4C

lust

er:

Hos

pita

lity

and

Tou

rism

HTC

01.0

1St

udy

and

use

basi

c ac

adem

ic sk

ills t

o pe

rfor

m e

ffec

tivel

y in

the

wor

kpla

ce.

3.72

3.62

120

22

2492

02

4276

HTC

01.0

2St

udy

the

elem

ents

of m

arke

ting

tech

niqu

es a

nd

man

agem

ent s

tyle

s use

d in

var

ious

type

s of h

ospi

talit

y an

d to

uris

m e

stab

lishm

ents

to g

ain

fam

iliar

ity w

ith a

ll ve

nues

.

2.86

3.00

118

933

4234

127

6129

HTC

01.0

3St

udy

and

synt

hesi

ze in

form

atio

n fr

om c

ultu

ral d

iver

sity

an

d ge

ogra

phic

al st

udie

s to

appr

ecia

te th

eir i

mpo

rtanc

e in

de

velo

ping

pro

duct

and

serv

ices

.

2.83

3.01

117

1527

3837

326

5533

HTC

01.0

4St

udy

and

synt

hesi

ze th

e ef

fect

s of t

he e

cono

my

on th

e ho

spita

lity

and

tour

ism

indu

stry

to a

pply

app

ropr

iate

st

rate

gies

in d

evel

opin

g pr

oduc

ts o

r ser

vice

s.

2.87

3.13

117

1726

2945

122

5539

HTC

02.0

1R

ecog

nize

goo

d or

al a

nd w

ritte

n co

mm

unic

atio

n sk

ills t

o cr

eate

, exp

ress

and

inte

rpre

t inf

orm

atio

n.3.

723.

8011

53

513

940

415

96

HTC

02.0

2In

terp

ret v

erba

l and

non

-ver

bal b

ehav

iors

to e

nhan

ce

com

mun

icat

ion

with

co-

wor

kers

and

cus

tom

ers/

gues

ts.

3.60

3.64

118

311

1688

09

2584

HTC

02.0

3D

esig

n al

l com

mun

icat

ions

to e

xhib

it pr

ofes

sion

alis

m in

at

titud

e, in

itiat

ive,

resp

ect t

o ot

hers

, and

com

mitm

ent.

3.50

3.63

118

410

2777

03

3877

HTC

02.0

4C

ompr

ehen

d an

d us

e re

adin

g st

rate

gies

to le

arn

mea

ning

, te

chni

cal c

once

pts,

voca

bula

ry, a

nd fo

llow

dire

ctio

ns.

3.29

3.39

112

413

4253

18

4954

HTC

02.0

5Lo

cate

, org

aniz

e an

d re

fere

nce

writ

ten

info

rmat

ion

from

va

rious

sour

ces t

o co

mm

unic

ate

with

co-

wor

kers

and

cl

ient

s/pa

rtici

pant

s.

2.97

3.12

115

630

4039

021

5935

HTC

02.0

6U

se c

orre

ct g

ram

mar

, pun

ctua

tion

and

term

inol

ogy

to

writ

e an

d ed

it do

cum

ents

.3.

153.

4211

85

2731

550

1245

61

HTC

02.0

7U

se a

ppro

pria

te m

edia

to d

evel

op a

nd d

eliv

er fo

rmal

and

in

form

al p

rese

ntat

ions

.2.

392.

7411

519

4734

154

3661

14

Satu

rday

, Aug

ust 2

4, 2

002

Page

1 o

f 4

Stat

emen

tCod

eSt

atem

entD

escr

iptio

nQ

1 Av

gQ

2 A

vg#

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sQ

1=1

Q1=

2Q

1=3

Q1=

4Q

2=1

Q2=

2Q

2=3

Q2=

4

HTC

02.0

8In

terp

ret a

nd u

se ta

bles

, cha

rts a

nd fi

gure

s to

supp

ort

writ

ten

and

oral

com

mun

icat

ion.

2.38

2.73

112

2142

3514

242

5216

HTC

03.0

1Ex

amin

e th

e pr

inci

ples

of b

udge

ting

& fo

reca

stin

g to

m

axim

ize

prof

it an

d gr

owth

in v

ario

us se

ctor

s of

hosp

italit

y an

d to

uris

m.

2.58

3.17

116

2332

3229

218

5442

HTC

03.0

2Ex

amin

e al

l com

men

ts a

nd su

gges

tions

from

the

cust

omer

se

rvic

e ar

ea to

form

ulat

e im

prov

emen

ts in

se

rvic

es/p

rodu

cts a

nd tr

aini

ng o

f sta

ff.

3.11

3.54

112

820

3648

09

3469

HTC

03.0

3St

udy

pote

ntia

l, re

al a

nd p

erce

ived

em

erge

ncy

situ

atio

ns to

re

cogn

ize

and

impl

emen

t app

ropr

iate

safe

ty a

nd se

curit

y m

easu

res.

3.02

3.41

118

1223

3449

211

4263

HTC

03.0

4R

esea

rch

com

mon

task

s tha

t req

uire

em

ploy

ees t

o pr

oble

m-

solv

e on

the

job.

3.01

3.29

111

826

3443

014

5146

HTC

04.0

1R

esea

rch

info

rmat

ion

tech

nolo

gy to

ols s

peci

fic to

ho

spita

lity

and

tour

ism

to a

cces

s, m

anag

e, a

nd in

tegr

ate

info

rmat

ion

.

2.57

2.98

114

1735

4220

128

5728

HTC

04.0

2A

pply

com

pute

r ski

lls to

enh

ance

cus

tom

er se

rvic

e.3.

133.

2111

42

2837

471

1557

41

HTC

05.0

1U

nder

stan

d ro

les w

ithin

team

s, w

ork

units

, dep

artm

ents

, or

gani

zatio

ns, i

nter

orga

niza

tiona

l sys

tem

s and

the

larg

er

envi

ronm

ent t

o id

entif

y th

e ef

fect

of s

yste

ms o

n th

e qu

ality

of

the

prod

uct o

r ser

vice

.

3.01

3.26

116

1120

4243

020

4650

HTC

05.0

2M

anag

e an

d im

prov

e or

gani

zatio

nal s

yste

ms t

o be

tter s

erve

cu

stom

ers.

2.72

3.25

114

1233

4425

017

5245

HTC

05.0

3A

chie

ve a

fam

iliar

ity w

ith o

ther

indu

strie

s tha

t hav

e re

leva

nt se

rvic

es o

r pro

duct

s to

gain

aw

aren

ess o

f the

ir ro

le in

del

iver

ing

a se

amle

ss p

rodu

ct/s

ervi

ce to

the

gues

t/cus

tom

er.

2.39

2.76

114

2341

3218

438

5319

HTC

06.0

1R

evie

w a

ll sa

fety

and

sani

tatio

n pr

oced

ures

app

licab

le to

th

e w

ork

area

to e

nsur

e a

safe

and

hea

lthy

wor

k en

viro

nmen

t for

all

indi

vidu

als.

3.05

3.52

116

1224

2654

29

3273

Satu

rday

, Aug

ust 2

4, 2

002

Page

2 o

f 4

Stat

emen

tCod

eSt

atem

entD

escr

iptio

nQ

1 Av

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2=1

Q2=

2Q

2=3

Q2=

4

HTC

06.0

2A

naly

ze li

fe st

yle

choi

ces r

elat

ed to

nut

ritio

n, st

ress

, and

ex

erci

se to

mea

sure

thei

r aff

ect o

n pe

rfor

man

ce in

the

care

er p

athw

ays w

ithin

hos

pita

lity

and

tour

ism

.

2.42

2.47

105

2536

1925

1148

3214

HTC

06.0

3A

naly

ze w

ork

rela

ted

chem

ical

s and

haz

ardo

us m

ater

ials

to

prev

ent h

ealth

rela

ted

prob

lem

s tha

t may

resu

lt fr

om

expo

sure

to th

ese

elem

ents

.

2.47

3.17

115

3230

2033

520

4050

HTC

06.0

4St

udy

pote

ntia

l, re

al a

nd p

erce

ived

haz

ards

to re

cogn

ize

and

impl

emen

t app

ropr

iate

safe

ty a

nd se

curit

y m

easu

res.

2.69

3.25

114

1933

2636

316

4451

HTC

06.0

5R

esea

rch

way

s to

use

secu

rity

mea

sure

s to

prot

ect

gues

ts/c

usto

mer

s, st

aff a

nd li

mit

liabi

lity.

2.66

3.33

113

1933

2833

012

5249

HTC

07.0

1Em

ploy

lead

ersh

ip a

nd te

amw

ork

skill

s to

faci

litat

e w

orkf

low

.3.

163.

4711

75

2337

520

748

62

HTC

07.0

2Le

ad o

ther

s in

task

s and

act

iviti

es to

ben

efit

the

orga

niza

tion

as a

who

le.

2.95

3.32

103

725

3734

011

4844

HTC

07.0

3Es

tabl

ish

and

mai

ntai

n ef

fect

ive

wor

king

rela

tions

hips

w

ith a

ll le

vels

of p

erso

nnel

and

oth

er d

epar

tmen

ts to

pr

ovid

e ef

fect

ive

serv

ices

to th

e gu

est/c

usto

mer

.

3.41

3.53

115

414

2869

06

4267

HTC

07.0

4R

esol

ve c

onfli

cts t

o sa

tisfy

staf

f, gu

ests

/cus

tom

ers a

nd

othe

rs.

3.35

3.73

116

613

3166

01

2986

HTC

08.0

1Ex

amin

e an

d re

view

eth

ical

and

lega

l res

pons

ibili

ties a

s th

ey re

late

to g

uest

s/cu

stom

ers a

nd e

mpl

oyee

con

duct

w

ithin

the

esta

blis

hmen

t to

mai

ntai

n hi

gh in

dust

ry

stan

dard

s.

2.67

3.39

114

2230

2636

011

4756

HTC

08.0

2Sh

ow re

gard

for e

thic

s, va

lues

, and

prin

cipl

es to

dea

l fai

rly

with

oth

ers.

3.59

3.63

111

411

1284

05

3175

HTC

08.0

3Ex

amin

e pr

ofes

sion

al a

nd w

orkp

lace

eth

ics a

nd le

gal

resp

onsi

bilit

ies t

o pr

ovid

e gu

idel

ines

for c

ondu

ct.

2.58

3.36

112

2533

1836

014

4454

HTC

08.0

4Id

entif

y w

hat e

thic

al is

sues

and

con

cern

s aff

ect a

car

eer

field

to a

id in

mak

ing

care

er c

hoic

es.

2.74

3.00

104

2024

2337

424

4432

Satu

rday

, Aug

ust 2

4, 2

002

Page

3 o

f 4

Stat

emen

tCod

eSt

atem

entD

escr

iptio

nQ

1 Av

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2 A

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1=3

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2=1

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Q2=

4

HTC

09.0

1R

esea

rch

and

revi

ew c

aree

r opt

ions

and

qua

lific

atio

ns to

ex

plor

e ca

reer

s in

the

hosp

italit

y an

d to

uris

m in

dust

ry.

2.86

2.96

107

2213

3042

522

5228

HTC

09.0

2R

evie

w in

depe

nden

tly o

wne

d fa

cilit

ies a

nd c

hain

-aff

iliat

ed

in th

e ho

spita

lity

and

tour

ism

to c

ompa

re a

nd il

lust

rate

the

adva

ntag

es a

nd d

isad

vant

ages

of w

orki

ng in

eac

h ty

pe.

2.57

2.64

108

2229

3027

639

5112

HTC

09.0

3Le

arn

step

s nec

essa

ry to

seek

, app

ly fo

r, at

tain

and

reta

in

empl

oym

ent.

3.50

3.50

107

610

1675

07

3961

HTC

09.0

4U

nder

stan

d ad

vanc

emen

t pro

cedu

res a

nd th

e pr

omot

iona

l w

ork

ladd

er w

ith th

e in

dust

ry to

pla

n ca

reer

obj

ectiv

es.

3.27

3.15

110

814

2860

117

5735

HTC

10.0

1Ex

amin

e th

e cu

stom

er se

rvic

e sk

ills r

equi

red

to b

e su

cces

sful

in th

e ho

spita

lity

and

tour

ism

indu

stry

.3.

463.

6810

56

823

680

524

76

HTC

10.0

2St

udy

diff

eren

t typ

es o

f pay

men

t use

d to

pay

for s

ervi

ces.

2.64

2.67

101

1823

3723

834

4217

2.97

3.25

4517

506

957

1199

1855

6769

018

0119

59To

tals

:

Satu

rday

, Aug

ust 2

4, 2

002

Page

4 o

f 4

Path

way

Res

pons

eR

atin

gs o

f "D

on't

Kno

w"

are

not i

nclu

ded

in th

is re

port.

Que

stio

n #1

: Is

the

know

ledg

e an

d sk

ill st

atem

ent c

omm

on to

all

occu

patio

ns w

ithin

the

path

way

?

Que

stio

n #2

: Is

the

know

ledg

e an

d sk

ill st

atem

ent i

mpo

rtant

to

wor

kpla

ce s

ucce

ss a

nd/o

r fur

ther

ed

ucat

ion?

Stat

emen

tCod

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entD

escr

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2=3

Q2=

4Pa

thw

ay:

Res

taur

ants

and

Foo

d &

Bev

erag

e Se

rvic

esC

lust

er:

Hos

pita

lity

and

Tou

rism

HTP

A01

.01

Exam

ine

and

revi

ew e

thic

al a

nd le

gal r

espo

nsib

ilitie

s as

they

rela

te to

gue

sts,

empl

oyee

s and

con

duct

with

in th

e es

tabl

ishm

ent t

o m

aint

ain

high

indu

stry

stan

dard

s.

3.06

3.35

312

95

150

412

15

HTP

A02

.01

Rev

iew

all

safe

ty a

nd sa

nita

tion

proc

edur

es a

pplic

able

to

the

wor

k ar

ea to

supe

rvis

e st

aff i

n pr

oper

sani

tatio

n an

d em

erge

ncy

resp

onse

beh

avio

rs.

3.42

3.64

331

48

200

28

23

HTP

A03

.01

Exam

ine

the

com

pany

's st

anda

rd o

pera

ting

proc

edur

es to

de

term

ine

the

crite

ria fo

r foo

d pr

epar

atio

n.2.

973.

4134

56

815

04

1218

HTP

A04

.01

Man

age

and

use

basi

c re

adin

g, w

ritin

g, a

nd m

athe

mat

ical

sk

ills f

or fo

od p

rodu

ctio

n an

d gu

est s

ervi

ces t

o pr

ovid

e a

posi

tive

gues

t exp

erie

nce.

3.53

3.65

341

45

240

28

24

HTP

A04

.02

Stud

y an

d sy

nthe

size

info

rmat

ion

from

soci

al d

iver

sity

and

ge

ogra

phic

al st

udie

s to

appl

y to

cus

tom

er se

rvic

e.2.

842.

9432

46

139

09

167

HTP

A05

.01

Inte

grat

e lis

teni

ng, w

ritin

g, a

nd sp

eaki

ng sk

ills t

o en

hanc

e op

erat

ions

and

gue

st sa

tisfa

ctio

n.3.

533.

6534

13

723

02

824

HTP

A06

.01

Rev

iew

man

ager

ial s

kills

requ

ired

to m

ake

staf

fing

deci

sion

s whi

le fo

llow

ing

indu

stry

stan

dard

s.2.

683.

2631

312

88

03

1711

HTP

A07

.01

Res

earc

h co

sts,

pric

ing,

and

mar

ket d

eman

ds to

man

age

prof

itabi

lity

and

impl

emen

t eff

ectiv

e m

arke

ting

stra

tegi

es.

2.56

3.50

326

910

70

310

19

HTP

A07

.02

Man

age

unex

pect

ed si

tuat

ions

to e

nsur

e co

ntin

uity

of

qual

ity se

rvic

e.3.

253.

3132

24

1016

05

1215

HTP

A08

.01

Exam

ine

type

s of c

ompu

teriz

ed sy

stem

s use

d to

man

age

food

serv

ice

oper

atio

ns a

nd g

uest

serv

ice.

2.59

3.06

326

811

70

422

6

HTP

A08

.02

Res

earc

h an

d ev

alua

te re

sour

ces f

or fo

od se

rvic

es a

nd b

ar

oper

atio

ns to

upd

ate

or e

nhan

ce in

dust

ry st

anda

rds.

2.53

2.94

345

139

70

526

3

Satu

rday

, Aug

ust 2

4, 2

002

Page

1 o

f 6

Stat

emen

tCod

eSt

atem

entD

escr

iptio

nQ

1 Av

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4

HTP

A09

.01

Exam

ine

the

com

pany

’s st

anda

rd o

pera

ting

proc

edur

es

rela

ted

to fo

od a

nd b

ever

age

prod

uctio

n an

d gu

est s

ervi

ce

to m

easu

re e

ffec

tiven

ess.

2.84

3.25

324

97

121

217

12

HTP

A10

.01

Res

earc

h an

d re

view

car

eer o

ptio

ns a

nd q

ualif

icat

ions

in

the

rest

aura

nt a

nd fo

od se

rvic

e in

dust

ry.

3.15

3.21

333

59

160

516

12

Path

way

:Lo

dgin

gC

lust

er:

Hos

pita

lity

and

Tou

rism

HTP

B01

.01

Sum

mar

ize

the

uses

of v

ario

us ty

pes o

f te

leco

mm

unic

atio

ns e

quip

men

t fou

nd a

t lod

ging

faci

litie

s to

opt

imiz

e gu

est s

ervi

ce.

2.71

2.87

386

1011

112

719

9

HTP

B02

.01

Rev

iew

cus

tom

er/e

mpl

oyee

act

iviti

es to

est

ablis

h ho

usek

eepi

ng st

anda

rds.

2.64

3.15

393

1612

81

418

15

HTP

B02

.02

Und

erst

and

how

a st

affin

g gu

ide

is u

sed

to sc

hedu

le

vario

us st

aff p

ositi

ons t

o as

sure

gue

st sa

tisfa

ctio

n.2.

843.

1838

212

1410

02

1518

HTP

B02

.03

Expl

ain

how

hou

seke

epin

g m

anag

es in

vent

orie

s to

mai

ntai

n ad

equa

te q

uant

ities

of b

oth

recy

cled

and

non

-re

cycl

ed it

ems.

2.10

2.67

3913

147

53

1019

6

HTP

B02

.04

Out

line

the

fact

ors t

o co

nsid

er w

hen

dete

rmin

ing

the

size

of

an

annu

al li

nen

purc

hase

to m

aint

ain

desi

red

quan

titie

s ba

sed

on v

aryi

ng o

ccup

ancy

leve

ls.

2.18

2.82

3811

156

63

718

9

HTP

B02

.05

Expl

ain

how

a st

atus

repo

rt is

use

d to

ens

ure

hous

ekee

ping

st

anda

rds.

2.28

3.00

398

187

62

519

12

HTP

B02

.06

Sum

mar

ize

the

impo

rtanc

e of

hou

seke

epin

g st

anda

rds t

o as

sure

gue

st sa

tisfa

ctio

n.2.

823.

4139

315

714

03

1322

HTP

B03

.01

Res

earc

h th

e m

ajor

dut

ies a

nd q

ualif

icat

ions

for

man

ager

ial p

ositi

ons c

omm

on to

bac

k of

hou

se o

pera

tions

in

man

y ty

pes o

f lod

ging

ope

ratio

ns to

cre

ate

a m

enu

of

care

er o

ppor

tuni

ties

2.62

3.24

377

814

80

518

14

Satu

rday

, Aug

ust 2

4, 2

002

Page

2 o

f 6

Stat

emen

tCod

eSt

atem

entD

escr

iptio

nQ

1 Av

gQ

2 A

vg#

Rsp

sQ

1=1

Q1=

2Q

1=3

Q1=

4Q

2=1

Q2=

2Q

2=3

Q2=

4

HTP

B03

.02

Res

earc

h th

e m

ajor

dut

ies a

nd q

ualif

icat

ions

for

man

ager

ial p

ositi

ons c

omm

on to

fron

t end

ope

ratio

ns in

m

any

lodg

ing

oper

atio

ns to

cre

ate

a m

enu

of c

aree

r op

portu

nitie

s.

2.63

3.21

387

815

80

618

14

HTP

B03

.03

Res

earc

h th

e m

ajor

dut

ies a

nd q

ualif

icat

ions

for

man

ager

ial p

ositi

ons c

omm

on to

bac

k of

hou

se o

pera

tions

in

man

y ty

pes o

f lod

ging

ope

ratio

ns to

cre

ate

a m

enu

of

care

er o

ppor

tuni

ties.

2.61

3.08

387

914

80

721

10

HTP

B03

.04

Rev

iew

inde

pend

ently

ow

ned

lodg

ing

faci

litie

s and

cha

in-

affil

iate

d to

com

pare

and

illu

stra

te th

e ad

vant

ages

and

di

sadv

anta

ges o

f eac

h.

2.46

2.62

398

148

96

722

4

HTP

B03

.05

Ana

lyze

the

func

tions

per

form

ed b

y di

ffer

ent d

ivis

ions

and

de

partm

ents

with

in a

lodg

ing

oper

atio

n to

vis

ualiz

e th

e in

tera

ctio

n of

all

area

s.

3.08

3.28

394

514

160

416

18

HTP

B04

.01

Man

age

gues

t reg

istra

tion,

rate

and

room

ass

ignm

ents

to

com

ply

with

lodg

ing

faci

lity

guid

elin

es.

2.66

3.37

385

148

111

217

18

HTP

B04

.02

Inte

rpre

t the

dut

ies a

nd re

spon

sibi

litie

s of a

ll an

cilla

ry

gues

t ser

vice

per

sonn

el to

dev

elop

an

awar

enes

s of t

he

orga

niza

tiona

l sys

tem

.

2.60

3.11

356

815

60

423

8

HTP

B04

.03

Stud

y ch

eck-

out p

roce

dure

s for

dep

artin

g gu

ests

to

min

imiz

e er

rors

and

incl

ude

all t

ypes

of p

aym

ents

.2.

423.

2638

813

107

12

2114

HTP

B04

.04

Inte

rpre

t the

dut

ies a

nd re

spon

sibi

litie

s of a

ll an

cilla

ry

gues

t ser

vice

per

sonn

el to

dev

elop

an

awar

enes

s of t

he

orga

niza

tiona

l sys

tem

.

2.49

2.91

355

1410

62

620

7

HTP

B05

.01

Und

erst

and

how

rese

rvat

ion

proc

edur

es a

re u

sed

to m

eet

gues

t nee

ds a

nd m

axim

ize

occu

panc

y.2.

633.

4238

513

119

12

1123

HTP

B06

.01

Und

erst

and

how

key

con

trol p

roce

dure

s are

use

d to

pro

tect

gu

est a

nd m

inim

ize

risks

.2.

973.

5439

67

818

05

826

HTP

B06

.02

Expl

ain

how

cas

h co

ntro

l pro

cedu

res a

re u

sed

to p

rote

ct

fund

s.2.

733.

4937

510

1210

03

1321

Satu

rday

, Aug

ust 2

4, 2

002

Page

3 o

f 6

Stat

emen

tCod

eSt

atem

entD

escr

iptio

nQ

1 Av

gQ

2 A

vg#

Rsp

sQ

1=1

Q1=

2Q

1=3

Q1=

4Q

2=1

Q2=

2Q

2=3

Q2=

4

HTP

B06

.03

Expl

ain

how

gue

sts a

nd p

rope

rty a

re p

rote

cted

to m

inim

ize

loss

es o

r lia

bilit

ies.

3.13

3.50

383

96

200

313

22

Path

way

:Tr

avel

& T

ouri

smC

lust

er:

Hos

pita

lity

and

Tou

rism

HTP

C01

.01

Empl

oy g

eogr

aphy

skill

s to

navi

gate

tim

es z

ones

, sea

sons

, do

mes

tic a

nd in

tern

atio

nal m

aps i

n cr

eatin

g or

enh

anci

ng

trave

l.

2.72

2.88

439

108

164

1016

13

HTP

C01

.02

Empl

oy u

nit a

nd ti

me

conv

ersi

ons s

kills

to d

evel

op

sche

dule

s, an

d co

mpu

te c

ost,

dist

ance

and

tim

e (in

clud

ing

trave

l tim

e) fa

ctor

s.

2.45

2.88

4014

68

124

915

12

HTP

C02

.01

Stud

y di

ffer

ence

s in

lang

uage

, cul

ture

and

beh

avio

r to

achi

eve

an a

war

enes

s of c

ultu

ral d

iver

sity

.2.

743.

1443

612

1213

08

2114

HTP

C03

.01

Stud

y po

tent

ial,

real

and

per

ceiv

ed h

azar

ds to

reco

gniz

e an

d im

plem

ent a

ppro

pria

te sa

fety

and

secu

rity

mea

sure

s.2.

683.

1541

811

814

010

1516

HTP

C03

.02

Res

earc

h an

d cr

eate

a re

sour

ce b

ase

usin

g al

tern

ativ

e pl

ans,

proa

ctiv

e, a

nd re

activ

e so

lutio

ns to

man

age

any

emer

genc

y si

tuat

ion.

2.48

3.12

4211

1011

103

420

15

HTP

C03

.03

Rev

iew

safe

ty a

nd se

curit

y is

sues

to e

stab

lish

proc

edur

es

for c

usto

mer

edu

catio

n.2.

613.

0541

811

1111

29

1515

HTP

C04

.01

Ach

ieve

a fa

mili

arity

with

acr

onym

s, ab

brev

iatio

ns, a

nd

defin

ition

s of t

erm

inol

ogy

to c

omm

unic

ate

with

in t

he

tour

ism

indu

stry

.

3.19

3.24

424

610

221

519

17

HTP

C04

.02

Atta

in a

fam

iliar

ity w

ith d

iver

se tr

ansp

orta

tion,

lodg

ing,

cr

uise

and

food

serv

ice

optio

ns to

pro

duce

a c

usto

miz

ed

prod

uct.

2.98

3.22

412

1310

161

519

16

HTP

C04

.03

Ach

ieve

fam

iliar

ity w

ith o

ther

indu

strie

s tha

t hav

e pr

oduc

ts o

r ser

vice

s rel

evan

t to

a to

uris

m p

acka

ge to

gai

n aw

aren

ess o

f the

ir ro

le a

nd th

e to

uris

m p

rovi

der's

role

in

deliv

erin

g a

seam

less

pro

duct

to a

cus

tom

er.

2.88

3.05

424

1211

153

619

14

HTP

C04

.04

Ach

ieve

a k

now

ledg

e of

the

com

mun

ity e

lem

ents

ess

entia

l to

mai

ntai

n co

oper

ativ

e to

uris

m d

evel

opm

ent e

ffor

ts.

2.67

3.17

425

1315

90

917

16

Satu

rday

, Aug

ust 2

4, 2

002

Page

4 o

f 6

Stat

emen

tCod

eSt

atem

entD

escr

iptio

nQ

1 Av

gQ

2 A

vg#

Rsp

sQ

1=1

Q1=

2Q

1=3

Q1=

4Q

2=1

Q2=

2Q

2=3

Q2=

4

HTP

C05

.01

Mat

ch c

usto

mer

nee

ds, w

ants

and

exp

ecta

tions

to th

e tra

vel p

rodu

ct to

inte

grat

e in

tang

ible

and

dis

cret

iona

ry

trave

l opt

ions

.

3.05

3.38

401

1113

152

215

21

HTP

C05

.02

Stud

y th

e va

rious

mar

ket s

ub-s

ecto

rs a

nd th

e ge

nera

l in

tere

sts o

f eac

h to

des

ign

tour

ism

pro

mot

iona

l pac

kage

s.2.

463.

1539

713

136

05

2311

HTP

C05

.03

Eval

uate

var

ious

com

mun

icat

ion

tech

niqu

es a

nd m

edia

ve

nues

and

sele

ct th

e m

ost e

ffec

tive

man

ner t

o co

nvey

in

form

atio

n to

a ta

rget

aud

ienc

e su

ch a

s the

pro

spec

tive

cust

omer

, the

gen

eral

pub

lic, a

dis

grun

tled

cust

omer

or a

sp

ecia

l nee

ds p

opul

atio

n.

2.81

3.26

425

1015

120

521

16

Path

way

:R

ecre

atio

n, A

mus

emen

ts &

Att

ract

ions

Clu

ster

:H

ospi

talit

y an

d T

ouri

smH

TPD

01.0

1Ex

plor

e th

e ty

pes,

stru

ctur

e, a

nd c

aree

r opp

ortu

nitie

s of t

he

dive

rse

oper

atio

nal u

nits

in th

e pa

thw

ay.

3.08

3.08

132

14

60

110

2

HTP

D01

.02

Stud

y ad

mis

sion

pro

cedu

res a

nd tr

affic

con

trol i

ssue

s to

man

age

and

cont

rol p

eopl

e, g

roup

s, an

d ve

hicl

es.

2.77

3.31

132

50

61

14

7

HTP

D01

.03

Eval

uate

the

uniq

ue o

pera

tiona

l dep

artm

ents

in e

ach

segm

ent t

o ga

in k

now

ledg

e of

the

mai

nten

ance

tech

nolo

gy,

mer

chan

dizi

ng, p

rogr

am a

nd p

rodu

ct p

oten

tial i

n ea

ch

venu

e.

2.77

3.23

134

20

70

26

5

HTP

D02

.01

Ach

ieve

an

awar

enes

s of s

afet

y an

d se

curit

y is

sues

uni

que

to e

ach

segm

ent t

o pr

ovid

e ap

prop

riate

safe

ty a

nd se

curit

y m

easu

res.

2.90

3.30

102

21

50

15

4

HTP

D02

.02

Ach

ieve

an

awar

enes

s of s

afet

y an

d se

curit

y is

sues

uni

que

to h

ospi

talit

y an

d to

uris

m to

pro

vide

app

ropr

iate

safe

ty a

nd

secu

rity

mea

sure

s.

2.82

3.27

111

50

50

16

4

HTP

D02

.03

Res

earc

h an

d cr

eate

a re

sour

ce b

ase

usin

g al

tern

ativ

e pl

ans,

proa

ctiv

e an

d re

activ

e so

lutio

ns to

man

age

any

emer

genc

y si

tuat

ion.

2.44

3.11

93

21

30

32

4

HTP

D02

.04

Rev

iew

safe

ty a

nd se

curit

y is

sues

to e

stab

lish

proc

edur

es

for c

usto

mer

edu

catio

n.2.

443.

119

24

03

02

43

Satu

rday

, Aug

ust 2

4, 2

002

Page

5 o

f 6

Stat

emen

tCod

eSt

atem

entD

escr

iptio

nQ

1 Av

gQ

2 A

vg#

Rsp

sQ

1=1

Q1=

2Q

1=3

Q1=

4Q

2=1

Q2=

2Q

2=3

Q2=

4

HTP

D03

.01

Stud

y ad

mis

sion

pro

cedu

res t

o m

anag

e an

d co

ntro

l in

divi

dual

s and

gro

ups.

2.38

3.00

83

20

30

24

2

HTP

D03

.02

Expl

ore

the

diff

eren

t tic

ket s

ales

med

ium

s to

esta

blis

h be

st

prac

tices

.2.

562.

899

22

32

11

52

HTP

D03

.03

Exam

ine

traff

ic c

ontro

l iss

ues a

s the

y ap

ply

to p

eopl

e an

d ve

hicl

es to

alle

viat

e co

nges

tion

issu

es.

2.56

2.78

93

12

31

16

1

HTP

D03

.04

Eval

uate

the

type

s of i

nfor

mat

ion

and

dire

ctio

ns g

uest

w

ould

nee

d at

ent

ry to

be

fam

iliar

with

thei

r sur

roun

ding

s.2.

783.

009

21

33

01

71

HTP

D04

.01

Eval

uate

the

uniq

ue o

pera

tiona

l dep

artm

ents

in h

ospi

talit

y an

d to

uris

m to

dev

elop

mar

ketin

g st

rate

gies

in re

crea

tion,

am

usem

ents

, and

attr

actio

ns.

2.78

3.11

91

32

30

16

2

HTP

D04

.02

Stud

y th

e di

ffer

ent v

enue

s in

hosp

italit

y an

d to

uris

m to

ga

in k

now

ledg

e of

mer

chan

dizi

ng, p

rogr

am a

nd p

rodu

ct

pote

ntia

l.

3.00

2.89

90

33

30

26

1

HTP

D05

.01

Expl

ore

the

type

s, st

ruct

ure,

and

car

eer o

ppor

tuni

ties o

f re

crea

tion,

am

usem

ents

, and

attr

actio

ns to

gai

n aw

aren

ess

of th

e di

vers

e op

erat

iona

l uni

ts in

hos

pita

lity

and

tour

ism

.

2.89

3.11

92

12

40

16

2

2.76

3.17

1861

278

496

485

602

4625

183

871

5To

tals

:

Satu

rday

, Aug

ust 2

4, 2

002

Page

6 o

f 6

Section VIII – Assessment Protocol Certification Protocol

Deliverable #7 Title: Protocol for Career Clusters Assessment 8/5/2002 4:00 PM Definition of Career Clusters Assessment Assessment, within the context of the Career Clusters Initiative, is defined as a measurement of what a learner should know and be able to do. The academic and technical knowledge and skills common to all occupations and pathways within a single cluster are initially addressed in the Career Clusters Initiative. Each cluster measures or assesses a learner’s knowledge and skills related to the cluster. Purpose of the Protocol for Career Clusters Assessments The purpose of this document is to provide:

• Minimum criteria for selecting existing assessment instruments that align to the academic and technical knowledge and skills identified for each cluster.

• Minimum criteria for developing new assessment instruments that align to the academic and technical knowledge and skills identified for each cluster.

• Minimum criteria for validating and determining reliability of assessment instruments.

Functions of Career Clusters Assessment Career Cluster Assessment serves to

• measure (assess) student achievement, both cognitive and performance, in areas of academic and technical knowledge and skills for each cluster

• provide the basis for a transportable, industry-endorsed certification.

Operational Guidelines for Career Clusters Assessment This protocol includes minimum criteria/expectations career cluster designers need to apply in the selection/development of assessment modalities. Career clusters assessment: CONTENT

• measures all 10 Foundation knowledge and skills. • customizes context of questions and applications to individual clusters. • reflects a high degree of specificity of measurable knowledge and skills. • aligns to academic standards. • connects to post high school standards and competencies. • is consistent with Perkins data-quality criteria.

FORM

• combines a minimum of two modalities: cognitive and performance. • includes an item bank that can accommodate multiple applications. • reflects quality design and clear formats.

APPLICATIONS AND USES

• offers diagnostic feedback to the learner. • provides added value to the user (employer, post high school); not required for employment. • affords portability of results. • provides cues for instruction.

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ADMINISTRATION • validates identity of test takers through a secure system. • affords flexible administration, e.g. single assessment per foundation cluster topic or combination

of topics. • provides flexible timing for administration. • affords no cost or low cost to students. • includes an affordable, user-friendly process to cover administrative costs. • reflects an administration process that is as consistent as possible with other career cluster

assessments. • includes an affordable, user-friendly maintenance process.

VALIDITY AND RELIABILITY

• uses consistent, reliable, and technically strong elements. • is recognized by business and industry. • is recognized by post high school education and training.

Deliverable #8 Title: Protocol for Career Clusters Certification 8/23/2002 2:28 PM

Definition of Career Clusters Certification Certification, within the context of the States’ Career Clusters Initiative, documents learner achievement of the academic and technical knowledge and skills common to all pathways and occupations within a cluster. It is based on valid and reliable assessments. A certificate is recognized by employers, secondary education, and post high school education as “value added to the admissions process to further education, immediate employment process, and/or to employment advancement”. Purposes of the Protocol for Careers Cluster Certification The purposes of this document are to provide:

• Minimum criteria for selecting existing certification programs that align to the academic and technical knowledge and skills identified for each cluster.

• Minimum criteria for developing new certification programs that align to the academic and technical knowledge and skills identified for each cluster.

• Minimum criteria for determining the value of a certification program.

Functions of Career Clusters Certification Career Cluster Certification serves to provide a consistent, transportable method of documenting learner achievement of a Career Cluster’s validated academic and technical knowledge and skills. The system is based on valid and reliable assessments. Operational Guidelines for Career Clusters Certification This protocol includes minimum criteria/expectations career cluster designers need to apply in the selection/development of certification processes. Career clusters certification:

• Defines the purpose and scope of the certificate. • Bases issue of the certificate on assessed learner proficiencies and competencies related to a

Career Cluster’s validated academic and technical knowledge and skills. • Requires learner to meet the assessment benchmark identified. • Informs the public concerning the knowledge and skills of the certificate holder. • Indicates date of issue on the certificate. • Issues certificate from the State (State Director of Career-Technical Education or appropriate

designee) if the issuing organization is a secondary or post secondary education institution. • Issues certificate from the CEO (or an appropriate designee) of an issuing professional

organization/agency/institution/company. • Requires issuing organization to maintain a database (state and/or national) of certificate holders

based on the respective term of renewal.

Revised June 2003www.careerclusters.org

National Association of State Directors

of Career Technical Education Consortium

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