Mrs. Dehart Principles of Hospitality Family & Consumer Science
Family, Career & Community Leaders of America
Unit 1
Length of Core Content/POS Key Concepts/Skills/Guiding Questions Activities/Assessments/
Unit Resources
1 Week Program of Studies Terms: Career Technical Student Organization Activities:
FCCLA Planning Process - National
5.4 National Programs Program/Officer/STAR
First week of Students use decision STAR Events Events gallery walk
trimester making process to Parliamentary Procedure - Mock Parliamentary
make informed Officers Procedure
decisions among Election - Ice Breakers
options Leadership/Leader - Posters
Community Service
Core Content Responsibility
Marketing
PL-HS-1.1.1 Advocate
Students will explain the Loyalty Resources:
importance of effective Dedication - FCCLA – Membership
social interaction skills Bylaws guide
Ceremonies - The Ultimate Leadership
Honor Handbook
Tradition - Internet/computer
Decision-making process - Newspapers
- STAR Events Handbook
- Magazine Articles
Students will: - Activities That Teach
- Explain the importance and purpose of professional By: Tom Jackson
organizations and CTSOs. - More Activities That Teach
- Summarize the purpose and mission of FCCLA By: Tom Jackson
- Connect dedication and loyalty to participation into an
organization
- Critique a parliamentary procedure taking place
- Summarize great leadership skills Assessments:
- Worksheets
- Quizzes
- Questions
- Class discussions
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Mrs. Dehart Principles of Hospitality Family & Consumer Science
Guiding Questions - Admit/Exit Slips
- FCCLA Quiz
What qualities do great leaders share? Why are these - Recite the Creed
qualities important to those in leadership?
Why are CTSOs important? To students? Community?
School?
Identify the importance of parliamentary procedure.
What is the importance of electing the best candidate for
the position?
Can you still be a team member without being dedicated
and loyal? Explain.
How is advertising and marketing important to an
organization?
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Mrs. Dehart Principles of Hospitality Family & Consumer Science
Welcome to Hospitality
Unit 2
Length of Core Content/POS Key Concepts/Skills/Guiding Questions Activities/Assessments/
Unit Resources
2 Weeks Program of Studies Terms: Hospitality Hospitality industry Activities:
Food & beverage industry Foodservice industry - Presentations
2.30 Lodging Accommodation - Posters
Students evaluate Reaction Travel industry - Field Trips
consumer products and Tourism industry Package - Guest Speakers
services and make Pleasure travel Leisure travel - Catering an event
effective consumer Vacation Business travel - Mock purchasing
decisions Business Professional Association - Video clips
Service Customer Service
Core Content Customer Guest
Customer Satisfaction Quality Service
PL-HS-4.2.1 Front of house/Employees Back of house/Employees Resources:
Students will indentify Customer-focused employee Critical moment - Internet/computer
work habits/ethics and Hotelier Motel - Powerpoints/handouts
explain their importance Amenity Diversity - Newspapers
in the workplace. Peak Season Off season - Magazines
Recession Globalization - Videos
Demographic/Social/Lifestyle trend
Students will:
- Explain the impact of meetings, conventions, &
conferences on the economy
- Connect why all segments of hospitality should work Assessments:
together - Worksheets
- Analyze why hospitality is important to the economy - Quizzes
- Identify individual work habits/ethics and analyze their - Questions
important in the work place - Class discussions
- Formulate reasons why customers are so important to - Admit/Exit Slips
the hospitality business - Quiz
- Describe the evolution and current trends in the - Test
hospitality industry - Presentation
- Identify five contributions to the hospitality industry by
the United States
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Mrs. Dehart Principles of Hospitality Family & Consumer Science
- Critique four challenges that the hospitality industry
faces today
- List four factors that affect the hospitality industry that
people cannot control
Guiding Questions
Why are meetings, conferences and conventions
important to the economy?
Why is location key in conferences, conventions,
meetings, etc.?
Why does it take various departments to run one hotel?
How do the various departments compare and contrast?
Why is it important to look at trends?
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Mrs. Dehart Principles of Hospitality Family & Consumer Science
The Food & Beverage Industry
Unit 3
Length of Core Content/POS Key Concepts/Skills/Guiding Questions Activities/Assessments/
Unit Resources
3 Weeks Program of Studies Terms: Food & beverage business Catering - Presentations
Commercial/Foodservice Restaurant - Posters
1.16 Quick service Full service - Field Trips
Students use computers Fine/Causal dining Catering - Guest Speakers
and other kinds of Food services Restaurant Concept - Catering an event
technology to collect, Theme Ambiance - Mock purchasing
organize and Market Appetizer - Video clips
communicate Fixed/Cycle/Market/Hybrid Menu Entrée - Interview
information and ideas Side dish Pricing
Food production Consistency
Core Content Food presentation Portion control Resources:
Garnish Bussing - Internet/computer
PL-HS-4.2.2 Sidework Seating - Powerpoints/handouts
Students will describe Open seating Overbooking - Newspapers
team skills and evaluate Residence time Point-of-scale system - Magazines
the role of team skills in Culinary Pass-through - Videos
today’s workplace. Restaurant Manager Chef
Steward Banquet
PL-HS-4.3.2 Convention Skirting
Students will explain the Break down Room service
purpose of technology Hospitality suite Inventory
tools Specification Par stock Assessments:
Reorder point Supplier - Worksheets
Cost-effective buying Bid - Quizzes
Purchase order Receiving dock - Questions
Shipment Invoice - Class discussions
Delivery slip FIFO - Admit/Exit Slips
Contaminant Sanitation - Quiz
Pathogen Danger temperature zone - Test
Personal hygiene HACCP - Presentation
Cross-contamination Critical limit
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Mrs. Dehart Principles of Hospitality Family & Consumer Science
Students will:
- Distinguish between commercial and institutional
foodservices
- Analyze the functions that all foodservices must perform
- Describe how a restaurant concept distinguishes one
restaurant from another
- Identify and describe major types of businesses found in
the hospitality industry
- Explain how the menu functions as the restaurant’s
game plan
- Create a menu using the six factors
- Apply basic skills in food & catering services
- Utilize safety and sanitation practices as applied to the
industry
- List the members of and functions of front-of and back-
of house staff
- Interview an individual in the hospitality industry &
create a job description for a newspaper ad for this
position
- Describe the four styles of banquet services
- Compare and contrast cleaning & sanitizing
Guiding Questions
What are the various functions of foodservice?
List and define the various businesses that can be found
within the hospitality industry.
What are the different styles in the banquet service?
What is the importance of making sure all is clean in
hotels?
Who are the members of the front-of and back-of
house? What do they do?
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Mrs. Dehart Principles of Hospitality Family & Consumer Science
The Lodging Industry
Unit 4
Length of Core Content/POS Key Concepts/Skills/Guiding Questions Activities/Assessments/
Unit Resources
3 Weeks Program of Studies Terms: Full-service hotel Concierge - Presentations
Luxury hotel Resort hotel - Posters
2.30 Resort Suite - Field Trips
Students evaluate Budget hotels B&B - Guest Speakers
consumer products and Senior housing Affiliation group - Catering an event
services and make Guest mix Lodging concept - Mock marketing
effective consumer Offices/Rooms Check out/in - Video clips
decisions Housekeeping depart. Inspector - Create a new lodging place
Turndown service Public areas in Morehead
4.4 Security Insurance
Students demonstrate
the ability to accept the Students will: Resources:
rights and - Illustrate the service delivery system of a full service - Internet/computer
responsibilities for self hotel and make an oral presentation - Powerpoints/handouts
and others - Identify the six major market segments in the lodging - Newspapers
industry - Magazines
Core Content - State the functions of the front office - Videos
- Analyze the three major functions of the housekeeping
PL-HS-4.2.2 department
Students will describe - List the six groups of tasks for cleaning a guest room
team skills and evaluate - Describe the communications between the
the role of team skills in housekeeping department and the front office
today’s workplace. - Develop customer-service skills, employee/employer Assessments:
relations and other interpersonal skills - Worksheets
- State the major responsibility of the security department - Quizzes
- Questions
Guiding Questions - Class discussions
- Admit/Exit Slips
What is the difference between the different types of - Quiz
hotels? - Test
What type of lodging is best? Explain. - Presentation
Who and want does the front office consist of?
Why is communication key in a working relationship?
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Mrs. Dehart Principles of Hospitality Family & Consumer Science
Why is security so important to have?
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Mrs. Dehart Principles of Hospitality Family & Consumer Science
The Business of Hospitality
Unit 5
Length of Core Content/POS Key Concepts/Skills/Guiding Questions Activities/Assessments/
Unit Resources
2 Weeks Program of Studies Terms: Sole proprietor/ship Partner/ship - Presentations
Stock/holders Planning/Plan - Posters
2.37 Organizational chart Staff - Field Trips
Students demonstrate Management Profit - Guest Speakers
skills and work habits Revenue/center Manager(s) - Catering an event
that lead to success in Director(s) Style(s) - Mock planning of an event
future schooling and Evaluation Human resources held within the hospitality
work Wage/salary Employee handbook industry
Job description Labor/union - Video clips
3.6 Workers’ Comp Temp. worker
Students demonstrate Turnover Marketing
that ability to make Promotion Sales
decisions based on Advertising Visitors bureau Resources:
ethical values Safety/procedures Emergency/coordinator - Internet/computer
OSHA (Act) Evacuation - Powerpoints/handouts
5.4 CPR EMT/EMS - Newspapers
Students use decision First aid Fire triangle/extinguisher - Magazines
making process to Laws/regulations Codes - Videos
make informed FDA Behavior/ethics
decisions among Zoning Embezzlement
options
Students will: Assessments:
Core Content - Analyze the various forms of business ownership - Worksheets
- Create an organizational chart - Quizzes
PL-HS-4.2.1 - Formulate style of management to incorporate into own - Questions
Students will indentify business - Class discussions
work habits/ethics and - Summarize the seven management skills - Admit/Exit Slips
explain their importance - Describe the types of promotional strategies & media - Quiz
in the workplace. used in the hospitality industry - Test
- Describe social, environmental, economic and business - Presentation
PL-HS-4.2.2 factors related to the hospitality industry
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Mrs. Dehart Principles of Hospitality Family & Consumer Science
Students will describe - Plan management operations for a special event that
team skills and evaluate involves all aspects of hospitality careers in the travel
the role of team skills in tourism arena
today’s workplace. - Explain the importance of human resources
- Prove why companies must have policies & procedures
- Compare the marketing done by a small business with
that done by a large chain
- List the four main methods of promotions
- List the ten steps of a general emergency procedure
- List six do’s and five don’ts while waiting for medical
help
- Create a prevention program
- Summarize the seven categories of laws that affect
hospitality businesses
- Formulate guideline that will help an individual to have a
good work ethic
-
Guiding Questions
Why is it imperative that one have great organization
skills within the hospitality industry?
What style of management would work best with your
personality within hospitality?
What is human resource? Why is it important to have
one within a business?
Why are policies and procedures important to
businesses?
What should be included in a general emergency
procedure?
What should you do and not do while waiting on medical
help?
Why is a good work ethic important to have?
How would you rate your own work ethic? How/Can you
improve?
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Mrs. Dehart Principles of Hospitality Family & Consumer Science
Careers within Hospitality
Unit 6
Length of Core Content/POS Key Concepts/Skills/Guiding Questions Activities/Assessments/
Unit Resources
1 Week Program of Studies Terms: Relocation Job shadowing - Presentations
Information interview Career ladder - Posters
2.36 Distance learning Apprenticeship - Field Trips
Students use strategies Tech prep Internship - Guest Speakers
for choosing and Correspondence course Work values - Catering an event
preparing for a career Continuing professional education - Mock purchasing
Career goal Career Plan - Video clips
2.38
Students demonstrate
skills such as
interviewing, writing Resources:
resume and completing - Internet/computer
job applications that are Students will: - Powerpoints/handouts
needed to be accepted - Identify advantages & disadvantages of working in the - Newspapers
into college or other hospitality industry - Magazines
postsecondary training - Research career opportunities, job responsibilities and - Videos
to get a job. employment requirements in the hospitality industry - OOHs
- Connect how knowing oneself can assist in selecting the
right career
Core Content - Present an informative career speech to the class
PL-HS-4.1.3 Assessments:
Students will describe Guiding Questions - Worksheets
academic and non- - Quizzes
academic benefits What are advantages and disadvantages to working in - Questions
acquired from a range the hospitality industry? - Class discussions
of education and What type of career within the hospitality industry - Admit/Exit Slips
training options and interest you the most? Why? - Quiz
interpret ways How can knowing yourself help assist you in selecting - Test
education and training the right career for you? - Presentation
can impact life-long - Report
earning potential and
future career
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Mrs. Dehart Principles of Hospitality Family & Consumer Science
opportunities.
PL-HS-4.1.4
Students will analyze
information from a
variety of sources and
explain how the
information can be used
to develop career goals
in an Individual
Learning Plan (ILP).
PL-HS-4.2.1
Students will indentify
work habits/ethics and
explain their importance
in the workplace.
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Mrs. Dehart Principles of Hospitality Family & Consumer Science
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