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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
School: Warren Consolidated
Date: March 18 2008
Program Name: Family and Consumer Science
CIP Code:
CTE Instructor: Kellirose Otto and Gonger Lawson
Post Secondary School:
Evaluator:
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
SECTION # 1
MICHIGAN STANDARDS
CAREER AND EMPLOYABILITY SKILLS
4 3 2 1 N 4 3 2 1 N
APPLIED ACADEMIC SKILLS
Apply basic communication skills, mathematical processes
and apply technology in work-related situations x
Reading, English & Language Arts
Read a technical manual and write a clear & logical report explaining
MI 1 the information using standared business English. x
1 Give a verbal report on reading from a technical manual. x
Read a case study and identify the details about the situation, define
technical terms, jargon, or words with multiple meanings based on
MI 2 context, and summarize the conclusion.
Relate the results of study to a similar situation in a verbal or writen x
report. x
Take a verbal and written position on a topic and use correct grammar
MI 3 to defend it. x
Mathematics
Approach practical and workplace problems using a variety of
MI 4 mathematical techniques. x
Problems include making conversions between the metric system and
non-English systems of measurement, mixed units (such as hours and
minutes), and can require serveral steps to finding a solution. x
Research how math is used in the workplace and make a presentation
MI 5 detailing the process. x
Listening & Presentation Skills
M 6 Use correct grammar to communicate verbally. x
Listen to a presentation and record important information. Report
M back identifying central themes and use key points to explain how the
I 7 message applies to a similar situation. x
Technology
M Apply technology to workplace or career situation. Include research
I 8 and a written paper. x
CAREER PLANNING
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 1
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
M Organize career information and labor market trends from a variety of
I 1 sources. x
M Explain the advantages and disadvantages of working for self, others,
I 2 being an employee of a large or small organization. x
M 3 Analyze information & preferences from work-based opportunity. x
M Interpret information from a variety of career assessments to identify
I 4 career interests and abilities. x
M Apply a decision-making model and use career assessment information
I 5 to choose a career pathway. x
M 6/7Annually review EDP and include plan for continuing education. x
DEVELOPING AND PRESENTING INFORMATION
M 1 Gather, interpret, analyze, and refine data. x
M 2 Analyze and synthesize information and data from muiltiple sources. x
M Plan and transform ideas and requirements into a concept, service, or
I 3 product. x
M Assess the quality of the concept, service, or product using a
I 4 predetermined standard. x
Develop a plan to market a new product, service, or concept which
M includes identifying of customers, a graphic presentation, product
I 5 requirements, and costs. x
M Practice and demonstrate presentation skils using a variety of media
I 6 and interpretive data. x
PROBLEM SOLVING
M Apply a problem solving model to a workplace situation that involves
I 1 setting goals, implementing and evaluating results. x
Identify typical problems that occur in a workplace and use a problem
M solving model to devise solutions, compare alternatives to past
I 2 solutions, and predict their success. x
PERSONAL MANAGEMENT
Responsibility
M Demonstrate regular attendance, promptness, and staying with a task
I 1 until satisfacotry completion. x
M 2 Complete assignments with minimum supervision and meet deadlines. x
M Use mistakes as learning opportunities, demonstrate persistence and
I 3 adaptability to change. x
M 4 Initiate projects and extra activities for personal satisfaction. x
Self-Management
M Monitor & evaluate accurately one's progress towards a goal or
I 5 completion of a project. safety practices and drug-free behavior in
Demonstrate health and x
M 6 school & workplace setting. x
M Obtain a driver license and demonstrate driving skills and safety and/or
I 7 use public transportation. x
M 8 Prioritize and accomplish tasks independently. x
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 2
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
M Use appropriate personal expression and relate to school and work
I 9 settings. x
Ethical Behavior
Demonstrate etlhical behavior in school, work, and community
M 10 situations. x
M Demonstrate appropriate behaviors and responsibilities.
11 Describe employer-employee rights necessary to maintaining x
M 12 employment. x
M 13 Demonstrate positive personal qualities as a group leader. x
Respect for Self and Others
M View accomplishments or failures of self and others accurately and in
I 14 a positive manner. x
M Understand how to make improvements and ask for help from adults as
I 15 needed. x
M Offer encouragement and ideas to others as they work toward attaining
I 16 their goals. x
M Provide for customer needs and expectations in a helpful and
I 17 courteous manner. x
M 18 Respect other points of view. x
M Demonstrate customer service skills in an appropriate setting by
I 19 listening, suggesting solutions, and communicating the issues at hand. x
ORGANIZING SKILLS
Time
M Determine goals and develop an action plan to accomplish them within
I 1 a given time frame. x
M Read time charts and work schedules and perform tasks within time
I 2 constraints of school or the workplace. x
M 3 Prioritize tasks and revise schedules as needed. x
Money
M Estimate costs and prepare a detailed budget for a school-based or
I 4 work-based project. x
M Report the costs of various components of a budget and adjust budget
I 5 items as needed. x
M Understand compensation practices and financial management and
I 6 explain how financial resources can be used effectively and efficiently. x
Materials
M Utilize materials, tools, and processes to complete a task related to a
I 7 career selection. x
M Compile a list of materials and supplies needed in advance of an
I 8 assignment.
Acquire resources in a timely fashion and take responsibility for their x
M 9 care. x
M Identify and prepare tools, equipment, space, and facilities appropriate
I 10 for a task. x
M 11 Work within constraints of safety precautions and available resources. x
Human Resources
M Learn cooperation and leadership in a team at school or in a workplace
I 12 setting. x
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 3
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
M N = Not exposed to task with members of a team using varied
Organize and communicate Point
I 13 methods of communications. x
M Recognize the individual roles of team members, delegate tasks, and
I 14 give feedback on performance. x
M Acknowledge and utilize the skills, abilities, and input of all member
I 15 of a team. x
TEAMWORK
Group Participation
M Exhibit teamwork skills including trust and loyalty to group, and
I 1 demonstrate connectedness to group members, values, and culture. x
M Take personal responsibility for influencing and accomplishing group
I 2 goals. x
M Demonstrate understanding of how effective teams operate within
I 3 organization and diverse settings. x
M 4 Solve a career/work-related problem as a member of a team. x
Conflict Resolution
M Demonstrate leadership by listening to others and asking appropriate
I 6 questions to clarify a problem or issue. x
M 7 Summarize a problem clearly and in appropriate detail. x
M Suggest constructive alternatives with confidence that will help resolve
I 8 a conflict. x
M Compromise and/or build consensus within a group and summarize
I 9 the decision of the group while maintaining respect for minortiy x
M Participate in the implementation of a group's decision and evaluate
I 10 the results. x
M Show sensitivity to others' thoughts and opinions and relate them to the
I 11 resolution process. x
Diversity
M Understand and respect the concerns of members of cultural, gender,
I 12 age, and ability groups. of differences of people in a work/school
Be respectful of a variety x
M 13 setting. x
M Demonstrate ability to work with others with different backgrounds,
I 14 cultures, and abilities. x
Leadership
M 15 Demonstrate leadership ability in a work or school setting. x
Recognize and take advantage of leadership opportunities that give
M direction to other team members, or that encourage other members to
I 16 complete tasks. x
NEGOTIATION SKILLS
Using correct terminology, clarify the problem or issue to be
M 1 negotiated. x
M Identify, organize, and define ideas from various sources to logically
I 2 support a position and use these ideas in debate. x
Demonstrate objectivity in assessing other viewpoints by considering
M all sides of an issue, using past experience, data and logical analysis,
I 3 and showing respectful behavior towards others. x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
M Responsibily challenge existing policies and procedures and identify
I 4 new solutions or policy changes. x
UNDERSTANDING SYSTEMS AND USING
TECHNOLOGY
M 1 Identify trends and how they affect changes within a system. x
M 2 Demonstrate an understanding of business systems. x
M Compare management systems and consider how employees function
I 3 and adapt to change within them. x
M 4 Describe the technical systems related to a career interest area. x
M Diagnose and make necessary corrections or improvements to a
I 5 technical system in a business, industry, or simulated work place x
Describe how changes in technology have impacted business and
M industry, identify current trends, and recommend how a technical
I 6 system might be improved. x
M Demonstrate the use of equipment and machines to solve practical or
I 7 work-based problems. use of a variety of on-line technological
Demonstrate effective x
M 8 resources. x
M Determine what kind of application is needed for a given task and use
I 9 effectively. x
M Use technologies as tools for communication of technical or work-
I 10 related information.
Use technology effectively in solving problems in an area of career x
M 11 interest. x
M Understand and demonstrate basic computer hardware and software
I 12 installation and maintaining efficient machines. x
M Demonstrate ability to adapt to different software applications,
I 13 comparing and contrasting specfic functions and applying them to x
EMPLOYAB ILITY SKILLS
M Continue the EDP process which includes an annual review with
I 1 student and counselor and notification of parents. x
M Participate in work-based opportunities such as job-shadowing,
I 2 mentorships, work experiences, etc. x
M Show ability to market oneself by preparing for and completing an
I 3 interview process. x
M Accurately complete records/documents to support job applications
I 4 (inquiry letters, resume, references, evaluations, follow-up letters). x
M Use a portfolio, resume, record of attendance, certifricates, and/or
I 5 transcript as self-marketing tools to demonstrate interest and x
M Apply career and labormarket information to seek and obtain
I 6 employment and/or pursue educational goals. x
Research availability of educational programs, financial requirements,
M and resource and complete an application process as appropriate for
I 7 career goals. need for lifelong learning in a rapidly changing job
Understand the x
8 market. x
TECHNOLOGY SKILLS
BASIC OPERATIONS AND CONCEPTS
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 5
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
Discuss emerging technology resources (e.g., podcasting, webcasting,
M compressed video delivery, online file sharing, graphing calculators,
I 1 global positioning software) x
M Identify the capabilities and limitations of emerging communication
I 2 resources. x
M Understand the importance of both the predictable and unpredictable
I 3 impacts of technology. x
Identify changes in hardware and software systems over time and
M discuss how these changes might affect the individual personally in
I 4 his/her role as a lifelong learner. x
M 5 Understand the purpose, scope, and use of assistive technology. x
M Understand that access to online learning increases educational and
I 6 workplace opportunities. x
M Be provided with the opportunity to learn in a virtual environment as a
I 7 strategy to build 21st century learning skills. x
M Understand the relationship between electronic resources,
I 8 infrastructure, and connectivity. x
M Routinely apply touch-typing techniques with advanced accuracy,
I 9 speed, and efficiency. x
M Assess and solve hardware and software problems by using online help
I 10 or other user documentation and support. x
M Identify common graphic, audio, and video file formats (e.g., jpeg, gif,
I 11 bmp, mpeg, wav) x
M 12 Demonstrate how to import/export text, graphics, or audio files. x
M Proofread and edit a document using an application’s spelling and
I 13 grammar checking functions. x
SOCIAL, ETHICAL, AND HUMAN ISSUES
M Identify legal and ethical issues related to use of information and
I 1 communication technology. x
Analyze current trends in information and communication technology
M and assess the potential of emerging technologies for ethical and
I 2 unethical uses. x
M Discuss possible long-range effects of unethical uses of technology
I 3 (e.g., virus spreading, file pirating, hacking) on cultures and society. x
M Discuss the possible consequences and costs of unethical uses of
I 4 information and computer technology. x
M Identify ways that individuals can protect their technology systems
I 5 from unethical or unscrupulous users. x
M Demonstrate the ethical use of technology as a digital citizen and
I 6 lifelong learner. x
M Explain the differences between freeware, shareware, and commercial
I 7 software. x
M 8 Adhere to fair use and copyright guidelines. x
M Create appropriate citations for resources when presenting research
I 9 findings. x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
M Adhere to the district acceptable use policy as well as state and federal
I 10 laws. x
M Explore career opportunities and identify their related technology skill
I 11 requirements. x
M Design and implement a personal learning plan that includes
I 12 technology to support his/her lifelong learning goals. x
TECHNOLOGY PRODUCTIVITY TOOLS
M Complete at least one online credit, or non-credit, course or online
I 1 learning experience. x
Use technology tools for managing and communicating personal
M information (e.g., fi nances, contact information, schedules, purchases,
I 2 correspondence) x
M 3 Have access to and utilize assistive technology tools. x
Apply advanced software features such as an application’s built-in
M thesaurus, templates, and styles to improve the appearance of word
I 4 processing documents, spreadsheets, and presentations. x
M Identify technology tools (e.g., authoring tools or other hardware and
I 5 software resources) that could be used to create a group project. x
M Use an online tutorial and discuss the benefits and disadvantages of
I 6 this method of learning. x
M 7 Develop a document or file for inclusion into a web site or web page. x
M Use a variety of applications to plan, create, and edit a multimedia
I 8 product (e.g., model, webcast, presentation, publication, or other x
M Have the opportunity to participate in real-life experiences associated
I 9 with technology-related careers. x
TECHNOLOGY COMMUNICATIONS TOOLS
M Identify and describe various telecommunications or online
I 1 technologies (e.g., desktop conferencing, listservs, blogs, virtual x
Use available technologies (e.g., desktop conferencing, e-mail,
M groupware, instantmessaging) to communicate with others on a class
I 2 assignment or project. x
Use a variety of media and formats to design, develop, publish, and
M present products (e.g.,presentations, newsletters, web sites) to
I 3 communicate original ideas to multiple audiences. x
Collaborate in content-related projects that integrate a variety of media
(e.g., print, audio, video, graphic, simulations, and models) with
M presetation, word processing. Publishing, database, graphics design, or
I 4 spreadsheet applications. x
M Plan and implement a collaborative project using telecommunications
I 5 tools (e.g., groupware, interactive web sites, videoconferencing) x
TECHNOLOGY RESEARCH TOOLS
M Compare, evaluate, and select appropriate internet search engines to
I 1 locate information. x
Formulate and use evaluation criteria (authority, accuracy, relevancy,
M timeliness) for inforamtion located on the internet to present research
I 2 findings. x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
M Determine if online sources are authoritative, valid, reliable, relevant,
I 3 and comprehensive. x
M 4 Distinguish between fact, opinion, point of view, and inference. x
M 5 Evaluate resources for stereotyping, prejudice, and misrepresentation. x
M Develop a plan to gather information using various research strategies
I 6 (e.g., interviews, questionnaires, experiments, online surveys) x
TECHNOLOGY PROBLEM-SOLVING and
DECISION-MAKING TOOLS
M Use a variety of technology resources (e.g., educational software,
I 1 simulations, models) for problem solving and independent learning. x
Describe the possible integration of two or more information and
M communication technology tools or resources to collaborate with
I 2 peers, community members, and field experts. x
Formulate a research question or hypothesis, then use appropriate
information and communication technology resources to collect
M relevant information, analyze the findings, and report the results to
I 3 multiple audiences. x
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 8
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
SECTION #2
MICHIGAN TECHNICAL SKILLS
1 Unit 1 The Sanitation Challenge
2 Unit 2 The Flow of Food through the Operation
3 Unit 3 Sanitary Facilities and Pest Management
12.9999 TECHNICAL STANDARDS
SECTION # 2
MICHIGAN STANDARDS
4 3 2 1 N 4 3 2 1 N
ServSafe Essentials Fourth Edition Table of Contents
1 Unit 1 The Sanitation Challenge
A Section 1 Providing Safe Food
1 The Dangers of Foodborne Illness x
2 Preventing Foodborne Illness x
3 How Food Becomes Unsafe x
4 The Keys to Food Safety x
B Section 2 The Microworld
1 Microbial Contaminants x
2 Classifying Foodborne Illnesses x
3 Bacteria x
4 Viruses x
5 Parasites x
6 Fungi x
Section 3 Contamination, Food Allergens, and
C Foodborne Illness
1 Biological Contamination x
2 Chemical Contamination x
3 Physical Contamination x
4 The Deliberate Contamination of Food x
5 Food Allergens x
D Section 4 The Safe Food Handler
1 How Foodhandlers Can Contaminate Food x
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 9
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
2 Diseases Not Transmitted through Food x
3 Components of a Good Personal Hygiene Program x
4 Management's Role in a Personal Hygiene Program x
2 Unit 2 The Flow of Food through the Operation
A Section 5 The Flow of Food: An Introduction
1 Preventing Cross-Contamination x
2 Time and Temperature Control x
3 Monitoring Time and Temperature x
x
B Section 6 The Flow of Food: Purchasing and Receiving
1 General Purchasing and Receiving Principles x
2 Receiving and Inspecting Food x
C Section 7 The Flow of Food: Storage
1 General Storage Guidelines x
2 Refrigerated Storage x
3 Frozen Storage x
4 Dry Storage x
5 Storing Specific Food x
D Section 8 The Flow of Food: Preparation
1 Thawing Food Properly x
2 Preparing Specific Food x
3 Cooking Food x
4 Storing Cooked Food x
5 Reheating Food x
E Section 9 The Flow of Food: Service
1 General Rules for Holding Food x
2 Serving Food Safely x
3 Off-Site Service x
F Section 10 Food Safety Management Systems
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
1 Prerequisite Food Safety Programs x
2 Active Managerial Control x
3 Hazard Analysis Critical Control Point (HACCP) x
4 Crisis Management x
3 Unit 3 Sanitary Facilities and Pest Management
A Section 11 Sanitary Facilities and Pest Management
x
1 Sanitary Facilities and Equipment x
2 Designing a Sanitary Establishment x
3 Materials for Interior Construction x
4 Considerations for Specific Areas of the Facility x
5 Sanitation Standards for Equipment x
6 Installing and Maintaining Kitchen Equipment x
7 Utilities x x
8 Cleaning and Sanitizing x
9 Cleaning Agents x
10 Sanitizing x
11 Machine Dishwashing x
12 Cleaning and Sanitizing in a Three-Compartment Sink x
13 Cleaning and Sanitizing Equipment x
14 Cleaning and Sanitizing the Premises x
15 Tools for Cleaning x
16 Storing Utensils, Tableware, and Equipment x
17 Using Hazardous Materials x
18 Developing a Cleaning Program x
19 Integrated Pest Management (IPM) x
20 The Integrated Pest Mnagement (IPM) Program x
21 Denying Pests Access to the Establishment x
22 Denying Pests Food and Shelter x
23 Identifying Pests x
24 Working with a Pest Control Operator (PCO) x
25 Using and Storing Pesticides x
B Section 12 Food Safety Regulation and Standards
1 Government Regulatory System for Food x
2 The FDA Food Code x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
3 The Inspection Process x
4 Self Inspection x
C Section 13 Employee Food Safety Training
1 Initial and Ongoing Employee Training x
2 Delivering Training x
3 Training Follow Up x
4 Food Safety Certification x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
12.9999 NREAF ProStart -- Technical
Standards
400 work based learning hours are required
SECTION # 2
MICHIGAN STANDARDS
4 3 2 1 N 4 3 2 1 N
I Becoming a Foodservice Professional Year One
A Introduction: Preparing for a Successful Career (Duplicated in Year Two)
State in their own words the importance of service to success in the hospitality
a industry x
b List the elements of excellent service and give examples x
c State the difference between school and workplace environments x
d Develop a list of workplace guidelines x
e Identify and give examples of positive work attitudes x
f Give examples of career opportunities in the foodservice industry x
g Make a list of qualities of successful foodservice employees x
h Outline a plan for an effective job search x
i Given a list of effective cover letter elements, write a cover letter x
j Demonstrate networking skills x
k Compile the best examples of their work into a portfolio x
l Write a resume that lists their skills and competencies x
m Read and complete a college application form x
n Read and complete a job application form x
o List the steps to an effective job interview x
p Explain the follow-up steps for a job interview x
q State their interpretation of a first day on the job x
r Outline the steps to resigning a job x
B Unit One
1 Chapter 1: Successful Customer Relations
a Recognize and state the importance of customer service to food service x
List the reasons and the ways to make a positive first impression in the
b foodservice industry x
c Describe a variety of customers that may have special needs x
Distinguish between effective and ineffective communication with customers
d by giving examples x
e Explain how customer satisfaction directly affects a restaurant's success x
f Outline the service planning process x
2 Chapter 2: Preparing and Serving Safe Food
a List reasons why it is important to keep food safe x
b Describe good personal hygiene and how it affects food safety x
c List the steps to proper handwashing x
d Give examples of potentially hazardous foods x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
e Categorize and describe the micro-organisms that cause foodborne illnesses x
f Identify and list ways chemical and physical hazards can contaminate food x
Distinguish between situations in which contamination and cross-
g contamination occur x
List the conditions under which bacteria multiply rapidly and use the letters
h Explain how time and temperature guidelines can reduce growth of micro-
FAT-TOM x
i organisms x
Define the food temperature danger zone and list temperatures that fall within
j that zone x
k Differentiate among types of thermometers and demonstrate how to use them x
List the seven major steps in a Hazard Analysis Critical Control Point
l (HACCP) food safety system x
Outline proper procedures for receiving, storing, preparing, cooking, holding,
m cooling, reheating, and serving food that includes use of proper tools and x
n Compare different types of storage areas found in a foodservice operation x
o Define the difference between clean and sanitary x
p State procedures for cleaning and sanitizing tools and equipment x
3 Chapter 3: Preventing Accidents and Injuries
State who is legally responsible for providing a safe environment and ensuring
a safe practices x
Define the role of Occupational Safety and Health Administration (OSHA)
b regulations x
State in their own words the Hazard Communication Standard requirements
c for employers x
d Identify electrical hazards that contribute to accidental fires x
e Classify different types of fires and fire extinguishers x
f Outline proper actions to take in the event of a fire at a foodservice operation x
g Describe the ways to prevent burns x
h List hazards that contribute to injury due to slips, trips, or falls x
i Outline proper procedures for cleaning up spills on floors x
j Demonstrate how to safely use ladders x
k Demonstrate proper lifting and carrying procedures to avoid injury x
l Locate and list hazards that can cause cuts x
m Demonstrate correct and safe use of knives x
n List safe driving techniques x
o Outline basic first aid concepts and procedures x
p Explain the importance of the general safety audit x
Explain the importance of completing standard reports for any accident or
q illness at the operation x
r List ways to use protective clothing and equipment to prevent injuries x
C Unit Two
4 Chapter 4: Kitchen Basics
a Identify the components and functions of a standardized recipe x
b Convert recipes to yield smaller and larger quantities x
c Describe the use of common liquid and dry measure tools x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
d Explain the difference between customary and metric units of measure x
e Apply effective mise en place through practice x
Identify different functions of several types of knives and demonstrate their
f proper uses x
g List common spices and herbs and describe their uses x
Describe and demonstrate several basic prepreparation techniques,
including clarifying butter, separating eggs, whipping egg whites, and making
h parchment liners
Describe dry-heat cooking methods and list the foods to which they are x
i suited
Describe moist-heat cooking methods and list the foods to which they are x
j suited
Describe combination cooking methods and list the foods to which they are x
k suited x
5 Chapter 5: Foodservice Equipment
a Demonstrate how to use scales and carts to receive food and supplies x
Demonstrate measuring and portioning foods using ladles, measuring cups
b and spoons, scales, and scoops x
c Demonstrate how to properly sharpen and use different types of knives x
d Give examples of preparing foods using pots and pans x
Explain how to store food and supplies properly on shelves and in
e refrigerators and freezers x
f Demonstrate how to cut and mix foods using standard kitchen equipment x
Compare and contrast cooking foods using various types of steamers,
g broilers, griddle, grills, ranges, fryers, and ovens x
h Outline how to hold and serve food and beverages using kitchen equipment x
i Compare and contrast the features of dishwashing machines x
j Outline the order in which food and supplies flow through a food service
Demonstrate proper cleaning and sanitizing of foodservice equipment and x
k utensils x
6 Chapter 6: Nutrition
Characterize the roles of carbohydrates, hormones, fiber, starch, and fats in
a people's diets and identify foods that contain these nutrients x
b Describe cholesterol and list foods in which it is found x
Characterize the roles of proteins, water, vitamins, and minerals in people's
c diets and identify foods that contain these nutrients x
d Differentiate between complete and incomplete proteins x
Use Recommended Dietary Allowances (RDAs) and the Food Guide
e Pyramid to plan meals x
f Describe a healthy diet x
g Interpret information on a nutrition label x
h Identify recipes that preserve nutrients in quantity cooking x
i Suggest ways to make recipes more healthful x
j Suggest healthful substitutes for high-fat ingredients x
D Unit Three
7 Chapter 7: Breakfast Foods and Sandwiches
a Explain and demonstratebutterto keep milk products safe and sanitary
Differentiate between how and margarine by listing the characteristics of x
b each x
c List the characteristics of ice cream x
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 15
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
= Not exposed to task
N Distinguish among several different types of cheeses and give examples of Point
d each x
e List the characteristics of eggs and include size and grade x
f Prepare and serve eggs using a variety of cooking methods x
g Describe the ways to keep eggs and egg products safe and sanitary x
h Prepare pancakes, crêpes, waffles, and French toast x
i Prepare ham, hash, grits, cold cereals, oatmeal, and sausage x
j Prepare coffee, tea, and cocoa x
Give examples of different types of sandwiches, including simple hot, open-
k faced, hors d'oeuvres,the threedeep-fried, and simple cold bread, spread, and
Explain the roles of grilled, components of a sandwich: x
l filling x
m Developnecessary tools andprocedures formake sandwiches at a sandwich
List the a list of sanitation equipment to preparing sandwiches x
n station x
o Prepare common sandwich spreads and fillings x
p Demonstrate preparation of several types of sandwiches x
8 Chapter 8: Working with People
Explain how stereotypes and prejudices can negatively affect how people
a work together x
b List and demonstrate effective legal interviewing skills x
c State the importance of having new-employee orientation x
d Describe common elements of orientation programs x
e Summarize and discuss effective group and on-the-job training x
f List and apply effective techniques used in performance evaluations x
9 Chapter 9: Salads and Garnishes
a Identify and describe the various ingredients used to make salads x
b Demonstrate designing attractive salads x
c Classify and compare types of salads served at different points in the meal x
d Demonstrate appropriate methods to clean salad greens x
e Design a procedure to prepare and store salads properly x
f Differentiate between various oils and vinegars x
g Demonstrate the preparation of a vinaigrette x
h List the ingredients of and prepare an emulsified salad dressing x
i Select ingredients to prepare mayonnaise x
j Match dressings to salad green and other ingredients x
k Give examples of ingredients used to make dips x
l Choose the ingredients and prepare several dips x
m Give an example of a garnish x
n Describe and prepare ingredients commonly used as garnishes x
o Demonstrate garnishing plates x
p Demonstrate the preparation of toppings for soups x
E Unit Four
10 Chapter 10: Business Math
Given a list of numbers, add, subtract, multiply, and divide using basic math
a operations x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
Given a list of fractions, decimals, whole numbers, and percents-add,
b subtract, multiply and divide x
c Convert recipes from original yield to desired yield using conversion factors x
d Given a problem, approximate recipe yields
Given a set of numbers, convert between customary and metric units of x
e measure a problem, calculate as purchased (AP) and edible portion (EP)
Given x
f amounts x
g Given an example, calculate standard recipe cost and cost per serving x
Describe and give examples of controllable costs, fixed costs, and variable
h costs, related to food and labor x
i Given a set of numbers, calculate depreciation x
Differentiate between the two categories of food purchase: perishable and
j nonperishable x
k Outline and follow basic receiving procedures x
State the appropriate storage guidelines and temperatures for different
l perishable foods x
Outline proper techniques for portion control, including standard portion
m size, standardized recipe, and standard portion cost x
Forecast sales by analyzing and evaluating sales histories, popularity indices,
n and production sheets x
List factors contributing to labor costs, such as employee turnover, business
o volume, and quality and quantity standards x
11 Identify, describe, and Vegetables
Chapter 11: Fruits and demonstrate the preparation of different types of
a vegetables describe, and demonstrate the preparation of different types of
Identify, x
b fruits x
c List and explain the USDA quality grades for fresh fruits and vegetables x
Demonstrate the procedures for properly storing ripe fruits, vegetables,
d roots, and tubers x
e Summarize ways to prevent fruits and vegetables from spoiling too quickly x
f Match and cook vegetables to appropriate methods x
g Match and cook fruits to appropriate methods x
h Explain how to prevent enzymatic browning of fruits x
12 Chapter 12: Controlling Foodservice Costssales to determine food cost
Analyze the relationship between cost and
a percentage x
b List the four steps in the process to control food costs x
c Calculate projected revenue, average cover, and find revenue level x
d Perform math computations to define cost/volume/profit relationships x
e Calculate the average sales per customer x
f Calculate total sales, including tax and tip x
g Balance cash register receipts and find actual receipts x
h Determine dollar value of inventory x
Analyze five ways to determine closing inventory by performing math
i calculations x
j Determine daily and monthly food cost x
k Determine standard portion cost x
l Determine selling prices using the food cost percentage method x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
m Determine selling prices using the average check method x
n Determine selling prices using the contribution margin method x
o Determine selling prices using the straight mark-up pricing method x
II Becoming a Foodservice Professional Year Two
F Introduction: Preparing for a Successful Career (Duplicate of Year One)
State in their own words the importance of service to success in the
a hospitality industry x
b List the elements of excellent service and give examples x
c State the difference between school and workplace environments x
d Develop a list of workplace guidelines x
e Identify and give examples of positive work attitudes
f Give examples of career opportunities in the foodservice industry x
g Make a list of qualities of successful foodservice employees x
x
h Outline a plan for an effective job search x
i Given a list of effective cover letter elements, write a cover letter x
j Demonstrate networking skills x
k Compile the best examples of their work into a portfolio x
l Write a resume that lists their skills and competencies x
m Read and complete a college application form x
n Read and complete a job application form x
o List the steps to an effective job interview x
p Explain the follow-up steps for a job interview x
q State their interpretation of a first day on the job x
r Outline the steps to resigning a job x
G Unit One
1 Chapter 1: The History of Food Service
Trace the history of the foodservice industry and explain its relationship to
a world history x
b List famous chefs from history and note their major accomplishments x
c Identify the growth of food service throughoutto food
Outline global cultures and traditions related the history of the United x
d States historical entrepreneurs who influenced food service in the United
List x
e States x
List current trends in society and explain how they influence the
f foodservice industry x
g Categorize and differentiate the segments of the foodservice industry x
Categorize and list the many career opportunities available in the
h foodservice industry x
Investigate and draw conclusions on the impact of future economic,
i technological, and social changes in the foodservice industry x
2 Chapter 2: Potatoes and Grains
a Outline methods to select, receive, and store potatoes and grains x
b Distinguish between various forms of wheat x
c Identify and describe different types of potato x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
d Using a variety of recipes and cooking techniques, prepare potatoes x
e Identify variety of recipes and cooking techniques,legumes grains and
Using a and describe different types of grains and prepare x
f legumes x
g Identify and describe different types of pasta x
h Using a variety of recipes and cooking techniques, prepare pasta x
3 Chapter 3: The Lodging Industry
a Trace and explain the earliest types of lodging establishments in America x
b Give an overview of career opportunities in the lodging industry x
c Describe the differences between leisure and business travelers x
d List the characteristic types of lodging operations x
List and discuss elements that differentiate one lodging establishment from
e another x
Identify national organizations that rate commercial lodging establishments,
f and list factors used in making their rating judgments x
g List several different services offered by lodging operators x
Identify career opportunities in the hospitality industry and list the
h qualifications commonly sought by hospitality employers x
i List and describe activities associated with front office operation x
j List and describe tasks performed by the housekeeping department x
List and describe duties performed by the engineering and facilities
k maintenance department x
Compare and contrast the different property management systems used for
l front office and reservations x
m Describe the use of forecasting and overbooking in reservations management x
n Given a set of numbers, calculate room rates using the Hubbart formula x
H Unit Two
4 Chapter 4: The Art of Service
Demonstrate the similarities and differences between American, French,
a English, Russian, and self-service styles x
Describe and demonstrate tableside preparations such as carving meats and
b slicing desserts
Describe traditional service staff, and list the duties and responsibilities of x
c each x
Identify the types of dining utensils: knives, forks, spoons, glasses, and
d china, and explain specific uses for each x
e Identify various server tools and the correct way to stock a service station x
f Demonstrate setting and clearing items properly x
g Dramatize ways of describing and recommending menu items to guests x
h Dramatize methods of effectively resolving customer complaints x
5 Chapter 5: Desserts and Baked Goods
a Identify and use common ingredients in baking x
Identify and describe types and roles of strengtheners, shortenings,
b sweeteners, flavorings, leaveners, and thickeners x
c Calculate ingredient weights using baker's percentages x
d Convert recipes to a new yield x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
Differentiate between lean doughs, rich doughs, sponge doughs, and
e sourdoughs, and give examples x
f Proof bake shop items x
g Mix yeast dough using the straight mix method x
h Prepare and compare yeast breads x
i Prepare different types of quick breads and cake batters x
Identify the main functions of icings and determine which are best suited for
j different baked goods x
k Prepare and describe steamed puddings and dessert soufflés x
l Prepare pie dough using the 3-2-1 method x
m State in their own words the procedure for baking blind x
n Describe roll-in dough, phyllo dough, and pâte à choux x
o Prepare cookies using various makeup methods x
Explain how chocolate is made, including chocolate liquor, cocoa butter, and
p cocoa powder x
q Demonstrate how to store chocolate properly x
r State in their own words how to temper chocolate x
Explain how crème anglaise, pastry creams, and Bavarian creams are made,
s and how they are used in desserts x
t List the steps used to prepare poached fruits and tortes x
6 Chapter 6: Marketing and the Menu
a Define à la carte, table d'hote, California, du jour, and cycle menus x
b Organize the information on a menu x
c Write and lay out a menu x
d Use sales information to analyze how menu items are selling x
Distinguish among and discuss basic marketing concepts such as product-
e service mix, marketing mix, and market trends x
f Outline the components of a marketing plan x
g Identify and collect local area or market segment information x
h Describe how markets are commonly segmented x
i State predictions of market demand by forecasting x
j Create and write a restaurant promotion x
k Define public relations x
I Unit Three
7 Explain Purchasing and Inventory Control
Chapter 7: the relationship between primary and intermediary sources and
a retailers x
Explain the differences between formal and informal buying and the formal
b bidding process x
c List factors that affect food prices
Based on inventory information, write an order sheet for items to be x
d purchased x
e Write purchase specifications and purchase orders for items to be purchased x
f Explain how production records influence purchasing decisions x
g List the criteria for selecting appropriate suppliers x
h List proper receiving procedures x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
i State the proper storage procedures for various foods and beverages x
j State the difference between the perpetual and physical inventory methods x
List quality standards used in purchasing produce, convenience and
k processed foods, and dairy products x
l List quality standards used in purchasing eggs, poultry, fish, and meat x
8 Chapter 8: Meat, Poultry, and Seafood
a Outline the federal grading systems for meat x
b Distinguish among and describefor purchasing, storing, and fabricating
Demonstrate proper procedures the various forms of meat x
c meat x
d Match various cooking methods with different forms of meat x
e Identify and describe different types of charcuterie x
f Outline the federal grading systems for poultry x
g Distinguish among and describefor purchasing, storing, and fabricating
Demonstrate proper procedures the various forms of poultry x
h poultry x
i Match various cooking methods with different forms of poultry x
j Outline the federal grading systems for fish and seafood x
k Distinguish among and describe the various forms of fish and seafood x
Demonstrate proper procedures for purchasing, storing, and fabricating fish
l and seafood x
m Match various cooking methods with different forms of fish and seafood x
9 Chapter 9: Standard Accounting Practices
Given a set of figures, apply basic accounting principles to common
a foodservice scenarios x
b Read a set of figures, practice double-entry accounting
Givenand highlight important concepts on income statements and balance x
c sheets x
Given a set of figures, calculate cost of sales using opening and closing
d inventory figures x
e Figure assets, liabilities, and owners' equity using balance sheet equations x
J Unit Four
10 Chapter 10: Stocks, Soups, and Sauces
a Identify the four essential parts of stock and the proper ingredients for each x
b List and explain the various types of stock and their ingredients x
c Demonstrate three methods for preparing bones for stock x
d Prepare the ingredients for and cook several kinds of stocks x
e List the ways to cool stock properly x
f Identify the two basic kinds of soups and give examples of each x
Explain the preparation of the basic ingredients for broth, consommé, purée,
g clear, and creamown words the steps in the preparation of several kinds of
State in their soups x
h soups x
i Identify the grand sauces and describe other sauces made from them x
j List the proper ingredients for sauces x
k Prepare several kinds of sauces x
l Match sauces to appropriate foods x
11 Chapter 11: Tourism and the Retail Industry
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
a Explain the role of tourism in the hospitality industry x
b Categorize the types of businesses that make up the tourism industry x
c List and discuss reasons why people travel x
d Identify and list area events and why they have a positive economic impact x
e List services of state and national parks x
f Describe the differences among primitive, transient, and vacation camping x
List the reasons why theme parks are important to the hospitality and travel
g industries the processes and special circumstances involved in international
Outline x
h travel x
List the advantages and disadvantages of travel by airplane, car, train, bus,
i and cruise ship x
j Identify career opportunities offered by travel and tourism x
k Compare the roles of a travel agent and a tour guide x
Outline the work done by concierges, state and local tourist offices, corporate
l travel offices, and convention and meeting planners x
m List and describe required customer service skills in the travel industry x
Describe the differences among specialty stores, department stores, and other
n types of stores x
12 Chapter 12: Communicating with Customers
a Give examples of ways to respond to and resolve customer complaints x
b List and demonstrate the skills of effective writing x
c Model proper and courteous telephone skills through demonstration x
d State guidelines for communicating effectively during and after a crisis x
e List and demonstrate effective listening and speaking skills x
f List and give examples of innovative ways to attract and keep customers x
g Point out menu items and demonstrate suggestive selling techniques x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
CLUSTER PATHWAY SKILLS
I ETHICS AND LEGAL RESPONSIBILITIES
II SAFETY, HEALTH, AND ENVIRONMENTAL
III SYSTEMS
IV ACADEMIC FOUNDATIONS
V COMMUNICATIONS
VI LEADERSHIP AND TEAMWORK
VII PROBLEM SOLVING AND CRITICAL THINKING
VIII INFORMATION TECHNOLOGY
IX TECHNICAL SKILLS
X EMPLOYABILITY AND CAREER DEVELOPMENT
RESTAURANTS & FOOD & BEVERAGE
SECTION # 3
CLUSTER PATHWAY SKILLS
CAREER AND EMPLOYABILITY SKILLS
4 3 2 1 N 4 3 2 1 N
I ETHICS AND LEGAL RESPONSIBILITIES
Examine and review ethical and legal responsibilities
as they relate to guests, employees and conduct within
A the establishment to maintain high industry standards.
Examine all comments and suggestions from the
customer service area to formulate improvements and
1 ensure guests satisfaction.
a Detail ways to achieve high rate of positive comments. x
b Get regular feedback from guests and staff. x
Achieve an awareness of applicable legal policies to
2 comply with laws regarding hiring, harassment and x
a Demonstrate understanding of legal interviewing x
Outline how harassment and stereotyping can create an
b unhealthy work environment. x
c Define legal and ethical responsibilities for safety x
d Interpret workman's compensation requirements and x
Interpret ethical and legal guidelines relating to job
3 performance to solve legal or ethical issues. x
a Identify ethical and legal situations which occur in the x
Relate appropriate response to legal/ethical infractions in
b the workplace. x
II SAFETY, HEALTH, AND ENVIRONMENTAL
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
Review all safety & sanitation procedures applicable to
A the work area & supervise staff in proper sanitation x
Examine sanitation procedures to ensure facility is in
1 compliance with health codes. x
a Identify electric and mechanical hazards. x
b Classify different types of fires and how to contain them. x
c Identify proper fire evacuation procedures. x
d Explain the safe use of ladders. x
e Detail proper lifting and carrying procedures. x
Examine sanitation procedures to ensure facility is in
2 compliance with health codes. x
Outline compliance requirements of sanitation and health
a inspections. x
b Show exemplary appearance and hygiene.
c Illustrate correct use of knives and kitchen equipment. x
d Use protective gloves and clothing. x
e Illustrate correct food handling and production techniques. x
III SYSTEMS
Examine the company's standard operating procedures to
A determine the criteria for food preparation. x
Implement set of Operating Procedures to comply with
1 company requirements. x
b Detail operating procedures for food quality. x
c Detail operating procedures for food presentation. x
Evaluate prepared foods for quality and presentation
2 to set quality standards in accordance with company x
a Show consistent appearance in prepared foods. x
b Detail ways to monitor quality of prepared food. x
Use basic food knowledge to prepare nutritional,
3 quality foods. x
a Explain use of variety of sauces. x
b Choose appropriate cooking procedures (saute', broil, x
c Employ knowledge of nutritional values. x
d Exhibit high quality food presentation. x
Evaluate types of kitchen equipment to match
4 equipment with correct cooking methodology.
a Use scales and other food service equipment. x
b Sharpen knives safely. x
c Use pots and pans for different food preparations. x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
Explain how to store and retrieve foods in a variety of
d settings (cold, hot, dry, etc.) x
Use points and various types of service to provide
5 customer service in accordance with company policy.
Detail characteristics of French, Russian, Bistro style and
a other forms of service. x
b Identify types of dining utensils and proper uses. x
c Show proper set up procedures for dining room/counter. x
d Explain menu items. x
Detail the process of "upselling" and other forms of
e marketing at tableside. x
IV ACADEMIC FOUNDATIONS
Manage and use basic reading, writing, and
mathematical skills for food production and guest
A services to provide a positive guest experience.
Apply mathematical, reading, and writing skills to
1 correctly deliver food products and guest service. x
a Convert recipes. x
b Use proper measurements of ingredients. x
c Calculate menu and recipe costs. x
Read & comprehend recipes, operational manuals,
d inventory control sheets, menus, correspondence, training x
Use basic writing skills (grammar, punctuation, spelling)
to produce inventory control sheets, recipes, menus,
e correspondence, employee evaluations, etc. x
Study and synthesize information from ethnic and
B geographical studies to apply to customer service.
Retrieve vital facts and statistics to correctly utilize
1 information in a service environment.
a Identify ethnicities and their dining habits and rules. x
b Identify countries and their native food resources. x
V COMMUNICATIONS
Integrate listening, writing, and speaking skills to enhance
A operations and guest satisfaction.
Use verbal and nonverbal communications to provide a
1 positive experience for guests and employees.
a Read English or required language. x
b Write English or required language. x
c Exhibit pleasing appearance and hygiene. x
d Present comfortable tone in speaking with people. x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
e Exhibit a hospitable personality. x
f Listen and understand others. x
g Communicate clearly and concisely to co-workers and x
Recognize and respond to guest's needs and nonverbal
2 cues to provide quality service.
Identify common nonverbal cues exhibited by guests and
a employees. x
b Provide feedback to management in order to enhance x
VI LEADERSHIP AND TEAMWORK
Review managerial skills required to make staffing
A decisions while following industry standards.
Model leadership and teamwork qualities to aid in
employee retention and create a pleasant working
1 atmosphere for staff members.
a Detail ways to minimize staff turnover. x
b Work well with other staff members. x
c Conduct regular staff training. x
Formulate staff development plans to create an
2 effective working team.
Maintain current job descriptions for all positions under
a the managerial level. x
b Conduct regular reviews of staff. x
c Conduct regular training and coaching of staff. x
Review industry standards in human relations policies
and procedures to ensure all necessary information is
3 included in orientation for new employees.
a Conduct thorough orientation for new staff. x
b Detail elements involved in new orientation. x
VII PROBLEM SOLVING AND CRITICAL THINKING
Research costs, pricing, and market demands to
A manage profitability and implement effective
Interpret calculations of food, labor, and pricing to
1 ensure profitability.
a Calculate food cost and determine ways to meet goals. x
b Calculate labor cost and determine ways to meet goals. x
c Determine the values of inventory or stock. x
d Determine menu pricing. x
e Define portion control. x
Examine market and alternative ways of marketing to
2 develop a promotional package.
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 26
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
a Develop promotional materials. x
b Create methods to market materials. x
3 Anticipate future needs to plan accordingly. x
a Demonstrate awareness of operational needs. x
Demonstrate awareness of capabilities and limitations of
b the operation. x
Manage unexpected situations to ensure continuity of
B quality service.
Identify the problem, possible solutions, and decide on a
1 course of action to resolve unexpected situations.
a List common unexpected situations. x
b Outline steps to remedy specific situations. x
VIII INFORMATION TECHNOLOGY
Examine types of computerized systems used to
A manage food service operations and guest service.
Identify ways computers and software are used to
1 provide guest and food services.
a Demonstrate knowledge in point of sale systems. x
b Demonstrate knowledge in basic computer applications. x
Demonstrate knowledge in computer programs used for
c food production. x
Research & evaluate technical resources for food
B services & bar operations to update or enhance
Use software applications to manage different aspects
1 of food service operations.
Demonstrate the use of software programs for human
a resource management. x
Demonstrate the use of software programs for inventory
b control, point of sale, profit loss, etc. x
Retrieve website information to use in menu planning,
2 recipes, and for product information.
a Access relevant websites. x
b Download recipes. x
c Bookmark websites. x
IX TECHNICAL SKILLS
Examine the company's standard operating procedures
related to food and beverage production & guest
A service to measure effectiveness.
Implement set of Operating Procedures to comply with
1 company requirements.
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 27
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
a Detail operating procedures for food quality. x
b Detail operating procedures for food presentation. x
Evaluate prepared foods for quality and presentation
2 to set quality standards in accordance with company
a Show consistent appearance in prepared foods. x
b Detail ways to monitor quality of prepared food. x
Use basic food knowledge to prepare nutritional,
3 quality foods.
a Explain use of a variety of sauces. x
b Choose appropriate cooking procedures (saute', broil, x
c Employ knowledge of nutritional values. x
d Exhibit high quality food presentation. x
Evaluate types of kitchen equipment to match
4 equipment with correct cooking methodology.
a Use of scales and other food service equipment. x
b Sharpen knives safely. x
c Use pots and pans for different food preparations. x
Explain how to store and retrieve foods in variety of
d settings (cold hot, dry, etc.) x
Use appropriate types of food service to provide
5 customer service according to set standards.
Detail characteristics of French, Russian, Bistro style and
a other forms of service. x
b Identify types of dining utensils and proper uses. x
c Show proper set up procedures for dining room/counter. x
d Explain menu items. x
Detail the process of "upselling" and other forms of
e marketing at tableside. x
X EMPLOYABILITY AND CAREER DEVELOPMENT
Research and review career options and qualifications
A in the restaurant and food service industry.
Summarize steps needed to obtain a job in the
1 restaurant and food service industry.
a Outline a plan for effective job search. x
b Write a resume that lists skills and competencies. x
c List steps for an effective job interview. x
d Explain follow up steps for a job interview. x
Summarize steps needed to retain a job in the
2 restaurant and food service industry.
a Develop a list of workplace rules and regulations. x
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 28
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
b Identify and give examples of positive work attitudes. x
c Make a list of qualities of successful food service x
x
d Identify hierarchy within the organization. x
Examine jobs available within the various types of
restaurants and food service operations to assess career
3 opportunities.
List the qualifications for various careers in the food
a service industry. x
b Describe the major duties/tasks for each job option. x
Examine various industry sectors such as independent
vs. chain operations to differentiate careers in each
4 type of operation.
a List various types of food service operations. x
b List advantages/disadvantages of different sectors. x
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 29
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
CLUSTER FOUNDATION SKILLS
I 01 ACADEMIC FOUNDATIONS I
II COMMUNICATIONS II
PROBLEM SOLVING AND CRITICAL THINKING
III SKILLS III
IV INFORMATION TECHNOLOGY APPLICATIONS IV
V SYSTEMS V
VI SAFETY, HEALTH AND ENVIRONMENT VI
VII LEADERSHIP AND TEAMWORK VII
VIII ETHICS AND LEGAL RESPONSIBILITY VIII
IX EMPLOYABILITY AND CAREER DEVELOPMENT IX
X TECHNICAL SKILLS X
Hospitality and Tourism
SECTION # 4
CLUSTER FOUNDATION SKILLS
4 3 2 1 N 4 3 2 1 N
I 01 ACADEMIC FOUNDATIONS
Study and use basic academic skills to perform
A effectively in the workplace.
Apply mathematical, reading and writing skills
1 necessary to perform job tasks in the hospitality &
a Read and comprehend work related materials. x
b Read and follow instructions to perform a task. x
Perform basic mathematical functions including use of
c decimals, fractions, percentages, formulas and methods of x
d Perform basic accounting procedures. x
e Perform written tasks including filling out forms and x
Study the elements of marketing techniques used in
various types of hospitality & tourism establishments
B to gain familiarity with all venues.
Achieve a familiarity with marketing techniques used
1 in the hospitality & tourism industry to sell a product
a Identify the elements of marketing. x
b Compare/contrast different marketing packets. x
c Develop strategies for making a sale. x
Study and synthesize information from cultural
diversity and geographical studies to appreciate their
C importance in developing product and services.
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
Identify the components of cultural diversity and
geographical studies to appreciate their importance in
1 developing product and services.
a Define culture and cultural diversity. x
Categorize components of culture including religious
b customs, dietary habits and traditions. x
Give examples of how culture is relevant to the hospitality
c and tourism industry. x
d Design a method of increasing multicultural awareness. x
Identify the elements of geography that affect the
2 hospitality & tourism industry to aid in customer
Articulate the relevance of geography to hospitality and
a tourism including natural resources, climate, landforms x
Identify the major countries important to the industry for
b importing goods. x
c Apply the concepts of weather and climate to hospitality x
Study and synthesize the effects of the economy on the
hospitality & tourism industry to apply appropriate
D strategies in developing products or services.
Summarize how to use the "state of the economy" to
1 plan products and service.
a Define currency and the exchange rate. x
Define economics as it applies to the hospitality and
b tourism industry. x
Generalize the effects that supply and demand has on the
c hospitality and tourism industry. x
Explain the importance of the hospitality and tourism
d industry to the U.S. economy. x
Explain effects of changes in taxation on hospitality &
e tourism industry. x
Study the elements of management styles used in
various types of hospitality & tourism establishments
E to gain familiarity with all venues.
Examine management styles of different organizational
1 structures to learn best practices for each style.
Define industry management terms including, yield, yield
management, no-show, discount inventory control,
a overbookingand spoilage. x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
Compare/contrast management of different organizational
structures including independently owned, chain affiliated
b and corporations in the industry. x
II COMMUNICATIONS
Use good oral and written communication skills to create,
A express and interpret information.
Apply active listening skills in obtaining and clarifying
1 information.
a Determine familiarity of discussion. x
b Differentiate between hearing and listening. x
c Evaluate different styles of listening. x
Identify the effects of physical, social, and psychological
d factors on ability to listen. x
e Demonstrate the role of good listening skills in job x
f Explain the message given. x
Respond with restatement and clarification techniques
2 to clarify information.
a Ask questions to seek or confirm understanding. x
b Paraphrase or repeat information. x
c Record or summarize information in written notes. x
Follow directions and/or respond in a positive way with
d clear, concise comments. x
Interpret verbal and nonverbal behaviors to enhance
B communication with co-workers and customers/guests.
Interpret verbal and nonverbal behaviors to enhance
1 communication with co-workers and customers/guests.
a Speak and understand English or required language. x
b Present comfortable tone in speaking with people. x
c Identify verbal cues. x
d Communicate clearly and concisely to co-workers and x
e Explain messages conveyed by verbal behaviors. x
2 Interpret nonverbal behaviors to enhance
a Identify nonverbal cues. x
Observe eye contact, facial expressions, posture, gestures,
b and other body language. x
c Explain message conveyed by nonverbal behaviors x
Design all communications to exhibit professionalism
C in attitude, initiative, respect to others, and
1 Apply proper etiquette in all customer contacts.
a Use correct phone etiquette. x
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 32
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
b Diffuse dissatisfaction scenarios professionally. x
c Provide constructive feedback and reinforcement. x
d Devise strategies for maximizing customer satisfaction. x
Utilize tactful phraseology and communication to
2 dispel misunderstandings or difficult situations. x
a Make a request of a guest/customer without confrontation. x
Give directions to a frenzied, stressed, upset
b guest/customer without insult or conflict. x
Comprehend and use reading strategies to learn
D meaning, technical concepts, vocabulary, and follow
Use purpose as a context to select reading strategies
1 and read text.
a Identify purpose of text. x
b Identify complexity of text. x
Use at least one reading strategy (skimming, reading for
detail, reading for meaning and critical analysis) for
c selected reading and describe why you selected that x
Analyze information read to learn meaning, technical
2 concepts, vocabulary, and follow directions.
a Determine relevance, accuracy and appropriateness to x
b Integrate information with prior knowledge. x
c Identify complexities and discrepancies in information. x
Analyze information presented in a variety of formats such
d as tables, lists, and figures. x
Interpret, transcribe and communicate information,
data, and observations to apply information learned
3 from reading to actual practice.
a Explain meaning of new terms, vocabulary and concepts. x
b Interpret technical materials used. x
Write specific steps for applying information learned to
c task or new situation. x
Write set of directions for others sharing information
d learned and applying that to task or new situation. x
Locate, organize & reference written information from
E various sources to communicate with co-workers &
Locate written information to communicate with co-
1 workers and clients/participants.
a Identify topic. x
Conduct search of information using card catalog,
b keywords, and/or search engines. x
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 33
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
Locate variety of resources such as books, journals, and
c magazines. x
d Locate information from electronic forms including the x
Organize information to use in written and oral
2 communications.
a Read and take notes from selected resources. x
b Prepare outline that emphasizes major points with x
c Present information in organized, easy-to-follow manner. x
Document the source and proper reference to use in
3 written information.
a Prepare a bibliography. x
b Footnote excerpts and quotations. x
c Follow rules and regulations relating to plagiarism and x
Use correct grammar, punctuation and terminology to
F write and edit documents.
Compose multi-paragraph writing clearly, succinctly,
1 and accurately to reflect professionalism in written
a Organize and arrange information for effective coherence. x
b Report relevant information in order of occurrence. x
c Interpret information, data, and observations correctly. x
d Present main ideas and supporting facts. x
Use description of audience and purpose to prepare
2 written documents including forms, reports, and data
a Use technical terms and concepts. x
b Incorporate and use references effectively and accurately. x
c Report objective and/or subjective information. x
Use correct grammar, spelling, punctuation and
3 capitalization to prepare written documents.
a Use correct grammar and sentence structure. x
b Use correct spelling. x
c Use correct punctuation and capitalization. x
Use computer skills to design and develop written
4 materials and supporting visual aids.
Use word processing software to develop text, charts,
a graphs or figures correctly. x
b Use presentation software to prepare visual support x
Format written documents with correct font and layout for
c easy reading. x
Use appropriate resources and techniques to develop
G and deliver formal and informal presentations.
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 34
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
Use description of audience and purpose to prepare
1 oral presentation.
a Know subject matter. x
Identify characteristics of the audience and adjust to their
b ability to understand. x
c Use technical terms and concepts correctly. x
Use proper organization and structure to achieve
d coherence of major points. x
Identify and prepare media and visual aids to
2 complement an oral presentation.
Identify media and visual aids appropriate to
a understanding of topic. x
Prepare visual aids and support materials for easy viewing
b and without error. x
Operate any equipment used with support materials
c smoothly and efficiently. x
Deliver presentation to sustain listener's attention and
3 interest.
a Deliver presentation without grammatical error. x
b Speak clearly with appropriate volume, rate and gestures. x
Use support materials in the presentation that enhance the
c understanding of the topic and the interest level of the x
d Evaluate listeners' interest and receptiveness. x
Use verbal and nonverbal feedback strategies to engage
e discussion and adjust message and delivery. x
f Respond to questions and comments on presentation. x
g Explain message conveyed by nonverbal behaviors. x
Interpret and use tables, charts and figures to support
H written and oral communication.
Develop tables, charts and figures to support written
1 and oral communication.
Compile facts and arrange in organized manner for a table,
a chart or figure. x
b Document sources of data. x
Determine most appropriate way to display data for
c effective coherence. x
Prepare table, chart, graph or figure for inclusion in
d publication or presentation. x
Interpret tables, charts and figures used to support
2 written and oral communication. x
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 35
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
a Evaluate reference or source of data for authenticity and x
b Explain information presented in tables, charts and figures. x
Prepare written summary of findings expressed in tables,
c charts and figures. x
PROBLEM SOLVING AND CRITICAL THINKING
III SKILLS
Use the principles of budgeting & forecasting to
A maximize profit & growth in various sectors of
1 Apply forecasting skills to determine cost and profit.
a Identify information needed to forecast x
b Calculate a no-show percentage. x
c Calculate a ten-day forecast. x
2 Apply budgeting skills to determine staffing levels. x
a Determine labor hours for each level of x
Determine number of employees to schedule at each level
b of booking/reservations. x
Set staffing schedules to balance labor costs and level of
c booking/reservations. x
Examine all comments & suggestions from the
customer service area to formulate improvements in
B service/products & training of staff.
Use customer comments to guide customer satisfaction
1 policies.
a Asses the importance of customer satisfaction. x
b Devise strategies for maximizing customer satisfaction. x
c Role-play customer dissatisfaction scenarios. x
Study potential, real & perceived emergency situations
to recognize and implement appropriate safety &
C security measures.
1 Identify methods to cope with emergency situations.
Observes guests/customers and surroundings to identify
a dangerous situations. x
b Create a reactive solution to exposure to a terrorist x
Develop and role play mock emergency situations
c demonstrating caution and good judgment. x
Identify and use common tasks that require employees
D to problem-solve on the job.
1 Use critical thinking skills to solve problems.
a Manage time effectively. x
b Prioritize tasks. x
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 36
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
c Demonstrate flexibility. x
d Handle ambiguous situations. x
IV INFORMATION TECHNOLOGY APPLICATIONS
Identify and use information technology tools specific
to hospitality and tourism to access, manage, and
A integrate information.
1 Use computer-based technology to access information.
a Access a website using the internet. x
b Use email to send and receive messages. x
c Collect data from the environment, people, or instruments. x
Use website to promote product/services to potential
d guests/clients.
Use database and spreadsheet technology to manage
2 information.
a Locate information on a spreadsheet. x
b Classify information using a classification scheme. x
c Sort information using an organization system. x
3 Use computer-based technology to integrate x
a Use a database to summarize, compare/contrast x
Represent existing client, product, device or topic
b information in a different form. x
Interpret client or product information to determine
c appropriate action. x
4 Use information technology to evaluate information. x
Use electronic sources to determine quality, relevance or
a usefulness of a product. x
Use electronic sources to generate and access
b client/customer information for evaluation. x
Apply computer skills to expedite workflow and
B enhance customer service.
1 Manage computer operations.
a Use basic industry software programs. x
b Employ desktop operating skills. x
V SYSTEMS
Understand roles within teams, work units,
departments, organizations, interorganizational
systems and the larger environment to identify the
A effect of systems on the quality of the product or
Research appropriate sources to trace the development
1 of the hospitality and tourism industry and
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 37
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
learn the overall structure.
a Identify early stages of the hospitality and tourism x
b Outline the growth of the hospitality industry. x
Discuss current trends in society and how they affect
c hospitality and tourism. x
Draw conclusions on the impact of the future economic,
technological and social changes in the hospitality and
d tourism industry. x
Use organizational charts to analyze the workplace
2 operations.
Learn the functions of the department or unit within the
a larger organization. x
Integrate the functions of the other departments or units to
b serve the guest/customer. x
Manage and improve organizational systems to better
B serve customers.
Develop and manage plans and budgets to accomplish
1 organizational goals and objectives.
Develop work plans and budgets that utilize people and
a resources effectively. x
b Develop reports on performance and resource utilization. x
c Modify plans and budgets to meet goals and objectives. x
Develop plans to improve organizational performance
including customer satisfaction and service/operations
2 performance.
a Identify and describe most critical performance problems. x
b Identify opportunities for improvement of the system. x
Use structured problem-solving process to develop
c systematic improvements. x
Achieve a familiarity with other industries that have
relevant services or products and understand how they
C impact a seamless product/service to the
Describe feasible collaboration with various other
1 industries to provide an inclusive product to the
Cite an example a seamless service system using
a cooperative efforts with related industries. x
Identify and integrate the different vendors, suppliers, and
b properties to create the guest/customer experience. x
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 38
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
Identify the core competencies of the various
hospitality and tourism related organizations or
2 businesses to best utilize available resources.
a Name an organization whose strength is in its manpower. x
b Name an organization whose strength is financial. x
Name a business whose key competence is knowledge or
c connections. x
Develop an example of a collaborative product or service
d in the hospitality and tourism industry. x
VI SAFETY, HEALTH AND ENVIRONMENT
Review all safety and sanitation procedures applicable
to the work area to ensure a safe and healthy work
A environment for all individuals.
Examine overall safety procedures to maintain a safe
1 work area.
a Identify electrical and mechanical hazards. x
b Classify different types of fires and how to contain them. x
c Identify proper fire evacuation procedures. x
d Explain the safe use of ladders. x
e Outline proper response to emergency situations. x
f Outline basic first aid and CPR procedures. x
Examine sanitation procedures to ensure facility is in
2 compliance with health codes.
Outline compliance requirements of sanitation and health
a inspections. x
b Show exemplary appearance and hygiene. x
c Use appropriate safety equipment and clothing. x
Practice personal safety while at the work site & on
3 work related assignments to avoid injuries or
a Detail proper lifting and carrying procedures. x
Demonstrate handling safety with mechanical,
environmental, microwave radiation, vehicle, optical laser,
b radar, high frequency radio, and fiber optics. x
Demonstrate safe work habits and procedure related to
c application of electricity and static discharge. x
Demonstrate the appropriate use of safety equipment &
d procedures, such as lockout/tag out, as required for work x
e Demonstrate safe use of equipment commonly used within x
Adjust working routines to take advantage of ergonomic
f designs in the workplace. x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
Analyze life choices related to nutrition, stress, and
exercise to measure their affect on performance in the
B career pathways within hospitality and tourism.
Examine the pursuit of personal life style choices to
1 prepare for careers in the hospitality and tourism
a List the effects of exercise on job performance. x
Discuss the effects of nutrition and dietary habits on job
b performance. x
Interpret the effect of stress, fatigue and anxiety on job
c performance. x
Analyze work related chemicals and hazardous
materials to prevent health related problems that may
C result from exposure to these elements.
Follow industry standards to comply with safety
1 policies and procedures.
Apply Hazcom and Hazardous Material practices and
a MSDS procedures for handling and disposing of x
b Illustrate compliance with OSHA safety regulations and x
Study potential, real and perceived hazards to
D recognize and implement appropriate safety and
Outline safety & security issues for individuals &
1 groups in multiple environments to minimize risks.
a Create a solution to guests/customer exposure to a health x
b Suggest ways to manage guests/customers facing a threat. x
c Create ways to prevent common safety hazards. x
d Develop and role play mock emergency situations. x
Outline resources to utilize in various emergency
2 situations for self, co-workers, and customers/guests.
a Detail steps to use in medical emergencies. x
b List resources for assistance with environmental issues. x
c Name the resources for assistance in crimes or accidents. x
d Detail how to access help in a terrorist situation. x
Research ways to use security measures to protect
E guests/customers, staff and limit liability.
1 Develop various security measures to increase safety.
a Outline how locking systems protect guests/customers. x
b Create a security system using surveillance cameras. x
c Design a security system using security personnel. x
d Detail ways to use lighting to increase security. x
VII LEADERSHIP AND TEAMWORK
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
Employ leadership and teamwork skills to facilitate
A workflow.
Develop group-working relationships to improve the
1 work environment.
a Encourage positive working relationships. x
b Participate as a team member. x
c Adhere to company policies. x
d Motivate self. x
Observe outstanding leaders to identify effective
2 management styles.
a Name several styles of leadership. x
b Identify organization skills of good leader. x
c Describe decision-making skills. x
d Explain how a leader delegates work. x
Describe techniques a good leader uses to develop a high
e performing team. x
Lead others in tasks and activities to benefit the
B organization as a whole.
1 Use leadership skills to create motivation for change.
a Compliment and encourage others. x
b Clarify expectations for change. x
c Indicate the benefits of change. x
d Exhibit flexibility. x
Model leadership and teamwork qualities to aid in
2 employee morale.
a Detail ways to minimize staff turnover. x
b Create a pleasant working atmosphere. x
c Coach and mentor new employees. x
d Involve all individuals in creative problem solving. x
Establish and maintain effective working relationships
with all levels of personnel and other departments to
C provide effective services to the guest/customer.
Use interpersonal skills to build effective working
1 relationships.
a Work effectively within the department or unit. x
b Co-operate with workers from other departments or units. x
Practice sensitivity to cultural, religious, disability and
c gender issues in dealing with others. x
Resolve conflicts to satisfy staff, guests/customers and
D others.
11/11/2011 C:\Docstoc\Working\pdf\7ba98b0e-1423-4179-a45c-91d80fbf0373.xls 41
GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
1 Use conflict-management skills to facilitate solutions.
a Identify sources of conflict. x
b Include stakeholders in a problem-solving session. x
c Agree on and implement steps to resolve conflict. x
d Follow up on results of implementation. x
VIII ETHICS AND LEGAL RESPONSIBILITY
Examine and review ethical and legal responsibilities
as they relate to guests/customers and employee
A conduct within the establishment to maintain high
Develop an awareness of applicable legal policies to
1 comply with laws regarding hiring, harassment and
a Define legal and ethical responsibilities for safety x
Outline how harassment and stereotyping can create an
b unhealthy work environment. x
c Demonstrate understanding of legal interviewing x
d Interpret workman's compensation requirements and x
e Maintain and understand standard of confidentiality. x
Interpret ethical and legal guidelines relating to job
2 performance to solve legal and ethical issues. x
Identify ethical and legal situations which occur in the x
a workplace. x
Develop responses to situations based on legal
b responsibilities and employer policies. x
c Develop responses to situations based on ethical x
Show regard for ethics, values, and principles to deal
B fairly with others.
Respect others at all times to express personal ethical
1 values.
a Be respectful and sensitive to other's beliefs. x
b Demonstrate good life values. x
Demonstrate fairness to others of different cultures,
c religions, gender, or age. x
Integrate ethical treatment in the workplace to
2 establish codes of conduct.
a Perform ethically by all local, state, and national standards. x
Apply ethical principles to decision-making related to
b customers/guests and fellow workers. x
Apply ethical standards to the delivery of quality
c performance, products and work. x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
Examine professional and workplace ethics and legal
C responsibilities to provide guidelines for conduct.
Demonstrate awareness of responsibilities for different
1 positions within the organization.
Explain legal responsibilities of employees to comply with
a government laws & regulations including responsible x
Explain the major laws and regulations that define
responsibilities for commercial, consumer, health, safety,
b environmental, and employment laws and regulations. x
Identify what ethical issues and concerns affect a
D career field to aid in making career choices.
Observe ethical behavior in the workplace to
1 appreciate the integral role it plays in all business.
Describe situations where ethical concerns can change the
a workplace. x
Identify problems that may arise if the workforce does not
b conduct itself ethically. x
Identify regulations that must be followed on a continuous
c basis in a given career area. x
List ethical liability issues that are specific to hospitality
d and tourism. x
IX EMPLOYABILITY AND CAREER DEVELOPMENT
Research and review career options and qualifications
A to explore careers in the hospitality and tourism
Examine the numerous career paths within hospitality
1 and tourism to discover personal preferences.
a Explore restaurants, food & beverage services. x
b Explore the lodging industry. x
c Explore travel and tourism. x
d Explore recreation, amusements, and attractions. x
e Identify the preferred career opportunities. x
Study entry-level, skilled level and supervisory
positions to gain an awareness of qualifications and
2 skills needed for different levels of employment.
a Detail entry-level job qualifications in the industry. x
b Detail skilled level job qualification in the industry. x
c Detail supervisory level job qualification in the industry. x
d Match interests, abilities and preferences to career x
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
Review independently owned and chain-affiliated
facilities in hospitality and tourism to compare and
B illustrate the advantages and disadvantages of working
Examine an independently owned facility to
1 distinguish it from other types.
List advantages and disadvantages of working for an
a independently owned facility. x
List the advantages and disadvantages of working for a
b chain-affiliated facility. x
Conclude which type provides the best working
c environment to suit personal characteristics & values of x
Learn steps necessary to seek, apply for, attain and
C retain employment.
1 Seek, and apply for employment to begin career
a Outline a plan for effective job search. x
b Write a resume that lists skills and competencies. x
c Complete job applications forms. x
d List steps for an effective job interview. x
e Explain follow up steps for a job interview. x
2 Summarize steps necessary to retain a job in the x
a Develop a list of workplace rules and regulations. x
b Identify and give examples of positive work attitudes. x
c Make a list of characteristics of a successful employee. x
d Identify hierarchy within the organization. x
Identify positive work behaviors and personal qualities
3 to retain employment.
a Demonstrate regular attendance. x
b Follow company dress and appearance standards. x
c Take responsibility for decisions and actions. x
d Demonstrate effort and initiative. x
e Demonstrate the willingness to learn. x
f Follow directions. x
Understand advancement procedures and the
D promotional work ladder within the industry to plan
Determine the chain of command for a particular
1 industry to evaluate personal skills and potential.
a Comprehend the career ladder for each industry. x
b Identify the head of each department and their x
Explain what projects need to be accomplished or skills
2 required to achieve a promotion.
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GAP ANALYSIS/Macomb County
National Cluster:BMMT
National Pathway:Hospitality and Tourism
Michigan Program: 12.9999 Personal and Culinary Services
RATING SCALE:
Secondary Delivery
4 = Exceeds criteria and/or able to teach task
State Standards
Post Secondary
National Codes
3 = Accomplishes task to criteria
Local Task
2 = Accomplishes task with help ID Code/
1 = Exposed to the task Delivery
N = Not exposed to task Point
a Gather information on the skills of higher-level positions. x
Identify the process of applying for promotional positions
b and the person(s) to contact. x
c Write a career pathway plan. x
X TECHNICAL SKILLS
Examine the customer service skills required to be
A successful in the hospitality and tourism industry.
1 Apply customer service skills to ensure guest
a Define customer service. x
b Evaluate customer service scenarios. x
c Determine appropriate customer service solutions. x
Describe how customer service affects a company's
d Determine appropriate customer service solutions "bottom x
Utilize different types of payment options to facilitate
B customer payments for services.
Handle different types of payments to accommodate
1 the guest/customer.
a Accept cash payments. x
b Make credit card transaction. x
c Settle a direct bill account. x
d Combine payment methods to serve guests/customers. x
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