Template

GAP ANALYSIS/Macomb County

National Cluster:BMMT

National Pathway:Hospitality and Tourism

Michigan Program: 12.9999 Personal and Culinary Services







School: Lanse Creuse Pankow

Date: 12/04/07

Program Name: Culinary Arts

CIP Code: 129999

CTE Instructor: Mr. Dave McNamara

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

Reading, English & Language Arts

Read a technical manual and write a clear & logical report explaining

MI 1 the information using standared business English. x 1st Qrt

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 4th qrt

report. x

Take a verbal and written position on a topic and use correct grammar

MI 3 to defend it. x 4th Qrt

Mathematics

Approach practical and workplace problems using a variety of

MI 4 mathematical techniques. x on going

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.

Research how math is used in the workplace and make a presentation

MI 5 detailing the process. x on going

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 4th qrt

CAREER PLANNING





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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 Organize career information and labor market trends from a variety of

I 1 sources. x 1st qrt

M Explain the advantages and disadvantages of working for self, others,

I 2 being an employee of a large or small organization. x on going

M 3 Analyze information & preferences from work-based opportunity. x on going

M Interpret information from a variety of career assessments to identify

I 4 career interests and abilities. x 1st qrt

M Apply a decision-making model and use career assessment information

I 5 to choose a career pathway. x on going

M 6/7Annually review EDP and include plan for continuing education. x on going

DEVELOPING AND PRESENTING INFORMATION

M 1 Gather, interpret, analyze, and refine data. x on going

M 2 Analyze and synthesize information and data from muiltiple sources. x 4th qrt

M Plan and transform ideas and requirements into a concept, service, or

I 3 product. x on going

M Assess the quality of the concept, service, or product using a

I 4 predetermined standard. x on going

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 on going

M Practice and demonstrate presentation skils using a variety of media

I 6 and interpretive data. x 4th qrt

PROBLEM SOLVING

M Apply a problem solving model to a workplace situation that involves

I 1 setting goals, implementing and evaluating results. x on going

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 on going

PERSONAL MANAGEMENT

Responsibility

M Demonstrate regular attendance, promptness, and staying with a task

I 1 until satisfacotry completion. x on going

M 2 Complete assignments with minimum supervision and meet deadlines. x on going

M Use mistakes as learning opportunities, demonstrate persistence and

I 3 adaptability to change. x on going

M 4 Initiate projects and extra activities for personal satisfaction. x on going

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 4th qrt

M 6 school & workplace setting. x on going

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 on going







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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 Use appropriate personal expression and relate to school and work

I 9 settings. x on going

Ethical Behavior

Demonstrate etlhical behavior in school, work, and community x

M 10 situations. x on going

M Demonstrate appropriate behaviors and responsibilities.

11 Describe employer-employee rights necessary to maintaining x on going

M 12 employment. x on going

M 13 Demonstrate positive personal qualities as a group leader. x on going

Respect for Self and Others

M View accomplishments or failures of self and others accurately and in

I 14 a positive manner. x on going

M Understand how to make improvements and ask for help from adults as

I 15 needed. x on going

M Offer encouragement and ideas to others as they work toward attaining

I 16 their goals. x on going

M Provide for customer needs and expectations in a helpful and

I 17 courteous manner. x on going

M 18 Respect other points of view. x on going

M Demonstrate customer service skills in an appropriate setting by

I 19 listening, suggesting solutions, and communicating the issues at hand. x on going

ORGANIZING SKILLS

Time

M Determine goals and develop an action plan to accomplish them within

I 1 a given time frame. x on going

M Read time charts and work schedules and perform tasks within time

I 2 constraints of school or the workplace. x on going

M 3 Prioritize tasks and revise schedules as needed. x on going

Money

M Estimate costs and prepare a detailed budget for a school-based or

I 4 work-based project. x 4th qrt

M Report the costs of various components of a budget and adjust budget

I 5 items as needed. x 4th qrt

M Understand compensation practices and financial management and

I 6 explain how financial resources can be used effectively and efficiently. x 4th qrt

Materials

M Utilize materials, tools, and processes to complete a task related to a

I 7 career selection. x on going

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 on going

M 9 care. x on going

M Identify and prepare tools, equipment, space, and facilities appropriate

I 10 for a task. x on going

M 11 Work within constraints of safety precautions and available resources. x on going

Human Resources

M Learn cooperation and leadership in a team at school or in a workplace

I 12 setting. x on going



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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

M N = Not exposed to task with members of a team using varied

Organize and communicate Point

I 13 methods of communications. x on going

M Recognize the individual roles of team members, delegate tasks, and

I 14 give feedback on performance. x on going

M Acknowledge and utilize the skills, abilities, and input of all member

I 15 of a team. x on going

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 on going

M Take personal responsibility for influencing and accomplishing group

I 2 goals. x on going

M Demonstrate understanding of how effective teams operate within

I 3 organization and diverse settings. x on going

M 4 Solve a career/work-related problem as a member of a team. x on going

Conflict Resolution

M Demonstrate leadership by listening to others and asking appropriate

I 6 questions to clarify a problem or issue. x on going

M 7 Summarize a problem clearly and in appropriate detail. x on going

M Suggest constructive alternatives with confidence that will help resolve

I 8 a conflict. x on going

M Compromise and/or build consensus within a group and summarize

I 9 the decision of the group while maintaining respect for minortiy x on going

M Participate in the implementation of a group's decision and evaluate

I 10 the results. x on going

M Show sensitivity to others' thoughts and opinions and relate them to the

I 11 resolution process. x on going

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 on going

M 13 setting. x on going

M Demonstrate ability to work with others with different backgrounds,

I 14 cultures, and abilities. x on going

Leadership

M 15 Demonstrate leadership ability in a work or school setting. x on going

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 on going

NEGOTIATION SKILLS

Using correct terminology, clarify the problem or issue to be

M 1 negotiated. x on going

M Identify, organize, and define ideas from various sources to logically

I 2 support a position and use these ideas in debate. x on going

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 on going





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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 on going

UNDERSTANDING SYSTEMS AND USING

TECHNOLOGY

M 1 Identify trends and how they affect changes within a system. x 4th qrt

M 2 Demonstrate an understanding of business systems. x 4th qrt

M Compare management systems and consider how employees function

I 3 and adapt to change within them. x 4th qrt

M 4 Describe the technical systems related to a career interest area. x 1st qrt

M Diagnose and make necessary corrections or improvements to a

I 5 technical system in a business, industry, or simulated work place x on going

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 4th qrt

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 on going

M 8 resources. x 4th qrt

M Determine what kind of application is needed for a given task and use

I 9 effectively. x on going

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 on going

M 11 interest. x on going

M Understand and demonstrate basic computer hardware and software

I 12 installation and maintaining efficient machines. x 4th qrt

M Demonstrate ability to adapt to different software applications,

I 13 comparing and contrasting specfic functions and applying them to x 4th qrt

EMPLOYAB ILITY SKILLS

M Continue the EDP process which includes an annual review with

I 1 student and counselor and notification of parents. x 4th qrt

M Participate in work-based opportunities such as job-shadowing,

I 2 mentorships, work experiences, etc. x on going

M Show ability to market oneself by preparing for and completing an

I 3 interview process. x 4th qrt

M Accurately complete records/documents to support job applications

I 4 (inquiry letters, resume, references, evaluations, follow-up letters). x 4th qrt

M Use a portfolio, resume, record of attendance, certifricates, and/or

I 5 transcript as self-marketing tools to demonstrate interest and x 4th qrt

M Apply career and labormarket information to seek and obtain

I 6 employment and/or pursue educational goals. x 4th qrt

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 4th qrt

8 market. x 4th qrt



TECHNOLOGY SKILLS

BASIC OPERATIONS AND CONCEPTS



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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

Discuss emerging technology resources (e.g., podcasting, webcasting,

M compressed video delivery, online file sharing, graphing calculators,

I 1 global positioning software) x 4th qrt

M Identify the capabilities and limitations of emerging communication

I 2 resources. x on going

M Understand the importance of both the predictable and unpredictable

I 3 impacts of technology. x 4th qrt

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 4th qrt

M 5 Understand the purpose, scope, and use of assistive technology. x 4th qrt

M Understand that access to online learning increases educational and

I 6 workplace opportunities. x 1st qrt

M Be provided with the opportunity to learn in a virtual environment as a

I 7 strategy to build 21st century learning skills. x 4th qrt

M Understand the relationship between electronic resources,

I 8 infrastructure, and connectivity. x 4th qrt

M Routinely apply touch-typing techniques with advanced accuracy,

I 9 speed, and efficiency. x 4th qrt

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 on going

Analyze current trends in information and communication technology

M and assess the potential of emerging technologies for ethical and

I 2 unethical uses. x 1st qrt

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 1st qrt

M Discuss the possible consequences and costs of unethical uses of

I 4 information and computer technology. x 1st qrt

M Identify ways that individuals can protect their technology systems

I 5 from unethical or unscrupulous users. x on going

M Demonstrate the ethical use of technology as a digital citizen and

I 6 lifelong learner. x 4th qrt

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 on going

M Explore career opportunities and identify their related technology skill

I 11 requirements. x on going

M Design and implement a personal learning plan that includes

I 12 technology to support his/her lifelong learning goals. x on going

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 4th qrt

M 3 Have access to and utilize assistive technology tools. x on going

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 4th qrt

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 on going

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 on going

TECHNOLOGY COMMUNICATIONS TOOLS

M Identify and describe various telecommunications or online

I 1 technologies (e.g., desktop conferencing, listservs, blogs, virtual x 4th qrt

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 on going

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 4th qrt

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 4th qrt

Formulate and use evaluation criteria (authority, accuracy, relevancy,

M timeliness) for inforamtion located on the internet to present research

I 2 findings. x on going





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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 on going

M 5 Evaluate resources for stereotyping, prejudice, and misrepresentation. x on going

M Develop a plan to gather information using various research strategies

I 6 (e.g., interviews, questionnaires, experiments, online surveys) x on going

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 on going

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 on going

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. 2nd qrt









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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

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 1st QRT

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 1st Qrt

2 Classifying Foodborne Illnesses x

3 Bacteria x

4 Viruses x

5 Parasites x

6 Fungi



Section 3 Contamination, Food Allergens, and

C Foodborne Illness



1 Biological Contamination x 1st Qrt

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 1st Qrt



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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

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 1st Qrt

2 Time and Temperature Control x

3 Monitoring Time and Temperature x



B Section 6 The Flow of Food: Purchasing and Receiving



1 General Purchasing and Receiving Principles x 1st Qrt

2 Receiving and Inspecting Food x



C Section 7 The Flow of Food: Storage



1 General Storage Guidelines x Ongoing

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 ongoing

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 ongoing

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 ongoing

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



1 Sanitary Facilities and Equipment x ongoing

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

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 4th qrt

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 on going

2 Delivering Training x on going

3 Training Follow Up x on going

4 Food Safety Certification x 4th qrt









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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 on going

b List the elements of excellent service and give examples x on going

c State the difference between school and workplace environments x 2nd qrt

d Develop a list of workplace guidelines x 1st qrt

e Identify and give examples of positive work attitudes x 1st qrt

f Give examples of career opportunities in the foodservice industry x 1st qrt

g Make a list of qualities of successful foodservice employees x 1st qrt

h Outline a plan for an effective job search x 1st qrt

i Given a list of effective cover letter elements, write a cover letter x 4th qrt

j Demonstrate networking skills x 4th qrt

k Compile the best examples of their work into a portfolio x 4th qrt

l Write a resume that lists their skills and competencies x 4th qrt

m Read and complete a college application form x 4th qrt

n Read and complete a job application form x 4th qrt

o List the steps to an effective job interview x 4th qrt

p Explain the follow-up steps for a job interview x 4th qrt

q State their interpretation of a first day on the job x 4th qrt

r Outline the steps to resigning a job x 4th qrt

B Unit One

1 Chapter 1: Successful Customer Relations

a Recognize and state the importance of customer service to food service x 1st

List the reasons and the ways to make a positive first impression in the

b foodservice industry x 1st qrt

c Describe a variety of customers that may have special needs x 2nd qrt

Distinguish between effective and ineffective communication with customers

d by giving examples x on going

e Explain how customer satisfaction directly affects a restaurant's success x on going

f Outline the service planning process x on going

2 Chapter 2: Preparing and Serving Safe Food

a List reasons why it is important to keep food safe x on going

b Describe good personal hygiene and how it affects food safety x on going

c List the steps to proper handwashing x on going

d Give examples of potentially hazardous foods x on going



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 13

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 1st qrt

f Identify and list ways chemical and physical hazards can contaminate food x 1st qrt

Distinguish between situations in which contamination and cross-

g contamination occur x 1st qrt

List the conditions under which bacteria multiply rapidly and use the letters

FAT-TOM

h Explain how time and temperature guidelines can reduce growth of micro- x 1st qrt

i organisms x 1st qrt

Define the food temperature danger zone and list temperatures that fall within

j that zone x 1st qrt

k Differentiate among types of thermometers and demonstrate how to use them x 1st qrt

List the seven major steps in a Hazard Analysis Critical Control Point

l (HACCP) food safety system x 1st qrt

Outline proper procedures for receiving, storing, preparing, cooking, holding,

m cooling, reheating, and serving food that includes use of proper tools and x 1st qrt

n Compare different types of storage areas found in a foodservice operation x 1st qrt

o Define the difference between clean and sanitary x 1st qrt

p State procedures for cleaning and sanitizing tools and equipment x 1st qrt

3 Chapter 3: Preventing Accidents and Injuries

State who is legally responsible for providing a safe environment and ensuring

a safe practices x 1st qrt

Define the role of Occupational Safety and Health Administration (OSHA)

b regulations x 4th qrt

State in their own words the Hazard Communication Standard requirements

c for employers x 4th qrt

d Identify electrical hazards that contribute to accidental fires x 4th qrt

e Classify different types of fires and fire extinguishers x 1st qrt

f Outline proper actions to take in the event of a fire at a foodservice operation x 1st qrt

g Describe the ways to prevent burns x 1st qrt

h List hazards that contribute to injury due to slips, trips, or falls x 1st qrt

i Outline proper procedures for cleaning up spills on floors x 1st qrt

j Demonstrate how to safely use ladders x 1st qrt

k Demonstrate proper lifting and carrying procedures to avoid injury x 4th qrt

l Locate and list hazards that can cause cuts x 4th qrt

m Demonstrate correct and safe use of knives x 1st qrt

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 2nd qrt

b Convert recipes to yield smaller and larger quantities x 2nd qrt

c Describe the use of common liquid and dry measure tools x 2nd qrt



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 14

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 on going

Identify different functions of several types of knives and demonstrate their

f proper uses x on going

g List common spices and herbs and describe their uses x on going

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 on going

i suited

Describe moist-heat cooking methods and list the foods to which they are x on going

j suited

Describe combination cooking methods and list the foods to which they are x on going

k suited x on going

5 Chapter 5: Foodservice Equipment

x

a Demonstrate how to use scales and carts to receive food and supplies x 1st qrt

Demonstrate measuring and portioning foods using ladles, measuring cups x

b and spoons, scales, and scoops x 1st qrt

c Demonstrate how to properly sharpen and use different types of knives x 1st qrt

d Give examples of preparing foods using pots and pans x 1st qrt

Explain how to store food and supplies properly on shelves and in

e refrigerators and freezers x on going

f Demonstrate how to cut and mix foods using standard kitchen equipment x on going

Compare and contrast cooking foods using various types of steamers,

g broilers, griddle, grills, ranges, fryers, and ovens x on going

h Outline how to hold and serve food and beverages using kitchen equipment x on going

i Compare and contrast the features of dishwashing machines x on going

j Outline the order in which food and supplies flow through a food service

Demonstrate proper cleaning and sanitizing of foodservice equipment and x on going

k utensils x on going

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 3rd qrt

b Describe cholesterol and list foods in which it is found x 3rd qrt

Characterize the roles of proteins, water, vitamins, and minerals in people's

c diets and identify foods that contain these nutrients x 3rd qrt

d Differentiate between complete and incomplete proteins x 3rd qrt

Use Recommended Dietary Allowances (RDAs) and the Food Guide

e Pyramid to plan meals x 3rd qrt

f Describe a healthy diet x 3rd qrt

g Interpret information on a nutrition label x 3rd qrt

h Identify recipes that preserve nutrients in quantity cooking x 3rd qrt

i Suggest ways to make recipes more healthful x 3rd qrt

j Suggest healthful substitutes for high-fat ingredients x 3rd qrt

D Unit Three

7 Chapter 7: Breakfast Foods and Sandwiches x

a Explain and demonstrate how to keep milk products safe and sanitary 1st qrt



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.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 butter

N Differentiate betweentask and margarine by listing the characteristics of Point

b each x

c List the characteristics of ice cream types of cheeses and give examples of

Distinguish among several different x

d each x

e List the characteristics of eggs and include size and grade x 3rd qrt

f Prepare and serve eggs using a variety of cooking methods x 3rd qrt

g Describe the ways to keep eggs and egg products safe and sanitary x 3rd qrt

h Prepare pancakes, crêpes, waffles, and French toast x 3rd qrt

i Prepare ham, hash, grits, cold cereals, oatmeal, and sausage x 3rd qrt

j Prepare coffee, tea, and cocoa x 3rd qrt

Give examples of different types of sandwiches, including simple hot, open-

Explain the roles of grilled, components of a sandwich:

k faced, hors d'oeuvres,the threedeep-fried, and simple cold bread, spread, and x 3rd qrt

l filling x 3rd qrt

m Developnecessary tools andprocedures formake sandwiches at a sandwich

List the a list of sanitation equipment to preparing sandwiches x 3rd qrt

n station x 3rd qrt

o Prepare common sandwich spreads and fillings x 3rd qrt

p Demonstrate preparation of several types of sandwiches x 3rd qrt

8 Chapter 8: Working with People

Explain how stereotypes and prejudices can negatively affect how people

a work together x on going

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 3rd qrt

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





11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 16

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

10 Chapter 10: Business Math

Given a list of numbers, add, subtract, multiply, and divide using basic math

a operations x on going

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 Chapter 11: Fruits and demonstrate the preparation of different types of

Identify, describe, and Vegetables

a vegetables describe, and demonstrate the preparation of different types of

Identify, x on going

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 3rd qrt

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



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 17

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

j Determine daily and monthly food cost x 3rd qrt

k Determine standard portion cost x

l Determine selling prices using the food cost percentage method x

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 4th qrt

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

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 2nd qrt

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 2nd qrt

11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 18

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 Distinguish between various forms of wheat x

c Identify and describe different types of potato x

d Using a variety of recipes and cooking techniques, prepare potatoes x

e Using a and describe different types of grains and prepare

Identify variety of recipes and cooking techniques,legumes grains and 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 4th qrt

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 1st qrt

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 3rd qrt

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



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 19

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 Convert recipes to a new yield x

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 3rd qrt

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 3rd qrt

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



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 20

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

h List proper receiving procedures x

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 2nd qrt

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 Demonstrate proper procedures the various forms of poultry

Distinguish among and describefor purchasing, storing, and fabricating 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 3rd qrt

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 2nd qrt

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

11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 21

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

11 Chapter 11: Tourism and the Retail Industry

a Explain the role of tourism in the hospitality industry x 4th qrt

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 on going

g Point out menu items and demonstrate suggestive selling techniques x on going









11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 22

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. x on going

a Detail ways to achieve high rate of positive comments. x on going

b Get regular feedback from guests and staff. x on going

Achieve an awareness of applicable legal policies to

2 comply with laws regarding hiring, harassment and

a Demonstrate understanding of legal interviewing x

Outline how harassment and stereotyping can create an

b unhealthy work environment. x on going

c Define legal and ethical responsibilities for safety x on going

d Interpret workman's compensation requirements and x

Interpret ethical and legal guidelines relating to job

3 performance to solve legal or ethical issues.

a Identify ethical and legal situations which occur in the x 1st qrt

Relate appropriate response to legal/ethical infractions in

b the workplace. x 1st qrt

II SAFETY, HEALTH, AND ENVIRONMENTAL



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 23

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

Examine sanitation procedures to ensure facility is in

1 compliance with health codes.

a Identify electric and mechanical hazards. x on going

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.

Examine sanitation procedures to ensure facility is in

2 compliance with health codes.

Outline compliance requirements of sanitation and health

a inspections. x on going

b Show exemplary appearance and hygiene. x

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.

Implement set of Operating Procedures to comply with

1 company requirements.

b Detail operating procedures for food quality. x on going

c 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 variety of sauces. x 2nd qrt

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 1st qrt

b Sharpen knives safely. x 1st qrt

c Use pots and pans for different food preparations. x 1st qrt





11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 24

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 1st qrt

Use points and various types of service to provide

5 customer service in accordance with company policy. 1st qrt

Detail characteristics of French, Russian, Bistro style and

a other forms of service. x

b Identify types of dining utensils and proper uses. x on going

c Show proper set up procedures for dining room/counter. x on going

d Explain menu items. on going

Detail the process of "upselling" and other forms of

e marketing at tableside. x on going

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.

a Convert recipes. x 2n qrt

b Use proper measurements of ingredients. x 2n qrt

c Calculate menu and recipe costs. x 2n qrt

Read & comprehend recipes, operational manuals,

d inventory control sheets, menus, correspondence, training x 2n qrt

Use basic writing skills (grammar, punctuation, spelling)

to produce inventory control sheets, recipes, menus,

e correspondence, employee evaluations, etc. x 2n qrt

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. x

a Identify ethnicities and their dining habits and rules. x 1st qrt

b Identify countries and their native food resources. x 1st qrt

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. x

a Read English or required language. x on going

b Write English or required language. x on going

c Exhibit pleasing appearance and hygiene. x on going

d Present comfortable tone in speaking with people. x on going



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 25

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 on going

f Listen and understand others. x on going

g Communicate clearly and concisely to co-workers and x on going

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 on going

b Provide feedback to management in order to enhance x on going

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 1st qrt

b Detail elements involved in new orientation. x 1st qrt

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 2nd qrt

b Calculate labor cost and determine ways to meet goals. x 2nd qrt

c Determine the values of inventory or stock. x 2nd qrt

d Determine menu pricing. x 2nd qrt

e Define portion control. x 2nd qrt

Examine market and alternative ways of marketing to

2 develop a promotional package.



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.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 3rd qrt

b Create methods to market materials. x 3rd qrt

3 Anticipate future needs to plan accordingly. 3rd qrt

a Demonstrate awareness of operational needs. x 3rd qrt

Demonstrate awareness of capabilities and limitations of

b the operation. x 3rd qrt

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. on going

a List common unexpected situations. x on going

b Outline steps to remedy specific situations. x on going

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. on going

a Demonstrate knowledge in point of sale systems. x on going

b Demonstrate knowledge in basic computer applications. x on going

Demonstrate knowledge in computer programs used for

c food production. x on going

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 on going

Demonstrate the use of software programs for inventory

b control, point of sale, profit loss, etc. x on going

Retrieve website information to use in menu planning,

2 recipes, and for product information. on going

a Access relevant websites. x on going

b Download recipes. x on going

c Bookmark websites. x on going

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.



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.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 on going

b Detail operating procedures for food presentation. x on going

Evaluate prepared foods for quality and presentation

2 to set quality standards in accordance with company on going

a Show consistent appearance in prepared foods. x on going

b Detail ways to monitor quality of prepared food. x on going

Use basic food knowledge to prepare nutritional,

3 quality foods.

a Explain use of a variety of sauces. x 2nd qrt

b Choose appropriate cooking procedures (saute', broil, x 2nd qrt

c Employ knowledge of nutritional values. x 2nd qrt

d Exhibit high quality food presentation. x 2nd qrt

Evaluate types of kitchen equipment to match

4 equipment with correct cooking methodology. 2nd qrt

a Use of scales and other food service equipment. x 2nd qrt

b Sharpen knives safely. x 2nd qrt

c Use pots and pans for different food preparations. x 2nd qrt

Explain how to store and retrieve foods in variety of

d settings (cold hot, dry, etc.) x 2nd qrt

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 1st qrt

b Identify types of dining utensils and proper uses. x 1st qrt

c Show proper set up procedures for dining room/counter. 1st qrt

d Explain menu items. x 1st qrt

Detail the process of "upselling" and other forms of

e marketing at tableside. x 1st qrt

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. 4th qrt

a Outline a plan for effective job search. x 4th qrt

b Write a resume that lists skills and competencies. x 4th qrt

c List steps for an effective job interview. x 4th qrt

d Explain follow up steps for a job interview. x 4th qrt

Summarize steps needed to retain a job in the

2 restaurant and food service industry. 4th qrt

a Develop a list of workplace rules and regulations. x 4th qrt



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.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 4th qrt

c Make a list of qualities of successful food service x 4th qrt

d Identify hierarchy within the organization. x 4th qrt

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 4th qrt

b Describe the major duties/tasks for each job option. x 4 qrt

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 4th qrt

b List advantages/disadvantages of different sectors. x 4th qrt









11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.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 on going

b Read and follow instructions to perform a task. x on going

Perform basic mathematical functions including use of

c decimals, fractions, percentages, formulas and methods of x on going

d Perform basic accounting procedures. x on going

e Perform written tasks including filling out forms and x on going

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 3rd qrt

a Identify the elements of marketing. x 3rd qrt

b Compare/contrast different marketing packets. x 3rd qrt

c Develop strategies for making a sale. x 3rd qrt

Study and synthesize information from cultural

diversity and geographical studies to appreciate their

C importance in developing product and services.







11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 30

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 on going

Categorize components of culture including religious

b customs, dietary habits and traditions. x on going

Give examples of how culture is relevant to the hospitality

c and tourism industry. x on going

d Design a method of increasing multicultural awareness. x on going

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 4th qrt

Identify the major countries important to the industry for

b importing goods. x 4th qrt

c Apply the concepts of weather and climate to hospitality x 4th qrt

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 4th qrt

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 on going







11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 31

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 on going

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 on going

b Present comfortable tone in speaking with people. x on going

c Identify verbal cues. x on going

d Communicate clearly and concisely to co-workers and x on going

e Explain messages conveyed by verbal behaviors. x on going

2 Interpret nonverbal behaviors to enhance

a Identify nonverbal cues. x on going

Observe eye contact, facial expressions, posture, gestures,

b and other body language. x on going

c Explain message conveyed by nonverbal behaviors x on going

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 x



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.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 x

c Provide constructive feedback and reinforcement. x x

d Devise strategies for maximizing customer satisfaction. x on going

Utilize tactful phraseology and communication to

2 dispel misunderstandings or difficult situations.

a Make a request of a guest/customer without confrontation. x on going

Give directions to a frenzied, stressed, upset

b guest/customer without insult or conflict. x on going

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 on going

b Identify complexity of text. x on going

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 on going

Analyze information read to learn meaning, technical

2 concepts, vocabulary, and follow directions. on going

a Determine relevance, accuracy and appropriateness to x on going

b Integrate information with prior knowledge. x on going

c Identify complexities and discrepancies in information. x on going

Analyze information presented in a variety of formats such

d as tables, lists, and figures. x on going

Interpret, transcribe and communicate information,

data, and observations to apply information learned

3 from reading to actual practice. on going

a Explain meaning of new terms, vocabulary and concepts. x on going

b Interpret technical materials used. x on going

Write specific steps for applying information learned to

c task or new situation. x on going

Write set of directions for others sharing information

d learned and applying that to task or new situation. x on going

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

11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.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 on going

b Prepare outline that emphasizes major points with x on going

c Present information in organized, easy-to-follow manner. x on going

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 on going

b Report relevant information in order of occurrence. x on going

c Interpret information, data, and observations correctly. x on going

d Present main ideas and supporting facts. x on going

Use description of audience and purpose to prepare

2 written documents including forms, reports, and data

a Use technical terms and concepts. x on going

b Incorporate and use references effectively and accurately. x on going

c Report objective and/or subjective information. x on going

Use correct grammar, spelling, punctuation and

3 capitalization to prepare written documents.

a Use correct grammar and sentence structure. x on going

b Use correct spelling. x on going

c Use correct punctuation and capitalization. x on going

Use computer skills to design and develop written

4 materials and supporting visual aids. on going

Use word processing software to develop text, charts,

a graphs or figures correctly. x on going

b Use presentation software to prepare visual support x on going

Format written documents with correct font and layout for

c easy reading. x on going

Use appropriate resources and techniques to develop

G and deliver formal and informal presentations.



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.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 on going

Identify characteristics of the audience and adjust to their

b ability to understand. x on going

c Use technical terms and concepts correctly. x on going

Use proper organization and structure to achieve

d coherence of major points. x on going

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 x

b Document sources of data. x 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.



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.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 on going

b Calculate a no-show percentage. x on going

c Calculate a ten-day forecast. x on going

2 Apply budgeting skills to determine staffing levels. on going

a Determine labor hours for each level of x on going

Determine number of employees to schedule at each level

b of booking/reservations. x on going

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 on going

b Devise strategies for maximizing customer satisfaction. x on going

c Role-play customer dissatisfaction scenarios. x on going

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 on going

b Prioritize tasks. x on going



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.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 on going

d Handle ambiguous situations. x on going

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 4th qrt

b Use email to send and receive messages. x 4th qrt

c Collect data from the environment, people, or instruments. x 4th qrt

Use website to promote product/services to potential

d guests/clients. x 4th qrt

Use database and spreadsheet technology to manage

2 information. 4th qrt

a Locate information on a spreadsheet. x 4th qrt

b Classify information using a classification scheme. x 4th qrt

c Sort information using an organization system. x 4th qrt

3 Use computer-based technology to integrate

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.

Use electronic sources to determine quality, relevance or

a usefulness of a product. x 2nd qrt

Use electronic sources to generate and access

b client/customer information for evaluation. x 2nd qrt

Apply computer skills to expedite workflow and

B enhance customer service.

1 Manage computer operations.

a Use basic industry software programs. x on going

b Employ desktop operating skills. x on going

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



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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

learn the overall structure.

a Identify early stages of the hospitality and tourism x 4th qrt

b Outline the growth of the hospitality industry. x 4th qrt

Discuss current trends in society and how they affect

c hospitality and tourism. x 4th qrt

Draw conclusions on the impact of the future economic,

technological and social changes in the hospitality and

d tourism industry. x 4th qrt

Use organizational charts to analyze the workplace

2 operations.

Learn the functions of the department or unit within the

a larger organization. x 4th qrt

Integrate the functions of the other departments or units to

b serve the guest/customer. x 4th qrt

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







11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.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 4th qrt

b Name an organization whose strength is financial. x 4th qrt

Name a business whose key competence is knowledge or

c connections. x 4th qrt

Develop an example of a collaborative product or service

d in the hospitality and tourism industry. x 4th qrt

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 1st qrt

b Classify different types of fires and how to contain them. x 1st qrt

c Identify proper fire evacuation procedures. x 1st qrt

d Explain the safe use of ladders. x 1st qrt

e Outline proper response to emergency situations. x 1st qrt

f Outline basic first aid and CPR procedures. 1st qrt

Examine sanitation procedures to ensure facility is in

2 compliance with health codes.

Outline compliance requirements of sanitation and health

a inspections. x 1st qrt

b Show exemplary appearance and hygiene. x 1st qrt

c Use appropriate safety equipment and clothing. x 1st qrt

Practice personal safety while at the work site & on

3 work related assignments to avoid injuries or 1st qrt

a Detail proper lifting and carrying procedures. x 1st qrt

Demonstrate handling safety with mechanical,

environmental, microwave radiation, vehicle, optical laser,

b radar, high frequency radio, and fiber optics. x 1st qrt

Demonstrate safe work habits and procedure related to

c application of electricity and static discharge. x 1st qrt

Demonstrate the appropriate use of safety equipment &

d procedures, such as lockout/tag out, as required for work x 1st qrt

e Demonstrate safe use of equipment commonly used within x 1st qrt

Adjust working routines to take advantage of ergonomic

f designs in the workplace. x 1st qrt

11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 39

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 4th qrt

Discuss the effects of nutrition and dietary habits on job

b performance. x 4th qrt

Interpret the effect of stress, fatigue and anxiety on job

c performance. x 4th qrt

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 1st qrt

b Illustrate compliance with OSHA safety regulations and x 1st qrt

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 on going

b Suggest ways to manage guests/customers facing a threat. x on going

c Create ways to prevent common safety hazards. x on going

d Develop and role play mock emergency situations. x on going

Outline resources to utilize in various emergency

2 situations for self, co-workers, and customers/guests. on going

a Detail steps to use in medical emergencies. x on going

b List resources for assistance with environmental issues. x on going

c Name the resources for assistance in crimes or accidents. x on going

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 on going

b Create a security system using surveillance cameras. x on going

c Design a security system using security personnel. x on going

d Detail ways to use lighting to increase security. x on going

VII LEADERSHIP AND TEAMWORK



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 40

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 on going

b Participate as a team member. x on going

c Adhere to company policies. x on going

d Motivate self. x on going

Observe outstanding leaders to identify effective

2 management styles.

a Name several styles of leadership. x on going

b Identify organization skills of good leader. x on going

c Describe decision-making skills. x on going

d Explain how a leader delegates work. x on going

Describe techniques a good leader uses to develop a high

e performing team. x on going

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 on going

b Clarify expectations for change. x on going

c Indicate the benefits of change. x on going

d Exhibit flexibility. x on going

Model leadership and teamwork qualities to aid in

2 employee morale.

a Detail ways to minimize staff turnover. x on going

b Create a pleasant working atmosphere. x on going

c Coach and mentor new employees. x on going

d Involve all individuals in creative problem solving. x on going

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 1st qrt

b Co-operate with workers from other departments or units. x 1st qrt

Practice sensitivity to cultural, religious, disability and

c gender issues in dealing with others. x 1st qrt

Resolve conflicts to satisfy staff, guests/customers and

D others.



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.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 on going

b Include stakeholders in a problem-solving session. x on going

c Agree on and implement steps to resolve conflict. x on going

d Follow up on results of implementation. x on going

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.

a Identify ethical and legal situations which occur in the x on going

Develop responses to situations based on legal

b responsibilities and employer policies. x on going

c Develop responses to situations based on ethical x on going

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 on going

b Demonstrate good life values. x on going

Demonstrate fairness to others of different cultures,

c religions, gender, or age. x on going

Integrate ethical treatment in the workplace to

2 establish codes of conduct. on going

a Perform ethically by all local, state, and national standards. x on going

Apply ethical principles to decision-making related to

b customers/guests and fellow workers. x on going

Apply ethical standards to the delivery of quality

c performance, products and work. x on going

Examine professional and workplace ethics and legal

C responsibilities to provide guidelines for conduct.



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 42

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

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 2nd qrt

Explain the major laws and regulations that define

responsibilities for commercial, consumer, health, safety,

b environmental, and employment laws and regulations. x 2nd qrt

Identify what ethical issues and concerns affect a

D career field to aid in making career choices. 2nd qrt

Observe ethical behavior in the workplace to

1 appreciate the integral role it plays in all business. 2nd qrt

Describe situations where ethical concerns can change the

a workplace. x 2nd qrt

Identify problems that may arise if the workforce does not

b conduct itself ethically. x 2nd qrt

Identify regulations that must be followed on a continuous

c basis in a given career area. x 2nd qrt

List ethical liability issues that are specific to hospitality

d and tourism. x 2nd qrt

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 4th qrt

b Explore the lodging industry. x 4th qrt

c Explore travel and tourism. x 4th qrt

d Explore recreation, amusements, and attractions. x 4th qrt

e Identify the preferred career opportunities. x 4th qrt

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 1st

b Detail skilled level job qualification in the industry. x 1st

c Detail supervisory level job qualification in the industry. x 1st

d Match interests, abilities and preferences to career x 1st

Review independently owned and chain-affiliated

facilities in hospitality and tourism to compare and

B illustrate the advantages and disadvantages of working





11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 43

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 an independently owned facility to

1 distinguish it from other types.

List advantages and disadvantages of working for an

a independently owned facility. x 2nd qrt

List the advantages and disadvantages of working for a

b chain-affiliated facility. x 2nd qrt

Conclude which type provides the best working

c environment to suit personal characteristics & values of x 2nd qrt

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 4th qrt

b Write a resume that lists skills and competencies. x 4th qrt

c Complete job applications forms. x 4th qrt

d List steps for an effective job interview. x 4th qrt

e Explain follow up steps for a job interview. x 4th qrt

2 Summarize steps necessary to retain a job in the

a Develop a list of workplace rules and regulations. x 4th qrt

b Identify and give examples of positive work attitudes. x 4th qrt

c Make a list of characteristics of a successful employee. x 4th qrt

d Identify hierarchy within the organization. x 4th qrt

Identify positive work behaviors and personal qualities

3 to retain employment. 4th qrt

a Demonstrate regular attendance. x 4th qrt

b Follow company dress and appearance standards. x 4th qrt

c Take responsibility for decisions and actions. x 4th qrt

d Demonstrate effort and initiative. x 4th qrt

e Demonstrate the willingness to learn. x 4th qrt

f Follow directions. x 4th qrt

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 1st qrt

b Identify the head of each department and their x 1st qrt

Explain what projects need to be accomplished or skills

2 required to achieve a promotion. 1st qrt

a Gather information on the skills of higher-level positions. x 1st qrt

Identify the process of applying for promotional positions

b and the person(s) to contact. x 1st qrt



11/16/2011 C:\Docstoc\Working\pdf\21308c8d-e0fb-438b-a0cb-c2c196fd76b0.xls 44

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 Write a career pathway plan. x 1st qrt

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 1st qrt

b Evaluate customer service scenarios. x 1st qrt

c Determine appropriate customer service solutions. x 1st qrt

Describe how customer service affects a company's

d Determine appropriate customer service solutions "bottom x 1st qrt

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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