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K–12 Standards

Hospitality Services (2023)

Other Idaho CTE sets

PROFESSIONAL ORGANIZATIONS AND LEADERSHIP1.0

  • 1

    Student Leadership in Career Technical Student Organizations (CTSO) and Professional Associations1.1

    1. 1

      Explore the role of professional organizations and/or associations in the Hospitality Services Industry.1.1.1

    2. 2

      Define the value, role, and opportunities provided through career technical student organizations.1.1.2

    3. 3

      Engage in career exploration and leadership development.1.1.3

  • 2

    Management Skills1.2

    1. 1

      Demonstrate critical and creative thinking skills, logical reasoning, and problem-solving.1.2.1

    2. 2

      Analyze the different management and leadership styles in hospitality services.1.2.2

    3. 3

      Describe the importance of delegation and employee empowerment.1.2.3

    4. 4

      Identify problem situations, practicing proactive versus reactive techniques.1.2.4

    5. 5

      Develop a variety of methods to evaluate guest and employee experiences.1.2.5

    6. 6

      Demonstrate communication techniques needed in the hospitality services industry (e.g., written, non-verbal, listening, conflict resolution, public speaking).1.2.6

    7. 7

      Demonstrate communication etiquette (e.g., on the phone, online, in person).1.2.7

    8. 8

      Demonstrate effective teamwork and collaboration skills needed to be successful in work, family, and community life.1.2.8

HOSPITALITY SERVICES INDUSTRY2.0

  • 1

    Careers in Hospitality Services2.1

    1. 1

      Identify the main segments in the hospitality services industry (e.g., hospitality, recreation and leisure, food and beverage, lodging, travel, and events).2.1.1

    2. 2

      List the advantages and challenges of a career in the hospitality services industry.2.1.2

    3. 3

      Identify and describe career paths and certification opportunities in the hospitality and tourism industry.2.1.3

    4. 4

      Identify recreation, leisure, and themed services and related trends (e.g., health and wellness, adventure travel).2.1.4

  • 2

    Current Trends2.2

    1. 1

      Analyze the current trends affecting the industry (e.g., health, safety, technology, and globalization).2.2.1

    2. 2

      Describe current technology trends affecting the industry (e.g., point of sales systems, social networking, artificial intelligence, automation).2.2.2

  • 3

    Goals of Guest Services2.3

    1. 1

      Describe the primary goals of all workers in the hospitality services industry: to successfully serve the personal needs of all guests, employees, and stakeholders while maintaining profitability and sustainability.2.3.1

    2. 2

      Define "moments of truth."2.3.2

    3. 3

      Define exceptional guest service as anticipating, articulating, and meeting the needs of guests.2.3.3

    4. 4

      Demonstrate methods of conflict resolution and guest recovery.2.3.4

    5. 5

      Analyze the relationship between guest satisfaction and employee attitude, appearance, and actions.2.3.5

BUSINESS FOUNDATIONS3.0

  • 1

    Hospitality Services Economy3.1

    1. 1

      Describe how the industry contributes to economic development.3.1.1

    2. 2

      Describe how the industry drives economic development within regions.3.1.2

    3. 3

      Describe economic factors that impact the industry.3.1.3

    4. 4

      Describe types of business ownership (e.g., franchises, independently operated companies, management companies) and organizational structures.3.1.4

    5. 5

      Describe scheduling, staffing level requirements, and training and evaluation procedures.3.1.5

  • 2

    Sales and Marketing Concepts3.2

    1. 1

      Identify the main areas of marketing (e.g., product, price, place, promotion) in the industry.3.2.1

    2. 2

      Identify the main areas of sales (e.g., group sales, upselling, suggestive selling, crossselling) in the industry.3.2.2

    3. 3

      Describe the effect of sales on other departments within a hospitality enterprise.3.2.3

    4. 4

      Describe the concept of service as a product.3.2.4

    5. 5

      Identify the influence of social media on sales.3.2.5

  • 3

    Safety and Security3.3

    1. 1

      Differentiate between clean and sanitary.3.3.1

    2. 2

      Describe safety and health responsibilities (e.g., personal and guest safety, injury, hazards, food safety) as they relate to risk mitigation and liability.3.3.2

    3. 3

      Describe the functions of the Occupational Safety & Health Administration (OSHA), Hazard Analysis Critical Control Points (HACCP), and the FDA Food Code (most current edition).3.3.3

    4. 4

      Describe emergency planning and general property security protocols.3.3.4

    5. 5

      Document and report incidents and injuries.3.3.5

  • 4

    Legal and Ethical Considerations3.4

    1. 1

      Identify federal law (e.g., Americans with Disabilities Act [ADA] requirements), legal liability, privacy policies, ethical guidelines, and global regulations that affect the hospitality services industry.3.4.1

    2. 2

      Identify local, state, and federal regulations, laws, and governing agencies (e.g., Title IX, ADA, EEOC, OSHA, required employment documentation).3.4.2

LODGING4.0

  • 1

    Foundational Knowledge of Lodging4.1

    1. 1

      Differentiate among types of property (e.g., hotel, convention center, resort) and added guest amenities (e.g., spas, fine dining restaurants, concierge, valet parking).4.1.1

    2. 2

      Describe functions and interactions of the various departments of a lodging property (e.g., front desk, housekeeping, food and beverage, events).4.1.2

  • 2

    Front Office and Rooms Division4.2

    1. 1

      Demonstrate guest check-in and check-out procedures.4.2.1

    2. 2

      Describe various third-party reservation companies (i.e., Travelocity) requirements.4.2.2

    3. 3

      Demonstrate concierge responsibilities (e.g., provide information, make reservations, assist guests for events and services, dining, child care, local travel, entertainment).4.2.3

    4. 4

      Describe the steps in the guest cycle.4.2.4

    5. 5

      Perform housekeeping tasks and the routine care and maintenance of rooms, public areas, and offices.4.2.5

    6. 6

      Demonstrate proper storage of equipment, tools, and supplies.4.2.6

FOOD AND BEVERAGE5.0

  • 1

    Foundational Knowledge and Skills of Food and Beverage Operations5.1

    1. 1

      Categorize types of food and beverage operations (e.g., quick service, casual dining, fine dining, institutional, food trucks, lounges).5.1.1

    2. 2

      Describe front-of-the-house and back-of-the-house operations and associated positions.5.1.2

    3. 3

      Design a menu.5.1.3

    4. 4

      Apply principles of nutrition to meal planning.5.1.4

    5. 5

      Describe menu items.5.1.5

    6. 6

      Demonstrate sanitation practices in food and beverage operations.5.1.6

    7. 7

      Identify the equipment and supplies used in food and beverage operations.5.1.7

    8. 8

      Properly hold and store ingredients.5.1.8

    9. 9

      Select and prepare a variety of food items.5.1.9

    10. 10

      Prepare and serve a variety of hot and cold beverages.5.1.10

    11. 11

      Demonstrate knife skills.5.1.11

    12. 12

      Identify the nine major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.5.1.12

    13. 13

      Inventory food and supplies.5.1.13

    14. 14

      Manage payment options.5.1.14

    15. 15

      Describe the receiving and storage process.5.1.15

  • 2

    Event Planning5.2

    1. 1

      Plan an event or activity.5.2.1

    2. 2

      Demonstrate proper presentation, serving skills, and proper table setup.5.2.2

    3. 3

      Set up room configurations for different styles of meetings and catered events.5.2.3

    4. 4

      Design a table scape.5.2.4

    5. 5

      Describe types of events (e.g., meetings, conventions, weddings, expositions, farmers' markets, birthday parties).5.2.5

    6. 6

      Process a banquet event order (BEO).5.2.6

    7. 7

      Plan strategies to promote or publicize events.5.2.7

    8. 8

      Identify modes of transportation available for a variety of destinations.5.2.8

    9. 9

      Prepare food for safe transportation to remote locations.5.2.9

Frequently asked questions

What grade levels do these standards cover?
Grade 9, Grade 10, Grade 11, and Grade 12
Where can I read the official document?
2023 HOSPITALITY SERVICES

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