Common Planner
K–12 Standards

Introduction to Hospitality and Event Planning

Other Nebraska CTE sets

Analyze the major aspects of the hospitality and event planning industry and the industry’s role in local, state, national, and global economies.BMM.HS.17.1

  • a

    Define and compare core elements of the hospitality and event planning industry (e.g. lodging, travel, and tourism; event planning; theme parks, attractions, and exhibitions).BMM.HS.17.1.a

  • b

    Determine the relationship of amusements and recreation to travel and tourism.BMM.HS.17.1.b

  • c

    Analyze trends and their impact on hospitality and event planning practices (e.g., economy, green movement, sports, etc.).BMM.HS.17.1.c

  • d

    Analyze the impact and contributions of various segments of the industry on economies, cultures, and the environment.BMM.HS.17.1.d

  • e

    Compare and contrast the relationship between industry trends and economic trends.BMM.HS.17.1.e

Analyze career opportunities within the hospitality and event planning industry.BMM.HS.17.2

  • a

    Explain the roles and functions of individuals engaged in hospitality and event planning careers.BMM.HS.17.2.a

  • b

    Identify opportunities for employment in hospitality and event planning.BMM.HS.17.2.b

  • c

    Describe the working conditions of various careers in the hospitality and event planning industry.BMM.HS.17.2.c

  • d

    Summarize education and training requirements for careers in hospitality and event planning.BMM.HS.17.2.d

  • e

    Compare the relationship between the hospitality and event planning industry.BMM.HS.17.2.e

Analyze safety and security practices in hospitality and event planning.BMM.HS.17.3

  • a

    Explain the importance of safety and security related to the hospitality and event planning industries.BMM.HS.17.3.a

  • b

    Summarize evacuation plans and emergency procedures.BMM.HS.17.3.b

  • c

    Describe personal safety to avoid injury or accidents.BMM.HS.17.3.c

  • d

    Explain the impact of laws and regulations that affect accommodations and practices (e.g., Americans with Disabilities Act, wage and hour laws, tenant status, accommodation of minors, etc.).BMM.HS.17.3.d

Apply concepts of quality service to ensure customer satisfaction.BMM.HS.17.4

  • a

    Summarize industry standards for service that meet cultural and geographic expectations of guests or customers.BMM.HS.17.4.a

  • b

    Describe how employee dispositions can impact customer satisfaction.BMM.HS.17.4.b

  • c

    Compare the effects of customer relations on success of the hospitality and event planning industries.BMM.HS.17.4.c

  • d

    Identify the needs, desires, and interests of guests in order to exceed their expectations by implementing total quality management practices (TQM).BMM.HS.17.4.d

  • e

    Recognize common guest complaints and the service solutions for preventing or resolving them.BMM.HS.17.4.e

Analyze effective management principles within the hospitality and event planning industry.BMM.HS.17.5

  • a

    Explain the relationship between facilities management and profit and loss, including the costs of resource consumption, breakage, theft, supplies use, and decisions for repairs or replacement.BMM.HS.17.5.a

  • b

    Explain procedures for handling cash and noncash transactions (e.g., balancing cash, credit cards, personal checks, identifying counterfeit currency, etc.).BMM.HS.17.5.b

  • c

    Explain the role of individual departments as they impact the business as a whole.BMM.HS.17.5.c

  • d

    Describe the relationship between facility and equipment management and profit and loss (e.g., costs of resource consumption, breakage, theft, decisions for repairs or replacement, etc.).BMM.HS.17.5.d

  • e

    Summarize procedures for maintaining inventories, requisitioning equipment and tools, and storing and restocking supplies.BMM.HS.17.5.e

Plan and carry out an event.BMM.HS.17.6

  • a

    Describe various types of event planning and managing services within the industry (e.g., fundraiser, sporting event, special occasion/celebration, concert, etc.).BMM.HS.17.6.a

  • b

    Describe the importance of establishing business relationships with a variety of locations, food suppliers, and other vendors.BMM.HS.17.6.b

  • c

    Demonstrate the essential procedures for promoting, publicizing, and evaluating an event.BMM.HS.17.6.c

  • d

    Develop schedules, registration tools, event materials, and programs.BMM.HS.17.6.d

  • e

    Demonstrate procedures for setting up facilities, equipment, and supplies. BMM.HS.17.6.e

  • f

    Outline the process for planning events based on specific themes, budgets, agendas, space and security needs.BMM.HS.17.6.f

Frequently asked questions

What grade levels do these standards cover?
Grade 9, Grade 10, Grade 11, and Grade 12

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