Texas Administrative Code
Title 19 - EDUCATION
Part 2 - TEXAS EDUCATION AGENCY
Chapter 127 - TEXAS ESSENTIAL KNOWLEDGE AND SKILLS FOR CAREER DEVELOPMENT AND CAREER AND TECHNICAL EDUCATION
Subchapter J - HOSPITALITY AND TOURISM
Section 127.477 - Hospitality Services (Two Credits), Adopted 2015

Universal Citation: 19 TX Admin Code ยง 127.477

Current through Reg. 49, No. 38; September 20, 2024

(a) General requirements. This course is recommended for students in Grades 11 and 12. Recommended prerequisites: Principles of Hospitality and Tourism, Hotel Management, and Travel and Tourism Management. Students shall be awarded two credits for successful completion of this course.

(b) Introduction.

(1) Career and technical education instruction provides content aligned with challenging academic standards and relevant technical knowledge and skills for students to further their education and succeed in current or emerging professions.

(2) The Hospitality and Tourism Career Cluster focuses on the management, marketing, and operations of restaurants and other food/beverage services, lodging, attractions, recreation events, and travel-related services.

(3) Hospitality Services provides students with the academic and technical preparation to pursue high-demand and high-skill careers in hospitality related industries. The knowledge and skills are acquired within a sequential, standards-based program that integrates hands-on and project-based instruction. Standards included in the Hospitality Services course are designed to prepare students for nationally recognized industry certifications, postsecondary education, and entry-level careers. In addition, Hospitality Services is designed so that performance standards meet employer expectations, enhancing the employability of students. Instruction may be delivered through laboratory training or through internships, mentoring, or job shadowing.

(4) Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.

(5) Statements that contain the word "including" reference content that must be mastered, while those containing the phrase "such as" are intended as possible illustrative examples.

(c) Knowledge and skills.

(1) The student demonstrates professional standards/employability skills as required by business and industry. The student is expected to:
(A) apply advanced reading, writing, and mathematical skills necessary in the hospitality industry; and

(B) understand and develop marketing techniques.

(2) The student uses communication skills in the creation, expression, and interpretation of information and ideas. The student is expected to:
(A) interpret communication such as verbal and non-verbal;

(B) recognize and respond to guest needs;

(C) develop listening skills to accurately process messages for guests;

(D) exhibit public relations skills; and

(E) recognize alternate communication services to assist customers with specialized needs.

(3) The student researches career opportunities and qualifications to broaden awareness of careers available in the hospitality industry. The student is expected to:
(A) outline a plan for an effective job search, including developing a resume;

(B) demonstrate flexibility to learn new knowledge and skills;

(C) prioritize work responsibilities and life responsibilities;

(D) develop an electronic career portfolio;

(E) compare and contrast personal strengths and weaknesses that may determine individual potential for growth within the hospitality industry;

(F) explain what is needed to achieve job advancement;

(G) understand the role of professional organizations or industry associations;

(H) research the procedures for licensure, certification, or credentials for a chosen occupation;

(I) analyze future employment outlooks;

(J) demonstrate appropriate business and personal etiquette;

(K) develop a written organizational policy to ensure successful hospitality operations such as guest satisfaction and employee success; and

(L) research the major duties and qualifications for hospitality managerial positions.

(4) The student reviews ethical and legal responsibilities or related conduct toward guests and employees within the establishment to maintain high industry standards. The student is expected to:
(A) examine laws regarding hiring, harassment, and safety issues;

(B) compare and contrast legal responsibilities and employer policies; and

(C) discuss ethical dilemmas.

(5) The student uses information technology tools specific to hospitality service careers to access, manage, integrate, or create information. The student is expected to:
(A) examine types of technology used to manage hospitality service operations;

(B) research website information on hospitality service operations; and

(C) evaluate current and emerging technologies provided by the hospitality industry.

(6) The student applies leadership, teamwork, and critical-thinking skills in collaboration with others to accomplish organizational goals or objectives. The student is expected to:
(A) demonstrate qualities that contribute to employee retention;

(B) formulate staff training plans to create an effective working team;

(C) evaluate methods of conflict-management skills to facilitate appropriate solutions;

(D) resolve unexpected situations in customer service;

(E) understand diverse employee cultures and customs; and

(F) value cultural diversity of guests.

(7) The student applies marketing strategies independently and in teams. The student is expected to:
(A) select and assemble effective marketing strategies;

(B) develop promotional packages;

(C) devise strategies for maximizing profit; and

(D) create a business plan.

(8) The student reviews the importance of management systems such as health, safety, and environmental and their function in performance and regulatory compliance. The student is expected to:
(A) determine local safety and sanitation requirements;

(B) explain how guests and property are protected to minimize losses or liabilities;

(C) outline safety and security issues and analyze solutions for individuals or groups in multiple environments to minimize risks;

(D) recognize potential, real, or perceived emergency situations such as a natural disaster or terrorist threat in order to respond appropriately;

(E) evaluate equipment for elements such as safety, functionality, and durability; and

(F) determine most appropriate sources of assistance such as self, coworkers, guests, the Federal Emergency Management Agency (FEMA), or first responders to use in varied emergency situations.

(9) The student understands roles within teams, work units, departments, organizations, inter-organizational systems, or the larger environment. The student is expected to:
(A) implement a set of operating procedures that results in profitable operations;

(B) create a detailed customer service plan or process to provide maximum customer service;

(C) prepare a staffing guide to schedule various staff positions;

(D) evaluate inventory management systems used in the hospitality industry to result in profitable operations;

(E) describe current industry collaborations or trends that provide more inclusive products or services to customers; and

(F) compare and contrast organizational structures of operations such as lodging, food and beverage, travel, and recreation.

(10) The student uses technological knowledge and skills required in food and beverage service. The student is expected to:
(A) evaluate prepared foods for quality and presentation to set quality standards in accordance with company standards;

(B) practice basic nutrition skills by planning, preparing, and presenting quality foods; and

(C) evaluate types of kitchen equipment to match equipment with correct cooking methodology.

(11) The student uses technological knowledge and skills required in hotel services. The student is expected to:
(A) describe the necessary information collected during the registration process;

(B) explain how room rates are established;

(C) explain how standard operating guidelines such as availability, room status, and guest satisfaction are used to assign rooms to arriving guests;

(D) examine the account settlement procedures on different methods of payment;

(E) explain how a hotel's computer system is used to create guest accounts; and

(F) summarize correct check-out procedures to prevent oversights or errors.

(12) The student uses technological knowledge and skills required in travel and tourism. The student is expected to:
(A) develop technical vocabulary for lodging, food and beverage service, recreation, and travel;

(B) compare and contrast diverse transportation options;

(C) integrate various or diverse elements of the travel and tourism industry to create a personalized travel experience for a customer; and

(D) compare and contrast products and services from related industries.

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