Hospitality, Tourism, and Recreation

Other California CTE sets

• Career Ready Practice
• Agriculture and Natural Resources
• Arts, Media, and Entertainment
• Building and Construction Trades
• Business and Finance
• Education, Child Development, and Family Services
• Energy, Environment, and Utilities
• Engineering and Architecture
• Fashion and Interior Design
• Health Science and Medical Technology
• Information and Communication Technologies
• Manufacturing and Product Development
• Marketing, Sales, and Service
• Public Services
• Transportation

Define and compare core elements of the food science, dietetics, and nutrition industry from the supporting industries and regulatory agencies.A1.1

Evaluate the contributions of the various segments of the industry to local, state, national, and international economies.A1.2

Create a product depicting the different requirements and standards for employees in the industry, including education, training, licensures, and certifications.A1.3

Find information on the primary business procedures for food science, dietetics, and nutrition organizations.A2.1

Explain the differences and importance of the main elements in day-to-day operational procedures at various types of food-related facilities.A2.2

Evaluate important management strategies for planning, decision making, shared responsibility, and negotiations.A2.3

Practice industry-recommended standards for personal grooming and hygiene.A3.1

Interpret safe and sanitary food-handling procedures as set forth by local, state, and federal health and safety codes, including reporting and dealing with violations of the food safety code.A3.2

Produce a product that integrates the use of procedures for preventing the spread of food-borne pathogens and illness, allergens, cross-contacts, and contaminants.A3.3

Understand the relationship of emotional, psychological, and physiological needs to food intake and natural hunger cues.A4.1

Analyze appropriate nutrient intake, diet, and energy expenditure for individuals of different ages and with different dietary and health needs.A4.2

Illustrate the anatomical structure and functions of the digestive system, including the biochemical processes involved in digestion, absorption, metabolism, energy balance, and food-drug interactions.A4.3

Formulate recommended diets for different dietary and health needs.A4.4

Explain how research-based, recognized dietary guidelines relate to nutrition, fitness, and overall wellness.A5.1

Interpret nutritional information needed to implement and sustain change in behavior and lifestyle management.A5.2

Analyze popular diets for recommendations that are consistent with, or contrary to, approved dietary guidelines.A5.3

Analyze nutrient density as it relates to food quality and dietary choices for individual nutrition, fitness, and wellness goals.A5.4

Provide examples of how social and cultural norms and barriers relate to the implementation of nutrition, fitness, and wellness changes.A5.5

Classify the available community services, agencies, and outreach programs that provide nutrition, fitness, and wellness information and services.A6.1

Understand the differences in services and outreach methods of community organizations that provide nutrition, fitness, and wellness information and services.A6.2

Provide examples of the influence of cultural health-related practices and food preferences on the nutrition, fitness, and wellness of individuals.A6.3

Identify the types of community-based and institutional programs that provide food and nutrition outreach services.A7.1

Summarize the factors that affect the management and operation of a food service outreach program.A7.2

Explain the training needs of an effective food service outreach staff.A7.3

Recognize terminology, methods, and equipment used in the food science and technology industry.A8.1

Practice safe laboratory and equipment use and maintenance procedures.A8.2

Understand important chemical and physical changes that occur during food preparation.A8.3

Conduct scientific experiments using the scientific method.A8.4

Document experiments and maintain laboratory records.A8.5

Understand the purpose, importance, and basic procedures of sensory evaluation experiments.A9.1

Explain quality control, assurance standards, and the procedures for each used in research and development.A9.2

Analyze research implications on food trends, value-added processing, genetic engineering, and irradiation.A9.3

Prepare and test formulas for developing new food products.A9.4

Test food products by using controls, variables, and random sampling.A9.5

Create a product that explores global, logistical, ecological, and economic impacts of food production and packaging methods, including genetic engineering.A9.6

Explain the differences between public relations, advertising, and provision of accurate information to consumers.A10.1

Understand the methods and importance of communicating accurate information to consumers about nutrition, food safety, and food products.A10.2

Evaluate the psychological effects of market branding, subliminal messages, and advertising on consumer choices.A10.3

Explain the use of technical reports in preparing and disseminating information.A10.4

Compare and contrast the influence of consumer trends and expectations on product development and marketing.A10.5

Define and compare core elements of the food service and hospitality industry from various supporting industries.B1.1

Understand how the various segments of the industry contribute to, and impact, local, state, national, and international economies, cultures, and the environment.B1.2

Explain the relationship between industry trends and local, state, national, and international economic trends.B1.3

Research the advantages and disadvantages of the working conditions of various careers in the food service and hospitality industry.B1.4

Identify the causes, prevention, and treatment of common accidents and the reporting procedures involved.B2.1

Practice the basic procedures for the safety of employees and guests, including the procedures for emergency situations.B2.2

Understand the role of the California Occupational Safety and Health Administration, the Environmental Protection Agency, and other agencies in regulating practices in the food service and hospitality industry.B2.3

Understand the source and purpose of information in the Material Safety Data Sheets (MSDS) and know the proper use of personal protective equipment (PPE).B2.4

Employ the standards of personal grooming and hygiene required by local, state, and federal health and safety codes.B3.1

Understand basic local, state, and federal sanitation regulations as they pertain to food production and service.B3.2

Explain the types of food contamination, the potential causes, including cross-contamination, and methods of prevention.B3.3

Practice safe and sanitary procedures in all food handling, including food receiving, storage, production, service, and cleanup.B3.4

Understand the essential principles of Hazard Analysis Critical Control Points, including the use of flowcharts.B3.5

Understand the purpose and process of required industry certification (e.g., ServSafe, California Food Handlers Card).B3.6

Understand the responsibilities of management, such as ensuring safe work practices and conditions and complying with important laws and regulations that affect employment, such as wage and hour laws, tenant status, and accommodation of minors.B4.1

Understand the importance of specific human resource practices and procedures that address workplace diversity, harassment, personal safety, and discrimination.B4.2

Interpret the differences in goals and organizational management of various food service businesses.B4.3

Understand the relationship of effective management and business procedures to important outcomes, such as profitability, productivity, workplace atmosphere, consumer and guest satisfaction, and business growth.B4.4

Design and interpret business plans including: the mission, vision, target market, location, financing, and the community and ecological context of the business.B4.5

Apply the procedures for cleaning and maintaining facilities and equipment and the importance of preventive maintenance and the use of nontoxic and less toxic materials.B5.1

Recognize the types of materials and supplies used in the maintenance of facilities, including the identification of the hazardous environmental and physical properties of chemicals and the use of Material Safety Data Sheets (MSDS).B5.2

Practice the procedures for maintaining inventories: ordering food, equipment, and supplies; and storing and restocking supplies.B5.3

Understand 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.B5.4

Understand how various departments in a food service facility contribute to the economic success of a business.B5.5

Prioritize tasks and plan work schedules based on budget and personnel.B5.6

Use, maintain, and store the tools, utensils, equipment, and appliances safely and appropriately for preparing a variety of food items.B6.1

Apply the principle of mise en place, including the placement and order of use of ingredients, equipment, tools, and supplies.B6.2

Prepare food by using the correct terminology, food safety, techniques, and procedures specified in recipes and formulas.B6.3

Plan and follow a food production schedule, including timing and prioritizing of tasks and activities.B6.4

Evaluate the qualities and properties of food items and ingredients used in food preparation.B6.5

Design plating techniques, including accurate portioning and aesthetic presentation skills.B6.6

Develop a food preparation plan using forecasting and cross-utilization of products to maximize profit and eliminate waste.B6.7

Use, maintain, and store the tools, utensils, equipment, and appliances safely and appropriately for preparing, serving, and storing baked goods, pastries, and desserts.B7.1

Apply the principle of mise en place, including the placement and order of use of the ingredients, equipment, tools, and supplies unique to baking and pastry production.B7.2

Produce baked goods, pastries, and desserts by using the correct terminology, food safety, techniques, procedures, and various finishing techniques.B7.3

Evaluate the qualities and properties of food items and ingredients used for baked goods, pastries, and desserts.B7.4

Understand packaging and merchandising techniques to feature seasonal and standard bakery products.B7.5

Develop a plan using forecasting and cross-utilization of products to maximize profit and eliminate waste.B7.6

Analyze the importance of customer service to the success of the food service establishment.B8.1

Demonstrate the concept of exceptional customer service and know ways of anticipating the needs and desires of customers to exceed their expectations.B8.2

Recognize common customer complaints and the service solutions for preventing or resolving complaints.B8.3

Understand the roles of management and employees in effectively meeting the needs of culturally, generationally diverse, special needs customers.B8.4

Interact with customers in a positive, responsive, and professional manner.B8.5

Differentiate the required duties of various positions, including those of the host/hostess, wait staff, bus person, and others related to opening, closing, change-of-shift, and preparatory work.B9.1

Apply the concept of mise en place in relation to food and beverage service.B9.2

Practice safe, efficient, and proper procedures for setting, serving, maintaining, and busing tables.B9.4

Practice proper techniques for customer service, including greeting, seating, presenting and explaining menu items, and taking customer orders.B9.4

Integrate appropriate, effective, and efficient techniques for writing food and beverage orders, relaying orders to the kitchen, coordinating and assembling food orders, and preparing and presenting checks to customers.B9.5

Apply procedures for handling cash transactions, converting currency, and identifying counterfeit currency.B9.6

Apply the procedures for handling noncash transactions including: credit cards, debit cards, ATM cards, money orders, personal checks, coupons, discounts, and online transactions.B9.7

Conduct all financial transactions in an accurate, professional, and ethical manner, including gratuities.B9.8

Produce a product that identifies and explains the impact of theft on the food service and hospitality industry.B9.9

Apply basic nutritional principles and know how to use food preparation techniques that conserve nutrients.B10.1

Interpret nutritional or ingredient information from food labels and fact sheets and analyze menu items to meet the dietary needs of individuals.B10.2

Create nutritious, creative, and profitable menus in accord with availability and demand.B10.3

Understand the customer's perception of value and its relationship to profit and loss.B11.1

Understand the components of a profit and loss statement emphasizing food and labor costs.B11.2

Utilize the practices of reduce, reuse, and recycle to maximize profits.B11.3

Understand the importance and structure of standardized systems, such as the Uniform System of Accounts for Restaurants.B11.4

Evaluate the importance of the menu as the primary source of revenue generation and cost control.B11.5

Calculate recipe costs and pricing per portion and compare the cost per cover to the theoretical cost.B11.6

Recognize methods to develop and maintain long-term customer relations.B12.1

Identify the major market segments of the industry and understand how marketing principles and procedures can be applied to target audiences.B12.2

Understand basic marketing principles for maximizing revenue based on supply and demand and competition.B12.3

Understand the value of advertising, public relations, social networking, and community involvement.B12.4

Research the various types of entrepreneurial opportunities in the food service industry.B12.5

Design marketing strategies, including branding, benchmarking, and promotional selling and upgrading and their effect on profits.B12.6

Define and compare core elements of the hospitality, tourism, and recreation industry from those of various supporting industries.C1.1

Analyze the working conditions of various careers in the hospitality, tourism, and recreation industry.C1.2

Analyze the impact and contributions of various segments of the industry on local, state, national, and international economies and cultures, and the environment.C1.3

Compare and contrast the relationship between industry trends and local, state, national, and international economic trends.C1.4

Interpret how the mission and goals of a business affect operations in the hospitality, tourism, and recreation industry.C2.1

Understand the importance of specific human resource practices and procedures that address workplace diversity, harassment, personal safety, and discrimination.C2.2

Explain common safety, security, and emergency policies and procedures used in the hospitality, tourism, and recreation industry to protect guests, visitors, and employees, such as safe work practices and conditions, confidentiality of customer information, control of keys, infectious disease control, first aid procedures, and emergency training.C2.3

Analyze the relationship of management techniques and appropriate business procedures, such as spreadsheets for payroll and inventories, tools for budgeting, recordkeeping, and corresponding to key outcomes: profitability, productivity, positive work environment, consumer and client satisfaction, business growth, business plans, corporate social responsibility, and environmental stewardship.C2.4

Create a product which explains the impact of main laws and regulations that affect accommodations and practices, including the requirements of the California Occupational Safety and Health Administration and the Americans with Disabilities Act, wage and hour laws, tenant status, and accommodation of minors.C2.5

Analyze the importance of guest services to the success of the industry.C3.1

Demonstrate the concept of exceptional guest service.C3.2

Anticipate the needs, desires, and interests of guests in order to exceed their expectations by implementing total quality management practices (TQM).C3.3

Recognize common guest complaints and the service solutions for preventing or resolving them.C3.4

Understand the roles of management and employees in effectively meeting the needs of culturally and generationally diverse guests and special needs customers.C3.5

Interact with guests in a positive, responsive, and professional manner.C3.6

Recognize ways of developing and maintaining long-term guest relationships.C4.1

Identify the major market segments of the hospitality, tourism, and recreation industry.C4.2

Understand basic marketing principles for maximizing revenue based on supply and demand and competition.C4.3

Understand the value of advertising, public relations, social networking, and community involvement.C4.4

Analyze marketing strategies, including promotional selling and upgrading, and their effect on profits.C4.5

Analyze the way in which basic marketing principles and procedures can be applied to targeting an audience, including: branding, bench marking, and promotional selling and upgrading and their effect on profits.C4.6

Apply the procedures for cleaning, maintaining, and repairing facilities and equipment and the importance of preventive maintenance.C5.1

Recognize the types of materials and supplies used in the maintenance of facilities, including the identification of the hazardous properties of chemicals and the use of Material Safety Data Sheets (MSDS).C5.2

Practice procedures for maintaining inventories, requisitioning equipment and tools, and storing and restocking supplies.C5.3

Understand 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.C5.4

Analyze work to be completed, prioritize tasks, and prepare a schedule to meet facility and personnel needs within an allotted budget.C5.5

Understand how essential departments in a hospitality, tourism, and recreation business contribute to economic success.C5.6

Apply procedures for handling cash transactions, such as balancing cash, handling cash control, converting currency, and identifying counterfeit currency.C6.1

Apply the procedures for handling noncash transactions: credit cards, debit cards, ATM cards, money orders, personal checks, coupons, discounts, and online transactions.C6.2

Conduct all financial transactions in an accurate, professional, and ethical manner.C6.3

Produce a product that identifies and explains the impact of identity theft on the hospitality, tourism, and recreation industry.C6.4

Distinguish between the segments of the lodging industry, such as motels, limited service, full service resorts, all suites, extended-stay hotels, convention hotels, boutique hotels, and bed and breakfast facilities.C7.1

Differentiate the required duties of various positions, including those of front desk and other service providers in relation to the functions of the business: checking guests in and out, greeting, assessing needs, delivering services, and closing the transaction.C7.2

Understand the internal hierarchy and departmental interrelationships of lodging establishments.C7.3

Compare the types of food service offered at various lodging facilities.C7.4

Understand fundamental ways in which physical geography, culture, and politics, affect local economies and world travel and tourism.C8.1

Create a product using types of basic information that international travelers need, including physical geography, time zones, International Date Line, rights and responsibilities, laws, insurance, emergency services, and customs.C8.2

Interpret the costs and other travel considerations involved in creating itineraries to meet client needs, including types of travel, types of fares, basic fare codes, costs, penalty charges, and types of accommodations.C9.1

Evaluate important travel information, including insurance needs, vehicle rentals, passports, visas, and health documents, as well as how to plan specialty tour packages to fit client needs.C9.2

Classify the characteristics and configurations of common air and rail carriers, cruise ships, and attractions, including the most frequently used codes and terminology for ports of travel.C9.3

Understand the basic purpose, function, and operation of various travel systems and authorities, including the Airline Reporting Corporation, the Federal Aviation Administration, the major centralized reservation systems, and the Computerized Reservation System.C9.4

Research the role and importance of online reservation services to marketing and profitability.C9.5

Understand how the various internal departments of theme parks, attractions, or exhibitions interrelate and support each other.C10.1

Understand the internal hierarchy and departmental relationships of theme parks, attractions, or exhibitions.C10.2

Analyze the ways in which the purposes of various industries; entertainment, education, and community relations affect their financial structure.C10.3

Compare the purposes, implications, and strategies of special promotions, such as season passes, multiple-day visits, retail items, and discount coupons.C10.4

Explain the purposes and target audiences of various venues.C11.1

Demonstrate the essential procedures for planning, promoting, publicizing, coordinating, and evaluating a program or event.C11.2

Understand how to establish business relationships with a variety of locations, food suppliers, and other vendors.C11.3

Demonstrate procedures for setting up facilities, equipment, and supplies.C11.4

Develop schedules, registration tools, event materials, and programs.C11.5

Plan special events (e.g., meetings, trade shows, fairs, conferences) based on specific themes, budgets, agendas, space and security needs, and itineraries.C11.6

Recognize the variety of parklands, wilderness areas, and waterways available for recreation.C12.1

Explain the outdoor recreational opportunities that promote physical and mental health.C12.2

Understand how the needs of various clients may be met through appropriate outdoor recreational activities, outdoor experiences, special tours, and environmentally responsible education.C12.3

Evaluate the requirements of outdoor recreational businesses, including benefits, risks, required skills, and costs.C12.4

Explore the departments, functions, and restrictions of public and private parks and recreational facilities and the outdoor recreational programs they offer.C12.5

Create a product describing the types of insurance, licenses, and permits needed for the operation and management of various popular outdoor activities.C12.6