Resource ID:
19970
Grade Range:
11, 12
In this lesson, students will demonstrate their knowledge of safety guidelines in a practicum experience.
Resource ID:
19916
Grade Range:
11, 12
In this class, students will identify the scientific method.
Resource ID:
19962
Grade Range:
11, 12
In this lesson, students compare and contrast the hospitality code of ethics and ethical standards.
Resource ID:
19958
Grade Range:
10, 11, 12
In this lesson, students will demonstrate types of table setting, dining, and service skills.
Resource ID:
19955
Grade Range:
10, 11, 12
In this lesson, students will interpret and use industry standards for principles of budgeting and forecasting to maximize profit and growth.
Resource ID:
19950
Grade Range:
11, 12
In this lesson, students will create personal resume to use when searching for a job and differentiate between chronological and functional resume.
Resource ID:
19953
Grade Range:
11, 12
In this lesson, students will create personal resumes to use when searching for a job.
Resource ID:
19948
Grade Range:
10, 11, 12
In this lesson, students will summarize how to use the state of the economy to plan products and services.
Resource ID:
19944
Grade Range:
10, 11, 12
In this lesson, students evaluate and determine equipment, ingredients, and procedures used in a professional food setting.
Resource ID:
19940
Grade Range:
11, 12
In this lesson, students will identify and discuss the impact of technology on the hotel industry.
Resource ID:
19937
Grade Range:
9, 10, 11, 12
In this lesson, students will identify technology equipment use in the hospitality and tourism industry.
Resource ID:
20033
Grade Range:
10, 11, 12
In this lesson, students will use effective communication skills and demonstrate proper techniques for using telecommunications equipment in the Hotel Management Industry.
Resource ID:
19932
Grade Range:
10, 11, 12
In this lesson, students will examine and apply how scientific principles are used in the hotel industry.
Resource ID:
19933
Grade Range:
9, 10, 11, 12
In this lesson, students will analyze the demands of employment in the hospitality and tourism industry. Students will also analyze time-saving techniques and illustrate a 30-day calendar of activities.
Resource ID:
19931
Grade Range:
9, 10
In this lesson, students will understand the importance of balancing a career, family, and leisure time in the Restaurant Industry. Students will develop time-management and stress-management strategies to optimize balance in life.
Resource ID:
19934
Grade Range:
10, 11, 12
In this lesson, students will identify steps to time management and analyze time-saving techniques.
Resource ID:
19883
Grade Range:
11, 12
In this lesson, students will develop effective professional communication skills, in the areas of verbal, non-verbal, listening, written and electronic. Students will participate in various activities to apply these communication skills in the…
Resource ID:
19922
Grade Range:
9, 10, 11, 12
In this lesson, students will understand the importance of quality customer service by determining ways to provide service that anticipates customers' needs, and creates a successful business in the Hospitality and Tourism Industry.
Resource ID:
19915
Grade Range:
10, 11, 12
In this lesson, students will evaluate current and emerging technologies to improve guest services.
Resource ID:
19909
Grade Range:
10, 11, 12
In this lesson, students will identify the impact of tourism sales on distribution systems, describe how travel is sold, and compare direct and indirect distribution of travel suppliers.