PATHWAY DESCRIPTION A. FOUNDATIONAL ACADEMIC

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

D. Pathway Knowledge and Skills

C. Cluster (Foundation) Knowledge and Skills

B. Essential Knowledge and Skills

A. Foundational Academic Expectations

The Pathway Knowledge and Skills Chart describes what all/most learners/workers need to know and

be able to do to demonstrate competence within a career pathway. Following the pathway description,

there are four sets of knowledge and skill expectations:

PATHWAY DESCRIPTION

Lodging Pathway:

Employees working in the Restaurant and Food/Beverage Services pathway perform

a variety of tasks to maintain operations and promote guest services in eating and drinking

establishments.

. FOUNDATIONAL ACADEMIC EXPECTATIONS

All secondary students should meet their state’s academic standards. All Essential Cluster and Pathway

Knowled

e and Skills are predicated on the assumption that foundational academic skills have been

attained. Some knowledge and skill statements will further define critical linkages and applications of

academics in the cluster and/or pathway.

B. ESSENTIAL KNOWLEDGE AND SKILLS

The following Essential Knowledge and Skill statements apply to careers in all clusters and pathways.

Persons preparing for careers in this pathway should be able to demonstrate these skills in the context

of this cluster and pathway.

Essential Topic

ESS01

ACADEMIC FOUNDATIONS:

Achieve additional academic knowledge and skills

required to pursue the full-range of career and postsecondary education

ortunities within a career cluster.

D. Pathway Knowledge and Skills

C. Cluster (Foundation) Knowledge and Skills

B. Essential Knowledge and Skills

A. Foundational Academic Expectations

D. Pathway Knowledge and Skills

C. Cluster (Foundation) Knowledge and Skills

B. Essential Knowledge and Skills

A. Foundational Academic Expectations

D. Pathway Knowledge and Skills

C. Cluster (Foundation) Knowledge and Skills

B. Essential Knowledge and Skills

A. Foundational Academic Expectations

Page 1 of 26

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 2 of 26

ESS01.01 Complete required training, education, and certification to prepare for

employment in a particular career field.

ESS01.01.01 Identify training, education and certification requirements for occupational

choice.

ESS01.01.02 Participate in career-related training and/or degree programs.

ESS01.01.03 Pass certification tests to qualify for licensure and/or certification in chosen

occupational area.

ESS01.02 Demonstrate language arts knowledge and skills required to pursue

the full-range of post-secondary education and career opportunities.

ESS01.02.01 Model behaviors that demonstrate active listening.

ESS01.02.02 Adapt language for audience, purpose, situation. (i.e. diction/structure, style)

ESS01.02.03 Organize oral and written information.

ESS01.02.04 Compose focused copy for a variety of written documents such as: agendas,

audio-visuals, bibliographies, drafts, forms/documents, notes, oral

presentations, reports, and technical terminology.

ESS01.02.05 Edit copy to create focused written documents such as: agendas, audio-visuals,

bibliographies, drafts, forms/documents, notes, oral presentations, reports, and

technical terminology.

ESS01.02.06

Comprehend key elements of oral and written information such as: cause/effect,

i / t t l i t t h t /t bl / h

comparisons/contrasts, conclusions, context, purpose, charts/tables/graphs,

evaluation/critiques, mood, persuasive text, sequence, summaries, and

technical subject matter.

ESS01.02.07

Evaluate oral and written information for: accuracy, adequacy/sufficiency,

appropriateness, clarity, conclusions/solutions, fact/opinion, propaganda,

relevancy, validity, and relationship of ideas.

ESS01.02.08

Identify assumptions, purpose, outcomes/solutions, and propaganda

techniques.

ESS01.02.09

Predict potential outcomes and/or solutions based on oral and written

information regarding trends.

ESS01.02.10

Present formal and informal speeches including: discussion, information

requests, interpretation, and persuasive arguments.

ESS01.03 Demonstrate mathematics knowledge and skills required to pursue the

full-range of post-secondary education and career opportunities.

ESS01.03.01 Identify whole numbers, decimals, and fractions.

ESS01.03.02 Demonstrate knowledge of basic arithmetic operations such as: addition,

subtraction, multiplication, and division.

ESS01.03.03 Demonstrate use of relational expressions such as: equal to, not equal, greater

than, less than, etc..

ESS01.03.04 Apply data and measurements to solve a problem.

ESS01.03.05 Analyze Mathematical problem statements for missing and/or irrelevant data.

ESS01.03.06 Construct charts/tables/graphs from functions and data.

ESS01.03.07

Analyze data when interpreting operational documents.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 3 of 26

ESS01.04 Demonstrate science knowledge and skills required to pursue the full-

range of post-secondary and career education opportunities.

ESS01.04.01 Evaluate scientific constructs including: conclusions, conflicting data, controls,

data, inferences, limitations, questions, sources of errors, and variables.

ESS01.04.02 Apply scientific methods in qualitative and quantitative analysis, data gathering,

direct and indirect observation, predictions, and problem identification.

Essential Topic

ESS02

COMMUNICATIONS: Use oral and written communication skills in creating,

expressing and interpreting information and ideas including technical terminology

and information.

ESS02.01 Select and employ appropriate reading and communication strategies

to learn and use technical concepts and vocabulary in practice.

ESS02.01.01 Determine the most appropriate reading strategy for identifying the overarching

purpose of a text (i.e. skimming, reading for detail, reading for meaning or

critical analysis)

ESS02.01.02 Demonstrate use of content, technical concepts and vocabulary when analyzing

information and following directions.

ESS02 01 03

ESS02.01.03

Sl tth di t t t t i ddt fll h dth

Select the reading strategy or strategies needed to fully comprehend the

content within a written document (i.e., skimming, reading for detail, reading for

meaning or critical analysis).

ESS02.01.04 Interpret information, data, and observations to apply information learned from

reading to actual practice.

ESS02.01.05 Transcribe information, data, and observations to apply information learned

from reading to actual practice.

ESS02.01.06 Communicate information, data, and observations to apply information learned

from reading to actual practice.

ESS02.02 Demonstrate use of the concepts, strategies, and systems for

obtaining and conveying ideas and information to enhance

communication in the workplace.

ESS02.02.01 Employ verbal skills when obtaining and conveying information.

ESS02.02.02 Record information needed to present a report on a given topic or problem.

ESS02.02.03 Write internal and external business correspondence that conveys and/or

obtains information effectively.

ESS02.02.04 Communicate with other employees to clarify workplace objectives.

ESS02.02.05 Communicate effectively with customers and employees to foster positive

relationships.

ESS02.03 Locate, organize and reference written information from various

sources to communicate with co-workers and clients/participants.

ESS02.03.01 Locate written information used to communicate with co-workers and

customers.

ESS02.03.02 Organize information to use in written and oral communications.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 4 of 26

ESS02.03.03 Reference the sources of information.

ESS02.04 Evaluate and use information resources to accomplish specific

occupational tasks.

ESS02.04.01 Use informational texts, Internet web sites, and/or technical materials to review

and apply information sources for occupational tasks.

ESS02.04.02 Evaluate the reliability of information from informational texts, Internet Web

sites, and/or technical materials and resources.

ESS02.05 Use correct grammar, punctuation and terminology to write and edit

documents.

ESS02.05.01 Compose multi-paragraph documents clearly, succinctly, and accurately.

ESS02.05.02 Use descriptions of audience and purpose when preparing and editing written

documents.

ESS02.05.03 Use correct grammar, spelling, punctuation, and capitalization when preparing

written documents.

ESS02.06

Develop and deliver formal and informal presentations using

appropriate media to engage and inform audiences.

ESS02.06.01 Prepare oral presentations to provide information for specific purposes and

audiences.

ESS02.06.02 Identify support materials that will enhance an oral presentation.

ESS02.06.03 Prepare support materials that will enhance an oral presentation.

ESS02 06 04

ESS02.06.04

Dli l tti tht ti lit ' tt ti dit t

Deliver an oral presentation that sustains listeners' attention and interest.

ESS02.06.05 Align presentation strategies to the intended audience.

ESS02.06.06 Implement multi-media strategies for presentations.

ESS02.07

Interpret verbal and nonverbal cues/behaviors to enhance

communication with co-workers and clients/participants.

ESS02.07.01 Interpret verbal behaviors when communicating with clients and co-workers.

ESS02.07.02 Interpret nonverbal behaviors when communicating with clients and co-workers.

ESS02.08 Apply active listening skills to obtain and clarify information.

ESS02.08.01 Interpret a given verbal message/information.

ESS02.08.02 Respond with restatement and clarification techniques to clarify information.

ESS02.09 Develop and interpret tables, charts, and figures to support written and

oral communications.

ESS02.09.01 Create tables, charts, and figures to support written and oral communications.

ESS02.09.02 Interpret tables, charts, and figures used to support written and oral

communication.

ESS02.10 Listen to and speak with diverse individuals to enhance

communication skills.

ESS02.10.01 Apply factors and strategies for communicating with a diverse workforce.

ESS02.10.02 Demonstrate ability to communicate and resolve conflicts within a diverse

workforce.

ESS02.11 Exhibit public relations skills to increase internal and external

customer/client satisfaction.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 5 of 26

ESS02.11.01 Communicate effectively when developing positive customer/client relationships.

Essential Topic

ESS03

PROBLEM SOLVING AND CRITICAL THINKING:

Solve problems using

critical thinking skills (analyze, synthesize, and evaluate) independently and in teams.

Solve problems using creativity and innovation.

ESS03.01 Employ critical thinking skills independently and in teams to solve

problems and make decisions (e.g., analyze, synthesize and evaluate).

ESS03.01.01 Identify common tasks that require employees to use problem-solving skills.

ESS03.01.02 Analyze elements of a problem to develop creative solutions.

ESS03.01.03 Describe the value of using problem-solving and critical thinking skills to

improve a situation or process.

ESS03.01.04 Create ideas, proposals, and solutions to problems.

ESS03.01.05 Evaluate ideas, proposals, and solutions to problems.

ESS03.01.06 Use structured problem-solving methods when developing proposals and

solutions.

ESS03.01.07 Generate new and creative ideas to solve problems by brainstorming possible

solutions.

ESS03.01.08 Critically analyze information to determine value to the problem solving task.

ESS03.01.09 Guide individuals through the process of recognizing concerns and making

informed decisions.

ESS03.01.10 Identify alternatives using a variety of problem-solving and critical thinking skills.

ESS03.01.11 Evaluate alternatives using a variety of problem-solving and critical thinking

skills.

ESS03.02 Employ critical thinking and interpersonal skills to resolve conflicts

with staff and/or customers.

ESS03.02.01 Analyze situations and behaviors that affect conflict management.

ESS03.02.02 Determine best options/outcomes for conflict resolution using critical thinking

skills.

ESS03.02.03 Identify with others’ feelings, needs, and concerns.

ESS03.02.04 Implement stress management techniques.

ESS03.02.05 Resolve conflicts with/for customers using conflict resolution skills.

ESS03.02.06 Implement conflict resolution skills to address staff issues/problems.

ESS03.03 Identify, write and monitor workplace performance goals to guide

progress in assigned areas of responsibility and accountability.

ESS03.03.01 Write realistic performance goals, objectives and action plans.

ESS03.03.02 Monitor performance goals and adjust as necessary.

ESS03.03.03 Recognize goal achievement using appropriate rewards in the workplace.

ESS03.03.04 Communicate goal achievement with managers and co-workers.

ESS03.04 Conduct technical research to gather information necessary for

decision-making.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 6 of 26

ESS03.04.01 Align the information gathered to the needs of the audience.

ESS03.04.02 Gather technical information and data using a variety of resources.

ESS03.04.03 Analyze information and data for value to the research objectives.

ESS03.04.04 Evaluate information and data to determine value to research objectives.

Essential Topic

ESS04

INFORMATION TECHNOLOGY APPLICATIONS: Use information technology

tools specific to the career cluster to access, manage, integrate, and create

information.

ESS04.01 Use Personal Information Management (PIM) applications to increase

workplace efficiency.

ESS04.01.01 Manage personal schedules and contact information.

ESS04.01.02 Create memos and notes.

ESS04.02 Employ technological tools to expedite workflow.

ESS04.02.01 Use information technology tools to manage and perform work responsibilities.

ESS04.03 Operate electronic mail applications to communicate within a

workplace.

ESS04.03.01 Use email to share files and documents.

ESS04.03.02 Identify the functions and purpose of email systems.

ESS04.03.03 Use email to communicate within and across organizations.

ESS04 04

ESS04.04

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Operate Internet applications to perform workplace tasks.

ESS04.04.01 Access and navigate Internet (e.g., use a web browser).

ESS04.04.02 Search for information and resources.

ESS04.04.03 Evaluate Internet resources for reliability and validity.

ESS04.05 Operate writing and publishing applications to prepare business

communications.

ESS04.05.01 Prepare simple documents and other business communications.

ESS04.05.02 Prepare reports and other business communications by integrating graphics and

other non-text elements.

ESS04.05.03 Prepare complex multi-media publications.

ESS04.06 Operate presentation applications to prepare presentations.

ESS04.06.01 Prepare presentations for training, sales and information sharing.

ESS04.06.02 Deliver presentations with supporting materials.

ESS04.07 Employ spreadsheet applications to organize and manipulate data.

ESS04.07.01 Create a spreadsheet.

ESS04.07.02 Perform calculations and analyses on data using a spreadsheet.

ESS04.08 Employ database applications to manage data.

ESS04.08.01 Manipulate data elements.

ESS04.08.02 Manage interrelated data elements.

ESS04.08.03 Analyze interrelated data elements.

ESS04.08.04 Generate reports showing interrelated data elements.

ESS04.09 Employ collaborative/groupware applications to facilitate group work.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 7 of 26

ESS04.09.01 Facilitate group work through management of shared schedule and contact

information.

ESS04.09.02 Facilitate group work through management of shared files and online

information.

ESS04.09.03 Facilitate group work through instant messaging or virtual meetings.

ESS04.10 Employ computer operations applications to manage work tasks.

ESS04.10.01 Manage computer operations.

ESS04.10.02 Manage file storage.

ESS04.10.03 Compress or alter files.

ESS04.11 Use computer-based equipment (containing embedded computers or

processors) to control devices.

ESS04.11.01 Operate computer driven equipment and machines.

ESS04.11.02 Use installation and operation manuals.

ESS04.11.03 Troubleshoot computer driven equipment and machines.

ESS04.11.04 Access support as needed to maintain operation of computer driven equipment

and machines.

Essential Topic

ESS05

SYSTEMS: Understand roles within teams, work units, departments, organizations,

inter-organizational systems, and the larger environment. Identify how key

organizational systems affect organizational performance and the quality of products

and services. Understand global context of industries and careers.

ESS05.01 Describe the nature and types of business organizations to build an

understanding of the scope of organizations.

ESS05.01.01 List the types and functions of businesses.

ESS05.01.02 Describe the types and functions of businesses.

ESS05.01.03 Explain the functions and interactions of common departments within a

business.

ESS05.02 Implement quality control systems and practices to ensure quality

products and services.

ESS05.02.01 Describe quality control standards and practices common to the workplace.

Essential Topic

ESS06

SAFETY, HEALTH AND ENVIRONMENTAL:

Understand the importance of

health, safety, and environmental management systems in organizations and their

importance to organizational performance and regulatory compliance. Follow

organizational policies and procedures and contribute to continuous improvement in

erformance and com

liance.

ESS06.01 Implement personal and jobsite safety rules and regulations to

maintain safe and healthful working conditions and environments.

ESS06.01.01 Assess workplace conditions with regard to safety and health.

ESS06.01.02 Align safety issues with appropriate safety standards to ensure a safe

workplace/jobsite.

ESS06.01.03 Identify safety hazards common to workplaces.

ESS06.01.04 Identify safety precautions to maintain a safe worksite.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 8 of 26

ESS06.01.05 Select appropriate personal protective equipment as needed for a safe

workplace/jobsite.

ESS06.01.06 Inspect personal protective equipment commonly used for selected career

pathway.

ESS06.01.07 Use personal protective equipment according to manufacturer rules and

regulations.

ESS06.01.08 Employ a safety hierarchy and communication system within the

workplace/jobsite.

ESS06.02 Complete work tasks in accordance with employee rights and

responsibilities and employers obligations to maintain workplace

safety and health.

ESS06.02.01 Identify rules and laws designed to promote safety and health in the workplace.

ESS06.02.02 State the rationale of rules and laws designed to promote safety and health.

ESS06.03 Employ emergency procedures as necessary to provide aid in

workplace accidents.

ESS06.03.01 Use knowledge of First Aid procedures as necessary.

ESS06.03.02 Use knowledge of CPR procedures as necessary.

ESS06.03.03 Use safety equipment as necessary.

ESS06.04 Employ knowledge of response techniques to create a disaster and/or

emergency response plan.

ESS06.04.01 Complete an assessment of an emergency and/or disaster situation.

ESS06.04.02 Create an emergency and/or disaster plan.

Essential Topic

ESS07

LEADERSHIP AND TEAMWORK: Use leadership and teamwork skills in

collaborating with others to accomplish organizational goals and objectives.

ESS07.01 Employ leadership skills to accomplish organizational goals and

objectives.

ESS07.01.01 Analyze the various roles of leaders within organizations (e.g. contribute ideas;

share in building an organization; act as role models to employees by adhering

to company policies, procedures, and standards; promote the organization’s

vision; and mentor others).

ESS07.01.02 Exhibit traits such as empowerment, risk, communication, focusing on results,

decision-making, problem solution, and investment in individuals when leading a

group in solving a problem.

ESS07.01.03 Exhibit traits such as compassion, service, listening, coaching, developing

others, team development, and understanding and appreciating others when

acting as a manager of others in the workplace.

ESS07.01.04 Exhibit traits such as enthusiasm, creativity, conviction, mission, courage,

concept, focus, principle-centered living, and change when interacting with

others in general.

ESS07.01.05 Consider issues related to self, team, community, diversity, environment, and

global awareness when leading others.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 9 of 26

ESS07 02 08

Identify best practices for successful team functioning

ESS07.01.06 Exhibit traits such as innovation, intuition, adaptation, life-long learning and

coachability to develop leadership potential over time.

ESS07.01.07 Analyze leadership in relation to trust, positive attitude, integrity, and willingness

to accept key responsibilities in a work situation.

ESS07.01.08 Describe observations of outstanding leaders using effective management

styles.

ESS07.01.09 Participate in civic and community leadership and teamwork opportunities to

enhance skills.

ESS07.02 Employ organizational and staff development skills to foster positive

working relationships and accomplish organizational goals.

ESS07.02.01 Implement organizational skills when facilitating others’ work efforts.

ESS07.02.02 Explain how to manage a staff that satisfies work demands while adhering to

budget constraints.

ESS07.02.03 Describe how staff growth and development to increase productivity and

employee satisfaction.

ESS07.02.04 Organize team involvement within a group environment.

ESS07.02.05 Work with others to develop and gain commitment to team goals.

ESS07.02.06 Distribute responsibility and work load fairly.

ESS07.02.07 Model leadership and teamwork qualities to aid in employee morale.

ESS07 02 08

. .

Identify best practices for successful team functioning

ESS07.02.09 Explain best practices for successful team functioning.

ESS07.03 Employ teamwork skills to achieve collective goals and use team

member's talents effectively.

ESS07.03.01 Work with others to achieve objectives in a timely manner.

ESS07.03.02 Promote the full involvement and use of team member's individual talents and

skills.

ESS07.03.03 Employ conflict-management skills to facilitate solutions.

ESS07.03.04 Demonstrate teamwork skills though working cooperatively with co-workers,

supervisory staff, and others, both in and out of the organization, to achieve

particular tasks.

ESS07.03.05 Demonstrate teamwork processes that provide team building, consensus,

continuous improvement, respect for the opinions of others, cooperation,

adaptability, and conflict resolution.

ESS07.03.06 Develop plans to improve team performance.

ESS07.03.07 Demonstrate commitment to and a positive attitude toward team goals.

ESS07.03.08 Take responsibility for shared group and individual work tasks.

ESS07.03.09 Assist team members in completing their work.

ESS07.03.10 Adapt effectively to changes in projects and work activities.

ESS07.03.11 Negotiate effectively to arrive at decisions.

ESS07.04 Establish and maintain effective working relationships with all levels of

personnel and other departments in order to accomplish objectives

and tasks.

ESS07.04.01 Build effective working relationships using interpersonal skills

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 10 of 26

ETHICS AND LEGAL RESPONSIBILITIES:

d th

ESS07.04.02 Use positive interpersonal skills to work cooperatively with co-workers

representing different cultures, genders and backgrounds.

ESS07.04.03 Manage personal skills to accomplish assignments.

ESS07.04.04 Treat people with respect.

ESS07.04.05 Provide constructive praise and criticism.

ESS07.04.06 Demonstrate sensitivity to and value for diversity.

ESS07.04.07 Manage stress and control emotions.

ESS07.05 Conduct and participate in meetings to accomplish work tasks.

ESS07.05.01 Develop meeting goals, objectives and agenda.

ESS07.05.02 Assign responsibilities for preparing materials and leading discussions.

ESS07.05.03 Prepare materials for leading discussion.

ESS07.05.04 Assemble and distribute meeting materials.

ESS07.05.05 Conduct meeting to achieve objectives within scheduled time.

ESS07.05.06 Demonstrate effective communication skills in meetings.

ESS07.05.07 Produce meeting minutes including decisions and next steps.

ESS07.05.08 Use parliamentary procedure, as needed, to conduct meetings.

ESS07.06 Employ mentoring skills to inspire and teach others.

ESS07.06.01 Use motivational techniques to enhance performance in others.

ESS07.06.02 Provide guidance to enhance performance in others.

Essential Topic

ESS08

ETHICS AND LEGAL RESPONSIBILITIES:

Know and understand the

now an un

ers

importance of professional ethics and legal responsibilities.

ESS08.01 Apply ethical reasoning to a variety of workplace situations in order to

make ethical decisions.

ESS08.01.01 Evaluate alternative responses to workplace situations based on legal

responsibilities and employer policies.

ESS08.01.02 Evaluate alternative responses to workplace situations based on personal or

professional ethical responsibilities.

ESS08.01.03 Identify personal and long-term workplace consequences of unethical or illegal

behaviors.

ESS08.01.04 Explain personal and long-term workplace consequences of unethical or illegal

behaviors.

ESS08.01.05 Determine the most appropriate response to workplace situations based on

legal and ethical considerations.

ESS08.01.06 Explain the most appropriate response to workplace situations based on legal

and ethical considerations.

ESS08.02 Interpret and explain written organizational policies and procedures to

help employees perform their jobs according to employer rules and

expectations.

ESS08.02.01 Locate information on organizational policies in handbooks and manuals.

ESS08.02.02 Discuss how specific organizational policies and procedures influence a specific

work situation.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 11 of 26

Essential Topic

ESS09

EMPLOYABILITY AND CAREER DEVELOPMENT:

Know and understand the

importance of employability skills. Explore, plan, and effectively manage careers.

Know and understand the importance of entrepreneurship skills.

ESS09.01 Identify and demonstrate positive work behaviors and personal

qualities needed to be employable.

ESS09.01.01 Demonstrate self-discipline, self-worth, positive attitude, and integrity in a work

situation.

ESS09.01.02 Demonstrate flexibility and willingness to learn new knowledge and skills.

ESS09.01.03 Exhibit commitment to the organization.

ESS09.01.04 Identify how work varies with regard to site, from indoor confined spaces to

outdoor areas, including aerial space and a variety of climatic and physical

conditions.

ESS09.01.05 Apply communication strategies when adapting to a culturally diverse

environment.

ESS09.01.06 Manage resources in relation to the position (i.e. budget, supplies, computer,

etc).

ESS09.01.07 Identify positive work-qualities typically desired in each of the career cluster's

pathways.

ESS09.01.08

Manage work roles and responsibilities to balance them with other life roles and

res

onsibilities.

responsibilities.

ESS09.02 Develop a personal career plan to meet career goals and objectives.

ESS09.02.01 Develop career goals and objectives as part of a plan for future career direction.

ESS09.02.02 Develop strategies to reach career objectives.

ESS09.03 Demonstrate skills related to seeking and applying for employment to

find and obtain a desired job.

ESS09.03.01 Use multiple resources to locate job opportunities.

ESS09.03.02 Prepare a résumé.

ESS09.03.03 Prepare a letter of application.

ESS09.03.04 Complete an employment application.

ESS09.03.05 Interview for employment.

ESS09.03.06 List the standards and qualifications that must be met in order to enter a given

industry.

ESS09.03.07 Employ critical thinking and decision-making skills to exhibit qualifications to a

potential employer.

ESS09.04 Maintain a career portfolio to document knowledge, skills and

experience in a career field.

ESS09.04.01 Select educational and work history highlights to include in a career portfolio.

ESS09.04.02 Produce a record of work experiences, licenses, certifications and products.

ESS09.04.03 Organize electronic or physical portfolio for use in demonstrating knowledge,

skills and experiences.

ESS09.05 Demonstrate skills in evaluating and comparing employment

opportunities in order to accept employment positions that match

career goals.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 12 of 26

ESS09.05.01 Compare employment opportunities to individual needs and career plan

objectives.

ESS09.05.02 Evaluate employment opportunities based upon individual needs and career

plan objectives.

ESS09.05.03 Demonstrate appropriate methods for accepting or rejecting employment offers.

ESS09.06 Identify and exhibit traits for retaining employment to maintain

employment once secured.

ESS09.06.01 Model behaviors that demonstrate reliability and dependability.

ESS09.06.02 Maintain appropriate dress and behavior for the job to contribute to a safe and

effective workplace/jobsite.

ESS09.06.03 Complete required employment forms and documentation such as I-9 form,

work visa, W-4 and licensures to meet employment requirements.

ESS09.06.04 Summarize key activities necessary to retain a job in the industry.

ESS09.06.05 Identify positive work behaviors and personal qualities necessary to retain

employment.

ESS09.07 Identify and explore career opportunities in one or more career

pathways to build an understanding of the opportunities available in

the cluster.

ESS09.07.01 Locate and identify career opportunities that appeal to personal career goals.

ESS09 07 02

ESS09.07.02

Mth lit t d titd t l td

Match personal interest and aptitudes to selected careers.

ESS09.08 Recognize and act upon requirements for career advancement to plan

for continuing education and training.

ESS09.08.01 Identify opportunities for career advancement.

ESS09.08.02 Pursue education and training opportunities to acquire skills necessary for

career advancement.

ESS09.08.03 Examine the organization and structure of various segments of the industry to

prepare for career advancement.

ESS09.08.04 Research local and regional labor (workforce) market and job growth

information to project potential for advancement.

ESS09.08.05 Manage employment relations to make career advancements.

ESS09.09 Continue professional development to keep current on relevant trends

and information within the industry.

ESS09.09.01 Use self assessment, organizational priorities, journals, Internet sites,

professional associations, peers and other resources to develop goals that

address training, education and self-improvement issues.

ESS09.09.02 Read trade magazines and journals, manufacturers’ catalogues, industry

publications and Internet sites to keep current on industry trends.

ESS09.09.03 Participate in relevant conferences, workshops, mentoring activities and in-

service training to stay current with recent changes in the field.

ESS09.10 Examine licensing, certification and credentialing requirements at the

national, state and local levels to maintain compliance with industry

requirements.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 13 of 26

ESS09.10.01 Examine continuing education requirements related to licensing, certification,

and credentialing requirements at the local, state and national levels for chosen

occupation.

ESS09.10.02 Examine the procedures and paperwork involved in maintaining and updating

licensure, certification and credentials for chosen occupation.

ESS09.10.03 Align ongoing licensing, certification and credentialing requirements to career

plans and goals.

ESS09.11 Examine employment opportunities in entrepreneurship to consider

entrepreneurship as an option for career planning.

ESS09.11.01 Describe the opportunities for entrepreneurship in a given industry.

Essential Topic

ESS10

TECHNICAL SKILLS: Use of technical knowledge and skills required to pursue

careers in all career cluster, including knowledge of design, operation, and

maintenance of technological systems critical to the career cluster.

ESS10.01 Employ information management techniques and strategies in the

workplace to assist in decision-making.

ESS10.01.01 Use information literacy skills when accessing, evaluating and disseminating

information.

ESS10.01.02 Describe the nature and scope of information management.

ESS10 01 03

ESS10

Maintain records to facilitate ongoing business operations

Maintain

records

facilitate

ongoing

business

operations

ESS10.02 Employ planning and time management skills and tools to enhance

results and complete work tasks.

ESS10.02.01 Develop goals and objectives.

ESS10.02.02 Prioritize tasks to be completed.

ESS10.02.03 Develop timelines using time management knowledge and skills.

ESS10.02.04 Use project-management skills to improve workflow and minimize costs.

C. CLUSTER (FOUNDATION) KNOWLEDGE AND SKILLS

e o o g C uste ( ou dat o ) o edge a d S state e ts app y to a ca ee s t e

Hospitality and Tourism Cluster. Persons preparing for careers in the Hospitality and Tourism Cluster

should be able to demonstrate these skills in addition to those found on the Essential Knowledge and

Skills Chart.

Cluster Topic

HTC01

ACADEMIC FOUNDATIONS:

Achieve additional academic knowledge and skills

required to pursue the full-range of career and postsecondary education

ortunities within a career cluster.

HTC01.01

Utilize marketing techniques to sell hospitality and tourism products

and services.

D. Pathway Knowledge and Skills

C. Cluster (Foundation) Knowledge and Skills

B. Essential Knowledge and Skills

A. Foundational Academic Expectations

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 14 of 26

HTC01.01.01 Demonstrate knowledge of marketing techniques commonly used in the

hospitality and tourism industry to sell a product or service.

sample indicators

Identify the elements of marketing.

Compare/contrast different marketing packets.

Develop strategies for making a sale.

HTC01.02 Apply information from cultural diversity and geographical studies to

develop products and services for the hospitality and tourism industry.

HTC01.02.01 Identify the components of cultural diversity to understand their impact on the

hospitality and tourism industry.

sample indicators

Define culture and cultural diversity.

Categorize components of culture including religious customs, dietary habits and traditions.

Give examples of how culture is relevant to the hospitality and tourism industry.

Design a method of increasing multicultural awareness.

HTC01.02.02 Identify the elements of geography that affect hospitality and tourism customer

service.

sample indicators

Identify the relevance of geography to hospitality and tourism including natural resources,

climate, landforms and time zones.

Identify the major countries important to the industry for importing goods.

Apply the concepts of weather and climate to hospitality situations.

HTC01 03

HTC01.03

Id tif ff t f th th h it lit d t i i d t

Identify effects of the economy on the hospitality and tourism industry

to effectively plan products and services.

HTC01.03.01 Summarize how to use the “state of the economy” to plan products and service.

sample indicators

Use exchange rate to exchange foreign funds.

Describe how economics applies to the hospitality and tourism industry.

Explain the effects that supply and demand has on the hospitality and tourism industry.

Document the importance of the hospitality and tourism industry to the U.S. economy.

Explain effects of changes in taxation on hospitality & tourism industry.

HTC01.04 Identify the elements of management styles used in various types of

hospitality and tourism establishments to gain familiarity with all types of

venues.

HTC01.04.01 Identify management styles within a variety of organizational structures.

sample indicators

Define industry management terms including yield, yield management, no-show, discount

inventory control, overbooking and spoilage.

Compare/contrast management of different organizational structures including independently

owned, chain affiliated and corporations in the industry.

Cluster Topic

HTC02

COMMUNICATIONS: Use oral and written communication skills in creating,

expressing and interpreting information and ideas including technical terminology

and information.

No additional statements in this topic beyond those found in the Essential Knowledge and Skills

Chart.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 15 of 26

Role

play customer dissatisfaction scenarios

Cluster Topic

HTC03

PROBLEM SOLVING AND CRITICAL THINKING: Solve problems using

critical thinking skills (analyze, synthesize, and evaluate) independently and in teams.

Solve

roblems usin

creativit

and innovation.

HTC03.01 Use principles of budgeting and forecasting to maximize profit and

growth for hospitality and tourism establishments.

HTC03.01.01 Apply forecasting skills to identify potential cost and profit.

sample indicators

Identify information needed to forecast bookings/reservations.

Calculate a no-show percentage.

Calculate a ten-day forecast.

HTC03.01.02 Apply budgeting skills to determine staffing levels for hospitality and tourism

organizations.

sample indicators

Determine labor hours for each level of booking/reservations.

Determine number of employees to schedule at each level of booking/reservations.

Set staffing schedules to balance labor costs and level of booking/reservations.

HTC03.02 Examine comments and suggestions from the customer service area to

formulate improvements in services/products and training of staff.

HTC03.02.01 Use customer comments to guide customer satisfaction policies.

sample indicators

ssess the importance of customer satisfaction.

Devise strategies for maximizing customer satisfaction.

Role

play customer dissatisfaction scenarios

Cluster Topic

HTC04

INFORMATION TECHNOLOGY APPLICATIONS: Use information technology

tools specific to the career cluster to access, manage, integrate, and create

information.

No additional statements in this topic beyond those found in the Essential Knowledge and Skills

Chart.

Cluster Topic

HTC05

SYSTEMS:

Understand roles within teams, work units, departments, organizations,

inter-organizational systems, and the larger environment. Identify how key

organizational systems affect organizational performance and the quality of products

and services. Understand

lobal context of industries and careers.

HTC05.01 Manage and improve organizational systems used in hospitality and

tourism to more effectively serve customers.

HTC05.01.01 Develop and manage plans and budgets to accomplish organizational goals and

objectives.

HTC05.01.02 Develop plans to improve organizational performance.

HTC05.02 Identify and compare services and products from related industries to

understand how they affect hospitality and tourism products and

services.

HTC05.02.01 Describe feasible collaboration with other industries to provide an inclusive

product to the customer.

sample indicators

Develop work plans and budgets that utilize people and resources effectively.

Develop reports on performance and resource utilization.

Modify plans and budgets to meet goals and objectives.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 16 of 26

in and healthful

HTC05.02.02 Identify the characteristics of various hospitality and tourism-related

organizations or businesses that best use available resources.

sample indicators

Identify and describe most critical performance problems.

Identify opportunities for improvement of the system.

Use structured problem-solving process to develop systematic improvements.

Cluster Topic

HTC06

SAFETY, HEALTH AND ENVIRONMENTAL: Understand the importance of

health, safety, and environmental management systems in organizations and their

importance to organizational performance and regulatory compliance. Follow

organizational policies and procedures and contribute to continuous improvement in

erformance and com

liance.

HTC06.01 Maintain safe and healthful working conditions and environment in

order to promote well-being in hospitality and tourism workplaces.

HTC06.01.01 Assess workplace conditions with regard to safety and health.

sample indicators

Identify the types of risk of injury/illness at work.

Identify those who are susceptible to risk of injury/illness at work.

Describe ways to positively impact occupational safety and health.

HTC06.02 Conduct work tasks in accordance with employee rights and

responsibilities and employers' obligations concerning occupational

safet

and health in order to

romote safe and healthful workin

safety

and

health

order

promote

safe

working

conditions in hospitality and tourism industries.

HTC06.02.01 State the rationale for rules and laws designed to promote safety and health in

the workplace.

sample indicators

Identify key rights of employees related to occupational safety and health.

Identify the responsibilities of employers related to occupational safety and health.

Explain the role of government agencies in providing a safe workplace.

HTC06.03 Assess types and sources of workplace hazards common to hospitality

and tourism work settings in order to demonstrate a working

understanding of key health and safety concerns.

HTC06.03.01 Demonstrate methods to correct common hazards.

sample indicators

Identify and describe common hazards in the workplace.

Identify and describe major sources of information about hazards in the workplace (e.g.,

MSDS, work procedures, exposure control plans, training materials, labels, and signage).

Identify sources of combustible/flammable materials, fire and emergencies to establish a fire

safe environment.

Interpret safety signs and symbols.

HTC06.04 Demonstrate methods to control hazards in the hospitality and tourism

industry to maintain a safe environment.

HTC06.04.01 Demonstrate the application of personal and group health and safety practices.

sample indicators

Identify procedures necessary for maintaining a safe work area.

Identify methods to correct common hazards.

Identify methods for disposing of hazardous materials.

Demonstrate principals of safe physical movement to avoid slips, trips, and spills.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 17 of 26

Inspect and use protective equipment (PPE).

HTC06.04.02 Describe common sources of group health issues in the hospitality and tourism

workplace

HTC06.05 Review safety and sanitation procedures applicable to the work area to

ensure a safe and healthy work environment.

HTC06.05.01 Examine overall safety procedures to maintain safe work areas in hospitality

and tourism workplaces.

sample indicators

Identify electrical and mechanical hazards.

Classify different types of fires and how to contain them.

Identify proper fire evacuation procedures.

Demonstrate the safe use of ladders.

Outline proper response to emergency situations.

Outline basic first aid and CPR procedures.

HTC06.05.02 Identify sanitation procedures that ensure facility is in compliance with health

codes.

sample indicators

Outline compliance requirements of sanitation and health inspections.

Demonstrate exemplary appearance and hygiene.

Use appropriate safety equipment and clothing.

HTC06.05.03 Practice personal safety while at the work site and on work related assignments

to avoid injuries or accidents.

sample indicators

Detail proper lifting and carrying procedures.

pp g ygp

Demonstrate handling safety with mechanical, environmental, microwave radiation, vehicle,

optical laser, radar, high frequency radio, and fiber optics.

Demonstrate safe work habits and procedure related to application of electricity and static

discharge.

Demonstrate the appropriate use of safety equipment and procedures, such as

lockout/tagout, as required for work activity.

Demonstrate safe use of equipment commonly used in hospitality and tourism.

Adjust working routines to take advantage of ergonomic designs in the workplace.

HTC06.06 Analyze nutrition, stress, and exercise to measure their effect on

hospitality and tourism employee performance.

HTC06.06.01 Identify personal lifestyle choices that prepare an individual for a career in the

hospitality and tourism industry.

sample indicators

List the effects of exercise on job performance.

Discuss the effects of nutrition and dietary habits on job performance.

Interpret the effect of stress, fatigue and anxiety on job performance.

HTC06.07 Analyze the potential effects caused by common chemicals and

hazardous materials used in the hospitality and tourism industry in

order to prevent health problems that may result from exposure to

these elements.

HTC06.07.01 Follow industry standards to comply with safety polices and procedures.

sample indicators

Apply Hazcom and Hazardous Material practices and MSDS Procedures for handling and

disposing of chemicals.

Illustrate compliance with OSHA safety regulations and practices.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 18 of 26

sample indicators

Describe how locking systems protect guests/customers

HTC06.08 Recognize potential, real and perceived hazards and emergency

situations to implement appropriate safety and security measures.

(COMBINED WITH HTC03.03)

HTC06.08.01 Outline safety and security issues for individuals and groups to minimize risks.

sample indicators

Create a solution to guests/customer exposure to a health hazard.

Identify ways to manage guests/customers facing a threat.

Identify ways to prevent common safety hazards.

Develop and role play mock emergency situations.

HTC06.08.02 Identify resources to utilize in various emergency situations for self, co-workers,

and customers/guests.

sample indicators

Detail steps to use in medical emergencies.

List resources for assistance with environmental issues.

Name the resources for assistance in crimes or accidents.

Detail how to access help in a terrorist situation.

HTC06.08.03 Create response plans to cope with hazards and emergency situations

applicable to the hospitality and tourism industries.

HTC06.09 Implement security measures to protect the guests/customers and

staff and to limit the businesses' liability.

HTC06.09.01 Develop security measures to increase safety.

sample indicators

Describe how locking systems protect guests/customers

Design a security system using surveillance cameras.

Design a security system using security personnel.

Detail ways to use lighting to increase security.

Cluster Topic

HTC07

LEADERSHIP AND TEAMWORK: Use leadership and teamwork skills in

collaborating with others to accomplish organizational goals and objectives.

HTC07.04 Resolve conflicts to satisfy hospitality and tourism staff,

guests/customers and others.

HTC07.04.01 Use conflict-management skills to facilitate solutions.

sample indicators

Identify sources of conflict.

Include stakeholders in a problem-solving session.

Agree on an implement steps to resolve conflict.

Follow up on results of implementation.

Cluster Topic

HTC08

ETHICS AND LEGAL RESPONSIBILITIES:

Know and understand the

importance of professional ethics and legal responsibilities.

HTC08.01 Review ethical and legal responsibilities of hospitality and tourism

businesses to understand their implications on guest/customer and

employee conduct.

HTC08.01.01 Demonstrate application of legal policies to comply with laws regarding hiring,

harassment, and safety issues.

sample indicators

Define legal and ethical responsibilities for safety procedures.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 19 of 26

behaviors play in business

Identify how harassment and stereotyping can create an unhealthy work environment.

Demonstrate understanding of legal interviewing processes.

Interpret workman's compensation requirements and forms.

Maintain and understand standards of confidentiality.

HTC08.01.02 Define ethical and legal guidelines relating to job performance.

sample indicators

Identify ethical and legal situations which occur in the workplace.

Develop responses to situations based on legal responsibilities and employer policies.

Develop responses to situations based on ethical considerations.

HTC08.02 Examine professional and workplace ethics and legal responsibilities

to develop guidelines for conduct in hospitality and tourism industries.

HTC08.02.01 Demonstrate awareness of the responsibilities of different positions within the

hospitality and tourism organization.

sample indicators

Explain legal responsibilities of employees to comply with government laws and regulations

including responsible liability.

Explain the major laws and regulations that define responsibilities for commercial, consumer,

health, safety, environmental, and employment laws and regulations.

HTC08.03 Identify ethical issues and concerns in the hospitality and tourism

career field to aid in making career choices.

HTC08.03.01 Describe observed ethical behavior in the workplace and the integral role these

behaviors play in business

sample indicators

Describe situations where ethical concerns can change the workplace.

Identify problems that may arise if the workforce does not conduct itself ethically.

Identify regulations that must be followed on a continuous basis in a given career area.

List ethical liability issues that are specific to hospitality and tourism.

Cluster Topic

HTC09

EMPLOYABILITY AND CAREER DEVELOPMENT: Know and understand the

importance of employability skills. Explore, plan, and effectively manage careers.

Know and understand the importance of entrepreneurship skills.

HTC09.01 Explain written organizational policies, rules, and procedures to

ensure hospitality and tourism employees effectively perform their

jobs.

HTC09.01.01 Locate appropriate information on organizational policies in handbooks and

manuals.

sample indicators

Identify the contents of various organizational publications.

Select the appropriate document(s) as reference for the situation.

HTC09.01.02 Identify and discuss the influence of specific organizational policies and rules on

a specific work situation.

sample indicators

Locate and identify specific organizational policy, rule or procedure to assist with a given

situation.

Explain specific organizational policy, rule or procedure to improve a given situation.

HTC09.02 Identify career opportunities in one or more hospitality and tourism

career pathways to broaden awareness of careers available within the

career cluster.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 20 of 26

HTC09.02.01 Research career opportunities based upon their fit with personal career goals in

the hospitality and tourism industries.

sample indicators

Locate and interpret career information for at lest one career cluster.

Identify job requirements for career pathways.

Identify educational and credentialing requirements for career cluster and pathways.

HTC09.02.02 Match personal interests and aptitudes to careers in the hospitality and tourism

industry when researching opportunities within the pathways.

sample indicators

Identify personal interests and aptitudes.

Identify job requirements and characteristics of selected careers.

Compare personal interests and aptitudes with job requirements and characteristics of career

selected.

Modify career goals based on results of personal interests and aptitudes with career

requirements and characteristics.

HTC09.02.03 Examine entry-level, skilled level, and supervisory positions and the

qualifications and skills needed for different levels of hospitality and tourism

employment.

HTC09.02.04 Develop a career plan for advancement in hospitality and tourism careers.

HTC09.03 Review independently owned and chain-affiliated facilities in

hospitality and tourism to compare and illustrate the advantages and

disadvantages of working in each venue.

HTC09.03.01 Distinguish how an independently owned facility differs from other hospitality

and tourism facilities

our

iliti

es.

sample indicators

List advantages and disadvantages of working for an independently owned facility.

List the advantages and disadvantages of working for a chain-affiliated facility.

Conclude which type provides the best working environment to suit personal characteristics

and values.

HTC09.04 Understand advancement procedures and the promotional work ladder

within the hospitality and tourism industry to plan career objectives.

HTC09.04.01 Evaluate personal skills that may determine individual potential for growth within

the hospitality and tourism industry.

sample indicators

Comprehend the career ladder for each industry.

Identify the head of each department and their responsibilities.

HTC09.04.02 Explain what projects need to be accomplished or skills acquired to achieve a

promotion.

sample indicators

Gather information on the skills of higher-level positions.

Identify the process of applying for promotional positions and the person(s) to contact.

Write a career pathway plan.

HTC09.05 Understand roles within teams, work units, departments,

organizations, inter-organizational systems and the larger environment

to identify how they affect the quality of the product or service the

hospitality and tourism industry offers.

HTC09.05.01 Trace the development of the hospitality and tourism industry to understand the

overall structure.

sample indicators

Identify early stages of the hospitality and tourism industry.

Outline the growth of the hospitality industry.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 21 of 26

Discuss current trends in society and how they affect hospitality and tourism.

Draw conclusions on the impact of the future economic, technological and social changes in

the hospitality and tourism industry.

HTC09.05.02 Use organizational charts to analyze workplace operations.

sample indicators

Learn the functions of the department or unit within the larger organization.

Integrate the functions of other departments or units to serve the guest/customer.

Cluster Topic

HTC10

TECHNICAL SKILLS: Use the technical knowledge and skills required to pursue

the targeted careers for all pathways in the career cluster, including knowledge of

design, operation, and maintenance of technological systems critical to the career

cluster.

HTC10.01 Utilize recognized customer service skills needed to be successful in

the hospitality and tourism industry.

HTC10.01.01 Apply customer service skills to ensure guest satisfaction.

sample indicators

Define customer service.

Evaluate customer service scenarios.

Determine appropriate customer service solutions.

Describe how customer service affects a company’s “bottom line”.

HTC10.02 Utilize different types of payment options to facilitate customer

payments for services.

HTC10.02.01 Process different types of payments to accommodate the guest/customer.

sample indicators

ccept cash payments.

Make a credit card transaction.

Settle a direct bill account.

Combine payment methods to serve guests/customers.

D. PATHWAY KNOWLEDGE AND SKILLS

The followin

knowled

e and skill statements apply to all careers in the Restaurants and Food and

Beverage Services Pathway. The statements are organized within nine topics.

Pathway Topic

HTPA01

ETHICS AND LEGAL RESPONSIBILITIES

HTPA01.01 Apply ethical and legal responsibilities to guest and employee conduct

in order to maintain high quality standards in the food and beverage

service industry.

HTPA01.01.01 Utilize comments and suggestions from the customer service area to formulate

improvements and ensure guests' satisfaction.

sample indicators

Detail ways to achieve high rate of positive comments.

Get regular feedback from guests and staff.

D. Pathway Knowledge and Skills

C. Cluster (Foundation) Knowledge and Skills

B. Essential Knowledge and Skills

A. Foundational Academic Expectations

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 22 of 26

Demonstrate proper lifting and carrying procedures

HTPA01.01.02 Comply with laws regarding hiring, harassment and safety issues.

sample indicators

Demonstrate understanding of legal interviewing processes.

Outline how harassment and stereotyping can create an unhealthy work environment.

Define legal and ethical responsibilities for safety procedures.

Interpret workman's compensation requirements and forms.

HTPA01.01.03 Apply ethical and legal guidelines as they relate to restaurants and food and

beverage services job performance.

sample indicators

Identify ethical and legal situations which occur in the workplace.

Relate appropriate response to legal/ethical infractions in the workplace.

Pathway Topic

HTPA02

SAFETY, HEALTH AND ENVIRONMENT

HTPA02.01 Implement safety and sanitation procedures applicable to restaurants

and food & beverage services to maintain safe working environments.

HTPA02.01.01 Identify overall safety procedures necessary to maintain a safe work area.

sample indicators

Identify electrical and mechanical hazards.

Classify different types of fires and how to contain them.

Identify proper fire evacuation procedures.

Demonstrate the safe use of ladders.

Demonstrate proper lifting and carrying procedures.

HTPA02.01.02 Identify sanitation procedures to ensure facility is in compliance with health

codes.

sample indicators

Outline compliance requirements of sanitation and health inspections.

Show exemplary appearance and hygiene.

Illustrate correct use of knives and kitchen equipment.

Use protective gloves and clothing.

Illustrate correct food handling and production techniques.

Pathway Topic

HTPA03

ACADEMIC FOUNDATIONS

Pathway Topic

HTPA04

COMMUNICATIONS

HTPA04.01 Manage and use basic reading, writing, and mathematical skills for

food production and guest services to provide a positive guest

experience.

HTPA04.01.01 Apply mathematical, reading, and writing skills to correctly deliver food products

and guest service.

sample indicators

Convert recipes.

Use proper measurements of ingredients.

Calculate menu and recipe costs.

Read and comprehend recipes, operational manuals, inventory control sheets, menus,

correspondence, training manuals, etc.

Use basic writing skills (grammar, punctuation, spelling) to produce inventory control sheets,

recipes, menus, correspondence, employee evaluations, etc.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 23 of 26

Recognize and respond to needs and nonverbal cues to provide quality

HTPA04.02 Use information from ethnic and geographical studies to guide customer

service decisions.

HTPA04.02.01 Utilize facts and statistics retrieved from ethnic and geographical studies in a

service environment.

sample indicators

Identify ethnicities and their dining habits and rules.

Identify countries and their native food resources.

Pathway Topic

HTPA05

LEADERSHIP AND TEAMWORK

HTPA05.01 Integrate listening, writing, and speaking skills within the restaurant

and food & beverage operation to enhance guest satisfaction.

HTPA05.01.01 Use verbal and nonverbal communications to provide a positive experience for

guests and employees.

sample indicators

Read English or required language.

Write English or required language.

Exhibit pleasing appearance and hygiene.

Present comfortable tone in speaking with people.

Exhibit a hospitable personality.

Listen and understand others.

Communicate clearly and concisely to co-workers and guests.

HTPA05.01.02

Recognize and respond to guests

needs and nonverbal cues to provide quality

guests'

service.

sample indicators

Identify common nonverbal cues exhibited by guests and employees.

Provide feedback to management in order to enhance operations.

Pathway Topic

HTPA06

PROBLEM SOLVING AND CRITICAL THINKING

HTPA06.01 Make staffing decisions based on proven managerial skills to improve

staff performance.

HTPA06.01.01 Model leadership and teamwork qualities to aid in employee retention.

sample indicators

Detail ways to minimize staff turnover.

Work well with other staff members.

Conduct regular staff training.

HTPA06.01.02 Model personal habits and actions to create a pleasant working atmosphere for

staff members.

sample indicators

Maintain current job descriptions for all positions under the managerial level.

Conduct regular reviews of staff.

Conduct regular training and coaching of staff.

HTPA06.01.03 Formulate staff development plans to create an effective working team.

sample indicators

Conduct thorough orientation for new staff.

Detail elements involved in new orientation.

HTPA06.01.04 Explain human relations policies and procedures for new employee orientation.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 24 of 26

HTPA07 02 01

tif th ibl ti d ti

Pathway Topic

HTPA07

INFORMATION TECHNOLOGY

HTPA07.01 Research costs, pricing, and market demands to manage profitability

and implement effective marketing strategies for restaurants and food

& beverage services.

HTPA07.01.01 Interpret calculations of food, labor, and pricing to ensure profitability.

sample indicators

Calculate food cost and determine ways to meet goals.

Calculate labor cost and determine ways to meet goals.

Determine the values of inventory or stock.

Determine menu pricing.

Define portion control.

HTPA07.01.02 Compare alternative ways of marketing to develop a promotional package.

sample indicators

Develop promotional materials.

Create methods to market materials.

HTPA07.01.03 Anticipate future needs using information about current trends that contribute to

effectively pricing and market food and beverage offerings.

sample indicators

Demonstrate awareness of operational needs.

Demonstrate awareness of capabilities and limitations of the operation.

HTPA07.02 Manage problems to ensure continuity of quality service in the

restaurant and food & beverage industry.

HTPA07 02 01

. .

Identify the problem possible solutions and decide on a course of action to

y e pro

em, poss e so

u ons, an

e on a course o

ac on

resolve unexpected situations.

sample indicators

List common problem situations.

Outline steps to remedy specific problems.

Pathway Topic

HTPA08

TECHNICAL SKILLS

HTPA08.01 Use computerized systems to manage food service operations and

guest service.

HTPA08.01.01 Identify potential uses of computers and software to provide guest and food

services.

sample indicators

Demonstrate use of point of sale systems.

Demonstrate basic computer applications.

Demonstrate use of computer programs used for food production.

HTPA08.02 Research and evaluate technical resources for food services and bar

operations to update or enhance present practice.

HTPA08.02.01 Use software applications to manage food service operations.

sample indicators

Demonstrate the use of software programs for human resource management.

Demonstrate the use of software programs for inventory control, point of sale, profit loss, etc.

HTPA08.02.02 Retrieve website information to use in menu planning, recipes, and for product

information.

sample indicators

Access relevant websites.

Download recipes.

Bookmark websites

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Page 25 of 26

Sharpen knives safely

Pathway Topic

HTPA09

EMPLOYABILITY AND CAREER DEVELOPMENT

HTPA09.01 Implement the company's standard operating procedures related to

food and beverage production and guest service to provide quality

products and services.

HTPA09.01.01 Implement operating procedures to comply with company requirements.

sample indicators

Detail operating procedures for food quality.

Detail operating procedures for food presentation.

HTPA09.01.02 Evaluate prepared foods for quality and presentation to meet quality standards.

sample indicators

Show consistent appearance in prepared foods

Detail ways to monitor quality of prepared food.

HTPA09.01.03 Prepare nutritional, quality foods utilizing basic food knowledge.

sample indicators

Explain the use of a variety of sauces.

Choose appropriate cooking procedures (sauté, broil, bake, etc.).

Employ knowledge of nutritional values.

Exhibit high quality food presentation.

HTPA09.01.04 Match equipment with correct cooking methodology.

sample indicators

Use of scales and other food service equipment.

Sharpen knives safely.

Use pots and pans for different food preparations.

Explain how to store and retrieve foods in a variety of settings (cold hot, dry, etc.

HTPA09.01.05 Determine the appropriate type of food service to provide quality customer

service.

sample indicators

Detail characteristics of French, Russian, Bistro style and other forms of service.

Identify types of dining utensils and proper uses.

Show proper set up procedures for dining room/counter.

Explain menu items.

Detail the process of “upselling” and other forms of marketing at tableside.

Pathway Topic

HTPA10

EMPLOYABILITY AND CAREER DEVELOPMENT

HTPA10.01 Change to "Compare researched career opportunities and

qualifications to broaden awareness of careers available in the

restaurant and food service industry.

HTPA10.01.01 Identify steps needed to obtain a job in the restaurant and food service industry.

sample indicators

Outline a plan for effective job search.

Write a resume that lists skills and competencies.

Role play a job interview.

Explain follow up steps for a job interview.

HTPA10.01.02 Identify behaviors and personal habits needed to retain a job in the restaurant

and food service industry.

sample indicators

Develop a list of workplace rules and regulations.

Hospitality and Tourism Career Cluster

Restaurants and Food and Beverage Services Pathway

Knowledge and Skill Statements

Identify and give examples of positive work attitudes.

Make a list of qualities of successful food service employees.

Identify hierarchy within the organization.

HTPA10.01.03 Examine career opportunities available in restaurants and food service

operations.

sample indicators

List the qualifications for various careers in the food service industry.

Describe major duties/tasks for each job option.

HTPA10.01.04 Differentiate career opportunities in restaurant and food service operations in

the various industry sectors (e.g. independent vs. chain operations).

sample indicators

List various types of food service operations.

List advantages/disadvantages of different sectors.

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