STANDARD 1.0 EXAMINE THE HOSPITALITY AND TOURISM INDUSTRY
1.1   Outline the historical development of the industry
1.2   Review the scope and  role of the industry in the state, nationally,  and internationally
1.3   Identify key sectors of the industry
1.4   Examine  organizations  that support the industry
1.5   Evaluate trends in the industry
1.6   Apply  technology  as it relates to the industry
1.7   Apply  industry terminology
1.8   Investigate the value  of sustainability in the industry (e.g., electricity, water, waste, and  recycling)

STANDARD 2.0 ANALYZE THE LODGING SECTOR
2.1   Compare  and contrast the classifications of lodging  facilities and properties
2.2   Diagram the organizational  structure of a lodging  property
2.3   Outline elements of the overall customer journey experience  (i.e., inspiration, planning,  purchase, preparation, stay, engagement,  etc.)
2.4   Describe factors guests consider when  selecting lodging
2.5   Explain  options for making a lodging  reservation
2.6   Describe the importance of guest amenities (i.e., goods  and  services; tangible and intangible, etc.)
2.7   Examine front‐of‐the house (FOH) operations and related systems technology
2.8   Examine  back‐of‐the house (BOH) operations and related systems technology
2.9   Describe the role of franchising, independently  operated, and  management companies
2.10   Identify career paths in the lodging sector

STANDARD 3.0 ANALYZE THE FOOD AND BEVERAGE SECTOR
3.1   Examine  food and  beverage  operations in various contexts
3.2   Practice front‐of‐the‐house (FOH) operations and related systems technology
3.3   Practice back‐of‐the‐house (BOH) operations and related systems technology
3.4   Compare  and contrast the classification of restaurants
3.5   Identify components  of menu design
3.6   Research the role of sustainable food  sources
3.7   Analyze  food  and beverage  in managed service operations (e.g., hospitals, university food service, and airlines)
3.8   Perform mathematical calculations in the context of the food  and beverage  sector, including  food and  beverage  costs
3.9   Compare  and contrast various  catering operations
3.10   Describe the role of franchising in the food  and beverage  industry
3.11   Apply  food  and beverage  recycling procedures  (e.g., fryer oil, glass, food  waste, and cardboard)
3.12   Identify career paths in the food and  beverage  sector

STANDARD 4.0 ANALYZE THE RECREATION SECTOR
4.1   Describe the diversity of recreational venues  (e.g., amusements, attractions, gaming,  sports, adventure,  entertainment)
4.2   Research ideas needed  to develop  programs and/or products unique  to each venue
4.3   Identify career paths in the recreation sector

STANDARD 5.0 ANALYZE THE TRAVEL AND TOURISM SECTOR
5.1   Define tourism
5.2   Categorize  motivations for travel
5.3   Compare  and contrast the roles of state, national, and  international organizations  and promoters of tourism
5.4   Identify the different modes and  importance of transportation (e.g., planes, trains, buses, automobiles, and boats/ships)
5.5   5 Identify opportunities to develop  cooperative tourism programs with community organizations  (e.g., historical sites, businesses, organizations,  vendors,  and suppliers)
5.6   Create customized tours/promotional packages targeted to individuals  or group market
5.7   Identify career paths in the travel and  tourism sector

STANDARD 6.0 ANALYZE EVENT PLANNING AND THE EVENT MANAGEMENT SECTOR
6.1   Define the term event and the purpose of an  event
6.2   Compare  and contrast different kinds of events (e.g., meetings, conventions,  expositions, farmers market, weddings,  and birthday parties)
6.3   Define the essential components of effective event coordination
6.4   Design an event plan (i.e., theme, floor plan, menu, logistics, budget,  etc.)
6.5   Explain the role of third‐party event coordinators
6.6   Identify career paths in the event planning sector

STANDARD 7.0 EXAMINE GUEST/CUSTOMER SERVICE STRATEGIES WITHIN THE HOSPITALITY AND TOURISM INDUSTRY
7.1   Describe the qualities and characteristics of a successful service professional
7.2   Define terminology, concepts, and  principles associated with exceptional customer service
7.3   Compare  company cultures and strategies for exceptional customer service
7.4   Apply  proactive versus reactive techniques when  interacting with guests
7.5   Recognize  ways to evaluate the effectiveness of quality service
7.6   Identify customer retention and recovery  strategies in relation to an unsatisfactory experience
7.7   Identify customer retention strategies in relation to a satisfactory experience
7.8   Practice guest service skills as they relate to all sectors of the hospitality industry
7.9   Categorize  service needs of various  types of customers(e.g., functional, accessible, and  emotional)

STANDARD 8.0 EVALUATE THE VALUE OF COMMUNICATION SKILLS WITHIN THE HOSPITALITY AND TOURISM INDUSTRY
8.1   Research strategies to improve employee  relations (e.g., team building,  recognition, engagement,  and training)
8.2   Explain  the significance of positive employee relations and  the impact on business
8.3   Recognize  and adapt  to diversity in the workplace
8.4   Demonstrate suitability for employment by  adhering to workplace standards and  policies
8.5   Practice appropriate written, verbal and nonverbal  communication skills
8.6   Demonstrate appropriate use of personal communication devices in the workplace
8.7   Practice effective listening and  questioning skills
8.8   Practice etiquette and professional protocol  in the workplace
8.9   Develop  and deliver presentations using a variety of  skills and techniques appropriate for the industry
8.10   Practice customer service skills as they relate to guest interaction
8.11   Explain  how  cultural, ethnic, gender, and/or  generational differences affect interpersonal interactions (i.e., the ability to communicate successfully, etc.)
8.12   Identify acceptable communication protocols for given situations

STANDARD 9.0 ASSESS THE SAFETY, SECURITY, AND SANITATION STANDARDS IN THE HOSPITALITY ENVIRONMENT
9.1   Examine the role of OSHA regulations and standards
9.2   Identify risk management policies, procedures,  and practices to ensure efficiency, profitability, and success
9.3   Apply  safety policies and procedures for the hospitality environment  (e.g., food  handlers’ certification)
9.4   Identify ways to effectively respond to emergency situations
9.5   Identify sanitation procedures  to ensure facility compliance with health codes
9.6   Demonstrate food storage and handling practices in accordance with Hazard Analysis and Critical Control Points (HACCP) (e.g., FIFO, cold/hot food handling, temperature control, and  ServSafe principles)
9.7   Manage the use and storage of chemicals

STANDARD 10.0 EXAMINE THE SALES AND MARKETING FUNCTION IN THE HOSPITALITY AND TOURISM INDUSTRY
10.1   Identify the components of a marketing plan
10.2   Identify current e‐commerce (media technologies) systems used  to implement a marketing plan [e.g., social media, online travel agency (OTA), and online presence]
10.3   Explain market segmentation and target‐market strategies using terminology appropriate for the audience
10.4   Explain the Five Ps of marketing: people, price, product, promotion, and placement
10.5   Distinguish among the common types of marketing promotions  (e.g., advertising, public relations, sales promotions, and  direct sales)
10.6   Define the role of branding,  brand  identification, and  image development
10.7   Evaluate the features and  benefits of products and  services
10.8   Describe the integral role all employees have in sales and  marketing

STANDARD 11.0 EXAMINE THE MANAGEMENT AND LEADERSHIP FUNCTIONS OF THE HOSPITALITY AND TOURISM INDUSTRY
11.1   Create and interpret a staffing and  scheduling plan
11.2   Review employee  performance evaluation tools and methods
11.3   Compare and contrast the five management functions: planning, organizing, directing, staffing, and controlling
11.4   Describe organizational  cultures and mission statements
11.5   Demonstrate team‐building methods used by managers
11.6   Differentiate time management strategies
11.7   Identify the types and functions of organizational  charts
11.8   Describe the purpose,  application, and  consequences of adhering  to policies and procedures
11.9   Describe the characteristics of an effective leader
11.10   Differentiate between management and  leadership
11.11   Identify the importance of integrity and professionalism with regard to management leadership
11.12   Assess the importance of managing the overall customer experience

STANDARD 12.0 EXPLORE FINANCIAL MANAGEMENT IN THE HOSPITALITY INDUSTRY
12.1   Explain  the purpose  of a budget
12.2   Differentiate between revenues,  expenses, break even,  profit, or  loss
12.3   Define revenue management concepts and  functions [e.g., RevPAR (revenue per available room),  RevPAR Index,  and  yield management]
12.4   Compare  and contrast independent  versus franchise operations
12.5   Review the effect of globalization on the industry
12.6   Analyze  economic trends and their impact on the industry
12.7   Describe purchasing and receiving practices and  procedures
12.8   Evaluate the impact of  labor costs and  labor management

STANDARD 13.0 EXPLORE THE LEGAL AND ETHICAL RESPONSIBILITIES IN THE HOSPITALITY AND TOURISM INDUSTRY
13.1   Define ethical and unethical behavior  and consequences  in the workplace (e.g., theft, privacy considerations, and  code of conduct)
13.2   Identify legal issues concerning workplace matters (e.g., drug testing, hiring practices, discrimination, privacy,  harassment, and sexual orientation/identity)
13.3   Examine  the relationship between ethics and  law for the industry
13.4   Identify legal issues that impact the industry (e.g., consumer protection, duty of care, equal employment  opportunity, antidiscrimination, workplace relations, and child sex tourism/trafficking)