Resource ID:
20019
Grade Range:
11, 12
In this lesson, students will identify marketing techniques businesses use to entice customers as well as design and create a promotional package for a hospitality business. Students will also analyze the Small Business Association’s Online Training…
Resource ID:
20016
Grade Range:
11, 12
In this lesson, students will complete a professional career portfolio to include items such as an updated resume, documentation of technical skill competencies, licensures or certifications, recognitions, awards and scholarships, community service hours…
Resource ID:
20006
Grade Range:
11, 12
In this lesson, students will describe elements, compounds, mixtures, and formulas related to food science.
Resource ID:
20002
Grade Range:
11, 12
In this lesson, students will compare food intoxication and food infection.
Resource ID:
20000
Grade Range:
11, 12
In this lesson, students will analyze future employment opportunities in the Food Service Industry, and identify the various career pathways within traditional and non-traditional food service.
Resource ID:
19998
Grade Range:
11, 12
In this lesson, students will demonstrate food preparation skills used in commercial food service preparations such as breakfast cookery, salads and dressings, soups and sandwiches, stocks and sauces, appetizers, seafood, poultry cookery, meat cookery,…
Resource ID:
19996
Grade Range:
10, 11, 12
In this lesson, students will understand the importance of employability skills and is able to explore and effectively plan for managing travel and tourism careers.
Resource ID:
19907
Grade Range:
10, 11, 12
In this lesson, students will work in teams to brainstorm solutions on making effective travel decisions regarding budget, customer concerns, training staff, improving service, and providing the best vacation possible.
Resource ID:
19992
Grade Range:
10, 11, 12
In this lesson, students demonstrate knowledge in technology applications appropriate for the food industry. Students will explain and use the point-of-sale systems in various food service operations.
Resource ID:
19973
Grade Range:
10, 11, 12
In this lesson, students will analyze the impact of work related injuries.
Resource ID:
19974
Grade Range:
9, 10, 11, 12
In this lesson, students will recognize and implement the basics of sanitation and security in the Hospitality and Tourism Industry.
Resource ID:
19972
Grade Range:
11, 12
In this lesson, students will determine safety and sanitation requirements, and analyze solutions to minimize risks for both issues in the Hospitality Industry.
Resource ID:
19971
Grade Range:
10, 11, 12
In this lesson, students will display knowledge of safety guidelines.
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.
