This module on maximizing occupancy is intended to cover the basic framework for analysis of occupancy in accommodations and for identification of ways to improve it on both a long-term and day-to-day basis. The material is presented in a self-instructional format in seven sections. At the beginning of each section is a statement of the objectives…

Standardized vocational education course titles and core contents for two courses in Mississippi are provided: food production, management, and services I and II. The first course contains the following units: (1) Vocational Industrial Clubs of America (VICA); (2) sanitation; (3) safety; (4) front of the house operations; (5) beverages; (6) food…

This color-coded committee report identifies the skills and knowledge required by employees in the hospitality/tourism/recreation occupational area. The reports of four subcommittees focused on food/beverage, hotel/motel, recreation/leisure, and travel/tourism skills are also included. Introductory materials include a general statement of the…

This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room…

This curriculum outline provides secondary and postsecondary instructors with detailed information on student learning outcomes for completion of the food services program requirements in the hospitality/tourism industry. A program overview discusses the aims of education; secondary school philosophy; and career preparation programs and their…

These three publications comprise a course that provides occupationally specific training designed to develop knowledge and skills for employment in the multifaceted hospitality services industry. The curriculum guide is the teacher component of the series. Contents include the Texas Essential Knowledge and Skills (TEKS); sample course outlines;…

This module on promoting leisure is intended to give an understanding of the methods that can be used to market leisure products and services and how to plan the marketing of leisure. The material is presented in a self-instructional format in seven sections. At the beginning of each section is a statement of the objectives that will be achieved…

This module on the leisure operation is intended to enable the reader to develop an understanding of the special requirements and priorities in the development and management of a leisure operation. The material is presented in a self-instructional format in four sections. At the beginning of each section is a statement of the objectives that will…

This module on staff retention is intended to show the direct link between problems in staff recruitment and retention and level of job satisfaction in hospitality settings. The material is presented in a self-instructional format in four sections. At the beginning of each section is a statement of the objectives that will be achieved as a result…

This competency-based curriculum consists of 15 teacher-developed learning packets that have been developed for use by teachers and students during the exploration of various hospitality occupations. Intended to introduce students to a multitude of occupations and to allow time for hands-on experiences in different occupational families, the…

Developed through a grant that enabled faculty members to work together to define goals and set objectives, this curriculum guide contains course objectives for the culinary arts program at Spokane Community College in Washington. Objectives are provided for the following courses: culinary techniques and skill development (two levels),…

This self-paced, individualized course, adapted from military curriculum materials for use in vocational and technical education, teaches students about the basic training and supervisory techniques required for proper sanitation of food service personnel and kitchen and dining facility equipment. This student workbook, one of three parts of the…

This curriculum guide provides occupationally specific training designed to develop knowledge and skills for employment in the area of food production, management, and services. Contents include the Texas Essential Knowledge and Skills (TEAKS); sample course outlines; instructional strategies organized topically by chapters, each containing a…

This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods. The guide contains the following sections: occupational description; program…

This workbook accompanies an interactive videodisc used in the Working Smart workplace literacy project prepared for the hotel and food services industry in the Los Angeles, California area. The first instructional unit addresses preparing the work area, including stocking supplies and cleaning the work area. The second instructional unit covers…