1. Lesson Plan: The Balancing Act - Hotel Management

    • 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.
  2. Lesson Plan: Types of Lodging Properties

    • Resource ID: 19904
    • Grade Range: 10, 11, 12
    In this lesson, students will investigate the various types of lodging, and identify their personal interests and skill levels in those areas of hotel management to determine career paths.  
  3. Lesson Plan: Telecommunication

    • 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.
  4. Lesson Plan: Introduction to Hotel Management

    • Resource ID: 20075
    • Grade Range: 10, 11, 12
    Students will recognize and explain the programs of study in the Hospitality and Tourism career cluster as well as the connection between Career and Technical Education (CTE), the Hospitality and Tourism career cluster, and Hotel Management.
  5. Lesson Plan: Hotel Marketing and Communication - The Cornerstones

    • Resource ID: 20098
    • Grade Range: 10, 11, 12
    In this lesson, students will explain the importance of a marketing plan and evaluate various marketing strategies. Students will also create promotional tools and demonstrate proper techniques for using telecommunication equipment.
  6. Lesson Plan: Guest Services – First Impressions

    • Resource ID: 20106
    • Grade Range: 10, 11, 12
    In this lesson, students will explain procedures to meet guest needs, including guest registration, rate assignment, room assignment, and determination of payment methods. Students will also discuss the importance of check-out procedures to ensure guest satisfaction and verify settlement of account...
  7. Hotel Management

    • Grade Range: 9, 10, 11, 12, Postsecondary
    Hotel Management focuses on the knowledge and skills needed to pursue staff and management positions available in the hotel industry. This in-depth study of the lodging industry includes departments within a hotel such as front desk, food and beverage, housekeeping, maintenance, human resources...
  8. Lesson Plan: What would you do? Ethics in Culinary Arts

    • Resource ID: 19893
    • Grade Range: 10, 11, 12
    In this lesson, students will recognize and model professional ethics in the food service industry by role-playing and then answering the question, "What would you do?"  Students will investigate and understand the laws and regulations associated with owning and operating a food service business.
  9. Lesson Plan: Where Shall We Eat? Culinary Dining Concepts

    • Resource ID: 19889
    • Grade Range: 10, 11, 12
    In this lesson, students will research the history of the food industry and the current trends in society that affect the industry today.  Students will investigate and understand the various food service operations and give examples of quality customer service.
  10. Lesson Plan: Visual Appeal of Plating Food

    • Resource ID: 19912
    • Grade Range: 10, 11, 12
    In this lesson, students will practice the art of plating food in a visually appealing arrangement for customer satisfaction and interest.  
  11. Lesson Plan: The Importance of Customer Service Skills

    • 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. 
  12. Lesson Plan: Be Our Guest - Customer Service Skills in Restaurant and Food Services, and Travel and Tourism

    • Resource ID: 20168
    • Grade Range: 9, 10, 11, 12
    In this lesson, students will understand the importance of customer service in the Hospitality and Tourism Industry, particularly the travel industry and food service industry.  Students will analyze how to anticipate customer needs.
  13. Lesson Plan: Point of Sales in Food Service

    • 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.
  14. Lesson Plan: Food Measurement Matters

    • Resource ID: 20015
    • Grade Range: 10, 11, 12
    In this lesson, students will use math skills and convert U.S. to metric measures using formulas in order to precisely measure foods.
  15. Lesson Plan: Using Math and Science for Quality Food

    • Resource ID: 20017
    • Grade Range: 10, 11, 12
    In this lesson, students will use math and science skills in culinary arts. Students will calculate baker's percentage using ingredient weights from standardized recipes.
  16. Lesson Plan: Safety and Sanitation Guidelines for Hospitality and Tourism

    • 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.
  17. Lesson Plan: Communication and Telephone Strategies

    • Resource ID: 20095
    • Grade Range: 10, 11, 12
    In this lesson, students will analyze communication skills, and identify skills, techniques, and strategies for answering business telephones and taking messages.
  18. Advanced Culinary Arts

    • Grade Range: 9, 10, 11, 12, Postsecondary
    Advanced Culinary Arts will extend content and enhance skills introduced in Culinary Arts by in-depth instruction of industry-driven standards to prepare students for success in higher education, certifications, and/or immediate employment.
    This binder does not...
  19. Culinary Arts

    • Grade Range: 9, 10, 11, 12, Postsecondary
    Culinary Arts begins with the fundamentals and principles of the art of cooking and the science of baking and includes management and production skills and techniques. Students can pursue a national sanitation certification or other appropriate industry certifications. This course is offered as...
  20. Introduction to Culinary Arts

    • Grade Range: 9, 10, 11, 12, Postsecondary
    Introduction to Culinary Arts will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Introduction to Culinary Arts will...