1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Lesson Plan: Setting the Tone-Table Setting, Dining, and Service

    • Resource ID: 19957
    • Grade Range: 10, 11, 12
    In this lesson, students will explain quality customer service, demonstrate types of table settings, dining, and service skills, and differentiate between service styles.
  11. 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.  
  12. Lesson Plan: The Importance of Communication Skills - You Said What?

    • Resource ID: 19883
    • Grade Range: 11, 12
    In this lesson, students will develop effective professional communication skills, in the areas of verbal, non-verbal,  listening, written and electronic. Students will participate in various activities to apply these communication skills in the Hospitality and Tourism workplace.
  13. Lesson Plan: Planning Vacation Adventures

    • 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.
  14. Lesson Plan: Marketing Plan for Business Success in the Food Industry

    • Resource ID: 19919
    • Grade Range: 11, 12
    In this lesson, students will develop a marketing plan for a Food Industry business (venue), and understand all of the components of a marketing plan.  
  15. Lesson Plan: On the Job - Food Service Careers

    • 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.
  16. Lesson Plan: Food Service Laws and Regulations

    • Resource ID: 20053
    • Grade Range: 11, 12
    In this lesson, students will investigate and summarize the provisions of the Fair Labor Standards Act in regards to the Food Service Industry.
  17. 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.
  18. 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.  
  19. Lesson Plan: Tourism, Sales, and Distribution

    • Resource ID: 19909
    • Grade Range: 10, 11, 12
    In this lesson, students will identify the impact of tourism sales on distribution systems, describe how travel is sold, and compare direct and indirect distribution of travel suppliers.
  20. 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.