1. 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.
  2. 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.
  3. Lesson Plan: Get That Job! Résumés, Portfolios, and Interview Skills

    • Resource ID: 20108
    • Grade Range: 10, 11, 12
    In this lesson, students will create a career portfolio and personal résumé, and rehearse and role-play the interview process. In addition, students will identify self-responsibility and self-management skills, identify proper interview techniques, and analyze interview questions and appropriate...
  4. Lesson Plan: It's All About Customer Service

    • Resource ID: 20061
    • Grade Range: 10, 11, 12
    In this lesson, students will evaluate why it is important to enhance customer service and how it increases a business' bottom line.
  5. 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.
  6. 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.
  7. 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. 
  8. 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.  
  9. 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.
  10. Lesson Plan: Marketing Fundamentals

    • Resource ID: 20021
    • Grade Range: 10, 11, 12
    In this lesson, students will explain the importance of a marketing plan, evaluate various marketing strategies, and create and design promotional items to sell products.