Hospitality Services. Curriculum Guide.

Institution	Texas Tech Univ., Lubbock. Home Economics Curriculum Center.
Titel	Hospitality Services. Curriculum Guide.
Quelle	(1994), (591 Seiten)Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; Monographie
Schlagwörter	Leitfaden; Unterricht; Lehrer; Behavioral Objectives; Competency Based Education; Dining Facilities; Equipment Maintenance; Ethics; Food Handling Facilities; Food Service; Hospitality Occupations; Hotels; Housekeepers; Hygiene; Integrated Curriculum; Laundry Drycleaning Occupations; Learning Activities; Legal Responsibility; Managerial Occupations; Marketing; Nutrition; Occupational Home Economics; Office Occupations; Public Relations; Purchasing; Safety; Sanitation; Secondary Education; State Curriculum Guides; Technology; Time Management; Texas + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Teacher; Teachers; Lehrerin; Lehrende; Education; Competence; Competency; Competency-based education; Unterricht; Kompetenzorientierte Methode; Mensa; Maintenance and repair; Instandhaltung; Ethik; Gastgewerbegehilfe; Lernaktivität; Strafmündigkeit; Ernährung; Clerical occupations; Büroberuf; Public relation work; Öffentlichkeitsarbeit; Beschaffungswesen; Kauf; Sicherheit; Betriebshygiene; Sekundarbereich; Rahmenlehrplan; Technologie; Zeitmanagement
Abstract	This guide, which was developed as part of Texas' home economics education program, is intended to assist teachers of a hospitality services course focusing on the food and lodging segments of the hospitality and tourism industry. The first 40% of the approximately 600-page guide consists of strategies for teaching each of 29 essential concepts/skills in five categories: (1) hospitality services (management functions, professional ethics, ownership/management structures, safety and emergency procedures, and technology in the hospitality industry); (2) supportive services (property maintenance/repair, purchasing, property security, public relations, and legal considerations); (3) the psychology of guests (define concept of guest/customer, discuss guest/customer needs and techniques for complaint resolution and guest/customer service); (4) lodging operations (front office procedures, typical departments and functions, housekeeping/energy equipment/supplies and methods/procedures, time and energy management, sanitation and disinfection, entering and exiting assigned cleaning area, and linen repair/maintenance); and (5) food and beverage operations (sources/functions of nutrients, food preparation and service, sanitation, food service equipment, management principles, food production techniques, and food presentation/serving). Also included are the following: teaching aids (student handouts and learning activities, sample forms, and transparency masters); tests for each of the 29 chapters; test answers; answers to exercises in the program's student activity book; and a supplemental guide to integrating academic skills instruction into the hospitality services course. Contains a seven-item reference list and a seven-item bibliography. (MN)
Anmerkungen	Home Economics Curriculum Center, Texas Tech University, Box 41161, Lubbock, TX 79409-1161.
Erfasst von	ERIC (Education Resources Information Center), Washington, DC