Literaturnachweis - Detailanzeige
| Autor/inn/en | Bruce, Lady Anne; Chandler, Mark; Nichols, Raynette; Nevill, Becky |
|---|---|
| Institution | Mississippi State University, Research and Curriculum Unit; Mississippi Department of Education, Office of Vocational Education and Workforce Development |
| Titel | 2005 Mississippi Curriculum Framework: Secondary Hotel, Restaurant, and Tourism Management. (Program CIP: 52.0901--Hospitality Administration/Management) |
| Quelle | (2005), (129 Seiten)
PDF als Volltext kostenfreie Datei |
| Sprache | englisch |
| Dokumenttyp | gedruckt; online; Monographie |
| Schlagwörter | Vocational Education; Secondary School Curriculum; Time on Task; Competence; Course Objectives; Teaching Methods; Student Evaluation; Technological Literacy; Academic Standards; Job Skills; Federal Legislation; Educational Legislation; State Legislation; Profiles; Tourism; Hospitality Occupations; Food Service; Mississippi |
| Abstract | Secondary vocational-technical education programs in Mississippi are faced with many challenges resulting from sweeping educational reforms at the national and state levels. Schools and teachers are increasingly being held accountable for providing true learning activities to every student in the classroom. This accountability is measured through increased requirements for mastery and attainment of competency as documented through both formative and summative assessments. The courses in this document reflect the statutory requirements as found in Section 37-3-49, Mississippi Code of 1972, as amended (Section 37-3-46). In addition, this curriculum reflects guidelines imposed by federal and state mandates (Laws, 1988, ch. 487, sec. 14; Laws, 1991, ch. 423, sec. 1; Laws, 1992, ch. 519, sec. 4 eff. from and after July 1, 1992; Carl D. Perkins Vocational Education Act III, 1998; and No Child Left Behind Act of 2001).Hotel, Restaurant, and Tourism Management includes an overview of the travel/tourism, lodging, and food service industries. The program focuses on marketing, supervisory skills, front office, reservations, bell service, housekeeping, safety, customer service, communications, food service, banquet, catering, and employability skills. Program completers are prepared to assume entry level positions in the hospitality industry or to enter advanced studies at the postsecondary level. Completers with 90 days of specialized industry work experience are eligible to obtain certification from American Hotel & Lodging Association's Educational Institute in the following Line Level areas: Bell Attendant, Concierge, Front Desk, Room Attendant, Reservationist, Banquet Server, Banquet Set-Up, Busperson, Kitchen Steward, Restaurant Server, and Room Service. Appended are: (1) American Hotel & Lodging Association's Educational Institute's Line Level Hospitality Skills Certification; (2) Academic Standards; (3) Workplace Skills for the 21st Century; and (4) National Educational Technology Standards for Students. (Contains 7 footnotes.) (ERIC). |
| Anmerkungen | Research and Curriculum Unit. Mississippi State University, 103 Russell Street, Starkville, MS 39759. Tel: 662-325-2510; Fax: 662-325-3296; e-mail: info@rcu.msstate.edu; Web site: http://www.rcu.msstate.edu |
| Erfasst von | ERIC (Education Resources Information Center), Washington, DC |
| Update | 2017/4/10 |
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