Courses

DESCRIPTION OF COURSE: Students will begin working towards certification in Hotel and Restaurant Management. Course content, designed by the American Hotel & Lodging Association, will include utilizing spreadsheet and database software, understanding food and beverage sales marketing and intermediate hotel/restaurant management techniques. Also hospitality safety, geography, scheduling, hiring, inventory, menu planning, advertising, marketing, and calculating food cost skills will be taught through traditional classroom lecture, interactive discussions and related practical projects. Application and integration of traditional academic coursework will show students real world uses for these subject areas. In addition, students will develop and strengthen broad transferable technical, communication, collaboration, critical thinking and interpersonal skills needed for lifelong learning, wage earning and citizenship. Students will also receive OSHA General Industry 10-hour certification. THIS COURSE MUST BE MATCHED WITH ANOTHER ALTERNATE DAY COURSE.

Student Learning Expectations:

• Engage in educational pathways and choices consistent with interests, abilities, and goals
• Collaborate effectively in a learning environment
• Develop skills necessary to identify, define, and solve complex problems
• Communicate ideas through effective calculation

Hotel and Restaurant Management III

DESCRIPTION OF COURSE: The training in Hotel and Restaurant Management is continued using the curriculum designed by the American Hotel & Lodging Association. Students will add dining room supervision, room set up and break down, banquet planning and layout to their skills inventory. The curriculum covers information about cruise line operations, sales, menu costing, business management, hiring, inventory maintenance, and designing seating plans. Introduction to hotel operations will be enhanced by off-site interaction with local lodging partnerships. Practical hands-on experiences in the front of the house operations will be enhanced by students running, in conjunction with the Culinary Arts program, the 75 seat Cornerstone Café. Students will also develop skills and knowledge in entrepreneurship while working with the computer simulation program Virtual Business-Restaurant. Traditional classroom lecture, interactive discussions and related practical projects will continue to be utilized for classroom instruction. Application and integration of traditional academic coursework will continue to show students real world uses for these subject areas. In addition, students will strengthen their broad transferable technical, communication, collaboration, critical thinking and interpersonal skills needed for lifelong learning, wage earning and citizenship. Students will have the opportunity to receive CPR and ServSafe Certification.

Student Learning Expectations:

• Engage in educational pathways and choices consistent with interests, abilities, and goals
• Collaborate effectively in a learning environment
• Develop skills necessary to identify, define, and solve complex problems
• Communicate ideas through effective calculation

Hotel and Restaurant Management IV

DESCRIPTION OF COURSE: The training of Hotel and Restaurant Management is continued using curriculum designed by the American Hotel & Lodging Association. Students will develop a résumé and interview skills. Each student will participate in off-site training at a local lodging partner. Student presentation skills will be enhanced by projects utilizing PowerPoint. Students will continue to demonstrate the mastery of vocational competencies in Hotel, Restaurant, Travel and Tourism to include supervisory skills while acting as dining room manager for the 75 seat, student run, Cornerstone Café. Scheduling and menu planning will be emphasized while teamwork and problem solving will be strengthened by working collaboratively with Culinary Arts Seniors who supervise Back of the House operations for the Cornerstone Café. Students will continue to increase entrepreneurship skills by working with Virtual Business – Restaurant. Traditional classroom lecture, interactive discussions and related practical projects will continue to be utilized for classroom instruction. Further application and integration of traditional academic coursework will continue to show students real world uses for these subject areas. In addition, students will strengthen their broad transferable technical, communication, collaboration, critical thinking and interpersonal skills needed for lifelong learning, wage earning and citizenship.

Student Learning Expectations:

• Engage in educational pathways and choices consistent with interests, abilities, and goals
• Collaborate effectively in a learning environment
• Develop skills necessary to identify, define, and solve complex problems
• Communicate ideas through effective calculation