Spreadsheet: 065d3a70-bbcb-4f52-b178-ba55602fbe4e
Sheet: Sheet1

Hospitality and Tourism | Unnamed: 1 | Unnamed: 2 | Unnamed: 3 | Unnamed: 4 | Unnamed: 5
Pathway: Restaurants and Food & Beverage Services
Code | Topic | Course | Knowledge and Skill | Performance Element | Measurement Criteria
HTPA01.01 | Ethics and Legal Responsibilities | #3: Hospitality/Restaurants and Food/Beverage Services                  #4: Restaurants and Food/Beverage Management | Examine and review ethical and legal responsibilities as they relate to guests, employees and conduct within the establishment to maintain high industry standards. | Examine all comments and suggestions from the customer service area to formulate improvements and ensure guests satisfaction. | [NAME] ways to achieve high rate of positive comments.
 |  |  |  |  | Get regular feedback from guests and staff.
 |  |  |  | Achieve an awareness of applicable legal policies to comply with laws regarding hiring, harassment and safety issues. | Demonstrate understanding of legal interviewing processes.
 |  |  |  |  | Outline how harassment and stereotyping can create an unhealthy work environment.
 |  |  |  |  | Define legal and ethical responsibilities for safety procedures.
 |  |  |  |  | Interpret workman's compensation requirements and forms.
 |  |  |  | Interpret ethical and legal guidelines relating to job performance to solve legal or ethical issues. | Identify ethical and legal situations which occur in the workplace.
 |  |  |  |  | Relate appropriate response to legal/ethical infractions in the workplace.
Code | Topic | Course | Knowledge and Skill | Performance Element | Measurement Criteria
HTPA02.01 | Safety, Health, and Environmental | #4: Restaurants and Food/Beverage Management              #10: Food Safety and Sanitation for the Food Service Industry | Review all safety and sanitation procedures applicable to the work area to supervise staff in proper sanitation behaviors. | Examine overall safety procedures to maintain a safe work area. | Identify electric and mechanical hazards.
 |  |  |  |  | Classify different types of fires and how to contain them.
 |  |  |  |  | Identify proper fire evacuation procedures.
 |  |  |  |  | Explain the safe use of ladders.
 |  |  |  |  | [NAME] proper lifting and carrying procedures.
 |  |  |  | Examine sanitation procedures to ensure facility is in compliance with health codes. | Outline compliance requirements of sanitation and health inspections.
 |  |  |  |  | Show exemplary appearance and hygiene.
 |  |  |  |  | Illustrate correct use of knives and kitchen equipment.
 |  |  |  |  | Use protective gloves and clothing.
 |  |  |  |  | Illustrate correct food handling and production techniques.
HTPA03.01 | Systems | #10: Food Safety and Sanitation for the Food Service Industry | Examine the company's standard operating procedures to determine the criteria for food preparation. | Implement set of Operating Procedures to comply with company requirements. | [NAME] operating procedures for food quality.
 |  |  |  |  | [NAME] operating procedures for food presentation.
Code | Topic | Course | Knowledge and Skill | Performance Element | Measurement Criteria
 |  |  | (CONTINUED) | Evaluate prepared foods for quality and presentation to set quality standards in accordance with company requirements. | Show consistent appearance in prepared foods.
 |  |  |  |  | [NAME] ways to monitor quality of prepared food.
 |  |  |  | Use basic food knowledge to prepare nutritional, quality foods. | Explain use of variety of sauces.
 |  |  |  |  | Choose appropriate cooking procedures (sauté, broil, bake, etc.)
 |  |  |  |  | Employ knowledge of nutritional values.
 |  |  |  |  | Exhibit high quality food presentation.
 |  |  |  | Evaluate types of kitchen equipment to match equipment with correct cooking methodology. | Use scales and other food service equipment.
 |  |  |  |  | Sharpen knives safely.
 |  |  |  |  | Use pots and pans for different food preparations.
 |  |  |  |  | Explain how to store and retrieve foods in a variety of settings (cold, hot, dry, etc.)
Code | Topic | Course | Knowledge and Skill | Performance Element | Measurement Criteria
 |  |  | (CONTINUED) | Use points and various types of service to provide customer service in accordance with company policy. | [NAME] characteristics of French, Russian, Bistro style and other forms of service.
 |  |  |  |  | Identify types of dining utensils and proper uses.
 |  |  |  |  | Show proper set up procedures for dining room/counter.
 |  |  |  |  | Explain menu items.
 |  |  |  |  | [NAME] the process of "upselling" and other forms of marketing at tableside.
HTPA04.01 | Academic Foundations | #3: Hospitality/Restaurants and Food/Beverage Services          Academic Courses | Manage and use basic reading, writing, and mathematical skills for food production and guest services to provide a positive guest experience. | Apply mathematical, reading, and writing skills to correctly deliver food products and guest service. | [NAME] recipes.
 |  |  |  |  | Use proper measurements of ingredients.
 |  |  |  |  | Calculate menu and recipe costs.
 |  |  |  |  | Read and comprehend recipes, operational manuals, inventory control sheets, menus, correspondence, training manuals, etc.
 |  |  |  |  | Use basic writing skills (grammar, punctuation, spelling) to produce inventory control sheets, recipes, menus, correspondence, employee evaluations, etc.
HTPA04.02 | Academic Foundations | #3: Hospitality/Restaurants and Food/Beverage Services          Academic Courses | Study and synthesize information from ethnic and geographical studies to apply to customer service. | Retrieve vital facts and statistics to correctly utilize information in a service environment. | Identify ethnicities and their dining habits and rules.
 |  |  |  |  | Identify countries and their native food resources.
Code | Topic | Course | Knowledge and Skill | Performance Element | Measurement Criteria
HTPA05.01 | Communications | #3: Hospitality/Restaurants and Food/Beverage Services          Academic Courses | Integrate listening, writing, and speaking skills to enhance operations and guest satisfaction. | Use verbal and nonverbal communications to provide a positive experience for guests and employees. | Read English or required language.
 |  |  |  |  | Write English or required language.
 |  |  |  |  | Exhibit pleasing appearance and hygiene.
 |  |  |  |  | Present comfortable tone in speaking with people.
 |  |  |  |  | Exhibit a hospitable  personality.
 |  |  |  |  | Listen and understand others.
 |  |  |  |  | Communicate clearly and concisely to co-workers and guests.
 |  |  |  | Recognize and respond to guests' needs and nonverbal cues to provide quality service. | Identify common nonverbal cues exhibited by guests and employees.
 |  |  |  |  | Provide feedback to management in order to enhance operations.
HTPA06.01 | Leadership and Teamwork | #7: Overview of Restaurants and Food/Beverage Services | Review managerial skills required to make staffing decisions while following industry standards. | Model leadership and teamwork qualities to aid in employee retention and create a pleasant working atmosphere for staff members. | [NAME] ways to minimize staff turnover.
 |  |  |  |  | Work well with other staff members.
 |  |  |  |  | Conduct regular staff training.
 |  |  |  | Formulate staff development plans to create an effective working team. | Maintain current job descriptions for all positions under the managerial level.
 |  |  |  |  | Conduct regular reviews of staff.
 |  |  |  |  | Conduct regular training and coaching of staff.
 |  |  |  | Review industry standards in human relations policies and procedures to ensure all necessary information is included in orientation for new employees. | Conduct thorough orientation for new staff.
 |  |  |  |  | [NAME] elements involved in new orientation.
Code | Topic | Course | Knowledge and Skill | Performance Element | Measurement Criteria
HTPA07.01 | Problem Solving and Critical Thinking | #5: Marketing for Hospitality and Tourism                                                           #8: Food/Beverage Management | Research costs, pricing, and market demands to manage profitability and implement effective marketing strategies. | Interpret calculations of food, labor, and pricing to ensure profitability. | Calculate food cost and determine ways to meet goals.
 |  |  |  |  | Calculate labor cost and determine ways to meet goals.
 |  |  |  |  | Determine the values of inventory or stock.
 |  |  |  |  | Determine menu pricing.
 |  |  |  |  | Define portion control.
 |  |  |  | Examine market and alternative ways of marketing to develop a promotional package. | Develop promotional materials.
 |  |  |  |  | Create methods to market materials.
 |  |  |  | Anticipate future needs to plan accordingly. | Demonstrate awareness of operational needs.
 |  |  |  |  | Demonstrate awareness of capabilities and limitations of the operation.
HTPA07.02 | Problem Solving and Critical Thinking | #8: Food/Beverage Management | Manage unexpected situations to ensure continuity of quality service. | Identify the problem, possible solutions, and decide on a course of action to resolve unexpected situations. | List common unexpected situations.
 |  |  |  |  | Outline steps to remedy specific situations.
HTPA08.01 | Information Technology | #2: Information Technology Applications                                  #8: Food/Beverage Management | Examine types of computerized systems used to manage food service operations and guest service. | Identify ways computers and software are used to provide guest and food services. | Demonstrate knowledge in point of sale systems.
 |  |  |  |  | Demonstrate knowledge in basic computer applications.
 |  |  |  |  | Demonstrate knowledge in computer programs used for food production.
Code | Topic | Course | Knowledge and Skill | Performance Element | Measurement Criteria
HTPA08.02 | Information Technology | #2: Information Technology Applications                                  #8: Food/Beverage Management | Research and evaluate technical resources for food services and bar operations to update or enhance industry standards. | Use software applications to manage different aspects of food service operations. | Demonstrate the use of software programs for human resource management.
 |  |  |  |  | Demonstrate the use of software programs for inventory control, point of sale, profit/loss, etc.
 |  |  |  | Retrieve website information to use in menu-planning, recipes, and for product information. | Access relevant websites.
 |  |  |  |  | [NAME] recipes.
 |  |  |  |  | Bookmark websites.
HTPA09.01 | Technical Skills | #6: Hospitality and Tourism Internship                                              #9: Food Service Production and Operations | Examine the company’s standard operating procedures related to food and beverage production and guest service to measure effectiveness. | Implement set of Operating Procedures to comply with company requirements. | [NAME] operating procedures for food quality.
 |  |  |  |  | [NAME] operating procedures for food presentation.
 |  |  |  | Evaluate prepared foods for quality and presentation to set quality standards in accordance with company requirements. | Show consistent appearance in prepared foods
 |  |  |  |  | [NAME] ways to monitor quality of prepared food.
 |  |  |  | Use basic food knowledge to prepare nutritional, quality foods. | Explain use of a variety of sauces.
 |  |  |  |  | Choose appropriate cooking procedures (sauté, broil, bake, etc.).
 |  |  |  |  | Employ knowledge of nutritional values.
 |  |  |  |  | Exhibit high quality food presentation.
 |  |  |  | Evaluate types of kitchen equipment to match equipment with correct cooking methodology. | Use scales and other food service equipment.
 |  |  |  |  | Sharpen knives safely.
 |  |  |  |  | Use pots and pans for different food preparations.
 |  |  |  |  | Explain how to store and retrieve foods in a variety of settings (cold hot, dry, etc.)
Code | Topic | Course | Knowledge and Skill | Performance Element | Measurement Criteria
 |  |  | (CONTINUED) | Use appropriate types of food service to provide customer service according to set standards. | [NAME] characteristics of French, Russian, Bistro style and other forms of service.
 |  |  |  |  | Identify types of dining utensils and proper uses.
 |  |  |  |  | Show proper set up procedures for dining room/counter.
 |  |  |  |  | Explain menu items.
 |  |  |  |  | [NAME] the process of “upselling” and other forms of marketing at tableside.
HTPA10.01 | Employability and Career Development | #3: Hospality/Restaurants and Food/Beverage Services                      #6: Hospitality and Tourism Internship | Research and review career options and qualifications in the restaurant and food service industry. | Summarize steps needed to obtain a job in the restaurant and food service industry. | Outline a plan for effective job search.
 |  |  |  |  | Write a resume that lists skills and competencies.
 |  |  |  |  | List steps for an effective job interview.
 |  |  |  |  | Explain follow up steps for a job interview.
 |  |  |  | Summarize steps needed to retain a job in the restaurant and food service industry. | Develop a list of workplace rules and regulations.
 |  |  |  |  | Identify and give examples of positive work attitudes.
 |  |  |  |  | Make a list of qualities of successful food service employees.
 |  |  |  |  | Identify hierarchy within the organization.
Code | Topic | Course | Knowledge and Skill | Performance Element | Measurement Criteria
 |  |  | (CONTINUED) | Examine jobs available within the various types of restaurants and food service operations to assess career opportunities. | List the qualifications for various careers in the food service industry.
 |  |  |  |  | Describe major duties/tasks for each job option.
 |  |  |  | Examine various industry sectors such as independent vs. chain operations to differentiate careers in each type of operation. | List various types of food service operations.
 |  |  |  |  | List advantages/disadvantages of different sectors.