Hospitality Scheme of Learning Year 13 Weeks Key Learning Theme Resources Key Learning Marking and Assessment 1 Re-visit the aims/ expectations of the course. Example of assignment brief and learning Discussions of what the students feel they want to get out of the course; what they are going to learn about; practical activities to give them a taster of the activities on the course, e.g. visit to shops/ use of ICT to research/visit the areas of interest in the locality. All students to have a timetable/schedule of activities for the year ahead; and be aware of what the course entails. SEMSC Introducing the group and getting to know new members of the team. IT ILS Building confidence and independent thinking to contribute to group discussions Numeracy Working with a calendar, investigating the year Group discussion/peer to peer discussion Weeks Key Learning Resources Key Learning Marking and Assessment Identify different types of outlets within the industry. Outline the services offered within the industry. 2 & 3. Introduction to the hospitality industry (students need to revisit this module to complete posters in order to meet to achieve materials to help illustrate the unit content. Local Hotel and catering magazines. Understanding the structure of the hospitality industry: Whole-class, tutor-led input about the structure of the hospitality industry and the different types of outlets that make up the industry and their characteristics. tutor-led input about the services that are provided to guests, customers and users of the hospitality industry. Learner-led, independent research to identify the characteristics of a particular type of outlet of the industry. SEMSC Independent learning. Understanding different customer groups (elderly, impaired, young etc.) and their needs/specification. IT Online research of specific outlet. ILS Taking responsibility for drinks order at restaurant Numeracy Group discussions / Peer Discussions Discussion with restaurant/pub/hotel staff
Student Activity: Ideas funnel of all the possible departments within a hotel and how they link to the front office. Weeks Key Learning Theme Resources Key Learning Marking and Assessment Observation checklist, Assignment 109 Task B. Reception task: role play. (one week for each key Front Office Operations: Be able to work in the front office YouTube Laptop PowerPoint materials to help illustrate the unit content. Student should be able to: discuss how to meet guests’ demonstrate how to carry out a telephone conversation with a guest who is requesting information on the range of services available; understand how to prepare and copy routine documents; identify a of guests’ needs. Teacher explanation: PowerPoint presentation or handout to explain. YouTube video: Faulty Towers. Stimulus article for a discussion. Group work: Students work in pairs/team to role-play how to meet guests needs. Use of peer and to identify areas for improvement. Understanding how to work in a professional environment. IT Use of photocopying equipment and printers. ILS Help to develop an understanding of how to communicate in a professional manner. Numeracy Quantities of printing. Understanding of hotel routine documents e.g. room bookings, invoices. Professional Communication: Face-to-face Telephone Non-verbal Role play Weeks Key Learning Theme Resources Key Learning Marking and Assessment Assignment 107 Task A Create an information to help a new member of staff joining the team prepare and serve drinks to customers. The information sheet should cover: the main stages for serving a drink to a customer a list of the different types of drinks served, including a draught cola, a hot chocolate, a cocktail equipment required for each type of drink and the suitable accompaniments.
Ingredients for drinks (hot and cold) maintain safety and hygiene throughout. Tutor led practical lesson in the school flat, preparing hot drinks and soft drinks (non-alcoholic cocktails). Pupils put on a coffee morning, making and serving hot and cold drinks to the Year 12 hospitality discussions / Peer Discussions Hosting a coffee morning Weeks Key Learning Resources Key Learning Marking and Assessment Assignment 110 Task A (i) Produce an organisational chart so that new members of staff will know the job roles and responsibilities in guest services. It should cover: at least two different job roles within guest services the main responsibilities for each job role. 16/17 and Services materials to help illustrate the unit content Laptops PowerPoint Students should be able to: Explain in what ways the role of the housekeeping department is critical within the hospitality industry. Teacher explanation/presentation of the structure of the housekeeping department and how it is critical within the hospitality industry. Explanation in terms of the activities undertaken, links to other departments. Student Activity: Employment structure flow and research on the different roles within the housekeeping department. SEMSC Understanding career opportunities throughout the Hospitality Industries. IT Online research into jobs within the House Keeping department. Using Microsoft Office programmes to produce information sheet ILS Researching skills the internet. Numeracy Activity timings. discussions / Peer Discussions Discussion with skilled staff Weeks Key Learning Theme Resources Key Learning Marking and Assessment Assignment 110 Task A (ii) Produce an information sheet for new members of staff, describing the requirements of the job role. It should cover:
at least three different types of customer need how guest services meet each of these customer needs how services contribute to security two reasons why communication is important for guest services. The chart and information sheet can be produced in any format the pupil likes. 18/19 and Guest Services materials to help illustrate the unit content Laptops PowerPoint YouTube Students should be able to: Explain in what ways housekeeping is critical within the hospitality industry. Teacher explanation of how housekeeping is critical within the hospitality industry. Explanation in terms of the activities undertaken, links to other departments, and how it helps meet guest needs. Developing communication skills and understanding customer needs. IT Researching guest service operations using YouTube. Using Microsoft Office programmes to produce information sheet ILS Understanding communication, aspects of verbal, tone and body language. Numeracy Understanding patterns and rotas within the housekeeping department. Group discussions / Peer Discussions Weeks Key Learning Theme Resources Key Learning Marking and Assessment Assignment 110 Task B The assessor must take the role of the supervisor and request the learner to: choose the correct materials and equipment safely at least four different surfaces in the public area and bedroom strip and re-make a bed safely clean the toilets in the bathroom or washroom areas in the public area and bedroom
24/25 Food Service hall Cutlery Students should be able to: Serve hot and cold food both for plated service and counter service. Set up, maintain and down the service area according to instructions. Maintain safety and hygiene. Students will be helping to prepare and then serving a Christmas dinner to staff and the rest of the sixth form. SEMSC Understanding presentation and hygiene IT ILS Building confidence and independent thinking to serve peers and members of staff Knowledge of cleaning and hygiene. Numeracy Correct temperature and time controls Number of guests/covers Working as part of a team and communicating with peers and supervisors. Communicating with customers Weeks Key Learning Theme Resources Key Learning Marking and Assessment Assignment 108 Task A Use Worksheet A to describe type of commodities, identify correct storage methods and appropriate safety and hygiene requirements. 26/27 Introduction to Food Commodities Laptops PowerPoint Slides cars Students should be able to: Described the main of food commodities to include frozen, perishable, tinned and dry goods required in setting up the food stores of a catering establishment. Described how to store the food commodities safely and hygienically. SEMSC Developing teamwork skills, working in teams in the quiz and in pairs in the supermarket. IT ILS Building confidence and independent thinking to contribute to group discussions Numeracy Understanding sell by dates/food labelling dates