Dining Experiences in Hospitality

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  • Lesson Identification and TEKS Addressed

    Cluster : Hospitality and Tourism

    Course : Hospitality Services

  • TEKS Student Expectations

    • (2) The student uses listening, oral written and media communication skills in creating, expressing and interpreting information and ideas, including technical terminology and information. The student is expected to:
      • (A) interpret verbal and nonverbal communication
      • (D) exhibit public relations skills
    • (5) The student uses information technology tools specific to hospitality service careers to access, manage, integrate and create information. The student is expected to:
      • (B) research website information on hospitality service operations
    • (12) The student uses technological knowledge and skills required to pursue careers in travel and tourism. The student is expected to:
      • (C) examine elements of a dining experience expected to satisfy guests at varied facilities such as a boardwalk vendor, cruise ship, chain restaurant and a five star dining facility
  • Basic Direct Teach Lesson

    Instructional Objectives

    Students will:

    • analyze elements of a dining experience
    • identify place settings of dishes, glasses and utensils
    • categorize dining venue experiences
    • design a multi-media presentation of dining venue elements
  • Rationale

    Everyone enjoys dining out; however, some dining experiences are more enjoyable than others. What elements provide the most guest satisfaction? Is it the ambiance? The location? Or the service style? Investigating key components to dining experiences in hospitality may lead to a variety of careers. Let’s find out what the key elements are!

  • Duration of Lesson

    Five 45 minute class periods

  • Word Wall

    Ambiance: The feeling or mood associated with a particular place (note: Ambience spelled with an e is also correct)

    Boardwalk: Made of wooden boards, usually along a beach or shore

    Cruise ship: used for pleasure voyages, where the voyage itself and the ship’s amenities are a part of the experience, as well as the different destinations along the way

    Chain restaurant: A concept of restaurants that have the same identity and quality

    Décor: The furnishing and decoration of a room

    Five star dining: A food venue that is rated at the top level of customer satisfaction

    Location: A particular place or position

    Target market: A particular group of consumers at which a product or service is aimed

    Theme: A specific idea around which something is organized

  • Materials/Specialized Equipment Needed

    Equipment:

    • computer with projector for multimedia presentation
    • computers with Internet access (be sure to follow district guidelines)
    • light projector (Elmo)

    Materials:

    • cardstock
    • chalk (if using a blackboard)
    • dry erase markers (various colors)
    • images of local dining venues

    Supplies:

    • place settings:
      • bowls
      • forks
      • glasses
      • knives
      • napkins
      • plates
      • spoons

    • copies of handouts (see All Lesson Attachments tab)

  • Anticipatory Set

    Before class begins:

    Print the Dining Experiences (see All Lesson Attachments tab) on card stock, cut out the venues and place in a basket. These will be used in the Independent Practice/Laboratory Experience section.

    Display as many items from the Materials or Specialized Equipment Needed tab as you have available on a table in front of the room so that students may view as they enter.

    A Chalk Talk will be used in this section. Preview the Chalk Talk Example (see All Lesson Attachments tab) so that you will understand what to do with the students.

    Write the following statement in large letters on a white/chalk board for students to see as they enter the classroom:

    What positive dining experiences have you had at local venues?

    Note: If a white board is not available, print the statement on a white sheet of paper and place on a light projector to view on a screen. Students may write their answers to be displayed on this paper.

    Students, either one by one or a few at a time, walk up to the board and add their comments, ideas or suggestions. The activity can be timed, and can also be done in silence.

    Begin a discussion with the students about the different positive experiences guests have at various local food venues.

    Discuss the various dining options available from food trucks to fine dining and the elements that they provide.

    If possible, save the Chalk Talk on the board as it will be discussed in the Lesson Closure section. If the board is needed, take a picture with a camera, smart phone or tablet so that it can be shown on a projector.

  • Direct Instruction with Special Education Modifications/Accommodations

    Introduce lesson objectives, terms and definitions.

    Distribute handout Note-Taking: Dining Experiences in Hospitality (see All Lesson Attachments tab) so that students may take notes while viewing the slide presentation.

    Introduce PowerPoint™ Dining Experiences in Hospitality (see All Lesson Attachments tab). Follow slide presentation script and discuss details with your students. Allow time for them to take notes.

    View the YouTube™ video:

    • Inside Thomas Keller’s restaurants
      Thomas Keller is the only American chef to own two three-star Michelin restaurants and Tracy Smith got a behind the scenes look at how this sometimes-intimidating culinary connoisseur operates.
      http://youtu.be/T0ZanmJQXFA

    For more about Thomas Keller, be sure to view the TED Talk:

    • TEDxEast – Thomas Keller – The reach of a restaurant
      As an owner of several successful restaurants, Thomas Keller delighted the audience by sharing the key to running successful restaurants and bakeries. From the extraordinary relationships he builds with individuals across the country who provide him with the highest quality of ingredients to the way in which he fosters an environment for exemplary execution, he has designed a formula for success. He believes that what is most important is to create a memorable experience for diners. Thomas Keller owns eight restaurants and two bakeries including, The French Laundry, Bouchon and Bouchon bakery.
      http://tedxtalks.ted.com/video/TEDxEast-Thomas-Keller-The-reac

    Individualized Education Plan (IEP) for all special education students must be followed. Examples of accommodations may include, but are not limited to:

    • checking for understanding
    • providing assistance with note-taking
    • preferred seating

  • Guided Practice with Special Education Modifications/Accommodations

    Distribute the graphic organizer Formal Dinner Place Setting (see All Lesson Attachments tab) so that students may take notes as you display each item.

    Discuss with the students the value of guest satisfaction at a five-star dining facility and formal place setting.

    Arrange the dishes, glasses and utensils similar to the graphic organizer. Identify each item and explain how each is used.

    Distribute the graphic organizer Dining Venue Experiences (see All Lesson Attachments tab) and instruct the students to identify the type of venues they have visited and provide a few details of their experience.

    If students have not experienced a particular venue, they may detail what they envision the dining experience to be.

    Individualized Education Plan (IEP) for all special education students must be followed. Examples of accommodations may include, but are not limited to:

    • peer tutoring
    • allow extra time for assignment

  • Independent Practice/Laboratory Experience with Special Education Modifications/Accommodations

    Divide the class into subgroups of three or four.

    Place the Dining Experiences cards (see All Lesson Attachments tab) in a basket and ask a team member to select a card.

    Read the following scenario:

    You are employed at a travel show production company and your team has been assigned a project to examine the elements of a dining experience to satisfy guests at a boardwalk vendor, a cruise ship, a chain restaurant or a five-star dining facility. Design a multi-media presentation for a dining establishment observing the details of the venue by accessing their website.

    Distribute the Rubric for Dining Experiences in Hospitality (see All Lesson Attachments tab) so that students will understand what is expected.

    Students will design a multimedia presentation examining the elements of a dining experience at a venue to include the following:

    • Ambiance
    • Décor
    • Location
    • Service style
    • Target market
    • Theme

    Individualized Education Plan (IEP) for all special education students must be followed. Examples of accommodations may include, but are not limited to:

    • assisting student in gathering information
    • check for understanding

  • Lesson Closure

    Review lesson objectives, terms and definitions.

    Review the Dining Experiences Chalk Talk created in the Anticipatory Section.

    Ask students the following questions:

    • What were the common elements for the dining venues?
    • What element is most important?
    • If you could rank the elements, how would you rank them and why?
    • What other elements are important in a dining experience?

  • Summative/End of Lesson Assessment with Special Education Modifications/Accommodations

    Students will present their multimedia presentations.

    Students will be assessed with appropriate rubric.

    Individualized Education Plan (IEP) for all special education students must be followed. Examples of accommodations may include, but are not limited to:

    • praise participation
    • assist in presentation

  • References/Resources

    Textbook:

    • Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw Hill.
    • Reynolds, J. S. (2010). Hospitality services: Food & lodging. Tinley Park, IL: Goodheart-Willcox Company.

    YouTube™:

    • Inside Thomas Keller’s restaurants
      Thomas Keller is the only American chef to own two three-star Michelin restaurants and Tracy Smith got a behind the scenes look at how this sometimes-intimidating culinary connoisseur operates.
      http://youtu.be/T0ZanmJQXFA
  • Additional Required Components

    English Language Proficiency Standards (ELPS) Strategies

    • word wall
    • draw visual representations of terms on word wall
    • add terms and definitions to personal dictionary
  • College and Career Readiness Connection

    AchieveTexas Career Cluster Crosswalks

    The Career Cluster Crosswalks housed on the AchieveTexas website http://www.achievetexas.org/index.html provide Texas teachers with a direct connection between their CTE course TEKS and the College and Career Readiness Standards (CCRS). Language Arts, Mathematics, Science, Social Studies, and Cross-Disciplinary integration are the focus of the CCRS. These college and career readiness standards are essential in the planning and delivery of CTE lessons. The extent to which the integration occurs is determined by the methods and strategies utilized by each teacher.

    Career Cluster Crosswalks for Education and Training, Hospitality and Tourism, and Human Services Career Clusters can be found at:
    http://www.achievetexas.org/Career%20Cluster%20Crosswalks.htm

  • Recommended Strategies

    Reading Strategies

    Other articles pertaining to this lesson that students may read include:

    • How to Decorate With Italian Restaurant Theme
      Italian restaurants are often known for their ambiance of romance and friendliness. Capturing this atmosphere for yourself is the perfect way to make your guests feel welcome or create the perfect environment after a long day at work.
      http://www.ehow.com/how_4885310_decorate-italian-restaurant-theme.html

    Reading strategy:
    Encourage students to “visualize” as they read. Many students are visual learners and will benefit from making sketches or diagrams on scrap paper as they read. Providing students with graphic organizers to help them organize their thoughts is also helpful.

  • Quotes

    One cannot think well, love well, sleep well, if one has not dined well.
    -Virginia Woolf

    Part of the secret of success in life is to eat what you like and let the food fight it out inside.
    -Mark Twain

    In our fast-forward culture, we have lost the art of eating well. Food is often little more than fuel to pour down the hatch while doing other stuff – surfing the Web, driving, walking along the street. Dining al desko is now the norm in many workplaces. All of this speed takes a toll. Obesity, eating disorders and poor nutrition are rife.
    -Carl Honore

    Too many people just eat to consume calories. Try dining for a change.
    -John Walters

    I think fine dining is dying out everywhere… but I think there will be – and there has to always be – room for at least a small number of really fine, old-school fine-dining restaurants.
    -Anthony Bourdain

  • Multimedia/Visual Strategies

    PowerPoint™:

    • Dining Experiences in Hospitality
    • Presentation Notes – Dining Experiences in Hospitality

    Technology:

    • TED Talks:
      • TEDxEast – Thomas Keller – The reach of a restaurant
        As an owner of several successful restaurants, Thomas Keller delighted the audience by sharing the key to running successful restaurants and bakeries. From the extraordinary relationships he builds with individuals across the country who provide him with the highest quality of ingredients to the way in which he fosters an environment for exemplary execution, he has designed a formula for success. He believes that what is most important is to create a memorable experience for diners. Thomas Keller owns eight restaurants and two bakeries including, The French Laundry, Bouchon and Bouchon bakery.
        http://tedxtalks.ted.com/video/TEDxEast-Thomas-Keller-The-reac

    Files for downloading:

  • Graphic Organizers/Handout

    Graphic Organizers:

    • Dining Venue Experiences
    • Formal Dinner Place Setting
    • Formal Dinner Place Setting (Key)

    Handouts:

    • Chalk Talk Example
    • Dining Experiences
    • Note – Taking – Dining Experiences in Hospitality
    • Rubric for Dining Experiences in Hospitality

    Files for downloading:

  • Writing Strategies

    Journal Entries:

    • The most important element in a restaurant is …
    • The décor in a restaurant should fit the …
    • My most memorable thoughts about dining on a cruise ships are …
    • Five-star dining in my opinion is …
    • I prefer ____________ type of dining because …

    Writing Strategy:

    • RAFT (Role/Audience/Format/Topic) writing strategy:
      • Role – travel agent
      • Audience – retired citizens
      • Format – brochure
      • Topic – dining experiences

    Design a brochure to highlight local dining venues in your community to encourage retired citizens to eat out more often.

  • Communication 90 Second Speech Topics

    • Three reasons why a dining experience is important are …
    • Dining on a cruise ship would be on my list of places to eat because …
  • Other Essential Lesson Components

    Enrichment activity

    Students may compile a list of all of the food venues in your community and categorize them by the various dining experience elements they offer.

    TED Talk:

    TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event.

    The video below is related to this lesson. Allow students to view the video and lead a discussion concerning the TED Talk.

    • TEDxEast – Thomas Keller – The reach of a restaurant
      As an owner of several successful restaurants, Thomas Keller delighted the audience by sharing the key to running successful restaurants and bakeries. From the extraordinary relationships he builds with individuals across the country who provide him with the highest quality of ingredients to the way in which he fosters an environment for exemplary execution, he has designed a formula for success. He believes that what is most important is to create a memorable experience for diners. Thomas Keller owns eight restaurants and two bakeries including, The French Laundry, Bouchon and Bouchon bakery.
      http://tedxtalks.ted.com/video/TEDxEast-Thomas-Keller-The-reac
  • Family/Community Connection

    Guest speakers

    Invite restaurant owners from your community to discuss how they work to make the guests’ dining experience unique.

  • CTSO connection

    Family, Career and Community Leaders of America

    http://www.fcclainc.org

    • Hospitality, Tourism and Recreation
      An individual or team event, recognizes participants who demonstrate their knowledge of the hospitality, tourism, and recreation industries and ability to translate their knowledge into a hypothetical or real business. Project must relate to culinary, lodging, recreation, tourism or event coordination.

    SkillsUSA

    http://skillsusa.org/

    • Restaurant Service
      Contestants are tested on skills required in the “front of the house” of a fine restaurant. The focus is on guest service and guest relations in the dining room including: table set up; greeting guests; reservations procedures; presentation of menus; description of food, drinks, soups and specials of the day; taking orders; serving each course and clearing the table after each course; and preparation and presentation of the check and closing remarks. Contestants are judged on personal appearance, tableside manner, professionalism, ease with guests, courtesy, general knowledge and technical and verbal skills.
  • Service Learning Projects

    Successful service learning project ideas originate from student concerns and needs. Allow students to brainstorm about service projects pertaining to this lesson.
    www.ysa.org

    Possible ideas:

    Students may volunteer to coordinate the table setting for a community function benefitting charitable organizations.

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