IX Food and Beverage Industry

TEA Units of Study: TEKS "Knowledge and skills" subsections covered:

A. Types of food service businesses B. Functions of food service C. Types of menus D. Food production E. Food presentation F. Front of the house functions and staff G. Back of the house functions and staff H. Purchasing and receiving I. Banquets J. Room service K. Beverage department

  • (1) The student gains additional academic knowledge and skills required to pursue the full range of career and postsecondary educational opportunities within the hospitality services industry.
    • (A) apply advanced reading, writing, and mathematical skills necessary to perform job tasks in the hospitality industry
    • (C) develop marketing techniques
  • (9) The student understands roles within teams, work units, departments, organizations, inter-organizational systems, and the larger environment.
    • (A) implement a set of operating procedures to comply with company requirements
    • (B) evaluate prepared foods for quality and presentation to set quality standards in accordance with company standards
    • (C) practice basic nutrition skills by planning, preparing, and presenting quality foods
    • (D) evaluate types of kitchen equipment to match equipment with correct cooking methodology
    • (E) use detailed processes to provide customer service in accordance with company policy
  • (10) The student uses technological knowledge and skills required to pursue careers in food service.
    • (A) use technology to develop a set of operating procedures to comply with company requirements
    • (B) analyze prepared foods for quality and presentation according to company standards
    • (C) provide customer service by following appropriate industry standards

Resources:

  • Hospitality Services, High School Curriculum Caddy, CEV Multimedia, Ltd., 2004
  • Hospitality Services Curriculum Guide, Reference Book, Student Activity, and Tests, Curriculum Center for FCS, 2003 – Ch. 21-29
  • Hospitality Services: Food and Lodging, Goodheart-Willcox Company, 2004 – Ch. 4-8
  • American Beverage Association http://www.ameribev.org
  • American Culinary Federation http://www.acfchefs.org
  • Food Marketing Institute http://www.fmi.org
  • National Restaurant Association http://www.restaurant.org

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