V Food and Beverage

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

A. Menu development B. Catering C. Dining service D. Room service E. Responsible beverage service

  • (4) The student applies academics with career readiness skills.
    • (A) apply mathematical skills to business transactions
    • (C) interpret data from documents such as tables, charts, and graphs to estimate and find solutions to problems
    • (D) organize and compose workplace business documents
  • (5) The student applies ethical behavior standards and legal responsibilities within the workplace.
    • (B) apply responsible and ethical behavior
    • (E) research laws related to different hospitality services professions
  • (8) The student evaluates personal attitudes and work habits that support career retention and advancement.
    • (E) summarize the rights and responsibilities of employers and employees


  • 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
  • Hospitality Services: Food and Lodging, Goodheart-Willcox Company, 2004.
  • Reynolds, J. (2010). Hospitality services food & lodging. (Second ed.). Tinley Park, Illinois: Glenco, McGraw-Hill.
  • American Hotel & Lodging Educational Institute http://www.ahlei.org
  • Club Managers Association of America http://www.cmaa.org
  • Hospitality Educators Association of Texas http://www.heat-wave.org
  • Hospitality Net http://www.hospitalitynet.org

Related Resources for Classrooms

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