V Front Office

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

A. Room division B. Front desk C. Reservations D. Uniformed services E. Telecommunications F. Guest cycle

  • (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
  • (2) The student uses listening, oral, written, and media communication skills in creating, expressing, and interpreting information and ideas, including technical terminology and information.
    • (A) interpret verbal and nonverbal communication
    • (B) recognize and respond to guest needs
    • (C) outline procedures for processing messages
  • (5) The student uses information technology tools specific to hospitality service careers to access, manage, integrate, and create information.
    • (A) examine types of technology used to manage hospitality service operations
  • (8) The student reviews the importance of health, safety, and environmental management systems in organizations and their importance to organization performance and regulatory compliance.
    • (C) explain how key control procedures protect guests and minimize risks
    • (D) explain how cash control procedures are used to protect funds
    • (E) explain how guests and property are protected to minimize losses or liabilities
  • (9) The student understands roles within teams, work units, departments, organizations, inter- organizational systems, and the larger environment.
    • (M) use guidelines for access control to determine guest and group admission procedures
    • (N) apply traffic control procedures to facilitate movement of people and vehicles
  • (11) The student uses technological knowledge and skills required to pursue careers in hotel services.
    • (A) describe the necessary information collected during the registration process to correctly register guests
    • (B) explain how room rates are established with arriving guests to assign the appropriate rate
    • (C) explain how availability, room status, and other standard operating guidelines are used to assign rooms to arriving guests
    • (D) explain how methods of payment are established with arriving guests to clarify payment procedures
    • (E) explain how a hotel’s computer system is used to create guest accounts
    • (F) summarize correct check-out procedures to prevent oversights or errors
    • (G) examine the account settlement procedures on different types of payment


  • 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. 19
  • Hospitality Services: Food and Lodging, Goodheart-Willcox Company, 2004 – Ch. 11
  • Hospitality Net http://www.hospitalitynet.org/index.html
  • National Fire Protection Association http://www.nfpa.org

Related Resources for Classrooms

Award-winning food and travel writer Lavinia Spalding encourages listeners to become travel writers, and speaks about how sharing travel stories can contribute to global understanding and change.

As we expect more from technology, do we expect less from each other? Sherry Turkle studies how our devices and online personas are redefining human connection and communication — and asks us to think...

W-4 (2015)

Complete Form W-4 so that your employer can withhold the correct federal income tax from your pay. Consider completing a new Form W-4 each year and when your personal or financial situation changes.