V. Front Office
TEA Units of Study: TEKS "Knowledge and skills" subsections covered:
A. Room division
B. Front desk
D. Uniformed services
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 Lesson Plans for Classrooms
This course is preparing you to be “job ready,” therefore we will be learning and following industry standards/food service regulations. Safety and Sanitation are...Read More
This lesson will provide End of Course Project Options for students enrolled in Hospitality Services.Read More