III Hotel Operations

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

A. Hotel departments B. Types of hotels and properties

  • (10) The student understands roles within teams, work units, departments, organizations, and the larger environment of the hospitality services industry.
    • (A) explain the different types and functions of departments
    • (C) compare and contrast full service hotels and limited service properties
    • (D) analyze the differences between chain and franchise hotels
  • (11) The student understands the knowledge and skills required for careers in the hotel management industry.
    • (A) develop job-specific technical vocabulary


  • 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
  • Hospitality Net http://www.hospitalitynet.org

Related Resources for Classrooms

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