III Human Resource Operations

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

A. Laws and regulations of human resources B. Employee relations C. Personnel management process D. Liability and damages

  • (4) The student uses information technology tools specific to restaurant management to access, manage, integrate, and create information.
    • (E) evaluate Internet resources for information
  • (5) The student understands roles within teams, work units, departments, organizations, and the larger environment of the restaurant industry.
    • (A) explain the different types and functions of departments
    • (B) investigate quality-control standards and practices
  • (8) The student knows and understands the importance of professional ethics and legal responsibilities within the restaurant industry.
    • (A) demonstrate ethical reasoning in a variety of workplace situations in order to make decisions
    • (B) interpret and explain written organizational policies and procedures to help employees perform their jobs
    • (C) develop guidelines for professional conduct

Resources:

  • Food Production, Management and Services Curriculum Caddy, CEV Multimedia, Ltd., 2004
  • Marketing Essentials, Glencoe/McGraw-Hill Division, 2002 – Ch. 6
  • Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw-Hill.
  • Foundations of restaurant management & culinary arts: Level one. (2011). Boston, MA: Prentice Hall.
  • Food and Drug Administration http://www.fda.gov
  • National Restaurant Association http://www.restaurant.org
  • National Restaurant Association Educational Foundation http://www.nraef.org
  • Occupational Safety and Health Administration http://www.osha.gov

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