VIII Marketing and Sales

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

A. The 4 P’s B. Marketing plan C. Promotion methods D. Sales E. Event planning F. Catering

  • (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
    • (C) develop marketing techniques
  • (2) The student uses listening, oral, written, and media communication skills in creating, expressing, and interpreting information and ideas, including technical terminology and information.
    • (D) exhibit public relations skills
  • (7) The student solves problems using critical-thinking skills independently and in teams.
    • (A) manage profitability by implementing effective marketing strategies
    • (B) develop promotional packages
  • (9) The student understands roles within teams, work units, departments, organizations, inter- organizational systems, and the larger environment.
    • (K) describe feasible collaboration with other industries to provide an inclusive product to the customer
    • (L) compare venues and the unique organizational structure of various operating units
    • (O) evaluate maintenance issues to determine if special training of personnel is required
    • (P) research ideas needed to develop programs and products unique to each venue


  • 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. 12, 15, 20
  • Hospitality Services: Food and Lodging, Goodheart-Willcox Company, 2004 – Ch. 18
  • Hospitality Net

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