VI Professional Communication Skills

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

A. Verbal B. Nonverbal C. Written D. Oral

  • (2) The student uses verbal and nonverbal communication skills to create, express, and interpret information for providing a positive experience for guests and employees.
    • (C) demonstrate proper techniques for using telecommunications equipment
    • (D) interpret verbal and nonverbal cues to enhance communication with individuals such as coworkers, customers, and clients
    • (E) locate written information used to communicate with individuals such as coworkers and customers
    • (F) apply active listening to obtain and clarify information
    • (G) follow directions and procedures independently

E. Problem solving F. Conflict resolution

  • (3) The student solves problems using critical thinking, innovation, and creativity independently and in teams.
    • (A) generate creative ideas to solve problems by brainstorming possible solutions
    • (B) employ critical-thinking and interpersonal skills to resolve conflicts with individuals such as coworkers, employers, customers, and clients


  • 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
  • Hospitality Services: Food and Lodging, Goodheart-Willcox Company, 2004
  • Reynolds, Johnny Sue. Hospitality Services Food & Lodging. Second. Tinley Park, Illinois: The Goodheart-Willcox Company, Inc., 2010. Print.
  • American Hotel & Lodging Educational Institute
  • Free iPad Apps
    Hotel Management HD
    Delivers targeted technology and development news along with trends and statistics
    TEKS 2B, 3C

Related Resources for Classrooms

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.