V Regulations and Risks

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

A. Safety B. Sanitation C. Environment

  • (8) The student explains how employees, guests, and property are protected to minimize losses or liabilities in the hospitality and tourism industry.
    • (A) determine job safety and security
    • (B) implement the basics of sanitation
    • (C) understand and demonstrate procedures for cleaning, sanitizing, and storing equipment and tools
    • (D) determine how environmental issues such as recycling and saving energy affect the hospitality and tourism industry
  • (1) The student applies academic skills for the hospitality and tourism industry.
    • (E) infer how scientific principles are used in the hospitality and tourism industry

Resources:

  • Hospitality Services, High School Curriculum Caddy, CEV Multimedia, Ltd., 2004
  • Hospitality Services Curriculum Guide, Student Activity, and Tests, Curriculum Center for FCS, 2003 – Ch. 7,11
  • Hospitality Services: Food and Lodging, Goodheart-Wilcox Company, 2004 – Ch. 20
  • Hospitality Services Reference Book, Student Activity, and Tests, Curriculum Center for FCS, 2003 – Ch. 7, 11
  • Hazard Analysis and Critical Control Point http://www.foodsafety.gov/
  • Occupational Safety & Health Administration http://www.osha.gov
  • United States Food Safety and Inspection Service http://www.fsis.usda.gov
  • Reynolds, J.S. (2010) Hospitality Services Food & Lodging. Tinley Park IL: The Goodheart-Willcox Company
  • U.S. Environmental Protection Agency
    Recycling
    http://www.epa.gov/osw/conserve/rrr/recycle.htm

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