# CTE Resource Center - Verso - Hospitality, Tourism, and Recreation I National Standards for Family and Consumer Sciences Education Correlation by Task

CTE Resource Center - Verso

Virginia’s CTE Resource Center

National Standards for Family and Consumer Sciences Education Correlation by Task

In this course, the following tasks/competencies reinforce the standards listed beside them. Teachers may identify additional reinforcements in locally developed instructional materials.

Task/Competency Number Task/Competency Statement Standards
39 Analyze the meaning of work and the meaning of family. National Standards for Family and Consumer Sciences Education: 6.1.1
40 Compare how families affect work life and how work life affects families. National Standards for Family and Consumer Sciences Education: 1.1
41 Identify management strategies for balancing work and family roles. National Standards for Family and Consumer Sciences Education: 1.1
45 Identify the segments of the hospitality industry. National Standards for Family and Consumer Sciences Education: 10.1
47 Identify trends in the hospitality industry. National Standards for Family and Consumer Sciences Education: 10.1.4 ♦ 10.4.8
48 Research the effects of the hospitality industry on local, state, national, and global economies. National Standards for Family and Consumer Sciences Education: 10.1.4
49 Describe external events that affect the industry. National Standards for Family and Consumer Sciences Education: 10.1.4 ♦ 10.5.1 ♦ 10.5.2
50 Describe the role of sourcing and purchasing products pertaining to each segment of the hospitality industry. National Standards for Family and Consumer Sciences Education: 10.4 ♦ 10.5 ♦ 10.6
51 Describe the functional role of a management structure. National Standards for Family and Consumer Sciences Education: 10.6
52 Analyze the financial viability of a hospitality property. National Standards for Family and Consumer Sciences Education: 10.4.2
53 Describe the responsibilities of the personnel or human resources division. National Standards for Family and Consumer Sciences Education: 10.2
54 Identify methods that promote sanitation in all areas of the hospitality industry. National Standards for Family and Consumer Sciences Education: 10.2
55 Describe the vital role of the housekeeping division in a lodging operation. National Standards for Family and Consumer Sciences Education: 10.4 ♦ 10.4.6
56 Describe possible hazards to the health and safety of employees and guests. National Standards for Family and Consumer Sciences Education: 10.2
57 Identify government regulations pertaining to health, safety, and sanitation practices in the hospitality industry. National Standards for Family and Consumer Sciences Education: 10.5.4
58 List emergency situations that affect the hospitality industry. National Standards for Family and Consumer Sciences Education: 10.2
59 Plan strategies to promote customer and employee safety. National Standards for Family and Consumer Sciences Education: 10.2
60 Identify sustainability issues in the hospitality industry. National Standards for Family and Consumer Sciences Education: 10.2.4 ♦ 10.2.5
61 Describe the importance of professionalism. National Standards for Family and Consumer Sciences Education: 10.3
62 Identify the consequences of noncompliance with health and safety practices. National Standards for Family and Consumer Sciences Education: 10.2
63 Describe the concept of service as a product. National Standards for Family and Consumer Sciences Education: 10.4.8
64 Identify the influence of social media on sales. National Standards for Family and Consumer Sciences Education: 10.3.4
65 Identify the elements of sales and marketing. National Standards for Family and Consumer Sciences Education: 10.6.5
66 Describe the effect of sales on other departments within a hospitality enterprise. National Standards for Family and Consumer Sciences Education: 10.4.8
67 Describe the relationship between sales and marketing departments. National Standards for Family and Consumer Sciences Education: 10.4.8
68 List the functions of the sales and marketing department(s). National Standards for Family and Consumer Sciences Education: 10.6.5
69 Identify potential market segments within the hospitality industry. National Standards for Family and Consumer Sciences Education: 10.6.5
70 Identify the food and beverage industry vendors. National Standards for Family and Consumer Sciences Education: 10.6.3
71 Identify duties of back-of-the-house personnel. National Standards for Family and Consumer Sciences Education: 10.1.1
72 Identify national nutritional guidelines. National Standards for Family and Consumer Sciences Education: 10.4.4
73 Identify commercial kitchen equipment and culinary utensils. National Standards for Family and Consumer Sciences Education: 10.4.5
74 Write an order ticket as a member of a waitstaff. National Standards for Family and Consumer Sciences Education: 10.4
75 Set a table. National Standards for Family and Consumer Sciences Education: 10.4
76 Plan a meal. National Standards for Family and Consumer Sciences Education: 10.4.4
77 Apply principles of nutrition to menu development. National Standards for Family and Consumer Sciences Education: 10.4.4
78 Identify various types of restaurant menus. National Standards for Family and Consumer Sciences Education: 10.4
79 Describe basic food preparation methods and innovative techniques. National Standards for Family and Consumer Sciences Education: 8.5 ♦ 10.4.4
80 Demonstrate food presentation techniques. National Standards for Family and Consumer Sciences Education: 10.4.4
81 Inventory food and supplies. National Standards for Family and Consumer Sciences Education: 10.4.5
82 Describe the receiving and storage process. National Standards for Family and Consumer Sciences Education: 10.4.5
83 Identify the duties of front-of-the-house personnel. National Standards for Family and Consumer Sciences Education: 10.1.1
84 Set up dining area. National Standards for Family and Consumer Sciences Education: 10.4.3
85 Describe how menu items are prepared. National Standards for Family and Consumer Sciences Education: 10.4.4
86 Serve foods and beverages. National Standards for Family and Consumer Sciences Education: 10.4.3
87 Manage payment options. National Standards for Family and Consumer Sciences Education: 10.4.2
88 Identify geography, climate, locations, and time zones of specific regions and countries and their cultural expectations. National Standards for Family and Consumer Sciences Education: 10.5.1
89 Determine the responsibilities of recreation, leisure, and themed services employees. National Standards for Family and Consumer Sciences Education: 10.1.1
90 Manage guests' use of health/fitness facilities. National Standards for Family and Consumer Sciences Education: 10.6
91 Plan for an event or activity. National Standards for Family and Consumer Sciences Education: 10.6.2
92 Identify locations, facilities, suppliers, and vendors for an event or activity. National Standards for Family and Consumer Sciences Education: 10.6.3
93 Plan strategies to promote or publicize events. National Standards for Family and Consumer Sciences Education: 10.6.5
94 Identify trends in recreation and leisure programs that promote health and wellness. National Standards for Family and Consumer Sciences Education: 10.6
95 Identify modes of transportation available for a variety of destinations. National Standards for Family and Consumer Sciences Education: 10.5
96 Identify laws related to the hospitality industry. National Standards for Family and Consumer Sciences Education: 10.1.6 ♦ 10.2 ♦ 10.5.4
97 Explore legal matters. National Standards for Family and Consumer Sciences Education: 10.1.6
98 Identify privacy concerns related to the hospitality industry. National Standards for Family and Consumer Sciences Education: 10.3
99 Correlate the importance of customer service to successful business operations. National Standards for Family and Consumer Sciences Education: 10.3
100 Identify the steps to resolve a customer complaint. National Standards for Family and Consumer Sciences Education: 10.3