# CTE Resource Center - Verso - Hospitality, Tourism, and Recreation II Related National Standards for Family and Consumer Sciences Education

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Related National Standards for Family and Consumer Sciences Education

National Standards for Family and Consumer Sciences Education

The National Standards for Family and Consumer Sciences Education have been correlated to the tasks/competencies in this course. These correlations appear on the task/competency pages, and an unduplicated list of these standards appears below.

For additional information about the National Standards for Family and Consumer Sciences Education, see http://www.doe.in.gov/octe/facs/NASAFACS/index.html.

1.1

Analyze strategies to manage multiple roles and responsibilities (individual, family, career, community, and global).

6.1.1

Analyze family as the basic unit of society.

10.1.1

Explain the roles and functions of individuals engaged in hospitality, tourism, and recreation careers.

10.1.6

Analyze the role of professional organizations in the hospitality, tourism, and recreation professions.

10.2

Demonstrate procedures applied to safety, security, and environmental issues.

10.2.2

Demonstrate procedures for assuring guest or customer safety.

10.2.3

Evaluate evacuation plans and emergency procedures.

10.2.4

Demonstrate management and conservation of resources for energy efficiency and protection of the environment.

10.3

Apply concepts of quality service to ensure customer satisfaction.

10.3.3

Apply a system to evaluate and resolve employee, employer, guest, or customer complaints.

10.3.5

Demonstrate effective cultural awareness and customer relations to meet the hospitality, tourism, and recreation needs of special populations.

10.4

Demonstrate practices and skills involved in lodging occupations.

10.4.1

Demonstrate front desk, office, and customer service skills.

10.4.3

Manage convention, meeting, and banquet support functions.

10.4.4

Apply basic food preparation and service skills in catering operations.

10.4.5

Manage use, care, storage, maintenance, and safe operations of equipment, tools, and supplies.

10.4.6

Apply facility management, maintenance, and service skills to hospitality and lodging operations.

10.4.8

Analyze sales and marketing functions in hospitality and lodging operations.

10.5.3

Apply knowledge of food, beverage, and etiquette of various regions and countries to decisions about hospitality, lodging, tourism, and recreation.

10.5.4

Research regulations and cultural expectations to determine information needed for diverse cliental for domestic and international travel.

10.5.5

Create travel documents and itineraries, utilizing current technology.

10.5.6

Analyze travel arrangements, using computerized systems.

10.6.2

Design themes, timelines, budgets, agendas, and itineraries for specific programs and events.

10.6.3

Organize resources and information about locations, facilities, suppliers, and vendors for specific services.

10.6.5

Demonstrate skills related to promoting and publicizing events.