# CTE Resource Center - Verso - Hospitality, Tourism, and Recreation II Task/Competency List

CTE Resource Center - Verso

Virginia’s CTE Resource Center

2019/2020 Competency-Based Task/Competency List for Hospitality, Tourism, and Recreation II (8203/36 weeks, 280 hours)

Tasks/competencies bordered in blue are considered optional when marked as such; they and/or additional tasks/competencies may be taught at the discretion of the school division. All other tasks are considered essential statewide and are required of all students.

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Demonstrating Personal Qualities and Abilities

  1. Demonstrate creativity and innovation.
  2. Demonstrate critical thinking and problem solving.
  3. Demonstrate initiative and self-direction.
  4. Demonstrate integrity.
  5. Demonstrate work ethic.

Demonstrating Interpersonal Skills

  1. Demonstrate conflict-resolution skills.
  2. Demonstrate listening and speaking skills.
  3. Demonstrate respect for diversity.
  4. Demonstrate customer service skills.
  5. Collaborate with team members.

Demonstrating Professional Competencies

  1. Demonstrate big-picture thinking.
  2. Demonstrate career- and life-management skills.
  3. Demonstrate continuous learning and adaptability.
  4. Manage time and resources.
  5. Demonstrate information-literacy skills.
  6. Demonstrate an understanding of information security.
  7. Maintain working knowledge of current information-technology (IT) systems.
  8. Demonstrate proficiency with technologies, tools, and machines common to a specific occupation.
  9. Apply mathematical skills to job-specific tasks.
  10. Demonstrate professionalism.
  11. Demonstrate reading and writing skills.
  12. Demonstrate workplace safety.

Examining All Aspects of an Industry

  1. Examine aspects of planning within an industry/organization.
  2. Examine aspects of management within an industry/organization.
  3. Examine aspects of financial responsibility within an industry/organization.
  4. Examine technical and production skills required of workers within an industry/organization.
  5. Examine principles of technology that underlie an industry/organization.
  6. Examine labor issues related to an industry/organization.
  7. Examine community issues related to an industry/organization.
  8. Examine health, safety, and environmental issues related to an industry/organization.

Addressing Elements of Student Life

  1. Identify the purposes and goals of the student organization.
  2. Explain the benefits and responsibilities of membership in the student organization as a student and in professional/civic organizations as an adult.
  3. Demonstrate leadership skills through participation in student organization activities, such as meetings, programs, and projects.
  4. Identify Internet safety issues and procedures for complying with acceptable use standards.

Exploring Work-Based Learning

  1. Identify the types of work-based learning (WBL) opportunities.
  2. Reflect on lessons learned during the WBL experience.
  3. Explore career opportunities related to the WBL experience.
  4. Participate in a WBL experience, when appropriate.

Balancing Work and Family

  1. Analyze the meaning of work and the meaning of family.
  2. Compare how families affect work life and how work life affects families.
  3. Identify management strategies for balancing work and family roles.

Demonstrating Health, Safety, and Environmental Awareness

  1. Demonstrate sanitation methods in all areas of the hospitality industry.
  2. Implement a plan of action to address health and emergency hazards.
  3. Predict health, safety, and sanitation trends in government regulations in the hospitality industry.
  4. Demonstrate the responsibilities of personnel during an emergency situation.
  5. Research hospitality industry conservation practices.
  6. Complete incident reports.

Fulfilling the Responsibilities of the Rooms Division and Lodging Facilities Operations

  1. Implement the organizational structure of a hotel and the roles of each division.
  2. Implement the duties of front-office personnel.
  3. Outline fees, policies, amenities, and rates.
  4. Accommodate guests with special needs.
  5. Detail the duties of uniformed services.
  6. Check in a guest, using front-office technology and communication systems.
  7. Demonstrate communication etiquette.
  8. Identify the duties of housekeeping personnel.
  9. Clean guest rooms, public areas, employee areas, and offices, according to SOPs.
  10. Describe the procedures for laundering linens, according to SOP, if not outsourced.
  11. Inventory linens and supplies.

Reviewing Marketing and Sales

  1. Demonstrate a marketing promotion, using various media.
  2. Evaluate a variety of sales promotions or offers.
  3. Perform a cost-benefit analysis of advertising through various channels of mass media.
  4. Analyze the value of potential market segments in a specific industry.

Exploring Responsibilities of the Back of the House in the Food and Beverage Industry

  1. Identify the duties of back-of-the-house personnel.
  2. Operate commercial kitchen equipment and hand tools.
  3. Demonstrate basic food preparation methods and techniques.
  4. Demonstrate food presentation techniques.
  5. Observe the receiving and storage process.

Implementing Responsibilities of the Front of the House in the Food and Beverage Industry

  1. Examine the duties of front-of-the-house personnel.
  2. Demonstrate foods and beverage service.

Implementing the Responsibilities of the Travel and Tourism Industry

  1. Compare foods, beverages, and cultural etiquette of travel destinations.
  2. Prepare a travel packet for a specific destination.
  3. Compare modes of transportation available for a variety of destinations.

Examining Legal and Ethical Considerations in the Hospitality Industry

  1. Describe the laws related to the hospitality industry.
  2. Explore the potential legal outcome for a case study.
  3. Describe methods for protecting guest information.

Demonstrating Techniques for Guest and Customer Service

  1. Demonstrate customer relations by providing information and directions, handling inquiries, and solving problems or complaints.
  2. Describe how customer service affects customer choice.
  3. Evaluate customer service satisfaction.
  4. Strategize resolutions for customer-service complaints.