# CTE Resource Center - Verso - Culinary Arts Specialization Task 535820904

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Describe point-of-sale procedures.

Definition

Description should include

  • defining point-of-sale
  • explaining marketing strategies, upselling, and highlighting.

Process/Skill Questions

Thinking
  • What selling techniques influence the average check amount?
  • How do the marketing skills of service staff affect average check amount?
Communication
  • Why is a positive attitude and good behavior by staff critical to sales?
  • How do active listening skills contribute to sales?
Leadership
  • How do point-of-sale procedures contribute to overall profit?
  • How does point-of-sale expertise benefit a server's career and lead to monetary gain?
Management
  • What are some examples of point-of-sale incentives that will increase the average check?
  • How does a manager evaluate incentives that will motivate employees?

Related Standards of Learning

English

12.3

The student will apply knowledge of word origins, derivations, and figurative language to extend vocabulary development in authentic texts.
  1. Use structural analysis of roots, affixes, synonyms, and antonyms, to understand complex words.
  2. Use context, structure, and connotations to determine meanings of words and phrases.
  3. Discriminate between connotative and denotative meanings and interpret the connotation.
  4. Explain the meaning of common idioms, and literary and classical allusions in text.
  5. Extend general and cross-curricular vocabulary through speaking, listening, reading, and writing.

Other Related Standards

FCCLA National Programs

Career Connection: My Career

 

Career Connection: My Life

 

Career Connection: My Path

 

Career Connection: My Skills

 

Power of One: A Better You

 

Power of One: Working on Working

 

FCCLA: STAR Events (2019)

Check the national FCCLA portal.

 

Entrepreneurship

 

Hospitality, Tourism, and Recreation

 

National Programs in Action

 

Professional Presentation

 

National Standards for Family and Consumer Sciences Education

8.6

Demonstrate implementation of food service management and leadership functions.