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

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Describe point-of-sale procedures.


Description should include

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

Process/Skill Questions

  • What selling techniques influence the average check amount?
  • How do the marketing skills of service staff affect average check amount?
  • Why is a positive attitude and good behavior by staff critical to sales?
  • How do active listening skills contribute to sales?
  • 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?
  • 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



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.




Hospitality, Tourism, and Recreation


National Programs in Action


Professional Presentation


National Standards for Family and Consumer Sciences Education


Demonstrate implementation of food service management and leadership functions.