18 Week Semester Plan for Career...

LeoneIntro to Hospitality

Semester Plans

Introduction to Hospitality Semester Plans (created 8-12-11)

Unit 1 & Topic Objective8.24.12 – 9.14.12 Learning Activities and Assessments Unit Terms Essential Questions

Suggested time for Unit 1 is 7 class periods

Chapter 1, pages 2-18 and PowerPoint from resource CD 1.1.1 List terms with definitions related to hospitality

marketing 1.2.1 Discuss basic concepts of marketing and the seven

key marketing functions, page 6*Word Project: Creating a Marketing Functions Diagram

1.2.2 Research any type of hotel or restaurant advertising; identify and label the components of the marketing mix, page 5 and 6*Project Small Group Students will log off of their computer form a duo group with someone across the room from them. They will describe the type of promotion used in each of their ads & label examples of the product, price & distribution.

1.3.1 Make a list and describe your favorite amenities found at a hotel, airlines or restaurant, (or in any hospitality advertising)*Identify 5 types of travelers for each type listed name 2 amenities or services that would appeal to that traveler

1.4.1 Research a Hotel or Restaurant you have had a good experience with or would like to have an experience with. In a group of 2-3 make a list of Questions to ask a human resource manager or general manager. Individually Interview one of these managers of the hotel or restaurant about the impact of the hospitality industry on the economy, on the growth of the industry, and on career opportunities available in the industry

ASSESSMENT - Chapter 1 Review. Pages 18-20. Questions #1-11 and 14.

ASSESSMENT – Chapter 1 Test

amenities demographics domestic

travel marketing marketing mix service

marketing target market yield

management

What is marketing? What are the elements of the marketing mix?

What are the seven major marketing functions? Give an example of each one as it occurs in the hospitality industry.

How do lodging establishments benefit from gathering information about customer preferences?

How do high-tech amenities help hotels compare? What is the trade-off for luxury amenities in hotel marketing?

1.1 Define terminology 1.2 Describe marketing

basics 1.3 Explain hotel

marketing as a competitive industry

1.4 Describe the importance of hospitality marketing

***Key Needs Internet AND/OR Computer Guest speaker, interview or field trip Special supplies needed Group Work*** of 17


Semester Plans

Unit 2 & Topic Objective for 9.17.12 – 9.28.12 Learning Activities and Assessments Unit Terms Essential Questions


Chapter 2, pages 22-46 and PowerPoint from resource CD 2.1.1 List terms with definitions related to types of hospitality

back of the house

What special or unique amenities do full-service



Semester Plansmarkets

2.2.1 Discuss wide array of hospitality facilities; include hotels, motels, bed and breakfasts, conference centers, resorts, and restaurants. Pages 24-40

2.3.1 Describe different types of hotels and motels. Page 24-27 2.3.2 Emphasize the advantages for each type of lodging 2.3.3 Tell about your hotel or motel experiences 2.3.4 Take a field trip or have a guest speaker from a full-service

hotel explain all the extras offered by this type of hotel 2.4.1 Describe bed and breakfast and how it differs from other

lodging establishments. Pages 30-31 2.4.2 Research, in terms, a Bed and Breakfast on the Internet

and prepare a PowerPoint presentation for class on Bed and Breakfasts

2.4.3 Present the PowerPoint to the class 2.5.1 Explain the main principles of resort lodging and

conference centers. Pages 33-35 2.5.2 Brainstorm what you expect from a lodging institution and

the city when you attend a convention 2.6.1 Differentiate between types of restaurants and discuss the

growth of the industry. Pages 37-40 2.6.2 Use the Internet, in teams, to locate information on

nationally recognized restaurants 2.7.1 Explain the financial importance of tourism and identify

reasons for increases in tourism, especially international tourism. Pages 42-44

2.7.2 Using the Internet, research and calculate economic benefits of tourism for a state and present the information in a graph form

ASSESSMENT - Chapter 2 Review. Pages 46-48. Questions #1-10, 11,12, and 14.


Bed and Breakfast(B & B)

Condominium conference

center extended-stay

facility front of the

house full-service

hotel hotel limited-

service property

motel motor inn resort timeshare travel package

hotels offer? Explain the difference

between motels and motor inns.

What are limited-service hotels? Cite examples of creative marketing used by a limited-service hotel.

How do B & Bs differ from hotels or motor inns?

Why are more business travelers opting to stay at B & Bs?

Why do city governments often work to create conference centers?

How does a resort differ from a typical hotel?

What types of restaurants make up the table-service category?

What are the main reasons for the huge size of the fast-food market?

How does tourism benefit state economies?

What explains the recent growth in worldwide tourism?

2.1 Define terminology 2.2 Describe hospitality

markets 2.3 Identify hotels and

motels 2.4 Identify Bed and

Breakfasts 2.5 Discuss the difference

between conference centers and resorts

2.6 Discuss restaurants 2.7 Discuss tourism

Unit 3 & Topic Objective for 10.1.12 – 10.10.12 Learning Activities and Assessment Unit Terms Essential Questions

Suggested time for Unit Chapter 3, pages 50-70 and PowerPoint from resource CD Compensation Name three



Semester Plans3 is 8 class periods 3.1.1 List terms with definitions of key players in

hospitality operations 3.2.1 Discuss the different departments in a hotel 3.3.1 List the functions of the human resources department.

Page 52 3.3.2 Discuss compensation. Page 54 3.3.3 Use the Internet or travel magazine to research a

hotel or restaurant and list advantages of being an employee of that particular establishment

3.4.1 Define the role of the front desk and food and beverage outlets. Pages 56-58

3.4.2 Define types of servers, menus, and service in restaurants. Page 58

3.4.3 Use the internet to find menus in different languages 3.4.4 Create, in groups, scripts to advertise a local

restaurant, including the type of food, service, menu and so forth, include an advertisement

3.5.1 List the duties and responsibilities of back of the house, housekeeping, engineering, and the kitchen. Pages 61-65

ASSESSMENT – Chapter 3 Review on pages 70-72. Questions #1-12 and 16.


facilities director

guest folio human

resources department (HR)

licensing agreement

perpetual inventory

physical inventory

reservation room status

report up-selling walk-in

responsibilities of a human resources department and explain the importance of each.

Name examples of employee benefits.

What does a front desk agent do?

What is the difference between American service and English service?

What does the executive housekeeper do?

What is HVAC, and why is it important to the smooth operation of a hotel?

What is a sous chef, and what are his or her responsibilities? For what type of food is a grade manger responsible?

3.1 Define terminology 3.2 Describe vital

departments in a hotel 3.3 Describe human

resources department 3.4 Describe Front of the

House operations 3.5 Describe Back of the

House operations




Semester Plans Suggested time for Unit

4 is 7 class periods Chapter 4, pages 74-92 and PowerPoint from resource CD 4.1.1 List the terms with definitions relating to selling

hospitality 4.2.1 Discuss marketing the hotel and restaurant with

attention on reservations and sales along with special events

4.3.1 List key players that contribute to the hospitality effort. Pages 76-77

4.3.2 Discuss the impact that the Internet has on the hospitality industry. Pages 77-78

4.3.3 Discuss traditional and new strategies for increasing hospitality sales. Pages 78-80

4.4.1 List different ways to make hotel reservations and the different types of reservations. Pages 82-84

4.4.2 Discuss the impact of technology on reservation business. Pages 84-85

4.5.1 Discuss sales strategies for event marketing. Page 90 4.5.2 Using the computer, design a customer survey with

questions about menu choices, customer service, and other items to keep customers coming back to the restaurant



conference and visitors bureau (CVB)

due-out forecast group sales guaranteed

reservations incentive

travel infomediaries psychographic

information regular

reservation

Explain the relationship of hotel image and cost. Why might some beautiful hospitality facilities not be successful?

What are infomediaries? How can the Internet help consumers get what they want from the hospitality industry?

Name three traditional hospitality sales tools. Why is targeting repeat business a key part of a marketing effort?

Explain the difference between regular and guaranteed reservations.

What are two types of third-party distribution channels for hotels? Why is technology increasingly important in the reservation process?

Name three sales strategies used by hospitality providers to attract group sales.

4.1 Define terminology 4.2 Identify selling

hospitality 4.3 Describe marketing

the hotel or restaurant 4.4 Identify hotel

reservations 4.5 Describe sales and

event planning



Semester PlansUnit 5 & Topic Objective for

10.23.12 – 11.1.12 Learning Activities and Assessment Unit Terms Essential Questions

Suggested time for Unit 5 is 5 -7 class periods

Chapter 5, pages 96-114 and PowerPoint from resource CD

Advertising Benefit

List three strategies that travel and tourism



Semester Plans 5.1.1 List the terms related with definitions to hospitality

promotion 5.2.1 Discuss promotional strategies, types of advertising,

and special promotions. Pages 98-99 5.3.1 List different ways hotels promote their properties,

including the aspects of personal selling. Pages 100-101 5.4.1 Using newspapers and magazines, research ads for

hotels/restaurants, create a poster with these advertisements 5.5.1 Discuss types and examples of sales promotions used

in the lodging industry. Pages 109-112 5.5.2 Present examples of promotional items such as t-

shirts, key chains, coffee mugs, and coupons. (Show National Pen catalog)



global distribution system (GDS)

personal selling

promotional mix

public relations

publicity sales

promotion single-image

inventory specialty

advertising merchandise

businesses use to increase sales. What is the promotional mix?

Describe the personal selling process.

How does sales promotion differ from advertising? What are the keys to effective sales promotion?

5.1 Define terminology 5.2 Identify promotional

strategies, types of advertising, and special promotions

5.3 Identify developing promotional strategies

5.4 Identify examples of advertising and public relations

5.5 Identify special promotional strategies for hotels





6 is 11 class periods Chapter 6, pages 118-140 and PowerPoint from resource

CD 6.1.1 List the terms with definitions related to promoting to

target markets 6.2.1 Discuss business, leisure and international travelers 6.3.1 Define target markets and the importance of

demographics for making hospitality marketing decisions. Pages 120-121

6.3.2 List the five elements of market segmentation. Pages 121

6.3.3 Research baby boomers and their spending habits and present a short report on how marketing decisions are made using their demographics

6.4.1 List how a traveler is affected by the latest trends and technological advancements. Pages 125-128

6.4.2 Role play check-in at a hotel 6.5.1 Differentiate between the leisure traveler and the

business traveler. Pages 125-128, 130-131 6.5.2 Describe the latest trends for leisure travel. Pages

132-133 6.5.3 Prepare and present a “Dream Vacation” PowerPoint

including costs, using information from the Internet, magazines, or newspaper

6.6.1 Describe the impact of international travel. Pages 135-136

6.6.2 Describe the adjustments that must be made for international guests. Pages 137-138



business traveler

incremental sales

interactive marketing

jet lag leisure travel market

segment niche

marketing

What is a target market? What are the five elements of market segmentation?

Why are hotel rooms more than just a place to sleep for business travelers?

To what hotel services and amenities do women pay particular attention?

Why is leisure travel not always to distant destinations? What is the difference between hard adventure travel and soft adventure travel?

Why does the hospitality industry pay attention to seniors? What are incremental sales?

Give three examples of special needs for international travelers. Why are there more international travelers today?

How does a travel agency typically earn money?

6.1 Define terminology 6.2 Identify the three

categories of travelers 6.3 Identify customer

demographics 6.4 Describe the business

traveler 6.5 Examine the leisure

traveler 6.6 Examine the

international traveler







breakeven point

List five factors that affect the price of a hotel room.



Semester Plans 7.1.1 List the terms with definitions related to price and

financing 7.2.1 List examples of each part of the industry 7.3.1 Explain the difference in room rates, specialty rates,

and government rates. Pages 146-147 7.4.1 List factors in restaurant pricing. Pages 152 and 154 7.4.2 List factors in airline pricing and the high costs of

flying. Pages 154-156 7.5.1 Discuss purchasing, receiving, and sorting procedures

for different segments of the industry. Pages 158-161 7.6.1 Identify different types of financing sources for hotel

and restaurant ownership. Pages 163-166 ASSESSMENT – Chapter 7 Review on pages 168-170.

Questions #1-11 and 15. ASSESSMENT – Chapter 7 Test

capital corporation direct

operating expenses

franchise indirect

operating expenses

occupancy rate

partnership peak season purchasing sole

proprietorship shoulder

season

Define five different types of room rates.

What information do you need to determine the breakeven point of a hotel?

What is the difference between direct operating expenses and indirect operating expenses?

Why do airline ticket prices vary so greatly? What are the three greatest expenses for airlines?

What must a purchasing agent or buyer keep in mind when ordering supplies for a hotel or restaurant?

Explain what the acronym FIFO means and why concept is important to product storage.

List four types of lodging property ownership. Give one advantage for each type of ownership.

In addition to money, what else is considered capital? What is a venture capital?

7.1 Define terminology 7.2 Discuss hotel

restaurant, and airline pricing, purchasing, and financing

7.3 Discuss types of room rates

7.4 Describe basic restaurant and airline ticket pricing concepts

7.5 Identify purchasing strategies

7.6 Discuss financing various forms of ownership


Suggested time for Unit Chapter 8, pages 172-196 and PowerPoint from resource guerilla What is a guest-history



Semester Plans8 is 5 - 7 class periods CD

8.1.1 List the terms with definitions related to hospitality marketing information management

8.2.1 Explain how technology and hospitality employees are important for maintaining customer databases. Pages 174-177

8.3.1 Define occupancy rate and yield management, with emphasis on increasing occupancy rates. Pages 179-182

8.4.1 Identify successful strategies used by hotels and restaurants to increase customer satisfaction and generate repeat business. Pages 184-188

8.5.1 List basic hospitality standards. Pages 190-192 8.5.2 Explain how sales effects are tied to personal service.

Pages 192-194 ASSESSMENT – Chapter 8 Review on pages 172-196.

Questions #1-11, 14. ASSESSMENT – Chapter 8 Test

marketing guest-history

database mentor non-revenue

rooms repeat

business standards

database? List five types of information about guests that would be useful for marketing plans.

Name two ways that the growth of databases has helped the hospitality industry.

How are forecasts important to the hospitality industry?

What is guerilla marketing? Why might generating leads through employees yield new sources of customers that other forms of marketing might miss?

What is the best way to develop courteous and efficient service for customers?

Why must restaurant managers be progressive in their approach to providing products and services? Identify two trends in restaurant marketing.

What is the most important standard in the hospitality industry? Why is diversity an important issue in hospitality management?

How are sales goals related to customer satisfaction? How do specific programs tying sales activities to customer needs help the sales effort?

8.1 Define terminology 8.2 Explain maintaining a

customer database 8.3 Explain maintaining a

favorable occupancy rate 8.4 Explain customer

satisfaction and repeat business

8.5 Explain maintaining industry standards





9 is 5 – 8 class periods Chapter 9, pages 200-228 and PowerPoint from resource

CD 9.1.1 List terms with definitions, related to product and

service management 9.2.1 Illustrate product and service planning by creating a

poster listing special services in hotels. Pages 202-205 9.3.1 Discuss the product and service mix and the lodging

industry rating system. Page 206 9.4.1 Explain special hotel services and technology. Pages

208-212 9.5.1 Identify the importance of hotel furnishings,

atmosphere, and employee uniforms. Pages 214-216 9.6.1 Discuss the insurance coverage and hotel security.

Pages 218-221 9.6.2 Interview an insurance representative about risk

management and restaurant, hotel insurance 9.7.1 Discuss restaurant product and service planning.

Pages 223-225 ASSESSMENT – Chapter 9 Review on pages 228-230.

Questions #1-11, 14 and 15. ASSESSMENT – Chapter 9 Test

Concierge empowerment insurance

policy liability

insurance packages product and

service mix product

planning programming property

insurance risk

management

What is the product and service mix? How do packages benefit both hospitality businesses and consumers?

How do rating systems help hotels as well as consumers?

List the main responsibilities of a concierge.

Name two examples of leading-edge technology available to hotel guests.

Identify three critical factors in consumers’ perception of a hospitality business.

What are the essential qualities of hospitality uniforms and dress codes?

What is the difference between property and liability insurance?

List three examples of security and safety guidelines that hotel employees should practice.

What is a restaurant’s product mix?

9.1 Define terminology 9.2 Discuss product and

service planning in hotels and restaurants, special services in hotels, the importance of image marketing, and risk management

9.3 Describe hotel product and service planning

9.4 Explain special hotel services

9.5 Describe hotel image 9.6 Describe risk

management 9.7 Describe restaurant

product and service planning





Suggested time for Unit 10 is 7 - 13 class periods


10.1.1 List terms with definitions related to distribution 10.2.1 Using the Internet, schedule a trip to a vacation

place; make travel arrangements and lodging arrangements 10.3.1 Discuss challenges and competition facing travel

agencies. Pages 234-235 10.3.2 List sales strategies used by travel agencies. Pages

235-236 10.4.1 Define Internet travel intermediaries. Pages 240-

241 10.4.2 Discuss basic operations of intermediaries such as

Priceline.com and Travelocity.com. Pages 242-245 10.4.3 List different intermediaries found on the Internet

other than Priceline.com and Travelocity.com ASSESSMENT – Chapter 10 Review on pages 254-256.


Commission cookie hits intermediaries keyword price elasticity search engine secure server tour travel

wholesaler

Why are corporate accounts so important to travel agencies? Why are travel agents challenged to find new target markets?

What is the flexibility factor? Why is customer service the key to survival for travel agencies?

What is an Internet intermediary? What factors led to the rise of the Internet intermediaries?

Describe the basic operation of Priceline.com and Travelocity.com. How might these intermediaries change the traditional travel agency?

10.1 Define terminology 10.2 Identify the variety

of intermediaries available to schedule travel and other hospitality needs using technology for scheduling

10.3 Describe traditional travel intermediaries

10.4 Describe Internet travel intermediaries





Suggested time for Unit 11 is 7 - 13 class periods


central reservation

What type of research do hoteliers buy from outside



Semester Plans 11.1.1 List the terms with definitions related to planning

for the future unit 11.2.1 Develop a table illustrating the roles of competition,

technology and building renovation 11.3.1 Discuss the importance of research and management

systems in the hospitality industry. Pages 260-262 11.4.1 Explain property management systems and hotel

technology. Pages 265-269, 271-274 ASSESSMENT – Chapter 11 Review on pages 276-278.


system customer

relationship management systems

energy management systems

market position

market share point-of-sale

(POS) property

management systems

revenue management

companies? What is the purpose of a

customer relationship management system?

Name four types of technology systems used by hospitality facilities and give a benefit of each.

Explain why it is important to have computer interface standards in hotel technology.

Why is planning for technology an integral part of hotel renovation?

What are some reasons hotels undergo renovations? What must designers consider when developing a plan?

11.1 Define terminology 11.2 Discuss the roles of

competition, technology, and building renovation in the lodging industry

11.3 Explain keeping ahead of the competition

11.4 Explain the role of technology


Suggested time for Unit Chapter 12, pages 280-302 and PowerPoint from resource career Why are so many



Semester Plans12 is 5 – 10 class periods CD

12.1.1 List the terms with definitions related to hospitality careers

12.2.1 Write a report of possible career choices and the educational options for that chosen career in the hospitality industry

12.3.1 Discuss career opportunities in hospitality. Pages 282-283

12.3.2 Identify the four parts of a career-planning strategy. Pages 284-286

12.3.3 Describe the characteristics of successful hospitality employees. Page 286

12.4.1 Identify the educational requirements for a hospitality career. Pages 289-293

12.4.2 Identify the benefits of education for both the employee and employer. Pages 293-295

12.5.1 Discuss the need for mobility for advancement in the industry. Pages 297-299

12.5.2 Describe how the Internet has affected hospitality career searches. Pages 299-300



package designated

trainer Hospitality

Industry Education Advisory Committee (HIEAC)

hot job market marketing

plan

hospitality jobs part-time? What are four parts of a

strategy to pursue a career in the hospitality industry?

What qualities that might not show on a resume are important to hospitality employers?

Identify two differences between community and four-year colleges.

What is a designated trainer? Why is training within the hospitality industry a good investment for companies?

Why does an individual need to be flexible when considering promotion within the hospitality industry?

How has the Internet changed the search for hospitality careers? List three features of employment web sites.

12.1 Define terminology 12.2 Discuss career

opportunities and educational options for the hospitality industry

12.3 Explain preparing for a hospitality career

12.4 Explain the educational requirements

12.5 Explain mobility required for advancement

Unit & Topic Objective for December 18-21 Learning Activities and Assessment Unit Terms Essential Questions



Semester Plans

Semester Review and Testing


18 Week Semester Plan for Career...

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