Nathan Hale High School Hospitality, Tourism & Technology

Home of the Rangers Room 205

Revised 5/11/2016 P a g e | 1

Course: Lodging Management II

2015-2016

Instructor: Ms. Smith

Course Length: 120 Hours (one school year)

Career Cluster: Hospitality & Tourism

Career Pathway: Lodging

Career Major(s): Front Desk Worker, Front Office Assistant, Hospitality and Tourism

Manager, Housekeeper, Lodging Management Assistant, & Lodging

Manager

Course Description: This course is Part II of an overview of hospitality and lodging

management. Students will learn the types of hotels, ownership and

levels of service. Special focus is given to the front office and basic

communication and telecommunication procedures in relation to

customer service. Hospitality services, basic housekeeping skills and

industry safety are additional components of this course. The

curriculum is produced by the American Hotel and Lodging

Association and is recognized not only nation-wide, but also world-

wide.

Classroom Rules: 1. Be courteous and respectful of instructor, classmates & classroom

equipment & materials

2. Keep your attitude and language clean & professional

3. Cell phones must be put away unless otherwise instructed

4. NO food or drink except at team tables in center of room

5. NO hall passes except in emergencies

Classroom Expectations: 1. Be in room and ready to learn by the end of the tardy bell.

2. Treat the classroom as a professional work environment

3. Do your very best in all work

4. Try before you tell me you can’t do something

5. C3 B4 ME – Re-read/re-try, ask a neighbor and/or look it up before

coming to me for help. I want you to learn to problem solve.

6. Your work MUST be yours – NO cheating will be tolerated

7. Be honest & exercise good judgement

8. Manage your time wisely

9. Become involved in Business Professionals of America

10. Follow all classroom rules and procedures

11. Follow all rules and procedures set by Nathan Hale HS & the TPS

district

12. Be responsible

Nathan Hale High School Hospitality, Tourism & Technology

Home of the Rangers Room 205

Revised 5/11/2016 P a g e | 2

13. Have fun!

Course Outline Unit 1: Introduction to Leadership and Management

Ch 1: Preparing for a Leadership Career

Ch 2: Hospitality and Tourism Leadership

Unit 2: Hospitality Leadership Skills

Ch 3: Leadership and the Guest Cycle

Ch 4: Managing the Guest Experience Cycle

Ch 5: Leadership, Employees, and Communication

Unit 3: Operational Leadership

Ch 6: Front Office Leadership

Ch 7: Managing Housekeeping Operations

Ch 8: Leadership and Facilities Management

Unit 4: Managing Food and Beverage Operations

Ch 9: Food and Beverage Service Leadership

Ch 10: Managing Banquets and Catered Events

Unit 5: Managing Business Operations

Ch 11: Human Resources

Ch 12: Managing Operational Finance

Unit 6: Sales and Marketing

Ch 13: Marketing

Ch 14: Sales

Unit 7: Safety and Security

Ch 15: Safety

Ch 16: Security

Course Objectives: Manage, use, care, storage, maintenance, and safe operations of

equipment, tools, and supplies.

Apply facility management, maintenance, and service skills to

lodging operations

Apply time and work management skills to facility service tasks

Analyze sales and marketing functions in lodging operations

Explain the roles and functions of individuals engaged in facilities

management and maintenance careers

Analyze opportunities for employment and entrepreneurial endeavors

Summarize education and training requirements and opportunities for

career paths in facilities management and maintenance

Analyze the effects of facilities management and maintenance

occupations on local, state, national, and global economies

Create an employment portfolio for use with applying for internships

and work-based learning opportunities in facilities management and

maintenance careers

Nathan Hale High School Hospitality, Tourism & Technology

Home of the Rangers Room 205

Revised 5/11/2016 P a g e | 3

Apply housekeeping standards and procedures

Operate cleaning equipment and tools

Manage use of supplies

Maintain building interior surfaces, wall coverings, fabrics,

furnishings, and floor surfaces

Perform facilities maintenance based on established standards

Analyze energy efficient methods

Demonstrate quality services in keeping with customer expectations

Analyze energy efficient methods

Demonstrate quality service in keeping with customer expectations

Analyze the various types of cleaning methods and their

environmental effects

Summarize federal and state regulations regarding safe handling use

and storage of chemicals

Apply Occupational Safety and Health Administration (OSHA)

regulations to situations in which blood borne pathogens exist and

need to be labeled and carefully handled

Select a pest control system appropriate for the facility and the

type(s) of pests likely to be present

Apply Centers for Disease Control (CDC) standards

Apply Americans with Disabilities Act (ADA) regulations

Demonstrate a waste minimization plan

Design energy efficient methods

Apply security procedures

Demonstrate safe procedures in the use, care, and storage of

equipment

Apply safety and security procedures as required by Hazard Analysis

and critical control Point (HACCP), Occupational Safety and Health

Administrations (OSHA) and other agencies

Apply procedures for control of infection and infectious materials

Summarize the functions of machines and equipment used in

laundering operations

Demonstrate standard laundry procedures

Apply procedures for the selection of textiles, chemicals, and

equipment associated with laundry

Apply industry regulations to laundry/linen systems

Nathan Hale High School Hospitality, Tourism & Technology

Home of the Rangers Room 205

Revised 5/11/2016 P a g e | 4

Demonstrate quality customer service which exceeds customer

expectations

Design staff schedules

Apply principles of purchasing and receiving in facility management

operations

Implement procedures to control inventory

Apply accounting principles in planning, forecasting, and recording

profit and loss

Develop a marketing plan for a business or department

Instructional Methods The instructional methods for this course will include, but are not

limited to, the following: Independent study, group work, class

lectures, online learning, group discussions & applied projects.

Grading Criteria Daily, Weekly Assignments, Projects & Participation = 30% of grade

Time Management = 20% of grade

Tests = 25% of grade

Quizzes = 25% of grade

Grading Scale A = 90 – 100%

B = 80 – 89%

C = 70 – 79%

D = 60 – 69%

F = Below 60%

Supplies Pencils

Pens

Note paper

Earbuds/headphones (if student cannot provide their own set,

headphones can be checked out from the classroom set)