SECTION 127.475. Travel and Tourism Management (One Credit), Adopted 2015

(a) General requirements. This course is recommended for students in Grades 10-12. Recommended prerequisite: Principles of Hospitality and Tourism. Students shall be awarded one credit for successful completion of this course.

(b) Introduction.

(1) Career and technical education instruction provides content aligned with challenging academic standards and relevant technical knowledge and skills for students to further their education and succeed in current or emerging professions.

(2) The Hospitality and Tourism Career Cluster focuses on the management, marketing, and operations of restaurants and other food/beverage services, lodging, attractions, recreation events and travel-related services.

(3) Travel and Tourism Management incorporates management principles and procedures of the travel and tourism industry as well as destination geography, airlines, international travel, cruising, travel by rail, lodging, recreation, amusements, attractions, and resorts. Employment qualifications and opportunities are also included in this course.

(4) Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.

(5) Statements that contain the word "including" reference content that must be mastered, while those containing the phrase "such as" are intended as possible illustrative examples.

(c) Knowledge and skills.

(1) The student demonstrates professional standards/employability skills as required by business and industry. The student is expected to:

(A) formulate and organize oral and written information;

(B) compose a variety of written documents used in travel and tourism such as itineraries, thank you letters, presentations, and advertisements;

(C) differentiate and deliver different types of presentations such as informative, instructional, persuasive, and decision making;

(D) calculate basic math and percentages;

(E) investigate geography and factors that affect the travel and tourism industry; and

(F) summarize how to use the state of the economy to plan products and services.

(2) The student uses oral and written communication skills in creating, expressing, and interpreting information and ideas, including technical terminology and information. The student is expected to:

(A) select and employ verbal skills when obtaining and conveying information;

(B) use verbal and nonverbal communication skills effectively with diverse constituents; and

(C) develop and deliver presentations using appropriate technology such as to engage, inform, and persuade audiences.

(3) The student solves problems independently and in teams using critical-thinking skills. The student is expected to:

(A) generate creative ideas by brainstorming possible solutions;

(B) guide individuals through the process of making informed travel decisions;

(C) interpret and use industry standards for principles of budgeting and forecasting to maximize profit and growth; and

(D) analyze customer comments to formulate improvements in services and products.

(4) The student uses information technology tools specific to the travel and tourism industry to access, manage, integrate, and create information. The student is expected to:

(A) operate and use technological applications to communicate within a workplace and perform a task;

(B) distinguish among the different modes of travel such as airline, cruise line, road travel, and rail;

(C) differentiate among recreation such as amusement, attractions, and resort venues;

(D) research travel arrangement systems used for booking reservations; and

(E) create basic multimedia publications.

(5) The student understands roles within teams, work units, departments, organizations, inter-organization systems, and the larger environment of the travel and tourism industry. The student is expected to:

(A) explain the functions and interactions of various departments within a travel and tourism business;

(B) research quality-control systems and practices;

(C) develop plans to accomplish organizational goals; and

(D) formulate collaborative plans with other related industries such as lodging, food and beverage service, and transportation agencies to provide an all-inclusive product for the customer.

(6) The student understands the importance of health, safety, and environmental systems in the travel and tourism industry and their importance to organizational performance and regulatory compliance. The student is expected to:

(A) identify hazards common to workplaces such as safety, health, and environmental hazards;

(B) use industry standards to implement safety precautions to maintain a safe worksite;

(C) research and relate first aid and cardiopulmonary resuscitation skills;

(D) describe environmental procedures that ensure a facility is in compliance with health codes;

(E) describe how to train others for emergency situations;

(F) analyze potential effects caused by common chemicals and hazardous materials; and

(G) compare and contrast security measures to protect the guests, staff, and property.

(7) The student uses leadership and teamwork skills in collaborating with others to accomplish organizational goals and objectives. The student is expected to:

(A) apply team-building skills;

(B) apply decision-making and problem-solving skills;

(C) apply teamwork qualities in creating a pleasant work environment;

(D) determine the impact of cultural diversity on teamwork; and

(E) participate in community service opportunities.

(8) The student knows and understands the importance of professional ethics and legal responsibilities. The student is expected to:

(A) discuss ethical reasoning to a variety of workplace situations in order to make decisions; and

(B) research information on organizational policies in handbooks and manuals.

(9) The student knows and understands the importance of employability skills and is able to explore and effectively plan for managing travel and tourism careers. The student is expected to:

(A) identify and demonstrate behaviors and skills necessary to be employable;

(B) identify the training and education requirements that lead toward an appropriate certification for employment;

(C) demonstrate proper interview techniques;

(D) update or create a career portfolio;

(E) investigate continuing education opportunities within the industry;

(F) examine appropriate credentialing requirements to maintain compliance with industry requirements;

(G) compare and contrast the effect of stress, fatigue, and anxiety on job performance;

(H) complete required employment forms such as I-9, work visa, W-4, and licensures to meet employment requirements; and

(I) explore entrepreneurship opportunities within the travel and tourism industry.

(10) The student develops principles in time management, decision making, effective communication, and prioritizing. The student is expected to:

(A) apply effective practices for time management;

(B) analyze various steps in the decision-making process for prioritizing effectively; and

(C) discuss the importance of balancing a career, a family, and leisure activities.

(11) The student uses technical knowledge and skills required in the travel and tourism industry. The student is expected to:

(A) develop job-specific technical vocabulary;

(B) use marketing techniques to sell products and services;

(C) evaluate current and emerging technologies to improve guest services;

(D) explain different types of payment options;

(E) analyze customer service concepts and scenarios;

(F) describe how customer service affects a company's bottom line;

(G) develop an awareness of cultural diversity to enhance travel planning such as differences in social etiquette, dress, and behaviors;

(H) demonstrate an understanding of tourism sales and the impact on distribution systems; and

(I) demonstrate knowledge of destination, attraction planning, and development, including the use of organizations such as convention and visitor's bureaus and state tourist boards.

Source Note: The provisions of this §127.475 adopted to be effective April 7, 2022, 47 TexReg 1677