SECTION 127.478. Practicum in Hospitality Services (Two Credits), Adopted 2015

(a) General requirements. This course is recommended for students in Grades 11 and 12. Recommended prerequisite: Hospitality Services. Students shall be awarded two credits for successful completion of this course. A student may repeat this course once for credit provided that the student is experiencing different aspects of the industry and demonstrating proficiency in additional and more advanced knowledge and skills.

(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) Practicum in Hospitality Services is a unique practicum experience to provide opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Practicum in Hospitality Services integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fast-changing workplace. Students are taught employability skills, including job-specific skills applicable to their training plan, job interview techniques, communication skills, financial and budget activities, human relations, and portfolio development. Practicum in Hospitality Services is relevant and rigorous, supports student attainment of academic and technical standards, and effectively prepares students for college and career success.

(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) research and produce a variety of relevant employment opportunities;

(B) differentiate the essential workplace skills in the career acquisition process;

(C) practice and complete employment-related documents such as job applications (written and electronic formats) and I-9 and W-4 forms;

(D) model proper interview techniques in various situations;

(E) formulate verbal, nonverbal, and written communication skills;

(F) develop and properly use appropriate electronic communication tools; and

(G) display effective listening skills used in the workplace.

(2) The student develops skills for success in the workplace. The student is expected to:

(A) formulate and model appropriate grooming and appearance for the workplace;

(B) model dependability, punctuality, and initiative;

(C) display positive interpersonal skills such as respect for diversity;

(D) differentiate types of diversity from both the employer and customer perspective;

(E) exhibit appropriate business and personal etiquette in the workplace;

(F) exhibit productive work habits, ethical practices, and a positive attitude;

(G) integrate knowledge of personal and occupational safety practices in the workplace;

(H) collaborate with others to support the organization and complete assigned tasks as a team;

(I) organize work to fulfill responsibilities and meet deadlines; and

(J) compare and contrast the relationship of good physical and mental health strategies for job success and work-life balance.

(3) The student compares and contrasts the importance of work ethics, employer expectations, interaction with diverse populations, and communication skills in the workplace. The student is expected to:

(A) defend personal integrity as it affects human relations on the job;

(B) study and develop characteristics of successful working relationships such as teamwork, conflict resolution, self-control, and ability to accept criticism;

(C) analyze and defend employer expectations;

(D) demonstrate respect for the rights of others;

(E) compare and contrast the hospitality code of ethics and ethical standards; and

(F) support organizational policies and procedures.

(4) The student applies academics with career-readiness skills. The student is expected to:

(A) apply mathematical skills to business transactions;

(B) interpret data from documents such as tables, charts, and graphs to estimate and find solutions to problems; and

(C) organize and compose workplace business documents.

(5) The student applies ethical behavior standards, safety procedures, and legal responsibilities within the workplace. The student is expected to:

(A) compare and contrast published workplace policies;

(B) apply responsible and ethical behavior;

(C) evaluate provisions of state and federal labor laws; and

(D) evaluate the employer's and employee's fiduciary responsibilities to customers such as breach of confidentiality, safety, and privacy.

(6) The student models strategies and technique to develop interpersonal skills. The student is expected to:

(A) model effective interpersonal and team-building skills involving situations with diverse individuals; and

(B) model leadership through participation in activities such as career and technical student organizations.

(7) The student evaluates advancement opportunities and career paths in the industry. The student is expected to:

(A) analyze future employment in occupational areas;

(B) develop an entrepreneurial opportunity in the hospitality services area;

(C) compare and contrast salaries, industry demands, and challenges for various jobs in hospitality services; and

(D) evaluate the changing global workplace and future trends using governmental and other resources.

(8) The student identifies skills and attributes necessary for professional advancement. The student is expected to:

(A) evaluate continuing education opportunities that enhance career advancement and promote lifelong learning; and

(B) formulate effective strategies to secure, maintain, and terminate employment.

(9) The student understands roles within teams, work units, departments, organizations, and the larger environment of the hospitality services industry. The student is expected to:

(A) explain the different types and functions of all departments such as food and beverage to understand their impact on customer service;

(B) illustrate proficiency with duties in each of the departments of a hotel or tourism venue;

(C) compare and contrast lodging properties;

(D) analyze the differences between chain and franchise lodging operations; and

(E) explore the job duties in travel and tourism, recreation, and amusement and attraction venues.

(10) The student understands the knowledge and skills required for careers in the lodging industry. The student is expected to:

(A) examine, understand, and articulate job-specific technical vocabulary;

(B) explain technical procedures needed to meet guest needs such as registration, rate assignment, room assignment, and determination of payment methods;

(C) research and create a meeting/event company;

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

(E) determine the correct procedures for the traditional hotel guest cycle.

(11) The student documents in manual and electronic format acquired technical knowledge and skills from coherent plan of study. The student is expected to:

(A) produce a professional portfolio to include information such as:

(i) a current resume;

(ii) official documentation of attainment of technical skill competencies;

(iii) recognitions, awards, and scholarships;

(iv) community service activities;

(v) student organization participation;

(vi) practicum supervisor evaluations;

(vii) letters of recommendation;

(viii) cover letters;

(ix) documentation of preparation for state or national industry certification such as food sanitation certification; and

(x) any other supporting documents;

(B) present the portfolio to interested stakeholders;

(C) evaluate employment options, including salaries and benefits;

(D) determine effective money management and financial planning techniques to manage:

(i) insurance and benefits;

(ii) taxes;

(iii) retirement;

(iv) relocation costs;

(v) a budget;

(vi) housing costs; and

(vii) transportation costs; and

(E) develop a personal budget based on career choice using effective money management and financial planning techniques.

Source Note: The provisions of this §127.478 adopted to be effective April 7, 2022, 47 TexReg 1677