N.M. Admin. Code § 6.29.3.17

Current through Register Vol. 35, No. 24, December 23, 2024

Section 6.29.3.17 - HOSPITALITY AND TOURISM CAREER CLUSTER (HT) FOR COMMON CORE FOR CAREER AND TECHNICAL EDUCATION

A. All pathways in the HT career cluster should align to business and industry certifications where available and appropriate. Student abilities common to pathways in the HT career cluster are the ability to:

(1) describe the key components of marketing and promoting hospitality and tourism products and services;

(2) evaluate the nature and scope of the HT cluster and the role of hospitality and tourism in society and the economy;

(3) demonstrate hospitality and tourism customer service skills that meet customers' needs;

(4) describe employee rights and responsibilities and employers' obligations concerning occupational health and safety in the hospitality and tourism workplace;

(5) identify potential, real and perceived hazards and emergency situations and determine the appropriate safety and security measures in the hospitality and tourism workplace; and

(6) describe career opportunities and means to attain those opportunities in each of the HT pathways.

B. Lodging career pathway (HT-LOD). Students will:

(1) use various communication technologies to accomplish work tasks in lodging facilities;

(2) explain the role and importance of housekeeping operations to lodging facility;

(3) allocate staff positions to meet the needs of various lodging departments;

(4) describe the role and responsibilities of lodging managers;

(5) compare the advantages and disadvantages of independently owned and chain-affiliated lodging facilities;

(6) analyze the departmental interrelationships of a lodging facility;

(7) explain various check-in and check-out procedures used in the lodging industry;

(8) understand reservation procedures used in the lodging industry;

(9) explain how room access policies and procedures ensure guest safety and minimize risks to the lodging facility;

(10) explain how cash control procedures are used in the lodging industry;

(11) explain how guests and property are protected to minimize losses or liabilities in the lodging facility; and

(12) explain the basic legal issues in lodging management.

C. Recreation, amusements and attractions career pathway (HT-REC). Students will:

(1) describe career opportunities in the HT-REC pathway;

(2) explain admission and traffic control procedures used to manage and control individuals, groups and vehicles in recreation, amusement and attraction venues;

(3) determine the maintenance and technology needs for various recreation, amusement and attraction venues;

(4) describe safety and security issues unique to the HT-REC pathway;

(5) compile a resource base to manage emergency situations in recreation, amusement and attraction venues;

(6) identify safety and security issues for recreation, amusement and attraction venues that might require customer education;

(7) compare different ticket sales options to maximize revenue for recreation, amusement and attraction venues;

(8) describe the types of information and directions a guest would need at a recreation, amusement and attraction entry point;

(9) develop marketing strategies for recreation, amusement and attractions venues;

(10) analyze the merchandising, program and product potential for different recreation, amusement and attraction venues; and

(11) compare and contrast various types of recreation, amusement and attraction venues.

D. Restaurants and food-beverage services career pathway (HT-RFB). Students will:

(1) describe ethical and legal responsibilities in food and beverage service facilities;

(2) demonstrate safety and sanitation procedures in food and beverage service facilities;

(3) use information from cultural and geographical studies to guide customer service decisions in food and beverage service facilities;

(4) demonstrate leadership qualities and collaboration with others;

(5) research costs, pricing, market demands and marketing strategies to manage profitability in food and beverage service facilities;

(6) explain the benefits of the use of computerized systems to manage food service operations and guest service;

(7) use technical resources for food services and beverage operations to update or enhance present practice;

(8) implement standard operating procedures related to food and beverage production and guest service;

(9) describe career opportunities and qualifications in the restaurant and food service industry; and

(10) apply listening, reading, writing and speaking skills to enhance operations and customer service in food and beverage service facilities.

E. Travel and tourism career pathway (HT-TT). Students will:

(1) apply information about time zones, seasons and domestic and international maps to create or enhance travel;

(2) apply unit and time conversion skills to develop travel schedules and compute cost, distance and time (including travel time) factors;

(3) analyze cultural diversity factors to enhance travel planning;

(4) assess the potential (real and perceived) hazards related to multiple environments and recommend appropriate safety, health and security measures for travelers;

(5) develop a safety and security plan containing proactive and reactive solutions to manage emergency situations for travelers and staff;

(6) use common travel and tourism terminology used to communicate within the industry;

(7) customize travel with diverse transportation, lodging, cruise and food options;

(8) compare and contrast services and products from related industries to understand and evaluate how they impact the delivery of travel and tourism products and services to customers;

(9) identify the community elements necessary to maintain cooperative tourism development efforts;

(10) develop a travel product that matches customer needs, wants and expectations;

(11) design promotional packages to effectively market travel and tourism; and

(12) select the most effective communication technique and media venue to convey travel marketing information to a target audience.

N.M. Admin. Code § 6.29.3.17

Adopted by New Mexico Register, Volume XXVI, Issue 08, April 30, 2015, eff. 4/30/2015