Food Service and Hospitality Career Pathway Standards Grades 9-12

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Standard 1 Food Service and Hospitality Industry Awareness
Students will understand the breadth of the food service and hospitality industry, including career opportunities and the role of this industry in local and state economies. They will demonstrate content proficiency by:
1.1 Describing the contribution and impact of the food service industry on the state's economy;
1.2 Comparing the functions and roles of the various segments of the food service and hospitality industry;
1.3 Explaining various job titles and descriptions for positions in the food service industry;
1.4 Explaining the importance of teamwork to the success of a food service organization;
1.5 Describing the range of career opportunities, income, career paths, and strategies for obtaining employment and advancing in the food service and hospitality industry;
1.6 Describing professional conduct and workplace culture in the food service industry;
1.7 Assessing personal traits and skills required for careers in the food service and hospitality industry;
1.8 Identifying the potential impact that careers in the food service and hospitality industry have on achieving a balance between personal and professional life;
1.9 Explaining the benefits of joining professional and trade organizations that relate to the food service and hospitality industry;
1.10 Explaining the employers' and employees' responsibilities for carrying out regulations; and
1.11 Identifying the knowledge, skills, aptitudes, and behaviors that can be transferred to higher levels of employment in the career pathway or to other fields.

Standard 2 Professional Standards/Dignity of Work
Students will understand what constitutes professional behavior, image, and standards. They will demonstrate content proficiency by:
2.1 Describing a code of ethics and identifying the components of professionalism, including integrity, initiative, confidentiality, and respect at the work site;
2.2 Explaining the interdependence and importance of all jobs to the success of an organization;
2.3 Describing and practicing professional and ethical behaviors;
2.4 Identifying clothing, grooming, and personal hygiene appropriate for the job;
2.5 Explaining ways in which on-the-job decisions can affect the quality of work;
2.6 Describing job-related stress and strategies to manage stress;
2.7 Explaining employers' and employees' rights and responsibilities; and
2.8 Determining ways to maintain competency within the industry.

Standard 3 Workforce and Organizational Management
Students will understand workforce and organizational management, including the roles and responsibilities of management and employees. They will demonstrate content proficiency by:
3.1 Describing the outcomes of effective management, such as profitability, productivity, employment atmosphere, consumer and client satisfaction, and business growth;
3.2 Explaining workforce management strategies, such as shared responsibilities, negotiation, planning, and decision making;
3.3 Using effective workforce management strategies;
3.4 Analyzing how workforce management strategies affect employees' actions;
3.5 Identifying appropriate business procedures for food service and hospitality organizations, such as the use of business plans; spreadsheets for payroll and inventories; and other tools for budgets, record keeping, and correspondence with clients; and
3.6 Describing the uses of technology in the various segments of the food service and hospitality industry.

Standard 4 Safety Regulations and Emergency Procedures
Students will understand safe work habits, security, and emergency procedures for employment in food service and hospitality establishments. They will demonstrate content proficiency by:
4.1 Describing guidelines for the security of employees and guests;
4.2 Describing the types and causes of accidents;
4.3 Explaining and demonstrating procedures to reduce and prevent accidents;
4.4 Demonstrating proper procedures for lifting;
4.5 Describing procedures for handling accidents;
4.6 Completing accident reports and records accurately;
4.7 Explaining the procedures for preventing and tending to heat, electrical, and chemical burns;
4.8 Explaining the role of the California Occupational Safety and Health Administration (Cal/OSHA) in regulating practices in the food service and hospitality industry;
4.9 Describing procedures for emergencies and disasters; and
4.10 Analyzing the purpose of and information in the Material Safety Data Sheets (MSDSs).

Standard 5 Laws and Regulations Affecting the Food Service and Hospitality Industry
Students will understand the laws and regulations that affect employers, employees, and customers. They will demonstrate content proficiency by:
5.1 Describing and complying with the laws and regulations affecting the food service and hospitality industry;
5.2 Identifying local, state, and federal laws, regulations, and agencies established to protect employees, employers, customers, and others with special needs;
5.3 Explaining employers' and employees' responsibilities and procedural requirements for complying with laws and regulations;
5.4 Explaining how local, state, and federal regulations and laws are enforced by regulatory agencies, including the California Occupational Safety and Health Administration (Cal/OSHA); and
5.5 Identifying and explaining policies and procedures established by the employer.

Standard 6 Sanitation and Food Handling
Students will understand the principles of sanitation and safe food handling. They will demonstrate content proficiency by:
6.1 Describing specific principles of Hazard Analysis Critical Control Point (HACCP);
6.2 Applying critical control points for time and temperature;
6.3 Using safe and sanitary procedures in all food handling, including food receiving, storage, production, service, and clean up;
6.4 Maintaining standards in personal grooming and hygiene as required by local, state, and federal health and safety codes;
6.5 Describing and following local, state, and federal sanitation regulations for food service establishments;
6.6 Describing types of food contamination, their potential causes, and methods of prevention;
6.7 Analyzing cases of food-borne illnesses and describing potential causes and methods of prevention;
6.8 Using appropriate procedures for sanitizing work surfaces and storing tools, utensils, appliances, and equipment;
6.9 Applying chemicals, sanitizers, and cleaning agents to work stations, tools, utensils, appliances, and equipment; and
6.10 Describing the process for making flowcharts of recipes, from receiving the ingredients to preparing and serving the food.

Standard 7 Technology, Tools, Utensils, Appliances, and Equipment
Students will understand the use of technology, tools, utensils, appliances, and equipment needed in food service production. They will demonstrate content proficiency by:
7.1 Identifying technology, tools, utensils, appliances, and equipment according to their functions in food production;
7.2 Describing proper use, care, and storage of tools, utensils, appliances, and equipment;
7.3 Using food production equipment appropriately, while adhering to safety guidelines;
7.4 Using computer applications in food production; and
7.5 Describing emerging technology for the food service and hospitality industry.

Standard 8 Facilities Management
Students will understand the operational procedures that result in a well-maintained and clean physical plant. They will demonstrate content proficiency by:
8.1 Explaining the importance of following operational checklists;
8.2 Describing the repair and preventive maintenance of equipment;
8.3 Explaining the relationship between preventive maintenance systems and food service operations;
8.4 Organizing work and maintaining work stations for efficiency;
8.5 Using correct technical terms to describe supplies for cleaning and maintenance;
8.6 Using technology in the management of the food service and hospitality industry;
8.7 Recycling materials where appropriate; and
8.8 Packing and discarding trash and cleaning and inspecting the facility.

Standard 9 Customer Service and Guest Relations
Students will understand factors that contribute to exceeding customers' and guests' expectations. They will demonstrate content proficiency by:
9.1 Explaining principles of service for customers and guests;
9.2 Using skills for listening, observing, and anticipating to determine the needs of customers and guests;
9.3 Explaining how the behavior of all employees affects operational efficiency and the satisfaction of guests;
9.4 Explaining ways in which management empowers employees to satisfy the needs of customers and guests;
9.5 Identifying potential barriers and making reasonable accommodations for customers with disabilities;
9.6 Anticipating and responding to requests or complaints from guests and customers;
9.7 Describing options for responding to dissatisfied customers and guests;
9.8 Answering customers' and guests' questions about the menu;
9.9 Explaining and providing examples of up-selling and suggestive selling;
9.10 Determining and arranging with the customer the theme, decorations, style of service, tables, and entertainment for a catered event; and
9.11 Preparing and presenting checks to customers and guests and processing payments.

Standard 10 Nutrition
Students will understand approved dietary guidelines and ways in which food preparation affects nutritional values. They will demonstrate content proficiency by:
10.1 Describing nutritional principles and concepts;
10.2 Using food preparation techniques that conserve nutrients;
10.3 Interpreting nutritional or ingredient information from food labels and nutrition information sheets; and
10.4 Describing nutritional principles and concepts related to menu applications outlined in the American Dietetic Association (ADA) guidelines.

Standard 11 Food and Beverage Production and Preparation
Students will understand food preparation in professional and institutional kitchens, including skills used by chefs, bakers, and caterers. They will demonstrate content proficiency by:
11.1 Identifying and categorizing a variety of food and bakery ingredients;
11.2 Setting up and maintaining assigned work areas;
11.3 Applying the principle of mise en place (set in place) in assembling ingredients, tools, and supplies;
11.4 Measuring and weighing ingredients according to a recipe's specifications;
11.5 Preparing icings, fillings, and meringues;
11.6 Identifying and comparing types of flour, shortening, and leavening agents;
11.7 Preparing, decorating, and displaying bakery items, including breads and other baked items, and desserts, using appropriate procedures and techniques;
11.8 Preparing a variety of food items, including pastas, fruit and vegetable dishes, dairy-based products, soups, salads, meat, poultry, seafoods, sandwiches, and beverages;
11.9 Discussing the advantages and disadvantages of foods made from scratch and of convenience products in terms of cost, preparation, and quality;
11.10 Analyzing time and energy-saving products and techniques used to prepare food items;
11.11 Using a variety of food preparation and baking techniques that produce consistent products;
11.12 Accurately preparing recipes according to directions and procedures;
11.13 Displaying, selling, ordering, and restocking retail counter items as required by the job;
11.14 Identifying, using, and storing herbs, spices, and extracts properly;
11.15 Adjusting standard recipes and using correct computational skills to serve more or fewer persons than specified;
11.16 Using standard procedures in measuring and weighing solid and liquid foods;
11.17 Planning the production schedule so that foods are ready at serving time;
11.18 Designing and creating menus for special occasions as specified by the catering customer;
11.19 Estimating food, beverage, labor, and other costs;
11.20 Making a work sheet and assembling supplies for a catered event;
11.21 Holding and storing prepared foods, utensils, and equipment until needed; and
11.22 Maintaining the quality and safety of transported food and beverages.

Standard 12 Food and Beverage Service
Students will understand the procedures and skills needed to perform sidework, serve customers, set up and clear tables, and process cash and credit transactions. They will demonstrate content proficiency by:
12.1 Applying the concept of mise en place (set in place);
12.2 Holding or storing prepared foods and condiments until needed;
12.3 Describing opening, closing, change-of-shift, and preparatory work duties;
12.4 Identifying and using proper techniques for greeting, seating, and presenting menus to customers;
12.5 Using appropriate, effective, and efficient techniques for writing food and beverage orders and relaying orders to the kitchen through the use of manual or automated systems;
12.6 Using safe, efficient, and proper procedures for setting, serving, maintaining, and busing tables;
12.7 Portioning foods accurately during food preparation and service by using specified portioning tables;
12.8 Coordinating and assembling food orders and supplies;
12.9 Plating and garnishing foods attractively;
12.10 Presenting the bill to the customer, processing credit transactions, and making and counting back change;
12.11 Performing tasks and preparing forms to balance receipts as required by the employer; and
12.12 Describing the different types of table service; for example, American, French, and Russian.

Standard 13 Marketing Strategies
Students will understand the purpose and strategies of marketing and the foundation of tactical marketing applications, including publicity, promotion, public relations, and product development. The student will demonstrate content proficiency by:
13.1 Explaining the difference between vision and mission in the food service industry;
13.2 Defining marketing as it relates to the food service industry;
13.3 Explaining marketing strategies;
13.4 Differentiating among promotion, publicity, public relations, and product development;
13.5 Defining major forms of advertising;
13.6 Explaining feedback systems, including those from guests and employees;
13.7 Defining one-to-one marketing (word of mouth); and
13.8 Describing the process for conducting an analysis of competition.

Standard 14 Prime Cost Analysis
Students will understand the process and importance of the costing process and cost analysis in the food service and hospitality industry. They will demonstrate content proficiency by:
14.1 Describing the importance and structure of the Uniform System of Accounts for Restaurants;
14.2 Describing the key components of a profit and loss statement;
14.3 Explaining prime costs (food, beverages, labor) of income and expense statements;
14.4 Calculating recipe costs and pricing per portion;
14.5 Analyzing customer perception of value and its relationship to profit and loss;
14.6 Estimating the effect of portion control on waste and loss and its impact on profit and loss; and
14.7 Explaining controllable and occupational costs in the food service industry.

Standard 15 Profitability Analysis
Students will understand the interrelationships among all cost groups: prime costs, marketing, administration, rent, energy, music, and entertainment. They will demonstrate content proficiency by:
15.1 Describing the components of a statement of income and expense (profit and loss);
15.2 Describing the cost per cover;
15.3 Describing theoretical costing;
15.4 Listing the individual items that are included in occupational costs; and
15.5 Describing the importance of the menu as the primary source of revenue generation and cost control.

Standard 16 Entrepreneurship
Students will understand the principles of conceptualizing, establishing, and operating a business. They will demonstrate content proficiency by:
16.1 Researching and interpreting market conditions to establish a business;
16.2 Investigating available resources that help in setting up small businesses;
16.3 Describing the components of a business plan;
16.4 Identifying factors that affect success or failure in food service and hospitality businesses;
16.5 Outlining steps in setting up and starting a business; and
16.6 Describing the role that human resources play in the success of a small business.

Standard 17 Personal, Interpersonal, and Communication Skills
Students will understand how personal, interpersonal, and communication skills influence employability. They will demonstrate content proficiency by:
17.1 Describing interpersonal skills that enhance relationships at the work site, such as working cooperatively, communicating effectively, sharing responsibilities, and exercising leadership;
17.2 Analyzing the importance of such personal skills as a positive attitude, self-confidence, honesty, integrity, and self-discipline as these characteristics pertain to work, personal, and family life;
17.3 Explaining ways in which to resolve conflicts, use negotiation skills, and communicate resolutions across gender, age, and cultural groups;
17.4 Assessing the importance of effective nonverbal, oral, and written communication skills in getting and keeping a job.
17.5 Using appropriate communication skills, including correct telephone, facsimile, and e-mail etiquette; and
17.6 Interpreting nonverbal communication and responding appropriately.

Standard 18 Thinking and Problem-Solving Skills
Students will exhibit critical and creative thinking, logical reasoning, and problem-solving skills. They will demonstrate content proficiency by:
18.1 Identifying issues and problems in the food service and hospitality industry and offering possible solutions;
18.2 Considering multiple options for completing work tasks and applying appropriate problem-solving strategies to work-related issues; and
18.3 Applying creative thinking skills to identify and present new ways to perform work effectively.

Standard 19 Balancing Personal, Family, and Work Responsibilities
Students will understand management strategies needed to achieve balance in work, personal, and family life. They will demonstrate content proficiency by:
19.1 Identifying and analyzing multiple roles as members of the workforce, families, and communities;
19.2 Identifying and analyzing resources that help in managing the responsibilities of multiple roles;
19.3 Identifying and applying management strategies needed to achieve balance in work and family roles; and
19.4 Evaluating effectiveness in balancing responsibilities at home and work.

Standard 20 Teamwork and Leadership
Students will understand the teamwork and leadership concepts and skills needed to succeed in work, personal, family, and community life. They will demonstrate content proficiency by:
20.1 Identifying, comparing, and analyzing the characteristics and benefits of teamwork, leadership, and citizenship in the workplace and community;
20.2 Defining leadership roles in work and community life;
20.3 Identifying and practicing strategies for effective teamwork, leadership, and citizenship in the workplace and community;
20.4 Developing skills in teamwork, leadership, and citizenship by participating in FHA-HERO activities;
20.5 Analyzing and using written and professional resources that help in developing skills in teamwork and leadership; and
20.6 Assessing how skills in teamwork and leadership enhance employability.