2022 – 2023
Florida Department of Education
Curriculum Framework 

Program Title:	Food and Beverage Management	
Career Cluster:	Hospitality &Tourism

CCC	
CIP Number	0252090503	
Program Type	College Credit Certificate (CCC)	
Program Length	30 credit hours	
CTSO	SkillsUSA
Collegiate DECA	
SOC Codes (all applicable) 	11-9051 – Food Service Managers	
CTE Program Resources 	http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml	

Purpose

This certificate program is part of the Hospitality and Tourism Management (60) AS degree program (1252090101).  

A College Credit Certificate consists of a program of instruction of less than sixty (60) credits of college-level courses, which is part of an AS or AAS degree program and prepares students for entry into employment (Rule 6A-14.030, F.A.C.).

This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality & Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality & Tourism career cluster. 

The content includes but is not limited to employability skills in the hospitality industry, laws that affect the hospitality industry, technology used in the industry, and management of various types of hospitality establishments.  

Additional Information relevant to this Career and Technical Education (CTE) program is provided at the end of this document.

Standards

After successfully completing this program, the student will be able to perform the following:

01.0	Demonstrate employability skills.
02.0	Demonstrate customer service skills.
03.0	Apply human relations skills.
04.0	Demonstrate proficiency in communication skills.
05.0	Demonstrate proficiency in applying mathematics skills.
06.0	Identify economic principles.
07.0	Demonstrate hotel staffing operations.
08.0	Analyze laws that affect the hospitality industry.
09.0	Operate liability and risk identification program.
10.0	Plan and maintain purchasing and receiving procedures.
11.0	Demonstrate the use of computers.
12.0	Exhibit skills for resort/club/marina management.
13.0	Set up and control maintenance and energy consumption.
14.0	Demonstrate food and beverage management in a full-service hotel/motel/lodge.

2022 – 2023
Florida Department of Education
Student Performance Standards

Program Title:	Food and Beverage Management	 
CIP Number:		0252090503	
Program Length:	30 credit hours	
SOC Code:		11-9051

This certificate program is part of the Hospitality and Tourism Management (60) AS degree program 1252090101.  At the completion of this program, the student will be able to:	
01.0	Demonstrate employability skills.  The student will be able to:	
01.01	Conduct a job search.	
01.02	Secure information about a job.	
01.03	Prepare a resume and cover letter, letter of application, follow-up letter, acceptance/rejection letter, and letter of resignation.	
01.04	Identify documents that may be required when applying for a job.	
01.05	Complete a job application form correctly utilizing Internet sites, company websites and social media (i.e.: LinkedIn, Monster.com, HCareers.com, etc.).	
01.06	Demonstrate competence in job interview techniques.	
01.07	Identify or demonstrate appropriate professional responses to criticism from employer, supervisor, and customers by understanding, considering, and employing Emotional Intelligence, Cultural Intelligence, and perceptions checking.	
01.08	Identify acceptable work habits.	
01.09	Identify acceptable employee health and grooming habits.	
01.10	Describe and apply the importance of producing quality work and meeting performance standards.	
01.11	Discuss state and federal labor laws regulating the workplace.	
01.12	Identify proper personal and business ethics.	
01.13	Identify current trends that have developed in the hospitality industry.	
01.14	Conduct in-depth career research including requirements for entry and advancement, career ladders, and opportunities related to the hospitality field.	
01.15	Identify postsecondary programs and educational training available for advancement in the field.	
01.16	Explain concepts of self-understanding, self-esteem, and self-image.	
02.0	Demonstrate customer service skills.  The student will be able to:	
02.01	Demonstrate a hospitality attitude.	
02.02	Identify and apply different levels of service recovery by utilizing customer service and cultural intelligence strategies.	
03.0	Apply human relations skills.  The student will be able to:	
03.01	Demonstrate such interpersonal skills as punctuality, initiative, courtesy, loyalty, and being a team player.	
03.02	Identify and demonstrate interpersonal and communication skills relevant to the business environment (i.e.:  cross-cultural communication).	
03.03	Exhibits responsible behavior through honesty, respect, fairness and accountability.	
03.04	Demonstrate problem-solving and decision-making strategies.	
03.05	Demonstrate problem-solving initiative.	
03.06	Exhibit interest and enthusiasm.	
03.07	Demonstrate responsible behavior.	
03.08	Explain the importance of honesty and integrity when dealing with others.	
03.09	Demonstrate self-management.	
03.10	Set personal goals and develop a plan of action to achieve those goals.	
03.11	Demonstrate the ability to offer and accept criticism.	
03.12	Demonstrate respect for the opinions, customs, and individual differences of others.	
03.13	Identify and practice stress management techniques.	
03.14	Identify motivational techniques.	
03.15	Identify team-building strategies.	
03.16	Identify effective coaching and counseling techniques.	
04.0	Demonstrate proficiency in communication skills.  The student will be able to:	
04.01	Demonstrate effective communication: verbal, nonverbal, written, and electronic.	
04.02	Identify the unique differences of staff communication and use of inter-departmental/company communication (ie:  Independent vs. Corporate Owned; email vs. newsletter, managerial vs. employee, etc.).	
04.03	Explain nature of positive customer/client relations.	
04.04	Demonstrate listening strategies that improve understanding and performance on the job. 	
04.05	Interpret business policies to customers/clients.	
04.06	Demonstrate ability to locate, understand, and interpret information found in manuals, graphs, schedules, charts, diagrams, and Internet resources to generate a report.	
04.07	Train employees to communicate effectively.	
04.08	Develop a dynamic telephone personality.	
04.09	Discuss and identify various types of telephone systems.	
04.10	Identify front-desk telephone calls promptly and courteously.	
04.11	Understand the process of communicating a service failure to the appropriate departments involved (ie:  Inter-departmental communications such as Billing problems with accounting or front desk; maintenance problems, etc.)	
04.12	Communicate establishment's mission statement concerning guest services.	
05.0	Demonstrate proficiency in applying mathematics skills.  The student will be able to:	
05.01	Compute addition, subtraction, multiplication, division, and percentage problems (ie:   calculate tax, gratuity, commission, miscellaneous charges, etc.).	
05.02	Apply problem-solving techniques to sales-related transactions including cash, checks, debit cards, credit cards, and discounts.	
05.03	Interpret quantitative information from tables, charts, and graphs as related to the workplace.	
05.04	Demonstrate ability to collect, organize, and interpret data, and predict outcomes relative to opening and closing procedures for a sales terminal.	
05.05	Apply mathematical concepts to completing purchase orders, invoices, packing slips, and shipping and handling charges.	
05.06	Analyze standard industry formulas relative to discount date and due date to determine the amount of payment on an invoice.	
05.07	Understand and interpret the main financial statements (i.e.; balance sheet, income statement, etc.) of a business, with a focus on the income statement.	
06.0	Identify economic principles.  The student will be able to:	
06.01	Explain the following concepts:  	
•	Economic goods and services
•	Economic resources
•	Economics and economic activities
•	Utility
•	“Supply and demand”
•	Price 
•	Economic systems
•	Private enterprise and business ownership
•	Profit
•	Risk
•	Competition
•	Productivity.	
06.02	Explain the relationship between government and business.	
06.03	Identify components of gross national product (GNP) and gross domestic product (GDP).	
07.0	Demonstrate hotel staffing operations.  The student will be able to:	
07.01	Explain the purpose and importance of selling.	
07.02	Identify sales techniques used by the hospitality industry including social media.	
07.03	Prepare an effective sales presentation.	
07.04	Understand the resources deployed to develop and execute a multi-media campaign.	
07.05	Prepare press release.	
07.06	Analyze the strategies businesses use to market to customers.	
07.07	Develop and implement a publicity and public relations plan.	
07.08	Create and implement a SWOT action plan to promote establishment’s features.	
07.09	Prepare and analyze questionnaire for guests.	
07.10	Promote room sales.	
07.11	Describe the sales process and various sales techniques used to sell to multiple markets (i.e.: MICE, SMERF, Corp, etc.)	
07.12	Discuss customer services.	
07.13	Identify servicing requirements of various industries/groups.	
07.14	Identify an establishment or destination’s target markets and prepare customized offers (i.e.:  leisure vs. corporate, corporate, convention groups, etc.).	
08.0	Analyze laws that affect the hospitality industry.  The student will be able to:	
08.01	Trace evolution of the hospitality industry.	
08.02	Describe various organizational structures within the hospitality industry.	
08.03	Analyze organizational structure of hotel operations.	
08.04	Analyze functions of the hospitality industry.	
08.05	Identify staff according to function.	
08.06	Describe management functions applied to hospitality services.	
08.07	Identify mission of various departments within the industry.	
08.08	Use common hotel terminology.	
08.09	Identify future trends in hospitality industry.	
09.0	Operate liability and risk identification program.  The student will be able to:	
09.01	Train employees in liability and risk identification procedures.	
09.02	Identify liability and risk situations and take remedial action using approved procedures.	
09.03	Enforce liability and risk identification procedures with all employees.	
10.0	Plan and maintain purchasing and receiving procedures.  The student will be able to:	
10.01	Identify sources of supply.	
10.02	Evaluate products.	
10.03	Negotiate payment terms with suppliers.	
10.04	Establish and apply purchasing specification.	
10.05	Prepare requisitions and transfers.	
10.06	Check invoices.	
10.07	Establish and apply stock rotation system.	
10.08	Establish and apply stock inventory levels.	
10.09	Record and price inventories.	
10.10	Organize and maintain dry storage.	
10.11	Organize and maintain cold storage.	
10.12	Prepare tenders and contracts.	
10.13	Negotiate service and maintenance contracts.	
11.0	Demonstrate effective use of computers.  The student will be able to:	
11.01	Demonstrate skill in use of software standard to the hospitality industry.	
11.02	Demonstrate use of a property management system.	
11.03	Demonstrate use of the point of sale system.	
11.04	Retrieve guest data using computer terminal.	
12.0	Exhibit skills for resort/club/marina management.  The student will be able to:	
12.01	Discuss the resort/club/marina/hotel concept.	
12.02	Identify special considerations in planning and development.	
12.03	Discuss resort/club/marina/hotel facilities planning.	
12.04	Analyze requirements for recreational activities.	
12.05	Identify personnel department functions.	
12.06	Identify front of house functions.	
12.07	Identify heart of house functions.	
12.08	Identify security functions.	
12.09	Discuss marketing of resort/club/marina/hotel.	
12.10	Discuss resort investment management.	
12.11	Discuss future trends in the resort/club/marina/hotel industry.	
13.0	Set up and control maintenance and energy consumption.  The student will be able to:	
13.01	Establish an energy conservation program.	
13.02	Analyze energy consumption.	
13.03	Identify appropriate energy savings systems.	
13.04	Develop energy survey/audit practices.	
13.05	Interpret and apply procedures from equipment manuals.	
13.06	Interpret reports and maintenance records for physical plant systems and equipment.	
14.0	Demonstrate food and beverage management in a full-service hotel/motel/lodge.  The student will be able to:	
14.01	Identify the various components of food and beverage management and the related skills (i.e.: purchasing, budgets, projections, serving, etc.).	

Additional Information

Laboratory Activities

Laboratory investigations that include scientific inquiry, research, measurement, problem solving, emerging technologies, tools and equipment, as well as, experimental, quality, and safety procedures are an integral part of this career and technical program/course. Laboratory investigations benefit all students by developing an understanding of the complexity and ambiguity of empirical work, as well as the skills required to manage, operate, calibrate and troubleshoot equipment/tools used to make observations. Students understand measurement error; and have the skills to aggregate, interpret, and present the resulting data. Equipment and supplies should be provided to enhance hands-on experiences for students.

Career and Technical Student Organization (CTSO)

SkillsUSA and Collegiate DECA, an association of marketing students, are the intercurricular career and technical student organizations providing leadership training and reinforcing specific career and technical skills.  Career and Technical Student Organizations provide activities for students as an integral part of the instruction offered.  

Accommodations

Federal and state legislation requires the provision of accommodations for students with disabilities to meet individual needs and ensure equal access. Postsecondary students with disabilities must self-identify, present documentation, request accommodations if needed, and develop a plan with their counselor and/or instructors. Accommodations received in postsecondary education may differ from those received in secondary education. Accommodations change the way the student is instructed. Students with disabilities may need accommodations in such areas as instructional methods and materials, assignments and assessments, time demands and schedules, learning environment, assistive technology and special communication systems. Documentation of the accommodations requested and provided should be maintained in a confidential file.

Additional Resources

For additional information regarding articulation agreements, Bright Futures Scholarships, Fine Arts/Practical Arts Credit and Equivalent Mathematics and Equally Rigorous Science Courses please refer to:
http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml.