Florida Department of Education
Curriculum Framework 

The standards and/or benchmarks for this program were updated for the 2026-27 academic year.

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

College Credit Certificate	
CIP Number	0252090503	
Program Type	College Credit Certificate (CCC)	
Program Length	30 credit hours	
CTSO	SkillsUSA, Collegiate DECA	
SOC Codes (all applicable) 	For program SOC codes, please see the Program and Course Tables section of the CTE Program Resources page linked below.	
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 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.

Program Structure    

This program is a planned sequence of instruction consisting of 30 credit hours.

When developing the course sequence for the local implementation of this program, select courses that:
•	Meet the skill development requirements of the standards and benchmarks of this program.
•	Where reasonable and practicable, align with programs offered by your institution or other postsecondary institutions in Florida, including: 
o	Related AS and AAS degrees.
o	Baccalaureate degrees within the same career pathway and/or Federal CIP code.

Visit FloridaShines’ Discover Programs website to identify other institutions that offer similar programs to review their course sequencing. Where appropriate, course alignment between institutions offering related programs can facilitate interagency student articulation.

Visit FloridaShines’ Common Prerequisites Manual to identify courses that are prerequisites for admission into an upper division program.  When sub-baccalaureate courses are aligned to the course admissions requirements of baccalaureate programs with the same career pathway, students can enter upper division coursework seamlessly.   

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	Identify effective selling techniques and procedures.
08.0	Identify the organization and function of the hospitality industry.
09.0	Operate a liability and risk identification program.
10.0	Plan and maintain purchasing and receiving procedures.
11.0	Demonstrate effective use of computers.
12.0	Exhibit skills for resort, club, marina, hotel, restaurant, and bar management as well as other hospitality and recreation entities.
13.0	Set up and control maintenance and energy consumption.
14.0	Demonstrate food and beverage management in hotels, restaurants, and other various hospitality operations.  

Florida Department of Education
Student Performance Standards

Program Title:	Food and Beverage Management
CIP Number:		0252090503
Program Length:	30 credit hours

This certificate program is part of the Hospitality and Tourism Management 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	Research and identify job-related information to make informed career decisions.	
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: in-person, and online or virtual 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 perception 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, a culture of care 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 and apply motivational techniques to inspire staff performance and guest service excellence.	
03.15	Identify team-building strategies. Discuss basic principles that are helpful in building and evaluating effective in-person and virtual meetings.	
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 across text, email, voice, and AI-powered systems.	
04.02	Identify the unique differences of staff communication and use of inter-departmental/company communication (i.e., Independent vs. Corporate Owned; email vs. newsletter, managerial vs. employee, etc.).	
04.03	Explain the nature of positive customer/client relations.	
04.04	Demonstrate listening strategies that improve understanding and performance on the job. 	
04.05	Communicate business policies clearly and courteously to guests.	
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 staff to communicate effectively.	
04.08	Develop a dynamic telephone personality.	
04.09	Discuss and identify various types of telephone systems.	
04.10	Respond to incoming front-desk telephone calls timely and in a professional manner. 	
04.11	Understand the process of communicating a service failure to the appropriate departments involved (i.e., Inter-departmental communications such as Billing problems with accounting or front desk; maintenance problems, etc.)	
04.12	Demonstrate the ability to convey the establishment's guest service mission statement to staff and guests. 	
05.0	Demonstrate proficiency in applying mathematics skills.  The student will be able to:	
05.01	Compute addition, subtraction, multiplication, division, and percentage problems (i.e., 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 complete 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	Identify effective selling techniques and procedures.  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, suggestive selling, upselling, and loyalty programs.	
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 releases to communicate key messages to the public and media outlets. 	
07.06	Analyze promotional methods and their effectiveness in reaching target markets. 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 the establishment’s features.	
07.09	Prepare and analyze guest satisfaction surveys.  	
07.10	Demonstrate the ability to promote and upsell guest 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 and the utilization of hyper-personalization techniques.	
07.13	Identify the 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	Identify the organization and function of the hospitality industry.	
08.01	Trace the evolution of the hospitality and tourism industry and explain its economic impact on our economy. 	
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 hotel staff based on their roles and departmental responsibilities. 	
08.06	Describe management functions applied to hospitality services.	
08.07	Identify the mission of various departments within the industry.	
08.08	Demonstrate the ability to use standard hotel terminology when communicating with guests and colleagues.	
08.09	Identify future trends in the hospitality industry.	
09.0	Operate a 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	Understand negotiation and payment terms with suppliers.	
10.04	Establish and apply purchasing specifications.	
10.05	Prepare requisitions and transfers.	
10.06	Check invoices.	
10.07	Establish and apply a 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 the use of software standards in 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 a computer terminal.	
12.0	Exhibit skills for resort, club, marina, hotel, restaurant, and bar management as well as other hospitality and recreation entities. The student will be able to:	
12.01	Discuss the concepts of the various segments of the hospitality industry.	
12.02	Identify special considerations in planning and development.	
12.03	Discuss facilities planning for the various segments of the hospitality industry.	
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 the resort, club, marina, hotel, restaurant, and bar management, as well as other hospitality and recreation entities.	
12.10	Discuss resort investment management.	
12.11	Discuss future trends in the resort, club, marina, hotel, restaurant, and bar management, as well as other hospitality and recreation entities.	
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 hotels, restaurants, and other various hospitality operations.  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.).	
14.02	Describe the important relationship between the front and back-of-house operations.	

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)

CTSOs are co-curricular 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. Other CTSOs not listed in this curriculum framework or recognized by the Florida Department of Education are permissible provided they support student mastery over the standards and benchmarks of this curriculum framework.

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.