Florida Department of Education
Curriculum Framework 

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

Program Title:	Hospitality & Tourism Management
Career Cluster:	Hospitality & Tourism

Associate in Science	
CIP Number	1252090101	
Program Type	College Credit	
Program Length	60 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 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. 

This program prepares students for employment in management positions in the hospitality industry and/or provides supplemental training and development for persons previously or currently employed in these occupations. The hospitality industry, as addressed in this program, includes lodging, food and beverage, tourism and attractions, event management, cruise operations, and resort and club services.

The content includes but is not limited to customer service, management and supervisory development, management and leadership theory, hospitality attitude, guest experience, decision making, organization, communications, human relations, leadership training, personnel training, security, sanitation, food and beverage management, sales, hotel accounting, housekeeping, energy management, maintenance and engineering, marketing, property, resort, and convention management, applicable local, state, and federal laws and asset management.  

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 60 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.
•	Meet the general education core course requirements of Rule 6A-14.0303, Florida Administrative Code.
•	Where reasonable and practicable, align with programs offered by your institution or other postsecondary institutions in Florida, including: 
o	Related CCC and ATD credentials.
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.   

Florida’s Career Readiness Skills for CTE Programs

Employability Skills	
01.0	Apply academic skills to workplace scenarios.	
01.01	Use reading skills.	
01.02	Use writing skills.	
01.03	Use mathematical strategies and procedures.	
01.04	Use scientific principles and procedures.	
02.0	Design a solution to an industry problem.	
02.01	Use critical thinking.	
02.02	Use creativity.	
02.03	Make sound decisions.	
02.04	Solve problems.	
02.05	Reason. 	
02.06	Plan and organize.	
03.0	Manage resources within an industry project	
03.01	Manage time.	
03.02	Manage money or resources.	
03.03	Manage materials.	
03.04	Manage personnel.	
04.0	Oversee the subcomponents, operations and output of a technical or organizational system.	
04.01	Manage systems.	
04.02	Monitor systems.	
04.03	Improve systems.	
05.0	Use information for decision making.	
05.01	Locate information.	
05.02	Organize information.	
05.03	Use information.	
05.04	Analyze information.	
05.05	Communicate information.	
06.0	Apply relevant technology to workplace scenarios to aid productivity.	
06.01	Use technology.	
07.0	Interpret and express interpersonal communication.	
07.01	Communicate verbally.	
07.02	Listen actively.	
07.03	Comprehend written material.	
07.04	Convey information in writing.	
07.05	Communicate nonverbally.	
07.06	Interpret nonverbal communication.	
08.0	Interact with others to accomplish workplace goals.	
08.01	Collaborate with others in a team.	
08.02	Respond to customer needs.	
08.03	Exercise leadership.	
08.04	Negotiate to resolve conflict.	
08.05	Respect others.	
09.0	Manage personal behavior to maximize productivity and professional growth.	
09.01	Demonstrate responsibility and self-discipline.	
09.02	Adapt and show flexibility.	
09.03	Work independently.	
09.04	Demonstrate a willingness to learn.	
09.05	Demonstrate integrity.	
09.06	Demonstrate professionalism.	
09.07	Take initiative.	
09.08	Display positive attitude.	
09.09	Take responsibility for professional growth.	
Job Attainment	
10.0	Find, assess and apply to job opportunities.	
10.01	Identify online job posts relevant to his or her career aspirations.	
10.02	Compare and contrast the job posts’ required qualifications, job duties, compensation, benefits and employers. 	
10.03	Define what information, documentation and writing prompts are required for the positions.	
11.0	Communicate personal competence, character and fit for a job opportunity.	
11.01	Develop a resume.	
11.02	Write a cover letter.	
11.03	Curate a professional portfolio that includes work products.	
11.04	Prepare for and experience a mock job interview.	
12.0	Cultivate and leverage relationships to professionally advance.	
12.01	Request a signed reference letter, letter of recommendation and/or an online skill/professionalism endorsement. 	
12.02	Develop a plan to cultivate a professional digital footprint.	
12.03	Develop a networking plan for a specific industry of interest.	

Standards

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

Core
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	Perform general hotel duties.
10.0	Demonstrate leadership and supervisory skills. 
11.0	Apply and maintain security and safety procedures.
12.0	Demonstrate hospitality staffing functions.
13.0	Analyze laws that affect the hospitality industry.
14.0	Operate a liability and risk identification program.
15.0	Plan and maintain purchasing and receiving procedures.
16.0	Demonstrate effective use of computers.
17.0	Exhibit skills for resort, club, marina, hotel, restaurant, and bar management as well as other hospitality and recreation entities.
18.0	Identify and demonstrate marketing and business fundamentals.

In addition, students will complete the objectives in one of the following specializations:

Specialization Track	Page Number	
Bar and Beverage Management	18	
Cruise Line Operations and Management	20	
Event Planning and Management	23	
Food and Beverage Management	26	
Hotel Operations and Management    	28	
Theme Park and Attractions Management	34	

Florida Department of Education
Student Performance Standards

Program Title:	Hospitality & Tourism Management
CIP Number:		1252090101
Program Length:	60 credit hours

At the completion of this program, the student will be able to:	
Core	
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	Describe the importance of digital literacy as a required job skill.	
01.15	Conduct in-depth career research, including requirements for entry and advancement, career ladders, and opportunities related to the hospitality field.	
01.16	Identify postsecondary programs and educational training available for advancement in the field.	
01.17	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 guest-oriented attitude and the ability to anticipate guest needs.	
02.02	Demonstrate a hospitality attitude, a culture of care attitude.	
02.03	Identify and apply different levels of service recovery by utilizing customer service and cultural intelligence strategies.	
02.04	Describe the Moment of Truth concept.	
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 clearly and 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:
•	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.  The student will be able to:	
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	Perform general hotel duties.  The student will be able to:	
09.01	Perform duties of a guest services agent.	
09.02	Maintain information about guest services.	
09.03	Represent management in any duty assigned.	
09.04	Handle all other internal control items according to company policy and procedure.	
09.05	Maintain necessary daily reports in accordance with policy and procedure.	
10.0	Demonstrate leadership and supervisory skills.  The student will be able to:	
10.01	Utilize problem-solving skills in accordance with management policy and mission statement.	
10.02	Establish/modify policies and procedures that align with the mission statement, SOPs, and operational needs.	
10.03	Inform personnel of policy and/or mission statement changes.	
10.04	Identify management functions.	
10.05	Identify supervisory functions.	
10.06	Identify leadership styles.	
10.07	Define and explain sustainable management practices.	
10.08	Identify work improvement strategies, such as motivation and productivity.	
10.09	Describe the supervisor's role as a change agent.	
11.0	Apply and maintain security and safety procedures.  The student will be able to:	
11.01	Demonstrate general safety and security practices.	
11.02	Set up and maintain a system for the storage and protection of valuables.	
11.03	Set up and maintain security procedures for guests, facilities, equipment, and supplies.	
11.04	Identify components of training and supervision.	
11.05	Maintain key controls.	
11.06	Develop and maintain a program for staff security and apply appropriate procedures for handling emergency situations.	
11.07	Understand general policies and procedures for dealing with emergency/crisis situations.	
11.08	Understand the various fire-fighting methods utilized in the hospitality industry.	
11.09	Provide and maintain emergency first aid equipment and/or supplies.	
11.10	Discuss the importance of and protocol used in Cardiopulmonary Resuscitation (CPR) and the use of an Automated External Defibrillator (AED).	
11.11	Follow company emergency procedures.	
11.12	Understand the important role of Cybersecurity, Data Privacy, and Advanced Security Technology.	
12.0	Demonstrate hospitality staffing functions. The student will be able to:	
12.01	Establish recruiting and selection procedures in accordance with company policy.	
12.02	Develop and evaluate procedures for staff orientation and training programs.	
12.03	Develop and conduct employee orientation training on the organization, facility, and company policies.	
12.04	Develop procedures for employee performance evaluation.	
12.05	Establish a wage and salary control system.	
12.06	Identify labor control systems and their functions.	
12.07	Develop and apply disciplinary processes related to coaching and progressive discipline.	
12.08	Demonstrate conflict resolution skills (i.e., employee disputes/complaints, etc.).	
12.09	Identify employee workgroups.	
12.10	Identify the functions and purposes of employee unions.	
12.11	Identify procedures in management development.	
12.12	Prepare job descriptions.	
12.13	Conduct job application interviews.	
12.14	Delegate responsibility and authority.	
12.15	Prepare employee work schedules.	
12.16	Lead management-employee group discussions.	
12.17	Communicate policy concerning sexual harassment.	
12.18	Communicate policy concerning substance abuse.	
12.19	Perform a task analysis.	
13.0	Analyze laws that affect the hospitality industry.  The student will be able to:	
13.01	Interpret and apply labor regulations/laws.	
13.02	Interpret and apply fire regulations.	
13.03	Interpret and apply liquor laws.  	
13.04	Interpret and apply workers’ compensation laws.	
13.05	Interpret and apply the Innkeepers’ Act.	
13.06	Interpret and apply the Civil Rights Act.	
13.07	Interpret and apply the Americans with Disabilities Act.	
13.08	Interpret and apply company and/or franchise regulations.	
13.09	Interpret taxes affecting the hospitality industry.	
13.10	Interpret parts of group, convention, and banquet contracts.  	
14.0	Operate a liability and risk identification program.  The student will be able to:	
14.01	Train employees in liability and risk identification procedures.	
14.02	Identify liability and risk situations and take remedial action using approved procedures.	
14.03	Enforce liability and risk identification procedures with all employees.	
15.0	Plan and maintain purchasing and receiving procedures.  The student will be able to:	
15.01	Identify sources of supply.	
15.02	Evaluate products.	
15.03	Understand negotiation and payment terms with suppliers.	
15.04	Establish and apply purchasing specifications.	
15.05	Prepare requisitions and transfers.	
15.06	Check invoices.	
15.07	Establish and apply a stock rotation system.	
15.08	Establish and apply stock inventory levels.	
15.09	Record and price inventories.	
15.10	Organize and maintain dry storage. 	
15.11	Organize and maintain cold storage.	
15.12	Prepare tenders and contracts.	
15.13	Negotiate service and maintenance contracts.	
16.0	Demonstrate effective use of computers.  The student will be able to:	
16.01	Demonstrate skill in the use of software standards in the hospitality industry.	
16.02	Demonstrate use of a property management system.	
16.03	Demonstrate use of a point-of-sale system.	
16.04	Retrieve guest data using a computer terminal.	
16.05	Demonstrate skills in the use of email, electronic spreadsheets, presentation, and word processing tools.	
17.0	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:	
17.01	Discuss the concepts of the various segments of the hospitality industry.	
17.02	Identify special considerations in planning and development.	
17.03	Discuss facilities planning for the various segments of the hospitality industry.	
17.04	Analyze requirements for recreational activities.	
17.05	Identify personnel department functions.	
17.06	Identify front-of-house functions.	
17.07	Identify heart-of-house functions.	
17.08	Identify security functions.	
17.09	Discuss marketing of the resort, club, marina, hotel, restaurant, and bar management, as well as other hospitality and recreation entities.	
17.10	Discuss resort investment management.	
17.11	Discuss future trends in the resort, club, marina, hotel, restaurant, and bar management, as well as other hospitality and recreation entities.	
18.0	Identify and demonstrate marketing and business fundamentals.  The student will be able to:	
18.01	Explain how marketing promotes the property, attracts guests, and supports revenue growth and its role.	
18.02	Explain the functions of marketing and its related activities.	
18.03	Explain the relationship of marketing and social media to business and the economy.	
18.04	Explain various types of business ownership.	
18.05	Compare and contrast the different forms of business ownership.	
18.06	Define “entrepreneurship.”	
18.07	Describe the importance of entrepreneurship to the US economy.	
18.08	List the advantages and disadvantages of business ownership.	
18.09	Identify the risks involved in ownership of a business.	
18.10	Identify characteristics, aptitudes, and skills of a successful entrepreneur.	
18.11	Identify the business skills needed to operate a small business efficiently and effectively.	
18.12	Identify your entrepreneurial aptitudes and skills.	
18.13	Develop a plan for opening a business.	

Program Title:		Hospitality & Tourism Management 
Specialization Track:	Bar and Beverage Management

Specialization Concepts and Content:  This program prepares students for immediate employment in the hospitality and restaurant industry with employable skills in beverage management and service, beer, wine, and beverage essentials, and fine spirits management and mixology.

Standards 

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

19.0	Examine the principles of bar and beverage operations and management. 
20.0	Describe key production processes, styles, classifications, and characteristics of wines, beers, and spirits.
21.0	Identify and analyze key trends, cultural influences, and design principles in beverage service.
22.0	Apply foundational skills in alcoholic and non-alcoholic beverage preparation, service techniques, and bar setup.
23.0	Identify and explain the legal, health, and ethical responsibilities associated with responsible alcohol service.

Bar and Beverage Management Specialization Standards and Benchmarks	
19.0	Examine the principles of bar and beverage operations and management. The student will be able to:	
19.01	Describe the key components of bar operations, including layout, equipment, and workflow efficiency.	
19.02	Explain beverage-specific cost control methods, including par levels, requisition systems, and inventory systems.	
19.03	Identify staffing roles and scheduling practices tailored to bar operations, including bartender responsibilities.	
19.04	Analyze beverage cost structures, including pour cost, pricing strategies, and profit margins specific to alcoholic and non-alcoholic drinks.	
19.05	Explain standard operating procedures for beverage service, including glassware handling, drink preparation timing, appropriate guest interaction, and cash handling.	
19.06	Evaluate the impact of beverage menu design and product selection on operational efficiency and guest satisfaction.	
19.07	Identify common methods of loss and theft in bar operations and explain strategies for prevention.	
20.0	Describe key production processes, styles, classifications, and characteristics of wines, beers, and spirits.  The student will be able to:	
20.01	Explain the wine production processes.	
20.02	Identify major wine styles.	
20.03	Differentiate between basic styles of wine and regions.	
20.04	Explain the beer production processes.	
20.05	Identify major beer styles.	
20.06	Differentiate major beer styles and the basics of beer production.	
20.07	Explain the production processes for various spirits used in the beverage industry.	
20.08	Identify the major spirits used in the beverage industry.	
20.09	Classify the different spirits and explain the associated pricing tiers.	
20.10	Describe the characteristics of all major spirits and their use in a bar setting.	
21.0	Identify and analyze key trends, cultural influences, and design principles in beverage service.  The student will be able to:	
21.01	Understand major industry trends regarding beverage service and cocktail design.	
21.02	Describe the cultural and historical factors that influence global beverage consumption habits.	
21.03	Identify trends in non-alcoholic beverage consumption and their impact on bar and beverage operations.	
21.04	Differentiate between traditional cocktails and mocktails in terms of ingredients, techniques, and changing guest expectations.	
22.0	Apply foundational skills in alcoholic and non-alcoholic beverage preparation, service techniques, and bar setup. The student will be able to:	
22.01	Craft basic cocktails using standard recipes, tools, and techniques.	
22.02	Demonstrate proper methods for preparing coffee and tea, including brewing techniques and service standards.	
22.03	Perform the essential steps of beverage service, including order taking, preparation, and guest interaction.	
22.04	Explain fundamental concepts of beverage management, including inventory control, cost considerations, and menu planning.	
22.05	Organize and set up a commercial bar, including equipment layout, stock arrangement, and sanitation practices.	
22.06	Identify common types of non-alcoholic beverages served in hospitality operations, such as juices, sodas, and specialty drinks.	
22.07	Demonstrate the preparation of basic mocktails, incorporating flavor balance, presentation, and appropriate service techniques.	
23.0	Identify and explain the legal, health, and ethical responsibilities associated with responsible alcohol service.  The student will be able to: 	
23.01	Explain the importance of responsible alcohol service in promoting guest safety, reducing liability, and supporting public health.	
23.02	Identify key beverage laws and regulations that govern the sale and service of alcohol in hospitality operations.	
23.03	Explain how to manage Responsible Alcohol Service.	
23.04	Describe effective strategies for managing responsible alcohol service, including staff training, ID verification, and intervention techniques.	
23.05	Explain the importance of responsible alcohol service in promoting guest safety, reducing liability, and supporting public health.	
23.06	Identify key beverage laws and regulations that govern the sale and service of alcohol in hospitality operations.	

Program Title:		Hospitality & Tourism Management 
Specialization Track:	Cruise Line Operations and Management

Specialization Concepts and Content:  This program is designed to prepare students for immediate employment in the hospitality industry with employable skills in the cruise line industry and other hospitality-related venues, with emphasis on cruise operations, shipboard services, guest services, and employee supervision.

Standards 

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

19.0	Demonstrate comprehensive knowledge of guest relations principles and practices. 
20.0	Apply management principles and leadership skills to supervise shipboard and shoreside operations.
21.0	Execute human resources functions specific to cruise operations.
22.0	Plan, implement, and evaluate food and beverage operations aboard cruise vessels.
23.0	Coordinate housekeeping and lodging operations to maintain cruise ship accommodations.
24.0	Analyze and synthesize the interconnected relationships between shoreside support services, shipboard operations, port logistics, and regulatory compliance.

Cruise Line Operations and Management Specialization Standards and Benchmarks	
19.0	Demonstrate comprehensive knowledge of guest relations principles and practices.  The student will be able to:	
19.01	Identify the key components of exceptional cruise guest service standards and apply hospitality principles.	
19.02	Execute verbal and non-verbal communication techniques appropriate for domestic and international guests.	
19.03	Resolve guest complaints and service failures using established conflict resolution protocols.	
19.04	Implement appropriate service recovery strategies and compensation protocols to restore guest confidence.	
19.05	Manage guest preference databases, special occasion tracking, and passenger service requests using cruise line technology platforms.	
19.06	Evaluate guest feedback data, satisfaction surveys, and service quality indicators to identify improvement opportunities.	
20.0	Apply management principles and leadership skills to supervise shipboard and shoreside operations.  The student will be able to:	
20.01	Demonstrate effective leadership techniques.	
20.02	Apply core management principles such as planning, organizing, and controlling to optimize operational efficiency. 	
20.03	Evaluate and resolve operational challenges using strategic decision-making and problem-solving skills. 	
20.04	Implement safety and compliance protocols in accordance with maritime regulations and industry standards. 	
20.05	Communicate operational goals and expectations clearly across shipboard and shoreside teams to ensure alignment and accountability. 	
20.06	Assess performance metrics and feedback systems to improve team productivity and service quality.	
21.0	Execute human resources functions specific to cruise operations.  The student will be able to:	
21.01	Identify and describe key HR roles and responsibilities within cruise operations.	
21.02	Demonstrate the ability to apply maritime labor laws and international regulations.	
21.03	Develop and implement crew scheduling and rotation plans. 	
21.04	Analyze and resolve common HR challenges aboard cruise ships.	
21.05	Prepare documentation and reports required for crew management. 	
21.06	Evaluate the effectiveness of training and development programs for cruise personnel.	
22.0	Plan, implement, and evaluate food and beverage operations aboard cruise vessels. The student will be able to:	
22.01	Design a comprehensive food and beverage service plan. 	
22.02	Apply industry-standard procedures. 	
22.03	Evaluate the effectiveness of food and beverage operations. 	
22.04	Demonstrate proficiency in managing multicultural culinary teams. 	
22.05	Integrate sustainability practices into food and beverage operations.	
22.06	Respond to operational challenges and emergencies.	
23.0	Coordinate housekeeping and lodging operations to maintain cruise ship accommodations.  The student will be able to:	
23.01	Develop and implement housekeeping schedules and protocols.	
23.02	Apply industry standards and maritime regulations to lodging operations.	
23.03	Manage inventory and procurement processes. 	
23.04	Supervise and train housekeeping staff to deliver consistent service quality.	
23.05	Evaluate lodging operations performance using guest feedback, inspection reports, and operational metrics to identify areas for improvement.	
23.06	Coordinate cross-departmental communication between housekeeping, front office, and maintenance teams to ensure seamless guest experiences.	
24.0	Analyze and synthesize the interconnected relationships between shoreside support services, shipboard operations, port logistics, and regulatory compliance. Students will be able to:	
24.01	Identify the roles and responsibilities of shoreside support services and how they interface with shipboard operations.	
24.02	Analyze port logistics processes, including scheduling, provisioning, and passenger flow. 	
24.03	Interpret maritime regulatory frameworks and assess their influence on operational decision-making both onshore and onboard.	
24.04	Synthesize operational data from shoreside and shipboard sources to develop integrated strategies for cruise management and compliance.	
24.05	Evaluate case studies involving coordination challenges between port authorities, cruise lines, and regulatory bodies.	
24.06	Design a collaborative operations model that aligns shoreside support, shipboard functions, and port logistics within the boundaries of international maritime law.	

Program Title:		Hospitality & Tourism Management 
Specialization Track:	Event Planning and Management

Specialization Concepts and Content:  This program is designed to prepare students for immediate employment in the hospitality industry with employable skills in the events planning area of hotels, resorts, convention centers, and other hospitality-related venues.  

Standards 

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

19.0	Examine the principles of convention management and services
20.0	Demonstrate technological skills on computer systems and the Internet.
21.0	Identify marketing, sales, and business promotion.

 Event Planning and Management Specialization Standards and Benchmarks	
19.0	Examine the principles of convention management and services.  The student will be able to: 	
19.01	Compare the scope and segments of the convention market. 	
19.02	Identify potential convention groups. 	
19.03	Identify company/corporate meetings. 	
19.04	Identify factors affecting convention site selection. 	
19.05	Compare convention sales techniques. 	
19.06	Identify the sales process. 	
19.07	Compare customer services. 	
19.08	Identify convention-servicing requirements	
20.0	Demonstrate technological skills on computer systems and the Internet.  The student will be able to: 	
20.01	Explain the basics of purchasing, implementing, maintaining, and the effectiveness of today’s information systems. 	
20.02	Describe the types of software generally used in the Travel and Tourism Industry, such as word-processing, database management, presentation graphics, and cash and office management software. 	
20.03	Explain storage devices, downtime, and backup, and identify common data storage devices. 	
20.04	Explain the ticket function of an automation system. 	
20.05	Identify and interpret reports generated by an automation system. 	
20.06	Identify the daily, weekly, monthly, and yearly report functions. 	
20.07	Explain data processing concepts and define important automation terms. 	
20.08	Communicate with a data processing system and the ticket function of a typical automated system. 	
20.09	Analyze key reports generated by the automated system, including daily and monthly sales reports, automated ARC reports, ticket inventories, aged analyses, and accounting journals. 	
20.10	Identify the functions of the Internet, including email and its role in stakeholder communication. 	
20.11	Understand the role of the internet in the travel and tourism industry and identify reliable sources of relevant information.	
20.12	Explain the effective use of AI (artificial intelligence) in addressing customer requests.	
20.13	Explain the effective use of AI (artificial intelligence) and digital marketing tools.	
20.14	Identify an establishment or destination’s target markets and prepare customized offers.	
21.0	Identify marketing, sales, and business promotion.  The student will be able to: 	
21.01	Explain marketing, its role, functions, and related activities. 	
21.02	Describe the relationship between marketing to business and the economy. 	
21.03	Compare and contrast the various types of business ownership. 	
21.04	Explain the concept of marketing strategies and the importance of market research. 	
21.05	Demonstrate an understanding of market segmentation. 	
21.06	Identify target markets and develop a marketing plan. 	
21.07	Define the importance of test marketing and follow-up. 	
21.08	Compare and contrast product-oriented marketing and market-oriented strategies. 	
21.09	Illustrate the importance of keeping up with current marketing ideas, new markets, and new technology. 	
21.10	Explain the purpose and importance of selling. 	
21.11	Identify sales techniques used by the travel and tourism industry. 	
21.12	Identify an effective sales presentation, including steps of a sale; consumer buying motives; approaches through greeting, merchandise, and service; proper time to approach a customer to open a sale; feature-benefit analysis; closing the sale; and suggestion and substitution selling. 	
21.13	Develop print advertisements and press releases.	
21.14	Implement public relations programs to promote features of the business. 	
21.15	Explain how the implications of social and economic trends might affect the Travel and Tourism market. 	
21.16	Identify major social networks and explain how they can be applied to a marketing strategy.	
21.17	Explain the importance of segmental analysis in developing niches or specialty markets such as adventure travel, sports travel, ecotourism, cruises, up-scale travel, or budget travel. 	
21.18	Demonstrate advertising principles to promote the Travel and Tourism business. 	
21.19	Compare the impact of direct mail, print, cooperative, and Internet advertising. 	
21.20	Explain the difference between public relations, goodwill, and personal selling. 	
21.21	Research how to select a location for a Travel and Tourism operation. 	
21.22	Explain pricing strategies and competition, including fee-based pricing. 	
21.23	Compare the unethical practices of bait-and-switch and their relationship to the lowest price and volume. 	
21.24	Develop in-house marketing collateral and promotions.	

Program Title:		Hospitality & Tourism Management 
Specialization Track:	Food and Beverage Management

Specialization Concepts and Content: This program is designed to prepare students for immediate employment in leadership roles in the hospitality industry in the food and beverage areas of hotels, resorts, and theme parks, as well as in other hospitality-related venues.  

Standards 

After successfully completing this program, the student will be able to perform the following:
19.0	Set up and control maintenance and energy consumption.
20.0	Demonstrate food and beverage management in hotels, restaurants, and other various hospitality operations.
21.0	Identify terminology unique to the food and beverage industry.
22.0	Demonstrate acceptable dining room service procedures
23.0	Demonstrate the ability to design a menu.

Food and Beverage Management Specialization Standards and Benchmarks	
19.0	Set up and control maintenance and energy consumption.  The student will be able to:	
19.01	Establish an energy conservation program.	
19.02	Analyze energy consumption.	
19.03	Identify appropriate energy savings systems.	
19.04	Develop energy survey/audit practices.	
19.05	Interpret and apply procedures from equipment manuals.	
19.06	Interpret reports and maintenance records for physical plant systems and equipment.	
19.07	Describe what it means to be a LEED-certified hotel.	
20.0	Demonstrate food and beverage management in hotels, restaurants, and other various hospitality operations.  The student will be able to:	
20.01	Identify the various components of food and beverage management and the related skills (i.e., purchasing, budgets, projections, serving, etc.).	
20.02	Achieve a working knowledge of food & beverage financial management and reporting, including budgeting, income statement and cost analysis, labor and scheduling, and forecasting. 	
20.03	Describe the important relationship between the front and back-of-house operations.	
21.0	Identify terminology unique to the food and beverage industry.  The student will be able to:	
21.01	Understand and use terminology as it applies to the food and beverage industry, including POS (Point of Sales Systems).	
21.02	Demonstrate how to communicate with a customer in an accessible language, free of jargon and/or slang.	
22.0	Demonstrate acceptable dining room service procedures. The student will be able to:	
22.01	Demonstrate different types of table settings.	
22.02	Demonstrate different types of services.	
22.03	Demonstrate different types of food and beverage servings.	
22.04	Describe and use POS (Point of Sales) systems, used for ordering and creating checks.	
22.05	Demonstrate generally accepted steps of service in a quick-service, full-service, and upscale restaurant environment.	
23.0	Demonstrate the ability to design a menu.  The student will be able to:	
23.01	Demonstrate knowledge of writing a menu.	
23.02	Describe how to utilize a menu layout.	
23.03	Explain various styles of menu covers and their importance to the overall ambiance of the facility.	
23.04	Explain categories used in menus and differentiate when they are used.	
23.05	Apply subjective and objective menu pricing methods.	
23.06	Explain menu engineering concepts, including the relationship between menu pricing, item popularity and sales volume to optimize profitability and customer satisfaction. 	

Program Title:		Hospitality & Tourism Management 
Specialization Track:	Hotel Operations and Management

Specialization Concepts and Content:  This program is designed to prepare students for immediate employment in leadership roles in the hospitality industry in the rooms division of hotels, resorts, and other hospitality-related venues.  

Standards 

After successfully completing this program, the student will be able to perform the following:
19.0	Manage the front office.
20.0	Demonstrate housekeeping operations and management functions.
21.0	Identify and apply basic front desk functions. 
22.0	Identify terminology unique to the hotel/lodging industry.
23.0	Manage guest interactions.
24.0	Demonstrate effective reservation procedures
25.0	Demonstrate use of a property management system.  

Hotel Operations and Management Specialization Standards and Benchmarks  	
19.0	Manage the Front Office. The student will be able to:	
19.01	Provide guest information assistance.	
19.02	Identify key best practices for delivering exceptional guest interactions in a modern, “tech-enhanced service experience."	
19.03	Identify and give directions, distances, locations, and events.	
19.04	Describe guest services and their importance as they relate to the competitive market.	
19.05	Process reservation requests by type.	
19.06	Define channel management and explain its effect on profitability.	
19.07	Discuss the pre-payment of future reservations.	
19.08	Maintain registration records, files, forms, and documents.	
19.09	Complete check-in procedures utilizing a hotel property management system.	
19.10	Understand how to solicit information from and work with the sales department to meet or exceed guests’ needs.	
19.11	Find rooms for customers when the property is over-booked (i.e., “walking the guests”).	
19.12	Check the room inventory room rack for available space and make room assignments prior to arrival.	
19.13	Discuss protocol for issuing room keys and receipts.	
19.14	Request payment of the room in advance.	
19.15	Cancel room reservations.	
19.16	Obtain authorization on a credit card and make a credit card sale.	
19.17	Compute posting machine balance on all charges.	
19.18	Verify cash amount in cash register using the posting machine.	
19.19	Perform cashiering duties and handle checkout procedures by following policies and procedures.	
19.20	Understand how to manage a shift bank.	
19.21	Post charges to folio.	
19.22	Authorize guest charges to other departments.	
19.23	Record and place wake-up calls.	
19.24	Provide proper message and mail services.	
19.25	Transfer information from shift to shift.	
19.26	Describe how automated technology and property management systems have changed the night audit process.	
19.27	Post messages and current events on the message board.	
19.28	Understand how to properly keep records of shipping/deliveries.	
19.29	Direct guests to other personnel and departments.	
19.30	Arrange for services for handicapped guests.	
19.31	Coordinate special guest services.	
19.32	Provide information regarding the community.	
19.33	Keep a written record of all articles left by guests following the “lost and found” procedures.	
19.34	Make group reservations for tours.	
19.35	Plan and administer front office operations (i.e., managing accounts, simulations, etc.).	
19.36	Develop a management system for front office areas.	
19.37	Effectively handle customer/client complaints by applying an appropriate level of service recovery.	
20.0	Demonstrate housekeeping operations and management functions.	
20.01	Describe housekeeping department operations (including cruise ships, etc.).	
20.02	Identify housekeeping administrative areas.	
20.03	Identify housekeeping management functions.	
20.04	Identify recordkeeping procedures.	
20.05	Understand the tenets of professional housekeeping management.	
20.06	Understand laundry operations in various hospitality settings (i.e., hotel, cruise ships, etc.).	
20.07	Prepare a housekeeping report. 	
20.08	Understand the important role of eco-friendly housekeeping practices.	
20.09	 Prepare and review key operating reports.	
20.10	Record and report room inventory.	
20.11	Develop and control restroom sanitation program.	
20.12	Demonstrate personal safety and protection procedures while performing housekeeping duties.	
21.0	Identify and apply basic front desk functions. The student will be able to: 	
21.01	Locate errors and make adjustments to guest folios.	
21.02	Understand how to balance folio accounts by using simulation or role-playing.	
21.03	Complete the high balance report.	
21.04	Prepare a hotel daily revenue report (DRR) or daily sales report (DSR).	
21.05	File each day's reports and paperwork.	
21.06	Maintain a welcoming, organized, and clean front office.	
21.07	Prepare an accurate shift report summarizing key events and issues.	
21.08	Maintain an incident log.	
22.0	Identify terminology unique to the hotel/lodging industry. The student will be able to:	
22.01	Understand and use terminology as it applies to the hotel/lodging industry.	
22.02	Demonstrate how to communicate with a customer to meet guest expectations.	
22.03	Set up, maintain, and audit petty cash fund.	
22.04	Maintain accounts payable as it relates to supplier, vendor, and service provider relationships.	
22.05	Check, record, and pay invoices.	
22.06	Maintain accounts receivable, including how to read and manage the aging report. 	
22.07	Understand the reconciliation process for cash accounts, bank deposits, and bank statements. 	
22.08	Calculate, analyze, and review labor costs.	
22.09	Review and analyze the balance sheet.	
22.10	Understand general ledger properties. 	
22.11	Monitor the accounting, cashiering, and billing of all guest services.	
22.12	Record and maintain daily departmental revenue records.	
22.13	Prepare journals and ledgers.	
22.14	Compute the average amount spent by guests.	
22.15	Compute average daily [room] rate (ADR).	
22.16	Compute occupancy percentage report.	
22.17	Solve problems when computers are inoperative.	
22.18	Discuss the importance of payroll and record keeping as it relates to company policy.	
23.0	Manage guest interactions.  The student will be able to:	
23.01	Proactively listen to understand guests' needs and concerns fully.	
23.02	Review guest history.	
23.03	Engage guests with proactive inquiries.	
23.04	Collect guest preferences and requests.	
23.05	Assess the guest’s wants and needs in the hospitality environment. 	
23.06	Identify and apply effective strategies for managing guest interactions using modern technology.	
23.07	Research and identify solutions to meet guests' needs.	
23.08	Develop a plan of action to enhance guest experience.	
23.09	Refer to the appropriate authority (if needed) following the organizational structure.	
23.10	Execute data capture from property management systems (PMS). 	
23.11	Communicate corrective actions to ensure a positive guest experience.	
23.12	Resolve customer issues by applying successful service recovery strategies to meet and exceed guests’ expectations.	
23.13	Offer additional services to enhance guest experiences.	
23.14	Conduct timely follow-up to ensure guest needs are fully addressed.	
24.0	Demonstrate effective reservation procedures.  The student will be able to:	
24.01	Review the standard reservation format and participate in property management (PMS) system training.	
24.02	Utilize available resources.	
24.03	Review job critical information.	
24.04	Make an individual or group reservation.	
24.05	Apply acquired skills.	
25.0	Demonstrate use of a property management system.  The student will be able to:	
25.01	Prepare shift deposit.	
25.02	Compute occupancy report.	
25.03	Verify cash amount turned in on each shift.	
25.04	Post all charges from telephone, laundry, specialty shop purchases, restaurant, and other services.	
25.05	Receive and record payments.	
25.06	Complete vouchers.	
25.07	Post allowance after the guest has paid in full.	
25.08	Locate errors and make adjustments.	
25.09	Reconcile guest folio accounts.	
25.10	Complete high balance report.	
25.11	Prepare hotel revenue report daily.	
25.12	File each day's reports and papers.	
25.13	Maintain a neat and organized front office.	
25.14	Prepare shift report.	
25.15	Maintain incident log.	

Program Title:		Hospitality & Tourism Management 
Specialization Track:	Theme Park and Attractions Management

Specialization Concepts and Content:  This program prepares students for immediate employment in leadership roles in the hospitality industry with employable skills in theme parks, attractions, and at other hospitality-related venues, with an emphasis on guest services, leadership, and operations.

Standards 

After successfully completing this program, the student will be able to perform the following:
19.0	Examine the principles of theme parks and attractions operations and management
20.0	Exhibit skills for theme park and attractions operations and management

Theme Park and Attractions Specialization Standards and Benchmarks	
19.0	Examine the principles of theme parks and attractions operations and management. The student will be able to:	
19.01	Discuss the resort/club/marina/hotel/theme park and attractions concept.	
19.02	Discuss the management structure in the theme park and attractions industry.	
19.03	Outline the history of the theme park and attractions industry.	
19.04	Identify special considerations in planning and development.	
19.05	Describe the different characteristics of park design and development.	
19.06	Differentiate between the responsibilities of operations, including attractions and the entertainment department.	
20.0	Exhibit skills for theme park and attractions operations and management: The student will be able to:	
20.01	Explain the responsibilities of merchandise, food & beverage, and other services departments that support the theme park.	
20.02	Assess major challenges and opportunities in managing sales and marketing in the theme park industry.	
20.03	Explain special requirements for various recreational activities.	
20.04	Identify theme park personnel department functions.	
20.05	Identify front-of-house functions in theme parks and attractions.	
20.06	Identify back-of-house functions in theme parks and attractions.	
20.07	Identify security functions in theme parks and attractions.	
20.08	Discuss marketing of resort/club/marina/hotel/theme park and attractions.	
20.09	Discuss future trends in the resort/club/marina/hotel/theme park and attractions industry.	

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.

Special Notes

Professional Resources/Organizations:
American Hotel & Lodging Association
Florida Restaurant and Lodging Association
Club Managers Association of America
Travel Industry Association of America
Meeting Professionals International

General Education Course Requirements for AS and AAS Degrees

State Board of Education Rule 6A-14.030(4), F.A.C., identifies 15 credit hours as the minimum amount of general education coursework required in the Associate of Science (AS) degree and the Associate of Applied Science (AAS) degree.  In addition, Rule 6A-14.0303, F.A.C., implements s. 1007.25, F.S., and requires students entering a technical education degree program in the 2022-2023 academic year, and thereafter, to complete at least one identified core course in each subject area as part of the general education course requirements (15 credit hours total) before a degree is awarded) The core subject areas include: 
•	Communication. 
•	Humanities.
•	Mathematics. 
•	Natural Sciences.
•	Social Sciences.

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.

Certificate Programs

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 AS degree program includes the following College Credit Certificates:

Cruise Line Operations (0252090102) - 18 credit hours
Event Planning Management (0252090905) – 24 credit hours
	Food and Beverage Management (0252090503) – 30 credit hours
	Food and Beverage Operations Supervisor (0252090508) – 18 credit hours
	Food and Beverage Specialist (0252090507) – 12 credit hours
	Guest Services Specialist (0252090403) – 15 credit hours
	Hotel Operations and Management (0252090402) – 30 credit hours
	Hotel Operations Supervisor(0252090406) – 19 credit hours
	Hotel Operations Specialist (0252090405) – 13 credit hours
	Theme Park and Attractions Management (0231030106) – 18 credit hours

Standards for the above certificate programs are contained in separate curriculum frameworks.