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Career Cluster : Hospitality & Tourism


The management, marketing and operations of restaurants and other food services, lodging, attractions, recreation events and travel related services.

Workforce Region(s): Statewide Data - All Districts

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Hospitality & Tourism Pathways

Pathway Description: Employees working in the Lodging pathway perform tasks related to the operation of lodging facilities and the care of guests who use these facilities, either through direct guest contact or the provision of background services that enhance the guest experience.

Secondary CTE Courses

Introduction to Hospitality and Tourism: This is a core course designed to give students an overview of careers in the hospitality and tourism industry. Areas of study include but are not limited to food service, lodging, travel and tourism, and recreation, amusements and attractions. A job-shadowing component is included, and this course gives the student a strong foundation for the hospitality and tourism career pathways. This may be taught as a career exploration course in conjunction with other foundation Career Cluster courses.

Information Technology Applications: This course is designed for those students who have not mastered knowledge and skills related to technology applications prior to entry into high school. Students will use technology tools to manage personal schedules and contact information, create memos and notes, prepare simple reports and other business communications, manage computer operations and file storage, and use electronic mail, Internet applications and GIS to communicate, search for and access information. Students will develop skills related to word processing, database management, and spreadsheet applications.

Hospitality/Lodging Services: This course integrates hospitality and lodging skills and processes used by many enterprises. Students are provided the opportunity to understand and implement concepts of human needs, hospitality skills, and the importance of housekeeping standards to assure guest satisfaction. Students will also compare entry-level, skilled-level and managerial positions in the lodging industry to gain awareness of the qualifications and skills required for career opportunities.

Hospitality/Lodging Management: Students will research the major duties and qualifications for managerial positions common to back-of-house and front-end operations in many lodging operations to create a menu of career opportunities. Students will review independently owned and chain-affiliated lodging facilities to compare advantages and disadvantages of each, and they will analyze the functions performed by different divisions within a lodging operation. Students will study limited-service versus full-service properties, staffing and duties, and the use and management of meeting facilities.

Marketing for Hospitality and Tourism: This course includes marketing principles and practices specifically applied to the hospitality and tourism industry, including the analysis of various marketing strategies and the implications of those strategies. Students will develop marketing tools as an integral part of the hospitality and tourism industry, learn how to use principles of entrepreneurship to start and maintain a business in this field, and consider the impact of frequent traveler programs and related discounts.

Hospitality and Tourism Internship: Students will coordinate learning employability knowledge and skills of the hospitality and tourism industry with an on-site internship in a food/beverage enterprise.

Other Courses and Elective Activities: Local student organization activities, including public speaking, record keeping and work-based experiences.

Pathway Description: Employees looking for exciting and diverse work situations are best suited for the Recreation, Amusements and Attractions pathway. The work is often demanding but never boring. Good customer service skills are essential for success. Employees must also understand what makes each operation unique. Technical skills are location specific, and training is handled on the job.

Secondary CTE Courses

Introduction to Hospitality and Tourism: This is a core course designed to give students an overview of careers in the hospitality and tourism industry. Areas of study include but are not limited to food service, lodging, travel and tourism, and recreation, amusements and attractions. A job-shadowing component is included, and this course gives the student a strong foundation for the hospitality and tourism career pathways. This may be taught as a career exploration course in conjunction with other foundation Career Cluster courses.

Information Technology Applications: This course is designed for those students who have not mastered knowledge and skills related to technology applications prior to entry into high school. Students will use technology tools to manage personal schedules and contact information, create memos and notes, prepare simple reports and other business communications, manage computer operations and file storage, and use electronic mail, Internet applications and GIS to communicate, search for and access information. Students will develop skills related to word processing, database management, and spreadsheet applications.

Event and Project Planning and Management: This course introduces the basic accounting used in the travel and tourism industry. Students will learn to organize and plan in-house events including conferences, meetings and celebrations. Students will develop event management skills including choosing a theme, establishing a budget, selecting a venue, organizing catering and security, and reaching a target audience.

Marketing for Hospitality and Tourism: This course includes marketing principles and practices specifically applied to the hospitality and tourism industry, including the analysis of various marketing strategies and the implications of those strategies. Students will develop marketing tools as an integral part of the hospitality and tourism industry, learn how to use principles of entrepreneurship to start and maintain a business in this field, and consider the impact of frequent traveler programs and related discounts.

Hospitality and Tourism Internship: Students will coordinate learning employability knowledge and skills of the hospitality and tourism industry with an on-site internship in a food/beverage enterprise.

Other Courses and Elective Activities: Local student organization activities, including public speaking, record keeping and work-based experiences.

Pathway Description: Employees working in the Restaurant and Food/Beverage Services pathway perform a variety of tasks to maintain operations and promote guest services in eating and drinking establishments.

Secondary CTE Courses

Introduction to Hospitality and Tourism: This is a core course designed to give students an overview of careers in the hospitality and tourism industry. Areas of study include but are not limited to food service, lodging, travel and tourism, and recreation, amusements and attractions. A job-shadowing component is included, and this course gives the student a strong foundation for the hospitality and tourism career pathways. This may be taught as a career exploration course in conjunction with other foundation Career Cluster courses.

Information Technology Applications: This course is designed for those students who have not mastered knowledge and skills related to technology applications prior to entry into high school. Students will use technology tools to manage personal schedules and contact information, create memos and notes, prepare simple reports and other business communications, manage computer operations and file storage, and use electronic mail, Internet applications and GIS to communicate, search for and access information. Students will develop skills related to word processing, database management, and spreadsheet applications.

Hospitality/Restaurants and Food/Beverage Services: Students will research and review career options and qualifications in the restaurant and food service industry. Students will integrate hospitality skills, food service etiquette and processes used by many enterprises, including individual and group settings, and food environments. Students will also practice good human relations skills.

Restaurants and Food/Beverage Management: Students will research the major duties and qualifications for managerial positions common in restaurants and food/beverage establishments. Students will examine and review ethical and legal responsibilities necessary to relate to guests and employees within the establishment to maintain high industry standards. Students will apply strong culinary and academic skills including basic reading, writing, listening, speaking and mathematic skills for food production and guest services to provide a positive guest experience. Principles of food safety and sanitation will be introduced.

Marketing for Hospitality and Tourism: This course includes marketing principles and practices specifically applied to the hospitality and tourism industry, including the analysis of various marketing strategies and the implications of those strategies. Students will develop marketing tools as an integral part of the hospitality and tourism industry, learn how to use principles of entrepreneurship to start and maintain a business in this field, and consider the impact of frequent traveler programs and related discounts.

Hospitality and Tourism Internship: Students will coordinate learning employability knowledge and skills of the hospitality and tourism industry with an on-site internship in a food/beverage enterprise.

Other Courses and Elective Activities: Local student organization activities, including public speaking, record keeping and work-based experiences.

Pathway Description: Employees in the Travel and Tourism pathway focus on the development research, packaging, promotion and delivery of a traveler's experiences. There is a broad range of jobs in this pathway. Employees may be involved in developing a heritage area for the enjoyment and education of visitors, creating guide books, planning trips and events, managing a customer's travel plans or overseeing a huge urban convention center.

Secondary CTE Courses

Introduction to Hospitality and Tourism: This is a core course designed to give students an overview of careers in the hospitality and tourism industry. Areas of study include but are not limited to food service, lodging, travel and tourism, and recreation, amusements and attractions. A job-shadowing component is included, and this course gives the student a strong foundation for the hospitality and tourism career pathways. This may be taught as a career exploration course in conjunction with other foundation Career Cluster courses.

Information Technology Applications: This course is designed for those students who have not mastered knowledge and skills related to technology applications prior to entry into high school. Students will use technology tools to manage personal schedules and contact information, create memos and notes, prepare simple reports and other business communications, manage computer operations and file storage, and use electronic mail, Internet applications and GIS to communicate, search for and access information. Students will develop skills related to word processing, database management, and spreadsheet applications.

Event and Project Planning and Management: This course introduces the basic accounting used in the travel and tourism industry. Students will learn to organize and plan in-house events including conferences, meetings and celebrations. Students will develop event management skills including choosing a theme, establishing a budget, selecting a venue, organizing catering and security, and reaching a target audience.

Marketing for Hospitality and Tourism: This course includes marketing principles and practices specifically applied to the hospitality and tourism industry, including the analysis of various marketing strategies and the implications of those strategies. Students will develop marketing tools as an integral part of the hospitality and tourism industry, learn how to use principles of entrepreneurship to start and maintain a business in this field, and consider the impact of frequent traveler programs and related discounts.

Hospitality and Tourism Internship: Students will coordinate learning employability knowledge and skills of the hospitality and tourism industry with an on-site internship in a food/beverage enterprise.

Other Courses and Elective Activities: Local student organization activities, including public speaking, record keeping and work-based experiences.


The Perkins crosswalk of educational programs of study to occupations identifies a number of programs relevant to this career cluster:

12.0414 Master Aesthetician/Esthetician.
12.0500 Cooking and Related Culinary Arts, General.
12.0501 Baking and Pastry Arts/Baker/Pastry Chef.
12.0502 Bartending/Bartender.
12.0503 Culinary Arts/Chef Training.
12.0504 Restaurant, Culinary, and Catering Management/Manager.
12.0505 Food Preparation/Professional Cooking/Kitchen Assistant.
12.0506 Meat Cutting/Meat Cutter.
12.0507 Food Service, Waiter/Waitress, and Dining Room Management/Manager.
12.0508 Institutional Food Workers.
12.0510 Wine Steward/Sommelier.
12.0599 Culinary Arts and Related Services, Other.
12.9999 Personal and Culinary Services, Other.
19.0505 Foodservice Systems Administration/Management.
19.0710 Developmental Services Worker.
31.0101 Parks, Recreation and Leisure Studies.
31.0301 Parks, Recreation and Leisure Facilities Management, General.
31.0399 Parks, Recreation and Leisure Facilities Management, Other.
31.9999 Parks, Recreation, Leisure, and Fitness Studies, Other.
52.0901 Hospitality Administration/Management, General.
52.0903 Tourism and Travel Services Management.
52.0904 Hotel/Motel Administration/Management.
52.0905 Restaurant/Food Services Management.
52.0906 Resort Management.
52.0999 Hospitality Administration/Management, Other.
52.1905 Tourism and Travel Services Marketing Operations.
52.1906 Tourism Promotion Operations.
52.1910 Hospitality and Recreation Marketing Operations.

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