Hotel & Hospitality Operations

Shared first block for every VoTechWorks program. OSHA 10 (30 for construction management), first aid/CPR/AED, applied trade math and measurement, technical reading and writing, digital literacy, and career readiness. Completed before students enter the teaching kitchen, dining room and front desk unsupervised.

• Hold an OSHA 10 card and current CPR/AED certification
• Convert, measure and estimate with trade units, fractions, percentages and basic geometry
• Read a specification, code excerpt or manual and write a clear technical report
• Use email, spreadsheets, and the program's digital job-management tools
• Present a resume, portfolio and interview answers to an employer panel

Competency course in Front office for the Hotel & Hospitality Operations program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in Front office and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern Front office
• Select and safely use the tools, equipment and materials for Front office
• Perform the core tasks of Front office to the standard, within time, without rework
• Identify faults, hazards and non-conformities in Front office work and correct them
• Document Front office work in the service log to industry format

Competency course in housekeeping ops for the Hotel & Hospitality Operations program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in housekeeping ops and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern housekeeping ops
• Select and safely use the tools, equipment and materials for housekeeping ops
• Perform the core tasks of housekeeping ops to the standard, within time, without rework
• Identify faults, hazards and non-conformities in housekeeping ops work and correct them
• Document housekeeping ops work in the service log to industry format

Competency course in revenue mgmt for the Hotel & Hospitality Operations program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in revenue mgmt and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern revenue mgmt
• Select and safely use the tools, equipment and materials for revenue mgmt
• Perform the core tasks of revenue mgmt to the standard, within time, without rework
• Identify faults, hazards and non-conformities in revenue mgmt work and correct them
• Document revenue mgmt work in the service log to industry format

Competency course in guest services for the Hotel & Hospitality Operations program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in guest services and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern guest services
• Select and safely use the tools, equipment and materials for guest services
• Perform the core tasks of guest services to the standard, within time, without rework
• Identify faults, hazards and non-conformities in guest services work and correct them
• Document guest services work in the service log to industry format

Competency course in PMS for the Hotel & Hospitality Operations program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in PMS and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern PMS
• Select and safely use the tools, equipment and materials for PMS
• Perform the core tasks of PMS to the standard, within time, without rework
• Identify faults, hazards and non-conformities in PMS work and correct them
• Document PMS work in the service log to industry format

Competency course in events for the Hotel & Hospitality Operations program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in events and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern events
• Select and safely use the tools, equipment and materials for events
• Perform the core tasks of events to the standard, within time, without rework
• Identify faults, hazards and non-conformities in events work and correct them
• Document events work in the service log to industry format

An integrated, assessed piece of real work that draws on every trade course in Hotel & Hospitality Operations: planned, estimated, executed and documented by the student, reviewed by an employer advisor. Capstones are shown in the Student Yard or the Museum of VoTech where the work allows.

• Plan and estimate a complete job from a specification
• Execute the job to standard within the estimate
• Present the finished work and its documentation to an employer panel

Supervised placement with an employer partner in Hotel & Hospitality Operations work. Hours are logged against the certifying body's task list; the employer evaluates against the same rubric used in the shop.

• Perform the trade's tasks in a real workplace under supervision
• Meet employer expectations for attendance, safety and conduct
• Log hours and tasks in the format the certifying body accepts

Structured preparation for AHLEI Front Desk Representative; AHLEI Guest Service Professional; AHLEI Hospitality Supervisor: content review mapped to the exam blueprint, timed practice exams, practical-exam rehearsal, and registration/eligibility paperwork with the registrar.

• Score ≥ 80% on two timed mock exams
• Complete the eligibility application and hours verification
• Rehearse the practical exam format to time

The program completion credential(s). Sat at the school's authorized testing center or the body's test site; results recorded in the student record and reported in the annual outcomes report. Pass standard: Credential issued by the body.