Enduring Understandings

• Investigate and draw conclusions of future economic, technological, and social changes in the foodservice, lodging and tourism industries based on historical events.

• Distinguish basic marketing concepts and tools such as menus, marketing plans, and trends.

• Understand the relationship between purchasing and inventory control and standard accounting practices.

Essential Questions

• Looking at historical events, what are your predictions for current and future economic, technological, and social changes in the hospitality industry?

• Why are menus and trends important concepts used in making marketing plans?

• In having a successful operation, how do you implement proper purchasing, inventory control, and standard accounting practices?

Pro Start
Pro Start provides opportunities to learn skills needed to succeed in food services and hotel management careers.  It is a program designed with input from National Restaurant Association.  Upon completion of career preparation coursework, students are equipped with the following advantages:

• Classroom training

• Job experience

• Certificate of completion for the National Restaurant Association

• Scholarship opportunities

• Local network of business partnerships

• Post-secondary articulation with Pikes Peak Community College or Johnson and Wales University

The sequence of courses offered include:

• Food Science

• Creative Cookery

• Foods for Fitness

• Relationships

• Interior Design

Students must meet Pro Start competency standards and demonstrate these standards in specific career applications.  After two years of Pro Start courses, students may choose post-secondary programs at Pikes Peak Community College for an Associate's degree or two years with Johnson and Wales University for a certification in food services and/or hotel management.  Students may also be placed directly in career fields.

National Restaurant Association certificates are awarded to students who successfully complete their work experience requirements, academic course work, and a comprehensive exam.  This certificate is recognized around the nation and advises colleges and employers of a young person's preparation and commitment to a career in food services and hotel management.

Reading Writing
RW1.0 Students read and understand a variety of materials.
RW1.1 use a full range of strategies to comprehend materials such as technical writing, newspapers, magazines, poetry, short stories, plays, novels, essays, speeches, autobiographies, and first-person historical documents.
RW4.0 Students apply thinking skills to their reading, writing, speaking, listening and viewing.
RW5.0  Students read to locate, select, and make use of relevant information form a variety of media, reference, and technological sources.
RW5.5 use available technology to access information, conduct research, and produce a carefully documented product

Workforce Communication
COM1.0 Demonstrates the ability to receive and relay information clearly and effectively.
COM1.1 listening-receives attends to, understands and responds to verbal and non-verbal messages.
COM1.2 speaking-clearly organizes and effectively presents ideas orally
COM1.3 reading-locates, understands and interprets written information in prose and documents to perform tasks
COM1.4 writing-organizes and effectively presents ideas and information in writing
COM1.5 interpreting-delineates and analyzes oral and written information and synthesizes information into a conclusion
COM1.6 negotiating-works toward agreement while maintaining position
COM1.7 persuading-communicates ideas to justify position, overcome resistance and convince others

Workforce Organization
ORG2.1 planning-devising and outlining a process to achieve a goal and timeline
ORG2.2 time management-applies appropriate time to task and manages multiple priorities
ORG2.3 using resources-identifies, organizes, plans and allocates resources
ORG2.4 systems thinking-understands the nature of systems, develops and adapts systems to meet organizational needs
ORG2.5 evaluating-collects, evaluates and uses data to monitor and improve performance

Workforce Technical Skill
TECH5.1 demonstrates computer literacy-uses key boarding skills, computer programs, and understands basic computer operations

Workforce Thinking Skills
TS3.0 demonstrates the ability to use reasoning
TS3.1 problem solving-identifies and recognizes a problem, considers alternatives, devises and implements a logical plan of action
TS3.2 decision making-uses a process to identify goals and constraints, evaluate alternatives and reach a conclusion
TS3.3 creative thinking-generates new and innovative ideas
TS3.4 learning-uses efficient techniques to acquire and apply new knowledge and skills
TS3.5 analyzing-identifies bias of information sources, evaluates contradictory information and effectively manages information

Workforce Quality
WQ4.2 team member-contributes to group effort through cooperation and consensus
WQ4.3 responsibility-follows through consistently with honesty and integrity
WQ4.4 flexibility-shows versatility and the ability to change
WQ4.5 leadership-creates a direction/vision for others to follow, aligns management methods with vision and implements a system of accountability
WQ4.6 works with diversity-accepts differences and works well with individuals from a variety of backgrounds and/or with divergent philosophies or ideas

District 11 Diamond Units/Lessons Overview - includes information about the purpose, goals and structure of these sample instructional units: