Minnesota Business, Marketing, and Information

Technology Frameworks:
Hospitality and Tourism Cluster

Business, Marketing and Information Technology Hospitality and Tourism Cluster -- Page 1 of 25 Minnesota Department of Education
Hospitality and Tourism Cluster
The Hospitality and Tourism Cluster includes the study of careers related to the management and operations of lodging, food services, attractions, travel
and tourism, and recreation. Students develop skills including creativity, analytical thinking, communication, teamwork, problem solving, and customer
service mindset. Career opportunities in hospitality and tourism are among the fastest growing of any career field in the economy. Students completing
a program of study related to careers in this cluster will be prepared for careers including hotel management, banquet and event management,
reservations and communications, tourism development, and theme park management.

Experiential Learning
Experiential Learning consists of Job Shadowing experiences, Service Learning experiences, School-Based Enterprise (SBE) operation, Work-Based
Learning (WBL) internships, and Youth Apprenticeships. Experiential Learning is a required component of the total business, marketing, and instructional
technology education program, with the intention that opportunities will be available for every student. Through involvement in Experiential Learning
activities, students are able to consider multiple careers and occupations, learn expected workplace behavior, develop specific skills within an industry,
and are given opportunities to apply academic and occupational skills in the workplace or a simulated workplace environment. Through these strategies,
students learn how to apply what they are learning in the classroom as they prepare to transition into the world of college and career opportunities.

Career Technical Student Organizations: Business Professionals of America (BPA) and DECA
The mission of Business Professionals of America (BPA) is to contribute to the preparation of global professionals through the advancement of
leadership, citizenship, academic and technological skills. BPA provides innovation leadership in Career and Technical Education, providing students with
opportunities for growth through education, competition, community service and personal development. DECA prepares emerging leaders and
entrepreneurs in marketing, finance, hospitality and management in high schools and colleges around the globe. DECA has impacted the lives of more
than ten million students, educators, school administrators and business professionals since it was founded in 1946. DECA prepares the next generation
to be Academically Prepared, Community Oriented, Professionally Responsible, and Experienced Leaders. Career and leadership development activities
are embedded throughout the entire career cluster through classroom instruction and projects, as well as the DECA and BPA competitive event programs.

Cluster Courses
Introductory Courses Intermediate Courses Advanced Courses
Number and Name Number and Name Number and Name
• 55 Introduction to Hospitality, Travel and Tourism • 57 Hotel and Lodging Management • 60 Event Planning and Logistics
• 56 Travel and Tourism Management • 58 Recreation, Amusements, and Attractions
• 59 Restaurants and Food/Beverage Service
Management

Business, Marketing and Information Technology Hospitality and Tourism Cluster -- Page 2 of 25 Minnesota Department of Education

Topic/Strand 1: Academic Foundations
Performance Indicator/Standard
HT01.01 Demonstrate language arts
knowledge and skills required for
effective communication with guests
and employees.
HT01.02 Apply mathematical skills to
solve business problems and make
business decisions.
HT01.03 Examine and employ business
and economic principles and concepts
in making informed business decisions
to continue business operations.
HT01.04 Summarize and demonstrate
use of information about time zones,
seasons, domestic and international
maps to enhance marketing of travel
opportunities to potential customers.
Business, Marketing and Information Technology
Employability Skills: Hospitality and Tourism Cluster
Measures/Benchmarks
HT01.01.01 Locate, read, and understand written text and data in
work-related documents.
HT01.01.02 Use basic writing skills to produce various work-
related documents (i.e. inventory sheet, employee evaluation,
guest correspondence).
HT01.01.03 Use oral and written communication skills in creating,
expressing, and interpreting information and ideas to various
audiences.
HT01.01.04 Evaluate written information for accuracy,
adequacy/sufficiency, appropriateness, clarity, conclusions/
solutions, relevancy, validity, and relationship of ideas.
HT01.02.01 Use estimation techniques to predict the
reasonableness of a mathematical solution.
HT01.02.02 Create mathematical models to communicate data
from actual business performance and personal situations.
HT01.02.03 Interpret graphical and numerical data to draw
conclusions and make business recommendations.
HT01.03.01 Recognize how economic systems influence
environments in business functions.
HT01.03.02 Analyze cost/profit relationships to guide business
decision-making.
HT01.03.03 Describe economic indicators that can affect
marketing and promotion activities.
HT01.04.01 Combine information from a variety of domestic and
international sources using tools such as the internet and maps to
describe travel and tourism opportunities.
HT01.04.02 Compare/contrast travel-related information from a
variety of domestic and international sources.
Hospitality and Tourism Cluster -- Page 3 of 25
Sample Learning Targets
I will be able to use verbal and non-verbal
communication skills effectively with diverse
populations.
I will be able to compose, edit, and evaluate
communication messages for effectiveness and
professionalism.
I will be able to select and employ verbal skills
when obtaining and conveying information.
I will be able to compose written documents used
in travel and tourism such as itineraries, thank you
letters, presentations, and advertisements.
I will be able to calculate gross revenue, costs, and
expenses for hospitality and tourism businesses.
I will be able to analyze hospitality and tourism
financial management documents for accuracy and
for data to solve problems.
I will be able to analyze the effectiveness of
department budgets and suggest revisions to
enhance profitability and customer experience.
I will be able to explain the needs and wants
behind consumer demand.
I will be able to explain economic influences on
businesses such as sales, promotion, advertising,
social media, etc.
I will be able to write detailed descriptions of travel
to domestic and international locations.
I will be able to describe geographical locations,
time zones, and seasonal influences that enhance
travel proposals.
Minnesota Department of Education
Topic/Strand 2: Business and Workplace Communications

Performance Indicator/Standard Measures/Benchmarks Sample Learning Targets

HT02.01 Obtain and convey ideas and
information to facilitate business
operations.
HT02.02 Recognize and respond to
guests’ needs and nonverbal cues in
order to provide quality service.
HT02.03 Apply active listening skills to
obtain and clarify information.
HT02.01.01 Apply written and verbal communication with staff to
clarify workplace and guest service objectives.
HT02.01.02 Communicate effectively with guests to foster positive
relationships that will increase repeat business.
HT02.02.01 Identify common verbal and nonverbal cues exhibited
by guests and employees.
HT02.02.02 Analyze guest satisfaction surveys to improve the
business operation.
HT02.03.01 Interpret messages/information and respond with
restatement and clarification techniques to clarify information.
HT02.03.02 Demonstrate and apply strategies for listening and
communication with diverse audiences.
I will be able to select appropriate verbal or written
communication methods to accomplish work with
team members.
I will be able to use communication tools to deliver
messages to guests.
I will be able to analyze customer and employee
comments to formulate improvements in services,
products, and protocols.
I will be able to analyze customer service concepts
and scenarios in order to provide the best
experience for the guests.
I will be able to discuss workplace topics with
restatement or clarification techniques to convey
proper meaning.
I will be able to demonstrate listening and speaking
skills for communicating with diverse audiences.

Business, Marketing and Information Technology Hospitality and Tourism Cluster -- Page 4 of 25 Minnesota Department of Education
Topic/Strand 3: Critical Thinking and Problem-Solving
Performance Indicator/Standard
HT03.01 Use critical thinking skills
independently and in teams to solve
problems and make decisions.
HT03.02 Identify the problem, possible
solutions, and decide on a course of
action to resolve unexpected
situations.
HT03.03 Employ critical thinking and
emotional intelligence to resolve
conflicts with staff and/or customers.
HT03.04 Identify, write, and monitor
workplace performance goals to guide
progress in assigned areas of
responsibility and accountability.
HT03.05 Apply proactive techniques
for improving guest satisfaction with
Hospitality, Travel and Tourism
experiences.
Business, Marketing and Information Technology
Measures/Benchmarks
HT03.01.01 Use problem-solving, critical thinking, and creativity
skills to improve a situation or process.
HT03.01.02 Generate new and creative ideas to solve problems.
HT03.01.03 Identify appropriate technology tools needed to
implement solutions to business problems.
HT03.02.01 Gather and use structured problem-solving methods
when developing proposals and solutions.
HT03.02.02 Guide individuals through the process of recognizing
concerns and making informed decisions to remedy a situation.
HT03.03.01 Determine best options/outcomes for conflict
resolution using critical thinking skills.
HT03.03.02 Resolve conflicts with and for customers using conflict
resolution skills.
HT03.03.03 Implement conflict resolution skills to address staff
issues/problems.
HT03.04.01 Write realistic performance goals, objectives, and
action plans.
HT03.04.02 Monitor performance goals and adjust as necessary.
HT03.04.03 Assess achievement of performance goals and provide
feedback for future team member growth.
HT03.05.01 Understand customer comments to guide customer
satisfaction policies.
HT03.05.02 Recognize common guest complaints and the service
solutions for preventing or resolving them.
HT03.05.03 Identify guest retention and recovery strategies in
relation to a satisfactory and unsatisfactory experience.
Hospitality and Tourism Cluster -- Page 5 of 25
Sample Learning Targets
I will be able to use background information to
determine the best solution to a problem.
I will be able to identify the example that best
applies to a specific concept given multiple options.
I will be able to analyze data and supporting
information in order to make key decisions.
I will be able to implement the steps in the
decision-making process to reach an outcome.
I will be able to use established processes and
business goals to resolve customer problems.
I will be able to intervene in guest-related issues
using a timely and positive manner using customer
service techniques and conflict resolution
strategies.
I will be able to intervene in staff-related issues
using a timely and positive manner using customer
service techniques and conflict resolution
strategies.
I will be able to differentiate between goals,
objectives and action plans.
I will be able to create goals using the SMART Goal
format.
I will be able to provide feedback on team
members’ achievement of performance goals to
highlight strengths and opportunities for growth.
I will be able to explain the impact of customer
satisfaction on business reputation and operational
success.
I will be able to devise strategies to anticipate and
respond to guest needs and concerns for
maximizing customer satisfaction.
I will be able to exercise customer retention and
recovery strategies to optimize guest experience.
Minnesota Department of Education
Topic/Strand 4: Information Technology Applications
Performance Indicator/Standard
HT04.01 Utilize software-based and
cloud-based applications to manage
hospitality and tourism operations.
HT04.02 Utilize tools and systems
needed to access, process, evaluate,
and disseminate information to assist
in decision-making.
Topic/Strand 5: Intercultural Competence
Performance Indicator/Standard
HT05.01 Exhibit cultural empathy
when communicating in a variety of
hospitality situations.
HT05.02 Recognize value in diverse
perspectives of team members and
guests.
HT05.03 Analyze the social, global,
environmental, and economic impacts
of decisions within an organization.
Business, Marketing and Information Technology
Measures/Benchmarks
HT04.01.01 Manage personal schedules and contact information.
HT04.01.02 Use information technology tools to manage, share,
and perform work responsibilities.
HT04.01.03 Determine the most appropriate use of technology in
work situations.
HT04.02.01 Explain the role of various technology and
communication systems utilized in hospitality and tourism.
HT04.02.02 Demonstrate the use of software programs for point
of sale, inventory control, profit/loss, customer information, etc.
Measures/Benchmarks
HT05.01.01 Exercise openness to utilizing new, unfamiliar
information taking more than one perspective, and understanding
personal ways of interpreting messages and situations.
HT05.02.01 Describe the personal and professional characteristics
needed to adapt and accommodate behaviors of a different
culture.
HT05.02.02 Utilize active listening to connect emotionally with
people, showing compassion and thinking in more than one
perspective.
HT05.03.01 Explain the cultural, social, historical, and business
changes that have influenced technology use in business.
HT05.03.02 Adhere to policies and procedures related to
information security.
HT05.03.03 Analyze current global issues related to hospitality,
travel, tourism, and recreation industries.
Hospitality and Tourism Cluster -- Page 6 of 25
Sample Learning Targets
I will be able to use calendar features on mobile
devices and computers to manage schedules for
business tasks.
I will be able to use available technology to share
email, documents, and calendars with coworkers.
I will be able to identify and use software or cloud-
based tools appropriate to given workplace tasks.
I will be able to explain the role of online
reservation systems.
I will be able to use the appropriate software to
complete business management tasks.
Sample Learning Targets
I will be able to create and mitigate organizational
activities that may encompass more than one
perspective.
I will be able to accommodate the requests and
needs of guests who represent a variety of
cultures.
I will be able to explain and demonstrate active
listening strategies to understand and meet needs
of others.
I will be able to describe the impacts of technology
on the hospitality, travel and tourism industry.
I will be able to develop policies and procedures for
maintaining privacy and security of customer
information.
I will be able to analyze the impact of global trends
and issues on the hospitality industry.
Minnesota Department of Education
 Performance Indicator/Standard
HT05.04 Demonstrate interpersonal
skills to accomplish organizational
goals and objectives.
Topic/Strand 6: Safety, Health and Environmental
Performance Indicator/Standard
HT06.01 Maintain safe and healthy
working environments by
implementing personal and jobsite
safety rules and industry-appropriate
regulations.
Topic/Strand 7: Leadership and Teamwork
Performance Indicator/Standard
HT07.01 Employ teamwork skills to
achieve collective goals and use team
members’ talents effectively.
Business, Marketing and Information Technology
Measures/Benchmarks
HT05.04.01 Resolve conflicts to facilitate solutions for hospitality
and tourism staff, guests/customers and other stakeholders.
HT05.04.02 Build effective working relationships using
interpersonal skills.
HT05.04.03 Use positive interpersonal skills to work cooperatively
with co-workers representing different cultures, genders, and
backgrounds.
Measures/Benchmarks
HT06.01.01 Adhere to OSHA health and safety regulations to
support a safe and healthy work environment.
HT06.01.02 Implement technology use techniques to avoid
technology-related injuries and fatigue.
HT06.01.03 Demonstrate proper and safe use of technology and
equipment according to manufacturer rules and safety regulations.
HT06.01.04 Explain and comply with sexual harassment policies to
create a non-hostile work environment.
Measures/Benchmarks
HT07.01.01 Work with others to achieve objectives in a timely
manner.
HT07.01.02 Take responsibility for shared group and individual
work tasks.
HT07.01.03 Assist team members in completing their work.
Hospitality and Tourism Cluster -- Page 7 of 25
Sample Learning Targets
I will be able to demonstrate interpersonal skills
and conflict management skills in resolving work-
related conflicts.
I will be able to demonstrate effective verbal and
non-verbal communication skills.
I will be able communicate and work with
guests/customers and team members in a manner
that shows respect and fosters an inclusive work
environment.
Sample Learning Targets
I will be able to explain the importance of OSHA
regulations and identify the areas of business
operations that they regulate.
I will be able to demonstrate computer use
techniques that prevent repetitive stress injuries
and fatigue.
I will be able to demonstrate proper and safe use
of office technology equipment.
I will be able to explain policies that support a
professional, non-hostile work environment.
Sample Learning Targets
I will be able to work productively with others to
complete tasks within required timelines.
I will be able to take responsibility for completion
of shared and individual work tasks in an efficient
and timely manner.
I will be able communicate and work with team
members to solve problems and complete tasks for
guests/customers.
Minnesota Department of Education
 Performance Indicator/Standard
HT07.02 Use leadership skills to
achieve collective goals and use team
members’ talents effectively.
HT07.03 Use mentoring skills to inspire
and teach others.
Topic/Strand 8: Ethics and Legal Responsibilities
Performance Indicator/Standard
HT08.01 Describe businesses’
responsibility to know and abide by
laws and regulations that affect
business communications.
HT08.02 Demonstrate knowledge of
ethical issues related to information
technology use.
HT08.03 Apply ethical reasoning to a
variety of workplace situations in order
to make ethical decisions.
Business, Marketing and Information Technology
Measures/Benchmarks
HT07.02.01 Promote the involvement and use of team members’
individual talents and skills.
HT07.02.02 Promote ideas, suggestions, and contributions from
team members to model participatory leadership techniques.
HT07.02.03 Listen and respond appropriately to team member
contributions.
HT07.03.01 Use motivational techniques and guidance to enhance
performance in others.
Measures/Benchmarks
HT08.01.01 Analyze the regulatory environment of the hospitality
and tourism industry.
HT08.01.02 Explain intellectual property laws.
HT08.01.03 Evaluate responses to workplace situations based on
legal responsibilities and employer policies.
HT08.02.01 Explain ethical issues arising from the use of
intellectual property.
HT08.02.02 Evaluate responses to workplace situations based on
personal or professional ethical responsibilities.
HT08.03.01 Evaluate alternative responses to workplace situations
based on legal responsibilities and employer policies.
HT08.03.02 Evaluate alternative responses to workplace situations
based on personal or professional ethical responsibilities.
HT08.03.03 Describe appropriate responses to workplace
situations based on legal and ethical considerations.
Hospitality and Tourism Cluster -- Page 8 of 25
Sample Learning Targets
I will be able to effectively lead a team to achieve
business objectives by delegating tasks to utilize
team members’ skills.
I will be able to encourage and accept suggestions
from team members to achieve collective goals.
I will be able to speak and listen effectively and
courteously to guests and fellow employees.
I will be able to explain demonstrate mentorship
and leadership skills that can lead to improved
performance by team members.
Sample Learning Targets
I will be able to analyze laws and regulations
common to hospitality business functions.
I will be able to explain intellectual property rights
and their application to hospitality businesses,
products, and services.
I will be able to explain legal issues that impact
functions of hospitality and tourism businesses.
I will be able to explain ethical responsibilities of
creating marketing messages that include the
intellectual property of others.
I will be able to explain ethical issues arising from
employee use of cell phones and personal
electronic devices during work hours.
I will be able to define and give examples of ethical
and unethical business behaviors.
I will be able to explain the legal considerations of
“equal opportunity.”
I will be able to describe various ways to report
unethical and illegal behaviors in the workplace.
Minnesota Department of Education
Topic/Strand 9: Employability and Career Development
Performance Indicator/Standard
HT09.01 Identify and demonstrate
positive work behaviors and personal
qualities needed to be employable.
HT09.02 Develop strategies to make an
effective transition from school to
career.
HT09.03 Maintain a career portfolio to
document knowledge, skills, and
experience in a career field.
HT09.04 Demonstrate strategies for
presenting a professional online image.
HT09.05 Complete required training,
education, and certification to prepare
for employment in a particular career
field.
Business, Marketing and Information Technology
Measures/Benchmarks Sample Learning Targets
HT09.01.01 Demonstrate self-discipline, self-worth, positive I will be able to demonstrate behaviors, attitudes,
attitude, and integrity in a work situation. and traits needed in a professional employment
HT09.01.02 Demonstrate flexibility and willingness to learn new setting.
knowledge and skills.
HT09.01.03 Apply communication strategies when adapting to a
culturally diverse environment.
HT09.01.04 Identify positive work qualities typically desired in this
career cluster's pathways.
HT09.02.01 Investigate education and occupational opportunities I will be able to explain the importance of
using a variety of resources (e.g., speakers, research, job developing career skills, their effect on my
shadowing, etc.). employability, and my future success.
HT09.02.02 Identify career opportunities utilizing technology skills I will be able to describe the training and education
that align with personal skills and interests. requirements for a business career matching my
skills and interests.
HT09.03.01 Utilize personal inventory tools to identify personal I will be able to compile a portfolio with examples
traits, behaviors, and skills. of my best work demonstrating knowledge and
HT09.03.02 Select model documents and electronic skills proficiency.
communications to include in a career portfolio.
HT09.03.03 Organize an electronic or physical portfolio for use in
demonstrating knowledge, skills, certifications, and experiences.
HT09.04.01 Develop and manage an online brand to convey a I will be able to explain the importance of
professional online presence with job-seeking resources and social presenting a professional brand image in pursuing
media accounts. career opportunities.
HT09.04.02 Identify ways to enhance current online and social
media profiles.
HT09.05.01 Identify training, education, and certification I will be able to demonstrate the knowledge and
requirements for occupational choices. skills needed to pass Technical Skills Assessments.
HT09.05.02 Participate in career-related training and/or degree
programs.
HT09.05.03 Pass certification tests to qualify for licensure and/or
certification in chosen occupational area.
Hospitality and Tourism Cluster -- Page 9 of 25 Minnesota Department of Education
 Career Field: Business, Management, and Administration

Cluster: Hospitality and Tourism Program: 140710

Course Title: Introduction to Hospitality, Travel, and Tourism Course Code: 55

Course Description: This course introduces a wide range of topics in the hospitality, travel, and tourism industry covered in more depth in
subsequent courses: hotel and restaurant management, travel and tourism options, resorts and theme parks, restaurant and food service
options, and events planning. Job shadowing, industry tours, student participation in simulations, and participation in CTSO hospitality and
tourism events should be embedded within the course to help students align career pathway interests. Course may include participation in
a DECA student organization.

CTSO Competitive Events:

DECA: Hospitality Services Team Decision Making, Hospitality and Tourism Operations Research, Hospitality and Tourism
Professional Selling, Hotel and Lodging Management Series, Principles of Hospitality and Tourism, Travel and Tourism Team
Decision Making, Virtual Business Challenge - Hotel Management.

FCCLA: Star Event Career-Focused: Hospitality, Tourism, and Recreation

Suggested Technical Skill Assessments (TSA) or Industry-Recognized Credentials:

Precision Exams - Hospitality and Tourism

American Hotel and Lodging Educational Institute: Certified Guest Service Professional (CGSP)

Performance Indicators/Standards and Measures/Benchmarks were developed from the following sources:
• Minnesota Technical Skills Attainment
• Minnesota Common Core Competencies
• National Business Education Association Standards
• States’ Career Clusters Initiative
• MBA Research National Standards for Business Administration – Hospitality Management
• American Hotel and Lodging Association Competencies

Business, Marketing and Information Technology Hospitality and Tourism Cluster -- Page 10 of 25 Minnesota Department of Education
Topic/Strand 10: Technical Skills
Performance Indicator/Standard
HT55.10.01 Describe the Hospitality and
Tourism industry history, traditions, and
current trends.
HT55.10.02 Analyze the scope and role
of the hospitality and tourism industry
at the state, national, and international
levels.
HT55.10.03 Analyze the importance of
quality guest service to the success of
an organization.
HT55.10.04 Analyze the differences
between different categories within the
lodging sector.
Business, Marketing and Information Technology
Measures/Benchmarks
HT55.10.01.01 Analyze how historical developments in the
Hospitality industry have impacted expectations of modern-
day customers.
HT55.10.01.02 Explain the impact of current trends on the
Hospitality industry.
HT55.10.02.01 Evaluate the economic impact of the
Hospitality industry in Minnesota, the US, and the world.
HT55.10.02.02 Interpret fundamental ways in which global
and domestic physical geography, culture, and politics affect
the Hospitality and Tourism industry.
HT55.10.02.03 Define the nature and scope of each facet of
the Hospitality and Tourism industry.
HT55.10.02.04 Explain how essential departments in a
Hospitality, Tourism and Recreation business contribute to
economic success.
HT55.10.02.05 Evaluate the symbiotic benefits Hospitality and
Tourism organizations have to the industry as a whole.
HT55.10.03.01 Explain the benefits of excellent guest service.
HT55.10.03.02 Identify the stages of the customer experience
journey.
HT55.10.03.03 Describe the qualities and characteristics of a
successful guest service professional.
HT55.10.03.04 Recognize the importance of utilizing guest
feedback as an integral part of the hospitality experience.
HT55.10.04.01 Compare and contrast the classifications of
lodging facilities and properties.
HT55.10.04.02 Describe factors guests consider when
evaluating lodging options.
HT55.10.04.03 Describe the importance of guest amenities
offered by lodging properties to their core target markets.
Hospitality and Tourism Cluster -- Page 11 of 25
Sample Learning Targets
I will be able to analyze how various historical changes
in Hospitality are impacting the industry today.
I will be able to explain how current trends guide the
Hospitality industry.
I will be able to evaluate the impact of the Hospitality
industry as it relates to job creation/elimination, taxes,
and revenue generated.
I will be able to explain connections between
geography, culture, and politics and the Hospitality
and Tourism industry.
I will be able to identify and describe the key
Hospitality and Tourism sectors.
I will be able to identify key organizations and their
benefits that support the Hospitality and Tourism
industry.
I will be able to explain why excellent guest service is
important to Hospitality and Tourism customers and
businesses.
I will be able to provide examples of maximizing guest
satisfaction at each stage of the guest experience.
I will be able to demonstrate positive, responsive and
professional interactions with guests in a community
or school-based business.
I will be able to properly utilize surveys, comment
cards, and online review feedback to improve service.
I will be able to distinguish between the segments of
the Lodging industry.
I will be able to identify the importance of tangible
and intangible guest needs in selecting lodging.
I will be able to compare and contrast amenities and
other guest considerations when comparing
properties.
Minnesota Department of Education
 Performance Indicator/Standard
HT55.10.05 Evaluate cost, reservations,
and itinerary implications of various
forms of travel and tourism.
HT55.10.06 Differentiate between the
job duties and areas of responsibility for
various positions within the lodging
sector.
HT55.10.07 Apply marketing strategies
to impact profitability and guest
relationships in the hospitality, travel
and tourism industry.
Business, Marketing and Information Technology
Measures/Benchmarks
HT55.10.05.01 Explain the key features that guests desire
when searching for travel and tourism reservation options.
HT55.10.05.02 Identify key financial and intangible
considerations that impact traveler decision-making.
HT55.10.05.03 Compare and contrast travel options by
air, rail, and cruise ships for vacation and business
travelers.
HT55.10.05.04 Create travel itineraries that match client
needs and include complete disclosures of pertinent travel
information.
HT55.10.05.05 Identify the most frequently used codes and
terminology for ports of travel.
HT55.10.06.01 Examine the duties of front‐of‐the house (FOH)
and back‐of‐the house (BOH) operations staff.
HT55.10.06.02 Analyze the internal hierarchy and
departmental interrelationships of lodging establishments.
HT55.10.07.01 Identify strategies and methods of developing
and maintaining long-term guest relationships.
HT55.10.07.02 Use market segmentation strategies to identify
key target markets within each Hospitality industry sector.
HT55.10.07.03 Analyze the impact of marketing strategies on
specific target markets, including: branding, promotional
selling, and benchmarking.
HT55.10.07.04 Analyze the impact of marketing
strategies for maximizing revenue based on
competition for current and potential Hospitality
industry customers.
HT55.10.07.05 Explain the value of advertising, public
relations, social networking, and community involvement on
brand satisfaction for Hospitality industry businesses.
Hospitality and Tourism Cluster -- Page 12 of 25
Sample Learning Targets
I will be able to identify and differentiate between
leading reservation travel and tourism reservation
options.
I will be able to classify the characteristics and
configurations of common air and rail carriers, cruise
ships and attractions.
I will be able to interpret the costs and other travel
considerations when meeting client needs.
I will be able to create a travel itineraries to match
desired customer needs and preferences.
I will be able to plan specialty tour packages to fit
client needs.
I will be able to describe the different roles and duties
that lodging staff take part in (e.g. checking guests in
and out, greeting, assessing needs, delivering services,
and closing transactions).
I will be able to create an organizational chart which
identifies key positions and responsibilities within a
lodging facility.
I will be able to use guest survey techniques in order
to create a plan for continual improvement.
I will be able to create a loyalty program for a business
within the Hospitality industry.
I will be able to create a customer profile for a specific
segment of the Hospitality, Travel, and Tourism
industry.
I will be able to create promotional concept targeted
towards a specific market segment.
I will be able to analyze the correlation of supply,
demand, inventory levels, pricing, and competition.
I will be able to evaluate the use of marketing
techniques on an organization’s bottom line.
Minnesota Department of Education
 Career Field: Business, Management, and Administration
Cluster: Hospitality and Tourism Program: 140710

Course Title: Travel and Tourism Management Course Code: 56

Course Description: In this course, students will learn sales and management techniques, marketing principles, and entrepreneurship skills
necessary to succeed in the travel and tourism industry. This course will provide instruction in travel and tourism marketing and
management and procedures as well as destination geography, international travel, business and leisure travelers, climate affects.
Students will understand the importance of effective communication skills when speaking with employees and guests, develop successful
leadership skills, and learn effective Guest Services Management (GSM) skills. This course also provides an overview of the career
opportunities available in the travel and tourism industries. Course may include participation in a DECA student organization.

CTSO Competitive Events:

DECA: Travel and Tourism Team Decision Making, Principles of Hospitality and Tourism, Hospitality and Tourism Operations
Research, Hospitality and Tourism Professional Selling

FCCLA: Hospitality, Tourism and Recreation

Suggested Technical Skill Assessments (TSA) or Industry-Recognized Credentials:

Precision Exams—Hospitality and Tourism

NOCTI Exams—Travel and Tourism

Performance Indicators/Standards and Measures/Benchmarks were developed from the following sources:
• Minnesota Technical Skills Attainment
• Minnesota Common Core Competencies
• National Business Education Association Standards
• States’ Career Clusters Initiative
• MBA Research National Standards for Business Administration

Business, Marketing and Information Technology Hospitality and Tourism Cluster -- Page 13 of 25 Minnesota Department of Education
Topic/Strand 10: Technical Skills
Performance Indicator/Standard
HT56.10.01 Identify and demonstrate
management and leadership skills
needed to succeed in travel and
tourism.
HT56.10.02 Identify and analyze sales,
marketing, and business fundamentals
related to the different industries
within travel and tourism (cruise/air
travel/ground travel/lodging
industry/leisure).
HT56.10.03 Demonstrate effective
Guest Service Management (GSM)
skills and identify different travelers’
needs.
Business, Marketing and Information Technology
Measures/Benchmarks
HT56.10.01.01 Identify leadership career opportunities in the travel
and tourism industry.
HT56.10.01.02 Describe styles of organizational leadership and
management.
HT56.10.01.03 Explain how problem solving contributes to
leadership processes in travel and tourism industries.
HT56.10.02.01 Explain the benefits of packaging for travelers, travel
planners, tour operators and airlines.
HT56.10.02.02 Communicate benefits to travelers of selling
packages from travel planner perspective.
HT56.10.02.03 Explain strategies for selling travel and tourism
products.
HT56.10.02.04 Identify tools and processes used to sell to global
audiences.
HT56.10.03.01 Identify the role of Guest Service Management in
managing the guest experience.
HT56.10.03.02 Develop a process for resolving guest issues.
HT56.10.03.03 Analyze the importance of guest services to success
of the industry.
Hospitality and Tourism Cluster -- Page 14 of 25
Sample Learning Targets
I will be able to identify management positions
available in the travel and tourism industry.
I will be able to demonstrate leadership skills in
creating a positive guest experience.
I will be able to conduct self-evaluation of
strengths and weaknesses to evaluate
opportunities for improvement.
I will be able to explain the importance of varying
one’s leadership style in response to
organizational challenges.
I will be able to effectively communicate the
benefits of packaging a travel experience to
consumers.
I will be able to analyze savings and profit
increases related to packaging plans for travelers.
I will be able to compare and contrast the prices
and experiences of vendor package plans versus
all-inclusive resort plans.
I will be able to describe training and sales
techniques managers can use to build an effective
sales team.
I will be able to identify methods used to motivate
and incentivize an effective sales team.
I will be able to determine the needs of global
market segments and identify sales strategies to
reach those markets.
I will be able to align features and benefits of
hospitality experiences to guest wants and needs.
I will be able to apply good listening and
communication skills when resolving guest issues.
I will be able to analyze the positive impact of
various aspects of the guest services on overall
guest satisfaction.
Minnesota Department of Education
 Performance Indicator/Standard
HT56.10.04 Develop a marketing plan
and sales promotion tool for travel and
tourism.
Measures/Benchmarks
HT56.10.04.01 Describe management’s role in marketing.
HT56.10.04.02 Describe the importance of generating brand
awareness and loyalty.
HT56.10.04.03 Define the effects of climate and geographic
locations that can affect marketing strategies.
HT56.10.04.04 Create a marketing plan and sales promotional
materials that incorporate all elements of the marketing mix.
Sample Learning Targets
I will be able to describe management’s role in
marketing and promoting businesses in the travel
and tourism industry.
I will be able to maintain brand consistency
throughout the marketing plan.
I will be able to explain how season change affects
peak times and consistency and planning for
business shifts.
I will be able to create a marketing plan and sales
promotional materials that include all elements of
the marketing mix.

Business, Marketing and Information Technology Hospitality and Tourism Cluster -- Page 15 of 25 Minnesota Department of Education
 Career Field: Business, Management, and Administration
Cluster: Hospitality and Tourism Program: 140710

Course Title: Hotel and Lodging Management Course Code: 57

Course Description: This course aligns with the American Hotel and Lodging Educational Institute (AHLEI) curriculum, preparing students
for the Certified Hospitality and Tourism Management Professional industry certification through AHLEI. Students learn to identify
operational practices important in lodging operations and the management decision-making processes involved in projecting costs, room
pricing, and future demand. Topics include marketing strategies to increase room revenue, comparison of various types of facilities,
importance of quality and service, the relationship between a hotel’s operational departments, and event planning venues and services.
Course may include participation in a DECA student organization.

CTSO Competitive Events:

BPA: Small Business Management Team (510), Management, Marketing, and Human Resources Concepts-Open (591)
DECA: Hospitality and Tourism Operations Research, Hospitality Services Team Decision Making, Hotel and Lodging Management
Series, Travel and Tourism Team Decision Making, Virtual Business Challenge—Hotel Management
FCCLA: Star Event Culinary Arts, Skill Event Culinary Food, Star Event Career-Focused: Hospitality, Tourism, and Recreation

Suggested Technical Skill Assessments (TSA) or Industry-Recognized Credentials:

NOCTI Exams--Lodging
American Hotel and Lodging Educational Institute—Certified Guest Service Professional (CGSP)
American Hotel and Lodging Educational Institute—Certified Front Desk Representative (CFDR)

Performance Indicators/Standards and Measures/Benchmarks were developed from the following sources:
• Minnesota Technical Skills Attainment
• Minnesota Common Core Competencies
• National Council of Economic Education
• National Business Education Association Standards
• States’ Career Clusters Initiative
• MBA Research National Standards for Business Administration

Business, Marketing and Information Technology Hospitality and Tourism Cluster -- Page 16 of 25 Minnesota Department of Education
Topic/Strand 10: Technical Skills

Performance Indicator/Standard Measures/Benchmarks Sample Learning Targets

HT57.10.01 Explain the processes and
systems managers implement to plan,
organize, staff, lead and control day-
to-day hotel operations.
HT57.10.02 Identify and describe the
organizational structure,
communications, and functions of
departments within hotel and lodging
operations.
HT57.10.03 Explain and demonstrate
effective marketing strategies for hotel
and lodging facilities.
HT57.10.01.01 Compare and contrast the five management
functions: planning, organizing, directing, staffing, and
controlling.
HT57.10.01.02 Describe how hotel management varies based on
the organizational structure of the property.
HT57.10.01.03 Describe and demonstrate the various
organizational, management and people skills required to be an
effective manager.
HT57.10.01.04 Explain the elements and tools of an operations
plan (organizational chart, operations procedures, material
resources, human resources, staffing plan) and how each
department relies on the others.
HT57.10.02.01 Identify the roles and responsibilities of lodging
staff and managers.
HT57.10.02.02 Diagram the organizational structure of, and
operational interaction between, departments including:
facilities and engineering, food and beverage, human resources,
finance, sales and marketing, and housekeeping.
HT57.10.02.03 Describe how the performance of each
department impacts the overall reputation and success of the
business operation.
HT57.10.03.01 Describe current trends in tourism which effect
guest’s needs.
HT57.10.03.02 Identify the components of a marketing
segmentation and target-marketing based on guest needs.
HT57.10.03.03 Distinguish among the common types of
marketing promotions.
HT57.10.03.04 Explain factors that affect room rates and package
plans.
HT57.10.03.05 Utilize marketing strategies to increase room
revenue, project costs, create room pricing, and increase future
demand.
I will be able to apply various management
functions to simulated business problems and
situations.
I will be able to compare and contrast how
management varies across different types of hotel
and lodging organizational structures.
I will be able to describe and demonstrate skills in
delegation, management styles, motivation,
communication, technology, and organizing to
create a successful team.
I will be able to use an organizational chart to show
how tasks are organized and who performs these
tasks at each level so goals can be met.
I will be able to differentiate roles and
responsibilities of front of house (FOH) and back of
house (BOH) employees.
I will be able to diagram the organizational
operations structure of a lodging property and
explain the interconnectedness between
departments.
I will be able to describe how the quality of service
provided by any department could impact the
reputation of an entire hotel and lodging operation.
I will be able to describe current hospitality trends
including staycations, daycations, ecotourism and
their impact on the hotel and lodging industry.
I will be able to identify a lodging’s market niche to
target that specialty (shopping, birthday, sports,
etc.) to create future demand.
I will be able to compare and contrast different
types of marketing promotions.
I will be able to develop a room rate package plan
for special groups and events.
I will be able to create lodging promotional packages
to target specific audiences.

Business, Marketing and Information Technology Hospitality and Tourism Cluster -- Page 17 of 25 Minnesota Department of Education
 Performance Indicator/Standard
HT57.10.04 Demonstrate the concept
of quality customer service in hotel
and lodging to meet industry
standards.
HT57.10.05 Utilize data to make
financial management decisions.
Business, Marketing and Information Technology
Measures/Benchmarks
HT57.10.04.01 Differentiate between the services, amenities, and
guest experiences offered at different types of lodging properties.
HT57.10.04.02 Identify the stages of the guest experience cycle
and the activities associated with each stage.
HT57.10.04.03 Apply customer service skills to ensure guest
satisfaction as you evaluate their experience.
HT57.10.04.04 Apply proactive versus reactive techniques when
interacting with guests.
HT57.10.04.05 Explain the importance of specialized guest
services to meet the needs of different travelers.
HT57.10.04.06 Identify guest retention and service strategies in
relation to guest experiences and how the company’s bottom line
can be affected.
HT57.10.05.01 Perform data analysis to make financial
management decisions to project costs, determine room pricing,
and promote market expansion.
HT57.10.05.02 Analyze the value and impact of calculations of
hotel occupancy, average daily rate, and revenue available rooms
on hotel operations and profitability.
HT57.10.05.03 Determine sales trends and predict future
growth/decline based on sales momentum and trend.
Hospitality and Tourism Cluster -- Page 18 of 25
Sample Learning Targets
I will be able to identify the guest cycle stages of
pre-arrival, arrival, occupancy, and departure of my
guest along with the activities associated with each
stage.
I will be able to evaluate customer service scenarios
to determine appropriate customer service
solutions.
I will be able to role play to differentiate between
proactive and reactive practices when interacting
with guests.
I will be able to explain the importance of
specialized guest services for business travelers,
vacation travelers, and travelers with physical
and/or mentally challenges.
I will be able to explain how business profits are
impacted by guest satisfaction.
I will be able to analyze data to make decisions
about costs, room pricing, and revenues.
I will be able to calculate occupancy revenue so I can
develop and evaluate predictions to assist in
increasing room revenues.
I will be able to graph and analyze monthly sales
trends to predict future sales.
Minnesota Department of Education
 Career Field: Business, Management, and Administration
Cluster: Hospitality and Tourism Program: 140710

Course Title: Recreation, Amusements, and Attractions Course Code: 58

Course Description: In this course, students will learn sales and customer service techniques, marketing principles, and procedures
necessary to succeed in the recreation, amusement, and attractions industry. This course will provide an understanding of what makes
each operation unique and how to best succeed in each environment. Students will learn the various types, structures, and operating
methods of various recreations, admission procedures, and traffic control issues to manage and control guests. Students will also discover
the various retail outlet and merchandising opportunities available for different venues and how to develop appropriate retail marketing
strategies. This course also provides an overview of the career opportunities available in the recreation, amusement and attraction
industry. Course may include participation in a DECA student organization.

CTSO Competitive Events:

DECA: Travel and Tourism Team Decision Making, Hospitality and Tourism Operations Research, Hospitality and Tourism Professional
Selling

FCCLA: Hospitality, Tourism and Recreation

Suggested Technical Skill Assessments (TSA) or Industry-Recognized Credentials:

Precision Exams—Lodging and Recreation
NOCTI Exams—Recreation, Amusements, and Attractions

Performance Indicators/Standards and Measures/Benchmarks were developed from the following sources:
• Minnesota Technical Skills Attainment
• Minnesota Common Core Competencies
• National Business Education Association Standards
• States’ Career Clusters Initiative
• MBA Research National Standards for Business Administration

Business, Marketing and Information Technology Hospitality and Tourism Cluster -- Page 19 of 25 Minnesota Department of Education
Topic/Strand 10: Technical Skills

Performance Indicator/Standard Measures/Benchmarks Sample Learning Targets

HT58.10.01 Describe the operational
units of recreation, amusements, and
attractions businesses.
HT58.10.02 Examine and develop
procedures for admission, security and
safety, and traffic control to manage
and control people, groups, and
vehicles.
HT58.10.03 Develop marketing
strategies for recreation, amusement,
and attraction businesses and events.
HT58.10.04 Develop merchandising
programs and products for recreation,
amusements, and attraction venues.
HT58.10.01.01 Describe operational methods used at a
recreational, attraction, and amusement venue.
HT58.10.01.02 Evaluate facility layout and design options for
flow, style, and optimal use of space.
HT58.10.01.03 Compare various operating methods of a
recreational facility to distinguish characteristics of
recreation.
HT58.10.02.01 Identify guidelines for access control to
determine guest and group admission procedures.
HT58.10.02.02 Analyze a venue layout and apply traffic
control procedures to facilitate movement of people and
vehicles and to help manage congestion.
HT58.10.02.03 Analyze guest and employee safety and
security issues unique to each venue to create safety
guidelines.
HT58.10.02.04 Summarize policies and procedures to ensure
guest safety.
HT58.10.03.01 Describe the use of market segmentation to
design marketing plans.
HT58.10.03.02 Describe the impact of seasonality on the
design of marketing plans.
HT58.10.03.03 Identify ways to incorporate loyalty programs
into the marketing plan
HT58.10.03.04 Analyze the benefits of collaboration with
other entities to provide an inclusive product or service.
HT58.10.04.01 Summarize merchandising and retail outlet
opportunities to predict types of available products.
HT58.10.04.02 Develop programs and/or products unique to
specific recreation, amusement, or attraction business
venues.
I will be able to identify various types of facilities and
describe characteristics unique to each.
I will be able to evaluate different facility layout designs
for desired style and use of space.
I will be able to analyze benefits and disadvantages of
operating various types of attractions and venues.
I will be able to list factors that that influence the
capacity of a facility.
I will be able to differentiate venues that utilize ticket
admissions and group admissions and how groups are
handled differently in each case.
I will be able to plan for effective traffic flow and parking
of vehicles at venues and events.
I will be able to analyze considerations for safety and
logistics for managing guests at venues and events.
I will be able to identify sources of assistance to utilize in
emergency situations.
I will be able to develop model policies about items such
as backpacks, strollers, etc. that balance guest
experience and guest safety.
I will be able to explain how season changes affect peak
times and consistency for daily and shift staffing plans.
I will be able to identify ways to entice customers to
return and generate repeat business.
I will be able to identify opportunities for co-branding,
endorsements or partnerships for a recreation business.
I will be able to create a tourism experience package
with components from multiple businesses.
I will be able to describe retail opportunities at various
recreation venues and events.
I will be able to develop and present a merchandising
program proposal and sample products for a recreation
business aligned to a theme or planned event.

Business, Marketing and Information Technology Hospitality and Tourism Cluster -- Page 20 of 25 Minnesota Department of Education
 Career Field: Business, Management, and Administration
Cluster: Hospitality and Tourism Program: 140710

Course Title: Restaurants and Food/Beverage Service Management Course Code: 59

Course Description: This course develops the knowledge and skills needed in the various facets of restaurant, food and beverage service
operations management. Responsibilities necessary to relate to guests and employees within the establishment to maintain high industry
standards will be examined. Topics will include managing kitchen and wait staff, effective menu planning, food safety and hygiene,
marketing, restaurant and food service point-of-sale systems, finance and cost controls, scheduling employees, and customer relations.
Course may include participation in a DECA student organization.

CTSO Competitive Events:

BPA: Management, Marketing, and Human Resources Concepts-Open (591), Global Marketing Team (500) (Effective Menu
Planning and Marketing Section), Human Resource Management (535) (Food Service Management Section),

DECA: Sports and Entertainment Marketing Series, Sports and Entertainment Marketing Team Decision Making, Virtual Business
Challenge: Sports, Hospitality and Tourism Series: Hospitality Services Team Decision Making, Quick Serve Restaurant
Management Series, Restaurant and Food Service Management Series, Virtual Business Challenge--Restaurant

FCCLA: Star Event Culinary Arts, Skill Event Culinary Food, Star Event Career-Focused: Hospitality, Tourism, and Recreation

Suggested Technical Skill Assessments (TSA) or Industry-Recognized Credentials:

NOCTI Exams—Restaurant, Food, and Beverage Services

Performance Indicators/Standards and Measures/Benchmarks were developed from the following sources:
• Minnesota Technical Skills Attainment
• Minnesota Common Core Competencies
• National Council of Economic Education
• National Business Education Association Standards
• States’ Career Clusters Initiative
• MBA Research National Standards for Business Administration

Business, Marketing and Information Technology Hospitality and Tourism Cluster -- Page 21 of 25 Minnesota Department of Education
Topic/Strand 10: Technical Skills
Performance Indicator/Standard
HT59.10.01 Analyze management
principles as they are applied to
specific functions in restaurant
and food/beverage
establishment operations.
HT59.10.02 Develop policy and
procedure recommendations to
reduce potential sanitation,
health and safety concerns for
guests and employees.
HT59.10.03 Develop menu food
options and menu displays to
meet customer wants and needs.
Business, Marketing and Information Technology
Measures/Benchmarks
HT59.10.01.01 Describe the five management functions (planning,
organizing, directing, staffing, and controlling) as they relate to
food and beverage service operations.
HT59.10.01.02 Identify the various organizational, management,
and people skills required to be an effective manager.
HT59.10.01.03 Describe management principles related to:
inventory management; production, planning and control; and
restaurant management.
HT59.10.01.04 Explain human resource principles for the
following: rules and regulations; discrimination and harassment;
staff orientation, training, and education to ensure proper staffing.
HT59.10.01.05 Create and Interpret a staffing and scheduling plan
for a food and beverage operation.
HT59.10.02.01 Explain health and safety procedures needed to
create a safe work environment.
HT59.10.02.02 Identify and develop food safety prevention
procedures in the flow of food to minimize contamination.
HT59.10.02.03 Identify and develop sanitation procedures to
ensure facility compliance with health codes.
HT59.10.02.04 Identify and develop restaurant safety procedures
to minimize property damage and personal injuries.
HT59.10.03.01 Explain how menu options express a restaurant
concept.
HT59.10.03.02 Differentiate between menu types including: a la
carte, cycle, ethnic, holiday, banquet, receipt, buffet, and specials.
HT59.10.03.03 Describe components of menu layout and design
(taste, variety, appearance, nutrition, production method, price).
HT59.10.03.04 Discuss the availability of food and seasonal menus
(fixed, cycle, market, hybrid) in relation to the customers.
HT59.10.03.05 Organize, design, and create a menu for a specified
customer base.
Hospitality and Tourism Cluster -- Page 22 of 25
Sample Learning Targets
I will be able to explain the five management functions
and their importance in food and beverage service
operations.
I will be able to identify and give examples of manager
skills in delegation, management styles, motivation,
communication, technology, and organizing to create a
successful team.
I will be able to describe the principles of inventory,
production, planning and control, and restaurant
management.
I will be able to explain how effective hiring and training
practices impact staffing and business operations.
I will be able to create and understand a staffing plan for
a food and beverage operation.
I will be able to explain the importance of proper
personal hygiene in food safety.
I will be able to identify methods used to
control/eliminate food contamination.
I will be able to determine the local safety and sanitation
requirements for my food and beverage operation.
I will be able to analyze the cause of accidents and
recommend solutions to prevent future occurrences.
I will be able to establish procedures for proper cleaning,
sterilizing, and sanitizing.
I will be able to express the restaurant concept through
the menu food options and prices.
I will be able to develop food and beverage options for
various types of menus.
I will be able to discuss the impacts of food availability
on seasonal menus.
I will be able to design a menu for a specific customer
base.
Minnesota Department of Education
 Performance Indicator/Standard
HT59.10.04 Create marketing
plans and promotions for
restaurants and food/beverage
operations targeted to specific
audiences.
HT59.10.05 Explain use of Point
of Sale (POS) systems to manage
inventory, sales and revenue, and
guest service scheduling
functions.
HT59.10.06 Apply concepts of
quality customer service in the
management of restaurants and
food/beverage operations to
meet industry standards.
Business, Marketing and Information Technology
Measures/Benchmarks
HT59.10.04.01 Identify the components of a marketing plan.
HT59.10.04.02 Examine marketing segmentation and target-
marketing strategies based on guest needs.
HT59.10.04.03 Explain the five Ps of marketing (people, price,
product, promotion, place).
HT59.10.04.04 Distinguish among the common types of marketing
promotions (i.e. advertising, public relations, sales promotions,
direct sales, etc.).
HT59.10.04.05 Describe the integral role all employees have in
marketing hospitality businesses and venues.
HT59.10.05.01 Explain the possible roles of POS systems in food
and beverage service operations.
HT59.10.05.02 Evaluate current and emerging functions of POS
technologies such as scheduling, database maintenance,
accounting, and sales to improve guest service.
HT59.10.05.03 Identify and perform routine management tasks
using POS systems.
HT59.10.05.04 Explain the role of revenue management in
restaurants and food/beverage operations.
HT59.10.06.01 Identify the stages of customer service and their
importance in providing quality services.
HT59.10.06.02 Analyze qualities and characteristics of an effective
service professional.
HT59.10.06.03 Apply proactive versus reactive techniques when
interacting with guests.
HT59.10.06.04 Explain communication strategies that can be used
to address cultural/ethnic/gender differences impacting guest
service interpersonal interactions.
HT59.10.06.05 Establish standards and procedures for event space
arrangement, table settings, and guest services.
Hospitality and Tourism Cluster -- Page 23 of 25
Sample Learning Targets
I will be able to evaluate the situation analysis, goals,
and strategies of a restaurant’s marketing plan.
I will be able to identify and target a restaurant’s market
niche to create future demand.
I will be able to explain each element of the marketing
mix for restaurant marketing efforts.
I will be able to create a common marketing promotion
type such as an advertisement that best fits my
restaurant’s customer base.
I will be able to describe employee roles in interpersonal
marketing of a business.
I will be able to describe the possible roles of POS in food
and beverage operations such as tracking menu items
sold, inventory, payment processing, and time cards.
I will be able to evaluate a POS information to determine
customer satisfaction with menu and beverage options.
I will be able to determine the food cost and price point
of an item.
I will be able to explain the need for using financial
controls for labor, food, menu pricing, and cash control
to maximize profits.
I will be able to identify the customer service stages of
pre-arrival, arrival, occupancy, and departure and what
must occur at each stage to assure quality service that
sets us apart from competition.
I will be able to analyze the qualities of effective
customer service and create an evaluation tool to
critique perceived levels of customer service.
I will be able to differentiate between proactive and
reactive practices for guest interactions.
I will be able to create standards and procedures for
arranging event spaces, setting tables, and providing
guest services for regular and special events.
Minnesota Department of Education
 Career Field: Business, Management, and Administration

Cluster: Hospitality and Tourism Program: 140710

Course Title: Event Planning and Logistics Course Code: 60

Course Description: This course introduces the principles and practices of planning and organizing events such as: meetings, conferences,
weddings, family reunions, cruises, sporting events, or conventions. Topics include site location and suitability, logistics of the planning
process, market and sales research, sponsorship, public relations, risk management, and careers in the event planning industry. Students
will engage in project- and problem-based learning opportunities for event evaluation, direct observation of, and hands-on involvement in
the planning and staging of special events. Students are encouraged to participate in a DECA student organization to enhance and apply
their learning.

CTSO Competitive Events:

DECA: Hospitality Services Team Decision Making, Hospitality and Tourism Operations Research, Hospitality and Tourism
Professional Selling, Principles of Hospitality and Tourism

FCCLA: Event Management

Suggested Technical Skill Assessments (TSA) or Industry-Recognized Credentials:

American Hotel and Lodging Educational Institute--Certified Guest Service Professional (CGSP)

Performance Indicators/Standards and Measures/Benchmarks were developed from the following sources:
• Minnesota Technical Skills Attainment
• Minnesota Common Core Competencies
• National Business Education Association Standards
• States’ Career Clusters Initiative
• MBA Research National Standards for Business Administration
• American Hotel and Lodging Association

Business, Marketing and Information Technology Hospitality and Tourism Cluster -- Page 24 of 25 Minnesota Department of Education
Topic/Strand 10: Technical Skills
Performance Indicator/Standard
HT60.10.01 Explain key characteristics
of different categories of events within
the special events industry.
HT60.10.02 Identify career pathway
opportunities in the event planning
industry.
HT60.10.03 Apply the fundamentals of
event planning for a diverse clientele.
HT60.10.04 Create a proposal for
planning and delivering a special event.
HT60.10.05 Conduct post-event analysis
to measure success and identify
opportunities for improvement.
Business, Marketing and Information Technology
Measures/Benchmarks
HT60.10.01.01 Identify the most common types of special
events.
HT60.10.01.02 Compare and contrast the key characteristics
of a Daily Event and a Special Event.
HT60.10.02.01 Compare and contrast the knowledge, skills,
education and training needed to pursue various career
opportunities in event management.
HT60.10.02.02 Assess personal characteristics necessary for
careers in event management.
HT60.10.02.03 Discuss legal, ethical, safety and security
responsibilities of event planners.
HT60.10.03.01 Compare and contrast the differences in
planning a variety of different types of special events.
HT60.10.03.02 Explain the purposes and target audiences of
various venues.
HT60.10.03.03 Develop procedures and guidelines for setting
up facilities, equipment, and supplies for a special event.
HT60.10.03.04 Develop schedules, registration tools, event
materials, and programs for a special event.
HT60.10.04.01 Identify client purpose, needs, wants, and
expectations for a special event.
HT60.10.04.02 Create a special event budget based on client
input and goals.
HT60.10.04.03 Determine event logistics such as theme,
venue, entertainment, food and beverage, and timeline
needed to execute a special event.
HT60.10.04.04 Identify procedures and resources needed for
successful execution of a special event.
HT60.10.05.01 Identify measureable criteria for determining
the success of an event.
HT60.10.05.02 Analyze post-event data to determine event
success and opportunities for improvement.
Hospitality and Tourism Cluster -- Page 25 of 25
Sample Learning Targets
I will be able to compare and contrast the
characteristics associated with the most common
types of special events.
I will be able to compare and contrast the knowledge,
skills, education and training needed to pursue various
career opportunities in event management.
I will be able to compare and contrast my personal
characteristics with those needed for career
opportunities in event management.
I will be able to explain legal, ethical, and safety
considerations of event management.
I will be able to compare and contrast goals and
objectives for different types of special events.
I will be able to recommend venues for groups and
events based on the event purpose and the target
audience.
I will be able to plan and execute the major stages of
the event planning process--Research, Design,
Planning, Coordination, and Evaluation.
I will be able to plan a special event (e.g. meeting,
trade show, fair, conference, wedding) based on
specific themes, budgets, agendas, space and security
needs, and itineraries.
I will be able to analyze work to be completed,
prioritize tasks, and prepare a schedule to meet facility
and personnel needs within an allotted budget.
I will be able to apply procedures for the setup of
facilities, equipment, and supplies for a special event.
I will be able to develop an event evaluation tool to
acquire measurable data for analyzing event success.
I will be able to analyze the success of a special event
and develop recommendations for future changes.
Minnesota Department of Education