This document outlines the course details for a Lodging Management II class. The course is 120 hours and focuses on hospitality and lodging management. Students will learn about hotel types, ownership, front office procedures, and basic housekeeping and safety skills. The curriculum is produced by the American Hotel and Lodging Association. The course covers topics like leadership, guest experience management, front office operations, food and beverage services, business operations, and safety/security. Students will apply skills like facility maintenance, time management, and quality customer service. Grading is based on assignments, projects, time management, tests and quizzes.

1. Nathan Hale High School Hospitality, Tourism & Technology
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Course: Lodging Management II
2015-2016
Instructor: Ms. Smith
Course Length: 120 Hours (one school year)
Career Cluster: Hospitality & Tourism
Career Pathway: Lodging
Career Major(s): Front Desk Worker, Front Office Assistant, Hospitality and Tourism
Manager, Housekeeper, Lodging Management Assistant, & Lodging
Manager
Course Description: This course is Part II of an overview of hospitality and lodging
management. Students will learn the types of hotels, ownership and
levels of service. Special focus is given to the front office and basic
communication and telecommunication procedures in relation to
customer service. Hospitality services, basic housekeeping skills and
industry safety are additional components of this course. The
curriculum is produced by the American Hotel and Lodging
Association and is recognized not only nation-wide, but also world-
wide.
Classroom Rules: 1. Be courteous and respectful of instructor, classmates & classroom
equipment & materials
2. Keep your attitude and language clean & professional
3. Cell phones must be put away unless otherwise instructed
4. NO food or drink except at team tables in center of room
5. NO hall passes except in emergencies
Classroom Expectations: 1. Be in room and ready to learn by the end of the tardy bell.
2. Treat the classroom as a professional work environment
3. Do your very best in all work
4. Try before you tell me you can’t do something
5. C3 B4 ME – Re-read/re-try, ask a neighbor and/or look it up before
coming to me for help. I want you to learn to problem solve.
6. Your work MUST be yours – NO cheating will be tolerated
7. Be honest & exercise good judgement
8. Manage your time wisely
9. Become involved in Business Professionals of America
10. Follow all classroom rules and procedures
11. Follow all rules and procedures set by Nathan Hale HS & the TPS
district
12. Be responsible

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13. Have fun!
Course Outline Unit 1: Introduction to Leadership and Management
Ch 1: Preparing for a Leadership Career
Ch 2: Hospitality and Tourism Leadership
Unit 2: Hospitality Leadership Skills
Ch 3: Leadership and the Guest Cycle
Ch 4: Managing the Guest Experience Cycle
Ch 5: Leadership, Employees, and Communication
Unit 3: Operational Leadership
Ch 6: Front Office Leadership
Ch 7: Managing Housekeeping Operations
Ch 8: Leadership and Facilities Management
Unit 4: Managing Food and Beverage Operations
Ch 9: Food and Beverage Service Leadership
Ch 10: Managing Banquets and Catered Events
Unit 5: Managing Business Operations
Ch 11: Human Resources
Ch 12: Managing Operational Finance
Unit 6: Sales and Marketing
Ch 13: Marketing
Ch 14: Sales
Unit 7: Safety and Security
Ch 15: Safety
Ch 16: Security
Course Objectives: Manage, use, care, storage, maintenance, and safe operations of
equipment, tools, and supplies.
Apply facility management, maintenance, and service skills to
lodging operations
Apply time and work management skills to facility service tasks
Analyze sales and marketing functions in lodging operations
Explain the roles and functions of individuals engaged in facilities
management and maintenance careers
Analyze opportunities for employment and entrepreneurial endeavors
Summarize education and training requirements and opportunities for
career paths in facilities management and maintenance
Analyze the effects of facilities management and maintenance
occupations on local, state, national, and global economies
Create an employment portfolio for use with applying for internships
and work-based learning opportunities in facilities management and
maintenance careers

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Apply housekeeping standards and procedures
Operate cleaning equipment and tools
Manage use of supplies
Maintain building interior surfaces, wall coverings, fabrics,
furnishings, and floor surfaces
Perform facilities maintenance based on established standards
Analyze energy efficient methods
Demonstrate quality services in keeping with customer expectations
Analyze energy efficient methods
Demonstrate quality service in keeping with customer expectations
Analyze the various types of cleaning methods and their
environmental effects
Summarize federal and state regulations regarding safe handling use
and storage of chemicals
Apply Occupational Safety and Health Administration (OSHA)
regulations to situations in which blood borne pathogens exist and
need to be labeled and carefully handled
Select a pest control system appropriate for the facility and the
type(s) of pests likely to be present
Apply Centers for Disease Control (CDC) standards
Apply Americans with Disabilities Act (ADA) regulations
Demonstrate a waste minimization plan
Design energy efficient methods
Apply security procedures
Demonstrate safe procedures in the use, care, and storage of
equipment
Apply safety and security procedures as required by Hazard Analysis
and critical control Point (HACCP), Occupational Safety and Health
Administrations (OSHA) and other agencies
Apply procedures for control of infection and infectious materials
Summarize the functions of machines and equipment used in
laundering operations
Demonstrate standard laundry procedures
Apply procedures for the selection of textiles, chemicals, and
equipment associated with laundry
Apply industry regulations to laundry/linen systems

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Demonstrate quality customer service which exceeds customer
expectations
Design staff schedules
Apply principles of purchasing and receiving in facility management
operations
Implement procedures to control inventory
Apply accounting principles in planning, forecasting, and recording
profit and loss
Develop a marketing plan for a business or department
Instructional Methods The instructional methods for this course will include, but are not
limited to, the following: Independent study, group work, class
lectures, online learning, group discussions & applied projects.
Grading Criteria Daily, Weekly Assignments, Projects & Participation = 30% of grade
Time Management = 20% of grade
Tests = 25% of grade
Quizzes = 25% of grade
Grading Scale A = 90 – 100%
B = 80 – 89%
C = 70 – 79%
D = 60 – 69%
F = Below 60%
Supplies Pencils
Pens
Note paper
Earbuds/headphones (if student cannot provide their own set,
headphones can be checked out from the classroom set)