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Edgewood High School-
Hotel/Restaurant Management Course Syllabus
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Teacher: Ms. Guill Room 215

Contact Information: 903-896-4223 ext-8112

Email: bguill@edgewood-isd.net

Course Description:
Restaurant Management: This course will emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations. The course will provide insight into the operation of a well-run restaurant. Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations

Knowledge and Skills:
Restaurant Industry Overview
Employability and Career Development
Human Resource Operations
Food Safety and Sanitation
Managing Restaurant Operations

Hotel Management: This course focuses on the knowledge and skills needed to pursue staff and management positions available in the hotel industry. This in-depth study of the lodging industry includes departments within a hotel such as: front desk, food and beverage, housekeeping, maintenance, human resources, and accounting. This course will focus on, but not be limited to: professional communication, leadership, management, human resources, technology, and accounting. Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.

Knowledge and Skills:

Leadership
Employability Skills
Ethics
Health, Safety, and Environmental Management in the Workplace
Introduction to the Hotel Industry
Professional Communication Skills
Guest Services
Technology


Grading Policy:

Work is due on the assigned date. Late work: 30 points off for the first day, 50 points off the second day, and the third day work will not be accepted. Make-up work is the responsibility of the student and should be obtained upon returning to school. If you are absent you need to find your work in the missed class bin.

The following grading scale will be used:

Test/Projects: 60%

Daily work & Quizzes: 40%

Supply List for Hotel/Restaurant Management 1.Spiral Notebook ( any color)

2. 3 Brad/Prong folder (any color)

3. Blue or black ink pens/pencils

Classroom-
Rules:

1. Be on time, on task, and prepared to learn EVERYDAY.

2. Respect the teacher, the classroom, other students, and yourself.

3.Be responsible for your own learning.

4. Clean up after yourself and your peers.

5. Keep all personal electronics PUT AWAY.

Procedures:
1. Everyone retrieve their journals once they enter the room.

2.All students should be seated once the bell rings.

3. Students should answer the bell ringer in their journal for that day.

4.Write your name and the date on all assignments,notes, and projects.

5. All finished or missed work will be places in the back of the room in the designated bins.

6. In order to leave class, you must sign out and have a pass

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