Hospitality Education I includes a wide variety of career preparation activities. It is designed to provide the basic skills and knowledge required for job placement in one of the Hospitality functions. These Hospitality functions include: planning, buying, selling, storing, transporting, financing, merchandising, pricing, customer services, and marketing research as performed by managers and employees of various Lodging, Entertainment, Food Service, and Event management businesses. All students are required to demonstrate skills attainment through effective and efficient participation in event management with either the Marketing program or Culinary Arts. Topics in the first year of the Hospitality Education Program include basic food handling standards, suggestive selling, sales and reservations handling, event planning, employability, and communications skills, personal and business organizational skills, marketing mathematics, visual display, and customer service skills.
Hospitality Marketing Management II will involve a Work Based Learning component. Students who complete this program will have the real-world knowledge and skills, as well as an opportunity for national certification that would help them to succeed in Hospitality/Lodging and Tourism Industries. Students will acquire skills and knowledge of these functions through classroom instruction, group and individual projects, the operation of a "Lab Business", and DECA "An Association of Marketing Students", and/or Skills USA, Culinary. Individual project work will be arranged so that students may specialize in particular interest areas that meet their needs, desires, and personal goals.