Course Standards

2026-2027 Academic Year

DRAFT CMS until August 14, 2026.

← Back to Future CMS (2026-2027)

FH32 Hospitality and Tourism Management II

Course Type: Adapted

Standard/Objective Number	Standard/Objective	Course Weight	RBT Designation
1.00	Understand hospitality skills needed for management careers in the hospitality and tourism industry.	21%	B2 Understand Conceptual
1.01	Understand career advancement in the hospitality and tourism industry.	3%	B2 Understand Conceptual
1.02	Understand traits and behaviors of effective managers as leaders.	5%	B2 Understand Conceptual
1.03	Understand the managerial duties and role in employment development.	6%	B2 Understand Conceptual
1.04	Understand entrepreneurship and its relationship to the industry.	7%	B2 Understand Conceptual
2.00	Understand the interdependence of the hospitality and tourism industry sectors in lodging and event management.	27%	B2 Understand Conceptual
2.01	Understand the role of lodging departments in property management.	10%	B2 Understand Conceptual
2.02	Apply processes for event management.	10%	C3 Apply Procedural
2.03	Understand the interdependent organization of hospitality and tourism industry departments across sectors.	7%	B2 Understand Conceptual
3.00	Apply the roles of the marketing and sales departments in the hospitality and tourism industry.	18%	B3 Apply Conceptual
3.01	Apply marketing activities and plans in the hospitality and tourism industry.	10%	B3 Apply Conceptual
3.02	Apply skills to develop a comprehensive sales strategy and goal-setting framework for a sales department.	8%	B3 Apply Conceptual
4.00	Understand financial management in the hospitality and tourism industry.	23%	B2 Understand Conceptual
4.01	Understand financial departments within hospitality businesses and key performance indicators across sectors	6%	B2 Understand Conceptual
4.02	Understand revenue management and forecasting strategies utilized within the hospitality industry.	5%	B2 Understand Conceptual
4.03	Understand financial controls to maintain cost efficiency for food and beverage operations.	6%	B2 Understand Conceptual
4.04	Understand financial processes and documentation.	6%	B2 Understand Conceptual
5.00	Understand ethical and legal practices for guest services and employee relations in the hospitality and tourism industry.	11%	B2 Understand Conceptual
5.01	Apply ethical practices for improved guest service in the hospitality and tourism industry.	4%	B3 Apply Conceptual
5.02	Understand laws governing guest rights, property responsibilities and employment regulations.	7%	B2 Understand Conceptual

Essential standards (highlighted in gray below) are big, powerful ideas that are necessary and essential for students to know to be successful in a course. Essential standards identify the appropriate verb and cognitive process intended for the student to accomplish. Essential standards provide value throughout a student's career, in other courses, and translate to the next level of education or world of work.

Objectives/Indicators (rows not highlighted in gray below) provide another level of detail for each Essential Standard.

Adapted or Adopted Course includes essential standards and, in many cases, specific objectives/indicators aligned with business and industry standards and/or criteria for credentials or certifications. The course standards are designed using the Revised Bloom's Taxonomy (RBT). If the POL is a CTE State Assessment, the course is written at the level of the ESSENTIAL STANDARD and assesses the intended outcome of the sum of its objectives/indicators.

Career and Technical Education conducts all activities and procedures without regard to race, color, creed, national origin, gender, or disability. The responsibility to adhere to safety standards and best professional practices is the duty of the practitioners, teachers, students, and/or others who apply the contents of this document.

This blueprint has been reviewed by business and industry representatives for technical content and appropriateness for the industry.

Column information

Standard/Objective Number: The essential standard is denoted by the digits before the dot; objectives/indicators are indicated by the final 2 digits.
Standard/Objective: Essential standard and specific objective/indicator statements per essential standard. Each essential standard statement or specific objective/indicator begins with an action verb and makes a complete sentence when combined with The learner will be able to... Outcome behavior in each essential standard or objective/indicator statement is denoted by the verb plus its object.
Course Weight: Shows the relative importance of each essential standard or objective/indicator. Course weight is used to help determine the percentage of total class time that is spent on each objective/indicator.
RBT Designation: Classification of outcome behavior in essential standards and indicator statements in Dimensions according to the Revised Bloom's Taxonomy:
Cognitive Process Dimension: 1 Remember, 2 Understand, 3 Apply, 4 Analyze, 5 Evaluate, 6 Create.
Knowledge Dimension: A Factual Knowledge, B Conceptual Knowledge, C Procedural Knowledge.