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Course Information
Family & Consumer Sciences
FC00004
Hospitality Business Management
60.00
Basic math skills are taught and then applied in controlling costs in this course. Students learn and apply the skills necessary to successfully operate a food service facility. Marketing, purchasing, inventory, and basic accounting are covered.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
Dependent on course major
- Apply basic math skills to control food service costs
- Apply purchasing and inventory controls
- Demonstrate knowledge of basic accounting practices
- Hospitality: Manager - CTTC
- Hospitality: Cashier - CTTC
http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm
- Hospitality ProStart Certification
http://www.nraef.org/prostart
- Culinary Arts Access - ACF/NOCTI
http://www.nocti.org/
- ServSafe and Sanitation
-ServSafe Employee Safety and Sanitation Employee - National Restaurant Association
http://www.restaurant.org/

Various assessments available through American Hotel & Lodging Association
http://www.ei-ahla.com/
Aligns with National Restaurant Association (ProStart)

Aligns with American Culinary Foundation (Culinary Concepts)
- Measurement - CIMC
- Fractions and Percent -CIMC
- Whole Numbers - CIMC
- Fractions - CIMC
- Culinary Concepts-MAVCC
http://www.okcimc.com/
- ProStart Curriculum
http://www.nraef.org/prostart/
No
Yes
Yes
No
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts Apprenticeship Program
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts Management Assistant
Hospitality & Tourism Restaurant Food & Beverage Services Food Service Attendant
Hospitality & Tourism Restaurant Food & Beverage Services Food Service Management-Assistant
Hospitality & Tourism Restaurant Food & Beverage Services Restaurant Food & Beverage Services Management Assistant