Page 250 - The Ontario Curriculum, Grades 11 and 12: Technological Education, 2009 (revised)

A. HOSPITALITY AND TOURISM FUNDAMENTALS
OVERALL EXPECTATIONS
By the end of this course, students will:
A1. demonstrate an understanding of hospitality and tourism as represented by the various sectors of the tourism industry;
A2. demonstrate an understanding of health and wellness issues and concerns as they relate to the tourism industry;
A3. demonstrate an understanding of fundamental culinary knowledge;
A4. demonstrate an understanding of tools, equipment, and facilities used in the various sectors of the tourism industry.
SPECIFIC EXPECTATIONS
A1. TheTourismIndustry
By the end of this course, students will:
A1.1 describe the role and characteristics of each of the sectors of the tourism industry (e.g., accommodations, food and beverage services, recreation and entertainment, transportation, travel services);
A1.2 explain how various types of services, events, and activities from around the province (e.g., youth hostels, air transportation, ecotourism, wed- dings, guided tours) are associated with one or more sectors of the tourism industry;
A1.3 identify and describe a variety of factors that have contributed to the growth of the tourism industry (e.g., economic growth, rising disposable incomes, package vacations, cut-price air fares, improved transportation equipment and facilities that reduce travel time and stress);
A1.4 explain how the location of facilities and the range and quality of available resources can affect customer service and satisfaction (e.g., tourists prefer accommodation that is close to the main attractions; equipment limitations reduce the scope of tourist activities);
A1.5 explain the importance of understanding the life cycle of tourist destinations (i.e., inception, growth, maturity, decline);
A1.6 explain the effect of the weather and season- al changes on the availability, pricing, and quality of products and services within the tourism industry;
A1.7 describe, on the basis of research, the various strategies used by tourism companies to increase their market share (e.g., loyalty reward plans, prizes and contests, customer appreciation days);
A1.8 describe the role of the government and of industry associations in regulating and support- ing the tourism industry;
A1.9 explain how societal trends are changing the tourism industry (e.g., the aging of the population in Canada is increasing the demand for travel and recreational activities for the elderly; interest in viniculture is rising, causing an increase in visits to wineries; health awareness is increasing, causing more people to visit health resorts and spas);
A1.10 assess the usefulness of information systems in contributing to value-added processes in the tourism industry (e.g., use of databases to enhance customer service by tracking customer usage for a reward/points system and/or maintaining client profiles [with pictures] to facilitate recognition of clients and their preferences/needs).
A2. HealthandWellness
By the end of this course, students will:
A2.1 identify new types of food products that have been developed through research, and describe health and safety issues related to their consumption (e.g.,“power”drinks and their consumption by youth, hormone-rich beef and its consumption by children and pregnant women, gluten-free products for people with gluten allergies);
HOSPITALITY AND TOURISM FUNDAMENTALS
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Hospitality and Tourism
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