Page 264 - 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 common management techniques and strategies used in the tourism industry;
A2. demonstrate an understanding of ways in which the various sectors of the tourism industry accommodate the health and wellness needs and try to protect the health and wellness of their customers;
A3. demonstrate an understanding of culinary knowledge as it relates to the tourism industry;
A4. demonstrate an understanding of facilities and equipment used in the various sectors of the tourism industry.
SPECIFIC EXPECTATIONS
By the end of this course, students will:
A1.1 explain the importance of time management skills (e.g., planning, organizing, delegating tasks, developing schedules) in running a business in various sectors of the tourism industry;
A1.2 explain how information and communication technology (e.g., software applications, point-of-sale systems, reservation systems, customer relationship management systems, database marketing) can be used to effectively meet the needs of customers;
A1.3 identify and describe some of the business strategies (e.g., franchising, use of loyalty programs, branding, use of destination sales techniques, analysis of tourism and travel trends, up-selling, advertising) that are used in various sectors of the tourism industry to promote products and services;
A1.4 summarize the necessity for policies and procedures (e.g., company policy on harassment; emergency protocols – fire, police, ambulance; procedures for dealing with environmental issues such as waste) to support management objec- tives in the tourism industry;
A1.5 describe the role of business, labour, associa- tions, and governments in various sectors of the tourism industry (e.g., with regard to health and safety, industry regulations, career development, workers’ insurance, industry promotion, and employee certification).
A2. HealthandWellness
By the end of this course, students will:
A2.1 describe the importance of the trend towards healthy eating and living habits (e.g., as shown by the rise of the Slow Food movement, a greater demand for organic foods and local/seasonal prod- ucts, changing attitudes towards smoking, the increasing popularity of spa and health resorts)
in terms of its effects on the tourism industry
(e.g., an increasing need to use fresh rather than processed foods and to provide non-smoking accommodations);
A2.2 explain how lifestyle, health, and age affect a person’s dietary and nutritional needs (e.g., lifestyle: people who are not physically active need fewer calories than those who exercise regu- larly; health: diabetics require a diet that is low in sugar and carbohydrates to keep their blood-sugar level in balance; age: women as they age require calcium supplements to combat osteoporosis);
A2.3 identify and describe ways in which the tourism industry accommodates the health and wellness needs of customers (e.g., by making facilities wheelchair accessible, taking measures
to protect customers with allergies to certain foods, providing menus in Braille for persons with visual impairments);
HOSPITALITY AND TOURISM FUNDAMENTALS
A1. ManagementTechniques and Strategies
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Hospitality and Tourism
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