1. (a) Implementation.

   1. (1) The provisions of this section shall be implemented by school districts beginning with the 2025-2026 school year.
   2. (2) School districts shall implement the employability skills student expectations listed in §127.15(d)(1) of this chapter (relating to Career and Technical Education Employability Skills, Adopted 2025) as an integral part of this course.
2. (b) General requirements. This course is recommended for students in Grades 10-12. Recommended prerequisite: Principles of Hospitality and Tourism. Students shall be awarded one credit for successful completion of this course.

3. (c) Introduction.

   1. (1) Career and technical education instruction provides content aligned with challenging academic standards and relevant technical knowledge and skills for students to further their education and succeed in current or emerging professions.
   2. (2) The Hospitality and Tourism Career Cluster focuses on the management, marketing, and operations of restaurants and other food/beverage services, lodging, attractions, recreation events, and travel-related services.
   3. (3) Foundations of Restaurant Management provides students with a foundation to understand basic culinary skills and food service management, along with current food service industry topics and standards. Building on prior instruction, this course provides introductory insight into critical thinking, financial analysis, industry technology, social media, customer or client awareness, and leadership in the food service industry. Students will gain an understanding of restaurant operations and the importance of communicating effectively to diverse audiences for different purposes and situations in food service operations and management. Students will learn how the front of the house and the back of the house of restaurant management operate and collaborate and will obtain value-added certifications in the industry to help launch themselves into food service careers.
   4. (4) Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other organizations that foster leadership and career development in the profession such as student chapters of related professional associations.
   5. (5) Statements that contain the word "including" reference content that must be mastered, while those containing the phrase "such as" are intended as possible illustrative examples.

4. (d) Knowledge and skills.

   1. (1) The student demonstrates professional standards as required by the food service industry. The student is expected to:

      1. (A) explain the importance of and demonstrate effective oral and written communication;
      2. (B) describe professional grooming, hygiene, and appropriate uniform standards for various food service positions and scenarios;
      3. (C) describe how punctuality and time-management skills are critical to the success of employees and businesses in the food service industry;
      4. (D) describe what demonstrating self-respect and respect for others looks like;
      5. (E) analyze and demonstrate effective teamwork strategies and leadership styles;
      6. (F) describe initiative, adaptability, and problem-solving techniques and discuss how each may be used in the food service industry; and
      7. (G) identify opportunities to participate in community leadership and teamwork activities that enhance professional skills.

   2. (2) The student develops academic knowledge and skills required to pursue the full range of career and postsecondary education opportunities within the food service industry. The student is expected to:

      1. (A) use information management methods and tools to organize oral and written information;
      2. (B) create a variety of written documents such as job descriptions, menus, presentations, and advertisements;
      3. (C) calculate numerical concepts such as weights, measurements, pricing, and percentages;
      4. (D) identify how scientific principles used in the food service industry affect customer service and profitability; and
      5. (E) explain how to operate a profitable restaurant using mathematics and science knowledge and skills.

   3. (3) The student uses verbal and nonverbal communication skills to create, express, and interpret information to establish a positive work environment. The student is expected to:

      1. (A) develop and deliver business presentations;
      2. (B) identify and create various marketing strategies used by the food service industry to increase customer or client traffic and profitability;
      3. (C) plan and facilitate new staff member training;
      4. (D) explain how interpersonal communications such as verbal and nonverbal cues enhance communication with coworkers, employees, managers, and customers or clients; and
      5. (E) explain how active listening skills can affect employee morale and customer service.

   4. (4) The student solves problems using critical thinking, innovation, and creativity independently and in teams. The student is expected to:

      1. (A) develop ideas to increase customer service, employee morale, and profitability; and
      2. (B) describe how employing critical-thinking and interpersonal skills can help resolve conflicts with individuals such as coworkers, customers or clients, and employers.

   5. (5) The student uses information technology tools specific to restaurant management to access, manage, integrate, and interpret information. The student is expected to:

      1. (A) identify information technology tools and applications used to perform workplace responsibilities and explain how the tools and applications may be used to increase productivity;
      2. (B) describe how business financial statements may be evaluated to increase profitability;
      3. (C) analyze customer service scenarios and make recommendations for improvements;
      4. (D) explain how point-of-sale systems are used to evaluate business outcomes and provide customer service; and
      5. (E) design Internet resources for business profitability.

   6. (6) The student understands the various roles and responsibilities within teams, work units, departments, organizations, and the larger environment of the food service industry. The student is expected to:

      1. (A) compare the roles and responsibilities of food service operations staff, including back-of-the-house, front-of-the-house, and support roles, and explain how each impact profitability of business operations;
      2. (B) explain how developing strategic work schedules impacts effective customer service and profitability;
      3. (C) investigate quality-control standards and practices and analyze how those standards and practices affect restaurant profitability;
      4. (D) analyze various styles of restaurant services such as table, buffet, fast food, fast casual, and quick service for cost and level of profitability;
      5. (E) describe how various place settings impact the customer service experience and profitability of the business; and
      6. (F) explain how proper service techniques in food service operations contribute to the customer or client experience.

   7. (7) The student understands the importance of health, safety, and environmental management systems in organizations and their impact on organizational performance, profitability, and regulatory compliance. The student is expected to:

      1. (A) explain and discuss the responsibilities of workers and employers to promote safety and health in the workplace and the rights of workers to a secure workplace;
      2. (B) explain and discuss the importance of Occupational Safety and Health Administration (OSHA) standards and OSHA requirements for organizations, how OSHA inspections are conducted, and the role of national and state regulatory entities;
      3. (C) explain the role industrial hygiene plays in occupational safety and explain various types of industrial hygiene hazards, including physical, chemical, biological, and ergonomic;
      4. (D) research and discuss sources of food-borne illness and determine ways to prevent them;
      5. (E) identify and explain the appropriate use of types of personal protective equipment used in industry;
      6. (F) discuss the importance of safe walking and working surfaces in the workplace and best practices for preventing or reducing slips, trips, and falls in the workplace;
      7. (G) describe types of electrical hazards in the workplace and the risks associated with these hazards and describe control methods to prevent electrical hazards in the workplace;
      8. (H) analyze the hazards of handling, storing, using, and transporting hazardous materials and identify and discuss ways to reduce exposure to hazardous materials in the workplace;
      9. (I) identify workplace health and safety resources, including emergency plans and Safety Data Sheets, and discuss how these resources are used to make decisions in the workplace;
      10. (J) describe the elements of a safety and health program, including management leadership, worker participation, and education and training;
      11. (K) explain the purpose and importance of written emergency action plans and fire protection plans and describe key components of each such as evacuation plans and emergency exit routes, list of fire hazards, and identification of emergency personnel;
      12. (L) explain the components of a hazard communication program; and
      13. (M) explain and give examples of safety and health training requirements specified by standard setting organizations.

   8. (8) The student explores professional ethics and legal responsibilities within the food service industry. The student is expected to:

      1. (A) research and describe laws and guidelines affecting operations in the restaurant industry; and
      2. (B) explain the reasons for liability insurance in the restaurant industry.

   9. (9) The student understands the importance of developing skills in time management, decision making, and prioritization. The student is expected to:

      1. (A) identify and explain delegation of tasks related to the effective operation of a food service establishment;
      2. (B) describe the relationships between scheduling, payroll costs, and sales forecasting; and
      3. (C) analyze various steps in determining the priority of daily tasks to be completed in a food service establishment.

   10. (10) The student investigates the skills, training, and educational requirements needed to successfully gain and maintain employment in the food service industry and explores local and regional opportunities in the industry. The student is expected to:

       1. (A) describe effective strategies for seeking employment in the food service industry;
       2. (B) identify the required training and educational requirements that lead to a career in the food service industry;
       3. (C) select educational and work history highlights to include in a career portfolio;
       4. (D) create and update a personal career portfolio;
       5. (E) describe and demonstrate effective interviewing techniques for gaining employment in the food service industry;
       6. (F) create a personal training plan for obtaining employment in a specific occupation such as Texas Alcoholic Beverage Commission training and Food Safety and Sanitation training in the food service industry;
       7. (G) research and analyze the local and regional labor market to determine opportunities in the food service industry;
       8. (H) investigate professional development opportunities to keep current on relevant trends and information within the food service industry; and
       9. (I) identify and discuss entrepreneurship opportunities within the food service industry.

   11. (11) The student explores factors that have shaped the food service industry. The student is expected to:

       1. (A) research and describe the history and growth of the food service industry;
       2. (B) explain how culture and globalization influence the food service industry; and
       3. (C) analyze current trends affecting the food service industry.

   12. (12) The student understands factors that affect the profitability of a food service business. The student is expected to:

       1. (A) explain the importance of effectively managing inventory to maintain profitability of the food service business;
       2. (B) describe and demonstrate effective stewarding processes and procedures such as establishing thorough cleaning schedules and proper dishwashing techniques;
       3. (C) describe how proper food storage techniques affect the profitability of an establishment;
       4. (D) explain how pricing and controlling costs such as labor and supplies affect the profitability of a food service business; and
       5. (E) analyze how customer service and customer or client loyalty affect the profitability of a food service business and compare strategies for building and maintaining customer loyalty.

Source Note:The provisions of this §127.569 adopted to be effective August 1, 2025, 50 TexReg 3752.