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)(2) 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. Prerequisite: at least one credit in a course from the Hospitality and Tourism Career Cluster. Recommended prerequisite: Principles of Hospitality and Tourism, Hotel Management, or Travel and Tourism Management. 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) Event and Meeting Planning introduces students to the concepts and topics necessary to understand the meetings, events, expositions, and conventions (MEEC) industry. The course will review the roles of the organizations and people involved in the businesses that comprise the MEEC industry.
   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 recognizes the importance of and uses oral and written communication skills in creating, expressing, and interpreting information and ideas. The student is expected to:

      1. (A) explain the importance of using verbal and non-verbal communication skills effectively with customers or clients and colleagues;
      2. (B) summarize information formally and informally;
      3. (C) synthesize information from various sources and determine how to prioritize and convey relevant information to customers or clients and colleagues;
      4. (D) explain how to use active listening skills to obtain and clarify information;
      5. (E) develop and deliver different types of presentations such as informative, instructional, persuasive, and decision making;
      6. (F) identify interpersonal skills used to maintain internal and external customer or client satisfaction and describe how effectively using those interpersonal skills impacts customer or client relationships; and
      7. (G) identify and use technical vocabulary related to the meeting and event planning industry.

   2. (2) The student applies academics with career-readiness skills. The student is expected to:

      1. (A) explain how applying mathematical skills to business transactions such as sales forecasting, service pricing, and planning for profitability are essential to operating a successful business;
      2. (B) calculate and interpret key ratios, financial statements, and budgets related to the hospitality event and meeting planning industry;
      3. (C) identify opportunities in the hospitality industry to use advanced reading, writing, and mathematics skills;
      4. (D) analyze and summarize data from tables, charts, and graphs to estimate and find solutions to problems and identify opportunities for increased profitability; and
      5. (E) identify and use industry standards for budgeting and forecasting to maximize profit and growth.

   3. (3) The student explores career opportunities available within the meeting and event planning segment of the hospitality industry. The student is expected to:

      1. (A) compile a list of professional organizations that support the professionals in the convention, meeting, and event planning industry;
      2. (B) develop a personal training plan to keep current on relevant trends and information within the meeting and event planning industry; and
      3. (C) identify occupational opportunities for meeting and event planning for hospitality businesses and corporate businesses.

   4. (4) The student explores the history of and current trends and career opportunities in the meeting and event planning industry. The student is expected to:

      1. (A) describe how the meeting and event planning industry has evolved;
      2. (B) analyze and describe current trends in the meeting and event planning industry;
      3. (C) describe the varied occupations related to meeting and event planning such as meeting planning and management, conference planning and management, trade show planning and management, social event planning and management, association and non-profit meeting planning and management, corporation meeting planning and management, convention and visitor bureau planning and management, and destination management planning and organization;
      4. (D) describe how a professional mentor can be beneficial to a career and identify potential mentors in the meeting and event planning industry; and
      5. (E) create a career plan to achieve the desired career position in the meeting and event planning industry.

   5. (5) The student explores how varying needs of customers or clients impact the event planning industry. The student is expected to:

      1. (A) explain the importance of meeting the varying needs of customers or clients for the successful operation of a business;
      2. (B) explain how a business plan and business activities may be modified to meet the varying needs of customers or clients; and
      3. (C) describe how understanding diversity such as differences in social etiquette, dress, and behaviors may positively impact event and meeting planning.

   6. (6) The student uses information technology tools in event and meeting planning to access, manage, integrate, and create information. The student is expected to:

      1. (A) research and compare event planning software and technology tools such as tools that manage attendee engagement or provide marking services that help perform workplace tasks and meet business objectives;
      2. (B) create complex multimedia publications and presentations for clients and colleagues;
      3. (C) explain how point-of-sale systems are used in the meeting and event planning industry;
      4. (D) explain how Internet resources can promote industry growth;
      5. (E) investigate and evaluate current and emerging technologies used to improve guest services; and
      6. (F) use electronic tools to produce appropriate communication for planning and selling meetings and events.

   7. (7) The student understands the professional, ethical, and legal responsibilities in event and meeting planning services. The student is expected to:

      1. (A) explain ethical conduct such as maintaining client confidentiality and privacy of sensitive content when interacting with others;
      2. (B) identify different components of a meeting or event contract;
      3. (C) investigate and describe applicable rules, laws, and regulations related to event and meeting planning;
      4. (D) discuss the reasons for providing event security;
      5. (E) compare options for event insurance; and
      6. (F) explain the reasons for event insurance.

   8. (8) The student understands the importance of health, safety, and environmental management systems and their impact on organizational performance 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.

   9. (9) The student explores marketing strategies and how effective marketing strategies are used in the meeting and event planning industry. The student is expected to:

      1. (A) develop effective marketing strategies for meetings and events;
      2. (B) create promotional packages for meetings and events;
      3. (C) design an effective, comprehensive menu;
      4. (D) analyze the state of the economy to plan effective meeting and event services; and
      5. (E) develop a meeting and events business plan.

   10. (10) The student understands and demonstrates appropriate professional customer service skills required by the meeting and event planning industry. The student is expected to:

       1. (A) create a detailed plan or process to provide maximum customer service;
       2. (B) describe and demonstrate how critical-thinking and interpersonal skills are effectively used to resolve conflicts with individuals such as coworkers, employers, guests, and clients; and
       3. (C) analyze customer or client feedback to formulate improvements in services and products.

   11. (11) The student explores different business segments and stakeholders within the event and meeting planning industry. The student is expected to:

       1. (A) compare roles and responsibilities of various departments in the larger lodging environment, including food and beverage services;
       2. (B) differentiate between meeting and event planning operations for different clients such as business, leisure, professional organizations, and students; and
       3. (C) identify the various stakeholders in the MEEC industry.

   12. (12) The student understands the roles and responsibilities within teams, work units, departments, organizations, and the larger environment of the meeting and event planning industry. The student is expected to:

       1. (A) differentiate between the roles and responsibilities of meeting and event planning staff and lodging property staff;
       2. (B) describe the responsibilities of an event manager or planner;
       3. (C) identify and explain how operating procedures can contribute to profitable operations; and
       4. (D) identify and explain how inventory management systems used in the meeting and event planning industry can contribute to profitable operations.

   13. (13) The student knows how to create a functional and aesthetic meeting and event plan to meet the customer or client requirements. The student is expected to:

       1. (A) describe how to conduct a pre-meeting or pre-event meeting with potential clients to identify the meeting or event requirements;
       2. (B) discuss the importance of a meeting venue floorplan specification chart and appropriate meeting room set-up;
       3. (C) compare various meeting room set-up options and describe the benefits of each option;
       4. (D) describe how meeting room set-up options vary based on the venue;
       5. (E) develop a meeting room set-up for a planned event;
       6. (F) calculate the square footage required for an event based on the number of anticipated attendees for the event;
       7. (G) identify and design effective traffic patterns for a specific event;
       8. (H) explain and demonstrate proper table rotations; and
       9. (I) develop a staffing guide to schedule various staff for a meeting or event.

   14. (14) The student understands the importance of collaborating with various companies to provide an all-inclusive successful meeting or event. The student is expected to:

       1. (A) identify the various entities involved in the meeting and event planning industry such as convention and visitors' bureaus, group travel companies, entertainers, recreations, amusements, attractions, florists, caterers, and venues and differentiate between the roles each entity plays in planning the meeting or event;
       2. (B) differentiate between event sponsors, organizers, and producers and the events that are coordinated by each;
       3. (C) explain and demonstrate how to effectively plan and negotiate with various entities to deliver a successful meeting or event;
       4. (D) compare products and services from related industries; and
       5. (E) explain how the meeting and event planning process differs based on the venue such as hotels and resorts, convention and visitors' centers, event centers, and destination venues and describe the pros and cons of convening a meeting or event at various venues.

Source Note:The provisions of this §127.571 adopted to be effective August 1, 2025, 50 TexReg 3752.