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 11 and 12. Prerequisite: a minimum of two credits with at least one credit in a Level 2 or higher course from the Hospitality and Tourism Career Cluster. Recommended prerequisite: Event and Meeting Planning. Students shall be awarded two credits 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) The Practicum in Event and Meeting Planning course will reinforce the concepts and topics necessary for the comprehensive understanding of the meetings, events, expositions, and conventions (MEEC) industry. The central focus of this course is to integrate academic education with local MEEC businesses to prepare students for success in the work force and/or postsecondary education. Students will benefit from a combination of classroom instruction and a work- based learning experience. Students will learn employability skills, communication skills, customer service skills, and other activities related to job acquisition. The course is recommended for students who have completed the required prerequisites.
   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 applies professional advancement skills and strategies in the meeting and event planning industry. The student is expected to:

      1. (A) develop strategies to enhance career advancement and promote lifelong industry learning;
      2. (B) describe historical events that have affected the event and meeting planning industry;
      3. (C) formulate plans to address current events that have an effect on the event and meeting planning industry;
      4. (D) document in manual and electronic format acquired technical knowledge and skills needed for success in the meeting planning industry;
      5. (E) produce and present a professional portfolio, including a current resume, documentation of skill attainment or technical competencies, recognitions, awards, scholarships, community service activities, student organization participation, evaluations, letters of recommendation, and cover letters;
      6. (F) evaluate employment options by comparing salaries and benefits offered by different companies and occupations within the industry; and
      7. (G) develop a personal budget based on career choice using effective money management and financial planning techniques.

   2. (2) The student demonstrates the ethics and etiquette necessary for the meeting and event planning workplace. The student is expected to:

      1. (A) practice appropriate business and personal etiquette in the workplace;
      2. (B) display appropriate electronic communication techniques and etiquette;
      3. (C) exhibit the behaviors that align with the hospitality code of ethics and ethical standards; and
      4. (D) determine the most ethical behavior or course of action in response to various situations experienced in the meeting and event planning industry.

   3. (3) The student develops and demonstrates the interpersonal and customer service skills needed for success in the meeting and event planning environment. The student is expected to:

      1. (A) exhibit essential workplace characteristics such as organization, perseverance, motivation, dependability, punctuality, initiative, self-control, and the ability to accept and act on criticism;
      2. (B) demonstrate effective team-building skills such as collaboration, planning, conflict resolution, rapport-building, decision-making, problem-solving, and persuasion and influencing techniques;
      3. (C) identify and respond to customer or client needs, including resolving customer dissatisfaction;
      4. (D) exercise leadership by anticipating and proactively diffusing potential event issues; and
      5. (E) negotiate to resolve conflicts in the workplace and with customers by using strategies such as active listening, "I" messages, negotiation, and offering win-win solutions.

   4. (4) The student demonstrates the industry-based knowledge and skills required for a successful career in the event and meeting planning industry. The student is expected to:

      1. (A) employ job-specific technical vocabulary with accuracy and fluency;
      2. (B) explain event planning procedures designed to ensure client needs are met such as Banquet Event Orders, rate assignment, event organization, client relations, and determination of payment methods;
      3. (C) assess meeting or event company structures and traits that lead to profitability and business success;
      4. (D) determine the correct procedures for the execution of client events and contracts;
      5. (E) identify and organize tasks for daily operation;
      6. (F) describe societal events that have shaped the event and meeting planning industry both in the past and present; and
      7. (G) interpret the role of the convention and visitors' bureau in the event and meeting planning industry.

   5. (5) The student develops and practices awareness of varying needs of customers or clients understands the impact of diversity on the industry. The student is expected to:

      1. (A) assesses how varying needs of customers or clients impacts the event planning industry both from a planning and profitability aspect;
      2. (B) demonstrate respect for individual differences;
      3. (C) explain the importance of meeting the varying needs of customers or clients for the successful operation of a business;
      4. (D) develop business plans and activities to meet the varying needs of customers or clients; and
      5. (E) describe differences in social etiquette, dress, and behaviors and explain how differences affect the event planning process.

   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) evaluate current and emerging technologies that improve client services;
      2. (B) evaluate and incorporate event planning software and technology tools that help to perform workplace tasks and meet business objectives;
      3. (C) create and present multi-level (complex) multimedia presentations to clients;
      4. (D) use and problem-solve issues with point-of-sale systems;
      5. (E) design a plan for using Internet resources to maximize company profitability; and
      6. (F) use appropriate electronic communication tools for planning and selling meetings and events.

   7. (7) The student differentiates between and adapts to various roles, types of events, and functions. The student is expected to:

      1. (A) differentiate between the types of event sponsors, organizers, and producers and their events such as trade shows, conferences, social events, and corporate meetings;
      2. (B) identify various suppliers for different event planning needs and explain how they service different events;
      3. (C) describe the importance of sales coordinators to events and meetings regardless of organization or type of event;
      4. (D) evaluate and modify different types of catering options and menus based on the needs of the event or organization;
      5. (E) evaluate and modify different types of meeting room set-ups (banquet, classroom, theater, and reception) based on the needs of the event or organization; and
      6. (F) determine and organize staff and resources according to the specific needs of the organization and event.

   8. (8) The student collaborates within departments, organizations, and the larger environment of the meeting and event planning industry. The student is expected to:

      1. (A) analyze the roles and responsibilities of each level of the management structure of a venue;
      2. (B) identify the advantages and disadvantages of different event destinations and facilities and their effects on profitability and customer satisfaction;
      3. (C) analyze the roles and responsibilities of an in-house event manager or planner as compared to independent professionals; and
      4. (D) define specific roles and responsibilities when interfacing with destination venues.

   9. (9) The student understands and can articulate the factors that contribute to a successful and profitable event. The student is expected to:

      1. (A) analyze the expenses associated with the planning and production of a meeting or event;
      2. (B) analyze and evaluate how marketing techniques impact operation and profitability related to an event;
      3. (C) calculate costs of supplies and evaluate how costs affect profitability;
      4. (D) evaluate the impact of payroll expenses on profitability;
      5. (E) analyze and modify operating procedures to result in more profitable or cost-effective operations;
      6. (F) research and create a marketing plan for various markets such as weddings, government and military groups, professional and educational organizations, family or social gatherings, and geography;
      7. (G) identify profit margins associated with various markets; and
      8. (H) evaluate the importance of conducting pre-and post-event evaluations for continuous improvement.

   10. (10) The student demonstrates knowledge of potential liability situations that can affect business reputation and profitability. The student is expected to:

       1. (A) compare and contrast different levels of insurance and liability limits for events;
       2. (B) analyze customer-provided insurance options for events;
       3. (C) identify and explain legal, health, and safety obligations related to event planning;
       4. (D) assess the implications and responsibilities associated with providing or allowing alcohol at an event; and
       5. (E) research law enforcement requirements for events and meetings.

Source Note:The provisions of this §127.604 adopted to be effective August 1, 2025, 50 TexReg 3752.