TLE Grade 7 Lesson Exemplar - Quarter 3

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Questions and Answers

What is a crucial determinant of how large hospitality chains should operate?

  • Marketing strategies
  • Cultural issues (correct)
  • Technological advancements
  • Management structure

In many Asian cultures, what is the perception of direct eye contact?

  • It is viewed as aggressive.
  • It is equated with friendliness.
  • It can make guests feel uncomfortable. (correct)
  • It is considered a sign of confidence.

What role should educators adopt in response to the challenges of the knowledge economy?

  • Provider of pre-packaged information
  • Evaluator of student knowledge
  • Presenter of facts
  • Facilitator of active learning (correct)

What is one of the main challenges facing the hospitality industry regarding labor?

<p>Labor shortages in many communities (C)</p> Signup and view all the answers

Which type of educational provider has emerged to meet the demand for flexible learning?

<p>For-profit and corporate universities (A)</p> Signup and view all the answers

What is one key objective of the lesson on hospitality and tourism?

<p>Define key terms related to industry issues (C)</p> Signup and view all the answers

Which of the following is a challenge confronting the hospitality industry?

<p>Rising operational costs (A)</p> Signup and view all the answers

What does SDG 8 focus on in relation to the hospitality industry?

<p>Fair employment practices and economic growth (D)</p> Signup and view all the answers

To foster adaptability in the hospitality industry, what should students focus on?

<p>Responding to evolving trends and challenges (A)</p> Signup and view all the answers

Which of the following trends is likely to impact the hospitality industry?

<p>Increased demand for personalized experiences (C)</p> Signup and view all the answers

What are the three components that form the basis of a sustainable hospitality operation?

<p>Profit, people, and planet (B)</p> Signup and view all the answers

What percentage of total operating costs did labor expenses account for in 2005?

<p>44.6 percent (C)</p> Signup and view all the answers

What is a primary concern for hospitality managers regarding labor costs?

<p>Changes to immigration laws (A)</p> Signup and view all the answers

Why is managing labor expenses particularly important in the hospitality industry?

<p>Employees significantly influence guest experience (D)</p> Signup and view all the answers

Which of the following issues is highlighted as a recent challenge in the hospitality industry?

<p>Multicultural talent management (D)</p> Signup and view all the answers

Flashcards

Challenges in the Hospitality Industry

Challenges that hospitality businesses must overcome to thrive and succeed in today's evolving market.

Trends in the Hospitality Industry

Significant changes in the hospitality industry that shape how it operates and interacts with customers.

Issues in the Hospitality Industry

Problems or situations that require attention and solutions within the hospitality sector.

Strategic Plan for Hospitality Challenges

A strategic roadmap that outlines how a hospitality business will address challenges, capitalize on trends, and implement innovations.

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Adaptability in Hospitality

The ability to adapt quickly and effectively to changing circumstances within the hospitality industry.

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Sustainable Hospitality's Trifecta

The three core elements of sustainable hospitality are economic viability, positive social impact, and environmental responsibility. It aims to balance profits with the well-being of people and the planet.

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Labor Costs in Hospitality

Labor costs are the most significant expense for hospitality businesses, accounting for a large portion of their operating budget.

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Guest-Employee Interaction

The interaction between employees and guests is crucial in creating a positive and successful hospitality experience. Balancing cost controls with guest satisfaction requires careful management.

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Multicultural Talent in Hospitality

The hospitality industry is becoming increasingly diverse and globalized, leading to the management of multicultural talent.

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Franchise Success Factors

The success of franchises relies on understanding ownership, customer and employee relations, legislative matters, and effective marketing.

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Cultural Sensitivity in Hospitality

Addressing cultural differences is crucial for international hospitality chains, as it impacts guest satisfaction and overall success. For example, eye contact may be perceived differently in various cultures, requiring staff to adapt their interactions accordingly.

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Transforming Hospitality Education

The hospitality education sector is undergoing significant changes to address the evolving industry demands. This includes transforming curricula, learning materials, and teaching methods to focus on practical skills and lifelong learning.

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Shifting Pedagogy in Hospitality Education

Educators in hospitality need to embrace a new approach to teaching, focusing on active learning, facilitating knowledge acquisition, and recognizing that knowledge is constantly evolving.

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Emerging Hospitality Education Providers

New providers in hospitality education, including corporate universities and online learning platforms, are addressing the growing demand for flexible and accessible learning opportunities.

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Study Notes

TLE Lesson Exemplar for Grade 7, Quarter 3, Lesson 3

  • This lesson exemplar is for teachers implementing the MATATAG K to 10 Curriculum for the 2024-2025 school year
  • It assists teachers in delivering curriculum content, standards and lesson competencies
  • Unauthorized reproduction, distribution, modification or utilization beyond designated scope is prohibited
  • Content is owned by respective copyright holders; neither publisher nor development team claim ownership
  • Developed by Kayce Maye Michelle D. Casas and Victor S. Rosales
  • Management team includes Philippine Normal University, Research Institute for Teacher Quality and SIMERR National Research Centre
  • Every effort made to ensure accuracy of information; for inquiries contact the Office of the Director of the Bureau of Learning Resources

Curriculum Content, Standards, and Lesson Competencies

  • Content Standards: Learners demonstrate understanding of hospitality and tourism fundamentals
  • Performance Standards: Learners apply skills in food preparation and service following safety precautions
  • Learning Competencies and Objectives: Examine issues, challenges, trends, and innovations in hospitality & tourism
    • Define key terms related to issues, challenges, trends, and innovations
    • Develop a strategic plan that addresses challenges and leverages trends and innovations
    • Foster an attitude of adaptability in response to evolving trends and challenges
  • Content: Issues in the Hospitality Industry, Challenges Confronting the Hospitality Industry, Trends in the Hospitality Industry, SDG 8: Decent work and Economic Growth
  • Integration: Challenges confronting the Hospitality Industry addresses fair employment practices, job creation, and economic development

Teaching and Learning Procedure (Day 1)

  • Activating Prior Knowledge: Review key insights from previous lesson on career and business opportunities in hotel and tourism; discuss reflections on appealing career paths; introduce new lesson on issues, challenges, trends, and innovations
  • Establishing Lesson Purpose: Brainstorming activity with sticky notes for Issues, Challenges, Trends, and Innovations categories; cluster similar ideas; each group presents & discusses rationale for groupings

Teaching and Learning Procedure (Day 2)

  • Developing & Deepening Understanding of Topics: Include sustainable development calls for green hospitality, labor costs, and multicultural issues as top issues affecting the global hospitality industry
    • Labour cost issues are one of the largest expenses, and trends or issues affecting these costs should be taken seriously by industry personnel
    • Multicultural issues due to globalization should be taken into consideration in operations as differences are significant in various areas of the world
    • Sustainable hospitality operations balance profits, people, and planet for a long-term solution
  • Challenges Confronting the Hospitality Industry: Discuss operating issues such as labor shortages, cost containment, increased competition, and marketing issues
    • Market segmentation is increasing with more brands overlapping.
    • Consumers are more sophisticated, demanding specific product types and services
    • Hotel occupancy, and rates in many areas have dropped considerably due to overbuilding and intense competition

Teaching and Learning Procedure (Day 3 & 4)

  • Day 3: Interactive Strategic Planning workshop to analyze challenges, trends, identify key trends and innovations in the filed
  • Day 4: Presentation of group answers to identified trends and challenges, including new solutions to emerging problems
  • Formative Assessment (Day 4): Exit Card, reflection on lesson, identification of challenging concepts, and any questions from students

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Q3 Lesson Exemplar for TLE Grade 7 (DepED) 2024-2025 PDF

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