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Questions and Answers
What is a crucial determinant of how large hospitality chains should operate?
What is a crucial determinant of how large hospitality chains should operate?
In many Asian cultures, what is the perception of direct eye contact?
In many Asian cultures, what is the perception of direct eye contact?
What role should educators adopt in response to the challenges of the knowledge economy?
What role should educators adopt in response to the challenges of the knowledge economy?
What is one of the main challenges facing the hospitality industry regarding labor?
What is one of the main challenges facing the hospitality industry regarding labor?
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Which type of educational provider has emerged to meet the demand for flexible learning?
Which type of educational provider has emerged to meet the demand for flexible learning?
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What is one key objective of the lesson on hospitality and tourism?
What is one key objective of the lesson on hospitality and tourism?
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Which of the following is a challenge confronting the hospitality industry?
Which of the following is a challenge confronting the hospitality industry?
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What does SDG 8 focus on in relation to the hospitality industry?
What does SDG 8 focus on in relation to the hospitality industry?
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To foster adaptability in the hospitality industry, what should students focus on?
To foster adaptability in the hospitality industry, what should students focus on?
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Which of the following trends is likely to impact the hospitality industry?
Which of the following trends is likely to impact the hospitality industry?
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What are the three components that form the basis of a sustainable hospitality operation?
What are the three components that form the basis of a sustainable hospitality operation?
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What percentage of total operating costs did labor expenses account for in 2005?
What percentage of total operating costs did labor expenses account for in 2005?
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What is a primary concern for hospitality managers regarding labor costs?
What is a primary concern for hospitality managers regarding labor costs?
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Why is managing labor expenses particularly important in the hospitality industry?
Why is managing labor expenses particularly important in the hospitality industry?
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Which of the following issues is highlighted as a recent challenge in the hospitality industry?
Which of the following issues is highlighted as a recent challenge in the hospitality industry?
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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
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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)
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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
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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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Description
This lesson exemplar supports teachers in implementing the MATATAG K to 10 Curriculum for Grade 7, focusing on hospitality and tourism fundamentals. It provides guidelines for effective lesson delivery and addresses curriculum content standards and competencies. Designed for the 2024-2025 school year, it ensures accurate and compliant pedagogical practices.
