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Foundations of Restaurant Management
Hospitality and Tourism · Texas TEKS
| Strand | Standard ID | Standard Statement | Covered? | CLX Match List |
|---|---|---|---|---|
| 1. The Student Demonstrates Professional Standards As Required By The Food Service Industr... | 1.1.1 | explain the importance of and demonstrate effective oral and written communication | ✅ | • Open Textbooks : Working in the Food Service Industry : CUL07: CH04: Workplace Communication and Teamwork • Open Textbooks : Working in the Food Service Industry : CUL07: CH04: Workplace Communication and Teamwork • Pointful Education : Communication Skills for Business : Communication Skills for Business 01: Basic Communication Principles • Certify ED : Hospitality Management : Hospitality - Unit 03 - Communication Skills • TPC : TPC Maintenance Supervisor : 905 Effective Communication for Supervisors |
| 1.1.2 | describe professional grooming, hygiene, and appropriate uniform standards for various food service positions and scenarios | ✅ | • Pineapple Academy : Essentials for Front of House Service : Essentials for Front of House Service: 03 Getting Ready for Service • Certify ED : Culinary (Video and VR) : Culinary - Unit 04 - Culinary Safety and Sanitation: A Foundation for Food Excellence • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 04 - Food Safety and Sanitation • Certify ED : Culinary (Video and VR) : Culinary - Unit 10 - Eggs, Dairy, and Industry Essentials | |
| 1.1.3 | describe how punctuality and time-management skills are critical to the success of employees and businesses in the food service industry | ✅ | • Pointful Education : Communication Skills for Business : Communication Skills for Business 01: Basic Communication Principles • Open Textbooks : Working in the Food Service Industry : CUL07: CH05: Organization and Self-Management • Open Textbooks : Working in the Food Service Industry : CUL07: CH05: Organization and Self-Management | |
| 1.1.4 | describe what demonstrating self-respect and respect for others looks like | ✅ | • Open Textbooks : Working in the Food Service Industry : CUL07: CH01: Personal Attributes and Professionalism • Open Textbooks : Working in the Food Service Industry : CUL07: CH01: Personal Attributes and Professionalism • Pointful Education : Early Childhood Education II : EarlyChildEd_02 09: Professional Relationship Skills • Pointful Education : Early Childhood Education II : EarlyChildEd_02 09: Professional Relationship Skills | |
| 1.1.5 | analyze and demonstrate effective teamwork strategies and leadership styles | ✅ | • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 01 Teamwork in Business • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 01 Teamwork in Business • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 01 Teamwork in Business • Open Textbooks : Working in the Food Service Industry : CUL07: CH05: Organization and Self-Management • Pointful Education : Career Exploration in Finance : CEIF 09: Succeeding on the Job | |
| 1.1.6 | describe initiative, adaptability, and problem-solving techniques and discuss how each may be used in the food service industry; | ✅ | • Open Textbooks : Working in the Food Service Industry : CUL07: CH05: Organization and Self-Management • Certify ED : Hospitality Management : Hospitality - Unit 03 - Communication Skills • Open Textbooks : Working in the Food Service Industry : CUL07: CH06: Job Search Skills • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills | |
| 1.1.7 | identify opportunities to participate in community leadership and teamwork activities that enhance professional skills | ✅ | • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills | |
| 2. The Student Develops Academic Knowledge And Skills Required To Pursue The Full Range Of... | 2.1.1 | use information management methods and tools to organize oral and written information | ✅ | • Open Textbooks : Current & Emerging Computing Technology : Current & Emerging Computing Technology: 11 Staying Organized • Open Textbooks : Building Relationships With Business Communication : BRBC02: Essential Tools of Business Communication • Pointful Education : Healthcare Management and Information Systems : HMIS 06: Communication • Pointful Education : Communication Skills for Business : Communication Skills for Business 03: Effective Communication Strategies Part II • Pointful Education : Communication Skills for Business : Communication Skills for Business 04: Best Practices for Creating Business Deliverables Part I |
| 2.1.2 | create a variety of written documents such as job descriptions, menus, presentations, and advertisements | ✅ | • Open Textbooks : Building Relationships With Business Communication : BRBC04: Communicating in Writing • Pointful Education : Communication Skills for Business : Communication Skills for Business 04: Best Practices for Creating Business Deliverables Part I • Open Textbooks : Be the Boss of Your Career: A Complete Guide for Students & Grads : Be the Boss of Your Career: CH 02 - Revitalize Your Job Search Documents • Open Textbooks : Be the Boss of Your Career: A Complete Guide for Students & Grads : Be the Boss of Your Career: CH 02 - Revitalize Your Job Search Documents • Open Textbooks : Working in the Food Service Industry : CUL07: CH06: Job Search Skills | |
| 2.1.3 | calculate numerical concepts such as weights, measurements, pricing, and percentages | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 05 - Culinary Fundamentals: Nutrition, Techniques, and Techniques • Certify ED : Culinary (Video and VR) : Culinary - Unit 05 - Culinary Fundamentals: Nutrition, Techniques, and Techniques • Open Textbooks : Culinary Math : Culinary Math • Core-LX : Prealgebra 2e : Prealgebra 2e - Chapter 05: Decimals • Open Textbooks : Math for Trades: Volume 1 : Math for Trades Volume I: 04 Percentages | |
| 2.1.4 | identify how scientific principles used in the food service industry affect customer service and profitability; | ✅ | • Open Textbooks : Understanding Ingredients for Bakers : 02: Sweeteners in Baking • Open Textbooks : Understanding Ingredients for Bakers : 03: Fats and Oils • Open Textbooks : Understanding Ingredients for Bakers : 04: Leavening Agents • Open Textbooks : Understanding Ingredients for Bakers : 06: Dairy Products • Open Textbooks : Understanding Ingredients for Bakers : 09: Thickening Agents | |
| 2.1.5 | explain how to operate a profitable restaurant using mathematics and science knowledge and skills | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 15 - Recipe Scaling and Food Costs • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 34 - Customer Service and Sales • Core-LX : Principles of Data Science : Principles of Data Science - Chapter 01: What Are Data and Data Science? • Open Textbooks : Procurement in the Supply Chain World : Procurement in the Supply Chain World • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 17 Accounting and Financial Information | |
| 3. The Student Uses Verbal And Nonverbal Communication Skills To Create, Express, And Inte... | 3.1.1 | develop and deliver business presentations | ✅ | • GoSkills : Public Speaking : Public Speaking: 02 PowerPoint Presentations • GoSkills : Body Language : Body Language: 05 The Toughest Situations: Presentations and Media Interviews • GoSkills : Public Speaking : Public Speaking: 02 PowerPoint Presentations • Open Textbooks : Building Relationships With Business Communication : BRBC03: Presentations • Open Textbooks : Building Relationships With Business Communication : BRBC03: Presentations |
| 3.1.2 | identify and create various marketing strategies used by the food service industry to increase customer or client traffic and profitability | ✅ | • OpenStax : Principles of Marketing : 4 Steps in the IMC Planning Process (pending) • OpenStax : Principles of Marketing : 3 Integrated Marketing Communications (pending) • OpenStax : Principles of Marketing : 4 Public Relations and Its Role in the Promotion Mix (pending) • Open Textbooks : Intro to Social Media : ISM02: Crafting a Social Media Strategy for Your Business • Open Textbooks : Intro to Social Media : ISM02: Crafting a Social Media Strategy for Your Business | |
| 3.1.3 | plan and facilitate new staff member training | ✅ | • Pointful Education : Startups and Innovation : Module 06: Building a Team • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 12 Managing Human Resources • TPC : TPC Maintenance Supervisor : 905 Effective Communication for Supervisors • Pointful Education : Project Management : ProjMgmt 11: Business Analysis Roles and Responsibilities | |
| 3.1.4 | explain how interpersonal communications such as verbal and nonverbal cues enhance communication with coworkers, employees, managers, and customers or clients; | ✅ | • Open Textbooks : Digital Media Production : Digital Media Production - Unit 30 - Creative Workflow and Interpersonal Skills • Open Textbooks : Working in the Food Service Industry : CUL07: CH04: Workplace Communication and Teamwork • Open Textbooks : Working in the Food Service Industry : CUL07: CH04: Workplace Communication and Teamwork • Certify ED : Medical Assistant : Medical Assistant - Unit 01 - Communications • Open Textbooks : Nursing Skills : Nursing Skills: 02: Chapter 2 Health History | |
| 3.1.5 | explain how active listening skills can affect employee morale and customer service | ✅ | • Open Textbooks : Working in the Food Service Industry : CUL07: CH04: Workplace Communication and Teamwork • Open Textbooks : Working in the Food Service Industry : CUL07: CH04: Workplace Communication and Teamwork • TPC : TPC Maintenance Supervisor : 905 Effective Communication for Supervisors • TPC : TPC Maintenance Supervisor : 905 Effective Communication for Supervisors • Pointful Education : Communication Skills for Business : Communication Skills for Business 07: Receiving Communications | |
| 4. The Student Solves Problems Using Critical Thinking, Innovation, And Creativity Indepen... | 4.1.1 | develop ideas to increase customer service, employee morale, and profitability; | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 03 - Communication Skills • Pointful Education : Communication Skills for Business : Communication Skills for Business 08: Analyzing Communication Scenarios • Pointful Education : Architectural Design II : Architecture_02 01: Basic Architectural Drawings • Pointful Education : Building Maintenance Technologies II : BuildMTII08: Construction Projects |
| 4.1.2 | describe how employing critical-thinking and interpersonal skills can help resolve conflicts with individuals such as coworkers, customers or clients, and employers | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 03 - Communication Skills • Open Textbooks : Trades Access Common Core: Expectations and Responsibilities of Employers and Employees : TACC EAROEE: 04 Maintain Relations • Open Textbooks : Digital Media Production : Digital Media Production - Unit 30 - Creative Workflow and Interpersonal Skills • Certify ED : Nursing Assistant (Video & VR) : Nursing Assistant - Unit 38 - Chain of Communication | |
| 5. The Student Uses Information Technology Tools Specific To Restaurant Management To Acce... | 5.1.1 | identify information technology tools and applications used to perform workplace responsibilities and explain how the tools and applications may be used to increase productivity | ✅ | • Pointful Education : Social Media Business Marketing : SMBM 01: Social Media in Business Part I • OpenStax : Principles of Data Science : 4 Using Technology for Data Science (pending) • Core-LX : Principles of Data Science : Principles of Data Science - Chapter 01: What Are Data and Data Science? • Open Textbooks : Digital Skills: Artificial Intelligence : Digital Skills: Artificial Intelligence • Open Textbooks : Generative AI: Practical Uses in Education : Generative AI: Practical Uses in Education: 01 About GenAI |
| 5.1.2 | describe how business financial statements may be evaluated to increase profitability | ✅ | • Open Textbooks : Basic Kitchen and Food Service Management : 05: Budget and Business Planning • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 17 Accounting and Financial Information • Open Textbooks : Introduction to Financial Accounting : Introduction to Financial Accounting • Pointful Education : Entrepreneurship and Small Business Certification : ESB 08: Financial Management Part I • Open Textbooks : Principles of Managerial Accounting : Principles of Managerial Accounting: 04 Cost Volume Profit (CVP) Analysis | |
| 5.1.3 | analyze customer service scenarios and make recommendations for improvements | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 34 - Customer Service and Sales • Pointful Education : Communication Skills for Business : Communication Skills for Business 08: Analyzing Communication Scenarios • Pointful Education : Communication Skills for Business : Communication Skills for Business 08: Analyzing Communication Scenarios • Certify ED : Hospitality Management : Hospitality - Unit 03 - Communication Skills • Core-LX : All Lessons : Retail Sales Excellence: Inventory Knowledge, Closing Techniques, and Customer Satisfaction (pending) | |
| 5.1.4 | explain how point-of-sale systems are used to evaluate business outcomes and provide customer service; | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 20 - Tableside Service Techniques • Open Textbooks : Basic Kitchen and Food Service Management : 05: Budget and Business Planning • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 14 Marketing: Providing Value to Customers • Pointful Education : Social Media Business Marketing : SMBM 08: Social Media Advertising Part I • Pointful Education : Social Media Business Marketing : SMBM 10: Social Media Metrics and Analysis | |
| 5.1.5 | design Internet resources for business profitability | ✅ | • Pointful Education : Social Media Business Marketing : SMBM 01: Social Media in Business Part I • Pointful Education : Social Media Business Marketing : SMBM 04: Social Media Campaigns • Pointful Education : Social Media Business Marketing : SMBM 04: Social Media Campaigns • Pointful Education : Social Media Business Marketing : SMBM 11: Social Media Reporting and Optimization • Open Textbooks : Integrating AI in Business Ed : Integrating AI in Business Ed: 2. Design & Development using AI | |
| 6. The Student Understands The Various Roles And Responsibilities Within Teams, Work Units... | 6.1.1 | 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 | ✅ | • Open Textbooks : Working in the Food Service Industry : CUL07: CH01: Personal Attributes and Professionalism • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 34 - Customer Service and Sales • Certify ED : Hospitality Management : Hospitality - Unit 04 - Guest Services • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 16 Hospitality and Tourism • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 19 - Front-of-House Operations |
| 6.1.2 | explain how developing strategic work schedules impacts effective customer service and profitability | ✅ | • Open Textbooks : Working in the Food Service Industry : CUL07: CH01: Personal Attributes and Professionalism • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 34 - Customer Service and Sales | |
| 6.1.3 | investigate quality-control standards and practices and analyze how those standards and practices affect restaurant profitability | ✅ | • Core-LX : All Lessons : Food Safety: Chemical Contamination Prevention and Sanitizer Protocols (pending) • Open Textbooks : Basic Kitchen and Food Service Management : 03: Food Costing • Open Textbooks : Basic Kitchen and Food Service Management : 03: Food Costing • Open Textbooks : Basic Kitchen and Food Service Management : 04: Labor Costing • Open Textbooks : Basic Kitchen and Food Service Management : 05: Budget and Business Planning | |
| 6.1.4 | analyze various styles of restaurant services such as table, buffet, fast food, fast casual, and quick service for cost and level of profitability | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 04 - Guest Services • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 16 Hospitality and Tourism • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 34 - Customer Service and Sales | |
| 6.1.5 | describe how various place settings impact the customer service experience and profitability of the business; | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 19 - Front-of-House Operations • Pineapple Academy : Dining Basics for Memory Care : Dining Basics for Memory Care: 03 Thinking Through Your Dining Standards | |
| 6.1.6 | explain how proper service techniques in food service operations contribute to the customer or client experience | ✅ | • Pineapple Academy : Essentials for Front of House Service : Essentials for Front of House Service: 01 Covering the Basics • Pineapple Academy : Essentials for Front of House Service : Essentials for Front of House Service: 02 Being A Team Player • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 34 - Customer Service and Sales • Pineapple Academy : Dining Basics for Memory Care : Dining Basics for Memory Care: 03 Thinking Through Your Dining Standards | |
| 7. The Student Understands The Importance Of Health, Safety, And Environmental Management ... | 7.1.1 | 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 | ✅ | • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 04 Ethics and Social Responsibility • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 12 Managing Human Resources |
| 7.1.2 | 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 | ✅ | • Pointful Education : Building Maintenance Technologies : BuildMT 01: Health, Safety, and Environmental Management Systems • Certify ED : Carpentry (Video & VR) : Carpentry - Unit 01 - Fundamentals of Carpentry Safety and Tool Use • Certify ED : Construction Safety (OSHA) (Video & VR) : Construction Safety (OSHA) - Unit 01 - Introduction to OSHA | |
| 7.1.3 | explain the role industrial hygiene plays in occupational safety and explain various types of industrial hygiene hazards, including physical, chemical, biological, and ergonomic | ✅ | • TPC : TPC Industrial Fundamentals : 109 Industrial Safety and Health • TPC : TPC Industrial Fundamentals : 109 Industrial Safety and Health • Certify ED : Veterinary Science (Video & VR) : Veterinary Science - Unit 11: Veterinary Science Safety: Hazards and Procedures | |
| 7.1.4 | research and discuss sources of food-borne illness and determine ways to prevent them | ✅ | • Open Textbooks : Nutrition Essentials : HLTH 09: Nutrition Essentials: CH03.00: Chapter 3: Food Safety • Core-LX : All Lessons : Food Safety: Chemical Contamination Prevention and Sanitizer Protocols (pending) | |
| 7.1.5 | identify and explain the appropriate use of types of personal protective equipment used in industry | ✅ | • Certify ED : Companion Animals : Companion Animals: 06. Animal Welfare & Legal/Regulatory Compliance • Certify ED : HVAC 1 (Video & VR) : HVAC 1 - Unit 01 - HVAC Fundamentals: Principles, Systems, and Safety • Pointful Education : Building Maintenance Technologies : BuildMT 01: Health, Safety, and Environmental Management Systems • Certify ED : Construction Safety (OSHA) (Video & VR) : Construction Safety (OSHA) - Unit 12 - Personal Protective Equipment (PPE) • Core-LX : Plumbing 1 : Plumbing Safety | |
| 7.1.6 | 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 | ✅ | • Certify ED : Construction Safety (OSHA) (Video & VR) : Construction Safety (OSHA) - Unit 21 - Slips, Trips, and Falls • Certify ED : Construction Safety (OSHA) (Video & VR) : Construction Safety (OSHA) - Unit 21 - Slips, Trips, and Falls • Certify ED : Construction Safety (OSHA) (Video & VR) : Construction Safety (OSHA) - Unit 21 - Slips, Trips, and Falls • Certify ED : Plumbing (Video & VR) : Plumbing - Unit 07 - Workplace Safety in the Plumbing Industry • Pointful Education : Future of Home Construction : FHC 05:Safety and Health in Home Construction | |
| 7.1.7 | 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 | ✅ | • Certify ED : Construction Safety (OSHA) (Video & VR) : Construction Safety (OSHA) - Unit 14 - Electrical Protection • TPC : TPC Electrical Training Courses : 211 Electrical Safety in the Workplace - Understanding NFPA 70E v2015 • TPC : TPC Electrical Training Courses : 211 Electrical Safety in the Workplace - Understanding NFPA 70E v2015 • TPC : TPC Mechanical Systems : 301 Basic Mechanics | |
| 7.1.8 | 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 | ✅ | • Certify ED : Emergency Medical Response (Video&VR) : Emergency Medical Response - Unit 36 - Hazardous Materials Management • Certify ED : Emergency Medical Response (Video&VR) : Emergency Medical Response - Unit 36 - Hazardous Materials Management • Certify ED : Emergency Medical Response (Video&VR) : Emergency Medical Response - Unit 36 - Hazardous Materials Management • TPC : TPC Industrial Fundamentals : 109 Industrial Safety and Health • Core-LX : All Lessons : OSHA Workplace Safety Fundamentals: General Industry Standards (pending) | |
| 7.1.9 | 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 | ✅ | • Pointful Education : Building Maintenance Technologies : BuildMT 01: Health, Safety, and Environmental Management Systems • Pointful Education : Building Maintenance Technologies : BuildMT 01: Health, Safety, and Environmental Management Systems • Core-LX : All Lessons : OSHA Workplace Safety Fundamentals: General Industry Standards (pending) • TPC : TPC Industrial Fundamentals : 151 Chemical Hazards - OSHA's Hazard Communication Standard | |
| 7.1.10 | describe the elements of a safety and health program, including management leadership, worker participation, and education and training | ✅ | • Certify ED : Construction Safety (OSHA) (Video & VR) : Construction Safety (OSHA) - Unit 11 - Safety Culture in Construction • TPC : TPC Air Conditioning & Refrigeration Training : 464 Purging, Piping, and Safety • TPC : TPC Process Control Instrumentation : 280 Safety, Calibration, and Testing | |
| 7.1.11 | 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 | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 07 - Safety and Appearance • Certify ED : HVAC 1 (Video & VR) : HVAC 1 - Unit 02 - HVAC Safety, Regulations, and Mathematics • Teach Construction : DEL Safety in Construction : Fire Safety • Teach Construction : Safety in Construction : Safety in Construction: Fire Safety • TPC : TPC Industrial Fundamentals : 109 Industrial Safety and Health | |
| 7.1.12 | explain the components of a hazard communication program; | ✅ | • TPC : TPC Industrial Fundamentals : 151 Chemical Hazards - OSHA's Hazard Communication Standard • Pointful Education : Building Maintenance Technologies : BuildMT 01: Health, Safety, and Environmental Management Systems • Certify ED : Companion Animals : Companion Animals: 06. Animal Welfare & Legal/Regulatory Compliance • Core-LX : All Lessons : OSHA Workplace Safety Fundamentals: General Industry Standards (pending) | |
| 7.1.13 | explain and give examples of safety and health training requirements specified by standard setting organizations | ✅ | • Certify ED : Carpentry (Video & VR) : Carpentry - Unit 01 - Fundamentals of Carpentry Safety and Tool Use • Certify ED : Construction Safety (OSHA) (Video & VR) : Construction Safety (OSHA) - Unit 25 - First Aid Requirements • TPC : TPC Electrical Training Courses : 211 Electrical Safety in the Workplace - Understanding NFPA 70E v2015 • TPC : TPC Industrial Fundamentals : 151 Chemical Hazards - OSHA's Hazard Communication Standard | |
| 8. The Student Explores Professional Ethics And Legal Responsibilities Within The Food Ser... | 8.1.1 | research and describe laws and guidelines affecting operations in the restaurant industry; | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 08 - Legal and Operational Considerations • Certify ED : Hospitality Management : Hospitality - Unit 08 - Legal and Operational Considerations • Certify ED : Hospitality Management : Hospitality - Unit 08 - Legal and Operational Considerations |
| 8.1.2 | explain the reasons for liability insurance in the restaurant industry | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 08 - Legal and Operational Considerations • Certify ED : Hospitality Management : Hospitality - Unit 08 - Legal and Operational Considerations • Certify ED : Personal Finance (Video & VR) : Personal Finance - Unit 36 - Insurance Fundamentals: Risk, Insurability, and Cost | |
| 9. The Student Understands The Importance Of Developing Skills In Time Management, Decisio... | 9.1.1 | identify and explain delegation of tasks related to the effective operation of a food service establishment | ✅ | • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 09 Structuring Organizations |
| 9.1.2 | describe the relationships between scheduling, payroll costs, and sales forecasting; | ✅ | • Certify ED : Hospitality Management : Hospitality - Unit 10 - Management and Leadership • Open Textbooks : Basic Kitchen and Food Service Management : 04: Labor Costing | |
| 9.1.3 | analyze various steps in determining the priority of daily tasks to be completed in a food service establishment | ✅ | • Open Textbooks : Working in the Food Service Industry : CUL07: CH05: Organization and Self-Management • Open Textbooks : Working in the Food Service Industry : CUL07: CH06: Job Search Skills | |
| 10. The Student Investigates The Skills, Training, And Educational Requirements Needed To S... | 10.1.1 | describe effective strategies for seeking employment in the food service industry | ✅ | • Open Textbooks : Working in the Food Service Industry : CUL07: CH06: Job Search Skills • Open Textbooks : Working in the Food Service Industry : CUL07: CH06: Job Search Skills • Pointful Education : Career Exploration in Finance : CEIF 08: Networking, Resumes, Cover Letters and Interviews • Open Textbooks : Be the Boss of Your Career: A Complete Guide for Students & Grads : Be the Boss of Your Career: CH 03 - Diversify Your Job Search Strategy • Open Textbooks : Trades Access Common Core: Expectations and Responsibilities of Employers and Employees : TACC EAROEE: 07 Job-Search Strategies |
| 10.1.2 | identify the required training and educational requirements that lead to a career in the food service industry | ✅ | • Open Textbooks : Working in the Food Service Industry : CUL07: CH02: Food Service Occupations • Certify ED : Hospitality Management : Hospitality - Unit 01 - Hospitality Fundamentals • Pointful Education : Agriscience II : Agriscience_02 01: The Agriscience Industry, Health and Nutrition • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 03 - Agribusiness and Careers • Certify ED : Culinary (Video and VR) : Culinary - Unit 10 - Eggs, Dairy, and Industry Essentials | |
| 10.1.3 | select educational and work history highlights to include in a career portfolio | ✅ | • Open Textbooks : Digital Media Production : Digital Media Production - Unit 39 - Career Education and Portfolio Development • Open Textbooks : Digital Media Production : Digital Media Production - Unit 39 - Career Education and Portfolio Development • Pointful Education : Architectural Design III : Architecture_03 05: Career Opportunities in Drafting • Open Textbooks : Be the Boss of Your Career: A Complete Guide for Students & Grads : Be the Boss of Your Career: CH 02 - Revitalize Your Job Search Documents • Pointful Education : Career Exploration in Finance : CEIF 07: High School, College and Internship Preparation | |
| 10.1.4 | create and update a personal career portfolio | ✅ | • Open Textbooks : Digital Media Production : Digital Media Production - Unit 39 - Career Education and Portfolio Development • Open Textbooks : Digital Media Production : Digital Media Production - Unit 39 - Career Education and Portfolio Development • Pointful Education : Architectural Design III : Architecture_03 05: Career Opportunities in Drafting • Open Textbooks : Be the Boss of Your Career: A Complete Guide for Students & Grads : Be the Boss of Your Career: CH 02 - Revitalize Your Job Search Documents • Pointful Education : Career Exploration in Finance : CEIF 08: Networking, Resumes, Cover Letters and Interviews | |
| 10.1.5 | describe and demonstrate effective interviewing techniques for gaining employment in the food service industry | ✅ | • Certify ED : Culinary (Video and VR) : Culinary - Unit 10 - Eggs, Dairy, and Industry Essentials • GoSkills : Public Speaking : Public Speaking: 02 PowerPoint Presentations • Pointful Education : Career Exploration in Finance : CEIF 08: Networking, Resumes, Cover Letters and Interviews • Open Textbooks : Trades Access Common Core: Expectations and Responsibilities of Employers and Employees : TACC EAROEE: 07 Job-Search Strategies • Open Textbooks : Working in the Food Service Industry : CUL07: CH01: Personal Attributes and Professionalism | |
| 10.1.6 | 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 | ✅ | • Open Textbooks : Working in the Food Service Industry : CUL07: CH06: Job Search Skills • Pointful Education : Career Exploration in Finance : CEIF 07: High School, College and Internship Preparation • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 05 - HACCP and Contamination Prevention • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 04 - Food Safety and Sanitation | |
| 10.1.7 | research and analyze the local and regional labor market to determine opportunities in the food service industry | ✅ | • Open Textbooks : Working in the Food Service Industry : CUL07: CH02: Food Service Occupations • Certify ED : Plumbing (Video & VR) : Plumbing - Unit 01 - Plumbing Career Opportunities and Career Ladders • Certify ED : Hospitality Management : Hospitality - Unit 01 - Hospitality Fundamentals • Pointful Education : Agriscience II : Agriscience_02 08: Global Economy Part II • Certify ED : Hospitality Management : Hospitality - Unit 01 - Hospitality Fundamentals | |
| 10.1.8 | investigate professional development opportunities to keep current on relevant trends and information within the food service industry; | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 12 - Professional Organizations and Regulations • Pointful Education : Agriscience III : Agriscience_03 01: The Agriscience Industry • Pointful Education : Agriscience III : Agriscience_03 01: The Agriscience Industry • Pointful Education : Agriscience I : Agriscience_01 07: Leadership and Citizenship Skills • Certify ED : Hospitality Management : Hospitality - Unit 05 - Marketing and Promotion | |
| 10.1.9 | identify and discuss entrepreneurship opportunities within the food service industry | ✅ | • Pointful Education : Startups and Innovation : Module 01: Introduction to Entrepreneurship and Startups • Pointful Education : Startups and Innovation : Module 01: Introduction to Entrepreneurship and Startups • Pointful Education : Agriscience III : Agriscience_03 01: The Agriscience Industry • Pointful Education : Agriscience III : Agriscience_03 01: The Agriscience Industry • Pointful Education : Agriscience II : Agriscience_02 08: Global Economy Part II | |
| 11. The Student Explores Factors That Have Shaped The Food Service Industry. The Student Is... | 11.1.1 | research and describe the history and growth of the food service industry | ✅ | • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 04 - Agricultural Trends and Economic Impact • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 04 - Agricultural Trends and Economic Impact • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 04 - Agricultural Trends and Economic Impact • Certify ED : Veterinary Science (Video & VR) : Veterinary Science - Unit 02: The Animal Industry: History and Current Issues • Certify ED : Hospitality Management : Hospitality - Unit 01 - Hospitality Fundamentals |
| 11.1.2 | explain how culture and globalization influence the food service industry; | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 06 - Flavor Profiles and Cultural Preferences • Medcerts : NASM Personal Trainer and Nutrition Coach - HF 3000 : NASM's Essentials of Nutrition Coaching (v22.10) HF3012 • Certify ED : Hospitality Management : Hospitality - Unit 04 - Guest Services • Pointful Education : Social Media Business Marketing : SMBM 01: Social Media in Business Part I | |
| 11.1.3 | analyze current trends affecting the food service industry | ✅ | • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 04 - Agricultural Trends and Economic Impact • Pointful Education : Agriscience I : Agriscience_01 01: Introduction to Agriculture in the Global Economy • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 04 - Agricultural Trends and Economic Impact • Certify ED : Agricultural Science (Video & VR) : Agricultural Science - Unit 04 - Agricultural Trends and Economic Impact • Certify ED : Hospitality Management : Hospitality - Unit 04 - Guest Services | |
| 12. The Student Understands Factors That Affect The Profitability Of A Food Service Busines... | 12.1.1 | explain the importance of effectively managing inventory to maintain profitability of the food service business | ✅ | • Open Textbooks : Basic Kitchen and Food Service Management : 02: Inventory Control • Open Textbooks : Basic Kitchen and Food Service Management : 02: Inventory Control • Open Textbooks : Basic Kitchen and Food Service Management : 02: Inventory Control • Open Textbooks : Basic Kitchen and Food Service Management : 02: Inventory Control • Open Textbooks : Basic Kitchen and Food Service Management : 05: Budget and Business Planning |
| 12.1.2 | describe and demonstrate effective stewarding processes and procedures such as establishing thorough cleaning schedules and proper dishwashing techniques | ✅ | • Pineapple Academy : Food Service Sanitation, Part 2 : Food Service Sanitation, Part 2 • Pineapple Academy : Food Service Sanitation, Part 2 : Food Service Sanitation, Part 2 • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 05 Foodservice Sanitation, Part 2 • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 34 - Customer Service and Sales • TPC : TPC Building & Grounds Maintenance : 451 Cleaning Chemicals | |
| 12.1.3 | describe how proper food storage techniques affect the profitability of an establishment | ✅ | • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 04 Foodservice Sanitation, Part 1 • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 07 The Storage of Food • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 07 The Storage of Food • Pineapple Academy : Foodservice Essentials : Foodservice Essentials: 07 The Storage of Food • Open Textbooks : Food Safety, Sanitation and Personal Hygiene (Open Textbook) : Food Safety, Sanitation, and Personal Hygiene | |
| 12.1.4 | explain how pricing and controlling costs such as labor and supplies affect the profitability of a food service business; | ✅ | • Open Textbooks : Basic Kitchen and Food Service Management : 03: Food Costing • Open Textbooks : Basic Kitchen and Food Service Management : 04: Labor Costing • Open Textbooks : Basic Kitchen and Food Service Management : 04: Labor Costing • Open Textbooks : Basic Kitchen and Food Service Management : 05: Budget and Business Planning • Open Textbooks : Basic Kitchen and Food Service Management : 05: Budget and Business Planning | |
| 12.1.5 | 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 | ✅ | • Certify ED : Culinary Arts 2 : Culinary Arts 2 - Unit 34 - Customer Service and Sales • Pointful Education : Communication Skills for Business : Communication Skills for Business 08: Analyzing Communication Scenarios • Pineapple Academy : Front of House Training : Front of House Training: 03 Sequence of Service • Open Textbooks : Fundamentals of Business, 4th edition : Fundamentals of Business: Chapter 14 Marketing: Providing Value to Customers • Core-LX : All Lessons : Retail Sales Excellence: Inventory Knowledge, Closing Techniques, and Customer Satisfaction (pending) |
Coverage Summary
Core-LX delivers strong coverage of this TEKS course at 100% of sub-standards aligned.
Primary publishers contributing alignment: Open Textbooks (92), Certify ED (75), Pointful Education (57), TPC (18), Pineapple Academy (13).
No open gaps. All sub-standards have at least one genuine Core-LX badge match.
Eligible for Gap Lesson / Gap Lab generation — coverage exceeds the 85% threshold; any remaining sub-standard gaps will be closed by auto-generated lessons in the next pipeline phase.
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