This teacher's guide is the core publication of a series of instructional materials developed for the hospitality and tourism industry. It includes the entry-level competencies students will need to enter any of the occupational areas identified in the four cluster areas of the hospitality and tourism industry: lodging, food service, travel and tourism, and recreation. The guide contains nine units of instruction that cover the following topics: introduction to the hotel industry, introduction to the tourism industry, basic workplace safety and first-aid skills, workplace security skills, professional image and basic sales skills, customer-relations skills, work communication skills, business equipment and procedures, and job application skills. Each instructional unit includes some or all of the following basic components of a unit of instruction: objective sheet, suggested activities, answers to assignment sheets, answers to written test, written test, unit evaluation form, teacher supplements, transparency masters, information sheet, student supplements, assignment sheets, and job sheets. A glossary of technical terms is also included. The unit components focus on measurable and observable learning outcomes and are designed for use in more than one lesson or class period. This teacher edition also contains information on the following: use of the publication; tools, materials, and equipment list; competency profile; instructional/task analysis; academic and workplace skill classifications and definitions; related academic and workplace skills list; and reference list. (KC)