These three publications comprise a course that provides occupationally specific training designed to develop knowledge and skills for employment in the multifaceted hospitality services industry. The curriculum guide is the teacher component of the series. Contents include the Texas Essential Knowledge and Skills (TEKS); sample course outlines; instructional strategies organized topically by chapters, each containing a chapter focus, chapter vocabulary, suggested resources, instructional strategies, and suggested Family, Career, and Community Leaders of America activities; blended activities; creative ideas; lists of 30 resource organizations, 81 print resources, and 143 web sites; 138 teaching aids; and 8 program tools. Chapter topics include history and future of the hospitality services industry; careers; technology; sales and marketing; safety; sanitation; customer relations; quantity food production; human resources; accounting; security; and engineering. The reference book is a student text that provides information needed by employees in the hospitality profession. Each chapter contains a chapter focus, chapter vocabulary, "essential questions" boxes, chapter highlights. There are also 27 references and an index. The student activity book contains paper-and-pencil activities that reinforce essential information presented in each chapter of the reference book. (YLB)