Grade XI Hotel Management Syllabus/Course has been specially designed to familiarise the students with the hospitality industry with specific reference to hotels. The course will enable the students to pursue Hotel Line as a career. Schools offering this course must have minimum facilities for practical demonstration related to the kitchen, housekeeping, front office and food, and beverage service.
Disclaimer: This is the old syllabus of NEB.For 2076 Updated syllabus with PDF download option,visit: NEB 2076 Updated Syllabus
Grade XI NEB Syllabus – Hotel Management Syllabus
Hotel Management
Grade: XI
Full marks: 100
Teaching hours: 150
Teaching hours: 150
I. Introduction
Grade XI Hotel Management Syllabus/Course has been specially designed to familiarise the students with the hospitality industry with specific reference to hotels. The course will enable the students to pursue Hotel Line as a career. Schools offering this course must have minimum facilities for practical demonstration related to the kitchen, housekeeping, front office and food, and beverage service.
II. General Objectives
The general objectives of the Hotel Management Syllabus course are:
a) to provide the basic knowledge required for the hospitality industry;
b) to impart basic knowledge required for the hotel industry; and
c) to prepare the students for the Hotel Management course for grade XII
III. Specific Objectives
On completion of the Hotel Management Syllabus course the students will be able to:
a) explain the role and nature of the hospitality industry;
b) identify various types of accommodation and catering establishments and their department and
c) explain interdepartmental relations in the hotel and their needs and functions.
IV. Course Scheme:
Breakdown of theory, practical and demonstration classes Hours
|
Units
|
Chapters
|
Theory
Classroom
|
Demonstration
|
Teaching hours
|
|
1
|
Concepts and meaning of Tourism
|
20
|
|
20
|
|
2
|
Introduction to Hotel
Industry
|
20
|
|
20
|
|
3
|
Front Office Department
|
25
|
5
|
30
|
|
4
|
Food and Beverage Service
|
20
|
5
|
25
|
|
5
|
Kitchen
|
30
|
5
|
35
|
|
6
|
House Keeping
|
15
|
5
|
20
|
|
|
Total
|
130
|
20
|
150
|
V. Course Contents
Chapter 1: Concepts and Meaning of Tourism (20 LH)
Grade XI Hotel Management chapter 1 contains:
1. Tourism
1.1.Concepts and nature of hospitality
1.2.Concepts and meaning of tourism
1.3.Nature of tourism
1.4.Components.-Attraction, Accessibility, Accommodation, and Amenities.
1.5. Evolution (Development) of tourism-National and International
1.5. Evolution (Development) of tourism-National and International
1.6.Importance and Impact of Tourism.
1.7. Tourists-Meaning and concept, character, and types
Chapter 2: Introduction to Hotel (20 LH)
The second chapter of Grade XI Hotel Management contains:
2.1.Concepts of hotel and catering establishment
2.2.Development of hotel and catering industry- National and international
2.3.Classification of catering and hotel establishments.
2.4.Chain hotels
2.5.Hotel Organization
–Importance of organization chart
–Organization chart
–Basis of departmentalization
2.6. Functions of each department
–Functional departments(Administration, Marketing, Finance)
–Operational departments (Front Office, Food and Beverage, Kitchen, Housekeeping)
–Interrelationship of various departments
Chapter 3: Front Office Department.
3.1. Definition and role of Front Office
3.2. Organization Chart, staffing, and job description.
Sections within Front Office and their Functions
3.3. Attributes of Front Office personnel.
3.4. Front Office Terminologies
3.5. Types of Rooms and Room Symbols
3.6. Registration
–Meaning and purpose
–Procedure and forms used
3.7. Check-in and Check-out procedures
–Use of various forms
–procedure
3.8. Sundry services
Handling message
Handling message
– Types of message
– Providing information about hotel and facilities available
3.9.Coordination with other department-purpose and process.
3.9.Coordination with other department-purpose and process.
Chapter 4: Housekeeping Department: Hotel Management Syllabus
4.1. Definition and function of housekeeping
4.2. Organization chart
– Different sections and their functions
– Staffing and job description
4.3. Personal attributes
4.4. Housekeeping terminologies
4.5. Guest Room
Introduction
Introduction
Contents and supplies
4.6. Forms and formats
4.7. Linens/Uniforms
• Definition and types
• Storage, Inventory, control, and Par stock
4.8. Keys o Types o Control
4.9. Handling situations
• Guest complains
• Lost and Found
• Sick Guest
• Death of a guest
4.10. Coordination and relation of House Keeping with other departments.
Chapter 5. Kitchen (35 LH)
5.1.Introduction
• Types of Kitchen
• Kitchen Planning
5.2.Kitchen Organization
Staffing and job description
5.3. Hygiene
• Personal Hygiene
• Kitchen Hygiene/Safety and rules
5.4. Food Commodities
Vegetables
Vegetables
• Cereals and Flours
• Milk and milk products
• Fruits and nuts
• Poultry
• Eggs
• Meat (Lamb, Mutton, Pork, Buff)
• Fish/Seafood
• Raising agents
• Fats and oil
• spices and Herbs
5.5. Elementary Nutrition
Proteins
Proteins
• Carbohydrate
• Fats
• Vitamins
• Minerals and water
5.6. Food poisoning
Causes and control measures
Chapter: 6 Food and Beverage Service (25 LH)
6.1. Food and Beverage service department of the hotel
- Nature and function
6.2. Organizational Chart
– Staffing and job description
– Outlets and their functions
6.3. Hospitality knowledge, skill, and attitude of F and B Service staffs
6.4. Identification of service equipment and other service appointments
6.5. Basic culinary terminologies
6.6. Coordination with other departments.
VI. Reference books;
1. Oli, Gopal Singh et.al., Hotel management Principles, and practices-XI, Buddha Prakashan Ktm.
2. Bhandari, Saroj sing et.al., Principles of Hotel Management-XI, Asmita Books Publication, Ktm
VII. Evaluation Scheme
|
|
To be asked
|
To be answered
|
Marks
|
|
Comprehensive Answer Question
|
4
|
3
|
10×3=30
|
|
Short Answer question
|
8
|
6
|
6×5=30
|
|
Objective questions
|
15
|
15
|
15
|
|
|
|
|
Total 75 marks
|
|
|
Comprehensive Answer Question
|
Short Answer
question
|
Objective questions
|
|
Hospitality and Tourism Hotel and catering
|
1
|
2+2=4
|
|
|
Front Office and Housekeeping
|
1
|
2
|
3+2=5
|
|
Food and Beverage Service and
Kitchen
|
1
|
2
|
5+5=10
|
People who read this may also like to read All other Grade XI/XI NEB Syllabus.
Or
Download All NEB updated syllabus NEB 2076 Updated Syllabus