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Grade XI Hotel Management 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 Upadted syllabus with PDF download option,

Grade XI NEB Syllabus - Hotel Management

  Grade XI NEB Syllabus – Hotel Management Syllabus

 

Hotel Management
Grade: XI
Full marks: 100
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
1.6.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
     Types of message
     Providing information about hotel and facilities available 
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
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
 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 
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

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