Class 12 Hotel Management: The Ultimate Syllabus Guide

• 1.1 Check-In and Check-Out Procedures: Normal, Group
• 1.2 Front office Accountings: Concept, types, Occupancy ratios, Visitor Tabular Ledger, Modes of payment
• 1.3 Front office Correspondence: Meaning, importance, structure, Types (Inquiries, Confirmation, Regret, etc.)
• 1.4 Hotel Safety and Security: Introduction, Security measures, Fire safety, Dealing with unusual situations

• 2.1 Cleaning: Needs, importance, classification of equipment and agents
• 2.2 Furniture Cleaning
• 2.3 Metal Cleaning (Brass, Copper, Stainless Steel)
• 2.4 Glass/window Cleaning
• 2.5 Floor Cleaning (Hard, Soft, Wooden)
• 2.6 Carpet Cleaning
• 2.7 Bed making process
• 2.8 Bathroom cleaning process
• 2.9 Room cleaning procedure: Occupied, Departure, Vacant, Evening service
• 2.10 Spring cleaning
• 2.11 Flower arrangement: Introduction and types

• 3.1 Cooking: Aim, objective, rules, methods (Dry and Moist Heat)
• 3.2 Salad and Dressing: Definition and types
• 3.3 Stocks: Definition, preparation (White/Brown)
• 3.4 Soups: Definition, classification (Thin, Thick, Multinational)
• 3.5 Sauces: Definition, importance, types of mother sauce and derivatives
• 3.6 Accompaniment and Garnish: Definition and uses
• 3.7 Sandwiches: Definition, types (Close, Open, Grilled)
• 3.8 Breakfast: Definition, types (Continental, English, American, Indian)

• 4.1 Menu: Definition, Objectives, Types (A’ la Carte, Table d’ hote), French Classical Menu (11 courses)
• 4.2 Restaurant Preparation: Mise en scene, Mise en place, Cover layout, Briefing, De-briefing
• 4.3 Types of Service
• 4.4 Beverage: Definition, classification (Non-alcoholic, Alcoholic), Mixed drinks
• 4.5 Tobacco: Definition, Types and service
• 4.6 Food and Beverage controlling: Needs, objectives, Requisition, KOT/BOT, Billing

• 5.1 Introduction and Importance of Events
• 5.2 Four Major Types of Event: Personal, Socio Culture, Organizational, Leisure
• 5.3 Basic Event Planning Steps

• 6.1 Elementary Nutrition: Definition, Types and Functions of Nutrients
• 6.2 Balance Diet: Definition, Needs and importance
• 6.3 Food poisoning: Definition, Causes
• 6.4 Preventive measure of food poisoning

Note: Schools must arrange at least one visit to a local hotel, resort, or destination. Students are required to prepare and submit a report of this visit for their final evaluation.

Unit 1: Front Office (22 hours)

1. Maintain the Journal of Front office department with illustration.
2. Role play of Check in and Departure Procedure.
3. Practise using the forms and formats used in front office operation.
4. Draw the formats used in front office department.
5. Maintain the VTL & posting procedure.
6. Practice writing different correspondence used in the hotel.
7. Practise front desk grooming and other essentials.

Unit 2: Housekeeping Department (12 hours)

1. Maintain the Journal of housekeeping department with suitable illustration.
2. Practicing various Cleaning Procedures (Glass, Furniture, Metal, Bathroom, Bed Making, Room cleaning).
3. Practise Flower Arrangement.

Unit 3: Food Production Department (Kitchen) (20 hours)

1. Maintain the Journal of Food Production departments.
2. Practicing Cookery: Vegetable Cuts, Cooking Methods, Stock, Soup, Mother Sauces, Salads, Dressings, Sandwiches, Egg Preparations, and Main courses.

Unit 4: Food and Beverage Service (15 hours)

1. Maintain the Journal incorporating various F & B services.
2. Prepare a list of Restaurant Equipment with their use: Mise en Scene, Mise en Place, Handling tray, Preparing KOT/BOT & Billing, Cover layout, and following service sequence.

Unit 5: Back of the house operations (5 hours)

1. Prepare a chart to show the hotel departments and their interrelationships.
2. Display of hotel safety equipments and tools.
3. Mock presentation of fire safety.

Unit 6: Food science and Nutrition (6 hours)

1. Draw and display chart about various nutrients found in different food.
2. Prepare a chart showing chart of nutrition value.
3. List the methods of preservation of food.

1. 1.1 List out the Check-In and Check-Out procedures.
2. 1.2 Define Front Office accounting and identify its types.
3. 1.3 Explain the occupancy ratios.
4. 1.4 Identify Visitor Tabular Ledger.
5. 1.5 List out the modes of payment.
6. 1.6 Describe the meaning and importance of Front Office correspondence.
7. 1.7 Identify the structure and setting of a letter.
8. 1.8 List out different types of correspondence.
9. 1.9 State the meaning and concept of hotel safety and security.
10. 1.10 Describe the different ways and methods of hotel safety and security.

1. 2.1 Define cleaning and explain its importance in Hotel.
2. 2.2 Recognize the cleaning equipment and cleaning agents.
3. 2.3 Identify the methods and process of cleaning furniture, metal, glasses/windows, floor, and carpets.
4. 2.4 Describe the bed making process.
5. 2.5 Point out the bathroom and room cleaning process.
6. 2.6 Explain the different types of room services.
7. 2.7 Illustrate spring cleaning.
8. 2.8 Define flower arrangement and explain its types.

1. 3.1 Define cooking and explain the objectives of cooking.
2. 3.2 List out the rules of cooking.
3. 3.3 Explain the methods of cooking.
4. 3.4 Define Salad and explain its types.
5. 3.5 Define Stocks and explain its methods of preparation.
6. 3.6 Explain the types of soup.
7. 3.7 Express the meaning and importance of Sauces. Identify the types of mother sauce and its derivatives.
8. 3.8 Define and explain the uses of Accompaniment and Garnish.
9. 3.9 Explain the meaning and types of Sandwiches.
10. 3.10 Describe breakfast and its types.

1. 4.1 Define Menu and point out its objectives.
2. 4.2 Explain the types of Menu.
3. 4.3 Describe the restaurant preparation process and point out the types of service.
4. 4.4 Define beverage and list out its classification.
5. 4.5 Explain the various types of beverages.
6. 4.6 Define tobacco and explain its types and services.
7. 4.7 State the concept of food and beverage controlling and explain its needs and objectives.
8. 4.8 Differentiate the Requisition, KOT/BOT.
9. 4.9 Explain the use of billing.

1. 5.1 Define events and explain its importance.
2. 5.2 List out the major types of events.
3. 5.3 Identify the basic steps of events planning.

1. 6.1 Define nutrition and explain its types.
2. 6.2 Define balance diet and describe its need and importance.
3. 6.3 Define food poisoning and explain the causes of food poisoning.
4. 6.4 Identify the preventive measures of food poisoning.