Class 12 Hotel Management

Secondary Education Curriculum
2076
Hotel Management I

Working hrs: 120

1. Introduction

There is tremendous growth in the hotel industry in recent times, and people are also spending more money on leisure than ever before, making this sector of the industry one of the largest industries of the world. The hotel industry deals with all types of guest accommodation. The main purpose of hotels is to provide guest travelers with food, drinks, services, and shelter whilst they are away from home. To fulfill this purpose hotel industry need educated and trained individuals who can deliver first-class services.

This curriculum on hotel management equips the student with the skills and knowledge that are required for the hotel industry. The course summarizes the hospitality industry and familiarizes the students with specific reference to hotel operations. The course also helps spark the students to operate small scale operation and for further studies of hospitality management and more. The course will impart the student not only the basic knowledge and skills in the various aspects of hotel operations, but also inculcate them service culture, self-discipline, teamwork, problem-solving, communication and presentation skills.

This curriculum comprises of an Introduction to Hospitality & Tourism, Hotel, Hotel Management and Organization, Front Office Department, Housekeeping Department, Food Production Department (Kitchen), Food and Beverage (F&B) Service Department, Introduction to Event, Food science and Nutrition. The course itself is of practical nature and the pedagogical approaches in delivering the course should consider the balance between theory and practice. The same applies in case of student evaluation procedure too. The curriculum has been divided to different sections: level-wise competences, grade-wise learning outcomes, scope and sequence of contents with their elaboration, some indication to learning facilitation process and student assessment to ensure the attainment of learning in the subject.

2. Level-wise competencies

By the end of grade 12, the students will have the following competencies:

1. Explore possible career paths in the hospitality industry
2. Perform entry level jobs in hotel and catering establishments
3. Enable to operate and work on small-scale accommodation and catering establishments
4. Develop and proper use the forms and formats used in hotel industry
5. Demonstrate basic food and beverage service etiquettes
6. Apply basic principles of cookery in practical field
7. Operate the guest cycle procedure in hotel perfectly.

Scope and Sequence of Contents

Chapter – 1 Front Office Department (16hrs)

1.1 Check-In and Check-Out Procedures
Normal check-In and Check- Out
Group check-In and Check- Out

1.2 Front office Accountings
Concept, meaning and types
Occupancy ratios
Visitor Tabular Ledger (meaning, posting procedure, preparing guest bill)
Modes of payment (cash, travel cheque, voucher, credit card)

1.3 Front office Correspondence
Meaning and importance of correspondence
Setting a letter/ structure
Types of correspondence Inquiries, Confirmation, Regret and Alternative, Amendment change, cancellation)

1.4 Hotel Safety and security
Introduction
Security through information/ key handling
Suspicious people/ Skipper
Fire safety
Dealing with unusual movement

Chapter – 2 Housekeeping Department (16hrs)

2.1 Cleaning
Needs and importance of cleaning
Classification of cleaning equipment
Classification of cleaning Agents

2.2 Furniture
Cleaning equipment and agents
Cleaning procedure

2.3 Metal
Identification of Metal
Cleaning equipment and agents
Cleaning process (Brass, Copper, Stainless Steel)

2.4 Glass/ window
Cleaning equipment and agents
Cleaning process

2.5 Floor
Types of Floors (Hard floor, soft foot, Wooden floor)
Cleaning equipment and agents
Cleaning process

2.6 Carpet
Types of carpet (woollen, synthetic fibre, Nylon, synthetic/acrylic)
Cleaning equipment and agents
Cleaning process

2.7 Bed making process

2.8 Bathroom cleaning process

2.9 Room cleaning procedure
Occupied room service
Departure room service
Vacant room service
Evening service/ Turndown service – Second Service

2.10 Spring cleaning

2.11 Flower arrangement Introduction
Types of flower arrangements

Chapter – 3 Food Production Department (16hrs)

3.1 Cooking
Aim and objective of cooking
Rules of cooking
Method of cooking (Dry heat method and Moist Heat method)

3.2 Salad and Dressing
Definition and types

3.3 Stocks
Definition
General method of preparation stock (White stock/ Brown stocks)

3.4 Soups
Definition
Classification of soup (Thin, Thick and Multinational

3.5 Sauces
Definition
Importance of sauce
Types of mother sauce and its derivatives

3.6 Accompaniment and Garnish
Definition and uses

3.7 Sandwiches
Definition
Types of sandwiches (Close sandwich, Open sandwich, Grilled sandwich)

3.8 Breakfast
Definition
Types of Breakfast (Continental, English, American, Indian)

Chapter – 4 Food and Beverage Service (16hrs)

4.1 Menu
Definition and Objectives
Types of menus (A’ la Carte, Table d’hôtel)
French Classical Menu (11 courses)

4.2 Restaurant Preparation
Mise en scene
Mise en place
Cover layout (A’ la Carte, Table d’hote)
Briefing
De-briefing

4.3 Types of Service

4.4 Beverage
Definition and classification of beverage
Non-alcoholic (Hot and Cold beverage)
Introduction to Alcoholic Beverage
Types of Alcohol Beverage
Fermented: (Introduction and service of Beer, Wine, Cider, Perry)
Distilled: Introduction and service of Vodka, Gin, Rum, Brands, Whisky, Tequila Compound:(Introduction of Liqueur, Bitter)~
– Mixed drink (Introduction of Cocktail and Mocktail with examples)

4.5 Tobacco
Definition
Types and service of tobacco

4.6 Food and Beverage controlling
Needs and objectives
Requisition
КОТ/ВОТ
Billing

Chapter – 5 Introduction to Event(6hrs)

5.1 Introduction

5.2 Importance of Events

5.3 Four Major Types of Events
Personal Event
Socio- Culture Event
Organizational Event
Leisure Event

5.4 Basic Event Planning Steps

Chapter – 6 Food Science and Nutrition (10hrs)

6.1 Elementary Nutrition
Definition
Functions of Nutrients
Types of Nutrients (protein, carbohydrates, fats, vitamins, minerals)

6.2 Balance Diet
Definition

6.3 Food poisoning
Needs and importance of balance diet
Definition
Causes of food poisoning

6.4 Preventive measure of food poisoning