Class 12 Hotel Management Syllabus

Course Content

1. Front Office Department — 16 Hrs

1.1 Check-In and Check-Out Procedures

• Normal Check-In and Check-Out

• Group Check-In and Check-Out

1.2 Front Office Accounting

• Concept, meaning and types

• Occupancy ratios

• Visitor Tabular Ledger

• Modes of payment

1.3 Front Office Correspondence

• Meaning and importance of correspondence

• Setting a letter and structure

• Types of correspondence

1.4 Hotel Safety and Security

• Introduction

• Security through information and key handling

• Suspicious people and skipper

• Fire safety

• Dealing with unusual movement

2. Housekeeping Department — 16 Hrs

2.1 Cleaning

2.2 Furniture

2.3 Metal

2.4 Glass / Window

2.5 Floor

2.6 Carpet

2.7 Bed Making Process

2.8 Bathroom Cleaning Process

2.9 Room Cleaning Procedure

2.10 Spring Cleaning

2.11 Flower Arrangement

3. Food Production Department — 16 Hrs

3.1 Cooking

3.2 Salad and Dressing

3.3 Stocks

3.4 Soups

3.5 Sauces

3.6 Accompaniment and Garnish

3.7 Sandwiches

3.8 Breakfast

4. Food and Beverage Service — 16 Hrs

4.1 Menu

4.2 Restaurant Preparation

4.3 Types of Service

4.4 Beverage

4.5 Tobacco

4.6 Food and Beverage Controlling

5. Introduction to Event — 6 Hrs

5.1 Introduction

5.2 Importance of Events

5.3 Four Major Types of Events

• Personal Event

• Socio-Cultural Event

• Organizational Event

• Leisure Event

5.4 Basic Event Planning Steps

6. Food Science and Nutrition — 10 Hrs

6.1 Elementary Nutrition

• Definition

• Functions of nutrients

• Types of nutrients

6.2 Balanced Diet

• Definition

• Needs and importance of a balanced diet

6.3 Food Poisoning

• Definition

• Causes of food poisoning

6.4 Preventive Measures of Food Poisoning