Class 12 Hotel Management Syllabus – NEB

Course Description

The Class 12 Hotel Management curriculum is designed to deepen practical and theoretical understanding across the core operating departments of the hospitality industry. Building on the introductory foundations learned in Class 11, the Grade 12 curriculum focuses on operational procedures, accounting routines, kitchen management, food & beverage operations, event basics, and nutrition.

Course Objective

Prepare students with foundational competencies needed to handle entry-level roles in accommodation and catering establishments.

Course 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
KOT/BOT
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