NEB Class 11 Hotel Management Curriculum

Hotel Management (XI)(Hom. 439)
Syllabus

Full marks: 75 (Pass marks: 24)

Course Contents:

Unit 1: Introduction to Hotel

1. Concept and meaning of hotel and catering industry
2. Historical development of hotel and catering industry
3. Classification of catering establishment and hotel (based on location, size, and star rating)
4. Nature and benefits of independent, chain, franchise, management contract, and referral hotel

Unit 2: Hotel management and organization

1. Meaning and concept of organization and management
2. Basic concept of hotel management
3. Organization chart of hotels (Small, medium, and large)
4. Importance of organization chart in hotel
5. Department of Hotel - functional and operational departments

Unit 3: Introduction to hospitality and tourism

1. Concepts and meaning of hospitality
2. Service characteristics of hospitality
3. Sectors of hospitality
4. Concept and meaning of tourism
5. Types of tourism
6. Meaning and defining the tourist
7. Types of tourist
8. History of modern tourist
9. Growth and development of tourism in Nepal
10. Basic components of tourism - (Attraction, accessibility, accommodation, and amenities)
11. Positive and negative impacts of tourism

Unit 4: Front office department

1. Definition and functions of front office
2. Organization chart of front office department.
3. Attributes of front office staffs

4. Sections within front office and their functions.

   • Lobby
   • Business center
   • Travel desk
   • Telephone operator/Exchange
   • Front office cashier
   • Receptions desk
   • Information desk
   • Bell desk
   • Reservation
5. Guest Room and its types

6. Hotel tariff

   • Concept of tariff
   • Types of hotel Tariffs
   • Basis of charging room rate
7. Telephone Etiquettes

8. Reservation

   • Meaning and purpose of reservation
   • Types of reservation
   • Modes of sources of reservation
   • Factor affecting reservation
   • Reservation procedure

9. Sundry services

   • Handling mail and message
   • Luggage handling
   • Providing information about hotel infrastructure and facilities
10. Front office coordinating departments
11. Handling Guest Complain

Unit 5: Housekeeping Department

1. Definition and functions of housekeeping
2. Organization chart of housekeeping department
3. Layout of housekeeping sections and their functions
4. Job descriptions of housekeeping staffs
5. Personal attributes of housekeeping staffs

6. Guest Room

   • Contents and supplies
   • Room symbols
7. Maid's cart and preparation

8. Linens / Uniforms

   • Definition and types of linen
   • Storage, inventory, control & par stock

9. Keys

   • Definition and types
   • Control

10. Forms and formats

    • Room report-maintenance order slip
    • Room checklist
    • Lost and found
    • Gate pass
    • Logbook

11. Handling Situation

    • Lost and found
    • Sick guest
    • Death guest
12. Coordinating department of housekeeping

Unit 6: Food production department (Kitchen)

1. Introduction

   • Organization chart of kitchen
   • Kitchen equipment (small and large)
   • Kitchen Layout
2. Job description of kitchen staffs
3. Coordinating departments of kitchen

4. Hygiene and grooming

   • Personal hygiene and grooming
   • Kitchen hygiene / Safety Rules
   • Kitchen Layout

5. Food commodities and their uses

   • Vegetables (types and cuts)
   • Introduction: Cereals and flours, Milk and milk products, Fruits and nuts, Poultry/games, Eggs, Meat (Lamb, mutton, pork, buff), Fish/seafood, Raising agents, Fats and oil, Spices and herbs.
   • Kitchen Layout

Unit 7: Food and Beverage Service Department

1. Introduction and functions of F&B service department
2. Organization chart of F&B Service department
3. Job descriptions of F&B service department.
4. Identification of service equipment and other service appointments
   • Tableware
   • Restaurant linens
   • Restaurant Furniture
5. F&B outlets and their functions
6. Hospitality knowledge, skill, and attributes of F&B service staff
7. Coordinating departments.