Assam ASSEB HSLC NSQF Tourism and Hospitality study plan

Define 25 core tourism terms in your own words (tourist, excursionist, inbound, outbound, domestic, FIT, GIT, package tour, itinerary, destination, transit route, tourism product, attraction, amenity, accessibility, ancillary service), attaching one Assam-based example to each definition

Classify 10 real or realistic trips into tourism types (domestic/international, leisure, business, cultural, pilgrimage, adventure, eco, medical, wellness, event) and justify each label with a single stated criterion

Draw a labelled diagram of the tourism system showing origin market, transit route, destination and the five industry components, then place eight named industry players onto it

Distinguish tourism, travel and hospitality as three linked industries, listing two outputs and two jobs from each

Explain the difference between a tourist, a same-day visitor and a transit passenger with one worked example of each

Identify the departments of a hotel (front office, housekeeping, food and beverage service, food production, sales and marketing, accounts, maintenance, human resources) and state one responsibility and one job role for each

Sequence the six stages of the guest cycle from reservation to post-departure and list three front-office tasks performed at each stage

Compare accommodation types (star-categorised hotel, resort, boutique hotel, heritage property, homestay, guest house, dormitory, paying guest) and give one Assam example for at least four of them

Name 15 items of food and beverage service equipment and cutlery, and state the specific use of each

Differentiate silver, plate, buffet, family and butler service by describing who serves, where the food is plated and one situation where each style suits

Compute occupancy percentage, average daily rate and revenue per available room from five given room-revenue data sets

Compile a travel document checklist for Indian domestic and international travel covering passport, visa, e-ticket, identity proof, insurance and health documents, noting validity rules for each

Describe the functions of a travel agency and a tour operator, and list five ways their services differ

Draft a three-night, four-day Assam itinerary for a group of ten, with a line-item cost sheet for transport, accommodation, meals, guide and entry fees, ending in a per-person selling price

Script three customer-interaction role plays of at least five exchanges each: a check-in complaint, an upselling conversation and a telephone enquiry, applying grooming, tone and etiquette standards

List ten grooming and personal presentation standards for front-office and restaurant staff and explain why each matters to the guest

Sequence the correct first-aid response for burns, cuts, fainting, heat stroke and choking, stating what to do and what never to do in each case

Assemble a 12-item first-aid box list and explain the purpose of each item

List eight food-handling hygiene rules drawn from FSSAI-style practice, covering storage temperature, personal hygiene, pest control and waste disposal

Map at least eight Assam destinations (Kaziranga, Manas, Pobitora, Majuli, Sivasagar, Guwahati with Kamakhya, Tezpur, Haflong, Dibru-Saikhowa) to their district, key attraction and best season

Name six UNESCO World Heritage Sites in India with their state, and describe two in one sentence each

Identify five common workplace hazards in a hotel or travel office and propose one control measure for each

Explain the core principles of sustainable tourism and apply them by naming five negative impacts of tourism at an Assam site with one mitigation measure for each

Distinguish responsible tourism, ecotourism and mass tourism using one example of each

Draft a one-page venture canvas for a rural homestay or guided nature-walk business, covering target customer, three cost lines, two revenue lines and one required licence or registration

Match six career roles (front-office assistant, housekeeping supervisor, travel consultant, tour guide, food and beverage steward, tourism entrepreneur) to the qualifications, core skills and progression path for each

List five government or industry schemes and certifications relevant to tourism entrepreneurship in Assam or India and state who they help

Design an eight-point observation checklist and five interview questions for a field visit or virtual tour of a local hotel, heritage site or tourist office

Structure a project report with title, objectives, methodology, observations, findings, conclusion and annexure, then draft each section

Compile 15 likely viva questions with concise model answers, revising the domain 1 definitions so each answer opens with a precise term

Present a five-minute spoken summary of your project findings without reading from the page

Record observations from the visit in a dated log with at least ten factual entries usable as evidence

Build a five-day Assam circuit itinerary (Guwahati, Kaziranga, Majuli, Sivasagar) with day-wise timings, inclusions, exclusions and terms and conditions

Recalculate the itinerary cost for a change of group size from 10 to 20 and explain which cost heads fall per person and which stay fixed

Answer 20 documentation case scenarios (lost passport, visa rejection, name mismatch on ticket, missed connection, expired identity proof) with the correct procedural step for each

Re-classify 15 mixed tourism scenarios into type and component, writing one line of justification per answer

Match ten customer complaints to the correct service recovery action and the communication skill required

Sit two full-length timed mock tests of 90 minutes spanning all eleven domains and score 75% or above on each

Re-drill the 30 most-missed items from the running error log until each is answered correctly twice in a row

Recompute occupancy percentage, average daily rate and revenue per available room on five fresh data sets without notes

Rehearse menu course order, service sequence and table-laying basics in a timed five-minute verbal run-through

Deliver a final ten-minute mock viva covering project work, terminology and one hospitality operations question