Haryana BSEH Senior Secondary NSQF Tourism and Hospitality study plan

Define the five stages of the guest cycle (pre-arrival, arrival, occupancy, departure, post-departure) and list two front office duties performed at each stage

Draw and label a standard room-status chart covering occupied, vacant, on-change, out-of-order and due-out codes, and explain what each code signals to housekeeping

Identify the main sections of a guest registration card and explain why passport, address and payment details are captured at check-in

Sequence the standard cleaning procedure for an occupied guest room from knocking and announcing to final inspection, naming the cleaning agents used for each surface type

Compare the roles of front office and housekeeping in handling a room change request, listing who authorises it and who updates the room status

Explain check-in and check-out procedures step by step, including key issuance, ID verification, folio creation and settlement

Differentiate between room types (single, double, twin, suite) and meal plans (EP, CP, MAP, AP) and state which rate plan suits a business traveller versus a family

Describe the linen cycle in a hotel: par stock calculation, issuing, soiled-linen collection and inventory control

List the safety and hygiene rules a housekeeping attendant must follow when handling chemicals, entering rooms and dealing with biohazards

Interpret a simple occupancy scenario and calculate rooms occupied, rooms available and occupancy percentage from given numbers

Identify and describe the main F&B service equipment: flatware, hollowware, glassware, linen and silverware, stating one use for each

Demonstrate the sequence of a formal table setting for a three-course menu, placing cover, napkin, cutlery and glassware correctly

Explain the difference between plate service, silver service, buffet service, family service and room service, and match each to a suitable outlet type

Describe the French classical brigade de cuisine roles and explain how a small commercial kitchen compresses those roles

Outline the six main cooking methods (boiling, poaching, frying, grilling, roasting, steaming) with one suitable food example each

Sequence the service of a meal from greeting and seating through order taking, service, clearing and billing, listing the correct side from which each action is performed

Explain the purpose and rules of upselling and suggestive selling in F&B service, with three compliant example phrases

Describe standard food-safety practices: temperature danger zone, FIFO stock rotation, cross-contamination prevention and personal hygiene

Classify foods into the main nutrient groups and explain the effect of heat, acid and alkali on proteins, carbohydrates and vitamins during cooking

Identify five common kitchen knives and state the cutting task each is designed for

Define tourism and distinguish between domestic, inbound and outbound tourism with an Indian example of each

Explain the components of the tourism system (traveller-generating region, transit route, destination region) and apply them to a trip from Haryana to Kerala

List the major UNESCO World Heritage Sites in India and state the state and one distinguishing feature of each

Categorise tourism products into natural, cultural, man-made and event-based, giving two Indian examples per category

Describe the main tourist circuits of Haryana and nearby regions, naming at least four destinations and their primary attraction type

Distinguish the functions of a travel agent from those of a tour operator, listing three services unique to each

Explain the role of IATA, TAAI and the difference between an airline ticket, an e-ticket and an itinerary

Describe the main components of a tour package (transport, accommodation, meals, sightseeing, transfers) and price a simple two-night package from given costs

Outline the documents a traveller needs for domestic and international travel, including passport, visa and travel insurance

Explain the impact of seasonality, carrying capacity and responsible tourism on destination planning, using one Indian case

Apply the seven elements of communication (sender, message, channel, receiver, feedback, noise, context) to a hotel complaint scenario

Demonstrate active listening and complaint-handling steps, including acknowledgement, empathy, apology, action and follow-up

Describe professional grooming standards for front-of-house roles: uniform, hair, nails, footwear, oral hygiene and posture

Explain the legal and ethical duties of an employer and employee under workplace safety, including fire evacuation, first aid and reporting of hazards

Identify three entrepreneurship opportunities in tourism and hospitality in Haryana and state the basic licence, capital and skill requirements for one

Assemble a practical project report describing one hotel department's workflow, based on observation, interview or simulated activity

Revise all ten domains using a self-made question set of at least 40 items and score your own answers

Practise two timed mock papers under exam conditions and record the score for each domain

Identify your three weakest domains from mock results and re-study each weak area for at least 45 minutes

Prepare a two-minute spoken explanation of what NSQF Tourism and Hospitality work involves, suitable for an interview