Maharashtra HSC NSQF Tourism and Hospitality study plan

Define the five core sectors of hospitality and map each to at least two Maharashtra employers or property types

Explain the sequence of a table d'hôte menu from aperitif to dessert, naming the cover and service sequence for each course

Distinguish table service, silver service, buffet, and room service by the staff actions and equipment each requires

List the classic mother sauces, their derivatives, and one preparation method for each

Record unfamiliar culinary and service terms in a running glossary of at least 40 entries

Sequence the standard clearing and crumbing-down steps for a three-course meal and state the hand used for each

Identify the cleaning agents and equipment needed for a guest room and a bathroom, and match each to its surface

Describe the daily room-cleaning procedure from knocking and entering to the final check

Explain how housekeeping and restaurant staff coordinate on room-service tray collection and minibar checks

Calculate a simple beverage cost percentage from given cost and selling price figures

Explain the front-office cycle from reservation to check-out and name the department involved at each stage

Distinguish the room status codes used by front office and housekeeping and explain why mismatches must be reported

Practice a check-in dialogue that covers registration, key issue, and orientation to hotel facilities

Describe the linen and uniform flow in a hotel, including par stock and inventory control

Compare the duties of a room attendant, floor supervisor, and linen keeper

Classify tourism products into natural, cultural, and man-made categories with two examples from India for each

Explain the difference between an attraction, a destination, and a tourism product using concrete cases

Describe the main tourist circuits of Maharashtra and the appeal of each

Outline the roles of the major tourism bodies at national and state level and their promotional functions

Identify the factors that motivate travel and the factors that create barriers to it

Explain the functions of a travel agency and distinguish it from a tour operator

Sequence the steps in planning and costing a domestic tour package for a group

Interpret an itinerary to identify inclusions, exclusions, and hidden costs

Describe the documents a traveller needs for domestic and international travel and where each is obtained

Explain the role of IATA, ticketing, and the agency's commercial relationship with suppliers

Apply the stages of the guest complaint handling process to three written scenarios

Demonstrate active listening and telephone etiquette in a recorded role-play of at least three minutes

Explain the elements of verbal and non-verbal communication and how each affects guest perception

Identify workplace hazards in kitchen, housekeeping, and front-office areas and state a control for each

Outline food safety and personal hygiene practices required in food handling, including HACCP principles at a basic level

Describe the personal and professional competencies employers in tourism and hospitality look for

Draft a one-page résumé and a cover letter targeted at a specific hospitality role

Explain the steps in setting up a small tourism or food-service enterprise, including licences and basic finance

Distinguish the statutory and regulatory requirements relevant to a small hospitality business

Prepare answers to five common interview questions for a hospitality entry role

Review all nine domains using the glossary, checklists, and scripts produced in earlier weeks

Complete a timed full-length practice paper under exam conditions

Analyse every wrong answer and trace it to the underlying concept

Rehearse the weakest three domains until recall is confident

Recite key definitions, procedures, and terminology without referring to notes