Maharashtra SSC Tourism and Hospitality Pre-Voc/NSQF study plan

Define tourism and hospitality in your own words and list five differences between the two sectors

Classify the five main types of tourism (domestic, inbound, outbound, leisure, business) with one Indian example each

Map the eight components of the tourism industry (accommodation, transport, attractions, F&B, travel trade, events, shopping, tourist services) into a labelled diagram

Locate on a blank outline map of Maharashtra ten major tourist destinations and tag each with its tourism type

Describe the natural, cultural, heritage and man-made product categories with two Indian examples per category

Compare at least six Maharashtra destinations (for example Ajanta, Ellora, Elephanta, Mahabaleshwar, Lonavala, Tadoba) on location, appeal and best season

Draft a two-day itinerary for a family visiting a heritage destination, listing timings, travel time and meals

Calculate a simple per-person tour cost covering transport, stay, food and entry tickets for that itinerary

Explain the roles of a travel agent versus a tour operator and list four services each provides

Identify the documents needed for a domestic and an international trip (ticket, voucher, visa, insurance, ID) and state the purpose of each

Outline the steps to register a small tourism business in India and name three government support schemes for micro-entrepreneurs

List eight career roles in tourism and hospitality with the entry qualification for each

Sequence the guest cycle stages from reservation to check-out and state one front-office task at each stage

Practise a check-in dialogue covering greeting, ID verification, room allocation and key handover

List the standard cleaning sequence for a guest room and the supplies needed for each step

Explain the purpose of a housekeeping linen inventory and solve one simple par-stock calculation

Distinguish the roles of food production and food service and give three duties of each team

Classify menu types (table d'hote, a la carte, buffet) and match each to a suitable service situation

Identify the sequence of courses in an Indian and a continental meal and name the cutlery used for each

Explain five food-safety practices covering storage temperature, personal hygiene, cross-contamination, labelling and waste

Apply the six elements of the communication process to a guest complaint scenario

Write and rehearse responses to three difficult guest situations using a calm, solution-first tone

List emergency procedures for fire, medical and lost-guest cases in a hotel and the role of each staff member

Describe five sustainability practices a small hotel can adopt and the cost or benefit of each

Assemble a portfolio containing your itinerary, menu card, check-in script, cleaning checklist and complaint scripts

Design a short survey or interview of five questions about local tourism needs and collect at least five responses

Analyse the collected responses and state two findings that could shape a local tour product

Present your portfolio for five minutes, explaining what each artefact demonstrates

Revise all ten domains using one summary card per domain with key terms and one example

Solve twenty mixed practice questions spanning every domain and record your score

Re-study your three weakest domains and re-test those areas

Rehearse answers to five likely viva or practical questions on customer service and safety