Punjab PSEB Senior Secondary NSQF Travel Tourism and Hospitality study plan

Define travel, tourism, hospitality and the tourist, excursionist and visitor categories, and classify ten real local examples into the correct category

Label the five components of the tourism system (attractions, access, accommodation, amenities, ancillary services) on a diagram you draw yourself

List the main tourism motivators (leisure, business, VFR, pilgrimage, medical, MICE) and match each to one Punjabi or Indian destination

Explain the economic, social and environmental impacts of tourism with two positive and two negative examples from Punjab

Identify the roles of the major tourism bodies (UNWTO, Ministry of Tourism, Punjab Tourism, PTDC-style state boards) and state one function of each

Map the tourism circuits of Punjab (Amritsar, Patiala, Anandpur Sahib, Kapurthala, Pathankot-Ranjit Sagar) and list two attractions and one accommodation option per circuit

Categorise destinations as cultural, religious, heritage, wildlife, rural, adventure or wellness, giving one Indian example of each

Describe the Golden Temple, Jallianwala Bagh, Wagah border ceremony, Patiala Qila Mubarak and Ranjit Sagar Lake in 40-60 words each suitable for a brochure

Draft a two-day itinerary for a family visiting Amritsar, timing travel, meals, rest and visits realistically

Compare three modes of transport (rail, road, air) for cost, comfort and suitability on a given client brief

Distinguish travel agency functions from tour operator functions and list three services each provides

Build a sample client file: enquiry form, itinerary, costing sheet, booking confirmation and invoice for one domestic package

Calculate a package cost using net cost, markup percentage, GST and per-person sharing, showing every step

Explain the documents a traveller needs (passport, visa, e-ticket, insurance, ID for domestic travel) and the validity checks a counter agent must perform

Describe the role of IATA, TAAI and TAFI and one benefit each gives an agency

List the stages of the guest cycle (pre-arrival, arrival, occupancy, departure, post-departure) and one front-office task at each stage

Explain the reservation process from enquiry to confirmation, including overbooking and waitlist handling

Identify front-office equipment and documents: key card, registration card, GRC, bill folio, occupancy report, and the information each captures

Role-play a check-in and a complaint call, applying greeting, listening, empathy, apology and follow-up in the right order

Compute occupancy percentage, ADR and RevPAR from a given set of room figures

Describe the housekeeping department structure and the duties of room attendant, floor supervisor and linen keeper

Sequence the cleaning of an occupied room in the correct order and justify the sequence

Identify cleaning agents and equipment (detergents, disinfectants, abrasive, vacuum, trolley) and match each to its correct use

Explain bed-making and bathroom-cleaning steps to a standard that could pass a supervisor's inspection

Describe linen room and laundry flow, including par stock and the meaning of 'par level'

Identify the four F&B service styles (table d'hote, a la carte, buffet, room service) and state when each is appropriate

Name and use the standard table setup for a five-course menu, placing cutlery, glassware and napkin correctly

Explain the sequence of service from greeting to bill presentation and the term 'silent service'

Describe five cooking methods (boiling, steaming, frying, grilling, baking) with one dish example each

List five food-safety rules covering temperature, storage, personal hygiene and cross-contamination

Explain the seven Ps or the basic business-plan elements for a small homestay or tour-guide venture and draft a one-page plan

List the employability skills employers in hospitality look for and self-rate yourself 1-5 on each with one improvement action

State workplace safety rules for kitchen, housekeeping and front desk, including fire exits, PPE and reporting of accidents

Describe the personal grooming and hygiene standards expected of front-line hospitality staff

Explain the difference between a customer's expectation and perception and how service recovery closes the gap

Revise all domains using one-page summary sheets and a 40-question mixed mock test, scoring at least 70 percent

Prepare a five-minute viva script covering your project, what you learned and how you applied a domain concept

Assemble a project file with itinerary, costing sheet, SOP checklist and business concept in correct order

Practise three likely viva questions aloud and answer each in under 90 seconds

Review every wrong answer from the mock test and write the correct fact in your own words