WBCHSE HS Vocational Tourism & Hospitality study plan

Define the ten front office functions from arrival to departure and list the documents used at each stage

Draw and label a hotel organisation chart showing front office and housekeeping reporting lines

Classify room types and rate plans and compute a room's tariff for single, double and twin occupancy

Explain the room status codes (VC, VD, OC, OD, OOO, DND, SO) and state who updates each one

Outline the housekeeping cleaning cycle for a checkout room and the standard linen par stock formula

Walk through the check-in, check-out and guest-cycle steps in correct sequence without notes

Describe the lost-and-found, key control and guest-privacy procedures for front office and housekeeping

List cleaning agents and equipment by surface type and state one safety precaution for each

Explain pest control, waste segregation and laundry flow in a hotel

Solve five numerical problems on occupancy percentage and average room rate

Identify and name the cover, napkin fold and cutlery for a five-course Western menu

Demonstrate the sequence of service for a table d'hote meal from greeting to bill settlement

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

List the five mother sauces, their derivatives and one classic dish for each

Explain mise en place, stocks, and the three main cooking methods with an example dish

Describe the roles of waiter, steward, sommelier and banquet staff during a service sequence

Outline food safety and HACCP basics: temperature danger zone, personal hygiene, cross-contamination

Trace the historical evolution of tourism from pilgrimage to mass tourism and name key milestones

Define tourism, tourist, excursionist and the types of tourism (inbound, outbound, domestic, special interest)

List the components of the hospitality industry and the sectors that make up the tourism system

Map India's tourist regions and name three attractions in each with the state and nearest transport hub

Classify tourism products as natural, man-made, cultural and event-based with two Indian examples each

Describe the roles of a travel agent versus a tour operator and the services each sells

Explain the components of a tour package and draft a three-day itinerary for a West Bengal circuit

List key tourism organisations (UNWTO, WTTC, IATA, Ministry of Tourism) and their functions

Explain the marketing mix (7Ps) applied to a small hotel or homestay

Compare entrepreneurship options in tourism: homestay, tour agency, food truck, guide service, with start-up costs

Draft a one-page business model canvas for a local tourism venture

Apply the four-step complaint handling model and write three sample guest responses

Identify verbal and non-verbal communication barriers and list grooming and etiquette standards for hospitality staff

Plan a mock industry visit or interview with a hotel or travel agency and prepare ten questions

Record observations of front office, housekeeping and F&B operations in a structured log

Prepare a project report outline with objectives, methodology, findings and conclusion

Revise destination knowledge and travel agency terminology through flashcards

Practice two role-plays: a check-in enquiry and a tour package sales conversation

Revise all ten domains using condensed notes and flashcards, one domain per study block

Attempt two full-length mock papers under timed conditions and mark them

Correct every wrong answer and record the reason for the error

Rehearse definitions, formulas and service sequences aloud for recall

Finalise and proofread the project report and practical file