ICSE Class 10 Syllabus 2024 Hospitality Management

ICSE
Syllabus

2024

Latest!

Syllabus

HOSPITALITY MANAGEMENT (73)
Aims:
1. To enable candidates to understand and describe 4. To develop the ability to classify and describe
the meaning of hospitality. different types of tourism.
2. To develop an understanding of the importance 5. To enable candidates to recognize the different
of soft skills in hospitality. areas of the hospitality industry.
3. To enable candidates to identify and demonstrate 6. To recognize and describe the functions of
correct grooming, etiquette and positive attitude various operational areas in hotels.
for the hospitality industry. 7. To develop an understanding of the organization
and functions of hotels.

CLASS IX

There will be one written paper of two hours 2. Tourism and Hospitality Industries
duration carrying 100 marks and Internal
Assessment of 100 marks. (i) Tourism - Meaning, Purpose and its types,
Components of Tourism, History of Tourism.
The paper will be divided into two sections A and B.
Section A (Compulsory) will consist of compulsory Meaning and purpose of Tourism, difference
short answer questions covering the entire syllabus. between regular travel and tourism, types of
tourism - business (e.g. meetings, sales
Section B will consist of questions which will require
conferences) and leisure (e.g. recreation,
detailed answers and there will be a choice of
questions in this section. holiday, health, religion) – brief descriptions
with examples.
THEORY-100 Marks Requirements of a tourist e.g. place,
amenities for each type of tourism (business
1. Soft Skills in Hospitality and leisure) with examples.
Hospitality, Soft skills in Hospitality and their
A general understanding of when and how
importance, Communication: verbal, non-verbal
tourism started; development of tourism
and visual.
(history of travelling – hunting, trade,
Meaning of Hospitality and soft skills (self- religion, leisure - to be done briefly).
motivation, leadership, responsibility, teamwork,
(ii) History of Hospitality, Hospitality in India,
problem solving, decision making, time
Global Hospitality.
management, conflict resolution) in Hospitality;
importance of soft skills in hospitality. Hospitality - short overview starting from the
Greeks, Romans to present day – history of
Communication: Meaning and need for
accommodation, lodging, inns and hotels.
communication; purpose of communication,
types of communication; advantages and Concept of atithi deva bhava and its
disadvantages of communication; barriers to importance for tourism and hospitality;
communication; nonverbal communication growth of hotel brands from Indian brands
(kinesics, proxemics and paralanguage – such as Taj, Oberoi, ITC.
definitions and examples). Importance of
listening as part of communication; difference Present day hospitality – brief overview of
between hearing and listening; four different the presence of the above Indian hotel chains
types of listening – appreciative, empathetic, outside India (location). International chains
comprehensive/active, critical/analytical). today Hilton, Accor, Hyatt, Marriott (basic
Definitions of each type of listening and an information - founders, which countries they
example of how each is important for the started in, how they have grown in their own
hospitality industry in various ways. and other countries – brief description).

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3. Sustainable Tourism and Hospitality sectors (schools, colleges and hospitals); leisure
Sustainability, Importance of sustainable tourism (malls, theme parks), transport catering (airlines,
and hospitality. railways, cruise lines) – brief description with
examples.
Meaning of sustainability, generic definition,
awareness of sustainability, its importance for Front Office - Basic classification of hotels
tourism and hospitality. areas of sustainability – according to size, motives of travel, location,
historical, geographical, cultural and duration of stay, types of guests (business
environmental and their association with tourism travelers and leisure travelers).
and hospitality – sustainability in historical Accommodation Operations - Meaning,
places, geographical, cultural, social, effects on definition, importance and interdepartmental
the environment; measures taken regarding relationships associated with accommodation
sustainability in tourism and hotels; Importance operations (brief overview).
of guest awareness and responsibilities, reducing Sales and Marketing -- definition and modern
costs, reducing the carbon footprint, energy, concept (meaning) of marketing, features of
water, food (in brief). marketing, advantages and importance (in
4. Industries Related to Hospitality general and with respect to hotels), examples of
marketing activities in hotels, hospitality
Hotels, Retail sectors, Food services, Airlines - (revenue generation in hotels – through selling of
General introduction to provide brief rooms and food and beverage outlets) and
understanding regarding purpose of each area tourism – brief discussion
with two examples – one domestic and one
international. INTERNAL ASSESSMENT- 100 Marks
Hotels - provide accommodation, food services A minimum of four assignments to be completed
like restaurants, cafes, in-room dining, services during the year, as assigned by the teacher.
like banquets, weddings, spas, laundry, pool-side
cafes e.g. Taj and Marriott. Suggested list of assignments:
Retail sectors – as examples of services to be 1. Create and present a chart to describe and
provided by hospitality e.g., departmental stores, highlight three different types of tourism.
clothes retailers – Shoppers Stop, Marks and 2. Create a portfolio to show the development of
Spencer’s. hospitality over the ages.
Food services – restaurants, mall outlets, food 3. Describe how the hospitality industry has grown
chains (KFC, McDonalds, Subway). in India over the years. What were the early
Airlines – customer/guest services provided, hotels like and how are they now?
catering services for airline passengers. 4. Discuss the history of five global hospitality
chains, give a brief history and their current
5. Department in Hotels status and locations.
Food production, Food and Beverage service, 5. Discuss about three different types of
Sectors of the Food and Beverage industry, Front sustainability and show how these can be related
Office, Accommodation Operations, Sales and to hotels (e.g., reducing carbon footprints, energy
Marketing. conservation, water conservation, etc.).
Food production - definition of cookery, concepts 6. Choose two tourist attractions/areas in the State
of cooking (development from early to modern and discuss the features/components which make
times), hierarchy, attitudes and behaviours in the it a tourist destination.
kitchen, kitchen layout and planning (general
hotel kitchen). 7. Choose one tourist destination and one hotel
chain and describe their sustainability features.
Food and Beverage service - introduction to the
food and beverage service industry (including 8. Choose three industries from the range of
evolution from taverns and inns to modern hospitality industries (e.g., hotels, retail sectors,
restaurants) – brief overview. airlines….) and describe their functions. Give
two examples of each for Indian and
Sectors of the Food and Beverage industry - International sectors.
Industrial sectors (factories, offices) institutional

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CLASS X

There will be one written paper of two hours duration 4. Operational Departments of Hotels
carrying 100 marks and Internal Assessment of Food Production, Food and Beverage service,
100 marks. Front Office, Accommodation Operations.
The paper will be divided into two sections A and B.
Food hygiene (brief explanations of Food Safety
Section A(Compulsory) will consist of compulsory and Standards Authority of India (FSSAI), Hazard
short answer questions covering the entire syllabus. Analysis and Critical Control Points (HACCP))
Section B will consist of questions which will require and food groups, label reading, basic meal
detailed answers. There will be a choice of questions in planning, identification of ten common kitchen
this section. equipment and brief discussion about the uses of
each.
THEORY- 100 Marks Food and Beverage service - Attributes and
behavior of F&B personnel, familiarization of
1. Soft Skills basic cutlery, crockery and glassware, common
Hospitality English, Grooming basics, Etiquette. types of napkin folding (rose fold, pocket fold, fan
fold, candle fold, heart fold and bowtie fold) and
Basic terms – meeting and greeting guests, common their uses to be discussed in brief, both for theory
phrases used in operational areas, polite speech. and practical. Discussion about formal and
Introduction to personal grooming, positive body informal occasions with colour and material.
language, attitude and confidence building – brief Front Office - Types of hotel rooms (for example,
details of requirements of hospitality personnel. single occupancy, double occupancy, suites in
Importance of Etiquette for hospitality; guidelines different categories of hotels), currencies and
for everyday living, important manners for every capitals.
day; importance of personal image – being friendly, Accommodation Operations - Care of clothing and
courteous, knowledgeable, giving professional brief descriptions of laundry services, safety and
service. security (comparison between home and hotels
with regards to fire, electricity and precautions to
2. Tourism Products be taken based on SOPs and precautionary
measures only).
Components of Tourism, Types of tourism.
Components of Tourism - The four ‘A’s – INTERNAL ASSESSMENT- 100 Marks
attraction, accessibility, accommodation, amenities A minimum of four assignments to be completed
- meaning of each term with one example related to during the year, as assigned by the teacher.
a specific place of tourism.
Suggested list of assignments:
Types of tourism - An understanding of Leisure,
1. Choose two famous tourist areas in the State or city
medical, education, religion, sports, business, and
– give brief details about the history, significance,
eco-tourism with examples.
type of tourism and how they fulfill the 4 ‘A’s of
tourism.
3. Hotels
2. Select five famous street foods of your State –
Accommodation, Departmental areas in hotels.
discuss why are they popular and what is special
Unclassified (no star category) hotels, budget about them.
hotels, ecotels, heritage hotels, boutique hotels, star
3. Find out about four 5-star hotels in your city –
category hotels - general information with
brand, logo, number of rooms, location, outlets, etc.
examples.
4. Demonstrate five different types of napkin folds
Departmental areas in hotels - Operational levels
with their purpose and suggest on which occasions
FP, F&B, FO, AO, HR, Sales and marketing – brief
they can be used.
overview of function of each department.

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5. Plan and develop menus for three different EVALUATION
occasions along with a suitable location and table
The project work is to be evaluated by the subject
set up.
teacher and by an External Examiner. The External
6. Identify kitchen and Food and Beverage (F&B) Examiner shall be nominated by the Head of the school
equipment and explain their uses. and may be a teacher from the faculty, but not teaching
7. For three countries, discuss the three most famous the subject in the relevant section/class. For example,
tourist attractions (with explanations of why they a teacher of Home Science of Class IX may be deputed
are tourist destinations), the capital, currency, to be the External Examiner for Class X Hospitality
airline code and logo. Management project work.
8. Compare the safety and security at home with that The Internal Examiner and the External Examiner will
in hotels. assess the candidate’s work independently.
9. Choose three tourist destinations and briefly
Award of Marks: (100 Marks)
describe how they maintain geographical, historical,
cultural and environmental sustainability. Subject Teacher (Internal Examiner): 50 marks
10. Discuss the differences in maintaining hygiene External Examiner : 50 marks
standards between home and hotels.
The total marks obtained out of 100 are to be sent to the
11. Role play on grooming and self-presentation – to Council by the Head of the School.
include the use of hospitality English phrases and
appropriate etiquette. The Head of the school will be responsible for the
online entry of marks on the Council’s CAREERS
12. Compare and contrast four different types of hotels
portal by the due date.
- discussing their similarities and differences.

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