ISC Class 12 Syllabus 2028 Hospitality Management

ISC
INDIAN SCHOOL CERTIFICATE
EXAMINATION
YEAR 2028

HOSPITALITY MANAGEMENT
(880)

Developed by:
Research, Development and Curriculum Division (RDCD)
CISCE

January 2026
____________________________________________________________________________________________

© Copyright, Council for the Indian School Certificate Examinations
All rights reserved. The copyright to this publication and any part thereof solely vests in the Council for the Indian
School Certificate Examinations. This publication and no part thereof may be reproduced, transmitted, distributed or
stored in any manner whatsoever, without the prior written approval of the Council for the Indian School Certificate
Examinations.

Council for the Indian School Certificate Examinations (CISCE)

MISSION STATEMENT

The Council for the Indian School Certificate
Examinations is committed to serving the nation's
children, through high quality educational
endeavours, empowering them to contribute towards
a humane, just and pluralistic society, promoting
introspective living, by creating exciting learning
opportunities, with a commitment to excellence.

ETHOS OF CISCE

Trust and fair play.
Minimum monitoring.
Allowing schools to evolve their own niche.
Catering to the needs of the children.
Giving freedom to experiment with new ideas
and practices.
Diversity and plurality - the basic strength for
evolution of ideas.
Schools to motivate pupils towards the
cultivation of:
Excellence - The Indian and Global
experience.
Values - Spiritual and cultural - to be the bedrock
of the educational experience.
Schools to have an 'Indian Ethos', strong roots in
the national psyche and be sensitive to national
aspirations.

CLASS XII
There will be two papers in the subject:
Paper I: Theory - 3 hours…70 marks
Paper II: Practical Work- ... 30 marks
Practical: 3 hours… 20 marks
Project Work….7 marks
Practical File…3 marks

PAPER I (THEORY) : 70 MARKS
1. Managerial Skills in Hospitality
A brief understanding of conceptual skills (planning and organising), interpersonal skills (communication
and rapport building), operational/technical skills (knowledge) and leadership skills in relation to
Hospitality - using appropriate hospitality phrases and language skills.

2. Hospitality: reach, growth and emerging trends
Increase in Tourism over the last few years, Current issues/emerging trends in hospitality.
Tourism Statistics from domestic and international travel to show where and how tourism has increased over
the last few years.
Trends, technology (e.g. hospitality technology for energy conservation, cloud-based services, instant check-
in and check-out), guest experiences, sustainability, security, use of social media.

3. Customer care in Hospitality
Meaning and importance of customer care in the Hospitality industry.
General definitions and examples of customer satisfaction (meeting customer expectations), customer delight
(the ‘wow’ factor – surpassing customer expectations and providing a pleasant experience which is
unexpected).

4. Classification of Hotels
Criteria for classification of Hotels.
Different criteria for classification with explanations and examples - classifications from regulatory bodies
by the Ministry of Tourism, Government of India and one international body United Nations World Tourism
Organization (UNWTO).

5. Operational Areas of Hotels
Food Production, Food and Beverage service, Front Office, Accommodation Operations.
Food Production - Basic inputs on stocks, soups and sauces (theory only and demo through videos) – these
form the basics of different cuisines, allergens, nutritional values – their importance and how to calculate
them using a simple software), menu planning and food cost; importance of safety and hygiene.
Food and Beverage service- Types of meals, various meal periods (breakfast, lunch, high tea, supper, dinner)
– timing and type of food served (with respect to the Indian scenario) menus and covers (Hors d’oeuvre varies,
Parathas, Indian curries, Soups like Minestrone, Roast meat like chicken, Fruits and nuts (Dessert), different
types of service, welcoming and seating guests (concept of meet, greet, seat), discussion of standard operating
procedures (SOPs) : Greeting upon arrival, Restaurant Service Sequence, Table setups, Handling guest
complaints, Mise en place.

3

Front Office - Guest cycle, introduction to the property management systems and their uses (relationship
between different departments).
Accommodation Operations - Attributes of AO personnel, planning and control desk, classification of guest
rooms, public area cleaning and maintenance (e.g. common to in-house and non-resident guests), decor
(including four different types of flower arrangements), appropriate wall and floor coverings for guest rooms
and public areas.

PAPER II (PRACTICAL) : 20 MARKS
Candidates will be expected to complete the practical work listed below and maintain a File for the same.
List of Practical Work to be done throughout the year:
(i) Food Production – knife skills, cuts of vegetables (classical cuts like Julienne, Jardiniere, Macedoine,
Chiffonade), nutritional knowledge and calculation of nutritional values, menu planning and food cost, pre-
preparation of food such as cold cooking, salads, chaats, sandwiches, induction cooking.
(ii) Food and Beverage Service – service sequence, restaurant mise-en-place, table layout sequence for different
meals (breakfast, lunch and dinner), table layouts sequence setup of major meals (breakfast lunch and dinner),
service conventions (do’s and don’ts during the service) and standard operating procedures (Greeting upon
arrival, Restaurant Service Sequence, Table Setup, Handling Guest complaint) and phrases used related to
the F & B Department of the hotel, at various times.
The Practical Work will be evaluated by a Visiting Examiner appointed locally and approved by CISCE.
Distribution of Marks:

Cuts of Vegetables 4 Marks

Cold Cooking 8 Marks

Table Layout 8 Marks

TOTAL 20 MARKS

The practical examination will be of 3 hours duration. Practical examination will consist of questions based on
the following:
1. Cuts of Vegetables:
Candidates will be required to display any two cuts of vegetables (Julienne, Jardiniere, Macedoine,
Chiffonade) and list their uses.
2. Cold Cooking:
Candidates will be required to prepare a salad/ chaat/ sandwich for a given number of people and display
the same with proper presentation (garnish and plating).
They will also be required to list down the ingredients used (based on the standard recipe) with correct
quantities.

4

3. Table Layout
Candidates will be required to prepare a table layout for two people for an à la carte/table d'hôte restaurant
for an Indian meal. The layout will need to be according to the occasion specified. Candidates will be
required to display the following:
• the correct placement of cutlery, glassware, crockery;
• napkin folding, specially keeping in mind the occasion (rose napkin fold, heart napkin fold, pocket
fold), colours of the napkins used (according to occasion).
They will also be required to draw and label the table layout prepared.

PROJECT WORK AND PRACTICAL FILE (10 Marks)
Project Work – 7 Marks
The candidate is to creatively execute ONE project/assignment on any aspect of Hospitality Management.
Teachers may assign or students may choose any one project of their choice.
The project work is to be assessed by a Visiting Examiner appointed locally and approved by CISCE.

Practical File – 3 Marks
The Visiting Examiner is required to assess candidates on the basis of the Practical file maintained by them during
the academic year.
NOTE: No question paper for Project Work will be set by CISCE.

5