ISC Class 11 Syllabus 2027 Hospitality Management

ISC YEAR 2027

INDIAN SCHOOL CERTIFICATE
EXAMINATION

HOSPITALITY
MANAGEMENT
(880)

February 2025
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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.

HOSPITALITY MANAGEMENT (880)

Aims
1. To develop an understanding of the different 5. To enable candidates to describe and explain
phrases used in hospitality. professional skills required in hospitality.
2. To develop an understanding of the basic 6. To create awareness regarding the emerging
management principles. trends in hospitality establishments.
3. To equip candidates with the knowledge of 7. To develop the ability to classify hotels and
hospitality management and the services describe the facilities available.
offered.
8. To develop practical skills in operational areas
4. To enable candidates to distinguish between for the hospitality industry.
different departments of a hotel and to explain
basic functions of each.

CLASS XI
There will be two papers in the subject. leading, controlling - to be explained generally
Paper I - Theory: 3 hours ……70 marks and with specific reference to hospitality.

Paper II- Practical Work …30 marks Hotel hierarchy: GM, departmental heads,
supervisors, operational employees (To be
explained generally and with specific reference
PAPER - I (THEORY) – 70 MARKS to hospitality).
1. Soft Skills in Hospitality 3. Hospitality Management and Tourism
Hospitality based English; personal Interdependence of Hospitality Management
development, motivation. and Tourism.
Hospitality based English: meeting and Meaning of each. An understanding of why and
greeting phrases used in operational areas; how Hospitality and Tourism are interlinked,
personal development (patience, respect, with examples.
tolerance, leadership skills, technical skills);
motivation: self-motivation and the art of 4. Services offered in Hospitality
motivating others using appropriate language
skills. Services offered to guests, Characteristics of
hospitality personnel.
2. Basic Management Principles Services offered to guests such as food and
Fayol’s principles of Management; Levels of accommodation services and personal services
Management. (for example - tour arrangements, sightseeing,
spas) – to be discussed in brief with examples.
Introduction to Fayol’s five principles of
Management: planning, organizing, staffing, Characteristics of hospitality personnel such as
dedication, honesty, social intelligence,
empathy, presence of mind, knowledge of

ISC Examination Year 2027 1

different languages, punctuality, positive explanation of the use of property management
attitude, appearance, communication skills, systems.
networking, initiative, personal touch, taking Accommodation Operations - Role of
responsibility, positive body language, hard accommodation operations in hospitality.
work, desire to learn, ambition and talent. Departmental hierarchy. General layout and
5. Departments in a Hotel structure of the department. Public areas –
maintenance and decoration (examples of both
Food Production, Food and Beverage service, public areas and guest rooms). Flower
Front Office, Accommodation Operations. arrangements (low-long, front open, ikebana,
Food Production - Knowledge of basic horizontal).
commodities (salt, sugar, fats, oils, raising
agents); meaning of cuisine, examples of two PAPER II - PRACTICAL WORK
Indian regional cuisines (own state and one
(30 MARKS)
other) and their popular dishes and two
international cuisines and their popular dishes Candidates will be expected to complete the
(French and Italian); basic knife skills and cuts practical work listed below and maintain a File for
of vegetables. the same.
Food and Beverage service - Meaning of The file will be assessed internally by the
catering establishments, brief history of Teacher out of 30 Marks.
catering - thermopolia, inns, taverns (in Rome List of Practical Work to be done throughout the
and Greece), dharamshalas, sarais, (in India) year:
leading to restaurants, hotels, cafes in the (i) Front office – standard guest phrases,
present day; food and beverage service areas, telephone manners, guest handling, the guest
departmental hierarchy, duties and cycle (role play). Demonstration and practice
responsibilities of staff, service conventions of the above through real time situations e.g.
(brief overview). school functions.
Front Office - Departmental hierarchy, duties (ii) Accommodation operations – cleaning
and responsibilities of front office staff. Brief agents e.g. for public areas, flower
explanations of how the Front Office has arrangements (low-long, front open, ikebana,
interdepartmental relations with all horizontal), projects on decor for public areas
departments of the hotel; description and and guest rooms.

ISC Examination Year 2027 2