Hospitality Management | Curriculum | Grade 12-XII | Subject Code: Hom.126 | 2076 | DOWNLOAD in PDF

hospitality management Hotel Management Curriculum grade 12-xii subject code hom.125 2076 download pdf
DR Gurung
Secondary Education Curriculum 2076
Subject - Hospitality Management
Grade/Class - XII/12
Subject Code - Hom.126
Credit Hours - 5
Working hours - 160

DhanRaj's Blog (drg vlogs) presents you the Curriculum of Grade 12-XII of the subject Hospitality Management with Subject Code-Hom.126 NEB 2076-2020. Check and download in PDF file of Hospitality Management curriculum class 12-XII 2076-2020. 2076 New Curriculum of Grade 12-XII Hospitality Management Subject with subject code-Hom.126 and download it in PDF file. Enjoy!

Also Check:

[alert type=alert_outline alert_info]NEB Grade 11-XI Exam Model Question Papers 2078-2021 for All Subjects | Download in PDF.[/alert]

1. Introduction

Hospitality today is one of the fastest-growing industries in the world. It is definitely an industry of the future. The hospitality industry has tremendous contributions to the global economy. It is a global industry and also offers huge employment opportunities around the world. Hospitality education plays a major role in preparing students to gain professional and practical skills required by the hospitality industry. Therefore, this course of hospitality management for classes 11 and 12 of secondary education is designed to impart the fundamental knowledge of hospitality management. subjects. This course makes students familiarize themselves with the different aspects of the hospitality industry, its interrelationships with other sectors of the tourism industry and its operation.

Also Check:

Hospitality Management | Curriculum | Grade 11-XI | Subject Code: Hom.125 | 2076 | DOWNLOAD in PDF

The course of hospitality management specifically focuses on the basic concept of hospitality and its operational aspects. The word 'hospitality' is not only related to a hotel but the whole service industry. So, this course offers an overview of the hospitality and tourism industry, its growth and development, industry segments and their distinguishing characteristics, trends and current concerns, career opportunities, and the employability skills needed to succeed in specific hospitality fields. This course also offers the basic concept of the hospitality market and marketing, hospitality management, hotel operation and hospitality industry in Nepal.

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The curriculum has been divided to different sections: level-wise competences, grade-wise learning outcomes, scope and sequence of contents with their elaboration, some indication to learning facilitation process and student assessment.

Also Check:

New Curriculum for Secondary Level | Grade 11-XI and Grade 12-XII | All Subjects | 2076/2020 | DOWNLOAD

2. Level-wise Competencies

After completion of the study of Hospitality Management, a secondary level elementary course of class 11, student will be able to;

1. Develop the knowledge about the key factors responsible for the growth and development of hospitality and tourism.
2. Identify the nature and importance of hospitality and hospitality services.
3. Perform the basic management functions in hospitality industry and arrange tour and manage hotel accommodation for the guests independently.
4. Deliver services properly to the guest in different departments of hotel.
5. Acknowledge the current trends and challenges faced by the hospitality and tourism industry.
6. Explore possible career paths in hospitality industry.
7. Identify hospitality products and perform their marketing.
8. Evaluate the role of branding in hospitality industry.

3. Grade-wise Learning Outcomes

UnitContent AreaLearning outcomes
1Tourism and Hospitality-
Products and Selling
1.1 Define hospitality management.
1.2 Identify the tourism and hospitality product.
1.3 Distinguish between manmade and natural products.
1.4 Illustrate the selling process and distribution
channel of tourism products.
2Introduction to
Leisure and Recreation
2.1 Define and distinguish the leisure, recreation and tourism.
2.2 Explain the types of recreation.
2.3 Review the historical perspective of leisure and recreation.
2.4 Illustrate the key components of the leisure industry.
2.5 Examine the relation of leisure and tourism industry.
3Tour Operator
and Tour Operation
3.1 Define and classify the term ‘tour’.
3.2 Develop tour planning and design simple tour itinerary.
3.3 List out the tour operational techniques.
4MICE Tourism4.1 Outline the meaning of MICE tourism.
4.2 Trace the history of growth and development of MICE tourism.
4.3 Explain the Convention/ conference, trade fairs
and exhibition business and relate it with tourism.
4.4 Illustrate the event planning process.
4.5 Identify the key players of the MICE industry.
5The Food and
Beverage Sector
5.1 Recognize the Food and Beverage sectors and
classify the F & B services and facilities.
5.2 Explain the concept and principles of F & B services.
5.3 Outline the basic knowledge of Menu and designing
simple Menu designing.
6Food Safety and Personal
Hygiene in Hospitality
6.1 Explain the concept of food safety and personal hygiene.
6.2 List out the types of food contamination.
6.3 Explain the meaning of food safety and outline the food
handling process.
6.4 Describe the general concept and consideration of personal
hygiene of catering practitioners.
7Marketing in Tourism
and Hospitality Industry
7.1 Explain the concept of tourism and hospitality marketing.
7.2 Assess the importance of marketing in hospitality and tourism.
7.3 Point out the characteristics of service marketing.
7.4 Identify tourism and hospitality market and list out the market
8Branding in
Hospitality industry
8.1 Define branding and identify the elements and categories
of branding.
8.2 Interpret the role and importance of branding in hospitality.
8.3 Point out the characteristics of hospitality branding.
8.4 Trace the development of global hospitality brand.
8.5 Illustrate of developing brand strategy.

4. Scope and Sequence

UnitScopeContentWorking hrs.
1Tourism and Hospitality-
Products and Selling
1.1 Defining tourism and hospitality product
1.2 Types of products (Manmade and Nature made)
1.3 Selling of tourism product- sales process
and distribution channel
2Introduction to
Leisure and Recreation
2.1 Concept of leisure, recreation and tourism
2.2 Types of recreation
2.3 Leisure and recreation in historical perspective
2.4 Key components of the leisure industry
2.5 Relation between leisure and tourism industry
3Tour Operator
and Tour Operation
3.1 Meaning and types of tour
3.2 Tour operators, its types and roles
3.3 Tour planning and simple itinerary designing
3.4 Tour operational techniques
4MICE Tourism4.1 Introduction to MICE (Meeting, Incentives,
Conventions/conferences and Exhibition) tourism
4.2 Growth and development of MICE tourism
4.3 Convention and conference tourism businesses
4.4 Trade fairs and exhibition businesses
4.5 Types of events and its planning
4.6 Event planning
4.7 Key players in the meeting, conventions and
exhibition industry
5The Food and
Beverage Sector
5.1 Introduction to the food and beverage sector
(restaurant, coffee shop, banquet, bar, pub, cafeteria,
fast food, outdoor catering)
5.2 Types of food service facilitiescommercial and
5.3 Classification of food and beverage services
5.4 Food and beverage service principles
5.5 Basic knowledge of service ware
5.6 Basic knowledge of food and beverage services
5.7 Basic knowledge of menus (definition,types,
6Food Safety and Personal
Hygiene in Hospitality
6.1 Basic rules of food safety and personal hygiene
6.2 Types of food poisoning
6.3 Safeness in food handling process
6.4 Quality assurance of food safety (introduction
7Marketing in Tourism
and Hospitality Industry
7.1 Concept of hospitality and tourism marketing
7.2 Importance of marketing in hospitality and tourism
7.3 Characteristics of tourism and hospitality marketing
7.4 Tourism and hospitality market and market
7.5 Tourism and hospitality marketing mix
8Branding in
Hospitality industry
8.1 Definition, elements and categories of branding
8.2 Importance and role of branding in hospitality
8.3 Characteristics of hospitality branding
8.4 Development of global hospitality brand and
brand strategy

5. Suggested Practical Activities

Practical is integral part of Secondary Education Curriculum. It focuses more on skill development than knowledge building. It consists of project work, group work, presentation, observation, internship etc. Total of 80 hours has been designated to practical activities and will be carried out under the guidance and monitoring of teacher. Following are only sample practical activities, teacher can assign any relevant practical activity as per requirement.

UnitScopeActivitiesWorking hrs.
1Tourism and Hospitality-
Products and Selling
⧬ Presentation of major tourism and hospitality
products of Nepal and their selling process.
⧬ Assignment work on the various distribution
channels and their role.
2Introduction to
Leisure and Recreation
⧬ Displaying charts or visual showing differences
of leisure and recreation and preparing list of major
recreation centers that can attract tourists.
3Tour Operator
and Tour Operation
⧬ Prepare tour itinerary and demonstrate tour
arrangement process.
4Convention and Event Planning⧬ Collecting pictures of major events of Nepal and
display it.
5The Food and
Beverage Sector
⧬ Visual presentation of different types of
accommodation and its operational activities.
⧬ Visiting any nearby hotel or restaurants and
observe the food service methods
6Food Safety and Personal
Hygiene in Hospitality
⧬ Preparing lists of causes of food contamination.
⧬ Presentation on food safety and personal hygiene
showing how contaminated food create health
⧬ Assignment on different health problems created
by unhealthy food.
7Marketing in Tourism
and Hospitality Industry
⧬ Visiting hotel/restaurants/res orts or airlines
company and understanding the marketing process
of tourism and hospitality products.
8Branding in
Hospitality industry
⧬ Collect various brand images and display it.
⧬ Class discussion on major brands of Nepal in
tourism and hospitality industry.


➜School shall arrange at least one hotel/resort/destination of local area visit in class 12 focusing on hospitality industry operation and the students must prepare and submit a report of that visit for the final evaluation.

5. Learning Facilitation Process

This course provides both theoretical as well as practical knowledge on Hospitality Management. In this subject, there are both subjective contents as well as practical activities. This curriculum focuses on providing practical knowledge to the students. It provides knowledge, skill, and self-confidence to the students. To fulfill the objectives, the teacher must involve the students in classroom activities as well as practical field visits. Locally available materials must be used to conduct teaching learning activities. To achieve the entire objective from this curriculum, the teachers must use different methods and techniques while teaching. Some methods and techniques have been suggested below:

➜Group discussion
➜Field visit
➜Case study

➜Practical works
➜Audio/visual class
➜Web surfing
➜Project works
➜Problem solving.

The teachers have to take care of the following things while facilitating learning process.

➜The teachers have to facilitate learning process by duly making the annual teaching plan, unit plan, and daily lesson plan as well.
➜The facilitation should prefer integrating students’ prior experience, concepts, status of their residence, available natural and cultural resources in the residence area, students’ interest as well as religious and cultural belief. Being a practical subject, this has to deeply focus on observation, demonstration, and presentation too.
➜Right after the theoretical explanation of the content, students should be facilitated with all possible relevant examples, lab practices, alongside with project works.
➜Activities that hoist and enhance the understanding, reactionary views, practical skills and expression among students should be encouraged during learning facilitation. Learning should not be limited only to the gaining of knowledge.
➜During learning facilitation process, there should be regular coordination with the concerned local entities to make use of locally available resources. While utilizing such sources, it is advisable to take students into the respective field and enable them observe the use and functions of such resources.
➜The teachers should consider followings before adopting any of teaching methods.
➜Students’ capacity and maturity to understand the subject.
➜Confidence or trust with regard to the success of the chosen teaching method.
➜Evoking interest in students for successful learning.
➜Students’ readiness to think and cooperate in learning process.
➜Locally available resources and experts.

6. Student Assessment

Assessment is an important aspect of teaching learning process which will both serve the purposes of assessment for learning and assessment of learning. Both formative and summative evaluation will be carried out to measure the students' learning. Formative assessment is mainly to bring improvement in students' learning and is to be carried out on continuous basis. The following strategies are to be utilized for the formative assessment.

➜Assessment of students' learning through appropriate technique like question answer, homework
➜Presentation of assignments by the students
➜Students' participation in discussion
➜Project work completion
➜Weekly, monthly and trimester tests.

Summative evaluation will be carried out through internal and external evaluation.

A. Internal Evaluation

Students' knowledge, skills and competencies will be measured through internal evaluation in both grades. The internal evaluation carries 50 percent of weightage for final evaluation. The following table shows the criteria for the internal evaluation.

S.N. Criteria Marks
1 Classroom participation (Daily attendance, home assignment and class work,
participation in learning, participation in other activities)
2 Trimester exam (3 marks from each) 6
3 Project work, report and presentation 16
Total 25
4 Practical work and viva-voice by external examiner 25
Grand Total 50

B. External Evaluation

External evaluation of the students will be based on the written examination. It carries 50% of the total weightage. The types and number of questions will be as per the test specification chart developed by the Curriculum Development Centre.

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DR Gurung
A Learner (अज्ञान जस्तो ठूलो शत्रु अरु केही छैन।) 🙏🙏
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where we can get hospitality mgmt class 12 book?