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NSQF Practical Guidelines and Project 2018 of “Library Classification and Cataloging (748)” for Class 11 CBSE

Practical Guidelines  Library Classification and Cataloging (748)       1.) MINIMUM PASS MARKS The Minimum number of marks required to pass in each subject is (33) percent in the written papers and practical examination. 2.) Marks for record, Viva Project etc., in respect of Senior School Certificate Examination: Marks allotted for laboratory Record, Viva Voice etc., should separately state in the answer book (if answer-Books are used) and added to the marks given for...
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NSQF Practical Guidelines and Project 2018 of “Library Information and Society (747)” for Class 11 CBSE

Practical Guidelines Library Information and Society (747)     1.)MINIMUM PASS MARKS The Minimum number of marks required to pass in each subject is (33) percent in the written papers and practical examination.   2.)Marks for record, Viva Project etc., in respect of Senior School Certificate Examination: Marks allotted for laboratory Record, Viva Voice etc., should separately state in the answer book (if answer-Books are used) and added to the marks given for other...
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NSQF Practical Guidelines and Project 2018 of “Elective Geospatial Technology (740)” for Class 11 CBSE

  PRACTICAL GUIDELINES  CLASS–XI ELECTIVE GEOSPATIAL TECHNOLOGY (740)     1.)MINIMUM PASS MARKS The Minimum number of marks required to pass in each subject is (33) percent in the written papers and practical examination. 2.)Marks for record, Viva Project etc., in respect of Senior Secondary School Curriculum of School Certificate Examination: Marks allotted for laboratory Record, Viva Voice etc., should separately stated in the answer book (if answer-Books are used) and...
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NSQF Practical syllabus of “Introduction to Tourism and Hotel Industry (754)” for Class 11 CBSE

   PRACTICAL SYLLABUS OF INTRODUCTION TO TOURISM AND HOTEL INDUSTRY (754)   Time: 2 Hours                                                                                                            Marks: 40   Unit–1: 5 Prepare a project on the conservation of energy resources that are getting affected with the various activities of Tourists. Students need to prepare a chart revealing the negative impacts of Tourism on the Environment. Visit different tourist destinations of your city and prepare a report by taking feedback from the...
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NSQF Practical syllabus of “Basis of Front Office (753)” for Class 11 CBSE

  BASICS OF FRONT OFFICE (753)     Time: 2 Hours                                                             Marks: 40   Unit–1: 5   Activity I: Students to write on a paper their experience of visiting a hotel and a restaurant. They should discuss the difference they found in the product and services of the two. Activity II: Draw the staff hierarchy of a large hotel and present it to the class in a team of four...
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NSQF Practical Guidelines and Project 2018 of “Basis Front Office (753)” for Class 11 CBSE

  Practical Guidelines  BASIS OF FRONT OFFICE (753)-XI      1.)MINIMUM PASS MARKS The Minimum number of marks required to pass in each subject is (33) percent in the written papers and practical examination. 2.)Marks for record, Viva Project etc., in respect of Senior School Certificate Examination: Marks allotted for laboratory Record, Viva Voice etc., should be separately stated in the answer book (if answer-Books are used) and added to the marks...
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NSQF Practical Guidelines and Project 2018 of “Beverage Services “(737)” for Class 11 CBSE  

  BEVERAGE SERVICES (737)   1.)MINIMUM PASS MARKS The Minimum number of marks required to pass in each subject is (33) percent in the written papers and practical examination. 2.)Marks for record, Viva Project etc., in respect of Senior School Certificate Examination: Marks allotted for laboratory Record, Viva Voice etc., should separately stated in the answer book (if answer-books are used) and added to the marks given for other items. 3.)Assessment of...
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NSQF Practical of “Food Services (736)” for Class 11 CBSE

NSQF Practical of Food Services (736)   PRACTICAL Time: 2 Hours                                                                                                          Marks: 40 Familiarization of Cutlery. 1 Familiarization of Crockery. 1 Familiarization of Glassware. 1 Familiarization of Hollow ware and Flatware. 1 Familiarization of furniture. 1 Familiarization of ancillary areas of F & B Dept. 1 Familiarization of Linen used in the F & B Dept. 1 Handling of trays and salvers. 1 Mise en scene – Laying and relaying...
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