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NSQF Practical Guidelines and Project 2018 of “Information Storage and Retrieval (748)” for Class 12 CBSE

  Practical Guidelines  Information Storage and Retrieval–(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 stated 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 System and Resource Management (747)” for Class 12 CBSE

Practical Guidelines of Library System and Resource Management –XII (747) vocational subject    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...
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NSQF Practical Guidelines and Project 2018 of “Elective Geospatial Technology (740)” for Class 12 CBSE

PRACTICAL GUIDELINES  CLASS–XII ELECTIVE GEOSPATIAL TECHNOLOGY (740)   1.)MINIMUM PASS MARKS The Minimum number of marks required to pass in each subject is (33) percent in thewritten 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 theanswer book (if answer-Books are used) and added to the marks...
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NSQF Practical syllabus of “Front Office Operations (753)” for Class 12 CBSE

  PRACTICAL SYLLABUS FRONT OFFICE OPERATIONS (753)     Time: 2 Hours                                                                                                            Marks: 40 Unit–1: Formats Used in Registration                                                                   Registration card. C-form.   Unit–2: Formats Used on Bell Desk Errand card. VIP amenity voucher.   Unit–3: Role Play on Luggage Handling   Unit–4: Chart for Bell Desk Equipments   Unit–5: Role Play on Message and Mail Handling Message. Incoming Mail. Outgoing Mail.   Unit–6: Role Play on Receiving a Guest...
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NSQF Practical Guidelines and Project 2018 of “Front Office Operations (753)” for Class 12 CBSE

 Practical Guidelines  Front Office Operations XII (753)    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 given for...
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NSQF Practical of “Food and Beverage Cost and Control “(737)”for Class 12 CBSE

  Practical of “Food and Beverage Cost and Control “(737)”   PRACTICAL Time: 2 Hours                                                                                                          Marks: 40 Unit–1: Food Cost Control                                                                                    10 Numerical on: Food Cost (material cost). Labor Cost....
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NSQF Practical Guidelines and Project 2018 of “Food and Beverage Cost and Control “(737)” for Class 12 CBSE 

  FOOD AND BEVERAGE COST AND CONTROL XII- (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 Curriculum Of 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...
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NSQF Practical of “Food Services (736)” for Class 12 CBSE

NSQF Practical of “Food Services (736)”    PRACTICAL   Time: 2 Hours                                                                                              Marks: 40 Recap–Mise-en-Place. 4 Recap &Practice of Silver Service. 8 Recap &Practice of Tray & Salver Handling. 4 Recap–Laying Table for Different Meals. 4 Room Service Tray and Trolley Setup. 4 Setting up Various Buffets. 2 Service of Indian Regional Dishes. 6 Dinning Etiquettes &Table Manners. 2 Pantry Operations. 6 Note: Students to undergo practical Food Service training...
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