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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March 12, 2018 Poonam taprialClass 11No Comment
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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March 12, 2018 Poonam taprialClass 11No Comment
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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March 9, 2018 Poonam taprialClass 11No Comment
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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March 9, 2018 Poonam taprialClass 11No Comment
Practical Guidelines FOOD SERVICE (736)-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 separately stated in the answer book (if answer-books are used) and added to the marks given for other items....
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March 9, 2018 Poonam taprialClass 11No Comment
SYLLABUS OF FOOD PRODUCTION II (735) Time: 2 Hours Marks: 40 1.)Basic Cutting Techniques 2 Slicing, chopping and mincing of various vegetables (to be practised thoroughly by...
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March 7, 2018 Poonam taprialClass 11No Comment
Practical Guidelines FOOD PRODUCTION –II (735) CLASS 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 separately stated in the answer book (if answer-books are used) and added to the marks given...
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March 7, 2018 Poonam taprialClass 11No Comment
Practical Guidelines FOOD PRODUCTION –I (734) – CLASS 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 separately stated in the answer book (if answer-books are used) and added to the marks given...
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March 7, 2018 Poonam taprialClass 11No Comment
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