Ten Plus Two (+2) Hotel Management at GMS, Kalanki, runs under the National Examination Board (NEB), Nepal. The stream introduces hospitality operations, food production basics, service routines, and communication skills. You complete Grade 11–12 with internal tasks and NEB board exams.
Affiliation: National Examination Board (NEB), Nepal
Duration: 2 years (Grade 11–12)
Focus Areas: Hotel operations, food production/service basics, hospitality communication, customer care
Assessment: Internal evaluation plus NEB board examinations
Learning Support: Practice sessions, demonstrations, and written work as per campus facilities
Baskets and practical exposure follow NEB and campus capacity.
Core Studies: English; Hotel Management; Nepali or a campus-offered support subject
Options (subject to capacity): Food Production and Service Basics; Accountancy/Business Studies; Computer Science/IT; Mathematics for costing and control
Academic Tasks: Recipe math, basic costing sheets, service sequence drills, hygiene logs, short reports, and presentations
Clear combinations help you progress to hospitality or management degrees at bachelor’s level.
Build understanding of hotel departments, workflow, and service standards used in Nepal.
Practice safe food handling, kitchen hygiene, and basic preparation methods.
Improve spoken and written communication for guest interaction and reporting.
Develop habits in time management, teamwork, and record keeping.
Students move to bachelor’s degrees in hospitality, hotel management, tourism, BBS, or BCA/BA depending on options chosen. Early kitchen and service exposure helps you decide between culinary, service, or administration for future study.
Describe front office, housekeeping, food production, and service roles with correct terms.
Prepare simple mise en place lists, follow hygiene steps, and complete basic service sequences.
Draft short SOPs and costing sheets for standard items.
Present a mini-project on a local hotel workflow or menu cycle.
Use spreadsheets for inventory lists, recipe scaling, and basic analysis.
Culinary Basics: Knife safety, weights and measures, and simple methods (as facilities allow)
Service Etiquette: Greeting, order taking, service order, and billing overview
Hygiene & Safety: Personal hygiene, sanitation checks, and fire basics
Documentation: Recipe cards, inventory sheets, and short incident reports
Teaching includes classroom explanations, demonstrations, and practice sessions. Students complete internal tests, practical logs, and short presentations. NEB board exams assess theory; practical components follow the session plan and facility availability.
Eligibility: SEE or equivalent from a recognized board
Selection: Merit-based; practical section seats depend on capacity
Documents: Mark sheets, character certificate, photo ID, and recent photographs
Counseling: Subject basket, practical schedule, uniform/safety guidance where applicable
After +2: Bachelor’s in hotel management, hospitality, tourism, or management fields
Entry Roles (while studying further): Trainee positions in service areas subject to legal age and employer policy; front desk support; kitchen helper roles where permitted
Longer Term (after bachelor’s): Front office associate, F&B service, kitchen commis, hotel sales/admin roles, or entrepreneurship in small food outlets
Merit Support: Limited concessions as per campus policy
Need-Based: Case-by-case consideration within rules and seat limits
External Schemes: Monitor government and donor calls during the session
Hospitality Foundation: Early exposure to service routines and kitchen basics
Balanced Study: Theory, logs, and demonstrations guide practical understanding
Progression: Clear route to hospitality degrees and related management study
+2 Hotel Management at GMS builds practical awareness of hospitality work while preparing you for NEB board exams. Consistent lab logs, safe practices, and careful report writing help you step into bachelor-level hospitality study with confidence.
Q1. Are uniforms required for practicals?
Uniform and safety gear follow campus instructions for the session.
Q2. Is there industrial training at +2 level?
Short exposure or visits may be arranged based on capacity and policy.
Q3. Can I choose Accountancy with Hotel Management?
Yes, where the timetable allows and seats are available.
Q4. What software skills help?
Spreadsheet use for costing, stock lists, and simple reporting.
Q5. How are practicals graded?
Through logs, demonstrations, hygiene checks, presentations, and viva as per session rules.
