Ten Plus Two (+2) Hotel Management

Ten Plus Two (+2) Hotel Management at Ganeshman Singh Multiple Campus, Kalanki, Kathmandu

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.

Highlights

• 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

Curriculum Details

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.

Objectives

• 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.

Scope

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.

Learning Outcomes

• 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.

Skill Development Modules

• 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 Methodology

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.

Admission Requirements

• 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

Career Opportunities

• 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

Scholarships and Financial Aid

• 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

Why Choose This Course?

• 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

Conclusion

+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.

FAQ

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.