Six week full time course in Food & Beverage Service
Course Title | Waiter-cum-Houseman |
Objective | Increase trained manpower capacity of service providers |
Eligibility | 8th Class pass Age: 18 to 28 years |
Duration | Six Weeks or 210 hours Teaching of seven hours per day – five days a week or 35 hours per week |
Industrial Training | Industrial Training of sixteen hours per week for six weeks. Minimum clock in of 80 hours certified through log sheet by industry / trainer |
Admission | Through Advertisement on first come first served basis with class size of 25-30 students |
Fee | No course fee for trainee. Institute to pay Rs.1500/- to trainee at the end of course |
Course Administration | To be delivered by Central Institutes of Hotel Management & four IHMs/FCIs @ Faridabad, Chandigarh, Kurukshetra & Ajmer |
Attendance and Examination | Students must attain minimum 90% attendance to be entitled for stipend. There will be one hour objective type, multiple choice paper to test theoretical knowledge and 4/5 tasks tested in practical. Minimum pass marks are 60% |
Certification | By Institute and NCHMCT |
Course Details
Waiter-cum-Houseman Course (Six Weeks)
SL. No. | Topic – Food & Beverage Service |
---|---|
1. | Pride in Nation |
2. | Tourism & You |
3. | Etiquettes & Basic Conservation |
4. | Identification and use of Tools and Equipment |
5. | Techniques and principals of cleaning |
6. | Personal Hygiene |
7. | Food Handling and hygiene |
8. | Safety and precautions |
9. | Food & Beverage Terminology |
SL. No. | Topic – Housekeeping |
1. | Types of Rooms |
2. | Types of cleaning agents and their use |
3. | Cleaning Agents and their storage |
4. | Stock taking |
Course Details
Waiter-cum-Houseman Course (Six Weeks)
SL. No. | Topic – Food & Beverage Service |
---|---|
1. | Cleaning the restaurant |
2. | Setting up and preparing for service |
3. | Use of Tray |
4. | Care and maintenance (crockery, cutlery, hollowware and equipment) |
5. | Laying of table |
6. | Laying of covers |
7. | Preparing sideboard for service |
8. | Napkin folding |
9. | Use of service cloth |
10. | Receiving and seating guests |
11. | Types of menus |
12. | Taking an order |
13. | Placing an order in the kitchen / in the bar |
14. | Service of common food items |
15. | Service of common beverages |
16. | Clearing and crumbing of table |
17. | Presentation of Bill and settlement of payment |
18. | Closing of restaurant |
SL. No. | Topic – Housekeeping |
1. | Cleaning of Guest Room |
2. | Cleaning of Bath Room |
3. | Bed making |
4. | Cleaning of surfaces (furniture, fixture and floor) |
5. | Carpet cleaning and shampooing |
6. | Water and energy conservation |
7. | Waste disposal |