Hunar Se Rozgar (HSRT)
Six week full time course in Food & Beverage Service
Course Guidelines
| 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)
Theory Component
| 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)
Practical Component
| 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 |
अस्वीकरण
इस वेब साइट की सामग्री होटल प्रबंधन संस्थान, खानपान प्रौद्योगिकी और अनुप्रयुक्त पोषण संस्थान के स्वामित्व में है और केवल सामान्य जानकारी या उपयोग के लिए है।
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