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Food & Beverages Service Assistant

GOVERNMENT OF INDIA MINISTRY OF SKILL DEVELOPMENT & ENTREPRENEURSHIP

DIRECTORATE GENERAL OF TRAINING

COMPETENCY BASED CURRICULUM

FOOD & BEVERAGES SERVICE ASSISTANT

(Duration: One Year)

CRAFTSMEN TRAINING SCHEME (CTS) NSQF LEVEL- 4

SECTOR – FOOD PROCESSING & PRESERVATION


FOOD & BEVERAGES SERVICE

ASSISTANT (Non-Engineering Trade)

(Revised in 2018)

Version: 1.0

CRAFTSMEN TRAINING SCHEME (CTS)

NSQF LEVEL - 4

Developed By

Ministry of Skill Development and Entrepreneurship

Directorate General of Training CENTRAL STAFF TRAINING AND RESEARCH INSTITUTE

EN-81, Sector-V, Salt Lake City, Kolkata – 700 091


The DGT sincerely acknowledges contributions of the Industries, State Directorates,

Trade Experts, Domain Experts and all others who contributed in revising the curriculum. Special acknowledgement is extended by DGT to the following expert members who had contributed immensely in this curriculum.

List of Expert Members contributed/ participated for finalizing the course curriculum of Food & Beverages Service Assistant trade.

S No. Name & Designation Sh/Mr/Ms Organization Remarks

1. H. V. Samvatsar Director

CSTARI, Kolkata Chairman

2. Sanjay Kumar Joint Director of Training

CSTARI, Kolkata Member

3. L. K. Mukherjee Deputy Director of Training


4. Bharat K. Nigam Training Officer

CSTARI, Kolkata Member/ Coordinator

5. K.V.S. Narayana Training Officer

CSTARI, Kolkata Member/ Coordinator

6. Shiv Biswal Executive Chef

Taj Sats, Air Catering Ltd., Kolkata Expert

7. SowmyaSengupta Training Manager

Hotel Taj Bengal, Kolkata Expert

8. Suheli Das HR Executive

Hotel ITC Sonar, Kolkata Expert

9. Abdul Wahab Chef De Cuisine

Hyatt Regency, Kolkata Expert

10. Nikhil Rajen Merchant Sr Sous Chef

Hotel ITC Sonar, Kolkata Expert

11. ShirsenduKarmakar Principal

NIHM Pvt. ITI, Garia, Kolkata Expert

12. Anurag Vats Training Officer


13. Akhilesh Pandey Training Officer


14. Shri S A Pandav, RDD Vadodara &Surat, Gujarat Expert 15. Mr.Anurag Mishra, HR

Manager WelcomHotel,Vadodara Expert

16. Ms. Bhavita Vin, Training Co-ordinator

Welcom Hotel, Vadodara Expert

17. Mr. Piyushkumar Mehta, HR Hotel Revival Lords Inn, Vadodara Expert

ACKNOWLEDGEMENT


Exe. 18. Mr. Jayesh More, Exe.

Housekeeping Hotel Revival Lords Inn, Vadodara Expert

19. Mr. Rishi Kashyap, Principal Gujarat Institute Hotel Management, Vadodara Expert

20. Mr. DaronPawar, Sr. Faculty Gujarat Institute of Hotel Management, Vadodara Expert

21. Mr. Ranjeet Rajput, HR Surya Palace Hotel, Vadodara Expert 22. Mr. ArunUpadhyay, HR

Training Surya Palace Hotel, Vadodara Expert

23. Mr. Y.B.Joshi, Principal Industrial Training Institute, Khambhat Expert

24. Mr. J.G.Prajapati, Asst. Appr. Advisor

Industrial Training Institute, Tarsali Expert


S No. Topics Page No.

1. Course Information 1 2. Training System 2-5 3. Job Role 6 4. General Information 7-8 5. NSQF Level Compliance 9 6. Learning/ Assessable Outcome 10-11 7. Learning Outcome with Assessment Criteria 12-17 8. Trade Syllabus 18-25 9. Core Skill – Employability Skill 26-29 10. Annexure I

List of Trade Tools & Equipment 30-31 List of Tools & Equipment for Employability Skill 32

11. Annexure II - Format for Internal Assessment 33

CONTENTS

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During the one-year duration of “Food & Beverages Service Assistant” trade, a candidate is trained on Professional Skill, Professional Knowledge and Employability Skill. In addition to this, a candidate is entrusted to undertake project work, extracurricular activities and on-the-job training to build up confidence. The broad components covered related to the trade are categorized in two semesters each of six months duration. The semester wise course coverage is categorized as below:

1st Semester – In the first semester, the trainee learns about elementary first-aid, firefighting, environment regulation and housekeeping, etc. The trainee identifies trade tools, kitchen equipment and kitchen operation process. He understands the importance of personal hygiene, cleanliness of kitchen/ cooking utensils, food handling and hygiene protective clothing. He practices safe handling of cutlery/crockery/ glassware. The trainee can Carry and balance food/ beverages/equipments on a tray. Adopt methods and techniques of different styles of service – American/ French/ English/ India. Carry out room service operations. The trainee can Arrange & set up tray for room service for American/ English/ Continental/ Indian breakfast and breakfast layout in coffee. He can Arrange & set up cover for a la carte and table d’hote menu. He learns to receive the guest, seating at the table and serving water, present the menu, take order, raise KOT, BOT, food pick up service and service of food.

2nd Semester – In the second semester, the trainee learns to Serve non-alcoholic Beverages like Tea, Coffee, Aerated Drinks, Milk shakes, Juices, Tisanes etc. Serve Alcoholic Beverages like Red wine, White wine, Sparkling wines etc Serve fermented beverages, Beer etc Serve Spirits like Vodka/ Rum/ Whisky/ Brandy/ Tequila etc Prepare, serve and dispense mocktails, whisky based cocktails, Gin based Cocktails, Vodka based cocktails & Rum based cocktails. Serve Cigars, cigarettes and change the ash tray. Serve cheese etc Serve salads, Ice creams and Soups.. Design the layout of restaurant. Separate the activities and maintain log books, records, Proformas.

1. COURSE INFORMATION

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2.1 GENERAL

The Directorate General of Training (DGT) under Ministry of Skill Development & Entrepreneurship offers a range of vocational training courses catering to the need of different sectors of the economy/ labour market. The vocational training programs are delivered under the aegis of National Council of Vocational Training (NCVT). Craftsman Training Scheme (CTS) and Apprenticeship Training Scheme (ATS) are two pioneer programs of NCVT for propagating vocational training.

‘Food & Beverages Service Assistant’ trade under CTS is one of the popular courses delivered nationwide through a network of ITIs. The course is of one-year (02 semester) duration. It mainly consists of Domain area and Core area. In the Domain area (Trade Theory & Practical) impart professional skills and knowledge, while the core area (Employability Skill) imparts requisite core skills, knowledge, and life skills. After passing out the training program, the trainee is awarded National Trade Certificate (NTC) by NCVT which is recognized worldwide.

Candidates broadly need to demonstrate that they are able to:

· Read and interpret technical parameters/documents, plan and organize work processes, identify necessary materials and tools;

· Perform tasks with due consideration to safety rules, accident prevention regulations and environmental protection stipulations;

· Apply professional skill, knowledge & employability skills while performing jobs. · Document the technical parameters related to the task undertaken.

2.2 CAREER PROGRESSION PATHWAYS

· Can join Apprenticeship programs in different types of industries leading to a National Apprenticeship certificate (NAC).

2. TRAINING SYSTEM

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2.3 COURSE STRUCTURE

Table below depicts the distribution of training hours across various course elements during a period of one year (02 semesters): -

S No. Course Element Notional Training Hours

1. Professional Skill (Trade Practical) 1140 2. Professional Knowledge (Trade Theory) 228 3. Employability Skills 110 4. Library & Extracurricular activities 42 5. Project Work/ OJT 400 6. Revision & Examination 160 Total 2080

2.4 ASSESSMENT & CERTIFICATION

The trainee will be tested for his skill, knowledge and attitude during the period of the course and at the end of the training program as notified by the Government of India (GoI) from time to time. The employability skills will be tested in the first two semesters itself.

a) The Internal Assessment during the period of training will be done by Formative Assessment Method by testing for assessment criteria listed against learning outcomes. The training institute has to maintain an individual trainee portfolio as detailed in assessment guideline. The marks of internal assessment will be as per the template (Annexure – II).

b) The final assessment will be in the form of summative assessment method. The All India Trade Test for awarding NTC will be conducted by NCVT at the end of each semester as per the guideline of Government of India. The pattern and marking structure is being notified by Govt. of India from time to time. The learning outcome and assessment criteria will be the basis for setting question papers for final assessment. The examiner during final examination will also check the individual trainee’s profile as detailed in assessment guideline before giving marks for practical examination.

2.4.1 PASS REGULATION

The minimum pass percentage for practical is 60% &minimum pass percentage of theory subjects is 40%. For the purposes of determining the overall result, 50% weightage is applied to the result of each semester examination. 2.4.2 ASSESSMENT GUIDELINE

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Appropriate arrangements should be made to ensure that there will be no artificial barriers to assessment. The nature of special needs should be taken into account while undertaking the assessment. Due consideration should be given while assessing for teamwork, avoidance/reductionofscrap/wastage and disposal of scrap/waste as per procedure, behavioral attitude, sensitivity to the environment and regularity in training. The sensitivity towards OSHE and self-learning attitude are to be considered while assessing competency. Assessment will be evidence based comprising the following:

· Job carried out in labs/workshop · Record book/ daily diary · Answer sheet of assessment · Viva-voce · Progress chart · Attendance and punctuality · Assignment · Project work

Evidences of internal assessments are to be preserved until forthcoming semester

examination for audit and verification by examining body. The following marking pattern to be adopted while assessing:

Performance Level Evidence

(a) Weightage in the range of 60%-75% to be allotted during assessment For performance in this grade, the candidate should produce work which demonstrates attainment of an acceptable standard of craftsmanship with occasional guidance, and due regard for safety procedures and practices

· Demonstration of good skill in the use of hand tools, machine tools and workshop equipment.

· Below 70% tolerance dimension achieved while undertaking different work with those demanded by the component/job.

· A fairly good level of neatness and consistency in the finish.

· Occasional support in completing the project/job.

(b) Weightage in the range of 75%-90% to be allotted during assessment

For this grade, a candidate should produce work which demonstrates attainment of a reasonable standard of craftsmanship, with little guidance, and regard for safety procedures and practices

· Good skill levels in the use of hand tools, machine tools and workshop equipment.

· 70-80% tolerance dimension achieved while undertaking different work with those demanded by the component/job.

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· A good level of neatness and consistency in the finish.

· Little support in completing the project/job.

(c) Weightage in the range of more than 90% to be allotted during assessment For performance in this grade, the

candidate, with minimal or no support in organization and execution and with due regard for safety procedures and practices, has produced work which demonstrates attainment of a high standard of craftsmanship.

· High skill levels in the use of hand tools, machine tools and workshop equipment.

· Above 80% tolerance dimension achieved while undertaking different work with those demanded by the component/job.

· A high level of neatness and consistency in the finish.

· Minimal or no support in completing the project.

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Steward, Hotel; supervises work of Dining Room Waiters Pantry Man and Room Service Waiter and ensures that guests are served promptly and courteously in dining room. Receives customers in dining hall and escorts them to tables and obtains orders from customers and ensures that food is served promptly by Waiters. Visits rooms, halls and other areas to ensure that they are kept clean and tidy. Ensures that glass, china and silver wares are in good order. Prepares dining halls for banquets and special occasions by decorating them with flower vases and arranging tables and chairs in pleasing fashions. Keeps record of any breakage of crockery or loss of cutlery. May keep kitchen equipment, crockery, cutlery etc., under his charge and issue them as needed. May purchase food supplies and kitchen equipment and check them for quality and quantity. May supervise storage and issue of supplies.

Waiter, Institutional/Food and Beverage Service-Steward; Bearer (Institutional) serves food, snacks, beverages to customers, guests in hotels, bars, and restaurants. Prepares table with clean linen, condiments containers, glasses, menu-card and obtains orders from customers. Collects food, beverages, snacks etc., from kitchen according to customers’ orders from Pantry Man and serves them. Waits on customers periodically for additional requirements, of food etc. Removes used plates, cups, saucers from table and presents bill to customers and collects cash and hands it to Cashier. Is designated as WAITER (dining room) if employed in serving food in dining rooms and LOUNGE WAITER if engaged for serving beverages and snacks in lounge.

Reference NCO-2015:

(i) 5131.0200 - Steward, Hotel Steward (ii) 5131.0401 - Waiter, Institutional/Food and Beverage Service-Steward

3. JOB ROLE

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Name of the Trade Food & Beverages Service Assistant

NCO - 2015 5131.0200, 5131.0401

NSQF Level Level-4

Duration of Craftsmen Training One Year (2 Semesters)

Entry Qualification Passed 10th class examination

Unit Strength (No. of Student) 16 Trainees

Space Norms 48 Sq. m

Power Norms 8 KW

Instructors Qualification for:

(i) Food & Beverages Service Assistant Trade

Degree in Hotel Management/ Catering Technology from recognised university/ institution with one year experience in the relevant field.

OR Diploma in Hotel Management/ Catering Technology from recognized board with two years experience in the relevant field.

OR NTC/NAC passed in the trade with three years post qualification experience in the relevant field. Desirable: Preference will be given to a candidate with Craft Instructor Certificate (CIC). Note: Out of the two craft instructors at least one must have degree / Diploma in the relevant field.

(ii) Employability Skill MBA OR BBA with two-year experience OR Graduate in Sociology/ Social Welfare/ Economics with two-year experience OR Graduate/ Diploma with two-year experience and trained in Employability Skills from DGT institutes.

AND Must have studied English/ Communication Skills and Basic Computer at 12th/ Diploma level and above.

OR

4. GENERAL INFORMATION

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Existing Social Studies Instructors duly trained in Employability Skills from DGT institutes.

List of Tools and Equipment As per Annexure – I

Distribution of training on hourly basis: (Indicative only)

Total Hrs/ Week Trade Practical Trade

Theory Soft Skills

Employability Skills

Extracurricular Activity

40 Hours 25 Hours 6 Hours 5 Hours 2 Hours 2 Hours

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NSQF level for ‘Food & Beverages Service Assistant’ trade under CTS: Level 4.

As per notification issued by Govt. of India dated- 27.12.2013 on National Skill Qualification Framework total 10 (Ten) Levels are defined.

Each level of the NSQF is associated with a set of descriptors made up of five outcome statements, which describe in general terms, the minimum knowledge, skills and attributes that a learner needs to acquire in order to be certified for that level.

Each level of the NSQF is described by a statement of learning outcomes in five domains, known as level descriptors. These five domains are:

a. Process b. Professional knowledge c. Professional skill d. Core skill e. Responsibility

The Broad Learning outcome of ‘Food & Beverages Service Assistant’ trade under CTS

mostly matches with the Level descriptor at Level- 4. The NSQF level-4 descriptor is given below:

Level Process Required

Professional Knowledge Professional Skill Core Skill Responsibility

Level 4 Work in familiar, predictable, routine, situation of clear choice

Factual knowledge of field of knowledge or study

Recall and demonstrate practical skill, routine and repetitive in narrow range of application, using appropriate rule and tool, using quality concepts

Language to communicate written or oral, with required clarity, skill to basic Arithmetic and algebraic principles, basic understanding of social political and natural environment

Responsibility for own work and learning

5. NSQF LEVEL COMPLIANCE

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Learning outcomes are a reflection of total competencies of a trainee and assessment will

be carried out as per the assessment criteria.

6.1 GENERIC LEARNING OUTCOME

1. Apply safe working practices.

2. Comply with environment regulation and housekeeping.

3. Assist in exigencies and carry out elementary first-aid during emergencies.

4. Work in a team, understand and practice soft skills, technical English to communicate

with required clarity.

5. Explain energy conservation, global warming and pollution and contribute in day-to-

day work by optimally using available resources.

6. Explain personnel finance, entrepreneurship and manage/organize related task in

day-to-day work for personal & societal growth.

6.2 SPECIFIC LEARNING OUTCOME

Semester - I

1. Handle cutlery/crockery/ glassware, hygienically and observe do’s & don’t while

waiting at the table.

2. Handle Flatware and Hollowware hygienically and correctly use of Linen-waiter’s

cloth/runner/table cloth/napkin.

3. Carry and balance equipments/ food/ beverages on a tray.

4. Adopt methods and techniques of different styles of service – American/ French/

English/ India.

5. Carry out room service operations.

6. Arrange & set up tray for room service for American/ English/ Continental/ Indian

breakfast and breakfast layout in coffee.

7. Arrange & set up cover for a la carte and table d’hote menu.

6. LEARNING/ ASSESSABLE OUTCOME

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8. Plan a five course menu and set up the table according to the menu.

9. Plan & set up different themes of Banquets.

10. Receive the guest, seating at the table and serving water, present the menu, take

order, raise KOT, BOT, food pick up service and service of food.

11. Check & accept the payments and practice situation handling.

12. Demonstrate methods of cooking through Power Point/ Video.

Semester - II

13. Serve non-alcoholic Beverage like tea, coffee etc.

14. Serve Alcoholic Beverage like Red wine, White wine, Sparkling wines etc.

15. Serve Beer/ fermented beverages.

16. Serve Spirits like Vodka/ Rum/ Whisky/ Brandy/ Tequila etc.

17. Prepared, serve and dispense mocktails, whisky based cocktails, Gin based Cocktails,

Vodka based cocktails & Rum based cocktails.

18. Serve Cigars, cigarettes and change the ash mag.Serve cheese etc.

19. Serve salads, Ice creams and Soups.

20. Design the layout of restaurant.

21. Demonstrate situation handing and group activity by students:

22. Blind Guest, Invalid Guest, Drunk Guest, Without money, Spillage

23. Separate the activities and maintain log books, records, Proformas.

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GENERIC LEARNING/ ASSESSABLE OUTCOME

LEARNING/ ASSESSABLE OUTCOME ASSESSMENT CRITERIA

1. Apply safe working practices

1.1 Follow and maintain procedures to achieve a safe working environment in line with occupational health and safety regulations and requirements, and according to policy.

1.2 Recognize and report all unsafe situations according to policy.

1.3 Identify and take necessary precautions on fire and safety hazards and report according to work policy and procedures.

1.4 Identify, handle and store/ dispose-off dangerous goods and substances according to policy and procedures following safety regulations and requirements.

1.5 Identify and observe policies and procedures with regard to illness or accident.

1.6 Identify safety alarms accurately. 1.7 Report supervisor/ competent of authority in the event of

accident or sickness of any staff and record accident details correctly according to accident/injury procedures.

1.8 Identify and observe evacuation procedures according to site policy.

1.9 Identify Personal Productive Equipment (PPE) and use the same as per related working environment.

1.10 Identify basic first-aid and use them under different circumstances.

1.11 Identify different fire extinguisher and use the same as per requirement.

2. Comply with

environment regulation and housekeeping

2.1 Identify environmental pollution & contribute to the avoidance of instances of environmental pollution.

2.2 Deploy environmental protection legislation & regulations. 2.3 Take opportunities to use energy and materials in an

environmentally friendly manner. 2.4 Avoid waste and dispose waste as per procedure.

3. Assist in exigencies and

carry out elementary first-aid during emergencies.

3.1 Demonstrate elementary first-aids. 3.2 Demonstrate safety practices to be observed in kitchen. 3.3 Demonstrate use of personal protective dresses. 3.4 Identify emergency exit route. 3.5 Demonstrate fire fighting procedure using fire extinguishers.

7. LEARNING OUTCOME WITH ASSESSMENT CRITERIA

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4. Work in a team,

understand and practice soft skills, technical English to communicate with required clarity.

4.1 Obtain sources of information and recognize information. 4.2 Use documents, regulations and occupationally related

provisions. 4.3 Conduct appropriate and target oriented discussions with

higher authority and within the team. 4.4 Present facts and circumstances, possible solutions & use

English and French terminology. 4.5 Resolve disputes within the team. 4.6 Conduct written communication.

5. Explain energy

conservation, global warming, pollution, and contribute in day- to-day work by using available resources optimally.

5.1 Explain the concept of energy conservation, global warming,pollution and utilize the available resources optimally & remain sensitive to avoid environment pollution.

5.2 Dispose waste following standard procedure.

6. Explain personnel

finance, entrepreneurship and manage/organize related task in day-to- day work for personal & societal growth.

6.1 Explain personnel finance and entrepreneurship. 6.2 Explain role of various schemes and institutes for self-

employment i.e. DIC, SIDA, SISI, NSIC, SIDO, Idea for financing/ non-financing support agencies to familiarize with the policies/ programmes, procedure & the available scheme.

6.3 Prepare Project report to become an entrepreneur for submission to financial institutions.

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SPECIFIC LEARNING/ ASSESSABLE OUTCOME

LEARNING/ ASSESSABLE OUTCOME ASSESSMENT CRITERIA

Semester-I 1. Handle cutlery/crockery/

glassware, hygienically and observe do’s & don’t while waiting at the table.

1.1 Identifications of service equipments 1.2 Setting up of tables - handling of service equipments 1.3 Care and upkeep of service equipments 1.4 Video /Power Point Presentation on grooming,

personal hygiene, dos &don'tsby an F&B Assistant. 1.5 Rules to be observed while waiting at the table 1.6 Hygienic handling of Cutlery/ Crockery/Glassware 1.7 Demonstration and practice of laying a Table.

2. Handle Flatware and Hollowware hygienically and correctly use of Linen-waiter’s cloth/runner/table cloth/napkin.

2.1 Hygienic handling of Flatware and Hollowware. 2.2 Introduction to Linen 2.3 Correct use of Linen - waiter's cloth/Runner/ Table

cloth/ Napkin etc. 2.4 Laying and relaying table cloth 2.5 Napkin folding (min. 5 types) 2.6 laying of a cover

3. Carry and balance

equipments/ food/ beverages on a tray.

3.1 Correct handling and practices of using service spoon and service fork

3.2 Tray carrying and balancing of equipments / food / beverages on a tray.

3.3 balancing service tray 3.4 Methods and Techniques of different styles of

service - American/ French/English/ In situ 3.5 Setting up of side station 3.6 Setting of room service tray & trolley for tea / coffee

/ pre plated food / 3 course meal 3.7 Practicing room service operations in the training

restaurant. 4. Adopt methods and

techniques of different styles of service – American/ French/ English/ India.

4.1 Methods and Techniques of different styles of service - American/ French/English/ In situ

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5. Carry out room service operations.

5.1 Setting up of side station 5.2 Setting of room service tray & trolley for tea / coffee

/ pre plated food / 3 course meal 5.3 Practicing room service operations in the training

restaurant. 6. Arrange & set up tray for room

service for American/ English/ Continental/ Indian breakfast and breakfast layout in coffee.

6.1 Setting up tray for room service for English 6.2 Setting up tray for room service for Continental 6.3 Setting up tray for room service for Indian Breakfast 6.4 Setting up tray for breakfast layout for coffee shop 6.5 Setting up tray for room service for English

7. Arrange & set up cover for a la

carte and table d’hote menu. 7.1 Setting up cover for a la carte andtable d' hote

menu. 7.2 Practice on Methods and Techniques ofdifferent

styles of service – In situ. 7.3 Practice on Methods and Techniques ofdifferent

styles of service – American 8. Plan a five course menu and

set up the table according to the menu.

8. 1 Plan a five course menu and setting up of the table according to the menu

9. Plan & set up different themes

of Banquets.

9.1 Theme setting for Banquets 9.2 Demonstration through slides / video etc. for

different themes 10. Receive the guest, seating at

the table and serving water, present the menu, take order, raise KOT, BOT, food pick up service and service of food.

10.1 Receiving the guest, seating at the tableand serving water

10.2 Presenting the menu and taking order 10.3 Raising KOT, BOT and food pick up service and service

of food 11. Check & accept the payments

and practice situation handling.

11.1 Presenting the check and accepting the payments 11.2 Demonstration and practices on Situation handling

12. Demonstrate methods of

cooking through Power Point/ Video.

12.1 Demonstration on methods of cooking through Power Point / Video.

12.2 Demonstration on methods of cooking through Video.

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13. Serve nonalcoholic Beverage like tea, coffee etc.

13.1 Services of Nonalcoholic Beverages 13.2 Service of tea 13.3 Service of coffee 13.4 VISIT MARKET - prepare report on tea and coffee

14. Serve Alcoholic Beverage like

Red wine, White wine, Sparkling wines etc.

14.1 Service of red wines 14.2 Service of white wines 14.3 Service of sparkling wines

15. Serve Beer/ fermented

beverages. 15.1 Service of Beer

16. Serve Spirits like Vodka/ Rum/

Whisky/ Brandy/ Tequila etc. 16.1 Service of Spirit

17. Prepared, serve and dispense

mocktails, whisky based cocktails, Gin based Cocktails, Vodka based cocktails & Rum based cocktails.

17.1 Preparation service and dispensing of mocktail

18. Serve Cigars, cigarettes and change the ash mag. Serve cheese etc.

18.1 Service of Cigars & cigarettes 18.2 Changing the ash tray

19. Serve cheese etc. 19.1 Service of cheese. 20. Serve salads, Ice creams and

Soups. 20.1 Service of Salad. 20.2 Service of Ice cream 20.3 Service of Soup

21. Design the layout of

restaurant. 21.1 Drawing layout of restaurant

22. Demonstrate situation handing

and group activity by students: Blind Guest, Invalid Guest, Drunk Guest, Without money, Spillage

22.1 Demonstrate of situation handling & group activity by the students.

23. Separate the activities and maintain log books, records, Proformas.

23.1 Visit to nearby hotels and interact with the purchasing department and the local vendors / suppliers and prepare a report(Supervisor should supervise the activities and provide all the necessary

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inputs) 23.2 Log Books 23.3 Proformas 23.4 KOT control 23.5 Record keeping of a restaurant 23.6 Activity of payment

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SYLLABUS - FOOD & BEVERAGES SERVICE ASSISTANT

FIRST SEMESTER – 06 Months

Week No.

Ref. Learning Outcome

Professional Skills (Trade Practical)

Professional Knowledge (Trade Theory)

1 · Handle cutlery/crockery/ glassware hygienically and observe do’s & don’t while waiting at the table.

a) Introduction to F & B Service.

b) Identifications of service equipments

c) Setting up of tables - handling of service equipments

d) Care and upkeep of service equipments

e) Video /Power Point Presentation on grooming, personal hygiene, dos & don'ts by an F&B Assistant.

f) Rules to be observed while waiting at the table

g) Hygienic handling of Cutlery/ Crockery/Glassware

h) Demonstration and practice of laying a Table.

Introduction to Catering industry / hotel industry An orientation programme on the course and related job opportunities by the industry expert and instructor. Different types of catering establishments. Nonprofit & profit making organizations Organizational hierarchy of a star hotel and F&B department in different categories of hotels. Attributes of F&B services personals Duties and responsibilities of F&B service personnel. Inter-departmental coordination. Coordination with front office, Housekeeping, F&B (Kitchen) and other ancillary departments in a Hotel. Grooming, hygiene and etiquettes.

2 · Handle Flatware and Hollowware hygienically and correctly use Linen-waiter’s cloth/runner/table cloth/napkin.

a) Hygienic handling of Flatware and Hollowware.

b) Introduction to Linen c) Correct use of Linen -

waiter's cloth/Runner/ Tablecloth/Napkin etc.

d) Laying and relaying table cloth

e) Napkin folding (min. 5 types)

f) laying of a cover

Points to be observed while laying a table. Rules while waiting at the table. Service equipment - Categorization of service equipment and their upkeep and maintenance such as: - · Glassware · Cutlery · Crockery · Silver / White metal ware

8. SYLLABUS

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Kitchen stewarding Role of Kitchen stewarding and duties & responsibilities of kitchen stewarding Different types of dish washing methods. Linen; Types, Sizes, Use & Linen Exchange procedure Care & maintenance of Linen.

3-5 · Carry and balance food/ beverages/equipments on a tray.

· Adopt methods and techniques of different styles of service – American/ French/ English/ India.

· Carry out room service operations.

a) Correct handling and practices of using service spoon and service fork

b) Tray carrying and balancing of equipments / food / beverages on a tray.

c) balancing service tray d) Methods and Techniques

of different styles of service - American/ French/English/ In situ

e) Setting up of side station Mise - en - scene Mise - en - place

f) Setting of room service tray & trolley for tea / coffee / pre-plated food / 3 course meal

g) Practicing room service operations in the training restaurant.

Pantry & Still Room Courses of French Classical Menu and service equipment required for the same. Mise - en - scene, mise - en place,

· Different types of services

· French services, English service & American service

· Guerid on service · Fast food service · Service of breakfast,

brunch, lunch, hi-tea & dinner

Room Service Types of room service, Room service Hierarchy, setting of room service trays, Trolley Service for different meals. Total No. of shifts, Work flow of room service

· Room service order taking

· Captain allocation · Setup of tray & trolley as

per order · Food pickup · Inspection · Service of different

meals · Billing · Clearance

6-8 · Arrange & set up a) Setting up tray for room Types of breakfast

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tray for room service for American/ English/ Continental/ Indian breakfast and breakfast layout in coffee.

service for English / American / continental / Indian breakfast and breakfast layout in coffee shop

· English · American · Continental · Indian

9-11 · Arrange & set up cover for a la carte and table d’hote menu.

a) Setting up cover for a la carte and table d' hote menu.

b) Practice on Methods and Techniques of different styles of service - American/French/ In situ

Menu Planning · Menu types · Factors to be taken into

consideration while planning the menu

· Courses and terminology in French classical menu

12-14 · Plan a five course menu and set up the table according to the menu.

· Plan & set up different themes of Banquets.

a) Plan a five course menu and setting up of the table according to the menu

b) Theme setting for Banquets

c) Demonstration through slides / video etc. for different themes

Banquets Operations · Types of seating

arrangements · Taking Banquets

bookings · Banquets functions

prospects · Setting up of Buffet · Different types of

Buffets 15-17 · Receive the guest,

seating at the table and serving water, present the menu, take order, raise KOT, BOT, food pick up service and service of food.

· Check & accept the payments and practice situation handling.

a) Receiving the guest, seating at the table and serving water

b) Presenting the menu and taking order

c) Raising KOT, BOT and food pick up service and service of food

d) Presenting the check and accepting the payments

e) Demonstration and practices on Situation handling

f) Inventory of Restaurant

Receiving the Guest and seating at the table KOT, BOT, Briefing , Menu Handling and presenting the menu to guest, taking order, upselling Sequence of service

18-19 · Demonstrate methods of cooking.

a) Demonstration on methods of cooking through Power Point / Video.

Methods of cooking Basic Sauces Accompaniments

20-23 On-the-Job Training (OJT). (4 Weeks) Note: During OJT, students have to maintain a log book on daily basis indicating activities performed during the day which shall also be countersigned by section/ department

21


supervisor. 24-25 Revision

26 Examination

Note: -

1. At least one industrial visit in every two weeks shall be arranged.

2. An activity report to be submitted by the trainees and internal assessment marks (Max 10) will be awarded based on it.

3. One hour soft skill classes to be arranged on a daily basis. Some of the sample project works (indicative only) are given against each semester.

4. The instructor may design their own project and also inputs from local industry may be taken in designing such new project.

5. The project should broadly cover maximum skills in the particular trade and must involve some problem solving skill. Emphasis should be on Teamwork: Knowing the power of synergy/ collaboration, work to be assigned to a group (Group of at least 4 trainees). The group should demonstrate Planning, Execution, Contribution and Application of Learning. They need to submit a project report.

6. If the instructor feels that for the execution of specific project more time is required than he may plan accordingly to produce components/ sub-assemblies in appropriate time, i.e., may be in the previous semester or during execution of normal trade practical.

22


SYLLABUS- FOOD & BEVERAGES SERVICE ASSISTANT

SECOND SEMESTER – 06 Month

Week No.

Ref. Learning outcome

Professional Skills (Trade Practical)

Professional Knowledge (Trade Theory)

27-28 · Serve non-alcoholic Beverages like Tea, Coffee, Aerated Drinks, Milk shakes, Juices, Tisanes etc.

a) Services of Nonalcoholic Beverages

b) Service of tea c) Service of coffee d) (VISIT MARKET - prepare

report ontea and coffee )

Beverages; Classification - i. Nonalcoholic ii. Alcoholic

Nonalcoholic · Refreshing - water aerated

water · Stimulating - Tea and

Coffee · Nourishing - Milk, shakes

&juices · Tisanes - health drinks

Coffee - · Types of coffee

preparation · Faults in coffee making · Storage of coffee

Tea - · Types of tea preparation · Faults in tea making · Storage of tea · Tea types

29-31 · Serve Alcoholic Beverage like Red wine, White wine, Sparkling wines etc.

a) Service of red wines b) Service of white wines c) Service of sparkling wines

Alcoholic Beverages: - Fermented beverages Wines; Definition & description, viticulture, Wine growing countries Special Regions (Name of some important wines from France, California, Italy, Germany, USA and India) Wines and food combinations Manufacturing process of wines Classification of wine

· Table wines · Sparkling wines · Fortified wines (port

wine) · Aromatized Wines

23


· Wine terminology

32-34 · Serve fermented beverages, Beer etc.

a) Service of Beer Alcoholic Beverages: Fermented beverages Beer

• Introduction • Manufacturing • Service of beer • Storage • brands

35 · Serve Spirits like Vodka/ Rum/ Whisky/ Brandy/ Tequila etc.

a) Service of Spirits Alcoholic Beverages: Distilled beverages Spirits

· Vodka/Rum/Whisky/Brandy/ Tequila

· Manufacturing and their services Brands

36-37 · Prepare, serve and dispense mocktails, whisky based cocktails, Gin based Cocktails, Vodka based cocktails & Rum based cocktails.

a) Preparation, service anddispensing of mocktails

Cocktails & Mocktail: Introduction Base Blend Garnishes Whisky based Cocktails Gin Based Cocktails Vodka Based Cocktails Rum Based Cocktails Mocktail

38-39 · Serve Cigars, cigarettes and change the ash tray.

a) Service of Cigars & cigarettes b) Changing the ash tray

Tobacco:- Introduction to Cigars:- Shapes and Sizes of cigar, Brand names, storages of cigar Cigarettes- Brand names, Service of Cigarettes

40 · Serve cheese etc. a) Service of cheese Cheese: Classification, Selection, Manufacturing, Service

41-42

· Serve salads, Ice creams and Soups.

a) Service of Salads, Ice cream & Soups

Salads, Ice cream & Soups · Classification · Selection · Preparations · Service

24


43 · Design the layout of restaurant.

a) Drawing layout of Restaurant Restaurant Layout Duty Roaster

44 · Demonstrate situation handing and group activity by students: Blind Guest, Invalid Guest, Drunk Guest, Without money, Spillage

a) Demonstration of situation handing & group activity by the students

Preparation, pickup & service time of standard international dishes

· Situation handling · Blind Guest · Invalid Guest · Drunk Guest · Without money · Spillage

45 · Separate the activities and maintain log books, records, Proformas.

a) Visit to nearby hotels and interact with thepurchasing department and the localvendors / suppliers and prepare a report(Supervisor should supervise the activities and provide all the necessary inputs)

b) Log Books c) Proformas

Entrepreneurship: Specific reference to F&B service operations, Costing, Licensing Procurement of License License issuing Agency Types of Bar License Inventory control - Human resource Marketing - 4P's (Product, Price, Place & Promotion)

a) KOT Control F&B Control Food Control and its importance

a) Record keeping of a restaurant b) Activity on payment

Mode of accepting payment Records to be maintained

46-49 On-the-Job Training (OJT). (4 Weeks) Note: During OJT, students have to maintain a log book on daily basis indicating activities performed during the day which shall also be countersigned by section/ department supervisor.

50 Project work/ Industrial visit Broad Areas:

a) Prepare & present special different types of alcoholic beverages. b) Prepare & present special fermented drinks. c) Plan, prepare and arrange different types of food menus.

51 Revision 52 Examination

25


Note: -

1. At least one industrial visit in every two weeks shall be arranged.

2. An activity report to be submitted by the trainees and internal assessment marks (Max 10) will be awarded based on it.

3. One hour soft skill classes to be arranged on a daily basis. Some of the sample project works (indicative only) are given against each semester.

4. The instructor may design their own project and also inputs from local industry may be taken in designing such new project.

5. The project should broadly cover maximum skills in the particular trade and must involve some problem solving skill. Emphasis should be on Teamwork: Knowing the power of synergy/ collaboration, work to be assigned to a group (Group of at least 4 trainees). The group should demonstrate Planning, Execution, Contribution and Application of Learning. They need to submit a project report.

6. If the instructor feels that for the execution of specific project more time is required than he may plan accordingly to produce components/ sub-assemblies in appropriate time, i.e., may be in the previous semester or during execution of normal trade practical.

26


CORE SKILL – EMPLOYABILITY SKILL

1st Semester

1. English Literacy Duration : 20 Hrs. Marks : 09

Pronunciation Accentuation (mode of pronunciation) on simple words, Diction (use of word and speech)

Functional Grammar Transformation of sentences, Voice change, Change of tense, Spellings.

Reading Reading and understanding simple sentences about self, work and environment

Writing Construction of simple sentences Writing simple English

Speaking / Spoken English

Speaking with preparation on self, on family, on friends/ classmates, on know, picture reading gain confidence through role-playing and discussions on current happening job description, asking about someone's job habitual actions. Cardinal (fundamental) numbers ordinal numbers. Taking messages, passing messages on and filling in message forms Greeting and introductions office hospitality, Resumes or curriculum vita essential parts, letters of application reference to previous communication.

2. I.T. Literacy Duration : 20 Hrs. Marks : 09

Basics of Computer Introduction, Computer and its applications, Hardware and peripherals, Switching on-Starting and shutting down of computer.

Computer Operating System

Basics of Operating System, WINDOWS, The user interface of Windows OS, Create, Copy, Move and delete Files and Folders, Use of External memory like pen drive, CD, DVD etc, Use of Common applications.

Word processing and Worksheet

Basic operating of Word Processing, Creating, opening and closing Documents, use of shortcuts, Creating and Editing of Text, Formatting the Text, Insertion & creation of Tables. Printing document. Basics of Excel worksheet, understanding basic commands, creating simple worksheets, understanding sample worksheets, use of simple formulas and functions, Printing of simple excel sheets.

Computer Basic of computer Networks (using real life examples), Definitions of

9. SYLLABUS - CORE SKILLS

27


Networking and Internet

Local Area Network (LAN), Wide Area Network (WAN), Internet, Concept of Internet (Network of Networks), Meaning of World Wide Web (WWW), Web Browser, Web Site, Web page and Search Engines. Accessing the Internet using Web Browser, Downloading and Printing Web Pages, Opening an email account and use of email. Social media sites and its implication.

Information Security and antivirus tools, Do's and Don'ts in Information Security, Awareness of IT - ACT, types of cyber crimes.

3. Communication Skills Duration : 15 Hrs. Marks : 07

Introduction to Communication Skills

Communication and its importance Principles of Effective communication Types of communication - verbal, non verbal, written, email, talking on phone. Non verbal communication -characteristics, components-Para-language Body language Barriers to communication and dealing with barriers. Handling nervousness/ discomfort.

Listening Skills Listening-hearing and listening, effective listening, barriers to effective listening guidelines for effective listening. Triple- A Listening - Attitude, Attention & Adjustment. Active Listening Skills.

Motivational Training

Characteristics Essential to Achieving Success. The Power of Positive Attitude. Self awareness Importance of Commitment Ethics and Values Ways to Motivate Oneself Personal Goal setting and Employability Planning.

Facing Interviews

Manners, Etiquettes, Dress code for an interview Do's & Don'ts for an interview.

Behavioral Skills Problem Solving Confidence Building Attitude

2nd Semester

4. Entrepreneurship Skills Duration : 15 Hrs. Marks : 06

Concept of Entrepreneur - Entrepreneurship - Enterprises:-Conceptual issue

28


Entrepreneurship Entrepreneurship vs. management, Entrepreneurial motivation. Performance & Record, Role & Function of entrepreneurs in relation to the enterprise & relation to the economy, Source of business ideas, Entrepreneurial opportunities, The process of setting up a business.

Project Preparation & Marketing analysis

Qualities of a good Entrepreneur, SWOT and Risk Analysis. Concept & application of PLC, Sales & distribution Management. Different Between Small Scale & Large Scale Business, Market Survey, Method of marketing, Publicity and advertisement, Marketing Mix.

Institutions Support Preparation of Project. Role of Various Schemes and Institutes for self-employment i.e. DIC, SIDA, SISI, NSIC, SIDO, Idea for financing/ non financing support agencies to familiarizes with the Policies /Programmes & procedure & the available scheme.

Investment Procurement

Project formation, Feasibility, Legal formalities i.e., Shop Act, Estimation & Costing, Investment procedure - Loan procurement - Banking Processes.

5. Productivity Duration : 10 Hrs. Marks : 05

Benefits Personal / Workman - Incentive, Production linked Bonus, Improvement in living standard.

Affecting Factors Skills, Working Aids, Automation, Environment, Motivation - How improves or slows down.

Comparison with developed countries

Comparative productivity in developed countries (viz. Germany, Japan and Australia) in selected industries e.g. Manufacturing, Steel, Mining, Construction etc. Living standards of those countries, wages.

Personal Finance Management

Banking processes, Handling ATM, KYC registration, safe cash handling, Personal risk and Insurance.

6. Occupational Safety, Health and Environment Education Duration : 15 Hrs. Marks : 06

Safety & Health Introduction to Occupational Safety and Health importance of safety and health at workplace.

Occupational Hazards

Basic Hazards, Chemical Hazards, Vibroacoustic Hazards, Mechanical Hazards, Electrical Hazards, Thermal Hazards. Occupational health, Occupational hygienic, Occupational Diseases/ Disorders & its prevention.

Accident & safety Basic principles for protective equipment. Accident Prevention techniques - control of accidents and safety

29


measures.

First Aid Care of injured & Sick at the workplaces, First-Aid & Transportation of sick person.

Basic Provisions

Idea of basic provision legislation of India. safety, health, welfare under legislative of India.

Ecosystem Introduction to Environment. Relationship between Society and Environment, Ecosystem and Factors causing imbalance.

Pollution Pollution and pollutants including liquid, gaseous, solid and hazardous waste.

Energy Conservation Conservation of Energy, re-use and recycle.

Global warming Global warming, climate change and Ozone layer depletion. Ground Water Hydrological cycle, ground and surface water, Conservation and

Harvesting of water.

Environment Right attitude towards environment, Maintenance of in -house environment.

7. Labour Welfare Legislation Duration : 05 Hrs. Marks : 03

Welfare Acts Benefits guaranteed under various acts- Factories Act, Apprenticeship Act, Employees State Insurance Act (ESI), Payment Wages Act, Employees Provident Fund Act, The Workmen's compensation Act.

8. Quality Tools Duration : 10 Hrs. Marks : 05

Quality Consciousness

Meaning of quality, Quality characteristic.

Quality Circles Definition, Advantage of small group activity, objectives of quality Circle, Roles and function of Quality Circles in Organization, Operation of Quality circle. Approaches to starting Quality Circles, Steps for continuation Quality Circles.

Quality Management System

Idea of ISO 9000 and BIS systems and its importance in maintaining qualities.

House Keeping Purpose of House-keeping, Practice of good Housekeeping. Quality Tools Basic quality tools with a few examples.

30


LIST OF TOOLS & EQUIPMENTS

Food & Beverages Service Assistant (for batch of 20 Candidates)

S No. Name of the Tools and Equipment Specification Quantity

1. Service Tables 36" x 36" x30" 06 Nos. 2. Wooden Chairs 24 Nos. 3. Bar Counter 01 No. 4. Display Unit 01 No. 5. Refrigerator (Double Door 350 ltr) 01 No. 6. Bain Marie 01 No. 7. Side Boards 04 No. 8. Storage cup Boards 02 Nos. 9. Glass Racks As Required 10. Sample preparation Trolley 01 No. 11. Wash Basin 01 No. 12. Soap Dispenser 01 No. 13. Electric Geyser 01 No. 14. Micro oven 01 No. 15. Table Cloth 54" x 54" 12 Nos. 16. Table Napkins 18"x18" 48 Nos. 17. Moulton 06 nos. 18. Tea Urn 01 No. 19. Cooking Range Fair Burner 01 No. 20. Trainee Lockers As Required 21. Computer with Printer 01 No. 22. Restaurant Demo Software 01 No. 23. Rolling white Board 01 No. 24. Table & Chair 24 Nos.

25. Instructor cup board, Table & Chair

01 each

26. Trays 06 Nos. 27. Round salvers 06 Nos. 28. Table Accompaniments 06 each 29. Water Jug 06 Nos. 30. Chopping Board. 01 No. 31. Wine Stand 01 No. 32. Frills 06 Nos

ANNEXURE-I

31


33. Wine Opener 02 Nos. 34. Culling Knife 01 No. 35. Crockery & Cutlery As Required 36. Tea Pot & Coffee Pot (Silver) As Required 37. Dish Washer Machine 01No. 38. Hot Plate Electric 06 Nos. 39. Plate Warmer (25 Plate Capacity) 02 Nos. 40. Salamender-Electric 01 No. 41. OTG electric 01 No. 42. Air Conditioner with Stabilizer 1.5 Ton 02 Nos. 43. Sundry Equipment's As Required

44. Over Head Projector Ceiling Mounted

01 No.

32


TOOLS & EQUIPMENTS FOR EMPLOYABILITY SKILLS

S No. Name of the Equipment Quantity

1. Computer (PC) with latest configurations and Internet connection with standard operating system and standard word processor and worksheet software.

10 nos.

2. UPS - 500VA 10 nos. 3. Scanner cum Printer 01 no. 4. Computer Tables 10 nos. 5. Computer Chairs 20 nos. 6. LCD Projector 01 no. 7. White Board 1200mm x 900mm 01 no.

Note: Above Tools & Equipments not required, if Computer LAB is available in the institute.

33


Name & Address of the Assessor: Year of Enrollment:

Name & Address of ITI (Govt./Pvt.): Date of Assessment:

Name & Address of the Industry: Assessment location: Industry/ ITI

Trade Name: Semester: Duration of the Trade/course:

Learning Outcome:

S N

o.

Maximum Marks (Total 100 Marks) 15 5 10 5 10 10 5 10 15 15

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ANNEXURE-II

FORMAT FOR INTERNAL ASSESSMENT