HUNNAR SE ROZGAR
Waiter's Skills Development Program of the Ministry of Tourism
Course Title | Waiter |
Objective | Increase trained manpower capacity of service providers |
Eligibility | 8th Class pass Age: 18 to 28 years |
Duration | Six Weeks (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 |
Stipend | 1500/- 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 Course
Duration 6 weeks
Theory Component
S.No. | Topic - Food & Beverage Service |
1 | Pride in Nation |
2 | Tourism & You |
3 | Etiquettes & Basic Conversation |
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 Care |
Practical Component
S.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, hollow-ware 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 |