IHM, Kolkata
 
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                    HUNNAR SE ROZGAR      
  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

Waiters Course 06 weeks 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, 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

S.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

 
     
 
 
 
Institute of Hotel Management, Catering Technology & Applied Nutrition, Ministry of Tourism, Govt. of India, P-16, Taratala Road, Kolkata - 700088