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