Under APPRENTICESHIP TRAINING SCHEME

Transcription

1 Syllabus for the trade of APPRENTICE FOOD & BEVERAGE SERVICE (STEWARDSHIP) Under APPRENTICESHIP TRAINING SCHEME Government of India Ministry of Labour & Employment (D.G.E.&T.) CENTRAL STAFF TRAINING AND RESEARCH INSTITUTE EN Block, Sector V, Salt Lake City Kolkata

2 List of the Trade Committee s designed and approved the syllabus for the trade of Apprentice Food & Beverage Service (Stewardship) under Apprenticeship Training Scheme Shri S.D. Lahiri Director C.S.T.A.R.I. Kolkata SL. NO. NAME & DESIGNATION ADDRESS REMARKS 1 Shri Gaurish Dhond, IMC Proprietor, Hotel Chairman Chairman Monoshanti, Panaji, Goa 2 Shri Aleixo F da Costa, Directorate of Craftsmen Director Training, Goa 3 Shri Rajesh P Lolayekar, Directorate of Craftsmen Asstt. Director Training, Goa 4 Shri R.S. Siddarkar, Principal ITI., Panaji, Goa 5 Shri Sailesh Sanzgiri, Alcon Group of Hotels Managing Director 6 Shri Ajay Vyas, Executive Taj Group of Hotels, Fort Aguada Beach Resort, Panaji, Goa 7 Shri Dennis D Costa, Front Office Manager 8 Shri Rahul Kulshrestha, Executive 9 Shri L.K. Mukherjee Deputy Director 10 Shri S.B. Sardar, Training Officer Taj Group of Hotels, Fort Aguada Beach Resort, Panaji, Goa Sun-N-Sand Hotel, Panaji, Goa C.S.T.A.R.I. Kolkata C.S.T.A.R.I. Kolkata 11 Shri R.N. Manna, Training Officer C.S.T.A.R.I. Kolkata 2

3 General information Name of the designated trade : Apprentice Food and Beverage Service (Stewardship) N.C.O. Code No. : Qualification : Passed 10 th class examination under 10+2 system of education or its equivalent. Duration of the Apprenticeship Training : Two years Rebate : One year & six months Broad Based Basic Training in Hospitality Sector under Centre of Excellence Scheme and Advanced module of Centre of Excellence Scheme in Food and Beverage Service (Stewardship). Ratio of Apprentice to Workers : 1:5 Terminal Behavior : On completion of the training the trainee learns the service of food beverage to a Guest and the daily routine system followed in the Food & Beverage department Course Outline The training shall comprise ofa) On the job training The actual training shall be depended on the facilities available in the establishment, with an idea to expose the trainees to as many activities as possible. The trainees shall maintain a daily work diary for the on job training, which shall be periodically authenticated by the supervisor. b) Project Group / Individual apprentice shall undertake a project in any of the areas depending on his/her interest and facilities available in the establishment. The duration of the project shall be four weeks.... 3

4 Syllabus for trade of Apprentice Food & Beverage Service (Stewardship) Practical Training: Six months Sr. No. Topic Practical Theory 1 Types of Hotels; knowledge of basic points for No Yes classification of Hotels 2 An orientation and understanding to the Food and No Yes Beverage department well its organizational structure in the Hotel industry 3 An orientation in Personal Hygiene and statutory Yes Yes provision of disposal of waste food 4 Basic tasks a) Carrying Plates/Using trays/salvar b) Laying of table and preparation of Side Board c) Basic Serving Techniques and clearing of Table, Crumbing Yes Yes 5 Knowledge of Menu, which includes Food Yes Yes preparation, Guest Explanation, Accompaniments 6 Receiving the Guests Presenting Menu Card and Yes Yes taking orders 7 Service at Banquets Yes Yes 8 Beverage Service Yes Yes 9 Knowledge about service of guests for formal and Yes Yes informal dinners 10 Knowledge of service to be performed for Yes Yes a) A la Carte b) Table d Hote c) Breakfast (Continental and English)/ Lunch/ Dinner d) Buffet 11 Planning and Executing of Banquet/Different Menus Yes Yes 12 Restaurant and Bar Inventory, Food and Beverage Yes No reports 13 Making of Mock tails and Cocktails Yes Yes 14 Preparation of Duty Allocation Yes No 15 Snack bar and Counter Service Yes No 16 Room Service Yes Yes 17 Handling Guests Complaints Yes Yes 18 Bill Settlement Yes No 19 Different Styles of Service and latest Trends of Service No Yes 4

5 20 Occupational Hazards and safety measures related to the trade. Introduction about environment and environment management system. Environment pollution and mechanics role in minimising the same. 21 Project Work Assigned by the Departmental Head Yes Yes 5

6 Examination Scheme for the trade of Apprentice FOOD and BEVERAGE SERVICE (STEWARDSHIP) Sl No 1 Title Practical Project work Based on Practical Training in Respective Industry Practical Test/Viva Based on Practical Total Marks Minimum Marks Training in Respective Industry 2 Theory Total Marks Obtained 6