Hospitality - Directorate General of Employment & Training

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Handling, upkeep and Waiting at the Table polishing of silver, Cutlery and crockery How to use Service cloth, Types of Menu carrying of plates, clearing of plates & Cutlery Miser-en-scene & Place-enplace 11 courses of Menu A-la-Carte Cover and Service of different type of Food like Alcoholic & Non-alcoholic Beverages Chinese etc. Table-de-hote Cover Breakfast Covers Basic of Cocktails and Mock tails Basic idea of banquet and buffets. Service of alcoholic & Nonalcoholic drinks. Attitude and Behavior Types of Services Personality appearance, communication skill and customer dealing, Guest complaint handling Disposal of Waste material Energy and Water Conservation. 46
Name Sector Code Entry Qualification Age . Terminal Competency: Duration Course Content : Steward/Waiter : Hospitality : HOS221 : Min 8 th STD pass with little knowledge of English. &Completed HOS106 : 17 yrs & above Successful candidates would be able to: 1. Work as a Steward. /Waiter 2. Welcome Guest 3. Take Reservation for Restaurant 4. Escort Guest to their respective Table. 5. Present Menu Cards 6. Take order and to do the Service of Food and Beverage : 120 hours : Given below Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practicing Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. Knowledge about the type of Cutlery & Crockery/glassware to be used with what type of Dish. How to use the Tray, Tray carrying position, how to lay the Tray for breakfast Arrangement and preparation of Side Board & Service Table How to place order to the Kitchen and Bar Arrangement of silver according to the Menu on the table Underpinning Knowledge (Theory) Knowledge about various types of Equipments used in the Restaurants and Bars. Apprising and drawing of Cutlery, Glassware, Linen, Hygiene handling of the same General idea about the functioning of Pantry/ still room/side Board in the Hotel/Restaurant. The Restaurant The Menu – types of Menu, course of Menu, Uses of Menu Card. Rules for laying a Table / Rules for Waiting at the Table/Dos and Don‟ts for a Waiter. Common Sauces and their Basic Ingredients. Salads with recommended Dressings Food & Their Accompaniments. Method of Cooking Food. (Basic) 47
Page 1 and 2: Course Curricula for Short Term Cou
Page 3 and 4: Course Curricula for Short Term Cou
Page 5 and 6: Skill Development based on Modular
Page 7 and 8: various modules, pre requisites for
Page 9 and 10: Food production Course Matrix Level
Page 12 and 13: Name Sector Code : Assistant Cook :
Page 14 and 15: Name Sector Code Entry Qualificatio
Page 16 and 17: Sector Code Entry Qualification Ter
Page 18 and 19: Sector Code Entry Qualification Ter
Page 22 and 23: Develop a Food Safety plan Re-heati
Page 24 and 25: Practical Competencies Underpinning
Page 28 and 29: Name : Cook- Baker Sector : Hospita
Page 32 and 33: HOUSEMEN (Basic) Name Sector Code E
Page 36 and 37: Pest Control & Measures. Care of f
Page 38 and 39: Public areas Knowledge and care abo
Page 40 and 41: international telephone codes Knowl
Page 45: Name Sector Code Entry Qualificatio
Page 49 and 50: Name Sector Code Entry qualificatio
Page 51 and 52: Name : Hospitality Assistant Sector
Page 53 and 54: 3. Code : HOS102 4. Entry Qualifica
Page 55 and 56: 4. Mugs 20 Nos. 5. Dustbins 2 Nos.
Page 57 and 58: MODULE 1.Name : Household Assistant
Page 60 and 61: LIST OF TOOLS AND EQUIPMENTS FOR BA
Page 62 and 63: LIST OF TOOLS AND EQUIPMENTS FOR BA
Page 64 and 65: Competency based Modular Employable
Page 66 and 67: Assessment To achieve the terminal
Page 68 and 69: Unit Coverage: Hospitality Element
Page 70 and 71: Element 2. Prepare to work safely P
Page 72 and 73: Terminal Competency Title: Safely o
Page 74 and 75: Correct cleaning chemicals, equipme
Page 76 and 77: Terminal Competency Title: Responsi
Page 78 and 79: 17. Maintain the security of the ho
Page 80 and 81: Terminal Competency Title: Read bas
Page 82 and 83: Terminal Competency Title: Maintain
Page 88 and 89: Terminal Competency Title: Clean Wa
Page 90 and 91: 31. Safely operate basic household
Page 92 and 93: Terminal Competency Title: Read bas
Page 94 and 95: Element 7. Look after personal hygi
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Terminal Competency Title: Maintain
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Terminal Competency Title: Clean an
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Terminal Competency Title: Safely a
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Competency based Modular Employable
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disposal of household waste Knowled
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Element 13. Demonstrate social and
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Terminal Competency Title: Safely o
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Terminal Competency Title: Clean an
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Terminal Competency Title: Responsi
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Understanding the rights of childre
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medical doses 21.2. Read instructio
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Terminal Competency Title: Feed hou
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Terminal Competency Title: Care for
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Terminal Competency Title: Bathe an
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Terminal Competency Title: Respond
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members 70. Provide basic first aid
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Television Vacuum cleaner Microwave
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Terminal Competency Title: Conduct
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Terminal Competency Title: Meet the
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Terminal Competency Title: Provide
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Cultural understanding related to t
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Essential Knowledge to apply proces
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subjective information Understandin
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ovens, including combi ovens microw
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Terminal Competency Title: Discuss
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of Training & Technical Education T
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Limited (IMACS) 30. Ms. Sarala Gopa
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‣ Service of Breakfast / Lunch, D
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Level - 1 1. Module Name Geriatric
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Level - 1 1. Module Name Door Man 2
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conditioner homer arrangement aquar
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Level - 1 1. Module Name House Keep
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Level - 1 1. Module Name House Keep
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Level - 1 1. Module Name Assistant
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Level - 1 1. Module Name The Dosa M
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1. Vegetable cutter 2. Pressure Coo
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Level - 1 1. Module Name The Kabab
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Level - 1 1. Module Name The Chat m
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1. Module Name Tea - Stall 2. Secto
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Level - 1 1. Module Name Infant Nur
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Level - 1 1. Module Name Restaurant
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Level - 2 1. Module Name Care giver
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Level - 2 1. Module Name Hotel Cash
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Level - 2 1. Module Name Handy man
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Level - 2 1. Module Name Steward/He
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Level - 2 1. Module Name Food and b
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Level - 3 1. Module Name Steward -
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Sectoral Skill Panel Sl. Name Addre
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Hospitality - Directorate General of Employment & Training

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