Food & Beverages Service Assistant
GOVERNMENT OF INDIA MINISTRY OF SKILL DEVELOPMENT & ENTREPRENEURSHIP
DIRECTORATE GENERAL OF TRAINING
COMPETENCY BASED CURRICULUM
FOOD & BEVERAGES SERVICE ASSISTANT
(Duration: One Year)
CRAFTSMEN TRAINING SCHEME (CTS) NSQF LEVEL- 4
SECTOR – FOOD PROCESSING & PRESERVATION
Food & Beverages Service Assistant
FOOD & BEVERAGES SERVICE
ASSISTANT (Non-Engineering Trade)
(Revised in 2018)
Version: 1.0
CRAFTSMEN TRAINING SCHEME (CTS)
NSQF LEVEL - 4
Developed By
Ministry of Skill Development and Entrepreneurship
Directorate General of Training CENTRAL STAFF TRAINING AND RESEARCH INSTITUTE
EN-81, Sector-V, Salt Lake City, Kolkata – 700 091
Food & Beverages Service Assistant
The DGT sincerely acknowledges contributions of the Industries, State Directorates,
Trade Experts, Domain Experts and all others who contributed in revising the curriculum. Special acknowledgement is extended by DGT to the following expert members who had contributed immensely in this curriculum.
List of Expert Members contributed/ participated for finalizing the course curriculum of Food & Beverages Service Assistant trade.
S No. Name & Designation Sh/Mr/Ms Organization Remarks
1. H. V. Samvatsar Director
CSTARI, Kolkata Chairman
2. Sanjay Kumar Joint Director of Training
CSTARI, Kolkata Member
3. L. K. Mukherjee Deputy Director of Training
CSTARI, Kolkata Member
4. Bharat K. Nigam Training Officer
CSTARI, Kolkata Member/ Coordinator
5. K.V.S. Narayana Training Officer
CSTARI, Kolkata Member/ Coordinator
6. Shiv Biswal Executive Chef
Taj Sats, Air Catering Ltd., Kolkata Expert
7. SowmyaSengupta Training Manager
Hotel Taj Bengal, Kolkata Expert
8. Suheli Das HR Executive
Hotel ITC Sonar, Kolkata Expert
9. Abdul Wahab Chef De Cuisine
Hyatt Regency, Kolkata Expert
10. Nikhil Rajen Merchant Sr Sous Chef
Hotel ITC Sonar, Kolkata Expert
11. ShirsenduKarmakar Principal
NIHM Pvt. ITI, Garia, Kolkata Expert
12. Anurag Vats Training Officer
CSTARI, Kolkata Member
13. Akhilesh Pandey Training Officer
CSTARI, Kolkata Member
14. Shri S A Pandav, RDD Vadodara &Surat, Gujarat Expert 15. Mr.Anurag Mishra, HR
Manager WelcomHotel,Vadodara Expert
16. Ms. Bhavita Vin, Training Co-ordinator
Welcom Hotel, Vadodara Expert
17. Mr. Piyushkumar Mehta, HR Hotel Revival Lords Inn, Vadodara Expert
ACKNOWLEDGEMENT
Food & Beverages Service Assistant
Exe. 18. Mr. Jayesh More, Exe.
Housekeeping Hotel Revival Lords Inn, Vadodara Expert
19. Mr. Rishi Kashyap, Principal Gujarat Institute Hotel Management, Vadodara Expert
20. Mr. DaronPawar, Sr. Faculty Gujarat Institute of Hotel Management, Vadodara Expert
21. Mr. Ranjeet Rajput, HR Surya Palace Hotel, Vadodara Expert 22. Mr. ArunUpadhyay, HR
Training Surya Palace Hotel, Vadodara Expert
23. Mr. Y.B.Joshi, Principal Industrial Training Institute, Khambhat Expert
24. Mr. J.G.Prajapati, Asst. Appr. Advisor
Industrial Training Institute, Tarsali Expert
Food & Beverages Service Assistant
S No. Topics Page No.
1. Course Information 1 2. Training System 2-5 3. Job Role 6 4. General Information 7-8 5. NSQF Level Compliance 9 6. Learning/ Assessable Outcome 10-11 7. Learning Outcome with Assessment Criteria 12-17 8. Trade Syllabus 18-25 9. Core Skill – Employability Skill 26-29 10. Annexure I
List of Trade Tools & Equipment 30-31 List of Tools & Equipment for Employability Skill 32
11. Annexure II - Format for Internal Assessment 33
CONTENTS
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Food & Beverages Service Assistant
During the one-year duration of “Food & Beverages Service Assistant” trade, a candidate is trained on Professional Skill, Professional Knowledge and Employability Skill. In addition to this, a candidate is entrusted to undertake project work, extracurricular activities and on-the-job training to build up confidence. The broad components covered related to the trade are categorized in two semesters each of six months duration. The semester wise course coverage is categorized as below:
1st Semester – In the first semester, the trainee learns about elementary first-aid, firefighting, environment regulation and housekeeping, etc. The trainee identifies trade tools, kitchen equipment and kitchen operation process. He understands the importance of personal hygiene, cleanliness of kitchen/ cooking utensils, food handling and hygiene protective clothing. He practices safe handling of cutlery/crockery/ glassware. The trainee can Carry and balance food/ beverages/equipments on a tray. Adopt methods and techniques of different styles of service – American/ French/ English/ India. Carry out room service operations. The trainee can Arrange & set up tray for room service for American/ English/ Continental/ Indian breakfast and breakfast layout in coffee. He can Arrange & set up cover for a la carte and table d’hote menu. He learns to receive the guest, seating at the table and serving water, present the menu, take order, raise KOT, BOT, food pick up service and service of food.
2nd Semester – In the second semester, the trainee learns to Serve non-alcoholic Beverages like Tea, Coffee, Aerated Drinks, Milk shakes, Juices, Tisanes etc. Serve Alcoholic Beverages like Red wine, White wine, Sparkling wines etc Serve fermented beverages, Beer etc Serve Spirits like Vodka/ Rum/ Whisky/ Brandy/ Tequila etc Prepare, serve and dispense mocktails, whisky based cocktails, Gin based Cocktails, Vodka based cocktails & Rum based cocktails. Serve Cigars, cigarettes and change the ash tray. Serve cheese etc Serve salads, Ice creams and Soups.. Design the layout of restaurant. Separate the activities and maintain log books, records, Proformas.
1. COURSE INFORMATION
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Food & Beverages Service Assistant
2.1 GENERAL
The Directorate General of Training (DGT) under Ministry of Skill Development & Entrepreneurship offers a range of vocational training courses catering to the need of different sectors of the economy/ labour market. The vocational training programs are delivered under the aegis of National Council of Vocational Training (NCVT). Craftsman Training Scheme (CTS) and Apprenticeship Training Scheme (ATS) are two pioneer programs of NCVT for propagating vocational training.
‘Food & Beverages Service Assistant’ trade under CTS is one of the popular courses delivered nationwide through a network of ITIs. The course is of one-year (02 semester) duration. It mainly consists of Domain area and Core area. In the Domain area (Trade Theory & Practical) impart professional skills and knowledge, while the core area (Employability Skill) imparts requisite core skills, knowledge, and life skills. After passing out the training program, the trainee is awarded National Trade Certificate (NTC) by NCVT which is recognized worldwide.
Candidates broadly need to demonstrate that they are able to:
· Read and interpret technical parameters/documents, plan and organize work processes, identify necessary materials and tools;
· Perform tasks with due consideration to safety rules, accident prevention regulations and environmental protection stipulations;
· Apply professional skill, knowledge & employability skills while performing jobs. · Document the technical parameters related to the task undertaken.
2.2 CAREER PROGRESSION PATHWAYS
· Can join Apprenticeship programs in different types of industries leading to a National Apprenticeship certificate (NAC).
2. TRAINING SYSTEM
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Food & Beverages Service Assistant
2.3 COURSE STRUCTURE
Table below depicts the distribution of training hours across various course elements during a period of one year (02 semesters): -
S No. Course Element Notional Training Hours
1. Professional Skill (Trade Practical) 1140 2. Professional Knowledge (Trade Theory) 228 3. Employability Skills 110 4. Library & Extracurricular activities 42 5. Project Work/ OJT 400 6. Revision & Examination 160 Total 2080
2.4 ASSESSMENT & CERTIFICATION
The trainee will be tested for his skill, knowledge and attitude during the period of the course and at the end of the training program as notified by the Government of India (GoI) from time to time. The employability skills will be tested in the first two semesters itself.
a) The Internal Assessment during the period of training will be done by Formative Assessment Method by testing for assessment criteria listed against learning outcomes. The training institute has to maintain an individual trainee portfolio as detailed in assessment guideline. The marks of internal assessment will be as per the template (Annexure – II).
b) The final assessment will be in the form of summative assessment method. The All India Trade Test for awarding NTC will be conducted by NCVT at the end of each semester as per the guideline of Government of India. The pattern and marking structure is being notified by Govt. of India from time to time. The learning outcome and assessment criteria will be the basis for setting question papers for final assessment. The examiner during final examination will also check the individual trainee’s profile as detailed in assessment guideline before giving marks for practical examination.
2.4.1 PASS REGULATION
The minimum pass percentage for practical is 60% &minimum pass percentage of theory subjects is 40%. For the purposes of determining the overall result, 50% weightage is applied to the result of each semester examination. 2.4.2 ASSESSMENT GUIDELINE
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Food & Beverages Service Assistant
Appropriate arrangements should be made to ensure that there will be no artificial barriers to assessment. The nature of special needs should be taken into account while undertaking the assessment. Due consideration should be given while assessing for teamwork, avoidance/reductionofscrap/wastage and disposal of scrap/waste as per procedure, behavioral attitude, sensitivity to the environment and regularity in training. The sensitivity towards OSHE and self-learning attitude are to be considered while assessing competency. Assessment will be evidence based comprising the following:
· Job carried out in labs/workshop · Record book/ daily diary · Answer sheet of assessment · Viva-voce · Progress chart · Attendance and punctuality · Assignment · Project work
Evidences of internal assessments are to be preserved until forthcoming semester
examination for audit and verification by examining body. The following marking pattern to be adopted while assessing:
Performance Level Evidence
(a) Weightage in the range of 60%-75% to be allotted during assessment For performance in this grade, the candidate should produce work which demonstrates attainment of an acceptable standard of craftsmanship with occasional guidance, and due regard for safety procedures and practices
· Demonstration of good skill in the use of hand tools, machine tools and workshop equipment.
· Below 70% tolerance dimension achieved while undertaking different work with those demanded by the component/job.
· A fairly good level of neatness and consistency in the finish.
· Occasional support in completing the project/job.
(b) Weightage in the range of 75%-90% to be allotted during assessment
For this grade, a candidate should produce work which demonstrates attainment of a reasonable standard of craftsmanship, with little guidance, and regard for safety procedures and practices
· Good skill levels in the use of hand tools, machine tools and workshop equipment.
· 70-80% tolerance dimension achieved while undertaking different work with those demanded by the component/job.
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Food & Beverages Service Assistant
· A good level of neatness and consistency in the finish.
· Little support in completing the project/job.
(c) Weightage in the range of more than 90% to be allotted during assessment For performance in this grade, the
candidate, with minimal or no support in organization and execution and with due regard for safety procedures and practices, has produced work which demonstrates attainment of a high standard of craftsmanship.
· High skill levels in the use of hand tools, machine tools and workshop equipment.
· Above 80% tolerance dimension achieved while undertaking different work with those demanded by the component/job.
· A high level of neatness and consistency in the finish.
· Minimal or no support in completing the project.
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Food & Beverages Service Assistant
Steward, Hotel; supervises work of Dining Room Waiters Pantry Man and Room Service Waiter and ensures that guests are served promptly and courteously in dining room. Receives customers in dining hall and escorts them to tables and obtains orders from customers and ensures that food is served promptly by Waiters. Visits rooms, halls and other areas to ensure that they are kept clean and tidy. Ensures that glass, china and silver wares are in good order. Prepares dining halls for banquets and special occasions by decorating them with flower vases and arranging tables and chairs in pleasing fashions. Keeps record of any breakage of crockery or loss of cutlery. May keep kitchen equipment, crockery, cutlery etc., under his charge and issue them as needed. May purchase food supplies and kitchen equipment and check them for quality and quantity. May supervise storage and issue of supplies.
Waiter, Institutional/Food and Beverage Service-Steward; Bearer (Institutional) serves food, snacks, beverages to customers, guests in hotels, bars, and restaurants. Prepares table with clean linen, condiments containers, glasses, menu-card and obtains orders from customers. Collects food, beverages, snacks etc., from kitchen according to customers’ orders from Pantry Man and serves them. Waits on customers periodically for additional requirements, of food etc. Removes used plates, cups, saucers from table and presents bill to customers and collects cash and hands it to Cashier. Is designated as WAITER (dining room) if employed in serving food in dining rooms and LOUNGE WAITER if engaged for serving beverages and snacks in lounge.
Reference NCO-2015:
(i) 5131.0200 - Steward, Hotel Steward (ii) 5131.0401 - Waiter, Institutional/Food and Beverage Service-Steward
3. JOB ROLE
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Food & Beverages Service Assistant
Name of the Trade Food & Beverages Service Assistant
NCO - 2015 5131.0200, 5131.0401
NSQF Level Level-4
Duration of Craftsmen Training One Year (2 Semesters)
Entry Qualification Passed 10th class examination
Unit Strength (No. of Student) 16 Trainees
Space Norms 48 Sq. m
Power Norms 8 KW
Instructors Qualification for:
(i) Food & Beverages Service Assistant Trade
Degree in Hotel Management/ Catering Technology from recognised university/ institution with one year experience in the relevant field.
OR Diploma in Hotel Management/ Catering Technology from recognized board with two years experience in the relevant field.
OR NTC/NAC passed in the trade with three years post qualification experience in the relevant field. Desirable: Preference will be given to a candidate with Craft Instructor Certificate (CIC). Note: Out of the two craft instructors at least one must have degree / Diploma in the relevant field.
(ii) Employability Skill MBA OR BBA with two-year experience OR Graduate in Sociology/ Social Welfare/ Economics with two-year experience OR Graduate/ Diploma with two-year experience and trained in Employability Skills from DGT institutes.
AND Must have studied English/ Communication Skills and Basic Computer at 12th/ Diploma level and above.
OR
4. GENERAL INFORMATION
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Food & Beverages Service Assistant
Existing Social Studies Instructors duly trained in Employability Skills from DGT institutes.
List of Tools and Equipment As per Annexure – I
Distribution of training on hourly basis: (Indicative only)
Total Hrs/ Week Trade Practical Trade
Theory Soft Skills
Employability Skills
Extracurricular Activity
40 Hours 25 Hours 6 Hours 5 Hours 2 Hours 2 Hours
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Food & Beverages Service Assistant
NSQF level for ‘Food & Beverages Service Assistant’ trade under CTS: Level 4.
As per notification issued by Govt. of India dated- 27.12.2013 on National Skill Qualification Framework total 10 (Ten) Levels are defined.
Each level of the NSQF is associated with a set of descriptors made up of five outcome statements, which describe in general terms, the minimum knowledge, skills and attributes that a learner needs to acquire in order to be certified for that level.
Each level of the NSQF is described by a statement of learning outcomes in five domains, known as level descriptors. These five domains are:
a. Process b. Professional knowledge c. Professional skill d. Core skill e. Responsibility
The Broad Learning outcome of ‘Food & Beverages Service Assistant’ trade under CTS
mostly matches with the Level descriptor at Level- 4. The NSQF level-4 descriptor is given below:
Level Process Required
Professional Knowledge Professional Skill Core Skill Responsibility
Level 4 Work in familiar, predictable, routine, situation of clear choice
Factual knowledge of field of knowledge or study
Recall and demonstrate practical skill, routine and repetitive in narrow range of application, using appropriate rule and tool, using quality concepts
Language to communicate written or oral, with required clarity, skill to basic Arithmetic and algebraic principles, basic understanding of social political and natural environment
Responsibility for own work and learning
5. NSQF LEVEL COMPLIANCE
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Food & Beverages Service Assistant
Learning outcomes are a reflection of total competencies of a trainee and assessment will
be carried out as per the assessment criteria.
6.1 GENERIC LEARNING OUTCOME
1. Apply safe working practices.
2. Comply with environment regulation and housekeeping.
3. Assist in exigencies and carry out elementary first-aid during emergencies.
4. Work in a team, understand and practice soft skills, technical English to communicate
with required clarity.
5. Explain energy conservation, global warming and pollution and contribute in day-to-
day work by optimally using available resources.
6. Explain personnel finance, entrepreneurship and manage/organize related task in
day-to-day work for personal & societal growth.
6.2 SPECIFIC LEARNING OUTCOME
Semester - I
1. Handle cutlery/crockery/ glassware, hygienically and observe do’s & don’t while
waiting at the table.
2. Handle Flatware and Hollowware hygienically and correctly use of Linen-waiter’s
cloth/runner/table cloth/napkin.
3. Carry and balance equipments/ food/ beverages on a tray.
4. Adopt methods and techniques of different styles of service – American/ French/
English/ India.
5. Carry out room service operations.
6. Arrange & set up tray for room service for American/ English/ Continental/ Indian
breakfast and breakfast layout in coffee.
7. Arrange & set up cover for a la carte and table d’hote menu.
6. LEARNING/ ASSESSABLE OUTCOME
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Food & Beverages Service Assistant
8. Plan a five course menu and set up the table according to the menu.
9. Plan & set up different themes of Banquets.
10. Receive the guest, seating at the table and serving water, present the menu, take
order, raise KOT, BOT, food pick up service and service of food.
11. Check & accept the payments and practice situation handling.
12. Demonstrate methods of cooking through Power Point/ Video.
Semester - II
13. Serve non-alcoholic Beverage like tea, coffee etc.
14. Serve Alcoholic Beverage like Red wine, White wine, Sparkling wines etc.
15. Serve Beer/ fermented beverages.
16. Serve Spirits like Vodka/ Rum/ Whisky/ Brandy/ Tequila etc.
17. Prepared, serve and dispense mocktails, whisky based cocktails, Gin based Cocktails,
Vodka based cocktails & Rum based cocktails.
18. Serve Cigars, cigarettes and change the ash mag.Serve cheese etc.
19. Serve salads, Ice creams and Soups.
20. Design the layout of restaurant.
21. Demonstrate situation handing and group activity by students:
22. Blind Guest, Invalid Guest, Drunk Guest, Without money, Spillage
23. Separate the activities and maintain log books, records, Proformas.
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Food & Beverages Service Assistant
GENERIC LEARNING/ ASSESSABLE OUTCOME
LEARNING/ ASSESSABLE OUTCOME ASSESSMENT CRITERIA
1. Apply safe working practices
1.1 Follow and maintain procedures to achieve a safe working environment in line with occupational health and safety regulations and requirements, and according to policy.
1.2 Recognize and report all unsafe situations according to policy.
1.3 Identify and take necessary precautions on fire and safety hazards and report according to work policy and procedures.
1.4 Identify, handle and store/ dispose-off dangerous goods and substances according to policy and procedures following safety regulations and requirements.
1.5 Identify and observe policies and procedures with regard to illness or accident.
1.6 Identify safety alarms accurately. 1.7 Report supervisor/ competent of authority in the event of
accident or sickness of any staff and record accident details correctly according to accident/injury procedures.
1.8 Identify and observe evacuation procedures according to site policy.
1.9 Identify Personal Productive Equipment (PPE) and use the same as per related working environment.
1.10 Identify basic first-aid and use them under different circumstances.
1.11 Identify different fire extinguisher and use the same as per requirement.
2. Comply with
environment regulation and housekeeping
2.1 Identify environmental pollution & contribute to the avoidance of instances of environmental pollution.
2.2 Deploy environmental protection legislation & regulations. 2.3 Take opportunities to use energy and materials in an
environmentally friendly manner. 2.4 Avoid waste and dispose waste as per procedure.
3. Assist in exigencies and
carry out elementary first-aid during emergencies.
3.1 Demonstrate elementary first-aids. 3.2 Demonstrate safety practices to be observed in kitchen. 3.3 Demonstrate use of personal protective dresses. 3.4 Identify emergency exit route. 3.5 Demonstrate fire fighting procedure using fire extinguishers.
7. LEARNING OUTCOME WITH ASSESSMENT CRITERIA
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Food & Beverages Service Assistant
4. Work in a team,
understand and practice soft skills, technical English to communicate with required clarity.
4.1 Obtain sources of information and recognize information. 4.2 Use documents, regulations and occupationally related
provisions. 4.3 Conduct appropriate and target oriented discussions with
higher authority and within the team. 4.4 Present facts and circumstances, possible solutions & use
English and French terminology. 4.5 Resolve disputes within the team. 4.6 Conduct written communication.
5. Explain energy
conservation, global warming, pollution, and contribute in day- to-day work by using available resources optimally.
5.1 Explain the concept of energy conservation, global warming,pollution and utilize the available resources optimally & remain sensitive to avoid environment pollution.
5.2 Dispose waste following standard procedure.
6. Explain personnel
finance, entrepreneurship and manage/organize related task in day-to- day work for personal & societal growth.
6.1 Explain personnel finance and entrepreneurship. 6.2 Explain role of various schemes and institutes for self-
employment i.e. DIC, SIDA, SISI, NSIC, SIDO, Idea for financing/ non-financing support agencies to familiarize with the policies/ programmes, procedure & the available scheme.
6.3 Prepare Project report to become an entrepreneur for submission to financial institutions.
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Food & Beverages Service Assistant
SPECIFIC LEARNING/ ASSESSABLE OUTCOME
LEARNING/ ASSESSABLE OUTCOME ASSESSMENT CRITERIA
Semester-I 1. Handle cutlery/crockery/
glassware, hygienically and observe do’s & don’t while waiting at the table.
1.1 Identifications of service equipments 1.2 Setting up of tables - handling of service equipments 1.3 Care and upkeep of service equipments 1.4 Video /Power Point Presentation on grooming,
personal hygiene, dos &don'tsby an F&B Assistant. 1.5 Rules to be observed while waiting at the table 1.6 Hygienic handling of Cutlery/ Crockery/Glassware 1.7 Demonstration and practice of laying a Table.
2. Handle Flatware and Hollowware hygienically and correctly use of Linen-waiter’s cloth/runner/table cloth/napkin.
2.1 Hygienic handling of Flatware and Hollowware. 2.2 Introduction to Linen 2.3 Correct use of Linen - waiter's cloth/Runner/ Table
cloth/ Napkin etc. 2.4 Laying and relaying table cloth 2.5 Napkin folding (min. 5 types) 2.6 laying of a cover
3. Carry and balance
equipments/ food/ beverages on a tray.
3.1 Correct handling and practices of using service spoon and service fork
3.2 Tray carrying and balancing of equipments / food / beverages on a tray.
3.3 balancing service tray 3.4 Methods and Techniques of different styles of
service - American/ French/English/ In situ 3.5 Setting up of side station 3.6 Setting of room service tray & trolley for tea / coffee
/ pre plated food / 3 course meal 3.7 Practicing room service operations in the training
restaurant. 4. Adopt methods and
techniques of different styles of service – American/ French/ English/ India.
4.1 Methods and Techniques of different styles of service - American/ French/English/ In situ
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Food & Beverages Service Assistant
5. Carry out room service operations.
5.1 Setting up of side station 5.2 Setting of room service tray & trolley for tea / coffee
/ pre plated food / 3 course meal 5.3 Practicing room service operations in the training
restaurant. 6. Arrange & set up tray for room
service for American/ English/ Continental/ Indian breakfast and breakfast layout in coffee.
6.1 Setting up tray for room service for English 6.2 Setting up tray for room service for Continental 6.3 Setting up tray for room service for Indian Breakfast 6.4 Setting up tray for breakfast layout for coffee shop 6.5 Setting up tray for room service for English
7. Arrange & set up cover for a la
carte and table d’hote menu. 7.1 Setting up cover for a la carte andtable d' hote
menu. 7.2 Practice on Methods and Techniques ofdifferent
styles of service – In situ. 7.3 Practice on Methods and Techniques ofdifferent
styles of service – American 8. Plan a five course menu and
set up the table according to the menu.
8. 1 Plan a five course menu and setting up of the table according to the menu
9. Plan & set up different themes
of Banquets.
9.1 Theme setting for Banquets 9.2 Demonstration through slides / video etc. for
different themes 10. Receive the guest, seating at
the table and serving water, present the menu, take order, raise KOT, BOT, food pick up service and service of food.
10.1 Receiving the guest, seating at the tableand serving water
10.2 Presenting the menu and taking order 10.3 Raising KOT, BOT and food pick up service and service
of food 11. Check & accept the payments
and practice situation handling.
11.1 Presenting the check and accepting the payments 11.2 Demonstration and practices on Situation handling
12. Demonstrate methods of
cooking through Power Point/ Video.
12.1 Demonstration on methods of cooking through Power Point / Video.
12.2 Demonstration on methods of cooking through Video.
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Food & Beverages Service Assistant
13. Serve nonalcoholic Beverage like tea, coffee etc.
13.1 Services of Nonalcoholic Beverages 13.2 Service of tea 13.3 Service of coffee 13.4 VISIT MARKET - prepare report on tea and coffee
14. Serve Alcoholic Beverage like
Red wine, White wine, Sparkling wines etc.
14.1 Service of red wines 14.2 Service of white wines 14.3 Service of sparkling wines
15. Serve Beer/ fermented
beverages. 15.1 Service of Beer
16. Serve Spirits like Vodka/ Rum/
Whisky/ Brandy/ Tequila etc. 16.1 Service of Spirit
17. Prepared, serve and dispense
mocktails, whisky based cocktails, Gin based Cocktails, Vodka based cocktails & Rum based cocktails.
17.1 Preparation service and dispensing of mocktail
18. Serve Cigars, cigarettes and change the ash mag. Serve cheese etc.
18.1 Service of Cigars & cigarettes 18.2 Changing the ash tray
19. Serve cheese etc. 19.1 Service of cheese. 20. Serve salads, Ice creams and
Soups. 20.1 Service of Salad. 20.2 Service of Ice cream 20.3 Service of Soup
21. Design the layout of
restaurant. 21.1 Drawing layout of restaurant
22. Demonstrate situation handing
and group activity by students: Blind Guest, Invalid Guest, Drunk Guest, Without money, Spillage
22.1 Demonstrate of situation handling & group activity by the students.
23. Separate the activities and maintain log books, records, Proformas.
23.1 Visit to nearby hotels and interact with the purchasing department and the local vendors / suppliers and prepare a report(Supervisor should supervise the activities and provide all the necessary
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Food & Beverages Service Assistant
inputs) 23.2 Log Books 23.3 Proformas 23.4 KOT control 23.5 Record keeping of a restaurant 23.6 Activity of payment
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Food & Beverages Service Assistant
SYLLABUS - FOOD & BEVERAGES SERVICE ASSISTANT
FIRST SEMESTER – 06 Months
Week No.
Ref. Learning Outcome
Professional Skills (Trade Practical)
Professional Knowledge (Trade Theory)
1 · Handle cutlery/crockery/ glassware hygienically and observe do’s & don’t while waiting at the table.
a) Introduction to F & B Service.
b) Identifications of service equipments
c) Setting up of tables - handling of service equipments
d) Care and upkeep of service equipments
e) Video /Power Point Presentation on grooming, personal hygiene, dos & don'ts by an F&B Assistant.
f) Rules to be observed while waiting at the table
g) Hygienic handling of Cutlery/ Crockery/Glassware
h) Demonstration and practice of laying a Table.
Introduction to Catering industry / hotel industry An orientation programme on the course and related job opportunities by the industry expert and instructor. Different types of catering establishments. Nonprofit & profit making organizations Organizational hierarchy of a star hotel and F&B department in different categories of hotels. Attributes of F&B services personals Duties and responsibilities of F&B service personnel. Inter-departmental coordination. Coordination with front office, Housekeeping, F&B (Kitchen) and other ancillary departments in a Hotel. Grooming, hygiene and etiquettes.
2 · Handle Flatware and Hollowware hygienically and correctly use Linen-waiter’s cloth/runner/table cloth/napkin.
a) Hygienic handling of Flatware and Hollowware.
b) Introduction to Linen c) Correct use of Linen -
waiter's cloth/Runner/ Tablecloth/Napkin etc.
d) Laying and relaying table cloth
e) Napkin folding (min. 5 types)
f) laying of a cover
Points to be observed while laying a table. Rules while waiting at the table. Service equipment - Categorization of service equipment and their upkeep and maintenance such as: - · Glassware · Cutlery · Crockery · Silver / White metal ware
8. SYLLABUS
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Food & Beverages Service Assistant
Kitchen stewarding Role of Kitchen stewarding and duties & responsibilities of kitchen stewarding Different types of dish washing methods. Linen; Types, Sizes, Use & Linen Exchange procedure Care & maintenance of Linen.
3-5 · Carry and balance food/ beverages/equipments on a tray.
· Adopt methods and techniques of different styles of service – American/ French/ English/ India.
· Carry out room service operations.
a) Correct handling and practices of using service spoon and service fork
b) Tray carrying and balancing of equipments / food / beverages on a tray.
c) balancing service tray d) Methods and Techniques
of different styles of service - American/ French/English/ In situ
e) Setting up of side station Mise - en - scene Mise - en - place
f) Setting of room service tray & trolley for tea / coffee / pre-plated food / 3 course meal
g) Practicing room service operations in the training restaurant.
Pantry & Still Room Courses of French Classical Menu and service equipment required for the same. Mise - en - scene, mise - en place,
· Different types of services
· French services, English service & American service
· Guerid on service · Fast food service · Service of breakfast,
brunch, lunch, hi-tea & dinner
Room Service Types of room service, Room service Hierarchy, setting of room service trays, Trolley Service for different meals. Total No. of shifts, Work flow of room service
· Room service order taking
· Captain allocation · Setup of tray & trolley as
per order · Food pickup · Inspection · Service of different
meals · Billing · Clearance
6-8 · Arrange & set up a) Setting up tray for room Types of breakfast
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Food & Beverages Service Assistant
tray for room service for American/ English/ Continental/ Indian breakfast and breakfast layout in coffee.
service for English / American / continental / Indian breakfast and breakfast layout in coffee shop
· English · American · Continental · Indian
9-11 · Arrange & set up cover for a la carte and table d’hote menu.
a) Setting up cover for a la carte and table d' hote menu.
b) Practice on Methods and Techniques of different styles of service - American/French/ In situ
Menu Planning · Menu types · Factors to be taken into
consideration while planning the menu
· Courses and terminology in French classical menu
12-14 · Plan a five course menu and set up the table according to the menu.
· Plan & set up different themes of Banquets.
a) Plan a five course menu and setting up of the table according to the menu
b) Theme setting for Banquets
c) Demonstration through slides / video etc. for different themes
Banquets Operations · Types of seating
arrangements · Taking Banquets
bookings · Banquets functions
prospects · Setting up of Buffet · Different types of
Buffets 15-17 · Receive the guest,
seating at the table and serving water, present the menu, take order, raise KOT, BOT, food pick up service and service of food.
· Check & accept the payments and practice situation handling.
a) Receiving the guest, seating at the table and serving water
b) Presenting the menu and taking order
c) Raising KOT, BOT and food pick up service and service of food
d) Presenting the check and accepting the payments
e) Demonstration and practices on Situation handling
f) Inventory of Restaurant
Receiving the Guest and seating at the table KOT, BOT, Briefing , Menu Handling and presenting the menu to guest, taking order, upselling Sequence of service
18-19 · Demonstrate methods of cooking.
a) Demonstration on methods of cooking through Power Point / Video.
Methods of cooking Basic Sauces Accompaniments
20-23 On-the-Job Training (OJT). (4 Weeks) Note: During OJT, students have to maintain a log book on daily basis indicating activities performed during the day which shall also be countersigned by section/ department
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Food & Beverages Service Assistant
supervisor. 24-25 Revision
26 Examination
Note: -
1. At least one industrial visit in every two weeks shall be arranged.
2. An activity report to be submitted by the trainees and internal assessment marks (Max 10) will be awarded based on it.
3. One hour soft skill classes to be arranged on a daily basis. Some of the sample project works (indicative only) are given against each semester.
4. The instructor may design their own project and also inputs from local industry may be taken in designing such new project.
5. The project should broadly cover maximum skills in the particular trade and must involve some problem solving skill. Emphasis should be on Teamwork: Knowing the power of synergy/ collaboration, work to be assigned to a group (Group of at least 4 trainees). The group should demonstrate Planning, Execution, Contribution and Application of Learning. They need to submit a project report.
6. If the instructor feels that for the execution of specific project more time is required than he may plan accordingly to produce components/ sub-assemblies in appropriate time, i.e., may be in the previous semester or during execution of normal trade practical.
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Food & Beverages Service Assistant
SYLLABUS- FOOD & BEVERAGES SERVICE ASSISTANT
SECOND SEMESTER – 06 Month
Week No.
Ref. Learning outcome
Professional Skills (Trade Practical)
Professional Knowledge (Trade Theory)
27-28 · Serve non-alcoholic Beverages like Tea, Coffee, Aerated Drinks, Milk shakes, Juices, Tisanes etc.
a) Services of Nonalcoholic Beverages
b) Service of tea c) Service of coffee d) (VISIT MARKET - prepare
report ontea and coffee )
Beverages; Classification - i. Nonalcoholic ii. Alcoholic
Nonalcoholic · Refreshing - water aerated
water · Stimulating - Tea and
Coffee · Nourishing - Milk, shakes
&juices · Tisanes - health drinks
Coffee - · Types of coffee
preparation · Faults in coffee making · Storage of coffee
Tea - · Types of tea preparation · Faults in tea making · Storage of tea · Tea types
29-31 · Serve Alcoholic Beverage like Red wine, White wine, Sparkling wines etc.
a) Service of red wines b) Service of white wines c) Service of sparkling wines
Alcoholic Beverages: - Fermented beverages Wines; Definition & description, viticulture, Wine growing countries Special Regions (Name of some important wines from France, California, Italy, Germany, USA and India) Wines and food combinations Manufacturing process of wines Classification of wine
· Table wines · Sparkling wines · Fortified wines (port
wine) · Aromatized Wines
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Food & Beverages Service Assistant
· Wine terminology
32-34 · Serve fermented beverages, Beer etc.
a) Service of Beer Alcoholic Beverages: Fermented beverages Beer
• Introduction • Manufacturing • Service of beer • Storage • brands
35 · Serve Spirits like Vodka/ Rum/ Whisky/ Brandy/ Tequila etc.
a) Service of Spirits Alcoholic Beverages: Distilled beverages Spirits
· Vodka/Rum/Whisky/Brandy/ Tequila
· Manufacturing and their services Brands
36-37 · Prepare, serve and dispense mocktails, whisky based cocktails, Gin based Cocktails, Vodka based cocktails & Rum based cocktails.
a) Preparation, service anddispensing of mocktails
Cocktails & Mocktail: Introduction Base Blend Garnishes Whisky based Cocktails Gin Based Cocktails Vodka Based Cocktails Rum Based Cocktails Mocktail
38-39 · Serve Cigars, cigarettes and change the ash tray.
a) Service of Cigars & cigarettes b) Changing the ash tray
Tobacco:- Introduction to Cigars:- Shapes and Sizes of cigar, Brand names, storages of cigar Cigarettes- Brand names, Service of Cigarettes
40 · Serve cheese etc. a) Service of cheese Cheese: Classification, Selection, Manufacturing, Service
41-42
· Serve salads, Ice creams and Soups.
a) Service of Salads, Ice cream & Soups
Salads, Ice cream & Soups · Classification · Selection · Preparations · Service
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Food & Beverages Service Assistant
43 · Design the layout of restaurant.
a) Drawing layout of Restaurant Restaurant Layout Duty Roaster
44 · Demonstrate situation handing and group activity by students: Blind Guest, Invalid Guest, Drunk Guest, Without money, Spillage
a) Demonstration of situation handing & group activity by the students
Preparation, pickup & service time of standard international dishes
· Situation handling · Blind Guest · Invalid Guest · Drunk Guest · Without money · Spillage
45 · Separate the activities and maintain log books, records, Proformas.
a) Visit to nearby hotels and interact with thepurchasing department and the localvendors / suppliers and prepare a report(Supervisor should supervise the activities and provide all the necessary inputs)
b) Log Books c) Proformas
Entrepreneurship: Specific reference to F&B service operations, Costing, Licensing Procurement of License License issuing Agency Types of Bar License Inventory control - Human resource Marketing - 4P's (Product, Price, Place & Promotion)
a) KOT Control F&B Control Food Control and its importance
a) Record keeping of a restaurant b) Activity on payment
Mode of accepting payment Records to be maintained
46-49 On-the-Job Training (OJT). (4 Weeks) Note: During OJT, students have to maintain a log book on daily basis indicating activities performed during the day which shall also be countersigned by section/ department supervisor.
50 Project work/ Industrial visit Broad Areas:
a) Prepare & present special different types of alcoholic beverages. b) Prepare & present special fermented drinks. c) Plan, prepare and arrange different types of food menus.
51 Revision 52 Examination
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Food & Beverages Service Assistant
Note: -
1. At least one industrial visit in every two weeks shall be arranged.
2. An activity report to be submitted by the trainees and internal assessment marks (Max 10) will be awarded based on it.
3. One hour soft skill classes to be arranged on a daily basis. Some of the sample project works (indicative only) are given against each semester.
4. The instructor may design their own project and also inputs from local industry may be taken in designing such new project.
5. The project should broadly cover maximum skills in the particular trade and must involve some problem solving skill. Emphasis should be on Teamwork: Knowing the power of synergy/ collaboration, work to be assigned to a group (Group of at least 4 trainees). The group should demonstrate Planning, Execution, Contribution and Application of Learning. They need to submit a project report.
6. If the instructor feels that for the execution of specific project more time is required than he may plan accordingly to produce components/ sub-assemblies in appropriate time, i.e., may be in the previous semester or during execution of normal trade practical.
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Food & Beverages Service Assistant
CORE SKILL – EMPLOYABILITY SKILL
1st Semester
1. English Literacy Duration : 20 Hrs. Marks : 09
Pronunciation Accentuation (mode of pronunciation) on simple words, Diction (use of word and speech)
Functional Grammar Transformation of sentences, Voice change, Change of tense, Spellings.
Reading Reading and understanding simple sentences about self, work and environment
Writing Construction of simple sentences Writing simple English
Speaking / Spoken English
Speaking with preparation on self, on family, on friends/ classmates, on know, picture reading gain confidence through role-playing and discussions on current happening job description, asking about someone's job habitual actions. Cardinal (fundamental) numbers ordinal numbers. Taking messages, passing messages on and filling in message forms Greeting and introductions office hospitality, Resumes or curriculum vita essential parts, letters of application reference to previous communication.
2. I.T. Literacy Duration : 20 Hrs. Marks : 09
Basics of Computer Introduction, Computer and its applications, Hardware and peripherals, Switching on-Starting and shutting down of computer.
Computer Operating System
Basics of Operating System, WINDOWS, The user interface of Windows OS, Create, Copy, Move and delete Files and Folders, Use of External memory like pen drive, CD, DVD etc, Use of Common applications.
Word processing and Worksheet
Basic operating of Word Processing, Creating, opening and closing Documents, use of shortcuts, Creating and Editing of Text, Formatting the Text, Insertion & creation of Tables. Printing document. Basics of Excel worksheet, understanding basic commands, creating simple worksheets, understanding sample worksheets, use of simple formulas and functions, Printing of simple excel sheets.
Computer Basic of computer Networks (using real life examples), Definitions of
9. SYLLABUS - CORE SKILLS
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Food & Beverages Service Assistant
Networking and Internet
Local Area Network (LAN), Wide Area Network (WAN), Internet, Concept of Internet (Network of Networks), Meaning of World Wide Web (WWW), Web Browser, Web Site, Web page and Search Engines. Accessing the Internet using Web Browser, Downloading and Printing Web Pages, Opening an email account and use of email. Social media sites and its implication.
Information Security and antivirus tools, Do's and Don'ts in Information Security, Awareness of IT - ACT, types of cyber crimes.
3. Communication Skills Duration : 15 Hrs. Marks : 07
Introduction to Communication Skills
Communication and its importance Principles of Effective communication Types of communication - verbal, non verbal, written, email, talking on phone. Non verbal communication -characteristics, components-Para-language Body language Barriers to communication and dealing with barriers. Handling nervousness/ discomfort.
Listening Skills Listening-hearing and listening, effective listening, barriers to effective listening guidelines for effective listening. Triple- A Listening - Attitude, Attention & Adjustment. Active Listening Skills.
Motivational Training
Characteristics Essential to Achieving Success. The Power of Positive Attitude. Self awareness Importance of Commitment Ethics and Values Ways to Motivate Oneself Personal Goal setting and Employability Planning.
Facing Interviews
Manners, Etiquettes, Dress code for an interview Do's & Don'ts for an interview.
Behavioral Skills Problem Solving Confidence Building Attitude
2nd Semester
4. Entrepreneurship Skills Duration : 15 Hrs. Marks : 06
Concept of Entrepreneur - Entrepreneurship - Enterprises:-Conceptual issue
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Food & Beverages Service Assistant
Entrepreneurship Entrepreneurship vs. management, Entrepreneurial motivation. Performance & Record, Role & Function of entrepreneurs in relation to the enterprise & relation to the economy, Source of business ideas, Entrepreneurial opportunities, The process of setting up a business.
Project Preparation & Marketing analysis
Qualities of a good Entrepreneur, SWOT and Risk Analysis. Concept & application of PLC, Sales & distribution Management. Different Between Small Scale & Large Scale Business, Market Survey, Method of marketing, Publicity and advertisement, Marketing Mix.
Institutions Support Preparation of Project. Role of Various Schemes and Institutes for self-employment i.e. DIC, SIDA, SISI, NSIC, SIDO, Idea for financing/ non financing support agencies to familiarizes with the Policies /Programmes & procedure & the available scheme.
Investment Procurement
Project formation, Feasibility, Legal formalities i.e., Shop Act, Estimation & Costing, Investment procedure - Loan procurement - Banking Processes.
5. Productivity Duration : 10 Hrs. Marks : 05
Benefits Personal / Workman - Incentive, Production linked Bonus, Improvement in living standard.
Affecting Factors Skills, Working Aids, Automation, Environment, Motivation - How improves or slows down.
Comparison with developed countries
Comparative productivity in developed countries (viz. Germany, Japan and Australia) in selected industries e.g. Manufacturing, Steel, Mining, Construction etc. Living standards of those countries, wages.
Personal Finance Management
Banking processes, Handling ATM, KYC registration, safe cash handling, Personal risk and Insurance.
6. Occupational Safety, Health and Environment Education Duration : 15 Hrs. Marks : 06
Safety & Health Introduction to Occupational Safety and Health importance of safety and health at workplace.
Occupational Hazards
Basic Hazards, Chemical Hazards, Vibroacoustic Hazards, Mechanical Hazards, Electrical Hazards, Thermal Hazards. Occupational health, Occupational hygienic, Occupational Diseases/ Disorders & its prevention.
Accident & safety Basic principles for protective equipment. Accident Prevention techniques - control of accidents and safety
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Food & Beverages Service Assistant
measures.
First Aid Care of injured & Sick at the workplaces, First-Aid & Transportation of sick person.
Basic Provisions
Idea of basic provision legislation of India. safety, health, welfare under legislative of India.
Ecosystem Introduction to Environment. Relationship between Society and Environment, Ecosystem and Factors causing imbalance.
Pollution Pollution and pollutants including liquid, gaseous, solid and hazardous waste.
Energy Conservation Conservation of Energy, re-use and recycle.
Global warming Global warming, climate change and Ozone layer depletion. Ground Water Hydrological cycle, ground and surface water, Conservation and
Harvesting of water.
Environment Right attitude towards environment, Maintenance of in -house environment.
7. Labour Welfare Legislation Duration : 05 Hrs. Marks : 03
Welfare Acts Benefits guaranteed under various acts- Factories Act, Apprenticeship Act, Employees State Insurance Act (ESI), Payment Wages Act, Employees Provident Fund Act, The Workmen's compensation Act.
8. Quality Tools Duration : 10 Hrs. Marks : 05
Quality Consciousness
Meaning of quality, Quality characteristic.
Quality Circles Definition, Advantage of small group activity, objectives of quality Circle, Roles and function of Quality Circles in Organization, Operation of Quality circle. Approaches to starting Quality Circles, Steps for continuation Quality Circles.
Quality Management System
Idea of ISO 9000 and BIS systems and its importance in maintaining qualities.
House Keeping Purpose of House-keeping, Practice of good Housekeeping. Quality Tools Basic quality tools with a few examples.
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Food & Beverages Service Assistant
LIST OF TOOLS & EQUIPMENTS
Food & Beverages Service Assistant (for batch of 20 Candidates)
S No. Name of the Tools and Equipment Specification Quantity
1. Service Tables 36" x 36" x30" 06 Nos. 2. Wooden Chairs 24 Nos. 3. Bar Counter 01 No. 4. Display Unit 01 No. 5. Refrigerator (Double Door 350 ltr) 01 No. 6. Bain Marie 01 No. 7. Side Boards 04 No. 8. Storage cup Boards 02 Nos. 9. Glass Racks As Required 10. Sample preparation Trolley 01 No. 11. Wash Basin 01 No. 12. Soap Dispenser 01 No. 13. Electric Geyser 01 No. 14. Micro oven 01 No. 15. Table Cloth 54" x 54" 12 Nos. 16. Table Napkins 18"x18" 48 Nos. 17. Moulton 06 nos. 18. Tea Urn 01 No. 19. Cooking Range Fair Burner 01 No. 20. Trainee Lockers As Required 21. Computer with Printer 01 No. 22. Restaurant Demo Software 01 No. 23. Rolling white Board 01 No. 24. Table & Chair 24 Nos.
25. Instructor cup board, Table & Chair
01 each
26. Trays 06 Nos. 27. Round salvers 06 Nos. 28. Table Accompaniments 06 each 29. Water Jug 06 Nos. 30. Chopping Board. 01 No. 31. Wine Stand 01 No. 32. Frills 06 Nos
ANNEXURE-I
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Food & Beverages Service Assistant
33. Wine Opener 02 Nos. 34. Culling Knife 01 No. 35. Crockery & Cutlery As Required 36. Tea Pot & Coffee Pot (Silver) As Required 37. Dish Washer Machine 01No. 38. Hot Plate Electric 06 Nos. 39. Plate Warmer (25 Plate Capacity) 02 Nos. 40. Salamender-Electric 01 No. 41. OTG electric 01 No. 42. Air Conditioner with Stabilizer 1.5 Ton 02 Nos. 43. Sundry Equipment's As Required
44. Over Head Projector Ceiling Mounted
01 No.
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Food & Beverages Service Assistant
TOOLS & EQUIPMENTS FOR EMPLOYABILITY SKILLS
S No. Name of the Equipment Quantity
1. Computer (PC) with latest configurations and Internet connection with standard operating system and standard word processor and worksheet software.
10 nos.
2. UPS - 500VA 10 nos. 3. Scanner cum Printer 01 no. 4. Computer Tables 10 nos. 5. Computer Chairs 20 nos. 6. LCD Projector 01 no. 7. White Board 1200mm x 900mm 01 no.
Note: Above Tools & Equipments not required, if Computer LAB is available in the institute.
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Food & Beverages Service Assistant
Name & Address of the Assessor: Year of Enrollment:
Name & Address of ITI (Govt./Pvt.): Date of Assessment:
Name & Address of the Industry: Assessment location: Industry/ ITI
Trade Name: Semester: Duration of the Trade/course:
Learning Outcome:
S N
o.
Maximum Marks (Total 100 Marks) 15 5 10 5 10 10 5 10 15 15
Tota
l Int
erna
l As
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men
t Mar
ks
Resu
lt (Y
/N)
Candidate Name Father's/Mother’s Name
Safe
ty C
onsc
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Wor
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ce H
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Atte
ndan
ce/ P
unct
ualit
y
Abili
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Fol
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M
anua
ls/ W
ritte
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stru
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ns
Appl
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ion
of
Know
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Han
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Tool
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ater
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Spee
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Doi
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1
2
ANNEXURE-II
FORMAT FOR INTERNAL ASSESSMENT