MINISTRY OF TOURISMGovernment of India

A Compendium on

Hunar Se Rozgar Tak ( A training initiative to create employable skills )

Ministry of Tourism Government of India

INDEX Sl. No. Contents Page No. 1. Tourism in India – Facts and Perspectives 1-4

2. Hunar Se Rozgar Tak 5

3. Training programmes offered under HSRT initiative 6-39

Relating to Hospitality Trades 6-23

I. Conducted by the Institutes of Hotel Management 6-11

and Food Craft Institutes sponsored by the Ministry of

Tourism and the India Tourism Development Corporation

II Conducted through the State Governments / 11-15

UT Administrations

III Conducted by Starred Hotels 16-18

IV Conducted in tie-up with Army Units 19-23

Relating to Other Trades / Services 24-39

I Training programmes to impart driving skills 24-28

II Basic training courses to impart skill specific to stone 28-31

masonry

III Basic training courses to provide Golf Assistants / 32-35

Caddies

IV Basic training courses to provide Tour Facilitators 36-39

in Jammu & Kashmir

4. Contemplated programmes of training under HSRT initiative 40

5. Skill Testing and Certification Programme 41-44

6. Further Information / Queries 45

Annexure 1 : Model syllabi for the training programmes specific 46-67

to Hospitality Trades

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Tourism in India – Facts and Perspectives

The New Emerging Reality

1. For years, tourism had been regarded a domain that largely concerned the upper strata of the society or those with means. In popular perception, the tourism industry was glamour related. There, of late, has been a paradigm shift in thinking and approach. With the world ever so shrinking and communication and travelling becoming facile, tourism has become multi-faceted covering travel and movement for any reason. Tourism as a consequence has acquired an unprecedented economic dimension, so much so that it is being regarded an important means of economic growth. The Approach Paper to the 12th Five Year Plan ( 2012-17) has formally articulated as to what could be expected of this sector. It finds tourism serving the goal of the 12th Plan – of promoting faster, sustainable and more inclusive economic growth. The Approach recommends a pro-poor tourism aimed at increasing the net benefits to the poor and ensuring that tourism growth contributes to poverty reduction. Efforts of the Government of India, Ministry of Tourism (hereafter referred to as MoT) during the Plan will have this spirit at its core as it will address itself to the promotion of tourism.

2. This approach is also in line with the fact that the Prime Minister’s National Skill Development Council has identified Tourism / Hospitality Industry, along with Health and Information Technology, for mass basing the skill training. The three sectors are recognized as larger generators of employment. This Council, it may be mentioned, is chaired by the Prime Minister and is at the apex of a three-tier structure and is concerned with vision setting and laying down core strategies. It is assisted by the National Skill Development Coordination Board chaired by the Deputy Chairman Planning Commission. At the third layer of the structure is the National Skill Development Corporation which is essentially for promoting private sector action for skill development.

The Global Scenario

3. Growth of tourism in India is necessarily responsive to the stimulus and momentum in the Sector world over. A few facts relating to the volume and economic dimensions of tourism in its totality could therefore be recalled for an objective backdrop.

4. The overall export income generated by inbound tourism, including passenger transport, exceeded US$ 1 trillion in 2010. Tourism exports account for as much as 30% of the world’s exports of commercial services and 6% of overall exports of goods and services. Globally, as an export category, tourism ranks fourth after fuels, chemicals and automotive products.

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5. For many developing countries it is one of the main sources of foreign exchange income and the number one export category, creating much needed employment and opportunities for development. In over 150 countries, tourism is one of the five top export earners, and in 60 it is the number one export. It is the main source of foreign exchange for one-third of developing countries and one- half of each Least Developed Countries (LDCs), where it accounts for up to 40% of their GDP [United Nations Conference on Trade and Development (UNCTAD)].

6. Tourism Sector is a major generator of employment. As a highly labour intensive activity, tourism and tourism supported activities create a high proportion of employment and career opportunities for low skilled and semi-skilled workers, particularly for poor, female and young workers. Women make up 70% of the labour force in tourism sector and half of all tourism workers are 25 years or under. The tourism sector can be an important source of employment for many of the unemployed youth and consequently reduces the poverty in the society (UNCTAD 2010).

7. The Declaration at the 4th T20 Meeting ( held on 16/05/2012 ) also emphasised that productivity and service quality of the tourism sector offered a unique opportunity for poverty reduction and entry point, especially for young workers.

Tourism in India – Some Facts

8. The growth of inbound tourism in India registered a Compounded Annual Growth Rate (CAGR) of 9.1% during 2001 to 2010. Foreign exchange earnings from tourism could show annualized growth of 14% during the same period. The total Foreign Tourist Arrivals (FTAs) in India in 2011 were 6.29 million, registering an annual growth rate of 8.9 % over the previous year. The foreign exchange earnings from tourism during 2011 were US$ 16.564 billion with a growth of 16.7 % over previous year. The number of Domestic Tourist Visits (DTVs) increased from 462 million in 2006 to 740 million in 2010. In 2009 when the country witnessed a negative growth of 2.2 % in FTAs, domestic tourist visits registered a growth of 9.5%.

9. This trend of positive growth has continued in the year 2011. The estimated number of FTAs in India during January to March 2012 was 1.98 million as compared to 1.81 million during the corresponding period of 2011 registering a growth rate of 10.0%.

10. Tourism sector contributes significantly to the national economy as well as the creation of jobs in the country. Based on the Tourism Satellite Account for the year 2002-03 prepared by Government of India in the Ministry of Tourism, the contribution (direct and indirect) of tourism in the GDP and the total jobs in the country in 2007-08 is estimated to be 5.92 % and 9.24 % respectively. Domestic Tourism contributes to three-fourths of the Tourism economy.

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Tourism related Employment

11. Tourism in the country has the potential to emerge as a key economic driver. It is estimated that tourism can generate employment next only to the Construction Sector (Source: National Skill Development Corporation). With MoT targeting over 12 % growth rate in inbound as well as domestic tourists, it has been projected that tourism sector will generate additional jobs for about 2.5 crore persons, both direct and indirect, during the period 2010-16 (12th Plan).

Manpower Requirement of the Hospitality Sector

12. As per a study of 2004, carried out by the Market Pulse for the MoT, the annual supply of skilled manpower to the hospitality sector was of about 18000 persons which further came down to about 12000 after attrition. This was against an estimated annual requirement of about 2 lakh persons. Reckoning the need to reduce this skill gap, the MoT stepped up its efforts of creating institutional infrastructure for training and of promoting programmes of training for skill development. In the context, the MoT relooked at the enabling instruments – the Schemes providing for sanction of infrastructure and training programmes – to enlarge their scope and reach.

13. The recent study (of 2010) of the Market Pulse for the MoT reveals the growing dimension of tourism in the country as it estimates that the hospitality sector alone will open up additional 36.18 lakh jobs during the 12th Plan at the projected growth rate of 12%.

Challenge of Servicing the Sector

14. Servicing the Sector effectively will be a prerequisite for the anticipated delivery. This is a primary concern of MoT and ought to be a concern of all the stakeholders including the authorities in the States. Servicing the sector with skilled manpower becomes an imperative and a foremost challenge for the 12th Plan period.

15. The task of creating a skilful service is inherently challenging since the Sector is constrained to take raw hands in view of prevailing skill gap which is further widened by a rather high rate of attrition. Unless efforts are stepped up substantially to create institutional infrastructure and facilities for training, the supply of skilled manpower will not even touch ten percent of the projected requirement. At the same time, the Industry will be expected to improve the employees’ service conditions including remuneration paid.

16. The mission of the MoT, therefore, is not only to supply skilled hands as required by the Sector but to also upgrade / certify the skills of the existing service providers to reduce the skill gap. The MoT had put in place a strategy to reduce the skill gap in the Sector, including sanction of institutional infrastructure and launch of short duration training programmes for creating employable skills. However,

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there is a need to diversify the efforts to cover other segments too including niche tourism products.

Skill Development Mission / Strategy

17. As mentioned, formal skilling specific to the tourism sector is inherently difficult since this sector is not averse to taking raw hands and leaving them to acquire function-related skills on the job. This flexibility is possible, especially in the Indian situation, given the fact that a tourist by definition could be a person with very limited means and, therefore, with just about minimal service expectations. For the selfsame reason, the liability of the Industry towards employees’ remuneration is less. The endeavour of MoT is to reduce the skill gap in the sector in terms of the following multi-pronged approach:

i) Opening new Institutes of Hotel Management (IHMs) and Food Craft Institutes (FCIs) ;

ii) Strengthening and upgrading the infrastructure existing central IHMs and running of craft courses;

iii) Broad-basing of hospitality education / training through Universities, Colleges, ITIs, Polytechnics, Schools;

iv) Skill Development under Hunar Se Rozgar initiative through the a. Existing IHMs/FCIs controlled by MoT/NCHMCT b. Other IHMs/FCIs recommended through the State Govt. c. Classified Hotels

v) Skill Certification of existing Service Providers

18. The following chapters are exclusively on the MoT’s initiative titled Hunar Se Rozgar Tak – which is the basic purpose of this Compendium. Besides, efforts relating to skill certification / up-gradation of the existing service providers have also been commented upon, since these constitute an important complement to Hunar Se Rozgar Tak initiative as a strategy to reduce skill gap in the sector.

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Hunar Se Rozgar Tak (A training initiative to create employable skills)

1. The Ministry of Tourism launched a special initiative called Hunar Se Rozgar Tak (HSRT) in 2009-10, for creation of employable skills amongst youth belonging to economically weaker strata of the society. The programme is fully funded by the MoT.

2. The basic objective was to reduce, through this initiative, the skill gap that afflicted the Hospitality and Tourism Sector. Another objective was to put in place a dispensation to ensure that the economic benefit of a growing tourism reached the poor.

3. Initially, the initiative covered only two trades, namely Food Production and Food & Beverage Services. Trades namely Housekeeping and Bakery were added later.

4. Apart from the mentioned hospitality related trades, the HSRT now offers training related to driving skills. This is in response to the huge demand of trained and tourist friendly drivers for the tourism transport sector.

5. Extending its scope and sweep, the HSRT also offers training programmes to:

- revive the languishing skill of heritage conservation and stone masonry; and - to impart skills to befit a Golf Caddy.

6. The features common to the training programmes under the HSRT are:

i. The trainees should be in the age group of 18-28 years ( prior to 11/11/2010, this was 18 to 25 years );

ii. Each training programme is of short duration – from 4 weeks to 8 weeks;

iii. No fees chargeable to the trainee;

iv. Each trainee entitled to incentives comprising free lunch, a set of uniforms and stipend;

v. Training cost met by MoT; and

vi. The implementing institutes entitled to a payment of 5/10% of the respective programme costs to cover their administrative expenses.

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Training Programmes offered under Hunar Se Rozgar Tak Initiative

RELATING TO HOSPITALITY TRADES

I Conducted by the Institutes of Hotel Management and Food Craft Institutes sponsored by the Ministry of Tourism and the India Tourism Development Corporation

As part of the suo motu initiatives of the MoT under the Scheme of “Capacity Building for Service Providers”, it was decided to provide assistance to MoT sponsored Institutes to conduct short duration Skill Development Programmes. The initiative targeted persons with not much means and in need to acquire skills facilitative of employment. The implementation of the programme was subject to certain Guidelines. The initiative has since been reviewed and certain modifications / amendments incorporated in the regulatory dispensation which now stands as under.

GUIDELINES

i) Target Group

To target those who are minimum eighth pass and in the age group of 18 to 28 years. (The upper age limit has been raised to 28 years with effect from 11th November, 2010).

ii) Courses Offered

The following four courses will be offered: a) A six-week full time course in Food & Beverage Service. b) An eight-week full time course in Food Production. c) A six-week full time course in Housekeeping Utility. d) An eight-week full time course in Bakery and Patisserie. Each course will also have a built-in emphasis on improving the trainees in behaviour and attitudes in order to enhance their market acceptability. (The courses in Housekeeping Utility and Bakery and Patisserie have been introduced with effect from 17th August, 2011).

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iii) Conduct of the Programme

The Programme will be implemented through the Institutes of Hotel Management, Food Craft Institutes sponsored by the MoT and the India Tourism Development Corporation.

iv) Intake and Selection

A class will have a minimum of 25 trainees and a maximum of 30. However, the programme will have an inclusive nature. In case the number of eligible candidates exceeds the requirement of a batch, and there is a requirement of additional batches, the Implementing Agency will concurrently or in phases run more batches depending on its institutional capacity. In case of phasing, the scheduling of candidates between batches will be on first-cum-first-admitted basis. The Implementing Agency will maintain a register of applications which will also indicate the date of receipt of each.

v) Minimum Target

Each Implementing Agency will conduct the Programme in such a way that the targets set by the MoT are not only achieved but also exceeded to the extent possible.

vi) Course Contents

The training contents and modules will be the same for all the Implementing Agencies and will be made available to them by the National Council of Hotel Management & Catering Technology (NCHMCT).

vii) Publicity

The Implementing Agencies will publicize the programme by inserting advertisement in the newspapers and also putting it on its respective websites. They will also publicize the programme to the Trade Associations, State Tourism Corporations and Vyapaar Mandals through interaction / workshops etc. Talks on TV / Radio channels may also be arranged.

viii) Faculty

In order to maintain the quality of regular courses as well as “Hunar Se Rozgar” initiative, the faculty arrangements for undertaking the 6 to 8 weeks courses would be as under: a) The IHMs will have the option of implementing these short duration courses

either by using their regular faculty or by hiring additional faculty on contractual basis.

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b) In case the Central IHMs decide to appoint additional contractual teachers for

the short duration courses, their additional strength will be reckoned strictly on the basis of the SIU norms on faculty : student ratio (i.e. 1 teacher for every 25 students). Having ascertained the requirement, up to one additional faculty can be deployed after following the due process and taking approval of the Chairperson. If more than one additional faculty is required, then the Central IHMs will take prior approval of the MoT.

c) If the IHMs implement the courses through the existing faculty, it will be

ensured that the involvement of existing teaching and non-teaching faculty will not compromise the quality of the regular courses or the normal work.

d) The total honorarium/remuneration payable to the existing teaching and non-

teaching staff for any work of arduous and intermittent nature, including classes conducted or assistance rendered for the conduct of “Hunar Se Rozgar” will not exceed Rs. 5,000/- per annum under any circumstances. The approval of the competent authority, as prescribed under the Fundamental Rules, will all be obtained before such sanction.

ix) Application Fee

There will be no application or course fees chargeable to the applicant / eventual trainee.

x) Stipend

A trainee with a minimum attendance of 90% will be paid lump sum stipend of Rs. 1,500/- in respect of the 6 weeks course and Rs. 2,000/- in respect of the 8 weeks course. The stipend will be paid in two equal instalments – first one in the middle of the Programme and the other at its conclusion.

xi) Certification

The trainees with minimum attendance of 90% will be required to appear in an end-of-the-course test and those who pass it successfully will be awarded joint certificate of the NCHMCT / Implementing Agency concerned. For the purpose of this test, there will be one internal and one external examiner – the latter will be drawn from a panel firmed up by the NCHMCT. The Principal will have the discretion for the reasons to be recorded in writing to relax the attendance norm by 10% for the purpose of stipend and appearance in test.

xii) Funding of the Programme

The Programme will be funded under the MoT’s Scheme of Capacity Building for Service Providers under suo motu initiatives. Funds will be extended to the

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Implementing Agencies in advance based on the annual target fixed. Subsequent release of funds will be upon receipt of Utilization Certificate and consolidated accounts as sustained against the indicated norms. The rate of uniform has been revised from Rs. 1500/- to Rs. 1900/- per trainee with effect from 7th October, 2011. Consequent on this revision in the rate of uniform, the expenditure sanctioned per trainee for the four courses will stand revised as follows with effect from 7th October, 2011:-

Training in Food & Beverage Services (6 weeks) Sl. No. Head of Expenditure Amount in Rs.1 Training Fee 15002 Course Material 10003 Certification Fee 5004 Uniform 19005 Tool Kit 4006 Lunch Charges @ Rs.70 per day 25207 Miscellaneous Expenses 250 SUB TOTAL 80708 Add 5% Administrative Charges 4049 Lump Sum Stipend 1500 TOTAL EXPENDITURE PER TRAINEE 9974 Training in Food Production (8 weeks) Sl. No. Head of Expenditure Amount in Rs.1 Training Fee 20002 Course Material 10003 Certification Fee 5004 Uniform 19005 Tool Kit 4006 Lunch Charges @ Rs.70 per day 33607 Miscellaneous Expenses 375 SUB TOTAL 95358 Add 5% Administrative Charges 4779 Lump Sum Stipend 2000 TOTAL EXPENDITURE PER TRAINEE 12012

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Training in Housekeeping Utility (6 weeks) Sl. No. HEAD OF EXPENDITURE Amount in Rs.

1 Training Fee (@ Rs 250/- per week) 15002 Course Material 10003 Certification Fee 5004 Uniform 19005 Tool Kit (Glass cloth and various dusters etc.) 2006 Lunch Charges @ Rs 70/- per day 21007 Miscellaneous Expenses (Rs 50/- per week for 6 weeks) 300 SUB TOTAL 75008 Add 5% Administrative Charges 3759 Stipend @ Rs 250/- per week 1500 TOTAL EXPENDITURE PER TRAINEE 9375 Training in Bakery and Patisserie (8 weeks) Sl. No. HEAD OF EXPENDITURE Amount in Rs.1 Training Fee (@ Rs 250/- per week) 20002 Course Material 10003 Certification Fee 5004 Uniform 19005 Tool Kit (Glass cloth and various dusters etc.) 4006 Lunch Charges @ Rs 70/- per day 28007 Miscellaneous Expenses (Rs 50/- per week for eight weeks) 400 SUB TOTAL 90008 Add 5% Administrative Charges 4509 Stipend @ Rs 250/- per week 2000 TOTAL EXPENDITURE PER TRAINEE 11450 Advertisements in the local papers will be reimbursed on actuals subject to lowest/ DAVP rates. xiii) Employment Facilitation

The MoT and the Implementing Agency will make conscious effort to facilitate employment of the pass-outs from this Programme. Possibilities will also be explored for their employment at Mega Tourist Destinations. Efforts will also be made to organize campus recruitments by the stake holders in the Trade.

xiv) Hostel Facility to the Outstation Candidates

Effective from 24th April, 2012, the hostel facility will be provided to those outstation students who are not able to get accommodation in the MoT sponsored

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IHMs/FCIs due to capacity constraints. For meeting the expenditure under this head an amount of Rs. 2000/- per trainee will be allowed. However, the expenditure will be requirement /actual based depending on the actual number of outstation candidates provided alternative accommodation outside the IHM/FCI.

xv) After conclusion of training of a batch, each Implementing Agency will ensure that

the list of the pass-outs along with their full contact details like address, telephone and mobile numbers etc. and their employment and salary status is posted on its website.

II Conducted through the State Governments / UT Administrations

The State/UT Governments have been given the mandate to select suitable Institutes both government and private for implementation of the HSRT initiative. However, financial assistance is paid to the State / UT Government concerned which in turn disburses the same to the Institutes selected as Implementing Agencies. The objective of this extension is to reach out to the young eligible persons in much greater numbers. The following are the regulatory Guidelines (incorporating modifications).

GUIDELINES

i) Target Group

To target those who are minimum eighth pass and in the age group of 18 to 28 years. (The upper age limit has been raised to 28 years with effect from 11th November, 2010).

ii) Courses Offered

The following four courses will be offered:

a) A six-week full time course in Food & Beverage Service. b) An eight-week full time course in Food Production. c) A six week-full time course in Housekeeping Utility. d) An eight week-full time course in Bakery and Patisserie.

Each course will also have a built-in emphasis on improving the trainees in behaviour and attitudes in order to enhance their market acceptability. (The courses in Housekeeping Utility and Bakery and Patisserie have been introduced with effect from 17th August, 2011.)

iii) Conduct of the Programme

The Institutes of Hotel Management and the Food Craft Institutes running the AICTE approved courses or the Institutes that have the facility, both physical and

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academic to conduct hospitality courses will be eligible. However, the State Governments/UT Administrations concerned will be responsible for steering and monitoring the efforts of the Institutes assigned the responsibility of conducting the Programme.

iv) Project Sanction

The project sanction will be done by the State Level Committee to be constituted by the State Govt./UT Administration concerned.

v) Selection of the Institutes

The State Government/UT Admn. concerned will select the Institutes following a transparent system. The following should be the steering/selection committee for the purpose:

a) The State Secretary of Tourism - Chairperson b) A representative of the District Urban Development Agency. c) The Principal of the nearest MoT sponsored IHM in the State. d) The concerned Regional Director, Indiatourism Office. e) The Director, Technical Education in the State Govt. plus need-based

co-opted members f) The Director, Higher Education in the State Govt.

The Commissioner / Secretary (Tourism) in the State Govt. / UT Administration will act as the Secretariat for the purpose. The State Secretary of Tourism will have the discretion to co-opt an additional member in case considered necessary for an objective selection.

vi) Minimum Targets

Each implementing Institute will conduct the Programme at least two times in a year and each programme will consist of four courses – Food & Beverage Service, Food Production, Housekeeping Utility and Bakery and Patisserie. However, as mentioned in Para x, if the number of eligible applicants is higher, more batches will be taken up.

vii) Course Contents

The training contents and modules will be the same for all the implementing agencies and will be made available to the State Govts. / UT Admns. concerned by the National Council of Hotel Management & Catering Technology.

viii) Application Fee

There will be no application form fee or course fee chargeable to the applicant / eventual trainee.

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ix) Funding of the Programme

The programme will be funded under the MoT’s Scheme of Capacity Building for Service Providers under suo motu initiatives in advance based on the annual target proposed by the States / UTs. In other words, the funding norm will be specific to the number of persons to be trained and not to the institutes which will train them. Funds to the State Govt / UT Admn. will be released subsequently only upon receipt of Utilization Certificate and consolidated accounts as sustained against the indicated norms. The rate of uniform has been revised from Rs. 1500/- to Rs. 1900/- per trainee with effect from 7th October, 2011. Consequent on this revision in the rate of uniform, the expenditure sanctioned per trainee for the four courses will stand revised with effect from 7th October, 2011as follows :-

Training in Food & Beverage Services (6 weeks) Sl.No. Head of Expenditure Amount in Rs.1 Training Fee 15002 Course Material 10003 Certification Fee 5004 Uniform 19005 Tool Kit 4006 Lunch Charges @ Rs.70 per day 25207 Miscellaneous Expenses 250 SUB TOTAL 80708 Add 5% Administrative Charges 4049 Lump Sum Stipend 1500 TOTAL EXPENDITURE PER TRAINEE 9974 Training in Food Production (8 weeks) Sl.No. Head of Expenditure Amount in Rs.1 Training Fee 20002 Course Material 10003 Certification Fee 5004 Uniform 19005 Tool Kit 4006 Lunch Charges @ Rs.70 per day 33607 Miscellaneous Expenses 375 SUB TOTAL 95358 Add 5% Administrative Charges 4779 Lump Sum Stipend 2000 TOTAL EXPENDITURE PER TRAINEE 12012

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Training in Housekeeping Utility (6 weeks) Sl. No. HEAD OF EXPENDITURE Amount in Rs.

1 Training Fee (@ Rs 250/- per week) 15002 Course Material 10003 Certification Fee 5004 Uniform 19005 Tool Kit (Glass cloth and various dusters etc.) 2006 Lunch Charges @ Rs 70/- per day 21007 Miscellaneous Expenses (Rs 50/- per week for 6 weeks) 300 SUB TOTAL 75008 Add 5% Administrative Charges 3759 Stipend @ Rs 250/- per week 1500 TOTAL EXPENDITURE PER TRAINEE 9375

Training in Bakery and Patisserie (8 weeks) Sl. No. HEAD OF EXPENDITURE Amount in Rs.1 Training Fee (@ Rs 250/- per week) 20002 Course Material 10003 Certification Fee 5004 Uniform 19005 Tool kit (Glass cloth and various dusters etc.) 4006 Lunch Charges @ Rs 70/- per day 28007 Miscellaneous Expenses (Rs 50/- per week for 8 weeks) 400 SUB TOTAL 90008 Add 5% Administrative Charges 4509 Stipend @ Rs 250/- per week 2000 TOTAL EXPENDITURE PER TRAINEE 11450 Advertisements in the local papers will be reimbursed on actuals subject to lowest / DAVP rates. x) Intake and Selection

A class will have a minimum of 25 trainees and a maximum of 30. However, the programme will have an inclusive nature. In case the number of eligible candidates exceeds the requirement of a batch, and there is a requirement of additional batches, the Institute will concurrently or in phases run more batches depending on its institutional capacity. In case of phasing, the scheduling of candidates between batches will be on first-cum-first-admitted basis. The Institute will maintain a register of applications which will also indicate the date of receipt of each.

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xi) Publicity

The State Governments/UT Admns. will publicize the Programme by inserting advertisement in the newspapers and also putting it on its respective websites. The Programme will also be publicized to the trade associations, State Tourism Corporations and Vyapaar Mandals through interaction/workshops etc. Talks on TV/audio channels may also be arranged.

xii) Faculty

The Institutes will use their regular faculty for the Programme to the extent possible. The additional requirement will be met by engaging guest faculty as per the Institutes’ guidelines subject to the CBSP ceiling.

xiii) Stipend

A trainee with a minimum attendance of 90% will be paid lump sum stipend of Rs. 1,500/- in respect of 6 weeks course and Rs. 2,000/- in respect of 8 weeks course. The stipend will be paid in two equal instalments – first one in the middle of the Programme and the other at its conclusion.

xiv) Certification

The trainees with minimum attendance of 90% will be required to appear in an end of the course test and those who pass it successfully will be awarded joint certificate of the State Governments/UT Admns. and the Institutes concerned. For the purpose of this test, there will be one internal and one external examiner – the latter will be drawn from a panel firmed up by the NCHMCT. The Principal will have the discretion for the reasons to be recorded in writing to relax the attendance norm by 10% for the purpose of stipend and appearance in test.

xv) Employment Facilitation

The State Governments / UT Admns. and the implementing Institutes will make conscious effort to facilitate employment of the pass-outs from this Programme. Efforts will also be made to organize campus recruitments by the stake holders in the Trade.

xvi) After conclusion of training of every batch, each Implementing Agency will ensure

that the list of the pass-outs along with their full contact details like address, telephone number, Mobile numbers etc and their employment and salary status is posted on its website.

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III Conducted by Starred Hotels

In order to give boost to the HSRT initiative, the MoT has established partnership with Hotel Association of India and Federation of Hotel Restaurants Association of India for training in classified hotels. Besides, developing skilled labour has been made mandatory for hotels from the date of Classification and the guidelines for Classification / Re-classification of hotels have been amended. The main goal of this strategy is to synergize the efforts of MoT and the Hotel Industry to skill persons in trades specific to hospitality trades. This effort is subject to the following Guidelines.

GUIDELINES

(i) Developing skilled labour through training is mandatory for 1 to 5 Star Deluxe hotels and Heritage properties for which funding will be provided by the Ministry of Tourism.

(ii) Target of persons to be trained annually by hotels will be based on rooms per hotel as follows:

Rooms per Hotel

1st Year No. of Persons to be Trained

2nd Year No. of

Persons to be Trained

3rd Year No. of

Persons to be Trained

4th Year No. of

Persons to be Trained

5th Year No. of

Persons to be Trained

100+ 20 20 25 25 30

50 to 100 10 10 15 15 20

20 to 50 5 5 5 5 5

Hotels with number of rooms less than 20 have been exempted from this requirement.

(iii) The training programmes will be conducted to cover any or more of the following skills: (a) Food & Beverage Service 6 weeks (b) Food Production 8 weeks (c) Front Office 6 weeks (d) Bakery and Housekeeping 8 weeks

This list can be amended to add more trades as required.

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(iv) Advertisement for HSR trainees to be released by the nearest Institute of Hotel Management for the four trades under HSR Scheme in English/Hindi and vernacular language. (Cost of advertisement will be reimbursed to IHM by the Ministry of Tourism).

(v) The candidates will be called for an ‘orientation programme’ followed by

interview at a hotel to be identified by the local hotel, restaurant association. The prospective trainees will be educated about the objectives of the HSR programme and its prospects, thereafter. The scheme is open to 10th pass unemployed youth in the age groups 18 to 28 years.

(vi) Candidates will be Interviewed and screened for suitability. The screening

committee will have representative of local Hotel Association, Principal/staff of local IHM. No TA/DA would be paid to candidates for attending the interview. The list of suitable candidates will be made available to the Hotel Association for deployment at their member hotels.

(vii) Hotels can conduct training for sponsored candidates from NGOs, Voluntary Organizations and Local Municipality etc. Names of such candidates must be registered with the local IHM prior to commencement of programme.

(viii) Candidates selected will join only after undergoing basic medical test and police verification.

(ix) Hotels should take 50% more candidates than the number of seats to accommodate for drop-outs during the training period.

(x) A minimum of ten persons will constitute a training class. Since a hotel with rooms between 20 to 50 will not be expected to have facilities / infrastructure necessary for the conduct of trainings, an arrangement can be worked out between 2 to 5 hotels to conduct this obligatory training (only the theory part) in one cluster and the practical part is carried out in the respective hotels.

(xi) From the pool of applications, those not selected by hotels will be taken up for HSR training by local IHM.

(xii) Uniforms for the different trades will be supplied by The Handicrafts & Handlooms Exports Corporation of India Ltd. (HHEC). These will be ordered as per requirement by the local IHM to be collected by hotels of the region, based on their demand. Hotels must issue only one set of uniform during the first week of training of candidates and only after ensuring their continuity, issue the second uniform to prevent misuse. (Cost of uniform will be reimbursed to IHM by the Ministry of Tourism). Hotels, if required, can issue their own uniform during the training period.

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(xiii) Tool-kits to be provided by the local IHM and issued to the hotels based on their requirement. (Cost of tool kit will be reimbursed to IHM by MoT).

(xiv) Stipend of Rs. 1,500/- for Waiters/Housekeeping Utility (06 weeks duration) and Rs. 2,000/- for Cooks and Baker (08 weeks duration) will be paid by the local IHM at the end of the training (the Ministry of Tourism will reimburse the amount). Candidates securing 90% attendance during the duration of the course are eligible for this stipend. Attendance will be monitored by the hotel and verified by the local IHM before release of stipend.

(xv) Duty meals will be provided by the hotel during the training period.

(xvi) There will be an objective type multiple choice one hour trade theory examination at the end of the course to be conducted by the respective hotels to check basic learning. There will also be a practical trade test to asses skill learning covering 4/5 exercises/items. Those securing over 60% will be eligible for certificate. The tests will be conducted in the presence of one internal and one external examiner. The external examiner must be approved by the local IHM.

(xvii) Certificate at the end of training, to be signed by GM of hotel and Principal of local IHM. Certificates to be prepared by IHMs (To be reimbursed by the Ministry of Tourism).

(xviii) Data base will be maintained by IHM for all successful candidates with their photograph, address and contact details. This data base will be utilized for uploading on MoT/NCHMCT website.

(xix) Hotels have no compulsion to offer jobs to successful trainees. However, they may assist in finding suitable placement in different operational areas in the organized and unorganized sector locally, including with vendors.

(xx) Where hotels, of different star categories, do not have training facilities, the Hotel Association may conduct combined training at different units.

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IV. Training Programmes in Tie-up with Army Units (A training programme in tie-up with the Army to create employable skills)

i) Objectives

To take the Hunar Se Rozgar Tak initiative forward in a synergy of efforts of the designated hospitality institutes and the army units. The intended outcome : i) accessing and availing the training infrastructure under the Army, and ii) enriching the larger HSRT initiative by a sub-stream of trained persons imbibed with the spirit of military discipline and hardiness. This effort will be formally known as Hunar Se Rozgar Tak – Sena Ke Sahyog Se.

ii) Implementation

The Programme will be implemented by specifically designated Institutes of Hotel Management (IHMs) as off-campus academic effort. The indicated Army Units will be the co-implementers. For each tie-up, there will be a committee comprising the Principal of the IHM and the Army Unit In-Charge or his nominee of appropriate level to co-ordinate and steer the effort. While the IHM will be largely concerned with academics, the Army Unit will be responsible for the administration and discipline.

iii) Target Group

Persons in the age group of 18 to 28 years and minimum eighth pass. The age will be reckoned on the first of January of the year in which the training programme is advertised.

iv) Courses Offered

a) A six-week full time course in Food & Beverage Service, also covering house-keeping (36 training days / 8 hours a day), and

b) An eight-week full time course in Food Production (48 training days / 8 hours

a day).

Each course will also have a built-in emphasis on (a) improving the trainees in behaviour and attitudes in order to enhance their market acceptability, and (b) physical fitness and discipline. For the latter, there will be an exclusive period on each training day.

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v) Intake

The effort will be to enlist 40 students for a training course. There could be drop outs. However, in no circumstance a course with less than 25 students will be conducted.

vi) Selection

The Army Unit will invite applications for the courses annually through Press advertisement. A register of applications which will also indicate the date of receipt of each application will be maintained. While the candidates will be taken on first-cum-first-admitted basis, the Army Unit will have the discretion of rejecting applications without assigning reasons. The IHM concerned will complement the effort of the Army Unit by putting the advertisement on its Website. The Army Unit may issue, based on requirement, more than one advertisement in a year in consultation with the IHM.

vii) Course Frequency

Subject to the availability of candidates, the Army Unit will conduct, at a minimum, eight courses of 6-week duration and six of 8-week duration.

viii) Faculty

The IHM will provide one teaching associate for each course. The arrangement will be contractual and the monthly remuneration of a teaching associate will be at a rate fixed by the Central Ministry of Tourism from time to time. While engaging teachers, the IHM will keep in view the annual schedule of training courses finalized by the Army Unit. A teaching associate will report and accountable to the Army Unit during the period of contract. However, in case of his / her absence for any reason, the IHM will make alternative teaching arrangement in the interim.

ix) Application Fee

There will be no application or course fees chargeable to the applicant / eventual trainee.

x) Course Contents The syllabus and training modules already in place for the general HSRT courses will be used. However, the Army Unit will have the discretion to customize the same in consultation with the IHM to cater to its own as also to the local industry requirements.

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xi) Stipend

A trainee will be paid a stipend of Rs.1,500/- in respect of Food & Beverage course and Rs. 2,000/- in respect of Food Production course. The stipend will be paid by the Army Unit on fortnightly basis in equal instalments.

xii) Uniform

The Army Unit will provide to each trainee two sets of uniform at a cost not exceeding Rs. 1900/-. The Army Unit will have the discretion of either procuring the uniforms from the Handicrafts & Handloom Export Corporation of India as per the existing arrangement or work out an arrangement of their own. This will also include a redesigning of the uniform so as to be in sync with the armed forces conventions and traditions.

xiii) Lunch

The Army Unit will provide lunch to the trainees @ Rs. 70/- per day per trainee.

xiv) Stay Arrangement

The Army Unit will lodge the trainees free of cost. However, in case this is not possible, the Army Unit will make arrangement for the stay of the trainees nearby taking premises / quarters on rental basis. The expenditure on this account shall not exceed Rs. 2000/- per trainee.

xv) Certification

The trainees with minimum attendance of 90% will be required to appear in an end-of-the-course test and those who pass successfully will be awarded joint certificate of the Army Unit and the IHM. For the purpose of this test, there will be one internal and one external examiner – the latter will be drawn from a panel of experts maintained by the National Council for Hotel Management & Catering Technology. The Army Unit will have the discretion for reasons recorded to relax the attendance norm by 10% for the purpose of stipend and appearance in test.

xvi) Pass-out / Placement Records

The IHM concerned will put the names of pass-outs, together with their contact addresses, as also their employment status, on its website.

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xvii) Funding of the Programme

The Programme will be funded under the MoT’s Scheme of Capacity Building for Service Providers. The funds will be paid to the IHM which in turn pay the Army Unit advance or reimburse it to cover expenditures on the following items:

i) Uniforms subject to a maximum of Rs. 1900/- per trainee ii) Stipend @ Rs. 2000/- for 8-week course and Rs. 1500/- for 6-week course iii) Tool Kit @ Rs. 400/- per trainee iv) Course Material @ Rs. 1000/- per trainee v) Lunch @ Rs. 70/- per trainee vi) Certification Fee @ Rs. 500/- per trainee. vii) Stay arrangement subject to maximum of Rs. 2000/- per trainee on

production of rent receipt. This will be admissible in case the Army Unit is not in a position to accommodate the trainees free of cost and arrange for the same on rental basis.

viii) Actual cost of advertising the training programmes. xviii) Assistance to the IHM The MoT will pay the following assistance to the IHM, per trainee : Sl. No.

Particulars Amount of 6 weeks course in Rs.

Amount of 8 weeks course in Rs.

1. Training Fee 1500 2000 2. Course Material 1000 1000 3. Certification Fee 500 500 4. Uniform 1900 1900 5. Tool Kit 400 400 6. Lunch Charges 2520 3360 7. Miscellaneous Expenses 250 375 8. Add 10% Administrative*

Charges as provided for 807 954

9. Add Stipend 1500 2000 Total Expenditure on

Training 10377 12489

* Will be limited to 5% if the location of the training programme and the implementing IHM are in the same city.

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The following will also be paid to the Army Unit over and above: a) Actual expenditure on advertising the programme; and b) Cost to cover stay arrangement, where made by the Army Unit, for trainees

subject to a ceiling of Rs. 2000/- per trainee.

xix) Training Infrastructure

The Army Unit will provide the infrastructure for training free of cost. xx) Employment Facilitation

The Army Unit and the IHM will make conscious effort to facilitate employment of the pass-out from this Programme.

xxi) Formalization of the Tie-up

The tie-up between the IHM and the Army Unit will be in terms of a formal understanding which will incorporate the dispensation detailed herein above.

Training Programmes relating to Hospitality Trades – Model Syllabi

Model syllabi for the programmes may be seen at Annexure I. However, marginal changes responsive to local aspirations / compulsions, as also to the applicable Programme Guidelines, can be effected in consultation with the National Council for Hotel Management & Catering Technology and under intimation to the MoT.

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RELATING TO OTHER TRADES / SERVICES

I Training Programmes to Impart Driving Skills

(Delivered through the State Governments / UT Administrations)

Vision

Drivers with skill and in adequate numbers are essential for sustaining tourism. In India

where tourism is expected to emerge as a key economic driver, driving as an avocation has

large employment potential.

Mission

The MoT visualises an important role in the context of facilitating creation of employable

skills on the one hand and connecting that to tourism and hospitality sectors for the

purposes of employment on the other. With this objective in view, the MoT has put in

place the following Scheme of training:

THE SCHEME

1) Implementation of the Scheme

The Scheme will be delivered by the State Governments and UT Admns. through

the institutes selected for the purpose, as part of the larger initiative of the Central

Ministry of Tourism, titled Hunar Se Rozgar. The State Governments and UT

Administrations will monitor and steer the programme and send implementation

reports to the Central Ministry of Tourism for reviewing the progress and further

streamlining of the programme, if necessary.

2) Target Group and Eligibility

i) The Scheme will be open to young men and women in the age group of 18 to 28 years. The age will be reckoned on the first January of the year of application.

ii) The applicant should be at least 10th pass. iii) He / she should be physically fit.

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iv) A person either of whose parents is serving in the Government at Class II or above level will not be eligible.

v) A person not belonging to iv) above will be eligible if the income of his / her family is less than the gross salary of Class II level Central Government Officer. The family will be reckoned as comprising father, mother and self.

vi) The following will be the order of preference within the eligible applicants :

a) Applicants belonging to BPL category;

b) Non-BPL applicants who are only 10th pass;

c) Applicants not belonging to a) or b).

3) Training Contents

The training contents will have two distinct aspects: i) training to impart driving skills; and ii) etiquette training as per the following arrangement.

4) Driving Skill Training

i) Institutes for Training

This will be imparted by the driving schools duly selected by the State Governments / UT Administrations.

ii) Training Duration

Each training course will be of 45 hours duration. However, the training duration on a day will not exceed 3 hours.

iii) Selection of the Institutes

The State Government / UT Admn. will select the driving schools / institutes following a transparent system. The following will be the Selection Committee for the purpose:

a) The State Tourism Secretary-Chairperson

b) The Director of Transport

c) The Principal of the nearest MoT sponsored IHM in the State

d) Representative of DUDA

e) Need-based co-opted Members

The State Secretary of Tourism will act as the secretariat for the purpose and he will have the discretion to co-opt members on the committee in case

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considered necessary for an objective selection. The Committee will give preference to the State driving schools. Schools of repute sponsored by major car companies and other private driving schools of repute may also be selected by the Committee.

iv) Intake and Selection

The State Govt. / UT Admn. concerned will be responsible for selecting the trainees through an open press advertisement. A class will have at least 25 trainees. However, to provide for the drop-outs, the effort will be to admit at least 30 persons. The Scheme has an inclusive nature. In case the number of eligible candidates exceeds the requirement of a batch, and there is a requirement of additional batches, the institutes will concurrently or in phases run more batches depending on their respective institutional capacities. In case of phasing, the scheduling of candidates between batches will be on first-cum-first admitted basis. Each institute will maintain a register of applications which will also indicate the date of receipt of each application.

5) Etiquette Training

i) Institutes for Training

The Central Institute of Hotel Management in the State / UT will conduct the etiquette training under the over-all supervision of the State Govt. / UT Admn. concerned. Arrangement in regard to the States / UTs which do not have MoT sponsored IHMs will be communicated separately.

ii) Duration of the Training Programme

The training programme will be conducted concurrently with driving skill training for a period of 3 days (from 11 am to 5 pm).

iii) Training Module

Training module will be firmed up by the Central Ministry of Tourism and communicated separately.

6) Certification

i) Each trainee must have at least 80% attendance separately for the two components of the course in order to be eligible for certification.

ii) Each trainee must also possess Learner’s Licence.

iii) The certificate will be awarded by the State Government / UT Admn. concerned.

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7) Sanction of the Training Courses

The State Govt. / UT Admn. will finalize an annual programme of training in consultation with the Central Ministry of Tourism. However, the training courses will be actually sanctioned by the State authority.

8) Funding of the Programme

The programme will be funded by the Central Ministry of Tourism to cover the core cost of training, certification, lunch and nominal stipend to the trainees, and administrative arrangement as per the standard norms. The funds will be placed at the disposal of the State Governments / UTs which in turn will pay the training Institutes in advance / reimburse the actual expenditure subject to the following :

i) Payment of Assistance to the State Governments / UT Admns.

a) Based on the finalized annual programme of training, the Central MoT will pay in advance 80% of the assistance admissible;

b) The balance payable, limited to 20% of the assistance sanctioned, will be released receipt of utilisation certificate.

ii) Payment to the Driving Schools by the State Govts. /UT Admns.

a) The State Govt. / UT Admn. will release, in advance, 50% of the assistance

admissible;

b) The balance 50% will be released in full if 70% of the trainees eventually qualify the driving test prescribed by the Licensing Authority and receive regular driving licence. Otherwise, the payment will be based on and limited to actual number of persons receiving licences.

iii) Payment to Central Institutes of Hotel Management

The State Government / UT Administration will make payment in advance to the IHM concerned based on the number of trainees for a course.

The State Govt. / UT will be responsible for rendering utilisation certificates in respect of funds paid to it under the Scheme.

9) Training Cost

The following is the estimated cost per trainee (at a maximum) :

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Sl. No. Particulars Amount in Rs. 1 Training School’s Fee (up to) 3000 2 Lunch @ Rs. 70 per day

(only for 3 days to cover etiquette training ) 210

3 IHM’s Fee for etiquette training @ Rs. 500/ per day

1500

4 Certification Fee (to be shared equally by the State Govt. and the IHM)

500

5 Stipend (for 3 days) 6006 Administrative Expenses

(payable to State Govt. / UT (including publicity) 200

7 Administrative Expenses (payable to the IHM)

100

Total 6110

Additionally, the cost of uniform for best five trainees will be covered @ Rs 750/- per trainee.

10) Forward Linkage

The State Government / UT Administration will take effective measures to facilitate the employment of the pass-outs. This will include a campus interview at IHM on the concluding day of each training course.

II Basic Training Courses Intended to Infuse in the Tourism Sector Service Providers Skilled as Stone Masons (Through the State Government of Rajasthan on pilot basis)

Background

India offers tourism products and destinations on a range. The palaces, forts, castles and other works of civil crafts constitute the mainstay of India’s rich tangible heritage. The skills and architectural aesthetics responsible for these marvellous creations need to be institutionalized and disseminated.

Objective

Specialized stone masonry was basic to bringing up forts, palaces and other historical buildings. Easy availability of this masonry skill is a pre-requisite for the maintenance and preservation of these edifices. The Ministry of Tourism visualises an important role for itself in the context of facilitating creation of this specialized employable skill. With this objective in view, the Ministry of Tourism has put in place the following Scheme of training:

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THE SCHEME

1. The Ministry of Tourism will facilitate and fund basic training courses intended to infuse in the Tourism Sector service providers skilled as Stone Masons (Pathar Mistry).

2. Target Group and Eligibility

i. The Scheme will be open to Beldars (unskilled workers in Construction Sector) in the age group of 18 to 28 years. The age will be reckoned on the first January of the year of application.

ii. The applicant should be literate with a sense of functional geometry. The applicant will not, however, be required to furnish certificates in this regard and the abilities will be ascertained during the interview.

iii. He / she should be physically fit.

3. Duration of the Training Programme

Each training course will have two parts. The first part will be of a duration of 4 weeks (Sundays within this period will be off days). The second part of 5 days duration will be conducted two months after the conclusion of the first part. The second part will have two purposes – a) to refresh the trainees, and ii) test and certify the skills of each trainee. The course on each day will be from 10 am to 5 pm.

4. Implementation of the Scheme

The Scheme will be delivered by the Central Ministries of Tourism and Culture and the State Governments through the specialist institutes selected for the purpose, as part of the larger initiative of the Central Ministry of Tourism, titled Hunar Se Rozgar Tak. The State Governments will monitor and steer the programme and send implementation reports to the Central Ministry of Tourism for reviewing the progress and further streamlining of the programme, if necessary. However, the Scheme will be on pilot basis to begin with and the first module will be implemented in the State of Rajasthan.

5. Training Modules / Contents The specialist Institute of the State Government of Rajasthan (Ministry of Tourism) will firm up the training module / contents for the training course. It will, however, be ensured that there is an effective balance between theory and hands-on training. The modules / contents so firmed up will need to be endorsed by the MoT before being given effect to.

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6. Intake and Selection of Trainees i) The specialist Institute of the State Government will be responsible for

selecting the trainees through an open press advertisement. The applicants will be seen by a committee of the Institute for a prima facie assessment of their fitness for the training course, including an assessment whether an applicant is literate and has a sense of geometry. A class will have 25 Beldars and 5 Skilled Masons. The latter will be the mentors / hand-holders for the unskilled trainees (Beldars). The chief trainer of the class will be a master craftsman.

ii) The Scheme has an inclusive nature. In case the number of eligible candidates exceeds the requirement of a batch, and there is a requirement of additional batches, the institute will concurrently or in phases run more batches depending on its institutional capacity. In case of phasing, the scheduling of candidates between batches will be on first-cum-first admitted basis. The training Institute will maintain a register of applications which will also indicate the date of receipt of each application.

7. Certification

Each trainee must have at least 80% attendance (two parts of the training course taken together) so as to be eligible for taking end-of-the-course test. The test will be conducted by two experts - one from the training institute and the other nominated by the Central Ministry of Tourism. The certificate will be awarded jointly by the MoT and the State Government.

8. Funding of the Scheme

The Scheme will be funded by the Central Ministry of Tourism to cover the core cost of training, certification, lunch and nominal stipend to the trainees, and administrative arrangement as per the standard norms. The funds will be placed at the disposal of the State Government (Ministry of Tourism) or the training Institute on the request of the State Government.

9. Training Cost

i) Fixed one time Cost

a) Module Development Rs. 1,00,000

b) Finalization of Evaluation Criteria Rs. 50,000

c) Demo video-film Rs. 20,000

ii) Recurring cost per training course ( Class size 30 ( Beldars 25, Skilled Masons 5 , Duration : 4 weeks + 5 days )

The following is the estimated cost : (at a maximum)

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Sl.No. Particulars Amount in Rs.1. Training Fee 450002. Course Material*

(@ Rs.1000/- per trainee) 30000

3. Certification Fee @ Rs. 75/- per trainee 22504. Tool Kit @ Rs. 400/- per trainee 120005. Lunch @ Rs. 70/- per day per trainee

(excluding Sundays) 63000

SUB TOTAL 1522506. Add 5% Administrative Charges 76137. Lump-sum Wage Compensation

for unskilled trainees (Beldar) @ Rs. 5000/ per person @ Rs. 200/per day

125000

8. Lump-sum Wage Compensation for Skilled Trainees (Mason) Rs. 10000/- per person (Rs. 400/- per day per person)

50000

TOTAL 334863

*A higher provision is made given the nature of training

The cost of advertising the programmes will be over and above and will be met by the State Government / Training Institute, later to be reimbursed by the MoT.

10. Forward Linkage

The MoT and the State Government will take effective measures to facilitate the employment of the pass-outs in the projects sanctioned by them. The Scheme will be put on the websites of the MoT, State Government and the ASI for a wider publicity.

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III Basic Training Courses Intended to Infuse in the Tourism Sector

Service providers Skilled as Golf Assistants / Caddies (Through Women’ Golf Association of India (WGAI) on pilot basis)

Vision

The Ministry of Tourism with an objective overcome the problem of seasonality faced by the destination aims to diversify its tourism products and promote India as a year round destination. The game of Golf has been identified as one of the niche tourism products by the Ministry of Tourism. This is further aimed to increase earnings of additional foreign exchange and also bring in socio economic development through employment generation for men and women. Mission

The Ministry of Tourism visualises an important role in the context of facilitating creation of employable skills on the one hand and connecting that to tourism sector for the purposes of employment on the other. With this objective in view, the Ministry of Tourism has put in place the following Scheme of training:-

THE SCHEME

The Ministry of Tourism will facilitate and fund training courses intended to infuse in the Tourism Sector Service Providers skilled as Golf Assistants/Caddies.

1) Duration of the Training Courses

Each training course will be of 6 weeks duration (6 days per week–Sundays excluded). The training on each day will be from 0830 am to 0400 pm during summer and from 1030 am to 0600 pm during winter with a lunch break of 30 minutes.

2) Target Group and Eligibility

i) The Scheme will be open to young men and women in the age group of 18 to 28 years. The age will be reckoned on the first January of the year of application.

ii) The applicant should be at least 8th pass.

iii) He / she should be physically fit.

iv) A person either of whose parents is serving in the Government at Class II or above level will not be eligible.

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v) A person not belonging to iv) above will be eligible if the income of his / her family is less than the gross salary of Class II level Central Government Officer. The family will be reckoned as comprising father, mother and self.

vi) The following will be the order of preference within the eligible applicants:

a) Applicants belonging to BPL category; b) Non-BPL applicants who are only 10th pass; c) Applicants not belonging to a) or b).

3) Implementation of the Scheme

The Scheme will be delivered by the Women’ Golf Association of India (WGAI), a constituent body of Indian Golf Union or any other organisation as identified by Ministry of Tourism, as part of the larger initiative of the Central Ministry of Tourism, titled ‘Hunar Se Rozgar Tak’. The WGAI/identified organisation will conduct the training courses at Golf Courses short listed in consultation with the MoT. It will send periodic implementation reports to the MoT for reviewing the progress and further streamlining of the programme, if necessary.

4) Training Modules / Contents

The WGAI/identified organisation will firm up the training module / contents for the training course in consultation with and recommendations of the area / subject experts. The modules / contents so firmed up will need to be endorsed by the MoT before being given effect to. The training course will include a component for bringing up the trainees on etiquette and behaviour.

5) Intake and Selection of Trainees

The WGAI/identified organisation will be responsible for selecting the trainees through an open press advertisement. A class will take 40 trainees. The Scheme has an inclusive nature. In case the number of eligible candidates exceeds the requirement of a batch, and there is a requirement of additional batches, the WGAI will concurrently or in phases run more batches. In case of phasing, the scheduling of candidates between batches will be on first-cum-first admitted basis. The WGAI will maintain a register of applications which will also indicate the date of receipt of each application.

6) Certification

Each trainee must have at least 80% attendance so as to be eligible for taking end-of-the-course test. The test will be conducted by two external experts who will be nominated by the WGAI. The certificate will be awarded jointly by the MoT and WGAI/identified organisation.

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7) Sanction of the Training Courses

The WGAI/identified organisation will finalize an annual programme of training in consultation with the Central MoT. The effort will be on a pilot basis to begin with and will be conducted at Golf courses located in Delhi.

8) Funding of the Scheme

The Scheme will be funded by the Central Ministry of Tourism to cover the core cost of training, certification, lunch and nominal stipend to the trainees, and administrative arrangement as per the standard norms. The funds will be placed at the disposal of the WGAI/identified organisation subject to the following:-

a) Based on the finalized annual programme of training, the Central Ministry of Tourism will pay in advance 80% of the assistance admissible to the WGAI; and

b) The balance payable, limited to 20% of the assistance sanctioned, will be released on receipt of utilisation certificate from the WGAI.

The WGAI/identified organisation will be responsible for rendering utilisation certificates to the MoT in respect of funds paid to it under the Scheme.

9) Training Cost

a) Module Development The WGAI/identified organisation will draw up a panel of three experts. The

panel members will reach a convergence on contents largely through an online inter face and a meeting finally to conclude the effort. The WGAI/identified organisation will exercise due prudence and economy in expenditures in this regard so as to ensure that the expenditure on the development of a module is kept at minimum. This will also include the cost of travel by and connected hotel stay of the panel members and payment of honorarium to them.

b) Finalization of Evaluation and Empanelment Criteria

The WGAI/identified organisation will draw up panels for the purpose.

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i) Recurring Cost per trainee

The following is the estimated cost per trainee (at a maximum)

Sl. No. Particulars Amount in Rs.

1. Training Fee 4000

2. Course Material 1000

3. Certification Fee 500

4. Tool Kit 400

5. Lunch @ Rs. 70 per day(excluding Sundays) 2520

SUB TOTAL 8420

6. Admn. Charges to Institutes @ 5% 421

7. Uniform (two sets)+a pair of Shoes 1900

8. Stipend @ Rs. 1000/- pm 1500

TOTAL 12241

The cost of advertising the programmes will be over and above and will be met by the respective implementing agency/organization later to be reimbursed by the Ministry of Tourism. 10) Forward Linkage

The organisation/agency concerned/ involved in training will also take effective measures to facilitate the employment of the pass-outs. This will include a campus interview at the training institutes on the concluding day of each training course.

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IV Basic Training Courses to Impart Skills to Befit a Tourist Facilitator Launched under HSRT, these training courses intend to bring up a work-force skilled in handling tourists, particularly pilgrims, in the State of Jammu & Kashmir. The effort is regulated by the following Guidelines.

GUIDELINES

i) Target Group

To target those who are minimum eighth pass and in the age group of 18 to 28 years.

ii) Duration of the Programme

The programme will be of 6 weeks duration.

iii) Conduct of the Programme

The programme will be conducted by the Institute of Hotel Management, Srinagar in the following areas:

a) Mata Vaishno Devi, Katra b) Shri Amar Nath Yatra, Srinagar c) Shrines of Kashmir at Srinagar d) Buddhist Monasteries at Leh

iv) Intake and Selection

A class will have a minimum of 25 trainees and a maximum of 30. However, the programme will have an inclusive nature. In case the number of eligible candidates exceeds the requirement of a batch, and there is a requirement of additional batches, the Institute will concurrently or in phase run more batches depending on its institutional capacity. In case of phasing, the scheduling of candidates between batches will be on first-cum-first–admitted basis. The Institute will maintain a register of applications which will also indicate the date of receipt of each.

v) Minimum Target

The IHM, Srinagar will conduct at least four programmes during the year 2012-13.

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vi) Publicity

The institute will publicize the programme by inserting advertisement in the newspapers and also putting it on its respective website.

vii) Faculty

The Institute will use its own faculty for the programme to the extent possible. The additional requirement will be met by engaging guest faculty as per prevalent guidelines.

viii) Application Fee

There will be no application or course fee chargeable to the applicant / eventual trainee.

ix) Stipend

A trainee with a minimum attendance of 90% will be paid lump sum stipend of Rs. 1500. The stipend will be paid in two equal instalments – first one in the middle of the programme and the other at its conclusion.

x) Syllabus for the Programme

THEORY COMPONENT

Sl. No. Topic Contact Hours

1. Grooming and Personality Development and Etiquettes

a) Ways to develop daily personal hygiene and grooming b) Personality development and ways to improve personality c) Soft skills development and communication skills d) Grooming and importance of grooming for tourist facilitators e) Do’s and don’ts for tourist facilitators f) Body language and importance of body language for tourist

facilitators g) Basic etiquette and courtesy statements h) How to interact with clients

20

2. Tourism as a Product

a) Introduction to tourism industry b) Various types of tourism c) Tourism product and types of tourism products d) Tourism products of the State e) Tourism Marketing and role of Tourist Facilitators in

promotion of tourism f) Role of information technology in tourism

20

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3. Global Tourism Scenario

a) Globalization and its impact on tourism industry b) Recent trends in global tourism and its impact on Indian

tourism industry c) Trends in global industry and its impact on the State concerned

06

4. Tourism Economy

a) Tourism and its economic impact b) Contribution of tourism to GDP of country c) Tourism and its impact d) Sector wise contribution of different players of tourism

industry to economy of nation and State concerned

06

5 Elective i) Pilgrimage sites for J&K Mata Vaishno Devi, Amarnath Yatra, Shiv Khori, Pathar Sahib, Jyestha Devi, Martand, Khir Bhawani Religious Significance, Historical Background, Facilities and Infrastructure, Accessibility, Do’s and Don’ts for Visitors

OR

ii) Buddhist Monasteries Monasteries and stupas at Jammu, Kashmir and Leh Religious Significance, Historical Background, Facilities and Infrastructure,Accessibility, Do’s and Don’ts for Visitors

OR

iii) Sufi Shrines Famous Sufi saints of Jammu & Kashmir Sufi Shrines of Jammu & Kashmir Mukhdoom Sahib, Shah Hamdan, Dastgeer Saheb, Khwaha Noor Din Wali, Baba Reshi, Roza bal, Hazrat bal, Shah Farid Du Din, Sahadra Sharied, Charer-i-Sharief Religious significance, Historical Background, Facilities and Infrastructure, Accessibility, Do’s and Don’ts for Visitors

OR

iv) Adventure Tourism

Introduction, scope, forms, adventure tourism sites in Jammu, Kashmir & Ladakh. Role of tourist facilitators in promotion of Adventure tourism, opportunity of self employment

28

Industrial Training (2 weeks) 108

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xi) Certification

The trainees with minimum attendance of 90% will be required to appear in an end of the course test and those who pass it successfully will be awarded a certificate by MoT/IHM, Srinagar. The panel of examiners for conducting the test will be decided by the IHM, Srinagar.

xii) Funding of the Programme

The programme will be funded under the MoT’s Scheme of Capacity Building for Service Providers under suo motu initiatives. The sanctioned expenditure per trainee will be as follows:

Sl. No. Expenditure Head Amount in Rs.

1 Training Fee 1500

2 Course Material 1000

3 Tea Charges(Rs. 20 X 30 days) 600

4 Certificate Fee 500

5 Testing Fee 300

SUB TOTAL 3900

6 10% Admn. Charges 390

TOTAL 4290

7 Stipend 1500

8 Expenditure per trainee 5790

Total Expenditure for a Batch of 30 173700

9 Transportation charges @ Rs. 2000/- per day for 7 days during the course for taking students to visit different monumental sites, for guiding practice and looking at the monuments for historical information

14000

Grand Total for a Batch of 30 187700

xiii) Employment Facilitation

The MoT and the Implementing Agency will make conscious effort to facilitate employment of the pass-outs from this programme.

xiv) After conclusion of training of every batch, the Institute will ensure that the list

of the pass-outs along with their full contact details like address, telephone number, Mobile numbers etc and their employment and salary status is posted on its website.

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Contemplated Programmes of Training under

Hunar Se Rozgar Tak Initiative

Programmes of training are contemplated to provide for:

1. Polo Grooms 2. Wellness Tourism Service Providers including Spa Therapists, Beauticians

and Nutritionists

3. Nature Guides

4. High Altitude Service Providers including Porters, Taxi Drivers and Tour Operators

5. River Rafting Guides

6. Security Guards 7. Mountain Guides / Adventure Travel Escorts, and 8. Eco-Rural Guides at Select Destinations.

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Skill Testing and Certification Programme

1. The Ministry of Tourism has all along been alive to the fact that the tourism and hospitality sector is rather porous to the extent that it is not averse to taking raw hands and leaving them to acquire function related skills on the job. The low service expectation threshold of an average Indian tourist is an important factor for this. The inadequacy of institutional infrastructure for hospitality education and training is another important and compounding factor. The thrust of MoT’s strategy is, therefore, to create and strengthen infrastructure for training, commission pre-service skill development training programmes including the HSRT, and, at the same time, put in place a mechanism for skill testing and certification of the existing service providers. The essential idea is to create a complementarity of efforts within and outside the Sector.

2. This policy perception was formally articulated in the MoT’s Scheme of

Capacity Building for Service Providers as it enjoined upon the Indian Institute of Tourism & Travel Management and the National Council for Hotel Management & Catering Technology to develop standard test modules and make the same accessible to the interested service providers for the testing and certification of their skills.

3. In order to actualize this mandate, the MoT has laid down the following

Guidelines.

GUIDELINES

(a) The Institutes of Hotel Management affiliated to the National Council for Hotel

Management & Catering will be the eligible institutes to test and certify the skills of the service providers. Presently, 21 IHMs have this mandate.

(b) The IHMs concerned will publicize the dispensation by issuing advertisements,

particularly in vernacular newspapers. The text thereof will be supplied by the NCHMCT.

(c) The NCHMCT will indicate the levels for which the testing and certification will be

available and also supply the test modules for each. The details regarding the levels will be part of the advertisement.

(d) Presently, the testing and certification will be conducted at least four times in a year.

However, a test will be considered feasible only if there are at least 25 applicants.

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(e) For the present, the testing and certifying facilities will be available to the service providers in two categories, namely waiters and cooks.

(f) There will be an orientation of the trainees for a period of five days followed by the skill

testing. Thus the orientation can start on Monday, conclude on Friday followed by the test on Saturday.

(g) For skill testing, the number of examiners will be three – two external and one internal. (h) The IHMs will take the external examiners from a panel which the NCHMCT will draw

up in consultation with the IHMs concerned. (i) A person eventually passing the test will be awarded the certificate as of MoT, signed

by Director (Studies) in the NCHMCT and the Principal of the IHM concerned. (j) The NCHMCT will monitor and coordinate the efforts and Director (Studies) in

NCHMCT Institute will be the nodal officer; (k) The Institute concerned will pay each candidate @ Rs. 200 per day during the

orientation period as also the day of testing (for a maximum of 6 days) to offset the wage loss;

(l) Since the NCHMCT and the 21 IHMs will put the facilities on behalf of the MoT, each

one of them will maintain separate accounts of the receipts and expenditures and will be reflected as such in their respective annual reports.

(m) Each IHM will maintain a register of persons trained / tested / certified with such details

as the name of the person, his qualification, age, address, duration of training imparted etc. and will also ensure that these details are posted on website. The Institutes will work out the modalities in this regard in consultation with the Director (Studies) in the NCHMCT.

(n) Each grantee Institute will furnish a Utilization Certificate, as also the consolidated

accounts, in respect of the assistance paid herein. (o) Expenditure on items not covered in the Scheme norms but specifically provided for

herein will be incurred following the codal formalities and/or the relevant instructions of the Govt. of India.

(p) The Implementing Institutes shall incur expenditure subject to the following norms:

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PER WAITER-TRAINEE

Sl. No. Particulars Amount in Rs.

1. Training Fee 1750

2. Course Material 250

3. Meal Charges (morning tea, lunch and evening tea) (Rs.70x6 days)

420

4. Miscellaneous Expenses 250

5. Testing Fee 300

SUB TOTAL 2970

6. Add 10% Administrative Charges 297

7. To off-set Wage Loss for 4 days @ Rs. 200/- per day 1200

TOTAL : TO BE COLLECTED BY IHM 4467

8. Certificate Fee- Rs. 250/- each for IHM and NCHMCT 500

TOTAL EXPENDITURE PER CANDIDATE 4967

PER COOK TRAINEE Sl. No. Particulars Amount in Rs.

1. Training Fee 1750

2. Course Material 250

3. Meal Charges (morning tea, lunch and evening tea) (Rs.70x6 days)

420

4. Miscellaneous Expenses 250

5. Testing Fee 300

5A. Testing Material Fee 500

SUB TOTAL 3470

6. Add 10% Administrative Charges 347

7. Wage loss for 6 days @ Rs. 200/- per day 1200

TOTAL : TO BE COLLECTED BY IHM 5017

8. Certificate Fee - Rs. 250/- each for IHM and NCHMCT 500

TOTAL EXPENDITURE PER CANDIDATE 5517

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(i) Rs. 750/- per hour would be incurred on lecture by the trainer both internal and external. (ii) Course material cost for hand-outs and other study material would be Rs. 250.00. (iii) Meal charges of Rs. 70/- would be incurred on providing morning tea, lunch and evening

tea. (iv) Miscellaneous charges of Rs. 250/- have been accounted for to accommodate holding of

inauguration and closing ceremony. Other unforeseen and incidental charges would also be taken care under this head.

(v) Testing fee @ Rs.100/- per candidate subject to a minimum of Rs. 2,000/- per day would

be payable to internal and external examiners. External examiner would also be entitled local taxi fare. In case of outstation external examiners, TA/DA would be applicable, as per Government of India extant rules.

(vi) Testing fee @ Rs.100/- per candidate subject to a minimum of RS. 2,000/- per day would

be payable to internal and external examiners. External examiner would also be entitled local taxi fare.

(vii) Testing material fee of Rs. 500/- would cover provisions (dry and fresh) and cleaning

material. (viii) 10% Administrative Charges would be payable to the institute to cover honorarium for

course co-coordinator and other staff. (ix) The amounts indicated at Sl. No.7 above is payable to cover wage loss suffered by the

trainee. (x) The amounts indicated at Sl. No.8 would be shared by NCHMCT and IHM for preparation

of certificate and record maintenance. (xi) Advertisement cost will be met subject to actuals or DAVP rates, whichever is less.

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FURTHER INFORMATION / QUERIES

Information relating to output / outcome of these initiatives is disseminated from time to time

through reports and press releases. Efforts are also underway to put the information in public

domain through the MoT’s official website. However, query on any specific point may be

addressed to:-

i. The Deputy Secretary

Human Resource Development Division

Ministry of Tourism

C-1, Hutments, Dalhousie Road

New Delhi – 110011

ii. The Director

Niche Tourism Division

Ministry of Tourism

C-1, Hutments, Dalhousie Road

New Delhi-110011

In respect of training programmes specific to Golf Caddies.

iii. Shri N. S. Bhuie

Consultant

National Council for Hotel Management and Catering Technology

Sector – 62

Noida (UP)

In respect of syllabi of training programmes for Hospitality Trades.

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Annexure I

MODEL SYLLABI FOR TRAINING PROGRAMMES SPECIFIC TO HOSPITALITY TRADES

Trades:

1. Cook

2. Waiter

3. Housekeeping Utility

4. Bakery and Patisserie

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Course Details

COOKS COURSE Duration - Eight weeks

THEORY COMPONENT

Sl.No. Topic

1 Understanding the Trade

• Pride in Nation • Different types of Kitchen • Kitchen organisation • Your place in kitchen

2 Personal Hygiene for Food Handlers

• Cook’s appearance & protective clothing • How to wash hands correctly? • How to develop a daily hygiene routine?

3 General and Food Hygiene

• Ten main reasons for food poisoning • How to protect food from contamination? • How to handle equipment and utensils? • General rules for handling food • General rules for food handlers • Prevailing food standards in India • Food adulteration as a public health hazard

4 Storage of Food

• Raw food (Perishable, non-perishable & dairy products) • Semi cooked food • Cooked food

5 Kitchen equipment

• Identification of kitchen equipment • Identification of cooking equipment

6 Cleaning and maintenance of • Kitchen floors • Work surface • Ventilators • Refrigerators and Deep freezers • Food pans and cooking equipment • Pots and containers

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7 Fuels

• Types of fuel used for cooking • Maintenance and safety of LPG equipment

8 Commodities

• Selection criteria for important commodities 9 Food Nutrition

• Nutrients (Carbohydrates, Proteins, Fats, Vitamins & Minerals) • Rules for preserving nutrients

10 Pre-preparation of Food

• Vegetable (Cutting, chopping, dicing, slicing, peeling etc.) • Meat (Lamb & Chicken) • Fish

11 Aims & Objectives of cooking

12 Basic methods of cooking

• Boiling • Frying • Roasting • Grilling • Baking • Broiling • Poaching

13 Indian Cookery

• Condiments & Spices • Masalas • Thickening agents

14 Food Presentation

• Consistency • Texture • Flavour • Colour • Garnishes

15 Garbage

• Types of garbage • Segregation • Disposal

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16 Pest Control

• Areas of infestation • Preventive & control measures

17 Menu planning

• Breakfast, Lunch, dinner and snacks 18 Culinary Terms

SKILL (PRACTICAL)

Sl.No. Topic

1 Introduction to Kitchen

2 Pre-preparation of food

3 Preparation of Menus (Individual Cooking)

4 Preparation of Menus (Bulk Cooking)

5 Preparation of Menus (Individual proficiency in cooking)

Sl.No. Topics

1 Breakfast Items (Each item to be prepared three times to gain proficiency in skill)

2 Sandwiches (Each item to be prepared twice to gain proficiency in skill)

3 Salads (Each item to be prepared twice to gain proficiency in skill)

4 Snacks (Each item to be prepared three times to gain proficiency in skill)

LUNCH/DINNER MENUS: Draw 10 different menus ensuring inclusion of following items:

Sl. No. Name of the Item No. of Varieites

1. Rice 08

2. Indian breads 08

3. Dal 08

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4. Vegetables 12

5. Chutney 06

6. Raita 06

7. Egg dishes 04

8. Fish dishes 04

9. Meat dishes 08

10. Chicken dishes 08

11. Soups and Shorbas 06

12. Tandoor dishes 12

13. Sweets 08

BREAKFAST: To include egg preparations, cereals, regional Indian items like Poori Bhaji, Poori Chhole, Various paranthas, Vada, Idli, Dosa, Sambar, Upma, Uttapam etc.

SALADS: To include basic simple salads and dressings:

i) Cole slaw ii) Russian salad iii) Potato salad iv) Fruit salad v) Waldorf salad

SANDWICHES: Open and close sandwiches with atleast four varieties each.

SNACKS: National popular snacks such as samosa, pakora (various types) medu vada, dhokla, noodles, momos, vegetable and meat cutlets, bonda, mathri, namak para, fish finger, French fries etc.

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HUNAR SE ROZGAR TEST FORM – COOK

DATE .................................... REGISTRATION NO. .................................

HOTEL : .................................................................................................................................

NAME : ...................................................................................................................................

I. Skills Test: Maximum 70 Marks 01. Material Brought / Hygiene: Max Marks 10 for entire test.

Clear arrangement of materials. Clean working place, proper working position, clean work-clothes, grooming, and proper working technique. Correct utilization of working time and punctual completion. Attention paid to hygiene during preparation of food.

Sl.No Parameter Max Marks

Item I Bread / Bread Roll (20)

Item II Cake / Cookie

(20)

Item III Dessert

Hot / Cold (20)

02 Temperature: Correct temperature at time of service

04

03 Texture & Consistency: The item must have appropriate texture and consistency. In quality, flavour and colour, the item should conform to today’s standards.

04

04 Aroma & Flavour: Smell of the item should be appetising, devoid of staleness with enhanced fresh flavouring.

04

05 Taste: The item must have appropriate taste.

04

06 Presentation: Presentation should be practical, acceptable culinary methods that exclude unnecessary ingredients.

04

TOTAL

TOTAL (Item I + Item II + Item III)

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II. Knowledge Test – Viva: Maximum 30 Marks

A bank of 100 questions will be prepared by the Examiner based on course content. 15 questions would be put to the examinee who would be awarded 02 marks each for correct answer.

Total (II):

Grand Total (I & II):

NAME OF THE EXAMINER - INTERNAL..................................................................................

SIGNATURE.

NAME OF THE EXAMINER – EXTERNAL ................................................................................

SIGNATURE

Examination Centre ...........................................................................................................................

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Course Details

WAITERS COURSE Duration - Six weeks

THEORY COMPONENT

Sl.No. Topic – Food & Beverage Service

1 Pride in Nation

2 Tourism & You

3 Etiquettes & Basic Conversation

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

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

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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

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HUNAR SE ROZGAR TEST FORM – WAITER

DATE .................................... REGISTRATION NO. .................................

HOTEL: ...................................................................................................................................

NAME: .....................................................................................................................................

I. Skills Test: Maximum 70 Marks

Marks Marks Obtained

1. Grooming and Uniform 05

2. Preparation of station and side board 10

3. Setting up of tray for a specific service / meal 10

4. Receiving guests and taking order 05

5. Serving meal and beverage 30

6. Clearing the table and settling the bill 10

Total (I):

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II. Knowledge Test – Viva: Maximum 30 Marks

A bank of 100 questions will be prepared by the Examiner based on course content. 15 questions would be put to the examinee who would be awarded 02 marks each for correct answer.

Total (II):

Grand Total (I & II):

NAME OF THE EXAMINER – INTERNAL..................................................................................

SIGNATURE

NAME OF THE EXAMINER – EXTERNAL.................................................................................

SIGNATURE

Examination Centre: .........................................................................................................................

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Course Details

HOUSEKEEPING UTILITY SERVICES Duration - Six weeks

THEORY COMPONENT

Sl.No. Topic

1 Pride in Nation

2 Tourism and You

3 Etiquettes & Basic Conversation

4 Techniques and principals of cleaning

5 Personal Hygiene

6 Types of Rooms

7 Types of cleaning agents and their use

8 Cleaning Agents and their storage

9 Stock taking

10 Types of pests & their control

PRACTICAL COMPONENT

Sl.No. Topic

1 Personal Hygiene

2 Identification and use of Tools & Equipment

3 Identification of Linen/Uniforms

4 Sorting & counting of Linen/Uniforms

5 Cleaning of Guest Room

6 Cleaning of Bath Room

7 Bed making

8 Cleaning of surfaces (furniture, fixture and floor)

9 Carpet cleaning and shampooing

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10 Water and energy conservation

11 Waste disposal

12 First Aid & Safety

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HUNAR SE ROZGAR TEST FORM – HOUSEKEEPING UTILITY

DATE .................................... REGISTRATION NO. .................................

HOTEL: ..................................................................................................................................

NAME: ....................................................................................................................................

I. Skills Test: Maximum 70 Marks

Marks Marks Obtained

1. Grooming and Uniform 10

2. Cleaning of room 15

3. Cleaning of bath room 15

4. Bed making 15

5. Cleaning of surface/carpet 15

Total (I):

II. Knowledge Test – Viva: Maximum 30 Marks

A bank of 100 questions will be prepared by the Examiner based on course content. 15 questions would be put to the examinee who would be awarded 02 marks each for correct answer.

Total (II):

Grand Total (I & II):

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NAME OF THE EXAMINER - INTERNAL: ................................................................................

SIGNATURE

NAME OF THE EXAMINER - EXTERNAL: ...............................................................................

SIGNATURE

Examination Centre: .........................................................................................................................

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Course Details

BAKERY & PATISSERIE Duration - Eight weeks

THEORY COMPONENT

Sl.No. Topic

1 Pride in Nation

2 Tourism & You

3 Aims & Objectives of Bakery

4 Bakery equipment and their uses

5 Raw Materials used in Bakery & Patisserie

• Flour: Composition, types, grading, gluten, WAP of flour • Yeast: Elementary knowledge: • Functions and uses. • Effects of over and under fermentation. • Eggs: Uses • Sugar • Salt: use and effect • Fats • Milk • Cream • Leavening Agents

6 Methods of Preparing Bread and Bread rolls

• Faults in bread making • Bread Improvers

7 Methods of Cake Making and Faults in Cake Making

8 Basic methods of Pastry Making

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PRACTICAL COMPONENT

Sl.No. Topic

1 EQUIPMENTS

• Identification

• Uses and handling

Ingredients - Qualitative and quantitative measures

2 BREAD MAKING

• Demonstration & Preparation of Simple and enriched bread recipes

• Bread Loaf (White and Brown)

• Bread Rolls (Various shapes)

• French Bread

• Brioche

3 SIMPLE CAKES

• Demonstration & Preparation of Simple and enriched Cakes, recipes

• Sponge, Genoise, Fatless, Swiss roll

• Fruit Cake

• Rich Cakes

• Dundee

• Madeira

4 SIMPLE COOKIES

• Demonstration and Preparation of simple cookies like • Nan Khatai • Golden Goodies • Melting moments • Swiss tart • Tri colour biscuits • Chocolate chip • Cookies • Chocolate Cream Fingers • Bachelor Buttons

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5 HOT / COLD DESSERTS

• Caramel Custard

• Bread and Butter Pudding

• Queen of Pudding

• Soufflé – Lemon / Pineapple

• Mousse (Chocolate Coffee)

• Bavaroise

• Diplomat Puddings

• Apricot Pudding

• Steamed Pudding - Albert Pudding, Cabinet Pudding

6 Pastry - 04 varieties

7 Muffins

8 Bread varieties

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HUNAR SE ROZGAR TEST FORM – BAKERY AND PATISSERIE

DATE .................................... REGISTRATION NO. .................................

HOTEL: ..................................................................................................................................

NAME: ....................................................................................................................................

I. Skills Test: Maximum 70 Marks

01. Material Brought / Hygiene: Max Marks 10 for entire test. Clear arrangement of materials. Clean working place, proper working position, clean work-clothes, grooming, and proper working technique. Correct utilization of working time and punctual completion. Attention paid to hygiene during preparation of food.

Sl.No Parameter Max Marks

Item I Bread / Bread Roll (20)

Item II Cake / Cookie

(20)

Item III Dessert

Hot / Cold (20)

02 Temperature: Correct temperature at time of service

04

03 Texture & Consistency: The item must have appropriate texture and consistency. In quality, flavour and colour, the item should conform to today’s standards.

04

04 Aroma & Flavour: Smell of the item should be appetising, devoid of staleness with enhanced fresh flavouring

04

05 Taste: The item must have appropriate taste

04

06 Presentation: Presentation should be practical, acceptable culinary methods that exclude unnecessary ingredients.

04

TOTAL

TOTAL (Item I + Item II + Item III)

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II. Knowledge Test – Viva: Maximum 30 Marks

A bank of 100 questions will be prepared by the Examiner based on course content. 15 questions would be put to the examinee who would be awarded 02 marks each for correct answer.

Total (II):

Grand Total (I & II):

NAME OF THE EXAMINER - INTERNAL: ...............................................................................

SIGNATURE

NAME OF THE EXAMINER - EXTERNAL: ..............................................................................

SIGNATURE

Examination Centre ..........................................................................................................................

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Hunar Se Rozgar – Hospitality Programme

Application Form

1. Cooks - 8 weeks

2. Waiter - 6 weeks

3. Housekeeping Utility - 6 weeks

4. Bakery & Patisserie - 8 weeks

(Tick appropriate box)

1. NAME

2. PERMANENT

ADDRESS

3. PRESENT

ADDRESS

4. Contact Phone

5. Email: ________________________________

Passport Size Photograph

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6. Date of Birth: -

7. Age: years

8. Educational Qualifications:

(To be supported by a certificate issued by the School attended)

Course Title Duration School/University % Marks Year of Passing

9. Experience, if any:

Organisation Post Held Department Date

From

Date

To

Total Duration

D / M / Y

10. Certified that the above details are true and that if found incorrect, my admission is likely to be cancelled.

Date: ________________ (signature)