CURRICULUM

FOR THE TRADE OF

Food and Beverage Service Trainee

UNDER

APPRENTICESHIP TRAINING SHCHEME (ATS)

1
 CONTENTS

ACKNOWLEDGEMENT ...............................................................................................................................................3
BACKGROUND.............................................................................................................................................................4
RATIONALE ...............................................................................................................................................................6
JOB ROLE DESCRIPTION ............................................................................................................................................7
GENERAL INFORMATION ..........................................................................................................................................8
COURSE STRUCTURE .................................................................................................................................................9
CURRICULUM- BASIC TRAINING ........................................................................................................................... 10
EQUIPMENT LIST ...................................................................................................................................................... 20
EMPLOYABILITY AND ENTREPRENEURIAL SKILLS ........................................................................................... 26
PRACTICAL TRAINING ............................................................................................................................................. 30
ASSESSMENT CRITERIA........................................................................................................................................... 45
EQUIPMENT LIST ...................................................................................................................................................... 66
FURTHER LEARNING PATHWAYS .......................................................................................................................... 73
INFRASTRUCTURE FOR ON-JOB TRAINING .......................................................................................................... 74
GUIDELINES FOR INSTRUCTORS AND PAPER SETTERS ..................................................................................... 75

2
 ACKNOWLEDGEMENT
The Tourism and Hospitality Skill Council(THSC) is grateful to all of those with whom it has had the pleasure
to work during this project. Each of the members related to this project has provided extensive personal and
professional guidance. THSC sincerely expresses appreciation for the contribution of the Industry, Trade
Experts and all others who contributed in building the curriculum.

Special acknowledgement by THSC to the following expert members who have contributed immensely in
this curriculum.

Special acknowledgement by THSC to the following expert members who have

contributed immensely in this curriculum.

Sl. Name & Designation Organization Expert Group Designation

No. Sh./Mr./Ms.
1. Mr. Zubbin Arora Lemon Tree Assistant Hotel manager
Hotels
2. Mr. Harsv Mann The Park Hotels Director-Food and Beverage
Kaushik Services
3. Mr. Deepak Behl The Park Hotels Director-Human Resources
4. Mr. I. D. Pandey PVR Cinemas Senior Manager Food and
Beverage Service
5. Chef Mihir Mukherjee PVR Cinemas Corporate Chef
6. Mr. Umesh Manral The Leela Assistant Manager- Food and
Ambience Delhi Beverage Service
7. Mr Yogendra Carlson Rezidor Associate Director- Learning and
Agnihotri Development
8. Mr. Ankur Dixit Radisson Blue Restaurant Manager

3
 BACKGROUND

• Apprenticeship Training Scheme under Apprentice Act 1961

The Apprentices Act, 1961 was enacted with the objective of regulating the programme of training of
apprentices in the industry by utilizing the facilities available therein for imparting on-the-job training.
The Act makes it obligatory for employers in specified industries to engage apprentices in designated
trades to impart Apprenticeship Training on the job in industry to school leavers and person having
National Trade Certificate(ITI pass-outs) issued by National Council for Vocational Training (NCVT) to
develop skilled manpower for the industry. There are four categories of apprentices namely; trade
apprentice, graduate, technician and technician (vocational) apprentices.

Qualifications and period of apprenticeship training of trade apprentices vary from trade to trade. The
apprenticeship training for trade apprentices consists of basic training followed by practical training. At
the end of the training, the apprentices are required to appear in a trade test conducted by NCVT and
those successful in the trade tests are awarded the National Apprenticeship Certificate.

The period of apprenticeship training for graduate (engineers), technician (diploma holders and
technician (vocational) apprentices is one year. Certificates are awarded on completion of training by
the Department of Education, Ministry of Human Resource Development.

• Changes in Industrial Scenario

Recently we have seen huge changes in the Indian industry. The Indian Industry registered an
impressive growth during the last decade and half. The number of industries in India have increased
manifold in the last fifteen years especially in services and manufacturing sectors. It has been realized
that India would become a prosperous and a modern state by raising skill levels, including by engaging
a larger proportion of apprentices, will be critical to success; as will stronger collaboration between
industry and the trainees to ensure the supply of skilled workforce and drive development through
employment. Various initiatives to build up an adequate infrastructure for rapid industrialization and
improve the industrial scenario in India have been taken.

4
 • Reformation

The Apprentices Act, 1961 has been amended and brought into effect from 22nd December, 2014 to
make it more responsive to industry and youth. Key amendments are as given below:

• Prescription of number of apprentices to be engaged at establishment level instead of trade-wise.

• Establishment can also engage apprentices in optional trades which are not designated, with the
discretion of entry level qualification and syllabus.

• Scope has been extended also to non-engineering occupations.

• Establishments have been permitted to outsource basic training in an institute of their choice.

• The burden of compliance on industry has been reduced significantly

5
 RATIONALE

(Need for Apprenticeship in the Food and Beverage Service Trainee)

1. The greater degree of relevance of the training with latest advancements of the industry will
enhance the employability opportunities.

2. Ability to use and maintain latest F&B tool& equipment and their different techniques.

3. Acquire knowledge of F&B Service operations, processes, and application of the same.

4. Ability to offer F&B Services across various outlets as per the levels of services in Various Food
outlets.

5. Ability to explain different types of food and beverages being served.

6. Ability to understand the factors that influence Food and Beverage services in cafes, Quick
Service restaurants, Food Courts, Multiplexes, hospitals, canteens, food kiosks and other
F&B facilities.

7. Exposure to regulations, use of work equipment, control of substances hazardous to health.

8. Exposure to sterilize and disinfect equipment/tools.

9. Able to communicate and behave in a professional manner when dealing with guests.

10. Ability to perform the duties for the guests by anticipating their needs and addressing their
request at different point of the day.

11. Ability to communicate and co-ordinate with colleagues within and outside the department to
create great guest experience.

12. Ability to demonstrate personal and organizational Hygiene standards

13. Ability to handle emergency procedures in the work place in case required.

6
 JOB ROLE DESCRIPTION

Brief Job Description: The individual at work presents the menu, takes down the order, serves
the ordered food and beverage, presents the bill, and sends off the guest.

Personal Attributes: The job requires the individual to have: service orientation, ability to
develop rapport with customers, grooming, attention to details, politeness, interpersonal
skills, healthy habits and be commitment.

7
 GENERAL INFORMATION

1. Name of the Trade : Food and Beverage Trainee

2. Duration of Apprenticeship Training (Basic Training & Practical Training): 130 Hrs +40Hrs=170 Hrs
& 1440 Hrs

3. Duration of Basic Training : Block –I: 130 Hrs + 40 Hrs Employability & Entrepreneurship

Total duration of Basic Training : 170 Hrs (Additionally, 20 Hrs Digital Literacy inputs given in online
mode)

4. Duration of Practical Training (On -job Training): Block–II: 1440 HRS, i.e. 36 weeks or 9 months

5. Entry Qualification : Preferable 8th Standard passed

6. Selection of Apprentices : The apprentices will be selected as per Apprenticeship Act amended time
to time.

7. Rebate for ITI passed trainees : N.A.

Note: Industry may impart training as per above time schedule, however this is not fixed. The industry
may adjust the duration of training considering the fact that all the components under the syllabus must
be covered. However the flexibility should be given keeping in view that no safety aspect is compromised
and duration of industry training to be remain as 1 year.

8
 COURSE STRUCTURE

Training duration details: -

Time 170 Hrs 1440Hrs
(in Hours) 36 Weeks (9 Months)
Basic Training Block– I -----

Practical Training ---- Block – II

(On - job training)

Components of Training
1 2 3 4 5 6 7 8 9 10
Basic Training Block – I
Practical Training Block - II

9
 CURRICULUM- BASIC TRAINING
(BLOCK-I)

Duration: 130 Hrs + 40 Hrs Employability & Entrepreneurship) = 170 Hrs (Additionally, 20 Hrs Digital
Literacy inputs given in online mode)

Total Duration of basic Training: 170 Hrs

GENERAL INFORMATION

1. Name of the Trade : Food and Beverage Service Trainee

2. Hours of Instruction : 130 Hrs + 40 Hrs = 170 Hrs

3. Batch size : 20

4. Power Norms : 6 KW for Workshop

5. Space Norms : As per the QP norm.

6. Examination : The internal assessment will be held on completion of the Block-I.

7. Instructor Qualification : Trainer Prerequisites for Job role: Food and Beverage Service
Trainee

Sr.
Area Details
No.
1 Description To deliver accredited training service, mapping to the curriculum detailed
above, in accordance with the Qualification Pack “THC/Q0307” Ver1.0
2 Personal Aptitude for conducting training, and pre/ post work to ensure
Attributes competent, employable candidates at the end of the training. Strong
communication skills, interpersonal skills, ability to work as part of a
team; a passion for quality and for developing others; well-organised and
focused, eager to learn and keep oneself updated with the latest in the
mentioned field.
3 Minimum Certificate/Diploma/Degree in Hotel Management
Educational
Qualifications
4a Domain Certified for training for Job Role: “Food and Beverage Service Trainee”
Certification mapped to QP: “THC/Q0307” with minimum passing score 80%
4b Platform Recommended that the Trainer is certified for the Job Role: “Trainer”,
Certification mapped to the Qualification Pack: “MEP/Q0102”. Minimum accepted
score is 80%.
5 Experience At least 5 years’ experience in F&B service including one year as
supervisory capacity in a classified Hotel or Restaurant. Experience as
Departmental Trainer/ On the Job Trainer would be essential.

10
Basic Training: Food and Beverage Service Trainee THC/Q0307

MODEL CURRICULUM

This program is aimed at training candidates for the job of a “Food and Beverage Service
Trainee”, in the “Tourism and Hospitality” and aims at building the following key competencies
amongst the learner

Program Name Food & Beverage Service- Trainee

Qualification Pack Name & Food &Beverage Service- Trainee

Reference ID. ID THC/Q0307

Version No. 1.0 Version Update Date 5-10-19

Pre-requisites to Training Preferable 8th standard passed

Training Outcomes After completing this program, participants will be able to:
• Prepare for food and beverage service operation
• Perform food and beverage service operation
• Undertake after-dining activities
• Communicate with customer and colleagues
• Maintain customer-centric service orientation
• Maintain standard of etiquette and hospitable conduct
• Follow gender and age sensitive service practices
• Maintain IPR of organization and customers
• Maintain health and hygiene
• Maintain safety at workplace
• Learn a foreign or local language(s) including English

11
Sr.
Equipment
No Topic / Module Key Learning Outcomes
Required
.

1 Introduction to • The size of the Food and Beverage Industry PPT

Food and Beverage • The Sub sections of the Industry
AV
Industry • Key Industry Members
• Role of Food and Beverage Services
Theory Duration • Organogram of the Industry and the career
(hh:mm)
growth
2:00

Practical Duration
(hh:mm)

00:00

Corresponding NOS
Code

2 Inspecting the • Ensure that the dining tables are clean Crockery, cutlery,
tables before • Arrange tables in an orderly manner glassware
serving • Ensure that sufficient number of tables are
Cutlery polishing
available for reserved guests
Theory Duration • Check that the menu lists are available for Roaster
(hh:mm) the table and is properly kept
02:00 • Check whether all lighting and ventilation
facilities are functioning as per standards
• Ensure that all necessary table ware are
Practical Duration placed in the dining table
(hh:mm) • Place napkins in the table as per
requirement
05:00
• Replenish table with essentials such as table
ware, salt and pepper, ketch up, water, etc
as per standard of the outlet
Corresponding NOS
Code
THC/N0315

3 Preparing and • Obtain the list of available items in the Crockery, cutlery
rechecking the restaurant at the given point of time and glassware
service area • Obtain information about the ingredients
Table linen
and process of making of each available
item in the menu from the kitchen staffs. Guest linen
Theory Duration • Obtain the list of unavailable items for the
(hh:mm) day

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 05:00 • Make note of the special dishes served for
the day (if any)
• Note price detail of menu
Practical Duration • How to greet the customers and engage
(hh:mm) them
• Site layout and obstacles
10:00
• Popular food items in the location preferred
by guests
• Price of basic ingredients in the market
Corresponding NOS
Code • Different menu and basics on recipe
THC/N0315 • Different equipment, appliances and tools
used in restaurant
• Table ware, dishware, glassware used for
serving guests
• Ambience settings and details at the outlet
• How to arrange the tables before the guest
arrives
• How to decorate the tables with
appropriate items available
• How to fold the napkins used in the
restaurant
• Number of tables reserved for the day and
place reserved boards on them
• How to arrange the tableware and cutlery
in the dining table
• What are the close substitutes / alternate
available in case the guest orders an
unavailable item

4 Greeting customers • Greet customers, identify their

requirements and check any booking record
• Check details of reservations where
Theory Duration appropriate
(hh:mm) • Escort and seat customers according to
table allocation
02:00 • Offer chair assistance in seating the guest
and pre-meal services to customers
• Present menu and drinks list to customers
Practical Duration according to SOP and provide information
(hh:mm)
clearly
05:00

Corresponding NOS
Code

THC/N0316

13
5 Order taking • Make sure customers have access to the Menus
correct menu
Waiters kit
• Give accurate information on individual
Theory Duration dishes KOT / BOT
(hh:mm) • Take opportunity to maximize orders by
using sales techniques
05:00 • Check products and brand preferences of
the customer
• Advice customers on a selection of drinks
Practical Duration and make recommendations
(hh:mm)
• Answer customer questions on menu items
10:00 correctly
• Record orders legibly using the right format
• Identify, record and deal with orders
Corresponding NOS promptly
Code • Seek information from the appropriate
THC/N0316 person where answers are unknown

6 Serving food and • Provide and adjust glassware, service ware Glassware
beverage and cutlery suitable for menu choices
Crockery Cutlery
• Carry out all work in accordance with
occupational health and safety
Theory Duration • Check quality and presentation of food and
(hh:mm) beverage
• Check service ware for chips, marks, spills
05:00 and drips
• Collect food and beverage selections
promptly from service areas
Practical Duration • Monitor flow of service
(hh:mm)
• Promptly advise and reassure customers
25:00 about any delays and problems
• Serve food and beverage courteously and to
the correct person
Corresponding NOS • Check customer satisfaction at the
Code appropriate time
THC/N0316 • Clear tables of crockery, cutlery and
glassware
• Remove and replace used table items
• Remove leftover food items, condiments
and accompaniments
• Clear finished courses and used crockery
and cutlery
• Service different courses with clean and
undamaged service equipment
• Keep the service area tidy and clean
• How to note the orders swiftly as well as
correctly
14
 • Handling the palmtop / tabs / smartphones
provided for taking orders
• Serving the items to the customer
• Placing the cutlery on the table as per
standards
• The sequence in which the ordered dishes
are to be served
• Serving standards in the outlet (whom to
service first, which side to be served, etc)
• Ambience requirement of the outlet
(lighting, temperature, etc)
• Basic food preparation process
• Food safety standards
• How to serve food and beverages as per
standards
•
• Regulatory compliance associated with the
outlet
• Age restrictions for guests to be permitted
(legal requirement)
• Rules and regulations of the hotel and
restaurant (for guests)

7 Cleaning tables and • Clear tables of cutlery, crockery and Glassware

side board after glassware at the appropriate time
Crockery Cutlery
dining • Remove tableware, cutlery, condiments and
other used items from the table as SOP
• Arrange table items used in food service
Theory Duration area for cleaning
(hh:mm) • Prepare service and table linen for dispatch
to laundry
02:00 • Dispatch used crockery, cutlery and service
dishes to cleaning area
• Store food items and accompaniments with
Practical Duration food hygiene regulations
(hh:mm) • Leave dining and food service areas tidy and
10:00 ready
• Carry out all work in accordance with
occupational health and safety
Corresponding NOS
Code
THC/N0317

8 Presenting bill and • Ensure that all the items that the customer Bill Folder
receiving payment has ordered have been served
• Take confirmation from the guest for
preparing the bill
15
 Theory Duration • Ensure that the customer is billed only for
(hh:mm) the items that were ordered
02:00 • Inform customers regarding any current
offers in the outlet
• Provide the customer with the bill and
feedback form
Practical Duration
(hh:mm) • Receive the cash / card and present it to the
bill desk
05:00 • Return the balance cash, card and bill to the
guests
• Receive signature from guests if it is a card
Corresponding NOS payment
Code • Accompany guests till the door who are
THC/N0317 leaving, thank and greet them

9 Effective • Identify the key elements of communication

Communication – process.
Customers and • List and explain the barriers to
Colleagues communication.
• Explain job orders and instructions received
Theory Duration • Display all steps in handling Customer
(hh:mm) Complaints.
02:00 • Escalate unresolved complaints
• Communicate through coordination within
departments.
Practical Duration • Share Information appropriately
(hh:mm) • Identify and resolve conflicts.
• Demonstrate etiquettes
05:00
• Display multi tasking ability
• Display shared responsibility
• Demonstrate the needs of the guest by
Corresponding NOS proper questioning techniques.
Code
• Brief the customers correctly about their
THC/N9901
queries
• Promote F&B products through social
media.
• Listen to verbal and non-verbal
communication effectively.
• Differentiate between positive and negative
communication.
• Demonstrate positive body language when
dealing with guests and colleagues.
• Explain the various types of feedback.
• Reply to emails and voice messages.
• Explain terms and conditions correctly
• Organise feedback sessions

16
10 Customer Oriented • Differentiate between different types of
Service customers
• Identify the characteristics of customers in
Theory Duration
the target segment
(hh:mm)
• Focus on customer needs
02:00 • Display behaviour of honesty and
transparency.
• Communicate likes and dislikes of
Practical Duration customers to seniors
(hh:mm) • Provide service beyond the minimum
expected standards
05:00
• Exhibit industry benchmarks for quality
service and understand ratings.
• Give service that will create repeat
Corresponding NOS
customers
Code
THC/N9902 • Explain the marketing plans and strategies.
• Execute the plans through concrete actions.
• Steps involved in creative thinking and
deliver innovative services.
• Differentiate between the costs involved in
delivering innovative Services

11 Etiquettes and • Display the appropriate behaviours while

Behavior of greeting a guest
Service • List and explain standard statements to be
used in guest interaction
• Display a professional grooming standard
Theory Duration • Use appropriate tone, pitch and language to
(hh:mm) convey politeness and care.
• Use appropriate titles and terms to convey
02:00 respect.
• Explain charges and taxes.
• Rectification procedure in case of errors in
Practical Duration billing.
(hh:mm)
• Using correct follow-up procedures and
05:00 apologise to customers.
• Differentiate grievances which can only be
handled by senior staff.
Corresponding NOS • Record accurate details and forward it to
Code the right supervisor for escalation.
THC/N9903 • Explain your role in the escalation process

12 Handling Diversity • Explain diversity and its aspects.

in Service – • Differentiate between service procedures to
Gender / Age handle diverse groups.
groups • Explain the rights and facilities available to
women in the workforce.

17
 Theory Duration • Explain what constitutes sexual harassment
(hh:mm) • Explain the procedures to handle sexual
harassment.
02:00
• Identify ways to deal correctly with women
clients
• Demonstrate correct procedures to deal
Practical Duration
(hh:mm) with senior customers.
• List and explain unique facilities provided to
05:00 senior citizens.
• Demonstrate correct procedures to deal
with children.
Corresponding NOS • List and explain unique facilities provided to
Code children.
THC/N9904 • Explain safety issues.

• Ensure safety of diverse customers at all

times

• Differentiate between types of waste and

Health and their disposal.
Hygiene • Demonstrate the procedure of holding and
disposing of different types of waste.
Theory Duration • Explain the different types of pests.
(hh:mm)
• Implement pest prevention procedures in
02:00 pickup areas and vehicles
• Demonstrate basic hygiene behaviours at
the workplace
13 • Explain components of personal hygiene
Practical Duration
(hh:mm) • Explain reasons of cross contamination and
exhibit procedures which can prevent it.
05:00
• Explain the importance of yearly checkups.
• Explain how illness could be transferred
through food.
Corresponding NOS
• Explain the importance of eating hygienic
Code
and nutritious food.
THC/N9906

Total Duration Unique Equipment Required:

130Hrs The set-up required to deliver this training programme include that of a
Theory Duration Practical Room with adequate space for practising packing and stacking of
35:00 various food products. It is expected that all learners will receive sufficient
supplies and practice time to develop requisite competencies:
Practical Duration Laptop, white board, marker, projector, first aid kit, Motor Cycle, Bag Pack
95:00 Packaging Material, Racks, Helmets, Traffic Signals Symbols Chart, Belt
Pouch, Vehicle Maintenance Checklist, First Aid Box, Computer Or Pos
KOT Printer, Restaurant promotional material, Hot case or Hot box, Local
area maps, Promotion Pamphlets, Colour coded waste bins
18
 Formats
a. Bills
b. Bill summary sheet
c. Cash collection sheets
d. Order delivery forms
e. Vehicle usage sheet
f. Vehicle inspection sheet
g. Day work report
h. Maintenance report
i. Accident report
j. Incident report
k. Feedback forms
l. Comment cards
m. Grievance Escalation sheet

Grand Total Course Duration: 130 Hours, 0 Minutes

19
 EQUIPMENT LIST

Trade Name: Food & Beverage Service-Trainee THC/Q0307

Minimu
Is this a
m
mandato
number
ry
of
Equipme
Name Equipme Dimension/Specification/Desc
NSQF Equipmen Unit nt to be
QPCode of the nt ription of the Equipment/ ANY
Level t Name Type available
QP required OTHER REMARK
at the
(per
Training
batch of
Center
10
(Yes/No)
trainees)
Food &
Bevera
THC/Q03 ge Square Or Round - wooden
4 Tables 3 units Yes
07 Service 4ftX3ft
-
Trainee
Food &
Bevera
THC/Q03 ge Dinning
4 12 units Yes wooden
07 Service Chairs
-
Trainee
Food &
Bevera
THC/Q03 ge Side
4 1 units Yes Wooden 2ftX2.5FtX2.5Ft
07 Service Station
-
Trainee
Food &
Bar
Bevera
Counter (
THC/Q03 ge
4 Front 1 units Yes 6FtX 5ftX4ft
07 Service
And Back
-
Bar)
Trainee
Food &
Bevera
THC/Q03 ge Hostess
4 1 units Yes
07 Service Desk
-
Trainee
Food &
Bevera
THC/Q03 ge Storage
4 1 units Yes wooden or Steel
07 Service Cabinet
-
Trainee

20
 Food &
Bevera
THC/Q03 ge POS/ With Appropriate Software
4 1 units Yes
07 Service Computer For Training
-
Trainee
Food &
Bevera
THC/Q03 ge Dinner
4 6 units Yes Ceramic
07 Service Plate 11"
-
Trainee
Food &
Bevera
THC/Q03 ge Dessert
4 6 units Yes Ceramic
07 Service Plate 9"
-
Trainee
Food &
Bevera
THC/Q03 ge B&B
4 6 units Yes Ceramic
07 Service Plate
-
Trainee
Food &
Bevera
THC/Q03 ge
4 Tea Cup 6 units Yes Ceramic
07 Service
-
Trainee
Food &
Bevera
THC/Q03 ge Tea
4 6 units Yes Ceramic
07 Service Saucer
-
Trainee
Food &
Bevera
THC/Q03 ge Soup
4 6 units Yes Ceramic
07 Service Bowl
-
Trainee
Food &
Bevera
Soup
THC/Q03 ge
4 Bowl 4.5" 6 units Yes Ceramic
07 Service
Chinese
-
Trainee
Food &
Bevera
Soup
THC/Q03 ge
4 Spoon 6 units Yes Ceramic
07 Service
Chinese
-
Trainee
Food &
Service
THC/Q03 Bevera
4 Bowl 1 6 units Yes Ceramic
07 ge
Port 6 "
Service

21
 -
Trainee

Food &
Bevera
Service
THC/Q03 ge
4 Bowl 2 6 units Yes Ceramic
07 Service
Port 7 "
-
Trainee
Food &
Bevera
Service
THC/Q03 ge
4 Platter 1 6 units Yes Ceramic
07 Service
Port 10 "
-
Trainee
Food &
Bevera
Service
THC/Q03 ge
4 Platter 2 6 units Yes Ceramic
07 Service
Port 12 "
-
Trainee
Food &
Bevera
THC/Q03 ge Pasta
4 6 units Yes Ceramic
07 Service Plate 11 "
-
Trainee
Food &
Bevera
THC/Q03 ge Cereal
4 6 units Yes Ceramic
07 Service Bowl
-
Trainee
Food &
Bevera
Chutney
THC/Q03 ge
4 Bowl 6 units Yes Ceramic
07 Service
Small
-
Trainee
Food &
Bevera
THC/Q03 ge Tea
4 6 units Yes Stainless Steel
07 Service Spoon
-
Trainee
Food &
Bevera
Dessert (
THC/Q03 ge
4 Ap) 6 units Yes Stainless Steel
07 Service
Spoon
-
Trainee
Food &
Bevera
THC/Q03 ge Dessert (
4 6 units Yes Stainless Steel
07 Service A.P) Fork
-
Trainee

22
 Food &
Bevera
THC/Q03 ge Soup
4 6 units Yes Stainless Steel
07 Service Spoon
-
Trainee
Food &
Bevera
THC/Q03 ge Dessert
4 6 units Yes Stainless Steel
07 Service Knife
-
Trainee
Food &
Bevera
Table
THC/Q03 ge
4 Service 6 units Yes Stainless Steel
07 Service
Spoon
-
Trainee
Food &
Bevera
Table
THC/Q03 ge
4 Service 6 units Yes Stainless Steel
07 Service
Fork
-
Trainee
Food &
Bevera
THC/Q03 ge Tea
4 3 units Yes Stainless Steel
07 Service Strainer
-
Trainee
Food &
Bevera
THC/Q03 ge
4 Tea Set 1 units Yes Stainless Steel
07 Service
-
Trainee
Food &
Bevera
THC/Q03 ge
4 Water Jug 3 units Yes Stainless Steel
07 Service
-
Trainee
Food &
Bevera
Salt And
THC/Q03 ge
4 Pepper 4 units Yes Stainless Steel
07 Service
Set
-
Trainee
Food &
Bevera
Tooth
THC/Q03 ge
4 Pick H 2 units Yes Stainless Steel
07 Service
Older
-
Trainee
Food &
THC/Q03 Bevera Straw
4 2 units Yes Stainless Steel
07 ge Holder
Service

23
 -
Trainee

Food &
Bevera
Sugar
THC/Q03 ge
4 Sachet 2 units Yes Stainless Steel
07 Service
Holder
-
Trainee
Food &
Bevera
THC/Q03 ge Napkin
4 2 units Yes Stainless Steel
07 Service Holder
-
Trainee
Food & Finger
Bevera Bowl
THC/Q03 ge Large
4 6 units Yes Stainless Steel
07 Service With
- Under
Trainee Liner
Food & Entree
Bevera Dish
THC/Q03 ge Round
4 2 units Yes Stainless Steel
07 Service Wiht Lid
- ( 1
Trainee Portion)
Food & Entree
Bevera Dish
THC/Q03 ge Round
4 1 units Yes Stainless Steel
07 Service With Lid
- ( 2
Trainee Portion)
Food &
Bevera
THC/Q03 ge Oval
4 1 units Yes Stainless Steel
07 Service Platter
-
Trainee
Food &
Bevera
THC/Q03 ge
4 Reserved 1 units Yes
07 Service
-
Trainee
Food &
Bevera
Round
THC/Q03 ge
4 Service 10 units Yes Plastic
07 Service
Tray
-
Trainee
Food &
Bevera Rectangu
THC/Q03 ge lar
4 10 units Yes Plastic
07 Service Service
- Tray
Trainee

24
 Food &
Bevera
THC/Q03 ge
4 Ash Tray 4 units Yes
07 Service
-
Trainee
Food &
Bevera
THC/Q03 ge Tom
4 12 units Yes Glass
07 Service Collins
-
Trainee
Food &
Bevera
THC/Q03 ge
4 Hi Ball 12 units Yes Glass
07 Service
-
Trainee
Food &
Bevera
THC/Q03 ge
4 Pilsner 3 units Yes Glass
07 Service
-
Trainee
Food &
Bevera
THC/Q03 ge Decanter
4 3 units Yes Glass
07 Service Small
-
Trainee
Food &
Bevera
THC/Q03 ge Decanter
4 3 units Yes Glass
07 Service Large
-
Trainee
Food &
Bevera
THC/Q03 ge Wine
4 12 units Yes Glass
07 Service Glass
-
Trainee
Food &
Bevera
THC/Q03 ge Table
4 6 units yes 6ftX6ft
07 Service Cloths
-
Trainee
Food &
Bevera
THC/Q03 ge Table Cotton or Linen
4 36 units Yes
07 Service Napkins 36cmsX36cms
-
Trainee

25
 EMPLOYABILITY AND ENTREPRENEURIAL SKILLS

MODEL CURRICULUM

Program Name Employability and Entrepreneurship Skills

Qualification Pack Name &

Reference ID. ID ALL

NA
Version No. 1.0 Version Update Date

Pre-requisites to Training
NA

Training Outcomes After completing this programme, participants will be able to:

• Identify personal strengths and value systems: safe work habits,

achievement motivation, time management, anger management,
stress management.
• Recall important tenets of digital literacy: fundamentals of
computer terminology, parts of a computer and a keyboard, main
applications of MS Office.
• Discuss the essentials of matters pertaining to money: saving
money, bank accounts, types of costs, investment options,
insurance products, taxes.
• Prepare for employment and self-employment: preparing for an
interview, effective resume writing, basic workplace terminology.
• Illustrate the basics of entrepreneurship and identify new
business opportunities: effective leadership, effective speaking,
effective listening, problem solving, business opportunities, types
of entrepreneurs, entrepreneurial process and ecosystem, resilient
entrepreneurs

26
Sr. Equipment
Module Key Learning Outcomes
No. Required
1 • Recognize the importance of general Laptop, white
Introduction discipline in the class room (dos and don’ts) board, marker,
• List expectations from the program projector
Theory Duration • Outline the objectives of the program
(hh:mm)
00:30
Practical Duration
(hh:mm)
00:00
2 • Identify common health issues and tips to Workbook exercises
prevent them on health standards,
Personal Strengths • Discuss critical safety habits to be Laptop, activity on
and Value Systems followed by employees strengths and
• Understand motivation with the help of weaknesses, white
Theory Duration Maslow’s Hierarchy of Needs board, marker,
(hh:mm) • List the characteristics of projector
04:00 entrepreneurs with achievement
motivation
Practical Duration • Discuss how to maintain a positive
(hh:mm) attitude
04:00 • Discuss the role of attitude in self-
analysis
• List your strengths and weaknesses
• Describe the importance of honesty in
entrepreneurs
• List the characteristics of highly
creative and innovative people
• Discuss the benefits of time
management
• List the traits of effective time
managers
• Apply effective time management
techniques
• Apply tips for anger management and
stress management
3 • Identify the basic parts of a computer
and keyboard
• Recall basic computer terminology
• Identify the functions of basic computer Laptop, white
Digital Literacy: A keys board, marker,
Recap • Discuss the main applications of MS projector, CPU,
Office Monitor, keyboard,
Theory Duration • Discuss the benefits of Microsoft mouse, MS Office
(hh:mm) Outlook software, E-Wallet
01:00 • Identify the different types of e- soft wares such as
Practical Duration commerce PayTM, SBI buddy
(hh:mm) • Explain the benefits of e-commerce for etc.
03:00 retailers and customers
• Discuss how the Digital India campaign will
help boost e-commerce in India

27
Sr. Equipment
Module Key Learning Outcomes
No. Required
• Describe how you will sell a product or
service on an e-commerce platform
• Elaborate on the need for digital
transactions
• Identify the modes of digital
transactions
• Explain the uses of digital transactions
4 • Recognize the importance and benefits of
Money Matters saving money Laptop, white
• Discuss the main types of bank board, marker,
Theory Duration accounts projector, Passport,
(hh:mm) • Illustrate the process of opening a bank Driving License,
06:00 account Voter ID card, PAN
• Differentiate between fixed and card, Aadhaar card,
Practical Duration variable costs sample KYC
(hh:mm) • Describe the main types of investment document, bank
02:00 options opening form (can
• Identify the different types of insurance be downloaded
products and types of taxes from the Internet)
• Discuss the uses of online banking
• Describe the main types of electronic
funds transfers
5 • Follow the steps to prepare for an
Preparing for interview Laptop, white
Employment and Self- • Create an effective Resume board, marker,
Employment • Identify the most frequently asked projector, sample
interview questions CVs, Mock
Theory Duration • Discuss how to answer the most interviews, role
(hh:mm) frequently asked interview questions plays, role play
02:00 • Identify basic workplace terminology briefs, FAQs, quiz
on basic workplace
Practical Duration technologies.
(hh:mm)
04:00
6 • Discuss the concept and significance of
Entrepreneurship entrepreneurship and the
characteristics of an entrepreneur
Theory Duration • List the qualities of an effective leader Laptop, white
(hh:mm) and the benefits of effective leadership board, marker,
04:30 • List the traits of an effective team projector, SWOT
• Apply techniques of effective listening activity: pen and
Practical Duration • Apply techniques of effective speaking paper individual
(hh:mm) • Solve problems by identifying important exercise, charts,
09:00 problem solving traits coloured pens,
• Discuss how to identify new business Group Activity:
opportunities within your business poster making on
• Describe the different types of entrepreurship
entrepreneurs ecosystem.
• State the characteristics of Activity: SMART
entrepreneurs Goal writing
• Recall entrepreneur success stories

28
Sr. Equipment
Module Key Learning Outcomes
No. Required
• Follow the entrepreneurial process and
explain the entrepreneurship
ecosystem
• Recognize the purpose of the Make in
India campaign
• Identify key schemes to promote
entrepreneurs
• Define the relationship between
entrepreneurship and risk appetite and
entrepreneurship and resilience
• Discuss the characteristics of a
resilient entrepreneur
• Identify techniques of dealing
effectively with failure
Total Duration
Unique Equipment Required:
Theory Duration Laptop, white board, marker, projector
18:00

Practical Duration
22:00

Grand Total Course Duration: 40 Hours, 0 Minutes

29
 PRACTICAL TRAINING (ON-JOB TRAINING)
(BLOCK-II)
DURATION: 1440 Hrs
GENERAL INFORMATION

1) Name of the Trade : Food and Beverage Service Trainee

2) Duration of On-Job Training : 1440 Hrs
3) Batch size : 10 (Recommended)
4) Examination :
a. The internal assessment will be held on completion of the
block
b. THSC exam will be conducted at the end of Apprenticeship
Training
5) Instructor Qualification : Trainer Prerequisites for Job role “Food and Beverage
Service Trainee” mapped to Qualification Pack: THC/Q0307Version 1.0”
Sr.
Area Details
No.
1 Description To deliver accredited training service, mapping to the curriculum
detailed above, in accordance with the Qualification Pack
“THC/Q0307” Ver1.0
2 Personal Aptitude for conducting training, and pre/ post work to ensure
Attributes competent, employable candidates at the end of the training. Strong
communication skills, interpersonal skills, ability to work as part of a
team; a passion for quality and for developing others; well-organised
and focused, eager to learn and keep oneself updated with the latest in
the mentioned field.
3 Minimum Certificate/Diploma/Degree in Hotel Management
Educational
Qualifications
4a Domain Certified for training for Job Role: “Food and Beverage Service Trainee”
Certification mapped to QP: “THC/Q0307” with minimum passing score 80%
4b Platform Recommended that the Trainer is certified for the Job Role: “Trainer”,
Certification mapped to the Qualification Pack: “MEP/Q0102”. Minimum accepted
score is 80%.
5 Experience At least 5 years’ experience in F&B service including one year as
supervisory capacity in a classified Hotel or Restaurant. Experience as
Departmental Trainer/ On the Job Trainer would be essential.

30
Program Name Food & Beverage Service- Trainee

Qualification Pack Name Food &Beverage Service- Trainee

& Reference ID. ID
THC/Q0307

Version No. 1.0 Version Update Date 5-10-19

Pre-requisites to Training Preferable 8th standard passed

Training Outcomes After completing this program, participants will be able to:
• Prepare for food and beverage service operation
• Perform food and beverage service operation
• Undertake after-dining activities
• Communicate with customer and colleagues
• Maintain customer-centric service orientation
• Maintain standard of etiquette and hospitable conduct
• Follow gender and age sensitive service practices
• Maintain IPR of organization and customers
• Maintain health and hygiene
• Maintain safety at workplace
• Learn a foreign or local language(s) including English

31
 Equipment
S. No. Topic / Module Key Learning Outcomes
Required

Week 1 Induction and • Understand Vision, Mission/Values of Audi-Visual

Orientation of the the Organisation
White Board
company
• Undergo Induction
Theory Duration
• Enlist and understand Do’s and Don’ts
(hh:mm) the organisation
24:00 • Understand and follow Organisation
Structure

Practical Duration • Undergo Intra departmental Induction

(hh:mm) • Undergo Food and Beverage

departmental induction
16:00
• Use F&B SOP and Terms and standard
Phrases

• Define Roles and Responsibility of F&B

Service Trainee

Week 2 Hygiene • Follow Hand wash procedure White board

and 3
• Understand personal hygiene Audio Visual

Theory Duration • Understand dental hygiene

(hh:mm) • Understand cross contamination and
how to prevent it
08:00
• Report on personal health issues

Practical Duration • Ensure procedures such as covering the

mouth and turning away from
(hh:mm) people while coughing and sneezing
72:00 • Maintain availability of clean drinking
water

Corresponding NOS • Get appropriate vaccinations regularly

Code • Undergo preventive health check up
THC/N9906 and treat all illnesses promptly

Week 4, Cleanliness • Keep the workplace clean White board

5 and 6
Audio Visual

32
 Equipment
S. No. Topic / Module Key Learning Outcomes
Required

Theory Duration • Identify waste and ensure its disposal

(hh:mm) • Ensure waste bins are cleared everyday

08:00 • Point out requirements for pest control

• Ensure work place has fresh air supply

and sufficient lighting
Practical Duration

(hh:mm) • Ensure maintenance check of air

conditioners and other mechanical
112:00 equipment in the department

• Know safe and clean handling of linen,

laundry and work area
Corresponding NOS
Code • Ensure adequate supply of cleaning
THC/N2909 consumables

THC/N9906 • Ensure that all electrical, plumbing and

civil infrastructure of the eatery is in
good condition

• Ensure cleanliness, hygiene, security

and ambience of the eatery

Week 7 Work Hazards • Understand various hazards in work Audio-Visual

areas and how to eliminate or
minimize them
Theory Duration White Board
• Analyze the causes of accident at
(hh:mm) workplace and suggest measures to
prevent them
02:00
• Take preventive measures and suggest
methods to improve existing safety
Practical Duration procedures

(hh:mm)

38:00

Safety standards • Know correct emergency procedures

and procedures
Week 8 • Know the locations of fire
extinguishers, fire emergency etc

33
 Equipment
S. No. Topic / Module Key Learning Outcomes
Required

Theory Duration • Stack items in an organized way to

avoid accidents
(hh:mm)
• Handle materials, tools, chemicals etc
03:00
safely

• Ensure safe techniques while moving

Practical Duration furnitures and fixtures

(hh:mm) • Understand guidelines to use electrical

equipment
37:00
• Ensure floors are not slippery

• Practice ergonomic lifting, bending or

moving equipment

• Understand first aid

• Know the use of personal protective

equipment and safety gear

• Knowledge of safety signs

• Document first aid treatments and

safety procedures

• Report to supervisor if any hazard is

identified adhere to safety standards

Week Induction in the • Various Kitchen

9,10 Kitchen • Sections in the Kitchen
and 11 • Ingredients used
Theory Duration
• Methods of Cooking
(hh:mm) • Work and Process Flow
• SOP regarding Cooking
12:00
• Co-ordination required between
Departments
Practical Duration

(hh:mm)

108:00

Week Etiquettes • Greet, welcome and address the White board

12 customer appropriately
Audio Visual
• Maintain pitch and tone of voice while
speaking to customers

34
 Equipment
S. No. Topic / Module Key Learning Outcomes
Required

Theory Duration • Maintain high standards of practice

and transparency in pricing
(hh:mm)
• Answer the telephone
04:00
• Communicate appropriately with the
customer
Practical Duration
• Dress professionally
(hh:mm)
• Maintain personal integrity and ethical
36:00 behaviour

• Maintain personal grooming and

positive body language
Corresponding NOS
Code • Demonstrate responsible and
THC/N9903 disciplined behaviour

• Escalate grievances to appropriate

authority

Week13 Back Area • Interact with supervisor and

and 14 Operations understand the routine work
involved in the department
Theory Duration
• Identify the key parameters for
(hh:mm) performance evaluation
• Identify the workplace procedures,
02:00
do’s and don’t’s in the work, etc.
• Identify the day’s cleaning activities
to be performed
Practical Duration
• Identify the areas of operation for
(hh:mm) the day work
• Prepare for any banquet service
78 :00 requirement (if any)
• Identify the work area and
cleanliness requirement
• Understand safety practices,
requirement of personal protective
equipment (ppe) to be used, etc

• Identify the equipment, tools,

materials, consumables required for
cleaning (restaurant related) activity
• Ensure the availability and quality of
the material is adequate as per
standards

35
 Equipment
S. No. Topic / Module Key Learning Outcomes
Required

• Identify the day’s cleaning

requirement including any banquet
services, areas of cleaning, utensil,
etc.
• Obtain the necessary materials,
cleaning agents, equipment required
for cleaning
• Check for manual / standard
operating procedure (sop) on usage
of equipment
• Collect / receive materials
(tableware, kitchenware, etc.) For
sorting and cleaning

Week Preparing and • Ensure that the dining tables are

15, 16 rechecking the clean
service area • Arrange tables in an orderly manner
• Ensure that sufficient number of
tables are available for reserved
guests
Theory Duration • Check that the menu lists are
(hh:mm) available for the table and is
04:00 properly kept
• Check whether all lighting and
ventilation facilities are functioning
as per standards
Practical Duration • Ensure that all necessary table ware
(hh:mm) are placed in the dining table
76:00 • Place napkins in the table as per
requirement
• Replenish table with essentials such
as table ware, salt and pepper, ketch
Corresponding NOS
Code up, water, etc as per standard of the
outlet
THC/N0315

Week Receiving and • Greet the customers in a pleasing White board

17 greeting customers manner and as per outlet standards
Audio Visual
• Check for any reservations made
under the customer’s name
Theory Duration • Accompany customers to their table
(hh:mm) and assist in their seating by pulling
chairs
02:00 • Ensure whether the customer is
satisfied with the seating

36
 Equipment
S. No. Topic / Module Key Learning Outcomes
Required

Practical Duration arrangement and facilitate changes

if required
(hh:mm)
• Provide customers with welcome
38:00 drinks and snacks which are not a
part of the menu (if applicable)
Corresponding NOS
Code • Speak politely and in a pleasant
tone.
THC/N0316

Week • Share the menu card with the guests White board
18, 19, • Inform options available in the
Taking customer’s Audio Visual
20 outlet such as buffet, a la carte, etc
order
• Receive orders from guests and note Order pad
them carefully
Menu card
Theory Duration • Decline orders for unavailable items
in the most pleasant manner
(hh:mm) • Ensure that no unavailable item is
noted down as an order
06:00
• Suggest customers about the
available substitutes for an
unavailable item ordered
Practical Duration
• Inform customers about the special
(hh:mm) dishes that are available for the day
• Respond to any query by guest
114:00
regarding menu, ingredients used,
food preparation process, etc
• Pass the received order to the
Corresponding NOS
Code kitchen department
• Note the orders in the gadget
THC/N0316 (palmtop) / order sheet as available
• Ensure that any special request form
the customer in preparation of an
ordered item is passed to the
kitchen appropriately
• Ensure guests meet regulatory
requirement for serving alcoholic
beverages
• Take assistance of steward / captain
in case of any clarifications /
concerns

37
 Equipment
S. No. Topic / Module Key Learning Outcomes
Required

Week Communicate to the • Enter order into computerized system White board
kitchen staff if available
21 Audio Visual
• Generate KOT (computerized or
KOT pad
manually) and submit to kitchen
Theory Duration
POS machine
• Pass on any specific instruction of the
(hh:mm)
customer to the kitchen
02:00

Practical Duration

(hh:mm)

38:00

Corresponding NOS
Code

THC/N0316

Week Food and Beverage • Fetch the ordered items from the White board
22, 23, service kitchen
Audio Visual
24, 25, • Handle glass, dishware as per
26, 27 standards and ensure no spills / Microwave,
wastage OTG, packing
• Place special cutlery on the table if machine, food
required for any item and beverage
Theory Duration • Ensure that the customers are not vending
served any item which they haven’t machine (if
(hh:mm) physically not
ordered
10:00 • Ensure that the standard order is available to
demonstrate
followed in serving the dishes
then a video
(starters are generally served first)
on their use
Practical Duration • Follow serving standards such as
may be used)
(hh:mm) serving on right hand side of
customers, serving first to the kids,
230:00 etc
• Serve the food using appropriate
cutlery and maintain high standard
Corresponding NOS of hygiene
Code

38
 Equipment
S. No. Topic / Module Key Learning Outcomes
Required

THC/N0316 • Check for additional servings,

orders, replenishment of cutlery,
edibles, etc
• Ensure all items are served to guests
on time

Week Presenting bill to • Ensure that all the items that the White board
28 and the customer and customer has ordered have been
served Audio Visual
29 Table clearance
• Take confirmation from the guest Bill book
Theory Duration for preparing the bill
(hh:mm) • Ensure that the customer is billed Bill folder
only for the items that were ordered
Day book
02:00 • Inform customers regarding any
current offers in the outlet Credit / debit
• Provide the customer with the bill card swipe
Practical Duration and feedback form machine
• Receive the cash / card and present
(hh:mm) it to the bill desk
• Return the balance cash, card and
78:00
bill to the guests
• Receive signature from guests if it is
a card payment
Corresponding NOS • Accompany guests till the door who
Code are leaving, thank and greet them

THC/N0317 • Remove the dishware used to serve

dishes to the customer
• Ensure that the dishes are removed
thoroughly with no traces left
• Replenish tableware, napkins and
other essentials for next serving

Week Interacting with • Receive job order and instructions from White board
30 superiors and reporting superior
Audio Visual
colleagues
• Escalate unresolved problems or
complaints to relevant superior
Theory Duration • Understand work output requirements,
targets, performance indicators and
(hh:mm)
incentives
02:00
• Deliver quality work and report
anticipated delays with reason
Practical Duration

39
 Equipment
S. No. Topic / Module Key Learning Outcomes
Required

(hh:mm) • Communicate maintenance and repair

schedule to superior
38:00
• Receive feedback on work standards

• Document the completed work

Corresponding NOS
Code • Show trust, support and respect to all
colleagues and assist them with
THC/N9901
information and knowledge

• Try to achieve smooth overflow

• Identify the potential and existing

conflicts with colleagues and resolve
them

• Seek assistance from colleagues when

required

• Pass on essential information to

colleagues in a timely manner

• Behave responsibly and use polite

language with colleagues

• Interact with colleagues from different

functions to understand their nature
of work

• To understand teamwork, multi

tasking, co-operation, co-ordination
and collaboration

• Lookout for any errors and help

colleagues to rectify them

Week Communicating • Identify customer needs by asking White board

31 with customers questions
Audio Visual
• Have good knowledge on product and
services and brief the customer
clearly on them in a polite and
Theory Duration professional manner

(hh:mm) • Build friendly but impersonal

relationship with the customers
04:00
• Use appropriate language and tone and
listen actively

40
 Equipment
S. No. Topic / Module Key Learning Outcomes
Required

• Show sensitivity to gender/ cultural

and social differences

• Understand customer expectations and

Practical Duration
provide appropriate
(hh:mm) product/services

36:00 • Understand customer dissatisfaction

and address their complaints

• Maintain proper body language and

Corresponding NOS
dress code
Code
• Communicate clearly and effectively
THC/N9901
with the guest

• Inform the customers on any issues

and developments involving them

• Respond back to the customer

immediately

• Upselling/promoting suitable products

and services

• Seek feedback from customers

• Explain terms and conditions clearly

Week Service quality • Understand target customers, their White board

32 requirements profiles and needs
Audio Visual
• Build good rapport with the customer
Customer
Theory Duration • Understand the market trends and feedback form
customer expectations by discussing
(hh:mm)
the same with frequent customers
04:00
• Seek feedback and rating from
customer
Practical Duration • Use customer oriented behaviour to
gain loyalty and satisfaction
(hh:mm)
• Be friendly but not familiar with guest
36:00

Corresponding NOS
Code

41
 Equipment
S. No. Topic / Module Key Learning Outcomes
Required

THC/N9902

Week Achieving customer • Ensure fair and honest treatments to White board
33 satisfaction through customers
Audio Visual
customer-centric
• Enhance company’s brand value
service
• Read customer expectations and
ensure they are met
Theory Duration
• Readily accept and implement new
(hh:mm) ideas to improve customer
satisfaction
04:00
• Communicate customer feedback to
superior
Practical Duration
• Offer promotions to improve product
(hh:mm) satisfaction
76:00 • Consult with senior on unscheduled
customer requests

Corresponding NOS • Use appropriate titles and terms of

Code respect

THC/N9902 • Handle customer grievances

professionally

• Offer friendly, courteous and

hospitable service to the customers

• Provide assistance with sincere attitude

• Achieve 100% customer satisfaction

• Understand customer loyalty and

brand value

Week Services and • Ensure that the customer feels safe White board
34 facilities specific to
age / gender / • Understand procedures to be followed Audio Visual
special needs during terrorist attacks

• Know the facilities and services specific

to gender and age
Theory Duration
• Co-ordinate with team to meet these
(hh:mm) needs

42
 Equipment
S. No. Topic / Module Key Learning Outcomes
Required

04:00 • Educate customers about

entertainment programs for
children, basic safeguard procedures
Practical Duration for senior citizens

(hh:mm) • Arrange for transport and equipment

as required by senior citizens
36:00
• Understand availability of medical
facilities/doctor
Corresponding NOS
Code

THC/N9904

Week How to behave with • Understand women rights and White board
35 women at company’s polices regarding them
Audio Visual
workplace?
• Know special facilities available for
women colleagues and customers
Theory Duration • Inform about methods to ensure safety
and security of women
(hh:mm)

06:00 • Provide comfortable and safe

environment for female customers

• Maintain compliant behaviour

Practical Duration etiquette while dealing with women
(hh:mm) • Treat women equally and avoid
discrimination
74:00
• Ensure safety and security of female
colleagues and customers at all
Corresponding NOS levels
Code

THC/N9904

Week Report Creation and • Create a report on the Key Learnings

36 Log book and complete the logbook by getting
completion the relevant supervisors to sign the
same
Theory Duration

43
 Equipment
S. No. Topic / Module Key Learning Outcomes
Required

(hh:mm)

03:00

Practical Duration

(hh:mm)

37:00

Total Duration • Unique Equipment Required:

1440 Hrs

Theory Duration

114:00

Practical Duration

1326:00

Grand Total Course Duration: 1440 Hours, 0 Minutes

(This syllabus/ curriculum has been approved by SSC: Tourism and Hospitality Council)

44
 ASSESSMENT CRITERIA

Job Role : Food and Beverage Service - Trainee

Qualification Pack : THC/Q0307
Sector Skill Council : Tourism and Hospitality

1. Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each
Performance Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will
also lay down proportion of marks for each PC.
2. Each NOS will assessed both for theoretical knowledge and practical
3. The assessment will be based on knowledge bank of questions created by the SSC.
4. To pass the Qualification Pack, every trainee should score a minimum aggregate of 50%.

Total
Skills
Mark Out Theor
Performance Criteria Practic
s of y
al
(550)

PC1. interact with captain / F&B supervisor 1.5 0.5 1.0

and understand the service requirement
PC2. get trained on food and beverage service 2.0 1.0 1.0
operation
PC3. make note of food and beverage outlet’s 2.0 1.0 1.0
policy and guidelines
PC4. receive any special instructions on 1.5 0.5 1.0
operation of bar / café / restaurant
PC5. make note of menu list and the cost of 2.0 1.0 1.0
each item served
THC/N0315 PC6. receive details on different departments 2.0 0.5 1.5
Prepare for associated with food and beverages
food and service operation
beverage PC7. clarify any doubts at any point of time 2.0 1.0 1.0
service with superior / mentor
operation PC8. ensure that the dining tables are clean 2.5 1.0 1.5

PC9. arrange tables in an orderly manner 2.0 0.5 1.5

50 2.0 1.0 1.0
PC10. ensure that sufficient number of tables
are available for reserved guests
PC11. check that the menu lists are available for 2.0 1.0 1.0
the table and is properly kept
PC12. check whether all lighting and ventilation 1.5 0.5 1.0
facilities are functioning as per standards
PC13. ensure that all necessary table ware are 2.5 1.0 1.5
placed in the dining table

45
 Total
Skills
Mark Out Theor
Performance Criteria Practic
s of y
al
(550)

PC14. place napkins in the table as per 2.5 1.0 1.5

requirement
PC15. replenish table with essentials such as 2.5 1.0 1.5
table ware, salt and pepper, ketch up,
water, etc as per standard of the outlet
PC16. obtain the list of available items in the 2.0 0.5 1.5
restaurant at the given point of time
PC17. obtain information about the ingredients 2.5 1.0 1.5
and process of making of each available
item in the menu from the kitchen staffs.
PC18. obtain the list of unavailable items for the 2.5 1.0 1.5
day
PC19. make note of the special dishes served 2.5 1.0 1.5
for the day (if any)
PC20. note price detail of menu 2.5 1.0 1.5

PC21. receive turnaround time for serving each 2.5 1.0 1.5
menu
PC22. ensure that proper uniform / attire / 2.5 1.0 1.5
personal protective equipment is worn as
per the rules and requirements of the
organization
PC23. ensure that he/she presents 2.5 1.0 1.5
himself/herself in the best possible
manner
POINTS 50 20.0 30.0

TOTAL POINTS 50

Performance Criteria Total Out Theor Skills

Mark of y Practic
s al
(550)

THC/N0316 PC1. greet the customers in a pleasing manner 2.0 0.5 1.5
Perform food and as per outlet standards
and beverage PC2. check for any reservations made under 2.5 1.0 1.5
service the customer’s name
operation PC3. accompany customers to their table and 1.5 0.5 1.0
assist in their seating by pulling chairs

46
Performance Criteria Total Out Theor Skills
Mark of y Practic
s al
(550)

PC4. ensure whether the customer is satisfied 1.5 0.5 1.0

with the seating arrangement and
facilitate changes if required
PC5. provide customers with welcome drinks 50 2.0 1.0 1.0
and snacks which are not a part of the
menu (if applicable)
PC6. share the menu card with the guests 1.5 0.5 1.0

PC7. inform options available in the outlet 1.5 0.5 1.0

such as buffet, a la carte, etc
PC8. receive orders from guests and note 1.5 0.5 1.0
them carefully
PC9. decline orders for unavailable items in 1.5 0.5 1.0
the most pleasant manner
PC10. ensure that no unavailable item is noted 1.5 0.5 1.0
down as an order
PC11. suggest customers about the available 1.5 0.5 1.0
substitutes for an unavailable item
ordered
PC12. inform customers about the special 1.5 0.5 1.0
dishes that are available for the day
PC13. respond to any query by guest regarding 1.5 0.5 1.0
menu, ingredients used, food
preparation process, etc
PC14. pass the received order to the kitchen 2.0 1.0 1.0
department
PC15. note the orders in the gadget (palmtop) / 1.5 0.5 1.0
order sheet as available
PC16. ensure that any special request form the 1.5 0.5 1.0
customer in preparation of an ordered
item is passed to the kitchen
appropriately
PC17. ensure guests meet regulatory 2.0 0.5 1.5
requirement for serving alcoholic
beverages
PC18. take assistance of steward / captain in 2.0 1.0 1.0
case of any clarifications / concerns
PC19. fetch the ordered items from the kitchen 2.0 1.0 1.0

PC20. handle glass, dishware as per standards 2.0 1.0 1.0

and ensure no spills / wastage

47
 Performance Criteria Total Out Theor Skills
Mark of y Practic
s al
(550)

PC21. place special cutlery on the table if 2.5 1.0 1.5

required for any item
PC22. ensure that the customers are not served 2.5 1.0 1.5
any item which they haven’t ordered
PC23. ensure that the standard order is 2.0 1.0 1.0
followed in serving the dishes (starters
are generally served first)
PC24. follow serving standards such as serving 2.5 `1.0 1.5
on right hand side of customers, serving
first to the kids, etc
PC25. serve the food using appropriate cutlery 2.0 1.0 1.0
and maintain high standard of hygiene
PC26. check for additional servings, orders, 2.0 1.0 1.0
replenishment of cutlery, edibles, etc
PC27. ensure all items are served to guests on 2.0 1.0 1.0
time
POINTS 50 20.0 30.0

TOTAL POINTS 50

Performance Criteria Total Out Theor Skills

Mark of y Practic
s al
(550)

PC1. ensure that all the items that the 2.5 1.0 1.5
customer has ordered have been served
PC2. take confirmation from the guest for 3.0 1.0 2.0
THC/N0317 preparing the bill
Undertake PC3. ensure that the customer is billed only 3.0 1.0 2.0
after-dining for the items that were ordered
activities PC4. inform customers regarding any current 2.5 1.0 1.5
offers in the outlet 50
PC5. provide the customer with the bill and 3.0 1.0 2.0
feedback form
PC6. receive the cash / card and present it to 3.0 1.0 2.0
the bill desk
PC7. return the balance cash, card and bill to 3.0 1.0 2.0
the guests
PC8. receive signature from guests if it is a 2.5 1.0 1.5
card payment

48
 Performance Criteria Total Out Theor Skills
Mark of y Practic
s al
(550)

PC9. accompany guests till the door who are 3.0 1.0 2.0
leaving, thank and greet them
PC10. remove the dishware used to serve 3.0 1.0 2.0
dishes to the customer
PC11. ensure that the dishes are removed 3.0 1.0 2.0
thoroughly with no traces left
PC12. replenish tableware, napkins and other 3.0 1.0 2.0
essentials for next serving
PC13. make note of the roles and 3.5 1.0 2.5
responsibilities of all positions in F&B
department
PC14. adapt to work in different outlets during 3.0 1.0 2.0
job rotation (bar / restaurant / café)
PC15. provide assistance to co-workers in 3.0 1.0 2.0
completing their job thereby indulging in
team work
PC16. maintain a healthy relationship with all 3.0 1.0 2.0
employees in the department
PC17. ensure that all the guests are satisfied 3.0 1.0 2.0
with the service
POINTS 50 17.0 33.0

TOTAL POINTS 50

Total
Skills
Mark Out Theor
Performance Criteria Practica
s of y
l
(550)

PC1. receive job order and instructions

1.0 0.5 0.5
from reporting superior

THC/N9901 PC2. understand the work output

Communicate requirements, targets, performance 0.5 0.5 0.0
with indicators and incentives 50
customer and PC3. deliver quality work on time and
colleagues 0.5 0.5 0.0
report any anticipated reasons for delays

PC4. escalate unresolved problems or

1.0 0.5 0.5
complaints to the relevant senior

49
 Total
Skills
Mark Out Theor
Performance Criteria Practica
s of y
l
(550)

PC5. communicate maintenance and

0.5 0.5 0.0
repair schedule proactively to the superior

PC6. receive feedback on work

1.0 0.5 0.5
standards

PC7. document the completed work

1.0 0.5 0.5
schedule and handover to the superior

PC8. exhibit trust, support and respect

1.5 0.5 1.0
to all the colleagues in the workplace

PC9. aim to achieve smooth workflow 1.5 0.5 1.0

PC10. help and assist colleagues with

1.0 0.5 0.5
information and knowledge

PC11. seek assistance from the colleagues

1.0 0.5 0.5
when required

PC12. identify the potential and existing

1.5 0.5 1.0
conflicts with the colleagues and resolve

PC13. pass on essential information to

1.5 0.5 1.0
other colleagues on timely basis

PC14. maintain the etiquette, use polite

language, demonstrate responsible and 1.5 0.5 1.0
disciplined behaviours to the colleagues

PC15. interact with colleagues from

different functions clearly and effectively on
all aspects to carry out the work among the 1.5 0.5 1.0
team and understand the nature of their
work

PC16. put team over individual goals and

multi task or share work where necessary 1.5 0.5 1.0
supporting the colleagues

PC17. highlight any errors of colleagues,

1.5 0.5 1.0
help to rectify and ensure quality output

PC18. work with cooperation,

coordination, communication and
1.0 0.5 0.5
collaboration, with shared goals and
supporting each other’s performance

50
 Total
Skills
Mark Out Theor
Performance Criteria Practica
s of y
l
(550)

PC19. ask more questions to the

1.0 0.5 0.5
customers and identify their needs

PC20. possess strong knowledge on the

0.5 0.5 0.0
product, services and market

PC21. brief the customers clearly 0.5 0.5 0.0

PC22. communicate with the customers in

1.5 0.5 1.0
a polite, professional and friendly manner

PC23. build effective but impersonal

1.5 0.5 1.0
relationship with the customers

PC24. ensure the appropriate language

1.5 0.5 1.0
and tone are used to the customers

PC25. listen actively in a two way

1.5 0.5 1.0
communication

PC26. be sensitive to the gender, cultural

and social differences such as modes of 1.5 0.5 1.0
greeting, formality, etc.

PC27. understand the customer

expectations correctly and provide the 1.5 0.5 1.0
appropriate products and services

PC28. understand the customer

dissatisfaction and address to their 2.0 0.5 1.5
complaints effectively

PC29. maintain a positive, sensible and

1.5 0.5 1.0
cooperative manner all time

PC30. ensure to maintain a proper body

language, dress code, gestures and 2.0 0.5 1.5
etiquettes towards the customers

PC31. avoid interrupting the customers

1.0 0.5 0.5
while they talk

PC32. ensure to avoid negative questions

1.0 0.5 0.5
and statements to the customers

PC33. inform the customers on any issues

or problems before hand and also on the 2.0 0.5 1.5
developments involving them

51
 Total
Skills
Mark Out Theor
Performance Criteria Practica
s of y
l
(550)

PC34. ensure to respond back to the

customer immediately for their voice 2.0 0.5 1.5
messages, e-mails, etc.

PC35. develop good rapport with the

customers and promote suitable products 2.0 0.5 1.5
and services

PC36. seek feedback from the customers

on their understanding to what was 2.0 0.5 1.5
discussed

PC37. explain the terms and conditions

3.0 0.5 2.5
clearly

POINTS 50 18.5 31.5

TOTAL POINTS 50

Total
Out Theo Skills
Performance Criteria Marks
of ry Practical
(550)

PC1. keep in mind the profiles of expected

2.5 0.5 2.0
customers

THC/N990 PC2. understand the target customers and

1.5 0.5 1.0
2Maintain their needs as defined by the company
customer- PC3. organize regular customer events and
centric 2.5 0.5 2.0
feedback session frequently
service 50
orientatio PC4. build a good rapport with the
2.5 0.5 2.0
n customers including the ones who complain

PC5. have frequent discussions with regular

customers on general likes and dislikes in the
2.5 0.5 2.0
market, latest trends, customer
expectations, etc.

52
 Total
Out Theo Skills
Performance Criteria Marks
of ry Practical
(550)

PC6. receive regular feedbacks from the

clients on current service, complaints, and 2.5 0.5 2.0
improvements to be made, etc.

PC7. compulsively seek customer rating of

service to help develop a set of regularly 2.5 0.5 2.0
improved procedures

PC8. ingrain customer oriented behaviour in

2.5 0.5 2.0
service at all level

PC9. aim to gain their long lasting loyalty

2.5 0.5 2.0
and satisfaction

PC10. engage with customers without

2.0 0.0 2.0
intruding on privacy

PC11. ensure clarity, honesty and

2.5 0.5 2.0
transparency with the customers

PC12. treat the customers fairly and with

2.5 0.5 2.0
due respect

PC13. focus on executing company’s

marketing strategies and product 2.5 0.5 2.0
development

PC14. focus on enhancing brand value of

2.5 0.5 2.0
company through customer satisfaction

PC15. ensure that customer expectations

2.5 0.5 2.0
are met

PC16. learn to read customers’ needs and

2.5 0.5 2.0
wants

PC17. willingly accept and Implement new

and innovative products and services that 2.5 0.5 2.0
help improve customer satisfaction

PC18. communicate feedback of customer

2.5 0.5 2.0
to senior, especially, the negative feedback

PC19. maintain close contact with the

2.0 0.5 1.5
customers and focus groups

PC20. offer promotions to improve product

satisfaction level to the customers 2.0 0.5 1.5
periodically

53
 Total
Out Theo Skills
Performance Criteria Marks
of ry Practical
(550)

PC21. weigh the cost of fulfilling

unscheduled customer requests, consult
2.5 0.5 2.0
with senior and advise the customer on
alternatives

POINTS 50 10 40

TOTAL POINTS 50

Total
Out Theo Skills
Performance Criteria Marks
of ry Practical
(550)

PC1. greet the customers with a handshake

or appropriate gesture based on the type of 0.5 0.0 0.5
customer on their arrival

PC2. welcome the customers with a smile 0.5 0.0 0.5

PC3. ensure to maintain eye contact 0.5 0.0 0.5

PC4. address the customers in a respectable

1.0 0.5 0.5
manner

PC5. do not eat or chew while talking 0.5 0.0 0.5

THC/N990
3Maintain PC6. use their names as many times as
standard 0.5 0.0 0.5
possible during the conversation
of
etiquette PC7. ensure not to be too loud while talking 0.5 0.0 0.5
50
and
PC8. maintain fair and high standards of
hospitable 2.5 1.0 1.5
practice
conduct
PC9. ensure to offer transparent prices 2.0 0.5 1.5

PC10. maintain proper books of accounts

2.0 0.5 1.5
for payment due and received

PC11. answer the telephone quickly and

2.0 0.5 1.5
respond back to mails faster

PC12. ensure not to argue with the

2.0 0.5 1.5
customer

PC13. listen attentively and answer back

2.0 0.5 1.5
politely

54
 Total
Out Theo Skills
Performance Criteria Marks
of ry Practical
(550)

PC14. maintain personal integrity and

2.5 1.0 1.5
ethical behaviour

PC15. dress professionally 2.0 0.5 1.5

PC16. deliver positive attitude to work 2.0 0.5 1.5

PC17. maintain well groomed personality 2.0 0.5 1.5

PC18. achieve punctuality and body

2.0 0.5 1.5
language

PC19. maintain the social and telephonic

2.0 0.5 1.5
etiquette

PC20. provide small gifts as token of

appreciation and thanks giving to the 2.0 0.5 1.5
customer

PC21. use appropriate tone, pitch and

language to convey politeness, 2.0 0.5 1.5
assertiveness, care and professionalism

PC22. demonstrate responsible and

2.0 0.5 1.5
disciplined behaviours at the workplace

PC23. escalate grievances and problems to

appropriate authority as per procedure to 2.0 0.5 1.5
resolve them and avoid conflict

PC24. use appropriate titles and terms of

2.0 0.5 1.5
respect to the customers

PC25. use polite language 1.0 0.5 0.5

PC26. maintain professionalism and

procedures to handle customer grievances 1.5 0.5 1.0
and complaints

PC27. offer friendly, courteous and

hospitable service and assistance to the 1.0 0.5 0.5
customer upholding levels and responsibility

PC28. provide assistance to the customers

maintaining positive sincere attitude and 1.0 0.5 0.5
etiquette

PC29. provide special attention to the

1.5 0.5 1.0
customer at all time

55
 Total
Out Theo Skills
Performance Criteria Marks
of ry Practical
(550)

PC30. achieve 100% customer satisfaction

1.5 0.5 1.0
on a scale of standard

PC31. gain customer loyalty 1.5 0.5 1.0

PC32. enhance brand value of company 2.0 0.5 1.5

POINTS 50 14 36

TOTAL POINTS 50

Total
Out Theor Skills
Performance Criteria Marks
of y Practical
(550)

PC1. educate the tourists, employers and the

colleagues at workplace on women rights 1.5 1.5 0.0
and the respect that is to be given to them

PC2. inform about company’s policies to

prevent women from sexual harassments,
1.5 1.5 0.0
both physical and verbal, and objectifications
by other customers and staff

PC3. list all the facilities available with

respect to transportation facilities, night trips
1.0 1.0 0.0
THC/N990 and safeguards, reporting abuse, maternity
4 Follow related and other grievance
gender PC4. inform about methods adopted to
and age ensure safety and personal and baggage 50
sensitive 2.0 0.5 1.5
security of women, e.g., CCTV cameras,
service security guards, women’s helpline
practices
PC5. provide the necessary comfort to the
female traveller customers such as secure
and safe environment, chain locks/latches, 2.0 0.5 1.5
smoke detector, comfortable
accommodation, etc.

PC6. Maintain compliant etiquette while

dealing with women customers such as
asking permission before entering room and 2.0 0.5 1.5
for cleaning, avoiding touch contact, using
abusive language or gesture, etc.

56
 Total
Out Theor Skills
Performance Criteria Marks
of y Practical
(550)

PC7. ensure that the customer feels safe at

all times without being over threatened by
2.0 0.5 1.5
the security procedures and related
environment

PC8. ensure that in the event of terrorist

attacks customers are calmly handled, led to
2.0 0.5 1.5
safer places and instructed properly in order
to achieve zero casualties

PC9. ensure the quality of facilities and

services offered cater to the needs of every
2.0 0.5 1.5
individual, be it man, woman, child,
particularly the very young and the aged

PC10. be aware of the customer unique

needs and wants of each category of
3.0 0.5 2.5
customer, e.g., for an infant, for a young
woman, for an old person, others

PC11. coordinate with team to meet these

unique needs, also keeping in mind their 3.0 0.5 2.5
diverse cultural backgrounds

PC12. provide entertainment programs and

2.0 0.5 1.5
events suited for the children tourists

PC13. educate parents and attendants of

senior citizens on basic safeguards and 2.0 0.5 1.5
procedures for them in case of emergencies

PC14. arrange for transport and equipment

2.0 0.5 1.5
as required by senior citizens

PC15. ensure availability of medical facilities

2.0 0.5 1.5
and doctor

PC16. treat women equally across both the

horizontal as well as vertical segregation of 2.0 0.5 1.5
roles in the workplace

PC17. ensure a fair and equal pay to the

women as men, more of formal training,
2.0 0.5 1.5
advancement opportunities, better benefits,
etc.

PC18. involve women in the decision making

2.0 0.5 1.5
processes and management professions

57
 Total
Out Theor Skills
Performance Criteria Marks
of y Practical
(550)

PC19. avoid specific discrimination and give

2.0 0.5 1.5
women their due respect

PC20. motivate the women in the work

2.0 0.5 1.5
place towards utilizing their skills

PC21. educate the tourists, employers and

the colleagues at workplace on women rights 2.0 0.5 1.5
and the respect that is to be given to them

PC22. establish policies to protect the

women from sexual harassments, both
2.0 0.5 1.5
physical and verbal, and objectifications by
customers and colleagues

PC23. frame women friendly work practices

such as flexible working hours, maternity
2.0 0.5 1.5
leave, transportation facilities, night shift
concessions, women grievance cell.

PC24. ensure the safety and security of

women in the workplace, particularly when
2.0 0.5 1.5
their nature of job is to deal with night shifts,
attend guest rooms, back end work, etc.

PC25. ensure safety and security of women

2.0 0.5 1.5
at all levels

POINTS 50 15 35

TOTAL POINTS 50

Total
Out Theo Skills
Performance Criteria Marks
of ry Practical
(550)

THC/N990 PC1. prevent leak of new plans and designs to

7.5 3.5 4.0
5 competitors by reporting on time
50
Maintain PC2. be aware of any of company’s product,
7.0 7.0 0
IPR of service or design patents

58
 Total
Out Theo Skills
Performance Criteria Marks
of ry Practical
(550)

organisati PC3. report IPR violations observed in the

7.5 3.5 4.0
on and market, to supervisor or company head
customers
PC4. read copyright clause of the material
published on the internet and any other 7.0 3.0 4.0
printed material

PC5. protect infringement upon customer’s

7.0 3.5 3.5
business or design plans

PC6. consult supervisor or senior

management when in doubt about using 7.0 3.5 3.5
information available from customer

PC7. report any infringement observed by

7.0 3.5 3.5
anyone in the company

POINTS 50 27.5 22.5

TOTAL POINTS 50

Total
Performance Criteria Marks Out of Theory Skills Practical
(550)

PC1. keep the workplace regularly

clean and cleared-off of food waste or 1.5 0.5 1.0
other litter

PC2. ensure that waste is disposed-

off as per prescribed standards or in
1.5 0.5 1.0
trash cans earmarked for waste
disposal
THC/N9906
Maintain PC3. ensure that the trash cans or
50
health and waste collection points are cleared 1.5 0.5 1.0
hygiene everyday

PC4. arrange for regular pest control

1.5 0.5 1.0
activities at the workplace

PC5. to maintain records for

1.5 0.5 1.0
cleanliness and maintenance schedule

PC6. ensure the workplace is well

1.5 0.5 1.0
ventilated with fresh air supply

59
 Total
Performance Criteria Marks Out of Theory Skills Practical
(550)

PC7. check the air conditioner and

other mechanical systems on a regular 1.5 0.5 1.0
basis and maintain them well

PC8. ensure the workplace is

1.5 0.5 1.0
provided with sufficient lighting

PC9. ensure clean work environment

where food is stored, prepared, 1.5 0.5 1.0
displayed and served

PC10. ensure safe and clean handling

and disposal of linen and laundry,
storage area, accommodation, public 1.5 0.5 1.0
areas, storage areas, garbage areas,
etc.

PC11. identify and report poor

organizational practices with respect 1.5 0.5 1.0
to hygiene, food handling, cleaning

PC12. ensure adequate supply of

cleaning consumables such as
1.5 0.5 1.0
equipment, materials, chemicals,
liquids

PC13. ensure to clean the store areas

with appropriate materials and 1.5 0.5 1.0
procedures

PC14. identify the different types of

wastes, e.g., liquid, solid, food, non-
1.5 0.5 1.0
food, and the ways of handling them
for disposal

PC15. wash hands on a regular basis 2.0 0.5 1.5

PC16. ensure to wash hands using

1.5 0.5 1.0
suggested material such as soap

PC17. wash the cups 1.5 0.5 1.0

PC18. ensure to maintain personal

1.5 0.5 1.0
hygiene of daily bath

PC19. ensure to maintain dental

hygiene in terms of brushing teeth 1.5 0.5 1.0
every day

60
 Total
Performance Criteria Marks Out of Theory Skills Practical
(550)

PC20. ensure no cross

1.5 0.5 1.0
contaminations of items such as linen

PC21. report on personal health

issues related to injury, food, air and 1.5 0.5 1.0
infectious diseases

PC22. ensure not to go for work if

unwell, to avoid the risk of being 1.5 0.5 1.0
spread to other people

PC23. use a tissue, cover the mouth

and turn away from people while 2.0 0.5 1.5
sneezing or coughing

PC24. wash hands on using these

tissues after coughing and sneezing 2.0 0.5 1.5
and after using the wastes

PC25. ensure to use single use tissue

2.0 0.5 1.5
and dispose these tissues immediately

PC26. coordinate for the provision of

2.0 0.5 1.5
adequate clean drinking water

PC27. ensure to get appropriate

2.0 0.5 1.5
vaccines regularly

PC28. avoid serving adulterated or

2.0 0.5 1.5
contaminated food

PC29. undergo preventive health

2.0 0.5 1.5
check-ups at regular intervals

PC30. take prompt treatment from

1.5 0.5 1.0
the doctor in case of illness

PC31. have a general sense of

hygiene and appreciation for
1.0 0.5 0.5
cleanliness for the benefit of self and
the customers or local community

POINTS 50 15.5 34.5

TOTAL POINTS 50

61
 Total
Mar
Out Theo Skills
Performance Criteria ks
of ry Practical
(550
)

PC1. assess the various work hazards 1.0 1.0 0.0

PC2. take necessary steps to eliminate or

1.5 0.5 1.0
minimize them

PC3. suggest methods to improve the

1.5 0.5 1.0
existing safety procedures at the workplace

PC4. analyse the causes of accidents at the

1.5 0.5 1.0
workplace

PC5. suggest measures to prevent such

1.5 0.5 1.0
accidents from taking place

PC6. take preventive measures to avoid risk

of burns and other injury due to contact with
1.5 0.5 1.0
hot surfaces such as stoves, gas, fire, hot
liquids, hot foods, hot oil, etc.

THC/N990 PC7. be aware of the locations of fire

1.5 0.5 1.0
7Maintain extinguishers, emergency exits, etc.
50
safety at
workplace PC8. practice correct emergency procedures 1.5 0.5 1.0

PC9. check and review the storage areas

1.5 0.5 1.0
frequently

PC10. stack items in an organized way and

use safe lifting techniques to reduce risk of
1.5 0.0 1.5
injuries from handling procedures at the
storage areas

PC11. ensure to be safe while using handling

materials, tools, acids, chemicals, detergents, 1.5 0.5 1.0
etc.

PC12. store these chemicals and acids in a

well-ventilated and locked areas with 1.5 0.5 1.0
warning signs not to touch

PC13. ensure safe techniques while moving

1.5 0.5 1.0
furniture and fixtures

62
 Total
Mar
Out Theo Skills
Performance Criteria ks
of ry Practical
(550
)

PC14. ensure to reduce risk of injury from

use of mixers, slicers, grinders, heaters, 1.5 0.5 1.0
fridge, ironer and other electrical tools

PC15. read the manufacturers manual

1.5 0.5 1.0
carefully before use of any equipment

PC16. unplug the electrical equipment

before performing housekeeping, cleaning 2.0 0.5 1.5
and maintenance to avoid injuries

PC17. keep the floors free from water and

2.0 0.5 1.5
grease to avoid slippery surface

PC18. ensure to use non slip liquids and

1.5 0.5 1.0
waxes to polish and treat floors

PC19. use rubber mats to the places where

2.0 0.5 1.5
floors are constantly wet

PC20. ensure safety from injuries of cuts to

loss of fingers, while handling sharp tools 2.0 0.5 1.5
such as knives, needles, etc.

PC21. use flat surfaces, secure holding and

2.0 0.5 1.5
protective wear while using such sharp tools

PC22. use health and safety practices for

storing, cleaning, and maintaining tools, 2.0 0.5 1.5
equipment, and supplies

PC23. practice personal safety when lifting,

2.0 0.5 1.5
bending, or moving equipment and supplies

PC24. ensure the workers have access to

1.0 0.0 1.0
first aid kit when needed

PC25. ensure all equipment and tools are

stored and maintained properly and safe to 1.5 0.5 1.0
use

PC26. ensure to use personal protective

equipment and safe wear like gloves, mask,
headwear, footwear, glasses, goggles, etc. for 1.5 0.5 1.0
specific tasks and work conditions where
required

63
 Total
Mar
Out Theo Skills
Performance Criteria ks
of ry Practical
(550
)

PC27. Ensure to display safety signs at

places where necessary for people to be 1.0 0.0 1.0
cautious

PC28. take all electrical precautions like

insulated clothing, adequate equipment
1.5 0.5 1.0
insulation, dry work area, switch off the
power supply when not required, etc.

PC29. ensure availability of general health

and safety equipment such as fire
extinguishers, first aid equipment, safety 1.5 0.5 1.0
equipment, clothing, safety installations like
fire exits, exhaust fans, etc. are available

PC30. document all the first aid treatments,

inspections, etc. conducted to keep track of 1.5 0.5 1.0
the safety measures undertaken

PC31. comply with the established safety

1.0 0.5 0.5
procedures of the workplace

PC32. report to the supervisor on any

0.5 0.0 0.5
problems and hazards identified

PC33. ensure zero accident at workplace 0.5 0.0 0.5

PC34. adhere to safety standards and

1.0 0.5 0.5
ensure no material damage

POINTS 50 15 35

TOTAL POINTS 50

Total
Mar
Out Theo Skills
Performance Criteria ks
of ry Practical
(550
)

THC/N990 PC1. understand from the company, the

9 Learn a typical foreign or vernacular language 50 5.5 2.5 3.0
foreign or queries

64
 Total
Mar
Out Theo Skills
Performance Criteria ks
of ry Practical
(550
)

local PC2. learn keywords that may be used to

7.0 2.0 5.0
language( pose those queries
s)
including PC3. practice short oral conversations in the
English language, preferably, with colleagues or 6.5 1.0 5.5
fellow trainees

PC4. listen to focussed or recorded

6.5 1.0 5.5
sentences as spoken typically in the language

PC5. speak without hesitation and fear of

6.5 1.0 5.5
being incorrect

PC6. express coherently in complete

sentences over a variety of topics, albeit with 6.5 1.0 5.5
effort

PC7. exhibit basic range of vocabulary and

5.0 1.0 4.0
range of expression

PC8. seek to improve language proficiency to

6.5 1.0 5.5
‘working knowledge’ level

POINTS 50 10.5 39.5

TOTAL POINTS 50

GRAND TOTAL 550 183 367

65
 EQUIPMENT LIST

Trade Name: Food & Beverage Service-Trainee THC/Q0307

Minimu
Is this a
m
mandat
number
ory
of
Equipme
Name Equipme Dimension/Specification/Des
NSQF Equipme Unit nt to be
QPCode of the nt cription of the Equipment/
Level nt Name Type available
QP required ANY OTHER REMARK
at the
(per
Training
batch of
Center
10
(Yes/No)
trainees)
Food &
Bevera
THC/Q03 ge Square Or Round - wooden
4 Tables 3 units Yes
07 Service 4ftX3ft
-
Trainee
Food &
Bevera
THC/Q03 ge Dinning
4 12 units Yes wooden
07 Service Chairs
-
Trainee
Food &
Bevera
THC/Q03 ge Side
4 1 units Yes Wooden 2ftX2.5FtX2.5Ft
07 Service Station
-
Trainee
Food & Bar
Bevera Counter (
THC/Q03 ge Front
4 1 units Yes 6FtX 5ftX4ft
07 Service And
- Back
Trainee Bar)
Food &
Bevera
THC/Q03 ge Hostess
4 1 units Yes
07 Service Desk
-
Trainee

66
 Food &
Bevera
THC/Q03 ge Storage
4 1 units Yes wooden or Steel
07 Service Cabinet
-
Trainee
Food &
Bevera
POS/
THC/Q03 ge With Appropriate Software
4 Compute 1 units Yes
07 Service For Training
r
-
Trainee
Food &
Bevera
THC/Q03 ge Dinner
4 6 units Yes Ceramic
07 Service Plate 11"
-
Trainee
Food &
Bevera
THC/Q03 ge Dessert
4 6 units Yes Ceramic
07 Service Plate 9"
-
Trainee
Food &
Bevera
THC/Q03 ge B&B
4 6 units Yes Ceramic
07 Service Plate
-
Trainee
Food &
Bevera
THC/Q03 ge
4 Tea Cup 6 units Yes Ceramic
07 Service
-
Trainee
Food &
Bevera
THC/Q03 ge Tea
4 6 units Yes Ceramic
07 Service Saucer
-
Trainee
Food &
Bevera
THC/Q03 ge Soup
4 6 units Yes Ceramic
07 Service Bowl
-
Trainee
Food &
Bevera Soup
THC/Q03 ge Bowl
4 6 units Yes Ceramic
07 Service 4.5"
- Chinese
Trainee
Food &
Soup
THC/Q03 Bevera
4 Spoon 6 units Yes Ceramic
07 ge
Chinese
Service

67
 -
Trainee

Food &
Bevera
Service
THC/Q03 ge
4 Bowl 1 6 units Yes Ceramic
07 Service
Port 6 "
-
Trainee
Food &
Bevera
Service
THC/Q03 ge
4 Bowl 2 6 units Yes Ceramic
07 Service
Port 7 "
-
Trainee
Food &
Bevera
Service
THC/Q03 ge
4 Platter 1 6 units Yes Ceramic
07 Service
Port 10 "
-
Trainee
Food &
Bevera
Service
THC/Q03 ge
4 Platter 2 6 units Yes Ceramic
07 Service
Port 12 "
-
Trainee
Food &
Bevera
THC/Q03 ge Pasta
4 6 units Yes Ceramic
07 Service Plate 11 "
-
Trainee
Food &
Bevera
THC/Q03 ge Cereal
4 6 units Yes Ceramic
07 Service Bowl
-
Trainee
Food &
Bevera
Chutney
THC/Q03 ge
4 Bowl 6 units Yes Ceramic
07 Service
Small
-
Trainee
Food &
Bevera
THC/Q03 ge Tea
4 6 units Yes Stainless Steel
07 Service Spoon
-
Trainee
Food &
Bevera
Dessert (
THC/Q03 ge
4 Ap) 6 units Yes Stainless Steel
07 Service
Spoon
-
Trainee

68
 Food &
Bevera
Dessert (
THC/Q03 ge
4 A.P) 6 units Yes Stainless Steel
07 Service
Fork
-
Trainee
Food &
Bevera
THC/Q03 ge Soup
4 6 units Yes Stainless Steel
07 Service Spoon
-
Trainee
Food &
Bevera
THC/Q03 ge Dessert
4 6 units Yes Stainless Steel
07 Service Knife
-
Trainee
Food &
Bevera
Table
THC/Q03 ge
4 Service 6 units Yes Stainless Steel
07 Service
Spoon
-
Trainee
Food &
Bevera
Table
THC/Q03 ge
4 Service 6 units Yes Stainless Steel
07 Service
Fork
-
Trainee
Food &
Bevera
THC/Q03 ge Tea
4 3 units Yes Stainless Steel
07 Service Strainer
-
Trainee
Food &
Bevera
THC/Q03 ge
4 Tea Set 1 units Yes Stainless Steel
07 Service
-
Trainee
Food &
Bevera
THC/Q03 ge Water
4 3 units Yes Stainless Steel
07 Service Jug
-
Trainee
Food &
Bevera
Salt And
THC/Q03 ge
4 Pepper 4 units Yes Stainless Steel
07 Service
Set
-
Trainee
Food &
Tooth
THC/Q03 Bevera
4 Pick H 2 units Yes Stainless Steel
07 ge
Older
Service

69
 -
Trainee

Food &
Bevera
THC/Q03 ge Straw
4 2 units Yes Stainless Steel
07 Service Holder
-
Trainee
Food &
Bevera
Sugar
THC/Q03 ge
4 Sachet 2 units Yes Stainless Steel
07 Service
Holder
-
Trainee
Food &
Bevera
THC/Q03 ge Napkin
4 2 units Yes Stainless Steel
07 Service Holder
-
Trainee
Food & Finger
Bevera Bowl
THC/Q03 ge Large
4 6 units Yes Stainless Steel
07 Service With
- Under
Trainee Liner
Food & Entree
Bevera Dish
THC/Q03 ge Round
4 2 units Yes Stainless Steel
07 Service Wiht Lid
- ( 1
Trainee Portion)
Food & Entree
Bevera Dish
THC/Q03 ge Round
4 1 units Yes Stainless Steel
07 Service With Lid
- ( 2
Trainee Portion)
Food &
Bevera
THC/Q03 ge Oval
4 1 units Yes Stainless Steel
07 Service Platter
-
Trainee
Food &
Bevera
THC/Q03 ge
4 Reserved 1 units Yes
07 Service
-
Trainee
Food &
Bevera
Round
THC/Q03 ge
4 Service 10 units Yes Plastic
07 Service
Tray
-
Trainee

70
 Food &
Bevera Rectangu
THC/Q03 ge lar
4 10 units Yes Plastic
07 Service Service
- Tray
Trainee
Food &
Bevera
THC/Q03 ge
4 Ash Tray 4 units Yes
07 Service
-
Trainee
Food &
Bevera
THC/Q03 ge Tom
4 12 units Yes Glass
07 Service Collins
-
Trainee
Food &
Bevera
THC/Q03 ge
4 Hi Ball 12 units Yes Glass
07 Service
-
Trainee
Food &
Bevera
THC/Q03 ge
4 Pilsner 3 units Yes Glass
07 Service
-
Trainee
Food &
Bevera
THC/Q03 ge Decanter
4 3 units Yes Glass
07 Service Small
-
Trainee
Food &
Bevera
THC/Q03 ge Decanter
4 3 units Yes Glass
07 Service Large
-
Trainee
Food &
Bevera
THC/Q03 ge Wine
4 12 units Yes Glass
07 Service Glass
-
Trainee
Food &
Bevera
THC/Q03 ge Table
4 6 units yes 6ftX6ft
07 Service Cloths
-
Trainee
Food &
THC/Q03 Bevera Table Cotton or Linen
4 36 units Yes
07 ge Napkins 36cmsX36cms
Service

71
-
Trainee

72
 FURTHER LEARNING PATHWAYS

After completion of the apprenticeship training the candidates have wide career
choices available with them in the hotels and restaurants industry. There is an opportunity
for the candidate to grow vertically as:

Counter Sales Executive THC/Q2903:

Also known as “Counter Sale Assistant” or “Counter Service Executive”, the Counter Sale
Executive is responsible or taking orders, getting it prepared and serving to customers, as
per organization’s policy.

Food and Beverage Service Steward:

The individual at work greets and seats the guests; takes down their orders; serves them
with tableware, food, beverages, and accompaniments; finally clears the used dishes and
settles the customer’s accounts as per the company’s policy.

EMPLOYMENT OPPURTUNIITIES

A candidate after completing apprenticeship can be gainfully employed in

• Restaurants
• Hotels
• Cafes
• QSRs
• Food Courts etc.

73
 INFRASTRUCTURE FOR ON-JOB TRAINING

TRADE: Food and Beverage Service Trainee

For a Batch of 10 APPRENTICES

Actual training will depend on the existing facilities available in the establishments. However, the
industry should ensure that the broad skills defined against On-Job Training part (i.e. 9 months) are
imparted. In case of any short fall the concern industry may impart the training in cluster mode/ any
other industry/ at any set up.

74
 GUIDELINES FOR INSTRUCTORS AND PAPER SETTERS

Due care to be taken for proper & inclusive delivery among the batch. Some of the
following some method of delivery may be adopted:
A) LECTURE
B) LESSON
C) DEMONSTRATION
D) PRACTICE
E) GROUP DISCUSSION
F) DISCUSSION WITH PEER GROUP
G) PROJECT WORK
H) INDUSTRIAL VISIT

2. Maximum utilization of latest form of training viz., audio visual aids, integration of IT,
etc. may be adopted.

3. The total hours to be devoted against each topic may be decided with due diligence to
safety & with prioritizing transfer of required skills.

75
Tourism and Hospitality Skill Council
801, 8th Floor, Tower A
Unitech Signature Tower, South City 1, Gurgaon
Haryana-122001
Email: info@thsc.in

Website: www.thsc.in

76