English
हिन्दी
HUNNAR SE ROZGAR
Waiter's Skills Development Program of the Ministry of Tourism
| Course Title | Waiter |
| Objective | Increase trained manpower capacity of service providers |
| Eligibility | 8th Class pass Age: 18 to 28 years |
| Duration | Six Weeks (210 Hours) Teaching of seven hours per day - five days a week or 35 hours per week |
| Industrial Training | Industrial Training of sixteen hours per week for six weeks. Minimum clock in of 80 hours certified through log sheet by industry / trainer |
| Admission | Through Advertisement on first come first served basis with class size of 25-30 students |
| Fee | No course fee for trainee |
| Stipend |  1500/- at the end of course |
| Course Administration | To be delivered by Central Institutes of Hotel Management & four IHMs/FCIs @ Faridabad, Chandigarh, Kurukshetra & Ajmer |
| Attendance and Examination | Students must attain minimum 90% attendance to be entitled for stipend. There will be one hour objective type, multiple choice paper to test theoretical knowledge and 4/5 tasks tested in practical. Minimum pass marks are 60% |
| Certification | By Institute and NCHMCT |
Course Details - Waiter Course
Duration 6 weeks
Theory Component
| S.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 Care |
Practical Component
| S.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, hollow-ware and equipment) |
| 5 | Laying of table |
| 6 | Laying of covers |
| 7 | Preparing sideboard for service |
| 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 |
