|Course Type||Course Code||No. Of Credits|
Semester and Year Offered: Winter Sem
Course Coordinator and Team:Ankush Rathor
Email of course coordinator:email@example.com
The course focuses on the Job Role related to F&B service steward (Level-5) in Tourism and Hospitality Sector as per the guidelines of National Skill Qualification Framework (NSQF). The course is meant to be offered to those who have successfully comleted Sem 1
Objectives: The objective of the course is to familiarise the students with the Tourism and Hospitality industry and its various aspects. While the modules cover the various National Occupational Standards (NOS) as listed below, which will be tested by the Sector Skill Council, the course gives a deeper insight into the industry.
Note: For more details on the above NOS as well as other important details, please refer to http://thsc.in/KnowledgeResources/pdf/qpdetails/F&B%20Service%20Steward.pdf
On successful completion of this course students will be able to:
Brief description of modules/ Main modules:
Module 1: Introduction to Tourism, Meeting, Conference and Event Planning
Tourism: Introductionto Tourism Industry; Travel Agency – History, Operation/Functions, Types, TourOperators, Functions, Types. AccommodationIndustry — Types, Classification, Supplementary, Souvenir Industry&Shopping; Group Discussion on Introduction to Public and Private Policy as a Method in Tourism
Meeting, Conference and Event Planning: Map the Customer Requirement; An Overview of the Event Industry; Skills Required for an Event Planner; Different Types of Events: Religious, Musical, Sporting, Personal and Private, Political and Government, Commercial and Business, Corporate, Special Events and Leisure Events.
Module II: Organising Meeting and Conference
to MICE (Meetings, Incentives, Conference and Events); Types of MICE Industry; Meeting Planning; Aim of Event; Develop a Mission; Establish Objectives; Preparing Event Proposal; Useof PlanningTools.
Module III: Organising an Event
Understanding Customers’ Demand and Clients’ Needs Regarding the Dates, Location and Type of Event/ Conference/Meeting; Understanding the Purpose of the Event/Conference/Meeting; Identifying the Steps; Identifying and Managing Venue and Resources; Identification of Location; Creating a Contract with the Customer Listing all the Requirements Meaning, Structure and Operations of Banquette; Suggesting Innovative and Creative Ways of Planning the Event by Improving and Adding on to the Customer Requirements and Expectations; Creating an Event Team which will Support the Event Planner; Communicating with the Event Team and Colleagues in the Company Regarding the Event; Legal and Licencing Requirements in MICE.
Module IV: Event Logistics and Vendor Management
Planning the Budget Sheet — Costing for all Services; Vendor Management — Vendor Negotiations; Key Players in MICE Industry; Event Logistics Setting Specific Benchmarks / Standards According to Event Management Company Policy for Developing Event/Conference/ Meeting; Collecting Relevant Data from all the Key Areas that Support the Event/ Conference/ Meeting According to Customer’s Requirement; Collecting Resources based on Requirements; Reserving Equipment.
Assessment Details with weights:
Period of Assessment
Assignments (Project/written assignment/portfolio)
All through the semester
Up to 20% under every assement
Personal Grooming and Hygiene throughout the semester
End of Semester Evaluation by the Sector Skill Council (independent of AUD) – MCQs, skill demonstration, role plays, viva etc.
End of the semester