|Course Type||Course Code||No. Of Credits|
Semester and Year Offered: Monsoon Semester
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 taken admission in the course.
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 module, students will be able to:-
Brief description of modules/ Main modules:
Module I: Personal Grooming and Work Place Hygiene
Importance of Personal Grooming - Positive Body Language and Personal Grooming; Proper Uniform and Related Aspects as per Company’s Requirements; Personal Integrity and Ethical Behaviour - Disciplined Behaviour; Ensuring Cleanliness AroundWorkplacein Hospitalityand Tourist Areas; What is Hygiene –Importanceof Hygiene, Personal Hygiene,Following Personal Hygiene Practices; Taking Precautionary Health Measures — Safe Health Practices; What are hazards — Identifying Work Hazards, Preventive Measures; Health Risks totheWorkeror Customer; Healthy Work Practices; Internal Hygiene-Audit Tests
Note: Personal Grooming and Work Hygiene will be broken into two separate groups while teaching
Module II: Introduction to Food and Beverage Operations and Hierarchy
Growth of Catering Industry in India; Various Kinds of Food and Beverage service (F&B) (Commercial, welfare and leisure); Various Section/Outlets of F&B; Emerging Trends in F&B Services; The hierarchy of the department — Various Sections of Kitchen, Co-ordination with Other Departments; Roles and Responsibilities of the Various Job Roles in the F&B Department; Roles and Responsibilities of F&B Steward
Module III: Plan for Serving Food and Beverages
Introduction to Philosophy of Indian Food; Methods of Cooking Across Various Cuisines; Knowledge of Beverages: Alcoholic and Non-alcoholic Beverages Familiarisation/Identification of F&B Service Equipment - Furniture, crockery (hollowware), cutlery (flatware), linen and glassware, upkeep and storage of equipment, bar equipment, special food equipment; Identification of Ingredients; Styles of Food Service (table, assisted, in situ and special)
Note: This module is more of practical based in its delivery, and the aim is to take students to the threshold level.
Module IV: Sequence of Service
Meeting, Greeting and Seating the Guests; Presenting the Menu — Guiding through the menu; Order Taking Service Standards — Selling, Upselling, Cross-selling; Serving Beverages; Serving Food; Point of Sale Key; Order Delivery Service/Courses (F&B); Clearing of Tables; Handling Bills and Final Settlement; Guest Departure and Fond Farewell; Kinds/Styles of Services, SOP of Services.
Note: More practical based
Assessment Details with weights:
Period of Assessment
Assignments (Project/written assignment/portfolio)
All through the semester
Up to 20% put together in various assessments
On-Job-Training and Report
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