|Course Type||Course Code||No. Of Credits|
Semester and Year Offered: Winter Sem
Course Coordinator and Team:Ankush Rathor
Email of course coordinator:firstname.lastname@example.org
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 & successfully completed 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 I: Standards of Etiquettes and Hospitable Conduct in MICE
Greet, Welcome and Address; Pitch and Tone of Voice while Speaking to Customers; Standards of Practice and Transparency in Pricing; Telephonic Communication; Personal Integrity and Ethical Behaviour; Grooming and Body Language
Module II: Follow Gender and Age Sensitives and IPR
Women Rights;WomenSafety; Company Policy on Behaviour with Women; Women Equality; Educating Customers on Specific Facilities and Services Available;ProvidingDifferent Age and Gender Specific Customer Service; Following Standard Etiquette with Women at Workplace; Following Ethics Policy of the Company;SecuringCompany’s IPR;RespectingCustomer’s Copyright; Make Sure New Initiatives of Hotel are Not Leaked Out; Report IPR Violations; Read Copyright Clause; Protect Infringement upon Customer’s Interests; Know which Aspect of Customer Information can be Used; Report any Infringement.
Module III: Health and Hygiene in MICE
Food Safety and Standards; HACCP; Identifying Waste Sources and Ensuring Disposal;PestControl; Ways to Secure Safe Workplace; Maintaining Mechanical Equipment; Personal Hygiene.
Ensuring Cleanliness AroundWorkplace in Hospitality and Tourist Areas: Following Personal Hygiene Practices; Taking Precautionary Health Measures; What is Hygiene: Importance of Hygiene: Personal and Safe Health Practices.
What are Hazards: Identifying Work Hazards; Preventive Measures;HealthRisks to the Worker or Customer; Healthy Work Practices;InternalHygiene-Audit Tests.
Understanding Standard Safety Procedures: Safety Standards; Standard Procedures in Case of Fire- Safety Signs; Protective Gear/ Equipment;CorrectEmergency Procedures; Knowledge of Safety Signs; Document First Aid Treatments and Safety Procedures; Report to Supervisor if any Hazard is Identified Adhere to Safety Standards.
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