Catering & Hospitality Assistant

Syllabus:

Syllabus for ITI Trade Catering & Hospitality Assistant

Trade Type:

Non Engineering

Trades Duration:

One year

Trade Sector:

Tourism & Hospitality

ITI trade Catering & Hospitality Assistant is powered by NCVT. ITI trade Catering & Hospitality Assistant is a job oriented trade ITI trade Catering & Hospitality Assistant is suitable for government job and private job. This ITI trade Catering & Hospitality Assistant is very powerful for self-empowerment. This ITI trade Catering & Hospitality Assistant is perfectly design to fulfill industrial requirement of Indian Industries as well as International industries.

Catering & Hospitality Assistant plans, organizes, co-ordinates and controls operations of the organization or establishment and is engaged in serving food, drinks and beverages and providing lodging and camping facilities to public maintaining hygiene and cleanliness.

Catering & Hospitality Assistant has a wide scope of Employability ranging from self-employment, contractual employment to Industrial jobs. On successful completion of this course, the candidates shall be gainfully employed in the industries for following occupations:

Working Proprietor, Lodging and Catering Services
Steward, Hotel Steward

Explain different types of outlets and types of meals used in industry
Adopt different profiles, Dress Codes and Attributes of a Waiter.
Identify equipment, glassware table ware, cutlery and crockery, other equipments
Identify various Ancillary sections
Carryout Institute, House Keeping, Institutional Culture and Ability. Personal development; personality, leadership, communication. Familiarize with the institutional Housekeeping and its importance. Type of work done in this field and tools and
Carryout Housekeeping effectively in a Hotel
Carryout housekeeping and staffing operations in Hotels: Small/Medium/Large
Use of Cleaning Agents for Various Surfaces
Clean by using various Brooms/Brushes/Vacuum Cleaner etc.
Clean equipments by using various detergents and cleaning equipments
Maintain cleaning schedule
Make beds ready for the guest and clean / Maintain guest rooms. Maintain indoor plants and flower arrangements. Make simple flower arrangement, spray plants, care-water, and exposure to sun, manuring and placement.
Use various modern cookery levels of skill, attitude and behaviour in the Kitchen.
Carryout various staffing operations in hotels
Use of Kitchen Equipment, Tools Utensils and Cleaning. LPG Stove/Cooking range, Operation of oven set the temperature as per requirement, Electric Toaster, Mixer/Grinder Care and Cleaning or Mixer Grinder, Food Processor and Water Purifiers e
Use methods of cooking food and various preparations of ingredients
Identify, classify various cuts of vegetable, fruits and preparation of eggs in various methods (Poach, Boil, Fried, and Scramble
Plan Menu following origin of Menus etc.
Plan, Lay and relay Table Covers, A la carte cover etc. Plan and set up Buffet etc.
Take Guest order, handling guest complaints and grievances
Serve English breakfast.
Familiarize with Guest room Supplies and Amenities. Drawing and Familiarize with formats of Lost and Found Familiarization with types of keys (Computerized etc.)
Use of Insecticide/Pesticide for Control of Pests in the Institute.
Maintenance of indoor plants and flower arrangements. Make simple flower arrangement, spray plants, care- water, and exposure to sun, maturing and placement
Operate Internet, understand networking concept, LAN/ WAN, E-mails, etc.
Communicate clearly with smile avoiding jargon and slang, greeting early asking permission to hold respecting customer on hold, explaining transferring, offering service, building relationship by personal preference.
Prepare Mother Sauces and 2-3 Derivations of each.
Prepare various alcoholic, nonalcoholic beverages, Mocktails and Cocktails.
Work in different industries such as hotels, banquets etc.
Revision, Project work and Examination