Syllabus and Course Details for the Trade of “Hospitality Assistant (General)”
Practical Competencies
Maintaining personal cleanliness & Hygiene Practices
Carry out basic First Aid treatment/notifying accident.
Practicing Fire Safety measures
Occupational hazards and safety norms.
Good Housekeeping practices at all times.
Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc.
Practice waste disposal as per environmental laws.
Pest control measures.
Field Survey
Work Exposure
Visit to Hotels
Demonstration of Table layouts
Exposure to Restaurants
Acquaintance with Restaurant equipment
Acquaintance with crockery/ Cutlery
Demonstration of the Table layout
Familiarization with Beverages and alcohols
Observation duties/dress code of Kitchen staff
Observation of duties of Front office execution.
Room keeping
Hygiene requirements
Knowledge (Theory )
Introduction to Hotel Industry
Types of Hotels
Importance of grooming
Hygiene in Hotels
Inter personal Skills in Hospitality
Customer relations
Departments in Hotels
Food & Beverages Department
Coordination among all departments
Organizational hierarchy
Attributes of F & B Services
Restaurant equipment
Preparation of Services
Handling Tasks
Banquets
Types of Services
1Room Service /room staff organization
Control system
Production
Front office Reservations
Types of Room
Check in/out
Housekeeping Department
Energy and Water Conservation