Skill India Plan

MINISTRY OF TOURISM
Government of India
A Compendium on
Hunar Se Rozgar Tak

( A training initiative to create employable skills )
Ministry of Tourism
Government of India
INDEX
Sl. No.
Contents
Page No.
1.
Tourism in India Facts and Perspectives
1-4
2.
Hunar Se Rozgar Tak
3.
Training programmes offered under HSRT initiative
6-39
Relating to Hospitality Trades
6-23
I. Conducted by the Institutes of Hotel Management
6-11
and Food Craft Institutes sponsored by the Ministry of

Tourism and the India Tourism Development Corporation
II Conducted through the State Governments /
11-15
UT Administrations
III Conducted by Starred Hotels
16-18
IV Conducted in tie-up with Army Units
19-23
Relating to Other Trades / Services
24-39
24-28
Training programmes to impart driving skills
II Basic training courses to impart skill specific to stone
28-31
masonry
III Basic training courses to provide Golf Assistants /
32-35
Caddies
IV Basic training courses to provide Tour Facilitators
36-39
in Jammu & Kashmir

4.
Contemplated programmes of training under HSRT initiative
40
5.
Skill Testing and Certification Programme
41-44
6.
Further Information / Queries
45
Annexure 1
Model syllabi for the training programmes specific

to Hospitality Trades
46-67
Tourism in India Facts and Perspectives

The New Emerging Reality
1.
For years, tourism had been regarded a domain that largely concerned the upper
strata of the society or those with means. In popular perception, the tourism
industry was glamour related. There, of late, has been a paradigm shift in thinking
and approach. With the world ever so shrinking and communication and travelling
becoming facile, tourism has become multi-faceted covering travel and movement
for any reason. Tourism as a consequence has acquired an unprecedented
economic dimension, so much so that it is being regarded an important means of
economic growth. The Approach Paper to the 12th Five Year Plan ( 2012-17) has
formally articulated as to what could be expected of this sector. It finds tourism
serving the goal of the 12th Plan of promoting faster, sustainable and more
inclusive economic growth. The Approach recommends a pro-poor tourism aimed
at increasing the net benefits to the poor and ensuring that tourism growth
contributes to poverty reduction. Efforts of the Government of India, Ministry of
Tourism (hereafter referred to as MoT) during the Plan will have this spirit at its
core as it will address itself to the promotion of tourism.
2.
This approach is also in line with the fact that the Prime Ministers National Skill
Development Council has identified Tourism / Hospitality Industry, along with
Health and Information Technology, for mass basing the skill training. The three
sectors are recognized as larger generators of employment. This Council, it may be
mentioned, is chaired by the Prime Minister and is at the apex of a three-tier
structure and is concerned with vision setting and laying down core strategies. It is
assisted by the National Skill Development Coordination Board chaired by the
Deputy Chairman Planning Commission. At the third layer of the structure is the
National Skill Development Corporation which is essentially for promoting private
sector action for skill development.
The Global Scenario

3.
Growth of tourism in India is necessarily responsive to the stimulus and

momentum in the Sector world over. A few facts relating to the volume and
economic dimensions of tourism in its totality could therefore be recalled for an
objective backdrop.
4.
The overall export income generated by inbound tourism, including passenger

transport, exceeded US$ 1 trillion in 2010. Tourism exports account for as much as
30% of the worlds exports of commercial services and 6% of overall exports of
goods and services. Globally, as an export category, tourism ranks fourth after
fuels, chemicals and automotive products.
1|Page
5.
For many developing countries it is one of the main sources of foreign exchange
income and the number one export category, creating much needed employment
and opportunities for development. In over 150 countries, tourism is one of the five
top export earners, and in 60 it is the number one export. It is the main source of
foreign exchange for one-third of developing countries and one- half of each Least
Developed Countries (LDCs), where it accounts for up to 40% of their GDP
[United Nations Conference on Trade and Development (UNCTAD)].
6.
Tourism Sector is a major generator of employment. As a highly labour intensive

activity, tourism and tourism supported activities create a high proportion of
employment and career opportunities for low skilled and semi-skilled workers,
particularly for poor, female and young workers. Women make up 70% of the
labour force in tourism sector and half of all tourism workers are 25 years or under.
The tourism sector can be an important source of employment for many of the
unemployed youth and consequently reduces the poverty in the society (UNCTAD
2010).
7.
The Declaration at the 4th T20 Meeting ( held on 16/05/2012 ) also emphasised that
productivity and service quality of the tourism sector offered a unique opportunity
for poverty reduction and entry point, especially for young workers.
Tourism in India Some Facts

8.
The growth of inbound tourism in India registered a Compounded Annual Growth

Rate (CAGR) of 9.1% during 2001 to 2010. Foreign exchange earnings from
tourism could show annualized growth of 14% during the same period. The total
Foreign Tourist Arrivals (FTAs) in India in 2011 were 6.29 million, registering an
annual growth rate of 8.9 % over the previous year. The foreign exchange earnings
from tourism during 2011 were US$ 16.564 billion with a growth of 16.7 % over
previous year. The number of Domestic Tourist Visits (DTVs) increased from 462
million in 2006 to 740 million in 2010. In 2009 when the country witnessed a
negative growth of 2.2 % in FTAs, domestic tourist visits registered a growth of
9.5%.
9.
This trend of positive growth has continued in the year 2011. The estimated
number of FTAs in India during January to March 2012 was 1.98 million as
compared to 1.81 million during the corresponding period of 2011 registering a
growth rate of 10.0%.
10.
Tourism sector contributes significantly to the national economy as well as the

creation of jobs in the country. Based on the Tourism Satellite Account for the year
2002-03 prepared by Government of India in the Ministry of Tourism, the
contribution (direct and indirect) of tourism in the GDP and the total jobs in the
country in 2007-08 is estimated to be 5.92 % and 9.24 % respectively. Domestic
Tourism contributes to three-fourths of the Tourism economy.
2|Page
Tourism related Employment

11.
Tourism in the country has the potential to emerge as a key economic driver. It is
estimated that tourism can generate employment next only to the Construction
Sector (Source: National Skill Development Corporation). With MoT targeting
over 12 % growth rate in inbound as well as domestic tourists, it has been
projected that tourism sector will generate additional jobs for about 2.5 crore
persons, both direct and indirect, during the period 2010-16 (12th Plan).
Manpower Requirement of the Hospitality Sector

12.
As per a study of 2004, carried out by the Market Pulse for the MoT, the annual
supply of skilled manpower to the hospitality sector was of about 18000 persons
which further came down to about 12000 after attrition. This was against an
estimated annual requirement of about 2 lakh persons. Reckoning the need to
reduce this skill gap, the MoT stepped up its efforts of creating institutional
infrastructure for training and of promoting programmes of training for skill
development. In the context, the MoT relooked at the enabling instruments the
Schemes providing for sanction of infrastructure and training programmes to
enlarge their scope and reach.
13.
The recent study (of 2010) of the Market Pulse for the MoT reveals the growing
dimension of tourism in the country as it estimates that the hospitality sector alone
will open up additional 36.18 lakh jobs during the 12th Plan at the projected growth
rate of 12%.
Challenge of Servicing the Sector

14.
Servicing the Sector effectively will be a prerequisite for the anticipated delivery.
This is a primary concern of MoT and ought to be a concern of all the stakeholders
including the authorities in the States. Servicing the sector with skilled manpower
becomes an imperative and a foremost challenge for the 12th Plan period.
15.
The task of creating a skilful service is inherently challenging since the Sector is
constrained to take raw hands in view of prevailing skill gap which is further
widened by a rather high rate of attrition. Unless efforts are stepped up
substantially to create institutional infrastructure and facilities for training, the
supply of skilled manpower will not even touch ten percent of the projected
requirement. At the same time, the Industry will be expected to improve the
employees service conditions including remuneration paid.
16.
The mission of the MoT, therefore, is not only to supply skilled hands as required
by the Sector but to also upgrade / certify the skills of the existing service
providers to reduce the skill gap. The MoT had put in place a strategy to reduce the
skill gap in the Sector, including sanction of institutional infrastructure and launch
of short duration training programmes for creating employable skills. However,
3|Page
there is a need to diversify the efforts to cover other segments too including niche
tourism products.
Skill Development Mission / Strategy
17.
As mentioned, formal skilling specific to the tourism sector is inherently difficult

since this sector is not averse to taking raw hands and leaving them to acquire
function-related skills on the job. This flexibility is possible, especially in the
Indian situation, given the fact that a tourist by definition could be a person with
very limited means and, therefore, with just about minimal service expectations.
For the selfsame reason, the liability of the Industry towards employees
remuneration is less. The endeavour of MoT is to reduce the skill gap in the
sector in terms of the following multi-pronged approach:
i)
ii)
iii)
iv)
v)
18.
Opening new Institutes of Hotel Management (IHMs) and Food Craft

Institutes (FCIs) ;
Strengthening and upgrading the infrastructure existing central IHMs and
running of craft courses;
Broad-basing of hospitality education / training through Universities,
Colleges, ITIs, Polytechnics, Schools;
Skill Development under Hunar Se Rozgar initiative through the
a. Existing IHMs/FCIs controlled by MoT/NCHMCT
b. Other IHMs/FCIs recommended through the State Govt.
c. Classified Hotels
Skill Certification of existing Service Providers
The following chapters are exclusively on the MoTs initiative titled Hunar Se
Rozgar Tak which is the basic purpose of this Compendium. Besides, efforts
relating to skill certification / up-gradation of the existing service providers have
also been commented upon, since these constitute an important complement to
Hunar Se Rozgar Tak initiative as a strategy to reduce skill gap in the sector.
4|Page
Hunar Se Rozgar Tak

(A training initiative to create employable skills)
1.
The Ministry of Tourism launched a special initiative called Hunar Se Rozgar Tak
(HSRT) in 2009-10, for creation of employable skills amongst youth belonging to
economically weaker strata of the society. The programme is fully funded by the
MoT.
2.
The basic objective was to reduce, through this initiative, the skill gap that afflicted
the Hospitality and Tourism Sector. Another objective was to put in place a
dispensation to ensure that the economic benefit of a growing tourism reached the
poor.
3.
Initially, the initiative covered only two trades, namely Food Production and
Food & Beverage Services. Trades namely Housekeeping and Bakery were added
later.
4.
Apart from the mentioned hospitality related trades, the HSRT now offers training
related to driving skills. This is in response to the huge demand of trained and
tourist friendly drivers for the tourism transport sector.
5.
Extending its scope and sweep, the HSRT also offers training programmes to:
-
6.
revive the languishing skill of heritage conservation and stone masonry; and
to impart skills to befit a Golf Caddy.
The features common to the training programmes under the HSRT are:
i.
The trainees should be in the age group of 18-28 years ( prior to

11/11/2010, this was 18 to 25 years );
ii.
Each training programme is of short duration from 4 weeks to 8 weeks;
iii.
No fees chargeable to the trainee;
iv.
Each trainee entitled to incentives comprising free lunch, a set of uniforms

and stipend;
v.
Training cost met by MoT; and
vi.
The implementing institutes entitled to a payment of 5/10% of the

respective programme costs to cover their administrative expenses.
5|Page
Training Programmes offered under

Hunar Se Rozgar Tak Initiative
RELATING TO HOSPITALITY TRADES
I
Conducted by the Institutes of Hotel Management and Food Craft

Institutes sponsored by the Ministry of Tourism and the
India Tourism Development Corporation
As part of the suo motu initiatives of the MoT under the Scheme of Capacity Building for
Service Providers, it was decided to provide assistance to MoT sponsored Institutes to
conduct short duration Skill Development Programmes. The initiative targeted persons
with not much means and in need to acquire skills facilitative of employment. The
implementation of the programme was subject to certain Guidelines.
The initiative has since been reviewed and certain modifications / amendments
incorporated in the regulatory dispensation which now stands as under.
GUIDELINES
i)
Target Group
To target those who are minimum eighth pass and in the age group of 18 to 28
years. (The upper age limit has been raised to 28 years with effect from 11th
November, 2010).
ii)
Courses Offered
The following four courses will be offered:
a) A six-week full time course in Food & Beverage Service.
b) An eight-week full time course in Food Production.
c) A six-week full time course in Housekeeping Utility.
d) An eight-week full time course in Bakery and Patisserie.
Each course will also have a built-in emphasis on improving the trainees in
behaviour and attitudes in order to enhance their market acceptability.
(The courses in Housekeeping Utility and Bakery and Patisserie have been
introduced with effect from 17th August, 2011).
6|Page
iii)
Conduct of the Programme

The Programme will be implemented through the Institutes of Hotel Management,
Food Craft Institutes sponsored by the MoT and the India Tourism Development
Corporation.
iv)
Intake and Selection

A class will have a minimum of 25 trainees and a maximum of 30. However, the
programme will have an inclusive nature. In case the number of eligible candidates
exceeds the requirement of a batch, and there is a requirement of additional
batches, the Implementing Agency will concurrently or in phases run more batches
depending on its institutional capacity. In case of phasing, the scheduling of
candidates between batches will be on first-cum-first-admitted basis. The
Implementing Agency will maintain a register of applications which will also
indicate the date of receipt of each.
v)
Minimum Target
Each Implementing Agency will conduct the Programme in such a way that the
targets set by the MoT are not only achieved but also exceeded to the extent
possible.
vi)
Course Contents
The training contents and modules will be the same for all the Implementing
Agencies and will be made available to them by the National Council of Hotel
Management & Catering Technology (NCHMCT).
vii)
Publicity
The Implementing Agencies will publicize the programme by inserting
advertisement in the newspapers and also putting it on its respective websites.
They will also publicize the programme to the Trade Associations, State Tourism
Corporations and Vyapaar Mandals through interaction / workshops etc. Talks on
TV / Radio channels may also be arranged.
viii)
Faculty
In order to maintain the quality of regular courses as well as Hunar Se Rozgar
initiative, the faculty arrangements for undertaking the 6 to 8 weeks courses would
be as under:
a) The IHMs will have the option of implementing these short duration courses
either by using their regular faculty or by hiring additional faculty on
contractual basis.
7|Page
ix)
b)
In case the Central IHMs decide to appoint additional contractual teachers for
the short duration courses, their additional strength will be reckoned strictly
on the basis of the SIU norms on faculty : student ratio (i.e. 1 teacher for
every 25 students). Having ascertained the requirement, up to one additional
faculty can be deployed after following the due process and taking approval
of the Chairperson. If more than one additional faculty is required, then the
Central IHMs will take prior approval of the MoT.
c)
If the IHMs implement the courses through the existing faculty, it will be
ensured that the involvement of existing teaching and non-teaching faculty
will not compromise the quality of the regular courses or the normal work.
d)
The total honorarium/remuneration payable to the existing teaching and nonteaching staff for any work of arduous and intermittent nature, including
classes conducted or assistance rendered for the conduct of Hunar Se
Rozgar will not exceed Rs. 5,000/- per annum under any circumstances.
The approval of the competent authority, as prescribed under the
Fundamental Rules, will all be obtained before such sanction.
Application Fee
There will be no application or course fees chargeable to the applicant / eventual
trainee.
x)
Stipend
A trainee with a minimum attendance of 90% will be paid lump sum stipend of
Rs. 1,500/- in respect of the 6 weeks course and Rs. 2,000/- in respect of the 8
weeks course. The stipend will be paid in two equal instalments first one in the
middle of the Programme and the other at its conclusion.
xi)
Certification
The trainees with minimum attendance of 90% will be required to appear in an
end-of-the-course test and those who pass it successfully will be awarded joint
certificate of the NCHMCT / Implementing Agency concerned. For the purpose of
this test, there will be one internal and one external examiner the latter will be
drawn from a panel firmed up by the NCHMCT. The Principal will have the
discretion for the reasons to be recorded in writing to relax the attendance norm by
10% for the purpose of stipend and appearance in test.
xii)
Funding of the Programme

The Programme will be funded under the MoTs Scheme of Capacity Building for
Service Providers under suo motu initiatives. Funds will be extended to the
8|Page
Implementing Agencies in advance based on the annual target fixed. Subsequent

release of funds will be upon receipt of Utilization Certificate and consolidated
accounts as sustained against the indicated norms.
The rate of uniform has been revised from Rs. 1500/- to Rs. 1900/- per trainee with
effect from 7th October, 2011. Consequent on this revision in the rate of uniform,
the expenditure sanctioned per trainee for the four courses will stand revised as
follows with effect from 7th October, 2011:Training in Food & Beverage Services (6 weeks)
Sl. No.
1
2
3
4
5
6
7
8
9
Head of Expenditure
Training Fee
Course Material
Certification Fee
Uniform
Tool Kit
Lunch Charges @ Rs.70 per day
Miscellaneous Expenses
SUB TOTAL
Add 5% Administrative Charges
Lump Sum Stipend
TOTAL EXPENDITURE PER TRAINEE
Amount in Rs.
1500
1000
500
1900
400
2520
250
8070
404
1500
9974
Training in Food Production (8 weeks)

Sl. No.
1
2
3
4
5
6
7
8
9
Head of Expenditure
Training Fee
Course Material
Certification Fee
Uniform
Tool Kit
SUB TOTAL
Lump Sum Stipend
Amount in Rs.
2000
1000
500
1900
400
3360
375
9535
477
2000
12012
9|Page
Training in Housekeeping Utility (6 weeks)

Sl. No.
HEAD OF EXPENDITURE
1
2
3
4
5
6
7
Training Fee (@ Rs 250/- per week)

Course Material
Certification Fee
Uniform
Tool Kit (Glass cloth and various dusters etc.)
Lunch Charges @ Rs 70/- per day
Miscellaneous Expenses (Rs 50/- per week for 6 weeks)
SUB TOTAL
Stipend @ Rs 250/- per week
8
9
Amount in Rs.
1500
1000
500
1900
200
2100
300
7500
375
1500
9375
Training in Bakery and Patisserie (8 weeks)

Sl. No.
1
2
3
4
5
6
7
8
9
HEAD OF EXPENDITURE
Course Material
Certification Fee
Uniform
Miscellaneous Expenses (Rs 50/- per week for eight weeks)
SUB TOTAL
Amount in Rs.
2000
1000
500
1900
400
2800
400
9000
450
2000
11450
Advertisements in the local papers will be reimbursed on actuals subject to lowest/ DAVP
rates.
xiii)
Employment Facilitation
The MoT and the Implementing Agency will make conscious effort to facilitate
employment of the pass-outs from this Programme. Possibilities will also be
explored for their employment at Mega Tourist Destinations. Efforts will also be
made to organize campus recruitments by the stake holders in the Trade.
xiv)
Hostel Facility to the Outstation Candidates

Effective from 24th April, 2012, the hostel facility will be provided to those
outstation students who are not able to get accommodation in the MoT sponsored
10 | P a g e
IHMs/FCIs due to capacity constraints. For meeting the expenditure under this
head an amount of Rs. 2000/- per trainee will be allowed. However, the
expenditure will be requirement /actual based depending on the actual number of
outstation candidates provided alternative accommodation outside the IHM/FCI.
xv)
After conclusion of training of a batch, each Implementing Agency will ensure that
the list of the pass-outs along with their full contact details like address, telephone
and mobile numbers etc. and their employment and salary status is posted on its
website.
II
Conducted through the State Governments / UT Administrations
The State/UT Governments have been given the mandate to select suitable
Institutes both government and private for implementation of the HSRT initiative.
However, financial assistance is paid to the State / UT Government concerned which in
turn disburses the same to the Institutes selected as Implementing Agencies. The objective
of this extension is to reach out to the young eligible persons in much greater numbers.
The following are the regulatory Guidelines (incorporating modifications).
GUIDELINES
i)
Target Group
years. (The upper age limit has been raised to 28 years with effect from 11th
November, 2010).
ii)
Courses Offered
The following four courses will be offered:
a)
b)
c)
d)
A six-week full time course in Food & Beverage Service.

An eight-week full time course in Food Production.
A six week-full time course in Housekeeping Utility.
An eight week-full time course in Bakery and Patisserie.
Each course will also have a built-in emphasis on improving the trainees in
behaviour and attitudes in order to enhance their market acceptability.
(The courses in Housekeeping Utility and Bakery and Patisserie have been
introduced with effect from 17th August, 2011.)
iii)

The Institutes of Hotel Management and the Food Craft Institutes running the
AICTE approved courses or the Institutes that have the facility, both physical and
11 | P a g e
academic to conduct hospitality courses will be eligible. However, the State

Governments/UT Administrations concerned will be responsible for steering and
monitoring the efforts of the Institutes assigned the responsibility of conducting the
Programme.
iv)
Project Sanction
The project sanction will be done by the State Level Committee to be constituted
by the State Govt./UT Administration concerned.
v)
Selection of the Institutes

The State Government/UT Admn. concerned will select the Institutes following a
transparent system. The following should be the steering/selection committee for
the purpose:
a)
b)
c)
d)
e)
f)
The State Secretary of Tourism - Chairperson

A representative of the District Urban Development Agency.
The Principal of the nearest MoT sponsored IHM in the State.
The concerned Regional Director, Indiatourism Office.
The Director, Technical Education in the State Govt. plus need-based
co-opted members
The Director, Higher Education in the State Govt.
The Commissioner / Secretary (Tourism) in the State Govt. / UT Administration

will act as the Secretariat for the purpose. The State Secretary of Tourism will have
the discretion to co-opt an additional member in case considered necessary for an
objective selection.
vi)
Minimum Targets
Each implementing Institute will conduct the Programme at least two times in a
year and each programme will consist of four courses Food & Beverage Service,
Food Production, Housekeeping Utility and Bakery and Patisserie. However, as
mentioned in Para x, if the number of eligible applicants is higher, more batches
will be taken up.
vii)
Course Contents
The training contents and modules will be the same for all the implementing
agencies and will be made available to the State Govts. / UT Admns. concerned by
the National Council of Hotel Management & Catering Technology.
viii)
Application Fee
There will be no application form fee or course fee chargeable to the applicant /
eventual trainee.
12 | P a g e
ix)

The programme will be funded under the MoTs Scheme of Capacity Building for
Service Providers under suo motu initiatives in advance based on the annual target
proposed by the States / UTs. In other words, the funding norm will be specific to
the number of persons to be trained and not to the institutes which will train them.
Funds to the State Govt / UT Admn. will be released subsequently only upon
receipt of Utilization Certificate and consolidated accounts as sustained against the
indicated norms. The rate of uniform has been revised from Rs. 1500/- to
Rs. 1900/- per trainee with effect from 7th October, 2011. Consequent on this
revision in the rate of uniform, the expenditure sanctioned per trainee for the four
courses will stand revised with effect from 7th October, 2011as follows :-
Training in Food & Beverage Services (6 weeks)

Sl.No.
1
2
3
4
5
6
7
8
9
Head of Expenditure
Training Fee
Course Material
Certification Fee
Uniform
Tool Kit
SUB TOTAL
Lump Sum Stipend
Amount in Rs.
1500
1000
500
1900
400
2520
250
8070
404
1500
9974
Training in Food Production (8 weeks)

Sl.No.
1
2
3
4
5
6
7
8
9
Head of Expenditure
Training Fee
Course Material
Certification Fee
Uniform
Tool Kit
SUB TOTAL
Lump Sum Stipend
Amount in Rs.
2000
1000
500
1900
400
3360
375
9535
477
2000
12012
13 | P a g e
Training in Housekeeping Utility (6 weeks)

Sl. No.
HEAD OF EXPENDITURE
1
2
3
4
5
6
7

Course Material
Certification Fee
Uniform
SUB TOTAL
8
9
Amount in Rs.
1500
1000
500
1900
200
2100
300
7500
375
1500
9375
Training in Bakery and Patisserie (8 weeks)

Sl. No.
1
2
3
4
5
6
7
8
9
HEAD OF EXPENDITURE
Course Material
Certification Fee
Uniform
Tool kit (Glass cloth and various dusters etc.)
SUB TOTAL
Amount in Rs.
2000
1000
500
1900
400
2800
400
9000
450
2000
11450
Advertisements in the local papers will be reimbursed on actuals subject to lowest / DAVP
rates.
x)

A class will have a minimum of 25 trainees and a maximum of 30. However, the
programme will have an inclusive nature. In case the number of eligible candidates
batches, the Institute will concurrently or in phases run more batches depending on
its institutional capacity. In case of phasing, the scheduling of candidates between
batches will be on first-cum-first-admitted basis. The Institute will maintain a
register of applications which will also indicate the date of receipt of each.
14 | P a g e
xi)
Publicity
The State Governments/UT Admns. will publicize the Programme by inserting
advertisement in the newspapers and also putting it on its respective websites. The
Programme will also be publicized to the trade associations, State Tourism
Corporations and Vyapaar Mandals through interaction/workshops etc. Talks on
TV/audio channels may also be arranged.
xii)
Faculty
The Institutes will use their regular faculty for the Programme to the extent
possible. The additional requirement will be met by engaging guest faculty as per
the Institutes guidelines subject to the CBSP ceiling.
xiii)
Stipend
Rs. 1,500/- in respect of 6 weeks course and Rs. 2,000/- in respect of 8 weeks
course. The stipend will be paid in two equal instalments first one in the middle
of the Programme and the other at its conclusion.
xiv)
Certification
The trainees with minimum attendance of 90% will be required to appear in an end
of the course test and those who pass it successfully will be awarded joint
certificate of the State Governments/UT Admns. and the Institutes concerned. For
the purpose of this test, there will be one internal and one external examiner the
latter will be drawn from a panel firmed up by the NCHMCT. The Principal will
have the discretion for the reasons to be recorded in writing to relax the attendance
norm by 10% for the purpose of stipend and appearance in test.
xv)
The State Governments / UT Admns. and the implementing Institutes will make
conscious effort to facilitate employment of the pass-outs from this Programme.
Efforts will also be made to organize campus recruitments by the stake holders in
the Trade.
xvi)
After conclusion of training of every batch, each Implementing Agency will ensure
that the list of the pass-outs along with their full contact details like address,
telephone number, Mobile numbers etc and their employment and salary status is
posted on its website.
15 | P a g e
III
Conducted by Starred Hotels

In order to give boost to the HSRT initiative, the MoT has established partnership
with Hotel Association of India and Federation of Hotel Restaurants Association of
India for training in classified hotels. Besides, developing skilled labour has been
made mandatory for hotels from the date of Classification and the guidelines for
Classification / Re-classification of hotels have been amended. The main goal of
this strategy is to synergize the efforts of MoT and the Hotel Industry to skill
persons in trades specific to hospitality trades. This effort is subject to the
following Guidelines.
GUIDELINES
(i)
Developing skilled labour through training is mandatory for 1 to 5 Star Deluxe

hotels and Heritage properties for which funding will be provided by the Ministry
of Tourism.
(ii)
Target of persons to be trained annually by hotels will be based on rooms per hotel
as follows:
1st Year
No. of Persons
to be Trained
2nd Year
No. of
Persons to
be Trained
3rd Year
No. of
Persons to
be Trained
4th Year
No. of
Persons to
be Trained
5th Year
No. of
Persons to
be Trained
100+
20
20
25
25
30
50 to 100
10
10
15
15
20
20 to 50
Rooms
per
Hotel
Hotels with number of rooms less than 20 have been exempted from this
requirement.
(iii)
The training programmes will be conducted to cover any or more of the following
skills:
(a)
(b)
(c)
(d)
Food & Beverage Service

Food Production
Front Office
Bakery and Housekeeping
6 weeks
8 weeks
6 weeks
8 weeks
This list can be amended to add more trades as required.
16 | P a g e
(iv)
Advertisement for HSR trainees to be released by the nearest Institute of Hotel

Management for the four trades under HSR Scheme in English/Hindi and
vernacular language. (Cost of advertisement will be reimbursed to IHM by the
Ministry of Tourism).
(v)
The candidates will be called for an orientation programme followed by

interview at a hotel to be identified by the local hotel, restaurant association. The
prospective trainees will be educated about the objectives of the HSR programme
and its prospects, thereafter. The scheme is open to 10th pass unemployed youth in
the age groups 18 to 28 years.
(vi)
Candidates will be Interviewed and screened for suitability. The screening

committee will have representative of local Hotel Association, Principal/staff of
local IHM. No TA/DA would be paid to candidates for attending the interview.
The list of suitable candidates will be made available to the Hotel Association for
deployment at their member hotels.
(vii)
Hotels can conduct training for sponsored candidates from NGOs, Voluntary
Organizations and Local Municipality etc. Names of such candidates must be
registered with the local IHM prior to commencement of programme.
(viii) Candidates selected will join only after undergoing basic medical test and police
verification.
(ix)
Hotels should take 50% more candidates than the number of seats to accommodate
for drop-outs during the training period.
(x)
A minimum of ten persons will constitute a training class. Since a hotel with rooms
between 20 to 50 will not be expected to have facilities / infrastructure necessary
for the conduct of trainings, an arrangement can be worked out between 2 to 5
hotels to conduct this obligatory training (only the theory part) in one cluster and
the practical part is carried out in the respective hotels.
(xi)
From the pool of applications, those not selected by hotels will be taken up for
HSR training by local IHM.
(xii)
Uniforms for the different trades will be supplied by The Handicrafts &
Handlooms Exports Corporation of India Ltd. (HHEC). These will be ordered as
per requirement by the local IHM to be collected by hotels of the region, based on
their demand. Hotels must issue only one set of uniform during the first week of
training of candidates and only after ensuring their continuity, issue the second
uniform to prevent misuse. (Cost of uniform will be reimbursed to IHM by the
Ministry of Tourism). Hotels, if required, can issue their own uniform during the
training period.
17 | P a g e
(xiii) Tool-kits to be provided by the local IHM and issued to the hotels based on their
requirement. (Cost of tool kit will be reimbursed to IHM by MoT).
(xiv)
Stipend of Rs. 1,500/- for Waiters/Housekeeping Utility (06 weeks duration) and
Rs. 2,000/- for Cooks and Baker (08 weeks duration) will be paid by the local IHM
at the end of the training (the Ministry of Tourism will reimburse the amount).
Candidates securing 90% attendance during the duration of the course are eligible
for this stipend. Attendance will be monitored by the hotel and verified by the local
IHM before release of stipend.
(xv)
Duty meals will be provided by the hotel during the training period.
(xvi)
There will be an objective type multiple choice one hour trade theory examination
at the end of the course to be conducted by the respective hotels to check basic
learning. There will also be a practical trade test to asses skill learning covering 4/5
exercises/items. Those securing over 60% will be eligible for certificate. The tests
will be conducted in the presence of one internal and one external examiner. The
external examiner must be approved by the local IHM.
(xvii) Certificate at the end of training, to be signed by GM of hotel and Principal of

local IHM. Certificates to be prepared by IHMs (To be reimbursed by the Ministry
of Tourism).
(xviii) Data base will be maintained by IHM for all successful candidates with their
photograph, address and contact details. This data base will be utilized for
uploading on MoT/NCHMCT website.
(xix)
Hotels have no compulsion to offer jobs to successful trainees. However, they may
assist in finding suitable placement in different operational areas in the organized
and unorganized sector locally, including with vendors.
(xx)
Where hotels, of different star categories, do not have training facilities, the Hotel
Association may conduct combined training at different units.
18 | P a g e
IV.
Training Programmes in Tie-up with Army Units

(A training programme in tie-up with the Army to create employable skills)
i)
Objectives
To take the Hunar Se Rozgar Tak initiative forward in a synergy of efforts of the
designated hospitality institutes and the army units. The intended outcome : i)
accessing and availing the training infrastructure under the Army, and ii)
enriching the larger HSRT initiative by a sub-stream of trained persons imbibed
with the spirit of military discipline and hardiness. This effort will be formally
known as Hunar Se Rozgar Tak Sena Ke Sahyog Se.
ii)
Implementation
The Programme will be implemented by specifically designated Institutes of Hotel
Management (IHMs) as off-campus academic effort. The indicated Army Units
will be the co-implementers. For each tie-up, there will be a committee
comprising the Principal of the IHM and the Army Unit In-Charge or his nominee
of appropriate level to co-ordinate and steer the effort. While the IHM will be
largely concerned with academics, the Army Unit will be responsible for the
administration and discipline.
iii)
Target Group
Persons in the age group of 18 to 28 years and minimum eighth pass. The age will
be reckoned on the first of January of the year in which the training programme is
advertised.
iv)
Courses Offered
a) A six-week full time course in Food & Beverage Service, also covering housekeeping (36 training days / 8 hours a day), and
b) An eight-week full time course in Food Production (48 training days / 8 hours
a day).
Each course will also have a built-in emphasis on (a) improving the trainees in
behaviour and attitudes in order to enhance their market acceptability, and (b)
physical fitness and discipline. For the latter, there will be an exclusive period on
each training day.
19 | P a g e
v)
Intake
The effort will be to enlist 40 students for a training course. There could be drop
outs. However, in no circumstance a course with less than 25 students will be
conducted.
vi)
Selection
The Army Unit will invite applications for the courses annually through Press
advertisement. A register of applications which will also indicate the date of
receipt of each application will be maintained. While the candidates will be taken
on first-cum-first-admitted basis, the Army Unit will have the discretion of
rejecting applications without assigning reasons. The IHM concerned will
complement the effort of the Army Unit by putting the advertisement on its
Website. The Army Unit may issue, based on requirement, more than one
advertisement in a year in consultation with the IHM.
vii)
Course Frequency
Subject to the availability of candidates, the Army Unit will conduct, at a
minimum, eight courses of 6-week duration and six of 8-week duration.
viii)
Faculty
The IHM will provide one teaching associate for each course. The arrangement
will be contractual and the monthly remuneration of a teaching associate will be at
a rate fixed by the Central Ministry of Tourism from time to time. While engaging
teachers, the IHM will keep in view the annual schedule of training courses
finalized by the Army Unit. A teaching associate will report and accountable to the
Army Unit during the period of contract. However, in case of his / her absence for
any reason, the IHM will make alternative teaching arrangement in the interim.
ix)
Application Fee
There will be no application or course fees chargeable to the applicant / eventual
trainee.
x)
Course Contents
The syllabus and training modules already in place for the general HSRT courses
will be used. However, the Army Unit will have the discretion to customize the
same in consultation with the IHM to cater to its own as also to the local industry
requirements.
20 | P a g e
xi)
Stipend
A trainee will be paid a stipend of Rs.1,500/- in respect of Food & Beverage course
and Rs. 2,000/- in respect of Food Production course. The stipend will be paid by
the Army Unit on fortnightly basis in equal instalments.
xii)
Uniform
The Army Unit will provide to each trainee two sets of uniform at a cost not
exceeding Rs. 1900/-. The Army Unit will have the discretion of either procuring
the uniforms from the Handicrafts & Handloom Export Corporation of India as per
the existing arrangement or work out an arrangement of their own. This will also
include a redesigning of the uniform so as to be in sync with the armed forces
conventions and traditions.
xiii)
Lunch
The Army Unit will provide lunch to the trainees @ Rs. 70/- per day per trainee.
xiv)
Stay Arrangement
The Army Unit will lodge the trainees free of cost. However, in case this is not
possible, the Army Unit will make arrangement for the stay of the trainees nearby
taking premises / quarters on rental basis. The expenditure on this account shall not
exceed Rs. 2000/- per trainee.
xv)
Certification
end-of-the-course test and those who pass successfully will be awarded joint
certificate of the Army Unit and the IHM. For the purpose of this test, there will be
one internal and one external examiner the latter will be drawn from a panel of
experts maintained by the National Council for Hotel Management & Catering
Technology. The Army Unit will have the discretion for reasons recorded to relax
the attendance norm by 10% for the purpose of stipend and appearance in test.
xvi)
Pass-out / Placement Records

The IHM concerned will put the names of pass-outs, together with their contact
addresses, as also their employment status, on its website.
21 | P a g e
xvii)

The Programme will be funded under the MoTs Scheme of Capacity Building for
Service Providers. The funds will be paid to the IHM which in turn pay the Army
Unit advance or reimburse it to cover expenditures on the following items:
i)
ii)
iii)
iv)
v)
vi)
vii)
viii)
Uniforms subject to a maximum of Rs. 1900/- per trainee

Stipend @ Rs. 2000/- for 8-week course and Rs. 1500/- for 6-week course
Tool Kit @ Rs. 400/- per trainee
Course Material @ Rs. 1000/- per trainee
Lunch @ Rs. 70/- per trainee
Certification Fee @ Rs. 500/- per trainee.
Stay arrangement subject to maximum of Rs. 2000/- per trainee on
production of rent receipt. This will be admissible in case the Army Unit is
not in a position to accommodate the trainees free of cost and arrange for
the same on rental basis.
Actual cost of advertising the training programmes.
xviii) Assistance to the IHM

The MoT will pay the following assistance to the IHM, per trainee :
Sl.
No.
1.
2.
3.
4.
5.
6.
7.
8.
9.
Particulars
Training Fee
Course Material
Certification Fee
Uniform
Tool Kit
Lunch Charges
Add 10% Administrative*
Charges as provided for
Add Stipend
Total Expenditure on
Training
Amount of 6 weeks course

in Rs.
1500
1000
500
1900
400
2520
250
807
Amount of 8 weeks
course in Rs.
2000
1000
500
1900
400
3360
375
954
1500
10377
2000
12489
Will be limited to 5% if the location of the training programme and the

implementing IHM are in the same city.
22 | P a g e
The following will also be paid to the Army Unit over and above:
a)
b)
xix)
Actual expenditure on advertising the programme; and

Cost to cover stay arrangement, where made by the Army Unit, for trainees
subject to a ceiling of Rs. 2000/- per trainee.
Training Infrastructure
The Army Unit will provide the infrastructure for training free of cost.
xx)
The Army Unit and the IHM will make conscious effort to facilitate employment
of the pass-out from this Programme.
xxi)
Formalization of the Tie-up

The tie-up between the IHM and the Army Unit will be in terms of a formal
understanding which will incorporate the dispensation detailed herein above.
Training Programmes relating to Hospitality Trades Model Syllabi

Model syllabi for the programmes may be seen at Annexure I. However, marginal changes
responsive to local aspirations / compulsions, as also to the applicable Programme
Guidelines, can be effected in consultation with the National Council for Hotel
Management & Catering Technology and under intimation to the MoT.
23 | P a g e
RELATING TO OTHER TRADES / SERVICES

I
Training Programmes to Impart Driving Skills

(Delivered through the State Governments / UT Administrations)
Vision
Drivers with skill and in adequate numbers are essential for sustaining tourism. In India
where tourism is expected to emerge as a key economic driver, driving as an avocation has
large employment potential.
Mission
The MoT visualises an important role in the context of facilitating creation of employable
skills on the one hand and connecting that to tourism and hospitality sectors for the
purposes of employment on the other. With this objective in view, the MoT has put in
place the following Scheme of training:
THE SCHEME
1)
Implementation of the Scheme

The Scheme will be delivered by the State Governments and UT Admns. through
the institutes selected for the purpose, as part of the larger initiative of the Central
Ministry of Tourism, titled Hunar Se Rozgar. The State Governments
and UT
Administrations will monitor and steer the programme and send implementation
reports to the Central Ministry of Tourism for reviewing the progress and further
streamlining of the programme, if necessary.
2)
Target Group and Eligibility

i)
The Scheme will be open to young men and women in the age group of 18 to
28 years. The age will be reckoned on the first January of the year of
application.
ii)
The applicant should be at least 10th pass.
iii)
He / she should be physically fit.
24 | P a g e
3)
iv)
A person either of whose parents is serving in the Government at Class II or

above level will not be eligible.
v)
A person not belonging to iv) above will be eligible if the income of his / her
family is less than the gross salary of Class II level Central Government
Officer. The family will be reckoned as comprising father, mother and self.
vi)
The following will be the order of preference within the eligible applicants :
a)
Applicants belonging to BPL category;
b)
Non-BPL applicants who are only 10th pass;
c)
Applicants not belonging to a) or b).
Training Contents
The training contents will have two distinct aspects: i) training to impart driving
skills; and ii) etiquette training as per the following arrangement.
4)
Driving Skill Training

i)
Institutes for Training

This will be imparted by the driving schools duly selected by the State
Governments / UT Administrations.
ii)
Training Duration
Each training course will be of 45 hours duration. However, the training
duration on a day will not exceed 3 hours.
iii)
Selection of the Institutes

The State Government / UT Admn. will select the driving schools /
institutes following a transparent system. The following will be the
Selection Committee for the purpose:
a)
The State Tourism Secretary-Chairperson
b)
The Director of Transport
c)
The Principal of the nearest MoT sponsored IHM in the State
d)
Representative of DUDA
e)
Need-based co-opted Members
The State Secretary of Tourism will act as the secretariat for the purpose
and he will have the discretion to co-opt members on the committee in case
25 | P a g e
considered necessary for an objective selection. The Committee will give

preference to the State driving schools. Schools of repute sponsored by
major car companies and other private driving schools of repute may also
be selected by the Committee.
iv)

The State Govt. / UT Admn. concerned will be responsible for selecting the
trainees through an open press advertisement. A class will have at least 25
trainees. However, to provide for the drop-outs, the effort will be to admit
at least 30 persons. The Scheme has an inclusive nature. In case the number
of eligible candidates exceeds the requirement of a batch, and there is a
requirement of additional batches, the institutes will concurrently or in
phases run more batches depending on their respective institutional
capacities. In case of phasing, the scheduling of candidates between batches
will be on first-cum-first admitted basis. Each institute will maintain a
register of applications which will also indicate the date of receipt of each
application.
5)
Etiquette Training
i)
Institutes for Training

The Central Institute of Hotel Management in the State / UT will conduct
the etiquette training under the over-all supervision of the State Govt. / UT
Admn. concerned. Arrangement in regard to the States / UTs which do not
have MoT sponsored IHMs will be communicated separately.
ii)
Duration of the Training Programme

The training programme will be conducted concurrently with driving skill
training for a period of 3 days (from 11 am to 5 pm).
iii)
Training Module
Training module will be firmed up by the Central Ministry of Tourism and
communicated separately.
6)
Certification
i)
Each trainee must have at least 80% attendance separately for the two
components of the course in order to be eligible for certification.
ii)
Each trainee must also possess Learners Licence.
iii)
The certificate will be awarded by the State Government / UT Admn.

concerned.
26 | P a g e
7)
Sanction of the Training Courses

The State Govt. / UT Admn. will finalize an annual programme of training in
consultation with the Central Ministry of Tourism. However, the training courses
will be actually sanctioned by the State authority.
8)

The programme will be funded by the Central Ministry of Tourism to cover the
core cost of training, certification, lunch and nominal stipend to the trainees, and
administrative arrangement as per the standard norms. The funds will be placed at
the disposal of the State Governments / UTs which in turn will pay the training
Institutes in advance / reimburse the actual expenditure subject to the following :
i)
Payment of Assistance to the State Governments / UT Admns.
a)
Based on the finalized annual programme of training, the Central MoT will
pay in advance 80% of the assistance admissible;
The balance payable, limited to 20% of the assistance sanctioned, will be
released receipt of utilisation certificate.
b)
ii)
Payment to the Driving Schools by the State Govts. /UT Admns.
a)
The State Govt. / UT Admn. will release, in advance, 50% of the assistance
admissible;
b)
The balance 50% will be released in full if 70% of the trainees eventually
qualify the driving test prescribed by the Licensing Authority and receive
regular driving licence. Otherwise, the payment will be based on and limited
to actual number of persons receiving licences.
iii)
Payment to Central Institutes of Hotel Management
The State Government / UT Administration will make payment in advance to the

IHM concerned based on the number of trainees for a course.
The State Govt. / UT will be responsible for rendering utilisation certificates in
respect of funds paid to it under the Scheme.
9)
Training Cost
The following is the estimated cost per trainee (at a maximum) :
27 | P a g e
Sl. No.
1
2
3
4
5
6
7
Particulars
Training Schools Fee
Lunch @ Rs. 70 per day
(only for 3 days to cover etiquette training )
IHMs Fee for etiquette
training @ Rs. 500/ per day
Certification Fee
(to be shared equally by the State Govt. and the IHM)
Stipend (for 3 days)
Administrative Expenses
(payable to State Govt. / UT (including publicity)
Administrative Expenses
(payable to the IHM)
Total
Amount in Rs.
(up to) 3000
210
1500
500
600
200
100
6110
Additionally, the cost of uniform for best five trainees will be covered @ Rs 750/- per
trainee.
10)
Forward Linkage
The State Government / UT Administration will take effective measures to
facilitate the employment of the pass-outs. This will include a campus interview at
IHM on the concluding day of each training course.
II
Basic Training Courses Intended to Infuse in the Tourism Sector
Service Providers Skilled as Stone Masons

(Through the State Government of Rajasthan on pilot basis)
Background
India offers tourism products and destinations on a range. The palaces, forts, castles and
other works of civil crafts constitute the mainstay of Indias rich tangible heritage. The
skills and architectural aesthetics responsible for these marvellous creations need to be
institutionalized and disseminated.
Objective
Specialized stone masonry was basic to bringing up forts, palaces and other historical
buildings. Easy availability of this masonry skill is a pre-requisite for the maintenance and
preservation of these edifices. The Ministry of Tourism visualises an important role for
itself in the context of facilitating creation of this specialized employable skill. With this
objective in view, the Ministry of Tourism has put in place the following Scheme of
training:
28 | P a g e
THE SCHEME
1.
The Ministry of Tourism will facilitate and fund basic training courses intended to
infuse in the Tourism Sector service providers skilled as Stone Masons (Pathar
Mistry).
2.
3.
i.
The Scheme will be open to Beldars (unskilled workers in Construction

Sector) in the age group of 18 to 28 years. The age will be reckoned on the
first January of the year of application.
ii.
The applicant should be literate with a sense of functional geometry. The

applicant will not, however, be required to furnish certificates in this regard
and the abilities will be ascertained during the interview.
iii.
Duration of the Training Programme

Each training course will have two parts. The first part will be of a duration of
4 weeks (Sundays within this period will be off days). The second part of
5 days duration will be conducted two months after the conclusion of the first part.
The second part will have two purposes a) to refresh the trainees, and ii) test
and certify the skills of each trainee. The course on each day will be from 10 am
to 5 pm.
4.

The Scheme will be delivered by the Central Ministries of Tourism and Culture and
the State Governments through the specialist institutes selected for the purpose, as
part of the larger initiative of the Central Ministry of Tourism, titled Hunar Se
Rozgar Tak. The State Governments will monitor and steer the programme and
send implementation reports to the Central Ministry of Tourism for reviewing the
progress and further streamlining of the programme, if necessary. However, the
Scheme will be on pilot basis to begin with and the first module will be
implemented in the State of Rajasthan.
5.
Training Modules / Contents

The specialist Institute of the State Government of Rajasthan (Ministry of
Tourism) will firm up the training module / contents for the training course. It
will, however, be ensured that there is an effective balance between theory and
hands-on training. The modules / contents so firmed up will need to be endorsed
by the MoT before being given effect to.
29 | P a g e
6.
Intake and Selection of Trainees

i) The specialist Institute of the State Government will be responsible for
selecting the trainees through an open press advertisement. The applicants will
be seen by a committee of the Institute for a prima facie assessment of their
fitness for the training course, including an assessment whether an applicant is
literate and has a sense of geometry. A class will have 25 Beldars and 5
Skilled Masons. The latter will be the mentors / hand-holders for the unskilled
trainees (Beldars). The chief trainer of the class will be a master craftsman.
ii) The Scheme has an inclusive nature. In case the number of eligible candidates
batches, the institute will concurrently or in phases run more batches
candidates between batches will be on first-cum-first admitted basis. The
training Institute will maintain a register of applications which will also
indicate the date of receipt of each application.
7.
Certification
Each trainee must have at least 80% attendance (two parts of the training course
taken together) so as to be eligible for taking end-of-the-course test. The test will
be conducted by two experts - one from the training institute and the other
nominated by the Central Ministry of Tourism. The certificate will be awarded
jointly by the MoT and the State Government.
8.
Funding of the Scheme

The Scheme will be funded by the Central Ministry of Tourism to cover the core
cost of training, certification, lunch and nominal stipend to the trainees, and
administrative arrangement as per the standard norms. The funds will be placed at
the disposal of the State Government (Ministry of Tourism) or the training Institute
on the request of the State Government.
9.
Training Cost
i)
ii)
Fixed one time Cost

a)
Module Development
Rs. 1,00,000
b)
Finalization of Evaluation Criteria
Rs. 50,000
c)
Demo video-film
Rs. 20,000
Recurring cost per training course ( Class size 30 ( Beldars 25, Skilled
Masons 5 , Duration : 4 weeks + 5 days )
The following is the estimated cost : (at a maximum)
30 | P a g e
Sl.No.
1.
2.
Particulars
Training Fee
Course Material*
(@ Rs.1000/- per trainee)
3.
4.
5.
Certification Fee @ Rs. 75/- per trainee

Tool Kit @ Rs. 400/- per trainee
Lunch @ Rs. 70/- per day per trainee
(excluding Sundays)
2250
12000
63000
SUB TOTAL
Lump-sum Wage Compensation
for unskilled trainees (Beldar)
@ Rs. 5000/ per person
@ Rs. 200/per day
Lump-sum Wage Compensation for
Skilled Trainees (Mason)
Rs. 10000/- per person (Rs. 400/- per day
per person)
TOTAL
152250
7613
125000
6.
7.
8.
Amount in Rs.
45000
30000
50000
334863
*A higher provision is made given the nature of training

The cost of advertising the programmes will be over and above and will be met by the
State Government / Training Institute, later to be reimbursed by the MoT.
10.
Forward Linkage
The MoT and the State Government will take effective measures to facilitate the
employment of the pass-outs in the projects sanctioned by them. The Scheme
will be put on the websites of the MoT, State Government and the ASI for a
wider publicity.
31 | P a g e
III
Basic Training Courses Intended to Infuse in the Tourism Sector

Service providers Skilled as Golf Assistants / Caddies
(Through Women Golf Association of India (WGAI) on pilot basis)
Vision
The Ministry of Tourism with an objective overcome the problem of seasonality faced by
the destination aims to diversify its tourism products and promote India as a year round
destination.
The game of Golf has been identified as one of the niche tourism products by the Ministry
of Tourism. This is further aimed to increase earnings of additional foreign exchange and
also bring in socio economic development through employment generation for men and
women.
Mission
The Ministry of Tourism visualises an important role in the context of facilitating creation
of employable skills on the one hand and connecting that to tourism sector for the purposes
of employment on the other. With this objective in view, the Ministry of Tourism has put
in place the following Scheme of training:-
THE SCHEME
The Ministry of Tourism will facilitate and fund training courses intended to infuse in the
Tourism Sector Service Providers skilled as Golf Assistants/Caddies.
1) Duration of the Training Courses
Each training course will be of 6 weeks duration (6 days per weekSundays
excluded). The training on each day will be from 0830 am to 0400 pm during
summer and from 1030 am to 0600 pm during winter with a lunch break of 30
minutes.
2)

i)
The Scheme will be open to young men and women in the age group of 18 to
28 years. The age will be reckoned on the first January of the year of
application.
ii)
The applicant should be at least 8th pass.
iii)
iv)
A person either of whose parents is serving in the Government at Class II or

above level will not be eligible.
32 | P a g e
v)
A person not belonging to iv) above will be eligible if the income of his / her
family is less than the gross salary of Class II level Central Government
Officer. The family will be reckoned as comprising father, mother and self.
vi) The following will be the order of preference within the eligible applicants:
a) Applicants belonging to BPL category;
b) Non-BPL applicants who are only 10th pass;
c) Applicants not belonging to a) or b).
3)

The Scheme will be delivered by the Women Golf Association of India (WGAI), a
constituent body of Indian Golf Union or any other organisation as identified by
Ministry of Tourism, as part of the larger initiative of the Central Ministry of
Tourism, titled Hunar Se Rozgar Tak. The WGAI/identified organisation will
conduct the training courses at Golf Courses short listed in consultation with the
MoT. It will send periodic implementation reports to the MoT for reviewing the
progress and further streamlining of the programme, if necessary.
4) Training Modules / Contents

The WGAI/identified organisation will firm up the training module / contents for the
training course in consultation with and recommendations of the area / subject
experts. The modules / contents so firmed up will need to be endorsed by the MoT
before being given effect to. The training course will include a component for
bringing up the trainees on etiquette and behaviour.
5) Intake and Selection of Trainees
The WGAI/identified organisation will be responsible for selecting the trainees
through an open press advertisement. A class will take 40 trainees. The Scheme has
an inclusive nature. In case the number of eligible candidates exceeds the requirement
of a batch, and there is a requirement of additional batches, the WGAI will
concurrently or in phases run more batches. In case of phasing, the scheduling of
candidates between batches will be on first-cum-first admitted basis. The WGAI will
maintain a register of applications which will also indicate the date of receipt of each
application.
6) Certification
Each trainee must have at least 80% attendance so as to be eligible for taking end-ofthe-course test. The test will be conducted by two external experts who will be
nominated by the WGAI. The certificate will be awarded jointly by the MoT and
WGAI/identified organisation.
33 | P a g e
7)
Sanction of the Training Courses

The WGAI/identified organisation will finalize an annual programme of training in
consultation with the Central MoT. The effort will be on a pilot basis to begin with
and will be conducted at Golf courses located in Delhi.
8) Funding of the Scheme

The Scheme will be funded by the Central Ministry of Tourism to cover the core cost
of training, certification, lunch and nominal stipend to the trainees, and administrative
arrangement as per the standard norms. The funds will be placed at the disposal of the
WGAI/identified organisation subject to the following:a)
Based on the finalized annual programme of training, the Central Ministry of

Tourism will pay in advance 80% of the assistance admissible to the WGAI;
and
b)
The balance payable, limited to 20% of the assistance sanctioned, will be

released on receipt of utilisation certificate from the WGAI.
The WGAI/identified organisation will be responsible for rendering utilisation certificates

to the MoT in respect of funds paid to it under the Scheme.
9)
Training Cost
a)
Module Development
The WGAI/identified organisation will draw up a panel of three experts. The
panel members will reach a convergence on contents largely through an
online inter face and a meeting finally to conclude the effort. The
WGAI/identified organisation will exercise due prudence and economy in
expenditures in this regard so as to ensure that the expenditure on the
development of a module is kept at minimum. This will also include the cost
of travel by and connected hotel stay of the panel members and payment of
honorarium to them.
b)
Finalization of Evaluation and Empanelment Criteria

The WGAI/identified organisation will draw up panels for the purpose.
34 | P a g e
i)
Recurring Cost per trainee

The following is the estimated cost per trainee (at a maximum)
Sl. No.
Particulars
Amount in Rs.
1.
Training Fee
4000
2.
Course Material
1000
3.
Certification Fee
500
4.
Tool Kit
400
5.
Lunch @ Rs. 70 per day(excluding Sundays)
2520
SUB TOTAL
8420
6.
Admn. Charges to Institutes @ 5%
421
7.
Uniform (two sets)+a pair of Shoes
1900
8.
Stipend @ Rs. 1000/- pm
1500
TOTAL
12241
The cost of advertising the programmes will be over and above and will be met by the
respective implementing agency/organization later to be reimbursed by the Ministry of
Tourism.
10) Forward Linkage
The organisation/agency concerned/ involved in training will also take effective measures
to facilitate the employment of the pass-outs. This will include a campus interview at the
training institutes on the concluding day of each training course.
35 | P a g e
IV
Basic Training Courses to Impart Skills to Befit a Tourist Facilitator
Launched under HSRT, these training courses intend to bring up a work-force skilled in
handling tourists, particularly pilgrims, in the State of Jammu & Kashmir. The effort is
regulated by the following Guidelines.
GUIDELINES
i)
Target Group
years.
ii)
Duration of the Programme

The programme will be of 6 weeks duration.
iii)

The programme will be conducted by the Institute of Hotel Management,
Srinagar in the following areas:
a)
b)
c)
d)
iv)
Mata Vaishno Devi, Katra

Shri Amar Nath Yatra, Srinagar
Shrines of Kashmir at Srinagar
Buddhist Monasteries at Leh

A class will have a minimum of 25 trainees and a maximum of 30. However,
the programme will have an inclusive nature. In case the number of eligible
candidates exceeds the requirement of a batch, and there is a requirement of
additional batches, the Institute will concurrently or in phase run more batches
candidates between batches will be on first-cum-firstadmitted basis. The
Institute will maintain a register of applications which will also indicate the
date of receipt of each.
v)
Minimum Target
The IHM, Srinagar will conduct at least four programmes during the year 201213.
36 | P a g e
vi)
Publicity
The institute will publicize the programme by inserting advertisement in the
newspapers and also putting it on its respective website.
vii)
Faculty
The Institute will use its own faculty for the programme to the extent possible.
The additional requirement will be met by engaging guest faculty as per
prevalent guidelines.
viii)
Application Fee
There will be no application or course fee chargeable to the applicant / eventual
trainee.
ix)
Stipend
Rs. 1500. The stipend will be paid in two equal instalments first one in the
middle of the programme and the other at its conclusion.
x)
Syllabus for the Programme

THEORY COMPONENT
Sl. No.
1.
Contact
Hours
20
Topic
Grooming and Personality Development and Etiquettes
a)
b)
c)
d)
e)
f)
Ways to develop daily personal hygiene and grooming

Personality development and ways to improve personality
Soft skills development and communication skills
Grooming and importance of grooming for tourist facilitators
Dos and donts for tourist facilitators
Body language and importance of body language for tourist
facilitators
g) Basic etiquette and courtesy statements
h) How to interact with clients
2.
20
Tourism as a Product
a)
b)
c)
d)
e)
f)
Introduction to tourism industry

Various types of tourism
Tourism product and types of tourism products
Tourism products of the State
Tourism Marketing and role of Tourist Facilitators in
promotion of tourism
Role of information technology in tourism
37 | P a g e
3.
Global Tourism Scenario
06
4.
a) Globalization and its impact on tourism industry

b) Recent trends in global tourism and its impact on Indian
tourism industry
c) Trends in global industry and its impact on the State concerned
Tourism Economy
06
a)
b)
c)
d)
Tourism and its economic impact

Contribution of tourism to GDP of country
Tourism and its impact
Sector wise contribution of different players of tourism
industry to economy of nation and State concerned
Elective
28
i) Pilgrimage sites for J&K

Mata Vaishno Devi, Amarnath Yatra, Shiv Khori, Pathar Sahib,
Jyestha Devi, Martand, Khir Bhawani
Religious Significance, Historical Background, Facilities and
Infrastructure, Accessibility, Dos and Donts for Visitors
OR
ii) Buddhist Monasteries
Monasteries and stupas at Jammu, Kashmir and Leh
Religious Significance, Historical Background, Facilities and
Infrastructure,Accessibility, Dos and Donts for Visitors
OR
iii) Sufi Shrines
Famous Sufi saints of Jammu & Kashmir
Sufi Shrines of Jammu & Kashmir
Mukhdoom Sahib, Shah Hamdan, Dastgeer Saheb, Khwaha Noor
Din Wali, Baba Reshi, Roza bal, Hazrat bal, Shah Farid Du Din,
Sahadra Sharied, Charer-i-Sharief
Religious significance, Historical Background, Facilities and
Infrastructure, Accessibility, Dos and Donts for Visitors
OR
iv) Adventure Tourism
Introduction, scope, forms, adventure tourism sites in Jammu,
Kashmir & Ladakh. Role of tourist facilitators in promotion of
Adventure tourism, opportunity of self employment
Industrial Training (2 weeks)
38 | P a g e
108
xi)
Certification
end of the course test and those who pass it successfully will be awarded a
certificate by MoT/IHM, Srinagar. The panel of examiners for conducting the
test will be decided by the IHM, Srinagar.
xii)

The programme will be funded under the MoTs Scheme of Capacity Building
for Service Providers under suo motu initiatives. The sanctioned expenditure
per trainee will be as follows:
Sl. No.
Expenditure Head
Training Fee
1500
Course Material
1000
Tea Charges(Rs. 20 X 30 days)
600
Certificate Fee
500
Testing Fee
300
SUB TOTAL
6
10% Admn. Charges
Amount in Rs.
3900
390
TOTAL
4290
Stipend
1500
Expenditure per trainee
5790
Total Expenditure for a Batch of 30

9
Transportation charges @ Rs. 2000/- per day for 7 days

during the course for taking students to visit different
monumental sites, for guiding practice and looking at the
monuments for historical information
Grand Total for a Batch of 30
xiii)
173700
14000
187700
The MoT and the Implementing Agency will make conscious effort to facilitate
employment of the pass-outs from this programme.
xiv)
After conclusion of training of every batch, the Institute will ensure that the list
of the pass-outs along with their full contact details like address, telephone
number, Mobile numbers etc and their employment and salary status is posted
on its website.
39 | P a g e
Contemplated Programmes of Training under

Hunar Se Rozgar Tak Initiative
Programmes of training are contemplated to provide for:
1.
Polo Grooms
2.
Wellness Tourism Service Providers including Spa Therapists, Beauticians

and Nutritionists
3.
Nature Guides
4.
High Altitude Service Providers including Porters, Taxi Drivers and Tour
Operators
5.
River Rafting Guides
6.
Security Guards
7.
Mountain Guides / Adventure Travel Escorts, and
8.
Eco-Rural Guides at Select Destinations.
40 | P a g e
Skill Testing and Certification Programme

1.
The Ministry of Tourism has all along been alive to the fact that the tourism and
hospitality sector is rather porous to the extent that it is not averse to taking raw
hands and leaving them to acquire function related skills on the job. The low
service expectation threshold of an average Indian tourist is an important factor
for this. The inadequacy of institutional infrastructure for hospitality education
and training is another important and compounding factor. The thrust of MoTs
strategy is, therefore, to create and strengthen infrastructure for training,
commission pre-service skill development training programmes including the
HSRT, and, at the same time, put in place a mechanism for skill testing and
certification of the existing service providers. The essential idea is to create a
complementarity of efforts within and outside the Sector.
2.
This policy perception was formally articulated in the MoTs Scheme of

Capacity Building for Service Providers as it enjoined upon the Indian Institute
of Tourism & Travel Management and the National Council for Hotel
Management & Catering Technology to develop standard test modules and make
the same accessible to the interested service providers for the testing and
certification of their skills.
3.
In order to actualize this mandate, the MoT has laid down the following
Guidelines.
GUIDELINES
(a)
The Institutes of Hotel Management affiliated to the National Council for Hotel
Management & Catering will be the eligible institutes to test and certify the skills of the
service providers. Presently, 21 IHMs have this mandate.
(b)
The IHMs concerned will publicize the dispensation by issuing advertisements,

particularly in vernacular newspapers. The text thereof will be supplied by the
NCHMCT.
(c)
The NCHMCT will indicate the levels for which the testing and certification will be
available and also supply the test modules for each. The details regarding the levels will
be part of the advertisement.
(d)
Presently, the testing and certification will be conducted at least four times in a year.
However, a test will be considered feasible only if there are at least 25 applicants.
41 | P a g e
(e)
For the present, the testing and certifying facilities will be available to the service
providers in two categories, namely waiters and cooks.
(f)
There will be an orientation of the trainees for a period of five days followed by the skill
testing. Thus the orientation can start on Monday, conclude on Friday followed by the
test on Saturday.
(g)
For skill testing, the number of examiners will be three two external and one internal.
(h)
The IHMs will take the external examiners from a panel which the NCHMCT will draw
up in consultation with the IHMs concerned.
(i)
A person eventually passing the test will be awarded the certificate as of MoT, signed
by Director (Studies) in the NCHMCT and the Principal of the IHM concerned.
(j)
The NCHMCT will monitor and coordinate the efforts and Director (Studies) in
NCHMCT Institute will be the nodal officer;
(k)
The Institute concerned will pay each candidate @ Rs. 200 per day during the
orientation period as also the day of testing (for a maximum of 6 days) to offset the
wage loss;
(l)
Since the NCHMCT and the 21 IHMs will put the facilities on behalf of the MoT, each
one of them will maintain separate accounts of the receipts and expenditures and will be
reflected as such in their respective annual reports.
(m)
Each IHM will maintain a register of persons trained / tested / certified with such details
as the name of the person, his qualification, age, address, duration of training imparted
etc. and will also ensure that these details are posted on website. The Institutes will
work out the modalities in this regard in consultation with the Director (Studies) in the
NCHMCT.
(n)
Each grantee Institute will furnish a Utilization Certificate, as also the consolidated
accounts, in respect of the assistance paid herein.
(o)
Expenditure on items not covered in the Scheme norms but specifically provided for
herein will be incurred following the codal formalities and/or the relevant instructions of
the Govt. of India.
(p)
The Implementing Institutes shall incur expenditure subject to the following norms:
42 | P a g e
PER WAITER-TRAINEE
Sl. No. Particulars
Amount in Rs.
1.
Training Fee
2.
Course Material
250
3.
Meal Charges (morning tea, lunch and evening tea)

(Rs.70x6 days)
420
4.
250
5.
Testing Fee
300
SUB TOTAL
1750
2970
6.
7.
To off-set Wage Loss for 4 days @ Rs. 200/- per day
1200
TOTAL : TO BE COLLECTED BY IHM
4467
8.
Certificate Fee- Rs. 250/- each for IHM and NCHMCT

TOTAL EXPENDITURE PER CANDIDATE
297
500
4967
PER COOK TRAINEE

Sl. No.
Particulars
1.
Training Fee
2.
Course Material
250
3.
Meal Charges (morning tea, lunch and evening tea)

(Rs.70x6 days)
420
4.
250
5.
Testing Fee
300
5A.
Testing Material Fee
500
SUB TOTAL
Amount in Rs.
1750
3470
6.
7.
Wage loss for 6 days @ Rs. 200/- per day
1200
TOTAL : TO BE COLLECTED BY IHM
5017
8.
Certificate Fee - Rs. 250/- each for IHM and NCHMCT

TOTAL EXPENDITURE PER CANDIDATE
347
500
5517
43 | P a g e
(i)
Rs. 750/- per hour would be incurred on lecture by the trainer both internal and external.
(ii)
Course material cost for hand-outs and other study material would be Rs. 250.00.
(iii)
Meal charges of Rs. 70/- would be incurred on providing morning tea, lunch and evening
tea.
(iv)
Miscellaneous charges of Rs. 250/- have been accounted for to accommodate holding of
inauguration and closing ceremony. Other unforeseen and incidental charges would also be
taken care under this head.
(v)
Testing fee @ Rs.100/- per candidate subject to a minimum of Rs. 2,000/- per day would
be payable to internal and external examiners. External examiner would also be entitled
local taxi fare. In case of outstation external examiners, TA/DA would be applicable, as per
Government of India extant rules.
(vi)
Testing fee @ Rs.100/- per candidate subject to a minimum of RS. 2,000/- per day would
be payable to internal and external examiners. External examiner would also be entitled
local taxi fare.
(vii)
Testing material fee of Rs. 500/- would cover provisions (dry and fresh) and cleaning
material.
(viii) 10% Administrative Charges would be payable to the institute to cover honorarium for
course co-coordinator and other staff.
(ix)
The amounts indicated at Sl. No.7 above is payable to cover wage loss suffered by the
trainee.
(x)
The amounts indicated at Sl. No.8 would be shared by NCHMCT and IHM for preparation
of certificate and record maintenance.
(xi)
Advertisement cost will be met subject to actuals or DAVP rates, whichever is less.
44 | P a g e
FURTHER INFORMATION / QUERIES

Information relating to output / outcome of these initiatives is disseminated from time to time
through reports and press releases. Efforts are also underway to put the information in public
domain through the MoTs official website. However, query on any specific point may be
addressed to:-
i.
The Deputy Secretary

Human Resource Development Division
Ministry of Tourism
C-1, Hutments, Dalhousie Road
New Delhi 110011
ii.
The Director
Niche Tourism Division
Ministry of Tourism
C-1, Hutments, Dalhousie Road
New Delhi-110011
In respect of training programmes specific to Golf Caddies.
iii.
Shri N. S. Bhuie
Consultant
National Council for Hotel Management and Catering Technology
Sector 62
Noida (UP)
In respect of syllabi of training programmes for Hospitality Trades.
45 | P a g e
Annexure I
MODEL SYLLABI FOR TRAINING

PROGRAMMES SPECIFIC TO HOSPITALITY TRADES
Trades:
1. Cook
2. Waiter
3. Housekeeping Utility
4. Bakery and Patisserie
46 | P a g e
Course Details
COOKS COURSE
Duration - Eight weeks
THEORY COMPONENT
Topic
Sl.No.
1
Understanding the Trade
Pride in Nation
Different types of Kitchen
Kitchen organisation
Your place in kitchen
Personal Hygiene for Food Handlers
Cooks appearance & protective clothing

How to wash hands correctly?
How to develop a daily hygiene routine?
General and Food Hygiene
Ten main reasons for food poisoning

How to protect food from contamination?
How to handle equipment and utensils?
General rules for handling food
General rules for food handlers
Prevailing food standards in India
Food adulteration as a public health hazard
Storage of Food
Raw food (Perishable, non-perishable & dairy products)

Semi cooked food
Cooked food
Kitchen equipment
Identification of kitchen equipment

Identification of cooking equipment
Cleaning and maintenance of
Kitchen floors
Work surface
Ventilators
Refrigerators and Deep freezers
Food pans and cooking equipment
Pots and containers
47 | P a g e
Fuels
Types of fuel used for cooking

Maintenance and safety of LPG equipment
Commodities
Selection criteria for important commodities

Food Nutrition
10
Nutrients (Carbohydrates, Proteins, Fats, Vitamins & Minerals)

Rules for preserving nutrients
Pre-preparation of Food
11
Vegetable (Cutting, chopping, dicing, slicing, peeling etc.)

Meat (Lamb & Chicken)
Fish
Aims & Objectives of cooking
12
Basic methods of cooking
13
Boiling
Frying
Roasting
Grilling
Baking
Broiling
Poaching
Indian Cookery
14
Condiments & Spices

Masalas
Thickening agents
Food Presentation
15
Consistency
Texture
Flavour
Colour
Garnishes
Garbage
48 | P a g e
Types of garbage
Segregation
Disposal
16
Pest Control
17
Areas of infestation
Preventive & control measures
Menu planning
18
Breakfast, Lunch, dinner and snacks

Culinary Terms
SKILL (PRACTICAL)
Sl.No.
Topic
Introduction to Kitchen
Pre-preparation of food
Preparation of Menus (Individual Cooking)
Preparation of Menus (Bulk Cooking)
Preparation of Menus (Individual proficiency in cooking)
Sl.No. Topics
1
Breakfast Items (Each item to be prepared three times to gain proficiency in

skill)
Sandwiches (Each item to be prepared twice to gain proficiency in skill)
Salads (Each item to be prepared twice to gain proficiency in skill)
Snacks (Each item to be prepared three times to gain proficiency in skill)
LUNCH/DINNER MENUS: Draw 10 different menus ensuring inclusion of following items:

Sl. No.
Name of the Item
No. of Varieites
1.
Rice
08
2.
Indian breads
08
3.
Dal
08
49 | P a g e
4.
Vegetables
12
5.
Chutney
06
6.
Raita
06
7.
Egg dishes
04
8.
Fish dishes
04
9.
Meat dishes
08
10.
Chicken dishes
08
11.
Soups and Shorbas
06
12.
Tandoor dishes
12
13.
Sweets
08
BREAKFAST: To include egg preparations, cereals, regional Indian items like Poori Bhaji, Poori
Chhole, Various paranthas, Vada, Idli, Dosa, Sambar, Upma, Uttapam etc.
SALADS: To include basic simple salads and dressings:
i)
ii)
iii)
iv)
v)
Cole slaw
Russian salad
Potato salad
Fruit salad
Waldorf salad
SANDWICHES: Open and close sandwiches with atleast four varieties each.
SNACKS: National popular snacks such as samosa, pakora (various types) medu vada, dhokla,
noodles, momos, vegetable and meat cutlets, bonda, mathri, namak para, fish finger, French fries
etc.
50 | P a g e
HUNAR SE ROZGAR TEST FORM COOK

DATE ....................................
REGISTRATION NO. .................................
HOTEL : .................................................................................................................................
NAME : ...................................................................................................................................
I. Skills Test: Maximum 70 Marks
01.
Material Brought / Hygiene:
Max Marks 10 for entire test.
Clear arrangement of materials. Clean working place, proper working
position, clean work-clothes, grooming, and proper working technique.
Correct utilization of working time and punctual completion. Attention
paid to hygiene during preparation of food.
Sl.No
Parameter
Max
Marks
02
Temperature: Correct temperature

at time of service
04
03
Texture & Consistency: The item

must have appropriate texture and
consistency. In quality, flavour and
colour, the item should conform to
todays standards.
04
04
Aroma & Flavour: Smell of the

item should be appetising, devoid
of staleness with enhanced fresh
flavouring.
04
05
Taste: The item must have

appropriate taste.
04
06
Presentation: Presentation should

be practical, acceptable culinary
methods that exclude unnecessary
ingredients.
04
Item I
Bread /
Bread
Roll
(20)
Item II
Cake /
Cookie
(20)
Item III
Dessert
Hot /
Cold
(20)
TOTAL
TOTAL (Item I + Item II + Item III)
51 | P a g e
II.
Knowledge Test Viva: Maximum 30 Marks

A bank of 100 questions will be prepared by the Examiner based on course content.
15 questions would be put to the examinee who would be awarded 02 marks each for
correct answer.
Total (II):
Grand Total (I & II):
NAME OF THE EXAMINER - INTERNAL..................................................................................
SIGNATURE.
NAME OF THE EXAMINER EXTERNAL ................................................................................
SIGNATURE
Examination Centre ...........................................................................................................................
52 | P a g e
Course Details
WAITERS COURSE
Duration - Six weeks
Sl.No.
THEORY COMPONENT
Topic Food & Beverage Service
Pride in Nation
Tourism & You
Etiquettes & Basic Conversation
Identification and Use of Tools and Equipment
Techniques and Principals of Cleaning
Personal Hygiene
Food Handling and Hygiene
Safety and Precautions
Food & Beverage Terminology
PRACTICAL COMPONENT
Sl.No.
Topic Food & Beverage Service
Cleaning the restaurant
Setting up and preparing for service
Use of Tray
Care and maintenance

(crockery, cutlery, hollowware and equipment)
Laying of Table
Laying of Covers
Preparing sideboard for service

53 | P a g e
Napkin folding
Use of service cloth
10
Receiving and seating guests
11
Types of menus
12
Taking an order
13
Placing an order in the kitchen / in the bar
14
Service of common food items
15
Service of common beverages
16
Clearing and crumbing of table
17
Presentation of Bill and settlement of payment
18
Closing of restaurant
54 | P a g e
HUNAR SE ROZGAR TEST FORM WAITER
DATE ....................................
REGISTRATION NO. .................................
HOTEL: ...................................................................................................................................
NAME: .....................................................................................................................................
I.
Skills Test: Maximum 70 Marks

Marks
1.
Grooming and Uniform
05
2.
Preparation of station and side board
10
3.
Setting up of tray for a specific service / meal
10
4.
Receiving guests and taking order
05
5.
Serving meal and beverage
30
6.
Clearing the table and settling the bill
10
Marks Obtained
Total (I):
55 | P a g e
II.
A bank of 100 questions will be prepared by the Examiner based on course content. 15
questions would be put to the examinee who would be awarded 02 marks each for correct
answer.
Total (II):
NAME OF THE EXAMINER INTERNAL..................................................................................
SIGNATURE
NAME OF THE EXAMINER EXTERNAL.................................................................................
SIGNATURE
Examination Centre: .........................................................................................................................
56 | P a g e
Course Details
HOUSEKEEPING UTILITY SERVICES

Duration - Six weeks
THEORY COMPONENT
Sl.No.
Topic
Pride in Nation
Tourism and You
Etiquettes & Basic Conversation
Techniques and principals of cleaning
Personal Hygiene
Types of Rooms
Types of cleaning agents and their use
Cleaning Agents and their storage
Stock taking
10
Types of pests & their control
PRACTICAL COMPONENT
Sl.No.
Topic
Personal Hygiene
Identification and use of Tools & Equipment
Identification of Linen/Uniforms
Sorting & counting of Linen/Uniforms
Cleaning of Guest Room
Cleaning of Bath Room
Bed making
Cleaning of surfaces (furniture, fixture and floor)
Carpet cleaning and shampooing

57 | P a g e
10
Water and energy conservation
11
Waste disposal
12
First Aid & Safety
58 | P a g e
HUNAR SE ROZGAR TEST FORM HOUSEKEEPING UTILITY
DATE ....................................
REGISTRATION NO. .................................
HOTEL: ..................................................................................................................................
NAME: ....................................................................................................................................
I.
Skills Test: Maximum 70 Marks

Marks
1. Grooming and Uniform
10
2. Cleaning of room
15
3. Cleaning of bath room
15
4. Bed making
15
5. Cleaning of surface/carpet
15
Marks Obtained
Total (I):
II. Knowledge Test Viva: Maximum 30 Marks
A bank of 100 questions will be prepared by the Examiner based on course content. 15
questions would be put to the examinee who would be awarded 02 marks each for correct
answer.
Total (II):
59 | P a g e
NAME OF THE EXAMINER - INTERNAL: ................................................................................
SIGNATURE
NAME OF THE EXAMINER - EXTERNAL: ...............................................................................
SIGNATURE
Examination Centre: .........................................................................................................................
60 | P a g e
Course Details
BAKERY & PATISSERIE

Duration - Eight weeks
THEORY COMPONENT
Sl.No.
Topic
Pride in Nation
Tourism & You
Aims & Objectives of Bakery
Bakery equipment and their uses
Raw Materials used in Bakery & Patisserie
Flour: Composition, types, grading, gluten, WAP of flour

Yeast: Elementary knowledge:
Functions and uses.
Effects of over and under fermentation.
Eggs: Uses
Sugar
Salt: use and effect
Fats
Milk
Cream
Leavening Agents
Methods of Preparing Bread and Bread rolls
Faults in bread making

Bread Improvers
Methods of Cake Making and Faults in Cake Making
Basic methods of Pastry Making
61 | P a g e
PRACTICAL COMPONENT
Sl.No.
1
Topic
EQUIPMENTS
Identification
Uses and handling
Ingredients - Qualitative and quantitative measures

2
BREAD MAKING
Demonstration & Preparation of Simple and enriched bread recipes
Bread Loaf (White and Brown)
Bread Rolls (Various shapes)
French Bread
Brioche
SIMPLE CAKES
Demonstration & Preparation of Simple and enriched Cakes, recipes
Sponge, Genoise, Fatless, Swiss roll
Fruit Cake
Rich Cakes
Dundee
Madeira
SIMPLE COOKIES
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Demonstration and Preparation of simple cookies like

Nan Khatai
Golden Goodies
Melting moments
Swiss tart
Tri colour biscuits
Chocolate chip
Cookies
Chocolate Cream Fingers
Bachelor Buttons
HOT / COLD DESSERTS
Caramel Custard
Bread and Butter Pudding
Queen of Pudding
Souffl Lemon / Pineapple
Mousse (Chocolate Coffee)
Bavaroise
Diplomat Puddings
Apricot Pudding
Steamed Pudding - Albert Pudding, Cabinet Pudding
Pastry - 04 varieties
Muffins
Bread varieties
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HUNAR SE ROZGAR TEST FORM BAKERY AND PATISSERIE

DATE ....................................
REGISTRATION NO. .................................
HOTEL: ..................................................................................................................................
NAME: ....................................................................................................................................
I. Skills Test: Maximum 70 Marks
01.
Material Brought / Hygiene:

Max Marks 10 for entire test.
Clear arrangement of materials. Clean working place, proper working
position, clean work-clothes, grooming, and proper working technique.
Correct utilization of working time and punctual completion. Attention
paid to hygiene during preparation of food.
Sl.No
Parameter
Max
Marks
02
Temperature: Correct temperature

at time of service
04
03
Texture & Consistency: The item

must have appropriate texture and
consistency. In quality, flavour and
colour, the item should conform to
todays standards.
Aroma & Flavour: Smell of the
item should be appetising, devoid
of staleness with enhanced fresh
flavouring
Taste: The item must have
appropriate taste
04
Presentation: Presentation should

be practical, acceptable culinary
methods that exclude unnecessary
ingredients.
04
04
05
06
TOTAL
TOTAL (Item I + Item II + Item III)
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04
04
Item I
Bread /
Bread
Roll
(20)
Item II
Cake /
Cookie
(20)
Item III
Dessert
Hot /
Cold
(20)
II.

A bank of 100 questions will be prepared by the Examiner based on course content.
15 questions would be put to the examinee who would be awarded 02 marks each for
correct answer.
Total (II):
NAME OF THE EXAMINER - INTERNAL: ...............................................................................
SIGNATURE
NAME OF THE EXAMINER - EXTERNAL: ..............................................................................
SIGNATURE
Examination Centre ..........................................................................................................................
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Hunar Se Rozgar Hospitality Programme

Application Form
1. Cooks -
8 weeks
2. Waiter -
6 weeks
3. Housekeeping Utility -
6 weeks
4. Bakery & Patisserie -
8 weeks
(Tick appropriate box)
1. NAME
2. PERMANENT
ADDRESS
3. PRESENT
ADDRESS
4. Contact Phone
5. Email: ________________________________
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Passport Size
Photograph
6. Date of Birth:
7. Age:
years
8. Educational Qualifications:
(To be supported by a certificate issued by the School attended)
Course Title
Duration
School/University
% Marks
Year of
Passing
Date
Date
Total Duration
From
To
D/M/Y
9. Experience, if any:
Organisation
Post Held
Department
10. Certified that the above details are true and that if found incorrect, my admission is likely to be
cancelled.
Date: ________________
(signature)
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MINISTRY OF TOURISM

Hunar Se Rozgar Tak

Tourism in India Facts and Perspectives

Hunar Se Rozgar Tak

Training programmes offered under HSRT initiative

Relating to Hospitality Trades

I. Conducted by the Institutes of Hotel Management

and Food Craft Institutes sponsored by the Ministry of

IV Conducted in tie-up with Army Units

Relating to Other Trades / Services

Training programmes to impart driving skills

II Basic training courses to impart skill specific to stone

in Jammu & Kashmir

Contemplated programmes of training under HSRT initiative

Skill Testing and Certification Programme

Further Information / Queries

Model syllabi for the training programmes specific

Tourism in India Facts and Perspectives

The Global Scenario

Growth of tourism in India is necessarily responsive to the stimulus and

The overall export income generated by inbound tourism, including passenger

Tourism Sector is a major generator of employment. As a highly labour intensive

Tourism in India Some Facts

The growth of inbound tourism in India registered a Compounded Annual Growth

Tourism sector contributes significantly to the national economy as well as the

Tourism related Employment

Manpower Requirement of the Hospitality Sector

Challenge of Servicing the Sector

As mentioned, formal skilling specific to the tourism sector is inherently difficult

Opening new Institutes of Hotel Management (IHMs) and Food Craft

Hunar Se Rozgar Tak

The trainees should be in the age group of 18-28 years ( prior to

Each training programme is of short duration from 4 weeks to 8 weeks;

No fees chargeable to the trainee;

Each trainee entitled to incentives comprising free lunch, a set of uniforms

Training cost met by MoT; and

The implementing institutes entitled to a payment of 5/10% of the

Training Programmes offered under

Conducted by the Institutes of Hotel Management and Food Craft

Conduct of the Programme

Intake and Selection

Funding of the Programme

Implementing Agencies in advance based on the annual target fixed. Subsequent

Training in Food Production (8 weeks)

Training in Housekeeping Utility (6 weeks)

Training Fee (@ Rs 250/- per week)

Training in Bakery and Patisserie (8 weeks)

Hostel Facility to the Outstation Candidates

Conducted through the State Governments / UT Administrations

A six-week full time course in Food & Beverage Service.

Conduct of the Programme

academic to conduct hospitality courses will be eligible. However, the State

Selection of the Institutes

The State Secretary of Tourism - Chairperson

The Commissioner / Secretary (Tourism) in the State Govt. / UT Administration

Funding of the Programme

Training in Food & Beverage Services (6 weeks)

Training in Food Production (8 weeks)

Training in Housekeeping Utility (6 weeks)

Training Fee (@ Rs 250/- per week)

Training in Bakery and Patisserie (8 weeks)

Intake and Selection

Conducted by Starred Hotels