iti 4 April 2025
Food Beverage

ITI Food and Beverage Service Assistant Trade Syllabus 

The ITI "Food and Beverage Service Assistant" trade is a one-year vocational training program under the Craftsman Training Scheme (CTS), governed by the National Council for Vocational Training (NCVT). This course equips trainees with skills in food and beverage service, table setting, customer service, menu knowledge, and basic hospitality management to meet the demands of the hospitality industry. The syllabus integrates theoretical knowledge, practical service techniques, and employability skills to prepare students for roles such as waiters, stewards, banquet servers, or bar assistants in hotels, restaurants, cruise lines, or catering firms, or as self-employed professionals in event catering services.

Course Overview

  • Duration: 1 year (2 semesters, each 6 months)
  • NSQF Level: Level 4
  • Eligibility: Minimum 10th grade pass (or equivalent)
  • Objective: To train individuals in professional food and beverage service, ensuring customer satisfaction, hygiene standards, and operational efficiency in hospitality settings.

Detailed Syllabus Breakdown 

1. Trade Theory (Theoretical Knowledge)

Covers foundational concepts in food and beverage service, hospitality, and customer relations.

  • Semester 1
    • Introduction to Hospitality Industry
      • Overview of hospitality: scope, sectors (hotels, restaurants, catering), career opportunities.
      • Role of a food and beverage service assistant: serving guests, coordinating with kitchen staff.
      • Types of food service establishments: fine dining, casual dining, fast food, banquets.
    • Food and Beverage Service Basics
      • Service styles: American, French, Russian, English, buffet, cafeteria.
      • Menu knowledge: types (à la carte, table d’hôte), courses, food pairings.
      • Beverages: classification (alcoholic, non-alcoholic), serving temperatures.
    • Dining Area Setup
      • Table setting: cutlery, crockery, glassware, napkins – layouts for breakfast, lunch, dinner.
      • Linen management: types (tablecloths, napkins), folding techniques, storage.
      • Equipment: trays, trolleys, sideboards, service tools (tongs, ladles).
    • Hygiene and Safety
      • Personal hygiene: grooming standards, uniform maintenance, handwashing.
      • Food safety: preventing contamination, HACCP basics, storage practices.
      • Workplace safety: handling glassware, hot beverages, fire safety measures.
    • Customer Service
      • Guest interaction: greeting, seating, taking orders, handling complaints.
      • Communication skills: verbal, non-verbal, active listening.
      • Etiquette: professional behavior, cultural sensitivity, table manners.
    • Basic Food Knowledge
      • Food ingredients: common cuisines (Indian, Continental, Chinese), preparation methods.
      • Dietary requirements: vegetarian, vegan, gluten-free, allergies.
      • Food presentation: garnishing, plating techniques.
  • Semester 2
    • Advanced Service Techniques
      • Specialized service: silver service, guéridon service, flambé preparation.
      • Beverage service: pouring wine, serving cocktails, coffee/tea preparation.
      • Banquet service: handling large groups, buffet setups, event coordination.
    • Bar Operations
      • Bar setup: glassware, bar tools (shakers, strainers), stock management.
      • Alcoholic beverages: types (wine, beer, spirits), brands, serving etiquette.
      • Non-alcoholic beverages: mocktails, juices, aerated drinks – preparation, presentation.
    • Billing and Payment Handling
      • Billing procedures: preparing checks, verifying orders, POS systems.
      • Payment methods: cash, cards, digital wallets, handling tips.
      • Cash reconciliation: maintaining cash registers, reporting discrepancies.
    • Event Management Basics
      • Catering services: planning menus, coordinating with clients.
      • Banquet operations: seating arrangements, service sequences, décor basics.
      • Outdoor catering: logistics, hygiene for off-site events.
    • Hospitality Management
      • Team coordination: working with chefs, managers, housekeeping.
      • Inventory management: tracking cutlery, linen, beverage stocks.
      • Cost control: minimizing wastage, optimizing resource use.
    • Professional Skills
      • Entrepreneurship: starting a catering service or small restaurant.
      • Industry trends: sustainable hospitality, automation in service, guest apps.
      • Career development: upskilling for supervisory roles, certifications.

2. Trade Practical (Hands-On Skills)

Focuses on practical food and beverage service, customer interaction, and setup.

  • Semester 1
    • Dining Area Preparation
      • Setting tables: arranging cutlery, crockery, glassware for different meals.
      • Folding napkins: practicing fan, rose, bishop’s hat styles.
      • Cleaning equipment: polishing silverware, maintaining trolleys.
    • Service Techniques
      • Serving food: practicing American, French, buffet styles in mock setups.
      • Carrying trays: balancing plates, glasses, serving multiple guests.
      • Clearing tables: removing used cutlery, resetting for next course.
    • Customer Interaction
      • Greeting guests: practicing welcoming, escorting to tables.
      • Taking orders: recording guest preferences, suggesting menu items.
      • Handling complaints: resolving mock issues (wrong orders, delays).
    • Hygiene Practices
      • Maintaining grooming: adhering to uniform, hair, nail standards.
      • Sanitizing workstations: cleaning tables, sideboards, service areas.
      • Food safety drills: checking food temperatures, avoiding cross-contamination.
    • Beverage Service
      • Serving non-alcoholic drinks: pouring juices, soft drinks, water.
      • Preparing tea/coffee: brewing, serving with correct accompaniments.
      • Handling glassware: serving drinks without spillage, correct placement.
    • Project Work
      • Simulating a restaurant service: setting up dining area, serving a mock meal.
      • Documenting service: menu cards, guest feedback forms, hygiene checklist.
  • Semester 2
    • Advanced Service Practice
      • Performing silver service: serving from platters, using service spoons.
      • Guéridon service: preparing dishes tableside (e.g., salads, desserts).
      • Banquet service: serving large groups, managing buffet lines.
    • Bar Service
      • Preparing mocktails: mixing juices, garnishing drinks.
      • Serving wine: opening bottles, pouring with correct etiquette.
      • Stocking bars: arranging bottles, checking inventory in mock setups.
    • Billing and Payment
      • Preparing bills: calculating totals, verifying orders on POS.
      • Handling payments: processing cash, card, UPI transactions.
      • Reconciling cash: tallying collections, reporting shortages.
    • Event Service Practice
      • Setting up banquets: arranging tables, décor for mock events.
      • Outdoor catering: packing service kits, maintaining hygiene off-site.
      • Coordinating events: serving food, beverages for mock gatherings.
    • Team Coordination
      • Working with kitchen: relaying orders, ensuring timely service.
      • Inventory checks: counting cutlery, linen, reporting shortages.
      • Cost-saving exercises: reducing food, beverage wastage in simulations.
    • Project Work
      • Organizing a mock event: planning menu, serving guests, handling billing.
      • Presenting a portfolio: including service setups, guest feedback, event plans.

3. Workshop Calculation and Science

Provides mathematical and scientific support for service tasks.

  • Semester 1
    • Arithmetic: calculating bills, tips, portion sizes.
    • Measurements: converting volumes (ml to liters), weights for recipes.
    • Science: basics of food preservation, hygiene microbiology, beverage chemistry.
  • Semester 2
    • Calculations: estimating event costs, inventory requirements.
    • Percentages: computing discounts, taxes, service charges.
    • Science: alcohol properties, fermentation basics, temperature effects on food.

4. Engineering Drawing

Focuses on diagrammatic representation for service layouts (minimal focus).

  • Semester 1: Sketching table layouts, buffet arrangements.
  • Semester 2: Designing banquet floor plans, bar counter setups.

5. Employability Skills

Enhances job readiness and soft skills.

  • Semester 1
    • Communication skills: interacting with guests, team members.
    • Time management: prioritizing service tasks, handling rush hours.
    • Basic IT skills: using POS systems, reservation software.
  • Semester 2
    • Entrepreneurship: planning a catering business or food stall.
    • Teamwork: collaborating with kitchen, bar, and event staff.
    • Problem-solving: addressing guest complaints, service delays.

Assessment and Certification

  • Examinations: Conducted semester-wise with theoretical and practical components.
  • Certification: Successful candidates receive the National Trade Certificate (NTC) from NCVT, recognized nationally and internationally.
  • Evaluation: Based on service techniques, customer interaction, hygiene standards, and project work.

Career Opportunities

  • Employment: Waiter, steward, banquet server, bar assistant in hotels, restaurants, cruise lines, or catering firms.
  • Self-Employment: Starting a catering service, event food stall, or freelance hospitality support.
  • Further Studies: Diploma in Hospitality Management, Food and Beverage Service, or B.Sc. in Hotel Management.

Note

  • This syllabus aligns with the latest NCVT guidelines and may vary slightly based on institutional or state-specific requirements.
  • For the most current version, refer to the Directorate General of Training (DGT) or consult your local ITI.

Trade Type

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