iti 12 April 2025

ITI Food & Beverage Guest Services Assistant Trade Syllabus 

The ITI "Food & Beverage Guest Services 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, guest handling, table setting, and basic hospitality operations for restaurants, hotels, and catering services. The syllabus integrates theoretical knowledge, practical service skills, and employability training to prepare students for roles such as waiters, stewards, guest service assistants, or catering staff in the hospitality industry, or as self-employed professionals in 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 food and beverage service techniques, guest interaction, and hospitality standards to deliver high-quality service in dining and event settings.

Detailed Syllabus Breakdown 

1. Trade Theory (Theoretical Knowledge)

Covers foundational concepts in food and beverage service and guest handling.

  • Semester 1
    • Introduction to Food & Beverage Service
      • Overview of the hospitality industry: scope, trends, opportunities.
      • Role of a guest services assistant: serving food, beverages, ensuring guest satisfaction.
      • Types of establishments: restaurants, hotels, banquets, catering services.
    • Tools and Equipment
      • Service equipment: cutlery, crockery, glassware, trays, trolleys.
      • Cleaning tools: brushes, cloths, sanitizers for hygiene maintenance.
      • Maintenance: cleaning, storing, and handling service items safely.
    • Food and Beverage Knowledge
      • Types of cuisines: Indian, Continental, Chinese, regional specialties.
      • Beverages: alcoholic (wines, spirits), non-alcoholic (juices, mocktails, tea, coffee).
      • Menu planning: à la carte, table d’hôte, buffet, banquet menus.
    • Service Techniques
      • Table setting: formal, informal, buffet, banquet layouts.
      • Service styles: American, French, Russian, English, buffet service.
      • Food and beverage presentation: garnishing, portioning, plating aesthetics.
    • Guest Interaction
      • Communication skills: greeting guests, taking orders, handling complaints.
      • Etiquette: professional behavior, grooming, body language.
      • Cultural sensitivity: respecting diverse guest preferences, customs.
    • Safety and Hygiene
      • Food safety: handling, storage, preventing contamination.
      • Personal hygiene: uniforms, hand washing, grooming standards.
      • Workplace safety: handling hot liquids, sharp tools, fire safety protocols.
  • Semester 2
    • Advanced Service Operations
      • Banquet service: managing large events, weddings, conferences.
      • Beverage service: pouring wines, mixing basic cocktails, serving coffee/tea.
      • Room service: tray setup, delivery, guest interaction in hotels.
    • Event Catering
      • Catering operations: outdoor events, corporate functions, social gatherings.
      • Logistics: food transport, setup, serving at off-site locations.
      • Coordination: working with chefs, event planners, decorators.
    • Billing and Payment Handling
      • Billing procedures: preparing checks, processing payments (cash, card, digital).
      • Cash handling: maintaining records, balancing registers.
      • Upselling techniques: recommending add-ons, specials to guests.
    • Quality Control
      • Service quality: checking food presentation, table cleanliness, guest feedback.
      • Handling errors: addressing wrong orders, spills, delays professionally.
      • Guest satisfaction: ensuring comfort, resolving issues promptly.
    • Professional Skills
      • Entrepreneurship: starting a catering service or small restaurant.
      • Teamwork: collaborating with kitchen staff, managers, and servers.
      • Market trends: demand for sustainable dining, fusion cuisines, health-conscious menus.

2. Trade Practical (Hands-On Skills)

Focuses on practical food and beverage service and guest handling techniques.

  • Semester 1
    • Basic Service Practice
      • Setting tables: arranging cutlery, crockery, napkins for formal/informal dining.
      • Practicing service styles: American, French, buffet service on mock setups.
      • Carrying trays: balancing plates, glasses, serving without spills.
    • Food and Beverage Handling
      • Serving food: plating, garnishing, portioning for mock guests.
      • Pouring beverages: water, juices, soft drinks with proper etiquette.
      • Handling hot/cold items: using mittens, trays for safety.
    • Guest Interaction
      • Greeting guests: practicing polite introductions, seating arrangements.
      • Taking orders: recording guest preferences accurately in mock scenarios.
      • Handling queries: answering menu questions, suggesting specials.
    • Hygiene and Safety
      • Cleaning service areas: wiping tables, sanitizing cutlery, glassware.
      • Practicing hygiene: hand washing, wearing gloves, maintaining uniforms.
      • Conducting safety drills: fire evacuation, spill cleanup in mock setups.
    • Menu Familiarization
      • Studying menus: identifying dishes, ingredients, preparation styles.
      • Presenting menus: explaining options to mock guests professionally.
      • Recommending pairings: food with beverages (e.g., wine, dessert).
    • Project Work
      • Simulating a small dining service: serving a multi-course meal to mock guests.
      • Documenting service steps, guest feedback, and hygiene practices.
  • Semester 2
    • Advanced Service Operations
      • Managing banquet setups: serving large groups in mock weddings, conferences.
      • Practicing beverage service: pouring wines, preparing coffee/tea for guests.
      • Executing room service: delivering trays, interacting with mock hotel guests.
    • Event Catering
      • Setting up catering stations: buffet, live counters for outdoor events.
      • Serving at mock events: corporate lunches, birthday parties, cultural shows.
      • Coordinating logistics: packing, transporting food to mock off-site locations.
    • Billing and Payment
      • Preparing bills: calculating totals, adding taxes for mock orders.
      • Processing payments: handling cash, card transactions in simulations.
      • Practicing upselling: recommending desserts, drinks to mock guests.
    • Quality and Guest Satisfaction
      • Inspecting setups: checking table arrangements, food presentation.
      • Handling complaints: resolving issues like wrong orders, delays in mock scenarios.
      • Collecting feedback: designing surveys, interacting with mock guests.
    • Team Coordination
      • Working with mock teams: collaborating with chefs, servers, decorators.
      • Managing time: ensuring timely service during mock events.
      • Communicating effectively: briefing staff, updating managers in simulations.
    • Project Work
      • Organizing a complete mock event service (e.g., banquet or catering).
      • Presenting a portfolio with service plans, guest feedback, and outcomes.

3. Workshop Calculation and Science

Provides mathematical and scientific support for food and beverage service tasks.

  • Semester 1
    • Arithmetic: calculating bills, portion sizes, beverage quantities.
    • Measurements: estimating table space, serving sizes, glassware capacities.
    • Science: food safety principles, temperature control, hygiene chemistry.
  • Semester 2
    • Calculations: costing menus, analyzing event budgets, profit margins.
    • Logic: optimizing service sequences, minimizing guest wait times.
    • Science: beverage properties (e.g., fermentation, brewing), preservation techniques.

4. Engineering Drawing

Focuses on technical drawing for service setups.

  • Semester 1: Sketching table layouts, buffet arrangements, banquet plans.
  • Semester 2: Preparing detailed diagrams for complex event setups (e.g., weddings, conferences).

5. Employability Skills

Enhances job readiness and soft skills.

  • Semester 1
    • Communication skills: interacting with guests, presenting menus clearly.
    • Time management: prioritizing tasks during busy service periods.
    • Basic IT skills: using POS systems, recording orders digitally.
  • Semester 2
    • Entrepreneurship: planning a catering business or food stall.
    • Teamwork: collaborating with hospitality staff for seamless service.
    • Customer service: resolving complaints, ensuring guest satisfaction.

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 skills, guest interaction, theoretical knowledge, and project work.

Career Opportunities

  • Employment: Waiter, steward, guest service assistant, catering staff in restaurants, hotels, resorts, or event companies.
  • Self-Employment: Starting a catering service, food stall, or freelance hospitality service.
  • Further Studies: Diploma in Hospitality Management, Food & Beverage Service, or 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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