A waiter or waitress is also known as a food and beverage server. They deliver quality service to their guests while working at restaurants, bars, or events. This course is prepared to train individuals who are eager to learn about the different styles of service techniques and perform them in the service industry when required without any difficulties.
This curriculum has been developed with a special purpose of preparing middle level technical workforce equipped with skills, knowledge and attitudes necessary to work as waiter/waitress in order to meet the demand of such workforce in the country and abroad. The technical skills incorporated in this curriculum come from the experts who have already worked or have been working as waiter/waitress. Its contents are organized in the form of modules.
This curriculum provides skills and knowledge necessary for being a waiter/waitress. There will be both demonstration by trainers/instructors and opportunity by trainees to carry out the skills/tasks necessary for this level. Trainees will practice and learn skills by using typical tools, materials and equipment necessary for this curricular program. There are nine modules altogether in this course.
The first module familiarize the trainees with Food & Beverage Service; Module two deals with the Communication Skills necessary for the profession; module three relates the trainees to Mise-enscene & Mise-en- place; module four trains them on Cover Layout and Napkins Folding techniques; module five deals with the Hosting & Order Taking skills; module six relates them with the Food and Beverage Service; module seven deals with the Bill Settling and Closing; module eight trains them on the skill of running and developing small Enterprise and module nine sensitize the students on gender equality and social inclusion. This curriculum emphasizes on competent performance of the task specified in it. 80% time is allotted to the competencies and 20% to the related technical knowledge.
The aims of this curriculum are:
To produce middle level food and beverage service personnel for hospitality industries.
To produce such technical workforce who will be able to create an enterprise.
Objectives:
After the completion or this training program, the trainees will be able:
- To familiarize with the Service to be carried out by a waiter or waitress
- To perform Mise-en-séance & Mise-en- place to be carried out by a waiter or waitress
- To provide services to be carried out by a waiter or waitress
- To perform hygienic sanitation and briefing activities to be carried out by a waiter or waitress
- To perform cover layout and napkins folding activities to be carried out by a waiter or waitress
- To perform hosting & order taking activities to be carried out by a waiter or waitress
- To perform food and beverage services to be carried out by a waiter or waitress
- To perform bill settling and closing activities to be carried out by a waiter or waitress
- To get employment within and outside the country
- To operate their own hotel/restaurant/bar as small enterprise
Salient Features
Duration: The total duration of this curricular program will be 3 months (390 hours) including OJT
Group size: Maximum 20 person in a group
Medium of Instruction: The medium of instruction for this training program will be Nepali or English or both.
Pattern of attendance: The trainees should have at least 90% attendance in both theory and practical (Performance) to be eligible for certification.
Focus of the curriculum: This is a competency based curriculum. This curriculum emphasizes on competent perform of the task specified in it. Not less than 80% time is allotted to the competencies and not more than 20% to the related technical knowledge. So, the main focus will be on the performance of the specified competencies/tasks /skills included in this curriculum.
Follow up suggestion:
This is not a training program only for training sake. The ultimate success of this program will rest on the proficiency of the graduates of this training program in providing services in the community either by wage employment or by self-employment.
In order to assess the success of this program and collect feedbacks/inputs for the revision of the program, a schedule of follow up is suggested as follows:-
First follow up: Six months after the completion of the program
Second follow up: Six months after the completion of the first follow up
Follow up cycle: In a cycle of one year after the completion of the second follow up for five years
Grading System
The trainees will be graded as follows based on the marks in percentage secured by them in tests/ evaluations.
- Distinction: Passed with 80% or above
- First Division: passed with 75% or above
- Second Division: passed with 65% or above
- Third Division: passed with 60% or above
Certificate requirement: The related training institute will provide the certificate of “Waiter/Waitress” to those individuals who successfully complete all the tasks with their related technical knowledge including OJT specified in this curriculum
Admission Criteria
Individuals who meet the following requirement will be allowed to enter in this curricular program:
- NSTB skill test level I completed or three years’ experience on related occupation
- Physically and mentally sound
- Age : Above 16 years