• Apply proper practices to plan and implement policies and budget for the food and beverage department.
• Employ appropriate procedure to manage resources and daily operations.
• Create a sample operating budget for the food and beverage department.
• Draft a sample menu with items and their pricing to achieve desired profit margins.
• Explain the procedure of developing and managing a team effectively.
• Describe the ways to promote effective communication in the organization and interpersonal skills.
• Perform the activities to develop sensitization towards gender and persons with disability.
• Employ appropriate professional expertise to maintain confidentiality of the organizational information and guests’ privacy.
• Apply proper practices to create and implement health, hygiene, and safety practices at the workplace.
• Perform effective waste management.

• Outline the overview of Skill India Mission.
• Describe the scope of Tourism and Hospitality Industry.
• Define the roles and responsibilities of a Food & Beverage Service Manager.
• Explain the scope of work for a Food & Beverage Service Manager.

• Employ proper method to formulate policies and operating procedures for the food and beverage department.
• Draft a sample menu with items and their appropriate pricing.
• Prepare a sample business forecast for the food and beverage department.
• Develop a sample structured and systematic system to capture customer feedback.
• Describe promotional strategies and marketing activities for food and beverage department
• Explain research methods for new products and techniques for food preparation

• Create a sample operating budget for the department.
• Apply proper process to review departmental financial reports, establish and maintain fiscal budget/business plans, and initiate cost controls.
• Describe effective ways to achieve profitability in the department of the food and beverage operations.
• Dramatize on how to coordinate with Finance and IT teams to ensure that all revenue is captured.
• Employ proper process to maintain effective control of raw material, labour, and equipment costs used in the food and beverage department.

• Develop supervisory and operational teams.
• Perform effective team management activities.

• Role play on how to handle all food & beverage inquiries and ensure timely follow-up on the same.
• Employ appropriate process to assure bar inventory for functions, including opening and closing inventories.
• Explain the procedure to inspect food and beverage area, tools, and equipment for proper appearance, upkeep, and cleanliness.

• Explain inventory management and audit process.
• Employ proper methods to monitor purchasing and receiving procedures for products and supplies.
• Apply proper procedure to maintain effective control of raw material, labour, and equipment used in the food and beverage department.

• Describe effective methods to price the food items.
• Apply proper methods to update and check the menu pricing on the POS system.

• Apply proper methods of checking physical stock in different departments like kitchen, bar, etc.
• Describe procedure of auditing stock and warehouse.
• Apply appropriate techniques to input physical food and beverage stock counts into the computer system.
• Role play on how to provide analysis of F&B stores consumption to handle the ordering of food and beverage to the authorized person.

• Apply proper process of analysing all food and beverage costs and make recommendation of alternatives on cost savings.
• Show how to check the cost of sales in F&B outlet and ensure that the costs are within budget.
• Describe the methods of verifying Kitchen Order Tickets (KOT) and Bar Order Tickets (BOT) according to their serial numbers.
• Prepare a sample monthly P&Ls and variance analysis report for food & beverage as per SOP.
• Apply proper process to verify systems transactions/operations and the daily food & beverage revenues report.

• Apply appropriate procedure to evaluate the suitability of the current quality process and system of the hotel and restaurant.
• Describe Quality Management tools and procedures.
• Prepare sample Quality Management formats.

• Perform the tasks to implement the quality standards for the restaurant and hotel.
• Employ appropriate practices to communicate the implemented quality standard to the concerned parties, like vendors, various departments, etc.
• Perform the activities to instruct the staff regarding quality standards.

• Perform the tasks of conducting vendor audit.
• Prepare a sample vendor performance report.

• Employ suitable practices to monitor the quality performance of various hotel/restaurant departments.
• Prepare a sample Quality Performance report for all the processes carried out in a hotel/restaurant.

• Apply appropriate practices to monitor staffing levels and performance of the staff.
• Describe the methods for conducting team meetings, orientations, and training for staff.
• Employ proper practices to manage team and resolve conflict among the staff.

• Explain the process and methods of budget preparation and cost control for the catering department.
• Apply proper procedure to maintain various financial records for the catering department.
• Discuss the effective ways to promote the catering business.
• Create a comprehensive catering order form for clients.

• Explain the procedure to organize catering services for customers.
• Apply proper practices for dealing with customer queries and complaints.
• Employ proper methods to check the quality of food production for catering services.
• Apply appropriate procedure for establishing and maintaining the highest standard of hygiene in all sections of the catering department.

• Promote effective communication in the organization.
• Describe the ways of developing interpersonal skills.
• Practice and promote sensitization towards different age groups, gender, and persons with disability.

• Explain how to protect the confidentiality of the organization.
• Perform the activities to protect the privacy of guest information.

• Perform the activities of ensuring health, hygiene, and safety practices at the workplace.
• Explain standard ways to prevent health issues.
• Describe how to minimize potential risks and hazards.
• Employ effective waste management techniques.

• Outline the importance of Employability Skills for the current job market and future of work.
• List different learning and employability-related GOI and private portals and their usage.

• Discuss about constitutional values to be followed to become a responsible citizen

• Outline the importance of Employability Skills for the current job market and future of work.
• List different learning and employability-related GOI and private portals and their usage.

• Practice basic English speaking.
• Show how to use basic English sentences for everyday conversation in different contexts, in person and over the telephone.

• Demonstrate Career Development & Goal Setting skills

• Practice basic communication skills

• Describe PwD and gender sensitization.
• Discuss the significance of escalating sexual harassment issues as per the POSH Act.

• Describe ways of managing expenses, income, and savings.

• Demonstrate procedure of operating digital devices and associated applications safely.

• Explain the types of entrepreneurship and enterprises.
• Discuss how to identify opportunities for potential business, sources of funding, and associated financial and legal risks with its mitigation plan.
• Describe the 4Ps of Marketing - Product, Price, Place, and Promotion, and apply them as per requirement.

• Classify different types of customers.
• Discuss various tools used to collect customer feedback.
• Discuss the significance of maintaining hygiene and dressing appropriately.

• Describe ways of preparing for apprenticeship & jobs appropriately.
• Discuss the significance of maintaining hygiene and dressing appropriately for an interview.
• List the steps for searching and registering for apprenticeship opportunities.

• Draft sample policies and operating procedures for the food and beverage department.
• Create a sample business forecast for the food and beverage department.
• Develop and implement a prototype of a structured and systematic customer feedback system.
• Role play on how to coordinate with the marketing department to plan and approve external and internal marketing and sales promotion activities for the food and beverage department.
• Prepare sample procedures to improve guest patronage as per standard guidelines.
• Prepare a sample operating budget for the department.
• Perform steps to obtain maximum revenue results from the utilization and appearance of the food and beverage areas.
• Apply proper methods to monitor food and beverage prices and achieve competitive rates while still ensuring quality standards.
• Employ appropriate procedures to compile all relevant food and beverage information on costs and sales that is used for forecasting, planning, budgeting, etc.
• Role play on how to coordinate with Finance and IT teams to ensure that all revenue is captured.
• Show how to check mise-en-scène and mise-en-place done by the team.
• Role play on how to greet guests and oversee actual service on a routine, and random basis.
• Dramatize a situation to handle all food & beverage inquiries and ensure timely follow up on the same business day.
• Apply appropriate process to assure bar inventory for functions, including opening and closing inventories.
• Show how to inspect food & beverage area to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met and tools and equipment for proper appearance, upkeep and cleanliness.
• Show how to supervise the remodeling, refurbishment, and other building design enhancements applicable to food and beverage service.
• Dramatize a situation to coordinate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment.
• Employ proper process to assure completion of requisitions.
• Role play on how to coordinate with the Chef, Assistant Director of Food & Beverage, and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.
• Show how to conduct beverage, china, glass and silverware inventory audit.
• Dramatize how to provide updated information to the accounting department.
• Create sample job descriptions for different job roles in a restaurant.
• Role play how to conduct the procedures to recruit, induct, and train the employees.
• Prepare sample performance parameters (KRA/KPI) for various job roles in a restaurant.
• Role play on how to provide instructions to team.
• Dramatize the ways of motivating the employees and establishing positive work environment.
• Apply proper process to engineer the menu in terms of costing in conjunction with Executive Chef.
• Show how to update and check the menu pricing on the Point of Sales (POS) systems.
• Apply proper methods to monitor best-selling and least-popular items and advise the finance director and F&B director accordingly so reviews can be taken/dishes can be removed, where necessary.
• Employ appropriate process to prepare monthly listing of slow moving and obsolete items F&B supplies and recommend further action.
• Perform steps to organize and monitor stock taking and monthly closing procedures.
• Apply appropriate procedure of sorting, counting, identifying, verifying, and tracking all material against invoices, orders, bills or other records.
• Demonstrate how to conduct spot check to ensure that the goods received are as per specifications and the deliveries of goods by suppliers are consistent with the receiving schedule and the storerooms are not overstocked.
• Show how to input physical food and beverage stock counts into the computer system and analyse results highlighting the discrepancies in opening, consumed, closing stocks for additional counts or reviews.
• Apply proper procedure to ensure that all the items purchased and received and entered in the MMS (Material Management Systems).
• Role play on how to provide analysis of F&B stores consumption to handle the ordering of food and beverage to the authorized person.
• Apply proper process of analyzing all food and beverage costs and make recommendations of alternatives on cost savings.
• Role play on how to collect information on the consumption of various food items and their sales in the standard.
• Show how to check the cost of sales in F&B outlet and ensure that the costs are within budget.
• Apply proper methods to monitor records of all food & beverage monthly expenses to ensure strict budgeting control.
• Draft a sample monthly P&Ls and variance analysis report for food & beverage as per SOP.
• Apply proper process to compile the food and beverage department’s financial records and forward them to financial controllers for auditing.
• Show how to check and cross verify all sales have been transferred correctly from the Point of Sales (POS) to Property Management Systems (PMS).
• Apply proper process to verify systems transactions/operations (POS, discounts, staff meals, settlements, lost postings, pricing, etc.) and the daily food & beverage revenues report submitted by the income audit for the accuracy of covers and average check.
• Apply appropriate techniques to promote effective communication standard and etiquette while interacting with guests, colleagues, and superiors.
• Role play on how to segregate and dispose of the waste as per the standards.
• Demonstrate strong communication skills and workplace etiquette to achieve a smooth workflow.
• Perform the steps to ensure sensitization towards different age groups, gender, and persons with disabilities.
• Demonstrate the process of monitoring confidentiality of the organizational information and guests’ privacy.
• Employ appropriate practices to maintain personal and team hygiene and grooming at workplace.
• Dramatize a situation on how to identify hazards at workplace and report to the higher authority.
• Perform basic activities to ensure gender and age-sensitive service practices.
• Perform all the activities to ensure health, hygiene, and safety standards at the workplace.