The training materials developed for the 4 training models in Benin include a trainer manual, a trainer guide and a learner manual. The document structure type is always the same, ie manuals learners are all structured in the same way in all models. The training was delivered by TVET providers trained by HITT, in 6 days combining 10% theoretical and 90% practical training.
In the case of food and beverage servers, model 1 was developed to train for graduates servers facing problems of practical experience and professionalism on key F&B service tasks and competencies, the two modules of this model (Module 1: the “mise en place” & Module 2: organisation of food service) cover topics on how to : realize the “mise en place” in the restaurant, at the bar and of the buffet; welcome customers in a professional manner; to ensure the service of food and drinks to customers; use tools and work equipment good or to cash note.
Trainer Manual, Trainer Guide and Learner Manual
- Trainer Manual : Additional to the technical content as in learner manual, it includes a table indicating a presentation of content, animation conditions of each topic and the Evaluation criteria of learner performance. It proposes also active learning activities that the trainer can do with learners.
- Trainer Guide : It contains presentation of the programme, a lesson plan for each module, a memento with elements of andragogy, a presentation on HIT learning approach and tools.
- Learner Manual : It contains technical description and procedures for each topic, illustrations, tests to help trainer to make auto-evaluation at the end of each topic.