HITT Nepal Food and Beverage Servers-Waiter/Waitress Training Materials

The Hospitality sector covered 3 occupations: Waiter, Assistant Cook and Room Attendants. Beneficiaries were trained by training service providers hired by our implementing partner, EFS, with which we developed the training materials. 38 trainers of the training service providers were trained by our Master Trainers, already experienced in the HIT approach and teaching techniques. In total 460 beneficiaries were trained (296 Assistant Cooks, 109 Waiters and 55 Room Attendants). In each occupation specific material (trainer’s Manual and Learner’s Manual) was developed.

Trainer Guide in English

The Trainer’s Guide was developed to cater for the curriculum approved by the Council of Technical Education and Vocational Training (CTEVT). HITT supported Curriculum Division of CTEVT to revise the curriculum, which is based on the ASEAN standards for the hospitality occupation, in order to respond to international benchmarks. The material was developed to train the people willing to develop their career as a waiter. The manual is for the professional trainers working with TVET service providers to train unskilled, semi-skilled, unemployed or underemployed people with limited education. It covers both the hard and soft skills necessary to the waiter through detailed activities (organization, resources, objectives, trainer kit, use of trainer guide, etc.), giving tips and examples to foster participative teaching techniques. The main chapters are: Introduction to tourism, Hospitality and Food & Beverages, Interdepartmental Relations, Staff Management, Attributes of Waiter, Communication, Hygiene, Grooming, Restaurant and Bar Tools & Equipment, Furniture, Linen and its handling, Restaurant Menu, Beverages & Tobacco, Types of Services & its sequences, Food & Beverage Control, Selling Techniques, Marketing and Safety & Security, etc.  A complementary chapter gives suggestions about how applying HIT teaching techniques.

Trainer Guide in Nepali

The Trainer’s Guide was developed to cater for the curriculum approved by the Council of Technical Education and Vocational Training (CTEVT). HITT supported Curriculum Division of CTEVT to revise the curriculum, which is based on the ASEAN standards for the hospitality occupation, in order to respond to international benchmarks. The material was developed to train the people willing to develop their career as a waiter. The manual is for the professional trainers working with TVET service providers to train unskilled, semi-skilled, unemployed or underemployed people with limited education. It covers both the hard and soft skills necessary to the waiter through detailed activities (organization, resources, objectives, trainer kit, use of trainer guide, etc.), giving tips and examples to foster participative teaching techniques. The main chapters are: Introduction to tourism, Hospitality and Food & Beverages, Interdepartmental Relations, Staff Management, Attributes of Waiter, Communication, Hygiene, Grooming, Restaurant and Bar Tools & Equipment, Furniture, Linen and its handling, Restaurant Menu, Beverages & Tobacco, Types of Services & its sequences, Food & Beverage Control, Selling Techniques, Marketing and Safety & Security, etc.  A complementary chapter gives suggestions about how applying HIT teaching techniques.

Power-point Presentation

The power-point presentations and posters were developed as supplementary tools for trainers to present different visual aids while delivering the training.

Learner Manual in English

The Learner’s Manual was developed to cater for the curriculum approved by the Council of Technical Education and Vocational Training (CTEVT). HITT supported Curriculum Division of CTEVT to revise the curriculum, which is based on the ASEAN standards for the hospitality occupation, in order to respond to international benchmarks. The material was developed to provide detailed knowledge and the required skills for a professional waiter. The manual was intentionally simplified to make it understandable and user friendly to the unskilled, semi-skilled, unemployed or underemployed people with limited education. However, this material is equally beneficial for the professionals who are working as assistant waiters and waiters.

Learner Manual in Nepali

The Learner’s Manual was developed to cater for the curriculum approved by the Council of Technical Education and Vocational Training (CTEVT). HITT supported Curriculum Division of CTEVT to revise the curriculum, which is based on the ASEAN standards for the hospitality occupation, in order to respond to international benchmarks. The material was developed to provide detailed knowledge and the required skills for a professional waiter. The manual was intentionally simplified to make it understandable and user friendly to the unskilled, semi-skilled, unemployed or underemployed people with limited education. However, this material is equally beneficial for the professionals who are working as assistant waiters and waiters.