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Questions and Answers
What does OH&S stand for?
What does OH&S stand for?
Occupational Health and Safety
What is the full form of PPE?
What is the full form of PPE?
Personal Protective Equipment
What is the purpose of HACCP in the tourism and hospitality industry?
What is the purpose of HACCP in the tourism and hospitality industry?
Hazard Analysis and Critical Control Points is used to identify and control hazards in food safety
Which organization is responsible for setting food safety standards in India?
Which organization is responsible for setting food safety standards in India?
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What is the importance of incident reporting in the workplace?
What is the importance of incident reporting in the workplace?
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What is the role of the National Skills Qualification Committee (NSQC) in the tourism and hospitality industry?
What is the role of the National Skills Qualification Committee (NSQC) in the tourism and hospitality industry?
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What is the purpose of technical and vocational education and training (TVET) in the industry?
What is the purpose of technical and vocational education and training (TVET) in the industry?
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Why is it essential to follow Standard Operating Procedures (SOPs) in the workplace?
Why is it essential to follow Standard Operating Procedures (SOPs) in the workplace?
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What is the role of the World Health Organization (WHO) in the tourism and hospitality industry?
What is the role of the World Health Organization (WHO) in the tourism and hospitality industry?
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Why is safety reporting important in the workplace?
Why is safety reporting important in the workplace?
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Study Notes
The assessment documentation, archiving, and access method involves a combination of physical and digital storage. Hard copies of documents are stored in a secure location or file cabinet, while soft copies, including photographs of assessments, are uploaded to Cloud Storage. This ensures immediate access to documents from any location with an internet connection, while also providing a backup in case of physical damage or loss. The Cloud Storage system allows for easy searching, sorting, and retrieving of documents using keywords, dates, and other search criteria. Additionally, a designated Hard Drive is used to store extra copies of the documents, providing an additional layer of redundancy and ensuring business continuity in case of a disaster or technical issue. for Assessment Documentation, Archiving, and Access
- Hard copies of documents are stored.
- Soft copies of documents and photographs of assessments are uploaded to Cloud Storage and stored in Hard Drives.
Glossary
- Declarative Knowledge: refers to facts, concepts, and principles that need to be known or understood to accomplish a task or solve a problem.
- Key Learning Outcome: a statement of what a learner needs to know, understand, and be able to do to achieve terminal outcomes.
- OJT (M): On-the-job training (Mandatory); trainees are mandated to complete specified hours of training on-site.
- OJT (R): On-the-job training (Recommended); trainees are recommended to complete specified hours of training on-site.
- Procedural Knowledge: addresses how to do something, or how to perform a task; it is the ability to work or produce a tangible work output by applying cognitive, affective, or psychomotor skills.
- Training Outcome: a statement of what a learner will know, understand, and be able to do upon the completion of training.
- Terminal Outcome: a statement of what a learner will know, understand, and be able to do upon the completion of a module.
Module Details
- Module 1: Introduction to the Customer Service and Counter Sales Executive (Tourism and Hospitality)
- Terminal Outcomes:
- Outline the overview of Skill India Mission
- Describe the scope of the Hospitality Industry
- Define the roles and responsibilities of a Counter Sales Executive (Tourism and Hospitality)
- Explain the scope of work for a Counter Sales Executive (Tourism and Hospitality)
- Duration: 04:00
- Theory – Key Learning Outcomes:
- Discuss the objectives and benefits of the Skill India Mission
- Describe the Tourism and Hospitality Industry and its sub-sectors
- Elaborate the hierarchy of small, medium, and large Restaurants
- Discuss the roles and responsibilities of a Counter Sales Executive (Tourism and Hospitality)
- Describe the attributes required for a Counter Sales Executive (Tourism and Hospitality)
- Elaborate the scope for the Counter Sales Executive in the Tourism and Hospitality Industry
- Explain different types of Counter Sales Establishments
- Elaborate different types of menus served in Counter Sales Restaurants
Module 2: Organize the Sales Counter for Daily Activities
- Terminal Outcomes:
- Apply appropriate knowledge and skills of using different tools and equipment
- Explain the procedure to maintain cleanliness and hygiene of the workstation
- Describe effective inventory management procedures
- Duration: 24:00
- Theory – Key Learning Outcomes:
- Explain the importance of organizing the sales counter and maintaining its cleanliness and hygiene
- Elaborate various tools, equipment, food items, and other supplies required at the workstation
- Explain the procedure to set up the sales counter
- Describe effective ways to display food and beverage items at the sales counter
- Elaborate counter sales inventory management procedures
- Explain FSSAI and HACCP standard protocols related to Food Production, Food safety, and quality standards
Module 3: Provide Assistance with Guest’s Order
- Terminal Outcomes:
- Explain the ways of greeting the guests
- Describe the activities to assist the guests while ordering the food and beverages
- Duration: 20:00
- Theory – Key Learning Outcomes:
- Discuss the importance of communication etiquette and body language while assisting guests with their orders
- Explain the procedure to handle guest’s order
- Describe the factors that affect the shelf-life of foods available in the QSR and the precautionary measures to ensure food quality
- Discuss different types of sauces, accompaniments, and tableware used in the restaurants
- Describe the process of handling online orders
Module 4: Carry-out the Activities to Process Guest’s Orders
- Terminal Outcomes:
- Describe the activities to submit the Kitchen Order Ticket to the kitchen
- Perform the activities to prepare the pre-cooked/half-cooked food before serving the guests
- Duration: 24:00
- Theory – Key Learning Outcomes:
- Describe the steps of generating the Kitchen Order Ticket (KOT) manually and electronically
- Explain communication etiquette and other protocols to be followed while interacting with kitchen staff
- Discuss the importance of communicating special requirements of the guests to the kitchen staff
- Elaborate the procedure to prepare final food product from partially cooked food items
- Describe the operation and maintenance procedures of various tools and equipment like microwave, oven, vending machine, etc.
Acronyms and Abbreviations
- QP: Qualification Pack
- NSQF: National Skills Qualification Framework
- NSQC: National Skills Qualification Committee
- NOS: National Occupational Standards
- TVET: Technical and Vocational Education and Training
- SOP: Standard Operating Procedures
- OH&S: Occupational Health and Safety
- PPE: Personal Protective Equipment
- HACCP: Hazard Analysis and Critical Control Points
- FSSAI: Food Safety and Standards Authority of India
- ISO: International Standards Organization
- IPR: Intellectual Property Rights
- WHO: World Health Organization
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Description
This quiz covers the methods of storing and accessing assessment documents, including hard copies, soft copies, and cloud storage. It also touches on declarative knowledge and its application in tourism and hospitality.
