1. 21ST
CENTURY HOSPITALITY MANAGEMENT SCIENCES.
Basic professional education and refresher course for food and
beverage service personal. Contents and design are based on
> SUCCESSFUL HOSPITALITY management practices in leading
international hotels around the world.
TRAINING ASSESSMENT FOR FOOD & BEVERAGES SERVICE PERSONAL.
ESSENTIAL VALUES TO ADD IN A HOSPITALITY ESTABLISHMENT. TOTAL PAGES -4.}
 COURSE SCHEDULES.
01>Orientation > purpose of training –Attitudes-Personal recognition.
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02>General rules for reporting on duty>House rules >Departmental rules.
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03>Appearance > Pride of uniform >Self respect- >Grooming>Posture.
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04>How to set up a table:> Mise en place > Hygienic manners.>Foot work.
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05> What is a guest-Sales and marketing.
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06>How to receive a guest –formal protocol -Gracious manners. Posture.
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07>Seating procedure > Courtesy > Commonsense. Foot work-Posture.
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08>How to approach guest at table as waiter. Eye-contact-Foot work.>Posture.
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09>Presenting menu and > Taking an order. Posture >Food specifications –
> Human relations.
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10>Timing >Placing > Picking an order > Safety rules and Hygienic manners.
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11>Serving the food > Presentation > Posture >Carefulness > Hygienic manners-
Courtesy.
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12>Efficiency in service > Foot work > Eye contacts > Courtesy > Smile.
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13>Service techniques > Coordination > Attentiveness.
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14> Qualities of A - Courteous Waiter.>Posture.>Foot work.
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15>Safety rules >Control of breakage > Wastage > Pilfering.
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16>Golden rules for dining room personal.>Courtesy > Attentiveness.
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{ Hospitality training helps workers build job skills }
Contd at page no-2.

2. ESSENTIAL VALUES IN THE HOSPITALITY ESTABLISHMENT. Page no-2.
17>Dining room behavior > Hygienic manners > Posture –> Foot work.
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18>Qualities of a waiter > Public eye > Courtesy.
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19>Your responsibilities to your guest > Honesty –> Presentation.
20> Your responsibility to your employer loyalty-Representation.
21>You and your job. Advantages > Politeness.
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22>Team work > Human relations > Pleasant atmosphere.
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23>General rules for WAITERS > CAPTAINS > HEAD WAITERS.
24>Kitchen management > HYGIENIC CONDITIONS >CO-ORDINATION-
 PORTION and COST CONTROL.
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25>Restaurant management > Formal protocol > Successful-
management practices.
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 PURPOSE OF TRAINING –
 IS TO BRING ABOUT A CHANGE IN -
 ATTITUDES KNOWLEDGE & SKILLS AND  OF THE PEOPLES FOR
> SUSTAINED ORGANIZATIONAL  GROWTH & PROFITABILITY.
OBSERVATION -
 TRAINING AND DEVELOPMENT IS A CONTINIOUS
PROCESS THROUGHOUT IN AN ORGANIZATION AND IN
 INDIVIDUAL’S CARREER.
RESEARCH AND DEVELOPED BY,
TAJ MUHAMMAD KHAN ABBASI,
FOR 21ST
CENTURY HOSPITALITY MANAGEMENT SCIENCES.
Cell no-0334 5476299. E mail ; taj.united@gmail.com
SKYPE I D- TAJABBASI 421
Ref :  Systematic learning> Communication Downwards, Developing
Training plans- Daily lessons in a suitable venue with a U – SHAPE set up
for up to 10 associates for 60 to 90 minutes lectured academic activities .
CODFE { ADULT EDUCATION- CLAUSE-14.
CONTD PAGE – 3.

3. Page no-3.
Art and science of human resources management.
PATTERN OF TEACHING ?
1> PERCEIVED PURPOSE IS USED TO MOTIVATE THE
TRAINEE.
2> GRADUATE SEQUENCE IS USED TO SIMLIFY THE
SUBJECT.
3> INDIVIDUAL DIFFERENTIATION IS APPLIED TO
DEVELOP AND PREPARE THE TRAINEE.
4> APPROPRIATE PRACTICE IS GIVEN IN THE TASK TO
BE LEARNED.
5> KNOWLEDGE OF RESULT IS GIVEN AFTER EACH
PERFORMANCE.
6> THIS PATTERN IS REPEATED IN ALMOST ANY
SUCCESSFUL INSTRUCTIONAL PROCESS.
7> FOR MORE COMPLICATED SEQUENCE,
THE PATTERN WILL BE DEFINITELY BE ALTERED
SOME WHAT.
DESIGN:> TAJ ABBASI.
CONSULTANT FOR 21ST
CENTURY MANAGEMENT SCIENCES.
{ Hospitality training helps workers build job skills }
CONTD PAGE NO-4.

4. PAGE NO-4
Necessity of Training ?
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1>To increase the employees quality of Performance and
production.
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2>To decrease the volume of Breakage, wastage and pilfering.
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3>To ensure better coordination between the
various departments for Coordinated Activities.
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4>To ensure proper hygienic and safety rules
in the whole organization.
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5>To benefit all guests with trained personal to serve them.
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6>To benefit all guests with equal polite Attentive and courteous
services.
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7>To ensure that all employees acquire Attitudes/knowledge and
skills peculiar to their professional needs.
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8>To create a pleasant work environment in the whole
organization.
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Please send your consciously perceived legal
offer-
With best regards .
Taj M.K.Abbasi
Consultant.
21st
Century Hospitality Management Sciences.
Cell no- 0334 5476299.E mail: taj.united@gmail.com
Skype I D – TAJABBASI 421
Hospitality training helps workers build job skills }

5. Ref&Code of Discussion COST OF
TRAINING & COST OF NOT  TRAINING.?