MES - Hospitality - Hospitality Assistant

This book is part of the Instructional Material for Hospitality Assistant course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers the following topics: 1. Personal Hygiene 2. Identification and cleaning of Equipments 3. Handling Cutlery and Crockery 4. Setting up of Restaurant 5. Napkin Folding 6. Setting up of Side Board 7. Table Service 8. Dessert Service 9. Relaying of the Cover 10. Taking Room service Order 11. Setting up Banquest Buffet 12. Taking Different Type of Room reservation 13. Telephone Procedures 14. Bell Desk 15. Handling Guest Registration 16. Handling guest Checkin and checkout 17. Guest Supplies & Housekeeping Trolley 18. Cleaning Guest room 19. Cleaning Public Areas 20. Practicing Desk Control Procedures and Maintenance work order and 21. Practicing Different Types of cleaning

MES - Hospitality - Cook - Chinese (Veg. & Non Veg.)

This book is part of the Instructional Material for Cook - Chinese (Veg. & Non Veg.)course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers (1) Hygiene, Safety, Receiving of Commodities (2) Salad, (3) Stock / Soup (4) Meat I ( Chicken) (5) Method of cooking, (6) Chinese Cuisine, (7) Cuts of Vegetables (8) Chinese Ingredients, Sauces, (9) Chinese Cooking Utensils (10) Meat - II (Cuts of Beef, and Lamb) (11) Meat - III (Cuts of Pork), (12) Cooking (13) Meat Cooking (14) Eating with chop wtick.

MES - Hospitality - Head Houseman

This book is part of the Instructional Material for Head Houseman course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers Practicing the Fire safety, Dusting of Room, Dusting, Knowledge of Rooms, Types of Room, Cleaning Equipments, Room Maintenance, Public Area cleaning, Par Stocks, Inventory control, Stock taking and Budgeting.

MES - Hospitality - Household Assistant (General)

This book is part of the Instructional Material for Household Assistant (General) course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers (1) Qualities of Staff (2) Telephone Manners (3 Cleaning equipments 1, (4) Cleaning equipments 2, (5) Types of room linen, (6) Floor and Flooring, (7) Pest control (8) Service equipments, (9) Waste disposal, (10) Types of cleaning (11) Compiling a menu (12) Kitchen gadgets (13) Classification of Beverages (14) Introduction to flower arrangements (15) Tool required for Flower arangement (16) Ikebana (17) qualities of a Baby sitter (18) First aid and (19) Fire extinsuishers.

MES - Hospitality - Cook - Tandoori Cuisine

This book is part of the Instructional Material for Household Assistant (General) course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers (1) Hygiene, Safety, Receivng of Commodities (2 Meat - I (Chicken) (3) Tandoori Cuisine Equipments (4) Method of Cooking (5) Cooking (6) Meat - II (Cuts of Lamb, and Beef) (7) Cuts of Vegetables (8) Meat - III (Cuts of Pork) (9) Meat IV (Fish) (10) Meat cooking (11) Commodities (12) Stock / Soup (13) Sauce and (14) Salad.

MES - Hospitality - Reservation Assistant and Telephone Assistant (With DVD)

This book is part of the Instructional Material for Household Assistant (General) course under Hospitality Sector developed for the Modular Employable Skill (MES).It covers Telephone Exchange, Emergency in front office, Role of Front Office Department, Knowledge of Different Types of room, Waste Disposal, Pest Control, Fire Safety and Disaster Management and Qualities of the Front Office Staff.

MES - Hospitality - Assistant Cook

This book is part of the Instructional Material for Assistant Cook course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers (1) Kitchen safety, (2) Kitchen Hygiene (3) Knife, cuts of vegetables (4) Kitchen equipment and commodities (5) Method of cooking (6) Storage, preservation and garnish and (7) Kitchen organisation, Seasoning.

MES - Hospitality - Cook - South Indian Cuisine

This book is part of the Instructional Material for Household Assistant (General) course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers (1) Hygiene, Safety, Receiving of Commodities (2) Soth Indian Cuisine, (3) Identify the Kitchen Utensils, (4) Method of Cooking, (5) Cuts of Vegetables (6) Indian Indian Commodities (7) Indian Snacks, (8) Karnataka Cuisine, (9) Andhra Cuisine (10) Kerala Cuisine, (11) Tamilnadu Cuisine, (12) Stock Soup (13) Sauce and (14) Salad, Sand

MES - Hospitality - Reception Assistant and Information Assistant

This book is part of the Instructional Material for Reception Assistant and Information Assistant course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers Emergency in Front Office, Knowledge of Rooms, Types of room, Waste Disposal, Pest control, fire safety and Disaster Management, Role of Front Office Equipment, Telephone Exchange and Qualities of the Front office staff.

MES - Hospitality - Bellboy

This book is part of the Instructional Material for Bellboy course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers (1) Fire safety and first aid, 92) Guest arrival and departure (3) Knowledge of Rooms, Types of room, (4) Qualities of Front Office staff and (5) Left Luggage.

MES - Hospitality - Cook Continental Cuisine

This book is part of the Instructional Material for Cook Continental Cuisine course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers Hygiene, Safety, Receiving of Commodities, Chicken cutting, Cuts of Vegetables, Method of cooking, Salad, Sauce, Stock / soup, Cheese, Cuts of beef, Cuts of Pork, Cuts of Lamb, Fish, Cooking, Meat Cooking and Sandwich.

MES - Hospitality - Steward/Waiter

This book is part of the Instructional Material for Steward/Waiter course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers Waste Disposable and Pest Control, Serving Disk and Drink, Room Service, Services, Alcholic Beverages, Ala carte and Table de Hotel Menu, Types of Service, Personality appearance, Gueridon Service and First Aid.

MES - Hospitality - Assistant Waiter / Barmen

This book is part of the Instructional Material for Assistant Waiter/Barmen course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers Practice Personal Hygiene, Practicing Linen Handling and Laying of Table Cloth, Napkin Folding, Mis-en-place and Mis-en-scene, Clearance of Table wares, Breakfast Service, A la Carte, Prepare Basic Mock Tails, Prepare Basic Coce Tails, Serving of Alcholic and Non-Alcholic Beverages, Polishing of Crockery, Behaviour of the Steward, Practice on Waste disposable and pest Control and Practice on Waste Management.

MES - Hospitality - Cook - Halwaie (With DVD)

This book is part of the Instructional Material for Household Assistant (General) course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers (1) Hygiene, safety, Receiving of Commodities, (2) Method of cooking, (3) Method of cutting vegetables (4) Fruits, (5) Vegetables, (6) Milk (7) Paneer, Khoya, (8) Bengali sweets, (9) Indian sweets (10) Dry fruits (11) laddu (12) List of Indian sweets and (13) Halwa

MES - Hospitality - Public Area Supervisor

This book is part of the Instructional Material for Public Area Supervisor course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers Personal Hygiene, Fire Extinguisher, Waste Disposal, Pest Control, Carpet Upholstery Care and Maintenance, Room Maintenance, Public Area cleaning, Basic of Workplace Housekeeping and Par stock, Inventory Control, Stock-Taking and Budgeting.

MES - Hospitality - Housemen (Basic)

This book is part of the Instructional Material for Housemen (Basic)course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers (1) Fire safety, first aid and Housekeeping Department (2) Identification of Housekeeping cleaning equipment,(3) cleaning Agents, basic housekeeping (4) Cleaning supplies (5) Basic of workplace Housekeeping and (6) Waste Disposal, Pest Control, Fire safety and Disaster Management.

MES - Hospitality - Cook - Amritsar Punjabi

This book is part of the Instructional Material for Cook - Amritsar Punjabi course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers Hygiene, Safety, Receiving of Commodities, Cuts of Chicken, Fish, Method of Cooking, Cuts of Vegetables, Wheat, Tandoori Cuisine/Equipments, Indian Bread, Cuts of Lamp, Kabab, Meat Cooking, Punjabi Cuisine, Amritsari Cuisine/Kulcha, Puri, Vegetables, Kheer, Puree, Cuts of Beef, Pork, Milk, Halwa, Stock/Soup, Tea, Thandai, Sauce, Salad and Sandwich.

MES - Hospitality - Linen / Uniform Room Supervisor

This book is part of the Instructional Material for Linen / Uniform Room Supervisor course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers Laundry / Wash cycle, Stain, Tips for Stain Removal, Guidelines for stain and Spot removal from Carpet and Rugs, Chemical solvents and Supplies used in Stain Removal, Linen Room, Par Stocks, Inventory Control, Stock Taking, Linen Exchange Procedure and Pest Control / Control of Odour.

MES - Hospitality - Cook Fast Food

This book is part of the Instructional Material for Cook – Fast Food course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers Receiving of commodities, Preparation of Meat (Chicken), Fast Food Cuisine, Method of Cooking, Cuts of Vegetables, Meat (Cuts of beef and Lamb), Noodles and Chinese Cuisine, Cooking Utensils, Meat Cooking, Food Commodities, Stock / soup, Salad, sandwiches, Sauce, Cuts of Pork Cooking.

MES - Hospitality - Cook - Baker

This book is part of the Instructional Material for Cook - Baker course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers Hygiene, Safety, Receiving f commodities, Bakery, Bred, cakes, cake varieties, Biscuit, Cookies, Egg custard based desserts, Pudding, Meringues, Sweet Sauces, Fruits, Dough Kneading, Dough products, Fermentation, Pastry, Leavening Agents, Dry fruits, Crumbs, cooking, Method of cooking and Faults, Packing of Bakery, Vegetable Pattie.

MES - Hospitality - Head Cook

This book is part of the Instructional Material for Head Cook course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers receiving and Storing, good Manufacturing Practices (GMP), HACCP, Shelf Life, Food Costing, Standardized Recipe, Packing, Hygiene and Sanitation Practices, Interrelation of 4 Ms in Ensuring food and Work Place Safety, Legislation Pertaining to Food Industries, Basic Microbiology, Waste Management and Menu Planning.

MES - Hospitality - Cook - Indian Cousine

This book is part of the Instructional Material for Cook - Indian Cousine course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers (1) Receiving of commodities (2) Meat - I (Chicken) (3) Meat - II (Fish), (4) method of cooking (5) Cuts of Vegetables (6) Indian, North Indian, Punjabi and Kashmiri Cuisine (7) Meat III (Cuts of beef and Lamb) (8) East india cuisine, (9) Indian commodities (10) Meat IV (Cuts of Pork), (11) West India Cuisine (12) South India cuisine (13) Soups (14) Sauce and (15) Salad and Sandwich.

MES - Hospitality - Room Attendant (With DVD)

This book is part of the Instructional Material for Rook Attendant course under Hospitality Sector developed for the Modular Employable Skill (MES). It covers Linen Room, Knowledge of rooms, Types of Room, Rules on guest floor, room Status Report, Carpet Upholstery Care and Maintenance, Room Maintenance, Par Stock, Inventory Control, Stock taking, Budgeting and Lost and Found Procedure.