Government of India

Ministry of Tourism

Hunar Se Rozgar
(An initiative to create employable skills)

Implementation by State Tourism Development Corporations


Background / Objectives

1. The Government of India, Ministry of Tourism (the MoT in short) launched a
special training initiative, christened Hunar Se Rozgar Tak ( HSRT in short) in the
year 2009-10, for creation of employable skills amongst youth belonging to
economically weaker strata of the society.

2. The basic objective was to reduce, through this initiative, the skill gap that
affected the hospitality and tourism sector. Another objective was to put in place
a dispensation to ensure that the economic benefit of a growing tourism reached
the poor.

3. Initially, the initiative covered only two trades, namely Food Production and Food
and Beverage services. Trades namely Housekeeping and Bakery were added
later.

4. In view of its growing acceptability, the HSRT has been extended to cover non
hospitality trades too.

5. The training programmes relating to hospitality trades are largely conducted by
the hospitality institutes sponsored by the MoT, by other institutes enlisted by and
through the State Governments / UT Administration, and by star classified hotels.

6. In order to broad-base implementation of the HSRT, to reach youth in a much
larger number all across the country, the MoT has decided to accept the State
Tourism Development Corporations (STDCs in short) as implementing agencies
subject to the following Guidelines :


The Guidelines
i) Implementation
The State Tourism Development Corporations will conduct the training
programmes at their respective guest houses, tourists homes or such other
establishments ( referred to as establishments hereafter ). The following will
be the minimum training targets :


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a) An establishment with 20 or more rooms will work for a training class
of 40 students. However, it will in no circumstances constitute a class
of less than25 students;

b) An establishment with 10 -19 rooms will work for a training class of 20
students. However, it will in no circumstances constitute a class of
less than15 students;

c) An establishment with less than 10 rooms will not be eligible to
conduct the training courses.

ii) Target Group
The training programmes will be open to 8
th
pass youth in the age group of
18 to 28 years.

iii) Courses Offered
All or any of the following four courses will be offered:

a) A six week full time course in Food & Beverage Service.
b) An eight week full time course in Food Production.
c) A six week full time course in Housekeeping Utility.
d) An eight week full time course in Bakery and Patisserie.

Each course will also have a built-in emphasis on improving the trainees in
behaviour and attitudes in order to enhance their market acceptability.

iv) Intake and selection

a) The programmes will have an inclusive nature. Each STDC will invite
applications through newspaper advertisement atleast once in a year.
The advertisement will cover all the implementing establishments under it.
Additional advertisements may be issued based on needs.

b) In case the number of eligible candidates exceeds the requirement of a
batch, and there is a requirement of additional batches, the implementing
establishment / STDC will concurrently or in phases run more batches
depending on its institutional capacity. In case of phasing, the scheduling
of candidates between batches will be on first-cum-first -admitted basis.
The Implementing Agency will maintain a register of applications which will
also indicate the date of receipt of each.



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v) Minimum target
Each Implementing establishment will conduct a minimum of 6 courses of 8-
week duration or 8 courses if of 6-week duration. The class strength will be
as per the norms indicated in i) above.

vi) Course contents
The training contents and modules will be the same for all the Implementing
establishments and will be made available by the National Council of Hotel
Management & Catering Technology (NCHMCT). However, the STDCs will
have the discretion to customize the contents to provide for the local /
regional aspirations / requirements in consultation with the NCHMCT.

vii) Faculty
Each STDC will use its regular faculty for the Programmes, if available.
Alternatively, the STDC will engage contractual faculty at the rate indicated by
the MoT from time to time. The norm in this regard will be : one teacher for
every 25 students. The STDC will also ensure that contract faculty engaged
is fully utilized.

viii) Application fees
There will be no application or course fees chargeable to the applicant /
eventual trainee.

ix) Certification
The trainees with minimum attendance of 90 % will be required to appear in
an end-of-the-course test and those who pass it successfully will be awarded
joint certificate of the NCHMCT and the Implementing STDC. For the purpose
of this test, there will be one internal and one external examiner the latter
will be drawn from a panel firmed up by the NCHMCT. The implementing
establishment will have the discretion for the reasons to be recorded in writing
to relax the attendance norm by 10% for the purpose of stipend and
appearance in test.

x) Data base on pass-outs
Data base will be maintained by the STDC in respect of all successful
candidates with their photograph, address and contact details. This data
base will be utilized for uploading on the MoT / NCHMCT website.


xi) Mentor Institute
The MoT will designate atleast one Institute of Hotel Management affiliated to
the NCHMCT to serve as a Mentor Institute to a STDC and the implementing
establishments under it.


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xii) Funding of the Programme
The Programme will be funded under the MoTs Scheme of Capacity Building
for Service Providers under Suo Motu Initiatives. Funds will be extended to
the Implementing STDC in advance based on the annual target fixed.
Subsequent release of funds will be upon receipt of Utilization Certificate and
consolidated accounts as sustained against the indicated norms.

The expenditure sanctioned per trainee for the four courses is as under :

Training in Food & Beverage Services (6 weeks)

S. No Head of Expenditure In Rs.
1 Training Fee 1500
2 Course Material 1000
3 Certification fee 500
4 Uniform 1900
5 Tool Kit 400
6 Lunch Charges @ Rs.70 per day 2520
7 Miscellaneous expenses 250
SUB TOTAL 8070
8 Add 5% Administrative Charges 404
9 Lump Sum Stipend 1500
10 TOTALEXPENDITURE PER TRAINEE 9974


Training in Food Production (8 weeks)

S. No Head of Expenditure In Rs.
1 Training Fee 2000
2 Course Material 1000
3 Certification fee 500
4 Uniform 1900
5 Tool Kit 400
6 Lunch Charges @ Rs.70 per day 3360
7 Miscellaneous expenses 375
SUB TOTAL 9535
8 Add 5% Administrative Charges 477
9 Lump Sum Stipend 2000
10 TOTAL EXPENDITURE PER TRAINEE 12012


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Training in Housekeeping Utility (6 weeks)

S. No HEAD OF EXPENDITURE In Rs.
1 Training fee (@ Rs 250/- per week) 1500
2 Course material 1000
3 Certification fee 500
4 Uniform 1900
5 Tool kit (Glass cloth & various dusters etc.) 200
6 Lunch charges @ Rs 70/- per day 2100
7 Miscellaneous expenses (Rs 50/- per week for six weeks) 300
SUB TOTAL 7500
8 Add 5% administrative charges 375
9 Stipend @ Rs 250/- per week 1500
10 TOTALEXPENDITURE PER TRAINEE 9375

Training in Bakery & Patisserie (8 weeks or 40 days)


S. No HEAD OF EXPENDITURE In Rs.
1 Training fee (@ Rs 250/- per week) 2000
2 Course material 1000
3 Certification fee 500
4 Uniform 1900
5 Tool kit (Glass cloth & various dusters etc.) 400
6 Lunch charges @ Rs 70/- per day for 40 days (8 weeks x 5 days) 2800
7 Miscellaneous expenses (Rs 50/- per week for eight weeks) 400
SUB TOTAL 9000
8 Add 5% administrative charges 450
9 Stipend @ Rs 250/- per week 2000
10 TOTAL EXPENDITURE PER TRAINEE 11450

Advertisements in the local papers will be reimbursed on actuals subject to lowest/
DAVP rates

xiii) Stipend

A trainee with a minimum attendance of 90% will be paid a lump sum stipend
of Rs.1,500/- if in the 6 weeks course and Rs.2,000/- if in the 8 weeks
course. The stipend will be paid at the conclusion of the course.



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xiv) Uniform

The STDC will provide to each trainee two sets of uniform at a cost not
exceeding Rs. 1900/-. The STDC will have the discretion of either procuring
the uniforms from the Handicrafts & Handloom Export Corporation of India as
per the existing arrangement or work out an arrangement of their own. This
will also include a redesigning of the uniform so as to be in sync with the local
/ regional conventions and traditions.

xv) Lunch

The STDC / Establishment will provide lunch to the trainees @ Rs. 70/- per
day per trainee.

xvi) Stay Arrangement

The STDC / Establishment will lodge the trainees free of cost. However, in
case this is not possible, the STDC will make arrangement for the stay of out-
station trainees nearby taking premises / quarters on rental basis. The
expenditure on this account shall not exceed Rs. 2000/- per trainee.

xvii) Employment Facilitation

The STDC will make conscious effort to facilitate employment of the pass-
outs from this Programme.


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