The Ministry of Tourism commenced a specific initiative called Hunar Se Rozgar Tak (HSRT) in the year 2009-10 for development of eligible skills amidst youth belonging to financially weaker strata of the society. The initiative is completely financed by the Ministry of Tourism.
- The characteristics common to the training schemes under the HSRT are:
- The apprentices must be in the age group of 18-28 years.
- Each training scheme must be of short duration – 6 to 8 weeks.
- Fees must not be charged from the trainee.
The HSRT initiative is being executed through expert institutions, including the, Institutes of Hotel Management, Indian Institute of Tourism and Travel = Management , Food Craft Institutes and India Tourism Development Corporation. The State Governments/Union Territory Administrations have also been approved to carry out the initiative through Institutes chosen by them for a reason. It is also compulsory for certain star-classified hotels to teach a specified minimum number of persons.
The HSRT initiative has been applauded warmly. Primarily, it comprises of only two trades namely Food Production and Food and Beverage Service. Currently it covers 6 extra trades/training areas, namely Housekeeping Utility, Bakery & Patisserie, Driving, Stone Masonry, Golf Caddies and Tourist Facilitation.
Benefits of HSRT Scheme
In order to reach youth in a much greater figure all across the country to implement HSRT in a wide range, the Ministry of Tourism (MoT) has decided to approve the State Tourism Development Corporations (STDCs in short) as applying authorities subject to the following guidelines :
The State Tourism Development Corporations will carry out the training programs at their tourist homes, guest houses or other establishments respectively. The minimum training targets are as follows :
a) A development with 20 or more rooms will operate for a training class of 40 students.
b) A development with 10 -19 rooms will operate for a training class of 20 students.
c) A development with less than 10 rooms will not be eligible to carry out the training courses.
ii) Target Group
It is decided that the training programs will be available to 8th pass youth in the age group of 18 to 28 years.
iii) Courses Offered
The below mentioned all or any of the four courses will be offered:
a) A full time 6 week course is assigned for Food & Beverage Service.
b) A full time 8 week course is assigned for Food Production.
c) A full time 6 week course is assigned for Housekeeping Utility.
d) A full time 8 week course is assigned for Bakery and Patisserie.
Each course will also have an inherent focus on enhancing the trainees in
the conduct and attitudes in order to improve their market admissibility.
i v) Intake and selection
A batch, to begin with, must have a minimum of 20 trainees and a maximum of 30. If the number of eligible candidates exceeds the need of a batch and there is a demand of extra batches, the Agency will simultaneously or in stages operate a higher number of batches depending on its institutional strength. The Agency will uphold a record of applications which will specify the date of receipt of each. In case of staging, the tabulating of candidates between batches must be on first-cum-first -admitted basis.
v) Minimum target
Each performing organization will carry out a minimum duration of 6 courses of 8
weeks or 8 courses if of 6 weeks. The class intensity will be as per the rules indicated in i) above.
vi) Course contents
The training matters and modules will be similar for all the implementing institutions and will be made obtainable by the National Council of Hotel Management & Catering Technology (NCHMCT).
Each agency will utilize its regular faculty for the programs, if available. Otherwise the agency will involve contractual faculty at the rate indicated by the Ministry of Tourism from time to time.
viii) Application fees
Nocourse or application fees will be chargeable to the applicant /eventual trainee.
ix) Attendance, Assessment & Certification
The trainees with minimal attendance of 80% will only be allowed to sit for the course-end test. The certification and assessment will be done.
A stipend amount of Rs.1,500/- will be paid to the trainee whose attendance is minimum 80%, in respect of the Food & Beverage Service Steward, Craft Baker, Front office Associate courses and Room Attendant and Rs.2,000/- in respect of the Multi Cuisine Cook course subject to his/her qualifying in the course.
An amount of Rs.1900/- per trainee will be allocated for provision of uniforms and this amount must be over and above the Base Cost.
xii) Funding of the Program
The Program will be financed under the Ministry of Tourism’s Scheme of Capacity Building for Service Providers under Suo Motu Initiatives.
Frequently Asked Questions ( FAQ)
Q-1. Why HSRT scheme is essential?
Ans- HSRT scheme is essential amidst the youth as it is initiated to enhance the eligible skills specifically to those belonging to financially weaker strata of the society.
Q-2. What is the target group of the scheme?
Ans- It is decided to provide training programs to 8th pass youth in the age group of 18 to 28 years.
Q-3. What is the total course fees?
Ans- No course or application fees will be chargeable to the applicant.
Q-4. What are the courses offered by this scheme?
Ans- The below mentioned all or any of the four courses will be offered:
a) A 6 week full time course in Food & Beverage Service.
b) A 8 week full time course in Food Production.
c) A 6 week full time course in Housekeeping Utility.
d) A 8 week full time course in Bakery and Patisserie.
Note :- Hunar Se Rozgar Tak (HSRT) scheme – A special implementation of the Ministry of Tourism for the creation of employable skills amidst youth particularly belonging to financially weaker strata of the society.