We are a hospitality college that offers courses in DPCHM, DSW, and DPCA.

Key Responsibilities:

1. Develop and deliver comprehensive lectures, demonstrations, and practical sessions to educate students on Food and Beverage Service Theory and Practical topics, including service techniques, menu knowledge, table settings, and customer relations.

2. Create engaging learning materials, such as lesson plans, presentations, handouts, and assignments, to facilitate student understanding and encourage active participation in the learning process.

3. Organize and conduct practical training sessions in simulated restaurant settings, providing students with hands-on experience in tasks such as table setup, order taking, food and beverage serving, and handling guest inquiries and feedback.

4. Assess student performance through quizzes, exams, role-plays, and practical assessments, and provide constructive feedback to support their academic and professional development.

5. Stay updated on industry trends, service standards, and best practices in food and beverage service, integrating relevant information into course curriculum to enhance student learning outcomes.

6. Collaborate with colleagues and industry professionals to enhance the overall educational experience, participate in curriculum development initiatives, and contribute to the continuous improvement of academic programs.

7. Freshers can also apply.