Brief Job Description:- The individual at work greets and seats the guests; takes down their orders; serves them with tableware, food, beverages, and accompaniments; finally clears the used dishes and settles the customer’s accounts as per the company’s pol I Personal Attributes:- The job requires the individual to be fit to perform considerable physical activities and have pleasing deportment, healthy habits and good grooming commitment and proficiency Food and Beverage Service-ste wardIdentifying the service area and resources required:- To be competent, the user/ individual must be ab. check assigned service area as per dutyPC2. check the pre-bookings for the areas assignPC3. inspect the food service area for the cleaning and laying the table, e.g., customer dining areas, sideboards/side tables/trolleys /counters, service preparatiPC4. assess requirement of resources viz. tableware, cutlePC5. identify workplace procedures for serving food and beveraPreparing the service area:- To be competent, the user/ individual must be abl\PC6. check that service areas are hygienic, clean, free from damage and ready for use in line with servPC7. prepare and adjust dining area for comfort and ambience, e.g., light, music, temperature, odour-less, pest-free, clean linen and furniture arrangement Food and BeveragPC8. check that service equipment is clean, functional, free from damage, located where it should be and switched on ready forPC9. set up furniture in accordance with standard operating procedures, bookings, customer requests and customer/staff convenience and safety Free Food and Beverage Service-steward course
eck that sufficient stock of service items are clean, free from damage and stored ready fPC11. check availability of condiments and accompaniments ready for service and store them safelyC12. check dining furniture, table linen and table items are clean and undamagedC13. arrange restaurant furniture according to the food service operation Food and Beverage Service-steward coPC14. check the menus and promotional items and ensure that they contain accurate information and are ready fPC15. comply with industry requirements in relation to standard of dress and personal hC16. lay out tables/counters according to the outlet’sC17. dispose of broken and cracked items and other waste in accordance with standard operating procedures and environmental coPC18. prepare a suitable range of decorations, coasters and edible and non-edible garnishes and stock, in accordance with standard operating procPC19. carry out all work in accordance with occupational health and safePC20. check dining/restaurant/public amenity areas customer facilities for cleanliness prior to service, in accordance with standard operating procedurePC21. prepare and adjust the dining environment to ensure comfort and ambience for customers Food and Beverage Service-steward course. Free Food and Beverage Service-steward course Food and Beverage
PC22. verify menu variations and daily specials with kitchen staff (liaising with duty chef)Rechecking preparation for service area:- To be competent, the user/ individual must be able to: PC23. complete preparation for serving food and beverage following workplace proceduPC24. complete checklists for preparation for performing dutieGreeting customers:- To be competent, the user/ individual must be able toC1. greet customers, identify their requirements and check any booking records as appropriate to the service operatioPC2. check details of reservations where appropriatPC3. escort and seat customers according to table allocation and special requirementC4. offer chair assistance in seating the guest
PC5. offer available pre-meal services to customers and address guest by surname to extent possible PC6. present menus and drinks lists to customers, in accordance with standard operating procedures provide information to customers, giving clear explanations and description of information such as menu choices and options, information about food and beverages, specials for the day, information about the location or area location of customer faciaking and processing orders:- To be competent, the user/ individual must be aPC7. make sure customers have access to the correct menu Food and Beverage Service-steward couPC8. give accurate information on individual dishes according to customers’ requirementsC9. take the opportunity to maximize the order using appropriate sales techniques
Free Food and Beverage Service-steward course
PC10. check products and brand preferences with the customer in a courteousPC11. advise customers on a selection recommendations where required to assist customers to make a choice where aPC12. identify any specific customer prefPC13. record and relay information about any special requests or dietary or cultural requirements promptly and accurately to duty PC14. answer customer questions on menu items correctly and courteouPC15. record orders legibly, using the format required by the enterprise, verify order with customer and convey them promptly to the kitchen and bar as per standard procedurPC16. identify, record and deal with their order promptly, repeat order to reconfirm and inform about approximate waiting timPC17. seek information from the kitchen or other appropriate person, where answers are unknown Food and Beverage Service-steward course. Free Food and Beverage Service-steward course Free Food and Beverage Service-steward course
Serving food and beveragTo be competent, the user/ individual must be able toPC18. provide and adjust glassware, service ware and cutlery, suitable for menu choices, and condiments in accordance with standard operating procedurePC19. carry out all work in accordance with occupational health and safPC20. check quality and presentation of food and beverage in accordance with standard operating proceduPC21. check service ware for chips, marks, spills PC22. collect food and beverage selections promptly from service areas, convey them to customers safPC23. monitor flow of service for meal and beverage deliverPC24. recognize and follow up promptly, any delays or deficiencies in sPC25. promptly advise and reassure customers about any delays and problemPC26. serve food and beverage courteously and to the correct person, in accordance with standard operating procedures and hygiene requirements for, say, table d’hôte, a la carte, counter service, pre-set meal, buffet, function, tea and coffee service, and in patient serviPC27. check customer satisfaction at the appropriate time Food and Beverage Service-steward course PC28. offer additional food and beverage at the times as per standard procedure and order and serve them accordinglyPC29. clear tables of crockery, cutlery and glassware between the courses at the appropriate time and with minimal disruption to customersPC30. remove and replace used table items as required and maintain the correct stocks Free Food and Beverage Service-steward course
PC31. remove leftover food items, condiments and accompaniments from the table when required and deal with them correctlPC32. clear finished courses from the table at the appropriate time according to the service operation PC33. clear finished courses and used crockery and cutlery systematically with assistance from other service stafPC34. check crockery, cutlery and other table items and replace or remove them as appropriatPC35. serve different courses with clean and undamaged service equipment of the appropriate type PC36. serve food of the type quality and quantity required using the appropriate service methoPC37. keep the service area tidy and cleaClearing tables and counters after dining:- To be competent, the user/ individual must be able toPC1. clear tables of crockery, cutlery and glassware at the appropriate time after the meals, as per the course and with minimal disruption to customers Food and Beverage Service-steward course.PC2. remove tableware, cutlery, condiments and other used items from the table as per the procedure after customer has finished dining for crockery, cutlery/silverware, glassware, menus/menu folders, table decorations, condiments and accompaniments, napkins and table coveringPresenting guest account/check for the services used:- To be competent, the user/ individual must be able to: Free Food and Beverage Service-steward course
Free Food and Beverage Service-steward course
PC3. provide after-meals services such as mouth fresheners and/or finger-bowls as per organization standardsPC4. present the customer accounts/check for services used, as per organization procedure to the guesCleaning table and side boards of used tableware and waste food/beverages:- be competent, the user/ individual must be able toPC5. arrange table items used in food service area for cleaning or store them as reC6. prepare service and table linen for dispatch to laundry or clean down and remove disposable items PC7. dispatch used crockery, cutlery and service dishes to dish cleaning arPC8. store food items and accompaniments for future use in line with food hygiene reguPC9. leave dining and food service areas tidy and ready for cC10. dispose of rubbish and waste food following recommended procedures Food and Beverage Service-steward coursePC11. ensure that service equipment is clean, correctly stored and turned off where appropriatPC12. ensure that dining furniture is clean and ready for future use
PC13. store and/or prepare equipment for the next service, in accordance with standard operating procedure PC14. carry out all work in accordance with occupational Health and Safety Free Food and Beverage Service-steward course
Receiving payment after service:- To be competent, the user/ individual must be able to:PC1. make sure that payment point is working and that all needed material such as stationery, till/ credit/ debit rolls are available or processing either of cash, traveller’s cheques, draftsPC2. maintain the payment point and restock it when necessarPC3. enter / scan information into the payment point correctlyPC4. organize and present accounts to customers on requesPC5. tell the customer how much they have to pay, if asked and modes of payments accepted PC6. acknowledge the customer’s payment and validate it where necessarPC7. follow correct procedure for chip and pin transactions Food and Beverage Service-steward coursePC8. put the payment in the right place according to the organization’s procedures PC9. give correct change for cash transactionPC10. carry out transactions without delay and give relevant confirmation to the custome PC11. make the payment point contents available for authorized collectioPC12. process accounts in accordance with standard operating proceduresPC13. farewell guests courteously from the restaurant/dining area in accordance with standard operating proceduresSpotting customer service issues Food and Beverage Service-steward course:- To be competent, the user/ individual must be able to:PC1. spot customer service issues Free Food and Beverage Service-steward course
. listen carefully to the customers about any problem they have raisePC3. ask customers about the problem to check your understandinPC4. recognize repeated problems and alert the appropriate authorityPC5. share customer feedback with others to identify potential problems before they happenPC6. identify problems with systems and procedures before they begin to affect your customersResolving customer problems:- To be competent, the user/ individual must be able to:C7. identify the options for resolving a customer service issuePC8. work with others to identify and confirm the options to resolve a customer service issuePC9. work out the advantages and disadvantages of each option for the customer and the organization PC10. pick the best option for the customer and the organizatioPC11. identify for the customer other ways that the issue may be resolved if one is unable to helpPC12. take action to resolve customer service issue. discuss and agree the options for solving the problem with the customerPC14. take action to implement the option agreed with the customerPC15. work with others and the customer to make sure that any promises related to solving the problem are keptPC16. keep the customer fully informed about what is happening to resolve the problem Free Food and Beverage Service-steward course Free Food and Beverage Service-steward course
Free Food and Beverage Service-steward course
PC17. check with the customer to make sure the problem has been resolved to their satisfactionPC18. give clear reasons to the customer when the problem has not been resolved to their satisfactionInteracting with superior Food and Beverage Service-steward course:- To be competent, the user/ individual must be able to:PC1. receive job order and instructions from reporting superiorPC2. understand the work output requirements, targets, performance indicators and incentivesPC3. deliver quality work on time and report any anticipated reasons for delaysC4. escalate unresolved problems or complaints to the relevant seniorPC5. communicate maintenance and repair schedule proactively to the superiorPC6. receive feedback on work standardsPC7. document the completed work schedule and handover to the superiorCommunicating with colleagues Food and Beverage Service-steward course:- To be competent, the user/ individual must be able to:C8. exhibit trust, support and respect to all the colleagues in the workplacePC9. aim to achieve smooth workflowC10. help and assist colleagues with information and knowledgePC11. seek assistance from the colleagues when requiredPC12. identify the potential and existing conflicts with the colleagues and resolvePC13. pass on essential information to other colleagues on timely basisPC14. maintain the etiquette, use polite language, demonstrate responsible and disciplined behaviours to the colleagues
PC15. interact with colleagues from different functions clearly and effectively on all aspects to carry out the work among the team and understand the nature of their workPC16. put team over individual goals and multi task or share work where necessary supporting the colleaguesPC17. highlight any errors of colleagues, help to rectify and ensure quality outputPC18. work with cooperation, coordination, communication and collaboration, with shared goals and supporting each other’s performancCommunicating effectively with customers:- To be competent, the user/ individual must be able to: PC19. ask more questions to the customers and identify their needsPC20. possess strong knowledge on the product, services and marketPC21. brief the customers clearlyPC22. communicate with the customers in a polite, professional and friendly mannerPC23. build effective but impersonal relationship with the customersPC24. ensure the appropriate language and tone are used to the customers PC25. listen actively in a two way communicationC26. be sensitive to the gender, cultural and social differences such as modes of greeting, formality, etc.PC27. understand the customer expectations correctly and provide the appropriate products and servicesPC28. understand the customer dissatisfaction and address to their complaints effectivelyPC29. maintain a positive, sensible and cooperative manner all timePC30. ensure to maintain a proper body language, dress code, gestures and etiquettes towards the customers
PC31. avoid interrupting the customers while they talkPC32. ensure to avoid negative questions and statements to the customersPC33. inform the customers on any issues or problems before hand and also on the developments involving themPC34. ensure to respond back to the customer immediately for their voice messages, e-mails, etc.PC35. develop good rapport with the customers and promote suitable products and servicesPC36. seek feedback from the customers on their understanding to what was discussedPC37. explain the terms and conditions clearlyEngaging with customers for assessing service quality requirements Food and Beverage Service-steward course:-To be competent, the user/ individual must be able to:PC1. keep in mind the profiles of expected customersPC2. understand the target customers and their needs as defined by the companyPC3. organize regular customer events and feedback session frequentlyPC4. build a good rapport with the customers including the ones who complainC5. have frequent discussions with regular customers on general likes and dislikes in the market, latest trends, customer expectations, etc.PC6. receive regular feedbacks from the clients on current service, complaints, and improvements to be made, etc.
PC7. compulsively seek customer rating of service to help develop a set of regularly improved proceduresPC8. ingrain customer oriented behaviour in service at all levePC9. aim to gain their long lasting loyalty and satisfactiC10. engage with customers on without intruding on privacAchieving customer satisfaction:- To be competent, the user/ individual must be able toPC11. ensure clarity, honesty and transparency with the customersPC12. treat the customers fairly and with due respectPC13. focus on executing company’s marketing strategies and product developmentPC14. focus on enhancing brand value of company through customer satisfactionFulfilling customer requirement Food and Beverage Service-steward course:- To be competent, the user/ individual must be able to:C15. ensure that customer expectations are metPC16. learn to read customers’ needs and wantsPC17. willingly accept and implement new and innovative products and services that help improve customer satisfactionPC18. communicate feedback of customer to senior, especially, the negative feedbackPC19. maintain close contact with the customers and focus groupsPC20. offer promotions to improve product satisfaction level to the customers periodicallyPC21. weigh the cost of fulfilling unscheduled customer requests, consult with senior and advise the customer on alternativesbehavioural, personal and telephone etiquettes:- To be competent, the user/ individual must be able to:
PC1. greet the customers with a handshake or appropriate gesture based on the type of customer on their arrivalPC2. welcome the customers with a smileC3. ensure to maintain eye contactPC4. address the customers in a respectable manner PC5. do not eat or chew while talkingPC6. use their names as many times as possible during the conversatioPC7. ensure not to be too loud while talkPC8. maintain fair and high standards of practicePC9. ensure to offer transparent pricesPC10. maintain proper books of accounts for payment due and receivedPC11. answer the telephone quickly and respond back to mails fasterPC12. ensure not to argue with the customeC13. listen attentively and answer back politelyPC14. maintain personal integrity and ethical behaviorPC15. dress professionallC16. deliver positive attitude to work PC17. maintain well groomed personality, i.e., clean and crisp uniform, neatly cut and combed hair, well maintained and shining shoes, and no body odoPC18. achieve punctuality and body languagePC19. maintain the social and telephonic etiquettePC20. provide small gifts as token of appreciation and thanks giving to the customerPC21. use appropriate tone, pitch and language to convey politeness, assertiveness, care and professionalismPC22. demonstrate responsible and disciplined behaviours at the workplacePC23. escalate grievances and problems to appropriate authority as per procedure to resolve them and avoid conflict Free Food and Beverage Service-steward course
Treating customers with high degree of respect and professionalism:- To be competent, the user/ individual must be able to:PC24. use appropriate titles and terms of respect to the customersPC25. use polite languagPC26. maintain professionalism and procedures to handle customer grievances and complaintsPC27. offer friendly, courteous and hospitable service and assistance to the customer upholding levels and responsibilityPC28. provide assistance to the customers maintaining positive sincere attitude and etiquettePC29. provide special attention to the customer at all timeAchieving customer satisfaction:- To be competent, the user/ individual must be able toPC30. achieve 100% customer satisfaction on a scale of standarPC31. gain customer loyaltPC32. enhance brand value of compducating customer on specific facilities and services available:- To be competent, the user/ individual must be able to:PC1. educate the tourists, employers and the colleagues at workplace on women rights and the respect that is to be given to themPC2. inform about company’s policies to prevent women from sexual harassments, both physical and verbal, and objectifications by other customers and staffPC3. list all the facilities available with respect to transportation facilities, night trips and safeguards, reporting abuse, maternity related and other grievanc PC4. inform about methods adopted to ensure safety and personal and baggage security of women, e.g., CCTV cameras, security guards, women’s helpline
PC5. provide the necessary comfort to the female traveller customers such as secure and safe environment, chain locks/latches, smoke detector, comfortable accommodation, etc.PC6. maintain compliant behavioural etiquette while dealing with women customers such as asking permission before entering room and for cleaning, avoiding touch contact, using abusive language or gesture, etc.PC7. ensure that the customer feels safe at all times without being over threatened by the security procedures and related environmentPC8. ensure that in the event of terrorist attacks customers are calmly handled, led to safer places and instructed properly in order to achieve zero casualties Providing different age and gender specific customer service:-To be competent, the user/ individual must be able to:PC9. ensure the quality of facilities and services offered cater to the needs of every individual, be it man, woman, child, particularly the very young and the agedPC10. be aware of the customer unique needs and wants of each category of customer, e.g., for an infant, for a young woman, for an old person, othersC11. coordinate with team to meet these unique needs, also keeping in mind theirdiverse cultural backgroundsPC12. provide entertainment programs and events suited for the children touristPC13. educate parents and attendants of senior citizens on basic safeguards and procedures for them in case of emergenciesPC14. arrange for transport and equipment as required by senior citizens1PC15. ensure availability of medical facilities and doctor Free Food and Beverage Service-steward course
standard etiquette with women at workplace:- To be competent, the user/ individual must be able to:PC16. treat women equally across both the horizontal as well as vertical segregation of roles in the workplacePC17. ensure a fair and equal pay to the women as men, more of formal training, advancement opportunities, better benefits, etc.PC18. involve women in the decision making processes and management professionsPC19. avoid specific discrimination and give women their due respectC20. motivate the women in the work place towards utilizing their skillsPC21. educate the tourists, employers and the colleagues at workplace on women rights and the respect that is to be given to themC22. establish policies to protect the women from sexual harassments, both physical and verbal, and objectifications by customers and colleaguesC23. frame women friendly work practices such as flexible working hours, maternity leave, transportation facilities, night shift concessions, women grievance cell.C24. ensure the safety and security of women in the workplace, particularly when their nature of job is to deal with night shifts, attend guest rooms, back end work, etc.PC25. ensure safety and security of women at all levelSecuring company’s IPR:- To be competent, the user/ individual must be able to:C1. prevent leak of new plans and designs to competitors by reporting on timePC2. be aware of any of company’s product, service or design patentsPC3. report IPR violations observed in the market, to supervisor or company head Free Food and Beverage Service-steward course
Respecting customer’s copyright:- To be competent, the user/ individual must be able to:PC4. read copyright clause of the material published on the internet and any other printed material PC5. protect infringement upon customer’s business or design planC6. consult supervisor or senior management when in doubt about using information available from customerPC7. report any infringement observed by anyone in the companEnsuring cleanliness around workplace:- To be competent, the user/ individual must be able to: PC1. keep the workplace regularly clean and cleared-off of food waste or other litterPC2. ensure that waste is disposed-off as per prescribed standards or in trash cans earmarked for waste disposalPC3. ensure that the trash cans or waste collection points are cleared everydayPC4. arrange for regular pest control activities at the workplacePC5. to maintain records for cleanliness and maintenaPC6. ensure the workplace is well ventilated with fresh air supplC7. check the air conditioner and other mechanical systems on a regular basis and maintain them well PC8. ensure the workplace is provided with sufficient lightinPC9. ensure clean work environment where food is stored, prepared, displayed and servedPC10. ensure safe and clean handling and disposal of linen and laundry, storage area, accommodation, public areas, storage areas, garbage areas, etc. Free Food and Beverage Service-steward course
PC11. identify and report poor organizational practices with respect to hygiene, food handling, cleaning PC12. ensure adequate supply of cleaning consumables such as equipment, materials, chemicals, liquids PC13. ensure to clean the store areas with appropriate materials and proceduresPC14. identify the different types of wastes, e.g., liquid, solid, food, non-food, and the ways of handling them for disposaollowing personal hygiene practices:- To be competent, the user/ individual must be able to:PC15. wash hands on a regular basis, particularly on touching any dirty surfaces, before and after handling food, after using the toilet, etcPC16. ensure to wash hands using suggested material such as soap, one use disposable tissue, warm water, etc.PC17. wash the cups, glasses or other cutlery clean before and after using themPC18. ensure to maintain personal hygiene of daily bath, clean clothing and uniform, footwear, head gear, cutting nails, healthy diet, using deodorant, etc.PC19. ensure to maintain dental hygiene in terms of brushing teeth every day, using mouthwash regularly, using mouth freshener after eating, avoiding smoke at workplace, etc.PC20. ensure no cross contaminations of items such as linen, towels, utensils, etc. occurs in the workplace
Taking precautionary health measures:- To be competent, the user/ individual must be able to: PC21. report on personal health issues related to injury, food, air and infectious diseasesPC22. ensure not to go for work if unwell, to avoid the risk of being spread to other peoplePC23. use a tissue, cover the mouth and turn away from people while sneezing or coughingC24. wash hands on using these tissues after coughing and sneezing and after using the wastesPC25. ensure to use single use tissue and dispose these tissues immediatelyPC26. coordinate for the provision of adequate clean drinking waterPC27. ensure to get appropriate vaccines regularlyPC28. avoid serving adulterated or contaminated foodPC29. undergo preventive health check-ups at regular intervalsC30. take prompt treatment from the doctor in case of illnes. have a general sense of hygiene and appreciation for cleanliness for the benefit of self and the customerTaking precautionary measures to avoid work hazards:- To be competent, the user/ individual must be able toPC1. assess the various hazards in the work PC2. take necessary steps to eliminate or minimize them PC3. analyse the causes of accidents at the workplaPC4. suggest measures to prevent such accidents from taking placPC5. take preventive measures to avoid risk of burns and other injury due to contact with hot surfaces such as stoves, gas, fire, hot liquids, hot foods, hot oil, etc.PC6. suggest methods to improve the existing safety procedures at the workplace Free Food and Beverage Service-steward course
Following standard safety procedure:- To be competent, the user/ individual must be able to:PC7. be aware of the locations of fire extinguishers, emergency exits, etc.PC8. practice correct emergency procedures PC9. check and review the storage areas frequentlyPC10. stack items in an organized way and use safe lifting techniques to reduce risk of injuries from handling procedures at the storage areasPC11. ensure to be safe while handling materials, tools, acids, chemicals, detergents, etcPC12. store the chemicals and acids in a well-ventilated and locked areas with warning signs displayed PC13. ensure safe techniques while moving furniture and fixturesPC14. ensure to reduce risk of injury from use of electrical toolPC15. read the manufacturer’s manual carefully before use of any equipmenPC16. unplug the electrical equipment before performing housekeeping, cleaning and maintenance to avoid injuriePC17. keep the floors free from water and grease to avoid slippery surfac PC18. ensure to use non slip liquids and waxes to polish and treat floors, if requirePC19. use rubber mats to the places where floors are constantly PC20. ensure safety from injuries of cuts to loss of fingers, while handling sharp tools such as knives, needles, etcPC21. use flat surfaces, secure holding and protective wear while using such sharp toolsPlan for serving food and beverages:- PC1. check assigned service area as per duty rosterPC23. monitor flow of service for meal and beverage deliveryDeal with customer payment: Free Food and Beverage Service-steward course Free Food and Beverage Service-steward course
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If you Need Certificate the you should have to attended all Classes Regularly Time to Time and And Share A Registration Number For your Attendance, Which we will provide you after complete admission. When Your 80% Attendance will be Complete then You should attend Assessment or Exam For Certificate And Mark sheet. Free Food and Beverage Service-steward course
There Are Some Terms And conditions to eligible for Certificate And Mark sheet
- Need 80% Online Class Attendance By Registration Number
- attend Online Exam and Interview
- You Have To Pay Certificate Currier Charge Rs 2000 (Two thousand Rupees Only)
Charges
Only You have to pay Rs 2000/-(two thousand Rupees Only ) For The Certificate Courier Charge,
When you selected For Free Certificate And Mark sheet Or pay based Certificate And Mark sheet then your government registration process will be start , We give you a Registration Certificate , When you Will Start Your Online Class Every Day you will Put The Registration number With Us for attendance.
As Example Registration Certificate will be like the
This Certificate is valid for All India Government and private both sector and this certificate is also valid 129 Countries of The World, And by this certificate you can Attend All ou interviews And job Section ..
Terms & Conditions of Offline Class
Offline Class —(Totally Free Of Cost)
Offline class Its mean you Direct Go to Our Institute and Take admission there, after the admission you have to join direct class
there is a totally free of cost no charge ,, even you will get Rs 50 every day from Government
every day , There Is a three Time Of classes
a) 8:00am to 12:00pm
b)12:00pm to 4:00pm
c)4:00 pm to 8:00 pm
you can take any time for class regarding your needs , you have to select any one time for regular attending the class
But one thing Must be Remember you have to attain at least 80% of total class, As example if class is 180 days then you have to attain minimum 150 days , other wise your registration will be cancel, and you cant sit on exam and you will also not get certificate
Terms & Conditions of Online Class
Online Class Time – 12:00 pm to 01:00pm ( Two Days In a Week ) , If You have No Time at 12: 00 pm then You can see the class before 8:00 pm after that your attendance will be close,
Online Class And Mark sheet Details
Online Class And Mark sheet Details,
All over India GPRS Studio Provide you Free Online Class And Free Certificate..
Online Classes are Totally Free for All Indian, You can Attend Our Online Classes in Youtube Channel GPRS Studio at home by your Phone /Laptop/ Mobile/Computer etc .
Its total 6 Months Class .. Two days In a Week