Art of honing skills via Hunar Se Rozgar Tak
HsRT–is a flagship programme under which the MOT has been trying to develop skills and create job opportunities. features key suggestions on how the scheme can be successfully implemented.
The scheme has had good response from the beneficiaries, training institutes and the employers – all major stakeholders in the programme. But a study on evaluating the effectiveness of the Hunar Se Rozgar Tak Scheme, conducted by the Indian Institute of Tourism and Travel Management (IITTM), under the Ministry of Tourism, has come out with some interesting findings, suggestions and recommendations, which, if implemented, may go a long way in making the programme more meaningful. The study also raises the question of why in the first place, greater focus is given to details and features, which make such positive schemes more relevant and useful to start with.
To start with, the IITTM evaluation has pointed out that "the scheme for the hospitality sector is presently customised for class ' 8th' pass, but the majority of persons seeking admission to the courses presently are higher qualified including graduates. It is considered not feasible to suitably undertake capacity development of such a diverse group in a single batch as it would have direct bearing on attaining the scheme objectives."
“The study goes on to add that a uniform structure and pedagogy cannot be tenable for a diverse group with varying education attainment, thereby, impacting training effectiveness and outcome, particularly motivation, dropout rate and placement."
The study has suggested that the eligibility for the present courses should be 'between 8th pass and 11th completed.'
There should be separate skill development courses for aspirants possessing '12th pass and above' qualifications. Another important recommendation is to reduce the drop-out cases, institutes located in semi-urban areas/ medium and small towns should be given priority for HsRT trainings, since it can provide better access to the target groups who are located mostly in these areas.'
The study was conducted by Chief Investigator Sutheeshna Babu, Investigator
Pawan Gupta, and CoInvestigators Charu Sheela Yadav and Vinodan.A. The evaluation study has also come up with a recommendation that the duration of the courses needs to be increased as some critical attributes such as communication and personality development require more time and efforts, especially in view of the socio-economic background of the targeted sectors-- beneficiaries–of the scheme.
It has been recommended that to popularise the scheme, service of local government bodies, civil society groups, and professional/industrial bodies be utlised. The evaluation study has recommended that in the present curriculam of F&B Service and Food Production courses, efforts should be made for adequate emphasis on practical knowledge and on topics related to industry orientation, job specific knowledge and soft skill development.