About Capacity Building for Service Providers (CBSP) Scheme:
- It is a Central Government Scheme designed to develop the tourism potential of India.
- It was launched by the Ministry of Tourism (MoT).
- It operates as a comprehensive skill development and certification framework targeting both the unorganised and organised sectors of India’s tourism and hospitality sector.
- Under the Scheme, the Ministry of Tourism conducts training programmes for the tourism stakeholders across the country, including urban, rural, and tribal areas.
- The outcome of these training includes placements by institutes, self-employment, and trainees opting for higher studies such as diploma and degree courses in the tourism and hospitality sector.
- The MoT implements the scheme through a network of central, state, and private agencies, including the following:
- India Tourism Offices
- Institutes of Hotel Management (IHMs)
- Food Craft Institutes (FCIs)
- Indian Institute of Tourism & Travel Management (IITTM)
- National Council for Hotel Management and Catering Technology (NCHMCT)
- State Tourism Departments and Corporations
- India Tourism Development Corporation (ITDC) and registered private training organisations
- Under the scheme, MoT provides financial assistance to participating institutes.
- Key Training Programmes under CBSP:
- Hunar Se Rozgar Tak (HSRT): A programme focused on skill-based employment
- Entrepreneurship Programme (EP): Designed to equip individuals with the skills required to establish their own ventures in the tourism sector.
- Skill Testing & Certification (ST&C): A re-skilling initiative that assesses and certifies existing tourism service providers.
- Tourism Awareness Programme (TAP): Aimed at creating awareness and encouraging community participation in the tourism industry.
- The beneficiaries range from organised sector workers, such as hotel and restaurant workers, to unorganised sector workers, such as dhaba staff, taxi/coach drivers, tourist police, monument staff, etc.
- Courses are delivered either at institutional premises, such as Institutes of Hotel Management (IHMs), Food Craft Institutes (FCIs), etc., or on-site at workplaces, with practical and on-the-job components.
