Catering training plan

Time flies. There are new opportunities and challenges ahead. At this moment, we need to start making a plan. What are the characteristics of a good plan? The following are four catering training plans I have compiled for you. Welcome to share them. Catering training plan 1

In order to better understand and understand their job responsibilities and the company's various rules and regulations, service skills, manners and other requirements, and to better serve the guests and prepare for the opening, the following training is done.

1. Under the leadership of the resident manager, the director of catering

is fully responsible for all the operation and management of hotel catering, understanding the present situation and development trend of the catering market, understanding the service situation to customers and the innovation of catering products, improving service and operating procedures, ensuring product quality standards and hygiene requirements, reasonably controlling costs and gross margins, improving guest satisfaction and increasing economic benefits.

job responsibilities: planning and reporting, policies, standards and processes, performance evaluation, human resources, operation and management.

second, assistant to the director of catering

assist the director of catering to be responsible for the operation and management of catering services, and be responsible for improving and improving the services of various business outlets to ensure the provision of excellent services and products to guests.

III. Executive Chef

1. Under the leadership of the Food and Beverage Director, be fully responsible for the command and management of kitchen organization and operation, draw up the staffing of each kitchen, put forward the management candidates of each kitchen, organize the formulation of kitchen management system and working procedures, and supervise subordinates to implement them. Attracting customers by designing and producing distinctive dishes, and controlling food costs.

2. according to the business objectives and production tasks assigned by the food and beverage department, be responsible for the development of Chinese and western food markets and the formulation of development plans.

3. in conjunction with the restaurant manager, according to the budget and grade of each restaurant, study and determine the catering gross profit margin standards such as zero point, banquet, team, etc., control cost accounting, report to the director of catering for approval, and supervise the implementation of each kitchen.

Fourth, the food and beverage department clerk

1. Be familiar with and implement the hotel's policies and operating specifications.

2. under the leadership of the food and beverage director (manager), be responsible for the clerical work of the food and beverage department, and assist the food and beverage director in handling the sending, receiving and management of relevant letters and official documents; Do a good job of sorting out and printing the monthly and annual plans and summaries, and be responsible for establishing and sorting out the documents and files of the food and beverage department.

3. Make various reports and forms of the department, and keep them in different categories, and bind and file them regularly.

4. attend the regular meeting of the department and keep the meeting minutes.

5. Do a good job in English translation of various documents and statements, and be responsible for collecting and purchasing materials.

6. Be responsible for the attendance of staff in the Food and Beverage Department, and the accounting and distribution of employee bonuses and salaries, subsidies and employee labor insurance and welfare articles.

7. do a good job in collecting, keeping and recording all kinds of office supplies in the office of the food and beverage department, do a good job in controlling office expenses and do a good job in office hygiene.

8. Do a good job in daily reception, answering telephone calls, receiving visitors, keeping records, properly handling and accurately conveying instructions from superiors.

V. Manager of Chinese Restaurant

1. Overview of responsibilities: Be responsible for the daily operation and management of Chinese restaurants, ensure a comfortable dining environment and good service to attract tourists, and obtain the best benefits by providing guests with programmed and high-standard services.

2. Specific responsibilities:

3. Under the leadership of the assistant director of catering, be responsible for the daily operation and management of Chinese restaurants.

4. Make annual and monthly management plans for Chinese restaurants, lead restaurant employees to actively complete various reception tasks and business indicators, and strive to increase restaurant sales revenue; Analyze and report the annual and monthly management of the restaurant.

5. Attend the regular work meeting presided over by the food and beverage director (manager) and put forward reasonable suggestions. Fully grasp the reservation and important reception activities of Chinese restaurant, and preside over the relevant meetings of Chinese restaurant.

6. Head waiter of Chinese restaurant

1. Under the leadership of the restaurant manager, implement the hotel management policy and various rules and regulations, and be responsible for the daily management and reception of the team.

2. according to the annual and monthly work plan of the restaurant, lead employees to actively complete various reception tasks and business indicators, strive to increase the sales revenue of the restaurant, and report the daily business reception.

3. attend the regular meeting of the department, put forward reasonable suggestions, understand the daily reception and booking situation, and hold the regular meeting before class.

4. organize and lead the staff to complete the daily reception work, check the energy-saving status, cleanliness and service quality of goods and facilities in time, make them meet the required norms and standards, and ensure efficiency, safety and reliability.

5. fully grasp the dining situation of guests in this area, consult the guests' opinions and suggestions in time, solve the problems and deal with the guests' complaints.

6. Arrange the staff's shift reasonably, ensure the connection of all links, and make the reception work complete smoothly.

7. fill in the daily work log, and do a good job in the establishment of restaurant sales service statistics and customer history files.

8. Regularly conduct attendance and performance evaluation for employees in this shift, organize and implement relevant training activities, grasp employees' ideological status, work performance and business level in time, and do a good job in developing and cultivating talents in restaurants.

7. Chinese restaurant usher

1. Obey the arrangement of the head waiter and do a good job of introducing guests according to the working procedures and standards.

2. fully grasp the reservation information, accept and arrange the guest reservation during the meal, register and notify the service personnel.

3. greet the guests actively and enthusiastically, introduce the restaurant or hotel facilities to the guests in time, answer the guests' inquiries, and maintain a good service image.

4. timely and accurately select and guide the dining guests to the table they are satisfied with, arrange the guests to eat and hand over the menu and wine list. Handle the guest relationship when there is no table.

5. Be responsible for keeping the menu and wine list, and replace them in time if they are damaged, so as to keep them in good condition.

6. Ask the guests' opinions and suggestions in a timely manner, record the relevant information of the guests, do a good job in collecting the information of the guest history files, communicate with the service personnel in time, and improve the satisfaction of the guests.

7. change and keep the linen in the restaurant, ensure its normal usage, and report the shortage and loss to the foreman in time.

8. After the shift, do a good job of handover with the next shift. After the business is over, do a good job in the sanitation of the area under its jurisdiction and do a good job in finishing the work.

8. Chinese restaurant waiter

1. Obey the arrangement of the head waiter, work closely with the dish delivery staff, and provide efficient and high-quality catering services for guests in terms of ordering, serving, wine service and checkout according to working procedures and standards, and maintain a good service image.

2. Do a good job of pre-meal inspection, set the table according to the standard, and prepare all kinds of supplies and utensils for dinner. Responsible for the cleaning and maintenance of regional facilities and equipment to ensure an elegant, clean and safe dining environment.

3. Be familiar with the menu and wine list, make active and skillful sales promotion to the guests, and fill in the guest's menu and wine list according to the specifications.

4. Ask the guest's comments and suggestions in time, try to help the guest solve all kinds of problems in the dining process, and fill in the guest's comments on the quality information card and reflect them to the foreman when necessary.

5. Completes the replacement of regional tableware, linen and miscellaneous items.

after the shift, do a good job of handover with the next shift, check the environmental facilities, do a good job of finishing, and put an end to energy waste. Part 2 of the catering training plan

In order to study and implement the Food Safety Law, the Measures for the Supervision and Administration of Food Safety in Catering Services and other catering service laws and regulations, and improve the knowledge of food safety laws and regulations and the standard operation level of catering service employees, this plan is formulated in combination with the actual situation of our county.

1. purpose of training

through the training of food safety laws and regulations and basic knowledge of food safety in catering services, the awareness that enterprises are the first person responsible for food safety is enhanced, the self-management level of food safety is improved, and the employees' awareness of food safety law-abiding, honesty and self-discipline is strengthened, so as to improve their operational skills and prevent food safety accidents.

second, the training object and time

the training object is catering service employees, including schools (kindergartens), managers and processing operators of canteens and catering service units in public institutions. Training time to be determined.

III. Training contents

1. Food safety laws and regulations, including the Food Safety Law and its implementing regulations, the Measures for the Supervision and Administration of Food Safety in Catering Services, and the Measures for the Administration of Food Service Licensing, etc.

2. Business knowledge of food safety in catering services, including food safety standards;

food pollution and its prevention and control measures; Prevention methods of food poisoning and other food-borne diseases; Food safety guarantee skills of catering services for major events; Hygienic requirements for kitchen, environment, equipment and food procurement, storage, processing and cooking; Personal hygiene requirements of catering employees, etc.

iv. Training mode

Centralized training mode is adopted, and the location is to be determined.

V. Training Supervision

According to the Food Safety Law and other laws and regulations, the county food and drug administration will take the training of catering service employees as one of the important contents of daily supervision and licensing. After the training of employees, the examination will be conducted. Those who pass the training will be issued with the training certificate of catering service employees. The training certificate is one of the necessary conditions for the examination and acceptance of catering service units. The food and drug supervision and administration department will order the employees who fail the examination to stop the relevant personnel from engaging in food business activities and take up their posts after passing the training and examination as required. Food and beverage training plan 3

I. Examination of entering the hotel

All service personnel who enter the hotel should accept the examination organized by the hotel.

Main assessment items (scoring and evaluation required):

1. Write 1 resumes and brief introduction of family status (archiving)

2. What aspects of work ability do you think you have and what kind of work you are most suitable for?

3. Do you think the service work of serving water with dried vegetables can achieve results?

4. What do you think are the most basic conditions for a good hotel?

5. What basic qualities do you think a good waiter should have?

6. What do you think is the most important thing to get along with others?

7. What do you think are the basic service procedures for customers from entering the store to leaving it?

8. Do you know the most famous cuisines in China?

9. What do you think are the main features of Sichuan cuisine?

11. When you have conflicts with hotel leaders and colleagues, what do you think should be done or expressed?

11. What should you do when you are dissatisfied with the work assigned by the leader or think it is not suitable for you?

12. What do you think should be done to treat customers?

13. Who do you think is the first and who is the second among hotel interests, customer interests and personal interests?

14. What should the guests do when they are not satisfied with the service and food?

15. What do you think is the main reason for a person to become rich or promising?

16. Please set a dining table for five.

assessment requirements: ① assess the assessment results; (2) Determine training objectives according to weaknesses; (3) understand the future of training and the use of posts.

second, the training of catering service knowledge

l, memorize the employee rules and take the exam after reciting them; 2. memorize the duties of the waiter and recite the exam; 3, memorize the lobby service management system; 4. Memorize employee attendance rules; 5. Be familiar with the general procedures of hospitality; 6. Be familiar with the preparations for hospitality; 7, familiar with the reception specifications of the banquet; 8. Familiar with the basic knowledge of Sichuan cuisine; 9, familiar with the hotel's recipes, wine knowledge, and the characteristics of the main famous dishes; 11, familiar with the consumer psychology of customers.

Training requirements: (1) Learn by heart before taking the exam; (2) The above items, one by one, study the exam one by one; (3) Explain before learning, and the knowledge of Sichuan cuisine is taught by the chef; (4) the assessment should be scored.

Third, language behavior training

1. Learn to memorize civilized expressions for hospitality; 2. Learn how to ask customers; 3. Learn how to introduce yourself; 4. Learn how to introduce and recommend this hotel; 5. Learn how to make suggestions and self-criticism to customers and leaders; 6. Learn to speak Mandarin and master the art of language; 7. Learn how the hotel answers the phone; 8. Learn about beauty and wearing knowledge; 9. Learn facial expressions and expressions; 11. Learn how to stand, walk and stare; Ll, learn to sing and dance in general occasions; 12. Learn to communicate with customers and colleagues.

training requirements: (1) demonstration while learning; (2) after the exam; (3) It is not required to be complete, but you should be familiar with the main points.

Fourth, service skill training

1. How to greet guests?

2. how to guide the guests to their seats?

3. How to make tea for the guests?

4. How to order food, side dishes, fill in the menu and deliver it in time;

5. how to pass and serve dishes?

6. How to drink for guests? Part 4 of the catering training plan

1. Training time:

April 23rd-May 23rd,

8: 31 am-11: 11 pm-4: 31 pm

2. Training purpose requires

to enable students to master the restaurant skillfully through training.