China NLP Training Institute: Here is a plan for your reference.
1. Training objectives
According to the company's job requirements for restaurant waiters, through systematic study, excellent service personnel are trained, so that the trained waiters have good professional ethics and code of conduct, and master the basic knowledge and operational skills of restaurant service.
second, the training target
the on-the-job service personnel in each store of the company.
iii. Training courses
The on-the-job training course is set up by combining ability modules, and seven training modules are set up, including company management projects, professional quality of restaurant waiters, basic skills of catering service, wine service, serving and dividing dishes, replacing tableware and basic procedures of restaurant service.
Fourth, the training form
Part-time, learning by stages.
V. Training content
1. Company management project
1.1 Pay attention to professional ethics
(1) Abide by discipline and law: understand and abide by the duties and obligations of citizens and practice in a civilized manner; Understand the content of "five loves" advocated by the state
(2) professionalism: cultivate good qualities of punctuality, trustworthiness and discipline; Cultivate the good quality of respecting the old and loving the young, being diligent and eager to learn; Cultivate good qualities of being helpful and striving for perfection
(3) Working principles: self-esteem, self-love, self-confidence, self-reliance and self-improvement
1.2 Company employee handbook
1.3 Company management system
2. Professional quality of restaurant waiters
2.1 Professional ethics and job responsibilities: professional ethics of restaurant waiters; Responsibilities of greeters, bleachers and dish handlers
2.2 Eating habits and eating psychology of customers: eating habits in various regions of China; Eating habits of ethnic minorities; Eating habits of people in Europe, America and Asia; Guest's dining psychology
2.3 Basic knowledge of food hygiene: characteristics of public catering industry; Health management of public catering industry; Personal hygiene requirements of waiters; Environmental sanitation requirements for restaurants; Prevention of food poisoning; Tableware washing and disinfection hygiene
2.4 catering service safety: fire prevention and treatment: theft and accident prevention and treatment
2.5 catering service etiquette: basic requirements of polite service; Service reception etiquette; Learn the requirements of dress and sanitary decoration; Learn the correct posture of standing, walking and operating
3. Basic skills of catering service
3.1 End-supporting skills: understand the types and functions of trays; Master the methods of light trust and heavy trust; Learn to walk with end support
3.2 napkin folding: understand the function and types of napkins; Basic techniques of napkin folding; Types and placement of napkin flowers; Napkin folding atlas
3.3 table setting service: understand the basic requirements for setting tables for Chinese and western foods
4. Wine service
4.1 Understand the classification and characteristics of Chinese and foreign drinks, tea and soft drinks: understand the classification and characteristics of China drinks; Understand the classification and characteristics of foreign drinks; Understand the classification and characteristics of soft drinks; Understand the classification and characteristics of tea
4.2 Skills and procedures of wine service: learn how to ice and warm; Pay attention to the pouring order; Master the operating essentials of wine service
5. Serve and divide dishes
5.1 Understand the knowledge of dishes: understand the characteristics of Chinese food; Understand the main characteristics of western food
5.2 Serving and dividing food: understand the operating essentials of serving Chinese and western food; Master the basic methods of dividing Chinese and western dishes
6. Replace tableware
6.1 Replace tableware on the Chinese table: learn the operation method of replacing tableware; Know the correct steps of closing the table
6.2 Replace the tableware on the western table: understand the collocation rules of western dishes, tableware and drinks; Understand the special requirements for replacing tableware on the western table
7. Basic procedures of catering service
7.1 Master the reception service of Chinese and western food: understand the characteristics of zero-point service; Master the requirements of group meal package service; Understand the service procedures of the coffee shop
VI. Train lecturers
Employees with long working experience, restaurant lobby managers and general managers
VII. Training time
Every Monday to Friday, from 11:31 to 12:11, for one month.
VIII. Training place and equipment
In the dining room, all the facilities in the dining room
IX. Evaluation method
1. Exam: After the waiter has completed each training module in the curriculum, the trainer will take written test and oral test to the trainees.
2. assessment: embody the training concept of "skills as the final result". The evaluation team formed by the company conducts on-site assessment on the waiters in the training base. The assessment can take the form of on-site operation, oral question and answer, simulation operation and illustration, focusing on checking the waiters' post skills.
X. Adjustment method
It can be adjusted to Saturday or Sunday evening, and the specific time is unchanged, but it needs to be reported to the general manager and approved by more than two-thirds of the training staff.
Xi. Training budget
It belongs to internal training. The lecturers are all restaurant employees, so there is no need for much budget. During the training period, each trainee is prepared with a midnight snack, and some allowances are given to the lecturers appropriately. The initial budget is less than RMB 31,111.