Work plan of restaurant service 1

I. Training objectives

According to the company's work 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 Restaurant waiter training 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. Examination: After the waiter has finished learning 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.

work plan of restaurant service 2

1. Overall goal

To train people who have the following conditions: to master the basic knowledge of restaurant service, to use basic skills, to independently complete this professional service procedure, and to achieve first-class service quality.

objectives of service quality training

through training, students can master the concept of enterprise management and service, the quality requirements of restaurant waiters, the etiquette norms of catering service and various hospitality service skills, learn to package themselves with etiquette, consciously create a good professional image, create a good service atmosphere, improve comprehensive service quality, enhance loyalty to enterprises, enhance team cohesion, and lay a good foundation for rapidly and comprehensively improving the service level of restaurants.

III. Training objectives of operational skills

Through training, students can master the basic skills and procedures of restaurant service, improve their language expression ability, adaptability and psychological quality in practical work, and flexibly apply what they have learned to practical work to provide satisfactory services for guests.

4. Teaching requirements

(1) Service quality training requirements

1. Importance of corporate image building and personal image building of restaurant waiters

2. Meaning, concept and mode of service

3. Quality requirements of restaurant waiters

4. Professional ethics requirements of restaurant waiters

5. Courtesy and courtesy of restaurant waiters. The basic requirements of gfd's manners in restaurants

7. Polite expressions commonly used in restaurant service

8. How to establish the concept that "the front desk staff are customers in the hotel", Strengthen the cooperation between the front and back office

(2), the training requirements of operation skills

1, the basic essentials of trays

2, the folding of napkins

3, the setting of tables for western food

4, the pouring of wine, the serving of dishes

5, the reservation of western food banquets

6, the reception service procedures and skills of western food banquets <

professional theory: 11 class hours.

professional skills: 61 class hours;

work plan of restaurant service 3

Love your job: When you love your job, you will do it happily and easily. We want people who eat to get health, energy and good service. You may make ordinary work extraordinary. And the people that enterprises need most are people who love their jobs.

Get familiar with work standards and methods quickly: In order to win in the fierce competition for our own enterprise and ourselves, we must be able to get into work and be competent as soon as possible to improve work efficiency.

Be diligent: Food and beverage work is mainly at hand, usually not too heavy, and it will not be exhausted if you do more. So we should be diligent in our legs, eyes, hands and hearts. Take the initiative to work, take the initiative to find a job. The saying "Nothing is difficult in the world" tells a profound truth, as long as you are diligent and successful, the door will be open for you.

Have self-confidence: Compared with money, power and birth background, self-confidence is the most important thing. Self-confidence can help people overcome all kinds of obstacles and difficulties and believe that they are beautiful.

Learn to be a man: Being a man is a person who is dedicated, grateful, helpful and professional ethics. Being a man in good faith and doing things seriously will lead to more successful career.

Responsibility: Take the interests of the company as the priority and be responsible for your own post; Is responsible for the guests, to provide quality products and services to the guests; It means "respect is absent". Even if no one is supervising you, you will do your work seriously. This is the performance of responsibility.

Face the unfairness in work with a normal mind: there is no absolute fairness in work, and opportunities are always equal in front of hard workers. Without a certain ability to bear setbacks, how can we provoke the girders in the future?

Team: It is the consistent pursuit of enterprises to play team spirit. The work of catering enterprises is composed of various divisions of labor, which requires the cooperation of team members very much. Employees and enterprises with team spirit and good cooperation are more successful.

work plan of restaurant service 4

In the coming 21__ years, the past year may be lost, sad, successful and happy, but it doesn't matter. It's the past. We will work harder and tomorrow will be better.

many people say that I have changed, I believe. I'm really unhappy. There are many things pressing me. My life and mood are a mess. Although there are no ups and downs, at least I have experienced some ups and downs, ups and downs, twists and turns and difficulties again and again. Sometimes I really cherish me. I've been thinking about what I did wrong and why? I also cheer for myself again and again, and stand up again and again. I am thinking, without me, the earth will turn around as usual, and things will be solved as usual. I don't want to be a weak person or a coward, and my fate is in my own hands. I believe that tomorrow will be better, hello, I am good, and everyone will be fine.

After what I have experienced, I have learned a lot from it. I am fine now. I have a job, courage and all of you. I care about you very much. Everyone around me, we will always be friends. People say that every family has a hard experience, and you also have your experience. Let's share it. We can learn from each other and make progress together. The future belongs to us. About next year, my aim is:

1. Do every job every day carefully.

2. Earnestly study warehousing knowledge, and work hard for examination and promotion.

3. Use the rest time for computer training.

4. Learn more other things to enrich yourself.

Finally, I hope everyone will step on a new level by next year, by going up one flight of stairs, thank you! This is not uncommon. When dealing with such incidents, waiters should adhere to the tenet of "the guest is always right", be good at standing in the guest's position, put themselves in the guest's shoes and make appropriate concessions. Especially if the responsibility lies with the waiter, we should dare to admit our mistakes and give the guests an immediate apology and compensation. In general, the guest's mood is a mirror of the service provided by the waiter. When a contradiction occurs, the waiter should first consider whether the fault is on his own side.

work plan of restaurant service 5

1. Basic information of rural surplus labor force in Xinglong County

At present, there are 48,411 rural surplus labor force aged 16-25 in Xinglong County, of which 25,111 are unemployed.

II. Organization and leadership of transfer employment training

The county government attaches great importance to the transfer training of rural surplus labor force, and specially approves the establishment of a transfer training base for rural surplus labor force, with the personal supervision of bureau leaders and school leaders, and the training office is in charge of by a special person.

III. Training objectives and tasks

According to the national professional standards for restaurant waiters, through systematic study, we will train restaurant service personnel who are suitable for the needs of the labor market and employers, have good professional ethics and code of conduct, and master the basic knowledge and operational skills of restaurant service. From 21xx-211x, it is planned to train 211 people every year.

IV. The training targets

are mainly rural youths who have reached the age of 16, have a junior high school education or above, are in good health, have the desire to transfer employment and are keen on restaurant service posts.

v. training forms

vocational skills training is provided for migrant workers in the form of full-time or part-time learning.

VI. Training Requirements

1. The theoretical training, skill training, audio-visual training and practical operation are organically unified in the training, and the training mode of competency module is adopted to highlight the job skills training. Give priority to students' hands-on operation, supplemented by teachers' face-to-face lectures, and comprehensively improve students' comprehensive quality.

2. Carry out training in the form of classroom teaching, on-site training, practical operation and self-study, aiming at practicality, practicality and effectiveness, so as to improve students' interest in participating in the training.

3. Take Xinglong Hotel as the training base, and hire full-time and part-time teachers with rich operation skills to practice the operation in person, so that students can improve their job skills and cultivate their hands-on operation ability while learning and doing.

VII. Training content

? The course of "Restaurant Waiter" adopts the combination of ability modules, and * * * sets seven training modules, such as practice foundation, restaurant service etiquette, table setting service, wine service, serving and dish distribution service, replacing tableware and basic procedures of restaurant service. * * * 152 class hours

(a), practice base?

students are required to be familiar with the common sense of going out to work and master the professional quality of restaurant service. 11 hours of theoretical study.

(2) Restaurant service etiquette

Students are required to master the gfd norms, manners norms, manners norms and etiquette norms of restaurant waiters. Among them, 5 hours of theoretical study, 13 hours of skill study, 2 hours of audio-visual study, and 21 hours of * * *.

(3), end support and table setting service skills

Students are required to master the skills of tray end support, napkin folding and table setting service. Among them, 6 hours of theoretical study, 22 hours of skill study, 2 hours of audio-visual study, and 31 hours of * * *.

(4) Wine service

Students are required to understand the classification and characteristics of Chinese and foreign wines, teas and soft drinks, and master the skills and procedures of wine service. Among them, 6 hours of theoretical study, 22 hours of skill study, 2 hours of audio-visual study, and 31 hours of * * *.

(5) Serving and dividing dishes

Students are required to know the knowledge of dishes, serving and dividing dishes. Among them, theoretical study lasts for 4 hours, technical study lasts for 14 hours, audio-visual study lasts for 2 hours, and * * * counts as 21 hours.

(6) Changing tableware

Students are required to learn the basic operation methods of changing tableware. Among them, theoretical study lasts for 4 hours, skill study lasts for 5 hours, audio-visual study lasts for 1 hours, and * * * counts as 11 hours.

(7) Basic procedures of restaurant service