The contents of catering training include professional quality, service knowledge and service skills.

The professional qualities of waiters should include code of conduct, work and service attitude, language communication skills, service English, appearance, dress and hairstyle, etc.

On-the-job staff's professional quality is a kind of ideological and moral education, which should be placed in a very important position. The training content should enable students to get the message and be implemented in the whole process of service work. Service knowledge is the knowledge part of waiter's assessment standard, and service skill is the skill part of waiter's assessment standard.

training demand analysis:

training demand analysis can be based on shop patrol, through talking with front-line employees, and can also be predicted by information such as guest feedback form, marketing survey, customer return rate, employee representative meeting minutes, operating profit report, cost loss report and health inspection records.

when guests are dissatisfied, employees' morale is low, and work efficiency and hygiene can't meet the requirements, it means training is needed. In addition, in order to be in the leading position in the same industry, we should also carry out training before the problems appear, which is called advanced training.