The training content of catering service personnel usually includes the following aspects: product knowledge, service skills, communication and coordination skills, teamwork and customer relationship management.

first of all, the trainers need to have a deep understanding of the catering products provided, including menus, ingredients, cooking methods, etc.

they need to learn important information such as the characteristics, taste, source of ingredients and potential allergens of each dish, so that they can provide accurate product introduction and suggestions to the guests.

Secondly, service skills are one of the key contents in training.

This includes the cultivation of skills such as polite hospitality, professional reception and effective communication. Trainers need to learn how to greet guests warmly and friendly, how to listen and understand their needs, and can provide high-quality service experience.

communication and coordination skills are also the focus of training.

catering service personnel need to learn effective communication with colleagues and superiors, as well as good interaction with guests. They need to learn to adapt to different ways of interpersonal communication, deal with guest complaints and problems, and be able to coordinate work processes efficiently.

in addition, the training also focuses on teamwork and customer relationship management.

The catering business usually requires close cooperation between multiple people, so trainers need to learn how to cooperate, coordinate and solve problems effectively in a team. At the same time, they also need to learn to establish and maintain good relationships with customers, provide personalized services, and be good at handling customer complaints and opinions.