in order to ensure the safe and smooth progress of things or work, it is usually necessary to make a complete plan in advance, which has the characteristics of operability and feasibility. So how should we make a plan? The following is my training plan for restaurants, which I hope will help you. Restaurant training plan scheme 1

Training theme:

Cultivating a loyal and happy staff

Training purpose:

Keeping pace with the times, being efficient and versatile, combining work with study, and comprehensively evaluating

The importance of training:

Training is important because:

Training is a filter-training can eliminate attitudes, ideas and behaviors that are not conducive to hotel development;

training is a palette-training can improve employees' awareness and recognition of hotel culture and behavior;

training is a magnet-training is conducive to improving the cohesion and competitiveness of hotels and promoting team spirit.

Training objective:

The knowledge training of our store includes the establishment background, geographical location, architectural style, business philosophy, business characteristics, customer source status, organization, rules and regulations, product knowledge of our store, etc., so that employees can have a comprehensive understanding and understanding of their "home".

courtesy training includes strict requirements on appearance, appearance, manners, expressions, eyes, language and movements, and how to respect the religious beliefs and customs of guests. Employees must be trained in courtesy knowledge and master the hotel's requirements for practitioners in the above aspects, so as to show respect for guests from time to time and everywhere in future services.

general awareness training consciousness determines people's behavior, and behavior forms habits. Therefore, when training employees, we must also cultivate their overall awareness, such as service awareness, role awareness, quality awareness, team awareness, obedience awareness and so on.

business training employees' business training can be conducted in terms of knowledge and skills. Knowledge should be sufficient, not too much and too deep, in order to help employees to carry out their work smoothly; Skills focus on the specific operating procedures of this position, and try to make employees master the necessary service skills. In addition, employees should be trained in basic emergency capabilities. To improve their ability to deal with unexpected problems.

the training of spiritual consciousness. The training of modern hotels and hotel staff is not only the training of skills and techniques, but more importantly, it is to instill the spirit or cultivate certain concepts in the trainees. With a kind of spiritual support and superb skills, employees will do a better job in service.

training process:

registration and cataloging

distribution of materials (guided self-study)

on-site examination (***5 open books)

score feedback (scheduled)

on-site guidance (on time)

examination and certification (closed books)

training content:

(2) the basic skills of catering service, including setting the table, folding flowers during meals, pouring wine, serving food, dividing dishes, etc.

(3) Service skills such as courtesy, civilization and adaptability.

(4) Putonghua and language skills.

(5) employee code, job responsibilities and operating procedures.

(6) Strengthen service awareness and implement the principle of "guests first, guests first".

(7) Handle guest complaints, answer questions and analyze cases.

(8) Social knowledge and psychological knowledge.

(9) Folklore and common sense of life. Restaurant training plan 2

Lesson 1: First, each employee introduces himself, his name, hometown, hobbies, etc., so as to improve the understanding among employees.

lesson 2: understand the company's regulations, management structure and the basic product features of this restaurant, and explain the service concept of employee welfare and service awareness.

lesson 3: gfd of employees, basic courtesy terms of floor service.

lesson 4: five requirements of catering service and operating procedures of restaurant waiters

lesson 5: how to keep repeat customers in the front office and coordinate with employees in the background

lesson 6: standardize polite expressions and operating procedures.

lesson 7: reception process on the floor and face (detailed explanation)

lesson 8: basic understanding of wine, price and pouring method.

lesson 9: the preparation for pre-dinner cooking, the main materials and other ingredients for pre-dinner cooking, and the services that senior waiters should master.

lesson 11: book a meal to welcome guests, send them off, set a tray, serve, sell and pour wine, and collect tables

lesson 11: service procedures and preparations for large-scale banquets.

lesson 12: how to be an excellent waiter.

lesson 13: detailed procedures of hall service.

lesson 14; Trouble shooting in restaurants.

Lesson 15; Safety and fire fighting knowledge.

First, provide people-oriented training content

Restaurants serve customers, who have different special needs from person to person in addition to their general eating needs, and they also have different standards for evaluating the satisfaction of restaurant employees. The complexity of customers' needs makes the restaurant work difficult. It requires employees to be aware of and be good at analyzing the complexity of customers' needs at work and make corresponding treatments. Therefore, in the content of employee training, it should also include two basic contents, namely standardized service and personalized service.

A personalized service

1. In the training, we design solutions for employees on many occasions, such as when the guests are drunk, picky, and in a bad mood. Through the analysis of the scene, we make a solution, that is, we adopt personalized service.

for example, when a restaurant encounters a customer complaint, it should be polite and restrained. First of all, dispel the anger of customers. I think, no matter who eats what kind of foreign objects at dinner, they must feel unhappy in their hearts. (Of course, there are a few people who make trouble unreasonably. Such people should be few and far between, but there is no denying that there is no such thing.). How to do it? Look at the problem from the customer's point of view. How to deal with customers who are extremely angry, and how to do it, no matter how angry and angry they are, you still greet them with a smile. If this is the case, no matter how many "prickly" customers are, they will be satisfied and melt the iceberg ... All these will not be summed up in a few simple words. She must constantly sum up and improve in practice, and must combine the universality of the catering industry with the personality of our restaurant. Furthermore, the cooking of dishes, when to put the best seasoning, how much to put, the color matching of dishes, etc., should be standardized.

2. Individualization also emphasizes the cultivation of employees' personal charm. When training, we should know the personality characteristics of each employee through tests and highlight a person's service personality. For example, one person's service attitude is good, another person's communication ability is strong, or one person's coordination ability is strong. Serve different customers through outstanding personality.

3. through the training of employees, the division of labor after training is targeted according to personal charm and characteristics, and everyone's strengths are brought into full play, and they will be arranged in the most suitable position according to personal characteristics.

B standardized service

standardization includes two levels, one is the standard of service procedures for service personnel, and the other is the standardization of technical personnel's work. Every waiter has the same procedure when greeting guests, and every sentence he says is also taught by training. What dishes are introduced first, what dishes are introduced later, and even how much wine is poured into the cup is the same. This is the result of standardization of training. These things are quantified before training, and employees should practice them one by one during training. The technicians in catering industry mainly refer to the employees working in the kitchen. In order to standardize, the training content should be all quantified, such as the time of a dish in the pot and the amount of a seasoning in a dish, so that employees can operate according to the standards. In this way, through strict standardized work training, every working procedure in restaurant work, from managers, chefs, waiters to PA; From the quality of dishes, clean dishes, cooking, billing, service language, body language, etc., we can all work according to rules, and rewards and punishments can be based on evidence.

Second, cultivate the service consciousness of putting people first and putting customers first

In a high-standard restaurant, customers should not only enjoy delicious food, but also enjoy humanized service. Therefore, the training of restaurant staff should first start with changing the concept of employees, so that they can firmly establish the concept of people-oriented and guests are God.

the establishment of this concept can't rely on coercion and admonition, but on interpersonal communication first. Between trainers and employees, between employees and guests, between employees and management, we should build a bridge of communication, care for each other and create an atmosphere of tolerance. For the opinions of all parties, it is necessary to set up reasonable and smooth channels to reflect them. Only when restaurant employees are willing to reflect their opinions and put forward suggestions on restaurant work can they promote the development of restaurant work. Therefore, in the training process, we should intentionally strengthen the enthusiasm of employees in interpersonal communication. Secondly, the training should also clearly define and divide the functional positions of restaurant employees. It is necessary to emphasize the service nature of employees' work and resolutely oppose the behavior of neglecting customers and the arrogant and impetuous attitude in employees' work. Third, for employees who can't agree with the nature of restaurant work and service, they should rely on the mechanism of promotion and demotion. Employees feel that their ability is not limited to washing dishes, so they can rely on their skills to become chefs or enter the restaurant management. Only in this way can people do their best and not waste resources.

Third, management training (that is, managers and foremen)

Most of the staff training in the catering industry is only based on the skills training of service personnel. More importantly, it is necessary to integrate the training of the whole staff, in addition to the service skills training of ordinary staff, it is also necessary to train grass-roots and middle-and high-level managers. The positions of managers should be fixed and unfixed. The former is directly designated by the company's top management, while the latter is determined by fair competition among employees. Only in this way can we strengthen the practical connection between managers and restaurant work. In the training, different management development manuals should be formulated for different positions, and the training content should be focused on the different characteristics of the two types of managers. In the training process, first of all, managers should self-study the contents of the management development manual and complete the specified activities. Then, it is necessary to strengthen communication and exchanges at the management level and encourage the creation of an environment for mutual learning and sharing. Finally, managers should actually apply what they have learned in their work after the training is completed, and the training group should also organize special personnel to follow up, check and assist.

in a word, our training is planned, not carried out blindly, and we will have a plan to clarify what kind of purpose the training will achieve. Examination is required at the end of training, and unqualified personnel are eliminated. According to the individual's training and examination results, it will be linked to the salary, and the service level will be divided, and the rewards and punishments will be clear, which will improve the enthusiasm of our employees. Our training work is not simply to attend classes, but to improve the quality, self-cultivation and post awareness of employees through training. All this requires the active cooperation of the restaurant supervisor and the efforts of all aspects, and we will achieve it through scientific training.

fourth, the performance evaluation of training talents

after the completion of training, the examination will be concentrated, divided into theory and practical operation. Examination results can be used as a basis for the formulation of employees' salary. The practical examination can be organized by an evaluation team. There are three ways to evaluate the training results.

the first is the theoretical evaluation, which gives the employee a practical case, asks him to make an analysis and come up with the best solution.

The second is the actual operation. For example, the service technical level of grass-roots employees can be performed live, and the situation before and after the training can be compared by video recording. For the effect of supervision training, you can arrange the scene on the spot for employees to operate. Through training, combining theory with practice, practical operation is particularly important. After reaching the standard at the end of training, we will work at our posts. Now we all pay attention to working with certificates (our post-training assessment will be the best one).

the third is to follow up the training staff for two to three months. It is necessary to investigate the situation of the trained employees after the training, and give assistance to the employees who can't use the training knowledge to deal with practical affairs as appropriate or designate them to participate in the training again (we will continue to train the employees who need assistance at noon in the future and pass the examination).

As our restaurant, we must have a clear goal before opening or before a group of new employees take up their posts. In order to reach the standard of this goal, it is necessary to carry out training for employees.

gfd, the employee, standardizes polite expressions and operating procedures

1. When the guest enters the restaurant, the client should take the initiative to go forward and enthusiastically ask the guest, "Hello, Sir/Miss! Welcome, how many people are there? " When the guest answered, he asked, "May I have your name, sir/madam?"

2. After taking the guests to their seats, please pull up the chair and sit down (and make a gesture of invitation). Pass the menu to the guest with both hands and say, "Mr. xx, this is our menu." Then ask the guest: "Hello, what kind of tea would you like to drink? We have Pu 'er tea, scented tea, Tieguanyin tea, etc. After the guests choose the tea, they should inform the waiter in the stands of the tea they ordered.

requirements: speak kindly and keep smiling, so that guests feel particularly respected. Quickly tell the waiter who pulled up the chair to ask for tea, as well as the foreman and minister in the area, and write the name on the dish card.

3. The waiter stood guard on the desk in charge, greeted the guests with a smiling face, assisted the client to arrange the guests to be seated, bowed slightly and said, "Hello, sir/madam, welcome!"

4. Pull up the chair, please sit down. First, pull out the chair. When she sits down, slowly bring the chair close to the dining table, say "Sir/Miss, please sit down" and make a gesture of invitation, so as to get the guest's name from the client.

note:

a. Be good at observing and distinguishing who is the master.

　B。 Don't force some guests who don't want to tell you their surnames.

　C。 When a guest is puzzled by the name, we can explain it like this: "This is good for us to address you" or "When a guest asks for you, it is convenient for us to look it up."

　D。 In the whole process, the waiter should address the guests on the premise of their surname.

5. pass the towel to make tea. Pass the towel from the guest's right and say, "Mr./Ms. xx, please use the towel." Then go to make tea. If you don't get any tea from the client, the waiter will have to ask the guest himself. (For the way to ask, see Article 2. )

requirements: tea making is required to be carried to the guest table with snacks, mustard sauce, etc., and the first cup of polite tea is poured from the right. Note: the tea is required to be six minutes full, ladies first, men later, guests first, and then clockwise, then mustard sauce and snacks

6. Drop the towel and take off the chopsticks cover. Spread the towel flowers on the plate and spread them on the guest's lap or at the bottom of the plate. (Take off the chopsticks cover on the right side of the guest)

7. Sell drinks. When the shop assistant finishes ordering.