Section V Contents and Methods of Operation Skills Training

(1)

Training Contents

1. Courtesy: In this respect, we should focus on training waiters how to dress according to regulations. In a hotel, what are the norms of manners and what should be done? For example, when training waiters to use honorific words, we should tell them under what circumstances to use welcome words, greetings, responses, apologies, thanks and telephone words.

When training waiters' behavior, we should focus on the posture of standing and walking, the posture that waiters should have when serving meals, and the posture that waiters should have when receiving, welcoming and seeing off guests. What behaviors are not allowed in the hotel, etc. This kind of training should be combined with practice, and any empty venue or room can be a training venue. In the actual training, we should strictly check and seriously correct what the waiter did incorrectly from the action until the correct standard is reached.

2. Tray: Holding a tray is one of the basic skills of catering waiters. Trainers can use all kinds of trays. The focus of pallet training should be on the posture of the waiter walking with the pallet loaded with articles, the actions he should take when serving the guests with the pallet, and the specific methods and steps of lightly supporting, trusting, loading and sorting the tray. Attendants should be trained to hold the tray with their left and right hands to adapt to different service occasions. This kind of training can directly give the waiter a tray drill with dishes, wine bottles and other items, and practice the duration of holding the tray, walking posture, the balance of the tray, and the action when serving customers. Correct incorrect practices in training until they are proficient in the correct methods and specific requirements of end support.

3. Paving and setting the table: Paving and setting the table is an important part of the daily work of hotel waiters. Paving refers to spreading the skirt, waterproof cloth and tablecloth on the dining table as required before setting the table. This part focuses on practice. After telling the waiter the specific requirements and paving standards, after passing the demonstration exercise, organize the students to practice, focusing on hand posture and standing posture. Setting the table refers to setting different tables according to the requirements of meals, and setting the table is an important part of practical operation training. Training table setting should distinguish different forms of Chinese food, western food, banquet and zero point. Before the training, the instructor will set up the sample table and then explain it. The contents of the explanation include the specific location of all kinds of tableware, the distance between tableware, the order of setting tableware, the posture and standing posture of the tray when setting the table, the hand posture when holding tableware, the problems that should be paid attention to when setting the table, and the specific requirements of setting the table standard and time. Then you can let the waiters who participate in the training practice in person, and the teachers will correct them while checking until each waiter meets the specifications.

The table setting training should also be easy to difficult. First, set a light lunch table, then set a standard table. First, practice Chinese food table setting, then practice western food table setting. We should also put the tablecloth in the table setting training together. Because there is a sequence of paving table and setting table, they are generally regarded as a part of setting table.

4. Folding napkin flowers: Folding napkin flowers is one of the basic skills that every waiter must master. The training of waiters is mainly based on on-site professors. The teacher should tell the students the basic essentials before teaching the specific folding method, and pay attention to the demonstration. After the waiter has mastered the basic essentials, he will practice it himself. The teacher will then explain one or several folding methods in detail and let the students try to fold with the teacher. While demonstrating, the teacher told the students the specific requirements and standards of flower folding, and corrected the incorrect operation actions of the students in time. For example, when folding cloth, it should be in a clean tray or dinner plate, not on the desktop or in an unclean place. You can teach several kinds in class and practice them repeatedly after class with all available time, so as to get good results.

5. Wine service: There are many practical training contents. Including identifying the use of various wine glasses; Including the specific service action of pouring wine for guests; Including the methods and precautions for opening all kinds of drinks and drinks; Including liquor, yellow wine, wine, champagne, brandy and other different drinks service steps. There are much more items to be prepared for wine service training than for other trainings. Because of this training, we should not only talk about the reasons but also be assisted by physical objects. For example, how to open champagne, it is best to have a bottle of champagne in hand as a demonstration, which has a good effect. If you just talk empty, you can't get such an effect by drawing on the blackboard. The actual training of wine service takes a long time, so teachers should make a plan in advance and make a training plan for this period according to the overall training time. Wine service is an important aspect of waiters' service skills when serving customers. It is also a sign of whether the service quality of a hotel is excellent or not.

6. Cuisine service: The so-called practical operation training of cuisine service is divided into two parts: Chinese food and western food. Chinese food service can be divided into three ways: giving food, serving food and dividing food. Western food service can be divided into French serving, English serving, American serving and Russian serving. When training waiters to master the methods of serving dishes, we should first explain the specific practices of several serving methods, and then introduce the similarities and differences of several methods. The main training task of dish service method is to teach students the skills of skillfully using knives, forks and sharing dishes, and to teach them the service equipment and specific requirements when serving dishes; For example, Chinese food should be divided into long-handled spoons, chopsticks and forks, and fish should be divided into knives and forks. Food service is the position where the waiter should stand, the order of food service and so on. During the demonstration operation, the problems that should be paid attention to in dish service should be clearly explained. After the demonstration, students can be arranged to use the tableware commonly used in service, and some simulated dishes (replaced by shredded cabbage and radish slices) can be prepared for the actual practice of dish service.

(2) training method

1, clearly define the purpose and requirements of training, and each practical training has its own special purpose and requirements. Before training, students should clearly define the purpose of practice and specific requirements and standards, and clearly grasp the important role of these service skills in service work. Only in this way can we have a high degree of consciousness and enthusiasm for training. Keep the training process under control. For example, when students practice the folding of oral cloth, they must be clear about the important role of oral cloth in the table layout of banquets and zero-point services, and clear practice of oral cloth folding skills is one of the basic skills to improve the service quality and service art of restaurants. Only in this way can we stimulate the enthusiasm of the waiters and improve their consciousness of practice, and the effect of practice is better. It is best to put forward clear requirements in each practice, and the effect of practice will be better.

2, master the correct practice methods and related basic knowledge. Practice is the right method, so you can avoid detours. Before practice, the teacher's language explanation and demonstration must be detailed, and the demonstration should be standardized, so that each student can get a clear impression of the correct practice method and actual action. Then practice separately. Students can also be arranged to watch the demonstration performances of skilled waiters directly, which is easier to understand through direct observation.

mastering the basics related to the skills you have learned is only of great significance for correct practice. In the process of practice, if students only know how to do it and don't know why, they will always have some doubts and may not be sure after practice. For example, when practicing the steps of wine service, first of all, you should hold the bottle in your hand and let the guests confirm whether the wine brought by the waiter is the one he ordered. The principle of "showing the bottle" before opening the bottle is made clear.

3. Training in a planned and step-by-step manner: Training students to master various service skills should be gradual, easy first, difficult later, simple first, and complex later. For complex movements, we should not set too high demands at once. We should break them down into several relatively simple action links, and then transition to complete skills after mastering them. Training students must put forward certain speed and quality requirements when practicing a certain skill. The speed can be slower in the initial stage of practice to ensure the accuracy and standardization of practice, but in the middle and late stage of practice, the speed should be gradually accelerated. Some time before training, teachers must strictly demand basic skills and are not allowed to adopt incorrect action methods, because it is more important and easier to prevent and avoid mistakes than to correct them.

It takes time to properly arrange training time and master service skills. If the training time is insufficient, or it stops and stops repeatedly, it will be difficult to master service skills, and the preliminary skills already mastered will not be well consolidated. However, the time of each practice should not be too long. Being engaged in single training for a long time will make students feel tired and bored, and their interest in practice will be reduced and the practice effect will not be good. The ways of training students to master service skills should be diversified. Appropriate diversification of practice methods can not only arouse students' interest and keep their attention, but also train students to actually use the service skills they have learned in practice, but the changes should not be too frequent, otherwise it will be unfavorable to master the skills.

To know the progress of students in mastering service skills in time, the advantage is that students can know the advantages and disadvantages of their practice in time through the guidance of teachers, and the correct actions are constantly consolidated and strengthened, and the wrong actions are corrected in time, so that the service skills can be formed more correctly and completely.