1. Small training contents of catering knowledge

Small training contents of catering knowledge 1. Training materials of waiters

1. On-the-job training contents of bar waiters and restaurant waiters are both catering services, but their work contents are different, and usually the following contents should be trained.

(1) Keep the surroundings of the bar clean and the utensils in the bar clean. (2) Collect the goods on time every day and store them properly in time.

(3) Prepare sufficient appliances and timely supply fresh fruits, drinks, cigarettes, etc. before opening every day, and arrange the good wine waterwheel and wine display table. (4) Be familiar with making general fruit bowls and preparing general drinks; Familiar with the use of all appliances; Familiar with the name, price, origin, drinking method and general storage knowledge of all kinds of drinks.

(5) Show and introduce the wine list to the guests, order wine, provide wine service and recommend cigars to the guests; Provide guests with flavored coffee and cocktails. (6) Do a good job of cleaning up after the market closes every day, make a good sales report, and get off work after the shift.

(7) Diligent and honest, quick and accurate, skilled in work, obedient to the boss, study hard and constantly enrich yourself, so as to become an excellent bartender. 2. On-the-job training content of the headwaiter There is a difference between the training of the bar headwaiter and the training of the restaurant usher. The on-the-job training requirements of the bar headwaiter are more stringent, which usually involves the following contents: (1) Effectively supervise the waiters in this team to complete various catering services with high quality and efficiency.

(2) Be responsible for the attendance and performance appraisal of employees in this class, and have the right to praise, criticize, reward and punish employees according to their performance. (3) according to the daily work situation and reception tasks, lead the staff to make preparations and check whether the staff's instrument, table setting and hygiene meet the standards; Whether the tableware cloth list is sufficient.

(4) Understand the dishes recommended by the chef and served in the kitchen that day, and coordinate with the dish delivery department. (5) During business hours, lead the staff of this group to provide high-quality and efficient services to the guests, and ensure that the service personnel of this team provide services to the guests according to service procedures and standards.

(6) fully control the dining situation of the guests in this service area, solve the guest's problems in time, and properly handle the guest's complaints. (7) Understand the guest's name and special requirements, and establish good relations with the guests.

(8) When subordinates make mistakes in their work, they can be properly supervised, but remember not to criticize in front of guests or all employees, because it will not only affect guests, but also hurt employees' faces, so they should be prompted in a low voice or transferred to places such as offices. (9) After the guest has finished eating, it is necessary to urge the check-in desk or personally summarize the menu, wine list and dessert list for the guest to check out, so as to prevent leaving the list and missing the list.

(11) At the end of the restaurant business, do a good job in the restaurant hygiene, restore the restaurant in good condition, and do a good job of handover with the next shift, and make good use of the handover book at intervals. (11) Keep a work log of the work on duty, that is, the guest's reflection, the problems during the meal, the important banquet and the guest's dining, and the guest's complaints, so as to report to the foreman director or manager.

(12) It is our duty to improve the quality of our team and train our employees.

2. I need a practical training material for catering. Thank you.

Hello, landlord! What kind of food and beverage training materials do you want? Books, CDs, courses?

If you are giving a lecture to catering service personnel, I suggest you start with the most basic etiquette. Because every waiter in the restaurant is a living signboard of the restaurant, and their every move represents the whole restaurant. Thus affecting whether customers who come to eat are willing to come. For example, as mentioned in "Wang Bo, the perfect service of service etiquette and catering", 81% of customer loyalty can not be achieved by general service satisfaction, but by services that exceed customers' expectations. These services that exceed customers' expectations are to make customers feel surprised, happy, moved and unforgettable in the process of enjoying the service. Therefore, it is necessary to train service personnel.

3. Training of restaurant waiters

Job responsibilities of waiters 1. Tidy up gfd, put on light makeup, arrive on time, don't be late, leave early, absolutely obey the leadership and command of the restaurant foreman, and finish the work task seriously and quickly.

2. before going to work, know the number and time of dining, know if there are any other special requirements for the guests, and do a good job in personalized service. 3. Before the formal dinner, according to the foreman's arrangement, the tables, chairs and dining room should be carefully cleaned, the dining room should be paved, and all kinds of supplies should be prepared to ensure normal business use.

4. Stand at the appointed time, smile naturally on your face, and greet the guests with full spirit. 5. Arrange the guests to sit in time when they arrive, add or remove seats according to the number of people, and take the initiative to pull the chair (put clothes first) and introduce the characteristics and business nature of our store.

6. When serving the dining room, please always say thank you at the beginning, always use polite language and smile, ask for tea, pour tea and send towels for the guests in time, introduce the ordering method, ask for drinks from the guests and sign up for the price. 7. When the meal is served, communicate with the guests more, answer questions if you have any questions, answer the guests politely if you don't know, ask questions before answering if necessary, and avoid arrogance, rashness and annoyance.

8. always pay attention to all the conditions of guests and restaurants during meals, so as to achieve better cooperative services and satisfy guests with convenient and high-quality services. 9. When operating, you must use a tray to avoid spilling tea and vegetable juice. You should have a sound in the service meal and arrive first to avoid colliding with the guests. You should apologize to the guests immediately if you make mistakes in your work.

11. If you have any questions at work, handle them in time. If you can't solve them yourself, report them to your superiors in time. 11. If the guests take the food directly with their hands, they should wash the cups in advance, ensure that the water temperature is about 21 degrees to 31 degrees, and the bone dish garbage should not exceed one third. If there are two levels and more than two cigarette butts in the ashtray, they should be replaced immediately.

three incense towels must be served during meals, and the incense towels must be clean and tidy. 12. Guests should pour wine and tea for the guests in time when dining, and clean the countertops in time to ensure that the countertops are clean and tidy.

13. If the guest's dishes are not served for a long time, you should take the initiative to urge them. If the dishes are served, you should ask the guest whether to add them. Dishes or staple foods should be actively promoted and introduced, and the guests should be paid in time, but don't rush the guests to pay the bill. When you check out yourself, you should review the bill first to avoid mistakes in the documents.

14. Enjoy the same perfect service after meals, and add the last polite dish and fragrant towel in time. 15. Empty soup bowls or other items that are not used for dining should be removed in time to ensure the cleanliness of the countertop, and the banquet hall should take the initiative to send fruit bowls to the guests.

16. When paying the bill, the guest should count the money in person and tell the guest. If the bill is confirmed, they can sign it and express their gratitude. If the guest has a tendency to leave, take the initiative to pull the chair for the guest in time and ask if it is necessary to pack it. 17. Strengthen the implementation of the awareness of Fujian. After the guests leave the store, they should quickly return to their jobs and inform the kitchen department whether they can stand in the stands before closing the table. When closing the table, they should handle it with care.

18. When closing the stage, the stage should be closed according to the closing procedure, and the area should be cleaned or set up in time to welcome guests in time. 19. Before coming off work, check whether the lights, doors and windows in the work area are turned off, whether the power supply is cut off, and ensure safety, and ask the leaders before coming off work.

21. When a full table is turned over, no one can stare at the empty post, and it is forbidden for guests to call out or pour it themselves. No matter when you are busy, you should have a normal attitude according to the standard quality and receive the next batch of guests.

21. Employees should establish a good relationship with colleagues, help each other regardless of personal gains and losses, and abide by all the rules and regulations of our store. 22. Take an active part in training, constantly improve service skills, and form a good atmosphere of learning, helping, catching up and surpassing in professional quality and ability, and be familiar with the situation of other departments in order to answer guests.

Job responsibilities of restaurant waiter foreman 1. Accept the work assigned by the restaurant supervisor and be fully responsible for the work of the team. 2. Set an example, have a strong sense of responsibility and dare to manage.

3. Assist the restaurant supervisor to formulate the service standards and working procedures of the restaurant. 4, reasonable command and arrangement of manpower, manage the shift of the staff of this class.

5. Check the attendance of the staff of the class, whether the preparations are qualified or not, check and register the waiter's work and discipline on that day, and report to the supervisor in time. 6. Deal with the problems in service and guest complaints, and report to the restaurant supervisor.

7. Cooperate with the restaurant supervisor to conduct business training for subordinate employees, and constantly improve their professional knowledge and service skills. 8, do a good job in the custody of the shift items and restaurant hygiene.

9. Keep an eye on the guests' movements at any time, and supervise the employees to be active, enthusiastic and polite. 11. Ask the waiter to be familiar with the characteristics of dishes and be good at selling dishes and drinks.

11. Complete the temporary tasks assigned by the restaurant supervisor. 12, responsible for writing a diary, completes the handover procedures.

4. What are the contents that the catering industry needs training?

Generally speaking, there are many contents.

but there are still some main points to talk about. For example, if you want to do a good job in the enterprise, you need a series of professional and systematic corporate culture summaries.

with corporate culture, it is convincing and authoritative. At the same time, as an excellent leader, if you want to have a qualified and energetic team, what you need to do is to start with corporate culture and try to communicate with subordinates and partners as much as possible.

do it and understand their needs and desires. After all these are perfect, it will involve specific work content. This can be imitated by searching and learning other good successful cases of catering industry on the Internet, and finally it will be innovative and have its own signboard.

finally, the word "system" is indispensable from culture to work content, from leadership to management of employees. When you achieve the perfect combination of these, it is the time when your training is done well.

5. The scheme of comprehensive training for Chinese food employees is

Analysis of new employee training in catering enterprises. The catering industry is a labor-intensive service industry, with rapid employee turnover and high turnover rate. According to statistics, the turnover rate of employees is generally between 31% and 41%. In addition, due to the location, time and other factors, there are many experienced hotel employees and few highly educated and professional trainees. Take Peony Hotel as an example: above junior high school.

all these bring great difficulties to the training work of enterprises. At the same time, the competition in the catering industry is becoming increasingly fierce, and the operating profit space is getting smaller and smaller.

These external environmental factors have led some managers of catering enterprises to take reducing labor costs as a management strategy, which has largely become a bottleneck restricting the sustainable development of the catering industry. Although the importance of human resources training is gradually increasing.

However, due to some problems in understanding and system, the training of many catering enterprises has not achieved the expected results. 1. The deviation of managers' understanding of training.

In the catering industry, because the training results are often difficult to translate into quantitative benefits immediately, some managers regard it as an ineffective and thankless thing to spend money. Due to the shortage of training funds, many catering enterprises only maintain minimum training, and when the benefits decline, they train less or not at all, or only do some routine departmental business training, lacking improved, sustained and systematic training. Many managers believe that instead of spending money and time on human resources training with many clues and slow results, it is better to invest in business management projects that are expected to significantly improve performance.

under the restriction of such training ideas, there are few trainings that can continuously improve employees' competence, and the development process of these enterprises will inevitably be hindered by human resource bottlenecks and talent reserve faults. 2. The training target is not comprehensive, and the training plan is out of touch with the career plan.

Career planning is an important sign that human resource management tends to be humanized, and human resource training is a main basis of career planning. However, the training plans of most catering enterprises only take into account those grass-roots employees with low academic qualifications and business backbones with emphasis on practice, and do not make necessary and reasonable arrangements for the training of middle and senior managers.

The motivation for adopting this approach is mainly based on the concept that middle and senior managers are the pillars of enterprises, and they don't need or have time to receive training. In fact, the career planning of middle and senior managers in catering enterprises is more prominent. They need to update their concepts, supplement their knowledge, enhance their abilities and increase their talents through training, so they should be provided with opportunities to receive high-level, high-level and high-value-added training.

3. The training plan is out of line with the job requirements. The formulation of expected training objectives is blind, and the implementation of courses and training results are not good. Many employees in catering enterprises complain that there are many trainings, but it seems that there is no actual effect, which has a lot to do with this. For example, several teachers from a famous university were invited to give lectures to employees, but the effect was not good, because the contents taught by the teachers focused on improving theoretical knowledge and understanding, which was more suitable for the management to improve training, but for the students who participated in the training, it seemed to be somewhat high and low.

in fact, this situation is widespread. A training decision made without careful analysis may be made in.

6. Training content of food delivery staff

Open a library member with a minimum of 1.27 yuan, and view the complete content > The etiquette that the restaurant waiter must abide by 1. The restaurant is the dining place for the guests. The restaurant waiter should not only master the business skills, but also abide by all kinds of etiquette in the service, so that the guests can not only eat well, but also have a good time.

(1) Welcome guests with a smiling face, and greet them naturally and kindly: "Hello! Welcome to visit! How many people are there? " If men and women come together, they should greet the female guests first and then the male guests. Guests, old, young and disabled, should take the initiative to take care of them.

(2) guests should be guided to their seats according to their different situations. If important guests come, they should be led to the best seats in the restaurant; Couples and lovers should be led to a quiet corner when dining; The whole family, relatives and friends should be led to the middle of the restaurant for dinner; For the old, young and disabled guests, they should be arranged in a convenient place.

Seats should be arranged to meet the requirements of the guests as much as possible. If the seat has been occupied by the guests who arrived first, the waiter should explain and apologize, seek understanding and recommend other seats that satisfy the guests. (3) When the guests approach the dining table, the waiter should open the chair with both hands in the order of female guests first, male guests first, and general guests first, and greet the guests to sit down; When the guests sit with their knees bent, gently push on the seat to make the guests sit well and sit firmly.

(4) Serve tea to the guests, and do not touch the cup mouth with your hands. Submit the menu in a timely and respectful manner, and don't throw the menu on the table at will.

when ordering, customers should wait patiently, not rush, so that guests have time to think about it. When ordering food, take paper and pen to record at any time.

if the guests are hesitant, the waiter should be a good adviser and enthusiastically introduce the variety and characteristics of the dishes. We should pay attention to language art, be polite and euphemistic, and don't be forced or hard.