2, the study of catering business development. Catering Training Department will work with the relevant key management personnel to study the hotel's development plans to determine how to complete the annual operating targets through training to the hotel. The achievement of a business goal often depends on one or several employees to complete the task correctly; and to complete the task correctly, but also depends on whether employees have the knowledge, skills and attitudes needed to complete the task. By examining each business objective, it is determined where training is to be provided. Food and Beverage Training Department also with the relevant personnel **** with the study of the production and operation of the enterprise, to find the shortcomings that need to be improved, and seek to improve the status quo through what kind of training can be improved, to achieve the special objectives of training.
3, according to the classification of training objectives. Catering around the business objectives of training should be included in the business training program; training activities to improve the level of catering management should be included in the management training program. Therefore, the development of training programs is aimed at training objectives, specifically designed for the arrangement of training activities. Hotel business training activities can be divided into quality training, language training and specialized business training. Catering management training activities are mainly in charge of management training, including systematic supervision and management training and specialized training of trainers.
4, decide the training course. The course is the theme of training, the staff required to participate in training, after the study and discussion of certain topics to achieve mastery of the content of the training program and application. Annual training program, to arrange the curriculum for all types of training activities, mainly to list the breakdown of training activities, usually including: training subjects, training time, training locations, training methods. Note that the scope of the training course should not be too large, so as to avoid too much overlap between the training courses in the various projects; but the scope should not be too narrow, so as not to be able to really understand the project's academic skills, should be mainly familiar with the training program necessary for the course as a limit. After the decision of the training course, the need to select the course materials, materials should include the following parts: a brief description of the purpose of the training materials; list of charts and graphs related to the materials; method of expression of the content of the materials; in accordance with the following order of preparation of the materials: the title of the materials, materials outline and time plan, the main content and implementation of the ways and means, discussion questions and review of the method and use of the information.
5, training budget planning. Training budget is the hotel training department in the development of annual training plan, the total cost of the training program and management training program estimates. The budget is based on the program of the various training activities required, the cost of equipment and equipment, as well as teaching materials, teaching aids, outings and professional activities, such as the cost of the estimated.
Catering enterprises to develop corporate staff training work plan, only to do to adapt to the size of the catering business requirements, and can really implement in place, you can get a good catering operations, so as to get better optimization of catering management.