Training can quickly cultivate a person's professional ability, so that he can adapt to the relevant work as soon as possible. The following is the "Hotel Catering Attendant Training Plan" compiled by me for your reference only. Welcome to read it. Hotel catering waiter training plan (1)

1. How to learn to deal with guests easily

1. Waiters are always smiling;

2. Treat regular customers with courtesy and respect;

3. Show up when the guests need it most;

4. Never embarrass guests (empathy)

2. How to overcome service barriers

1. Overcome personality barriers

Good guy: Speak softly; Avoid talking loudly and quickly

Suspicion: it is not easy to trust people; Avoid being rude and ambiguous

Arrogant personality: easy to look down on people; Don't be conceited and arrogant when you speak, and use disrespectful words

Shy guests: introverted; Avoid joking casually

impatient guests: they often complain and are not stable; Avoid being as impatient as the other person, otherwise it is easy to contradict

taciturn: I don't like talking to people; Avoid ignoring and snubbing each other

sloppy guests: random; Avoid letting nature take its course, and remind

difficult guests in a caring tone: be critical and keep a straight face; Avoid speaking out of proportion to avoid falling into a quarrel

2. Overcome language barriers

A. Seven taboos: Avoid dispersion, avoid generality, avoid urgency, avoid emptiness, avoid emptiness and avoid slippage

B. Four noes: Don't say disrespectful words, unfriendly words, impatient words and impolite words

3. Overcome psychological barriers (drills)

A. I am an excellent student.

B, I believe I can do my job well!

C, there are many friends around me who care about me!

D, no matter what happens, I can keep a warm and cheerful attitude to serve the guests!

E, the purpose of my work here is to show my value, not to enjoy it!

3. How do waiters keep self-control

1. When they are in a bad mood, they should not vent their emotions on the guests (control their emotions)

2. When the guests criticize our work, which will embarrass us, we should treat them calmly (keep calm)

3. When the guests are rude to us, we can't answer blows with blows. Instead, we should solve problems in a polite, beneficial and orderly way (correct roles)

4. When we receive more guests and have a heavy workload, we should pay attention to service attitude and work efficiency (busy but not chaotic)

5. When we receive fewer guests and have less workload, we should pay attention to strengthening discipline (idle but not lazy)

6. We should control the excessive expansion of selfish desires and not make a slip. Should be calm, when encountering contradictions or quarrels, should be patient and calm (three points for courtesy)

8. In daily work and life, be polite and observe discipline (be strict with yourself)

4. How to establish a strong sense of service

1. Service is not divided into duties.

2. All the guests are the first.

3. Service should return good for evil.

4. Being competitive will lose friends.

Five, the six characteristics that an excellent waiter should possess

1, extroversion and enthusiasm;

2. Strong language ability and persuasiveness;

3, high flexibility, can make appropriate response according to different environments;

4. Have certain moral cultivation;

5. Strong aesthetic consciousness;

6. Be enterprising and innovative. Training plan for hotel catering waiters (II) < P > I. Training objectives < P > According to the company's work requirements for restaurant waiters, excellent service personnel are trained through systematic study, so that the trained waiters have good professional ethics and code of conduct, and master the basic knowledge and operational skills of restaurant services.

second, the training target

the on-the-job service personnel in each store of the company.

iii. Training courses

The on-the-job training course is set up by combining ability modules, and seven training modules are set up, including company management projects, professional quality of restaurant waiters, basic skills of catering service, wine service, serving and dividing dishes, replacing tableware and basic procedures of restaurant service.

Fourth, the training form

Part-time, learning by stages.

V. Training content

1. Company management project Restaurant waiter training 1.1 Pay attention to professional ethics

(1) Abide by discipline and law: understand and abide by the duties and obligations of citizens and practice in a civilized manner; Understand the content of "five loves" advocated by the state

(2) professionalism: cultivate good qualities of punctuality, trustworthiness and discipline; Cultivate the good quality of respecting the old and loving the young, being diligent and eager to learn; Cultivate good qualities of being helpful and striving for perfection

(3) Working principles: self-esteem, self-love, self-confidence, self-reliance and self-improvement

2 Company employee handbook

3 Company management system

2. Professional quality of restaurant waiters

2.1 Professional ethics and job responsibilities: professional ethics of restaurant waiters; Responsibilities of greeters, bleachers and dish handlers

2.2 Eating habits and eating psychology of customers: eating habits in various regions of China; Eating habits of ethnic minorities; Eating habits of people in Europe, America and Asia; Guest's dining psychology

2.3 Basic knowledge of food hygiene: characteristics of public catering industry; Health management of public catering industry; Personal hygiene requirements of waiters; Environmental sanitation requirements for restaurants; Prevention of food poisoning; Tableware washing and disinfection hygiene

2.4 catering service safety: fire prevention and treatment: theft and accident prevention and treatment

2.5 catering service etiquette: basic requirements of polite service; Service reception etiquette; Learn the requirements of dress and sanitary decoration; Learn the correct posture of standing, walking and operating

3. Basic skills of catering service

3.1 End-supporting skills: understand the types and functions of trays; Master the methods of light trust and heavy trust; Learn to walk with end support

3.2 napkin folding: understand the function and types of napkins; Basic techniques of napkin folding; Types and placement of napkin flowers; Napkin folding atlas

3.3 table setting service: understand the basic requirements of setting tables for Chinese and western foods

4. Wine service

4.1 Understand the classification and characteristics of Chinese and foreign drinks, tea and soft drinks: understand the classification and characteristics of China drinks; Understand the classification and characteristics of foreign drinks; Understand the classification and characteristics of soft drinks; Understand the classification and characteristics of tea

4.2 Skills and procedures of wine service: learn how to ice and warm; Pay attention to the pouring order; Master the operating essentials of wine service

5. Serve and divide dishes

5.1 Understand the knowledge of dishes: understand the characteristics of Chinese food; Understand the main characteristics of western food

5.2 Serving and dividing food: understand the operating essentials of serving Chinese and western food; Master the basic methods of dividing Chinese and western dishes

6. Replace tableware

6.1 Replace tableware on the Chinese table: learn the operation method of replacing tableware; Know the correct steps of closing the table

6.2 Replace the tableware on the western table: understand the collocation rules of western dishes, tableware and drinks; Understand the special requirements for replacing tableware on the western table

7. Basic procedures of catering service

7.1 Master the reception service of Chinese and western food: understand the characteristics of zero-point service; Master the requirements of group meal package service; Understand the coffee shop service procedures