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KTV waiter work plan how to write?
The first day of the three hours of training time

First, to obtain a personal resume (20) minutes

Purpose: the new staff to a certain understanding of 1, cultural level 2, has been through those training 3, personality tendencies 4, work experience,

Second, the company's basic introduction (30) minutes

Purpose: so that the new staff on the company's culture, structure and business methods Have a certain understanding

1, corporate culture, background 2, business components 3, the main mode of operation 4, corporate philosophy, development direction ...... to understand (10) minutes

Purpose: so that employees to do is a part of the company - partners

Third, KTV basic knowledge to understand ( (50) minutes

Purpose: to let employees understand the company's basic room specifications and drink knowledge

1, the introduction of the KTV room content: room specifications size, room prices, room distribution ............ ......

2, liquor knowledge content: liquor classification, price, origin, degree

Fourth, standing posture, door, tray practice (40) minutes

Purpose: to practice the staff of the most basic movement and static content: field exercises to guide the trainees practice

The purpose: to practice the staff of the most basic movement and static content: field exercises to guide the students to practice ........................

V. Familiarize yourself with the room and the knowledge of drinks (30) Minutes

VI. After class homework

1. Backpack room specifications, layout, opening prices

2. Backpack drink prices, origin, degrees and types

3. Tray self-exercise

Day 2

A. Review of the first day's homework (40 minutes)

Purpose: to consolidate the basic knowledge

1. p> 1, backpack room specifications, size, layout, open price

2, memorize the price of alcohol, origin, degrees and types

3, tray self-practice

Second, the understanding of the utensils (20 minutes

Content: basic knowledge of the introduction of the wine utensils, wine and wine with the basic match

Third, the basic service process drills and practice

Third, the basic service process drills and practice

(120) )

Purpose: To unify the new college's familiarity with the basic process, consolidate its familiarity with the basic work in the service process, and enable the staff to have a fuzzy flow chart in their mind

Content: ............ ............

Fourth, after-school homework

1, backpack room specifications size, layout, open price 2, memorize the price of alcohol, origin, degrees and types 3, tray self-practice

4, familiar with the service process of the Familiarize yourself with the basic procedures of the service flow 5. Familiarize yourself with the drinkware and pairing 6. Understand the switch of the equipment and the standard of welcoming and sending off the customers

Day 3 3 hours

A. Review the post-class exercises of the second day (110) minutes

A. 1 Backpack room specification size, layout, open price 2. Carry the price of the drinkware, the place of origin, the degree and the type 3. Tray self-exercise 4, Familiar with the wine and match 6, understand the switch of the equipment, welcome, send customers standard

B, the basic service process actual operation practice

Second, high-grade service management tips (40) minutes

Purpose: to master the essentials of the service

Contents ...... ..................

Third, KTV service etiquette (30) minutes

Purpose: waiters to understand the basic etiquette of the service process

< p> Content: ........................

Fourth, post-class exercises

The fourth day

A review of simple knowledge of the room, drink knowledge 40, the basic service process 70 points

Second, the management of high-quality service secrets 40

Third, KTV service etiquette 30

Fifth day

A room, drink knowledge 20

Second, the unification of the basic service process 120

First, the overall service process of the actual operation of the exercise 140

Second, KTV boxes in the business of the incident handling skills 40

Third, the company's basic rules and regulations and management system and awards, penalties standard 30