Staff training plan 1 1. training demand analysis-the premise of scheme design
Training experts should adopt various methods and techniques to analyze the necessity, objectives and contents of training. Demand analysis is the premise of determining training plan and the basis of training evaluation. Training needs can be carried out in three aspects:
1, tissue analysis. According to the vision and mission of the enterprise, determine the requirements for employees to ensure that the design concept of the training plan meets the overall goals and strategic requirements of the enterprise.
2. Job analysis. If a new employee has a mature job description, you can directly refer to the requirements for employees in the reference book.
3. Gap analysis. It refers to comparing the current level of employees with the requirements of their skills and attitudes in future jobs, studying the gap between them, and determining what kind of training is needed to improve employees' post competence.
Two, clear training objectives, set the overall goals and specific goals at different levels.
The overall training goal is the design basis of the whole training scheme, which has the characteristics of macroscopic and operability. A typical performance is to help new employees understand and be familiar with the general situation of the company through induction training, so as to adapt to the various environments of the enterprise and be competent for new jobs, so that new employees can have an all-round understanding of the company, know and recognize the career and corporate culture of the enterprise, strengthen their career choices, and understand and accept the common language and code of conduct of the enterprise before joining the company. The specific goal of training is to decompose and refine the overall goal, which is operable. Generally, it includes understanding the culture and business philosophy of the enterprise and being familiar with various general policies, rules and regulations of the enterprise; Understand the business situation of the enterprise and the basic knowledge of products, and understand the basic requirements of the post; Can skillfully apply various basic work skills, etc.
Third, follow the training principle.
The training principle is the definition of the concept of scheme design, such as on-the-job training, supplemented by off-the-job training, and rapid growth in practice; Conduct targeted training for different categories of new employees; The training process is strictly managed and evaluated.
Four, clear the applicable object of the training plan.
If this scheme is suitable for the training of new employees in a company or department.
Fifth, set a reasonable training time
Generally speaking, the company's pre-job training ranges from 7 days to 30 days, while in a few large companies, the sales of some positions take 2 to 3 months. The culture period after arrival is long, lasting about 6 months-1year.
Six, choose the right training department.
Pre-job training is arranged by the company headquarters, and the responsible department is the human resources department or a special training center; During the on-the-job exercise, the business department where the employee works is responsible; If it is exercised across departments, multiple business departments are jointly responsible.
Seven, design training content
Generally speaking, the content of induction training for new employees should include training in knowledge, skills and other qualities, which should be consistent with the results of demand analysis and related to the requirements of the job. Knowledge should include the geographical location and working environment, corporate culture and business philosophy, corporate strategy and development prospects, corporate logo and origin, the historical stage of corporate development, products and services, etc. Professional positions should increase the corresponding professional knowledge. For example, the new technical staff of a company need to learn 10 professional-related books and pass the exam in a short time. Skills should include effective communication, teamwork, time management, meeting management and other general skills. Other qualities mainly refer to the ability to identify with corporate culture at the level of values. In addition, different training levels have different content focuses. For example, enterprise-level training tends to macro-level such as culture and policy, while department-level training tends to departmental structure, functions, job responsibilities and key performance indicators.
Eight, choose the appropriate training method
Training methods usually include teaching method, demonstration method, case method, discussion method, audio-visual method and role-playing method. , each with its own characteristics. In the induction training of new employees, they should be selected reasonably according to their needs and possibilities. According to the law of adult learning, the induction training of new employees should adopt the way of high participation of students as far as possible to improve the training effect.
Employee training plan scheme 21. In-store examination
All service personnel working in the hotel should accept the assessment organized by the hotel.
Main evaluation items (to be scored and evaluated):
1. Write 1 Resume and brief introduction of family status (archive).
2. What kind of work ability do you think you have and what kind of work you are most suitable for?
Do you think the services such as dried vegetables and water supply can achieve the effect?
4. What basic conditions do you think a good hotel should have?
5. What basic qualities do you think a good waiter should have?
6. What do you think is the most important thing to get along with people?
7. What do you think is the basic service process for customers from entering to leaving the store?
8. Do you know what are the most famous cuisines in China?
9. What do you think are the main features of Sichuan cuisine?
10. What do you think you should do or express when you have contradictions or conflicts with hotel leaders and colleagues?
1 1. What should you do when you are dissatisfied with the work assigned by the leader or think it is not suitable for you?
12, what do you think should be done to treat customers?
13. hotel interests, customer interests and personal interests, who do you think is the first and who is the second?
14. What should guests do when they are dissatisfied with the service and food?
15, what do you think is the main reason why a person becomes rich or promising?
16, please set a table for five.
Evaluation requirements:
(1) Evaluate the evaluation results;
(2) Determine the training goal according to the weakness;
(3) Understand the future of training and job use.
Second, the catering service knowledge training
L, memorize employee rules and recite exams;
2. memorize the duties of the waiter and recite the exam;
3, memorize the lobby service management system;
4. Memorize employee attendance rules;
5. Be familiar with the general procedures of reception;
6. Be familiar with the preparations for the reception;
7, familiar with the reception standard of the banquet;
8. Familiar with the basic knowledge of Sichuan cuisine;
9, familiar with the hotel's recipes, wine knowledge, and the characteristics of the main famous dishes;
10, familiar with the consumer psychology of customers.
Training requirements:
(1) memorize before the exam;
(2) the above items, one by one, one by one study exam;
(3) Explain before learning, and the knowledge of Sichuan cuisine is taught by the chef;
(4) the assessment should be scored.
Third, language behavior training.
1, learn to memorize civilized terms for hospitality;
2. Learn how to ask customers;
3. Learn how to introduce yourself;
4. Know how to introduce and recommend this hotel;
5. Learn how to make suggestions and self-criticism to customers and leaders;
6. Learn to speak Mandarin and master the art of language;
7. Understand how the hotel answers the phone;
8. Understand the knowledge of beauty and dressing;
9. Learn facial expressions and expressions;
10, learn how to stand, walk and stare;
1 1, learn to sing and dance in general occasions;
12, learn to communicate with customers and colleagues.
Training requirements:
(1) learning demonstration;
(2) after the exam;
(3) Do not require completeness, but be familiar with the main points.
Fourth, service skills training.
How to greet guests?
2, how to guide the guests in place?
3. How to make tea for guests?
4. How to order food, side dishes, fill in recipes and deliver them in time;
5. How to serve food?
6. How to give a guest a drink?
Scheme III of Staff Training Plan In order to reasonably use and correctly maintain the machines in the workshop, strengthen the production management of the workshop, comprehensively improve the operating skills of the workshop staff, and improve the production output and product quality of the workshop, the following training scheme is specially formulated:
A, the company's basic rules and regulations training:
Workshop employees are required to keep in mind the company's basic rules and regulations, abide by the company's relevant systems, and do their jobs well within the scope required by the system.
Second, the employee responsibility:
1. Purpose: To make employees clear their job responsibilities, do their jobs well in an all-round way, give full play to their abilities, and improve the team production capacity of the whole workshop.
2. Training method: Through the daily production of the workshop, the pre-shift meeting and the on-site explanation and inquiry, learn from the excellent employees in the workshop and learn in writing.
3. Evaluation: feedback inspection is conducted after the study, and evaluation and assessment are made through the daily work performance of employees, evaluation by supervisors and employees in the same workshop, and question and answer of test papers.
4. Effect: Every employee in the workshop is required to clarify his/her job responsibilities and do his/her job well.
Third, the workshop product quality requirements:
1. Objective: To fully understand the product categories of the workshop and the quality and technical requirements of related products, strictly control the quality of products opened by ourselves in daily production, achieve high yield and high quality, and maximize the basic production capacity of the workshop.
2. Training method: Through the explanations of masters and technicians, the quality requirements of quality inspectors when inspecting products, learning the quality requirements of products in actual machine operation, mutual learning and discussion among employees, writing, etc.
3. Evaluation: product quality inspection issued by employees, inspection results of supervisors and quality inspectors, and questions and answers on test papers.
Four, the basic operation skills and common production failure solutions:
1. Objective: To comprehensively improve the skill operation level of workshop employees, improve the overall production level of the workshop under the requirements of high quality and high standards, and require employees to skillfully operate machines, skillfully solve some common production failures, and improve their self-ability in daily startup.
2. Training method: through practical training and relevant experience summary, explanations and operation drills by the person in charge, the captain and relevant personnel, the leading role of outstanding employees in the workshop, written learning, etc.
3. Evaluation: On the one hand, the employee's personal description (or questionnaire survey); On the other hand, employees' daily work performance and on-site actual operation prevented and solved some production failures in time.
Verb (abbreviation for verb) Operation, use and maintenance of workshop production equipment:
1. Purpose: To require employees to operate the machine skillfully, understand the basic working principles of some production equipment, master how to maintain the production equipment, minimize the damage times of the production equipment in the workshop, and really do a good job in the maintenance of the production equipment.
2. Training method: through the explanation and practical operation drills of workshop supervisors, masters and excellent employees, the explanation and explanation of mechanics and electricians, the guidance of professionals and written materials.
3. Evaluation: the daily performance of employees, the inspection and supervision of foremen and related personnel, the use and maintenance records of production equipment, etc.
Description:
The above are five aspects of employee training. Please refer to the details of each aspect for the detailed training contents of these five aspects. Each employee is required to be strict with himself/herself first, be prepared for study, improve his/her level in all aspects in the shortest time, and maximize his/her personal value.
In daily production, in strict accordance with the requirements of all parties concerned, do your own job, work hard for the production in China, comprehensively improve the skill level of the production line in this workshop, and form an excellent work team in the workshop.
Staff Training Plan Scheme 4 Kitchen has an unshirkable responsibility for product quality management, so as to provide all kinds of high-quality products to the guests in time and ensure that all the needs of the guests are met. In this regard, this plan is specially formulated:
1. Arrange the chef team according to the dishes and products. Each team will work under the leadership of the chef and the chef, and be responsible for their own cooking varieties, process in strict accordance with product specifications, unify product standards and ensure quality.
Second, each team must obey the leadership and cook according to recipes, menus, special dishes and reserved dishes. After going to work, first of all, do a good job in cleaning the chopping board and stove, prepare all kinds of condiments, check and filter them to prevent impurities from mixing and affecting the quality of dishes.
Third, the principle of advanced and first-in-first-out is adhered to in processing raw materials. Raw materials must be carefully collected, stored and expanded, and materials should be taken in stages to make the best use of them. Refrigerator appliances should be placed neatly, raw and cooked separately, and classified every day to prevent food from going bad. If it is found that spoiled food is not allowed to be processed and sold, it should be reported to the chef for handling.
Fourth, adhere to the principles of substandard food quality, substandard quantity, unclean containers and disrespect for religious beliefs. In particular, color dishes and pyrotechnic dishes should be taken seriously, and the flavor characteristics should not be changed at will, and the serving time should be mastered in strict accordance with the order and customer requirements.
Five, strict control of food hygiene, from the purchase, purchase, cooking and production should be strictly controlled to prevent food pollution. Work in strict accordance with the operating procedures, and disinfect tools, chopping boards and other appliances as required.
Six, in order to put an end to the problem of unqualified food quality, the cook's cooking process is tracked, and the cook is urged to make every effort to ensure the product quality in cooking.
Seven, at any time according to the changes in market demand and customer requirements for dishes, local finishing and improvement of dishes, improve the quality of dishes, so that the color, fragrance, taste and shape of dishes are more suitable for the changes in people's tastes.
Staff training plan scheme 5 Production management should be good at analyzing the needs and desires of different levels in time, so as to develop a variety of new products to meet the needs of different levels. Products that meet people's needs can be accepted by customers. Therefore, make a product development plan:
A, the kitchen and other departments (marketing department, purchasing department, public relations planning department) closely contact, timely understand the market information demand, in order to improve and develop products.
1. Understand the requirements of nutrition, quality, raw materials and utensils of dishes.
2. Understand the price of dishes, promotion methods, sales volume and advertisements.
3, market capacity, customer demand, consumer psychology trend, understand the product quality.
Second, the kitchen will communicate with all staff, so that all staff can make suggestions for product development, and accordingly establish a rationalization proposal handling system, effectively reward rationalization suggestions, institutionalize, advocate and encourage innovation awareness.
Third, set up a product development team, led by the kitchen, with the participation of purchasing and marketing departments. According to market information, constantly develop new products.
Four, regularly collect new product development suggestions, through evaluation and appraisal. Formulate new product plans and task books, and then study product sales and service methods through trial production and appraisal.
Five, regular job and technical training for employees, assessment and evaluation of each team chef, chef, rewards and punishments according to work performance.
Employee training plan scheme 6: Food is the most important thing for the people, and food is based on cleanliness. Hygiene management is a regular and indispensable work in the management of catering enterprises, which plays an important role in promoting the economic benefits of enterprises and improving their reputation and popularity. Therefore, this scheme is specially formulated.
First, establish a health quality inspection team.
Two, layers of health work responsibility system. Health work is managed by objectives.
Three, environmental sanitation to implement the principle of "regional division of labor, responsibility to people".
1, the floor and ceiling are clean and tidy, free of garbage and dirt.
2, the wall clean, adhere to the "five noes" no dirt, no cobwebs, no dust, no disorderly posting, no graffiti.
3. The main ingredients and ingredients in the workshop are displayed in an orderly manner, and different tableware has a fixed placement position. Producers don't mix seasonings with utensils, which affects hygiene.
4, keep the corner clean and tidy, no sundry, no stacking, for temporary stacking should be cleaned up in time.
5. Garbage should be dumped in a special dustbin (bucket).
6, in order to ensure the sewer unblocked, in case of congestion should immediately notify the department head and relevant departments for processing.
Four, food hygiene in strict accordance with the "Food Hygiene Law" and the "May 4th" system requirements, put an end to poisoning accidents, responsible for people's health.
1. Strictly adhere to the "four isolation" system, that is, raw and cooked, finished and semi-finished products, food and sundries, medicines and retail foods should use food clips to prevent poisoning incidents.
Five, strengthen personal hygiene management, and urge employees to do a good job in their own hygiene.
1. The front-line production personnel of the hotel production and operation must hold relevant certificates, have a Health Certificate and have an annual inspection.
2. People suffering from infectious diseases can only report to work again with the health certificates of hospitals and health departments after treatment.
Producers must wear work clothes (hats) to work. No slippers, high heels, shorts or miniskirts, vests or topless clothes, no smoking, chewing betel nuts, eating melon seeds and other foods, no long hair or beard, no ring or nail polish during the operation.
Six, anyone who violates the above terms, in strict accordance with the relevant provisions of the "kitchen management system" severely punished.