Time goes by and never stops, and our work has entered a new stage. It's time to take the time to write a plan. What are the characteristics of a good plan? The following is the training plan for catering waiters that I have compiled, hoping to help you.
Catering Attendant Training Plan 1 I. Training Objectives
According to the company's job requirements for restaurant waiters, through systematic study, excellent service personnel are trained, so that the trained waiters have good professional ethics and code of conduct, and master the basic knowledge and operational skills of restaurant service.
Second, the training object
On-the-job service personnel in all stores of the company.
Three. training course
On-the-job training course adopts the combination of ability modules, and sets up seven training modules, such as company management project, professional quality of restaurant waiters, basic skills of catering service, wine service, serving and side dishes, changing tableware and basic process of restaurant service.
Fourth, the training form
Part-time, study in batches.
Verb (abbreviation of verb) training content
Eating habits and dining psychology of customers: eating habits in various regions of China; Eating habits of ethnic minorities; Eating habits of Asians in Europe and America; The dining psychology of the guests.
Basic knowledge of food hygiene: characteristics of public catering industry; Hygienic management of public catering industry; Personal hygiene requirements of waiters; Environmental hygiene requirements of restaurants; Prevention of food poisoning; Tableware cleaning, disinfection and hygiene.
Food and beverage service safety: fire prevention and treatment: theft and accident prevention and treatment.
Catering service etiquette: the basic requirements of polite service: service reception etiquette; Understand the requirements of dress and sanitary decoration; Learn to stand, walk and operate correctly.
Terminal support skills: understand the types and functions of trays; Master the methods of light trust and heavy trust; Learn the footwork of end support.
Napkin folding: understand the functions and types of napkins; Basic skills of napkin folding; Types and placement of napkin flowers; Atlas of napkin folding.
Table setting service: understand the basic requirements of table setting in Chinese and western food.
Instructor of intransitive verb training
Long-serving employees, restaurant lobby managers and general managers.
Seven. Training time
Every Monday to Friday, 10: 30 to 12: 00 for one month.
Eight. Training places and equipment
In the restaurant, all the facilities in the restaurant.
IX. Evaluation Methods
1. Exam: After the waiter completes each training module in the curriculum, the trainer will give the trainees a stage test by means of written test and oral test.
2. Assessment: It embodies the training concept of "taking skills as the final result". The evaluation team formed by the company conducts on-site evaluation of the waiters in the training base. The assessment can take the form of on-site operation, oral question and answer, simulation operation, examples and so on, focusing on checking the job skills of waiters.
X. adjustment mode
It can be adjusted to Saturday or Sunday evening, and the specific time is unchanged, but it needs to be approved by the general manager and agreed by more than two-thirds of the trainees.
Catering waiter training plan 2 In order to improve the skills and business of the company's on-the-job service personnel, the on-the-job training plan for restaurant waiters is specially formulated:
I. Training objectives
According to the company's job requirements for restaurant waiters, through systematic study, excellent service personnel are trained, so that the trained waiters have good professional ethics and code of conduct, and master the basic knowledge and operational skills of restaurant service.
Second, the training object
On-the-job service personnel in all stores of the company.
Third, the training form
Part-time, study in batches.
Fourth, the curriculum.
On-the-job training course adopts the combination of ability modules, and sets up seven training modules, such as company management project, professional quality of restaurant waiters, basic skills of catering service, wine service, serving and side dishes, changing tableware and basic process of restaurant service.
Verb (abbreviation of verb) course arrangement
Company employee handbook
Professional quality of restaurant waiters
Basic skills of catering service
Wine service
Serve and divide dishes
Change tableware
Basic procedures of restaurant service
Sixth, the course content
1, the company manages project tasks.
Key points of training
1. 1 Pay attention to professional ethics
(1) Abide by the law
-understand and abide by the duties and obligations of citizens and practice them 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 qualities of respecting the old and loving the young, and being diligent and eager to learn.
-cultivate good qualities of being helpful and striving for perfection.
(3) Working principle
Self-esteem, self-love, self-confidence, self-reliance and self-improvement.
Seven. Training requirements
1. In the training, theoretical training, skill training, audio-visual training and practical operation are organically unified, and the training mode of competency module is adopted to highlight job skills training. Give priority to students' hands-on operation, supplemented by teachers' face-to-face instruction, and comprehensively improve students' comprehensive quality.
2. Carry out training in the form of classroom teaching, on-site training, practical operation and self-study, aiming at practicality, practicality and effectiveness, and improve students' interest in participating in training.
3. Highlight the on-site training, adopt the training mode of "master with apprentice", teach skills by hand, let students learn while doing, improve job skills and cultivate skills.
Eight, examination and assessment
1. Exam: After the waiter completes each training module in the curriculum, the trainer will give the trainees a stage test by means of written test and oral test.
2. Assessment: It embodies the training concept of "taking skills as the final result". The evaluation team formed by the company conducts on-site evaluation of the waiters in the training base. The assessment can take the form of on-site operation, oral question and answer, simulation operation, examples and so on, focusing on checking the job skills of waiters.
Catering Attendant Training Plan 3 Training Requirements
One: during the training period, the tooling and personnel are required to be clean and tidy.
Two: Hard objects such as mobile phones/cigarettes/keys and employees' three treasures are not allowed to be worn during the training.
Three: During the training, you are not allowed to joke, chat or fiddle, and report any problems loudly.
Four: when practicing the station, you should arrange the standard standing posture and position from high to low.
The training time is 60 minutes.
15 minutes: physical training for all staff: requirements for cross-erection (including price evaluation of a single room)
15 minutes: Use the courtesy language of the waiter's seat.
30 minutes: The trainer suggests several waiters to actually operate the orientation process.
Provided by the seat
Good evening and welcome to the North Shore of Gold.
2. VIPs, do you have a reservation?
Hello, distinguished guest. What is the name or mobile phone number of the subscriber?
Dear guests, hello. Can I arrange a China set meal for you?
5. The room rate is 348 yuan, and then 278 yuan is not invoiced. Do you think it's okay?
Hello, distinguished guest, this way to your room, please follow me.
7. How many distinguished guests are received on this floor?
Thank you, good evening, and welcome to the North Shore of Gold.
Hello, distinguished guest, please come to your room this way.
This is your room. Have a good time.
Catering waiter training plan 4 In order to improve the skills and business of the company's on-the-job service personnel, the on-the-job training plan for restaurant waiters is specially formulated:
I. Training objectives
According to the company's job requirements for restaurant waiters, through systematic study, excellent service personnel are trained, so that the trained waiters have good professional ethics and code of conduct, and master the basic knowledge and operational skills of restaurant service.
Second, the training object
On-the-job service personnel in all stores of the company.
Third, the training form
Part-time, study in batches.
Fourth, the curriculum.
On-the-job training course adopts the combination of ability modules, and sets up seven training modules, such as company management project, professional quality of restaurant waiters, basic skills of catering service, wine service, serving and side dishes, changing tableware and basic process of restaurant service.
Verb (abbreviation of verb) course arrangement
Company employee handbook
Professional quality of restaurant waiters
Basic skills of catering service
Wine service
Serve and divide dishes
Change tableware
Basic procedures of restaurant service
Sixth, the course content
1, project managed by the company
work
Key points of training
1. 1 Pay attention to professional ethics
(1) Abide by the law
-Understand and abide by the duties and obligations of citizens and practice in a civilized way-Understand the content of "five loves" advocated by the state.
(2) professionalism
-cultivate good qualities of punctuality, trustworthiness and discipline-cultivate good qualities 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 principle
Self-esteem, self-love, self-confidence, self-reliance and self-improvement.
1.2 company employee handbook
1.3 company management system
2. The professional quality of restaurant waiters
work
Key points of training
2. 1 professional ethics and job responsibilities
-Professional Ethics of Restaurant Waiters
-Responsibilities of greeters, bleachers and food delivery staff
2.2 Eating habits and dining psychology of customers
-Eating habits in different regions of China.
-Eating habits of ethnic minorities
Eating habits of Europeans, Americans and Asians
-Dining psychology of guests
2.3 Basic knowledge of food hygiene
-Characteristics of public catering industry
-Hygienic management of public catering industry
-Personal hygiene requirements of waiters
—— Requirements for environmental sanitation of restaurants
-Prevention of food poisoning
-Tableware washing and disinfection hygiene
2.4 Food and beverage service safety
-Fire prevention and treatment
-Prevention and treatment of theft and accidents
2.5 Catering service etiquette
-Basic requirements of etiquette service
-Service reception etiquette
-Understand the dress code and hygiene requirements.
-Learn to stand, walk and operate correctly.
3. Basic skills of catering service
work
Key points of training
3. 1 End Support Skills
-Understand the types and functions of trays.
-master the methods of neglecting trust and valuing trust.
-Learn to walk with end supports.
3.2 napkin folding
-Understand the functions and types of napkins.
-Basic skills of folding napkins
-Types and placement of napkin flowers
-napkin folding atlas
3.3 Table setting service
-Understand the basic requirements for setting the table for Chinese and Western food.
4. Wine service
work
Key points of training
4. 1 Understand the classification and characteristics of Chinese and foreign beverages, teas and soft drinks-understand the classification and characteristics of Chinese beverages.
-Understand the classification and characteristics of foreign beverages.
-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 be cold and warm.
-Pay attention to the pouring order.
-Master the operation essentials of wine service.
Step 5 serve and divide dishes
work
Key points of training
5. 1 Learn about dishes
Understand the characteristics of China food.
-Understand the main features of western food.
5.2 Serving and dividing dishes
-Understand the operation essentials of serving Chinese and western food-Master the basic methods of dividing Chinese and western food.
6. Change tableware
work
Key points of training
6. 1 Replacement of Chinese Tableware
-Learn how to change tableware.
-Know the correct steps to turn off the channel.
6.2 Western-style countertops replace tableware
-Understand the collocation rules of western-style dishes, tableware and drinks-Understand the special requirements for changing tableware on western-style countertops.
7. Basic procedures of catering service