Modern Entertainment Industry-Night Show Training and Management Chapter 1 Introduction to Night Show Section 1: Concept of Night Show 1. What is Night Show 2? The same characteristics of night show 3. Different characteristics of bars, discos, night shows and clubs. Discount KTV Section II: Terminology of night show industry Chapter II: Quality and requirements of night show service personnel Section I: Correct understanding of entertainment service and service quality 1. Service quality three. What is a guest Part II: Concepts of gfd, Appearance and Manner 1. Gfd, Appearance and Manners II. Pay attention to the significance of personal gfd 3. Basic requirements of employee's personal gfd. Etiquette requirements for service receptionists. Gfd night service staff code part 3 politeness, etiquette, etiquette 1. Politeness 2. Etiquette 3. Etiquette 4. Etiquette 1 everyday polite expressions in the evening performance in the fourth quarter. Basic polite expressions. Basic polite expressions cross 3. Common polite expressions. Polite expressions of service in night work 5. Top Ten Courtesy Expressions in Evening Classics (in Chinese and English) 6. Words prohibited in night service. Professional ethics and attitude of service personnel. Discussion on professional ethics II. Attitude of service personnel Chapter III Daily Operation Standard and Skills of Evening Service Section I Service Standard I, Service Standard II, Polite Language Standard Section II Service Skills I, Service Promotion Skills II, Service Operation Skills Chapter IV Floor Section I: KTV Private Room I, KTV Manager II, KTV Supervisor III, KTV Attendant (Young Master) IV. Skills of KTV service preparation before business and arrangement after business V. Detailed standards of KTV hall layout VI. KTV equipment configuration table. Hygienic standard for KTV restrooms Section II Disco Performing Arts Hall I. Duties of the disco performing arts hall II. Attendant in the Performing Arts Hall of Disco Section III Transmission Department I. Responsibilities of the Transmission Supervisor Section II. Section IV Operation Process of Operators Related to Face: 1. Use handwritten notes when the computer crashes; 2. Confiscation of alcohol; 3. Give people notes; 4. Cancel the notes; 6. Cancel the room card; 7. Store wine in the bar; 9. take wine from the bar; 10. Buy goods; 1 1. Report the loss of goods; 13. Operation process of handwritten notes; 14. Operation process of direct bill. Return and exchange procedures. The process of receiving and returning wheat. Handling procedure of bring your own drinks. Operation process of signing bills and posting accounts Chapter 5 Customer Department (Customer Reception Department) Section 1 Responsibilities of Customer Supervisor Section 2 Customer (Customer Reception) Section 1 Responsibilities of Customer (Customer Reception) Section 2. Customer work flow chart 3. Customer work flow chart ` Annotation analysis IV. Customer's working procedures and specifications. Matters needing attention in customer work. The principle that customers bring customers. Customer reservation system. Customer reservation procedure X. Etiquette for customers to answer the phone Chapter VI DJ Service Department Section 1 DJ Manager I. DJ Manager's job responsibilities II. DJ Manager's Work Service Process III. DJ manager's rule four. DJ Service Department Commission and Welfare Scheme Section II DJ Waiter I, DJ Waiter II's Job Responsibilities. Work service process of KTV DJ III. Job specification of DJ waiter. DJ service skills V. Provisions of the target management responsibility contract between KTV and DJ employees Chapter VII Introduction of membership system in the entertainment industry Section I Concept II of membership system. Popularization characteristics of membership system. Membership requirements Part II. Responsibilities and workflow of each post in the member department 1. Job requirements of the manager of the member department 2. Work service processes and norms of member departments. Service skill requirements of member departments. Responsibilities, work norms and matters needing attention in business of miss image and administrative secretary in member departments 1. The job responsibilities and matters needing attention in the business of miss image and administrative secretary of member department II. Code for the Image Work of Member Departments and Administrative Secretaries Section 4 Application Form for Members and Introduction of Members' Rights and Interests of Different Members 1. Membership application form II. Introduction to the rights and interests of different members Chapter VIII Production Department Section 1 Bar 1, Bar Supervisor 2, Bar Attendant 3, Storage and Preservation of Bars and Drinks 4. How to Store and Take Drinks in Bars Section 2: Daily Equipment, Appliances, Cups and Uses of Bars 1. Equipment introduction. Introduction of instruments. Cup introduction 4. The main types and uses of various cups. The responsibilities and working procedures of western chefs. The duties of western chefs. The duties of a western-style chef. Service procedures of western chefs. Code of practice for western food kitchen staff. Western style kitchen fire management system. Rules for Dining in Staff Canteen Section 4 Introduction to Western Food Chapter 9 General Control (Lighting Andhadhun) Computer, Performing Arts Program, Engineering Department Section 1 General Control 1 Room. Lighting Andhadhun Job Responsibilities II. Work service procedures and specifications of the General Control Department III. Audiovisual system. Understand the power amplifier 5. How to choose and use microphone 6? Karaoke power amplifier, audio recommendation 7. Points for attention in voice control operation Section II Performing Arts Program 1. Job responsibilities of the project director. Job responsibilities of program host Section 3. Responsibilities of the first and second supervisors of Engineering Department. Electrician job responsibilities. Work flow and specification of engineering department. Equipment safety inspection system of engineering department V. Duty system of engineering department VI. Safety operation rules for elevators. Job requirements of maintenance personnel in engineering department. Personal environmental sanitation management system of engineering department. Provisions on Safety and Fire Prevention Management X. General Procedures for Engineering Maintenance of Engineering Department Section IV Computer Room I. Job Responsibilities of Computer Technicians II. Work service flow of computer department. Operation of computer song ordering system Chapter 10 Security Department Section 1 Responsibilities and basic provisions of each post in the Security Department I. Responsibilities of each post II. Security procedures and polite expressions. Basic regulations for security guards (external insurance) Section 2 Fire safety I. Conceptual significance of fire protection II. Introduction and use of fire fighting equipment. Common sense of fire 4. Fire prevention of family fires and fire extinguishing methods of household appliances V. Fire escape points and self-help methods in case of fire VI. Basic knowledge of fire fighting. Fire eight. Responsibilities of fire safety posts of all departments. In case of fire, four points that service personnel should know and the fourth meeting Chapter XI Financial Personnel Department Section 1 Financial Training I. Responsibilities of each post in the Finance Department II. Work flow of each position in the finance department. Working rules of financial cashier. Employee Fund System Section 2 Identification, Acceptance and Prevention of Credit Card Fraud I. Introduction of Credit Card II. Credit card acceptance procedure. Debit card and savings card acceptance procedures. Procedures for Accepting Transfer Cheques V. Section 3 Personnel Management of Credit Card Fraud I. Responsibilities of Personnel Manager II. Responsibilities of the third-level personnel clerk. Operating procedures for new employees and retired employees. Dormitory management Chapter XII PA (Cleaning Department) linen management I. Responsibilities and workflow of each post in PA Department I. Responsibilities of PA Department Supervisor II. Responsibilities of cleaners in the third department of public works department. The public broadcasting department * * * room bathroom attendant's responsibilities. Work service process of PA department V. Work plan of PA department II. Operation methods and daily hygiene work of various appliances in PA Department I. Introduction of cleaning appliances in PA Department II. Introduction of three cleaning agents for PA. Daily sanitation and cleaning procedures for posts in the fourth department of PA. Cleaning and maintenance of articles and appliances in PA Department V. Use and maintenance of fire safety vacuum cleaner in PA Department III. Cloth room, employee locker management I. Cloth room II. Employee locker management system Chapter XIII Liquor knowledge Section I Introduction of Liquor and Alcohol Content II. Classification of Liquor Section II Soft drinks I. Carbonated drinks II. Fruit and vegetable juice drinks III. Water, (purified water, mineral water) IV. Cocoa V. Milk VI. Tea VII. Hot drinks in the third quarter 1, China white wine 2, brandy 3, whisky 4, felt wine 5, rum 6, vodka 7, tequila (Mexican spirits) 8, dessert wine (Riccio) 9, beer 10, champagne1. Sake Section IV Drinking and Service Methods of Various Drinks 1, Service Methods of Various Drinks 2. How to Drink Various Drinks Chapter XIV Cigars, Aromatherapy and Drug Prevention Section I Cigars 1, Development of Cigars 2, Structure of Cigars 3, Manufacturing Process of Havana Cigars 4. Difference between Handmade Cigars and Machine Made Cigars 5. Cigars Service 6. Luxury Companions 7. Cigars Brand Plate 2. Three. Introduction of Aromatherapy Essential Oil Section III Drug Prevention 1. What is drugs II. Common and most important drugs. Drug addiction. The harm of drugs. Withdrawal methods of drug addiction. V. Anti-virus Measures Chapter 15 Response and handling of business emergencies Section 1 Handling guest complaints 1. The generation of complaints. Settlement of complaints. Analysis and summary of guest complaints handling Section II Emergency handling plan Section III Emergency in business 100 Q Chapter XVI Introduction to various forms (documents) Operation Chapter XVII Reference to 50 cases of gold medal service for evening performance Chapter XVII Daily English conversation and wine card Section I Daily English conversation Section II Wine card Chapter XI9 Practical operation Section I Practical operation Section II Examination and computer examination results of employees in various positions II. Audio training scores of employees in each position. Comprehensive practical assessment of KTV waiters iv. Floor and facial attendant test questions 5. Fire knowledge test questions

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