1. It takes (20) minutes to get a resume.
Objective: to know something about new employees, such as 1, education, training, personality tendency and work experience.
Two. Basic introduction of the company (30 minutes)
Objective: To let new employees have a certain understanding of the company's culture, structure and management mode.
1, corporate culture, background 2, corporate components 3, main business methods 4, corporate philosophy, development direction ... Understand (10) minutes.
Goal: Let employees become part of the company-partners.
3. Understand the basic knowledge of KTV (50 minutes)
Objective: To let employees know the basic room specifications and wine knowledge of the company.
1.KTV room description: room size, room opening price and room distribution. ............
2. Introduction of wine knowledge: classification, price, origin and degree of wine.
Four, standing posture, door, tray practice (40 minutes)
Objective: to practice the most basic dynamic and static content of employees: practice on the spot to guide students to practice. ................
5. Familiarize yourself with the room and wine knowledge freely (30 minutes)
Sixth, homework after class
1, backpack room size, layout, price
2. The price, place of origin, degree and type of drinks.
3, tray self-practice
the next day
First, review the first day's homework (40 minutes)
Objective: To consolidate the basic knowledge.
1, backpack room size, layout, price
2. The price, place of origin, degree and type of drinks.
3, tray self-practice
Second, the understanding of the appliance (20 minutes)
Content: Introduction to the basic knowledge of wine utensils and the basic collocation of wine and wine utensils.
Three. Basic service process drills and exercises (120)
Objective: To unify the basic process familiarity of the new college, consolidate its basic work familiarity in the service process, and give employees a vague flow chart.
Content: ..................
Fourth, homework after class
1, backpack room size, layout, price 2, back drink price, origin, degree and type 3, tray self-training.
4. Familiar with the basic process of service process; 5. Familiar with wine sets and collocation; 6. Understand the standard of equipment switching and welcoming guests.
Three hours on the third day
Review the exercises after class the next day for (1 10) minutes.
A, 1 backpack room size, layout, opening price 2 back wine price, origin, degree, type 3 tray self-practice 4, familiar with the basic procedures of service process 5, familiar with wine sets and collocation 6, familiar with equipment switches, welcoming guests standards.
B, the basic service process practice
Second, the management secret of quality service (40 minutes)
Objective: To master the main points of service.
content ....................
Third, KTV service etiquette (30 minutes)
Objective: The waiter knows the basic etiquette in the service process.
Content: ..................
Fourth, practice after class
The fourth day
1. Review simple private room knowledge, wine knowledge 40, basic service process 70 points.
Second, the management secret of quality service 40 pages
Three, KTV service etiquette 30
Fifth day
I. Knowledge of private rooms and wine 20
Two. Unified basic service process 120
Third, understand the types of customers 20
Four, KTV box business emergency handling skills 30
sixth day
A, wine room knowledge 20 points.
Second, the exercise service operation process and service skills 120
Three, KTV box business emergency handling skills 4
Seventh day
First, the overall service process practice 140
Second, KTV box business law event handling skills 40 times.
Three. The company's basic rules and regulations, management system, reward and punishment standards 30