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
1, project managed by the company
1. 1 Pay attention to professional ethics
(1) Abide by discipline and law: understand and abide by the duties and obligations of citizens and practice 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 quality 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 principles: self-respect, 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
2. 1 professional ethics and job responsibilities: the professional ethics of restaurant waiters; Responsibilities of greeters, bleachers and food delivery staff
2.2 Customer's eating habits and dining psychology: the eating habits of various regions in China; Eating habits of ethnic minorities; Eating habits of Asians in Europe and America; 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; Environmental hygiene requirements of restaurants; Prevention of food poisoning; Tableware cleaning, disinfection and hygiene
2.4 Food and beverage service safety: fire prevention and treatment: theft and accident prevention and treatment.
2.5 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.
3. Basic skills of catering service
3. 1 end support skills: understand the types and functions of pallets; Master the methods of light trust and heavy trust; Learn to walk with end supports.
3.2 napkin folding: understand the functions and types of napkins; Basic skills of napkin folding; Types and placement of napkin flowers; Napkin folding atlas
3.3 Table setting service: Understand the basic requirements for setting tables for Chinese and western meals.
4. Wine service
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 processes of wine service: learn how to ice and warm; Pay attention to the pouring sequence; Master the operation essentials of wine service
Step 5 serve and divide dishes
5. 1 understand the knowledge of dishes: understand the characteristics of Chinese food; Understand the main characteristics of western food.
5.2 serving dishes: understand the operating essentials of serving Chinese and western food; Master the basic methods of dividing Chinese and western dishes.
6. Change tableware
6. 1 change the tableware on the Chinese dining table: learn how to change the tableware; Know the correct steps to close the station
6.2 Replace the tableware on the western table: understand the collocation rules of western dishes, tableware and drinks; Understand the special requirements for changing tableware on western food tables.
7. Basic procedures of catering service
7. 1 master the reception service of Chinese and western food: understand the characteristics of zero service; Master the requirements of group meal package service; Understand the coffee shop service procedures
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 dining room, all the facilities in the dining room
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.
XI。 Training budget
It belongs to internal training, and the lecturers are all restaurant employees, so they don't need much budget. During the training, a snack was prepared for each student, and some allowances were given to the lecturer. The initial budget is less than 30,000 RMB.