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Training content
1, courtesy: In this respect, we should focus on training waiters how to dress according to the regulations. What are the etiquette rules in a hotel and what should I do? For example, when training waiters to use honorifics, we should tell them under what circumstances to use welcome words, greetings, responses, apologies, thanks and telephone words.
When training the waiter's behavior, we should focus on training the waiter's standing posture, walking posture, the posture that the waiter should have when opening a meal, and the posture that he should have when receiving and seeing off guests. What are the impermissible behaviors in the hotel, etc. This kind of training should be combined with practice, and any empty venue or room can be a training venue. In the actual training, we should strictly check and seriously correct the waiter's mistakes in action until they reach the correct standard.
2. Tray: Tray is one of the basic skills of catering waiters. Trainers can use various trays. The focus of tray training should be the posture of the waiter walking with a tray full of articles, the actions that should be taken when serving guests with a tray, and the specific methods and steps of lightly supporting, supporting, loading and sorting the tray. Waiters should be trained to hold trays with their left and right hands to adapt to different service occasions. This kind of training can directly give the waiter a tray exercise of dishes, wine bottles and other items, and practice the length of holding the tray, walking posture, tray balance and actions when serving customers. Correct the incorrect practices in the training until they master the correct methods and the specific requirements of terminal support.
3. Laying the dining table: Laying the dining table is an important part of the daily work of hotel waiters. Paving refers to laying skirts, tarpaulins and tablecloths on the dining table as required before setting the table. This part focuses on practice. After telling the waiter the specific requirements and paving standards, after passing the demonstration exercise, organize the students to practice, focusing on hand shape and standing posture. Setting the table refers to setting different tables according to the requirements of dining, and setting the table is an important part of practical training. Training table layout should distinguish between Chinese food, western food, banquet, zero point and other different forms. Before the training, the instructor will set up a sample table and then explain it. The contents of the explanation include the specific location of all kinds of tableware, the distance between tableware, the order of placing tableware, the posture of tray and standing posture when setting the table, the hand posture when holding tableware, the problems that should be paid attention to when setting the table, the specific requirements of setting the table standard and time, etc. Then you can let the waiters who take part in the training practice in person, and the teacher will check and correct it until each waiter meets the specifications.
Setting the stage training should also be from easy to difficult. First set a light lunch table, then set a standard table, first practice Chinese food setting, and then practice western food setting. We should also put the tablecloth on the dining table and arrange the training together. Because there is a sequence of paving and setting, they are generally regarded as a part of setting.
4. Folding napkin flowers: Folding napkin flowers is one of the basic skills that every waiter must master. The training of waiters is mainly based on on-site professors. Before teaching the specific folding method, the teacher should tell the students the basic essentials and pay attention to the demonstration. After the waiter mastered the basic essentials, he practiced by himself. Then the teacher will explain one or several folding methods in detail, and let the students try to fold after the teacher. While demonstrating, the teacher told the students the specific requirements and standards of flower folding, and corrected the students' incorrect operation actions in time. For example, when folding cloth, put it in a clean tray or dinner plate, not on the desktop or in an unclean place. You can teach several kinds in class and practice them repeatedly after class with all available time, so as to get good results.
5. Wine service: There are many training contents. Including identifying the use of various wine glasses; Including the specific service action of pouring wine for guests; Including various drinks, opening methods of drinks and matters needing attention; Comprises the service steps of different drinks such as white wine, yellow wine, wine, champagne, brandy and the like. There are many more items to be prepared for wine service training than other trainings. Because of this kind of training, we should not only talk about the reasons but also have physical assistance. For example, how to open champagne, it is best to have a bottle of champagne in hand as a demonstration, and the effect is good. If you just talk, painting on the blackboard can't achieve such an effect. The actual training of wine service takes a long time, so teachers should make plans in advance and make training plans for this period according to the overall training time. Wine service is an important aspect of waiter's service skills when serving customers. It is also a sign of whether the hotel service quality is excellent or not.
6. Cooking service: the so-called cooking service training is divided into two parts: Chinese food and western food. Chinese food service can be divided into three ways: food delivery, serving and dish division. Western food service can be divided into French service, British service, American service and Russian service. When training waiters to master serving methods, we should first explain the specific practices of several serving methods, and then introduce the similarities and differences of several methods. The main training task of serving method is to teach students the skills of skillfully using knives and forks and dividing dishes, and to teach students the service equipment and specific requirements when serving; For example, Chinese food should be divided into long-handled spoons, chopsticks and forks, and fish should be divided into knives and forks. Delivery is the position where the waiter should stand, the order of delivery and so on. When demonstrating the operation, we should make clear the problems that should be paid attention to in the food service. After the demonstration, students can be arranged to use the tableware commonly used in the service, and some simulated dishes (replaced by shredded Chinese cabbage and radish slices) can be prepared for actual serving practice.
(2) Training methods
1, specifying the purpose and requirements of the training. Every practical training has its special purpose and requirements. Before the training, students should be clear about the purpose of practice, specific requirements and standards, and clearly grasp the important role of these service skills in service work. Only in this way can we have a high degree of consciousness and enthusiasm for training. Control the training process. For example, when students practice oral cloth folding, they must be clear about the important role of oral cloth in banquet table layout and zero-point service. It is one of the basic skills to improve the service quality and service art of restaurants to practice oral cloth folding skills clearly. Only in this way can we stimulate the enthusiasm of waiters and improve their consciousness of practice, and the effect of practice is better. It is best to put forward clear requirements in each exercise, and the effect of the exercise will be better.
2, master the correct practice methods and related basic knowledge. Practice is the right way to avoid detours. Before practice, the teacher's language explanation and demonstration must be detailed and standardized, so that each student can have a clear impression of the correct practice methods and actual actions. Then practice separately. Students can also be arranged to watch the demonstration performances of skilled waiters directly, which is easier to understand.
Mastering the basics related to the skills learned is of great significance to correct practice. In the process of practice, if students only know how to do it and don't know why, there will always be some doubts, and they may not be sure after practice. For example, when practicing the steps of wine service, you should first hold the wine bottle in your hand and ask the guest to confirm whether the wine brought by the waiter is what he ordered. The principle of "exposing the bottle" before opening the bottle is made clear.
3. Planned and step-by-step training: Training students to master various service skills should be gradual, from easy to difficult, from simple to complex. For complex movements, you can't ask too much at once. You have to break them down into several relatively simple action links, and then master them before transitioning to complete skills. When training students to practice a certain skill, they must put forward certain speed and quality requirements. In the early stage of practice, the speed can be slower to ensure the accuracy and standardization of practice, but in the middle and late stage of practice, the speed should be gradually accelerated. Some time before training, teachers must strictly demand basic skills and are not allowed to adopt incorrect action methods, because preventing and avoiding mistakes is more important and easier than correcting them.
It takes time to arrange training time correctly and master service skills. If the training time is insufficient, or stop and go repeatedly, it will be difficult to master the service skills, and the preliminary skills already mastered will not be well consolidated. But don't practice for too long at a time. Long-term single training will make students feel tired and bored, reduce their interest in practice and have poor practice effect. The ways to cultivate students' service skills should be diversified. Appropriate diversification of practice methods can not only arouse students' interest and keep their attention, but also train students to actually use the service skills they have learned in practice, but the changes should not be too frequent, otherwise it is not conducive to mastering the skills.
Knowing the progress of students in mastering service skills in time has the advantage that students can know the advantages and disadvantages of their own exercises in time through the guidance of teachers, and the correct actions are constantly consolidated and strengthened, and the wrong actions are corrected in time to make the service skills more correct and complete.