2. Study the development trend of catering enterprises. The F&B Training Department will study the development plan of the hotel together with relevant key management personnel to determine how to achieve the annual business target of the hotel through training. The realization of a business goal often depends on whether one or several employees complete the task correctly; Correctly completing the task depends on whether employees have the knowledge, skills and attitude needed to complete the task. By examining each business goal, identify the areas that need training. The food and beverage training department will also study the production and operation of the enterprise together with relevant personnel, find out the shortcomings that need to be improved, and seek what kind of training can improve the status quo and achieve the special purpose of training.
3. According to the training objectives. Training around catering business objectives should be included in the business training plan; Training activities around improving the level of catering management should be included in management training program. Therefore, the formulation of training plan is to design the arrangement process of various training activities according to the training objectives. Hotel business training activities can be divided into quality training, language training and professional business training. Food and beverage management training activities are mainly the training of managers above the competent level, including systematic supervision and management training and special training of trainers.
4. Decide on training courses. Courses are the theme of training, and employees participating in the training are required to master and use the contents of the training plan after studying and discussing some topics. In the annual training plan, it is necessary to arrange the courses of various training activities, mainly listing the details of training activities, usually including: training subjects, training time, training place, training methods and so on. Pay attention to the scope of training courses not to be too large, so as to avoid too much overlapping of training courses in various projects; But the scope should not be too narrow, so as not to really understand the knowledge and skills of the project, and should be mainly limited to the courses necessary to be familiar with the training project. After the training course is determined, it is necessary to compile the teaching materials for each course, which should include the following parts: (1) briefly describe the purpose of the training materials; A chart listing related teaching materials; Explain the expression method of teaching material content; Textbooks are compiled in the following order: textbook name, textbook outline and time plan, main contents, implementation methods and methods, discussion questions, review methods and materials used.
5. Training budget planning. Training budget is an estimate of the total cost of various training projects and management training projects when the hotel training department formulates the annual training plan. The budget is estimated according to the funds required for various training activities in the project, the cost of equipment and materials, teaching AIDS, outings and professional activities.
Only when catering enterprises make employee training plans that meet the scale requirements of catering enterprises, and can they really put them in place, can they get good catering management and better optimize catering management.