Catering training program

Time flies. There are new opportunities and challenges ahead. At this moment, we need to start making plans. What are the characteristics of a good plan? The following are four catering training programs I have compiled for you. Welcome to share.

In order to better understand their job responsibilities and the company's various rules and regulations, service skills, etiquette and other requirements, better serve the guests and prepare for the opening, the following training is specially done.

I. Director of Food and Beverage

Under the leadership of the resident manager, be fully responsible for all the operation and management of hotel catering, understand the present situation and development trend of the catering market, understand the service to customers and the innovation of catering products, improve service and operating procedures, ensure product quality standards and hygiene requirements, reasonably control costs and gross margins, improve customer satisfaction and increase economic benefits.

Responsibilities: planning and reporting, policies, standards and processes, performance evaluation, human resources, operation and management.

2. Assistant Director of Food and Beverage Department

Assist the Food and Beverage Director to be responsible for the operation and management of food and beverage services, and be responsible for improving and improving the services of various business points to ensure the provision of quality services and products for guests.

Third, the executive chef.

1. Under the leadership of the food and beverage director, be fully responsible for the command and management of kitchen organization and operation, draw up the staffing of each kitchen, put forward the management candidates of each kitchen, organize the formulation of kitchen management system and working procedures, and supervise the implementation of subordinates. Attract customers and control food costs by designing and making distinctive dishes.

2. According to the business objectives and production tasks issued by the Food and Beverage Department, be responsible for the development of Chinese and western food markets and the formulation of development plans.

3. In conjunction with the restaurant manager, according to the budget and grade of each restaurant, study and determine the gross profit margin standards of catering such as zero point, banquet and team, control cost accounting, report to the director of catering for approval, and supervise the implementation of each kitchen.

Fourth, the food and beverage department clerk

1. Be familiar with and implement the hotel's policies and operating specifications.

2. Under the leadership of the Food and Beverage Director (Manager), be responsible for the clerical work of the Food and Beverage Department, and assist the Food and Beverage Director in handling the sending, receiving and management of relevant letters and official documents; Do a good job of sorting out and printing monthly and annual plans and summaries, and be responsible for establishing and sorting out documents and files of the food and beverage department.

3. Make all kinds of reports of the department, keep them in categories, and bind and file them regularly.

4. Attend the regular meeting of the department and keep the meeting records.

5. Do a good job in English translation of various documents and statements, and be responsible for collecting and purchasing information.

6. Be responsible for the attendance of personnel in the Food and Beverage Department, and the accounting and distribution of bonuses, wages, subsidies and labor insurance and welfare articles for employees.

7. Do a good job in the collection, storage and recording of all kinds of office supplies in the office of the Food and Beverage Department, control office expenses and improve office hygiene.

8. Do a good job in office daily reception, telephone answering, reception and visiting, make records, properly handle them, and accurately convey instructions from superiors.

5. Chinese restaurant manager

1. Responsibilities: Responsible for the daily operation and management of Chinese restaurants, ensuring a comfortable dining environment and good service to attract tourists, and obtaining the best benefits by providing procedures and high-standard services for guests.

2. Specific responsibilities:

3. Under the leadership of Assistant Director of Food and Beverage Department, be responsible for the daily operation and management of Chinese restaurants.

4. Make annual and monthly management plans for Chinese restaurants, lead restaurant staff to actively complete various reception tasks and business indicators, and strive to increase restaurant sales revenue; Analyze and report the annual and monthly management of the restaurant.

5. Attend the regular working meeting hosted by the food and beverage director (manager) and put forward reasonable suggestions. Fully grasp the reservations and important reception activities of Chinese restaurants, and preside over relevant meetings of Chinese restaurants.

6. Chinese restaurant foreman

1. Under the leadership of the restaurant manager, implement the hotel management policy and various rules and regulations, and be responsible for the daily management and reception of the team.

2. According to the annual and monthly work plan of the restaurant, lead employees to actively complete various reception tasks and business indicators, strive to increase the sales revenue of the restaurant, and report the daily business reception.

3. Attend the regular meeting of the department, put forward reasonable suggestions, understand the daily reception and reservation, and hold the regular meeting before class.

4. Organize and lead the staff to complete the daily reception work, check the energy-saving status, cleanliness and service quality of goods and facilities in time, make them conform to the specified norms and standards, and ensure efficiency, safety and reliability.

5. Fully grasp the guests' dining situation in this area, consult the guests' opinions and suggestions in time, solve problems and handle the guests' complaints.

6. Arrange the staff's scheduling reasonably, ensure the connection of all links, and make the reception work complete smoothly.

7. Fill in the daily work log, do a good job in the establishment of restaurant sales service statistics and customer history files.

8. Regularly assess the attendance and performance of employees in the team, organize and implement relevant training activities, keep abreast of employees' ideological status, work performance and business level, and do a good job in developing and cultivating restaurant talents.

Seven, Chinese restaurant greeter

1. Obey the arrangement of the foreman and do a good job of guidance according to the working procedures and standards.

2. Fully grasp the reservation information, accept and arrange the guest reservation during the meal, register and notify the service personnel.

3. Actively and enthusiastically greet the guests, introduce the restaurant or hotel facilities to the guests in time, answer the guests' inquiries, and maintain a good service image.

4. Timely and accurately select and guide the dining guests to the table they are satisfied with, arrange the guests to dine and hand over the menu and wine list. Handle guest relations when there is no table.

5. Be responsible for keeping the menu and wine list, replace them in time if they are damaged and keep them in good condition.

6. Consult the opinions and suggestions of the guests in time, record the relevant information of the guests, collect the information of the historical files of the guests, and communicate with the service personnel in time to improve the satisfaction of the guests.

7. Replace and keep the restaurant linen, ensure its normal use, and report the shortage and loss to the foreman in time.

8. After the shift, do a good job of handover with the next shift. After the business is over, do a good job in the sanitation of the area under its jurisdiction and do a good job in finishing the work.

Eight, Chinese restaurant waiter

1. Obey the arrangement of the head waiter, closely cooperate with the food delivery staff, and provide efficient and high-quality catering services for guests in terms of ordering, serving, wine service and checkout in accordance with working procedures and standards, so as to maintain a good service image.

2. Do a good job of pre-meal inspection, set the dining table according to the standard, and prepare all kinds of supplies and utensils needed for dinner. Responsible for the cleaning and maintenance of regional facilities and equipment to ensure an elegant, clean and safe dining environment.

3. Be familiar with the menu and wine list, actively and skillfully promote the guests, and fill in the guest's menu and wine list according to the specifications.

4. Ask the guest's opinions and suggestions in time, try to help the guest solve all kinds of problems in the process of dining, and fill in the guest's opinions on the quality information card when necessary and report them to the foreman.

5. Complete the replacement of tableware, linen and miscellaneous items in the area.

After the shift change, do a good job of handover with the next shift, check the environmental facilities, do a good job of finishing, and put an end to energy waste.

In order to study and implement the Food Safety Law, the Measures for the Supervision and Administration of Food Safety in Catering Services and other catering service laws and regulations, and improve the knowledge of food safety laws and regulations and the standard operation level of catering service employees, this plan is formulated in combination with the actual situation of our county.

I. Purpose of training

Through the training of food safety laws and regulations and basic knowledge of food safety in catering services, we will enhance the awareness that enterprises are the first responsible person for food safety, improve the self-management level of food safety, strengthen the awareness of employees in food safety, honesty and self-discipline, improve operational skills and prevent food safety accidents.

Second, the training object and time

The training targets are catering service employees, including managers and processing operators of schools (kindergartens), canteens of public institutions and catering service units. Training time to be determined.

Third, the training content

1. Food safety laws and regulations, including the Food Safety Law and its implementing regulations, the Measures for the Supervision and Administration of Food Safety in Catering Services, and the Measures for the Administration of Food Service Licensing, etc.

2, catering service food safety business knowledge, including food safety standards;

Food pollution and its prevention and control measures; Prevention methods of food poisoning and other food-borne diseases; Food safety guarantee skills of catering services for major events; Hygienic requirements for kitchen, environment, equipment and food procurement, storage, processing and cooking; Personal hygiene requirements of catering employees, etc.

Fourth, training methods.

Take centralized training mode, and the location is to be determined.

Verb (abbreviation of verb) training supervision

According to the Food Safety Law and other laws and regulations, the county food and drug administration regards the training of catering service practitioners as one of the important contents of daily supervision and licensing. After the employee training, the employee will be assessed. Those who pass the training will be issued with training certificates for catering service practitioners. Training certificate is one of the necessary conditions for the assessment and acceptance of catering service units. The food and drug supervision and administration department will order the employees who fail to pass the examination to stop the relevant personnel from engaging in food business activities, and take up their posts after passing the examination according to regulations.

Article 3 of the catering training plan, first, entrance examination.

All service personnel working in the hotel should accept the assessment organized by the hotel.

Main evaluation items (to be scored and evaluated):

1. Write 1 Resume and brief introduction of family status (archive).

2. What kind of work ability do you think you have and what kind of work you are most suitable for?

Do you think the services such as dried vegetables and water supply can achieve the effect?

4. What basic conditions do you think a good hotel should have?

5. What basic qualities do you think a good waiter should have?

6. What do you think is the most important thing to get along with people?

7. What do you think is the basic service process for customers from entering to leaving the store?

8. Do you know what are the most famous cuisines in China?

9. What do you think are the main features of Sichuan cuisine?

10. What do you think you should do or express when you have contradictions or conflicts with hotel leaders and colleagues?

1 1. What should you do when you are dissatisfied with the work assigned by the leader or think it is not suitable for you?

12, what do you think should be done to treat customers?

13. hotel interests, customer interests and personal interests, who do you think is the first and who is the second?

14. What should guests do when they are dissatisfied with the service and food?

15, what do you think is the main reason why a person becomes rich or promising?

16, please set a table for five.

Evaluation requirements: ① evaluate the evaluation results; (2) Determine the training goal according to the weakness; (3) Understand the future of training and job use.

Second, the catering service knowledge training

L, memorize employee rules and recite exams; 2. memorize the duties of the waiter and recite the exam; 3, memorize the lobby service management system; 4. Memorize employee attendance rules; 5. Be familiar with the general procedures of reception; 6. Be familiar with the preparations for the reception; 7, familiar with the reception standard of the banquet; 8. Familiar with the basic knowledge of Sichuan cuisine; 9, familiar with the hotel's recipes, wine knowledge, and the characteristics of the main famous dishes; 10, familiar with the consumer psychology of customers.

Training requirements: (1) study hard before the exam; (2) the above items, one by one, one by one study exam; (3) Explain before learning, and the knowledge of Sichuan cuisine is taught by the chef; (4) the assessment should be scored.

Third, language behavior training.

1, learn to memorize civilized terms for hospitality; 2. Learn how to ask customers; 3. Learn how to introduce yourself; 4. Know how to introduce and recommend this hotel; 5. Learn how to make suggestions and self-criticism to customers and leaders; 6. Learn to speak Mandarin and master the art of language; 7. Understand how the hotel answers the phone; 8. Understand the knowledge of beauty and dressing; 9. Learn facial expressions and expressions; 10, learn how to stand, walk and stare; Ll, learn to sing and dance in general occasions; 12, learn to communicate with customers and colleagues.

Training requirements: (1) demonstrate while learning; (2) after the exam; (3) Do not require completeness, but be familiar with the main points.

Fourth, service skills training.

How to greet guests?

2, how to guide the guests in place?

3. How to make tea for guests?

4. How to order food, side dishes, fill in recipes and deliver them in time;

5. How to serve food?

6. How to give a guest a drink?

Catering Training Plan 4 I. Training Time:

From April 23rd to May 23rd,

8: 30 am-165438+0: 00 pm-4:30 pm.

Second, the training purpose requirements

Through training, students can master the basic skills and processes of restaurant service, improve their language expression ability, adaptability and psychological quality in practical work, and flexibly apply what they have learned to practical work to provide satisfactory services for guests.

Third, the training content

(A) the basic essentials of the tray

(2) napkin folding

(3) Set the table for Chinese food

(4) pour wine, serve food and divide dishes.

(5) Reservation of Chinese Banquet

(6) Chinese banquet reception service procedures and skills

Fourth, training methods.

1, before class 10 minutes.

2. "May 4th" Youth Day Speech Competition: "Let Youth shine here"

3. Case analysis and group discussion

4. Classroom explanation

Verb (abbreviation of verb) evaluation method

1, Guest History Archives Collection Competition

2, strain capacity test

3. Tray competition

4. Chinese table layout competition

The third stage: restaurant service quality management

I. Training time:

From May 23rd to June 23rd,

8: 30 am-165438+0: 00 pm-4:30 pm.

Second, the training purpose and requirements

Through training, students can deeply understand the business philosophy of the enterprise, improve the comprehensive ability of customer service, and make customers completely satisfied with the quality service. Make every effort to build the service brand of Dongshan Hotel. Improve the service level of the hotel.

Third, the training content

1) The meaning of restaurant service quality

Second, the restaurant service quality awareness

3) Methods to control the service quality of restaurants.

4) Brand marketing

5) customer psychology research

6) Skills of handling guest complaints

Fourth, training methods.

1, class explanation

2. Simulate scenarios and conduct service drills.

3. Literary performances: sketches, poetry readings, songs, dances and other forms.

4. Skills training

Verb (abbreviation of verb) evaluation method

1. Simulate the scene and check the reception service.

2, restaurant service skills comprehensive examination

3. issue certificates according to the results.

20xx Catering Attendant Training Plan 2

In order to improve the skills and business of the company's on-the-job service personnel, the on-the-job training plan for restaurant waiters is formulated:

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.

Third, the training form

Part-time, study in batches.

Fourth, the curriculum.

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.

Verb (abbreviation of verb) course arrangement

Company employee handbook

Professional quality of restaurant waiters

Basic skills of catering service

Wine service

Serve and divide dishes

Change tableware

Basic procedures of restaurant service

Sixth, the course content

1, project managed by the company

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Key points of training

1. 1 Pay attention to professional ethics

(1) Abide by the law

-understand and abide by the duties and obligations of citizens and practice them 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 qualities of respecting the old and loving the young, and being diligent and eager to learn.

-cultivate good qualities of being helpful and striving for perfection.

(3) Working principle

Self-esteem, self-love, self-confidence, self-reliance and self-improvement.

20xx Catering Attendant Training Program

1.2 company employee handbook

1.3 company management system

2. The professional quality of restaurant waiters

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Key points of training

2. 1 professional ethics and job responsibilities

-Professional Ethics of Restaurant Waiters

-Responsibilities of greeters, bleachers and food delivery staff

2.2 Eating habits and dining psychology of customers

-Eating habits in different regions of China.

-Eating habits of ethnic minorities

Eating habits of Europeans, Americans and Asians

-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

—— Requirements for environmental sanitation of restaurants

-Prevention of food poisoning

-Tableware washing and disinfection hygiene

2.4 Food and beverage service safety

-Fire prevention and treatment

-Prevention and treatment of theft and accidents

2.5 Catering service etiquette

-Basic requirements of etiquette service

-Service reception etiquette

-Understand the dress code and hygiene requirements.

-Learn to stand, walk and operate correctly.

3. Basic skills of catering service

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Key points of training

3. 1 End Support Skills

-Understand the types and functions of trays.

-master the methods of neglecting trust and valuing trust.

-Learn to walk with end supports.

3.2 napkin folding

-Understand the functions and types of napkins.

-Basic skills of folding napkins

-Types and placement of napkin flowers

-napkin folding atlas

3.3 Table setting service

-Understand the basic requirements for setting the table for Chinese and Western food.

4. Wine service

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Key points of training

4. 1 Understand the classification and characteristics of Chinese and foreign beverages, teas and soft drinks.

-Understand the classification and characteristics of beverages in China.

-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 procedures of wine service

-Learn how to be cold and warm.

sh； Pay attention to the pouring order.

-Master the operation essentials of wine service.

Step 5 serve and divide dishes

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Key points of training

5. 1 Learn about dishes

Understand the characteristics of China food.

-Understand the main features of western food.

5.2 Serving and dividing dishes

-Understand the operation essentials of Chinese and western food service.

-master the basic division methods of Chinese and western dishes.

6. Change tableware

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Key points of training

6. 1 Replacement of Chinese Tableware

-Learn how to change tableware.

-Know the correct steps to turn off the channel.

6.2 Western-style countertops replace tableware

-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

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Key points of training

7. 1 master the reception service of Chinese and western food.

-Understand the characteristics of zero-point service.

-master the requirements of group package service

—Understand the work plan of coffee shop service procedures.

Seven. Training requirements

1. In the training, theoretical training, skill training, audio-visual training and practical operation are organically unified, and the training mode of competency module is adopted to highlight job skills training. Give priority to students' hands-on operation, supplemented by teachers' face-to-face instruction, and comprehensively improve students' comprehensive quality.

2. Carry out training in the form of classroom teaching, on-site training, practical operation and self-study, aiming at practicality, practicality and effectiveness, and improve students' interest in participating in training.

3. Highlight the on-site training, adopt the training mode of "master with apprentice", teach skills by hand, let students learn while doing, improve job skills and cultivate skills.

Eight, examination and assessment

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.