China Restaurant Waiter Training Program

As a waiter, the most important thing is service, and standardized training can improve the overall quality of employees. The following is the "Chinese Restaurant Waiter Training Plan" compiled by me for your reference only. Welcome to read it.

Chinese restaurant waiter training plan 1 According to the company's work requirements for restaurant waiters, excellent service personnel are trained through systematic study, so that the trained waiters have good professional ethics and code of conduct, and master the basic knowledge and operational skills of restaurant service.

First, training objectives

On-the-job service personnel in all stores of the company.

Two. 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.

Third, the training form

Part-time, study in batches.

Fourth, the training content

(1) The company manages the training of restaurant waiters.

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 the good quality of being helpful and striving for perfection;

(3) Working principles: self-respect, self-love, self-confidence, self-reliance and self-improvement.

2, the restaurant waiter's professional quality:

(1) professional ethics and job responsibilities: professional ethics of restaurant waiters; Responsibilities of greeters, bleachers and food delivery personnel;

(2) Customers' 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; Guest's dining psychology;

(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 washing and disinfection hygiene;

(4) Food and beverage service safety, fire prevention and treatment, theft and accident prevention and treatment;

(5) Catering service etiquette: the basic requirement of polite service; Service reception etiquette; Understand the requirements of dress and sanitary decoration; Learn to stand, walk and operate correctly.

3, catering service basic skills:

(1) end support skills: understand the types and functions of trays; Master the methods of light trust and heavy trust; Learn end-brace footwork;

(2) napkin folding: understand the function and types of napkins; Basic skills of napkin folding; Types and placement of napkin flowers; Napkin folding atlas;

(3) Table setting service: Understand the basic requirements for setting tables for Chinese and western meals.

4. Wine service:

(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;

(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.

5, serving and serving:

(1) Understand the knowledge of dishes: Understand the characteristics of China dishes; Understand the main characteristics of western food;

(2) Serve dishes separately: understand the operating essentials of serving Chinese and western food; Master the basic division methods of Chinese and western dishes.

6, change the tableware:

(1) Changing tableware on Chinese dining table: Learn how to change tableware; Know the correct steps to close the station

(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.

According to the national professional standards for restaurant waiters, the second training plan for Chinese restaurant waiters trains restaurant waiters who meet the needs of the labor market and the requirements of employers, have good professional ethics and code of conduct, and master the basic knowledge and operational skills of restaurant service.

First, training objectives

Mainly rural youth who are over 16 years old, have a junior high school education or above, are in good health, have the desire to transfer employment, and are keen on catering service posts.

Second, the training form

Provide vocational skills training for migrant workers in the form of full-time or part-time study.

Third, the 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. Take xx Hotel as the training base, and employ full-time and part-time teachers with rich operation skills to practice in person, so that students can learn while doing, improve their job skills and cultivate their hands-on operation ability.

Fourth, the training content

The course "Restaurant Waiter" adopts the combination of ability modules, and * * * sets up seven training modules, such as practice foundation, restaurant service etiquette, table setting service, wine service, serving and side dishes service, changing tableware and basic process of restaurant service.

(1) practical basis:

Students are required to be familiar with the common sense of going out to work and master the professional quality of restaurant service. Theoretical study 10 hour.

(2) Restaurant service etiquette:

Students are required to master the gfd norms, etiquette norms, manners norms and etiquette norms of restaurant waiters. Among them, theoretical study lasts 5 hours, skill study 13 hours, audio-visual study lasts 2 hours, and * * 20 hours.

(3) Service skills to support and build the stage:

Students need to master the skills of tray holding, napkin folding and table setting service. Among them, 6 hours of theoretical study, 22 hours of skill study, 2 hours of audio-visual study, and * * 30 hours.

(4) Wine service:

Students are required to understand the classification and characteristics of Chinese and foreign drinks, tea and soft drinks, and master the skills and procedures of wine service. Among them, 6 hours of theoretical study, 22 hours of skill study, 2 hours of audio-visual study, and * * 30 hours.

(5) Serving and dividing dishes:

Ask students to know the knowledge of dishes, serving and dividing dishes. Among them, theoretical study lasts 4 hours, skill study 14 hours, audio-visual study lasts 2 hours, and * * 20 hours.

(6) change tableware:

Ask students to learn the basic operation method of changing tableware. Among them, theoretical study lasts 4 hours, skill study lasts 5 hours, and audio-visual study lasts 1 hour, * *1hour.

(seven) the basic procedures of restaurant service:

Students are required to know the knowledge of zero-point reception service and the basic process of restaurant service. Among them, theoretical study 12 class hours, skill study 16 class hours, audio-visual study 2 class hours, * * * 30 class hours.

Verb (abbreviation of verb) evaluation and evaluation

1. Exam: After students complete each module in the course, the training teacher will conduct written and oral tests and give them a stage test. The average score of each training module is an important basis for graduation examination.

2. Assessment: reflect the training concept of "skills are the final result". The assessment team consists of the person in charge of the training base of rural surplus labor force in xx county and teachers with strong skill level, and conducts on-site assessment on the trainees in the training base of xx hotel. The assessment takes the form of on-site operation, oral question and answer and simulation operation. , focusing on checking the job skills of students. Those who fail the exam can take the make-up exam and quit strictly.

3. Certification: Those who pass the examination will be issued a training certificate uniformly printed by the Central Agricultural Broadcasting School. At the same time, according to the principle of students' voluntariness, the training school will organize students to participate in the professional skill appraisal of catering and tourism services, and those who pass can also obtain the professional qualification certificate uniformly printed by the Ministry of Labor and Social Security.

The third training plan for waiters in Chinese restaurants is to study and implement the Food Safety Law, the Measures for the Supervision and Administration of Food Safety in Catering Services and other catering services laws and regulations, and to 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.