tailieunhanh - Lecture The restaurant: From concept to operation (7th edition): Chapter 12 - Walker

Chapter 12 - Training and service. After reading and studying this chapter, you should be able to: Describe characteristics of effective managers, list the goals of an orientation program, compare and contrast behavior modeling and learner-controlled instruction, list guidelines for effective trainers, describe elements of an effective training program. | Chapter 12 Training and Service The Restaurant: From Concept to Operation, 7th edition Courtesy of Red Lobster Restaurants Objectives After reading and studying this chapter, you should be able to: Describe characteristics of effective managers List the goals of an orientation program Compare and contrast behavior modeling and learner-controlled instruction List guidelines for effective trainers Describe elements of an effective training program Orientation Well-planned orientation programs Help new employees become acquainted with the restaurant Most labor turnover occurs within the first few weeks of employment Orientation Courtesy of State Street Eating House Help new employees become acquainted with the restaurant Feel like they are a part of it Most labor turnover occurs within the first few weeks of employment Important to establish a bond between the employee and the restaurant Orientation (cont’d.) Eight goals: Explain the company’s history, philosophy, . | Chapter 12 Training and Service The Restaurant: From Concept to Operation, 7th edition Courtesy of Red Lobster Restaurants Objectives After reading and studying this chapter, you should be able to: Describe characteristics of effective managers List the goals of an orientation program Compare and contrast behavior modeling and learner-controlled instruction List guidelines for effective trainers Describe elements of an effective training program Orientation Well-planned orientation programs Help new employees become acquainted with the restaurant Most labor turnover occurs within the first few weeks of employment Orientation Courtesy of State Street Eating House Help new employees become acquainted with the restaurant Feel like they are a part of it Most labor turnover occurs within the first few weeks of employment Important to establish a bond between the employee and the restaurant Orientation (cont’d.) Eight goals: Explain the company’s history, philosophy, mission, goals, and objectives Make the employee feel welcome Let employees know why they have been selected Ensure that the employee knows what to do and who to ask when unsure Orientation (cont’d.) Explain and show what is expected Have employees explain and demonstrate each task Explain various programs and social activities available Show where everything is kept Part-time Employees Advantages: No need to pay benefits Flexible schedule Disadvantages: Lack of continuity More need for training Less motivation Training and Development Objective: produce desired behavior Attitudes and skills for producing food and service that pleases the clientele Employee development promotes: Problem-solving abilities Analytical skills New perceptions New methodologies Training and Development (cont’d.) Employee development programs: Deal with perspectives, attitudes and feelings about the restaurant, job, customers and boss Planning for contingencies is part of development Problem solving

• Quản trị kinh doanh
• The restaurant
• Lecture The restaurant
• Restaurant operations
• Restaurant management
• Training programs
• Foodservice teams
• Restaurant leadership
• Restaurant concepts
• Staffing the restaurant
• Civil rights laws
• Restaurant industry
• Kitchen display systems
• Restaurant business
• Marketing plans
• Forecast restaurant sales
• Income statement
• American style restaurants
• Fast food restaurants
• Chain restaurants
• Sandwich shops
• Pricing strategy
• Menu pricing strategies
• Kitchen planning
• Equipping the kitchen
• Food purchasing
• Food purchasing system
• Alcoholic beverage licenses
• Nonalcoholic beverages
• Recycling to reduce costs
• Labor costs
• Food production
• Food sanitation
• Ebook BEP technologie restaurant
• BEP technologie restaurant
• Les coutumes francaises
• Formules de restauration commerciale
• La brigade de restaurant
• La communication professionnelle et commerciale
• L'économat principal
• La lingerie principale
• Organisation du travail
• La restauration automatique
• Décoration du restaurant
• From Concept to Operation
• Kinh doanh nhà hàng
• Quản trị kinh doanh
• Kinh doanh dịch vụ
• Restaurant service
• Ebook Restaurant service basics
• Dịch vụ nhà hàng
• Table service
• Table settings
• Initiating the service
• Serving the meal
• Emergency procedures
• Handling service using technology
• Bar service
• BMC Pulmonary Medicine
• Cooking fumes
• Kitchen smoke
• Restaurant workers
• Restaurant health and safety
• Respiratory health
• Health symptoms
• Introduction to management in the hospitality industry
• The hospitality industry
• Food service
• The restaurant business
• Restaurant industry organization
• English vocabulary
• Restaurant English vocabulary
• Restaurant vocabulary
• Learning English
• Effective method of learning English
• Admission Requirements
• Skills Inventory
• Hiring Trends
• Restaurant Manager
• Financial Aid
• Hotel management
• Career starter
• Quản lý nhà hàng
• Quản lý khách sạn