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16546642 Food Beverage Service Training Manual

16546642 Food Beverage Service Training Manual

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Published by vijitmenon

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Published by: vijitmenon on Jan 07, 2010
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03/18/2014

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Food and Beverage Service
Training Manual
 
Preface
This training manual is meant to be a guide to all hotel personnel in food and beverageservice who are involved in the day-to-day training of staff either part-time.Furthermore, it ensures a uniform system of training inputs. It also acts as a self-studyguide to any individual who wishes to develop himself/ herself in the vocation of awaiter or restaurant supervisor.The book was developed after understanding the problems that personnel in hotel andrestaurant operations face in imparting training.Some of these problems are:(a)Non-availability of training material(b)Limited time to prepare a lecture(c)Limited time to train(d)Not knowing what to teach(e)Not knowing how much to teach(f)Not knowing the sequence in which to teachThe material and design of the manual facilitate a “trainer” at a moments notice, or anindividual who need spare just half-an-hour a day, to execute a programme.Here is a brief introduction to the approach of the manual. After a thorough “jobanalysis” of the position in food and beverage outlets, the job positions are dividedinto two sections- The waiter and the Supervisor. Each is broken into three aspectsthat are important in the development of an individual-Knowledge, Skills, Attitude.Knowledge Pertains to all cognitive inputs directly or indirectly connected with a job. These inputs act as a background to skill functions to enable a job to be done more effectively.Skill Concentrates on the methodology of doing a particular activity manu-ally or through the use of motor functions coordinated with other senses.Attitude Deals with the psychology desired of staff. Each person comes withhis own values and ideas, which may not be conducive toorganizational efficiency. Changing the thinking is as important asknowledge and skill.At the end of some the lessons the appropriate Training Methodology and TrainingAids that should be employed have been mentioned as a guide to “trainers”
 
Contents
 Preface IntroductionTraining Methodologies and Aids
Part I The Waiter
 Knowledge
Lesson 1
The Restaurant
13
 
Lesson 2
Basic Etiquette for Restaurant Staff 
15Lesson 3
Knowledge of Other Departments
16Lesson 4
The Menu
19Lesson 5
Grooming
20Lesson 6
Service Equipment
21
 LinenFurnitureChinawareGlasswareTableware
Lesson 7
Briefing
26Lesson 8
Preparation for Service
27Lesson 9
Safety
31Lesson 10
Sanitation and Hygiene
32Lesson 11
Food Service
33Lesson 12
Breakfast
36Lesson 13
The Cover 
38Lesson 14
Beverage Service
39Lesson 15
Taking an Order 
41
Skills
Lesson 16
Preparing a check and Receiving Payment
44
 Attitudes
Counsel 1
Ability to Overcome Resistance to do Manual or Menial Work 
47Counsel 2
Willingness to serve
48Counsel 3
Capacity to Take Orders from Seniors
49Counsel 4
Cheerful Attitude Towards Work and People
50Counsel 5
Cordial Relations with All-Interaction
51Counsel 6
Pride in Work 
52Counsel 7
Tact and Initiative
53

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