Training Plan - Bartone FOH ( 21 days plan)

Trainee's Name : Date of Joining: Training start date:

Important Guidelines
Training plan breaks down the task a trainee must learn and perform during training period of 21 days.
Training should be monitored on daily basis, trainee should tick against task shown and performed.
Trainee must tick only if he/she has understood and acquired the desired skills in performing the task on his own.
Once all the skills and tasks are learnt, ITC must forward copy of the trainig plan to Training department/Operations Manager.
The trainee has to be certified in the specific station with in 21 days (atlest 1 station)
Training plan must be filed in the employee personal file along with the mentioned OJE's
Orientation and Culture training - Day 1
Day 1 at store : ITC/manager welcome session & store orientation | Date:
Store guided tour and meeting the team 30 min
Complete all the joining formalities and issue uniforms, brief about breaks 15 min
Store address and phone number 5 min
Introduce trainee to complete team and share their expectation and roles, including wishing and greeting customers.
10 min

Orientation and culture assessment 30 min

Following topics to be covered by ITC
Explain cleaning schedule/secondary
Five food safety rules 10 min responsibility chart 10 min
Chiller( temperature, storing and cleaning) 10 min Side stations/ dumpster 05 min
Freezer( temperature, storing and cleaning) 10 min Receiving guidelines for ambient, chilled
Usage of chemicals, precautions 30 min and frozen produts 20 min
Product definition and basic
3 sink method(wash, rinse, sanitize) 10 min familiarization 20 min
Understanding Different kind of
Location of fire extinguisher 05 min Customer (Arab Customer) 5 min

Basic Arabic Language 20 min Basic Trouble Shooting 10 min

Barista
Knowledge Unit
ITC : | Date:
Menu item identification 15 min Paper and packaging 10 min
Menu product description 15 min Condiment policy 10 min
Opening procedure 10 min Closing prodecures 10 min
Equipments 10 min Product shelflife 15 min
Proper use of Head Set 5 mins
Bar tools 10 min
Skill Units
Stacking workstation Packing and closing
Stacking condiments Proper set up of Barista area
Preparing cold beverage Beans Callibaration
Preparing hot beverage
Observe preparing hot and cold beverages. 1 time

Training Plan Bartone FOH Everything you need to get started! Page 1
Practice preparing hot and cold beverages. 2 times
Carry out individually the process of making and serving beverages. 2 times
OJE: Barista, 1 hot beverage and 1 cold beverage | Date :
Comments:

Common area & Cashier

Knowledge Units
ITC : | Date:
Opening procedures 10 min Closing prodecures 10 min
Sanitizing tables and side stations 10 min Closing reports and email 10 min

10 min Taking order, upselling, closing and 10 min

Equipments thanking
Menu item identification and price 15 min Cash out and day end 15 min
Handling customer complaints 05 min Calibration of equipments 20 min
Understanding Cash Denomination of
Product knowledge & shelfliefe 10 min 5 min
Kuwait

Standard arrangement of food display Standard operating procedures in ice

5 minutes 15 min
area cream area

Delivery Transaction 10 min

Skill Units
Stacking workstation Storage of smallwares
Organizing reports and documents Hospitality and basic etiquettes
Taking order, upselling and closing and Product shelf life and condiment policy
thanking
Observe procedures of taking order, upselling and closing orders. 1 time
Observe cash handling and day end procdure. 2 times
Carry out individually the process of taking order, upselling, closing and thanking customers. 2 times
OJE: Cashier OJE / Common Area OJE | Date :
Comments:

Drive thru
Knowledge Units
ITC : | Date:
Opening procedures 10 min Closing prodecures 10 min

Drivethru walk to check equipments and 10 min 10 min

menu Closing reports and email
Greeting, taking order, upselling, closing
10 min 10 min
Equipments and thanking
Menu item identification and price 15 min Cash out and day end 15 min
Handling customer complaints 05 min Calibration of equipments 20 min

Product knowledge & shelfliefe 10 min Proper use of Head Set 5 mins

Skill Units
Stacking workstation Storage of smallwares
Organizing reports and documents Hospitality and basic etiquettes

Training Plan Bartone FOH Everything you need to get started! Page 2
Taking order, upselling and closing and
thanking Product shelf life and condiment policy
Observe procedures of taking order, upselling and closing orders. 1 time
Observe cash handling and day end procdure. 2 times
Carry out individually the process of taking order, upselling, closing and thanking customers. 2 times
OJE: Drive thru | Date :
Comments:

Misc en place and Pastry

Knowledge Units
ITC : | Date:

Standard operating procedure of Dine-

Opening procedures 10 min
in, take-away & delivery transaction
10 min

Tool & Equipments 10 min Proper use of Head Set

5 min
Menu item identification 10 min Product knowledge & shelflife 10 min

15 min Understanding the flow of pastry 10 min

Product Shelf life ( which need to be prioritize)
Cleaning and sanitizing the area 10 min Closing Procedure 10 min
Standard arrangement of display area 5 min
Skill Units
Product Quality & Quantity
Stacking workstation Packing and closing
Paper and packaging Product Back up
Preparing cold product Effectiveness of speed
Preparing hot product Proper wrapping of sandwhiches
Preparing cold product 1 time
Preparing cold product 2 times
Carry out individually the process of making and serving beverages. 2 times
OJE: | Date :
Comments:

Final certification: Bartone FOH assessment (Specific stations) | Date :

Note:
All OJE 's mentioned in Training Plan in the station has to be completed before final certification.

Training Plan Bartone FOH Everything you need to get started! Page 3
Station certification is to be achieved within 20 days from the start of the training.

_______________________ _________________________
ITC/manager Trainee signature

Notes:____________________________________________________________________________________________________________
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Training Plan Bartone FOH Everything you need to get started! Page 4
 Barista - On Job Evaluation
Trainee's Name : Date :
Accessor: Result:
Note:
- During OJE, the employee should train at least 1 TM on any station.
- OJE is considered not cleared in case more than 2 points or the highlighted points is missed.

Procedure Yes No
Washes hands thoroughly using correct procedures.

Has worn complete, clean and neat uniform. Shoes polished, no jewellery and accessories (like rings, bangles,
chains etc. ) visible and wears hand gloves and trimmed finger nails

Is smiling and welcoming while interacting with customers

Checks enough stock up of straws, tissue papers & condiments stocked up in the drawers.

Knows the beverage size and recipes

Checks if the dust bins is clean and with the garbage liner.
Checks for hand washing area is fully stocked up, hand dryer is working and the water is available
in the taps.
Know how to adjust the grind

Following all standard while making beverages

Uses the right ingredients and equipment while making the beverage

Assist other co-worker in their tasks

Repeat and confirm the order before giving it to customer

Thanks the customer for visiting when you see the customer is leaving after finishing their order/meal.

_______________________ _________________________
Signature of ITC/Store Manager Trainee signature

Notes:____________________________________________________________________________________________________________
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Barista OJE Bartone Everything you need to get started! Page 5

 Waiter and Cashier - On Job Evaluation
Trainee's Name : Date :
Accessor: Result:
Note:
- During OJE, the employee should train at least 1 TM on any section.
- OJE is condidered not cleared in case more than 2 points or the highlighted points is missed.

Procedure Yes No
Washes hands thoroughly using correct procedures.

Has worn complete, clean and neat uniform. Shoes polished, no jewellery and accessories (like rings, bangles,
chains etc. ) visible and wears hand gloves and trimmed finger nails

Welcome customer with a warm smile and eye contact.

Is smiling and welcoming while interacting with customers

Make at least 1 menu item suggestion .

Satisfactorily answer any questions.

Correctly enter order into register & verify the same by confirming
items.

Answering the company telephone correctly

Clears the table within 3 minutes of customer vacating the place

Take payment and make change. While taking the payment,

announce the amount that customer needs to pay. Keep the
amount given by the customer across the till, verify change and
count out to the customer & then places the note in the drawer.

Checks enough stock up of straws, tissue papers & condiments stocked up in the drawers.

Clears the table within 3 minutes of customer vacating the place

Enquire if customer needs any other help.

Thank customer for their visit and invite them to visit us again.

_______________________ _________________________
Signature of ITC/Store Manager Trainee signature

Notes:____________________________________________________________________________________________________________

__________________________________________________________________________________________________________________

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Common area & Cash OJE Bartone Everything you need to get started! Page 6
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Common area & Cash OJE Bartone Everything you need to get started! Page 7
 Mis en Place - On Job Evaluation
Trainee's Name : Date :
Accessor: Result:
Note:
- During OJE, the employee should train at least 1 TM on any section.
- OJE is condidered not cleared in case more than 2 points or the highlighted points is missed.

Procedure Yes No
Washes hands thoroughly using correct procedures.

Has worn complete, clean and neat uniform. Shoes polished, no jewellery and accessories (like rings, bangles,
chains etc. ) visible and wears hand gloves and trimmed finger nails

Welcome customer with a warm smile and eye contact.

Is smiling and welcoming while interacting with customers

double checking the quality and quantity of the product

Satisfactorily answer any questions.

Executing proper transaction (Dine-in , Take-out and delivery

Product knowledge

Checked expiration date of all the product underlining on pastry area

Have enough back for the operation. See to it standard proper stacking is being observed

Correct use of packaging for Dine-in, Take out and delivery

cleaning the station, utensils and tools after preparing or assembling the product

See to it the pastry area are well organize in place

Making sure all equipement at pastry area are working and set up at right and correct temperature

Thank customer for their visit and invite them to visit us again.

_______________________ _________________________
Signature of ITC/Store Manager Trainee signature

Notes:____________________________________________________________________________________________________________

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Mis en Place Pastry OJE Bartone Everything you need to get started! Page 8
 New Joiner's Training Schedule
Expected
S.No Name Joining Date Station OJE 1 OJE 2 OJE 3 OJE 4 Remarks
Certification

10

11

12

Bartone Training Schedule Everything you need to get started! Page 9