Training staff

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Training staff

  1. 1. Training StaffMonday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 1 /29
  2. 2. Scope• The definition of training.• The purpose of training.• The training program.• Centralized v/s localized training.• Creating and administering training manuals.• Monitoring performance and taking corrective action Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 2 /29
  3. 3. Recap of the Previous session• What is compensation and its types.• Explain what is minimum wage, and its controlling factors.• Give the definition of labor turnover and labor rate.• What is Bonus, Ex-gratia payment and Gratuity.• How do entrepreneurs alternate the loss of manpower. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 3 /29
  4. 4. KCM of the Current session• Define training and explain the difference between training and education.• Identify the objectives of training.• Explain the relationship of training needs & assessment.• Explain the elements covered in the training plan.• Identify the four content areas in training manuals. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 4 /29
  5. 5. Introduction• The 2nd step in the control process.• Helps regulating or minimizing duplication of work.• Helps control labor cost.• Increases employee efficiency.• Betters the financial performance.• Reduces time used in service.• Fewer accidents, guest delight, lower attrition. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 5 /29
  6. 6. A definition of training• Training is a process by means of which individuals acquire skills necessary to perform particular tasks.• Includes the following:• Tasks.• Education.• Knowledge.• Mind set. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 6 /29
  7. 7. The Purpose of training• Improve job performance.• Helps to achieve personal goals.• Increase skills inventories.• Enhance ability to contribute to the organization.• Money spent is money earned in its intangibility. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 7 /29
  8. 8. The Training program• Assessing training needs:• Should be based on assessments of first the existing staff and then the new staff.• Bearing in mind new equipment, new standards and procedures if introduced by the management.• Long term employees need refresher skills on equipment, automated systems and cross training. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 8 /29
  9. 9. Developing Training Plans• The training Plan:• Is a series of elements that constitute a method for teaching a specific employee the skills required to perform a job correctly and in a manner anticipated by the management when the standards and standard procedures for the job were developed. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 9 /29
  10. 10. Common elements of the training plan1. Objectives.2. Approaches to training.3. Training methods.4. Instructional time tables.5. Location.6. Lesson plans.7. Trainer preparations8. Trainee preparation.9. The training session.10. Evaluation. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 10 /29
  11. 11. Training Objectives• Identify the skills, tasks and behaviors that are specific to the employee.• Developing lesson plans for training.• Developing job analysis by using job description.• Writing detailed job descriptions identifying each job title and list parameters task in- depth. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 11 /29
  12. 12. Approaches to training• On the job versus Off the job type.• Structured Versus unstructured.• Individual Versus group.• Training methods. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 12 /29
  13. 13. Training Methods• Lecture Demonstration• Role Playing.• Seminars• Individual assignments.• Field Trips.• Case studies.• Panels.• Programmed Instruction. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 13 /29
  14. 14. Programmed Instruction• By and large the most successful method of providing individual training.• Comprises of Text, Books, Dedicated equipment.• Today largely delivered by books or computer.• Step by step process which has guidelines for a fail safe completion.• Highly Interactive, use of multi-media, printed manuals. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 14 /29
  15. 15. Programmed Instruction• Feed back feature installed for on line tests.• Completely in control of the programmer.• Repeat performance by the learner is possible for a complete assurance till the skills are acquired.• Use of Instructional time tables which gives time duration and the length. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 15 /29
  16. 16. Differentiated features in training• Lecture Demonstrations and role playing are excellent for teaching specific skills.• Seminars, Case studies and Panels are fine methods used in employee development and enhance employee performance, qualify employee for higher responsibility.• Assignments, field trips and Programmed instruction make personnel follow standards and procedures and to improve employee relations. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 16 /29
  17. 17. Location• On site or off site.• Off site training is good for groups of individuals who are working in different sites to assemble at a common point.• Managerial training should be done off site on in training rooms.• While technical training should be done on site. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 17 /29
  18. 18. Lesson Plans• The objective of a lesson plan is to ensure that the trainee learns to accomplish the skills and tasks that make up the job.• A step-by-step description of the training required for the specific job, including an objective, detailed notes about content, the instructional time table.• Requires peripherals like specific pieces of equipment, material and audio visual aids. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 18 /29
  19. 19. Trainer Preparation• Contents of a lesson Plan1. Objective.2. Location for Training.3. Training method.4. Material and Equipment.5. Session 1-2-3-4-56. Session 6 Role playing Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 19 /29
  20. 20. Trainee Preparation• To reiterate the objectives of training to the staff who want to receive it.• The instructional method which will be used.• The skills that the trainees will acquire.• The mindset required for this training. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 20 /29
  21. 21. The Training session(s)• The questioning technique.• Response to questions from trainees.• Using lucid language, phrases.• Speaking distinctly and be object oriented.• Giving relevant examples for recall.• Voice modulation and eye contact.• Appropriate gestures when making a point. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 21 /29
  22. 22. Evaluation• Its defined as a procedure of summation of to check whether all objectives of the training have been met with from the knowledge, competencies and performance criteria.1. Testing trainees during the training period to assess the learning progress.2. Recapping the entire training program by involving the trainees at various stages. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 22 /29
  23. 23. Training Manuals• Was earlier done by the Human Resource department.• Training manuals take different forms depending on the intended audience.• Many training manuals are now made with interactive information, cartoon images and use of large font when the point has to be emphasized. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 23 /29
  24. 24. Types of Manuals1. The Operations and work instructions manual.2. The procedure control manual.3. The Health, Safety and environment manual.4. Quality Assurance Manual. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 24 /29
  25. 25. Features of the Operations and Work instructions Manual• Introduction to the organization and the nature of enterprise.• Policies and procedures.• Training knowledge for new and existing employees.• Product knowledge• Organization chart and divisions within the organization.• Duties and responsibilities of staff. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 25 /29
  26. 26. Features of the Procedure control Manual• Document control using forms.• Standard operating procedures.• Using duties and tasks mentioned in the OWI Manual develop.• Use of equipment and directions.• Methods or operations and step by step using pictures to demonstrate virtually.• Use of flow diagrams to link one step to the other. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 26 /29
  27. 27. Features of the HSE Manual• Largely comprises of forms related to food Safety, Employee client health and Environmental awareness.• A detailed description of the use of the form is given before its application.• Most forms are functionally related and are explained procedurally to the shop floor staff prior to their application. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 27 /29
  28. 28. HSE Features1. Safety, Health & Environment Policy2. Safety, Health & Environment objectives3. Basic Safety rules4. General Safety rules5. Emergency instructions6. Action incase of spillage / leakage of any chemical7. Duties of site controller8. Duties of Core group members9. Fire Protection System10. Personnel Protective Equipments11. Environment Pollution12. List of SOPs
  29. 29. Features of the QA Manual• Largely comprises of forms related to Quality assurance used in food production.• All process that are related to kitchen management.• Ordering, receiving, storing, issuing, proce ssing and serving are controlled by the forms within this system manual. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 29 /29
  30. 30. Key Terms Homework• Use the Internet and draw the following key terms and information.• The various Training Manuals used in the Hospitality Industry.• Itemize the content of such manuals. Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 30 /29
  31. 31. Course Text• DITTMER, P. R. and Keefe III, J. (2009) Principles of F & B a12-249nd labor cost controls, 9th Ed. John Wiley and Sons Inc, New York, ISBN 978-0-471-78347-3• Page # 559 Chapter 20 Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 31 /29
  32. 32. Questions  CommentsMonday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Training Staff Slide 32 /29

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