The document discusses training methods for restaurant staff. It recommends that orientation be done through hands-on training to provide immediate feedback and identify areas needing further instruction. A well-planned orientation program should acquaint new employees with the company's history, goals, and expectations. During orientation, employees should explain and demonstrate each task to ensure understanding of their full job responsibilities. Effective training methods include behavior modeling, learner-controlled instruction, coaching by managers, and developing strong management behaviors and characteristics.

1. Restaurant Staff Training

2. Restaurant often employ teenagers and young adults, many of them working part time and on their first job. Most do not expect to make a career in the restaurant field. Wages are low and employee turnover high.

3. Orientation Experience has shown that the most practical and immediately beneficial way of training restaurant employees is the time-tested hands-on method. This method prompts immediate rewards and shows where further instruction is needed.

4. Orientation A well planned orientation program helps new employees become acquainted with the restaurant and feel a part of it. Goals for an orientation [program: To explain the company history, mission, philosophy and objectives. To make the employees feel welcome. To let the employees know why they are selected.

5. Orientation To ensure that employees know what to do and who to ask when unsure. To explain and show what is expected of employees. To have employees explain and then demonstrate each task so that supervisor can be sure they understand their full job. To explain the various programs and social activities available and familiarization.

6. Methods for training employees Behavior Modeling Learner-Controlled Instruction The manager as coach Leadership Better Management Behavior Characteristics of effective Managers

7. Behavior modeling assumes that employees will copy supervisors’ attitude and job performance. Learner controlled instruction provides learning material that can be studied and learned by individuals at their own pace. The manager as coach model views restaurant managers as coach, they are engaged in informal training-showing, telling, correcting, praising and providing directions