Food & Beverage Service
Food and Beverage Service
Training Manual
Preface
This training manual is meant to be a guide to all hotel personnel in food and beverage service 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-study guide to any individual who wishes to develop himself/ herself in the vocation of a waiter or restaurant supervisor. The book was developed after understanding the problems that personnel in hotel and restaurant 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 teach The material and design of the manual facilitate a “trainer” at a moments notice, or an individual 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 “job analysis” of the position in food and beverage outlets, the job positions are divided into two sections- The waiter and the Supervisor. Each is broken into three aspects that 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 manually or through the use of motor functions coordinated with other senses. Attitude Deals with the psychology desired of staff. Each person comes with his own values and ideas, which may not be conducive to organizational efficiency. Changing the thinking is as important as knowledge and skill. At the end of some the lessons the appropriate Training Methodology and Training Aids that should be employed have been mentioned as a
Training Manual
Preface
This training manual is meant to be a guide to all hotel personnel in food and beverage service 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-study guide to any individual who wishes to develop himself/ herself in the vocation of a waiter or restaurant supervisor. The book was developed after understanding the problems that personnel in hotel and restaurant 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 teach The material and design of the manual facilitate a “trainer” at a moments notice, or an individual 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 “job analysis” of the position in food and beverage outlets, the job positions are divided into two sections- The waiter and the Supervisor. Each is broken into three aspects that 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 manually or through the use of motor functions coordinated with other senses. Attitude Deals with the psychology desired of staff. Each person comes with his own values and ideas, which may not be conducive to organizational efficiency. Changing the thinking is as important as knowledge and skill. At the end of some the lessons the appropriate Training Methodology and Training Aids that should be employed have been mentioned as a