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A generic restaurant manual designed for restaurateurs who do not have
the resources of a large corporation to provide them with an operations manual.
The following is an excerpt from the section listed below:
Make a Formal Training Schedule
Now that the job is broken down into the manageable parts, take those parts and develop a realistic training schedule that incorporates all of the components you have identified. In this manner you will be sure to discuss all of the aspects of the job in a systematic manner. When completed you can be assured that each trainee has received the same information. Training segments should not be longer than a couple of hours. A persons retention decreases quickly after the first 2 hour. After this point training becomes a waste of time. The employee should be given the opportunity to "digest" the information that they have been given.
Below you will find an example of a training schedule. A more through schedule can be found in the TOOLBOX section of the manual. The first is a simple list for a crew person. The second is a schedule with checklist for a manager.
TRAINING SCHEDULE
Day 1 Tour store; personal hygiene; store cleanliness - outside and inside
Day 2 Grill Area; usage and temperatures; overview of products; grill and area cleanliness; stocking; dish washing
Day 3 Fry Station; overview of fried products; use of timers; bagging and packaging; hold times; stocking; area cleanliness
Day 4 Bun Board; assemble all products; check produce on the line; area cleanliness
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