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21. TRAINING & DEVELOPMENT

INDUCTION PROGRAMS

 

So you've recruited a new colleague and now comes the hard part; getting him/her to learn the ropes!
 

No matter how highly skilled and knowledgeable your new colleague is, they don't know you or your organization yet. Take the first few days and weeks to help them become familiar with all that you do and stand for, show them what's what and what's where.

 

NOTE:

You will get all these document, when you are joining the "HOTEL QUALITY ASSURANCE" All editable documents are in (word, excel and powerpoint)

1  Departmental Training

  • SAMPLE - 21.04.001-Departmental Trainer Overview

  • SAMPLE - 21.04.002-Attendance Form

  • SAMPLE - 21.04.003-Clip Art

  • SAMPLE - 21.04.004-Monthly Training Calendar

  • SAMPLE - 21.04.005-Half Yearly Calendar

  • SAMPLE - 21.04.006-Monthly Training Report

  • SAMPLE - 21.04.007-Self Evaluation Form

  • SAMPLE - 21.04.008-Session Plan Template

  • SAMPLE - 21.04.009-Training Evaluation Form

  • SAMPLE - 21.04.010-Training Hours Calculation

  • SAMPLE - 21.04.011-Training Record

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2  Departmental Training Plans

  • SAMPLE - 21.04.010-Accounting

  • SAMPLE - 21.04.011-Engineering

  • SAMPLE - 21.04.012-Front Office

  • SAMPLE - 21.04.013-Housekeeping

  • SAMPLE - 21.04.014-Kitchen

  • SAMPLE - 21.04.015-Security

  • SAMPLE - 21.04.016-Service

  • SAMPLE - 21.04.017-Stewarding

 

3  Training Restaurant Service Employees

  • SAMPLE - 21.04.040-Part I - Index

  • SAMPLE - 21.04.041-Part II - The Professional Base

  • SAMPLE - 21.04.042-Part III - Attitude and Manners

  • SAMPLE - 21.04.043-Part IV - The 50 Basics

  • SAMPLE - 21.04.044-Part V - Organization Chart

  • SAMPLE - 21.04.045-Part VI - 7 ways to get a raise

  • SAMPLE - 21.04.046-Part VII - Operating Equipment

  • SAMPLE - 21.04.047-Part VIII - Sequence of Service

  • SAMPLE - 21.04.048-Part IX - Proper Table Setup

  • SAMPLE - 21.04.049-Part X - Bussing Procedures

  • SAMPLE - 21.024050-Part XI - Styles of Service

  • SAMPLE - 21.04.051-Part XII - Beverage and Wine Knowledge

  • SAMPLE - 21.04.052-Part XIII - Basic Food Knowledge

  • SAMPLE - 21.04.053-Part XIV - F&B Dialogues

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4  Extras

  • SAMPLE - 21.04.060-What is Service - A Training Program

  • SAMPLE - 21.04.061-Guest Contact & Salesmanship Handbook

  • SAMPLE - 21.04.062-Guest Service Critical Factors

  • SAMPLE - 21.04.063-Upselling Training Program

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