Training Staff

Chapter 20Training StaffPrinciples of Food, Beverage, and Labor Cost Controls, Ninth EditionObjectivesApproaches to trainingTraining methodsInstructional timetablesLocation Lesson plansTrainer preparationTrainee preparationTraining session(s)Evaluation Elements Included in Training Plans On-the-job versus off-the-jobStructured versus unstructuredIndividual versus group Approaches to Training Lecture/demonstrationRole playingIndividual assignmentsField tripsSeminarsCase studiesPanelsProgrammed instruction Training Methods Objectives of the trainingInstructional method being usedSkills trainees will learn An Introduction to Training Should Include: General backgroundSpecific duties of a jobSpecific procedures for carrying out the dutiesSummary Training Manuals Typically Have Four Parts: © John Wiley & Sons, Inc. 2009