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    Management Restaurant

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    Ahmed Duraibi
    The document provides a checklist for restaurant training events. It is divided into three sections: getting ready, training period, and post-training record. The getting ready section lists materials and preparations needed before training. The training period section outlines learning objectives, methods, and evaluations during the session. The post-training record section includes documenting trainee performance and planning for future trainings. Specific details are omitted throughout, marked with text in brackets to be filled in as relevant.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Management Restaurant

    Uploaded by

    Ahmed Duraibi
    27 views4 pages
    The document provides a checklist for restaurant training events. It is divided into three sections: getting ready, training period, and post-training record. The getting ready section lists materials and preparations needed before training. The training period section outlines learning objectives, methods, and evaluations during the session. The post-training record section includes documenting trainee performance and planning for future trainings. Specific details are omitted throughout, marked with text in brackets to be filled in as relevant.

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    Management restaurant

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    The document provides a checklist for restaurant training events. It is divided into three sections: getting ready, training period, and post-training record. The getting ready section lists materials and preparations needed before training. The training period section outlines learning objectives, methods, and evaluations during the session. The post-training record section includes documenting trainee performance and planning for future trainings. Specific details are omitted throughout, marked with text in brackets to be filled in as relevant.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    27 views4 pages

    Management Restaurant

    Uploaded by

    Ahmed Duraibi
    The document provides a checklist for restaurant training events. It is divided into three sections: getting ready, training period, and post-training record. The getting ready section lists materials and preparations needed before training. The training period section outlines learning objectives, methods, and evaluations during the session. The post-training record section includes documenting trainee performance and planning for future trainings. Specific details are omitted throughout, marked with text in brackets to be filled in as relevant.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    RESTAURANT

    TRAINING EVENTS CHECKLIST

    Trainer Name: Training Program:

    Training No.: Venue:

    A. Getting Ready

     Make sure that trainee has been fully prepared for the [SPECIFY DETAIL].
     Create a copy of [SPECIFY RESOURCE MATERIAL] for a trainee’s reference.
     Make sure that all relevant [SPECIFY RESOURCE MATERIAL] for training are gathered and
    properly arranged.
     The training area should be equipped with all [SPECIFY RESOURCE MATERIALS] necessary for the
    training.
     All needed materials are presented in a way trainees can easily see and make use of them.
     Handing out of [SPECIFY RESOURCE MATERIAL] is instructive and well-systematized.
     Discussion of training programs and other related aspects necessary for this restaurant training.
     Overview of [SPECIFY RESOURCE MATERIAL] for trainees as well as safe training practices.
     Safety measures during and after the training.
     Designated training assembly area.
     Discussion of trainee uniform and proper attire, including proper footwear.
     [INSERT MORE DETAIL, IF NECESSARY]
     [INSERT MORE DETAIL, IF NECESSARY]

    B. Training Period

     Make sure that every training period should gain attention towards trainee and viewers.
     Make sure that prior to the start of training, a clear and well-detailed presentation of learning
    objectives should be presented.
     There should be a short review of [SPECIFY RESOURCE MATERIAL] before the start of actual
    training.
     Ensure clarity of [SPECIFY TRAINING MATERIAL] so that it will be easier for trainees to
    understand the outline.
     Ensure that there is a variety of instructional and learning methods such as:
     [SPECIFY LEARNING METHOD ESSENTIAL FOR TRAINING]
     [SPECIFY LEARNING METHOD ESSENTIAL FOR TRAINING]
     [SPECIFY LEARNING METHOD ESSENTIAL FOR TRAINING]
     [SPECIFY LEARNING METHOD ESSENTIAL FOR TRAINING]
     Make sure to engage trainees in the process of [INSERT DETAIL].
     Trainers should supervise and encourage the success of every trainee by providing concrete and
    manageable training programs.

    [4412 Roosevelt Street, San Francisco, CA 94114]


    [+1 415 359 1127 | [email protected]]
    [gourmet.com]
     Trainers should provide proper learning guidance in a sense that it will be easy and efficient for
    trainees to follow and comprehend.
     There should be prompt evaluation and response in the event of incorrect answers from
    trainees after tasks or assignment performance.
     Trainers provide a detailed description of the correct answers to trainees.
     Trainers provide relevant feedback that caters to learning objectives of this training.
     There is proper assessment of performance for every trainee.
     Use of identical elements such as [SPECIFY MEANS], [SPECIFY MEANS], [SPECIFY MEANS], and
    [SPECIFY MEANS].
     Using of [SPECIFY JOB AID MATERIAL], [SPECIFY JOB AID MATERIAL], and [SPECIFY JOB AID
    MATERIAL] throughout this restaurant training.
     [SPECIFY DETAIL RELEVANT FOR TRAINING SESSION]
     [SPECIFY DETAIL RELEVANT FOR TRAINING SESSION]
     [SPECIFY DETAIL RELEVANT FOR TRAINING SESSION]

    C. Post-Training Record

     Trainers collect and score any evaluations for trainees.


     Trainers document needed changes or updates to the [SPECIFY RESOURCE MATERIAL].
     Trainers will remind trainees regarding refresher training that will soon be disseminated.
     Reporting of training-related information.
     Dissemination of data sheets and other relevant documents toward trainees.
     Discussion of the things learned by trainees.
     Open rationales or suggestions made by both trainees and trainers.
     Discussion about future training development.
     Trainees have signed [SPECIFY TYPE OF DOCUMENT OR CODE] code/document.
     List of elements needed in future restaurant training.
     Action plans for future restaurant training.
     List of important phone numbers for trainees to contact in case of further questions or
    clarifications.
     Enrollment of future restaurant training and other related training activities.
     [SPECIFY DETAIL RELEVANT FOR TRAINING SESSION]
     [SPECIFY DETAIL RELEVANT FOR TRAINING SESSION]
     [SPECIFY DETAIL RELEVANT FOR TRAINING SESSION]

    Certification Required (if applicable)

     [SPECIFY RELEVANT CERTIFICATION NEEDED FOR THIS RESTAURANT TRAINING]


     [SPECIFY RELEVANT CERTIFICATION NEEDED FOR THIS RESTAURANT TRAINING]
     [SPECIFY RELEVANT CERTIFICATION NEEDED FOR THIS RESTAURANT TRAINING]
     [SPECIFY RELEVANT CERTIFICATION NEEDED FOR THIS RESTAURANT TRAINING]

    Mandatory Trainings (training modules to be assigned by [SPECIFY DEPARTMENT IN CHARGE]

     [SPECIFY MANDATORY RESTAURANT TRAINING]


     [SPECIFY MANDATORY RESTAURANT TRAINING]
     [SPECIFY MANDATORY RESTAURANT TRAINING]
     [SPECIFY MANDATORY RESTAURANT TRAINING]

    Safety Restaurant Training Topics

     [SPECIFY RESTAURANT TRAINING TOPIC FOR TRAINER DISCUSSION]


     [SPECIFY RESTAURANT TRAINING TOPIC FOR TRAINER DISCUSSION]
     [SPECIFY RESTAURANT TRAINING TOPIC FOR TRAINER DISCUSSION]
     [SPECIFY RESTAURANT TRAINING TOPIC FOR TRAINER DISCUSSION]

    Record of Restaurant Training Events

    [INSERT “SIGNATURE OF TRAINEE”]

    [DATE]

    [INSERT NAME OF IMMEDIATE SUPERIOR]

    [DATE]
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