This training manual has been developed after understanding the problems that personnel in hotel and restaurant operations face in imparting training. The manual, after a thorough job analysis of the various positions in food and beverage, is divided into two sections, the Waiter and the Restaurant Supervisor. Each section is then divided into three parts: Knowledge, Skill and Attitude. The section on Knowledge pertains to all cognitive inputs directly or indirectly connected with the job. The skill portion concentrates on the methodology of carrying out a particular activity. The Attitude section deals with the desired staff psychology. At the end of some sections, the appropriate training methodology that should be employed has been mentioned as a guide to trainers.
Table of Contents:
PART I : The Waiter
PART II : The Restaurant Supervisor