Necessary skills and knowledge
Several skills are required for safe and effective work in the foodservice and hospitality industry. In particular, employees of a restaurant should be aware of not only the methods and means of handling, cooking, and serving food but also the responsibilities and guidelines of quality service.
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Thus, the training of the employees should be executed in two different directions. First of all, they would require intermediately professional skills related to the specifics of cooking and serving Chinese food. Secondly, the important part of their professional knowledge should be constituted by understanding the responsibilities concerning food safety and customer service skills.
Methods and steps of the training process
There are three main groups of methods and tools used for employee training in the dining and hospitality industry, including “lecture-to-group, on-the-job, and videotaped training programs” (Harris & Cannon, 1999, p. 79). Those methods are traditional and proved to be considered effective.
Therefore, the first step of professional training will be a lecture course to the group of employees with the chef specialized in Chinese food. The second step of training is several lectures concerning food safety and standards, accompanied by the video materials. The third step is one lecture on the guidelines of customer service. The lectures will be followed by a two-week on-the-job training program.
Evaluation criteria and assessment of the employees’ effectiveness
After finishing the training, the employees will undergo the assessment based on three criteria, including their skills in food handling and cooking, their knowledge of the food safety standards, and their skills in customer service. Depending on their effectiveness in each category, the particular jobs in the restaurant will be distributed among them.
Harris, K. J., & Cannon, D. F. (1999). Opinions of Training Methods Used in the Hospitality Industry: A Call for Review. International Journal of Hospitality Management, 14(1), 79-96.