"Food is the first priority for the people, and safety is the first priority for food". School food hygiene and safety is an important issue related to the physical and mental health of every teacher and student in the school. Therefore, it is also an important content of canteen management to strengthen the management of canteen work and carry out planned and regular training on food hygiene and safety knowledge for canteen employees.
In order to standardize the management of food hygiene in schools, prevent food poisoning accidents in schools and ensure the health of teachers and students, this scheme is specially formulated:
1. The purpose of the training is to further improve the comprehensive quality of the staff in our canteen, and to be civilized, disciplined, love the school and students, safe, hygienic, orderly and standardized. In particular, it is necessary to strengthen the training of food safety and hygiene knowledge and business knowledge, really do a good job in health and safety, and prevent problems before they happen. Work together to create high-quality, high-level first-class service goals. Through training, improve the quality of employees in our canteen, strengthen their safety awareness, and make them serve education and teaching with high quality. In daily operation, it is more rigorous and standardized, and its work level is to rely on a higher level. Let every teacher and student eat with confidence, comfort and happiness, and provide a strong guarantee for the logistics safety work of our school.
Two. People's Republic of China (PRC) * * Training Contents and SequenceNo. Ministry of Education 14 Hygiene Management Regulations for School Dining Rooms and Students' Collective Dining, Basic Requirements and Requirements for Health Knowledge Training for School Dining Rooms Managers and Employees, Food Hygiene Laws and Regulations, Food Hygiene Knowledge, Professional Knowledge, Various Health Management Systems and Job Responsibilities.
Third, the training arrangement arranges a training study one month before the start of each semester.
1, timely organize canteen staff to carry out food hygiene and safety education and job skills training, and strictly enforce the food hygiene law to prevent health accidents.
2. Answer a questionnaire about food hygiene and safety every semester.
3, employees must love their jobs, help each other, learn from each other, study business technology, and improve service quality and service level by constantly practicing basic skills.
Training Contents of Restaurant Staff (2)
There are many contents in the training of a restaurant, and which ones must be trained. I will share it with you below. In-store training mainly includes the following aspects.
1. Restaurant culture training
The contents of restaurant culture training include restaurant overview, restaurant purpose, restaurant spirit, development goals, business philosophy and so on. , so that employees can finally be clear: what the restaurant advocates, what it opposes, what kind of spirit should be put into work, what kind of attitude should be used to treat people, and how to be an excellent employee.
2. Rules and regulations training
It is impossible for new employees to be familiar with all the rules and regulations of the restaurant from the beginning. At this stage, it is mainly to let employees know what they care about most, and it is difficult to carry out their work without knowing it, such as attendance system, vacation system, reward and punishment system, salary and welfare system, financial reimbursement system, personnel deployment system, training system, assessment system, promotion system, post responsibility system, safety system and employee behavior system.
Familiar with the environment
Let new employees know about the departments and places that are most closely related to their work, such as finance department, restaurant, bathroom, drinking point, lounge, etc.
4. Professional knowledge and skills training
The quality of employees is a comprehensive reflection of knowledge, ability and psychological quality. Knowledge training refers to the education of professional knowledge and related knowledge according to the post requirements of the trained employees. The training content includes the basic knowledge of drinks and services in this restaurant, the basic operating characteristics of the restaurant, the main functions of the department, the basic workflow, work requirements and operating essentials.
Among them, it is particularly prominent to establish employees' service consciousness and make employees realize the significance of service to consumers. General service knowledge can be roughly divided into three stages: before ordering, during ordering and after ordering.
(1) Before ordering. Including the preparation of business premises, maintenance of wine display status, keeping the venue clean and tidy, and necessary wine knowledge.
(2) when ordering. Basic skills such as receiving customers, greeting customers with a smile, answering questions and introducing drinks.
(3) After placing an order. Establish various security systems to relieve consumers' worries; Hold various lectures, preferential promotions and other activities to establish good public relations; Dealing with customers' dissatisfaction and problems quickly, reasonably and effectively is the content of after-sales service training.
5. Ability training
Knowledge is the synthesis of people's understanding and experience of objective things, and ability is the psychological condition for people to successfully complete certain activities. Man's ability is acquired and developed in the process of mastering knowledge. Different management levels of restaurants need different abilities. Generally speaking, senior managers need high comprehensive judgment ability, but the requirements for professional skills are relatively low; Middle managers need both comprehensive judgment and professional skills; The basic service personnel are mainly professional and technical ability.
In a restaurant with a complete training system, new employees must receive at least four basic trainings before taking up their posts.
(1) Industry-related knowledge and management terms
For example: the function of restaurant, the definition of retail industry, the gross profit margin and turnover rate of drinks and other management terms. To enter this industry, it is necessary to understand the management terms related to this industry.
(2) the professional knowledge that the industry should have.
As far as restaurants are concerned, they should not only have a clear understanding of the raw materials, types and characteristics of a cup of coffee and a western meal, but also have skilled service skills and even an understanding of fashion trends.
(3) Familiar with common sense in shopping malls
Pay attention to your appearance and clothes. In addition, you must be familiar with the basic hospitality language, coping skills and customer complaint handling skills.
When customers complain, as a restaurant waiter, he should listen carefully to customers' complaints and try to find out the problem. If he can solve it himself, so much the better, otherwise, he should ask his superiors how to deal with it as soon as possible. If he can't give the customer a satisfactory answer immediately, he should also give the customer a clear time limit for reply, and he must never perfunctory or even ignore it.
(4) Understand the basic skills of wine display.
Understand the concept of color, display the ingredients, and make the most attractive display with the volume, shape and appearance of wine. If it is a self-selected wine display, it must have a sense of richness, so it is often necessary to display it first and then move it (when there is less wine on the shelf, move the wine on the back shelf forward); If it is an ordinary restaurant, it can be displayed in a row or in contrast by using the color of drinks to enhance its aesthetic feeling and texture.