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Chapter 20 Training Staff

Chapter 20 Training Staff. Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition. Elements Included in Training Plans . Lesson plans Trainer preparation Trainee preparation Training session(s) Evaluation . Objectives Approaches to training Training methods

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Chapter 20 Training Staff

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  1. Chapter 20Training Staff Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition

  2. Elements Included in Training Plans • Lesson plans • Trainer preparation • Trainee preparation • Training session(s) • Evaluation • Objectives • Approaches to training • Training methods • Instructional timetables • Location

  3. Approaches to Training • On-the-job versus off-the-job • Structured versus unstructured • Individual versus group

  4. Training Methods • Lecture/demonstration • Role playing • Individual assignments • Field trips • Seminars • Case studies • Panels • Programmed instruction

  5. An Introduction to Training Should Include: • Objectives of the training • Instructional method being used • Skills trainees will learn

  6. Training Manuals Typically Have Four Parts: • General background • Specific duties of a job • Specific procedures for carrying out the duties • Summary © John Wiley & Sons, Inc. 2009

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