食堂员工培训计划.docx
食堂员工培训计划
目录
培训计划概述............................................3
1.1培训目的...............................................3
1.2培训对象...............................................4
培训内容与要求..........................................4
2.1基础知识与技能.........................................5
2.1.1食品安全知识.........................................6
2.1.2食堂操作规范.........................................7
2.1.3员工服务态度与礼仪...................................8
2.2现场实操培训..........................................11
2.2.1粤菜烹饪技艺........................................13
2.2.2西餐制作方法........................................14
2.2.3菜品摆盘技巧........................................15
2.3应急处理与事故预防....................................16
2.3.1常见意外事故处理....................................17
2.3.2火灾及食品安全事故预防..............................17
2.3.3顾客投诉处理流程....................................18
培训方法与手段.........................................19
3.1理论授课..............................................20
3.2案例分析..............................................21
3.3角色扮演..............................................22
3.4实地观摩..............................................24
3.5在线学习资源..........................................24
培训评估与考核.........................................25
4.1评估方式..............................................25
4.1.1课堂表现评估........................................26
4.1.2实操技能考核........................................28
4.1.3知识掌握程度测试....................................29
4.2考核标准..............................................30
4.3考核结果运用..........................................31
培训资源与支持.........................................32
5.1教学资料准备..........................................33
5.2实操设备与场地........................................35
5.3培训师资力量..........................................36
5.4培训经费预算..........................................37
培训实施步骤...........................................37
6.1培训前准备............................................39
6.2培训过程管理......................