Preparation, demonstration, practice and follow-up evaluation.

Four-step training

I. Preparatory work

1, review the waiter workstation training assessment card.

2, check the required materials (VCD, training evaluation card, trainer's guidance, product quality control chart, equipment, etc. )

3. Cleanliness of the training area

4. Think carefully about the key points that should be paid attention to during training, and prepare the case of "crazy for customers" related to the upcoming training workstation that you have done in the past three months.

5, according to the need, practice the correct procedure.

6. Guide students to maintain a pleasant and comfortable mood and be willing to learn.

7. Introduction to Workstation

A, let trainees know the importance of the workstation.

B, introduce the workstation location, equipment, raw materials and workbench placement.

Second, demonstrate.

1. Explain the training process of learning this workstation.

2. Play the VCD and use "pause" to explain the main points.

3, the use of training assessment card, * * * with the audit; Discuss item by item, emphasize the key points and answer questions under the guidance of the trainer.

4. Emphasize the importance of life safety.

5. Emphasize the importance of cleaning, disinfection and easy cleaning.

6. Show the attitude of caring for and maintaining machinery and equipment, and explain the importance of caring for and using equipment.

7. Use the training evaluation card to demonstrate the correct procedure, step by step, and explain the reasons for taking this action.

8, encourage questions, and clearly explain.

9, demonstration skills:

First, concentrate each other's attention

B, look at each other when talking, tone, expression should be sincere and friendly, make each other feel comfortable.

C, speak clearly

D, use the program that requires the other party to repeat the work, so as to ensure that the other party really understands the content.

10, sharing the cases of "crazy for customers" related to training workstations in the last three months.

Third, practice.

1, let the students do it themselves, and the trainer will give you guidance.

2. Observe whether the trainees comply with all cleaning, disinfection and safety procedures.

3. Observe the behavior of "crazy for customers" shown by the students during the practice operation, and prepare to provide feedback at the end of the practice.

4. Appreciate and encourage its good performance.

5, found that the error, immediately correct, demonstrate the specific steps again when necessary.

6. Emphasize the main points of operation by asking questions.

7. Let the other party continue to practice, gradually reduce the guidance, and guide all steps and procedures to be in place correctly and coherently.

8. At the end of the daily exercise, the trainer asks the trainees to talk about what they can do in the trained workstation to show "crazy about customers" and share the behaviors observed during the exercise with the trainees.

Fourth, follow-up evaluation.

1. Ask questions or ask the other party to repeat the main points of the steps to judge the trainees' understanding of the procedures and standards of the workstation (use open-ended questions).

2. During the training assessment, use the training assessment card to check the operating procedures of the assessed personnel step by step to determine whether all steps 100% are up to standard.

3, if there are any mistakes, give guidance, repeat the demonstration or guide the practice steps when necessary.

4. After the program verification is completed, at least five related issues, such as shelf life, temperature setting, cleaning and disinfection, personal safety, etc. Are put forward orally to confirm that the other party has a correct understanding.

5. After confirming the standard of 100% during the operation, you should sign the column of "Training Verification" on the Training Tracking Assessment Card of Workshop Section.

6, "crazy for customers" behavior verification

A, check whether the trainees show the behavior of "crazy for customers" during the operation, and affirm the behavior shown.

B, please tell the trainees what "crazy for customers" behaviors can be done in the trained workstation?

7. The progress and success of the trainees in this process should be positively affirmed.

8. Encourage trainees to read training evaluation cards and other materials frequently to keep standard operation.

Extended data

KFC is one of the multinational chain restaurants in the United States and the second largest fast food KentuckyFriedChicken chain enterprise in the world. Founded on 1952 by its ColonelHarlandSanders, it mainly sells high-calorie fast food such as fried chicken, hamburgers, French fries, covered rice, egg tarts and soda.

KFC's story source:

In every corner of the world, in every city in China, we often see an old man's smiling face and gray beard, and it will always be this dress. It is this smile, which may be the most famous and expensive smile in the world, because this amiable old man is the sign and symbol of the famous fast food chain "KFC"-Colonel Harland Sanders, and of course the creator of this famous brand.

The fried chicken we ate at KFC today was invented by Saunders.

From the original street shop to the present gourmet empire, Sandoz has gone through a bumpy road to entrepreneurship.

1890 On September 9th, Harland Sanders was born on a farm near Henriville, Indiana, USA.

My family is not very rich, but I can get by.

However, at the age of 6, his father died, leaving his mother and three children to live hard.

To make a living, my mother has to do a lot of work outside. She had to peel potatoes in the food factory during the day and continue sewing clothes for others at night. Naturally, she has no time to take care of her young children. Sandoz is the boss. He shoulders the heavy responsibility of taking care of his siblings and sharing his worries for his mother.

When mom is not at home during the day, Dr. Xiaoshan has to cook by himself. A year later, he learned to cook 20 dishes and became a famous cooking expert.

/kloc-When she was 0/2 years old, her mother remarried, but the relationship between Sanders and her stepfather was not very good. He didn't want to study until the sixth grade, and the atmosphere at home was very depressing. Sandoz decided to go to work and change his environment.

He came to work on a farm in Greenwood. Although he worked hard, he was able to maintain his personal food and clothing.

Since then, he has changed countless jobs and tried everything. He worked as a painter, a fireman, sold insurance and served as a soldier for a while. Later, he got a correspondence law degree, which enabled him to be a sheriff in Little Rock, Arkansas for a while.

At the age of 40, Sandoz came to Kentucky and opened a Corbin gas station. Because there were many guests coming and going to refuel, Sandoz had an idea when he saw the hungry people who had traveled long distances. Why don't I make something to eat to meet the requirements of the guests? Besides, he is a good cook, and his wife and children often praise him.

As soon as he thought about it, he cooked some daily meals in the small kitchen of the gas station to attract customers.

During this period, Sandoz introduced its own special food, which was the prototype of KFC fried chicken that became famous in the world. Because of its delicious and unique taste, fried chicken was quickly warmly welcomed and praised by the guests. Some people don't even come to refuel, but to eat fried chicken at Kebin gas station.

At the beginning, Sandoz wanted to expand the business of his gas station, but as a result, fried chicken became more famous than gas stations. With more and more customers, the gas station can no longer support itself. Sandoz opened a Sandoz restaurant across the street, specializing in his specialty-fried chicken.

In order to ensure the quality, Sandoz put on an apron and blew himself up, and also invested in the expansion of a large restaurant that can accommodate 142 people.

In this way, he created a primary fried chicken market.

In the next few years, he studied the special ingredients of fried chicken (including 1 1 herbs and spices), so that the fried chicken skin formed a thin, almost unheated shell, and the chicken was moist and delicious.

This ingredient formula is still used today, but the number of seasonings has increased to 40.

And this is KFC's most important secret weapon, just like Coca-Cola's formula.