training plan Flashcards
PHASE 1? SUPERVISOR? date?
Host Company Orientation. from aug. 7 to aug. 13. Supervised by Mr. Martin Grabias, Director of Human Resources.
Phase 1 objectives
Give an overview of the host company history, discuss the departmental processes and procedures, customer service standards, hotel policies and training guidelines.
Tour around the property, meet with staff members and assist the participant in completing the required documentation for new staff member.
Phase 1 skills gained
-learn the hotel history, core values, policies, and standard operating procedures.
-Network with hotel staff members, receive a training checklist and develop cross-cultural awareness.
-Learn to be independent, adapt to the new environment, practice professionalism towards team members, and enhance communication skills.
Phase 1 cultural activities
to explore and enjoy the wide range of activities available at the resort. Among the options are
-kayaking,
-sunset raft trips,
-horseback riding,
-archery,
-trap shooting,
-birding,
-hiking,
-spa,
-golf, and
-live music.
PHASE 2? supervisor and date?
Phase 2-Food and Beverage Fundamentals. from aug 14 to nov. 12. Supervised by Mr. Steven Carl, the Director of F&B.
phase 2 objective
-to learn and comply with the department’s food handling and safety procedures, learn the importance of sanitation and appearance requirements, equipment maintenance and implementation of Federal, State and Host Company regulatory standards.
-Completion of trainings and Food and Beverage certifications required by the State.
phase 2 skills learned
- Food and beverage handler’s responsibilities and obligations under Federal and State laws.
- Knowledge of food safety and sanitation procedures, health codes, and Federal/ State laws in serving food and beverage.
- Techniques for identifying biological, physical, and chemical contamination, as well as foodborne illness and its causes.
- Safety and sanitation protocols in American dining establishments.
- Interdepartmental communication between FOH and BOH staff to coordinate efficient service.
phase 2 cultural activities
-will be invited to join in all programs/events/activities hosted by the property such as
-potlucks,
-corporate team building activities,
-departmental training,
-and events such as Labor Day and more.
Phase 3? Supervisor and date?
Phase 3-Outlets Operations. From nov. 13 to march 31 2024 Supervised by Mr. Steven Carl, the Director of F&B.
phase 3 objectives
- Familiarize the participant with the outlets’ services, operating systems, and day to day operations.
- Apply the principles of food and beverage management gained in school into practice through practical training in an actual outlet setting with American service standards.
- Introduce the importance of personnel management and how this contributes to successful overall management and seamless operation of the outlets.
phase 3 skill
- Be able to identify and apply varying service techniques depending on the branding and service expectations of the outlets.
- Learn how the food and beverage department sets financial, operational and staffing goals through daily and monthly reports.
- Knowledge of food terminology, food service techniques, and sanitation standards.
- Performance of the POS (Point of Sale) computer systems for food and beverage control.
- Learn how the company manages expectations, handles special requests, and ensures guest satisfaction.
phase 3-cultural activities
-to join the host company gatherings during holidays such as Christmas and New Years. Take a day trip to Austin, Texas, and McKinney Roughs Nature Park and experience the area’s historic districts, shopping, wineries, trails, and much more.
Phase 4? Supervisor and date
Phase 4-F&B Management Overview. from April 1 to aug 6 2024. Supervised by Mr. Steven Carl, the Director of F&B.
Phase 4 objective
- Gain an understanding of management techniques and principles of the hospitality industry, specifically within the food and beverage department.
- Learn the importance of team interaction, communication, and cooperation.
- Ability to assist with scheduling, preparation, customer service, and quality control.
- Learn protocols for monitoring and managing inventory levels for food and beverage outlets.
phase 4 skill
- Supervisory and management techniques and principles of American hospitality management.
- Methods of auditing departmental performance and strategies for addressing areas of improvement.
- Learn to train new employees by participating in new hire orientations and training seminars.
- Principles of communication and coordination in connection with other key departments
- Ordering procedures and inventory control protocols.
