Preview

Induction Plan

Satisfactory Essays
Open Document
Open Document
483 Words
Grammar
Grammar
Plagiarism
Plagiarism
Writing
Writing
Score
Score
Induction Plan
Induction Plan The entire staff member must attend three hour of induction training. At the first two hour of the induction all the waiter, waitress and supervisor will need to combine to have their induction together. First I will welcome them to our organisation, briefly tell them overview of their duties, discuss the rule of our company, and an introduction to the benefits provided to all the employees. Besides that, I will take them to a tour around the restaurant and show them all the equipment in the restaurant. After that I will create an ice breaking session to let them introduce themselves to each other and chat a while with each other. In order to create team sprit among them, I will divide them in to groups to play a game or complete a task. A leader will be selected among them and groups with supervisor in it the supervisor will be the leader, but if the group does not have a supervisor in it they can just choose anybody to be the leader. After that I will ask them to have a role play, some of them will act as the customers whom are very hard to handle and some of them will be the supervisor or waiter of the restaurant. The people who act as the supervisor or waiter of the restaurant must find a way to settle the problem. They also need to switch their roles after they finish because every employee must have a chance to act as the customers and the waiter or supervisor of the restaurant.

After the two hours of the induction programme, both waiter or waitress and supervisor need to have a separate induction programme in the next one hour. For the supervisors they will need to attend a briefing on how should they manage the restaurant and how they should treat their staff. I will also let them know what they should do when their staff did something wrong, how they should react in all kinds of situation and other important things that they need to take precaution while managing the restaurant.

For the waiters and

You May Also Find These Documents Helpful

  • Good Essays

    In the Shoes of a Server

    • 840 Words
    • 4 Pages

    The clattering of plates and the clicking of heels on a tile floor are the white noise of the restaurant. Kitchen partners rush to get the next salad ready, the next steak cooking. The expeditors keep the restaurant working smoothly, the source of communication between the front of the house and the kitchen. A business partner shouts “Corner!” as she rounds the bend between the kitchen and the hallway leading to the general area of the restaurant. Two servers see each other for the first time during their shift and exchange a quick “How are you?” without stopping long enough to hear the reply of their co-worker. A manager explains the goals of the evening to a group of distracted employees in the pass-through, watching a rush of customers enter through the double glass doors. The restaurant lifestyle is a unique discourse with success resulting from the quality of customer service and understanding the value of time-saving efficiency.…

    • 840 Words
    • 4 Pages
    Good Essays
  • Powerful Essays

    Olive Garden is committed to providing every guest with a genuine Italian dining experience and make the guest feel like they are family; in Italian it is called Hospitaliano! In an effort to have competitive advantage over other chain restaurants, Olive Garden emphasizes comprehensive employee trainings in order to provide their customers the best service possible. But even though employees have gone through training, there are some issues that would need to be fixed in order to have 100% customer satisfaction. The issues we have identified for Olive Garden Restaurants are the hostess system, reservations, running of the food, and inputting the order. The hostess system will be implemented by working with the IT department to change the system. The second issue is with the reservations; we suggest taking reservations for a party of five or more and will be placed on top of the list once they arrive to the restaurant instead of having to wait. The third issue is the running of the food; we plan on hiring additional workers who are dedicated to run the food. And the final issue is inputting the guests order, we suggest additional training for the employees or an additional “cheat sheet” stating the times each entrée needs in order to be prepared.…

    • 2007 Words
    • 9 Pages
    Powerful Essays
  • Good Essays

    Eeo Syllabus

    • 2075 Words
    • 9 Pages

    This course provides students with a basic understanding of human resources in the hospitality industry. The employee turnover rate in this industry far exceeds that of any other industry; therefore…

    • 2075 Words
    • 9 Pages
    Good Essays
  • Satisfactory Essays

    Mirabelli's Summary

    • 378 Words
    • 2 Pages

    Waiter have to memorize the meun and know the selection of each plate. For a new waiter it's challenging knowing the whole meun early on and it takes experience to know the meun. For example, Lou's meun contains ninety main course with a variety of appetizers,side dishes, drinks and to understand it all takes an expertise of the meun. What you know and what you don't know can affect the choice a costumer makes. A waiter not being able to describe a dish will mostly likely not be ordered by the costumer. The waiters also have an abundance amount of patience dealing with different people everyday. I'm costumer that doesn't like to change the preperation of the plate and i'll order a plate that I won't have to change. There are sometimes when i'll change one small thing from the plate, but other than that I just order the meal how it comes. I know some people that like to change almost everything about the order and it makes it harder for the waiter. This reading made me realize that there is more to being a waiter that requires a skill that can't be thought, but learned through…

    • 378 Words
    • 2 Pages
    Satisfactory Essays
  • Good Essays

    On day one of the induction training programme, I give the learner a copy of their induction programme, containing our agreed action plan which they read,…

    • 340 Words
    • 2 Pages
    Good Essays
  • Powerful Essays

    Castle Family Restaurant

    • 1300 Words
    • 6 Pages

    The staff of any restaurant industry needs to be able to meet the needs of the customers and the Managers…

    • 1300 Words
    • 6 Pages
    Powerful Essays
  • Good Essays

    Unit 523

    • 1005 Words
    • 3 Pages

    As part of the induction process within my setting, the organisation has information and materials that available to promote effective induction. These are the Job Description; Induction Pack; 5 Day Induction Training; Record of Induction, Training and First Supervision.…

    • 1005 Words
    • 3 Pages
    Good Essays
  • Powerful Essays

    Assignment 3

    • 3296 Words
    • 17 Pages

    Working in groups, number in each group, determined by your teacher, you are required to deliver a 10 minute presentation to the class which informs them about the Orientation/Induction Program to be used for the new Store Manager at Triangle Tribe in Prahran. NOTE: Your program will be developed in accordance with the organisational procedures,observing confidentiality and privacy requirements.…

    • 3296 Words
    • 17 Pages
    Powerful Essays
  • Good Essays

    Induction training is training given to new employees. The purpose of the induction training (which may be a few hours or a few days) is to help a new employee settle down quickly into the job by becoming familiar with the people, the surroundings, the job and the business. It is important to give a new employee a good impression on the first day of work. However, the induction programme should not end there. It is also important to have a systematic induction programme, spread out over several days, to cover all the aspects in the shortest effective time. The advantages of induction training are that they are cost-effective and to have the opportunity to learn whilst doing training alongside real colleagues. The disadvantages of induction training are dependent on ability of trainer and time available and bad habits may be passed on.…

    • 1096 Words
    • 5 Pages
    Good Essays
  • Good Essays

    Responses should be clear and informative. If the assignment includes errors in sentence structure, spelling, etc. points will be deducted. You will need a tape measure for this assignment. If appropriate, introduce yourself to the restaurant manager and explain the purpose of your assignment. Directions for submission are located in the overview.…

    • 909 Words
    • 4 Pages
    Good Essays
  • Powerful Essays

    The first example is my personal experience in General Mills. To be precise, I have got the part-time job in Häagen-Dazs store. Before starting work, I have attended the induction training. The induction training includes the history of General Mills, the development process of Häagen-Dazs, and the requirement of servicing customers. The…

    • 2090 Words
    • 9 Pages
    Powerful Essays
  • Powerful Essays

    An effective induction process should help new employees settle in, and understand their responsibilities and what is expected of them. Also, to ensure the employer receives the benefit of the new employee as quickly as possible. Inductions should also be carried out for staff changing roles or returning to work after a period of being absent such as maternity or Long Term Sickness.…

    • 1177 Words
    • 5 Pages
    Powerful Essays
  • Good Essays

    perfect pizzeria

    • 1088 Words
    • 5 Pages

    Each operation has one manager, an assistant manager, and from two to five night managers. The managers of each pizzeria work under an area supervisor. There are no systematic criteria for being a manager or becoming an manager-trainee. The franchise has no formalized training period for the manager. No college education is required. The managers for whom the case observer worked during a four-year period were relatively young (ages 24-27) and only one had completed college. They came from the ranks of night managers or assistant managers, or both. The night managers were chosen for their ability to perform the duties of the regular employees. The assistant managers worked a two-hour shift during the luncheon period five days a week to gain knowledge about bookkeeping and management. Those becoming managers remained at that level unless they expressed interest in investing in the business.…

    • 1088 Words
    • 5 Pages
    Good Essays
  • Powerful Essays

    In creating an induction programme it is necessary to consider matters common across the whole organisation before considering specific requirements for particular roles. Within ………. we currently have an induction process specifically tailored for different areas of our work.…

    • 2325 Words
    • 7 Pages
    Powerful Essays
  • Powerful Essays

    Professional Plan

    • 2394 Words
    • 10 Pages

    Food service managers have a lot of tasks and responsibilities to deal with when running a small restaurant. Before becoming a manager over a restaurant there are tasks that must be met, tasks such as knowing the operations of being a manager. (Operation managers include owners and managers who head small businesses whose duties are primarily management). (The duties and responsibilities of an operation manager include formulating policies, managing daily operations, and planning the use of materials and human resources) (“General and operations manager”, 2010, para.1).…

    • 2394 Words
    • 10 Pages
    Powerful Essays

Related Topics