Seeking Ideas for a Catering Staff Training Program: What Topics Should I Cover?

Good evening, everyone. I have to conduct a training program for the staff in the catering establishment. So, I need your opinions on what topic I can cover in the training program.

You are clear about employee training, but you are not clear about why you would like to organize the employee training. To clarify this, you need to conduct a Training Needs Analysis (TNA).

When conducting TNA, consider the following parameters:

a) Customer Dissatisfaction
b) Operational failures
c) Reports from Performance Appraisals of the employees
d) Organizational issues such as conflicts, etc.
e) Vision of your organization, such as acquiring certifications for ISO, Six Sigma, etc.
f) Career Planning and Succession Planning.

I have previously provided a comprehensive reply on employee training. You can refer to it by clicking the following link: https://www.citehr.com/523786-traini...oft-skill.html

Thanks,

Regards, Dinesh V Divekar

Alex, I suggest you look at the catering establishment and the typical challenges faced in this industry. Also, look at the participants and the roles they are performing in the workplace. Anything that can support them to do better is a good topic to take up. The person who is paying you for the program is the best person who can inform you of the difficulties they are facing with their staff. Good luck.

Respect & Regards,
Pankaj D'Costa

Dear Alex,

The first question is, why do you want to conduct the training program? Based on that reply, we can explore further options.

Regards,
Anand

Hi Alex,

You can initially assess the gap and further plan for the skill requirements based on the competency of the job. Additionally, you can plan for general topics such as hospitality management, facilitation, customer relationship management, etc.

Thank you.

Hi Alex,

I suggest it's better if you start with common behavioral topics such as teamwork, time management, work-life balance, or customer focus. These are general programs that are applicable to all levels. Meanwhile, you should start conducting training gap analysis to develop a training calendar.

Thanks,
Aditi

You can talk about the importance of catering, hygiene, interpersonal relations, and communication skills. A mixture of all these with relevant stories or incidents, group discussions make it interesting.