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Job Title: Food & Beverage Assistant Department: Food & Beverage
Name of the Employee: Trainer:
Joining Date: Task list completion Date:
Trainee’ Trainer’
Date
s s
S# TASK LIST IN-HOUSE SERVICES when
Signatu Signatur
complete
re e
Knowledge about Trident Bandra Kurla
a. Location.
b. Architect and Interior designers, Landscape.
c. Number of rooms, categories and their location.
d. Number of restaurants, their timings, cuisine specialty,
types of menu, location, extension numbers, any
1.
promotions/ festivals
e. Spa and Fitness center facilities, their timings
f. Sandouk,timings, type of items for sale
g. Concierge, Trident meetings and Laundry facilities.
h. Trident privilege program and its benefits
i. Who’s who of the company
Knowledge about ADD
a. Location, timings and extension number of the Restaurant
b. Concept and Features of the restaurant and food stage.
2.
c. Type of cuisine, number of covers, seating plan, table
numbers, and non-smoking tables.
d. Reservation policy and how to take a table booking.
Food Menu Knowledge –
Buffet
a. Lunch and Dinner Buffet timings, menu and prices.
b. Promotion nights, special cuisine, buffet menu and prices.
c. A la carte Menu
d. Menu specifications of Appetizers, Soups, Pizza, Pastas,
3.
Main course, Sushi, Desserts
e. Knowledge of accompaniments and their service
f. Knowledge of Menu prices
g. Knowledge of low calorie items, vegetarian items
h. Knowledge of highest selling items
i. Menu specification
a. Basic phraseology used in service
4. b. How to use guest name in all guest interactions
c. How to ascertain room numbers of resident guests
5. Beverage Menu knowledge -
Knowledge about
Timings
Cuisine concept
Service concept for:
6.
Delicatessen
Crew lounge
Pool bar
Club lounge
Handling Telephone Calls
a. Know the standard phraseology and procedure for
7. answering an incoming call, transferring a call, putting a
. call on hold, taking a call from hold.
b. How to make local calls for guests.
c. How to receive call/ message for a dinning guest.
Greeting and seating a guest
a. How to escort guest to a table, seating the guest
b. How to offer cold/ hot towels to the guest
8. c. How to introduce the buffet to the guest
. d. How to present the beverage/ food menu to the guest
e. How to take beverage/ food order
f. How to recommend items to the guest for an excellent
experience
Service of different types of tea/ coffee
a. How to operate the Coffee machine
b. How to clean the coffee machine
9.
c. How to prepare a pot of tea using muslin tea bags
d. How to serve herbal tea
e. How to serve milk and tea.
Comprehensive knowledge about the concept and service of
10.
the wine wall.
11. Beverage service
a. How to take beverage orders
b. Knowledge about wine and food matching
c. How to pick-up a beverage order
d. How to prepare a wine cooler
SUMMARY OF PROGRESS:
Has the employee met the Training Plan criteria of target learning dates? YES/
NO
Department Head’s Signature and Date Training Manager’s Signature and Date