The catalogue of evening training and management regarded by peers as a collection of modern evening management and training Chapter 1 Introduction to Evening Class 1: What is the concept of evening class? Two. The same characteristics of the night show. Different characteristics of bars, discos, night shows and clubs. Discount KTV Section II: Terminology of night show industry Chapter II Quality and requirements of night show service personnel Section I: Correctly understand entertainment service and service quality I. What is service II. Service quality III. What is a guest Section II: gfd, Manner I, gfd, Manner II. Significance of paying attention to personal GFD III. Basic requirements for personal gfd and manners of night show employees IV. Etiquette requirements for night show service receptionists V., Gfd's norms for night service personnel Section III Politeness, Etiquette, Etiquette I, Politeness II, Etiquette III, Etiquette IV, Meaning of Politeness and Etiquette V, Etiquette IV, Daily Etiquette I, Basic Politeness II, Basic Politeness Cross III, Common Politeness Terms IV, Service Politeness in Night Service V, Taboo Terms in Night Service Section V, Professional Ethics and Attitude of Service Personnel Section II. Attitude of service personnel Chapter III Daily operation norms and night service skills Section 1. Service specification ii. Polite language specification section 2. Service skills 1. Service marketing skills II. Service operation skills Chapter IV Floor Section 1: KTV private room 1, KTV manager 2, KTV supervisor 3, KTV waiter (young master) 4, KTV service pre-business preparation and post-business finishing skills 5, KTV hall layout details standard 6, KTV electrical equipment configuration table 7, KTV bathroom hygiene standard Section 2, disco performance hall 1, and duties of disco performance hall supervisor 2. Waiter in disco, performing arts hall 3. Delivery department one. Delivery supervisor 2. DelIVery supervisor iv. Related operation flow of floor and working face. Handwritten notes used in computer crash 2. The process of confiscating alcohol. The process of sending money. The process of canceling the bill 5. The process of canceling the room card 6. Operation flow 7 of cup-dropping compensation. Operation flow 8 of wine storage in bar. The process of getting wine in a bar. The process of purchasing goods X. The process of picking up goods XI. The process of reporting the loss of goods. The process of operating handwritten bills is thirteen. Direct dial bill operation flow 14. The process of returning and exchanging goods. The process of receiving and returning wheat. The process of handling drinks by yourself. The operation flow of signing and posting accounts Chapter 5: Customer Department (Welcome Department) Section 1 Responsibilities of Customer Supervisor Section 2 Responsibilities of Customer (Customer) Customer (Greeter) Section 2. Customer work flow chart 3. Customer work flow chart ` Annotation analysis IV. Customer's service process and polite expressions V. Customer's working procedures and norms. Matters needing attention in customer work. The principle that customers bring guests. Customer reservation system. Customer Reservation Procedure X. Customer Visiting Etiquette Chapter VI DJ Service Department Section 1 DJ Manager I. Responsibilities of DJ Manager 2. DJ Manager's Work Service Process III. DJ Manager Rule 4. Commission and welfare items of DJ service department Part 2. Job responsibilities of DJ waiter II. KTV DJ Work Service Flow 3. DJ waiter's job specification 4. DJ Service Skills 5. KTV, DJ member target management responsibility contract provisions Chapter VII Member Department Section 1 Introduction to the membership system of the entertainment industry I. The concept of membership system II. Popularization characteristics of membership system. Membership requirements Part II. Responsibilities and workflow of each post in the member department 1. Job requirements of the manager of the member department 2. Work service processes and norms of member departments. Service skill requirements of member departments. The responsibilities, work norms and matters needing attention in the business of the image girl and administrative secretary of member departments 1. The job responsibilities and matters needing attention in the business of miss image and administrative secretary of member department II. Code for the Image Work of Member Departments and Administrative Secretaries Section 4 Application Form for Members and Introduction of Members' Rights and Interests of Different Members 1. Membership application form II. Introduction to the rights and interests of different members Chapter VIII Production Department Section 1 Bar 1, Bar Supervisor 2, Bar Attendant 3, Storage and Preservation of Bars and Drinks 4. How to Store and Take Drinks in Bars Section 2: Daily Equipment, Appliances, Cups and Uses of Bars 1. Equipment introduction. Introduction of instruments. Cup introduction 4. The main types and uses of various cups. The responsibilities and working procedures of western chefs. The duties of western chefs. The duties of a western-style chef. Service procedures of western chefs. Code of practice for western food kitchen staff. Western style kitchen fire management system. Rules for Dining in Staff Canteen Section 4 Introduction to Western Food Chapter 9 General Control (Lighting Andhadhun) Computer, Performing Arts Program, Engineering Department Section 1 General Control 1 Room. Lighting Andhadhun Job Responsibilities II. Work service procedures and specifications of the General Control Department III. Audiovisual system. Understand the power amplifier 5. How to choose and use microphone 6? Karaoke power amplifier, audio recommendation 7. Points for attention in voice control operation Section II Performing Arts Program 1. Job responsibilities of the project director. Job responsibilities of program host Section 3. Responsibilities of the first and second supervisors of Engineering Department. Electrician job responsibilities. Work flow and specification of engineering department. Equipment safety inspection system of engineering department V. Duty system of engineering department VI. Safety operation rules for elevators. Job requirements of maintenance personnel in engineering department. Personal environmental sanitation management system of engineering department. Provisions on Safety and Fire Prevention Management X. General Procedures for Engineering Maintenance of Engineering Department Section IV Computer Room I. Job Responsibilities of Computer Technicians II. Work service flow of computer department. Operation of computer song ordering system Chapter 10 Security Department Section 1 Responsibilities and basic provisions of each post in the Security Department I. Responsibilities of each post II. Security procedures and polite expressions. Basic regulations for security guards (external insurance) Section 2 Fire safety I. Conceptual significance of fire protection II. Introduction and use of fire fighting equipment. Fire common sense 4. Fire prevention of family fires and fire extinguishing methods of household appliances V. Fire escape points and self-help methods in case of fire VI. Basic knowledge of fire fighting. Fire eight. Responsibilities of fire safety posts of all departments. In case of fire, four points that service personnel should know and the fourth meeting Chapter XI Financial Personnel Department Section 1 Financial Training I. Responsibilities of each post in the Finance Department II. Work flow of each position in the finance department. Working rules of financial cashier. Employee Fund System Section 2 Identification, Acceptance and Prevention of Credit Card Fraud I. Introduction of Credit Card II. Credit card acceptance procedure. Debit card and savings card acceptance procedures. Procedures for Accepting Transfer Cheques V. Section 3 Personnel Management of Credit Card Fraud I. Responsibilities of Personnel Manager II. Responsibilities of the third-level personnel clerk. Operating procedures for new employees and retired employees. Dormitory management Chapter XII PA (Cleaning Department) linen management I. Responsibilities and workflow of each post in PA Department I. Responsibilities of PA Department Supervisor II. Responsibilities of cleaners in the third department of public works department. The public broadcasting department * * * room bathroom attendant's responsibilities. Work service process of PA department V. Work plan of PA department II. Operation methods and daily hygiene work of various appliances in PA Department I. Introduction of cleaning appliances in PA Department II. Introduction of three cleaning agents for PA. Daily sanitation and cleaning procedures for posts in the fourth department of PA. Cleaning and maintenance of articles and appliances in PA Department V. Use and maintenance of fire safety vacuum cleaner in PA Department III. Cloth room, employee locker management I. Cloth room II. Employee locker management system Chapter XIII Liquor knowledge Section I Introduction of Liquor and Alcohol Content II. Classification of Liquor Section II Soft drinks I. Carbonated drinks II. Fruit and vegetable juice drinks III. Water, (purified water, mineral water) IV. Cocoa V. Milk VI. Tea VII. Hot drinks in the third quarter 1, China white wine 2, brandy 3, whisky 4, felt wine 5, rum 6, vodka 7, tequila (Mexican spirits) 8, dessert wine (Riccio) 9, beer 10, champagne1. Sake Section IV Drinking and Service Methods of Various Drinks 1, Service Methods of Various Drinks 2. How to Drink Various Drinks Chapter XIV Cigars, Aromatherapy and Drug Prevention Section I Cigars 1, Development of Cigars 2, Structure of Cigars 3, Manufacturing Process of Havana Cigars 4. Difference between Handmade Cigars and Machine Made Cigars 5. Cigars Service 6. Luxury Companions 7. Cigars Brand Plate 2. Three. Introduction of Aromatherapy Essential Oil Section III Drug Prevention 1. What is drugs II. Common and most important drugs. Drug addiction. The harm of drugs. Withdrawal methods of drug addiction. V. Anti-virus Measures Chapter 15 Response and handling of business emergencies Section 1 Handling guest complaints 1. The generation of complaints. Settlement of complaints. Analysis and summary of guest complaints handling Section II Emergency handling plan Section III Emergency in business 100 Q Chapter XVI Introduction to various forms (documents) Operation Chapter XVII Reference to 50 cases of gold medal service for evening performance Chapter XVII Daily English conversation and wine card Section I Daily English conversation Section II Wine card Chapter XI9 Practical operation Section I Practical operation Section II Examination and computer examination results of employees in various positions II. Audio training scores of employees in each position. Comprehensive practical assessment of KTV waiters iv. Floor and facial attendant exam questions V. 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