Company employee training plan planning template 1 In order to meet the development needs of the company, build a team with high quality, high efficiency and high execution; In order to make the company have strong vitality and competitiveness in the fierce market competition, this plan is specially formulated.
I. Purpose
This scheme belongs to one of the new employee induction systems, which aims to help new employees quickly integrate into the company's corporate culture, establish a unified corporate values and behavior model, understand the company's relevant rules and regulations, cultivate a good work mentality and professional quality, and lay a solid foundation for competent work.
Second, the attitude required for training and the significance of training
1. Training attitude: Maybe the training is really poor, maybe it really doesn't help your work much, but you must remember that even in the worst training class or the worst book, you can find the most valuable "diamond". The key is whether you study hard and have a positive attitude. When the heart changes, the attitude changes.
If your attitude changes, so will your habits.
Habits have changed, and so has personality.
If your personality changes, so will your life.
2. The significance of training:
(1) Master the corresponding work skills and professional ethics, so as to be competent for the job.
(2) You can learn new knowledge and gain more experience, so that you have the opportunity to improve.
③ Insisting on receiving training can reduce safety accidents at work.
(4) Novices become proficient, and veterans constantly update their working methods to improve work efficiency.
(5) It will enhance their confidence in their work.
⑥ Enhancing working ability is beneficial to future development.
Third, the discipline requirements of training
1. You are not allowed to be late, leave early, take personal leave (except in special circumstances), and be absent without authorization, which is regarded as automatic resignation.
2. When entering the training ground, smoking, eating and talking loudly are prohibited. Say hello when you meet the boss, obey the boss, and don't contradict him face to face. 4. Keep quiet during training, don't whisper, and concentrate.
5. During the training period, colleagues should be modest and friendly, and no disputes or fights are allowed; You can't form gangs, and everything that is not conducive to unity is forbidden.
6. During the training, you must take good care of public property. Those who intentionally damage public property will be punished according to the situation in addition to compensation.
7. During the training, you should listen carefully and take notes, and you should not do anything unrelated to the training.
Company employee training plan planning template 2 Restaurant waiter training materials are mainly aimed at the service attitude, service knowledge, service ability and service physical quality requirements of waiters.
Restaurant waiter training materials are suitable for the service of new employees and the training of old employees, but some training contents need to be added or deleted for different restaurant waiters.
First, service attitude.
Service attitude refers to the subjective intention and psychological state of restaurant waiters in the process of serving guests, which directly affects the psychological feelings of guests.
Service attitude depends on employees' initiative, creativity, enthusiasm, sense of responsibility and quality.
Its specific requirements are:
1, activity
Restaurant waiters should firmly establish the professional consciousness of "guests first, service first", always consider the guests everywhere in their service work, and show positive emotions. Whenever a guest needs something, he should take the initiative to solve it in time after finding it, so as to be diligent in eyes, mouth, hands, feet and heart, and make the service work before the guest opens his mouth.
Step 2 be enthusiastic
Restaurant waiters should love their jobs, their customers, serve their guests like relatives and friends, and be smiling, dignified, steady, friendly, energetic, sincere, helpful and hospitable everywhere.
Step 3 be patient
Restaurant waiters should be patient, not impatient, not bored and amiable when serving different types of guests.
Service personnel should be good at figuring out the customer's consumption psychology and patiently answer all the customer's questions. And can listen to the opinions and suggestions of the guests with an open mind, do not shirk things, and join the hot pot.
In case of conflict with guests, we should respect them, have strong self-discipline ability, be calm and patiently persuade them.
4. considerate
The service of restaurant waiters should be meticulous, comprehensive, thoughtful and decent.
Before service, service personnel should make full preparations and make detailed and thoughtful plans for service work; When serving, observe carefully to find and meet the needs of guests in time; At the end of the service, we should seriously solicit the opinions or suggestions of the guests and give timely feedback to make the service better.
Second, the service knowledge
Restaurant waiters should have extensive knowledge, including:
1, basic knowledge
There are mainly staff code, service consciousness, courtesy, professional ethics, foreign affairs discipline, hotel safety and health, service psychology, foreign language knowledge and so on.
2. Professional knowledge
It mainly includes job responsibilities, working procedures, operation forms, management system, use and maintenance of facilities and equipment, service items and business hours of the hotel, communication skills, etc.
3. Related knowledge
It mainly includes religious knowledge, philosophy, aesthetics, literature, art, law, historical geography, customs and etiquette, folk religious knowledge, local and surrounding tourist attractions, transportation and so on.
Third, service ability.
1, language ability
Language is a tool for communication between people.
The excellent service of restaurants needs to be expressed in words.
Therefore, restaurant waiters should have good language skills.
The language requirements for restaurant service personnel are: "the language should be civilized, polite, concise and clear;" Advocate speaking Mandarin; When the questions asked by the guests can't be answered, be patient and don't shirk and deal with them. "
In addition, service personnel should also master a certain foreign language.
2, the strain capacity
Because most of the restaurant service work is done by employees through manual labor, the needs of guests are changeable, and some unexpected events will inevitably occur during the service process, such as guest complaints, improper operation of employees, drunken guests making trouble, power failure and so on. Mai Lefei tells you the secret of the success of opening a brand discount store, which requires the restaurant service staff to be flexible, calm, timely and properly handled, fully embodying the hotel's service tenet of "guests first"
3. Marketing ability
The production, sales and consumption of catering products are almost synchronous and intangible, which requires restaurant service personnel to promote sales flexibly according to guests' hobbies, habits and consumption ability, and try their best to improve the consumption level of guests, thus improving the economic benefits of catering departments.
4, technical ability
Catering service is both a science and an art.
Technical ability refers to the skills and ability of restaurant service personnel to provide services, which can not only improve work efficiency, ensure the norms and standards of restaurant service, but also bring pleasing feelings to guests.
Therefore, if you want to do a good job in restaurant service, you must master skilled service skills and use them flexibly.
5, observation ability
The quality of restaurant service depends on the physical and psychological feelings of the guests after enjoying the service, that is, the satisfaction of the guests' needs.
This requires service personnel to have keen observation ability when serving guests, pay attention to the needs of guests at any time and give them timely satisfaction.
6. Memory ability
The information about the customer's needs that the restaurant waiter learned through observation should not only be satisfied in time, but also be remembered when using artistic pigments to attract business. When the guests come back next time, the service staff can provide targeted and personalized services, which will undoubtedly improve the satisfaction of the guests.
7. Self-discipline
Self-discipline refers to the self-control ability of restaurant waiters in the process of work.
Waiters should abide by the hotel's staff code and other management systems, and clearly know what they can and can't do when and where.
8. Ability to obey and cooperate
Obedience is the obligation of subordinates to superiors.
Restaurant service personnel should have the concept of organizational discipline whose first duty is to obey the orders of superiors, unconditionally obey and conscientiously implement the instructions of their immediate superiors.
At the same time, the service personnel must obey the guests and meet their requirements, but they should obey the degree, that is, meet the reasonable needs of the guests in line with traditional moral concepts and socialist spiritual civilization.
Fourth, physical quality.
1, in good health
Restaurant waiters must be healthy, have regular physical examinations, obtain health certificates issued by health and epidemic prevention departments, and add fragrance to their mobile phones. If they suffer from diseases that are not suitable for restaurant service, they should be transferred from their posts and added with ice cream.
2. Strong physique
The work of catering service is labor-intensive, and restaurant waiters should have certain leg strength, arm strength and waist strength when standing, walking and serving food. Therefore, restaurant waiters must have a strong body to be competent for their work.
In addition, the service of the restaurant needs team spirit, and the improvement of the service quality of the restaurant needs the participation and investment of all employees and the addition of beauty products.
In the service work of the restaurant, the service personnel are required to work closely with other employees, respect others, and work together with Qi Xin to try their best to meet the needs of the guests while doing their job well.
Finally, let me remind you of the purpose of this document. Although this document can be used immediately, it must be increased or decreased according to the specific situation of your restaurant, such as the management system, assessment management system and employee handbook to train restaurant waiters.
The first three data can be improved through continuous efforts, and the fourth data may be different because of different personal physical conditions. You can also exercise according to your own physique to enhance your physique.
Company employee training plan planning template 3. The basis of training needs
1. Strategic planning of the company
2. The company's annual business objectives
3. Human resource planning
4. Market competition demand and core competitiveness training demand
5. Performance and behavioral performance evaluation
Second, the purpose of training
The training plan of marketing personnel must be closely related to the marketing tasks and strategic objectives of the company and meet the needs of the company's development. In order to improve the professional skills and quality of employees, make them meet the needs of the group's business development, and promote the realization of the company's marketing objectives and strategic objectives. At the same time, we should also provide support for employees' personal career development to meet the needs of individual and organizational development.
Third, training objectives.
All employees in the marketing department of the company.
Fourth, the training implementation time
Xx years, xx months, xx days to xx years, xx months, XX days.
Verb (abbreviation of verb) training method
1. Classroom teaching
2. Case analysis
3. Panel discussion
Training content of intransitive verbs
1. Product expertise
2. Marketing planning: creativity, motivation, product promotion, marketing network, marketing public relations, relationship marketing and integrated marketing planning.
3. Corporate image planning: corporate image overview, corporate image content, corporate image concept development, corporate values refining, corporate concept refining and interpretation, corporate behavior identification, corporate visual identity system, corporate image innovation, etc.
4. Sales planning: product sales channel design strategy, product marketing network construction, product chain stores, product display design, etc.
5. Advertising planning: product market positioning, product advertising design, advertising strategic decision-making, advertising objectives, advertising content, advertising appeal planning, advertising creative planning, advertising production, advertising media selection, advertising effect detection, etc.
6. Corporate relationship planning: overview of corporate relationship, corporate relationship decision-making, brand management, corporate image building, CI strategy, corporate relationship management, crisis prevention, crisis management, customer relationship management, etc.
7. Brand marketing and management: brand identification, brand marketing strategy, brand management, CS customer satisfaction strategy, service strategy, integrated marketing communication, etc.
Seven. Training implementation
1. The marketing department of the company is responsible for tracking the implementation of the training plan and ensuring that the personnel training is implemented as planned.
2. The Marketing Department and the Human Resources Department of the company establish personal training files for each employee of the company and keep personal training records.
3. After the training, the training materials should be returned to the company's marketing department to enrich the company's training resources and provide them to relevant employees.
In order to improve the quality of employees and managers, improve the management level of the company and ensure the sustainable development of the company; According to the Head Office's 20-year development goal, this training plan is specially formulated to improve the overall quality of personnel and cultivate a group of talents with professional skills and management knowledge.
I. Types of training
1. First-level training: forward-looking education and training on the company's major policies, development strategies, employees' mentality, management skills, new technologies, new knowledge and team building. The training targets are middle-level and above managers and all managers of the company. The organization department is the human resources department.
2. Secondary training: training for department managers and team leaders above. The main materials are internal management, corporate culture construction and education, communication and communication skills, unit rules and regulations, safety production operation procedures, and fire protection knowledge; The person in charge is the department head and the workshop director.
3. Three-level training: each workshop team is responsible for the training of all employees under its jurisdiction. The main information is job responsibilities, operating procedures, safety operating procedures, fire control knowledge and operating procedures, professional knowledge of job workflow and process skills, and work instructions. The person in charge is the person in charge of each workshop team. Make use of the daily pre-shift meeting and post-shift meeting to repeatedly study the technological process and safety operation procedures of this position.
4. The training of professional business skills and knowledge of each department mainly includes four aspects: one is the training of process technology knowledge, the other is the training of mechanical equipment maintenance knowledge, and the third is the training of production management knowledge, fire fighting knowledge and operation drills.
5. Pre-job training for new employees: The human resources department of the company will organize the recruitment of new employees with more than xx employees for training. The main information is the company profile, development history, strategic objectives, company culture, product introduction, general rules and regulations, operating procedures and other general safety production and fire protection knowledge. After new employees arrive at the workshop (or team), they will be trained in job responsibilities and operating procedures, and the actual training in the workshop will be no less than 6 hours in the first month, so that each employee can clearly understand his position after arriving at the workshop. What are the criteria for this position? Clarify the operating procedures and safety operating procedures of this position. New employees should have a written test two months after joining the company, and the assessment results should be included in the probation assessment. For new employees who are usually recruited, the Human Resources Department will focus on pre-job training once a month.
6. Professional knowledge training of various departments (such as sales, finance, procurement, human resources, international trade, etc.). ) statistics are organized by department heads. According to the actual data requirements and professional problems in the actual operation, contact the general department of the company to make a training plan or conduct internal training or invite teachers to systematically train the relevant professional knowledge of the department, discuss and exchange, and teach subordinates how to do a good job and improve their professional skills. The purpose of training is to improve the quality of personnel.
Second, the evaluation and evaluation of training
The effective operation of the training plan should be guaranteed by the organization, determined in the form of system, and the training results should be tracked. The establishment of training files for managers, the participation of managers in training, training tasks, etc. Included in the archives management and annual assessment. The assessment includes two aspects: one is the assessment of the training organizer, and the other is the evaluation and assessment of the employees after training; Ensure that the training work is in place. Make the training work truly become the basic work of the company, make the training really play a role, effectively improve the quality of managers and employees, make them develop scientifically, solidly and effectively, turn employee training into our own use, shape a learning enterprise that adapts to the rapid development of the company, and reflect the values of all levels and individuals of the company.
Third, the training requirements
Each department of the company shall formulate the annual training demand and plan, and submit the training year to the General Department before xx. In the training plan, the organizer, the person in charge, the training time, the training theme and materials, the training form, the training target and the training speaker should be clearly defined, the training should be recorded, and the training results should be evaluated and tracked; Training forms can be varied and carried out in strict accordance with the training plan; The Human Resources Department shall conduct inspection and guidance at least once a month.
Fourth, the training form
Training will be conducted through internal training and external lecturers, as well as going out and inviting in. The internal training of the company is taught by the relevant management personnel and professional and technical personnel of the company. External lecturers shall be determined by the comprehensive department of the company in consultation with external training institutions according to the requirements of training materials, such as municipal vocational training center and education group.