Free Essay

Training

In: Business and Management

Submitted By redwings
Words 1064
Pages 5
GRAND SULTAN HOTEL………

# Quick View:
Our hospitality management and service is dedicated to provide high quality food and service to our clients. We are receptive to our client’s needs and demands and go hand in hand with the trends in food habits and technological advancement.
Our motto is to” SATISFY CUSTOMER’s APPETITE IN TRUE SENSE”.
# GOAL: * To receive 3 stars affiliation by the year 2014. * To secure the top position in the hotel industry. * To satisfy customers by the best possible means.

# Current scenario: * Customers complains on the quality of food * Lack of Variation * Courtesy amongst the hotel staff missing. * Lack in modern culinary equipments. * Dessert section sales not good. * Cleanliness issues.
From the above context we can see there is a need of training.
# Objectives of training:
According to the needs of training the training program is divided into four parts. * Food safety and quality training program.
No of participants-4
Time frame- 6 hours per day for 5days * Service quality training program.
No of participants-4
Time frame-4 hours per day for 3 days

* Culinary variety learning program
No of participants-4
Time frame- 4 hours per day for 5 days * Introduction to new technology in kitchen world training program
No of participants-4
Time frame-3 hours per day for 3 days

# Selection of trainees:

Selection of trainees is based on the skills deficiency of some workers and employees. But the employee who has the urge to grow and built a career and dedicate in hospitality management is also looked upon during the selection of the trainees for training. For each of the training program individuals are chosen and the reason for being chosen is also provided.

# Food safety and quality training program:

* Kitchen staff – Seham uddin
Reason- Educational quality not upto to the mark so needs to learn the importance of hygienic food and quality food. Must learn the importance of clean and tidy kitchen maintenance. Active in kitchen so if the training given will emerge as an asset.

* Food Handler-Abul Kayem
Reason- As mentioned as above.

* Executive Chef- Ruhel Alam
Reason- Has the drive to excel but a push is required. He needs to sharpen his skill on the food quality and the reasons behind food getting spoiled.
Which ingredients become poisonous in nature due to mismatch?

* Service assistant- Javed Ahmed
Reason- He is well in his job but again does not know the importance of keeping the kitchen, toilets clean. Needs to know about how to maintain a clean environment.

# Service quality training program:

* First line guest contact staff –Rosy and Fahim
Reasons- Both Rosy and Fahim are doing their job of handling the customers very well. They know the customers need and requirement.
Training will give them a boost to climb up higher position as they are determinant in building a career in hospital management.
 Level 1: SQM for managers and department head.

* Executive manager- MS Oni Sultan
Reason- Lack of innovation and skills in understanding the customer needs. Not flexible in doing the work and lacks new ideas to bring positives to the work place. * Floor operators- Koyes & Naim
Reason- Slow in service and complaints lodged against them. # Culinary variety learning program: * Head chef- Mr.Tony
Reason- Has all the skills required to become a master chef. Needs to polish on few International styles. * Executive chefs-Mr.Riaz & Mr.Latif Reason-Are heading the dessert sections and sales of dessert n variety in Desserts are less. * Internee chefs- Fahad & Sadaf Reason-Need to learn the skills and knowledge on all types of cuisines.

# Introduction to new technology in kitchen world training program: * Kitchen co worker (2) & Interns (2).

# Curriculum & Selection of Training Method:
Both ON THE JOB & OFF THE JOB training will be made available to the trainees.
Both the methods have their positives and negatives side.
# On the job training: * Culinary variety learning program
As cooking is more of learning by watching and handling the ingredients on the spot. We have provided the chefs an on the job training. It’s more of a coaching where the trainer will give instructions on the time of cooking. This one is applicable only for the interns as they have minimum experience in kitchen. * Service quality training program
From the service side the first line managers who are in close contact with the customers will be given on the job training. As off the job will not provide the opportunities to the trainer to identify their mistake and correct them.
Hence on the job will provide the newcomers an intensive training where they will learn by watching and doing the task on the spot.
Disadvantages____
* There will be errors while doing the training on the job. * Productivity will be low. * Problems in managing the customer need during the peak time.(but the training program is designed and scheduled mostly in the low productive work hour so not to hamper customer service.

# Off the Job training: * Food safety and quality training program * Culinary variety learning program * Introduction to new technology in kitchen world training program

As learning how to maintain quality ,learning new techniques in cooking, use of new equipments requires time and demonstration, trainees under the these particular areas where they will be exposed to new equipments, culinary and quality and hygiene requires some amount of time will be provided with off the job training. * Conferences/ Seminars- On the hygiene and quality issue of food. * Films and active learning sessions-For the executive chefs for improving their culinary skills. * Classroom workshop- For handling the new equipments, their safe mode etc. * Vestibule training- Assigning the trainees with few challenges to evaluate their performance. #Selection of budget: * Wages of trainers * Wagers of trainee * Culinary Equipments(models) * Food ingredients. * Refreshment during the training period. * Equipments used during training * Others training material and miscellaneous expenses

#SELECTION OF TRAINER:
Out House Trainers will be taken
Advantages
* Fresh Perspective * More objectivity * Special Expertise * Independent Results * Company will be actually benefited

Disadvantages * Costly * Trainees might have problems in opening up * Secrecy might be in danger

#Conclusion:
If the above given training program taken the needs and deficiency of the hotel can be minimized, prediction of 20% sales might increase if proper corrective measures taken after the training program. Cost might be too much but this is only a small investment to the benefits and goals set above.

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