Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition

Objectives Approaches to training Training methods Instructional timetables Location

Lesson plans Trainer preparation Trainee preparation Training session(s) Evaluation

On-the-job versus off-the-job Structured versus unstructured Individual versus group

Lecture/demonstration Role playing Individual assignments Field trips Seminars Case studies Panels Programmed instruction

Objectives of the training Instructional method being used Skills trainees will learn

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2. 3. 4.

General background Specific duties of a job Specific procedures for carrying out the duties Summary

John Wiley & Sons, Inc. 2009