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    trainging for staff in restaurants? What should be taught?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.trainging for staff in restaurants? What should be taught?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(trainging for staff in restaurants? What should be taught?),it will help you,my kids.

I'm doing a sanaitation project and am having a hard time. We have to make our own restaurant. Here's the exact question..."Describe the training that is necessary for various classes of your staff"

Answers:
wow that's alot. I was head trainer for 8 years on both coasts.
heres a quick run-down:
food knowledge
drink knowledge
plate presentation
safe food handling--hand washing, food bourne illness, clean(ing) surfaces, food temperatures, safety glove when using knives, chemicals in the workplace.
side-work
hygiene
teamwork
upselling products
smile
personality--no bad attitudes
cash-out procedures
coupons, voids, gift certificates
how to use the computer

Other Answers:
I guess you need to classify the different types of staff.
Waiters should be clean, neat and courteous. Knowledge of the food being served is a must.
Cooks should probably have graduated from a cooking school depending on the type of restaurant.
Just some ideas.
If it is for a sanitation part of the course you should break it into front of the house and back of the house. For the front of the house it wold be certain cleaning compounds such as glass cleaner and wood cleaner. Also proper handling of food as well as the clean plates and silverware. Also what to do if guest is bleeding.

For back of the house the cooks need to know proper food handling procedures such as how to handle chicken and eggs. Cooks also need to know proper temperatures for the food and service and storage.

Just a few things. You should also contact your local Health Department for County or City specific rules
The most important is to be on time for work --- don't call in sick for silly reasons. No matter how good the food, if personnel not on duty to serve & prepare--business will slump.Cleanliness is of utmost importance at all times. Without customers, there would not be a restaurant; so they should be treated accordingly; so they will come back & recommend to friends & family. Word of mouth is the cheapest & easiest form of advertising. Last but not least all employees have to work together to make things function properly. Leave your personal problems at home, and come to work with a good attitude, so everyone can get along well.
Depends on what part of the restaurant they will be working in. The main thing when it comes to sanitation is that all employees wash their hands 50 plus times a day and do everything necessary to cut down on spredding germs.


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