Title: Explain training procedures for dining room staff.
Course: Restaurant Operation Specialization (16052-VI) > Section: Applying Restaurant-Operation Techniques

Explanation should include

- guest relations
- staff relations (e.g., front-of-the-house to back-of-the-house)
- conflict-resolution and problem-solving training
- order-taking procedures
- food and beverage service
- vendor interaction
- opening and closing procedures
- cleaning procedures
- shift-changing procedures
- credit card processing
- cash handling
- cashier duties.

Process/Skill Questions:

Thinking

- How does staff training lead to a positive dining experience for customers?
- What are some of the consequences if staff is not adequately trained?

Communication

- What role does staff training play in customer relations?
- How can verbal and nonverbal communication skills benefit a staff member's career?
- Why are policies and procedures needed to clarify working relationships (e.g., staff dating, sexual harassment, and bullying)?

Leadership

- Why is it important to follow chain-of-command procedures?
- How can delegating responsibilities contribute to the accomplishment of training goals?

Management

- Why is consistent management critical to staff morale and operational procedures?
- What is management's role in providing consistent procedures for overall restaurant service?
- What is management's role in ensuring effective cash- and credit-card-handling procedures?