STAFF TRAINING

STAFF TRAINING – Case Study # 6

1. Staff Training – Given the a la carte menu, the tasting menu, the new cheese menu created in CS # 2 and the new beverage additions in CS # 3:
· Your Recommendation must include the following (ANSWERING ALL 6 QUESTIONS CONSTITUTES YOUR “OVERALL ANSWER/RECOMMENDATION):

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1. There are 6 areas that require training (aka education):
§ food,
§ wine,
§ beer,
§ spirits,
§ cheese and (most importantly)
§ service (service of each of these items will be different)

How will you address training existing employees in EACH area above (note: training (educating on a product) is different for all 6 – as is the service)

2. How would you go about training new additions to the staff in the months to come
3. Who will lead each respective training sessions?
4. What is the frequency of the training (your recommendation should include “why” you’ve chosen this frequency and has to account for how will you address other new items, new employees, refresher training?)
5. At what time and where will training take place and how long will each training sessions last?
6. One what day(s) will training take place?

Be certain to address all 7 points in the Rubric to support your recommendation.

1. Understanding Complexity (with regards to training)

2. Overall Answer/Recommendation (the 6 questions above)

3. Pro’s of your Recommendations (of EACH 1 – 6)

4. Con’s of your Recommendations (of EACH 1 – 6)

5. Calculations

· Determine an average cost of any given training session
· What are the cost, sales and customer review implications of training versus not training?

6. Short-Term Ramifications (with regards to training employees)

7. Long-Term Ramifications (with regards to training employees)

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