F&B Service Yearly Training Program

Description
Description
A Yearly Training Program & Daily Plan for the Food & Beverage Service Department.

Listed topics for the 52 weeks of the year. It enables a SMART objectives approach (SPECIFIC, MEASURABLE, ACHIEVABLE, REALISTIC, TIME SENSITIVE).

This one stop shop document will allow you to complete a daily training 15-minute training session with the team and accomplish for than 878 hours of 2 weeks overall training for the team across the year.

The document will then be ready to print and submit to your Departmental Managers, General Manager, Owners & Corporate teams.

You can print the monthly pages for each outlet/venue and manager breaking down their individual sessions and targets into daily bite sizes pieces whilst ensuring the consistency and standards remain and improve each day.


Key Features:
-

Contents:

- HOW TO:
- JANUARY
- FEBRUARY
- MARCH
- APRIL
- MAY
- JUNE
- JULY
- AUGUST
- SEPTEMBER
- OCTOBER
- NOVEMBER
- DECEMBER
- TOTAL TIME
- BLANK TEMPLATE

Simple & Professional:
- Microsoft Excel document / spreadsheet template
- Immediate download
- Fully unlocked template

What is included?
- One completed template ready to receive your data

Other Information: -
Built for MICROSOFT Word & Excel 2010 or later
Licensed for Private Use Only (not for distribution or resale)
The template may NOT be sold, distributed, published to an online gallery, hosted on a website, or placed on any server in a way that makes it available to the general public.

Contact us directly for any specific needs with your project, we will be happy to help:

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DOCTOR HOSPITALITY
‘have the simplest tastes, do the basics well & satisfy the best’

For any customer enquiries please contact via Private Message.

The Dr Hospitality team provides private and corporate clients alike with F&B consultancy, project management and brand management services, as well as turnkey and bespoke restaurant concepts solutions.

Our strategy consists in adopting a multidimensional approach to any set situation. We do not only take into account the local and global customer trends but as well as the elements pertaining to the social economic, commercial and logistic environment.