Page 41 - Valor Presentation for Baxter Fain
P. 41
TRAINING AND DEVELOPMENT
• Create mock service schedules. • Implement and train on food menu description – to include,
• Food glossary
• Develop complete F&B FTE counts.
• Food tasting sheets
• Recruit F&B associates. • Food safety allergens
• Conduct Valor’s foundation document training.
• Implement and train on full beverage program – to include,
• Implement and train on Valor’s F&B orientation, guidelines and • Tap wine system (If applicable)
syllabus. • Spirits guide
• Implement and train grooming, attire and dress code guidelines. • Beer guide
• Wine guide
• Implement Valor’s 3-4 week F&B training master plan. • Cocktail guide
• Implement and train F&B steps of service - to include,
• Sequence of service steps • Implement ongoing skill verification tests – to include,
• Technical proficiency/verbiage • Breakfast/lunch menu test
• Guest handling/complaint guidelines • Appetizer/small plate test
• Upselling techniques • Entrée test
• Dessert Test
• Steps of service test
• Mock service test/certification
