本文介绍了某国际著名酒店集团餐饮管理中有关学习与发展的具体实践！！

主题:  学习与发展

Subject: Learning and Development

目标

OBJECTIVE

为了确保餐饮部(F&B)的所有员工拥有执行其工作职能及提供满足并超出客人期望的服务的技能、知识与态度。

To ensure all Food and Beverage (F&B)employees have the skills, knowledge and attitude to perform their job function and deliverservice to meet and exceed guest expectations.

政策

POLICY

在餐饮部工作的期间，每个员工都应得到在其职位上的学习与发展的平等机会。

Every employee should be provided withequal opportunity to learn and develop in their role whilst working in Food and Beverage.

程序

PROCEDURE

•  菜单/酒水单的变更应包括让所有餐饮部员工品尝/试吃，以了解及品尝新产品。

Menu / beverage list changes should includea tasting / food trials for all F&B employees to see and taste the new product

•  开发支持材料，确保所有员工都可以获取信息，包括那些不能参加会议的员工。

Support material to be developed to ensureall employees have access to information,including those unable to attend sessions.

•  应利用供应商对于其所提供产品的专业认知提高员工的知识。需提供支持材料。

Suppliers should be leveraged to provideexpert learning in their products and increase employee knowledge. Support materials to beprovided.

•  通过使用品牌特定入职指导计划，对所有新员工进行指导。

All new staff are to be inducted using thebrand specific Induction Program.

•  给每个新员工分配一个工作伙伴，至少共同工作两周，介绍工作岗位的工作标准与流程。

New staff to be allocated an on the jobbuddy who will work with them to show them the standards and procedures of their job rolefor a minimum of two weeks.

•  入职后的第一个月内，餐饮经理及餐厅经理要与所有新员工都进行一对一的交谈，监督入职流程。

Within the first month of employment allnew employees are to have a one on one meeting with the F&B Manager and OutletManager to monitor on boarding process.

•  新员工任职三（3）个月后，由主管衡量其能力水平，以确定进一步的学习与发展。

After three (3) months of service,competency levels are to be measured by the supervisor and further Learning andDevelopment needs identified.

•  所有员工随时都可以查阅餐饮政策与程序。

The Food and Beverage Policies and Procedures are to be available for all employees to access at anytime.

•  酒店学院培训目录可为员工获取，并根据目前的业绩水平来确定参与发展课程的员工。

HOTEL  training catalogue is to beavailable and employees identified to attend Development sessions based on currentlevels of performance.