Explain training procedures for dining room staff.
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.
- How does staff training lead to a positive dining experience for customers?
- What are some of the consequences if staff is not adequately trained?
- 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)?
- Why is it important to follow chain-of-command procedures?
- How can delegating responsibilities contribute to the accomplishment of training goals?
- 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?
Related Standards of Learning
The student will read, interpret, analyze, and evaluate a variety of nonfiction texts.
- Use critical thinking to generate and respond logically to literal, inferential, and evaluative questions about the text(s).
- Identify and synthesize resources to make decisions, complete tasks, and solve specific problems.
- Analyze multiple texts addressing the same topic to determine how authors reach similar or different conclusions.
- Recognize and analyze use of ambiguity, contradiction, paradox, irony, overstatement, and understatement in text.
- Analyze false premises claims, counterclaims, and other evidence in persuasive writing.
Other Related Standards
FCCLA National Programs
Career Connection: My Career
Career Connection: My Life
Career Connection: My Path
Career Connection: My Skills
Power of One: A Better You
Power of One: Working on Working
FCCLA: STAR Events (2019)
Check the national FCCLA portal.
Culinary Math Management
Hospitality, Tourism, and Recreation
National Programs in Action
National Standards for Family and Consumer Sciences Education
Conduct staff orientation, initial training and education, consistent reinforcement of training principles, and on the job training/retraining.