2. To equip you with the skills necessary to
conduct your on-the-job training sessions in
your own workplace
*
3. *
* Module #2
* Off vs. On the Job Training
* Module #2
* The Learning Levels
* Module #3
* Structuring the OJT
* Module #4 (Optional)
* Performance vs. Training problems.
* Module #5 (Optional)
* Training & Troubleshooting
4. * Training conducted away from the workplace
* Might beconducted in a classroom set-up or
might be outdoors.
* Usually targeted for Soft skills programs
* Might be for technical skills, e.g. computer
labs
*
5. * Conducted on the tasks of the job itself
* Might be conducted in the workplace itself
* Might be conducted in a „simulation area
similar to the workplace‟
* Must use actual training material.
*
16. * The objective behind preparing your trainee in
the beginning of the session is to W.I.N. his
attention & to understand the big picture
related to the task he will learn.
* To W.I.N. the Attention of the trainee you will
have to pass through the following 4 steps:
1.W----
2.Interest
3.Need, & -------
*
18. *
The trainee ----
presents the ---
-----------
-----------------
19. *
Preparation
Training Cycle ABC
Evaluation
Technique
Practice
20. *
Practicing the Skills of On-The-Job Training
21. *During the follow-up step &continuously from
then on, each employee‟s performance MUST be
observed and coached to reach training level 3 &
above..
*Ask the trainee then, to develop his speed,
without affecting the standard procedures.
*
22. *
Preparation
Training Cycle ABC
Evaluation
Technique
Practice
25. By the end of this module you will be able to:
•Explain 6 different scenarios that face the
Restaurant Team Trainers and explain how to
handle them effectively.
*
26. *
Problem Possible Cause Corrective Preventive
Action Action
Trainee does Distractions Make sure
not retain the present in training timing
information training were
location appropriate and
align with rest.
Operation
needs.
Trainee does Trainee doesn’t Provide more
not retain the understand explanation.
information “why” some- Explain the
steps are done negative
outcomes of
the steps are
jumped
27. *
Problem Possible Cause Corrective Action Preventive Action
Trainer didn’t assess Encourage
trainer before trainer, when
conducting ready to take
certification certification
again
--------------. Stick to follow
Trainee
up process to
doesn’t pass
allow the trainee
certification
build his skills
----------------- Immediately
correct trainees
mistakes and
praise each single
correct step.
30. *
* Module #1
* The Learning Levels
* Module #2
* Structuring the OJT
* Module #3
* Training & Troubleshooting
* Module #4
* Performance vs. Training problems.
Notas do Editor
Manager’s algorithmStart with recording the gap between standard of performance in comparison to the actual stand of performance line for each team member.Then, you’ll need to differentiate between Training problems and Performance problems. Many times as a manager , problems found in the restaurant are quickly determined as either a training problem or a performance problem.To you determine what the problem actually is, we will discuss how to determine if the problem is due to training or performance.Problems in the restaurant are noticed when an employee’s performance deviate from the should-line (standards\\objectives).The difference between what performance (should) be verses actual is called, “ deviation”It’s the deviation that you see that is called a “problem “.The point of deviation WHERE THE ACTUAL LINE DROPS AWAY FROM THE SHOULD LINEis where you need to determine what caused the change in behavior.At this point you must determine if you have a training or performance problem.PROBLEMTools /Utensils problemFINDING OUT THE PROBLEMASK YOURSELF THESE QUESTIONS:Have I provided all the necessary tools for the employee to do the job?Cleaning suppliesUtensils spatulas, scrapper, etc.Product (food, paper etc.)Does the equipment work or available for the employee to use?Filter machine, mop bucket, etc. in good condition.Is the equipment in good condition to use when the person needs it?SPECIFICATIONThe tools/utensils aren’t available in the restaurant, which forced the team member to skip some steps PROBLEM SOLVING Supply the employee with needed tools/utensils to allow them to perform the standard procedures.PROBLEMCoaching problemsSPECIFICATION In some cases or in rush-time the Team Member (TM) might skip some steps, which they know how, and could perform them wellPROBLEM SOLVING Start to coach them to improve their ability in sticking to standards