文档介绍：THE ST. REGIS SHANGHAI
上海瑞吉红塔大酒店
TRAINING ACTIVITY OUTLINE
培训活动纲要
Task: Restaurant Booking
任务: 餐厅预订
Code序号: RM-RES-D200
Objectives: At the end of this session reservations sales agent will be knowing how to handle restaurant booking requirements.
目的: 在课程结束的时候预订部销售文员应懂得如何处理有餐饮要求的
预订。
Standard : when required the Reservation Sales Agent will make a restaurant booking for the guest while booking rooms for the guests. All details will be recorded accurately, and relayed promptly to the outlet.
标准: 餐厅预订应在客人预订时同时进行。所有的细节将被准确地记录下来, 并信息迅速转到相应的餐厅。
培训器材: 白板,白板纸,培训资料。
Resources: Flip Chart, Handout.
Method
培训方式
Training Steps
培训步骤
Time
时间
Introduction
介绍
Lecture
教学式
Prepared on Flip Chart
Show “ ”(Objectives)
显示课程目的
Prologue: As a Reservations Sales Agent if we meet the restaurant requirement how we handle it?
开场白: 作为一名预订部销售文员如果接到有餐厅的预订要求我们怎样处理?
5 Minutes
Method
培训方式
Training Steps
培训步骤
Time
时间
Contents
内容
Lecture & Explanation
教学式与讲解
Demonstration
展示
Practice - Role Play
练习–角色扮演
Critique
评估
So the objectives of this session is: …(Refer to Objectives of this TAO)
今天这堂课的目的是:(参考标准与程序〕
The main content of this course should be:
这节课的主要内容是:
Procedure of handling restaurant booking.
处理餐厅预订的程序。
Show steps on prepared flipchart. Explain reason for each step. Ask trainees ment and question on each step.
将所有程序的主要内容事先写在准备好的白板纸上,逐步作以讲