Chapter 20 - Training staff. After reading this chapter, you should be able to: Define training , and explain the difference between training and education, identify the objectives of training, explain the relationship of training needs assessment to the development of a training plan,. | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition Objectives Approaches to training Training methods Instructional timetables Location Lesson plans Trainer preparation Trainee preparation Training session(s) Evaluation On-the-job versus off-the-job Structured versus unstructured Individual versus group Lecture/demonstration Role playing Individual assignments Field trips Seminars Case studies Panels Programmed instruction Objectives of the training Instructional method being used Skills trainees will learn General background Specific duties of a job Specific procedures for carrying out the duties Summary © John Wiley & Sons, Inc. . | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition Objectives Approaches to training Training methods Instructional timetables Location Lesson plans Trainer preparation Trainee preparation Training session(s) Evaluation On-the-job versus off-the-job Structured versus unstructured Individual versus group Lecture/demonstration Role playing Individual assignments Field trips Seminars Case studies Panels Programmed instruction Objectives of the training Instructional method being used Skills trainees will learn General background Specific duties of a job Specific procedures for carrying out the duties Summary © John Wiley & Sons, Inc. 2009 | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition Objectives Approaches to training Training methods Instructional timetables Location Lesson plans Trainer preparation Trainee preparation Training session(s) Evaluation On-the-job versus off-the-job Structured versus unstructured Individual versus group Lecture/demonstration Role playing Individual assignments Field trips Seminars Case studies Panels Programmed instruction Objectives of the training Instructional method being used Skills trainees will learn General background Specific duties of a job Specific procedures for carrying out the duties Summary © John Wiley & Sons, Inc. 2009 | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition Objectives Approaches to training Training methods Instructional timetables Location Lesson plans Trainer preparation Trainee preparation Training session(s) Evaluation On-the-job versus off-the-job Structured versus unstructured Individual versus group Lecture/demonstration Role playing Individual assignments Field trips Seminars Case studies Panels Programmed instruction Objectives of the training Instructional method being used Skills trainees will learn General background Specific duties of a job Specific procedures for carrying out the duties Summary © John Wiley & Sons, Inc. 2009 | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition Objectives Approaches to training Training methods Instructional timetables Location Lesson plans Trainer preparation Trainee preparation Training session(s) Evaluation On-the-job versus off-the-job Structured versus unstructured Individual versus group Lecture/demonstration Role playing Individual assignments Field trips Seminars Case studies Panels Programmed instruction Objectives of the training Instructional method being used Skills trainees will learn General background Specific duties of a job Specific procedures for carrying out the duties Summary © John Wiley & Sons, Inc. .
