Key Topics for Beginner and Advanced Hospitality Training in a Bakery & Restaurant

Here's a detailed session outline for each topic in the two-week hospitality training program for bakery and restaurant staff, including objectives, key learning points, activities, and assessments.

DETAILED SESSION OUTLINE – TWO-WEEK HOSPITALITY TRAINING PROGRAM
Target Audience: Production Staff, Front-of-House Personnel, and Business Leaders in a Bakery or Restaurant
Format: Interactive lectures, hands-on practicals, role-plays, and case studies

WEEK 1 – FOUNDATION LEVEL (BEGINNER TRAINING)
Objective: Develop essential skills, introduce fundamental concepts, and establish industry best practices.
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1. Food Safety & Hygiene (4 hours) – All Staff
🔹Objective: Understand hygiene best practices to prevent foodborne illnesses and cross-contamination.
🔹 Key Learning Points:
  • Importance of food safety & consequences of negligence
  • HACCP Principles (Hazard Analysis & Critical Control Points)
  • Personal hygiene (handwashing, proper attire, grooming)
  • Cleaning & sanitizing kitchen equipment
  • Safe food storage (temperature control, FIFO method)
    🔹 Activities: Proper handwashing demonstration, food safety quiz
    🔹 Assessment: Practical observation, hygiene checklist

2. Bakery & Kitchen Operations (6 hours) – Production Staff
🔹 Objective: Learn essential baking techniques and kitchen workflow.
🔹 Key Learning Points:
  • Measuring & scaling ingredients accurately
  • Dough preparation (kneading, proofing, resting times)
  • Understanding yeast fermentation & gluten development
  • Knife skills & cutting techniques
  • Baking fundamentals (oven temperatures, timing, testing doneness)
    🔹 Activities: Hands-on bread & pastry making
    🔹 Assessment: Instructor evaluation of dough consistency & baking outcomes

3. Culinary Fundamentals (4 hours) – Production Staff
🔹 Objective: Gain essential cooking techniques and plating basics.
🔹 Key Learning Points:
  • Cooking methods (sautéing, boiling, grilling, steaming)
  • Sauce making & basic flavor balancing
  • Garnishing & presentation techniques
  • Food pairing & portion control
    🔹 Activities: Hands-on cooking practice (preparing a simple dish)
    🔹 Assessment: Peer evaluation on taste, presentation, and consistency

4. Customer Service Excellence (4 hours) – Front-of-House Staff
🔹 Objective: Master customer interaction and service etiquette.
🔹 Key Learning Points:
  • The hospitality mindset & professional conduct
  • Effective communication & active listening
  • Handling customer complaints gracefully
  • Managing difficult customers
    🔹 Activities: Role-play scenarios (angry customer, special requests)
    🔹 Assessment: Instructor feedback on service interactions

5. POS & Order Management (3 hours) – Front-of-House Staff
🔹 Objective: Learn to operate point-of-sale systems efficiently.
🔹 Key Learning Points:
  • Order taking accuracy & modifications
  • Handling cash, card, and mobile payments
  • Receipt printing & record keeping
    🔹 Activities: Hands-on POS system training
    🔹 Assessment: Speed & accuracy test using mock transactions

6. Menu Knowledge & Upselling (3 hours) – Front-of-House Staff
🔹 Objective: Understand menu items and maximize sales through recommendations.
🔹 Key Learning Points:
  • Understanding dish ingredients & allergens
  • Matching beverages with meals
  • Suggestive selling & handling objections
    🔹 Activities: Mock customer interactions & upselling role-plays
    🔹 Assessment: Sales pitch evaluation

7. Workplace Ethics & Teamwork (3 hours) – All Staff
🔹 Objective: Foster professionalism and a cooperative work environment.
🔹 Key Learning Points:
  • Teamwork & conflict resolution
  • Time management & punctuality
  • Accountability in the workplace
    🔹 Activities: Group discussions on workplace scenarios
    🔹 Assessment: Self-reflection & peer feedback

8. Business Fundamentals (4 hours) – Business Leaders
🔹 Objective: Learn basic principles of running a profitable food business.
🔹 Key Learning Points:
  • Cost control & pricing strategies
  • Inventory management
  • Marketing & branding essentials
    🔹 Activities: Case studies on successful food businesses
    🔹 Assessment: Business model brainstorming

WEEK 2 – ADVANCED LEVEL (MANAGEMENT & EXPERTISE)
Objective: Strengthen operational efficiency, improve leadership, and build business sustainability.

9. Advanced Food Safety & Compliance (4 hours) – Business Leaders, Production Staff
🔹 Objective: Deepen understanding of HACCP & food laws.
🔹 Key Learning Points:
  • Foodborne illness prevention
  • Government food safety regulations
  • Audit readiness & documentation
    🔹 Activities: Compliance checklist review
    🔹 Assessment: Written quiz

10. Specialty Baking & Culinary Techniques (6 hours) – Production Staff
🔹 Objective: Develop advanced baking skills.
🔹 Key Learning Points:
  • Artisan bread techniques
  • Pastry dough & fillings
  • Advanced cake decorating
    🔹 Activities: Hands-on production of baked goods
    🔹 Assessment: Taste & presentation evaluation

11. Restaurant & Bakery Operations (4 hours) – Production Staff, Business Leaders
🔹 Objective: Optimize workflow & efficiency.
🔹 Key Learning Points:
  • Kitchen layout & workstation organization
  • Reducing food waste & spoilage
  • Supplier & procurement strategies
    🔹 Activities: Case study analysis
    🔹 Assessment: Team presentation on efficiency improvements

12. High-Level Customer Engagement (4 hours) – Front-of-House Staff
🔹 Objective: Handle complex customer interactions.
🔹 Key Learning Points:
  • Conflict resolution techniques
  • Personalized guest experiences
  • Handling VIP customers
    🔹 Activities: Customer interaction simulation
    🔹 Assessment: Mystery shopper evaluation

13. Digital Systems in Hospitality (3 hours) – Front-of-House, Business Leaders
🔹 Objective: Utilize technology for efficiency.
🔹 Key Learning Points:
  • POS & inventory integration
  • Online ordering & delivery systems
    🔹 Activities: Hands-on system navigation
    🔹 Assessment: Technology application exercise

14. Costing & Profitability Analysis (4 hours) – Business Leaders
🔹 Objective: Maximize profitability through cost management.
🔹 Key Learning Points:
  • Food cost percentages
  • Budgeting & break-even analysis
    🔹 Activities: Menu pricing exercise
    🔹 Assessment: Business case evaluation

15. Marketing & Branding Strategies (4 hours) – Business Leaders
🔹 Objective: Attract & retain customers.
🔹 Key Learning Points:
  • Social media marketing
  • Customer loyalty programs
    🔹 Activities: Content creation challenge
    🔹 Assessment: Social media plan submission

16. Leadership & HR Management (4 hours) – Business Leaders
​🔹 Objective: Develop effective management skills.
🔹 Key Learning Points:
  • Motivating teams & reducing turnover
  • Effective delegation & time management
    🔹 Activities: Leadership role-playing
    🔹 Assessment: Peer evaluation

TOTAL TRAINING DURATION
  • Beginner Level: 31 hours (Approx. 4 full days)
  • Advanced Level: 33 hours (Approx. 4 full days)
  • Total Training Duration: 64 hours (Two Weeks, 8 hours/day)

This program equips bakery and restaurant staff with the skills to excel in their roles, ensuring high service standards, operational efficiency, and business sustainability.

REFERENCE WORKSHOP GUIDES & MANUALS

Chap 1:  Food & Personal Safety & Hygiene
Chap 2:  Equipment Handling
Chap 3:  Ingredient Knowledge
Chap 4:  Cooking Techniques
Chap 5:  Time & Workflow Management
Chap 6:  Operations & Efficiency
Chap 13:  Old & New Savoury & Sweet Finger Foods for Restaurants
Chap 7:  Ingredient Procurement
Chap 8:  Menu Engineering & Recipe Standardization
Chap 9:  Customer Service Essentials
Chap 10:  Menu Knowledge & Upselling
Chap 11:  Basic Food & Beverage Service
Chap 12:  Typical Local Lunch Menu Recipes
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