1. Coach others in job skill SITXHRM001A ARTIT CHAITISARN ID C61544

2. Task one Explanation
Drinks
Meals
Coffee
Desserts

3. Up-selling and cross-selling Techniques
Understand sales as an advanced type of service
Recognize  buyer needs
Listen for or create opportunities to cross-sell
Create a natural, conversational bridge to the offer
Have more confidence
Overcome resistance in a positive way
Close more business
It’s the perfect cross-selling training program for inside and field service representatives and support engineers who have the opportunity to add value to customer contacts. They’ll be knowledgeable, confident, and eager to sell

4. Demonstration and explanation
discovery
Analysis
Customers
Staff
Management

5. Organisation
Check
Preparation
Stimulation
Feedback

6. Coaching Behavioural Change At this point we are putting the plans into action, coaching clearness of understanding of how things are and what will change

7. Measurement we are collecting production measures so that we can confirm progress, targeted on the specific behaviors identified in earlier stages. Some of these measures may be self assessed or through observation.

8. Evaluation It is essential that outcomes relate to and generate positive business outcomes, whether these are measured as Return On Investment (ROI) or Return On Expectations (ROE). The results may be productivity based.

9. Maintaining Here the goal is to establish effective self coaching methods

10. Provide feedback.  Let the employee know what they have successfully learned and what they still need to learn. Correct.  Show the right answers or methods again.

11. Reward.  Provide praise or other rewards for successful acquisition and use of the knowledge or skill.

12. Task two Organization Chart
The Organization Chart is a graphic outline of the organization structure, showing to whom each members of the organization

13. Personnel Policy
It is advisable to develop a written policy on which the personnel program can be based. Such policy may develop over the years, it should cover such matter

14. How to avoid customer complains
A voiding Consumer Complaints
Consumer Reaction
Consumer Relations
Warranties

15. How to make service faster
How to ensure the customer get correct order
Practice One: Over-invest in inculcating core values
Practice Two: Prepare every person to lead
Practice Three: Distinguish between teams and single-leader work groups
Practice Four: Attend to the bottom half
Practice Five: Use discipline to build pride

16. How to avoid customer complains
A voiding Consumer Complaints
Consumer Reaction
Consumer Relations
Warranties

17. Job Description
Job Description Purpose is to lists duties and responsibilities to be performed, that should include :
Purpose of Position Basic Responsibilities Specific duties Report To Supervises Contact with others Working conditions

18. Job Breakdown
The Purpose of a Job Breakdown is to keep standards. Standard operating procedures are essential tools in the battle for consistency. Managers cannot rely on employee’s common sense to do the right thing at the right time. Tasks must be identified in job breakdowns and procedures to perform the tasks must be spelled out clearly in a step by step manner.

19. Restaurant Managers Aim
Satisfies the guests: Customers are happy with food quality, service, value for money and overall atmosphere, Enhances the Reputation of the establishment.  Satisfies the Owner by returning a fair profit. (meet sales budgets and control costs).  Employees are happy and co-operative

20. Restaurant Managers Responsibilities
Meets all budget goals Ensures quality standards for Food Production (appearance, taste, size) with the Chef Ensures quality standards for Beverages Ensures quality standards for Service Ensures quality standards for Cleanliness Develops budgets with department heads

21. Guidelines for Restaurant Managers
The manager is responsible for the operation of the units at all times, whether present or not. At all time, someone must be accountable for each task.

22. Service Staff
Dining Room Responsibilities before service

23. Other Service Personnel  Cashier : reservation, prepare guest check, collect money, Public Bartender : Serve beverages directly to guest  Service Bartender : Serve beverages to Servers/Captain  

24. Food Servers (commis) : These employees serve food and beverage to guests, Clean the table and make the Mise en Place (busperson)