Define training. Explain the methods of training food service staff.
How to lay out the answer. Follow the frame, then write it in your own words.
1 · Open in two lines. Training is the process of increasing an employee's knowledge and skill for a particular job. It follows induction and continues through the career.
2 · Importance in brief. Skill, uniform quality, food safety, fewer accidents and waste, morale, readiness for new equipment.
3 · Draw a chart. [Chart: Training methods → On the job (JIT, coaching, rotation, apprenticeship, understudy) and Off the job (lecture, role play, case study, vestibule, e-learning)]
4 · On-the-job methods. Explain each with a kitchen example; give the four JIT steps.
5 · Off-the-job methods. Explain each with an example; note that they suit theory, attitudes and safe practice.
6 · In a real kitchen. Hygiene training of every handler is the cheapest guard against food poisoning.
7 · Close in one line. Trained staff work faster, safer and better, so training is an investment, not a cost.
Scoring tip: Divide methods into on-the-job and off-the-job; examiners look for that split and for the JIT steps.
