training

assessing training needs

• Written: Training manuals,

    pairing guides, recipe books.

• Classroom style: Go over

    products, history, tools,

    steps, procedures.

• Visual/Hands on: Watch

    and recreate, technique,

    taste, practice.

• Feedback: Evaluate the training

    by having the staff change sides

    and become the trainer to ensure

    all the information was absorbed.

sensory approach training

evaluate results

Consistency, execution,

knowledge.

recommendation

Recommend further training

or actions to continue to improve staff's ability.