饮食行业Training and Developing Employees(ppt 57页)
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饮食行业Training and Developing Employees目录：
一、Orienting Employees
二、The Training process
三、Training Techniques
四、Training for Special Purposes
五、Managerial Development and Training Techniques
六、Evaluating the Training Effort
饮食行业Training and Developing Employees内容提要：
Training Needs Analysis
To determine what training is required
Two main ways to identify training needs
1.Task analysis(特别适用于决定新进职者的训练需求)
2.Performance analysis(评估在职员工绩效)
Other technique
ex:observations,questionnaire surveys
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Task Analysis:Assessing the Training Needs of New Employees
用途:to determine the training needs of employees who are new to their jobs
目的:to determine what specific skills the job requires(ex:主管应具备面试技巧)
方法:job descriptions and job specifications
协助:Task Analysis Record Form
Task Analysis Record Form
Task List : main tasks and subtasks
How Often Performed : frequency
Quantity,Quality Standards : standards
Performance Conditions : conditions
Skills Required : the skills or knowledge required
Where Best Learned : on or off the job
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Videoconference distance learning
A means of joining two or more distant groups using a combination of audio and visual equipment.
建议 :
1.避免闪亮的珠宝或花样繁多的衣物
2.至少提早20分钟到达
3.测试将用到的所有设备
4.调整灯光
Vestibule or Simulated Training
意义 : 让受训者藉由工作上所使用的模拟设备来学习
目的 : 能获得在职训练的好处,而不用把受训者置于实际工作中
适用情形 : 当在职训练过于昂贵或危险时
范例 : 飞行仿真器 (飞行员训练)
1.Safety
2.Learning efficiency
3.Cost savings
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