Record the answer on the flip chart.
将问题结果记录在白板上。
1. Add the extra products on the flip chart (the answer), and explain the service, product of
each one.
标) 5min
The importance of familiar with the hotel product
5min
讨论
knowledge.
50min
Prepare on Flip Chart
准备白板
了解饭店产品知识的重要性。 The course should be divided into
5min 5min
评估顺序为首先是宴会销售人员，客 人，然后是同事，最后是训导师。
1. Ask question and have participant explain.
提问，并请回答者解讲其内容。
2. Summarize the point of this session.
总结此次课程要点。
在白板补充上没有提到的饭店服务项 目，并依次讲解每项目服务的具体特 色。
2. Explain the catering knowledge to trainees (refer to S&P).
讲解有关宴会销售的专业知识 ( 根据 标准与程序上所提到的项目 ) 。
The purpose of knowing the product knowledge is to serve the client more effective & flexible.
了解各运营部位的服务内容及特 色，以及可
讲解
提供的特殊服务。
Demonstration
3. Catering knowledge.
演式
宴会知识。
Roll Play
4. Hotel surroundings
角色扮演
酒店周边环境
Critique 评ቤተ መጻሕፍቲ ባይዱ Summary 总结
Q: Who can list the service items of our hotel (Prepare a brochure of hotel) 问题：谁能列出我们饭店的服务项目。 准备一份饭店宣传资料。
学习饭店产品知识的目的在于更灵活有 效的为客人服务。
How to suggest a wedding banquet
如何为婚宴客人提出 建议。
After it, refer to the flip chart, review/discussion how to use the product knowledge.
TRAINING ACTIVITY OUTLINE 培训活动纲要
Task 任务： PRODUCT KNOWLED产GE品知识 Code 序号： OH-SM-CS-C01 Objectives 目的： At the end of this session, each trainee will be able
演式结束后，对照白板，重温并讨论如 何使用饭店产品知识。
Each trainee practice first as a guest and then as a Catering Sales associate. In the roll play, the Catering Sales associate should use the product knowledge to advice the client.
Contents
three parts:
20min
课程
课程可分为三部份：
20min
Question
1. List the hotel product.
10min
问题
列出饭店经营产品。
Total: 65min
Prepare Flip Chart 准备白板 Explain
2. Explain the service facility and additional items of each operational department.
每位培训生应在角色扮演中首先扮演客 人，然后是宴会销售人员。在练习过程 中，宴会销售人员应运用饭店产品知识 来为客人提出相应建议。
First is the Catering Sales associate, the client, then the classmate. At last will be the trainer.
to: 培训结束后，每位受训者应能做到：
1. Familiar with the hotel product knowledge. 掌握饭店产品知识。
2. Know how to update the product information. 了解如何补充自己的产品知识。
3. Aware the profession knowledge of catering. 清楚宴会销售专业知识。
Standard 标准： Refer to S&P
参照标准与程序
Resources 培训器材： Handout 培训资料 , Flipchart 白板
Method
Training Steps
Time
培训方式
培训步骤
时间
Introduction 介绍 Discuss
Show “表明从此课所能学到的内容 ( 目 10min