Enhancing Efficiency and Service Excellence Training Workshop

May 11, 2024

Mahalta Resorts and Convention Center, Parang, Calapan City, Oriental Mindoro

TARGET PARTICIPANTS:
8 Service crew
6 Kitchen Staff
4 Cashiers
3 Shift Supervisor
2 Assistant Restaurant Manager
2 Restaurant Manager
OBJECTIVES:
1. To equip employees with the necessary skills and knowledge to provide exceptional customer service, thereby enhancing
customer satisfaction and loyalty
2. Aiming to identify the strengths and weaknesses of each employees in their work and able to solve every weakness.
3. To enhance product knowledge, operational efficiency, and continuous improvement among its employees by providing
comprehensive training and fostering a culture of learning and development.Building Confidence and
4. To improve safety food preparation, customer service, cooking, manufacturing, labeling, scheduling, familiarity with
tools, and organization of work flow.
5. To improve their multi tasking abilities.
6. To enhance their critical thinking skills for possible critical situations.
EXPECTED OUTPUTS
1. Improve team works among team members.
2. Enhance communication between customers and staffs.
3. Better employee performance
 PERSONS
TIME TOPIC OBJECTIVES METHODS RESOURCES NEEDED RESPONSIBL
E
8:00 – 8:45 Attendance, To obtain a list of the attendees of Each participants will Attendance sheet, pen, Attendance
AM Registration of the workshop. write their names on employee ID, survey Keeper,
Participants, Survey To obtain their concerns in their the attendance sheet forms Participants
work via answering survey and answer survey
forms. forms
8:20 – 8:22 Morning Prayer To seek guidance and provision Volunteer/s from the Minus one music, speaker Volunteer from
AM of safety procedures from the training team will lead the training
Almighty. the prayer. team.
8:25 – 9:00 Welcome and Familiarize employees with the Presentation, Powerpoint presentation Training
AM Acknowledgement facilitator and the team, as well storytelling, interactive Assistant
of the Training team the Mang Inasal's history, discussion
(Facilitators, Coach, mission, and values.
Mentors)
Introduction of the
Workshop
Objectives
9:00 – 9:30
AM BREAK
AM
9:30 – Customer Service  To know the strengths and Role-playing exercises, Projector and screen, Facilitator/s
10:50 AM Excellence: “What weaknesses of the employees in group discussions, case printed materials outlining
would you do in this Customer Service. studies Mang Inasal's mission and
situation?”  Enhance employees' values, props for role-
understanding of customer playing scenarios.
expectations and
communication skills.
10:50 AM Product Knowledge  Improve employees' knowledge Menu tasting, Samples of Mang Inasal Facilitator/s,
– 12:30 PM & Operational of menu items and food safety presentation, Q&A menu items, kitchen and Coaches &
Procedures standards. session. dining area for hands-on Mentors
 Ensure employees understand Hands-on practice, practice, food safety
operational processes and simulations, group equipment, and printed
teamwork. activities. materials outlining
operational procedures and
standards.

12:30 –
LUNCH BREAK
1:20 PM
1:20 – 2:30 Role-playing and Provide opportunities for Role-playing exercises, Props and costumes for Facilitator/s,
PM Simulation employees to apply customer feedback sessions, peer role-playing scenarios. Mentor & Coach
service skills in realistic evaluation. Evaluation forms for peer
scenarios. feedback.