Casino Matrix Restaurant

The pre-shift meeting can be an effective tool for managers to motivate restaurant staff. It’s your chance as a manager to focus your team on directing their collective kinetic and creative energies toward a singular mission: delighting guests and creating memorable dining experiences that blow out expectations. We are just off Highway 101 by the San Jose International Airport. 1887 Matrix Boulevard San Jose, Ca 95110.

Casino M8trix is a cardroom in San Jose, California. The 8-story casino offers table games and a poker room.^[1] Founded in 1946 under the name Garden City Casino, the casino secured one of the 15 card room licenses in San Jose.^[2]

The casino has been involved with charity programs such as Second Harvest Food Bank and HERS Breast Cancer Foundation.^[3]

In 2014, the casino was accused of hiding profits and could lose its gaming license if convicted.^[4]

See also[edit]

References[edit]

1. ^'Casino M8trix'. SanJose.com. Retrieved 2015-01-20.
2. ^John Woolfolk (2012-02-12). 'San Jose and Casino M8trix: A history'. Mercury News.
3. ^Card Player News Team (2014-09-08). 'Casino M8trix Reaches Out To Local Community Through Brand Ambassadors'. CardPlayer. Retrieved 2015-01-20.
4. ^Mark Gomez and Mark Emmons (2014-05-14). 'San Jose: Casino M8trix charged with hiding profits, could lose license'. Mercury News. Retrieved 2015-01-20.

External links[edit]

Coordinates: 37°22′16″N121°55′12″W / 37.3712°N 121.9199°W

Training and Development Program for Service & Kitchen Staff,

Entry Level,Part One & Two

Introduction to hospitality

1-Concept of Restaurant Business

2-Restaurant Code of Conducts

3-Restaurant policy, mission, goals and objectives

3-Terminology in Restaurant

Basic requirement

• Personal hygiene
• Personal appearance
• Basic Hygiene
• Behavior and Attitude
• Etiquette and Mannerism

Basic Skills

• Planning skill
• Human Related skill
• Technical Skill

Basic categories

• Service Standards (Front of the house)
• Culinary Art ( Back of the house)

Food and Beverage Service Manual

• Setting for Service

• Table Setting
• Place Setting

Casino Matrix Restaurants

Methods of table Service

Casino Matrix Restaurant

• Plate service (American service)
• Cart Service (French Service)
• Platter service (Russian Service)

Restaurant Service

1. The Psychology of Service
2. Welcoming the Guest
3. Knowledge of Menu
4. Taking Orders
5. Carrying Trays
6. Cleaning Table
7. Presenting Bills
8. Accidents in the Dining Hall

Banquet Service

1. Table Setting
2. Place Setting
3. Service Protocol
4. Welcoming the host
5. Type of Banquet Services

Part Two

• Course order in Menus
• Cooking Methods

1. Moist Cooking
2. Dry Cooking
3. Butters, Thickeners, flavoring, and sauces

Dish Descriptions

1. Hors d oeuvre
2. Appetizers
3. Salads
4. Salad Dressings
5. Soups
6. Egg and Omelets
7. Seafood
8. Pasta, Dumpling and Rice
9. Meat and Poultry
10. Vegetables
11. Desserts

Culinary Terms

Glassware

Knowledge of Mock tail / Cocktail Drinks

Menu Vocabulary

1. Pakistani
2. Italian
3. Mexican
4. Chinese

Note: Each topic need thorough study of the subject and practical experience.

Experience has shown that the most practical and immediately beneficial way of training restaurant employees is the time tested method of learning by doing (showing and telling the trainee, then having the trainee do the task). This method prompts immediate rewards and show where further instruction is needed. The operational restaurant does not have enough new employees at one time to warrant a classroom type of instruction.

The assumption, however is that the trainer knows the skill being taught and at least some of the principles of learning. It also assumes that the trainer has laid out steps needed in order to attain competency.

The Need for System and Training

The proper restaurant operation can only run by following the system. The personnel fit into the system, each person performing as part of the system, the system operating as a totality to produce a product; the food and an experience, the food served by using personnel in a pleasant environment. One of the reasons for the rapid growth of franchised restaurant in this country has been the fact that the franchise produces the total package. The system as a package, ready to implement by the franchisee. The manager is the part of the system. His determination, his perceptions of the system and the improvements he adds make a difference between a mediocre operation and a fine restaurant – weather it is a burger fast food operation or a high style dinner. The restaurant manager cannot not do this without a system. He directs, detects discrepancies, insist on quality performance.

A well planned orientation program helps new employees become acquainted with the restaurant and feel a part of it. Because much of labour turnover occurs in the first few weeks of employment. It is important to establish a “bonding” between the new employee and restaurant. As with any other program. It is necessary to establish the goals that are to be accomplished. The goals for an orientation program are:

- To explain the company policy, mission, goals and objectives.

- To make the employee feel welcome.

- To let employees know why they have been selected.

- To ensure that the employees know why they have been selected.

- To ensure that the employee knows what to do and who to ask when unsure.

Casino Matrix San Jose Restaurant

- To explain and show what is expected of the employee.

- To explain and then show employee each task in the job.

- To have the employee explain and then demonstrate each task in the job so that supervisors can be sure they understand their full job.

Matrix Casino Restaurant

- To assist the employee in becoming part of team.

Training

Most training programs have several common characteristics such as ease of comprehension, step by step job learning, emphasis on sales incentives, use of job checklist, management control.

Formal training programs are diverse and range from management training, train the trainer, to adhoc training on special topics such as responsible food and beverage service, hygienic standards, service standards etc. handbooks. Charts, blackboard, instructions and classes with tests ensure the message is being received.

To train, the trainer needs to know what should be learned, the tasks that make up a job. Much of the restaurant training is accomplished by absorption, someone watching someone and somehow learning job. Training by observation has its place. It is much better and more efficient to approach training systematically by analyzing job, breaking it down into tasks performed, and teaching the tasks performed, and teaching the tasks in a sequence in which they are normally performed.

Management decides how extensive job instruction should be for the particular operation, brevity is an asset and if the job tasks can be printed in brief form, the employee has something to refer to. Guidelines for job can be put together and given to the new employee to augment the more comprehensive, detailed job instruction. Both can become part of training manual.

Note: Next topic will be training or development