The catalogue of night training and management regarded by peers as a collection of modern night management and training Chapter I Introduction to night shows Section I: What is the concept of night shows? II. The same characteristics of night shows III. The different characteristics of bars, Disco, night shows and clubs IV. Discount KTV Section II: Terminology of night show industry Chapter II Qualities and requirements of night show service staff Section I: Correctly understand entertainment service and service quality I, what is service II, service quality III, what is a guest Section II: the concepts of grooming, appearance, manners I, grooming, manners II, the significance of paying attention to personal gfd III, the basic requirements for personal grooming and manners of employees at night shows IV, Requirements for the manners of the service reception staff at the night show V. gfd Specification for the night show service staff Section III Politeness, Etiquette, Etiquette I, Politeness II, Etiquette III, Etiquette IV, Meaning of Politeness and Etiquette V. Manners Section IV Daily Politeness at the night show I, Basic Politeness II, Basic Politeness Cross III, Common Politeness Words IV, Service Politeness in the night show work V, Words forbidden in evening service Section 5 Professional Ethics and Attitude of Service Personnel Section 2. Attitude of Service Personnel Chapter 3 Daily Operation Specifications and Skills of Evening Service Section 1. Service Specification 2. Polite Language Specification Section 2. Service Skills 1. Service Marketing Skills 2. Service operation skills Chapter IV Floor Section 1: KTV private room 1, KTV manager 2, KTV supervisor 3, KTV waiter (young master) 4, KTV service pre-business preparation work and post-business finishing work skills 5, KTV hall layout details standard 6, KTV appliance configuration table 7, KTV bathroom hygiene standard Section 2 Disco performing hall 1, Responsibilities of the supervisor of Disco performing arts hall II. Attendant of Disco performing arts hall III. Delivery Department I. Delivery Supervisor II. Delivery Supervisor IV. Related operation flow of the floor and face. I. Handwritten bill used in computer crash II. The process of confiscating wine III. The process of giving away the bill IV. The process of canceling the bill V. The process of canceling the room card VI. The operation flow of compensation for breaking the cup VII. The operation flow of storing wine in the bar VIII. The process of taking wine in the bar IX. The process of purchasing goods X. The process of picking up goods XI. The process of reporting the loss of goods XII. The process of operating handwritten bills XIII. The process of operating direct dial bills XIV. The process of returning and exchanging goods XV. The process of receiving and returning wheat XVI. The process of handling drinks with oneself XVII. The operating procedures of signing bills and hanging accounts Chapter V: Client Department (Welcome Department) Section I. Responsibilities of Client Supervisor Section II Client (Client) Job responsibilities of clients (ushers) II. Client's work flow chart III. Client's work flow chart ` Annotation analysis IV. Client's service flow and polite expressions V. Client's work procedures and norms VI. Matters needing attention in client's work VII. Client's principle of bringing guests VIII. Client's reservation system IX. Client's reservation procedure X. Client's call etiquette Chapter VI DJ Service Department Section 1 DJ Manager I, DJ Manager's Job Responsibilities 2. DJ Manager's Work Service Process 3. DJ Manager's Code 4. DJ Service Department's Commission and Welfare Program Section 2. DJ Waiter's Job Responsibilities 2. KTV DJ Work Service Procedure 3. DJ Waiter's Work Specification 4. DJ Service Skills 5. KTV, DJ Member's Target Management Responsibility Contract Regulations Chapter VII Member Department Section 1 Introduction to the membership system of entertainment industry I. Concept of membership system II. Promotion characteristics of membership system III. Membership requirements Section II. Responsibilities and workflow of each position in the member department I. Job requirements of the manager of the member department II. Work service process and norms of the member department III. Service skills requirements of the member department Section III. Responsibilities of the image girl and administrative secretary of the member department, Work norms and matters needing attention in business 1. Job responsibilities and matters needing attention in business of Miss Image of Member Department and Administrative Secretary 2. Work norms of Miss Image of Member Department and Administrative Secretary Section IV Membership application form and introduction of membership rights and interests of different members 1. Membership application form 2. Introduction of different member rights and interests Chapter 8 Production Department Section 1 Bar 1, Bar supervisor 2, Barman 3, storage and storage of bars and drinks 4, How to store and take drinks in the bar Section 2: Daily equipment, utensils, cups and uses of the bar 1. Introduction of equipment 2. Introduction of utensils 3. Introduction of cups 4. Main types and uses of various cups 3. Responsibilities and working procedures of western chefs 1. Responsibilities of western chefs in charge of their jobs 2. Responsibilities of western chefs 3. Service procedures for western chefs 4. Rules for employees of western kitchens 5. Fire protection management system of western kitchens 6. Staff dining hall dining regulations Section IV Introduction to Western Kitchen Food Chapter IX General Control (Lighting Andhadhun) Computer, Performing Arts Program, Engineering Department Section I General Control Room 1. Lighting Andhadhun Work Responsibilities 2. General Control Department Work Service Procedures and Specifications 3. Audio-visual System 4. Understanding of Power Amplifier 5. How to Choose and Use Microphone 6. Karaoke Power Amplifier, Audio Recommendation 7. Precautions in Sound Control Operation Section II Performing Arts Program 1. Job responsibilities of the program director II. Job responsibilities of the program host Section III. Engineering Department I. Job responsibilities of the supervisor of the engineering department II. Electrician Job responsibilities III. Work processes and specifications of the engineering department IV. Equipment safety inspection system of the engineering department V. Duty system of the engineering department VI. Elevator safety operation regulations VII. Job requirements of maintenance personnel of the engineering department VIII. Personal environmental sanitation management system of the engineering department IX. Safety and fire prevention management regulations X, General procedures for engineering maintenance of engineering department Section IV Computer room I. Job responsibilities of computer technicians II. Work service flow of computer department III. Operation of computer song ordering and order placing system Chapter X Security Department Section I Responsibilities and basic provisions of each post of security department I. Responsibilities of each post II. Package checking procedures and polite expressions of security department III. Basic provisions of security guards (external insurance) Section II Fire safety I. Conceptual significance of fire control II. Introduction and use of fire-fighting equipment III. Common sense of fire IV. Fire prevention of domestic fire and fire-fighting methods of household appliances V. Key points of fire escape and self-rescue methods in case of fire VI. Basic knowledge of fire fighting VII. Fire alarm VIII. Responsibilities of fire safety posts in various departments IX. In case of fire, Four understandings that service personnel should do and the Fourth Meeting Chapter 11 Finance and Personnel Department Section 1 Financial Training I. Responsibilities of each post in the Finance Department II. Work Procedures of each post in the Finance Department III. Work Rules for Financial Cashier IV. Employee Fund System Section 2 Credit card fraud recognition, acceptance and prevention I. Credit card introduction II. Credit card acceptance procedures III. Debit card and savings card acceptance procedures IV. Transfer check acceptance procedures V. Credit Card Fraud in Section III Personnel Management I. Responsibilities of Personnel Manager II. Responsibilities of Personnel Clerk III. Operating Procedures for New Employees and Operating Procedures for Retired Employees IV. Dormitory Management Chapter XII PA (Cleaning Department) linen management Section I. Responsibilities and workflow of each position in PA Department I. Responsibilities of the supervisor of PA Department II. Responsibilities of the cleaner of PA Department III. PA Department * * * Responsibilities of the waiter in the guest bathroom IV. Work service process of PA Department V. Work plan of PA Department II. Operation methods and daily hygiene work of various appliances in PA Department I. Introduction of cleaning appliances in PA Department II. Introduction of cleaning agents in PA Department III. Daily hygiene cleaning procedures for posts in PA Department IV. Cleaning and maintenance of articles and appliances in PA Department V, Fire Safety Use and Maintenance of Vacuum Cleaners in PA Department Section III Cloth Room, Staff locker management I, Cloth Room II, Staff locker management system Chapter XIII Liquor knowledge Section I Introduction of Liquor, Introduction of Alcohol Content II, Classification of Liquor Section II Soft drinks I, carbonated drinks II, fruit and vegetable juice drinks III, water, (purified water, mineral water) IV, cocoa V, milk VI, tea VII, coffee VIII, cold drinks. Hot Drinks Section 3 Hard Drinks 1, China Liquor 2, Brandy 3, Whiskey 4, Felt Liquor 5, Rum 6, Vodka 7, Tequila (Mexican Spirits) 8, After-dinner Sweet Wine (Riccio) 9, Beer 10, Champagne 11, Cocktail 12, Wine 13, Sake Section 4 Drinking and service methods of various drinks 1, service methods of various drinks 2, How to drink all kinds of drinks Chapter 14 Cigar, Aromatherapy and Drug Prevention Section 1 Cigar 1, Development of Cigar 2, Structure of Cigar 3, Making Process of Havana Cigar 4, Difference between Handmade Cigar and Machine Made Cigar 5, Cigar Service 6, Luxury Companion of Cigar 7, Cigar Brand Section 2, Aromatherapy 1, Usage of Aromatherapy Lamp 2, Purpose of Night Scenery and Four Functions and Eight Benefits of Aromatherapy Oil. III. Introduction of Aromatherapy Essential Oil Section III Drug Prevention 1. What is a drug 2. Common and most important drugs 3. Addiction of drugs 4. Harm of drugs 5. Withdrawal methods of drug addiction 6. Five anti-virus measures Chapter XV Response and handling of emergencies in business Section I Handling guest complaints 1. Generation of complaints 2. Resolution of complaints 3. Summary of guest complaint handling analysis Section 2 Emergency treatment plan Section 3 Emergency in business 100 Q Chapter 16 Introduction to the operation of various forms (documents) Chapter 17 Reference to 50 cases of evening gold medal service Chapter 18 Evening daily English conversation and wine cards Section 1 Daily English conversation Section 2 Wine cards Chapter 19 Practical exercises and assessment Section 1 Practical exercises Section 2 Assessment, Computer assessment scores of employees in each position II. Audio training scores of employees in each position III. Comprehensive practical assessment of KTV waiters IV. Examination questions of floor and face waiters V. Full text of fire knowledge assessment questions Baidu's Modern Entertainment Industry-Night Training and Management-LEX's log-Netease blog