Last Updated 13 Jan 2021

Development and Training – Essay

Essay type Process
Words 1516 (6 pages)
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Effective training plans teach employees the skills ND behaviors that help the organization achieve their defined goals. Struck is the number one specialty coffee retailer serving millions of people in 16,000 locations in 50 countries (Struck, 2010). Struck employees go through vigorous training to ensure that each cup of coffee Is brewed to perfection. While Struck may have a well-trained staff, errors can be made, and additional training may be needed.

The needs assessment is the process of evaluating the organization, individual employees, and employees' tasks to determine what kind of training, if any, is necessary. An organizational analysis of Struck shows that It Is an organization that concentrates on serving a niche market and needs to continually update its workforce on specialized skill sets. Effective training objectives have three components and should include the following measurable performance standards: 1 A statement of what the employee Is expected to do, the performance or outcome. . A statement of the quality or level of performance that Is acceptable. 3. A statement of the conditions under which the trainee is expected to apply what he or she learned. Data gathered from the organization, and task analysis will help identify raining materials needed to develop an effective training program. Struck Is a successful company not only because it serves a great cup of coffee but also because the company has developed a great culture with a leading training program for its managers and employees.

One of the first things that a new employee at Struck learns is that all employees are called partners. Struck calls their employees partners because they openly value and respect each partner and acknowledge that their success would not be possible without the contributions they make on a daily basis. Partners are coached on the Star Skills, three guidelines for on-the-job interpersonal relations: (1 ) maintain and enhance self-esteem, (2) listen and acknowledge, and (3) ask for help (Struck, 2010).

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Struck has numerous proprietary processes and recipes so they do not often contract or outsource their training. Most of the training partners receive is hands-on and provided by experienced partners and the management team at the store. The bulk of a new partners training Is spent on proper beverage preparation. This training Involves such satellites as grinding the beans, steaming milk, learning to pull perfect shot of espresso, remembering the correct amount of shots and syrup pumps the different FIFO Arles require, Ana practice, practice, practice on making ten core coffee Diverges.

Struck sets drink standards to be memorized and followed. Milk must be steamed to at least 150 degrees Fahrenheit but never more than 170 degrees unless the customer requests it to be hotter. Always pull a perfect espresso shot if the shot is shorter than 18 seconds or longer than 23 seconds it must be tossed out. Always have fresh coffee a new pot is to be brewed every 20 minutes. If a customer is satisfied with his or her experience or beverage partners are empowered to compensate them with a Struck coupon for a free drink (Thompson & Strickland, 1999).

Additional lessons are provided on how to clean the milk wand on the espresso machine and how to calibrate the espresso machines for the perfect grind. The amount of information that a new partner has to process can oftentimes be overwhelming so to help out they are provided with laminated recipe cards for all the drinks on the menu and a pocket-sized green apron book that covers the star skills and fits perfectly their green apron, online training for the cash register and loneliness standards, and the support of all the other partners on the floor.

The training received by partners can seem intense but the teamwork and culture created leaves customers with such great impressions the often return Just for the enjoyable experience As the staff becomes seasoned, some of the training gets forgotten and mistakes happen. "In its campaign to revive the intimate, friendly feel of a neighborhood coffee shop, Struck orchestrated the closing of 7,100 of its American stores at precisely 5:30 p. M. Or a three-hour retraining session for employees" (Grumman, 2008, Para. 2). The training objective is primarily focused on recipe consistency so Struck decided their plan would be more effective by incorporating in-house expertise as part of the training medium. The program will combine the presentation and hands-on training methods where employees receive information individually, and in a group sessions to have the opportunity to actively practice the specific skills being taught.

The group sessions allow employees to discuss new techniques to improve the taste and texture of drinks as well as share best practices for maintaining beverage consistency while adhering to the standards or espresso shots and milk quality. Refresher training is an excellent tool to keep seasoned staff trained on the basics and to reduce the amount of errors made. This type of training is very informal and can be done at the store as opposed to in a classroom. An on-the-spot correction is a type of refresher training that can be done relatively quickly.

If an employee makes an error making a cup of coffee, he or she can be given refresher training immediately. Managers will have to ensure that this training is not done to demean the employee, but to re-inform him or her of the proper steps. Another on-the-spot correction that can be made is with customer service. Each employee is given four hours of customer service training before entering a store. Sometimes, the basics can be forgotten, and human nature can override training on any given day.

In this case, managers can pull an employee aside and remind him on how important customer satisfaction is to Struck. Again, this is not meant to embarrass the employee, but simply to retrain the basics. It is important that refresher training be done at the store and not in a different location. On-the-spot corrections cannot be trained in a classroom because it loses its efficiency. This training needs to happen immediately (or a few hours) after an error NAS occurred so ten employees can learn ten proper steps quickly Ana prevent Torture errors of that nature.

It is also important to note that employees learn better in their own environment and would be able to use their refresher training immediately. Once the training needs and objectives are identified, training materials are created, and the training medium is agreed upon the next step is implementation of the training process. The way people learn is an important factor to consider in the implementation process of any training program. Learning objectives must be communicated clearly and presented distinctly so that trainees link the subject matter to their Jobs and the organization's goals.

Multiple delivery techniques can be used to train employees such as traditional presentations or lectures that are given in classroom settings, the use of computer-based training (CB) on-line, internships or work-study mentoring programs, simulation training, or hands on-the-Job training (JOT) techniques. The training context or physical environment should mirror the work environment. Training sessions and materials should use familiar terms, concepts, and examples.

Any of the techniques Struck selects is dependent on their training objective, the materials covered, and the timeshare in which the employee is expected to develop the learned traits. When the course objectives call for presenting information on a specific topic to many trainees, classroom instruction is one of the least expensive and least time-consuming ways to accomplish the goal. The refresher training program Struck developed is centered primarily on JOT techniques and is expected to be more effective because the trainers will enhance heir lectures with Job-related examples and trainees have opportunities for hands- on learning.

The on-site instructors or facilitators are available to answer questions and give immediate corrective feedback. Evaluation is an integral part of the training and development process. Evaluation tools help to determine the effectiveness of the training programs and materials that employees receive. Evidence suggests that because of insufficient budget or time, lack of expertise, blind trust in training solutions or lack of methods and tools, the evaluations are often inconsistent or missing (Ma, 2006).

At Struck it is all about the customer experience customer satisfaction is how Struck evaluates the effectiveness of their training processes. They have implemented a few processes to get feedback from their customers these include secret shoppers, customer comment cards, customer care phone number, and online surveys that print on random customer receipts throughout the day. All of the information is gathered together and sent directly to the store management, the management to assess the training needs for their store then uses the comments and feedback provided.

The first order of good service in the food industry is employee knowledge. Employees should know about the organizational goals, the products, and their preparations as well as the ability to share that knowledge with customers. If an employee does not know or understand what they are talking about they cannot sell or serve effectively (Turning, 2000). Struck offers a dizzying array of coffee drinks and expects their employees to be fully versed in how to make the drinks consistently because this is the foundation of the Struck concept.

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