Question

Assume you are the human resource manager of a small seafood company. The general manager has told you that customers have begun complaining about the quality of your company’s fresh fish. Currently, training consists of senior fish cleaners showing new employees how to perform the job. Assuming your needs assessment indicates a need for training, how would you plan a training program? What steps should you take in planning the program?

Answer 1

Below is the training plan:

1. Training plan must include imparting practical training the the new employees in which each aspect of cooking fresh fish is covered such as proper cleaning, cutting, garnishing, cooking and serving the customers rather than just focussing on cleaning part.

2. HR manager must instruct senior fish cleaners to look at the new employees when they perform their job and provide them on-the-job training and correct them wherever they go wrong so that they learn from their mistakes.

3. After the fresh fish has been prepared by the new employees, it must be ensured that the senoir employees check thorughly that the preparation has been done correctly before serving to the customers. If possible, it is recommended to taste the fish before serving.

4. Training should cover the knowledge aspects such as how much temperature must be maintained to cook the fish, what duration it must be cooked, what proportions of salt and spices are required to be put etc. so that the new employees learn each and every aspect of cooking the fresh fish.