IntroductionProblem Definition: The Need for a Training ManualSolution: A Training Manual for Pizza Line ServersWork PlanConclusionProposal to Create a Training Manual for Pizza Servers at Champ’s Cafeteria at the University of North TexasBy: NAMEIntroductionChamp’s Cafeteria currently does not have a training manual for employees hired to work the pizza line. This is a problem because new employees do not learn how to properly run the line so the cafeteria does not run as efficiently as it could. My solution is a training manual for newly hired employees meant to properly teach them how to run the pizza line. This proposal will outline the training manual which will be broken down into four chapters: gathering materials, setting up the work station, topping pizzas, and cooking and serving pizzas. Problem Definition: The Need for a Training ManualChamp’s Cafeteria has a high number of student workers because it is a college cafeteria. The students are hired as part-time workers and most of the time stay for only one or two semesters. They can only work up to 20 hours per week, as per university guidelines. I have worked at Champ’ssince fall 2012 and in between then and now, many students that started working the same time as myself have quit. The recently hired employees have not received the same level of training we have.They are expected to watch us and learn but that is not an efficient way to train employees. We oftenget interrupted by them asking us questions such as: - Where is the pizza equipment located?- How do I set up my work station?- How do I properly cook the pizzas?- How do I serve the pizzas?This causes us to have to make the customer wait and hold up the line. Basically, the cafeteria wouldrun smoother and more efficiently if new employees had a manual to refer to when learning how to work the lines. This manual will only cover how to properly run the pizza line, not the other lines at the cafeteria. Since the workers will have a guide to refer to, they will not be interrupting other workers. With this manual the cafeteria will run more efficiently and provide better customer service because workers would be able to concentrate on the customers instead of teaching new employees. 1Solution: A Training Manual for Pizza Line ServersThe proposed training manual will provide a broad spectrum of instructions on how to properly runthe pizza line. This manual is going to be written in a simple, easy to read manner so employees can quickly refer to and understand the area they need help on. Current workers will now be able to focus on their lines and customers because the manual will be there to help new workers. This works better than having a manager train new employees because they do not have the time to do so. In the afternoons when Champ’s gets the busiest, there is only one manager present and the rest of the employees are mostly student workers. The manager cannot be out there all the time keeping an eye on the new workers, so they look to the student workers. This manual is the best solution because new employees can easily glance over, read the section they are having difficulties with, andlearn. The manual will include informative pictures to accompany the instructions so the employeescan see and not just read what they have to do. I will write the training manual based on my almost year-long experience at Champ’s. The manual will only train employees working the pizza line. The following is a proposed outline of the manual:Table of ContentsIntroductionChapter 1: Gathering Materials1.1 Work attire1.2 Sanitary Equipment1.3 Pizza EquipmentChapter 2: Setting Up the Work Station2.1 Pizza Toping Station2.2 Pizza Cutting Station2.3 Serving StationChapter 3: Topping Pizzas3.1 Cheese Pizza3.2 Pepperoni PizzaChapter 4: Cooking and Serving Pizzas4.1 Cooking Pizzas4.2 Serving PizzasIndexWork PlanThe estimated time table to complete the project is four weeks. Figure 1: Work Plan, below provides a detailed timeline for completing the manual. Week ObjectivesApril 7, 2013 – April 13, 2013 - Write Introduction- Write Chapter 1- Take necessary pictures to go alongside instructionsApril 4, 2013 – April 20, 2013 - Write Chapter 2- Take necessary pictures to go alongside instructions2April 21, 2013 – April 27, 2013 - Write Chapter 3 and 4- Take necessary pictures to go alongside instructionsApril 28, 2013 – May 4, 2013 - Review all chapters- Make adjustments- Present manual to Champ’s management by April 29, 2013ConclusionThe training manual will be a simple method of training new employees, so they can learn how to properly run the pizza line and no longer have to interrupt other workers. This will benefit Champ’s because it will allow the workers to focus on their main priority, which is the customer. I look forward to improving Champ’s productivity with this proposed manual. 3Figure 1: Work