IHOP 202 Training Program Guidelines - Internal

Transcription

1 - Internal Following are the IHOP 202 guidelines effective October 1, If you have additional questions regarding the IHOP 202 program that are not answered in the following guidelines please contact your Franchise Business Consultant. For your convenience, the index below and the Quick Reference Tables within this document contain links to the named sections of the document. To use a link, place your cursor on the link (links indicated by colored font with underlining), then hold down the Ctrl" button on your computer keyboard while clicking your left mouse button. The IHOP 202 Restaurant Manager Training Program... 2 IHOP 202 Requirement for IHOP Management Certification Training Restaurant Designation Guidelines... 3 Minimum Training Restaurant Designation Criteria Designation Checklist & Approvals Form... 6 Designation Action Steps & Timeline Training Manager Train-the-Trainer Annual Designation Review Suspension of Designation Designation Quick Reference Table Program Enrollment General Enrollment Guidelines Training Information Sheet Submission & Enrollment Failure to Appear and Individual MIT Cancelations Program Costs Enrollment Quick Reference Table Training Attendance Requirements Daily Class Attendance Special Needs Accommodations IHOP 202 Training Guidelines for the Trainer Training Delivery Training Agenda Activities an MIT Should Not Perform Trainer Authority Providing Feedback Training Materials & Tools... 20

2 The IHOP 202 Restaurant Manager Training Program IHOP 202 is the second step of the IHOP Restaurant Management Training Program. 202 is a two week intensive program that is intended to immediately follow IHOP the hourly team member position training for Restaurant Managers. Beyond craft station training, IHOP 202 teaches managers how to manage an IHOP restaurant. IHOP 202 Mission Statement To provide restaurant managers with the training, tools, and practical experience to effectively manage day-to-day restaurant operations within operational guidelines and in a manner that creates guest satisfaction and leads to the continued growth and success of the restaurant, franchise organization, and the brand. IHOP 202 Requirement for IHOP Management Certification Effective October 1, 2010 IHOP 202 will be open for trainee enrollment. Franchisees who desire to send restaurant managers newly hired or existing to complete the IHOP 202 program, may do so following the established enrollment process and guidelines. The 202 Program is intended to be completed by management trainees immediately following the completion of 201, so trainees should be enrolled in 202 at the same time as or immediately following their enrollment in 201. Effective April 1, 2011 successful completion of IHOP 202 will be a required component of the IHOP management certification process. IHOP Training Department page 2 of 20 October 1, 2010

3 202 Training Restaurant Designation Guidelines Minimum Training Restaurant Designation Criteria A 202 Training Restaurant must meet the following minimum criteria to be considered to begin the designation process and maintain designation once approved: IHOP 202 Training Restaurant Criteria The Restaurant is classified as an A Operation (see A/B Status Criteria for more detailed definitions) Restaurant manager attends all district-level New Product & Promotions Training as required along with at least 1 server trainer and 1 cook trainer. Trains hourly employees on new products and promotions and registers their unit-level training on InsideIHOP. Restaurant s Remodel Status is current. OAR Scores: Average of last 2 totals A or higher. Health Department Ratings: A (see A/B Criteria for A equivalencies when Health Inspections are graded by percentage, S/U, or other). Manager responsible for day-to-day operations is IHOP Management Certified and will be the 202 Training Manager. A minimum of 2 each FOH and BOH hourly Certified Trainers A minimum of 4 team members currently certified in approved Food Safety Management Program The restaurant s Franchisee and franchise organization meet the additional A criteria of Franchisee Certification; Meeting Participation; Multi-Unit Management Infrastructure; Supports for Growth Average net sales volume of at least $25k/week Restaurant guest complaints per $100k sales goal lower than regional average. Restaurant models use of IHOP 101 Training files organized and up-to-date IHOP 101, including the On-Boarding Module, Learning Passports, and any required written tests are used with every new-hire trainee Training tracking spreadsheets in use; all employees documented Continued on next page IHOP Training Department page 3 of 20 October 1, 2010

4 Currently a Certified IHOP 201 (formerly known as Phase 1) Training Restaurant Training Manager must: Be the Restaurant General Manager (GM). The 202 Training Manager may not be a multi-unit manager or multi-unit training manager or director Be an IHOP Certified Manager Have GM position tenure of at least 6 months in the training restaurant Be able to read, write and speak English Demonstrate the Training Manager Criteria listed below Complete IHOP 202 Train-the-Trainer (TTT) At least 1 Assistant Manager must be IHOP Certified Manager Franchisee must understand and agree to all IHOP 202 Training restaurant and training guidelines, responsibilities, and expectations. Able and willing to accept management trainees from other franchise organizations FBC and RD make recommendation to FTC & DVP; FTC, RD, DVP, & Director of Training all must make final approval. Training Restaurant must have: Manager office PC (separate from POS computer) with CD- ROM/DVD drive Microsoft Office basic software (Word, Excel, PowerPoint) Internet access GM access to InsideIHOP GM A Training Manager (GM) must demonstrate the ability to effectively transfer information using IHOP s training methodology, which includes these behaviors: IHOP 202 Training Manager Criteria Follows Plan, Tell, Show, Do, Review training process Identifies trainee s preferred learning style and tailors training delivery method to match Encourages trainees to performs tasks; maintains a safe environment in which to make mistakes Fosters an environment where trainees are free to ask questions; encourages questions Continued on next page IHOP Training Department page 4 of 20 October 1, 2010

5 Practices effective communication, including active listening with an intent to "listen for meaning ; focusing their attention on the speaker, suspending their own frame of reference and judgment in order to effectively understand, interpret, and evaluate what he or she heard. Continually checks for trainee s understanding of content throughout the learning Provides positive feedback frequently and when appropriate Provides feedback for improvement when appropriate and in a manner that maintains the trainees motivation and willingness to learn Uses IHOP approved training and references materials as the basis for information transfer; reinforces concepts through explanation of personal experiences Encourages trainee to refer to IHOP reference materials when appropriate Uses training agenda/checklist/schedule to organize training and has a training schedule in place Training Manager must also actively practice the principles, activities, and competencies contained in the IHOP 202 program to the highest standards. IHOP Training Department page 5 of 20 October 1, 2010

6 202 Designation Checklist & Approvals Form (example) Figure 1 IHOP Training Department page 6 of 20 October 1, 2010

7 Figure 2 IHOP Training Department page 7 of 20 October 1, 2010

8 Figure 3 IHOP Training Department page 8 of 20 October 1, 2010

9 Designation Action Steps & Timeline 120 Days Franchisee makes designation request to FBC Days FBC reviews and explains designation process and all 202 program guidelines, responsibilities and costs to the franchisee and franchisee agrees to the program guidelines, expectations, and responsibilities. This should be done in person with the FBC and franchisee. FBC obtains RD s approval to begin designation process using the 202 Designation Checklist & Approvals Form. Upon RD approval, FBC notifies FTC of intent to begin the designation process. 90 Days FTC notifies DVP & Director of Training of FBC intent & RD approval to begin process Days Within days of targeted designation final approval date, FBC performs a 202 Training Restaurant designation visit to the restaurant without prior notice to the restaurant and notifies the FTC, RD, DVP & Director of Training of the results and their recommendation to approve or disapprove the designation using the 202 Designation Checklist & Approvals Form Days RD, DVP, & Director of Training submit their final approval or disapproval of the designation to the FTC using the 202 Designation Checklist & Approvals Form. The FTC notifies the FBC of the final approval or disapproval. The FBC, in turn, notifies the Franchisee. Upon Designation Once designation is approved, the FBC coordinates enrollment of the Training Manager in IHOP 202 Train the Trainer (TTT) with the Franchisee and the FTC. The Franchisee is responsible for communicating enrollment in IHOP 202 TTT, including dates, time, and location, to their Training Manager. Additionally, the franchisee is responsible for arranging and paying for all travel and accommodations for their Training Manager s 202 TTT. Cost of the 202 TTT is $200 which is charged to the Franchisee s GA after TTT is completed. The duration of 202 TTT is 4 full training days, not including travel day(s). IHOP Training Department page 9 of 20 October 1, 2010

10 202 Training Manager Train-The-Trainer Trainees must be enrolled, for 202 TTT at least 30 days in advance of the TTT start date. TTT workshops will be scheduled periodically based on anticipated need. The duration of 202 TTT is 4 consecutive training days. Former 202 Training Managers who have left IHOP and been absent from the system for an excess of 12 months will be required to re-complete the full TTT program in order to resume training IHOP TTT includes an in-depth overview of the 202 program and completion of many of the MIT activities and exercises contained in the IHOP 202 program. The new Training Manager will also be instructed in the program guidelines and expectations, administrative requirements, how to appropriately plan and schedule the training, and how to instruct and deliver the program to MITs. After completion of 202 TTT, the new Trainer will be observed, coached, assessed and supported in person by the FTC during the first 2-3 days of training their first MIT. Annual Designation Review The FBC will perform an annual audit of all of their existing 202 Training Restaurants to ensure compliance with the standards and guidelines and to verify that the restaurant and Training Manager continue to meet the designation criteria and expectations using the 202 Designation Checklist & Approvals Form. It is expected that the FBC will incorporate this activity into their routine market visits or travel to the area for other purposes to avoid incurring added travel costs. Suspension of Designation In order to retain designation, the 202 Training Restaurant must maintain compliance with the standards and guidelines and continue to meet the designation criteria and expectations. A designated 202 Training Restaurant or its Franchisee or designated representative must notify the FTC within 72 hours of any criteria that no longer meets the requirements. Upon notification or discovery of failure to meet the minimum designation criteria, the 202 Training Restaurant will have their designation suspended until the criteria are met. Failure to correct any criteria that are substandard within 3 months (1 quarter) will result in complete withdrawal of designation. A formerly designated restaurant that has lost designation must be again designated following the same process as a new designation candidate restaurant in order to be redesignated as an IHOP 202 Training Restaurant. IHOP Training Department page 10 of 20 October 1, 2010

11 202 Designation Quick Reference Table Action Franchisee request for designation Franchisee agrees to designation criteria and program expectations Approval to begin designation process Intent to designate announced Designation visit and criteria compliance verification Final designation approvals Designated Training Manager enrolled in TTT workshop Designated Training Manager attends TTT workshop FTC provides on-site support for first MIT Annual designation review Key Points Franchisee requests designation of restaurant to FBC. FBC ensures Franchisee understanding and agreement. RD approval is required for designation process. FTC, DVP & DT are notified of designation intent & RD approval to proceed FBC performs designation visit and completes designation checklist. Person(s) Responsible Franchisee FBC & Franchisee FBC & RD FBC & FTC FBC Timeline 120 days before desired designation date days before targeted designation date days before targeted designation date Upon RD approval days before targeted designation date Final approval process. RD, DVP, FTC & DT 0-15 days before targeted designation date FBC coordinates enrollment of Training Manager in next available TTT. TTT workshops offered periodically available as needed. Trainer will be observed, coached, assessed and supported by FTC. Formal verification that the Training Restaurant continues to meet the designation criteria and expectations. FBC with Franchisee & FTC Training Manager & Training Department FTC FBC Upon final designation approval & at least 30 days prior to scheduled start date of TTT As enrolled First 2-3 days of first MIT s training Within 90 days of designation anniversary IHOP Training Department page 11 of 20 October 1, 2010

12 202 Program Enrollment General Enrollment Guidelines There is a maximum of two (2) Managers-in-Training (MITs) permitted to be in training simultaneously at a single 202 Training Restaurant. If there will be 2 MITs simultaneously, they must begin their training on the same day. There is a strictly enforced 30-days-in-advance 202 Program enrollment deadline so that it can be verified that the Training Manager will be available, that the Training Restaurant has openings available, and so an appropriate start date and duration timeline can be established. Training Information Sheet Submission & Enrollment TIS for 202 are to be completed by the candidate s FBC. The candidate s franchise POC has to prove IHOP 201 completion, using the IHOP 201 (or IMTP Phase 1) checklist/agendas, via fax, mail, , or in person. The FBC sends completed TIS for 202 enrollment via to their region s FTC, copying the RD. TIS for 202 must be received by the FTC and RD no later than 33 days prior to the desired start date of the training. This allows the FTC and RD 72 hours to review and reply on the TIS plus the minimum 30 days enrollment requirement. The FTC and RD have 72 hours to review and respond to FBC should there be any issues or concern with the TIS or the 202 candidate. If the TIS is not satisfactory, the FTC or RD communicates any concerns or issues to the FBC, who follows up and withdraws or resubmits a corrected TIS. If the TIS and 202 candidate are satisfactory, The FTC contacts the Training Manager of the desired 202 Training location to verify that the Training Manager will be available during the desired duration dates, that the Training Restaurant has openings available, and to coordinate the most appropriate training start and duration dates. If the desired location and dates submitted on the original TIS are coordinated and approved, the FTC submits the TIS to the Training Department for the candidate s enrollment. The FTC will also reply to FBC that TIS was received and submitted for enrollment. If the desired location and dates submitted on the original TIS are not approved, the FTC notifies the FBC of the alternative location and/or dates that are available. The FBC confirms that the new dates and/or location are acceptable with the franchise POC. If the new dates/location are acceptable, the FBC then modifies the TIS accordingly with the new corrected dates/location and resubmits the TIS to the FTC, copying the RD. The FTC submits the corrected TIS to the Training Department for the candidate s enrollment. The FTC will also reply to FBC that TIS was received and submitted for enrollment. The FTC receives confirmation that TIS were received by the RSC and the 202 candidate is added to the class roster within 72 hours of submission of the TIS. The Training Department will send the enrolled trainee a 202 Training Welcome Kit within 5 business days of the receipt of the FTC & RD-approved TIS. Receipt of this letter is considered the trainee s final and official confirmation of enrollment, and they may then book any travel and accommodations needed. IHOP Training Department page 12 of 20 October 1, 2010

13 Failure to Appear and Individual MIT Cancelations The Franchisee whose 202 Trainees do not appear for 202 Training in which they were enrolled or whose enrolled MITs cancel their enrollment less than 15 days prior to the start date of the class for which they were enrolled will be charged the $350 cost of 1 week of training. If the 202 Trainee who does not appear is from the 202 Training store s own franchise organization, IHOP will not charge the franchisee for the cost of 1 week of training, but the franchisee will be charged the $25 welcome kit fee. 202 Program Costs For each of their organization s 202 trainees sent to another franchisee s IHOP 202 Training Restaurant, the Franchisee s general account (GA) will be charged the 202 program fee of $700. The Training Restaurant will be reimbursed $675 for costs incurred during training including extra labor, training materials, food, incidental supplies and document shipping. The remaining $25 will be reimbursed to the Training Department for Trainee s welcome kit and document shipping costs. The $675 portion of the program fee will not be charged to the franchisee or reimbursed to the Training Restaurant if the MIT is a member of the same franchise organization as the Training Restaurant, but the $25 welcome kit & document shipping fee will be charged to the Franchisee. The full program fee will be charged even if the MIT does not complete the program in its entirety for any reason. MIT travel, transportation and hotel costs are to be covered in full by the franchisee. Meals during training hours and training materials and supplies are provided during training and are included in the program fee. IHOP Training Department page 13 of 20 October 1, 2010

14 202 Enrollment Quick Reference Table Action Key Points Person Responsible Timeline Candidate information and prerequisite proof submitted to FBC TIS submitted to FTC Start date & location determined Candidate approval process TIS submitted to Training Department for enrollment Welcome kit mailed to MIT MIT travel & accommodations arranged Notice of individual participant cancelation of enrollment submitted to FBC See Training Information Sheet posted on InsideIHOP for required information. Contact FBC for prerequisite proof requirements. FTC will contact desired Training Restaurant to validate ability to accept candidate starting on requested date. Original requested start date & location based on availability. If unavailable, FTC will coordinate & communicate alternatives. Approval contingent on candidate meeting all enrollment prerequisites MIT will be enrolled in agreed upon 202 training. Sent to address submitted on TIS. Participant s receipt of the welcome letter serves as their final confirmation of enrollment. Participants may cancel after the deadline, but their franchisee will be charged the cost of 1 week if they do so. Franchisee or designated representative FBC FTC with FBC & Training Manager(s) FBC, RD, & FTC FTC Training Department Franchisee or their designated representative Participant, Franchisee, or Franchisee s designated representative A minimum of 33 days before desired start date A minimum of 33 days before desired start date days before desired start date days before decided start date Upon approval days before start date Upon receipt of Welcome Letter 15 business days before enrolled start date IHOP Training Department page 14 of 20 October 1, 2010

15 202 Training Attendance Requirements Daily Participant Class Attendance There is a minimum 202 Training Program requirement of 2 consecutive weeks consisting of a minimum of 10 training days. All participants are required to attend the entire day for each scheduled day. All modules and activities are mandatory for completion of the program. Rarely, a participant may be forced to miss a portion of the program due to extenuating circumstances and these situations will be addressed on a case-by-case basis. Training workdays and days off will be scheduled by the Training Manager. Special Needs Accommodations The Training Department recognizes and values the diversity of our managers. Reasonable accommodations will be made for special needs to the extent that the Training Department, Training Restaurant, and Training Managers are able - provided such accommodations do not conflict with the requirements and integrity of the program or IHOP SOP. IHOP Training Department page 15 of 20 October 1, 2010

16 IHOP 202 Training Guidelines for the Trainer Note: These trainer guidelines are also included and enhanced in the 202 Program Trainer s Guide. Training Delivery The Manager-In-Training (MIT) is to be the Training Manager s shadow 80% (or more) of the time that they are in your restaurant during the 2 weeks of the training, and the Training Manager is to be the MIT s shadow as they practice and demonstrate what they have learned. As the Trainer goes about performing tasks and activities, the MIT should be with them observing, learning, and practicing management responsibilities and skills and the Trainer should be with the MIT providing instruction, explanation, guidance and feedback. Here are some key suggestions to make the training delivery successful. 1. Follow the 5 Step Training Process: Plan - Tell Show Do - Review. 2. Talk a lot. Explain everything you do, when it should be done, and why. Consider yourself the audible narrator of a restaurant management biography. 3. You are the main body of this program s training material. Your planning and what you tell and show the MIT is the training. The workbook should be seen as a guide, a source for exercises, and a reference for more detailed explanations of the topics covered. Be familiar with the leader s guide contents, workbook instructions, explanations and exercises, and the accompanying resources and SOP Book sections before you train to ensure that you are the expert, that you know what to say about each topic, and that you cover all of the key information and activities. 4. Ask the MIT a lot of questions to get them thinking and to ensure that they understand what you are training. Listen carefully to not only your MIT s words, but also their body language and tone of voice. 5. Maintain a pace that works for both you and the MIT. 6. As much as possible, train the topics in the normal order and course of a restaurant operations routine for example, the End-of-Week section should primarily be covered on the day that you normally perform your restaurant s End-of-Week processes & procedures. 7. You may train all or portions of a topic in the normal course of a day before it is formally covered in the workbook or recommended agenda, and that s OK. This program is meant to be flexible. Just be sure to refer back to the workbook afterward to ensure that all of the key points and learnings were indeed covered. 8. Allow the MIT to try and practice the learnings as much as possible following the initial instruction. IHOP Training Department page 16 of 20 October 1, 2010

17 9. Provide feedback often both praise for positive achievements and redirection for areas needing improvement. 10. Always remember that your leadership shadow is showing! Training Agenda An agenda has been provided with recommended training days and progression for each module and subtopic. This agenda is a guideline only that is laid out according to the natural progression and size of the topics and is intended to assist you with planning the training and making sure you fit everything into the number of training weeks that you are allotted. The actual training agenda and progression of topics is subject to your own work schedule, what is covered in the in the normal order and course of a restaurant operations routine, the needs of the restaurant, and, most importantly, the needs of the MIT. What s important is that all of the topics and information are trained and learned. It is critical that the Training Manager make a thorough plan and schedule for each MIT s training as soon as they learn when the MIT will arrive to begin training and that the plan is updated each day based on what was covered that day and the MIT s additional needs. An important part of the planning includes scheduling of overlapping or supplemental management coverage for the restaurant for partial or whole days when a topic or activity requires that the Training Manager provides exclusive and dedicated attention and time with the MIT. For example, the first few hours required to teach an MIT how to create efficient and effective employee work schedule will require you to be in the manager s office with the MIT pulling reports from the POS and analyzing and populating data into a spreadsheet on the office computer. In order for the training to be effective, you will need to ensure that there are minimal distractions and interruptions; so it would be sensible and expected to schedule a substitute manager or supervisor to manage the restaurant operations during this particular training. This way the operations are not negatively impacted by your absence and you can focus on the MIT without interruptions. The majority of any training program fees collected and paid to the franchise organization for each MIT is intended to reimburse the Training Restaurant for this extra management coverage. Daily MIT activities (except Day 1) should include: Management Walk-Throughs/Checklists Pre-Shift Meetings Server Station Planning End-of-Day Accounting & Administration Management by Walking Around IHOP Training Department page 17 of 20 October 1, 2010

18 Table Touches Sidework & Deep Cleaning Monitoring and Check-Outs Placing & Receiving Orders (as applicable) Day s learnings review Overview of the following day's agenda Homework (including day 1); the MIT should the participant workbook contents for all sections that will be covered the following day Weekly MIT Activities should include: End-of-Week Accounting & Administration Food Inventory Financial Performance Analysis (P&L or Operating Statement) Application Screening, Reference Checks, and Candidate Interviews (except Week 1) Employee Work Schedules Activities an MIT Should Not Perform To protect you, your restaurant, and your franchise organization from unnecessary risk and liability, there are certain activities that the MIT should not be permitted to perform. The MIT may participate and should assist or observe you in the following activities but they may not be the primary or sole manager to perform them: Administer formal corrective action to or terminate an employee Make a hiring decision or job offer for your restaurant Complete and/or administer an actual employee performance appraisal Complete and post a final draft of the employee work schedule Create and post employee notices and memos Complete and submit vendor orders Complete and submit the restaurant s final revenue accounting, team member payroll, or financial performance reports Restaurant cash handling including, but not limited to, using or operating the cash register, banking out servers, verifying cash drawer(s), and counting daily deposits. Perform Back Bank (safe) verification Make deposits at the bank Manage a shift IHOP Training Department page 18 of 20 October 1, 2010

19 Also, an MIT should never be used to cover shifts or staffing shortcomings. Though an MIT can be expected to assist operations during busy periods as any manager would do, they may only do so for reasonable cause, and this should be a rare occurrence. Part of your responsibility as a Training Manager is to ensure that your restaurant s staffing is sufficient for the projected guest volume and operational needs, that you have sufficient employee and management coverage to ensure that you are available and able to effectively train your MIT, and that you have the ability to and do react appropriately to unexpected staffing challenges. You may not use an MIT to reduce your restaurant s labor costs. Trainer Authority As their assigned Trainer, the Training Manager has implied and informal authority over the IHOP 202 MITs. However, as the MITs are also managers, sometimes even senior managers, and are often not a member of your own franchise organization, your actual authority over the MIT is limited. The Training Manager is empowered as the Trainer to give instructions and assignments, dictate the MIT s training schedule, and to coach and redirect their performance and behavior. You are also expected to utilize your leadership skills to keep the MIT engaged in the program and to impact and influence their behavior. Though we certainly don t expect that an MIT would be a problem for you or your restaurant, there is the possibility that there may be a rare occasion when the MIT is not as professional, cooperative, committed to the training, or willing to learn as would be expected. The Training Manager does not have the authority to formally reprimand, discipline or terminate the MIT or to cease the MIT s training and excuse them from the training restaurant for any reasons other than zero-tolerance behaviors such as cheating on a tests/exam, illegal drug use, employee abuse, violence, or harassment. If they are faced with halting the MIT s training for any reason, the Training Manager must contact their FTC immediately. If any other issues or concerns arise that you are not able to successfully redirect or resolve on your own, contact your FTC for assistance - prepared to cite specific behaviors, the dates/times which they occurred, and what, if anything you have already done in an attempt to redirect or resolve the situation. Providing Feedback For the sake of the MIT s, Franchisee s, and the Brand s success the Training Manager is counted on and expected to provide the MIT with honest, clear, and concise feedback on both their accomplishments and areas needing improvement. Be specific when providing feedback and focus on behaviors that the MIT can change. Provide clear explanations and descriptions of what behaviors should continue, what behaviors must be improved or changed, and what standard must be met. Training Materials & Tools You, as the Training Manager are responsible for maintaining and replenishing the program materials and tools. Participant Workbooks, Leader s Guides, SOP Manuals, and IHOP Training Department page 19 of 20 October 1, 2010

20 Laminates can be ordered from DataSource. Program Discs can be ordered through your FTC. To ensure that you always have Participant Workbooks available it is expected that you will maintain a supply of at least 2 workbooks in the Training Restaurant at all times. All other tools and materials are expected to be available at all times and replacement due to loss or damage is the responsibility of the Training Manager. Following is a list of the primary program materials and tools that you must have available in the Training Restaurant. 2 Learner s Guides (Trainee Workbooks) Trainer s Guide Program Materials CD SOP Book 1; Operating Procedures & Standards Franchise Version (Company Operated Training Restaurants must maintain both Company and Franchise Versions) SOP Book 2; Cost Controls & Safety/Sanitation IHOP Restaurant Safety Program (Company Operated Restaurants Only) SOP Book 4; Equipment Manual (complete including tabbed binder) SOP Book 5; Core Line Recipes SOP Book 6; Core Prep Recipes Applicable Regional Preference Recipes All SOP & Training Laminates including Shelf Life Charts OAR Reference Binder (available on InsideIHOP) IHOP 101 Restaurant Team Member Training Program (complete with all components) Beside the Participant Workbook, which will be the MIT s to keep, the training materials & tools should not be removed from the restaurant. If an MIT would like to borrow any other training resource or tool to read or study as homework, they should only be allowed to do so if there is another copy available to keep in the restaurant and they must complete and sign a Training Materials Checkout document (available on the program materials CD). You are also expected and responsible for maintaining all operational materials, resources and tools required and recommended by IHOP SOP and federal, state and local law such as smallwares, thermometers, tableware, MSDS, equipment, employment law postings, choking posters, etc. IHOP Training Department page 20 of 20 October 1, 2010