Carlos Messi is a restaurateur from Buenos Aires, Argentina. He owns a chain of steak eateries. Training for staff in his kitchens is mostly done on-the-job. Carlos has recently recruited staff for a new outlet and is devising a training programme for them.

a. State two things that might be included in the induction training for the new staff.
Toilets
Safety Protocol/Exits

b. Explain two benefits of conducting the training of the new staff on-the-job.
The benefits of training staff whilst on the job, is that they're going to be productive, and working, an they're going to be learning how to do the job with a supervisor to help. Another benefit, is that the employee gains practical work experience, which will better equip the employee to do their job. This method is also cost effective and, time efficient.

c. Evaluate whether Carlos should consider using off-the-job training for all kitchen staff in future.
The idea to take staff out of the restaurant and in to another restaurant to see how operations work, is a great idea, because then they would be learning from experienced people who may even do the same job.

This method is probably a very good way to train staff, because of the way that staff can learn from other staff, in a fully functional restaurant to see how they function as a team. It would be a very good idea because the employees might have a boat in morale, because the business is giving them the opportunity to train, as well as that, seeing how the process works as clockwork, there's a greater chance the staff will be productive with a little more practical experience.

Although, after all the benefits that come with the off the job training, the downside is the employees having to he off the job, at another venue, on paid time, which would make for extra cost in transportation, downtime, and possible venue booking; in this case, the downside would be the disruption of two chains of the restaurant.

In conclusion, it may be a better idea (economically) to do on the job training, as opposed to taking the employees on an expensive and unproductive 'field trip' to another restaurant, if it lasted for less than two hours, it may be of some help to practical experience.