Instructor-Led
Sexual Harassment Prevention Training
The Design Process
1. Needs Assessment
Conducted initial meetings with HR, legal, and restaurant leadership to identify key concerns related to harassment prevention.
Assessed gaps in knowledge, existing policies, and common scenarios that employees and managers encounter in the restaurant setting.
Collected feedback from employees to understand their awareness levels and areas where additional guidance was needed.
2. Learning Objectives Development
Established clear learning objectives, ensuring the training focused on recognizing, addressing, and preventing harassment.
Created specific objectives tailored to restaurant staff, including awareness of company policy, reporting procedures, and handling difficult conversations.
3. Content Creation
Drafted engaging and comprehensive content that covered critical topics such as the definition of harassment, legal implications, and examples specific to the restaurant industry.
Developed role-play scenarios and real-life examples for practical application of knowledge.
Collaborated with legal and HR to ensure all content complied with company policies and state/federal regulations.
4. Instructional Design
Designed the training to be interactive and engaging, using a combination of presentation slides, videos, and role-playing exercises.
Structured the content for easy understanding, with sections on types of harassment, company procedures, reporting methods, and consequences of non-compliance.
Included activities such as case studies, group discussions, and scenario-based learning to encourage active participation.
5. Visual Design
Created visually appealing slides using consistent branding aligned with the restaurant’s aesthetic, incorporating minimalist graphics and icons to represent key concepts.
Integrated relatable workplace scenarios to make the content more applicable to restaurant employees.
Ensured readability by balancing text with visuals and using clean, professional fonts and layouts.
6. Pilot Testing and Feedback
Conducted a pilot session with a small group of restaurant managers and HR to gather feedback on the flow and clarity of the training.
Adjusted the training based on participant feedback, including modifying the role-play exercises and adding additional examples to address specific concerns raised.
7. Finalization and Delivery
Finalized the instructor-led training materials, ensuring all content was aligned with company values and compliant with legal standards.
Created facilitator guides and participant handouts, including policy documentation and a reporting procedure flowchart.
Delivered the training in-person, providing an interactive, safe space for employees to ask questions, role-play, and practice handling harassment incidents.
Description: Provide restaurant leaders with comprehensive knowledge of sexual harassment policies, reporting procedures, and their role in fostering a harassment-free workplace.
Tools: Microsoft PowerPoint, Microsoft Word, Adobe Acrobat Document
Medium: Instructor-led Classroom Training
Deliverables: Facilitator Guide, Participant Guide, Policies & Procedures, Legal Guidelines
Associated Document: Design Document