Good start. A few things I would change:
-I would put the espresso section first. This is just my personal preference, as espresso is the foundation of cafe drinks.
-I didn't notice anything about brewing ratios/amount of coffee used for espresso/etc. To me, this is uber important.
and then there's a few things I don't personally agree with, i.e. resteaming milk, but if your company is down with it, I say go ahead.
Overall, for a rough draft, this is a good start. If you wanna take a look at the manual I just finished, I can email it your way.
Write "cappuccino" with two "c". If you want to look cool, write it in plural as "cappuccini".
Would have been nice if you shared it on WikiBooks. There is already a bartending manual. Why not a barista manual?
I was trained about 8 months ago so I can remember far enough back to remember what helped me most. your best section is the steaming section I think. It's hardest to describe what to do to prevent a bad shot, I think, because there's so many little things that could go wrong, but you do a pretty good job. It just takes practice! You might want to include a little blurb about not getting frustrated- no one can do this stuff without practice, and anyone CAN do it if they practice :).
As far as formatting I would agree that the espresso should go first. Good start!
This is why I shouldn't be reading stuff early in the morning. I didn't realize that this was a "barista 101". I understand the reasoning for not having the technical stuff in there, but I've found that my barista's tend to reference the training manual quite a bit, even after they're on bar. I wouldn't say that the technical aspect, as far as how many grams, etc, is too much info; on the contrary, I find its absolutely essential. But to each his own.
Good show so far. If you need any other pointers just lemme know.