Secondary fermentation is a misnomer, unless you are actually adding fermentable sugars. Instead it's nothing more than a bulk aging vessel/bright tank. Sometimes, a secondary vessel is also used for dry hopping or fining the beer, although this can be done in the primary as well.
In my opinion, doing a secondary is not necessary for most beer styles, but if you want to do it, just rack your beer off the yeast into the sanitized secondary, put on an airlock, and let it sit, preferably at a cool temperature (or cold, if you are lagering your beer). Before racking, make sure that the beer has attenuated fully - give it a few days after you reach final gravity and there is no more activity.