Professional Documents
Culture Documents
T-ASK
TRAINING in ATTITUDE, SKILLS and KNOWLEDGE
STANDARD LESSON PLAN
F&B SERVICE OPERATIONS FB I 17 PREPARE A POT OF TEA USING MUSLIN TEA BAGS
IMPORTANT
Certified Departmental Trainers are requested to return this document to OCLD if any amendments are made to the Lesson Plan or PREP-sheet, either to improve its delivery or to reflect a particular unit-based operating procedure that may differ from the overall standard. Any such amendment will be evaluated and, if appropriate, incorporated into the original at OCLD. A revised version will then be sent to each hotel so that it can update its library of lesson plans. In some cases a second version of the lesson plan may be required in cases where major differences in approach occur because of the application of a task in a particular brand. CDT s are requested to send brand specific amendments to OCLD for publication throughout the brand. Your co-operation is requested to ensure true standardisation of quality training across the company.
Trainee should be able to identify basic F&B equipment Trainee is righthanded The trainer and trainee should stand side-by-side
MATERIALS
Hot water 3 tea bags of Oberoi blend
A-ATTENTION
Questions about what has been happening to the trainee since last time. Check comfort level with the pace of learning. Ask if the trainee has any questions or problems with the last session, even if that task is not a pre-requisite for the task in this session. Test the trainees recall of the attitudes, skills and knowledge required for any task that is an important pre-requisite for this particular task.
Attention
By asking questions: What are the teas served in our hotel? Do you know how to make a cup of tea?
Objective
By the end of this session you will be able to make black tea in accordance with standards and to perfection This is a good skill to start with as tea is ordered very often in our coffee shop and you will be of great assistance in the back area during breakfast.
Need
PREPARE A POT OF TEA USING MUSLIN TEA BAGS WHY IS THE WHEN DO YOU STEP DONE KNOW THE STEP THAT WAY? IS CORRECT?
TRAINER DEMONSTRATES 1. Select tea pot By Examining the pot Not tarnished or scratched 2. Fill the pot with hot water By placing the tea pot under the boiler Turning the tap of the water boiler Why must it be clean and free from dirt & residue
Hygiene standards
WHAT IS THE STEP? 3. Throw out the water from the pot
HOW IS THE STEP DONE? By tilting the pot into the basin
B-BREAKDOWN
WHY IS THE STEP WHEN DO YOU DONE THAT KNOW THE STEP WAY? IS CORRECT? Ensuring tea See no water in remains hot for a the pot longer period of time See tea bag in the pot
What do we check Ensure the tea for before putting in bags are not the tea bag? loosely tied
Why do we leave By placing the tea pot under the some space in the teapot? boiler
By filling the pot little less than the spout of the pot
To avoid spillage See hot water change color To ensure due to the tea smooth flow of leaves the tea
Why do we wipe the Hygiene pot from outside? standards TRAINEE PRACTICES STEPS-1-6
PREPARE A POT OF TEA USING MUSLIN TEA BAGS Ask if trainee has any questions
C-CHECK
VERBAL CHECK Have the trainee recite the steps verbally INVESTIGATE Questions on any detail not mentioned during the Verbal Check (eg): What points do we keep in mind while selecting a teapot? What point do we keep in mind while selecting a tea bag? Why do we wipe the pot from outside? PRACTICAL CHECK PRAISE Have the trainee perform the entire task without help and in silence. Ensure only good habits are being practised. Coach if necessary. Recognise and appreciate his or her success.
LINK FORWARD Ask questions to direct trainees attention to either: The task to be covered in the next session AND/OR A task later in the checklist for which todays task is a pre-requisite Reconfirm the venue, day and time of the next session. Encourage and ensure practice on-the-job to develop skills.