OBEROI HOTELS AND RESORTS

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.

VERSION: 1 JUNE 2006

PREPARATION, RESOURCES AND ENVIRONMENTAL PLANNING WORKSHEET

TASK TITLE TRAINING AIM TRAINING OBJECTIVES PRE-REQUISITES SPECIAL NOTES ENVIRONMENT FACTORS EQUIPMENT
3 tea pots (1 portion each) Hot water boiler 2 Waiters cloth Preparing a pot of tea using muslin tea bags

Know how to make black tea

To prepare black tea according to hygiene and hotel standards

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

AUDIO VISUAL AIDS

None

LESSON PLAN Ice breaker Link back

PREPARE A POT OF TEA USING MUSLIN TEA BAGS

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

TASK ANALYSIS WORKSHEET WHAT IS THE STEP?

NAME OF THE TASK HOW IS THE STEP DONE? B-BREAKDOWN

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

See a clean pot free from stains

Why do we fill hot water in the pot?

To raise the temperature of the pot

Feel the pot become hot.

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 do we throw out the water?

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

4. Put Oberoi blend tea bags

By opening the container By putting one tea bag in the pot

What do we check Ensure the tea for before putting in bags are not the tea bag? loosely tied

5. Fill the tea pot with hot water

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

6. Wipe the pot

By wiping the pot from the outside with a waiters cloth

Why do we wipe the Hygiene pot from outside? standards TRAINEE PRACTICES STEPS-1-6

See the pot is clean and dry from the outside

LESSON PLAN ANY QUESTION S?

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.