OBEROI HOTELS AND RESORTS

T-ASK
TRAINING in ATTITUDE, SKILLS and KNOWLEDGE
STANDARD LESSON PLAN

F&B SERVICE OPERATIONS FB I 04 PREPARE A BREAD BASKET

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
2 bread basket 2 dinner napkins Prepare a bread basket.

Know how to prepare a bread basket.

Prepare the bread basket in the prescribed way.

Trainee should have completed training in different types of napkin folding. The trainee should know how to make the bread basket fold. Trainee is right handed Trainer and trainee to stand side-by-side (check left or right handed)

MATERIALS

AUDIO VISUAL AIDS

None

LESSON PLAN Ice breaker Link back

PREPARE A BREAD BASKET 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: How does mise-en-place helps us? When all do we put the bread basket on the guest table?

Objective Need

By the end of todays session you will be able to prepare a bread basket as per the Oberoi standards as part of your restaurant mise-en-place. Pre-planning & organising for better & smooth operation for guest satisfaction.

TASK ANALYSIS WORKSHEET WHAT IS THE STEP?

NAME OF THE TASK HOW IS THE STEP DONE?

PREPARE A BREAD BASKET WHY IS THE STEP DONE THAT WAY? WHEN DO YOU KNOW THE STEP IS CORRECT?

B BREAKDOWN
TRAINER DEMONSTRATES

1. Select bread basket.

By checking What will we check That the basket is for? clean Polished

Hygiene Hotel standard

See clean, no damage See shine, no tarnish if silver

2. Select dinner napkin.

By checking Cleanliness and damage-free Well pressed and stain free

What should be watch out for while selecting the napkin?

Hygiene Hotel standards Fit for purpose

See clean, no damage See no crease

TRAINEE PRACTICES STAGES 1-2

WHAT IS THE STEP?

HOW IS THE STEP DONE?

B BREAKDOWN
TRAINER DEMONSTRATES

WHY IS THE STEP DONE THAT WAY?

WHEN DO YOU KNOW THE STEP IS CORRECT?

3. Fold and line dinner napkin

By checking By folding the dinner napkin as shown Line the napkin in the bread basket

Why is the napkin folded this way?

Hotel standard Keep the bread covered at all times Ease in stocking

See well lined bread basket

TRAINEE PRACTICES

WHAT IS THE STEP?

HOW IS THE STEP DONE?

B BREAKDOWN
TRAINER DEMONSTRATES

WHY IS THE STEP DONE THAT WAY?

WHEN DO YOU KNOW THE STEP IS CORRECT? See bread baskets stacked neatly

4. Stack the bread basket

By checking The lined bread basket and keeping ready in the back area.

Why are bread basket lined and kept ready?

Ease in service Minimise time while serving bread.

TRAINEE PRACTICES

LESSON PLAN ANY QUESTIONS? VERBAL CHECK INVESTIGATE

PREPARE A BREAD BASKET Ask if trainee has any questions Have the trainee recite the steps verbally

C - CHECK

Questions on any detail not mentioned during the Verbal Check (eg): Why do we line the bread baskets and keep ready? Why is the dinner napkin folded in this way?

PRACTICAL CHECK Have the trainee perform the entire task without help and in silence. Ensure only good habits are being practised. Coach if necessary. PRAISE LINK FORWARD Recognise and appreciate his or her success. 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.