OBEROI HOTELS AND RESORTS

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

F&B SERVICE OPERATIONS FB I 08 PREPARE A SUGAR BOWL

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
Prepare a sugar bowl.

Know how to prepare a sugar bowl as part of restaurant mise-en-place activities.

Handle and check all items safely and hygienically Set the sugar bowl in the prescribed way. Trainee should be able to recognise all equipment Should have some knowledge of basic mise-en-place.

PRE-REQUISITES

SPECIAL NOTES ENVIRONMENT FACTORS EQUIPMENT

3 sugar bowls

Trainee is right handed

Trainer and trainee to stand side-by-side (check left or right handed)

MATERIALS
15 Sugar free - equal 20 white sugar sachet 20 brown sugar sachet

AUDIO VISUAL AIDS

None

LESSON PLAN Ice breaker Link back

PREPARE A SUGAR BOWL 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 different options of sugar we give to our guests? How does mise-en-place helps us?

Objective Need

By the end of todays session you will be able to prepare a sugar bowl as per the standards of mise-en-place activities. Pre-planning and organising for better and smooth operation.

TASK ANALYSIS WORKSHEET

NAME OF THE TASK

PREPARE A SUGAR BOWL

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?

1. Select the sugar bowl

By checking What will be check The sugar bowl is for? clean Polished

Hygiene Hotel standard

See clean, no damage See shine, no tarnish if silver See seal intact See correct date Feel no lumps See the required number of sockets

2. Select sugar sachets.

By checking What all should we Quality Quality of sachets talk care of with the Hotel standards sugars offered? Quality of white and brown sugar and equal Equal-4 Brown-6 White-6 Seal not broken Manufacturing & expiry date.

WHAT IS THE STEP?

HOW IS THE STEP DONE?

B BREAKDOWN

WHY IS THE STEP DONE THAT WAY?

WHEN DO YOU KNOW THE STEP IS CORRECT?

TRAINER DEMONSTRATES 3. Place sugar sachets in the sugar bowl. By checking By placing the sugar sachets in the following order 6 white sugar all together 6 brown sugar all together 2 equal each on either side of white and brown all sachets labels should be facing outward What care should be taken while placing sugar sachets? Ensure sugar sachets on either side should face towards the guest. Hotel standard Ensure that the sachets are filled in the bowl. See sachets in order See sachets are filled with the labels facing the correct direction.

TRAINEE PRACTICES STAGES 1-3

LESSON PLAN ANY QUESTIONS? VERBAL CHECK INVESTIGATE

PREPARE A SUGAR BOWL 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): How many numbers of sugar sachets of each type we use? How are they to be placed?

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.