OBEROI HOTELS AND RESORTS

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

F&B SERVICE OPERATIONS FB I 19 PREPARE HERBAL TEA

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
Preparing a herbal tea.

Know the procedure to make herbal tea as per standards.

To prepare hebal 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 The trainer should first do the whole procedure and the trainee will follow with two practices

EQUIPMENT
3 Tea pots Hot water boiler 1 Teapot with freshly made herbal tea 2 Waiters cloth 2 Tea cup 3 Tea saucer 3 Tea spoon 1 Sugar basin 3 Tea Napkin 2 Creamers

MATERIALS
8 Herbal tea bags 1 bottle honey 4 lemon wedges wrapped in muslin cloth Sugar sachets

AUDIO VISUAL AIDS

None

LESSON PLAN Ice breaker Link back

PREPARING HERBAL TEA

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: Offer trainee to smell the freshly prepared herbal tea from the tea pot and make him taste. How does this smell? Do you know what this is? What are the various herbal teas served in the hotel? What are the accompaniments you serve with herbal teas? By the end of this session you will be able to make herbal tea in accordance with standards and to perfection Many guest order for herbal teas in our restaurants. After todays class you would be able to prepare herbal teas & set their orders for service

Objective Need

TASK ANALYSIS WORKSHEET WHAT IS THE STEP?

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

PREPARING HERBAL TEA WHY IS THE STEP DONE THAT WAY? WHEN DO YOU KNOW THE STEP IS CORRECT?

TRAINER DEMONSTRATES 1. Select a tea pot By examining the pot Free from residue Not tarnished or scratched By placing the tea pot under the boiler Turning the tap of the water boiler By tilting the pot into the basin Why must it be clean and free from dirt & residue Should be in See a clean and accordance with shining pot, free hygiene from stains standards Should look presentable To raise the temperature of the pot Ensuring tea remains hot for a longer period of time The water has transferred its heat to the pot and will not result in hot tea Feel the pot become hot.

2. Fill the pot with some hot water

Why do we fill hot water in the pot?

3. Throw out the water from the pot

Why do we throw out the water?

See no water in the pot

WHAT IS THE STEP? 4. Put herbal tea bags

HOW IS THE STEP DONE? By opening the container By fastening the string to the top of the tea pot handle By placing the tea pot under the boiler Turning the tap of the water boiler By filling the pot till only one inch from the top is empty By wiping the pot from the outside with a waiters cloth or a clean duster

WHY IS THE STEP WHEN DO YOU DONE THAT KNOW THE STEP WAY? IS CORRECT? What do we check Ensure the tea See tea bag for before putting in bags are not string fasten to the tea bag? loosely tied the tea pot Guest can see See tea bag the tag of the tea suspended in bag the tea pot Why do we leave some space in the teapot? To avoid spillage See the hot water change To ensure colour due to smooth flow of the tea leaves in the tea the tea bag

B-BREAKDOWN

5. Fill the tea pot with hot water

6. Wipe the pot

Why do we wipe the To present a pot from outside? clean pot in front of the guest TRAINEE PRACTICES STEPS 1-6

See the pot is clean and dry from the outside

LESSON PLAN ANY QUESTION S?

PREPARING HERBAL TEA 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? Do we add milk to herbal teas? 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.