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OBEROI HOTELS AND RESORTS
T-ASK
TRAINING in ATTITUDE, SKILLSand KNOWLEDGE
STANDARD LESSON PLAN
F&B SERVICE OPERATIONS
FB I 01
POLISH CUTLERY
IMPORTANT
Certified Departmental Trainers are requested to return this document to OCLD if any amendments are made to theLesson 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 occurbecause 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
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PREPARATION, RESOURCES AND ENVIRONMENTAL PLANNING WORKSHEET
TASK TITLE Polish cutlery
TRAINING AIM Know how to dry and polish washed cutlery
TRAINING OBJECTIVES Clean and polish cutlery according to standards and stack appropriately.
PRE-REQUISITES The trainee should be able to identify different cutlery and know their uses. By default assume right hand trainee-check
SPECIAL NOTES Trainee is right handed
ENVIRONMENT FACTORS Trainer and trainee to stand beside each other.
EQUIPMENT MATERIALS AUDIO VISUAL AIDS
30 Mixed Cutlery
5 Waiters cloth1Continental tray with tray mat
EXHIBIT 1.1
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LESSON PLAN POLISH CUTLERY A - ATTENTION
Ice breaker Questions about what has been happening to the trainee and how hisorientation has been. Check comfort level with the pace of learning.
Link back Ask if the trainee has any questions or problems with the last session,
Test the trainees recall of the attitudes, skills and knowledge requiredfor any task that is an importantpre-requisite for this particular task.
Attention By asking questions: Would you like to eat with a spoon that has water spots, finger print marks or
food stains?
Do you think hygiene has any thing to do with the way we hold and handleour equipment?
Objective By the end of todays session you will be able to polish cutlery bymaintaining hygiene standards.
Need They should be in a presentable and hygienic state before being used byguests.
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TASK ANALYSISWORKSHEET
NAME OF THE TASK POLISH CUTLERY
WHAT IS THE
STEP?
HOW IS THE STEP
DONE?
B
BREAKDOWN
WHY IS THE STEP
DONE THAT WAY?
WHEN DO YOU
KNOW THE STEPIS CORRECT?
1. Remove cutleryrack from thedishwasher
By lifting thecutlery rack fromthe dishwasher
By placing it on a
table in the backarea
TRAINERDEMONSTRATES
What precautionsto take?
Hygienestandards
Standard
procedure
See cutlery rackplaced on thetable
2. Collect cutlery tobe polished
By holding thewaiters cloth inleft hand andleaving one endfree.
By arranging abunch of similarcutlery with allheads of thecutlery facingaway from yourbody.
Should we mix-updifferent types ofcutlery in ourhands and the
direction they arefacing?
How much is abunch?
Ease of polishing
Hygienestandards
See the bunch ofcutlery arrangedon the waiters
cloth in your lefthand.
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WHAT IS THESTEP?
HOW IS THE STEPDONE?
B BREAKDOWN
WHY IS THE STEPDONE THAT WAY?
WHEN DO YOUKNOW THE STEP
IS CORRECT?
3. Wipe and polishcutlery
By vigorouslywiping eachcutlery with thefree end of thewaiters cloth
TRAINERDEMONSTRATES
Should our handstouch the cutlery?
What do we do ifthe waiters clothbecomes wet?
Hygienestandards
Change the waiterscloth
See the cutlerybeing polished inthe mannerspecified.
4. Stack the cutlery o By checking
the entire lotof cutlery ispolishedand stackedseparatelyon thecontinentaltray
TRAINEEPRACTICESSTEP(1- 3 )
Easy ofoperations
Time saving
See well polishedcutlery
See properlystacked cutleryon the tray
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LESSON PLAN POLISH CUTLERY C - CHECK
ANY QUESTIONS? Ask if trainee has any questions
VERBAL CHECK Have the trainee recite the steps verbally
INVESTIGATEQuestions on any detail not mentioned during the Verbal Check (eg):
Why do we immerse cutlery in hot water?
What does lemon do?
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 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 apre-requisite
Reconfirm the venue, day and time of the next session.
Encourage and ensure practice on-the-job to develop skills.