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OBEROI HOTELS AND RESORTS

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

F&B SERVICE OPERATIONS FB I 06 POLISH CHINAWARE


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
Maintenance of Chinaware

Know how to maintain Chinaware often it has been washed in the dishwash

Holding and handling chinaware which has been washed Cleaning/polishing chinaware which was been washed Stacking of polished chinaware Trainee should have completed training in how to use the dishwash Trainee should have knowledge of the different kinds of chinaware in our hotel. Trainee is right handed

PRE-REQUSITES SPECIAL NOTES ENVIRONMENT FACTORS EQUIPMENT


4 waiters cloth 8 dinner plates

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

MATERIALS

AUDIO VISUAL AIDS


EXHIBIT 1.4

LESSON PLAN POLISH CHINAWARE A-ATTENTION Questions about what has been happening to the trainee since last time. Ice breaker Check comfort level with the pace of learning. Link back 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: Have you ever seen china being wiped and polished? What is the need of polishing chinaware? Objective Need Todays training session is all about maintaining China. How to handle China after it has been washed and the best way of polish them Equipment in our hotels it very expensive and therefore it is necessary to maintain it properly to ensure its long life, and more importantly from the hygiene point of view.

TASK ANALYSIS WORKSHEET WHAT IS THE STEP?

NAMEOF THE TASK HOW IS THE STEP DONE?

POLISH CHINAWARE

BBREAKDOWN
TRAINER DEMONSTRATES How to fold a waiters cloth? Why is the waiters cloth folded in this way?

WHY IS THE STEP DONE THAT WAY?

WHEN DO YOU KNOW THE STEP IS CORRECT?

1. Preparing the waiters cloth

By folding it in three halves

To ensure that See waiters cloth the cloth is folded n three folded the halves correct way assisting in ease of cleaning To ensure maximum absorption while wiping Hygiene Hotel standards To ensure no finger monks on the plate See that plate is hold in both hands with two waiters cloth

2. Pick up china

By holding the plate with two waiters cloth in both your hands

How to hold the plate? Why is the plate hold the way it is? TRAINEE PRACTICES (Stages 1-2)

WHAT IS THE STEP?

HOW IS THE STEP DONE?

BBREAKDOWN
TRAINER DEMONSTRATES How to wipe the plate?

WHY IS THE STEP DONE THAT WAY? To ensure minimum handling To ensure there are no stains or watermarks

WHEN DO YOU KNOW THE STEP IS CORRECT? Cleanliness See no stains, watermarks

3. Wipe top side

By using the waiters cloth on your left hand to grip the plate and the waiters cloth in the right hand to wipe the centre of the plate

4. Wipe the edges

By using both How to wipe the the waiters cloth, edges of the one in the left plate? hand & the other in the right hand and rotating the plate clockwise

To ensure minimum handling To ensure there are no stains or watermarks To ensure minimum handling To ensure there are no stains or watermarks

Cleanliness See no stains, watermarks

5. Wipe the bottom By turning over How to wipe the the plate and plate? using the waiters cloth in your right hand to clean the bottom of the plate TRAINEE PRACTICES (Stages-3-5)

Cleanliness See no stains, watermarks

WHAT IS THE STEP?

HOW IS THE STEP DONE?

BBREAKDOWN
TRAINER DEMONSTRATES How to stock China?

WHY IS THE STEP DONE THAT WAY? To prevent accidents while placing or removing Over stocking may result in toppling down To prevent any dust or germs settling on it.

WHEN DO YOU KNOW THE STEP IS CORRECT? See neat stocks of plates on the shelves See stocks not tilting

6. Stack the plate

By storing on shelves at a convenient height

Why is the By storing prices height of the of approx. 2 shelves very dozen important If possible covering it. Why should China not be over stocked Why should china be covered. TRAINEE PRACTICES (Stage 6)

LESSON PLAN ANY QUESTIONS VERBAL CHECK INVESTIGATE

POLISH CHINAWARE 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 should the plates be polished? Why are 2 cloths used? What are the 3 steps in wiping?

PRACTICAL CHECK

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. 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.

PRAISE LINK FORWARD