OBEROI HOTELS AND RESORTS

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

F&B SERVICE OPERATIONS FB I 25 OPERATE THE CIMBALI (SEMI AUTOMATIC MACHINE)

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
Operate the Cimbali (Semi automatic) machine.

Know the procedure for preparing coffee using a semi automatic machine

Preparing coffee using a semi automatic machine

Trainer should know how to clean and operate the semi automatic coffee machine and the coffee grinder

The trainee should be able to identify basic F&B equipment

SPECIAL NOTES ENVIRONMENT FACTORS EQUIPMENT

5 cups Coffee grinder Semi automatic coffee machine

Trainee is righthanded The trainer and trainee should be in a well lit room with out any distractions The coffee machine and the coffee grinder should be at their disposal

MATERIALS
Hot water Coffee beans

AUDIO VISUAL AIDS

None

LESSON PLAN OPERATING THE CIMBALI (SEMI-AUTOMATIC) A-ATTENTION MACHINE 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: Do you like coffee? How do you like it strong or light? Would you like to know how to prepare coffee using a semi automatic coffee machine? Objective Need By the end of todays session you will learn to prepare coffee using the semi automatic machine 50% of breakfast orders are coffee orders. Its very important that we know how to operate the machine to make a good cup of coffee.

TASK ANALYSIS WORKSHEET WHAT IS THE STEP?

NAMEOF THE TASK HOW IS THE STEP DONE?

BBREAKDOWN
TRAINER DEMONSTRATES

PREPARING COFFEE (SEMIAUTOMATIC) MACHINE WHY IS THE WHEN DO YOU STEP DONE KNOW THE STEP THAT WAY? IS CORRECT? See a clean, unchipped or unstained cup

1. Select a cup

By selecting a warm cup that is not cracked, chipped or stained By shifting the coffee holder to the right holding the handle so that it detaches itself from the machine By tapping out the spent coffee powder and washing the holder

So that the What do we look for guest is while selecting a presented a cup? clean up and according to standards What side do we shift the handle? So that the fresh coffee powder can be put in after removing the used powder

2. Detach the coffee holder

See the holder detach itself from the machine and come free

3. Clean the coffee holder

Why do we throw out the spent coffee?

So that fresh See an empty coffee powder and clean coffee can be filled into holder the holder

TRAINEE PRACTICES STEPS 1-3

WHAT IS THE STEP?

HOW IS THE STEP DONE?

BBREAKDOWN
TRAINER DEMONSTRATES

WHY IS THE STEP DONE THAT WAY? So that the coffee made with thin freshly ground coffee has a good flavor and aroma So that the coffee holder is safely in its place

WHEN DO YOU KNOW THE STEP IS CORRECT? See that the coffee powder is packed in the coffee holder

4. Fill the bowl of the coffee holder with freshly grounded coffee

By putting freshly Why do we pack in ground coffee the coffee a little? from the coffee grinder How many cups of coffee do we get By taping the coffee holder and from this standard measure? packing in the coffee By placing the knob/ coffee holder in its position and turning into the left to lock it in By pulling at the knob so see if it is locked Which side do we turn the knob so as to lock the coffee holder in its position?

5. Attach the coffee holder

See that the coffee holder is locked if a jerkdoes not make it came free

6. Put hot water n By turning the the cup if the cup tap of the water is not already boiler warm By filling the hot water in the cup

Why do we pour hot water into the cup?

So that the cup is heated and the coffee that is poured in later does not get cold due to the lower temperature of the cup

Feel that the cup has become hot

WHAT IS THE STEP? 7. Throw the hot water

HOW IS THE STEP DONE? By tilting the cup and pouring out the hot water

BBREAKDOWN
Why do we pour out the hot water?

WHY IS THE WHEN DO YOU STEP DONE KNOW THE STEP THAT WAY? IS CORRECT? So that the See an empty up coffee poured in l---is not diluted

8. Place the cup under the knob / coffee spout

By placing the cup under the coffee holder

Where do we place the cup?

So that when the button is pressed the coffee pours into the cup So that the guest gets the coffee he/she ordered for

See that the cup is directly under the spout that dispenses coffee. See that the correct button is pressed and the coffee is pouring out

9. Press the required button

By pressing the required button for cappuccino, risstretto, espresso etc.

What button do we press? Based on what

TRAINEE PRACTICES STEPS 4-9

LESSON PLAN OPERATING THE CIMBALI (SEMI-AUTOMATIC) MACHINE Ask if trainee has any questions Any questions Have the trainee recite the steps verbally Verbal check Investigate

C-CHECK

Questions on any detail not mentioned during the Verbal Check (eg): What to we look for while selecting a cup? Where do we place the cup? Which cup would we use for a Risstretto 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.

Practical check Praise Link forward