fb i 19 preparing herbal tea

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OBEROI HOTELS AND RESORTS

T-ASK

TRAINING in ATTITUDE, SKILLSand 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 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 willthen 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 Preparing a herbal tea.

TRAINING AIM Know the procedure to make herbal tea as per standards.

TRAINING OBJECTIVES To prepare hebal tea according to hygiene and hotel standards

PRE-REQUISITESTrainee should be able to identify basic F&B equipment

SPECIAL NOTES Trainee is righthanded

ENVIRONMENT FACTORS The trainer and trainee should stand side-by-side

The trainer should first do the whole procedure and the trainee will follow with twopractices

EQUIPMENT MATERIALS AUDIO VISUAL AIDS3 Tea potsHot water boiler1 Teapot with freshly made herbal tea2 Waiters cloth2 Tea cup3 Tea saucer3 Tea spoon1 Sugar basin

3 Tea Napkin2 Creamers

8 Herbal tea bags1 bottle honey4 lemon wedges wrapped in muslinclothSugar sachets

None


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LESSON PLAN PREPARING HERBAL TEA A-ATTENTION

Ice breaker Questions about what has been happening to the trainee since lasttime. 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 requiredfor any task that is an importantpre-requisite for this particular task.

AttentionBy asking questions:

Offer trainee to smell the freshly prepared herbal tea from the tea potand 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?

Objective By the end of this session you will be able to make herbal tea in

accordance with standards and to perfection

Need Many guest order for herbal teas in our restaurants. After todays classyou would be able to prepare herbal teas & set their orders for service


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TASK ANALYSISWORKSHEET

NAME OF THE TASK PREPARING HERBAL TEA

WHAT IS THESTEP? HOW IS THE STEPDONE? B-BREAKDOWN WHY IS THESTEP DONETHAT WAY?

WHEN DO YOUKNOW THE STEPIS CORRECT?

1. Select a tea pot By examining thepot

Free from

residue Not tarnished or

scratched

TRAINERDEMONSTRATES

Why must it beclean and free from

dirt & residue

Should be inaccordance withhygiene

standards Should look

presentable

See a clean andshining pot, freefrom stains

2. Fill the pot withsome hot water

By placing thetea pot under theboiler

Turning the tapof the water

boiler

Why do we fill hotwater in the pot?

To raise thetemperature ofthe pot

Ensuring tearemains hot for

a longer periodof time

Feel the potbecome hot.

3. Throw out thewater from thepot

By tilting the potinto the basin

Why do we throwout the water?

The water hastransferred itsheat to the potand will notresult in hot tea

See no water inthe pot


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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?

4. Put herbal teabags

By opening thecontainer

By fastening thestring to the topof the tea pothandle

What do we checkfor before putting in

the tea bag?

Ensure the teabags are not

loosely tied Guest can see

the tag of the teabag

See tea bagstring fasten to

the tea pot See tea bag

suspended inthe tea pot

5. Fill the tea potwith hot water

By placing thetea pot under theboiler

Turning the tapof the waterboiler

By filling the pottill only one inchfrom the top isempty

Why do we leavesome space in theteapot?

To avoid spillage

To ensuresmooth flow of

the tea

See the hotwater changecolour due to

the tea leaves inthe tea bag

6. Wipe the pot By wiping thepot from the

outside with awaiters cloth or aclean duster

Why do we wipe thepot from outside?

TRAINEEPRACTICESSTEPS 1-6

To present aclean pot in front

of the guest

See the pot isclean and dry

from the outside


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LESSON PLAN PREPARING HERBAL TEA C-CHECK

ANYQUESTIONS?

Ask if trainee has any questions

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?

PRACTICALCHECK

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 a pre-requisite

Reconfirm the venue, day and time of the next session.

Encourage and ensure practice on-the-job to develop skills.


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fb i 19 preparing herbal tea

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