fb i 21 prepare hot chocolate

7/29/2019 FB I 21 Prepare Hot Chocolate

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OBEROI HOTELS AND RESORTS

T-ASK

TRAINING in ATTITUDE, SKILLSand KNOWLEDGE

STANDARD LESSON PLAN

F&B SERVICE OPERATIONS

FB I 21

PREPARE HOT CHOCOLATE

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 Prepare Hot Chocolate

TRAINING AIM Know the procedure for preparing hot chocolate

TRAINING OBJECTIVES To prepare hot chocolate according to hygiene and organizational standards

PRE-REQUISITES Trainee should be familiar with basic Food & Beverage equipment

Trainee should know how to operate the milk boiler and hot boiler

Trainee should know how to operate the steamer

SPECIAL NOTES Trainee is righthanded

ENVIRONMENT FACTORS There should be no distractions

The trainer and trainee should be in a well lit room

The trainer will first act out the whole scene, the trainee will then practice twice

EQUIPMENT MATERIALS AUDIO VISUAL AIDS

Milk boiler

Water boiler

Steamer

3 one portion tea pots

3 tea spoons

2 tea napkin2 Waiters cloth

Hot Chocolate

Milk

Water

None


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LESSON PLAN PREPARE HOT CHOCOLATE 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:

Do you like hot chocolate?

Do you know the standard followed to make hot chocolate?

ObjectiveBy the end of this session you will be able to prepare hot chocolate

according to hygiene and set standards.

NeedThe knowledge of the above task will add to your learnings of the

various hot beverages dispensed from the pantry, thereby making youmore confident in catering to different guest requests and making youmore dependable in the department as well.


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TASK ANALYSISWORKSHEET

NAME OF THE TASK PREPARE HOT CHOCOLATE

WHAT IS THESTEP?

HOW IS THE STEPDONE?

B-BREAKDOWN

WHY IS THESTEP DONETHAT WAY?

WHEN DO YOUKNOW THE STEP

IS CORRECT?

1. Select a tea pot By selecting aclean tea potwith no residueor scratches (one

portion tea pot)

TRAINERDEMONSTRATES

What do we look forwhile selectingteapot?

In order to havea clean pot

The guestreceives a pot

up to standard

See a clean teapot with noresidue and noscratches

See a nontarnished tea pot

2. Pour some hotwater

By placing thepot under waterboiler

By turning thetap of the water

boiler

Why do we pourhot water into thepot?

To warm the potso that thebeverageremains hot fora longer periodof time

Feel the pot ishot

3. Throw out thehot water

By tilting the potand pouring outthe water

Why do we pourout the water?

To empty thepot to add milklater

We do not wantto dilute the hotchocolate

See an emptypot

Feel the pot ishot


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WHAT IS THESTEP?


B-BREAKDOWN



IS CORRECT?

4. Put hot chocolate StandardMeasure of hot

chocolatepowder and put itin the pot

What do we put intothe pot after

throwing out thehot water?

In order tomeasure the

right amountrequired tomake hotchocolate

See some hotchocolate

powder at thebottom of the teapot

5. Put some milk inthe pot

By adding doublethe amount ofchocolatepowder

Why do we addlittle milk in the potfirst?

In order todissolve thechocolatepowder first

See thechocolatepowder and milkin the pot

6. Mix thechocolate

By stirring thechocolatepowder and themilk with a spoon

Why do we stir inthe chocolatepowder?

In order to haveno lumps at theend

See thechocolatepowder and milkin the pot

7. Add milk (hot) By turning tap ofthe milk boiler

How much milk dowe pour into thepot?

TRAINEEPRACTICESSTEPS 1-7

In order to mixthe chocolateconcentrate withthe milk

See a uniformcolor and seethat the pot isfilled almost halfan inch from thetop.


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WHAT IS THESTEP?


B-BREAKDOWN



IS CORRECT?

8. Steam the hotchocolate

By turning theknob of thesteamer after ithas beenimmersed in themilk in the pot

TRAINERDEMONSTRATES

Why do we steamthe hot chocolate

In order to heatit up

In order to mixthe chocolateinto the milkthoroughly.

See thechocolate ismixed in the milkuniformly

9. Wipe the pot By wiping the potfrom the outsidewith a cleanduster

Why do we wipe thepot from theoutside

TRAINEEPRACTICES

STEPS 8-9

In order topresent a cleanpot to the guest

See a clean teapot with no milkon the surfaceoutside


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LESSON PLAN PREPARE HOT CHOCOLATE C-CHECK

ANY QUESTIONS? 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):

Why do we add hot water in the pot before making the hotchocolate?

How do I prevent lumps forming in the hot chocolate?

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.

fb i 21 prepare hot chocolate

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