fb i 22 prepare filter coffee

7/29/2019 FB I 22 Prepare Filter Coffee

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OBEROI HOTELS AND RESORTS

T-ASK

TRAINING in ATTITUDE, SKILLSand KNOWLEDGE

STANDARD LESSON PLAN

F&B SERVICE OPERATIONS

FB I 22

PREPARE FILTER COFFEE

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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PREPERATION, RESOURCES AND ENVIRONMENTAL PLANNING WORKSHEET

TASK TITLEPreparing filter coffee

TRAINING AIM Know the procedure for making filter coffee.

TRAINING OBJECTIVESMaking filter coffee using the standard measures hygienically and safely using Melitamachine/coffee boiler.

PRE-REQUISITES

Trainee should have completed training in

Using hot water boiler safely

The standard measures for coffee used in the outlet

Tea/Coffee tray set up

Serving filter coffee to guest

SPECIAL NOTES Trainee is Righthanded

ENVIRONMENT

FACTORS Trainer and trainee to stand side-by-side in the pantry (check left-handed or right handed)

EQUIPMENT MATERIALS ATTENTION

Melita machine/coffee boiler

Coffee grinding machine

Filter paper

Coffee pot

Coffee Beans

None


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TASK ANALYSISWORKSHEET

NAME OF THE TASK PREPARE FILTER COFFEE

WHAT IS THE

STEP

HOW IS THE STEP

DONE?

B -

BREAKDOWN

WHY IS THE STEPDONE THAT

WAY?

WHEN DO YOUKNOW THE STEP

IS CORRECT?

1. Select coffeebeans.

By checking theright brand

Ensuring aftertaking out thebeans to shut the

jar tightly

TRAINERDEMONSTRATES

Why must we shutthe jar tightly?

TRAINEE

PRACTICES

Ensuring no lossof flavour oraroma

See coffee beansselected from theright brand

See the jar shutproperly

2.Grind coffeebeans

By placing thebeans in thecoffee grinder

Set the grind to 25

on the scaleGrind to desired

result

TRAINERDEMONSTRATES

Why set the grindat 25?

TRAINEEPRACTICES

To ensure qualitycoffee is obtainedeach time

A coarser grind

will lead weakcoffee, and a finergrind will makethe coffee bitter

See fresh groundcoffee


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WHAT IS THESTEP

HOW IS THE STEPDONE?

B -BREAKDOWN


WAY?


IS CORRECT?

3.Shape filter paperinto a cone

By folding theround filter paperinto half from thecentre

Make anotherfold shaping itinto a quarter

TRAINERDEMONSTRATES

Why do we shapethe filter paperinto a cone?

TRAINEEPRACTICES

To ensure thepaper fits andstays on themouth of theboiler

To ensureoptimum

utilization of thepaper

See the desiredshape of the filterpaper and ensureit fits perfectly onthe mouth of theboiler

4.Pour groundcoffee on the filterpaper

By using theplastic spoonused as astandard

The standardused is 5-6 heapsof ground coffeefor per litre ofcoffee

Why do we needto ensure thestandard isfollowed?

TRAINEEPRACTICES

To ensureconsistency in thetaste of the finalproduct

See theright standardsare followed


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WHAT IS THESTEP

HOW IS THE STEPDONE?

B -BREAKDOWN


WAY?


IS CORRECT?

5.Set the machinefor brewing

By setting themeter to thedesired litre ofcoffee required

Follow the setstandard for perlitre of coffee

Position thenozzle of hot

water on theboiler

Start the machinefor operation

TRAINERDEMONSTRATES

Why do we followthe standards?

What is theduration of thebrewing?

What is thetemperature of thehot water?

TRAINEEPRACTICES

To ensureconsistency inproduct

Every 2-1/2minutes one litrecoffee is brewed

Temperaturemaintained isbetween 85 90degree centigrade

Seemachine setcompletely

6.Collect coffee

from the tap

By placing a

coffee pot underthe tap of themachine

Why a tap for

dispensing?

How long do youstore the coffee inthe boiler?

TRAINEEPRACTICES

To control the

flow

Not more than 2-3hrs as the coffeeturns bitter afterthat.

See

fresh coffeeemerge from theboiler


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LESSON PLAN PREPARE FILTER COFFEE 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):

What coffee beans do you use?

At what number do you grind coffee and why?

What is the duration of the brewing?PRACTICAL

CHECKHave the trainee perform the entire task without help and in silence.

Ensure only good habits are being practised. Coach ifnecessary.

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/ORA 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 22 prepare filter coffee

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