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    FB I 05 Polish Holloware

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    samismith
    The document provides a lesson plan for training staff on how to polish hollow ware such as sauce boats and wine buckets. It includes steps for preparing cloths, holding items, wiping inside and outside surfaces, and stacking polished items on shelves. The plan aims to teach proper handling, cleaning, and storage of hollow ware.

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    Attribution Non-Commercial (BY-NC)
    Download as RTF, PDF, TXT or read online from Scribd

    FB I 05 Polish Holloware

    Uploaded by

    samismith
    17 views6 pages
    The document provides a lesson plan for training staff on how to polish hollow ware such as sauce boats and wine buckets. It includes steps for preparing cloths, holding items, wiping inside and outside surfaces, and stacking polished items on shelves. The plan aims to teach proper handling, cleaning, and storage of hollow ware.

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    © Attribution Non-Commercial (BY-NC)

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    The document provides a lesson plan for training staff on how to polish hollow ware such as sauce boats and wine buckets. It includes steps for preparing cloths, holding items, wiping inside and outside surfaces, and stacking polished items on shelves. The plan aims to teach proper handling, cleaning, and storage of hollow ware.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as RTF, PDF, TXT or read online from Scribd
    Download as rtf, pdf, or txt
    17 views6 pages

    FB I 05 Polish Holloware

    Uploaded by

    samismith
    The document provides a lesson plan for training staff on how to polish hollow ware such as sauce boats and wine buckets. It includes steps for preparing cloths, holding items, wiping inside and outside surfaces, and stacking polished items on shelves. The plan aims to teach proper handling, cleaning, and storage of hollow ware.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as RTF, PDF, TXT or read online from Scribd
    Download as rtf, pdf, or txt
    of 6

    OBEROI HOTELS AND RESORTS

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

    F&B SERVICE OPERATIONS FB I 05 POLISH HOLLOW WARE


    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
    Polish hollow ware.

    Know how to maintain / polish hollow ware after it has been washed in the dishwasher. Handling hollow ware Cleaning/polishing hollow ware that has been washed Stacking of hollow ware

    PRE-REQUISITES SPECIAL NOTES ENVIRONMENT FACTORS EQUIPMENT


    6-8 waiters cloth 8 Sauce boats / Wine buckets

    Identification of hollow ware and usage.

    Trainee is right handed

    Trainer and trainee to stand side-by-side (check if the trainee left handed)

    MATERIALS

    AUDIO VISUAL AIDS


    EXHIBIT 1.2

    LESSON PLAN Ice breaker Link back

    POLISH HOLLOW WARE A - ATTENTION Questions about what has been happening to the trainee since last time. Check comfort level with the pace of learning. 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: Show sparkling clean hollow ware and a spotted and tarnished holloware Do you know what makes hollow ware like this?

    Objective Need

    By the end of todays session you will be able to polish hollow ware in the right way to ensure maintenance and hygiene upkeep. Equipment is a very expensive commodity be it chinaware, glassware or holloware. And right handling and maintenance will not only ensure its life but also make it look good and hygienic no matter, how old it might be.

    TASK ANALYSIS WORKSHEET WHAT IS THE STEP?

    NAME OF THE TASK HOW IS THE STEP DONE?

    POLISH HOLLOWARE WHY IS THE STEP DONE THAT WAY? WHEN DO YOU KNOW THE STEP IS CORRECT?

    B BREAKDOWN
    TRAINER DEMONSTRATES

    1. Preparing the waiters cloth.

    By folding it in three halves.

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

    To ensure that the cloth is folded the correct way assisting in ease of cleaning To ensure good absorption.

    See waiters cloth folded in three halves.

    2. Pick up the hollow By holding the ware item. sauce boat in your left hand using the folded waiters cloth By holding the other waiters cloth in the right hand.

    How to hold the plate?

    Hygiene Hotel standards Why is the sauce To ensure no boat held that way? finger marks on the sauce boat.

    See that sauce boat is held in left hand with the waiters cloth Equipment is not in contact with our hands.

    TRAINEE PRACTICES STAGES-1-2

    WHAT IS THE STEP? 3. Wipe the inside.

    HOW IS THE STEP DONE? By placing waiters cloth in your left hand to grip the item and the one in the right hand to wipe the inside. By using both the waiter cloth. One in the right hand and the other in the left hand and rotating the equipment

    B BREAKDOWN
    TRAINER DEMONSTRATES How to wipe the item?

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

    WHEN DO YOU KNOW THE STEP IS CORRECT? See the item clean See no stains or water mark.

    4. Wipe the sides.

    How to wipe the sides?

    See no stains or watermarks

    6. Stack the hollow ware.

    How to stack By stacking on hollow ware? paper lined shelves By storing similar TRAINEE size, shape one PRACTICES on top of the other STAGES 3-6

    To prevent accident while placing or removing. To recognise on available space

    See neat stack of sauce boat on the shelves

    LESSON PLAN ANY QUESTIONS? VERBAL CHECK INVESTIGATE

    POLISH OF HOLLOW WARE 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 hollow ware be held? How should the hollow ware be wiped? How and where should the hollow ware be stacked?

    PRACTICAL CHECK Have the trainee perform the entire task without help and in silence. Ensure only good habits are being practised. Coach if necessary. PRAISE LINK FORWARD 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.

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