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    FB I 07 Prepare A Cruet Set

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    samismith
    The document provides a standard lesson plan for training hotel staff how to properly prepare a cruet set, which includes selecting clean and dry cruets, filling one with salt mixed with rice to prevent clumping and the other with white pepper, and filling the cruets only three-fourths full for proper stocking and to prevent waste. Trainees are demonstrated the steps, practice the skills, and are evaluated on their ability to correctly perform the task according to standards before moving to the next topic.

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    FB I 07 Prepare A Cruet Set

    Uploaded by

    samismith
    1K views7 pages
    The document provides a standard lesson plan for training hotel staff how to properly prepare a cruet set, which includes selecting clean and dry cruets, filling one with salt mixed with rice to prevent clumping and the other with white pepper, and filling the cruets only three-fourths full for proper stocking and to prevent waste. Trainees are demonstrated the steps, practice the skills, and are evaluated on their ability to correctly perform the task according to standards before moving to the next topic.

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    FB I 07 Prepare a Cruet Set

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    The document provides a standard lesson plan for training hotel staff how to properly prepare a cruet set, which includes selecting clean and dry cruets, filling one with salt mixed with rice to prevent clumping and the other with white pepper, and filling the cruets only three-fourths full for proper stocking and to prevent waste. Trainees are demonstrated the steps, practice the skills, and are evaluated on their ability to correctly perform the task according to standards before moving to the next topic.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as RTF, PDF, TXT or read online from Scribd
    Download as rtf, pdf, or txt
    1K views7 pages

    FB I 07 Prepare A Cruet Set

    Uploaded by

    samismith
    The document provides a standard lesson plan for training hotel staff how to properly prepare a cruet set, which includes selecting clean and dry cruets, filling one with salt mixed with rice to prevent clumping and the other with white pepper, and filling the cruets only three-fourths full for proper stocking and to prevent waste. Trainees are demonstrated the steps, practice the skills, and are evaluated on their ability to correctly perform the task according to standards before moving to the next topic.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as RTF, PDF, TXT or read online from Scribd
    Download as rtf, pdf, or txt
    of 7

    OBEROI HOTELS AND RESORTS

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

    F&B SERVICE OPERATIONS FB I 07 PREPARE A CRUET SET


    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
    Prepare a cruet set.

    Know how to prepare a cruet set.

    Check all equipments hygiene Clean cruets sets Prepare the cruet set in the prescribed way.

    PRE-REQUISITES SPECIAL NOTES ENVIRONMENT FACTORS EQUIPMENT


    4 cruet sets

    Trainee should be able to identify all equipment

    Trainee is righthanded

    Trainer and trainee to stand side-by-side (check left or right handed)

    MATERIALS
    Iodised salt White pepper Raw rice grains

    AUDIO VISUAL AIDS


    None

    LESSON PLAN Ice breaker Link back

    PREPARE A CRUET SET 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: What kinds of cruet sets do we use in our hotel?

    Objective Need

    By the end of todays session you will be able to prepare a cruet set as per the standards of mise-en-place activities. Pre-planning and organising for better and smooth operation and guest satisfaction.

    TASK ANALYSIS WORKSHEET WHAT IS THE STEP?

    NAME OF THE TASK HOW IS THE STEP DONE?

    PREPARE A CRUET SET WHY IS THE STEP DONE THAT WAY? WHEN DO YOU KNOW THE STEP IS CORRECT?

    B BREAKDOWN
    TRAINER DEMONSTRATES

    1. Select cruet set.

    By checking The cruet set is clean Polished Totally dry

    Why should the cruet set be dry? What will be check for?

    Hygiene Hotel standard To ensure there is no moisture. Any moisture will solidity the salt. Drying is essential to remove any moisture present Rice used to break salt lumps formed inside the cruet

    See clean, no damage See shine, no tarnish or Verdigris if silver See/feel dry cruet set Feel no lumps in the salt

    2. Prepare salt.

    By checking By drying the salt under dry heat. Mixing with quarter teaspoon of rice (approx 10 grains) per cruet.

    Why do we use rice? Why do we dry the salt?

    WHAT IS THE STEP?

    HOW IS THE STEP DONE?

    B BREAKDOWN
    TRAINER DEMONSTRATES

    WHY IS THE STEP DONE THAT WAY?

    WHEN DO YOU KNOW THE STEP IS CORRECT?

    3. Fill with salt and white pepper.

    By checking By filling one cruet with salt and the other with white pepper. Use a plate as a base while filling Fill the cruets only three fourth full.

    Why do we use white pepper? Why do we use a plate as a base? Why is the carnet not fully filled? TRAINEE PRACTICES STAGES 1-3

    To ensure proper stocking Hotel standard To ensure no wastage

    See salt and pepper flowing freely. In monsoons the salt carnet may need to be redone enemy 3 days to prevent solidification of the salt.

    LESSON PLAN ANY QUESTIONS? VERBAL CHECK INVESTIGATE

    PREPARE A CRUET SET 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): Why should the cruet be absolutely dry? Why do we mix rice with the salt? Why do we use white pepper in the pepper cruet?

    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 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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