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OBEROI HOTELS AND RESORTS

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

F&B SERVICE OPERATIONS FB I 18 PREPARE MASALA TEA


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 PRE-REQUISITES
Preparing a masala tea.

Know how to prepare masala tea as per standards.

Understand the procedure to prepare masala tea as per standards

Trainee should have completed training in preparing regular tea Trainee knows operation of hot water boiler & steamer Trainee is righthanded

SPECIAL NOTES ENVIRONMENT FACTORS EQUIPMENT


3 Tea pots Hot water boiler Milk Boiler Steamer (Cimbali) 1 Teapot with freshly made masala tea 2 Waiters cloth 2 Tea cup 2 Tea saucer 2 Tea spoon 1 Sugar basin 2 Tea Napkin

The trainer and trainee should stand side-by-side

MATERIALS
6 Tea podlums Masala powder Milk ltr Sugar sachets

AUDIO VISUAL AIDS

LESSON PLAN Ice breaker Link back

PREPARING A MASALA TEA

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: Offer trainee to smell the freshly prepared masala tea from the tea pot and make him taste. How does this smell? Do you know what this is?

Objective Need

By the end of todays session you will be able to prepare masala tea as per standards. Masala tea is very popular among the Indian guests. The knowledge of the above skill will help you cater to varied guest requests of teas on your own.

TASK ANALYSIS WORKSHEET WHAT IS THE STEP?

NAME OF THE TASK HOW IS THE STEP DONE?

PREPARING MASALA TEA WHY IS THE STEP DONE THAT WAY? WHEN DO YOU KNOW THE STEP IS CORRECT?

B BREAKDOW N
TRAINER DEMONSTRATES

1. Select a tea pot

2. Add tea leaf podlum

By examining the pot Free from residue Not tarnished or scratched By placing one tea podlum in the pot

Why must it be clean and free from dirt & residue? What do we check Ensure podlum while putting not loosely tied podlum?

Hygiene standards

See a clean and free from stains See podlum in tea pot

3. Add tea masala powder

By using tea spoon to add masala By adding tsp of masala

TRAINER DEMONSTRATES How much masala should be added? TRAINEE PRACTICES STEP 1- 3 (STAGE 1)

Gives flavour of masala

See masala powder in tea pot

To much of masala will make tea bitter

WHAT IS THE STEP? 4. Fill the tea pot with hot water

HOW IS THE STEP DONE? By placing the tea pot under the boiler By filling of the tea pot

B-BREAKDOWN TRAINER DEMONSTRATES How much water should be filled?

WHY IS THE STEP DONE THAT WAY? Infusion of tea leaves with water

WHEN DO YOU KNOW THE STEP IS CORRECT? See change in colour Smell aroma

5. Add milk

6. Steam the tea

By placing the tea pot under milk boiler By filling the pot till only one inch from the top is empty By placing it under the steam machine By steaming till tea is hot

Why do we leave some space in the teapot?

To avoid spillage To ensure smooth flow of the tea

See milk in the tea pot

7. Wipe the pot

By wiping the pot from the outside with a waiters cloth or a clean duster

Blends all ingredients Ensures tea is boiling hot Makes masala tea flavourful Why do we wipe the Hygiene pot from outside? standards Why do we steam the masala tea? TRAINEE PRACTICES STEP 4-7 (STAGE 2)

See colour Smell flavours Feel temperature

See the pot is clean and dry from the outside

LESSON PLAN ANY QUESTIONS? VERBAL CHECK INVESTIGATE

PREPARING MASALA TEA 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): What variety of tea is recommended for masala tea? Why must masala powder be added before adding hot water?

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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