OBEROI HOTELS AND RESORTS

T-ASK
TRAINING in ATTITUDE, SKILLS and 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 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

PREPERATION, RESOURCES AND ENVIRONMENTAL PLANNING WORKSHEET

TASK TITLE TRAINING AIM
Preparing filter coffee Know the procedure for making filter coffee. Making filter coffee using the standard measures hygienically and safely using Melita 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

TRAINING OBJECTIVES machine/coffee boiler.

PRE-REQUISITES

SPECIAL NOTES

Trainee is Righthanded

ENVIRONMENT FACTORS EQUIPMENT

Melita machine/coffee boiler Coffee grinding machine Filter paper Coffee pot

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

MATERIALS
Coffee Beans

ATTENTION

None

LESSON PLAN Ice breaker Link back

PREPARING FILTER COFFEE

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 are the different types of coffee served in our hotel? How do you set up a salver for a coffee service?

Objective Need

By the end of todays class you will be able to make filter coffee using the Melita machine/coffee boiler and serve the guest as per how strong he/she would like the decoction. The correct knowledge of preparing coffee is essential as it is had at the end of any meal and can spoil the entire experience of the guest if not made properly.

TASK ANALYSIS WORKSHEET WHAT IS THE STEP

NAME OF THE TASK HOW IS THE STEP DONE?

PREPARE FILTER COFFEE WHY IS THE STEP DONE THAT WAY? Ensuring no loss of flavour or aroma WHEN DO YOU KNOW THE STEP IS CORRECT? See coffee beans selected from the right brand See the jar shut properly

BBREAKDOWN
TRAINER DEMONSTRATES

1. Select coffee beans.

By checking the right brand Ensuring after taking out the beans to shut the jar tightly

Why must we shut the jar tightly? TRAINEE PRACTICES TRAINER DEMONSTRATES

2.Grind coffee beans

By placing the beans in the coffee grinder Set the grind to 25 on the scale Grind to desired result

Why set the grind at 25?

TRAINEE PRACTICES

To ensure quality coffee is obtained each time A coarser grind will lead weak coffee, and a finer grind will make the coffee bitter

See fresh ground coffee

WHAT IS THE STEP

HOW IS THE STEP DONE?

BBREAKDOWN
TRAINER DEMONSTRATES

WHY IS THE STEP DONE THAT WAY?

WHEN DO YOU KNOW THE STEP IS CORRECT?

3.Shape filter paper into a cone

By folding the round filter paper into half from the centre Make another fold shaping it into a quarter

Why do we shape the filter paper into a cone?

TRAINEE PRACTICES 4.Pour ground coffee on the filter paper By using the plastic spoon used as a standard The standard used is 5-6 heaps of ground coffee for per litre of coffee Why do we need to ensure the standard is followed?

To ensure the paper fits and stays on the mouth of the boiler To ensure optimum utilization of the paper

See the desired shape of the filter paper and ensure it fits perfectly on the mouth of the boiler

To ensure consistency in the taste of the final product

See the right standards are followed

TRAINEE PRACTICES

WHAT IS THE STEP

HOW IS THE STEP DONE?

BBREAKDOWN
TRAINER DEMONSTRATES

WHY IS THE STEP DONE THAT WAY? To ensure consistency in product Every 2-1/2 minutes one litre coffee is brewed Temperature maintained is between 85 90 degree centigrade

WHEN DO YOU KNOW THE STEP IS CORRECT?

5.Set the machine for brewing

By setting the meter to the desired litre of coffee required Follow the set standard for per litre of coffee Position the nozzle of hot water on the boiler Start the machine for operation

Why do we follow the standards? What is the duration of the brewing? What is the temperature of the hot water? TRAINEE PRACTICES Why a tap for dispensing? How long do you store the coffee in the boiler? TRAINEE PRACTICES

See machine set completely

6.Collect coffee from the tap

By placing a coffee pot under the tap of the machine

To control the flow Not more than 23hrs as the coffee turns bitter after that.

See fresh coffee emerge from the boiler

LESSON PLAN ANY QUESTIONS? VERBAL CHECK INVESTIGATE

PREPARE FILTER COFFEE Ask if trainee has any questions Have the trainee recite the steps verbally

C - CHECK

PRACTICAL CHECK PRAISE LINK FORWARD

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? Have the trainee perform the entire task without help and in silence. Ensure only good habits are being practised. Coach if necessary. 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.