OBEROI HOTELS AND RESORTS

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

HOUSEKEEPING OPERATIONS HK I 13 DUST WOODEN SURFACE AND FURNITURE

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. CDTs are requested to send brand-specific amendments to OCLD for publication throughout that brand. Your co-operation is requested to ensure true standardisation of quality training across the company.

VERSION: 1 JANUARY 2006

PREPARATION, RESOURCES AND ENVIRONMENTAL PLANNING WORKSHEET

TASK TITLE TRAINING AIM TRAINING OBJECTIVES SPECIAL NOTES Dust tables and drawers Know the procedure for dusting wooden surfaces and furniture Dust wooden surfaces and furniture as per standard operating procedures. Trainee should know the basic principle of dusting

ENVIRONMENT FACTORS Trainer and trainee to stand side- by-side EQUIPMENT Writing table MATERIALS 4 cotton dusters (lint-free) AUDIO VISUAL AIDS None

LESSONPLAN DUST WOODEN SURFACE AND FURNITURE Ice breaker Link back

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 Objective

Move a finger on the table and show the dust to the trainee. Ask him for his views and reiterate the importance of cleanliness and hygiene. By the end of todays session, you will be able to dust a wooden surfaces and furniture as per standard operating procedures. Despite a hotel room being a closed environment, fine dust and lint are unavoidable. Hence in order to provide a clean and hygienic room to our guests it is important that you know how to dust wooden surfaces and furniture on a daily basis. You would be creating a guest wow every time!
NAME OF THE TASK DUST TABLES AND DRAWERS

Need

TASK ANALYSIS WORKSHEET

WHAT IS THE STEP?

HOW IS THE STEP DONE?

BBREAKD OWN
TRAINER DEMONSTRATES

WHY IS THE STEP DONE THAT WAY?

WHEN DO YOU KNOW THAT THE STEP IS CORRECT?

1. Dust the top of the wooden surface

By removing all the supplies from the furniture top By dusting the top with a cotton duster By moving it horizontally on the surface, from one end to the other and by forming a figure of 8 By checking for maintenances

Why should we move in a cyclic order while dusting?

Basic principle of cleaning Ensures all areas covered

See the surface against light See surface clean and free of dust

Why should we never use a wet duster on any wooden surface?

A wet duster will leave behind dirty water marks. A wet duster will spoil the polish or the finish of the wooden surface

WHAT IS THE STEP?

HOW IS THE STEP DONE?

BBREAKDO WN
Why should the drawers be emptied?

WHY IS THE STEP DONE THAT WAY?

WHEN DO YOU KNOW THAT THE STEP IS CORRECT? See that there is no dust inside the drawers See no dust, grease on the hinge and frame

2. Dust the drawer By opening the drawers By removing all supplies from it By dusting the drawers with a cotton duster. By dusting from top to bottom, from back to front 3. Clean the hinges and the sliding rail By opening the drawer By cleaning the side hinges with a duster By moving the duster along the rail

Ensure that the drawers are dust free Ensure that there are no guest belongings inside the drawer

TRAINEE PRACTICES STEPS 1-2 (STAGE 1)

TRAINER DEMONSTRATES

Ensure cleanliness To remove grease and oil stains

See the railing is clean and free form grease

Why should the sliding rails be cleaned?

WHAT IS THE STEP?

HOW IS THE STEP DONE?

BBREAKDO WN
Why is it important to clean the door on the furniture?

WHY IS THE STEP DONE THAT WAY?

WHEN DO YOU KNOW THAT THE STEP IS CORRECT? See that the doors are clean and free of marks

4. Clean the doors

By taking a cotton duster, starting from top and moving down by covering the whole surface including the hinges and any grooves By taking a cotton duster, starting from top and moving down by covering the whole surface

To ensure cleanliness Hand & finger marks most prominent on the doors. Dust collects along the hinges and grooves. To ensure cleanliness Footmarks and shoe marks most prominent at the legs

5. Clean the legs

Why is it important to clean the legs of the table?

See legs are clean and free of marks

TRAINEE PRACTICES STEPS 3-5(STAGE 2)

LESSON PLAN ANY QUESTIONS? VERBAL CHECK INVESTIGATE

DUST TABLES AND DRAWERS 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 is it important to empty drawers before cleaning? Why is it important to clean the legs of the table?

PRACTICAL CHECK

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.

PRAISE LINK FORWARD