HOSPITALITY SUPERVISION AND TRAINING SKILLS

[HOSPITALITY SUPERVISION AND TRAINING SKILLS]

[ REPORT ON:- “Required to produce a detailed plan for delivering the session. It should follow the “4 P’s” model of prepare, present, practice and put to work.]

GROUP VI

08014934--------SAURABH DE

08014937--------REEMA DUTTA GUPTA

08014938--------SOUMYADIP GUPTA

08015439--------PUNAM GARU

08015440-------MRIDUL GUPTA

2009

EDINBURGH NAPIER UNIVERSITY BUSINESS SCHOOL

HOSPITALITY SUPERVISION AND TRAINING SKILLS

GROUP VI

CONTENTS PAGE

TOPIC PAGE NUMBER

1) ABSTRACT 2

2) INTRODUCTION 3

3) TRAINING 4 - 6

4) CONCLUSION 7

5) REFERENCE 8

6) APPENDIX 9 - 10

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ABSTRACT

The report deals with a designed plan to designed to deliver a 15 minute coaching

session to demonstrate a particular hospitality skill. The skill chosen to be

demonstrated through role play is the pre-preparation of turned potatoes. The

training plan is based on four step training – prepare, present, practice and put to

work. In this 15 minute training plan, the trainees would be briefed, given a

demonstration of the skill to be developed, asked to practice and apply the skill

learned in operations. It also includes the learning objectives.

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INTRODUCTION

The report constitutes developing a training plan to teach a particular professional

skill to a group of trainees. This plan is designed for a 15 minute coaching session

based on the four-step training programme given by Wagen and Davies (1998). The

skill to be learnt is the pre-preparation of ‘turned potatoes’. The four steps include

Prepare (plan for training), Present (to demonstrate and explain), Practice (observe,

practice and ask questions) and Put to work (monitor and assess efficiency).

The training plan will be conducted through role play and a five member group would

be performing the role play. The learning objectives are briefed to the trainees. This

includes knowledge of potato characteristics, hygiene standards to be maintained,

ways of handling the knife appropriately and implementing the training into

operations. Turned potatoes are medium – to small size potatoes which are peeled

and then shaped into barrel shapes.

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TRAINING

Training is, “the term training refers to the acquisition of knowledge, skills and

competencies as a result of the teaching of vocational or practical skills and

knowledge that relate to specific useful competencies.”

SOURCE:www.google.co.in/search?

hl=en&defl=en&q=define:training&ei=N5jdsbydHYueMs-

UXdUN&sa=X&oi=glossary_defination&et=title [Accessed On 09/04/2009]

FOUR STEP TRAINING:

According to Wagen and Davies(1998), careful planning is essential once the

training need has been identified. The four step training process is a reliable formula

for training staff at operational level. The four steps are:

Prepare (plan for training)

Present (show and explain why)

Practice (observe, practice and ask questions)

Put to work (monitor and assess competence)

PREPARE

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According to Wagen and Davies(1998), the number of things need to be organised

which includes the location and the resources required for the training session. In

this stage trainees need to be informed what they will learn, why is it required, how

training will progress and how their performance would be assessed.

The location is the Institute’s training room where a dummy kitchen table will

be set up. The resources required include, 1kg potatoes, 1 kitchen table, three

chopping boards, 4 knives and two peelers, 2 bowls of water, duster, gloves

and a dustbin.

The trainees are told that they will be taught the pre-preparation of turned

potatoes. They are taught how to select the right type of potato to be turned

and the exact size and shape to be cut. The trainees are expected to ‘learn by

doing’ and maintain proper hygiene standards.

Barriers of learning include lack of basic cutting skill and holding of knife of the

trainees appropriately.

PRESENT

According to Wagen and Davies (1998), this particular step of training focuses on

showing and telling. It involves how to show a trainee to work logically and slowly

and at the same time explaining the reasons why these steps are important.

The trainees need to be shown the step by step process how to proceed and

acquire the end product – turned potatoes.

At the start the trainees are demonstrated that they are required to wash their

hands and wear gloves – this trainees are made to understand that personal

hygiene is of utmost importance

Then they are taught how to select the appropriate type and size of potato –

herein the trainees learn the characteristics of potatoes.

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Then they are shown how to wash and peel and turn the potatoes – here the

trainees are explained about safety, correct handling of equipments and

washing of ingredients.

The trainees are then asked to practice what they have been taught.

PRACTICE

According to Wagen and Davies (1998), this step involves making the trainees

practice what they have learned. This would also include clarifying any doubts the

trainees have. The trainer assessing the trainees needs to give positive feedback

and encouragement to motivate them. If time permits, the trainees are given more

than one chance to practice.

The trainees practice what they are taught and are encouraged to ask

questions regarding the particular professional skill.

The trainer also asks the trainees some questions in order to clarify whether

they have understood the entire skill thoroughly or not.

PUT TO WORK

According to Wagen and Davies (1998), learning comes with repetition and it

develops over time. The training plan takes into account the observation points and

questions to be asked once the trainee has carried out the task a number of times. In

this way, the supervisor can evaluate whether the training has been successful in the

long term and whether the trainee is competent

The trainees would be putting their new skill into practice during kitchen

operations.

The trainer would monitor the trainees until they reach the required level of

competency. (Source : Napier CD)7


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CONCLUSION

In a hospitality organisation, training involves ‘learning by doing’. The training

requires careful planning. This report includes the 15 minute coaching session to

learn a particular professional skill. The skill chosen to be taught is ‘pre-preparation

of turned potatoes’. This plan has been prepared based on the outline of the Four-

step training given by Wagen and Davies (1998).

This plan is demonstrated through role play. The 5 members of the group will be do

the role play of trainers and trainees in the Institute’s training room. There will be

briefing, demonstration, learning objectives, subsequent practice sessions and

feedback. The report can be concluded by saying that the training will be successful,

when the trainees achieve competency through continuous practice and through

assessment by the trainers.

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REFERENCES

Van Der Wagen, L. & Davies, C., 1998. Supervision and leadership in tourism

and hospitality. London: Cassell.

Arora, K.(2006). Theory of cookery. New Delhi: Frank Bros & Co.

www.google.co.in/search?

hl=en&defl=en&q=define:training&ei=N5jdsbydHYueMs-

UXdUN&sa=X&oi=glossary_defination&et=title [Accessed On 09/04/2009]

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APPENDIX

TRAINING PLAN

1. TOPIC – Training of pre-preparation of turned potatoes.

2. LEARNING OBJECTIVE –

Personal hygiene

Selection of potatoes which do not have deep eyes, irregular shape

and do not have any discolouration during peeling and trimming.

Safe handling and usage of knives

Keen observation skills

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Time management skills

Cleanliness of work area

Practice till perfect

3. EQUIPMENTS AND TOOLS USED - 1kg potatoes, 1 kitchen table, three

chopping boards, 4 knives and two peelers, 2 bowls of water, duster, gloves

and a dustbin.

4. METHODOLOGY – The training plan is developed based on theory from

books and the presentation through role play has been developed with help of

the chefs from the Institute. The trainer and assistant trainer are the sous chef

and chef de partie respectively. The trainees are the subordinates in the

kitchen who are going to learn the skill. The members doing the role play are

as follows:

SAURABH DE – trainee

LAXMIKANT DUBEY – did not participate

REEMA DUTTA GUPTA – assistant trainer

PUNAM GARU – trainee

SOUMYADIP GUPTA – trainer

MRIDUL GUPTA - trainee

5. TIMELINE/SCHEDULE –

10:00 AM to 10:03 AM – Briefing and introduction

10:04 AM to 10:08 AM – Demonstration

10:09 AM to 10:15 AM – Practice, questions and feedback

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HOSPITALITY SUPERVISION AND TRAINING SKILLS