On 2nd
September 2015 children of Grade 5 children got to experience the warm
hospitality and see the entire setup of providing goods and services
offered firsthand by Kempinski Ambience
Hotel Delhi. It was a great learning experience for the children to see in
practice the impact of the Trans disciplinary theme “How we organize ourselves”
implemented in every area of the hotel. As soon as they arrived they were
greeted with a warm smile they immediately observed that hotels people are
really hospitable.
They had a walk-through the different stores and kitchens. The
children were really
interested in the way supplies were ordered, received and stored. They also
visited the stores where dry ration was kept. Children asked about the system
of keeping the items in the storage facility and had an “Aha moment” after
seeing the labeling and segregation of products. Chef Rohit patiently
answered
the questions and talked about the system of supply, how goods were distributed
to the different kitchens and how different services were provided at the hotel
catering to guests’ every need. While talking to the team children correlated
the law of supply, to the various offers in the festive seasons. They also
observes that the demand to stay in hotels
goes up during the holidays.
There were many interesting activities
organized for the children. “Setting up the Service Trolley” turned out to be a
fun way of learning. Children observed “ I never knew that so much effort went
into preparing the room and the staff caters to every need. The demonstration
of making attractive animal displays using towels captured each child’s
imagination. They all assured the staff that they would be trying the same at
home. The whole process of cookie cutting turned out to be an organized assembly
line and an alive system similar to the “setting up the chambermaid trolley”
activity. It was indeed heartening to see children organizing themselves to
achieve maximum efficiency.
Towards the
end of the trip children were surprised to receive the cookies they had cut
under Chef Amit’s supervision. The whole class was abuzz with the observations
and connections they had made and how are they going to provide goods and
services in the future.
