Room Service
This course covers room service and general F&B operations. Students will learn to arrange and set up trays, take and reconfirm orders, and deliver food and beverages efficiently. The course also includes handling special situations like DND rooms and managing amenities. General F&B topics cover personal hygiene, service procedures, and upselling. Students will also learn operational duties, stock management, and handling guest requests. The course emphasizes maintaining service quality, inspecting conditions, and coordinating with the kitchen while managing costs.
"1. Learning about Room Service
1.1. Basic Learning: Arranging and setting Trays and carts or trolley,
1.2. Order Taking: Greeting- Order Taking and Reconfirming the order, Picking Up Food Order, Order Checking procedure,
1.3. Order Delivery to the Guestroom, Serving Beverages and Food, Presenting and Clearing the Check, Checking Guest Satisfaction, Service Clearance - Check out room,
1.4. Situations: Handling DND Rooms food order, Placing Amenities guest room, Maintaining the steward card and control sheet.
2. Learning General and Common Aspects of F&B
2.1. Common Topics: Personal Hygiene, Service Procedure, Service Sequence, Suggestions and upselling, Safety Procedures and Precautions,
2.2. Assigning Duties, communicating with other outlets, how to take care of working area, how to behave and maintain during duty hours,
2.3. Guest History, Receiving Stock, Maintaining Stacking Trays, indenting items, Pre-service Checklist, Handling Breakage, Complementary F&B Items, how to handle F&B linen, how to handle if a guest requests a Discount, Handling complimentary or a group meal voucher,
2.4. Inspecting Outlet Conditions, Monitor Service Standards, how to polish and clean chinaware, how to polish Glassware, How to polish Silverware, How to avoid food wastage, Coordination with kitchen, Cost Control procedures, Alcohol Beverage Service procedure.
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