This action might not be possible to undo. Are you sure you want to continue?
Prepared by: Rewati Raman Chaubey Objective : To make students learn about the aspects of In Room Dining and able to serve wine & beer to the guest. Week’s No. Week 1 Week 2 Week 3 Practical Task • Room Service tray and trolley lay-up and service Room Service amenities, Set-up in rooms Functional and floor layouts for room service Conducting briefing and de-briefing for F&B Outlets Beverage order-taking Trainer’s job Show & Demonstrate Show & Demonstrate Show the Sample & Diagram Tell, Discuss every important point & Ask Tell, do and show by role play Tell, Do & show. Observe & Point out Tell Do & Show. Observe & Point out Tell & discuss how to Match wine with food Learner’s job Observe & Practice Observe & Practice See & Understand Understand the importance Listen, Follow And do Do Practice & Practice
Service of Beer, Sake, and Other fermented and brewed beverages
Service of sparkling, aromatized, fortified, still wines
Do Practice & Practice
Table set-up with wines on the menu
Listen & Practice, according to the French classical menu.