PREPARING FOR ROOM SERVICE MISE-EN-PLACE

Just like in restaurants, the room service section must have a station for
preparing the supplies and materials needed for room service, A par
stock list must also be provided. Requisition for replenishment of stocks
shall be done whenever needed.

1. See to it that each item in the station is clean and in good

condition- no wrinkled linen, nor deformed cutleries, broken drink
glass or damaged chinaware.

2. For room service in hotels, it is advisable to check with Front Office

regarding the volume of bookings and check-ins inasmuch as the
volume of room service orders is dependent on bookings. Extra
supplies have to be prepared in advance when the hotel is on full
house.

3. Check for new items and adjustments in prices and make sure that
these are reflected in room service menus to avoid any argument
with the guests during the billing.

4. Check logbook for some special orders or special arrangements for

the day as in fruit basket for VIP's, etc. and have them prepared.

5. Have enough room service trays and prepare room service trolleys.

6. When laying down cups and saucers in trays, they should be in

upside down position to protect them from dusts.

7. Cover trays with a clean cloth to keep them away from contamination.

8. Use sachets of sugar and cream and smaller portion size pots or
containers of jams, marmalade, butter, etc, as they are more
convenient and more economical for room service. However, in
serving VIPs (very important person) this may not be appropriate.

9. Have enough covers for plates and bowls.

For Breakfast

1. For breakfast, a regular room service tray should be covered with a

clean cloth. The necessary service materials are placed thereon.
Double check every item that is placed on the tray and makes sure it
is clean and well polished.