Important Terms in Room

Service

• Account- A statement, bill or

invoice from a business transaction.

• Aesthetic- Artistic or an appreciation of

beauty. In food service, a beautiful
arrangement of courses in a meal.
•Mis-in-Place- To put everything in
one place.

•Trolley- A wheeled carriage.

•Retain- To keep in place or in

position.
•Service- Tha act of serving a set
of dishes or dining ware.

•Staff- A group of officers or

employees having duties concerned
with planning and managing.
•Microbial Safety- Freedom from danger
caused by harmful microorganisma like
bacteria.

•Creative- The ability to b innovative, artful

and inventive.

•Commitment- A pledge to do something

as part of one's duty or responsibility.
 What is Room Service?
•Room service is a type of food
service that requires the use of
delivery equipment, adopting in
many instances the use of tray
service. It is in a tray where the
menu items are arranged and
carried on the cart or trolley.
• Menu items or food is arranged on the cart together
with the dining implements and serving tools and
equipment. These in turn are transferred to the dining
table or an equipment table in the room.

• The use of cart or trolley is a must for ease of delivery,

more so when there are quite a number of courses to
be served and accompanied by a number of dining
implements and equipment like dinnerware, warmers,
coffee or tea pots, wine holder and wine glasses and
others which maybe required for fine dining.
• Room service saves the customers
or guests from the trouble of going
to the dining room of the
establishment while at the same
time provide enjoyment in the
partaking of their meals in the
privacy of their room.
• Hotel-style room service is one of the hottest
trends for patient meal service in the
healthcare and even in tourism industries.

• This is a response to customers or guests who

are no longer willing to eat the convenience of
the organization or establishment. Patients or
guests want to eat what they want when they
want.
•Staffs refers to waiters, busboys,
cooks, cashier, receptionist, and
others involve in food service. Every
member of the staff should be trained
to provide service to customers.
Service given by waiters is more than
a physical act of getting food to the
customer at any time or helping
others.
•That is why other food service
operators call it hospitality services,
meaning it reflects a commitment of
satisfying customers or guests. Good
service is about listening to and
observing customers to identify what
they really want or need rather than
imposing ideas on them that may not
be of value.
•Every food service operation must
have a customer service program
which should train its staff and set
standards of customer service based
on needs and wants of the clients.
Once training is done and standards
are set, the manager must regularly
monitor the program to assess its
success.
The following are
Examples of Some
Standards for a
Guest Relation
Program in a Hotel
1. Never say “I do not
know” to a customer.
Challenge yourself to find
the answer to their inquiry
or find someone who can.
2. Be postive. Adopt a positive
attitude and use, langusge that reflects
it. Use words and phrases such as
“Certainly”, “I would be happy to”, and
“What can I do for you?” and be
pleasant and reassuring. This is part
of good communication with guests or
customers.
Consider your appearance.
Bathe daily. Wear clothes that fit
well, are clean, and are in good
condition. A pleasant, attractive,
and well-kept appearance
commands respect and trust to
customers or guests.
Quality Control of food for Room Service.

food service manager have the

responsibility of making certain that after
food is prepared, it is safety held,
transported, delivered and served to
customers. Therefore, the goals of
delivering and serving food in the private
rooms of hotels hospitals and health
institutions include the following:
1. Maintain the quality of the food to be served.

This means that the quality of the food, which is at its

peak immediately afetr cooking, is preserved.
Examples are good quality of vegetables. They must
be preserved. Hot food should be served hot.
(ex: Soups) that is why special equipment like
warmers should be used. Cold food should be served
also called. (ex: Salads). The time of transportation
from the kitchen to the room or point of service should
be as short as possible.
2. ensure the microbial safety of the food.

When food gets cold and is exposed during

delivery, there is a danger of harmful
microorganisms such as bacteria setting in and
multiplying quickly. Management should
established standards for food quality and
safety. It should have needed equipment for
heating, holding, and transporting food to
achieve these standards.
3. Serve food that is attractive and satisfying to the
customer.

Food should not only be delicious or palatable

but it should pleasing to look at as to stimulate
the appetite of the customer. The use of
garnishing and the interplay of color, form, and
texture of ingredients in a particular dish or
menu item contribute to an attractive dish
which in turn satisfies the sense of sight.
Lets Test!!!!!!
Choose the correct answer from the box provided.
1. Refers to waiters, busboys, cooks, cashier, receptionist, and others involve in
food sevice.

2. Every member in the food service should be .....to provide service to

customers.