CHAPTER 3

HOTEL ROOM SERVICE

HOTEL ROOM SERVICE
 This chapter deals with ROOM SERVICE
procedures particularly in taking, assembling and
delivering room service orders, settlement of the
bill and cleaning solid room service dinner wares
and equipment.
LARNING OBJECTIVES:
After studying this chapter, learners should be able to:
1. Identify the tools, equipment and supplies needed for
room service.
2. Take room service order following proper procedure,
execute suggestive selling and up selling in a convincing
manner.
3. Set up the room service trays or trolleys following
prescribed procedure;
4. Present orders to guests and serve the food and
beverage when requested;
5. Have bills settled according to proper procedure;
6. Clear and buss soiled service equipment and supplies
left in the guestroom;
7. Attend to additional service requests in pleasant manner,
to the satisfaction of guests.
THE ROOM SERVICE BRIGADE
 Among big hotels with voluminous order, ROOM
SERVICE is operated by a room service a supervisor,
assisted by Captain Waiter.
 A separate Room Service kitchen is also provided to
prepare Room service.
 The designated room service waiters are the only one
authorized to deliver foods for room service.
 In some hotels, the room service staff are also in charge
of delivering complimentary items like fruit basket or
other special amenity for VIPS (Very important guests).
 In smaller hotels, these tasks are usually done by
housekeeping.
 Large hotels provide 24 hours room service while others
limit the room service operations from 6 o’clock in the
morning till ten o’clock in the evening.
 Under the new accreditation standards in the Philippines,
Room service is mandatory for all hotels, to operate
around the clock (24 hours) for 4-5 star hotels and at
least 16 hours for those in the lower category.
ROOM SERVICE MENUS
• Room service menus usually consist A LA CARTE items.
The menu is placed inside the guestroom for the guest
reference. Most of the time, the same foods offered in the
coffee shop are contained in ROOM SERVICE MENU but
price are a little higher since service fees are incorporated
in the price.
• This menu is itself an advertising tool such that
guests/customers can easily make a selection without
taking time to make inquiries to room service providers.
Orders are usually made though the telephone and serviced
by designated room service order taker or the waiter
himself. Some modern hotels provide internet service for
posting room service orders.
 For guests opting to have very early breakfast, a door
knob menu is provide said menu is posted on the door
knob of the guestroom containing a list of available
menu items. The guests check if the menu list their
specific order and also indicate the exact time they want
it delivered. Then they hang it on the door knob to be
picked up by room service waiters late in the evening.
The orders is then endorsed to the kitchen and prepared
in advance. It is delivered on the exact time indicate in
the order from. Thus the guests are spared from waiting
for their orders especially when scheduled to leave early
in the morning.
BREAKFAST MENUS
 Nowadays, it has been a practice among many hotels to
include breakfast as part of the room rate. A la carte
breakfast or set breakfast menus are offered-usually a
choice of Continental, American or Filipino breakfast.
Sometimes this is much easier and faster to prepare than
al la carte items.
DUTIES OF ROOM SERVICE WAITERS

1. Set up of the room service station and completing the

par stock;
2. Preparing mise-en-place-gathering, assembling
condiments, supplies and other requirements for room
service;
3. Assisting in order taking;
4. Delivering room service order;
5. Executing table service in the guestroom if requested by
the guest;
6. Attending to bill settlement:
7. Clearing soiled dishes from the guestroom, pantry and
corridors;
8. Locating missing equipment and supplies left in
guestroom, recording losses or damage in the room service
log sheet;
9. Attending to service requests;
10. Responding to guest concerns and complaints and
taking appropriate action.
11. Executing special service like mini bar installation and
inventory, delivery of special amenities such as fruit
basket.
12. Doing other errands in guestrooms as maybe assigned.
ROOM SERVICE EQUIPMENT & TOOLS
EQIPMENT & USE SAMPLE
SUPPLIES
ROOM This trolley is used when
SERVICE several orders are to be
TROLLEYS served such that a tray
(With sterno heater) will not be enough to
hold the orders. Some
room service trolleys
have space for burners
with sterno gel where
hot items are kept hot.

TRAYS Varying sizes are used

depending on the
volume of orders to be
delivered.
ROOM This is used in lieu of
SERVICE trolleys. Room service
TROLLEY orders can be set up
and served in this
table.
TRAY This trolley is used in
TROLLEY areas where several trays
of orders are to be
served simultaneously to
several individuals. It
will be save a lot of time
if the foods are in trays
and trolleys as they can
be served all at one time.
SUPPLIES
NEEDED
ROOM SERVICE MENU
BILL FOLDER
BREAD BASKET
PLATE COVER
Room service staff may be required to clean and prepare
these equipment for service to include.
• Flat wares, cut table leries for entrée, soup and dessert
spoon, teaspoon, steak knives, service tongs
• Trolleys and hot boxes, tray trolleys and refrigerated
trolleys
• Food trays of different sizes and structure like trays with
feet for breakfast use
• Tray cover-generally a linen cloth or paper cloth (non-
slip type) table linen for trolleys, and serviettes
• Crockery-various plate, bowls and jugs, cup and saucers.
• Glassware-for juices, water, beer, wine and champagne
• Tea and coffee pots, hot water pots, coffee and tea
making equipment
• Plate warmer/ cloches or plate cover
• Salt and pepper shakers
• Bud vases, toasters, bread basket, ice buckets, newspaper
holders
• Pen and order forms (always have two pens) also copies
of menus and beverage listings and tray cards
• Other equipment including items of fixed equipment of
example, wine coolers, espresso coffee machines, multi
slice toasters, microwave ovens, hot water urns, ice
machine, refrigerators and small portable equipment
such as pizza ovens, coffee makers and toasters.
Ensure all Room Service equipment is not damaged,
unclean or unsafe.
• There are several different type of trolleys used. A tray
trolley will generally have three levels and will be able
to accommodate up to six trays. Multiple trolleys can
carry up to 20 or 30 trays.
• Orders should be placed on the trolley so that the last off
is positioned on the lowest level. The order to be first off
should be placed on the top level.
• Some hotels distribute room service meals from the
highest floor down. Others do it in an opposite manner.
If done from the highest floor it would mean that, in 7
story hotel, room 701’s order would be in the middle
level, and room 202’s order would be placed on the
lowest level.
 SEQUENCE OF ROOM SERVICE
ACTIVIES PERSON RESPONSIBLE

Taking Room Service Order Designated Order Taker

Placing Order to the Kitchen Order Taker or Waiter
Posting the Order for Billing
Order Taker/Waiter/Captain
Assembling Room Service Order
Captain or Waiter
Logging Down the order on the Control
Sheet Captain/Waiter
Double-checking Mis-en-place, Food Captain/Waiter
Preparation/Presentation
Preparation of the Bill
Cashier
Pick-up and Delivery of the Order Bill
settlement Waiter
Offering or Extending Personalized
Service to the Guests
Waiter
Cleaning of Soiled Dishes
Waiter
PREPARING FOR ROOM SERVICE
 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.
MISE-EN-PLACE
Here’s checklist of the things that must be attended to
before the start of operations to ensure fast and efficient
room service:
AM (morning shift)
 Room service captain, assisted by the room
service waiter shall:
1.Get a copy of the Arrival list for the day and for the whole week. This can be
downloaded from the PMS (Property Management System), if this system is not
used,. Get a hard copy from the Front Office.

The arrival list serves as basis for forecasting room service orders, enabling room
service and kitchen to adjust preparations for the day.

Also get copy of the Guests List. This contains information on the names of
registered guests, their room number and billing status-whether they are allowed
to sign or not. This list serves as reference in preparing bills. A notation of ‟cash
basis” means that cash or valid credit card payment must be made upon delivery-
no changes. If natation is guaranteed or charged, it means that guest is allowed to
sign under his room account and the bill is covered in the guest folio, for payment
upon check out or bill can be forewarded to guarantor after the check out.
 Sample Arrival List ABC HOTEL(partial list only)
Arrivals 22 Jan._
Name of Guest RM Type Rate Billing Status Departure
No.
MM Jones, Michael 201 Double-Std P 2500 Guaranteed-BPI 23 Jan

Seed, Don 255 Twin-DL P 3500 Cash Basis-PA 24 Jan

MM Manuel, Eli 333 Double-Std P 2500 Guaranteded-LBC 25 Jan

Clem, Mike 120 Single-Std P 200 Cash Basis-PA 28 Jan

Dela Cruz,, Eleazar 221 Twin Std P 2500 Guaranteed 25 Jan

-Ayala
MM Zobel, Joe 220 Twin-Dl P 3500 Cash Basis-PA 23 Jan

Recto, Ron w/family. 159 Family DL P 400 Guaranteede-Globe 24 Jan

2. Check the service station if fully loaded with par stock
requirements. Get replacements for missing items. See to
each that station is clean and in good condition- no wrinkled
linen, no deformed cutleries, broken drink glass or damaged
chinaware.
3. Check if the requested items from the stock room have
been issued and are complete.
4. Check the logbook for endorsements, special orders or
specials arrangements for the day as in fruit basket for
VIP’s, etc, and have them prepared.
5. Check with the kitchen for dishes that are out of stock so
that guests can be informed beforehand in case these dishes
are ordered. Have these written in the logbook or room
service bulletin board.
6. Check for new items and adjustments in prices and make
sure that these are reflected in room service menus and in
the POS (point of sales) system if this is used.
7. Have enough room service trays and prepare room
service trolleys. When laying down cups and saucers in
trays, they should be in upside down position to protect
them from dusts.
8. Cover trays with a clean cloth to keep them safe from
contamination.
9. Use sachets of sugar and cream. Prepare portioned and
pre packed jams, marmalade, butter, etc, as they are more
convenient and more economical to use for room service.
However, in serving VIPs use condiment containers.
10. Have enough covers for plates and bowls.sssss
PM-Evening/Graveyard Shift
1. Read the logbook for endorsements made by previous
shift.
2. Check service station for completeness of par stock. Made
requisition for additional stocks if there are missing items.
3. Gather orders in door knob menus and make a list of
breakfast orders with names of guests, specific orders and
the time of service requested. Make sure the kitchen is given
a copy.
4. Follow up on the doors and prepare and assemble the
needed tools and equipment. Have them listed in the control
sheet.
TAKING ROOM SERVICE ORDER
o Most hotel nowadays operate an electronic room service

order-taking system where information is fed into a cash

register (point of sale-POS) system. Upon transferred to
or printed out in the kitchen, will copy in the cashers
terminal. No need to send order slip to the kitchen as
they can print the order from their computer terminal.
o Most smaller establishment still use a manual system.

This generally involves the use of an order slip that is

manually written and then endorsed to the kitchen for the
preparation of order.
o Once taken, the orders should be immediately
transferred or endorsed to the appropriate location
manually or electronically though the POS. The location
may be t5he service bar, main kitchen, bakeshop, etc.

Room service order is placed by the guest in various ways:

1) Intranet within their room

2) Trough a door knob menu

3) Though the house phone.

o The telephone is the most common method. In large
hotels, there is a designated room service order taker
coming from a separate Room Service Unit/department.
Among small hotels with limited room service orders,
the coffee shop or restaurant cashier or a captain may
take the room service order and the service is delivered
by the restaurant staff.
Taking Orders Via House Phone
Telephone calls must be answered promptly and in
accordance with costumer service standards.
1. When the phone rings, lift the receiver on first ring if
possible. The mouthpiece should be at lest be ½ inch from
the mouth. Identify Room Service and greet the caller as
you say:
Room Service, Good morning. This is____ speaking.
May I help you?

If order is taken though the restaurant, greeting will be

Coffee shop, good morning. Jun speaking. May I help you?
Courteous. Greetings uttered with smiling voice will
certainly make a good impression.

2. Ask for the guests name and room number if you are not
using a digital telephone system that displays the guest’s
name and room number. Address the guest by his/her name
for a more personalized service.

3. Take the order and write it down in an order slip

(triplicate copies) or enter it in the POS terminal if this is
the used in the hotel.

Write down and clarity orders as you hear them. Ask the
number of orders and the guest’s preferences regarding the
manner of preparation, salad dressing, etc.
How would you like your steak done sir-rare, medium rare
or well done?
What dressing would you prefer for your salad-thousand
island, vinaigrette dressing or Italian dressing?
For breakfast order, ask guest’s preference- whether
Continental, American or Filipino breakfast. Or he might
prefer a la carte of Egg Benedict, pancake, French Toast, or
cereals.

• For eggs-whether boiled, poached, over easy or sunny

side up (see definition under suggestive selling).
• Whether bread be served toasted or plain.
For breakfast, you have a choice of Continental, American or
Filipino breakfast.

For your American breakfast, would you go for sausage, ham, bacon
or corned beef?
Would you like the eggs to be prepared over easy, sunny side up,
scrambled, poached na bangus (milkfish)?
Would you like the eggs to be prepared over easy, sunny side up,
scrambled, poached or boiled?

It is important to insure that the guest’s preferences and requirements

are followed in the preparation so that complaints can be avoided.

If the guest is undecided, suggest menu specialties or chefs daily

specials.
Be a good salesman. Make appropriate suggestions.

Offer additional orders for lunch and dinner- appetizer,

soup, or salad and dessert to make a complete meal.

How about a hot steaming soup like minestrone or French

onion soup?

For cold weather like this, would you like to consider a hot
steaming soup like a bowl of minestrone soup or a cream
of mushroom?
May I also bring you a Caesars salad to complement your
steak? Its one of our best sellers.
We are known our pasta. Would you like to try one of
them? You have a choice of Chicken Penne pesto, Linguine
with shrimps or Mixed ravioli.

If you are a weight watcher, would you go for a Grilled

Herbed chicken Sandwich or would you rather have some
grilled seafoods instead like grilled seafoods instead like
grilled tanigue or a seafoods platter-good for 3 persons.
How about some delicious desserts to complete your meal?
We have native delicacies like ‘’sapin sapin, homemade
leche flan or ginumis?
Or if you are a pastry lover, you can try our famous black
forest cake or a homemade pecan pie. But if you want a
healty option, could I offer you a platter of fresh in season?
To complement your steak, shall I tell the waiter to serve you
with a glass of red wine?

Offer the appropriate drinks or wine that the best complement

the meal.

Suggest red wine for an order of red meat like beef steak, white
wine if the order is fish like steak tanigue.

Find out if there are kids in the room and offer some items for
kids like pastries, lasagna, pasta, fried chicken.

If a couple or a group intend to celebrate an occasion right in

their own room, upsell and offer more expensive house
specialties.
For a celebration in your own room, may I offer you some our
chefs signature dishes like a 10 hour roast beef or a tender
juicy pepper steak.

To highlight your celebration, how about a toast of champagne

right in your own room?

Apply your suggestive selling skills. Refer to chapter 2 for

guidelines.

4. After getting the order say: ‘’Will that be all sir/ma’am?

5. Repeat the order.

Mention the item ordered, the quantity and manner of
preparation.
May I repeat the order?
You ordered one serving of French onion soup, a Caesars salad,
one serving of roast beef well done and serving of creamy
lengua. You have a bottle of Merlot to complement your steak.
And lastly you made one order of black forest cake and one
fruit platter. Did I get your order right?

Repeating the order helps to prevent errors that can be a source

of complaints.

6. Check whether there are other guests with whom the guest
will dine with so that you can prepare extra glass or plate, etc.
May I know how many diners are excepted to dine with you so
that the waiter can bring enough plates and glasses..
7. Thank the guest. Tell him the estimated time for the
delivery of his order.
‘’Thank you for calling Room Service. Your order will be
delivered to you as soon as possible, may be within 15-20
minutes.

8. If order is taken using manual method, bring one copy of

the order slip to the kitchen, another one for the cashier and
one for the captain/waiter for his reference for the
preparation of equipment and for serving the order.
Writing the order
A Room Service Order from must include:
• Transaction number or Docket Number or (whichever is used),

• Date and time of delivery if it’s not the current date

• Name of ordering guest, together with the Room number

• Time the order is taken and by whom

• Location of delivery, is the food to be delivered to the room or

poolside or elsewhere?
• Special Requests including extra sauces or condiments requested

• Specific food items that are ordered

• Requested extra items like additional rice, extra French fries, etc,

• Who took the order, in case there is need to clarify.

 PREPARING AND ASSEMBLING THE ORDER
1.After getting the order from the order taker, the captain
or room service waiter shall.
1.1 Review the order and assemble all needed cutleries,
glasses, linen and other equipment;
1.2 Fill up the control sheet with the list of items
included in the delivery.
This form is used to monitor the movement of supplies and
equipment so that losses can be easily traced.
Insert the sheet at the tray for the captain’s reference when
checking.
 ROOM SERVICE CONTROL SHEET
Date_____________

Rm. Guests Order Equipment/ Time of Time waiter Remarks

No. Name supplies delivery of pick
Delivered to up
room
1.3 Pick up the order from the kitchen and assemble them
on the tray or trolley (if several orders will be delivered),
along with the needed flat wares, china wares, condiments
and side dish.
Check for grease, grime and dirt that could be found on the
tray corners or trolley base.
For beverage orders, use the bar tray and have coasters and
paper napkins ready. For cocktails, place a stirrer.
Have appropriate glasses ready. Fill the glass wit ice if
needed.
ASSEMBLING
BREAKFAST
ORDER
1. For breakfast 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
make sure it is clean and well polished.
Continental breakfast is a very light breakfast that usually
consists of:
Coffee with 2 sachet of sugar per person (depending on local
taste) sliced bread and rolls 2 per person (assuming rolls are
small size) with butter, jam or honey, cheese, croissants or
pastries
If a toast is specified, it must be wrapped in napkin (2 slices per
order, cut in half)
A piece of jam, if possible 2 choices, or one honey fruit juice
and various hot beverages.
For the set up, include one piece for each of the following:
• Breakfast plate

• Coffee pot with hot water

• Cup and saucer

• Teaspoon for the jam or marmalade

• Glass for ice water (should be filled, only ¾ full so that

water will not spill while being carried.)
• Salt and pepper in shaker

• Coffee, sugar and cream in sachet

• napkin
American breakfast consists of:
Two eggs (fried or poached, boiled or scramble) sliced
bacon, ham or sausages, or corned beef sliced bread or
toast with jam/jelly/butter, pancakes with syrup, cornflakes
or other cereal coffee/tea, orange/grapefruit juice may
include slice of fruit or piece of banana
Beverage must be prepared as ordered.
• Tea/ coffee must be served with pot of hot water.

• Chocolate is usually placed in a pot with a cover and

with creamer or 4 ounces of hot milk.
Equipment to be assembled and prepared include:
• Table wares required for the individual order, such as
knife and fork for the main dish
• Medium-sized spoon if there are cereals like oats,
flakers, etc.
• Salt and pepper placed in shaker

• Coffee pot with hot water

• Cup and saucer for coffee

• Teaspoon for coffee

• Fruit fork if there is an order of fruit

FILIPINO BREAKFAST
Filipino breakfast is served
like an american breakfast
but the main dish will be a
choice of some popular
Filipino dishes like boneless
daing na bangus (milkfish),
beef tupa, longanisa,
danggit or tocino.
Utensils and equipment to be assembled are practically the same
as those used for American Breakfast.
DELIVERING AND SERVING ROOM SERVICE ORDERS
• Room service orders must be delivered without delay in the
most efficient and courteous manner. Most guests are in a
hurry for a trip or an appointment that they cannot afford to
wait for a long time for their orders. Likewise, they want their
orders serve to them complete with needed cutleries, side
dishes or accomplishments, sauces and condiments. The room
service waiter must therefore make sure that he has double
checked the completeness of items in his tray or trolley before
proceeding to the room. Going back to the room for a
forgotten item like a glass or creamer is time consuming. One
can also imagine the irritation of a gust who has to wait longer
for the delivery of a missing item.
Procedure:
1.Double check the mise-en-place and the food/ beverage order before
they are delivered to the guest.
Make sure tray or trolley has complete set-up, to include;
• Sidings, garnish and accompaniments (if required)

• Cover for the food

• Water with glass cover

• Condiments-catsup, salt and pepper, etc. (if required)

• Napkin and other requirements

2. Knock gently or activate the buzzer when entering the room and
announce Room Service. Never enter unless told to come in.
Knock should be gentle and not too loud to avoid irritating sound.
Allow few second in between knocks and sound off: Room Service.
Do not enter the room until the guest gives you the permission.
Once the door is opened, greet the guest by the hour of the day and say;
‘‘Good morning Sir/Ma’am (or mention the guest name if known) say;
‘’here’s your room service order.’’ then say: May I come in?”
Once inside the room, leave the door open unless the guests order you to
close it.
4. Ask where the guest wants the trays or trolley to be set up. “Where
would you like me to set-up your table sir/ma’am?”
‘’Shall I leave the food on the trolley (if in a trolley) or you want if
transferred to your table?”
5. After setting up the food on the table as requested, offer additional
service like setting up table, opening bottles, serving the food, etc.
“Shall I serve coffee/tea?’’
“Shall open the soft drinks for you?”
“Would you like me to open your curtain to brighten the room?’’
Noted: If the guest wants to eat later, leave the food on the heater (if
used). If not place it on the table.
BILL SETTLEMENT
1.Order taker or cashier (whoever is assigned) prepares the bill
to be carried by the room service waiter.
2. Waiter shall present the bill in a bill folder with figures faced
down saying: May I present the bill?’’
3. For cash payment, immediately count the cash payment in
view of the guest and the announce the amount received,’’ I
received P1000.
4. If the money received is short of the payable amount, inform
the guest outright for him to settle before you leave.
If card is used for payment, also announce what card is received.
“I received Citibank master card.’’
5. Thank the guest upon receiving payment and wish him a
pleasant meal. “Thank you very much. Enjoy your meal and
have a nice day.’’
6. Don’t forget to ask the guest to sign to acknowledge receipt of
order. “May I request for your signature mam/sir?’’
7. Ask the guest if there is anything else you can do for him/her.
“Is there anything else I can do for you?’’
8. Before leaving the room, make sure the heater (if used) is put
off as this can cause fire.
9. Ask the guest when he wants soiled dishes to be cleared. “Sir/
Madam, when do you want me to come back to clear the soil
dishes?’’
“When you are ready please call us and dial_______’’
10. Leave the room gracefully while silently closing the door.
11. Fill up the Errand Card/Control sheet (whichever is used) after
the order is delivered.
 SERVING ORDERS FROM DOOR KNOCB MENUS
1.Door knob menus are placed inside the guestrooms by room
attendants.
2. After filling up the door knob menu, the guest will hang it in his
door knob to be picked up by the room service waiter during the
graveyard shift.
3.Room service sets up a cut off time for the evening collection of
door knob orders.
Once collected, the orders are to be
collated and transferred from the door
knob to a docket and processed in the
same manner as those orders made via
the telephone.
4. Captain must counter check the room number with that
indicated in the door knob menu to prevent mistakes in the
delivery or orders.
5. Door knob orders are endorsed to the kitchen for the
preparation.
6. The cashier or order taker prepares the bill to be attached to
the tray or trolley during the delivery.
7. Captain should closely monitor the service time and see to it
that delivery of order is done on the time requested.
 DELIVERY AND SERVICE OF VIP AMENITIES
Room service waiters may also
be requested by Front Office to
deliver special amenities to special
guests, usually labeled as VIPs
(very important person) or VVIPs
(very, very important person).
For this purpose, the following procedures shall apply:
1. Secure a request slip from the front desk.
Endorse the request to the kitchen or whoever will prepare it.
3. Pick up the requested order.
4. For fruit basket or platter, set up the tray and take the
assigned basket or platter to be placed in the room.
5. Have the item delivered to the room, following same
procedure as in delivering food order.
6. After delivery, inform the duty supervisor and the front
desk of mission accomplished.
CLEARING PROCEDURES
1. The waiter who serve the food order is required to clear soil
dishes trays.
2. Upon pick up, busboy or waiter must check whether all
equipment indicated in the control sheet have picked up.
3. The waiter or busboy who is assigned to pick up trays/
trolley should also check the pantry area and corridors for un-
cleared items and have them picked up.
4. All collected trays area to be brought to the dishwashing
area.
5. Leftovers are placed in their designated containers.
6. Glasses are placed on divider racks.
7. Soiled linen are also segregated according to kind and
bundled, then brought to the linen box of the Room Service
unit.
8. For Clearing a trolley, cover soiled dishes with the table
cloth.
9. The accomplished control sheet is sent to the duty
supervisor or captain who will in turn double check
completeness of equipment written on the control slip and also
to take efforts to retrieve missing items.
10. For breakfast service, wherein the guest does not call for
cleaning, the removal is to be performed systematically 45
minutes after the serving time.
THANK YOU AND
GODBLESS!

GROUP OF
MAY-ANN DAYAG
DEXTER GUITERING