Food Beverage Services

EQUIPMENT AND
MATERIAL
SELECTION AND
SET-UP
QUARTER 2: PROVIDE ROOM SERVICE
 Lucena City
SCHOOL National High GRADE LEVEL 11
School

GRADE 1 TO 12 FOOD AND

Ms. Julie Rose LEARNING
DAILY LESSON TEACHER BEVERAGE
C. Tadena AREA
LOG SERVICES

TEACHING
November
DATE AND QUARTER 2
21 – 23, 2022
TIME
Objectives
Content standard
01 The learner manifests an understanding of room
service or in room dining.

Performance Standard
02 The learner demonstrates the knowledge and skills
in food and beverage service for “in-room-dining”
by performing activities skillfully and pleasantly.
MISE-EN-PLACE
 Mis-en-Place
• Mise en place is a French culinary
phrase that means “setting in place.”

• It refers to the set-up of precisely

measured ingredients and necessary
utensils at a cooking station in
advance in food preparation It may
also include condiments, garnishes
and serving dishes.
 PREPARING
MIS-EN-PLACE
 01
ASSEMBLE IN ORDER
1.1 Review the order and assemble all needed cutleries, glasses, linen and other equipment
1.2 Place needed equipment’ supplies in a tray or room service trolley

• For beverage orders, use the bar tray and have coasters and paper napkins ready. For food
orders, use a rectangular or oval tray.
• Check whether the required garnish for all ingredients and juices are provided for.
• For cocktails, place a stirrer.
• Have appropriate glasses ready. Fill the glass with ice if needed.
• If there is an order of wine, provide wine basket or stand.
• Have food covered, ready to be delivered to the guest.
 02
FILL UP THE CONTROL SHEET. THIS FORM WILL BE USED TO
MONITOR THE MOVEMENT OF SUPPLIES AND EQUIPMENTS SO THAT
LOSSES CAN BE EASILY TRACED.

• Get a copy from the cashier.

• Jot down all needed equipment on the sheet.
• Insert the sheet at the tray for the Captain’s reference when checking.
 03
PICK UP THE FOOD ORDER FROM THE KITCHEN

• Set up the food/beverage on a tray if only a handful will be

transported. Use a trolley when there are several dishes and
equipment to be transported.
 03
CAPTAIN SHALL CHECK THE MIS-EN-PLACE

Pay attention to the following:

• Whether food tallies with the items specified in the guest check.
• If all equipment that are specified in the control sheet are available and in good
condition.
• Whether the standard garnish, sidings and accompaniments are provided for.
 MIS-EN-PLACE
PREPARATION FOR
BREAKFAST
 MIS-EN-PLACE PREPARATION FOR BREAKFAST

01

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 make sure it is clean and well-polished.
 1.1 For Continental Breakfast, the following items are
necessary:

One piece for each of the following;

• breakfast plate
• warm cup (kept in warmer until ready for service)
• cup and saucer
• spoon for 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 shaker
• coffee, sugar and cream in sachet
• napkin
• dessert plate
 1.1 For Continental Breakfast, the following items are
necessary:

The continental Breakfast usually consists of:

• coffee with 2-3 sachet of sugar per person (depending on local ‘

taste) butter, 2 sachets
• bread and rolls, 2 per person (assuming rolls are of small size)
• if a toast is specified it must be wrapped in napkin (2 slicces per
order cut in half)
• a piece of jam, if possible 2 choices or one jam and one honey
 1.2 For an American Breakfast, add necessary:

• Tableware's required for the individual order,

such as knife and fork for meat and eggs.
• Spoon for the boiled eggs
• Medium sized spoon for cereals, etc.
• Salt and pepper placed in shaker
MIS-EN-PLACE PREPARATION FOR BREAKFAST

02

Beverage must be prepared as

ordered.
2.1 Tea/coffee must be served with pot of hot water
2.2 Chocolate is usually placed in a pot with a cover
and with a large creamer or
4 ounces of hot milk.
SETTING UP
TRAY AND
TROLLEY
 1. CLEAN SERVICE TRAYS:
• Clean the in-room dining area
• Wash trays in the dish room
• If the trays are cork - lined, rub the cord with lemon wedges
to remove odors. Then let the trays stand for a few minutes
before washing.
• Spray trays with hot water to remove food residue
• Spray the trays with an approved sanitizing solution. Then
stack them upside down at right angles to allow thorn to air
dry.
 2. CLEAN ROOM SERVICE
CARTS/TROLLEY
• Remove all equipment and supplies from the carts
• Used a clean cloth and a sanitizing solution to wipe the carts, including
the shelves legs and wheels.
• Polish the carts with the clean dry cloth.
• Replace equipment and supplies
• Report any squeaky wheels to the maintenance staff members or stewards
immediately, so they can fix the cart quickly.
 3. PRESET TRAYS AND
CARTS/TROLLEYS:
• Organize and preset trays and trolley before the meal period begins.
• Prepare the trays for service in the rooms: trays with basic set up [for serving
continental breakfast and light meals (for a maximum of 2 people).
• Place tablecloths neatly over room service carts.
• Prepare the trolleys for service in the rooms: trolleys with basic set-up for serving
• American breakfast and multi-course meals.
• Items you place on the tray or cart include salt, pepper, ketchup, sugar, artificial
sweetener etc. Make sure each item is clean before placing it on to the cart or tray.
 3. PRESET TRAYS AND
CARTS/TROLLEYS:
• Wipe container with a clean cloth if necessary.
• Follow the tray and cart setup charts to place items on trays and carts.
• Clean the heating boxes and keep a few of standby: all heating boxes are heated
with electric power.
• Replenish all condiments.
• Prepare all the operating equipment and install it in the appropriate areas.
• Chinaware, flatware, hollowware, glassware, and linen must be enough in
quantity and polished according to hotel policy standards.
 4. PREPARE THE ROOM-RELATED
VIP AMENITIES:
• Petit fours, house wine, fresh fruit platter cut or otherwise, a
souvenir like a diary.
• For a WIP a full bar will be setup in the room.
• Daily replenishment of all amenities should be done.
 PREPARING/
ASSEMBLING THE
ORDER
1. After getting order the order taker, the captain/room service
waiter shall:

1.1 Review the order and assemble all needed cutleries, glasses, linen and other
equipment.
1.2 Place needed equipment/supplies in a tray or room service trolley.

 For beverage order use a bar tray and coaster and papers napkin ready. For
foods orders, use rectangular or oval tray.
 Check whether the required garnish for all ingredients and juices are
provided for.
 For cocktail place a stirrer.
 Have appropriate glasses ready. Fill the glasses with ice if needed.
 If there is an order of wine, provide basket or stand (whichever is
appropriate).
2. Fill up the control sheet. This from monitor will be
used to monitor the movement of supplies and
equipment so that losses can be easily traced.

 Get a copy from the cashier.

 Jot down all needed equipment on the sheet.
 Insert the sheet at the tray for the captain reference when
checking.
3. Pick up the food order from the kitchen.
 Set up food and beverage on a tray if only a handful will be
transported. Use a trolley when there are several dishes and
equipment to be transported.

4. Captain check the mis-en-placed.

Pay attention to the following:
 Whether food tallies with items specified in the guest check.
 If all equipment that are specified ¡n the control sheet are available
and in good condition.
 Whether the standard garnish siding and accompaniments are
provided for.
 Don’t spoil the day of the customer when he has to contact room
service for a missing fork or sugar. etc.
5. Food order for patient needed attention. Dietitians instruction have to be
followed literally or bid problem can occur when wrong orders are served, or
instruction are not allowed. Trays for each guest are carefully labeled with name
and room number.

6. For conference, all meals of one type are procedure at the same time. They
are assembled and carried to their name and room number.

7. Pick up the bill from the cashier, If room service is done in a hotel, it is
important to check in advance the billing status of the guest- whether he is on
cash basis (meaning he cannot sign for charges) or he is on guaranteed booking
that his/her sponsor or guarantor I’ll guarantee for his room service payment.
Just like in a restaurant, the room
service section must have a
station for preparing the
supplies and material needed
for room service. A par stock
list must also be provided.
Requisition for refreshment of
stock shall be one whenever
needed.
1. See to it that each item in the station is clear and in good condition, no
wrinkled linen, nor deformed cutleries, broken drinks or damaged chinaware's.

2. For room service in hotel, it is advance to check with front office regarding
the volume of booking and check- ins in as much as the volumes of room
service must be prepared in advanced hen the hotel is on full- house.

3. Check the new items and adjustments in price and make sure that this are
reflected in room service menus to avoid any argument with the guest during the
billing.

4. Check log book for some special orders or special arrangement for the day as
in fruits basket for VIP's etc. And have them prepared.
5. Have enough room service tray end prepare room service trolley

6. When laying down cups and saucers in trays, they should be in upside down
position to protect them from dust

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

8. Use sachet of sugar and cream and smaller portion size pots or container of
jams, marmalade, butter, etc. as they more convenient and more economical for
room service.

● However, in serving VIPs (Very Important Person) this may be appropriate.

● Have enough cover for plates and bowls.
Food Beverage Services

1. ROOM SERVICE
MEAL AND DELIVERY
AND SERVING
2. BILLING THE GUEST
QUARTER 2: PROVIDE ROOM SERVICE
 Lucena City
SCHOOL National High GRADE LEVEL 11
School

GRADE 1 TO 12 FOOD AND

Ms. Julie Rose LEARNING
DAILY LESSON TEACHER BEVERAGE
C. Tadena AREA
LOG SERVICES

TEACHING
November
DATE AND QUARTER 2
24 – 25, 2022
TIME
Objectives
Content standard
01 The learner manifests an understanding of room
service or in room dining.

Performance Standard
02 Practice food and beverage delivery to rooms
efficiently and courteously.
DOOR KNOB MENU ORDER AND
DELIVERY TIME IN ROOM SERVICE

Door knob breakfast menu order collection:

1. The overnight supervisor shall assign a waiter
to collect all door knob menu orders
every night, according to the schedule.

2. Use the service lift to get the top floor and to get
door knob breakfast menus order floor
by floor, working downwards.
3. Write down the room number on each door knob
breakfast menu order.

4. The assigned waiter must write down the room number

when collecting the door knob
breakfast menu order.

5. Preparing the bill for the breakfast service.

6. The overnight supervisor shall prepare all the breakfast

bills according to the guest's
doorknob breakfast menu orders.
7. Sort out all the prepared bills according to the
time of service, starting from the earliest
one, with priority given to the VIP's room.
DELIVERY TIME

1. When the order is made, the order taker shall post

immediately in the POS (Point Sale) terminal. The time
displayed on the print out slip shall be considered for any
further reference.

2. The order taker shall accurately estimate the time

required for the food preparation and the specific mis-
en-place related in to the food Order.

3. The order taker shall set the time on the specially

designed alarm clock in order to control the duration of
each order preparation.
4. The order taker shall politely inform the guest by telephone
about any delivery delay.

5. Consequently, the order taker shall say the following; "Good

morning/ afternoon/ evening, Mr./Mrs./Ms. (the correct family
name of the guest), I am calling from in room dining to inform
you that we are experiencing a slight delay with your food
delivery. It will take about (time to be defined by the kitchen
team) more minutes. We sincerely apologized for the
inconvenience".
DELIVERING AND SERVING ROOM
SERVICE ORDER
Procedure:
Double check the mis- en- place and the food/ beverage
order before they are delivered to the guest.
1. Make sure that tray or trolley has complete set up, to
include;

• Sidings, garnish, and accompaniments (if

required).
• Cover for the foods
• Condiments- ketchup, 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 sounds. Allow few
seconds in between knocks and sounds off "Room service".

3. Do not enter the room until the guest give you the permission.

4. Once the door is opened, greet the guest by the hour of the day and
say "Good morning, sir/ ma'am (mention the guests name if you know)
Say: "Here is your room service order" then say "may I come in'? Once
inside the room, leave the door open unless the guest ordered you to
close it.
5. Ask whether the guest wants the tray or trolley t be set up.
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 vat it to transfer to
your table?"

6. After setting up the food on the table as requested, offer

additional service like setting up table, opening bottles, serving the
food, etc. You may say: "May I set up and serve the food for you
sir/ma'am?" "Shall I serve the coffee or tea?" shall I open the soft
drinks for you?" "Would you like me to open the curtain to brighten
the room?"
7. Present the bill order with figure faced down as you
say : “May I present the bill?"
 DELIVERY OF ROOM SERVICE ORDERS
1. Knock at the door Used the knuckles or
activate the
doorbell. Knock
should be gentle and
not to too loud to
avoid irritating
sounds. Allow few
seconds in between
knocks and sounds
off; "room service."
2. Once the door is opened,
greet the guest by the hour of
the day and say:
"Good morning/afternoon
sir/ma'am (or
mention the guest's
name if known) Say;
"Here's your room
service order." then say:
"may I come in?"
Do not enter the room
until the guest
gives you the
permission.
3. Once inside the room, leave
the door open unless the
guest tell you to close it.
As 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 or you
want it transferred to your
table?"
After setting up the food on
the table as
requested, offer additional
service:
"If you're ready to eat shall I
serve the food for you?
4. Present the bill “May I present the
bill?”
5. Get the payment Get the payment. If the
guest wants to charge to
his room, get his
signature but make sure
he is authorized to sign.
In hotels, some guests
booked under an account
"cash basis", meaning all
their payments should be
in cash or by credit
card. They are not
allowed to sign for
charges, unless allowed
by the duty manager.
6. Thank the guest and bid Before leaving the room, make
sure the
goodbye. heater is put off as this can cause
fire.
Ask the guest when he wants
soiled
dishes to be cleared.
"sir/madam, when do you want me
to come back to clear the soiled
dishes?"
"When you are ready please call
us and
dial _______"
Thank the guest and wish him a
pleasant
meal.
Say: "thank you very much. Enjoy
your
meal and have a nice day."
SERVICE OF DOOR KNOB MENUS

1. Door knob menus are placed inside the guestrooms by

room attendants.

2. After filling the door knob menu, the guest will hang it in
his door knob to be picked up by the room service waiter.

3. Captain must counter check the room number with that

indicated in the door knob menu to prevent mistakes in the
delivery or orders.
SERVICE OF DOOR KNOB MENUS
4. Collected door knob menus are to be endorsed to captain or
order taker for the recording and preparation of receipts.

5. Doorknob orders are endorsed to waiter for the mis-en-place

preparation.

6. Captain should closely monitor the service time and see to it

that the delivery or order is done on the time requested,
especially for door knob orders.
If the guest wishes to charge his bill and wants
to sign for it, make sure that he has signing
privilege. This is usually allowed for hotel guest
whose bills are covered be a guarantee from
companies or individual who are given a credit
privilege the hotel. It may also be allowed if
guest opts to pay through credit card (if the
hotel has credit card arrangement with credit
card company). Guest who are classified as cash
basis are not allowed to sign for charge (for
future billing or to be charge to room account).
Payment by credit card is still considered
"cash basis". They must pay in cash or credit
card upon delivery room service orders. It is
important for room service to coordinate with
front office regarding the billing arrangement
between the hotel and the guest for him to be
guided in settling bills of the guest. It is
assumed that the waiter has been told
beforehand the billing status of the guest- if he
has to pay in cash or allowed to sign.
 PRESENT ROOM SERVICE ACCOUNTS

A. Check guests accounts for accuracy and present in

accordance with enterprise procedures.

B. Promptly present cash payments to the cashier for processing,

and payment.

C. Correct change to guests where appropriate.

D. Present charge accounts to guest for signing and charge to

their room account.
1. Thank the guest upon receiving payment and wish him a
pleasant meal.

2. Before leaving ask the guest if there is anything else you can
do for him/her. "is there anything else I can do for you"

3. Before leaving the room, make sure the heater (if used) is put
off as this can cause fire, as the guest when he wants soiled
dished to be cleared "sir/madam, when do you want me to come
back to cleared "sir/madam, when do you want me to come back
to clear the soiled dishes?" "When you are ready please call us
and dial
Food Beverage Services

BILLING THE
GUEST
QUARTER 2: PROVIDE ROOM SERVICE
 Lucena City
SCHOOL National High GRADE LEVEL 11
School

GRADE 1 TO 12 FOOD AND

Ms. Julie Rose LEARNING
DAILY LESSON TEACHER BEVERAGE
C. Tadena AREA
LOG SERVICES

TEACHING
November
DATE AND QUARTER 2
28 – 29, 2022
TIME
Objectives
Content standard
01 The learner manifests an understanding of room
service or in room dining.

Performance Standard
02 The learner demonstrates the skills in clearing the
service area of used equipment, utensils, leftovers
and material with efficiency and pleasantly.
 CLEARING
PROCEDURES
1. The waiter who serves the food order is required to clear soiled
dishes, trays and trolleys from the room.

2. Upon pick up, busboy or waiter must check whether all

equipment Indicated in the control sheet are available for pick up.

3. If there are missing items and the waiter is inside the room, he
must locate for the missing item.
If the guest is inside the room, tactfully ask his/her assistance in
locating the items. Report to the captain any recovered item for
proper recording.
4. Captain should assign one busboy or waiter to pick up all soiled
dishes, trays and trolleys lying on floors or hallways.

5. The waiter or busboy who is assigned to pick up trays/trolleys

should also check the pantry area for un-cleared items.

6. All collected trays/trolleys are to be brought to the dish washing

area, segregated according or kinds and sizes.

7. Segregated linen and bring them to linen box of the room

service.
 TRAY/TROLLEY/
CART REMOVAL IN
ROOM SEVICE
 The guest informs the order taker of a clearance request.

• Before you leave a service tray or room service cart. Know where the guestroom is
located and know the best way to get to the guestroom.
• Use stairwells service elevator and halls to speed delivery time.
• Avoid public elevators, lobbies, function areas and restaurant entrances
• Trays and carts in guestrooms and corridors are hazards; A guest could trip over
these items.
• The order taker notes down the room number on the pad and passes it to the
Supervisor concerned who shall inform the staff member in charge, or any other
IN ROOM DINING staff available
RETRIEVE A ROOM
SERVICE
CART/TROLLEY:
 The IN-ROOM DINING staff member shall clear the trolley from the guest’s
room.
 He shall adjust the stacked soiled plates, silverware and glassware in order to
avoid any breakage, as trained.
 Fold the trolley wing, lay down all the empty beverage bottles and cover all
soiled dishes with the tablecloth.
 Before leaving the room, he shall double check with the equipment control
slip that no item is missing.
 If any equipment is missing, he shall inform the supervisor concerned
immediately who shall record the item reference in the equipment control
sheet with the date, time and room number in order to further action to be
taken appropriately as set by the Director and Food & Beverage.
 The Supervisor concerned checks the equipment control slip.
 The equipment control slip shall be inserted under the tray/trolley cloth.
 The guest leaves the tray outside the door:
 Soiled dishes and equipment in corridors are unsightly and indicate a poorly
run room service department.
 Should the tray be cleared by the guest and left outside the room (guest floor
corridor) and equipment is missing, the room boy and/or IN ROOM DINING
waiter shall inform the Supervisor concerned immediately.
 These missing items shall be record in the equipment control sheet with the
date, time and room number in order for further action to be taken
appropriately as set by the Director of Food & Beverage.
MASTER CONTROL
SHEET
• The Supervisor checks the master control sheet recording for monitoring all the
serving times.
• For breakfast service, if the guest does not call for cleaning, the removal is to be
performed systematically 45 minutes after the serving time.
• For lunch and dinner services the removal is to be performed systematically one
hour after the serving time.
• The staff member shall proceed to the room immediately to perform the removal.
• At all times, the "Do Not Disturb" card must be strictly respected and recorded when
displayed.
• The room maid/boy informs the In-Room Dining Department upon the guest’s
request for making up the room.
• The staff member shall proceed to the room immediately to perform the removal.
ENTERING THE
GUEST ROOM
• Knock firmly three times with your knuckles and announce, “Room
Service/ln Room Dining”.
• Do not use a key or any other hard object to knock the door.
• If no one answers, then knock and announce again. The guest may be
in the shower or the bathroom.
• If the guest still does not answer, check the room number is correct.
If the room number is correct, then call the room service/IRD
supervisor and inform about the situation.
• When the guest opens the door greet the guest by name. And let the
guest know that you are there to pick up the tray/trolley/cart.
• Retrieve a room service tray:
• Place service ware, glasses used linens and trash on the
tray.
• Bend at the knees to pick up the tray. Pull the tray with one
hand into the palm of the other hand.
• Balance the tray on your palm or fingertip’s at shoulder
height.
• Use your free hand to steady the trays as you stand.
Food Beverage Services

THANK
YOU!
QUARTER 2: PROVIDE ROOM SERVICE