Room Service Work Flow

Mis-en-place

In Room Service also, mis-en-place is the first necessary thing to perform which includes:
• Requisition of Fresh Linen from Housekeeping.
• Inventory Taking of all service wares of Room Service.
• Requisition of Supplies from the stores.
• Maintaining Sanitation and Hygiene, Cleaning of whole department.
• Polishing of all crockery, cutleries and glassware.
• Requisition for Mini Bars.
• Trays and Trolley Setup.

Guest Order Flow

After completing the mis-en-place, the work flow then goes with the guest orders
Some Important points for smooth Work Flow
• Order Taker has to answer phone in two rings.
• Politeness and soft sweet voice is needed.
• Waiter has to be quick and smart.
• KOT/ BOT have to be clearly written and communicated.
• Service should happen on time.
• Clearance on time.
• Knowledge of more than one language is appreciable.
• No spillages on tray or trolley.
• No breakages.

Room Service Menu

• Menu has to be profitable.
Room Service Menu has to be profitable. It does not mean that it has to earn more profit, but should be rewarding as per the effort.
• Dishes should be fewer than the restaurant.
It is done as the items can be ordered at any time of the day or night. All chefs are not available at any time. Service has to be quick, so items are lesser than that of restaurant menu.
• The dishes should be easy and quick to prepare.
Deadline of service is crucial, so quick foods are preferred to be placed in the menu.
• Menu should be properly planned.
As menu reflects the standard of the establishment, it has to be perfectly planned.

Breakfast Menus
These are generally valid from 6:00 a.m. till 11:00 a.m. And offer the varieties depending upon the standard of the establishment. In Business Hotels, they may offer a relatively extensive range.

All Day Menus
These Menus are usually offered after breakfast, including lunch and dinner. It is served from 11:00 a.m. till 11:00 p.m.
Menu items range from light snacks to more elaborate and substantial meals. Some Hotels may also offer the dishes from specialty restaurants but the service is done on specific time only, the time when these specialty restaurants are open.

Supper Menu
These menus are available for late night dining and are usually only valid from 11:00 p.m. to 6:00 a.m. These menus usually have a small selection of popular menu items from the All Day Menu

Beverage and Wine List
Non alcoholic beverages are available 24 hours. The services of alcoholic beverage always depend on the liquor license law of the country.
The range of beverage offered in room service usually limits to the small range of beers, wine and spirits.
Mini Bar contains this small range of liquors but if guest want a large bottle that is provided in his / her room by the room service.

Tray & Trolley Setup

Tray Setup
Tray Setup is done for those orders, which require only the use of a tray to deliver, for example an order of fresh fruit, toast and coffee or some other light meals. A trolley may also be used to deliver a batch of several tray orders for a particular floor or floors. This is done to increase productivity and to speed up the delivery of tray orders.

Trolley Setup
Room service trolleys are actually collapsible tables fitted on wheels. Large food orders often require the use of a food warmer and trolley to serve. For example an order of a salad, fried rice, a steak, a piece of apple pie, a fresh fruit platter would be impossible to serve using a tray. Trolley orders are difficult to process in large batches and also require more manpower and time to process.