1. Room service involves delivering food and drinks to guests in their hotel rooms. It requires coordination between the room service, kitchen, front office, and housekeeping departments.
2. Most hotels have a central room service pantry near the kitchen that is fully equipped to quickly and efficiently deliver orders to rooms. Menus list available items that can be delivered at different times of day.
3. Taking room service orders by phone involves greeting the guest, writing down the order accurately, confirming details, giving an estimated delivery time, and distributing the order to the appropriate staff.
This presentation is related to Food & Beverage Industry. It is very beneficial for the students of Hotel Management course & for the newly enters in the field of Hotel & Hospitality Industry.
This presentation is related to Food & Beverage Industry. It is very beneficial for the students of Hotel Management course & for the newly enters in the field of Hotel & Hospitality Industry.
Sequence of service is referred to as the order in which a waiter provides service to guests from the time the guest enters the restaurant to the time he leaves the restaurant.
I have posted this for our Hotel Mangement colleagues.
Sivakumar .JJ college of Arts and Science Silattur ,Contact Me for F&B Presentation to my Email-swasamae@yahoo.com
Sequence of service is referred to as the order in which a waiter provides service to guests from the time the guest enters the restaurant to the time he leaves the restaurant.
I have posted this for our Hotel Mangement colleagues.
Sivakumar .JJ college of Arts and Science Silattur ,Contact Me for F&B Presentation to my Email-swasamae@yahoo.com
SERVICE TRAINING FOR HOTEL BUSINESS/VILLAS AND VACATION PROPERTIES
HOUSEKEEPING DETAIL TRAINING FOR HOUSEKEEPING STAFF IN HOSPITALITY BUSINESS
HOW TO HANDLE GUEST/INTOXICATED/RUDE GUESTS
HOW TO DO SERVICE
SERVING THE FOOD
CLEANING THE ROOM METHOD
DIFFERENT TYPE OF TABLE SERVICE
CLEARANCE
ETIQUETTE AND MANNERS
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
1. Group 3
Elizares, Dece Marie
Florida, Joanna
Francisco, Nicca Mischelle
Gatus, Jamie Anne
Icban, Jaaziel
2. Room Service is the service of food and beverages in guests’
rooms in hotels or other accommodation
establishments, such as motels or serviced apartments. In all-
suite hotels it is often referred to as ‘in-suite service’.
In establishments of any size, there is usually a specialist
room service department responsible to the Food and
Beverage Manager. The Room Service Department must work
closely with the Kitchen, Front Office and Housekeeping
Departments to ensure guests’ satisfaction.
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9. Most modern hotels have a single central pantry for the room
service department located conveniently near the kitchen and the
service lift. This pantry should be fully equipped for quick and
efficient service to the rooms.
Room service catering can involve the delivery of everything from
complimentary items and items for which no charge is made (such
as ice buckets and glasses) through drinks or light snacks to full a
la carte meals with wine.
The items available for service in rooms will normally be listed on
a special room service menu, but in a superior hotel guests will
expect any reasonably request to be met.
10. There may be different sections within the room service menu
listing the items available at different times of the day, for
example:
1. Breakfast- 6am to 11 am
2. All-day Dining- 11 am to 11 pm
3. A La Carte- 7 pm to 10:30 pm
4. Night Owl Menu- 11 pm to 6 am
The pantry must be stocked with sufficient equipment to ensure
that all orders can be met promptly even at the busiest times. A
typical hotel might pride itself on meeting all room service orders
in less than 30 minutes of the order being taken.
11. 1. Room service equipment includes such items as:
•Trays and trolleys
•Cutlery, crockery, linen and glassware
•Selected food and beverage items
•Printed Materials
2. Store all items in a safe, hygienic, orderly and accessible
manner.
3. Set a ‘par stock’ level for every item.
4. Store the items safely to reduce the risk of accidents and
breakages.
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19. Different tray and trolley set-ups are dictated by the menu items to be
served and will also include provision for common requests for items not
included on the room service menu. The details of tray or trolleys set-up
vary from establishment to establishment, but in most instances, there
will be standard set-ups for:
•Tea and Coffee Trays
•Ice Buckets
•Breakfast Trays and Trolleys
•Snack Trays
•Dinner Trays or Trolleys
•Champagne or Wine Trays
•Fruit Basket Trays
•Butters
•Condiments
•Bread Baskets
•Hot Boxes
20. 1. Most room service orders are given by telephone.
2. The IRD Order Taker must have a good knowledge of the menu.
3. The telephone must be answered quickly. The benchmark for a five-star hotel
is no more that three rings before it answered.
4. Greet the guest and introduce the department and yourself. This can be
achieved by answering along these lines:
“Good Morning, Mr.________. This is Room Service, ________ speaking. May I
help you?”
1. Write the order down carefully on an order docket as you speak to the guest.
2. Don’t forget to record the room number.
3. Repeat the order to the guest, clarifying any doubtful details.
4. Tell the guest approximately how long it will take for the order to be
delivered. It shouldn’t be more than 30 minutes.
5. Check that all the details are correctly recorded on the docket. Include the
time hat the order was taken.
6. Enter the order in POS.
7. Distribute the order to the appropriate personnel, both in Room Service
Department and other departments if necessary.
21. Once the order has been distributed, a suitable present tray
or trolley should be selected and set-up appropriately. The
set-up will depend on:
•The number of covers.
•The food and beverage items ordered, and
•The meal or snack requested.
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27. When the trays or trolleys have been correctly set up, collect food and
beverage items promptly and in the right order, with the appropriate
accompaniments.
Food and Beverage items should be checked, with attention to such
details:
•Food and beverage temperatures
•Portion sizes
•Visual presentation as per recipe standards
•Wine details, including vintages
Food temperatures must be maintained from the time the food is
collected to the time it is delivered to the guest. Plate covers, food
warmers and hot boxes should be used to keep food at the right
temperature.
Collect the guest’s account and confirm that it matches the order. This
account must be taken to the guest’s room along with the items ordered.
When all items have been checked, like service equipment, food and
beverage as ordered, and the account, they should be taken to the guest’s
room without delay.
28. Respect for a guest’s privacy is the primary consideration when entering a
room. The following procedures will usually apply:
1. Approach the room quietly.
2. Knock firmly and say, “Room Service” clearly.
3. Listen for the guest’s response and react accordingly. If there is no
response, knock and announce, “Room Service” again. Don’t go in
until the guest opens the door or you have been asked to enter.
4. When you have entered, address the guest by name.
“Good Morning,_________. Here is your breakfast.”
Continue to use the guest’s surname while making polite conversation
throughout the room service procedure.
29. Exactly where trays are placed and trolleys are set up will vary accordingly
to circumstances, depending on the equipment being used, the design of
the room, the position of the furniture and the guest’s particular wish.
Appropriate procedures are as follows:
•Confirm that the tray or trolley is being placed where the guest wants it.
•Set them up where directed. Advice the guest of any potential hazard, for
example, the hot box or the coffee pot may be too hot to touch.
•Position the furniture properly.
•Light a candle, if applicable.
•Explain the contents of the tray or trolley.
•Serve the food and beverages.
•Ask the guest if they need anything else.
•Present the account for signature.
•Explain the clearing procedures. Typically, guests are requested to put
trays or trolleys outside their room when they have finished.
•Bid goodbye to the guest in a friendly but courteous manner.
•Present the signed charged account to the cashier.
30. Typically, the room service order-taker is required to record the following on a
dispatch sheet or checklist:
1. Date
2. Room Number
3. Whether tray or trolley taken.
4. Time the order was taken.
5. Person delivering the order.
6. Time the order was cleared.
The room service order-taker is responsible for controlling floor service
procedures and for directing staff to clear rooms and floors. In addition,
there should be regular floor checks, to ensure that used trays and trolleys
and miscellaneous items are quickly removed.
When a room or floor has been cleared after room service, the room service
order-taker must be informed.
Floors must be cleared quickly and quietly, but while doing so staff must ensure
that equipment is securely placed so that it can be moved safely.
Once cleared from the floors, unconsumed food and beverages, food service
equipment, trays and trolleys must be returned to room service via service
lift.