module for bread and pastry production

1. FOOD AND BEVERAGE SERVICES
Quarter 3
Week 1
PROVIDE ROOM SERVICE (RS)
LO. 2 Set-Up Trays and Trolleys

2. PRETEST
Direction. Write T if the statement is correct and F if it is incorrect. Write your
answers on the space provided before each number.
1. Make sure that the presentation of the set-up is attractive, well balanced
and safe.
2. Check all service equipment to make sure that it is clean and undamaged.
3. Check to ensure that the trolleys are squeaking and wobbly.
4. The set up should be based on the number of covers and the food and
beverage items ordered.
5. Ensure that the necessary condiments are included in the set up.
RECAP
In the previous lesson, you learned about taking and processing room service orders.
Read each item below and write a plus sign (+) if the statement is affirmative and a
minus sign (-) if the statement is negative. Write your answers on the space provided.
1. Room service is a great opportunity to increase revenue.
2. Use suggestive selling techniques to maximize profits.
3. Use the guest’s nickname to address the guest during order taking to make
them feel close to you.
4. Take the food order by asking the guest once so that there is no need to
repeat the orders.
5. Enter all food orders in the POS.
LESSON
When preparing the tray and the trolley for room service, only the necessary
tableware and condiments are placed together with the food order. The setup of
trolleys and trays may also include a vase or floral decorations and tray cards which
can be used for promotions and in giving information to guests regarding
the pickup of soiled tableware.

3. It is advisable to use trays for orders of one or two guests only. When the order
includes menu items for three or more guests, it is better to use a trolley. However,
some establishment may require using the trolley even for the order of a single guest.
Tips on Trolleys and Trays
Once the order has been distributed, a suitable 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.
The following are the things you need to remember when setting up trays and
trolleys:
 Follow the establishment standards for try or trolley preparation for different
meals (breakfast, lunch, dinner) and for complimentary items and special
requests.
 Check all service equipment to make sure it is clean and undamaged.
 Tray should be free from nicks, scratches, clean and covered with appropriate
tray liner.
 All linen must be perfectly clean, well-pressed and free from tears, cigarette
burns and stains. Color must match but white is preferrable.
 Use roll up napkin folds for breakfast only, flat fold for all others.
 Check to ensure that the trolleys move properly and quiet when moved (wheels
should not squeak).
 Make sure that the presentation of the set-up is attractive, well-balanced and
safe.
 Ensure that the necessary condiments are included in the set up.
Guidelines for Preparing the Tray
The positioning of items on the tray is important. Remember the following when
setting up the tray:
• Items should be placed so that everything is to hand for the guest. For
example, the beverage and breakfast cup, saucer and teaspoon should be
placed to the top center-right of the tray, as this is in the correct position
for pouring and helps balance the tray.
• Any bottled proprietary sauce required should be laid flat to avoid
accidents when carrying the tray.
• The spouts of hot beverage pots or jugs should face inwards, to avoid
spillages, which may cause scalding to the server or slippages on wet
floors.
• Trays can be set up for one (1) to four (4) guests depending on the type of
order and as long as items are safe and well-balanced.
• Never stack more than two plates.
• Cover plates and utensils.
• Cover all food items with appropriate food covers.

4. • Never overload the tray.
• Use a tray trolley to carry more than one tray.
• When setting up a tray trolley, the first room service order to be served
should be placed on the topmost layer of the tray trolley.
This is an example of a tray laid for breakfast:
Preparing the Trolley
Different types of trolleys may be used in delivering food service orders. There are
collapsible room service trolleys and there are room service trolleys with a hot box
installed to maintain the temperature of food while delivering food and beverage
orders. There are also trolleys which can also be turned into tables for the
convenience of guests. Listed below are important reminders in setting up the trolley:
• Get the items ready first. Before preparing the trolley, it should be made
sure that all items are prepared and picked up first. Different room service
items may have different pickup locations. Food orders may be picked up
from the kitchen for centralized room service or from the room service
pantry for the decentralized room service operation. A cover should be
provided for all food items.
• Set up room service items on the tray. Some establishment may use a
layered tray trolley when delivering room service orders for more than one
guest or room. In doing so, trays should be set-up individually first before
they are placed on the trolley. It is advisable to use a separate tray for each
room service order.
• Check the trolley. The trolley should be checked for cleanliness making
sure that no food scraps or particles and dirt from previous use is present.
Check that trolley is sturdy, the wheels do not squeak, screws and other
parts are intact.
• Setup room service items on the trolley. For trolleys used for a single order,
set up should be the same as with the traditional table setting.

5. Below is an example of a Room service table (a) Opened; (b) Laid and folded for
transportation; (c) Laid and opened for service, with hot cupboard fitted (images
courtesy of Burgess Furniture Ltd, London, UK)
Preparing Room Service Equipment
Different tray and trolley set ups are dictated by the menu items to be served and
will also include provision for common request items not included in the room service
menu. The details of the tray or trolley set up vary among establishments but most
instances, there will be standard set ups for:
• Tea and coffee trays
• Ice buckets
• Breakfast trays and trolleys
• Snacks
• Dinner trays and trolleys, champagne or wine trays
• Fruit basket trays
• Butter
• Condiments
• Bread basket
Collecting and Verifying Orders for Delivery
When the trays or trolleys have been correctly set up, collect the food and beverage
items promptly whenever it is ready. Make sure it is in the right order and with the
appropriate accompaniments. Food and beverage items should be checked, with
attention to such details as:
• Temperature of food and drinks
• Portion sizes
• Visual presentation as per recipe standards
• Wine details, including vintages
• Special requests have been complied with
Regardless of who actually delivers the food and drinks, someone will have to pick
up the order. When they do this, they MUST check the items on the tray against the
order that has been put in. Collect the guest’s account and confirm that it matches
with the order when all items have been checked, service equipment, food and
beverage as ordered, and the account, they should be taken to the guest’s room
without delay.

6. ACTIVITIES
A. Test of the Tray. Identify the appropriate table ware needed for the
following room service orders. Write the letters of the correct answers on
the boxes inside the trays.
B.
C. Select and Collect. Indicate where you will collect each of the following
itemsfrom by checking the boxes
FOOD ITEM
Hot
Kitchen
Cold
Kitchen
Bakery
Beverage
Bar
Room
Service
Store
1. Eggs and Bacon
2. Croissant
3. Cheese Platter
4. Biscuits
5. Bottle of Wine
6. Chocolate Milk Shake
7. A vase of fresh Orchid
8. Grilled Steak (rare)
9. Salad
10. Martini

7. WRAP-UP
To sum up what you have learned today, write about your significant learnings.
Complete the sentence below:
Today, I have learned that
VALUING
1. Why is it important to select the prepare the correct equipment and utensils
that matches the guest’s food and beverage orders?
2. Why do we need to check the food items before we deliver it to the guests?
How will it affect the company?

8. ASSESSMENT
Multiple choice. Read each question and choose the best answer. Encircle the
letterof the correct answer.
1. The following steps are important to remember when setting up for
roomservice EXCEPT:
a. The food should be covered to avoid contamination.
b. The room number should be checked against the room service bill.
c. The cutlery should be clean and without fingerprint marks.
d. Additional tableware should be covered with a clean table napkin.
2. Before a room service order is delivered, the following should be
checkedEXCEPT:
a. The tray should be set properly and presented attractively.
b. Room service items that might stick out such as sharp edges
ofcutleries must be ready.
c. The trolley is sturdy, the wheels do not squeak, screws and other
partsare intact.
d. All accessories and ornaments such as bud vases, placemats,
napkins,and complimentary items are included.
3. Which of the following is important when preparing a tray trolley?
a. Set up the items in the same manner that they will be served on the
guests’ table.
b. Food orders to be served first should be placed on the topmost layer.
c. Make sure that the hotbox is prepared according the manufacturer’s
manual.
d. Set the trolley into a table before transporting the order.
4. The guest ordered a chicken burger and French fries. Which of the
followingitems should you prepare?
1. Dinner Spoon
2. Catsup and mayonnaise
3. Dinner knife
4. Table napkin
5. Dinner fork
a. 1, 2, 4 and 5
b. 2, 3, 4 and 5
c. 1, 2, 3 and 4
d. All of the above
5. When the establishment has no specific rules regarding the use of trolleys or
trays, when do you think is the best time to use a trolley than a tray?
a. When the order consists of multiple courses with beverages
b. When delivering snack for room service
c. When the order contains a meal of one course with beverages
d. When delivering beverages only