made this presentation on room service in 1st semester of my BSc. in Hotel & Hospitality Administration under the Subject Food and Beverage Service.

1. Room Service
Created By:-
Himanshu Sachar
Divas Pandey

2. What Is Room Service?
Room service is part of the hotel operations where they serves food
conveniently to their respective guest rooms by just calling the room
service department and place order of food & drinks to be sent to their
room.
Room service is a 24 hours service.
Duties includes checking of minibars upon check out, collecting breakfast
menus every morning. Sending food and beverage & room amenities to
guest.

3. Why Room Service?
• Can enjoy meals in the privacy of own room.
• Can place order even at odd hours.
• Food is delivered to room, therefore it saves time.

4. Some Other Advantages
Of Room Service
Celebrities want their privacy away from public attention and the media.
Eating out attracts attention which does not let the celebrities to enjoy a
meal.
 Some wish to eat their meal in casual wear, even in the night clothes.
 Many cannot start their day unless they have a cup of tea or coffee as soon
as they wake up. The morning tea/coffee service is a peak time room service
in many hotels.
 Some guests prefer to have private meetings in their rooms and prefer to
have meals in privacy.

5. Disadvantages Of Room
Service
Room service food and beverage is more expensive because of
convenience of eating in the room.
Guests in hurry are intolerant to delays.
The challenge for the hotel is to serve hot food .As food is
transported from main kitchen, food can get cold.
Room service menus are limited so that items can be cooked at all
times by cooks on different shifts with common skills.

6. EQUIPMENTS
• Trollies
• Plate Warmer
• Ice Machine
• Tea and Coffee Trays
• Ice Buckets
• Champagne or Wine Trays
• Hot Boxes

7. Location of Room Service Pantry
Room service pantry in a storage room for keeping
crockery, linen, food, beverages and other equipment that
are required in room service operations.
Location of Room Service Pantry
• Close to the kitchen
• Close to the service lifts
• Close to storage areas

8. The Process

9. Room Service Orders
Telephone (most common)
Interactive TV system
Door Knob Menu

10. 1. The room service order taker answers the calls to room
service.
2. The telephone must be answered quickly.
3. Greet the guest and introduce the department.
4. Write the order on an order docket as you speak to the
guest.
5. Record the room number.
6. Repeat the order to the guest.
7. Tell the guest approximate time of delivery.
8. Enter the order in POS.
9. Distribute the order to the appropriate personnel, both in
Room Service Department and other departments if
necessary.
Taking Room Service Order

11. Food Preparation
By Kitchen/F and B
Production

12. Serving The Food
1. Knock the door lightly
2. Announce yourself (room service)
3. Greet guest warmly
4. Ask if you may enter in the room
5. Ask where to set up order
6. Offer to pour beverage (bottle beverage)
7. Serve the food according to the guest needs
8. Offer additional assistance
9. Inform guest about pick-up
10. Wish guests an enjoyable meal
11. Thank the guest

13. Clearing The Room
• The room service order-taker is responsible for controlling floor service
procedures and for directing staff to clear rooms and floors.
• 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.

14. Thank You