1. Bryan Cheong Teik Sam
Choong Yew Heng
Foo Wei King
Chan Litt Bin
Jeffry Chee Hoe Chan
Muhammad Faiz bin Sahrom

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. Room Service Orders
 Telephone
 Interactive
TV system
 Door Knob Menu

5. Room Service’s Order Flow
Guest Order / Order Taking
- By phone
- Door Knob Menu
- Television
Preparation
- Mise en place of the tray or trolley from the pantry
- The order will be done by the distribution departments
(kitchen/bar)
Distribution / Service
- Room service staff bring the tray or trolley using stairs, lift or
special lift for food
Billing
- On spot OR charge to room
- Room service department will communicate the order to the front office in
order to charge the bill to the room if the payment has not be done on spot
by the customer

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

7. Location of Room Service Pantry
 Close to the kitchen
 Close to the service lifts
 Close to storage areas

9. Mobile Folding Room Service
Table
 Comfortable even
though for 4
persons.
 Quiet rolling wheels
made from Vinyl-
coated PVC.
 Comes with a food
warmer racks below.
 Can be cleaned with
soap and water, or
can be steam
cleaned.

10. Plate Warmer
 Made from stainless steel.
 Has double door for ease of
usage.
 Holds up to 120 plates at a
time.
 Low electrical usage due to
low power needed to
operate.

11. Coffee Machine
 Height adjustable legs with rubber
footings
 Large lid area for warming and
stacking cups
 Easy swivel positioned steam arms
and extensions available
 2&3 group machines have 2 steam
arms and alternative nozzles for
frothing.
 The volumetric models not only have
a control box for each touch pad, but
also a separate control box for the
override system

12. Micros
 MICROS Systems makes point-of-
sale terminals, central reservation
systems, and other hardware and
management software.
 Touch-screen systems that
restaurant employees use to register
orders and bill customers.
 Keep track of inventory and enable
management to analyze demand.

13. Blending Station
 Allow you to blend almost any drink
at the touch of a button.
 Each program combines the right
speed and timing to produce
perfectly blended and homogenised
drinks with no icy chunks.
 The blender comes complete with a
perspex sound-reducing cover.
 The in-counter mounting provides
extra stability, ease of cleaning and a
neat appearance, making them ideal
for exceptionally busy operations.

14. Ice Machine
• Makes up to 30 kg of
gourmet cubed ice a day.
• Store 12.5kg of ice (approx.
4 bags) in its storage bin
with pouch holder and
hygenic scoop holder.

15. Food Warmer Machine
 Fit up to 6 items inside.
 The exterior is stainless steel, and
the interior is aluminum. Both clean
quickly and easily. With the added
benefit of a removable back panel.
 Easy to maintain the quality of food.
 Each unit has its own built in
thermostat to keep the temperature
at the optium level.
 Compatible with room service table.

16. Types Of Menu

17. Two types of menu
All Day Menu
Breakfast Menu

18. Three types of breakfast
Standard / Continental Breakfast
Light Breakfast
Heavy Breakfast / American Breakfast

19. Full English Breakfast
(Traditional)

20. All-Day Dining
 A lacarte menu
Benefit
-Same as the
normal restaurant
menu
Drawback
-Limited to only a
certain time

21. Coffee
Service Tea Service
Other services
Wine Service

22. Other Items
• Amenities • Mini Bar(in room)
-Fruits -Soft drinks
-Chocolates -Alcoholic drinks
-Sweets -Snacks