types of specialized food and beverage service Butler service and room service.

1. Presentation on :-
Specialized Food & Beverage Service
Time:35 mins

2. Acknowledgement
We want to express our hearty thanks to Mr. Binod
Aryal sir for giving this golden opportunity to present in
front of you all. We are very grateful to our friends and
colleagues who helped us in the completion of this
presentation.
We have tried our best to make this presentation
understandable . We shall welcome any suggestions,
queries and criticisms regarding presentation at the end.

3. Unit 3:Specialized Food & Beverage
Service
1.Butler Service
1.1 Meaning and attributes of butler
1.2 Duties and responsibilities of butler
2.Room Service
2.1 Introduction and parts of room service
2.2 Room service organization
2.3 Room service equipment
2.4 Room service menu, trolley and tray set up

7. Historically Important Butlers
Paul Barrel Eugene Allen

8. A butler is in charge of:

9. Attributes of butler:
1.Possession of excellent communication skills:

10. 2. Passion for serving guest and
collaborating
3.Ability to work under pressure

11. 4. Should be able to work long unscheduled hour:
5. Excellent managerial & Supervision Skills:

12. WHO IS BUTLER?
According to oxford dictionary “The main
male servant in a large house.” But in a
hotel it is a personal staff of a particular
guest

13. BUTLER SERVICE
 It is a personalized service given to a
guest to request for a special service to
attend his needs.

14. Duties and responsibilities of
Butler
 In dinning room
1. Check that the settings
match the meal
(Bowls, plates, etc.)
2. Make sure that cloth
napkins, sugar and
sweetener, salt and
peppers are full and
set out on each table.

15. In pantry
 Check that the dishwasher is unloaded,
turned on, and ready to use.
 Put out butter on each table if
needed. Use butter plates & knives.

16. DURING THE MEAL
 Refill beverages and food if necessary
and available.
 Help serve dessert as people are
finishing their meal.

17. AFTER THE MEAL
 Instruct dishwashers in procedure for
washing dishes.
 Oversee resetting of tables for the next
meal.
 Empty garbage, recyclables, and
compost as needed.

18. EVENING SNACKS
 Set out the table for snacks made.
 Clean the area and the table laid out for
snacks.

19. Additional duties
 Cleaning and maintenance
 Care of clothing

20.  Care of fine china, silverware
 Security of their employer and residence.

21.  Co-ordination and scheduling of service
contractors.

23. Room Service
It is a provision of food and beverage ordered by
a guest in their own room.

25. Types of Room Service
 Centralized room service.
 Decentralized room service.
 Mobile room service.

26. 1.Centralized Room Service

27. 2.Decentralized Room Service

28. 3.Mobile Room Service

29. Room Service Manager
RSOT
Waiter
Asst. Waiter
Trainee
Fig: Org chart of Room Service Organization

30. THE EQUIPMENT

31. Types of Room Service
Equipment
 Major Equipment.
 Additional Equipment.

32. Trays & Trolley
1.Major
Equipment.

33. Racks

34. Mobile Folding Room Service
Table

35. Plate Warmer

36. Food Warmer Machine

37. Ice Machine

38. Blending Station

39. Coffee Machine

40. Salamander

41. Toaster

42. Refrigerator

43. 2.Additional Equipment
 Cutting board.
 Knife storage shelves.
 Cupboard.
 Holloware.

44.  Wine service equipment.
 Cutlery.
 Glassware.
 Chaffing dishes.

45. What is room service menu?

46. ROOM SERVICE MENU

47.  Clean service tray.
 Clean room service trolley.
Trays and trolleys setup for
room service

48.  Preset trays and trolley.
 Prepare the room related VIP amenities.

49. Process of room service.

50. Finally, we would like to conclude our presentation telling that F
& B department is the second major revenue producing
department which organizes functions, events, conferences and
so on. Duties and responsibilities of the staffs differs according to
the post and it coordinates with various departments to run the
department effectively and efficiently.