Standard HOW TO SET UP TROLLEY?

Applicable to Date
IRD staff Approved by: Director of F&B
Issued
Guest That the Room service set up nice food on the trolley, good quality.
Expectation

Duration of
30 minutes.
Standard Operating Procedures
Session
Food and Beverage Department | FBTTT-001
Materials Trolley
Needed Table cloth.
Service equipment.

ATTENTION
Imagine you are the guest in house you order room service and
you order served on trolley. When the waiter deliver food to the

W
What

room The presentation on the trolley look not nice and table
cloth was not in good condition.
How do you feel if you were the guest?

Handling set up trolley order is the very important step to

deliver great service to the guest. We unable to provide the

I
Interest

guest with lack of well preparation, staff serving with out know
ledges.
Today, we will demonstrate “How to setup trolley order.”
according to our defined Standards.

This Session will last for approximately 30 minutes. We will

provide us with detailed explanations and clearly demonstrate
how we are expected to perform this Task. Each one of we will

N
then have the opportunity to practice.
Need

By the end of this Session, our objective is to ensure that we

have learned “How to set up trolley order.” with confidence, and
according to our defined standards.

Any Questions?

BREAKDOWN
STEP INVOLVEMENT STANDARD
1. Check the trolley for 1. Why should you check if the trolley is Position the trolley and ensure it
steadiness steady? must be stabilized

ROOM TO HAVE A GREAT START

 2. How do you prepare for Trolley? All trolleys covered with mol ton
cover and a clean and well –pressed
table cloth.

2. Stand in front of the 3. Why should you stand in the middle? Stand at middle of the trolley; position
trolley to unfold the table the folded cloth on the trolley with the
cloth. Standard
4. Why should you position Operating
the vertical Procedures
two woven edges towards you and the
cloth in the middle of the trolley? two folds of the corner facing away
Food and Beverage Department from you.
| FBTTT-001
Position the vertical centre cloth lining
in the centre of the trolley holding the
corner fold.

Lean across the trolley and release the

bottom layer of the cloth to hang over
the far edge of the trolley.
3.Basic set up 5. What is basic set up for order? - Basic set up include: vase, salt and
pepper shakers, dinner fork and knife,
butter knife, bread and butter plate,
napkin and toothpick in a holder.
Tend card advisory Guest to call for
6. How do you handle with hot item? trolley clearance
Hot food sauce must be kept in a hot
box at all times
4.Breakfast set up 7. What do you prepare for break fast For In Room Dining orders that
order? include toast bread, jam, honey, a
Butter will be serviced individually on
butter
dish one butter portion per person and
one
additional portion for spare

5.Lunch & Dinner 8. Why do you prepare variance of sugar? Additional set up should be adjusted
according to each guest order
Selection of sugar served in a
designated sugar bowl 5 white 5
brown 5 sweetener
to be served for coffee
Cold milk for tea is must; lemon
slices served depend of tea.

CHECK
Question We begin questions with:

ROOM TO HAVE A GREAT START

 Technique: Who, What, Where, When, Why and How
Summary Statement:
We have now completed our training:

“How to set up trolley order”

Step 1
Standard Operating Procedures
1. Why should you check if the trolley is steady?
Food and Beverage Department | FBTTT-001
Step 2 2. How do you prepare for Trolley?
Step 3 3. Why should you stand in the middle?

Step 4 4. Why should you position the vertical cloth in the middle of the trolley?

Step 5 5. What is basic set up for order?

Step 6
6. How do you handle with hot item?
Step 7 7. What do you prepare for break fast order?
Step 8 8. Why do you prepare variance of sugar?

Step 9

Do you have any questions?

Each Trainee should then be invited to repeat the task without help or
interruption whilst being closely observed. Provide praise and constructive
feedback:

ROOM TO HAVE A GREAT START