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    Room Service

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    aronslayer2007

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    © All Rights Reserved
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    Room Service

    Uploaded by

    aronslayer2007
    1 views1 page

    Copyright

    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
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    Download as docx, pdf, or txt
    1 views1 page

    Room Service

    Uploaded by

    aronslayer2007

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    ROOM SERVICE  BEFORE OPENING THE BOTTLE ASK THE HOST:

    • A hotel service enabling guests to choose items  “SHALL I OPEN THE BOTTLE FOR YOU?”
    of food and drink for delivery to their hotel
    room for consumption.
    • Delivers food from the onsite restaurant to a
    guest’s room.
    • The staff provides all dishes, cutlery and trays.
    • A 24 hours service.
    • Can enjoy meals in the privacy of own room.
    • Can place order even and odd hours.
    • Food is delivered to room, therefore it saves
    time.
    Sequence of Room Service Procedure:
    • Knock the door lightly.
    • Announce your department (ROOM SERVICE).
    • Greet guest warmly.
    • Ask if you may enter the room.
    • Ask where you place the trolley or tray and ask
    them where you set up the order.
    • Introduce the foods he / she order.
    • Offer to pour water.
    • Offer additional assistance.
    • Ask the guest what of the day they want to pick-
    up their dishes.
    • Thank the guest and bidding goodbye.

    WINE SERVICE PROCEDURE


     It is important in the restaurant operations, this
    can add up to its daily sale and marketing.
    WINE SOMMELIER
     He is the responsible for the service of all
    alcoholic drinks during the service of meals, and
    is also a sales person.
     Must have the complete knowledge in
    suggestive selling, recommendations, wine and
    food pairing, wine presentation, opening of the
    bottles of wine, and lastly wine service.
    OPENING THE BOTTLE OF WINE:
     Be sure that the wine is cold. Use an ice bucket
    with salt, if necessary, to chill quickly.
     Do not shake the wine while transporting or
    while opening it.
     Use a clean napkin and dry the bottle. Remove
    the foil.
     Then using the waiter’s friend corkscrew screw,
    the cork until it is totally inserted in the cork,
    then gently pull the corkscrew and avoid to
    break the cork.
     Place the cork in a saucer and give it to the
    guest to see that the cork is not broken.
     Remember to keep the bottle slanted at 45
    degrees.
     PRESENTING THE WINE:
     “MA’AM/SIR MAY I PRESENT TO YOU YOUR
    ORDER OF A BOTTLE OF NOVELINO, IT HAS 5%
    ALCOHOL CONTENT, AGED OF 10 YEARS IN AN
    OAKCAST AND MADE FROM 100% GRAPE
    FRUIT FROM THE VINEYARDS OF EUROPE.”

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