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Questions and Answers
What should be included on a tray when serving food to guests?
In hotel room service, what should be done with guests' complaints or negative reviews?
Why is it important for food to arrive on the tray covered?
What should trays in room service not be characterized by?
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Which action can enhance the presentation of a meal when serving guests?
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What is a key approach when responding to guest complaints?
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What additional item can be added to a food tray for a more specialized presentation?
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What should be included in a standard room service tray for guests?
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Study Notes
Room Service vs. Table Service
- A tray cloth replaces a tablecloth in room service
- Underplates are usually omitted due to space and weight constraints
- Ashtrays and table numbers are not used on trays
Alternatives to Traditional Room Service
- Partnering with local restaurants to offer delivery options
- Employing a service fee to offset costs
- Working with food delivery apps like Postmates or UberEats
- Offering guests discounts and perks for ordering
In-House Room Service Operations
- Requires a full kitchen staff, including a chef, cooks, and wait staff
- Chef formulates the hotel menu and heads kitchen operations
- Wait staff take guest orders and communicate with the kitchen
Characteristics of Room Service
- All meals are served, including Bed Tea and Afternoon Tea
- Priced higher due to the effort and equipment required for delivery
- Low turnover, as most guests only take breakfast in their rooms
- Difficult to promote room service in a hotel unlike in restaurants
Bars in Hotels
- Dispense Bar: a bar situated in the back area of a restaurant or pantry
- American Bar or Cocktail Bar: a bar situated in the restaurant
- Mini Bar: a small refrigerator in the room stocked with drinks
Ordering in Room Service
- Order taker is a crucial role, requiring attentiveness and clear communication
- Order taker should repeat orders to ensure accuracy
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Description
Explore the main distinctions in setting up a tray versus a table for serving breakfast, including the use of tray cloths instead of table cloths and omitting underplates for space and weight considerations. Learn about the absence of ashtrays and table numbers on trays in room service.
