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    Week 017 Presenting Room Service Accounts and Clearing Service Areas

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    Mark Anthony Tupaz
    This document discusses room service procedures, including presenting guest accounts, clearing used dishware from guest rooms, and returning service items to designated areas. Specifically, it outlines the steps for checking a guest's account for accuracy, collecting used items from rooms while following proper cleaning protocols, and ensuring trays and trolleys are cleaned and restocked properly after each use. The goal is to describe best practices for handling room service tasks to provide excellent guest service.

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    Week 017 Presenting Room Service Accounts and Clearing Service Areas

    Uploaded by

    Mark Anthony Tupaz
    22 views10 pages
    This document discusses room service procedures, including presenting guest accounts, clearing used dishware from guest rooms, and returning service items to designated areas. Specifically, it outlines the steps for checking a guest's account for accuracy, collecting used items from rooms while following proper cleaning protocols, and ensuring trays and trolleys are cleaned and restocked properly after each use. The goal is to describe best practices for handling room service tasks to provide excellent guest service.

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    Week 017 Presenting Room Service Accounts and Clearing Service Areas (1)

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    This document discusses room service procedures, including presenting guest accounts, clearing used dishware from guest rooms, and returning service items to designated areas. Specifically, it outlines the steps for checking a guest's account for accuracy, collecting used items from rooms while following proper cleaning protocols, and ensuring trays and trolleys are cleaned and restocked properly after each use. The goal is to describe best practices for handling room service tasks to provide excellent guest service.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    22 views10 pages

    Week 017 Presenting Room Service Accounts and Clearing Service Areas

    Uploaded by

    Mark Anthony Tupaz
    This document discusses room service procedures, including presenting guest accounts, clearing used dishware from guest rooms, and returning service items to designated areas. Specifically, it outlines the steps for checking a guest's account for accuracy, collecting used items from rooms while following proper cleaning protocols, and ensuring trays and trolleys are cleaned and restocked properly after each use. The goal is to describe best practices for handling room service tasks to provide excellent guest service.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 10

    Week 017

    Presenting Room Service


    Accounts and Clearing
    Service Areas
    Week 017: Presenting Room Service Accounts and Clearing Service Areas

    www.safarin.net

    At the end of this module, you should be able to:

    1.Describe the proper handling of the guest’s account

    2. Demonstrate Floor checking and clearing


    Week 017: Presenting Room Service Accounts and Clearing Service Areas

    Checking and Presenting Guest’s Account for Accuracy


    The server must help the guest settle the bill. Below are
    the steps to follow:

    1) Check the guest’s account.

    2) Present the folder of the account invoice and the


    control sheet to the guest.

    3)Ask and clarify the mode of payment.

    4) Politely ask the best time to return to get the used


    dish wares. http://www.hospitality-school.com/how-
    present-bill-guest-restaurant
    Week 017: Presenting Room Service Accounts and Clearing Service Areas

    Floor Checking and Clearing


    Here are the steps in cleaning the guest room:

    1) Bring the control sheet and tray to the guest’s room.

    2) Greet the guest as he/she opens the door.

    3) Scuff the food remains and transfer them to smaller


    plate.

    4) Arrange the plates on the tray according to size and


    never pile them too high. https://www.alibaba.com/product-detail/Hotel-housekeeping-carts-trolley-room-
    service_60284669687.html
    Week 017: Presenting Room Service Accounts and Clearing Service Areas

    Floor Checking and Clearing


    (Continuation)

    5) Separate the dish wares and place them at the center


    of the tray.

    6) Compare the number of collected dish wares to the


    one listed on the control sheet.

    7) Ask permission to leave and leave the room


    discreetly.
    http://www.sofitel.com/gb/hotel-2185-sofitel-new-york/index.shtml
    Week 017: Presenting Room Service Accounts and Clearing Service Areas

    Returning Trays, Trolleys, and Service Items in Room Service Areas


    After use of trays and trolleys, these must be put back to
    the proper places.

    Trays and trolleys are dismantled and cleaned so these


    can be used again.

    http://www.sicosp.com.au/room_service_t
    able.php
    Week 017: Presenting Room Service Accounts and Clearing Service Areas

    General procedure in cleaning trays and trolleys


    1) Take out all the trays in the trolley.

    2) Do waste segregation.

    3) Scrape off food rubbish and dispose them in a


    bin or rubbish receptacle.

    4) Put all recyclable

    5) Ensure that the trolley is still in functional


    and operational condition. http://www.nea.gov.sg/energy-waste/waste-management/mandatory-waste-
    reporting
    Week 017: Presenting Room Service Accounts and Clearing Service Areas

    General procedure in cleaning trays and trolleys


    (Continuation)

    6) Clean and sanitize the trolley by wiping off any


    visible dirt.

    7) Place the soiled linen in assigned bags and send to


    the laundry for washing.

    8) Check and refill condiment bottles.

    http://www.lazada.com.ph/shop-salt-pepper-
    tools/oem/
    Week 017: Presenting Room Service Accounts and Clearing Service Areas

    Glossary
    Clearing: the act or process of making or becoming clean

    Invoice : a bill

    Rubbish: refers to waste materials or litter.

    Surcharges: an additional charge or payment

    Trolleys: a small table on wheels or casters, typically used to convey food and drink
    Week 017: Presenting Room Service Accounts and Clearing Service Areas

    References and Supplementary Materials


    Cousins, J., Foskett, D. & Pennington, A. (2011). Food and Beverage Management. London, UK:
    Godfellow Publishers Ltd.

    Cousins, J., Lillicarp, D., Weekes, S. (2014). Food and Beverage Service. London: UK. Hodder
    Education.

    Lillicrap, D. & Cousins, J. (2010). Food and Beverage Services. London, UK: Hodder Education.

    Morano-Sulla, Ross Ann; 2016; TLE-TVL Food and Beverage Services; Quezon City: Phoenix
    Publishing House Incorporated.

    Tutorials Point (I) Pvt. Ltd. Food and Beverage Services (2016). India: Tutorials Point.

    http://cheki-moskva.ru/wp-content/uploads/2017/02/room-service.jpg

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