SOP – Departmental policy setup in Room Service / IRD

SOP Number: F&B -XX ( SOP serial number and department code )

Department: Food and Beverage Service – General

Date Issued: DATE THE DOCUMENT WAS CREATED

Time to Train: 60 Minutes

Room Service / IRD should be designed to meet the needs of guest, but it should also be designed with the property’s human and material resources in mind. Hotel General service manager should consider the extra resources required before implementing a new room service policy.

In case of a new hotel new equipments has to be purchased and additional staff member has to be built. Also some hotels also consider adding a service charge to recover these expenses.

Chinaware:

  • Only the equipment needed for daily operations shall be stored in the IN ROOM DINING area.

  • Only clean chinaware shall be stored.

  • All chinaware shall be stored in an organized way, allowing easy and secure access and to aid inventory taking.

  • Any broken chinaware must be collected in a specific breakage container and accounted for by the Chief Steward.

  • All chinaware must be polished before use.

Flatware:

  • Only the flatware needed for daily operations shall be stored in the IN ROOM DINING area.

  • Only clean flatware shall be stored.

  • All flatware shall be stored in an organized way, allowing easy and secure access and to aid inventory taking.

  • Any broken silverware must be collected in a specific breakage container and accounted for by the Chief Steward.

  • All silver items shall be cleaned on a regular basis as part of the weekly silver polishing schedule.

  • A flatware must be polished before use.

Hollow ware:

  • Only the hollowware needed for daily operations shall be stored in the IN room dining area.

  • Only clean hollowware shall be stored.

  • All hollowware shall be stored in an organized way, allowing easy and secure access and to aid inventory taking.

  • Any broken hollowware must be collected in a specific breakage container and accounted for by the Chief Steward.

  • All items shall be cleaned on a regular basis as part of the weekly silver polishing schedule.

  • All hollowware must be polished before use.

Glassware:

  • Only the glassware needed for daily operations shall be stored in the IN ROOM DINING area.

  • Only clean glassware shall be stored.

  • All glassware shall be stored in an organized way, allowing easy and secure access and to aid inventory taking.

  • Any broken glassware must be collected in a specific breakage container and accounted for by the Chief Steward.

  • Glassware must always be transported in glass racks.

  • All glasses must be polished before use.

Linen:

  • All linen shall be used only for its designated function.

  • Linen shall never be used for cleaning purposes.

  • All dirty linen shall be gathered and returned to the Linen Room as per policy.

Training Summary questions:

Q1. What are the factors to be kept in mind when setting up the In Room dining / Room service department?

Q2. What are the policy for china ware?          

Q3. What are the policy for china hollow ware?

Q4. How to carry glassware?

Q5. What is the policy for broken glassware?



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