SOP – Preset tray and trolley in Room Service / IRD
SOP Number: F&B - 22 ( SOP serial number and department code )
Department: Food and Beverage Service – Room Service
Date Issued: DATE THE DOCUMENT WAS CREATED
Time to Train: 45 Minutes
Clean Service Trays:
Clean the In room dining area.
Wash trays in the dish room.
If the trays are cork-lined, rub the cord with lemon wedges to remove odors. Then let the trays stand for a few minutes before washing.
Spray trays with hot water to remove food residue.
Spray the trays with an approved sanitizing solution. Then Stack them upside-down at right angles to allow them to air dry.
Clean room service carts / trolley:
Remove all equipments and supplies from the carts.
Use a clean cloth and a sanitizing solution to wipe the carts, including the helves legs and wheels.
Polish the carts with a clean, dry cloth.
Replace equipment and supplies.
Report any squeaky wheels to maintenance staff members or stewards immediately, so they can fix the carts quickly.
Preset Trays and carts / trolley:
Organize and preset trays’ and trolley before the meal period begins.
Prepare the trays for service in the rooms: trays with basic set-up [for serving Continental breakfasts and light meals (for a maximum of 2 people).
Place tablecloths neatly over room service carts.
Prepare the trolleys for service in the rooms: trolleys with basic set-up for serving American breakfasts and multi-course meals.
Items you place on the tray or cart include salt, pepper, ketchup sugar, artificial sweetener etc. Make sure each item is clean before placing it on to the cart or tray.
Wipe containers with a clean cloth if necessary.
Follow the tray and cart setup charts to place items on trays and carts.
Clean the heating boxes and keep a few of standby: all heating boxes are heated with electric power.
Replenish all condiments.
Prepare all the operating equipment and install it in the appropriate areas.
Chinaware, flatware, hollowware, glassware and linen must be sufficient in quantity and polished according to hotel policy standards.
Prepare the room-related VIP amenities:
Petit Four, House wine, fresh fruit platter cut or otherwise, a souvenir like a diary.
For a VVIP a full bar will be set up in the room.
Daily replenishment of all amenities should be done.
Training Summary questions:
Q1. How to clean room service Trays?
Q2. How to clean carts / trolleys?
Q3. What actions to be taken if you find any squeaky wheels?
Q4. Why it is important to follow tray and cart setup charts?
Q5. How to prepare the room-related VIP amenities?