The goal

The goal of this training is to develop an overview of these best practices and to ultimately generate a generic operational audit of these commonly used procedures

Pre-preparation

The first section in the operating processes of IRD is:

Check list

Mis-en place

Handover checklist

IN ROOM DINING SEQUENCE OF SERVICE

Taking the ordered

Punching the order on the micros

Set up the

order

Pick up the order

Serve the order to the

room

Checking the guest satisfaction

Doing clearance

In Room Dining Sequence of Service

SOS

   KEY IN THE ORDER ON MICROS

Recording the order in the track sheet

Attach a copy from the KOT on the pickup board

PREPARING TRAY

PREPARE TROLLEY

PREPARE THE BEVERAGEPREPARE THE FOOD

SERVING IN GUEST ROOM

Tray &Trolley Removal

Thank you