Standard TASK: HOW TO PREPARE HOT BOX

Applicable to Date
IRD staff. Approved by: Director of F&B
Issued
Guest That food is served in a proper way, fast and hot with complete
Expectation
condiments by friendly, smiling staff efficient.
Duration of
30 minutes
Standard Operating Procedures
Session
Food and Beverage Department | FBTTT-001
Materials Trolley
Needed Hot box.

ATTENTION
Imagine you are the guest you order the hot food but the waiter

W
serve the food not hot enough.
What

What do you feel if you are the guest?

I
Prepare the hot box is important step to meet guest expectation.
Interest

Today, we will demonstrate “How to prepare the hot box”

according to our defined Standards.

This Session will last for approximately 30 minutes. We will

provide us with detailed explanations and clearly demonstrate
how we are expected to perform this Task. Each one of we will

N
then have the opportunity to practice.
Need

By the end of this Session, our objective is to ensure that we

have learned “How to prepares hot box”
” with confidence, and according to our defined standards.

Any Questions?

BREAKDOWN
STEP INVOLVEMENT STANDARD


1) check hot box Q: Why employee should always _ Hot box must be cleaned and
keep the hot box hot? maintained at all times, free of
strains, orders and damage.

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 Q: What is the temperature the hot _Hot box to be maintained at
box should be measured? proper temperature at all times
and ready to be use {keep
temperature at 65 -70c.}

2) Proceed to and Q: Standard

Why employee Operating
must check food Procedures
_ Pick up the food from
Place all items in hot or drink and
Food presentation?
Beverage Department kitchen, check food is correct
| FBTTT-001
box underneath and properly presented
trolley in readiness to _Carefully place the food
deliver guest room into hotbox
_Hot box to be set
underneath the service trolley
3) Enter guest room Q: Why should you announce Press the door bell once, and say
yourself? with a clear and loud voice:
“Room service, may I come in?”
Q: why should you stand up right
posture in front of the birds’ hole Wait for a 5 seconds, if no reply,
press the bell again.

Stand up right posture in front

the door and face to birds hole
to let the guest see your face
should there be a guest be in the
room.

4 ) How To Serve Q: Why do we check the guest if Check with guest whether
guest prefer have meal immediately? she/he would like to have
her/his food
If guest prefers immediately:
Place food on the service trolley
setting or preset at guest request.
5)Introduce food Q: Why should you introduce the Introduce the food base on
items food to the guest? guest’s order , Address special
guest’s request .
6) Settle the bill and Q: Why should you offer further _Follow the procedure of settle
Bid guest an pleasant assistance to the guest? a bill.
time
_ Ask the guest: “Would you
require any further assistance?”

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 Finish by saying: “Enjoy your
meal Mr. / Mrs. XXX or Sir /
Madam, have a nice day/ have a
nice evening,”
Standard Operating Procedures
7) Before leaving the Q: Why and
Food shouldBeverage
you recommend the Say “Please
Department enjoy your meal” &
| FBTTT-001
guest room guest call us pick up the tray? recommend guest call us to pick
up tray. and facing to the room
and gently close the door .

CHECK
Question We begin questions with:
Technique: Who, What, Where, When, Why and How
Summary Statement:
We have now completed our training:

“ HOW TO PREPARE HOT BOX”

Step 1 1. Why employee should always keep the hot box hot?

Step 2 2. What is the temperature the hot box should be measured?

Step 3 3. Why employee must check food or drink presentation?
Step 4 4. Why do we check the guest if guest prefer have meal immediately?
Step 5 5. Why should you introduce the food to the guest?
Step 6 6. Why should you recommend the guest call us pick up the tray?

Step 7 7. How should employee maintain the hot box?

Do you have any questions?

Each Trainee should then be invited to repeat the task without help or
interruption whilst being closely observed. Provide praise and constructive
feedback:

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