ORDER

TRANSFERS
 Cold larder section - responsible for the
preparation of appetizers, salads,
entrée, salad bars
 Hot kitchen – the part of the kitchen
where all baking, roasting, boiling and
steaming of food is done
TRANSFERING ORDER TO APPROPRIATE
LOCATION FOR PREPARATION
1. Hand the docket directly to the person
responsible.
2. Explain the order.
3. Communicate special requests
 Head waiter determines whether the request
can be accommodated.
 Head chef is responsible for requests related
to food and its preparation
 Bar manager or nominated bar attendant
clarifies beverage orders.
LOCATIONS FOR PREPARATION
 Wine storage or service bar – non-alcoholic or alcoholic
beverages, coffee, milk
 Kitchen – food orders must be transferred to the kitchen.
 Concierge – some requests such as newspaper requests are
taken cared by the concierge
 Housekeeping department – request for linens are
transferred
 Sales and marketing area – promotional materials
 Butler or valet – hotel staff who attends to the needs of the
guests including clothing and personal services.
 ROOM SERVICE RECORD ORDER FORM

DATE ORDER

GUEST ROOM MENU TIME TAKER TIME DELIVER COMMENTS

ITEMS DELIVE Y POINT
NAME NO. ORDERED RED
Dr. Susie 1436 Tuna 3:55 PM Jen Hotel Request for
Bigueras Cream lobby newspaper
cheese
canape
Bisque Bring list of
available
discounts in
hotel
services
Beefy
lasagna
House
blend
iced tea
Draft
beer
1. Request for schedule of tours for the day
2. Vegetable salad in balsamic vinaigrette
3. Brewed coffee
4. Newspaper
5. Extra serviette
6. Lemon chicken
7. Promotions
8. Lemon bars
9. Almond milk
10. Delivery at poolside