Republic of the Philippines

Department of Education
MIMIMAROPA Region
SCHOOLS DIVISION OF PALAWAN

tvl - FOOD AND BEVERAGE SERVICES NC II

Room Service Operation and Taking Room Service
Order

MARY GRACE E. RAYOSO

Quezon National High School
Objectives:
a. Discuss room service
operation, its benefits and
importance; and
b. Demonstrates skills
and knowledge in food
and beverage service
 Room or
Room service Service Operation
in-room dining
is part of the hotel operations
where they serve food
conveniently to their respective
guest rooms by just calling the
room service department and
place order of breakfast menu.
1. Guest can eat and drink within
Room
their own private
Service Benefits
room in the
hotel.
2. Guests can order meals
whenever they want.
3. Room service can reduce food
wastage.
4. Convenience for guests with
children and babies.
5. Promotes safety, as guests are
 Room is
Room service Service Importance:
most important
in hotel where other outlets are
less available, especially for
breakfast. It is also the chance
of the hotel management to
upsell their product specially
the not so saleable and to
promote the beautiful tourist
spot of the place.
FOUR (4) BREAKFAST MENU FOR ROOM
SERVICE
AMERICAN BREAKFAST
Fresh Fruit Juice: Calamansi,
Mango, Pineapple
Cereals : Coco Crunch,
Oatmeal
Entrée’s: Hotdog, Sausage,
Ham, Bacon
Beverage: Coffee, Tea
 TRADITIONAL BREAKFAST
Fresh Fruit Juice: Calamansi,
Mango, Pineapple
Bread: Dinner Roll, Loaf Bread
Accompaniment: Butter, Jam,
Jelly, Marmalade
Entrée’s: Tapsilog, Hotsilog,
Longsilog, Dangsilog
Beverage: Coffee (Ginger, Rice)
FOUR (4) BREAKFAST MENU FOR ROOM
SERVICE
HEALTHY BREAKFAST CONTINENTAL BREAKFAST
Fresh Fruit Juice: Mango, Fresh Fruit Juice: Calamansi,
Calamansi, Pineapple Mango, Pineapple
Fresh Fruit: Pineapple, Bread: Dinner Roll, Loaf Bread
Banana, Water Melon Accompaniment: Butter, Jam,
Bread: Dinner Roll, Loaf Bread Jelly, Marmalade
Accompaniment: Butter, Jam, Beverage: Coffee, Tea
Jelly, Marmalade
Chicken: Chicken Breast
Pork: Lean Pork
Beverage: Coffee, Tea
2. Greet the guest with appropriate greeting
ROOM SERVICE ORDER TAKING PROCEDURES: and
state your name .
3. Politely ask the guests'name and room
number.
4. Use upselling techniques by suggesting the
four (4) breakfast menu.
5. Wherever appropriate mention the
approximate time for delivery.
6. Bill and bill settlement.
7. Repeat the order back to the guest for
confirmation..
8. Thank the guest for ordering through in room
 Evaluation/Performance Task
EVIDENCE PLAN/DEMONSTRATION:
Name of Trainees
Direction:
Trainer Name MS. MARY GRACE E. RAYOSO
Unit of Competency PROVIDE RESTAURANT SERVICES
Date of Assessment
Instructions for Demonstration
Given the necessary materials, tools and equipment, the trainees Get your partner and perform the Room
must be able to provide room service accurately and according to
requirements.
ROOM SERVICE
Service Order Taking Procedure. Have a
During the demonstration of skills, did the candidate: Yes No video of your performance and check
Receive call from room promptly and courteously?
Checks guest name and use them for interaction? this rubric for your reference.
Checks and clarifies details of orders with guests?
Records and interprets room service orders received?
Uses suggestive selling techniques?

Remarks:

Trainees Date
Signature
Trainer’s
Signature Date
You and
God
Bless!