COMPETENCY-BASED LEARNING MATERIALS

Sector : TOURISM
FOOD AND BEVERAGE SERVICES NC II
Qualification Title :

Unit of Competency : Provide Room Service

Module Title : Providing Room Service

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 1

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
 APARRI POLYTECHNIC INSTITUTE
Rizal Street, Maura, Aparri, Cagayan

FOOD AND BEVERAGE SERVICES NC II

SUMMARY OF COMPETENCIES

No. Unit of Competency Module Title Code

1 Prepare the dining Preparing the dining TRS512387

room/restaurant area room/restaurant area for
for service service

2 Welcome guests and Welcoming guests and take TRS512388

take food and food and beverage orders
beverage orders

3 Promote food and Promoting food and beverage TRS512389

beverage products products
Provide food and Providing food and beverage TRS512390
4
beverage services to services to guests
guests

5 Provide room service Providing room service TRS512391

Receive and handle Receiving and handle guest TRS512392
6
guest concerns concerns

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 2

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIAL

Welcome to the competency based curriculum wherein you utilize the module
containing training materials and activities for you to complete.

The unit of competency “Provide Room Service” with the module title
“Providing Room Service” contains the knowledge, skills and attitudes you are to
gain so as to qualify for National Certificate Level II in Food and Beverage
Services.

You are required to go through a series of learning activities in order to

complete each learning outcome of the module. In each learning outcome are
Information sheets to help you understand the required activities. Follow the
activities on your own and answer the self –check at the end of each learning
outcome. You may remove a blank answer sheet at the end of each module or get
one from your facilitator/trainer to write your answers for each self-check. If you
have questions, don’t hesitate to ask your facilitator to ask for assistance.

RECOGNITION OF PRIOR LEARNING (RPL)

You may already have some or most of the knowledge and skills covered in
this learner’s guide because you have:
 Been working for some time
 Already completed training in this area

If you can demonstrate to your trainer that you are already competent in a
particular skill or skills, talk to him/ her about having them formally recognized
so you don’t have to do the same training again. If you have a qualification of
Certificate of Competency from previous trainings, show it to your trainer. If the
skills you acquired are still current and relevant to the unit/ s of competency
they may become part of the evidence you can present for RPL. If you are not
sure about the currency of your skills, discuss this with your trainer.

This module was prepared to help you achieve required competency in

providing link between kitchen and service area. It will also enhance your skills
in handling and checking of service wares and in carrying plates/trays according
to hotel’s standard. This will be the source of information for you to acquire
knowledge and skills in this particular trade independently and at your own
pace, with minimum supervision or help from your instructor.

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 3

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
  Talk to your trainer and agree on how you will both organize
the training of this unit. Read through the module carefully. It
is divided into sections, which covers all skills, and knowledge
you need to successfully complete this module.
 Work through all the information and complete the activities in
each section. Read information sheets and complete the self-
check. Suggested references are included to supplement the
materials provided in this module.
 Probably your trainer will also be your supervisor or manager.
He/ she is there to support you and show you the correct way
to do things.
 Your trainer will tell you about the important things you need
to consider when completing activities and is important that
you listen and take notes.
 You will be given plenty of opportunities to ask questions and
practice on the lob. Make sure you practice your new skills
during regular work shifts. This way you will improve both
your speed and memory and also your confidence.
 Talk to more experience work mates and ask for their
guidance.
 Use the self-check questions at the end of each section to test
your progress.
 When you are ready, ask your trainer to watch you perform the
activities outlined in this module.
 As you work through the activities, ask for written feedback on
your progress. Your trainer keeps feedback/ pre-assessment
reports for this reason. When you have successfully completed
each element, ask your trainer to mark on the reports that you
are ready fro assessment.
 When you have completed this module (or several modules)
and feel confident that you have sufficient practice, your
trainer will arrange an appointment with registered assessor to
assess you. The results of your assessment will be recorded in
your competency Achievement Record.

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 4

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
 MODULE CONTENT

UNIT OF COMPETENCY: Provide Room Service

MODULE TITLE : Providing Room Service

MODULE DESCRIPTOR:

This module deals with the knowledge, skills and attitude required to
provide room service in commercial accommodation establishments. It covers
taking and processing room service orders, setting up trays and trolleys,
presenting room service meals and beverages to guest, presenting room service
account and clearing room service area. This role is generally undertaken by food
and beverage attendants in large establishments but may also involve front office
personnel and kitchen staff.

NOMINAL DURATION : 3 hours

SUMMARY OF LEARLING OUTCOMES:

Upon completion of this module, the trainee/student must be able to:

LO 1. Take and process room service orders

LO 2. Set-up trays and trolleys
LO 3. Present and serve food and beverage orders to guests
LO 4. Present room service accounts
LO 5. Clear away room service equipment

SUMMARY OF ASSESSMENT CRITERIA:

o Answer telephone with proper telephone etiquettes

o Check name of customer during interaction
o Clarifies, repeat and checks details accurately
o Uses selling techniques when appropriate
o Advise clients of approximate time of delivery
o Records service orders according to establishment’s standards
o Interprets room service orders received from doorknob dockets
o Promptly transfer orders in appropriate location for preparation
o Prepare food and beverage items in accordance to establishment standards
o Prepare general service equipment according to establishment standards
o Set up trolleys and trays for variety of meals in accordance to set-up
presentation and establishment standards

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 5

Provide Room Service Jenny Faith Marie B. Abella

Revision
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 o Selects and checks equipment and materials for cleanliness and damages
o Food and beverages are promptly collected based on establishment
procedures
o Checks orders before leaving the kitchen for delivery
o Knocks guest’s room courteously
o Greets guest upon entry of the room in accordance to establishment’
standards
o Consults guest as to where the tray is laid or where to position trolley
inside the room
o Check guest account accurately
o Presents account in accordance to establishments’ procedures
o Presents cash payment to cashier for processing in accordance to
establishments’ guidelines
o Presents charge accounts to guest for signing based on establishments’
procedures
o Checks and clear floors in accordance with establishment’s policy and
guidelines
o Returns trays and trolleys to the room service in accordance to company
procedures
o Re-stocks food and beverage and equipment in accordance to
establishment’s policy

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 6

Provide Room Service Jenny Faith Marie B. Abella

Revision
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LEARNING OUTCOME SUMMARY
LEARNING OUTCOME No. 5: CLEAR AWAY ROOM SERVICE
EQUIPMENT
CONTENTS:
Taking away trays
PERFORMANCE CRITERIA:
5.1 Procedure to take away the tray or trolley when the guests have
finished their meal is explained.
5.2 Floors are checked and cleared in accordance with establishment
policy and guidelines.
5.3 Dirty trays are cleared in accordance with the establishment’s
procedure.
5.4 Trays and trolleys are cleaned and returned to the room service area.

CONDITIONS:

Students must be provided with the following:

Equipment Materials/ Supplies
Trolley Tray
Table Dinner Ware
Chair Glass Ware

METHODOLOGY:

 Modular
 Self-paced
 Group discussion

ASSESSMENT METHODS:

 Written
 Interview
 Observation

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 7

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
 LEARNING EXPERIENCES
LO No. 5
CLEAR AWAY ROOM SERVICE EQUIPMENT
Learning Activities Special Instruction

Read Information Sheet 5.5-1 on If you feel you know how to take away
taking away trays trays, you can now answer Self Check
5.5-1
1. Answer Self-Check for 5.5-1 If you score 100% upon comparing your
answer to answer key of self-check 5.5-
1 you may now perform task sheet 5.5-1
on procedure in taking away trays.
Perform Task Sheet 5.5-1 on taking Evaluate Task Sheet 5.5-1 on taking
away trays away trays.
If you are done with the whole LO and
evaluated to be competent, you may
now proceed to the next LO

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 8

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
 INFORMATION SHEET 5.5-1

TAKING AWAY TRAYS

Learning Objective/s: After reading this INFORMATION SHEET, YOU MUST be

able take away trays in accordance with industry standards.

When a room or floor has been cleared after room service, the room
service - order taker must be informed.

Floors must be cleared quickly and quietly, but while doing so staff must
take care the equipment is securely placed so that it can be move safely.

CLEANING PROCEDURES

1. The waiter who serves the food order is required to clear soiled dishes.
2. Upon pick up, buss boy or waiter must check whether all equipment
indicated in the control sheet are available for picked up.
3. If there are missing items and the waiter is inside the room, he must locate
for the missing item.
4. Captain should assign one busboy or waiter to pick up all soiled dishes,
trays and trolley lying on floors or hallways.
5. The waiter or busboy who is assigned to pick up trays/trolley should also
check the pantry area for un-cleared items.
6. All collected trays/trolley are to be brought to the dishwashing area,
segregated according to kinds and sizes.
7. Segregate linen and bring them to the linen box of the room service.

CLEANING ROOM SERVICE AREAS

As noted, trays and trolleys will usually be placed outside the rooms by
guest. It is important that they are cleared promptly as messy and untidy floors

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 9

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
or passages reflect very badly on the establishments. Good working relations and
good communication channels between the housekeeping and room service
departments must be maintained to make sure that floors are cleared quickly.
This requires a combination of good system and procedures with the common
sense and initiative of individual staff members.
Different establishment will have slightly different procedure but typically,
the procedure will be for the Room Service order-taker to record the following on
a dispatch sheet or checklist.
o The date
o Room number
o Whether tray or trolley taken
o Time and order was taken
o Time delivered
o Person delivering the order
o Time ordered cleared
The Room Service - order taker will usually be the person responsible for
controlling floor service procedures and for directing staff to clear rooms and
floors and in addition there should be regular floor checks, at least hourly, to
ensure that used trays and trolleys and miscellaneous items are quickly removed.
Housekeeping staff must notify Room Service if and when used items need to be
cleared from rooms or floors, so close coordination between room service and
housekeeping is essential.
When a room or floor has been cleared after room service, the room service
- order taker must be informed.
Floors must be cleared quickly and quietly, but while doing so staff must
take care the equipment is securely placed so that it can be move safely.
Once cleared from the floors, unconsumed food and beverages, food service
equipment, trays and trolleys must be returned to Room Service via the service
lift.

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 10

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
CLEANING AND STORAGE
Trays and trolleys should be taken to the wash-up area. Waste items will
be removed and food service equipment will be washed.
Trays and trolleys must be cleaned and dismantle safely and hygienically
following enterprise procedures. These will include procedures for:
 Stacking equipment
 Dirty linen
 Storing useable items
Clean trays and properly dismantled trolleys must be correctly replace with
other useable items in the room service pantry.
Stock of all items should be check against “par stock” and requisition for
restocking as required to meet the establishment’s standards.
The waiter who serves the food ordered is required to clear soiled dishes,
trays and trolleys from the room. He should see to it that the pantry areas where
room service trolleys and trays are stored are cleaned and sanitized. Of course,
trolleys and trays must be thoroughly cleaned and sanitized, also ready for the
next service before storing. Don’t forget to check your trolley for threads that
might have twirled around the wheels. These threads will make it hard for the
cart to be pulled thereby causing injury. Check also the rubber bumper if they
are worn out and or sharp edge that could catch your clothing and could cause
cuts. Always remember, sanitation must be high in the service area.

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 11

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
SELF CHECK 5.5-1

Answer the following question:

1. Identify the procedure in cleaning.

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 12

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
ANSWER KEY 5.5-1

CLEANING PROCEDURES

1. The waiter who serves the food order is required to clear soiled dishes.
2. Upon pick up, buss boy or waiter must check whether all equipment
indicated in the control sheet are available for picked up.
3. If there are missing items and the waiter is inside the room, he must locate
for the missing item.
4. Captain should assign one busboy or waiter to pick up all soiled dishes,
trays and trolley lying on floors or hallways.
5. The waiter or busboy who is assigned to pick up trays/trolley should also
check the pantry area for un-cleared items.
6. All collected trays/trolley are to be brought to the dishwashing area,
segregated according to kinds and sizes.
7. Segregate linen and bring them to the linen box of the room service.

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 13

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
Task Sheet 5.5-1
Performance Criteria Checklist

Trainee’s Name__________________________ Date ________________

Criteria YES NO
1. Are the waiter who serves the food order is
required to clear soiled dishes?
2. Are the waiter checked all the equipment indicated
in the control sheet if it is available for picked up?
3. Are the waiter who is inside the room locate the
missing item?
4. Are the captain assigned a waiter to pick up all
soiled dishes, trays and trolley lying on floors or
hallways?
5. Are the waiter who is assigned to pick up
trays/trolley checked the pantry area for un-
cleared items?
6. Are all collected trays/trolley brought to the

dishwashing area and segregated according to

kinds and sizes?
7. Are the linen segregated and brought to the linen

box of the room service?

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 14

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
EVIDENCE PLAN

Competency
Standards
Unit of Provide food and beverage service
Competency
Ways in which evidence will be Demonstration Written Interview
collected examination /Questioning

The evidence must show that

the candidate….
 Promptly and courteously √
attended to telephone calls √ √
in accordance with
customer service
standards
 Checked guest’s name and √
used it throughout the √
interaction.
 Clarified, repeated and √ √ √
checked details of orders

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 15

Provide Room Service Jenny Faith Marie B. Abella

Revision
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 with guest’s accuracy
 Used suggestive selling √ √ √
techniques when
appropriate
 Advised guests of the √ √
approximate time of √
delivery
 Recorded room service √
orders and checked √
relevant information in
accordance with
establishment policy and
procedures.
 Interpreted received room√ √
service orders from door
knob dockets
 Orders are promptly
transferred to the √
appropriate location for
preparation
 Prepared food and √ √
beverage items for service
periods in accordance to
establishment’s
procedures
 Prepared general room √ √
service equipment for used
in accordance to
establishment’s
procedures
 Set up trays and trolleys √ √ √
in accordance with
establishment’s
procedures for a variety of
meal including
 American Breakfast
 Continental Breakfast
 Selected service √ √ √
equipment and materials
and checked for
cleanliness and damages
 Set up trays and trolleys √

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 16

Provide Room Service Jenny Faith Marie B. Abella

Revision
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 in accordance with setting
up and presentation
techniques
 Promptly collected food √
items and beverages based
on establishment
procedures
 Checked orders before √ √
leaving the kitchen for
delivery
 Requested entry to the √ √ √
guest’s room by knocking
firmly on the door in
accordance with
establishment’s
procedures
 Entered guest’s room √√√ √ √
upon appropriate
response from guests and
greeted them politely in
accordance with
establishment procedures.
 Consulted with the guests √ √ √
about preferences for
positioning trays or
trolleys in the room in
accordance with
establishment’s
procedures

 Positioned furniture √ √
correctly when required.

 Offered meals to guests √ √ √

when appropriate in
accordance with
establishment policy

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 17

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
  Served and placed meals √ √
and beverages correctly in
accordance with
establishment procedures

 Checked guest’s accounts √ √ √

for accuracy and
presented in accordance
with establishment
procedures

 Presented cash payments √

to the cashier for
processing in accordance
with establishment
guidelines

 Presented charge accounts √

to guests for signing based √
on establishment policy
and procedures

 Checked and cleared √

floors in accordance with √
establishment’s policy and
procedures
 Dismantled, cleaned and √
returned trays and trolleys √
to the room service area in
accordance with room
service procedures
 Re- stocked food, beverage √
an equipment in
accordance with
establishment policy
Prepared Jenny Faith Marie B. Abella Date: September
by: 11, 2017
Checked Date:
by:

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 18

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
WRITTEN TEST
TEST I: MULTIPLE CHOICE: CHOOSE THE CORRECT ANSWER AND ENCIRCLE
THE LETTER OF YOUR CHOICE:

1. Lift the receiver on the ______ ring if possible.

a. First b. second c. third d. fourth
2. Take the order and write it down in ________.
a. bill slips b. bill folder c. order slip d. control sheet
3. Once inside the room, leave the ______ open unless the guest orders you to
close it.
a. order b. door c. window d. tray
4. Present the bill in a bill folder with the figures ________.
a. Open up b. faced down c. bold d. a & b

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 19

Provide Room Service Jenny Faith Marie B. Abella

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 5. Door knobs ______ are placed inside the guestrooms by room attendant.
a. menus b. closet
c. chart d. none of the above
6. The ______ is the first point of contact with room service staff.
a. téléphone b. mail c. fax d. Internet
7. Trays and trolleys must be
a. cleaned and dismantle safely and hygienically
b. correctly replaced with other reusable items
c. taken to the wash up area
d. all of the above
8. In a hotel pantry is
a. located near the kitchen and the service lift
b. fully equipped for quick and efficient service to room
c. where cold dishes is prepared
d. all of the above

9. To perform efficiently ________ must analyze demand to allow for occupancy

levels and special circumstances.
a. waiter b. supervisor
c. room service department d. none of the above
10.This______ must be maintained from the time the food is collected to the
time it is delivered to the guest.
a. Food tray b. covers c. Food warmer d. hot warmer

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
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NC II Developed by:
College 20

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
ANSWER KEY
1. c
2. c/d
3. b
4. b
5. a
6. a
7. d
8. a
9. a
10.c

Document No.
Date Developed: Issued by:
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Services
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NC II Developed by:
College 21

Provide Room Service Jenny Faith Marie B. Abella

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 PROVIDE ROOM SERVICE

INTERVIEW QUESTIONS

Questions: Satisfactory Response

The candidate should answer the YES NO
following questions:
1.How will you set up trays and
trolleys?
2.Why is it important to segregate the
clean and un clean linen?

3.Why is it important to check orders

before leaving the kitchen for delivery?
Candidate’s Name: Date:
Instructor’s Name: Date:

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 22

Provide Room Service Jenny Faith Marie B. Abella

Revision
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 Model Answers:
1. Set-up the trays and trolleys according to the standard of the
establishment.
2. To observe cleanliness and proper hygiene.
3. To be able to follow the standard of the establishment. Thus, giving
customer’s satisfaction.

Rating Sheet for Demonstration with Oral Questioning

Candidate Name:

Instructor’s Name:

Unit of Competency: Provide Room Service

Qualification: Food and Beverage Services NCII

Date of Assessment:

Time of Assessment:

Instructions for Demonstration:

Given the necessary materials, tools and equipment, the candidate must be
able to provide room service.
.

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 23

Provide Room Service Jenny Faith Marie B. Abella

Revision
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Materials and Equipment
Service wares (China wares, flat wares, cutleries, glasses, condiments, trays
and trolleys, telephone, linens, table cloth, napkins,)

Put a √ to show if the evidence is demonstrated

During the demonstration of skills, did the Yes No N/A

candidate:

 Promptly and courteously attended to telephone

calls in accordance with customer service
standards
 Checked guest’s name and used it throughout the
interaction.
 Clarified, repeated and checked details of orders
with guest’s accuracy
 Used suggestive selling techniques when
appropriate
 Advised guests of the approximate time of delivery
 Recorded room service orders and checked
relevant information in accordance with
establishment policy and procedures.
 Interpreted received room service orders from
door knob dockets
 Orders are promptly transferred to the
appropriate location for preparation
 Prepared food and beverage items for service
periods in accordance to establishment’s
procedures
 Prepared general room service equipment for used
in accordance to establishment’s procedures
 Set up trays and trolleys in accordance with
establishment’s procedures for a variety of meal
including
 American Breakfast
 Continental Breakfast
 Selected service equipments and materials and
checked for cleanliness and damages
 Set up trays and trolleys in accordance with

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 24

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
 setting up and presentation techniques
 Promptly collected food items and beverages based
on establishment procedures
 Checked orders before leaving the kitchen for
delivery
 Requested entry to the guest’s room by knocking
firmly on the door in accordance with
establishment’s procedures
 Entered guest’s room upon appropriate response
from guests and greeted them politely in
accordance with establishment procedures.
 Consulted with the guests about preferences for
positioning trays or trolleys in the room in
accordance with establishment’s procedures
 Positioned furniture correctly when required.
 Offered meals to guests when appropriate in
accordance with establishment policy
 Served and placed meals and beverages correctly
in accordance with establishment procedures
 Checked guest’s accounts for accuracy and
presented in accordance with establishment
procedures
 Presented cash payments to the cashier for
processing in accordance with establishment
guidelines
 Presented charge accounts to guests for signing
based on establishment policy and procedures
 Checked and cleared floors in accordance with
establishment’s policy and procedures
 Dismantled, cleaned and returned trays and
trolleys to the room service area in accordance
with room service procedures
 Re- stocked food, beverage an equipment in
accordance with establishment policy
Candidate’s Demonstration was:

Satisfactory Not Satisfactory

Learners have satisfied the above performance criteria.

Learner’s signature : ______________________
Trainer’s signature: _______________________

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 25

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
Date: ___________________________________

RECORDS OF ACHIEVEMENT
Module: Provide Room Service
Learning Outcome # 5 : Clear away room service equipment
Assessment Criteria:
1. Checks and clear floors in accordance with establishment’s policy and
guidelines
2. Returns trays and trolleys to the room service in accordance to company
procedures
3. Re-stocks food and beverage and equipment in accordance to
establishment’s policy

COMMENTS :

Learners have satisfied the above performance criteria.

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 26

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
Learner’s signature : ______________________
Trainer’s signature: _______________________
Date: ___________________________________

LIST OF TOOLS AND EQUIPMENT

Recommended list of tools, equipment and materials for the training of 25

trainees for Food and Beverage Services NC II are as follows.

WAITERING TOOLS, MATERIALS AND EQUIPMENT

QTY DINNERWARE QTY CUTLERIES QTY GLASSWARE

24 Dinner plates, 10” 24 Dinner knives 24 Red wine glasses
Show/service plates, 24 White wine glasses
6 24 Dinner forks
11-14”
24 Salad plates 7-8” 24 Salad knives 24 Water goblets
24 Fish plates, 8-9” 24 Salad forks 24 Juice glasses/Hi ball
24 Dessert plates, 7-8” 24 Fish knives 24 Champagne flute
Side plates or bread
24 24 Fish forks 24 Collins glasses
plates, 6”
24 Soup plate/bowl 24 Soup spoons (cream 24 Pilsner glasses/Ice tea

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 27

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
 and consume) glasses
Cups and saucers 5-
24 24 Dessert spoons
6 oz
24 Dessert forks
24 Teaspoons
24 Cocktail forks
6 Service forks
6 Service spoons
24 Steak knives
24 Butter knives
24 Oyster forks

OTHER
QTY SERVICEWARE
QTY QTY OTHER ACCESSORIES

2 Coffee pot 4 54”X54 table cloth 2 Menu Folders

2 Tea pot 2 Table skirting cloths 2 Order pads
4 Salt and Pepper 2 Rectangular table 2 Bill folder/change trays
shakers cloths
6 service trays 4 Side towels 1 Waiter station/cabinet
8 Silver platters 30 16” x16” Cloth Table 2 Tray stand (optional)
napkin
8 Round (bar) trays
4 Tooth pick holders TABLES/CHAIRS
6 Napkin holders Square/rectangular
4
tables (4’s/6’s)
3 Sugar containers 2 round tables (8’s)
3 Creamer containers 36 Dining/Banquet chairs
4 Sauce/gravy boats

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 28

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
 4 Soup tureen
2 Peppermill

2 Food tongs
2 Sauce ladles
2 Soup ladles
2 Cake servers
6 Water pitchers
8 (Room Service)
Plate covers
2 Ice buckets with
tongs

TRAINING FACILITIES

Based on the class intake of 25 trainees, the following are necessary:

Area in Sq. Total Area in Sq.

Space Requirement Size in Meters
Meters Meters
Lecture/Laboratory Area 5 x 10 50 50
Wash Room 2x5 10 10
Tool Room/Supply Room 5x4 20 20
Circulation Area 5x5 25 25

Total Workshop Area: 105

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 29

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
REFERENCES:

Claudio, Virginia Serrano. MEAL MANAGEMENT & TABLE SERVICE

Costas, Katsignis, Mary Porter, Chris Tomas. THE BAR AND BEVERAGE BOOK

Erdigon, Grace. FOOD SERVICE MANAGEMENT IN THE PHILIINES

Roldan, Amenila S. FOOD SERVICE AND BARTENDING

Gapuz, Christielynda. WORKBOOK IN WAITERING

Ditan, Joseph Linford. FUNDAMENTALS OF FOOD & BEVERAGE SERVICE

OPERATION

Brown, Graham. THE WAITER’S HANDBOOK

Buted, DEXTER R. BASIC RESTAURANT SERVICE

www.Questia.com/Journals. Google Ads. Question Online Library

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
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Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04
Www. Wikipedia.com

Document No.
Date Developed: Issued by:
Food and Beverage September 11, 2017
Services
Maila Rosario
NC II Developed by:
College 31

Provide Room Service Jenny Faith Marie B. Abella

Revision
No. 04