03489nam a2200265 i 4500 CSPC 20251204145848.0 251119s2024 nyua b 001 0 eng d 9781984685483 CSPC CSPC eng rda 647.94 B292 Basic knowledge of room service. New York : 3G E-Learning, 2024. 174 pages : color illustrations ; 26 cm. rdacontent text rdamedia unmediated rdacarrier volume Includes bibliographical references and index Overview of room service -- Meal service -- Room service order taking -- Room service tray/table setup -- Room service order delivery -- Room service equipment -- Forms and documents -- Safety and issue. "Room service is an important aspect of the food and beverage department in the hospitality industry. It allows guests to order food and drinks from their hotel room and have they delivered right to their door. This service has become an expectation for many hotel guests, especially those staying at high-end hotels and resorts. The book "Basic Knowledge of Room Service" will provide a comprehensive guide on how to effectively deliver room service in a hotel setting. It will cover topics such as the importance of room service, the logistics involved in providing the service, and the skills and knowledge required to take and process an order. The book will also address the challenges that may arise when delivering room service, and provide tips on how to overcome them. First, the book will cover the basics of room service, including its history and why it is important in the hospitality industry. It will also outline the different types of room service, such as breakfast in bed, lunch and dinner, and late-night snacks. It will provide an overview of what to expect when working in a room service department. Further, it will focus on the logistics of providing room service. It will cover topics such as how to set up a room service station, how to handle different types of orders, and how to manage inventory and supplies. It will also discuss the importance of food safety and hygiene in a room service setting. In addition, it will cover the skills and knowledge required to take and process an order. This includes how to greet guests, how to recommend menu items, and how to accurately record orders. The book will also provide guidance on how to handle special requests or dietary restrictions. Moreover, the book will focus on the preparation and delivery of room service. This includes how to package and prepare food for delivery, how to navigate the hotel corridors and elevators, and how to enter a guest room safely and respectfully. It will also address common challenges that may arise when delivering room service. This includes issues such as late deliveries, missing items, or complaints from guests. The book will be a valuable resource for anyone working in the hospitality industry, particularly those in the food and beverage department. It will also be useful for hotel managers and owners who want to ensure that their room service department is providing the best possible service to their guests." -- Back cover Room service. 3G E-Learning. ddc 0 BK 647.94 B292 CIR 2024 0 0 ddc 0 0 CSPC CSPC CIR 2025-11-19 0 CIR 647.94 B292 2024 030866 2025-11-19 13:10:04 1-1 2025-11-19 BK 30876 30876