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The goal
The goal of this training is to develop an overview of these best practices and to ultimately generate a generic operational audit of these commonly used procedures
Pre-preparation
The first section in the operating processes of IRD is:
Check list
Mis-en place
Handover checklist
IN ROOM DINING SEQUENCE OF SERVICE
Taking the ordered
Punching the order on the micros
Set up the
order
Pick up the order
Serve the order to the
room
Checking the guest satisfaction
Doing clearance
In Room Dining Sequence of Service
SOS
KEY IN THE ORDER ON MICROS
Recording the order in the track sheet
Attach a copy from the KOT on the pickup board
PREPARING TRAY
PREPARE TROLLEY
PREPARE THE BEVERAGEPREPARE THE FOOD
SERVING IN GUEST ROOM
Tray &Trolley Removal
Thank you
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