GUEST ROOM SUPPLIES, STANDERD ROOM, VIP ROOM

1.     Bath towel , Face towel ,Hand towel

2.     Slippers, Soaps/ Soap dish ,Shampoos

3.     Bath Gels ,Bath Lotions ,Shower Caps

4.     Dental Kits, Shaving Kits ,Sewing Kits

5.     Shoe Shines ,Shoe Mitts Combs

6.     Cotton Balls, Sanitary Bags ,Cotton buds

7.     Loofah Bathrobes, Nail files

8.     Clothes Brushes, Carry Bags ,Shoe Horns

9.     Racks ,Garbage Barrels ,Tissue Boxes

10.  Shoe baskets ,Rattan Baskets ,Pallets

11.  Hangers ,Swizzle Sticks ,Umbrellas

12.  Gargle Tumblers .Toilet Rolls. Fruit Sticks

13.  Water tumblers ,Service directory, Guest stationery

14.  ‘Do Not Disturb’ cards ,Bible / Gita ,Ash tray

15.  Breakfast knob cards ,Room service menu, Match Box/ Lighter

16.  Polish my shoe card, Room beverage menu ,Guest house rules

What is included in a standard room

Hotels offer a variety of room layouts to meet the needs of travellers. In almost all room types, the most basic accommodations include the following:

• Bed / bedding
• Bathroom
• Climate control
• Telephone
• Alarm clock
• Table or desk
• Chair

Standard Room This category usually means the most basic room type offered by the hotel. It has basic, standard amenities and furnishings. A standard room at a 5-star hotel is without question much more deluxe than a standard room in a 2-star hotel.

Moderate Room Usually a little better than standard, but still not deluxe. The moderate room may offer a better view and the type of furnishings than the standard room.

Superior Room Hotels use the superior category to mean superior to a standard room in both size and furnishings, but it can also refer to just the view and location of the room.

Deluxe Room View, location, upgraded furnishings and décor, and size are deluxe in every way. In some hotels there are extra facilities that include upgraded complimentary bathroom products, a spacious writing desk, complimentary flowers, and bathrobes. In some Caribbean and European hotels in the 4- and 5-star categories, a deluxe room is sometimes a lower category than a superior room type

what is included in vip room

VIP room is designed with class and comfort to offer top standard accommodation to those seeking bigger space, king size bed, affordable luxury and maximum comfort. Its luminous design evokes the feeling of warmth and luxury. There is a cozy seating area with upholstered lounge sofa and table where guests can relax with a nice flat screen television and DVD player with variety of Hollywood movies. For added convenience, there is a table with a work/computer desk equipped with desktop, monitor and in-room internet access Wi-Fi for personal or business use

ROOM HIGHLIGHTS

1.     Manual Control Air-Conditioning Unit.

2.     Remote Control Flat Screen TV and Cable Channels.

3.     Complimentary Wi-Fi In-Room Internet Access.

4.     In-Room Safe Deposit Box.

5.     Coffee & Tea Making Facilities.

6.     Complimentary Fruit Basket.

7.     Complimentary Coffee, Tea & Water.

8.     Direct-Dial Telephone.

9.     Mini Bar & Refrigerator (mini-bar upon request).

10.  Adapter (Upon Request).

11.  Hair Dryer.

12.  Slippers.

13.  Hangers.

14.  220 V-Electricity & Outlets.

15.  Reading Books & Magazines.

16.  VCR Player.

17.  Movies Disks.

18.  Working Computer

19.  Bathrobe.

20.  Daily Newspaper.

BATHROOM AMENITIES

1.     Private Bathroom with Bathtub & Shower.

2.     Hot & Cold Water.

3.     Shampoo, Soap.

4.     Toothbrush, Toothpaste.

5.     Shower Cap, Comb.

6.     Hand Lotion

7.     Cotton Bud.

8.     Shaving Kit.

SAFTY FEATURES

1.     Emergency Information.

2.     Exit Map on Door.

3.     Key Card Operating Door.

4.     Security Peephole.

5.     Double Lock.

6.     Safety Deposit Box.

7.     Smoke Detector/Alarm

ADDITIONAL SERVICES

1.     Room Service from Restaurant.

2.     Laundry Service

Room Service

Room Service

Introduction

Within a five star international hotel, room service must be available 24 hours a day, seven days a week.Without this essential guest service, a property cannot obtain or maintain a five star rating. With all areas of hotel operations, considerations of efficiency and profitability rest along side notions of service. Much is the same for room service; however out of all the departments delivering a product room service has a mandate to provide the service above considerations of profitability. Staff needs to be able to provide the highest level of service throughout hundreds rooms within the hotel.

There are three types of Room Service:

Centralized room service: Here all the food orders are processed from the main kitchen and sent to the rooms by a common team of waiters.

Decentralized room service: Each floor or a set of floor may have separate pantries to service them. Orders are taken at a central point by order-takers who in turn convey the order to the respective pantry.

Mobile Room Service: This is the most interesting type of room service where one elevator is dedicated to the Room Service. This elevator works as a pantry. Guests call in the same mobile pantry and place the orders. As this is moving up and down, less time is consumed for service.

In room service department, the task of order taking is most important as:

1.     The guest is talking to the order taker through phone, not in person.

2.     This task reflects/improve the image of the hotel.

3.     This task can increase the revenue sale of food & beverage service dept. by a great margin.

4.     This task can make the guest a satisfied and delighted guest and thus can convert him in a repeat clientele.

Guidelines for a professional and effective room-service:

Many times guests look forward to room service as one of the pleasures and privileges of their stay in the hotel. Hence you must:

1.     Know your menu very thoroughly.

2.     Try to create a mental picture with the help of your recommendations.

3.     Suggestive Selling is important.

4.     Put enthusiasm in your voice.

5.     While taking the order or suggesting, consider time, number, type of the facilities available for service in the room etc.

6.     Room service is the right food at the right time in the right room.

7.     There are no chances of any correction later, therefore be particular and check every detail in advance.

8.     While in the room, be alert and sensitive to the mood of the guest.

9.     Knock with your hand and say “Room Service”. Enter only after permitted, greet guest, serve or leave the food as per guests wish. After service do not linger, but present the check, take signature, ask when you can come for clearance, say “enjoy your food”. “Thank you” and depart.

10.  Come out and close the door silently.

11.  Do the clearance on time.

12.  Show team spirit and clear any tray lying in the rooms or corridor, but inform the R.S.O.T. otherwise guest will be disturbed again.

Room Service Manager

Duties and Responsibilities of Room Service Manager

1.     Prepare a room service plan and budget for the approval of the management.

2.     Help in the recruitment of room service staff.

3.     schedule staff on a daily basis ensuring that the objectives of the departments and receive standards set.

4.     Direct the movement of staff to floors especially during peak hours to ensure that orders are served to guests on time.

5.     Coordinates with the kitchen chef for the supply of food.

6.     Ensure staff does the proper mis-en-place at the beginning of each shift so that the service are smooth.

7.     Control the inventory of the services ware and equipment allotted to room service.

8.     Manage staff complaints and take corrective action.

9.     Recommends room service menus and changes to the superior

10.  Coordinate the replenishment of the minim-bars on time.

11.  Ensure that all room service food and beverage service are accounted for.

12.  May discipline room service staff.

13.  Evaluates room service food & beverage service

Room Service Captain

Duties & Responsibilities

1.     Take over issues from the previous shift such as:

2.     Pending Checks

3.     Guest Complaints

4.     Outstanding replenishment of mini-bars

5.     Special instructions for VIP and CIP guests

6.     Instructions regarding complimentary items such as fruit baskets, cakes, special bars etc

7.     Conduct briefings for the shift, interact with subordinates and ensure the overall development of every member of the department.

8.     Check that mis-en-scene and mis-en-place are done properly and the duties regarding these are handed over in shifts.

9.     Take daily attendance of staffs of the shift and allocate duties ensuring equality of workload.

10.  Control the execution of room service food & beverage orders with attention to speed and correctness of orders being served.

11.  Organise the clearance of dishes from the room.

12.  Control door knob orders and ensure that they are executed on time.

13.  Ensure that the order takers in the shift are prompt in attending to telephone calls and are polite to the guests.

14.  Ensure that the VIP and CIP board is up to date.

15.  Ensure that the Room Rack or Computerized Guest details are up to date with latest guest arrivals.

16.  Control costs by controlling pilferage and breakage.

17.  Account for all checks issued for guest orders.

18.  Control staff movements to optimize rush hours.

19.  Check the cleanliness and maintenance of entire room service area.

20.  Maintain high level of hygiene and sanitation in room service area.

21.  Train staffs as per the standard of the establishment.

22.  Handle guest complaints diplomatically.

23.  Motivate and lead staffs properly

24.  Maintain par stock of room service equipments, linen and utensils

Room Service Waiter

Duties and Responsibilities

1.     Complete the mis-en-place before the shift commences.

2.     Set up trolleys and trays as per the standard of the organization.

3.     Attend briefing before the shift commences.

4.     Equip oneself for the out of menu items like “special of the day”.

5.     Clean and polish allotted silverware, cutlery, glassware and chinaware.

6.     Fold napkins into prescribed attractive styles.

7.     Replenish soiled linen with fresh ones from housekeeping.

8.     Place orders with the kitchen and follow-up the pick-up.

9.     Execute orders in guest rooms ensuring speed, quality and personalization.

10.  Clear trays and trolleys from guest rooms and corridors.

11.  Deposit soiled dishes with the kitchen stewarding.

12.  Prepare and place complimentary items in guest rooms.

13.  Replenish mini-bars.

14.  Help train the trainees.

Bus Boy

Duties & Responsibilities

1.     Report for duty on time in good tidy look.

2.     Deposit soiled linen and collect fresh linen from housekeeping.

3.     Collect supplies from the concerned stores.

4.     Collect fresh cutlery, glassware, crockery and service-ware from kitchen stewarding, wipe, polish them and stack them in allocated space.

5.     Assist waiters in trolley and tray setup.

6.     Fill water jugs, sugar pots, butter dishes, cruet sets etc.

7.     Attend briefings and follow instructions.

8.     Assist in food pickup from the kitchen.

9.     Keep the room service area clean and in order.

Room Service Equipments

Introduction

Room service food and beverage principles of service are just like others in a restaurant. Because the service is external to the immediate environment (not done in the area where everything is there itself needed for service), the food and beverage is provided in trays and trolleys.

Key equipment for room service operations:

Trays

Trays of various sizes to serve single portion tea to single sinner tray. The teapots and milk pots are covered by tea cozies, while plates have plate covers to keep the food warm.

Trolleys

Trolleys are important to serve more than one meal in the room. The trolleys have hot cases beneath to keep food warm in transit.

Racks

Racks are important to stack trays, crockery, cutlery, and glassware and service ware. Racks are important to store ready-to-use trays.

The order-takers cabin will have telephones, room-racks with guests name on them or computers linked to the front-office.

Dispense Bar

Dispense bar is that bar from where mini bars are supplied as well as beverages are served in restaurants and coffee shop.

Dry cleaning

Dry cleaning

1.     Dry cleaning is any cleaning process for clothing and textiles using a chemical solvent other than water. It is used to clean fabrics that degrade in water, and delicate fabrics that cannot withstand the rough and tumble of a washing machine and clothes dryer. It can eliminate labor-intensive hand washing.

2.     Unlike what its name implies, dry cleaning is not a 'dry' process. Clothes are soaked in a solvent other than water. Tetrachloroethylene (perchloroethylene), which the industry calls "perc," is the most widely used solvent. Alternative solvents are trichloroethane and petroleum spirits. Dry cleaning can be controversial because it uses chlorocarbons, which are of concern for their potential toxicity and environmental impact

3.     Modern dry cleaning's use of non-water-based solvents to remove soil and stains from clothes was reported as early as 1855.

4.     By the mid-1930s, the dry cleaning industry had adopted tetrachloroethylene (perchloroethylene), or PCE for short, as the solvent. It has excellent cleaning power and is nonflammable and compatible with most garments. Because it is stable, tetrachloroethylene is readily recycled

5.     Traditionally, the cleaning process was carried out at centralized factories. High street cleaners' shops received garments from customers, sent them to the factory, and then had them returned to the shop for collection by the customer. This cycle minimized the risk of fire or dangerous fumes created by the cleaning process. At this time, dry cleaning was carried out in two different machines—one for the cleaning process, and the second to remove the solvent from the garments.

6.     Machines of this era were described as vented; their drying exhausts were expelled to the atmosphere, the same as many modern tumble-dryer exhausts. This not only contributed to environmental contamination but also much potentially reusable PCE was lost to the atmosphere. Much stricter controls on solvent emissions have ensured that all dry cleaning machines in the Western world are now fully enclosed, and no solvent fumes are vented to the atmosphere. In enclosed machines, solvent recovered during the drying process is returned condensed and distilled, so it can be reused to clean further loads or safely disposed of. The majority of modern enclosed machines also incorporate a computer-controlled drying sensor, which automatically senses when all detectable traces of PCE have been removed. This system ensures that only small amounts of PCE fumes are released at the end of the cycle.

7.     In terms of mechanism, dry cleaning selectively solubilizes stains on the article. The solvents are non-polar and tend to selectively extract compounds that cause stains. These stains would otherwise only dissolve in aqueous detergents mixtures at high temperatures, potentially damaging delicate fabrics.

8.     Non-polar solvents are also good for some fabrics, especially natural fabrics, as the solvent does not interact with any polar groups within the fabric. Water binds to these polar groups which results in the swelling and stretching of proteins within fibers during laundry. Also, the binding of water molecules interferes with weak attractions within the fiber, resulting in the loss of the fiber's original shape. After the laundry cycle, water molecules will dry off. However, the original shape of the fibers has already been distorted and this commonly results in shrinkage. Non-polar solvents prevent this interaction, protecting more delicate fabrics.

9.     The usage of an effective solvent coupled with mechanical friction from tumbling effectively removes stains.

Drycleaning Machines

A drycleaning machine consists of four basic components:

1.     Holding or base tank

2.     Pump

3.     Filter

4.     Cylinder or wheel

5.     The holding tank holds the drycleaning solvent. A pump is used to circulate the solvent through the machine during the cleaning process. Filters are used to trap solid impurities. A cylinder or wheel is where the garments are placed to be cleaned. The cylinder has ribs to help lift and drop the garments.

6.     The operation of the drycleaning machine is easy to understand. The solvent is drawn from the tank by the pump. The pump sends the solvent through the filters to trap any impurities. The filtered solvent then enters the cylinder to flush soil from the clothes. The solvent leaves the cylinder button trap and goes back to the holding tank. This process is repeated throughout the entire cleaning cycle, ensuring that the solvent is maintained to give effective cleaning at all times.

7.     After the cleaning cycle, the solvent is drained and an extract cycle is run to remove the excess solvent from the clothes. This solvent is drained back to the bare tank. During extraction, the rotation of the cylinder increases in order to use centrifugal force to remove the solvent from the clothes

8.     Once the clothes have finished extracting, the cylinder stops. At this time, clothes are either transferred to a separate dryer or, on most machines, dried in the same unit, a closed system. The drying process uses warm air circulated through the cylinder to vaporize the solvent left on the clothes. The solvent is purified in a still. Here the solvent is heated. The vapors are then condensed back to a liquid leaving behind all impurities in the still. This clean solvent is then pumped back into the holding/base tank.

9.     Drycleaning machines are rated in pounds of fabric (dry weight) the machine can hold. Machine sizes vary from very small (20 pounds) to large (100 pounds) capacity of clothes cleaned per cycle.

10.  Before cleaning, garments are inspected and classified. The length of the cleaning cycle is dependant upon the type of article cleaned and the degree of soiling.

11.  Some heavily stained garments may go through a stain removal process prior to cleaning to aid in better soil and stain removal. A stain removal technician will treat specific items just prior to cleaning. A lot of effort goes into the process, and there are many skilled technicians involved in caring for your garments.