Food & Beverage

In Room Dining
S No.
1. Set up of the order taker’s cabin
2. Setting up the In room Dining pantry
3. Cleaning of equipment
4. Answering the telephone/order taking
5. Suggestive selling/ Upselling
6. Feeding the Order in the System
7. Control sheet procedure
8. Tray set-up
9. Delivery/ service of Order
10. Cover setup
11. Service of tea/ coffee
12. Clearance of orders
13. Processing of packing orders of the guest

Lounge Bar
S No.
1. Opening Duties
2. Barman Duties
3. Wiping glassware (see F&B- Restaurant)
4. Cleaning proprietary sauce bottles (see F&B- Restaurant)
5. Coffee machine setup (see F&B- Restaurant)
6. Bar setup
7. Sequence of service
8. Greeting and escorting the guest
9. Presenting the menu
10. Order taking
11. Bev order prep
12. Feeding order in micros
13. White wine service
14. Red wine service
15. Sparkling wine service
16. Straight drinks service
17. Service of soft beverages
18. Beer service
19. Tea service
20. Coffee service
21. Setting up the table for snacks
22. Service of Snacks
23. Clearance of glass
24. Settling the bill (see F&B- Restaurant)
25. Fond farewell (see F&B- Restaurant)

Pool Bar
S No.
1. Opening checklists
2. Sequence of Service
3. Presenting the Bev and food menu
4. Bev and food order taking
5. Feeding order into micros (See F&B- Lounge)
6. Preparing beverage order
7. Service of tea or coffee (see F&B- Lounge)
8. Service of Soft beverages (see F&B- Lounge)
9. Service of alcoholic beverages (see- F&B Lounge)
10. Prep of table for snacks
11. Food pickup and service
12. Detail Table
13. Settling the check
14. Clearance and relaying of a table (see- Restaurant)
15. Pool Closing

Restaurant
1. Wiping the Glassware
2. Filling the Sugar Basins
3. Cleaning Proprietary Sauce Bottles
4. Refilling the Cruet Sets
5. Cleaning Jam and Marmalade Containers *
6. Preparing the Breadbaskets *
7. Breakfast Table Set-up *
8. Table Set-up for Lunch* and Dinner
9. Side Station Set-up
10. Setting up the Coffee Machine *
11. Set-up Breakfast Buffet
12. Buffet Replenishment and Upkeep
13. Phone handling/ Taking Reservation
14. Greeting the Guest
15. Escorting the Guest
16. Sequence of service
17. Service of Water
18. Service of Breadbasket *
19. Order taking
20. Feeding the Order into the micros
21. Set up table for order
22. Food Pick-up
 23. Service of Appetizers
24. Service of Soups
25. Service of Main Course
26. Dessert order and service
27. Clearance between Courses
28. Clearance and Relaying of a table
29. Settling the Bill
30. Bidding Fond Farewell

Subjects marked with an (*) may not apply to all outlets and may vary depending on time
of day and between units. Please use/ amend as required- all amendments must be
approved by GM.