R E A K F A S T T I M I N G 8 . 0 0 A M 1 1 . 0 0 A M TERNOON HIGHTEA TIMING 3 . 0 0 P M 6 . 0 0 P M TIMING 7.00pm - 11.

1.30amchef Beng Huat's of china makes up exotic recipes like theE A N I N G O F G L A S S VI C E O F R E D & WH I T E WI NE , B E E R T T I N G U P B U F F E T I N G O F C H AI R S I N C ER T AI N S T YLE N D L I N G A B A R A S S W I P I N G G DIFFERENT MOCK TAILS & COCKTAILST E N D I N G R O O M I L LI N G WA T E R , I C E & F U E L Various Types of Tea:Peppermint Tea. Camomile Tea. English Breakfast Tea. Darjeeling Tea. Tetley Tea. Earl Grey Tea. The proprietary sauces used:Tabasco sauce. Dijon Mustard. Heinz Tomato. Best selling items:Non-veg Kathi Kebab.Club Sandwich.Fresh Fruit Platter.Dal Makhni.Kingfisher 330ml.Heineken Can.Another important job of the room service department is to coordinate withhousekeeping and place VIP amenities in rooms. This is done on the basis of the VIP arrival report arrival report generated by the Front Office. 109

Z-CATE : - The front office personnel inform the room service of VIP arrivaland asked to keep the amenities i.e. one bottle of red wine and cookies areplace in the room, incase of VIP arrival. Procedure for tray set up

Collect the KOT from the micros printer. Read the order twice, slowly and carefully paying special attention tothe special attention instructions. Do the tray set up--Place the tray mat.-Put the cutlery and crockery and the linen 9napkin) required for theorder as well as the accompaniments.-Pick up the accompaniments e.g. Tomato Ketchup, Olive Oil, andRaita etc. Check the kitchen regarding the status of the order. Remind the chef incase the order is getting delayed and bring to the notice of the Captain. Pick up food from the kitchen and tally it against the KOT to ensurethat nothing has been missed out. Set the food on the tray. The cheques would be printed by the room service order taker. Pick up the cheques in a bill folder along with the pen. Get the order checked from the captain. Proceed towards delivering the order. 110

Procedure for trolley set up Collect the KOT from the micros printer. Read the order twice, slowly and carefully paying special attention tothe special attention instructions. Ensure that the trolley is clean. Place a clean multan on the trolley. Place a trolley cloth over the trolley & ensure that the cloth is even atall sides.

Put the cutlery and crockery and linen (napkin) required for the order as well as the accompaniment. Take out a Hot Case from the hot case rack. Ensure that it is clean andhot. Carefully place the hot case on the one end of the trolley. Pick up the accompaniments if any. Check the kitchen regarding the status of the order. Remind the chef incase the order is getting delayed and bring to the notice of the Captain. Pick up the food from the kitchen and tally il against the KOT to ensurethat nothing has been missed out. Set the hot food in the hot case and cold food on the top of the trolley,properly covered. The cheques would be printed by the room service order taker. Pick up the cheques in a bill folder along with the pen. Get the order checked from the captain. Proceed towards delivering the order. 111

Trolley Set Up

Under the napkin fold a tooth pick is placed. Always note each and every food items are to be covered with the foodcover. 112