In-Room Dining
Order taking, delivery times, in-room set-up and tray collection, day and night.
- Price
- From €275 per person
- Duration
- Agreed with the hotel
In-room dining is the food and beverage service the guest experiences alone, in the room, often at the end of the day or in the middle of the night. The programme works on every step: the call and order taking, the suggestion, delivery times, the tray and the trolley, entering the room and setting up, and collection. It includes breakfasts ordered with the door-hanger card, overnight orders, children's menus and deliveries for a special occasion.
The outcome
In-room orders arrive within the time promised, at the right temperature and set up to standard, at any hour: the guest experiences in-room dining as a private restaurant, and the service becomes a source of revenue for the hotel.
Targeted Groups
This programme is designed for:
- In-room dining order takers
- In-room dining servers
- In-room dining supervisors
- Restaurant staff covering in-room dining
- Night shift staff
- Newly hired staff
Course Objectives
By the end of the programme, participants will be able to:
- Take the order by phone using the guest's name and making a suggestion
- Give a realistic delivery time and keep to it
- Prepare the tray and trolley to standard
- Keep hot dishes hot and cold dishes cold
- Enter the room, set up and present the order with discretion
- Handle overnight orders and door-hanger breakfasts
- Prepare a delivery for a special occasion
- Collect the tray within the set times
Targeted Competencies
Participants will develop the following competencies:
- Telephone order taking
- Suggestive selling by phone
- Delivery times
- Tray and trolley set-up
- Temperature control
- Entering the room and presentation
- Overnight orders and door-hanger breakfasts
- Tray collection
Unit 01
The call
- Answering within a few rings, using the guest's name
- Taking the order and repeating it back
- Allergies and special requests
- Suggesting a drink, a side dish, a dessert
Unit 02
Delivery times
- Giving a realistic time
- Coordination with the kitchen
- Informing the guest of a delay before they call
- The breakfast and evening peaks
Unit 03
Tray, trolley and temperatures
- Setting up the tray and the trolley
- Hot and cold: equipment and timing
- The final check before leaving the kitchen
- Condiments, cutlery and napkins
Unit 04
In the room
- Knocking, announcing yourself, entering
- Setting the table and presenting the dishes
- The bill and the farewell
- Dinner in the suite and deliveries for a special occasion
Unit 05
Overnight, breakfast and collection
- Overnight orders
- Breakfast ordered with the door-hanger card
- The children's menu
- Collecting trays from the room and the corridor
Every DolceVita programme is individual and tailored: one participant at a time, online or at your property, in live service. Content, pace and case material are calibrated to the competencies and the role of whoever is being trained.
From €275 per person
This is the starting price. The final one depends on how many people we train, the time it takes and what your hotel needs.