Purpose
To deliver in-room dining accurately, on time and at the right temperature.
Scope
Covers orders from guest rooms by phone or digital menu, for all hours of service.
Responsibility
Order Taker records; Kitchen prepares; Room Service Attendant delivers.
Detailed procedure
- Answer within three rings, greet the guest and take the order in full.
- Repeat the order, confirm the estimated time and enter it into the system.
- Prepare the tray with correct cutlery, covers and condiments.
- Check the order against the ticket before leaving the pantry.
- Knock, announce, set the table and present the bill for signature.
- Collect the tray within the agreed time and post charges correctly.
Standards and guidelines
- Delivery is made within the promised time.
- Hot food is served hot and cold food chilled.
- Trays are cleared within 45 minutes.
Required records and documentation
- Room service order slips
- Signed charge vouchers
- Tray collection log
Related images
Document control
| Reference | FB-SOP-002 | Version | 1.0 |
|---|---|---|---|
| Department | Food & Beverage | Review cycle | Annually |
| Effective date | Next review | ||
| Prepared by | Approved by |
Related SOPs
Food & Beverage · FB-SOP-003
Bar & Beverage Service
Control service setup, order accuracy, stock and responsible service.
Read SOP guide
Food & Beverage · FB-SOP-004
Banquet & Event Operations
Coordinate event orders, room setup, service timing and post-event checks.
Read SOP guide
Food & Beverage · FB-SOP-001
Restaurant Service
Prepare the service area, greet guests, serve correctly and close the shift.
Read SOP guideThis SOP is a template for operational planning and training. Adapt it to your property, local law and approved emergency plans.