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Bars, Snack-Bars, Cocktail Lounges and



Room Service

In addition to a restaurant, most hotels also have a bar or a cocktail lounge where drinks are served. Bartenders work behind the bar, which is the long counter familiar throughout the world. They mix drinks and serve them to the customers at the bar. Additional waiters and waitresses are needed to serve customers who are seated at tables. In a very busy bar one bartender may fill orders only for the waiters while others take care of the guests at the bar. Bartenders usually act as cashiers in addition to their other duties. A bar or a cocktail lounge may also offer food service, although it is usually simpler than the food served in the hotel dining room. Fast food, such as sandwiches or hamburgers, is customary.

Providing meals and drinks in guests’ rooms in another service extended by most hotels. Room service is ordered by telephone from a menu that is placed in each room. The menu itself in some cases is the same as the one for the dining room, but more often it is simplified to make for easier preparation and service. Special employees take orders and special waiters carry them to rooms. To cut down on orders for ice and soft drinks, many hotels have machines on each floor to dispense these items.

Room service in most hotels closes down at the same time the kitchen does, normally between ten o’clock and midnight. A few hotels, however, are prepared to provide sandwiches even during late night hours. Some luxury hotels have small kitchens or pantries on each floor that are used either for warming food or for preparing breakfasts. More room service orders are for breakfast than for any other meal. In some hotels a guest can order breakfast before he goes to bed by filling out a slip which he leaves outside the door. The meal is then served at the time the guest has specified.

Even in hotels with more than one restaurant there is usually just one central kitchen. Special types of food served in various restaurants are normally prepared by different chefs and cooks rather than in separate kitchens. The food and beverage service is then supplemented and the delivery of it is speeded up by means of service bars and pantries. There are, of course, exceptions to this arrangement, for example, the efficient use of space for storage of many items that must be kept on hand for the restaurants and bars. These items include not only food and beverage themselves, but items such as table linens, dishes, knives, forks, spoons, plate warmers, trays, ashtrays, aprons and dish towels.

One food and beverage facility that is often not connected with the main hotel kitchen is the snack bar. The snack bar is a small unit that provides fast-order food and drink service to guests who are using the hotel’s swimming pool or some other recreational facility. Snack bars are a prominent feature of resort hotels. Where recreational facilities are in great demand, the snack bar often has its own staff of cooks, usually of the short-order variety, and waiters and waitresses.

Hotels generally employ a large number of workers in proportion to the number of guests; that is especially true in the food and beverage department. The restaurant business as a whole is one of the most labor-intensive of all industries. Much of the activity in connection with food and beverage service is invisible to guests, but many of the employees in the department have frequent contact with them. These especially include the dining room and room service personnel. They must adhere to the same standards of hospitality and courtesy as all other employees who meet and talk to guests in the hotel.

 







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