· Mise-en-place for the operation.
· Buffet set up for lunch.
· Cover lay out for breakfast and lunch.
· Service of water.
· Clear the side board and keep it neat and clean.
· Exchange of café linens from the linen room and record it in linen exchange register.
· Clearance of room service trolleys from the floors.
· Fold the napkins in a book form shape.
· Dusting furniture and fixtures.
· Look after the buffet and wipe the dropped food time to time.
A place for complete guide for hotel management students.
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