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Room service or in-room dining is a hotel service enabling guests to choose menu items for delivery to their hotel room for consumption there, served by staff. Room service is organized as a subdivision within the Food & Beverage Department of high-end hotel and resort properties. It is uncommon for room service to be offered in hotels that are not high-end, or in motels.

A similar room service may be provided for guests on-board cruise ships. Room service may be provided on a 24-hour basis or be late night service.

Due to the convenience of room service and the minibar, prices charged to the patron are much higher than the hotel's restaurant or tuck shop. Even some snacks and beverages are much expensive than other markets.

Room service provides for patients in the hospital including helpful nutrition for each bodies' condition, including reduced prices for patients in the hospital, and including reduces the waste of money in the hospital.

History
In the early 19th century, room service was introduced to the world in Waldorf Astonia in New York.

Hospital malnutrition was increasing and clinical issue including increased mortality and malnutrition in hospital, and less of patient stay in the hospital, and prices raised until Mater Private Hospital tried to develop patients' nutrition by hospital room service with proper nutrition and proper cost. Mater Private Hospital Brisbane in Australia was the first hospital to use the room service in hospital for patient nutrition care and proper costs for patient in 2013.

Standards
There are not many studies that mentioned the best principles and practices to maximize efficiency in room service. However, many large lodging organizations have rules, policies and service standards in their room services department. In the lodging industry, between organizations, there are no communications about their own standards due to competition. Each of hotel organizations comes up with their own way of running the in-room dining services. Yet, there are still common qualities that each organization should meet to please their guests.


 * 1) Take room service orders.
 * 2) Delivery orders to the kitchen.
 * 3) Prepare for room service.
 * 4) Provide room service.
 * 5) Present room service accounts.
 * 6) Clear room service.
 * 7) Maintain readiness of room service.

Hotel Management
Hotel management makes sure to fulfill the satisfaction of guests and to address complaints from guests. They receive phone calls from guests about room service and take orders from them and send those orders to the kitchen staffs.

Restaurant Manager
Restaurant managers are responsible for efficiency, and complicity of all the relevant health and safety regulations. Furthermore, ordering supplies and making the guests feel enjoyable are required are also part of their duties.

Waiter/Waitress
They are responsible for setting up the hotel restaurant, delivering the food that guests ordered to their rooms, and making sure that the guests have everything they need. Some hotels allow guests to bill to their rooms, while others take payment when they check out.

Executive Chef
Executive chefs are responsible for the duties that are going in the kitchen. Monitoring and maintaining the quality of all dishes that are served to the customers, creating menus and inventing new dishes, and supervising the kitchen staff. Their responsibilities are more on administrative and managerial tasks.

Kitchen Staff
Kitchen staffs oversee proper food service standards and work procedures, assist chefs as they cook, evaluate the quality of ingredients, and place orders with suppliers. In addition, scheduling the delivery of food or beverages and supervising kitchen production are also part of their duties.

Hotel Security
Hotel securities monitor security system in the restaurant and the rooms in the hotel, establish and maintain emergency procedures, and identify and implement risks management programs for an emergency situation such as food poisoning.

Duties
Greets patron and present menu first. To introduce to patron today's menu if have. Communicate with guest and provide the help the questions. Be responsible for assigned dining room service of food and beverage in guest rooms of hotel including: offering set-up table, receiving the order and transmitting to the kitchen, preparing patron's dishes and bring it on the tray or trolleys, clearing and re-setting table and putting the receipt on the tray. Especially, the room service in the hospital regard crucial nutrition for patients. As the hospital room service, patients' food will be designed proper menu depend on the patient's body condition according to doctors, and nutritionists. Patients can get therapeutic needs for their nutrition, and the Room Service team will make their diet plans for each patients' body condition. The majority of the hospital room service are divided normal diet, low-sodium diet, and diabetic diet.

Advantages

 * Guest have their own privacy space in the room of the hotel.
 * Guests can order meals whenever they want it even midnight or morning.
 * It can advance to lower the rate of food and plate wasting.
 * It can improve nutrition care from the hospital room service.
 * Guests are able to see various traditional food depends on countries.
 * It is convenient for people with activity kids and babies.

Disadvantages

 * Food and beverage are expensive than the advantage.
 * It can get cold food because of food delivery time: The challenge for the hotel is to serve hot food. As food is transported from main kitchen, it can get cold.
 * Less opportunity to experience the local food.
 * It can not expect better ingredients and qualities than other.
 * It can not confirm the exact origin and date of food products.
 * Room services menus are limited so that items can be cooked at all times by cooks on different shifts with common skills.

Hospital room service
Similarly to hotel room service, many hospitals has taken a step forward to provide room service for the patients' convenience and satisfactory. Patients can order food from the provided menu with a wide ranges of options any time from about 7 a.m. to 8 p.m. at night. They can order meals when they are ready to eat, just like a room service in hotel. The nurses or employees at the hospitals sometimes are responsible for giving their full attentions in helping the patients to choose since some patients might be on dietary restrictions. Once the patients have decided, they can asked the employees who helped them to place the orders for them. Visiting guests may order from the room service for a fee.

Advantages of room service in hospital

 * A main increase in patient satisfaction ratings for hospital: They feel measurably more satisfied about the control of their menu choices and meal times.
 * Costs of food savings: Additional meal trays and unwanted food plates are now naturally eliminated.
 * Improved meal accuracy: as each of the patients' plates is provided and personalized specifications using the most current diet order.
 * The opportunity for increased revenue through guests plates for their family and visitors.
 * A boost in employee morale for food service workers: who may dress the part, enjoy more contact with patients and receive the praise of patients.
 * Improves in the patient experience which reflects upon image and marketing value for the business.
 * Provides fresher food with better quality and temperature
 * Provides rapid turnaround and in-room delivery of individual patient meal orders.