Room Service (January 6th)

Today i was in the room service department. The hotel wasn't that busy, so therefore there wasn't much going on. Joel was my instructor for the afternoon. He walked me around and showed me where they store all the food and drinks, and what sections he is in charge of. I learned about the inventory of this department because this is the topic we are discussing in class this week. Joel helped me out with many questions. I learned that the inventory in that department is the food, beverages, napkins, silverware, and condemns. The inventory that gets recycled is the silverware, coffee, and condemns. The non-recyclable inventory is the food and beverages. I also learned that the par level for the room service department depends on the occupancy of the hotel that day. In other words if the hotel has a high occupancy then that means that the room service department is most likely to be busy. If it gets really busy, then the manager might put two people in that department so people don't have to wait longer then they should. It helps each other out and the guests. I got to go around the hotel on the 4th, 7th, and 8th floor to observe and help Joel pick up room trays. He knocks on the door and says room service. Then he opens up if no one answers then walks in to get what he has to get. If there is no tray in the room, then that most likely means that the house cleaning lady picked it up. I thought that his job was fun, and easy. But i did see that it could be a lot of work. Joel was responsible for that whole department until his shift was over. He was responsible for every call he got for room service, and keeping the food and beverages in stock. He also had to make sure he had enough silverwear and everything else that you would put on the tray to serve to the guests. He seemed like he enjoyed what he does and i had a good experience today.