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MIAAP Freshbites BSA 2019 Room Service Audit

by MIAAP Leaders, from the Community

This MIAAP Freshbites BSA 2019 checklist supports AYS audits of hotel room service and Fresh Bites style delivery. It covers call etiquette, verifying guest name, room and party size, quoting delivery times, repeating orders with special requests, explaining the FreshBites program and delivery options, offering further assistance, and closing warmly. It also checks loyalty recognition for elite members, order accuracy, delivery within 25 minutes, and collecting a guest signature upon delivery.

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With SafetyCulture you can

Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

About author

Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions .

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Hotel Room Service Audit Checklist - MIAMB BSA 2017

Use the MIAMB BSA 2017 v2 checklist to evaluate hotel room service performance from order taking to delivery. Inspect greeting and telephone etiquette, verify guest name, room and party size, quote delivery times, repeat orders including special requests, confirm menu knowledge, offer assistance, and provide a warm closing. Track accuracy and 45 minute delivery, document signatures, and thank elite members for their loyalty. Ideal for AYS and Fresh Bites style delivery teams.

by Andres Banus, from the Community

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Use this delivery note template to enter the delivery details before assigning the delivery job. The delivery team will present the delivery note to the customer for confirmation of the completed delivery.

by SafetyCulture

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MIAAP Front Office Check-in Audit 2019

This hotel front office audit template helps assess the guest check-in experience against brand standards. It covers greeting etiquette and the 15-5 rule, posture, grooming and uniform, loyalty status recognition and email confirmation, mobile check-in handling, payment review, discreet room number communication, key delivery and elevator directions, use of a welcome brochure and amenities, use of the guest name and personal connection, parking and key programming, departure time and late checkout offers, service cues, and a warm closing. Use it to coach teams and track compliance.

by MIAAP Leaders, from the Community

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IRD BSA Audit Checklist

This IRD BSA audit checklist helps hotels and hospitality teams evaluate in room dining against brand standards. It guides evaluators through key service touchpoints including telephone etiquette, warm greeting, verification of guest details, accurate order taking with an estimated delivery time, and professional conversation. It assesses menu and wine knowledge, appropriate use of the guest name, offers of further assistance, and a warm closing. Use this template to identify service gaps and ensure a consistent guest experience across room service operations.

by Ali Burns, from the Community

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In-Room Dining Service Checklist Ritz-Carlton BSA

This in-room dining service checklist aligns with Ritz-Carlton BSA standards. It covers phone etiquette, quoting delivery times, warm greetings, using guest names, order verification, wine service steps, accuracy of checks, tray setup and cleanliness, food presentation and temperature, childrens menu and healthy options, and timely tray removal to ensure a consistent, memorable guest experience.

by Victoria Raeburn, from the Community

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Service Express IRD Phone Audit Checklist

This in room dining phone audit checklist helps hotel teams assess Service Express call quality and consistency. It covers answering within three rings with a warm welcome, confirming the guest room number and name, and recording order details accurately. Auditors verify the number of guests, application of delivery charges, and that special requests, side items, and meat temperatures are captured when applicable. The agent should read back the order, quote the full price including tax, service charge, and delivery, and provide an accurate delivery timeframe. The call should close by asking if the guest needs anything further and thanking them, with the guest name used multiple times. Manager and agent signatures are included for accountability.

by Amani Philip, from the Community

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