饭店实用英语课件 (5).ppt

Chapter37 Food&Beverage ManagementTextReading MaterialExercises Exercise IExercise IIExercise IIIExercise IVI.Answer the following questions based on the text1)1)What is the primary function of the food and beverage department?2)What does effective management of the F&B operation start with?3)What does the planning process in F&B operation involve?It is to provide food and drink to a hotels guests.It starts with planning.It involves the setting of certain policies,mainly including the financial policy,the marketing policy and the catering policy as well as future staffing needs.4)What does the F&B organization normally center on?5)How is the task flow categorized?6)What does task flow start with and what does it end with?7)What are work schedules?It normally centers on the task flow.It categorized according to the time sequence in which the tasks are performedIt starts with the tasks that are performed before the food and beverage items arrive at the kitchen and ends with tasks performed when the food and beverage items are served to the customers.They are outlines of work to be performed by employees with stated procedures and time requirements for their duties.8)Does the F&B department need to coordinate its activities with the other divisions of the hotel?9)Is it important to motivate the staff of the food and beverage department?10)Is there an end to the training of employees in the F&B department?Yes,it does.Yes,it is.No,it never ends.II.Write down the equivalent English expression of II.Write down the equivalent English expression of the following according to the textthe following according to the text1.方针的制订2.未来员工需求3.工作流程4.根据时间顺序分类5.组织系统图6.主厨7.住店客人8.团队精神9.职工管理委员会10.总体服务水平 the setting of policies future staffing needs task flow categorized according to the time sequence an organization chart an executive chef in-house occupants team spiritstaff-management committee the overall standard of service III.Fill in the blanks with appropriate words or III.Fill in the blanks with appropriate words or phrases and change the form where necessaryphrases and change the form where necessary1.Could you give a _ of what you have seen?1.Could you give a _ of what you have seen?2.The anti-virus software must be _ regularly to 2.The anti-virus software must be _ regularly to protect the computer against the latest viruses.protect the computer against the latest viruses.3.He presented his reasons for choosing the subject of 3.He presented his reasons for choosing the subject of study in a_ way.study in a_ way.4.In the report,he _ his achievements in the 4.In the report,he _ his achievements in the past year.past year.5.The stronger the _,the more quickly you 5.The stronger the _,the more quickly you will learn a foreign language.will learn a foreign language.6.Having worked in the hotel for five years,he is well 6.Having worked in the hotel for five years,he is well aware of every _ of the hotel operation.aware of every _ of the hotel operation.description upgraded systematic detailed motivation phase 7.It is _ never to lose temper with the customers.8.Mary _ her partner to negotiate in her behalf.9.His younger sister resigned because she saw no possibility of _ in the company.10.He could not fall asleep due to feelings of _ before the entrance examination.11.Books in this library are _ by subjects.12.While Tom ran,his coach _ him with a stopwatch.advisable authorized advancement anxiety categorized timedIV.Translation1.1.Chinese-English1)1)直到事故发生，他才意识到自己的错误。(aware of)2)经理把任务分解，分配给职员们。(break down)3)你要记住成功在于勤奋。(bear in mind)。He was not aware of his mistake until the accident happened.The manager broke the task down and assigned it to the employees.You should bear in mind that success lies in hard work.4)在制订旅游计划时，应考虑天气因素。(take into account)5)那家游泳池按小时收费。(on basis)6)同学们自发组成小组参加比赛。(form into)The factor of weather should be taken into account in making traveling plans.That swimming-pool charges its guests on an hourly basis.The students voluntarily formed into groups to take part in the competition.2.English-Chinese1)1)More and more hoteliers come to realize that food and beverage service is a major factor in hotel operation.2)The task flow ends with tasks performed when the food and beverage items are served to the customers.3)Tasks are broken down into careful sequence of operations and timed.越来越多的酒店经营者意识到，餐饮服务是酒店经营中的一个主要因素。工作流程结束于将食品饮料送至客人的工作。任务按照顺序被仔细分解并定时。4)As a division of a hotel,the F&B department needs 4)As a division of a hotel,the F&B department needs also to coordinate its activities with the other also to coordinate its activities with the other divisions of the hotel.divisions of the hotel.5)The front office and housekeeping update the F&B 5)The front office and housekeeping update the F&B department with information on the in-house department with information on the in-house occupants,including expected conference and occupants,including expected conference and tour group arrivals.tour group arrivals.6)It is also advisable to obtain feedback in a 6)It is also advisable to obtain feedback in a structured and systematic way from the structured and systematic way from the customers on a regular basis.customers on a regular basis.作为酒店的一个部门，餐饮部也需要和配合其他部门的活动。前台和房务部给餐饮部提供最新的住店客人信息，包括即将举行的会议和团队入住。定期有组织有体系地从客人那里获取反馈信息也是可取的做法。II.Reading Material1.Comprehension 1.Comprehension n nDirections:Choose the best answer for each of the following Directions:Choose the best answer for each of the following items.items.1)1)The food and beverage manager is responsible for all of the The food and beverage manager is responsible for all of the following EXCEPT_.following EXCEPT_.n na.a.the beverage-service personnelthe beverage-service personneln nb.b.the scheduling of service personnelthe scheduling of service personneln nc.c.the reporting of hours workedthe reporting of hours workedn nd.d.the check-in of gueststhe check-in of guests2)2)We can infer from Para.2 that _.We can infer from Para.2 that _.n na.a.Some hotels have succeeded in dismissing the captainSome hotels have succeeded in dismissing the captainn nb.b.Some hotels have got rid of the position of captain to Some hotels have got rid of the position of captain to reduce cost.reduce cost.n nc.c.Some hotels have succeeded with captains.Some hotels have succeeded with captains.n nd.d.Some hotels have succeeded without captains.Some hotels have succeeded without captains.db3)3)The sentence“No trip to or from the kitchen should The sentence“No trip to or from the kitchen should be made without carrying the maximum amount of be made without carrying the maximum amount of items to be served or dishes cleared”in Para.3 items to be served or dishes cleared”in Para.3 means that _.means that _.n na.a.When a waiter or waitress goes to and from the When a waiter or waitress goes to and from the kitchen,he or she will carry as many things as kitchen,he or she will carry as many things as possible.possible.n nb.b.A waiter or waitress will not make a trip to the A waiter or waitress will not make a trip to the kitchen with dishes to be cleared.kitchen with dishes to be cleared.n nc.c.A waiter or waitress will not come from the A waiter or waitress will not come from the kitchen to fetch items to be served.kitchen to fetch items to be served.n nd.d.A waiter or waitress will make trips to and from A waiter or waitress will make trips to and from the kitchen.the kitchen.4)4)If there were no bus help,their jobs would be done If there were no bus help,their jobs would be done by _.by _.n na.captains b.a.captains b.slidemenslidemenn nc.waiters or waitress d.bartenders c.waiters or waitress d.bartenders ac5)5)Within the next decade room service,with the Within the next decade room service,with the possible exception of breakfast,will be eliminated in possible exception of breakfast,will be eliminated in many hotels because _.many hotels because _.n na.a.It requires a maintenance service staffIt requires a maintenance service staffn nb.b.The service is fluctuatingThe service is fluctuatingn nc.c.A number of service staff are neededA number of service staff are neededn nd.d.The hotels will have to provide for some service The hotels will have to provide for some service staff to handle the changing amount of service so that staff to handle the changing amount of service so that unproductive cost might occur.unproductive cost might occur.6)6)The bar manager is responsible for _.The bar manager is responsible for _.n na.a.scheduling the shifts of the bartenders and any scheduling the shifts of the bartenders and any other necessary personnel or payroll functionsother necessary personnel or payroll functionsn nb.b.that the bars are properly stocked that the bars are properly stocked n nc.c.that ice,bar napkins,coasters,swizzle sticks,and that ice,bar napkins,coasters,swizzle sticks,and the like are in proper supplythe like are in proper supplyn nd.d.all of the aboveall of the above dd7)7)The following statements concerning porters are The following statements concerning porters are true EXCEPT_.true EXCEPT_.n na.a.They may be employed to assist bartenders.They may be employed to assist bartenders.n nb.b.They may handle ice or wash glasses.They may handle ice or wash glasses.n nc.c.They are always needed in hotels.They are always needed in hotels.n nd.d.They are not always needed in hotels.They are not always needed in hotels.8)8)The ultimate key to success with all food and The ultimate key to success with all food and beverages is _.beverages is _.n na.a.that the service staff are able to sell things that the service staff are able to sell things properlyproperlyn nb.b.a good wine stewarda good wine stewardn nc.c.part of the service staff sell properlypart of the service staff sell properlyn nd.d.part of the service staffs selling abilitypart of the service staffs selling abilitycaII.2.Field tripn nOmitted