酒店英语试卷
新民师范学院酒店英语试卷A酒店管理二年13-14学年上学期题号I II III IV V VI 总分复查得分
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Part I. Match the expressions with their corresponding pictures.(1’×10=10’) 1. standard room ( ) 2. front desk ( )
3. triple room ( )
4. bellman ( )
5. banquet room ( )
6. chef ( ) A B
7. room card ( )
8. double room ( )
9. conference room ( ) 10. suite ( )
C D E F
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Part II. Complete the sentence with the correct sentences given. (2’×4=8’)
R: Good afternoon. Room reservation. 1 ?
G: Yes. I’d like to know if you have any rooms a vailable for nights of March 24th? R: 2 ?
G: 40 persons.
R: 3 ?
G: 2 doubles rooms with twin beds.
R: One moment please, sir. Yes, we can confirm that for you.
G: Now may I ask you please if you have any special rates?
R: Yes, 4 ?
G: Thank you very much.
A.How many persons are there in your party?
B. Can you help me?
C. We can give you a 15 percent discount.
D. May I help you?
E. How many rooms would you like?
F. May I have your name, please?
Passage 1
Restaurant services
There are mainly five kinds of restaurant services. They are guerdon service, silver service, plate service, buffet self-catering service and takeaway service. The first three kinds of services are sit-down services and a buffet service can be both a sit-down one and a stand-up one. Takeaway service is usually associated with snake bars and fast food outlets. In gueridon service, the waiter must always be well-trained and skilled for he has to perform such things as filleting, carving and cooking special dishes in front of the guest. In silver service, the food is prepared in the kitchen and brought to the guest’s table on a silver tray. In plate service, the wait er takes the plated meal from the service hotplate and then put the plate on the guest’s table. All that he has to do is to make sure that the correct lid is laid and the necessary accompaniments are available on the table. In buffet service, a guest picks his or her own tray and cutlery from one end of the service table and chooses whatever dish he or she likes.
Two forms of meals are distinguished: a la carte and table d'hote. An a la carte meal is ordered course by course from a menu where each item has a separate price while a table d’hote meal has a fixed price for a complete meal or several courses.
1. Which of the following can be a stand-up service?
A. gueridon service
B. silver service
C. plate service
D. buffet service
2. Why is a takeaway service usually associated with snake bars?
A. The food in snake bar is easy to take away.
B. People go there by cars.
C. Snake bars can be found anywhere.
D. Snake bars offer self-catering service.
3. What service is it called when the waiter helps to serve your plates?
A. the plated meal
B. plate service
C. silver service
D. the service hotplate
4. What meal is it when you can order your dishes separately?
A. buffet
B. la carte
C. table d’hote
D. plate se rvice
5. In the context of the passage, available means ________.
A. necessary
B. can be got
C. helpful
D. served
Passage 2
S erving occurs before, during, and after the meeting.
Before the meeting, convention service managers must be concerned with establishing and maintaining a flow of communication among themselves, meeting planners, and other individuals and departments at the convention property.
Once a group is booked, guest room reservation information is sent to the group's membership three to six months before the event. There are four reservation systems mainly used for meeting groups: postal reply cards, rooming lists, a city housing bureau and too-free 800 numbers. A large number of meeting attendees are now using fax and e-mail to make their reservations.
Service during the meeting consists of a wide array of activities ranging from setting up guestrooms and function rooms to handling emergencies.
The hotel's convention service personnel are introduced to meeting planners at a pre-event meeting. The pre-event meeting is generally held a day or two before the start of the event. From that meeting on, the convention service manager will take care of the set-up of meeting rooms and function rooms. Some of the function rooms at a hotel include exhibit halls, ballrooms for banquets, and conference rooms for meetings.
Meetings may call for breakfasts, luncheons, dinners with entertainment or dancing. Two other types of food held together with beverage service are refreshment breaks and cocktail receptions with hors d'oeuvres.
It is a rare meeting that does not involve audio-visual presentation. The audio-visual equipment used for today's meetings can range from a simple flip chart to a multi-media presentation. A meeting planner should supply a list of all AV needs in advance.
Admission of attendees is controlled through registration of delegates. And security in modern hotel is a big problem. There are four critical security periods: move-in, open show hours, closed show hours and move-out.
There are a number of other services: printing and duplication, decorations, guest packages, entertainment, telephones, convention hospitality suites, fashion shows, shopping trips, sight-seeing and city tours, etc.
Service after the meeting includes such things as paying bills, returning equipment, and evaluating the success or failure of the meeting.
6. As the convention service manager, before the meeting one should be concerned with _________.
A. sending the reservation information
B. introducing convention service personnel to the meeting planners
C. taking care of the set-up of meeting rooms and function rooms
D. a flowing communication