food and beverage
新职业英语《旅游英语1》Unit 4
旅游 Unit 4 Food and Beverage Service 英语
Reading A
Task 1
Objective: Ss get to know characteristics and the representative dishes of Chinese regional cuisine. Time: 10 minutes
旅游 Unit 4 Food and Beverage Service 英语 Task 1
Suggested Answers:
Reading A
(1) Don‟t stick your chopsticks upright in the rice bowl. Instead, lay them on your dish. The reason for this is that when somebody dies, the shrine to them contains a bowl of sand or rice with two sticks of incense stuck upright in it. So if you stick your chopsticks in the rice bowl, it looks like this shrine and is equivalent to wishing death upon a person at the table!
食物与饮料英语小作文简单
食物与饮料英语小作文简单Food and Beverage。
Food and beverage are essential parts of our daily lives. They provide us with the necessary nutrients and energy to carry out our daily activities. In this essay, we will discuss the importance of food and beverage and how they contribute to our overall health and well-being.Food is a basic necessity for all living beings. It provides us with the essential nutrients, such as carbohydrates, proteins, fats, vitamins, and minerals, that our bodies need to function properly. A balanced diet that includes a variety of foods from different food groups is essential for good health. A diet that is high in fruits, vegetables, whole grains, and lean proteins can help prevent chronic diseases such as heart disease, diabetes, and obesity.Beverages are also an important part of our diet. Wateris the most important beverage as it helps to keep our bodies hydrated and flush out toxins. Other beverages such as milk, tea, and coffee also provide us with important nutrients. Milk is a good source of calcium, which is essential for strong bones and teeth. Tea and coffee contain antioxidants that help to protect our cells from damage.In addition to providing us with essential nutrients, food and beverage also play a social and cultural role in our lives. Food is often at the center of social gatherings and celebrations. Different cultures have their own unique cuisines, and trying new foods can be a fun and educational experience. Beverages are also often associated with social events. For example, a cup of coffee or tea is often shared during a conversation with friends or colleagues.However, it is important to be mindful of the quality and quantity of the food and beverage we consume. Processed foods and sugary drinks can be high in calories and contribute to weight gain and other health problems. It is important to read food labels and choose foods that are lowin added sugars, sodium, and saturated fats. Drinking water instead of sugary drinks can also help to reduce ourcalorie intake.In conclusion, food and beverage are essential parts of our daily lives. They provide us with the necessary nutrients and energy to carry out our daily activities. A balanced diet that includes a variety of foods from different food groups is essential for good health. It is important to be mindful of the quality and quantity of the food and beverage we consume to maintain a healthy lifestyle.。
餐饮部FOOD & BEVERAGE DEPARTMENT目录(2)
FOOD AND BEVERAGEASSISTANT RESTAURANT MANAGERPERSONAL APPEARANCE, HYGIENE AND CONDUCT (3)REPORT TO WORK AND OPENING PROCEDURES (5)DAILY INSPECTION (7)ASSIGN WAITERS’ STATI ON (9)MENU AND WINE LIST (10)GREET GUESTS (11)SEAT GUESTS (12)EXTRA SETTING REMOVAL (14)SEAT GUESTS IN LOUNGE (15)ESCORT GUESTS (16)RETURN TO TABLE DURING MEAL (17)SUPERVISE ALL SERVICE (18)MAINTAIN DAILY LOG (19)DINING ROOM ATMOSPHERE (20)GUEST HAS THE RIGHT OF WAY (21)TABLE CHANGING (22)CHECKS (23)PROMOTE HOTEL ACCOMMODATIONS AND SERVICE (24)HANDLING SPECIAL SITUATIONS (25)SETTING UP FOR NEXT MEALPERIOD (26)DUTIES AT THE END OF SERVICE (27)CLOSING DUTIES (30)RIVER ROOMCOMMISSERVING FOOD (32)CLEARING ENTRÉE PLATES (33)TEA SERVICE (34)COFFEE SERVICE (35)BREAD SERVICE (36)COMMUNICATION DURING SERVICE (37)CLEARING IN STEWARD AREA (38)CRUMBING (39)CHANGING ASHTRAYS (40)WATER SERVICE REFILL (41)CARRYING SOILED TRAY (42)CARRYING FOOD TRAY (BRING FOOD FROM KITCHEN ) (43)CLOSING SIDE DUTIES (44)OPENING SIDE DUTIES (LUNCH) –WITHIN RESTAURANT&BACK OF RESTAURANT (46)TABLE SETTING (DINNER) (48)TABLE SETTING (LUNCHEON SERVICE) (49)MENU KNOWLEDGE (50)PROFESSIONALAPPEARANCE (51)FINE DININGPANTRY –PERSONINTRODUCTION (54)POLISHCUTLERY (55)PREPARE UNDERLINER (56)BREWING FRESH COFFEE (57)CONDIMENTS(SAUCES,DRESSINGS (58)FRESH BREAD PICK-UP5 (59)MAKINGCAPPUCCINO (60)POLISHING PLATES (61)RE –STOCKING REFRIGERATOR (62)CLEAN AND CLOSE PANTRY (63)LINEN (64)MARTINI SERVERAPPROACHING THE GUEST (67)TROLLEY SET UP (69)MIXING A MARTINI (71)MIXING KIR ROYAL (72)CAPTAIN/WAITERSDEPARTMENTALORIENTATION (77)PREPARE ROSTER (78)GROOMINGALLOCATION OF WORK (80)CONCEPT OF THE RESTAURANT (81)EQUIPMENT (82)BASIC WORK FLOW (83)TELEPHONE MANNERS (84)PRE –SERVICE PREPARATION (85)SERVICE STATIONS (86)CAPTAIN’S CHECKLIST FOR PREPARING RESTAURANT (87)BASIC TABLE SETTING (88)RESERVATION AND RESERVATION BOOK (89)RECEPTION (90)SERVICE OF HOT FACE TOWEL (91)BEVERAGE SERVICE (92)PRE-DINNER DRINK SERVICE (93)USE OF ORDER PADS (94)MENU KNOWLEDGE AND FOOD ORDER (95)PICK UP AND PLACING (96)WINE KNOWLEDGE (97)WINE SERVICE (98)TABLE SETTING DURING THE COURSE (99)CLEARING DURING SERVICE (100)CHEESE SERVICE (101)DESSERT SERVICE (102)STILL ROOM/COFFEE AND TEA SERVICE (103)AFTER DINNER DRINKS (104)SERVICE OF CIGARS AND CIGARETTES (105)BILLING AND METHODS (106)HANDLING COMPLAINTS (107)DEPARTURE OF GUEST (108)CLOSING CHECKLIST (109)ART OF RECOMMENDATION (110)GUESTHISTORY (111)HORIZONSALL STAFFCOPY OF THE RESERVATION FOR HORIZONS CHEF ANDEACHSTAFF (112)CAESAR SALAD PREPARATION (113)FRENCH CREPES PRESENTATION (114)VISIT OF THE CHEF (115)GENERAL PRESENTATION OF A WAITER (CAPTAIN) (116)。
饮食行业的英语规范
饮食行业的英语规范The English conventions for the food and beverage industry include:1. Menu and item descriptions: Use clear and concise language to describe menu items, highlighting key ingredients and cooking methods. Avoid jargon and use familiar terms that customers can easily understand.2. Food labeling: Follow regulations for food labeling, including listing ingredients, nutritional information, allergens, and any other relevant information required by law.3. Culinary terms: Use standard culinary terms to describe cooking techniques, ingredients, and food preparations. This helps ensure clarity and consistency in communication.4. Standardized measurements: Use standardized units of measurement, such as grams, ounces, liters, and cups, when providing quantities of ingredients or portions on menus or recipes.5. Food safety and hygiene: Adhere to food safety and hygiene guidelines to ensure the proper handling, storage, preparation, and serving of food items. This includes following proper food handling practices, maintaining cleanliness in the kitchen and dining area, and training staff on food safety procedures.6. Dietary restrictions and special requirements: Take into account dietary restrictions and special requirements of customers, such as vegetarian, vegan, gluten-free, and allergen-free options. Clearly label and describe these options on menus or offer separate menus for specific dietary needs.7. Customer service language: Train staff to use polite and professional language when interacting with customers. Encourage them to be knowledgeable about the menu, ingredients, and preparation methods to provide accurate information to customers.8. Advertising and marketing: Ensure that advertising and marketing materials, including websites, social media posts, and promotional campaigns, are truthful, accurate, and adhere to advertising standards and guidelines.9. Cultural sensitivity: Be aware of cultural sensitivities and respect diversity in a multicultural society. Avoid using offensive or derogatory language and be mindful of cultural dietary practices and preferences.10. Business communication: Use professional language and tone in all business communications, including emails, letters, and contracts. Clearly communicate details such as pricing, terms, and conditions in a clear and concise manner.By following these English conventions, businesses in the food and beverage industry can maintain clear communication, meet regulatory requirements, and provide excellent customer service.。
酒店餐饮英语(55P)
that she be given her son. 她提出把儿子交给她抚养作为条件。 不及物动词 vi. 1.明确提出；详细说明
Text Food and Beverage Reservation
Task presenting
3）尽量不要让客人空等电话。需要查询时，询问客人是等 候还是在特定时间打回电话 “Please hang on a minute. I’ll check it for you.” (我帮您查一下，请稍等。) “Would you like to wait a moment or let me call you back later?”(请问您是稍等， 还是待会儿我打回电话给您？)
Unit 14 Food and Beverage Reservation
In this unit you should learn
Learning objectives
Students are required to 1. learn some important words
and phrases: booking, guarantee, appreciate, be assured, have a check, look forward to; 2. learn how to deal with the reservation call for a table in the restaurant.
Words and Expressions
Venue[英] [ˈvenju:] [美] [ˈvɛnju ] 名词 n. 1.聚集地点;会场;(尤指)体育比赛场所 The Grand Hotel, venue of this week’s
喜来登酒店餐饮部品牌标准
餐饮部品牌标准H.01: 餐厅的供应H.01.01.01 Food and Beverage (F&B) | Level 1➢酒店必须供应早餐，午餐和晚餐给客人。
三餐的供应可以通过放到一个餐厅，或者由几个餐厅分别供应不同的餐段来执行这个标准。
当一个餐厅营业结束后，必须使用酒店专用指示牌来指引客人去另外正在营业的餐厅就餐。
➢2009年临时标准:到2009年12月31日为止，营业时间可以自行按照营业需要调整。
APD–没有全日餐厅的话➢酒店必须供应早餐，午餐和晚餐给客人。
三餐的供应可以通过放到一个餐厅，或者由几个餐厅分别供应不同的餐段来执行这个标准。
当一个餐厅营业结束后，必须使用酒店专用指示牌来指引客人去另外正在营业的餐厅就餐。
➢假如餐厅在晚上10点半之前就营业结束了，酒廊必须提供一定数量的冷热食品。
➢餐厅最多可以在午晚餐之间关闭3个小时，这段时间酒廊或者其他餐厅，或者客房送餐必须供应食品。
➢至少一个餐厅的营业时间符合以下标准：周一至周五，早上6点半至晚上9点；周六和周日，早上7点到晚上9点。
H.01.01.02 Food and Beverage (F&B) | Level 2度假型酒店至少有2个餐厅，不包括游泳池边上的酒吧。
其中一个餐厅可以在淡季的时候不用三餐都供应。
H.02: 常规设置和摆台H.02.01.01 Food and Beverage (F&B) | Level 3每个餐厅都必须有非吸烟区.H.02.02.01 Food and Beverage (F&B) | Level 4所有的摆台风格都必和餐厅的主题一致。
餐厅内的摆台必须做到一致，摆台物品参照集团的要求，包括以下物品：匹配的餐具，装饰物，口布，吸烟区摆放宴会缸，盐胡椒盅，匹配的玻璃器皿，H.02.02.02 Food and Beverage (F&B) | Level 4餐桌必须使用桌布或者餐垫（不可以用塑料的），除非餐厅使用的是高质量的木制或者石质的匹配餐厅设计风格的摆台。
Food and Beverage Service
À la Carte Menu
• F&B items are listed and priced separately. 餐饮产品被单独列出和定价 • The guest choose from various appetizers, main courses, desserts. For the guest, the initial perception is that prices look low. 客人可以从琳琅满目的开胃品、主菜和甜点中进行选择。 对于客人来说，看起来似乎很便宜。 • This approach appeals to customers who like to individualize their meal. 这种菜单设计为了迎合富有饮食个性的消费者 • It does complicate the pricing of checks for the employees. 使账 单价格复杂化 – “From the Card” – Each item priced separately – Guests combine as they wish
Buffet Service
• Buffet service allows guests to help themselves. • the display of food gives guests a range of choices to select what they like or try a little bit of everything. Thus buffet service offers the guests variety and flexibility.
餐饮管理制度英文称
餐饮管理制度英文称IntroductionThe food and beverage industry is a fast-paced and demanding business that requires high levels of skill, organization, and attention to detail. In order to operate a successful restaurant or catering service, it is essential to have a set of well-defined policies and procedures in place to ensure smooth operations and deliver consistent high-quality service to customers.This document outlines the food and beverage management policies and procedures for our establishment, covering key areas such as food safety, staffing, inventory management, customer service, and financial controls. By following these guidelines, we aim to create a safe, efficient, and profitable operation that meets the needs and expectations of our customers.Food Safety PoliciesEnsuring food safety is paramount in the food and beverage industry, as failing to do so can result in serious health risks for customers and legal consequences for the business. To maintain high standards of food safety, the following policies and procedures are in place:1. All staff members must undergo food safety training and hold a food safety certification.2. All food products must be stored, prepared, and served according to recommended food safety guidelines.3. Regular inspections of the kitchen and storage areas will be conducted to ensure compliance with food safety regulations.4. Proper handwashing and hygiene practices must be followed by all staff members.5. Any food products that are past their expiration date or show signs of spoilage must be discarded immediately.Staffing PoliciesA skilled and motivated team of staff members is essential for the success of any food and beverage operation. To ensure smooth operations and a positive work environment, the following staffing policies are in place:1. All staff members must undergo a thorough background check before being hired.2. Regular training and development opportunities will be provided to staff members to help them improve their skills and advance their careers.3. Staff scheduling will be done efficiently to ensure adequate coverage during peak hours.4. Performance evaluations will be conducted regularly to provide feedback to staff members and identify areas for improvement.Inventory Management PoliciesEffective inventory management is crucial for controlling costs and maintaining consistent product quality. To achieve these goals, the following inventory management policies are in place:1. An inventory management system will be used to track and monitor all food and beverage products.2. Regular inventory counts will be conducted to ensure accurate records of all stock levels.3. Suppliers will be carefully selected based on factors such as price, quality, and delivery reliability.Customer Service PoliciesProviding excellent customer service is key to building a loyal customer base and growing the business. To achieve this goal, the following customer service policies are in place:1. All staff members must be trained in customer service best practices and encouraged to go above and beyond to meet customer needs.2. Customer feedback will be solicited on a regular basis to identify areas for improvement and address any concerns promptly.Financial Controls PoliciesEffective financial controls are essential for managing costs, maximizing revenue, and ensuring the long-term financial sustainability of the business. To achieve these goals, the following financial controls policies are in place:1. A budget will be developed and monitored closely to ensure that expenses are kept within the allotted limits.2. Regular financial reports will be prepared to track revenue, expenses, and profit margins.3. Cash handling procedures will be established and followed to prevent theft or fraud. ConclusionBy following the food and beverage management policies and procedures outlined in this document, we aim to create a safe, efficient, and profitable operation that delivers high-quality service to our customers. Adherence to these policies will help us build a loyal customer base, attract new business, and achieve long-term success in the food and beverage industry.End.。
食物和饮料的英语作文5句话
食物和饮料的英语作文5句话英文回答：Food and beverages are an essential part of human life. They provide nourishment, sustenance, and pleasure. Without food and beverages, humans would not be able to survive.The history of food and beverages is long and complex. The earliest humans were hunter-gatherers, and they ate whatever they could find. As humans evolved, they began to develop agriculture, and they began to cultivate crops. This led to a more varied and reliable food supply.The development of cooking techniques also played a major role in the history of food and beverages. Cooking allowed humans to make food more palatable and nutritious. It also allowed them to preserve food for longer periods of time.Today, there are countless different types of food andbeverages available. They come from all over the world, and they reflect the diverse cultures of humanity. Food and beverages are an important part of social interactions.They are often used to celebrate special occasions, andthey can bring people together.Food and beverages are also an important part of the economy. The food and beverage industry is one of thelargest industries in the world. It employs millions of people, and it generates billions of dollars in revenueeach year.中文回答：食物和饮料是人类生活中不可或缺的一部分。
《酒店服务英语》—11 Food and Beverage Service餐饮服务
D. 您想要预定一张桌子吗？
Unit 11 Table Reservation 餐位预订服务
Section B Dialogues
Dialogue 1
• Mr. Green: Hello, can I make a reservation at your restaurant in advance?1
right away立刻，马上 =at once =right now =immediately
• Waitress: This is my job, Mr. Zhao. And I’ve changed it for you. At 7:30 in the
evening, we are looking forward to your coming.19
Unit 11 Table Reservation 餐位预订服务
• Mr. Green: Green. Oh, any chance of a table by the window?6 My wife loves the bird’s eye view of the city.7 As it’s our wedding anniversary, I want it to be a celebration.8
1) Do you have any places available?
A. 请安排一张四人桌。
2) A table for four, please.
B. 请问有空位吗？
3) Woul预定一张今晚的桌子。
4) I’d like to reserve a table for tonight.
Unit 11 Table Reservation 餐位预订服务
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红茶Black Tea
绿茶Green Tea
茉莉花茶
Jasmine Tea
浓（淡）茶
strong(weak)tea
奶茶Milk Tea
薄荷/蜜茶- mint/ honey tea
桔茶Orange tea 蜂蜜芦荟- Honey aloe
柠檬芦荟- Lemon aloe
酸奶- yogurt
木瓜牛奶- Papaya with milk
西瓜牛奶- Watermelon with milk 布丁奶冻
Pudding jelly with milk （不加牛奶的）纯咖啡black coffee
牛奶咖啡white coffee 速溶咖啡instant coffee
可可cocoa
牛奶milk
全脂奶whole milk
奶酪milk curd
奶粉powdered milk 炼乳condensed milk 矿泉水mineral water 不含酒精的饮料soft drink
汽水soda water
桔子水orangeade
柠檬水lemonade
烈性酒liquor;spirit
葡萄酒（含酒精度数较低的）wine
香槟酒champagne 白干；高梁酒white spirit
白兰地Brandy
苹果酒cider
威士忌whisky
松子酒；金酒gin;dry gin
伏特加；俄得克酒vodka
五味酒punch 鸡尾酒cocktail
啤酒beer
雪碧sprite
豆浆Soya drink/ soybean milk
可乐Coke
汤soup
果汁juice
点心小吃snack
布丁pudding
点心Biscuits
咸饼干crackers
小甜饼干Cookies
松饼muffins
华夫饼waffle
甜甜圈donut
奶油蛋糕sponge cake 派pie
果馅蛋糕tart
糕点pastry
爆玉米花popcorn
果仁nuts
炸马铃薯片potato chips
炸薯条French chips
炸玉米片corn chips
三明治Sandwich
汉堡包Hamburger
比萨pizza
冰淇淋Icecream
棒棒糖lollipop
软糖
火腿ham 香肠sausage
培根肉bacon
黄油butter
奶酪cheese
空心粉pasta
面条noodles
方便面instant noodles 荷包蛋poached egg 煎鸡蛋fried egg
炒鸡蛋scrambled egg 煮鸡蛋boiled egg
馒头steamed bun
饺子dumpling
油条fried bread stick 大米饭rice
粥porridge
春卷spring rolls
牛排steak
炸鸡fried chicken 烤鸡roasted chicken 牛肉beef
猪肉pork
羊肉mutton
土司toast
煎饼pancake
麦片粥cereal。