酒店餐饮介绍-英文
酒店服务英文入门图文
பைடு நூலகம்
酒店服务英文入门图文
xx年xx月xx日
CATALOGUE
目录
酒店服务概述酒店前台服务酒店餐饮服务酒店客房服务酒店安全服务
酒店服务概述
01
酒店服务是指酒店员工以设备设施为基础，通过与客人互动交流，为客人提供一系列细致入微的劳务活动。
The definition of hotel service refers to the comprehensive劳务service provided to guests based on the equipment and facilities of the hotel staff through interactive communication with the guests.
包括火灾报警系统、喷淋系统、消防栓等。
消防设施
安全监控
紧急出口
应急照明
酒店内部及周界应安装安防监控系统，对客流、车辆等进行实时监控。
酒店应设立明显的紧急出口，方便住客在紧急情况下的疏散。
酒店应配备应急照明设备，确保在断电或其他紧急情况下仍能正常运作。
酒店突发事件处理
紧急疏散
酒店应制定详细的紧急疏散预案，包括疏散路线、疏散指示等，并定期组织演练。
酒店应建立严格的清洁保洁制度，确保客房、公共区域等保持清洁卫生。
清洁保洁
酒店应对重点区域及公共接触物品进行定期消毒处理，防止病菌的传播。
消毒措施
酒店员工应进行定期健康检查，确保员工身体健康，防止带病上岗。
健康检查
酒店卫生及健康管理
THANKS
感谢观看
01
Reception Service
当客人到达酒店时，前台员工应热情接待客人，并帮助客人安排入住手续。
酒店常用英语口语 前厅英语
酒店常用英语口语:前厅部用语（1）Have you a reservation？您预订过吗?（2）May I have your name and room number?您能告诉我您的名字与房间号码吗？(3）Here is your room key。
给您房间钥匙.（4）Please pay at the cashier’s desk over there.请去那边帐台付款.（5）Are these your baggage? May I take them for you？这些是您的行李吗？我来帮您拿,好吗？(6）I’m afraid our hotel is fully booked on that date。
对不起，我们饭店那一天的客房全部订满了。
（7）Your room is confirmed for that day. We look forward to serving you。
您要的那一日房间已经确认了.我们期待着为您服务。
(8）I’ll cancel Mr Bell's reservation from February 27th for three nights。
我将取消BELL先生从2月27日开始3个晚上的预订。
(9) May I reconfirm your departure date？我可以再次确认您的离店日期吗?(10）I’m sorry，madam. We don't have any vacancy at the moment。
对不起,小姐,我们现在没有空房间。
（12）How many pieces of luggage do you have?请问您有几件行李?（13）Is there anything valuable or breakable in your bag？您包里有贵重或易碎物品吗？（14）You can get your money changed at the cashier's Desk。
酒店各部门礼貌用语(中英文)
武陵源宾馆员工礼貌服务用语一、常用词汇先生/女士sir/ lady卫生间Toilet/ W.C/ lavatory/ bath room中餐厅Chinese restaurant西餐厅west restaurant泡脚feet-dipping演艺中心showplace全陪导游tour guide 司机driver 香皂soap 沐浴液shower洗发液shampoo 卫生纸toilet paper电吹风hair drier 剃须刀razor 毛巾towels 浴巾bath towel面巾face towel 梳子comb 牙刷toothbrush 牙膏toothpaste插座plug 烟灰缸ashtray信封envelope 衣架caathangers湿巾wet towel 茶水teas绿茶green tea北京二锅头erguotou made inBeijing啤酒beer电话号码telephone number房间号码room number二、方位：前front 后behind左left 右right三、数字0~100 zero 1 one 2 two3 three4 four5 five6six 7seven 8 eight9 nine 10 ten四、基本礼貌用语欢迎您下榻我宾馆。
Welcome to our hotel!欢迎welcome您好How do you do!/ How areyou!早上（上午/下午）好。
Good morning(afternoon)晚安！Good night!祝您节日快乐Have a good holiday!新年快乐！Happy new year!生日快乐！Happy birthday!对不起！Sorry!没关系！Don’t mention it!不要紧！It doesn’t matter.别客气！You are welcome!再见！Bye-bye!请问我能帮到您什么吗?What can I do for you?/May I helpyou?请稍等。
酒店管理英语怎么说英文翻译
酒店管理英语怎么说英文翻译在全球化的今天，酒店业已成为一个重要的产业领域，无论是国内还是国际市场，酒店管理都离不开与外国客人的交流。
因此，学习和掌握酒店管理英语成为了酒店从业人员的基本要求。
下面将为大家介绍与酒店管理相关的英语词汇和短语。
首先，我们先来了解一些基本的酒店管理英语词汇。
在酒店的前台工作中，与客人沟通是至关重要的。
以下是一些常用的与接待客人相关的词汇：1. Welcome - 欢迎2. Check-in - 办理入住手续3. Check-out - 办理退房手续4. Reservation - 预订5. Room service -客房服务6. Housekeeping - 客房清洁服务7. Concierge - 接待员8. Bellboy - 行李员9. Receptionist - 前台接待员10. Hotel manager - 酒店经理在日常的工作中，酒店员工还需要处理客人的问题和需求。
以下是一些常用的与解决问题相关的英语表达：1. How may I assist you? - 我能帮您什么忙？2. Is there anything I can help with? - 我能帮您什么吗？3. I'm sorry for the inconvenience. - 对不起给您带来的不便。
4. Let me check for you. - 让我替您查一下。
5. Here is your room key. - 这是您的房间钥匙。
除了接待客人和解决问题外，酒店员工还需要处理各类预订和订单。
以下是一些与预订和订单相关的英语词汇：1. Availability - 可供出租的房间2. Room type - 房间类型3. Single room - 单人房4. Double room - 双人间5. Suite - 套房6. Reservation confirmation - 预订确认7. Cancellation policy - 取消规定8. No-show - 未报到者在酒店管理中，还有一些关于餐厅和宴会的英语词汇也是必须要了解的。
餐饮-SOP--中英文对照版
当客人到来时，在门口必须有人迎接，迎接者的微笑必须灿烂，问候必须礼貌，英语的“GOOD MORNING”或国语的“您好”是必须要有的的在餐前做好3.Check with pantry and kitchen to ensure that all confirmed menus and reserved items are in place 检查一下备餐间和厨房，确定所有预定的菜单和确定的菜品都已经准备就绪4.ATo call the guests of party for 6 and above and those who have booked the PDRs to reconfirm and to reconfirm the time, number of persons and all related details, if there is any changes, alterations / adjustments must be done right away领位员须给六人以上的定了包房的客人打电话以确认时间、客人数和所有相关的细节，若有任何变化，须马上给客人提出相应的建议并变更相关的所有内容5.All staff are stand by and ready for service 所有员工须时刻准备待命6.All sections in the kitchen are ready for service 厨房的各部必须一切准备就绪7.The updated newspapers are ready 报纸必须是最新的8.Check the lighting, air-con are on, the fire exits are unlocked 检查灯光、空调是否已经开启，防火通道门是否已经开启9.All tables are properly set as required 所有桌面均已按照预定要求调整摆放10.The pantry has all condiments and sauces prepared as per SOP备餐间的所有调配料均已经按照标准工作程序准备就绪11.The door of the restaurant must be opened on time, there is no circumstances the door can be opened later than originally scheduled 餐厅的开门时间必须准时，任何时候餐厅的门都不可以比规定营业时间晚开12.If the dim sum SOP is NCR tick form, the tick forms in folder witha pen must be placed on all guest tables13.If the Dim Sum are to be served from trolleys, all trolleys must be ready for service14.The guests to be brought to the designated table, the service associate must approach to the guest and greet them with a shining smiling face and the SOP stated should be applied 当客人被带到相应的餐桌前时，服务员必须马上按照标准服务程序的要求带着灿烂的微笑上前15.The names on directional sign are set accordingly 方向标志必须事先放好16.The PDRs are set according to the requirements as per required 包房必须根据客人的要求布置好17.For those parties to be held in PDRs, thus the menu is still not yet confirmed, a menu proposal to be ready for the guest and propose to them when they arrive 对那些定了包房但还没有确定菜单的客人，建议的菜单必须事先准备好，一旦客人到了以后就可以向baskets, warmer for Chinese Hua Tiao Wine, pot, cups dried prunes, rock sugar…客人的任何要求必须要兑现，要准备好所有相关的用具，比如：玻璃杯，冰桶，葡萄酒篮，花雕酒保温桶，花雕壶，花雕杯和干话梅12.The manager must introduce himself to the host or the organizer, in the mean time he should find out what is the nature of the party unless he has known before hand. If this is a birthday party, he should check whether the cake has been arranged and who is the birthday boy, so the arrangements can be made, meanwhile he should also introduce the service associate who is assigned to take care of this party to the guest餐厅经理必须向客人或宴会组织者做自我介绍，同时必须搞清楚宴会的性质除非事先知晓，如果是生日聚会的话，他必须检查一下生日蛋糕是否已定和谁是当天的寿星，这样就可以做相应的安排，同时他应该将负责该房间服务的服务员也介绍给客人13.The service associate must get to know who the host is, who the organizer is, who the guest of honour is, how they should be addressed, and go through once again with the host or the organizer all details (the best timing is to do it before the arrival of the rest of the guests)服务员必须知道该桌的主人是谁，组织者又是谁，谁是主宾，分别应该如何称呼，最后和主人或组织者确认一遍所有的细节（这一点最好是在开餐前做）14.Check whether wines / liquors / beverages displayed on the service bar meet with the host's requirements i.e.: he would like to go for premium brands, regular brands or any particular brands, items must be alternated immediately检查一下水吧上面所准备的饮品是否和客人的要求有异，比如：他是否有对特定品牌的选择，有选择的必须可以马上选择的15.Soya sauce, tidbits can be pre-set on the table, face towels can be pre-placed, drinking water can be pre-poured, wine can be opened to let it breath if the wine is confirmed in advance 酱油和小食可以预先放在桌上，小毛巾也可以预先放在桌上，葡萄酒可以先打开以便和空气接触，当然这点必须是预先得到确认的16.If the menu is not yet confirmed, a menu proposal must be ready at average price and keep aside, when the host or the organizer arrived can show it to him 如果菜单尚未确认，我们推荐的菜单必须已经准备好以供客人挑选，菜单必须有每位的价格，一旦客人到了就可以在第一时间提供给客人17.The assigned service associate to stand by, and must not keep the room unattended 包间的服务员必须始终在包间里等候，包间自始至终必须有服务员，决不能让包间空人18.The manager should assign the guest's favourable staff to serve the party (if any) 如果客人有特别中意的服务员的话，餐厅经理应在事先准备好的碗中12.Put a little spring onion, ginger and soya sauce on the fish 每个碗中放一点姜葱和酱油13.Put the fish head and the tail on a bone plate and serve it to the guest of honour, normally seating next to the host 将鱼头和鱼尾分成两份服务给主人和主宾，一般主宾总是紧靠主人坐的Family Style: 家庭式1.Put the fish on the guest table directly, fish head should be on the opposite side of the table 将鱼放在客人的桌上，鱼头不可以对着客人2.Ask the guest whether they would like the fish to be deboned 询问一下客人是否愿意让你给他们分一下3.Move the spring onion and ginger on the side of the plate 先将葱姜丝拨到一边4.Make a cut in the middle of the fish, and move the meat to two sides (if the guest want the fish to be deboned, cut off the fish head and tail, remove the big bone carefully to a bone plate, ensuring that there is no more meat attached to the bone) 在鱼的中部开一刀（如果客人同意你分的话），将鱼头和鱼尾分别割一刀，然后小心将鱼大骨取出放在一边的碟上，骨上不能带肉5.Put the fish meat from two sides back to the fish, let it look like a whole pc of fish 将鱼肉从两边再回放到鱼身上，让鱼看上去还象一条整鱼6.Put the spring onion, ginger on the fish with few scoops of soyafish 将葱姜丝放回到鱼身上，然后再将汁淋一些在鱼身上7.Put a serving spoon on the side of the plate and let the guests to help themselves 将公勺放在鱼盘的边上以便客人们的取用Procedure for Serving Whole Fish in PDRs / VIPs on the Lazy Susan or by Table Side on a Service Cart: 在贵宾厅服务整鱼的程序，在转盘上和在服务餐车上1.Pre set the bowls on individual underliners with a chinaware spoon on lazy susan / on service cart according to the exact number of guests at table 预先根据桌面上的实际客人数将配有垫碟和条匙的米饭碗分别放在转盘或服务餐车上。
酒店常用英语缩写大全
酒店常用英语缩写大全1. 介绍在酒店行业中，英语缩写是非常常见的，它们被广泛用于酒店的各个方面，包括房间预订、服务设施、行政管理等。
本文将介绍一些常用的酒店英语缩写，并解释它们的含义和用途。
了解这些缩写将有助于提高我们在酒店工作中的效率和沟通能力。
2. ADR - Average Daily Rate（平均每日房价）ADR是指酒店每个房间每晚的平均价格。
这个指标对于预测和评估酒店的经营状况非常重要。
3. RevPAR - Revenue Per Available Room（每可用房间收入）RevPAR是指每个可供出租的房间所产生的收入。
它是衡量酒店经营效益和市场竞争力的重要指标。
4. OTA - Online Travel Agency（在线旅行社）OTA是一种通过互联网提供旅游服务和预订机票、酒店等服务的机构。
知名OTA包括Booking、Expedia等。
5. PMS - Property Management System（物业管理系统）PMS是一种集中管理和控制酒店日常运营的软件系统。
它涵盖了房间预订、客户信息、账务管理等方面。
6. CRS - Central Reservation System（预订系统）CRS是一种集中管理和处理酒店房间预订的系统。
它可以与OTA 和其他渠道连接，方便客户进行预订。
7. POS - Point of Sale（销售点）POS是指酒店内进行销售交易的地点，例如前台、餐厅等。
POS 系统可以帮助管理销售和库存。
8. F&B - Food and Beverage（餐饮）F&B是指酒店提供的食品和饮料服务。
这包括各种餐厅、咖啡厅、宴会厅等。
9. VIP - Very Important Person（非常重要人物）VIP是指在社会地位或贡献方面具有重要地位的人。
在酒店业中，VIP客户通常享有特殊待遇和服务。
10. OTA - Over the Air（空中传输）OTA也可以表示空中传输，特别是在无线通信领域。
酒店餐饮 烹饪英语-菜品特色介绍
Shangdong dishes. Thin soup features 南菜系擅长炸，烤，煎
clear and fresh while creamy soup looks ，炒，而胶东菜系则以
thick and tastes strong.
其烹饪海鲜的鲜淡而闻
名。
Typical menu
Soup of Typha latifolia(奶汤蒲菜）
starch 1 small spoon, ketchup 2 big spoons, white vinegar, sugar each 1 big spoon, rice wine, salt, linseed oil each 1 small spoon.
1st
Clean the pig fillet meat cuts the scrap, puts in the bowl to join the soy sauce 1 big spoon and the egg-yolk salt mixes 10 minutes; After the green pepper goes to the peduncle and the seed cleans, cuts the scrap; The carrot goes to the skin, the cleaning, the slice; The onion cleaning, the garlic goes to the skin, even stage equipment.
cater to 为 … 提供饮食服务 frankly speaking 坦白说 be famous for 著名 in my opinion 在我看来
Different kinds of Chinese traditional food 中国不同种类的传统美食
宾馆用品英文翻译词汇-酒店餐饮英语翻译
sofa, settee 长沙发
easy chair 安乐椅
armchair 扶手椅
wicker chair 藤椅
folding chair 叠椅
swivel chair 转椅
rocking chair 摇椅
stool 凳子
bench 条凳
tea table 茶几
Hotels 宾馆
hotel 旅馆
guest house 宾馆
main entrance 大门
entrance hall 门厅
staircase, stairs, stairway 楼梯
balustrade, banister 楼梯栏杆
corridor 过道
verandah 外廊
fluorescent lamp 日光灯
desk lamp 台灯
bedside lamp 床头灯
floor lamp 落地灯
wall lamp 壁灯
lampshade 灯罩
bulb holder 灯头
bulb 灯泡
screw-type bulb 罗口灯泡
bayonet-type bulb 卡口灯泡
tiles 瓷砖
sink drain 落水管
trap 存水弯
ball-float toilet 浮球阀式恭桶
tank lid 水箱盖, flush, handle, 低水箱扳手
float ball 浮球
ball-cock assembly 浮球阀
inlet tube 进水管
frosted bulb 磨砂灯泡
opal bulb, opaque bulb 乳白灯泡
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Page 24
Western Restaurant chef
•Responsible for assisting the main reason to do the products work • •Daily item of food received and opened the kitchen stove work load distribution •Chef in charge of juice daily to check the frozen tears of soup required for seasoning is good enough, and sealed storage in the refrigerator .
Page 22
Western kitchen foreman
•Check the implementation of sector implementation of the system and the completion of the work; •Strengthen public relations awareness and establish a good image of the hotel
Party manager
Western restaurant banquet the captain
Chinese restaurant banquet the captain
The usher
waiter
reservations
Page 13
Party manager
Be responsible for sales, the party reservation and reception service, develop and implement the management goal, the cost control. To establish and perfect the banquet department work procedures and standard, make safety, health, behavior standard each rules and regulations, and supervise the implementation. communicating with other departments, closely
Page 19
Head Chef
Chinese Kitchen foreman
Western kitchen foreman
Chinese restaurant
Western Restaurant
cooks
chef
Page 20
Head Chef
•Responsible for the Western kitchen in the organization of production Cooked food for important guests and the ban quet •Supervision, inspection, coordinating the work of various departments •According to the operational capacity and technical characteristics of the chef , decided to post personnel arrangements and mobility.
Responsible for the service employees supervise subordinates
Page 3
Assistant Manager
assist in the daily work management training safety and fire prevention work
Page 21
Chinese Kitchen foreman
• During business hours, responsible for the supervision, inspection of the entire restaurant and customer communication. • Proper handling of customer service in all kinds of problems and complaints from guests, to solicit customers views and timely feedback to the manager.
（1）、Grooming, will be allowed to undergo （2）、Offers catering services in accordance （3）、 To keep the restaurant clean and tidy （4）、Introduce the characteristics of the hotel to help guests ordering
Page 14
Chinese restaurant banquet the captain
Accurate, high quality, and high efficiency
Do party "six know three understand," do it fairly well
Assessment, review
•Do the work of employee attendance line break, strictly
Page 23
Chinese restaurant chef
•Assisting the Organization of Executive Chef Chinese restaurant kitchen management •Responsible for specifications and production standards of Chinese food dishes, participation in research and development of new dishes and food promotions.
Page 16
Attendant
Do "six know three know" Keep all the furnishings of the restaurant clean
Polite to customer
Page 17
usher
Polite reception
Familiar with hotel product information and answer
Page 4
Restaurant manager
Chinese restaurant foreman
western restaurant foreman
Multifunctional restaurant the captain
The usher
waiter
reservations
restaurant manager
Steward Supervisor
Room service supervisor
Page 2
food and bererage manager
Coordinate intபைடு நூலகம்rnal each unit work, the work can be coordinated smoothly; Develop business policy and management of the f&b plan
（1）、 Shift, sign, carefully read the shift content （2）、According to the requirements of the guests, to make preparations （3）、Coordinate the work of various departments of the restaurant （4）、Upon request, carefully fill out the reservation
（1）、Face with a smile of welcome customer （2）、Introduced to the customer all kinds of restaurant's cuisine （3）、Responsible for the good work within their own region
Group Members：Daman Cheryl Daisy Yilia Dream
food and bererage manager
assistant manager
restaurant manager banquet manager head chef Bar Manager
Multifunctional restaurant foreman
1.Check the waiter instrument deportment 2.Supervise the attendant 3.Clear restaurant manager allocate work 4.Met a variety of dining needs of guests
• • • • • • • • supervisor communication coordinate Plan and implement control train encourage assess
Chinese Restaurant Captain