餐饮业专业英语
餐饮英语
Unit One Reserving a table 订座（10）1. I want to reserve a room for two hundred people to hold a dinner party.我想预定一间能容纳二百人的宴会厅举行晚宴。
2. I’m sorry we are booked out for this evening.抱歉，今晚订满了。
3. When do you start to serve dinner in the evening? （When is the restaurant open for breakfast?）你们什么时候供应晚餐？（几点供应早餐？）4. When are the restaurant hours?餐厅营业时间几点到几点?5. But I prefer a table by the window. My wife loves the night view of Shijiazhuang. 但是我想要一个靠近窗户的桌子。
我爱人喜欢看石家庄的夜景。
6. I’m sorry,. The tables by th e window are all occupied.对不起，靠近窗户的桌子全都有人了。
7．This is “Century Hotel”. Good morning. May I help you?早安，这里是世纪大酒店。
能为您效劳吗？8． We have received many bookings and I cannot guarantee a table by the window. 我们已接到许多预定，因而无法向您保证能有一个靠窗的桌子。
9．You can be sure t hat we’ll try our best.请相信我们会尽最大努力的。
10. Thank you for calling, sir. We look forward to your visit.谢谢您的电话，我们盼望着您的光临。
[英语学习]饭店英文专业术语及日常用语
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制度名称Policy：饭店专业术语及日常用语培训
Housekeeping房务管理
Manager经理Room maid房间清理员（女）
Supervisor主任Shift leader领班
Laundry worker洗衣工cleaning staff清洁工
Recreation and Relaxation休闲娱乐
提交人Prepared by：前厅经理
制度编号Policy No.：F/O P&P
生效日期Effective Date：
批准Approved by：总经理
日期Date：
分送Distribution：各部门
制度名称Policy：饭店专业术语及日常用语培训
Engineering工程
director主任supervisor组长
日期Date：
分送Distribution：各部门
制度名称Policy：饭店专业术语及日常用语培训
Check-in入住
Check-out结账
Check-out Time结账
City Ledger挂账
Commercial Rate/Contract Rate/Corporate Rate/商业价/合同价/公司价
End-Of-Day结束日期
E.A(Expected Arrival)预计到店
E.D(Expected Departure)预计离店
E.T.A(Estimated Time of Arrival)预计到店时间
E.T.D(Estimated Time of Departure)预计离店时间
Extension Of Stay延住
制度编号Policy No.：F/O P&P
餐饮服务行业英语口语大全
餐饮服务行业英语口语大全餐饮服务行业英语口语大全餐饮服务业中，我们常用的英语口语表达你学会了吗?以下是yjbys网我整理的关于餐饮服务行业的英语口语大全，供大家参考。
1.What kind of food do you prefer?你宠爱哪一种菜?2.Do you like Chinese food?你宠爱中国菜吗?3.What kind of food do you like，Chinese or American?你宠爱吃什么菜，中式的还是美式的?4.Would you tell me where the Chinese restaurant is ?请你告知我中国餐馆在哪里?5.Do you know where I can get a quick snack?你知道哪里有快餐可吃?6.What would you have for dinner?你要吃什么?7.What would you like to order?你要点些什么菜?8.Have you ordered yet?你点过菜了吗?9.No，not yet，I am waiting for a friend. I will order later.还没有，我在等一位伴侣，稍后再点。
10.What would you recommend?请你推举一些好菜好吗?11.Whats your todays special?今日的特色菜是什么?12.I would like to have something simple.我想吃些简洁的东西。
13.What will you have for dessert?你宠爱吃点什么点心?14.We are in a hurry.我们要赶时间。
15.Please rush your orders.我们点的菜请快送来。
16.The beefsteak is very good today.今日的牛排很不错。
餐饮业常用英语
1、请问是在这里吃还是带走Would you like to eat here or to take outside? / For here or to go?2、请问现在需要点餐吗Would you like to order now? / Are you ready to order?3、收您XX元，请问需要发票吗XX yuan,please. Do you need receipt?4、不好意思，让您久等了. Sorry to keep you waiting so long.5、打扰一下，您的找零 .Excuse me, here's your change6、谢谢光临，请慢走。
Thanks for coming,take care!7、好的，请稍等。
Ok, just a moment.8、因为厨房订单比较多，让您等了这么长时间，请多包涵。
Because there are too many orders, sorry to keep you waiting so long.9、厨房正在为您制作，请稍等。
The kitchen is already cooking for you, please wait for a moment.欢迎光临Welcome to our restaurant/hotel请问需要点什么Can/May I help you?What can I do for you?您的菜单Menu,please.你的菜Your dish(es),please.which kind of juice would you like?您喜欢哪种果汁may i help you?我可以帮助您吗how many persons are there in your party?请问您有几位客人do you have reservation?请问您有预订吗you like somking are or no smoking area?您喜欢吸烟区还是无烟区is everything to your satisfaction?您一切都满意吗wait a moment please.请稍等。
餐饮英语
餐饮业Food&Beverage Industry Catering Industry餐饮专业英语词汇1、餐饮专业用语组织结构图：Organization Chart前厅：Front of the House后堂：Back of the House餐厅经理：Manager of The Restaurant部门经理：Department Head部门头(部门的“头”就是部门经理)餐饮部经理：Food and Beverage Manager食物饮料经理楼面员工：Floor Staff楼面员工领班：Captain陆军的上尉(陆军上尉和餐厅领班的重量级差不多吧？)主管：SupervisorSuper + Visor超级的监督者(服务员的超级监督者就是主管啰！)服务员：Waiter/Waitress男服务员女服务员调酒师：BartenderBar + Tender酒吧看管者(看管酒吧的当然是调酒师啰！)收银员：CashierCash + ier钱人(管钱的人肯定是收银啰！)接待员：ReceptionistReception + ist接待人(负责接待的人)厨师：Chef冷菜厨师：Cold Chef总厨：Head Chef备菜员/切配员：The Prep Person准备人(在厨房做准备工作的人)勤杂工：Bus Boy男孩(Bus常见的意思是“公共汽车”，但在美国，也指在餐厅打杂)洗碗工：The DishwasherDish + Wash + er碗洗人(洗碗的人)仓库保管员：The Steward管理员(饭店只有仓库需要专门的管理员，所以把“仓库”省了)2、情景英语/ Live English服务员和老外客人一起手舞足蹈，就是搞不清对方想讲什么的情况在您的餐厅里也经常发生吧？要去参加英语培训吧，又没有那么多的时间。
那就从一点一滴开始，积累餐饮行业的实用英语吧！Yuck!好难吃！吃到很难吃的东西，老外的第一个反应就是yuck！或是It’s yuck!客人表达不满时，常常把Yuck拖得长长的，听起来象yuuuuuuuuck。
餐饮专业英语单词讲解
餐饮业专业英语讲解Food&Beverage Industry Catering Industry餐饮专业英语词汇1、餐饮专业用语组织结构图：Organization Chart前厅：Front of the House后堂：Back of the House餐厅经理：Manager of The Restaurant部门经理：Department Head部门头(部门的“头”就是部门经理)餐饮部经理：Food and Beverage Manager食物饮料经理楼面员工：Floor Staff楼面员工领班：Captain陆军的上尉(陆军上尉和餐厅领班的重量级差不多吧？)主管：SupervisorSuper + Visor超级的监督者(服务员的超级监督者就是主管啰！)服务员：Waiter/Waitress男服务员女服务员调酒师：BartenderBar + Tender酒吧看管者(看管酒吧的当然是调酒师啰！)收银员：CashierCash + ier钱人(管钱的人肯定是收银啰！)接待员：ReceptionistReception + ist接待人(负责接待的人)厨师：Chef冷菜厨师：Cold Chef总厨：Head Chef备菜员/切配员：The Prep Person准备人(在厨房做准备工作的人)勤杂工：Bus Boy男孩(Bus常见的意思是“公共汽车”，但在美国，也指在餐厅打杂)洗碗工：The DishwasherDish + Wash + er碗洗人(洗碗的人)仓库保管员：The Steward管理员(饭店只有仓库需要专门的管理员，所以把“仓库”省了)2、情景英语/ Live English服务员和老外客人一起手舞足蹈，就是搞不清对方想讲什么的情况在您的餐厅里也经常发生吧？要去参加英语培训吧，又没有那么多的时间。
那就从一点一滴开始，积累餐饮行业的实用英语吧！Yuck!好难吃！吃到很难吃的东西，老外的第一个反应就是yuck！或是It’s yuck!客人表达不满时，常常把Yuck拖得长长的，听起来象yuuuuuuuuck。
餐饮业专业英语范文
餐饮业专业英语Manager餐厅经理Job Description工作描述PLACE OF WORK: RESTAURANT工作地点餐厅JOB OVERVIEW: Responsible for the management of all aspects of the restaurant functions,工作概述： in accordance with restaurant standards. Directs implements and maintains a service and management philosophy which serves as a guide to respective staff.有责任按照餐厅标准向管理层报告餐厅所有事宜，指导实施并保持管理层的经营理念。
REPORTS TO: Management报告对象：管理层KEY RELATIONSHIPS: Internal: Restaurant Staff, Bar Staff, Stewarding/Kitchen Staff主要工作关系： /Catering/Storeroom.内部：餐厅、酒吧、保洁、厨房、外卖库房等各部门员工。
External: Restaurant guests, other staff of the building and suppliers.外部：餐厅客人，大厦其他工作人员及供应商。
STANDARDSPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills工作标准说明： and/or abilities to perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.对此职位所有要求仅代表基础的知识，技巧，和/或能力，要成功完成此项工作，需要发挥自己的能力或才干，才能熟练胜任每个工作。
餐饮业专业英语
餐饮业专业英语Manager餐厅经理Job Description工作描述PLACE OF WORK: RESTAURANT工作地点餐厅JOB OVERVIEW: Responsible for the management of all aspects of the restaurant functions,工作概述： in accordance with restaurant standards. Directs implements and maintains a service and management philosophy which serves as a guide to respective staff.有责任按照餐厅标准向管理层报告餐厅所有事宜，指导实施并保持管理层的经营理念。
REPORTS TO: Management报告对象：管理层KEY RELATIONSHIPS: Internal: Restaurant Staff, Bar Staff, Stewarding/Kitchen Staff主要工作关系： /Catering/Storeroom.内部：餐厅、酒吧、保洁、厨房、外卖库房等各部门员工。
External: Restaurant guests, other staff of the building and suppliers.外部：餐厅客人，大厦其他工作人员及供应商。
STANDARDSPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills工作标准说明： and/or abilities to perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.对此职位所有要求仅代表基础的知识，技巧，和/或能力，要成功完成此项工作，需要发挥自己的能力或才干，才能熟练胜任每个工作。
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餐饮业专业英语Manager餐厅经理Job Description工作描述PLACE OF WORK: RESTAURANT工作地点餐厅JOB OVERVIEW:Responsible for the management of all aspects of the restaurant functions,工作概述：in accordance with restaurant standards. Directs implements and maintains a service and management philosophy which serves as a guide to respective staff.有责任按照餐厅标准向管理层报告餐厅所有事宜，指导实施并保持管理层的经营理念。
REPORTS TO:Management报告对象：管理层KEY RELATIONSHIPS:Internal:Restaurant Staff,Bar Staff,Stewarding/Kitchen Staff主要工作关系：/Catering/Storeroom.内部：餐厅、酒吧、保洁、厨房、外卖库房等各部门员工。
External:Restaurant guests,other staff of the building and suppliers.外部：餐厅客人，大厦其他工作人员及供应商。
STANDARDSPECIFICATIONS:Requirements are representative of minimum levels of knowledge,skills工作标准说明： and/or abilities to perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.对此职位所有要求仅代表基础的知识，技巧，和/或能力，要成功完成此项工作，需要发挥自己的能力或才干，才能熟练胜任每个工作。
Qualifications:Essential:1) High school graduate,some college.从业资格:必备的:高中毕业。
2) Minimum18years of age.年满18岁。
3) 2 years experience as an Assistant Restaurant Manager/Supervisor, preferably in a Hotel of similar standing.两年餐厅经理助理或主管工作经验，最好是在酒店。
4) Food handling certificate.食品人员从业资格证明（健康证）。
5) Knowledge of various food service styles (i.e. French service, Russian service, butler style service).具备各种餐饮服务知识。
如法餐、意餐、管家服务等。
6) Ability to satisfactorily communicate in English with guests, management and co- workers to their understanding.能够流利的用英语和客人、管理层和同事交流。
7) Ability to provide legible communication.能够提供清晰的交流。
8)Ability to compute basic mathematical calculations.能够进行基本的计算。
9)Familiarity with food and beverage cost controls.熟悉食品和饮料的成本控制。
Desirable:1)College degree.理想的：大学毕业。
2) Previous experience in cashiering/order taking and food service.曾受过财务、食品点单及服务等的培训。
3) Certification of previous training in liquor, wine and food service.曾受过烈酒、葡萄酒和食品服务等的培训。
4) Any previous culinary training.曾受过任何餐饮方面的培训。
5) Computer training.曾受过电脑培训。
Skills: Essential:1)Ability to enforce restaurant standards,policies and工作技能：必备的：procedures with restaurant staff.与员工实施餐厅的标准、规章制度和流程。
2) Ability to prioritise and organise work assignments;delegate work.能够有组织有顺序的完成分配的工作。
3) Ability to direct performance of restaurant staff and follow up with corrections where needed.能够指导餐厅员工正确的完成工作。
4) Ability to motivate restaurant staff and maintain a cohesive team.能够激励餐厅员工并团结大家，使团队具有凝聚力。
5) Ability to ascertain restaurant training needs and provide such training.能够发现餐厅员工需要何种培训并提供此类培训。
6)Ability to be a clear thinker,analyse and resolve problems exercising good judgement.思路清晰，具备良好的判断能力，分析问题解决问题。
7)Ability to focus attention on details关注细节。
8) Ability to suggestively sell menu items,beverages and wines.有建议的向客人推荐餐厅菜单上的菜品，酒水9) Ability to exert physical effort in transporting equipment and wares.能够将食品，酒水安全的运送给客人10) Ability to ensure security and confidentiality of guest and company information.能够确保公司和客人的安全以及机密。
11) Ability to work without direct supervision.在无人监督的情况下能够独立完成工作职责。
Desirable:1)Previous guest relations training.理想的： 1）曾受过客户关系培训。
ESSENTIAL JOB FUNCTIONS基本工作职责：1) Maintain complete knowledge of:保持以下各项的全面知识：a) All liquor brands,beers and non-alcoholic selections available in the restaurant.餐厅所有烈酒、啤酒及无酒精饮料的品牌。
b)The particular characteristics and description of all of the wines on the wine list.所有葡萄酒的品牌、产地、特征等。
c)Designated glassware and garnishes for drinks.各种饮料所用的杯子和装饰物。
d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.菜单所有项目的烹调方式/时长、原材料、酱汁、分量大小、装饰物、外观、价格。
e) Daily menu specials.每日特色。
f) Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation,price range and dress code.餐厅摆设、桌子/椅子/服务台的数量、正确的餐桌摆台、餐位数量、营业时间、价位以及着装要求。
g) Correct maintenance and use of equipment.各种设备的使用和保养。
h) All restaurant policies/service procedures.餐厅所有规章制度和服务流程。
2) Check storage areas for proper supplies, organisation and cleanliness. Instruct designated personnel to rectify any cleanliness/organisation deficiencies.检查库存的正常供应、存放和清洁度。
指定人员及时改正任何不足之处。
3) Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.制定所需物品及设备的存货量。
（及时领货补充短缺或领取额外的物品为预定做准备）4) Requisition linen required for business.申请领取营业所需布草。
5) Meet with the Chef to review daily specials; update board throughout shift. Ensure that staffs are aware of such.每天与厨师沟通，查询每日特色，并在班前更新在交流板上保证所有员工知道。