☆自助餐厅英文培训内容
餐饮部英语培训为主题写一份培训计划提纲
餐饮部英语培训提升计划**I. Introduction**In today's globalized business environment, proficiency in English has become a crucial skill for success in the hospitality industry, especially in the Food and Beverage (F&B) department. To ensure our team members are well-prepared to serve an international clientele and enhance the overall dining experience, it is imperative to implement an effective English training program. This proposed training plan outlines the objectives, methods, and evaluation criteria for a comprehensive English language training program tailored for the F&B department. **II. Training Objectives**1. Enhance basic communication skills in English for day-to-day interactions with guests.2. Improve understanding of industry-specific vocabulary and terminology.3. Foster confidence in speaking English, especially in handling customer complaints and requests.4. Raise awareness of cultural differences and their impact oncommunication. 5. Equip staff with the ability to provide personalized service in English.**III. Training Methods**1. **Interactive Classes:** Conduct regular classes focusing on basic conversational English, industry-specific vocabulary, and cultural sensitivity. Encourage active participation through role-playing, group discussions, and speaking activities.2. **Practical Application:**Integrate English language skills into daily work routines. This could include practicing greetings, taking orders, and handling customer service scenarios in English. 3.**Cultural Immersion:** Introduce staff to different cultures and their communication styles through workshops, cultural exchanges, and guest speaker sessions. 4. **Online Resources:** Provide access to online learning platforms and materials to support independent study and continuous improvement. 5. **Regular Assessments:** Conduct periodic assessments to track progress and identify areas of improvement. This could include written tests, speaking exercises, and simulations.**IV. Evaluation Criteria**1. **Improvement in Language Skills:** Measure progress in English proficiency through regular language assessments.2. **Application of Vocabulary:** Evaluate how effectively staff use industry-specific vocabulary in real-world scenarios.3. **Customer Feedback:** Gather feedback from customers to assess the quality of service delivered in English.4. **Confidence Level:** Assess staff confidencein speaking English through observations and self-evaluations. 5. **Cultural Awareness:** Evaluate staff's understanding and respect for cultural differences in communication.**V. Conclusion**Implementing a targeted English training program forthe F&B department is crucial for enhancing the overall quality of service and guest satisfaction. By focusing on communication skills, industry vocabulary, cultural sensitivity, and practical application, this training plan aims to equip our team members with the necessary tools to excel in an increasingly globalized industry. Regular assessments and evaluations will ensure continuous improvement and the achievement of our training objectives.**餐饮部英语培训提升计划****一、引言**在当今全球化的商业环境中，英语熟练度已成为餐饮行业成功的关键技能，特别是在餐饮部。
食堂人员培训记录内容
食堂人员培训记录内容一、培训目的食堂是学校、企业等单位中必不可少的部门之一，负责为员工、学生提供营养餐饮服务。
为了保障食堂服务质量，提升员工素质，本次培训旨在提升食堂人员的服务意识、食品安全知识和沟通能力，使其更好地胜任工作。
二、培训内容1.食品安全知识培训–原料选购及验收–食品储存与保鲜–餐具清洗消毒–疾病防控知识2.服务技巧培训–礼貌用语与服务态度–餐厅卫生与整洁–餐厅形象与仪容仪表–客户投诉处理3.沟通能力提升–有效沟通技巧–团队协作意识–难题解决能力–情绪管理与调解三、培训方式1.理论学习：通过课堂讲解、PPT展示等方式，教授食品安全知识和服务技巧。
2.实际操作：在食堂实地演示员工操作流程，加深理解。
3.角色扮演：模拟不同情境，训练员工处理客户投诉和沟通能力。
四、培训效果评估1.考核测验：定期组织食堂员工进行知识考核，通过考核评定培训效果。
2.观察评估：食堂管理者对员工在工作中的表现进行观察和评价，及时发现问题并指导改进。
3.反馈调研：定期组织员工进行满意度调查，了解培训效果和员工需求，调整培训方向。
五、培训记录•日期：2022 年 10 月 15 日•地点：公司食堂•参与员工：共计 15 人•培训内容：食品安全知识、服务技巧、沟通能力•培训方式：理论学习、实际操作、角色扮演•培训效果：考核测验成绩、观察评估、反馈调研结果六、总结本次食堂人员培训内容全面，培养了员工的专业知识和技能，提升了食堂服务质量和形象，增强了团队协作能力和服务态度。
希望通过不断努力和培训，使食堂人员更加专业化、精细化，为员工、学生提供更优质的餐饮服务。
酒店餐饮英语培训(中英文)
Food & Beverage Courtesy Standards Generic Sentences inEnglishList of Contents目录表 1 RECEIVING RESERVATIONS接受预订2 GREETING THE GUEST问候（招呼）客人3 ASKING THE GUEST TO WAIT请求客人等候4 THE TABLE IS UNSUITABLE餐台不合适5 A RESERVED TABLE HAS BEEN GIVEN AWAY订好的台给别人用了6 PRESENTING THE MENU递送餐单（餐牌）7 TAKING THE GUEST ORDERSPECIFIC ITEMS为客人写单特别项目8 SPECIAL DIETARY NEEDS对食物的特殊要求9 A DISH/ ITEM IS UNAVAILABLE无法提供某种食物（食品）（菜肴）10 RECOMMENDING DISHES向客人推介某种食物（菜肴）11 RECOMMENDING DRINKS向客人推介饮品12 GIVING CONTINUAL ATTENTION给予持续的关怀13 INTERRUPTING THE GUEST打断客人14 OOPS ! - SPILLAGE糟糕！－弄洒了15 HANDLING COMPLAINTS打理投诉16 OFFERING DESSERTS主动推介甜品17 THE HELPING IS TOO SMALL份量太少了18 THE WRONG MEAL!出错餐了！19 PRESENTING THE BILL送上帐单20 THE BILL IS ADDED UP WRONG帐单加错了21 THE GUEST WAS NOT SATISFIED WITH THE MEAL客人对所用的餐不满意22 THE GUEST WAS SATISFIED WITH THE MEAL客人对所用的餐感到满意23 FAREWELLING THE GUEST与客人道别RECEIVING RESERVATIONS接受预订Good morning/ good afternoon/ good evening, (+ restaurant name), (+your name) speaking, may I help you?早上好（下午好）（晚上好）（您好），（＋餐厅名），我是某某，有什么我可以帮到您的吗？Would you like to reserve a table?您想订位是吗？For how many persons would you like to reserve the table?请问您是几位过来呢？May I know how many persons are coming?请问您是订几位的台呢？May I know under whose name should I take the reservation?请问订台用贵姓订呢？May I have your name please, Sir/ Madam?先生（小姐），请问您贵姓？May I have the spelling please?请问是哪个（＋姓氏）呢？What time would you like to arrive, Mr./ Ms/ Mrs...?（某）先生（小姐），请问您什么时间到（过来）呢？What time is it, Mr./ Ms/Mrs...?（某）先生（小姐），请问是几点要呢？I am sorry, Mr./ Ms/ Mrs..., the restaurant closes at ...(+time). Would it be possible for you to arrive at... (+time)?对不起，（某）先生（小姐），我们餐厅（＋时间）关门。
餐饮英语培训大纲
Hotel English(1) Please wait a moment ,we’ll clean the table for you and set thetable quickly. You can take some food from buffet counter first. 请稍等片刻，我们将尽快清理桌面并为您摆好餐台，您可先到自助餐取一些食品。
(2) Would you like some drink while your waiting or before dinner? 您在等待时是否来点饮料？(3) Do you mind another guest shares this table with you ?您介意另一位客人和您共用此桌吗？(4) Would you like buffet or A la Carte，May I show you the buffetfirst,if you dislike ,you can take A la carte.你喜欢自助餐或零点，我可以带你先看一下自助餐吗？如你不喜欢，你可零点。
(5) Please take care of your baggage/valuables!请看好自己的行李/贵重物品！(6) What kind of dressing<sauce>would you like serve with yoursalad<steask>?你喜欢什么的汁酱配沙律/牛扒？(7) It’ll take you about 20 minutes to deliver your food to your room.大约20分钟左右，我们将您的食品（菜肴）送到您的房间？(8) How about this Australian wine?Many guests give a highcomments on this one.试一下澳洲葡萄酒怎么样？许多人对此评价很高！(9) I think you order too much for you both, I suggest reduce onemain dish.我想你们两个人点的菜太多了，我建议取消一个主菜。
自助餐厅英语服务流程
自助餐厅英语服务流程**English Version**In today's globalized world, the ability to communicate effectively in English has become an essential skill, especially in the service industry. This is particularly true in a self-service restaurant, where international customers are likely to visit. To ensure a smooth and enjoyable dining experience for all, it's crucial to have a well-trained staff who can provide excellent English service. Here's a detailed look at the English service flow in a self-service restaurant.**1. Greeting Customers**Upon entering the restaurant, customers should be warmly greeted in English by the staff. A friendly "Good evening, welcome to our restaurant. How can I assist you today?" sets the tone for a positive dining experience.**2. Explaining the Self-Service Concept**For first-time visitors or those unfamiliar with the self-service concept, staff should briefly explain how the system works. This includes where to find the food, how touse the serving utensils, and where to dispose of waste. An example script could be, "Our restaurant offers a self-service buffet where you can choose your own food. Please feel free to explore the variety of dishes we have. Remember to use the serving utensils provided and dispose of your waste in the designated bins."**3. Assisting with Food Selection**Customers may need help navigating the buffet or understanding the menu options. Staff should be ready to answer questions like, "Where is the vegetarian section?" or "Can you recommend any popular dishes?" With a smile and patience, they can guide customers to their desired food items and make recommendations based on their preferences. **4. Handling Special Requests**Some customers may have dietary restrictions or allergies that require special attention. Staff should actively inquire about any such requests and ensure that the customer is provided with suitable options. For instance, "Do you have any dietary restrictions orallergies we should be aware of?" and then offeringalternatives like, "We have a gluten-free section, would that be suitable for you?"**5. Providing Beverage Service**After selecting their food, customers can proceed to the beverage station. Staff should be present to assist with drink selection and answer any questions about the available options. They can also recommend pairings that complement the customer's meal. For instance, "Would you like to try our house-made lemonade? It pairs well with the grilled chicken."**6. Monitoring Table Service**Once customers are seated, staff should regularly monitor their tables to ensure everything is in order. This includes checking on their drink refills, clearing plates when necessary, and answering any questions or addressing any concerns they may have. For example, "Would you like me to bring you another glass of water?" or "Is everything to your satisfaction?"**7. Handling Payment and Farewell**At the end of the meal, staff should provide a clear and efficient payment process, ensuring that customers can make their payments smoothly. They should also thank customers for visiting and encourage them to come back again. A polite farewell like, "Thank you for dining with us. We hope to see you again soon!" leaves a lasting impression on customers.By following this detailed English service flow, self-service restaurants can provide an exceptional dining experience to customers from all over the world, ensuring their satisfaction and loyalty.**Chinese Version**在当今全球化的世界中，具备有效使用英语进行沟通的能力已成为一项基本技能，特别是在服务行业。
餐饮服务英语一
I have a reservation under the name of Smith.我用史密斯的名字预订的。
I'd like to confirm my reservation for tomorrow.我想确认我明天的预订。
提高收入水平
THANKS
感谢观看
提高生活质量
餐饮服务行业不仅是经济发展的重要组成部分，也是文化传承的重要载体，能够弘扬民族饮食文化传统。
弘扬饮食文化
根据服务形式的不同，餐饮服务可分为堂食服务和外卖服务。堂食服务是指在餐厅、酒店等场所就餐，由服务员提供餐饮服务；外卖服务则是指通过电话、网络等方式订购餐饮，由外卖送餐员将食物送到顾客手中。
03
跨文化餐饮礼仪
02
01
了解顾客的需求和心理，以便更好地为顾客提供服务。
了解客户心理
根据顾客的不同类型采取不同的沟通策略，包括倾听、询问、建议等。
沟通策略
保持积极的服务态度，主动关心顾客，及时解决顾客的问题。
服务态度
客户心理与沟通策略
餐饮服务英语案例分析
05
1
中西餐厅对比分析
2
3
西餐厅常见的类型有快餐店、咖啡店、正式餐厅等；中餐厅常见的类型有酒楼、茶楼、小吃店等。
发音清晰
发音要标准清晰，避免使用模糊不清的发音。
礼貌用语
使用礼貌用语，尊重顾客，展现专业素养。
英语口语沟通技巧
了解不同国家和地区的文化背景，包括饮食习惯、餐具使用等。
了解文化背景
礼仪规范
语言沟通
遵循规范的餐饮礼仪，包括让座、握手、使用餐具等。
餐厅服务员培训计划英语
餐厅服务员培训计划英语IntroductionA restaurant's success is not only determined by the quality of its food, but also by the level of service it provides to its customers. As the front-line representatives of the restaurant, waiters play a crucial role in ensuring that guests have an enjoyable dining experience. As such, it is essential to provide comprehensive training for restaurant waiters to equip them with the necessary skills and knowledge to excel in their role. This training program aims to do just that, by providing a structured and comprehensive curriculum to develop the capabilities of the restaurant's wait staff.ObjectivesThe primary objectives of this training program are:1. To provide participants with a thorough understanding of the restaurant's menu, including the ingredients used, cooking methods, and dietary requirements.2. To equip participants with excellent product knowledge and the ability to make informed recommendations to customers.3. To develop participants' interpersonal and communication skills in order to provide exceptional customer service.4. To educate participants on the importance of teamwork and cooperation in a fast-paced restaurant environment.5. To ensure that participants are well-versed in the restaurant's policies, standards, and procedures.Training ScheduleThe training program will be conducted over a period of four weeks, with sessions held three times a week. Each session will last for three hours, allowing for both theoretical and practical components to be covered. The training schedule is as follows:Week 1: Introduction to the RestaurantSession 1: Restaurant Overview and History- Introduction to the restaurant's concept, vision, and mission- Historical background and milestones of the restaurant- Understanding the restaurant's target market and positioningSession 2: Menu and Product Knowledge- Detailed examination of the entire menu, including the ingredients, cooking methods, and flavor profiles of each dish- Familiarization with the restaurant's wine list, cocktails, and other beverages- Training on dietary restrictions, allergies, and special requestsSession 3: Service Standards and Procedures- Overview of the restaurant's service standards and expectations- Introduction to the steps of service, including greeting, seating, taking orders, serving food, and handling payments- Understanding the reservation system and managing customer flowWeek 2: Customer Service ExcellenceSession 4: Interpersonal Skills and Communication- Training on the importance of effective communication in the restaurant industry- Developing active listening skills and the ability to empathize with customers- Role-playing exercises to practice different scenarios and customer interactions Session 5: Building Rapport with Customers- Understanding the significance of creating a positive dining experience for guests- Techniques for engaging customers in conversation and making recommendations- Dealing with difficult or demanding customers with tact and professionalismSession 6: Upselling and Cross-selling- Learning how to upsell featured dishes, specials, and promotions- Understanding the art of suggestive selling and the benefits to the restaurant- Role-playing exercises to practice upselling and cross-selling techniquesWeek 3: Operational ProficiencySession 7: Teamwork and Cooperation- Understanding the importance of teamwork in a restaurant environment- Training on how to effectively collaborate with kitchen staff, bartenders, and other team members- Developing a sense of collective responsibility and mutual supportSession 8: Handling Complaints and Feedback- Protocols for addressing customer complaints and resolving issues- Techniques for managing dissatisfied customers and turning negative experiences into positive outcomes- Learning how to seek and utilize feedback to improve service and performanceSession 9: Health, Safety, and Hygiene- Understanding the importance of food safety and hygiene in a restaurant setting- Training on proper handling of food, equipment, and utensils- Familiarization with emergency procedures and the restaurant's health and safety protocolsWeek 4: Final Assessment and EvaluationSession 10: Practical Assessment- Practical assessment of participants' product knowledge, customer service skills, and operational proficiency- Role-playing scenarios to simulate real-world restaurant situations- Feedback and evaluation from trainers and supervisorsSession 11: Review and Feedback- Review of participants' performance and progress throughout the training program- Opportunity for participants to provide feedback on the training and suggest improvements- Final evaluation and certification for successful completion of the programConclusionThis training program is designed to provide restaurant waiters with the knowledge, skills, and confidence to deliver exceptional customer service and contribute to the overall success of the restaurant. By equipping participants with a thorough understanding of the restaurant's menu, exemplary interpersonal and communication skills, and a strong foundation in operational efficiency, they will be well-prepared to create memorable dining experiences for guests. This not only enhances the reputation of the restaurant but also fosters customer loyalty and satisfaction, ultimately leading to the achievement of the restaurant's business goals.。
☆自助餐厅英文培训内容
☆自助餐厅英文培训内容自助餐厅英文培训内容English Training ContentsBy Nichonas Lee 一．基本烹饪方法（Usual Cookery）：煎fry 炸deep-fry 炒stir-fry 烤roast烩/红烧braise 烘bake 蒸steam 熏smoke煮boil 炖stew 铁板煎barbecue＝BBQ扒grill 白灼pouch 刺身sashimi二．菜品翻译方法（Translation）:1.烹饪方法＋主料＋辅料（热菜居多）如：西芹炒鱿鱼Fried squid with celery2.地区特色如：麻婆豆腐Mapo Tofu3.主料＋辅料（汤类居多）如：奶油蘑菇汤Cream & Mushroom soup三．早餐的学习（breakfast learning）1.欧式早餐（Continental breakfast）RMB58yuan果汁或水果盘chilled juice(lemon juice, orange juice, grape juice, apple juice) or fruit platter烤面包或早餐包Toast(white toast or whole wheat toast) or breakfast bakery(Croissant, Danish pastry, Muffin, Hard roll, Soft roll)麦片或酸奶Cereal(corn flakes, pop rice/rice crispy, all bran, raisin bran) or yoghurt(pineapple flavor or strawberry flavor) 咖啡或红茶Coffee(Brewed coffee) or English tea2. 美式早餐（American breakfast）RMB 68yuan果汁或水果盘chilled juice(lemon juice, orange juice, grape juice, apple juice) or fruit platter自选双蛋two fresh eggs of any style(with salt & pepper, magisauce)煎蛋Fried eggs(单面：sunny-side up 双面：over easy/over hard)炒蛋Scrambled eggs蛋卷Omelet (with ham, sausage, bacon, red/green pepper, onion etc.)水煮蛋boiled eggs(three minutes or five minutes)荷包蛋Pouched eggs烤面包或早餐包Toast(white toast or whole wheat toast) or breakfast bakery(Croissant, Danish pastry, Muffin, Hard roll, Soft roll)麦片或酸奶Cereal(corn flakes, pop rice/rice crispy, all bran, raisin bran) or yoghurt(pineapple flavor or strawberry flavor) 咖啡或红茶Coffee(Brewed coffee) or English tea3.中式早餐(Chinese breakfast) RMB48yuan馒头或包子（Steamed bread or steamed stuffed bun<豆沙包：Steamed stuffed black bean bun/鲜肉包：Steamed stuffed pork & vegetable bun）粥（Congee:白粥plain congee, 蔬菜粥Vegetable congee, 皮蛋瘦肉粥preserved eggand pork congee, 鸡丝粥shredded chicken congee）热饮hot beverage:绿茶green tea, 花茶jasmine tea四．自助餐Buffet1.早餐热菜（hot dishes for breakfast）饺子Dumpling 土豆泥Mashed potato 焗豆Baked bean美式煎饼American pan cake (served with honey)法多士French toast 扒蕃茄Grilled tomato with bread dough 火腿ham 扒热狗肠Grilled hot-dog sausage(made with pork) 早餐肠Breakfast sausage(made with chicken)炒时蔬Fried seasonal vegetable(菜心choisum 黄瓜cucumber茄子eggplant南瓜pumpkin 萝卜turnip 西兰花broccoli 生菜lettuce 芥兰kale 芦笋asparagus 菠菜spinach 空心菜water spinach 胡萝卜carrot 蕃茄tomato 土豆potato莲藕lotus roots 玉米sweet corn )2.牛奶hot milk 豆浆bean milk粥congee(served with 榨菜pickles, 泡菜mustard vegetable, 咸蛋salted eggs)3.甜汤Sweet soup（龟苓膏herbal jelly, 椰汁西米露coconut palm and sago soup）4.煮面boiled noodle(米线rice vermicelli, 粉丝glass vermicelli, 云吞wonton,乌冬面udon, 河粉rice noodle),意大利面spaghetti（除外）5.调味品Condiments盐salt 酱油soybean sauce 辣椒油chili oil 香油sesame oil花椒油Sichuan pepper oil 辣椒汁tobasco 大蒜garlic蒜茸garlic bulb 姜ginger 黄油butter 大葱shallot/scallion味精gourmet powder/MSG=monosodium glutamate 咖喱curry葱段shallot sprout 芥末mustard/wasabi 肉汁gravy糖sugar(方糖cube sugar, 黄糖brown sugar, 白糖white sugar, 健怡糖slimmer’ s sugar/EQUAL)醋vinegar(红醋red vinegar, 白醋distilled vinegar蕃茄酱ketchup/tomato sauce 五香five-spicy果酱jam(橙酱marmalade, 草莓酱strawberry jam)甜面酱sweet soybean paste 蛋黄酱mayonnaise 孜然cumin 法汁French dressing 千岛汁Thousand island dressing油醋汁vinegar oil dressing 橄榄olive 刺山柑/小瓜柳carper鸡尾洋葱cocktail onion6.水果fruit樱桃cherry 红毛丹rambutan 李子plum 西瓜water melon哈蜜瓜honey melon/cantaloupe 火龙果dragon fruit杏子almond 葡萄grape 龙眼/桂园longan 草莓strawberry柚子pomelo 香蕉banana 梨子pear 桃子peach 苹果apple柿子persimmon 圣女果cherry tomato 金桔cumquat柑橘tangerine 橙子orange 桔子mandarin orange菠萝/凤梨pineapple 木瓜papaya 柠檬lemon 西柚grapefruit枣date/jujube(酸枣wild jujube) 椰子coconut 芒果mango蓝莓blueberry 蜜柚sweet shaddock 核桃walnut猕猴桃/奇异果kiwi 榴莲durian7.汤soup:西式汤大多分清汤（borsch/consommé/clear soup）和浓汤（thick soup/pottage/bisque）,其中奶油浓汤也叫周打汤（chowder）罗宋汤Russian soup 意大利蔬菜汤Minestrone soup匈牙利美味汤Hungarian goulash soup奶油蘑菇汤Cream & mushroom soup法式洋葱汤French onion soup 海鲜周打汤Seafood chowder牛肉清汤Beef consom mé牛尾汤Ox’s tail soup三鲜鱼翅羹Shark’s fin soup 味噌汤Miso shiru酸萝卜老鸭汤Sour turnip and old duck soup猪骨汤Pig’s spare rib soup 泰式酸辣汤Tom yum kum8.蟹crab 鱿鱼squid 鳕鱼cod 三文鱼salmon 鲭鱼mackerel吞拿鱼/金枪鱼tuna 鲷鱼snapper 桂鱼mandarin fish鲫鱼river carp 草鱼grass fish 带鱼ribbon fish 鲤鱼carp比目鱼sole 黄鱼yellow croaker 石斑鱼sea bass 鲍鱼abalone 鳝鱼/鳗鱼eel甲鱼turtle青鱼herring 海参sea cucumber 文蛤clam 元贝scallop青口mussel 北极贝surf clam 竹蛏razor clam 龙虾lobster大明虾king prawn 虾菇squilla 沙丁鱼sardine 乳鸽pigeon蜗牛snail 火鸡turkey 鸡翅chicken wing 虾仁shrimp羊肉mutton 肉串kebab 鱼柳fish fillet T骨牛排T-bone steak 牛排beef steak(西冷sirloin, 牛柳tenderloin) 羊架lamb chop (一成bleu三成rare五成medium七成medium well全熟well-done)黑椒汁black pepper sauce 蘑菇汁mushroom sauce9.其它others比萨pizza 蛋挞tart 鲜榨果汁fresh squeezing juice寿司sushi10.西点dessert黑森林蛋糕black forest cake 英式水果蛋糕English fruit cake 意大利提拉米苏Italian tiramisu(意大利芝士蛋糕)苹果派apple pie 芝士派cheese pie 拿破仑napoleon布朗尼Browniss 巧克力慕司chocolate mousse 布丁pudding 曲奇cookie 果冻jelly 苹果酥条apple strudel11.冰淇淋ice-cream香草vanilla 香芋taro 香槟提子champagne raisin etc.12.酒水饮料beverage:西餐中，酒和菜肴搭配是有规律的，总的来说，色香味较淡的酒搭配色调冷，香气淡雅的菜肴。
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自助餐厅英文培训内容English Training ContentsBy Nichonas Lee 一．基本烹饪方法（Usual Cookery）：煎fry 炸deep-fry 炒stir-fry 烤roast烩/红烧braise 烘bake 蒸steam 熏smoke煮boil 炖stew 铁板煎barbecue＝BBQ扒grill 白灼pouch 刺身sashimi二．菜品翻译方法（Translation）:1.烹饪方法＋主料＋辅料（热菜居多）如：西芹炒鱿鱼Fried squid with celery2.地区特色如：麻婆豆腐Mapo Tofu3.主料＋辅料（汤类居多）如：奶油蘑菇汤Cream & Mushroom soup三．早餐的学习（breakfast learning）1.欧式早餐（Continental breakfast）RMB58yuan果汁或水果盘chilled juice(lemon juice, orange juice, grape juice, apple juice) or fruit platter烤面包或早餐包Toast(white toast or whole wheat toast) or breakfast bakery(Croissant, Danish pastry<pineapple, sweat peach>, Muffin, Hard roll, Soft roll)麦片或酸奶Cereal(corn flakes, pop rice/rice crispy, all bran, raisin bran) or yoghurt(pineapple flavor or strawberry flavor)咖啡或红茶Coffee(Brewed coffee) or English tea2. 美式早餐（American breakfast）RMB 68yuan果汁或水果盘chilled juice(lemon juice, orange juice, grape juice, apple juice) or fruit platter自选双蛋two fresh eggs of any style(with salt & pepper, magi sauce)煎蛋Fried eggs(单面：sunny-side up 双面：over easy/over hard)炒蛋Scrambled eggs蛋卷Omelet (with ham, sausage, bacon, red/green pepper, onion etc.)水煮蛋boiled eggs(three minutes or five minutes)荷包蛋Pouched eggs烤面包或早餐包Toast(white toast or whole wheat toast) or breakfast bakery(Croissant, Danish pastry<pineapple, sweat peach>, Muffin, Hard roll, Soft roll)麦片或酸奶Cereal(corn flakes, pop rice/rice crispy, all bran, raisin bran) or yoghurt(pineapple flavor or strawberry flavor)咖啡或红茶Coffee(Brewed coffee) or English tea3.中式早餐(Chinese breakfast) RMB48yuan馒头或包子（Steamed bread or steamed stuffed bun<豆沙包：Steamed stuffed black bean bun/鲜肉包：Steamed stuffed pork & vegetable bun）粥（Congee:白粥plain congee, 蔬菜粥Vegetable congee, 皮蛋瘦肉粥preserved eggand pork congee, 鸡丝粥shredded chicken congee）热饮hot beverage:绿茶green tea, 花茶jasmine tea四．自助餐Buffet1.早餐热菜（hot dishes for breakfast）饺子Dumpling 土豆泥Mashed potato 焗豆Baked bean美式煎饼American pan cake (served with honey)法多士French toast 扒蕃茄Grilled tomato with bread dough火腿ham 扒热狗肠Grilled hot-dog sausage(made with pork)早餐肠Breakfast sausage(made with chicken)炒时蔬Fried seasonal vegetable(菜心choisum 黄瓜cucumber 茄子eggplant南瓜pumpkin 萝卜turnip 西兰花broccoli 生菜lettuce 芥兰kale 芦笋asparagus 菠菜spinach 空心菜water spinach 胡萝卜carrot 蕃茄tomato 土豆potato莲藕lotus roots 玉米sweet corn )2.牛奶hot milk 豆浆bean milk粥congee(served with 榨菜pickles, 泡菜mustard vegetable, 咸蛋salted eggs)3.甜汤Sweet soup（龟苓膏herbal jelly, 椰汁西米露coconut palm and sago soup）4.煮面boiled noodle(米线rice vermicelli, 粉丝glass vermicelli, 云吞wonton,乌冬面udon, 河粉rice noodle),意大利面spaghetti（除外）5.调味品Condiments盐salt 酱油soybean sauce 辣椒油chili oil 香油sesame oil花椒油Sichuan pepper oil 辣椒汁tobasco 大蒜garlic蒜茸garlic bulb 姜ginger 黄油butter 大葱shallot/scallion味精gourmet powder/MSG=monosodium glutamate 咖喱curry葱段shallot sprout 芥末mustard/wasabi 肉汁gravy糖sugar(方糖cube sugar, 黄糖brown sugar, 白糖white sugar,健怡糖slimmer’ s sugar/EQUAL)醋vinegar(红醋red vinegar, 白醋distilled vinegar蕃茄酱ketchup/tomato sauce 五香five-spicy果酱jam(橙酱marmalade, 草莓酱strawberry jam)甜面酱sweet soybean paste 蛋黄酱mayonnaise 孜然cumin法汁French dressing 千岛汁Thousand island dressing油醋汁vinegar oil dressing 橄榄olive 刺山柑/小瓜柳carper鸡尾洋葱cocktail onion6.水果fruit樱桃cherry 红毛丹rambutan 李子plum 西瓜water melon哈蜜瓜honey melon/cantaloupe 火龙果dragon fruit杏子almond 葡萄grape 龙眼/桂园longan 草莓strawberry柚子pomelo 香蕉banana 梨子pear 桃子peach 苹果apple柿子persimmon 圣女果cherry tomato 金桔cumquat柑橘tangerine 橙子orange 桔子mandarin orange菠萝/凤梨pineapple 木瓜papaya 柠檬lemon 西柚grapefruit枣date/jujube(酸枣wild jujube) 椰子coconut 芒果mango蓝莓blueberry 蜜柚sweet shaddock 核桃walnut猕猴桃/奇异果kiwi 榴莲durian7.汤soup:西式汤大多分清汤（borsch/consommé/clear soup）和浓汤（thick soup/pottage/bisque）,其中奶油浓汤也叫周打汤（chowder）罗宋汤Russian soup 意大利蔬菜汤Minestrone soup匈牙利美味汤Hungarian goulash soup奶油蘑菇汤Cream & mushroom soup法式洋葱汤French onion soup 海鲜周打汤Seafood chowder牛肉清汤Beef consommé牛尾汤Ox’s tail soup三鲜鱼翅羹Shark’s fin soup 味噌汤Miso shiru酸萝卜老鸭汤Sour turnip and old duck soup猪骨汤Pig’s spare rib soup 泰式酸辣汤Tom yum kum8.蟹crab 鱿鱼squid 鳕鱼cod 三文鱼salmon 鲭鱼mackerel吞拿鱼/金枪鱼tuna 鲷鱼snapper 桂鱼mandarin fish鲫鱼river carp 草鱼grass fish 带鱼ribbon fish 鲤鱼carp比目鱼sole 黄鱼yellow croaker 石斑鱼sea bass 鲍鱼abalone鳝鱼/鳗鱼eel甲鱼turtle青鱼herring 海参sea cucumber 文蛤clam 元贝scallop青口mussel 北极贝surf clam 竹蛏razor clam 龙虾lobster大明虾king prawn 虾菇squilla 沙丁鱼sardine 乳鸽pigeon蜗牛snail 火鸡turkey 鸡翅chicken wing 虾仁shrimp羊肉mutton 肉串kebab 鱼柳fish fillet T骨牛排T-bone steak牛排beef steak(西冷sirloin, 牛柳tenderloin) 羊架lamb chop(一成bleu三成rare五成medium七成medium well全熟well-done)黑椒汁black pepper sauce 蘑菇汁mushroom sauce9.其它others比萨pizza 蛋挞tart 鲜榨果汁fresh squeezing juice寿司sushi10.西点dessert黑森林蛋糕black forest cake 英式水果蛋糕English fruit cake意大利提拉米苏Italian tiramisu(意大利芝士蛋糕)苹果派apple pie 芝士派cheese pie 拿破仑napoleon布朗尼Browniss 巧克力慕司chocolate mousse 布丁pudding曲奇cookie 果冻jelly 苹果酥条apple strudel11.冰淇淋ice-cream香草vanilla 香芋taro 香槟提子champagne raisin etc.12.酒水饮料beverage:西餐中，酒和菜肴搭配是有规律的，总的来说，色香味较淡的酒搭配色调冷，香气淡雅的菜肴。