(完整)酒店管理系统外文翻译

管理系统类毕业设计外文文献翻译

.NET Compact Framework 2.0中的新事物介绍.NET Compact Framework 2.0版在以前版本——.NET Compact Framework1.0版——上提供许多改善。

虽然普遍改善,但他们都集中在共同的目标——改进开发商生产力、以完整的.NET Framwork提供更强的兼容性，以及加大对设备特性的支持。

这篇文章提供一个.NET Compact Framework2.0的变动和改进的高水平的概要。

用户界面相关的灵活的设备显示器的小尺寸要求：应用程序高效率地使用可用空间。

这在过去是要求开发商花费很多时间来设计和实施应用的用户界面。

最近的在灵活的显示能力方面的进步，譬如高分辨率和多方位支持，使得用户界面发展的工作更具挑战性。

为了简化创造应用用户界面的任务，.NET Compact Framework2.0提供许多关于这方面描述的新特性。

窗口形式控制存在于用户界面中心的是控制；.NET Compact Framework2.0提供了很多新的控制。

这些新控制由除了特别针对设备之外的控制组成。

这种控制是.NET Compact Framework有的与.NET Framework一样充分的控制。

MonthCalendarMonthCalendar控制是提供日期显示的可定制的日历控制，而且是有利于为用户提供一个图解方式来精选日期。

DateTimePickerDateTimePicker控制是为显示和允许用户进入日期和时间信息的可定制的控制。

由于它的一个紧凑显示和图解日期选择格式的组合，它特别适用于灵活的设备应用程序。

当显示信息时，DateTimePicker控制与正文框相似；但是，当用户选择了一个日期, 可能显示一个类似于MonthCalendar控制的弹出日历。

WebBrowserWebBrowser控制压缩了设备Web浏览器，并且提供强大的显示能力和暴露很多事件。

这些事件除了允许你的应用程序提供对于这些事件的用户化的行为，还允许你的应用程序追踪用户与Web浏览器内容的互动。

餐饮管理系统外文翻译文献

餐饮管理系统外文翻译文献(文档含中英文对照即英文原文和中文翻译)英文：1、China food industry development prospects analysisThe catering industry in China as the tertiary industry is a traditional service industries, experienced reforming and opening starts, quantitative expansion, scale chain development and brand promotion strategy of 4phase, made make a spurt of progress in the development of.At present, the country has4 millions catering outlets. 2005/2006annual Chinese top 100 catering enterprises with total assets of about thirty-two billion yuan, total profit of about six billion yuan, employees about eight hundred thousand people, respectively, over the same period last year increased40.38%,28.84% and33.33% higher than that of the whole society, the catering industry average growth level.China's reform and opening up has gone through ups and downs in the30year, in the30 years of reforming and opening of China's catering industry along with the tide of reform has undergone three leap type development. In the past 30 years, China has experienced from fast food restaurants grabs beach China market to SARS impact, then to food safety ( tonyred event, apple events ), Chinese food and beverage industry in the impact, achieve sales growth.China population cardinal number is large, demand is exuberant, catering market development can not meet the needs of the market under the background of the implementation, and today, the food market is very prosperous, the basic balance of supply and demand, in the global economic crisis under the background of the catering industry to achieve new growth?About2008July to August, China Chain Management Association DDT Hua accounting firm common to Chinese chain catering industry development trend research, interviewed including Quanjude, Xibe, Qiao Jiangnan, Zhuang, Little Swan, small fat sheep, KFC, Yoshinoya, immortal trace forest industries such as the representative of the chairman or general manager. Inductive appear stage domestic chain catering industry development:first, chain catering industry development still maintain high speed. Survey of catering enterprises the development of chain operation mode to the outlets and stores the majority, accounted for 75%; the enterprise under investigation, a total of more than500chain stores, sales of more than 1more than 10 billion yuan only KFC stores, in 2007to reach 2400, sales of twenty-five billion one hundred million yuan, much more than the other catering enterprises. From the investigation analysis of chain stores, in100the following (66%), sales of one billion yuan (80%) for the majority of the business scale.From sales growth ratio analysis,95% enterprises have two digit growth, which grew10%,20% interval accounted for 42%, growth of 20% -30% interval31%, two interval growth ratio is the enterprise under investigation shows that the majority of mainstream, enterprise development in line with benign operation rule, can still maintain a relatively high growth rate.second, raw material rises quickly, gross margin is firm in have litre. 32% of the surveyed companies of raw materials in 2007growth rate below 10%,52% enterprises of raw materials increase rate is amounted to10%,20%,16% of raw material of enterprise growth rate reached 20% -30%. The cost of raw materials rising under the premise of the enterprise under investigation, only 26% gross margin declined 5%in47% enterprises, gross margin is basically not changed, and 16% and 11% growth respectively the enterprises within 5% and5% above. Thus it can be seen, the majority of enterprises still keep firm in have litre gross margin, that surveyed enterprises chain operating profit pattern comparison of health, ability to resist risks, in the open source efficiency and mining space.Third, human resources, management cost, standardization is difficult to constitute the three major challenges. According to the survey, the current chain catering industry facing the development of the main problems include human resources, operating cost, standardization difficulty is great, malign competition, industry shortage of funds and policy support and other issues. Among them, human resources accounted for the highest proportion of choice, up to 80%, followed by the operating costs,60%, standardization difficulty big,45%, form chain catering industry development faces three challenges.In four, the company strategy adjustment based on Sustainable development. Aiming at the problems in the development of catering enterprises, the survey alsorelates to chain catering enterprises will have on the future development strategy to make the adjustment? Induction includes six aspects, adjust the straight camp shop and store ratio; upgrade the existing brand or create new brand; product innovation, realize the difference operation; the establishment of raw material production base, integration supply chain; establish the central kitchen; enhance internal operation efficiency and single-store profit level.Optimistic five, judge current economic developing situation of chain catering industry development influence. Although the CPI index in the short term it is difficult to fall, to enterprises operating pressure will continue to increase, but the vast majority of the enterprise under investigation thinks, from the country macroscopical economic development situation, the food and beverage industry will still maintain a relatively high growth rate, the enterprise operating pressure will be gradually ease, more than 90% of respondents expressed a positive optimistic attitude. Investigation shows, Quanjude, KFC, Dicos and other small fat sheep, most chain enterprises still maintain established open plan.The survey, in China's sustained and rapid economic development, food and beverage market continues to be active in the background, chain catering enterprises are continuously according to the external environment and oneself condition adjustment of development strategy, to realize the optimal development pattern.2、China food industry development trend analysisCatering industry in our country is developing very quickly, the national food industry turnover for 18 consecutive years to achieve two digit growth, in recent years the catering industry growth rate higher than other industries out of more than ten percentage points, industry development prospects for many enterprises and good investment institutions, can say our country is welcoming a catering industry development the gold period, but the market is complex and changeable, will change with the social environment. The catering enterprises should according to their own conditions and environmental requirements, see the catering industry's development trend, select the appropriate marketing method, can be in the fierce competition in the market success. Therefore, the dining industry development trend of the future, opportunities and challenges to undertake brief analysis.China's economy in recent years of rapid development, GDP increased rapidly, is continuously driven home to consume demand growth factor. Historical data analysis indicates that, the catering industry retail sales growth in GDP and there is a strong positive correlation between, from the 5years development, catering industry growth amplitude is higher than the country's GDP growth rate, far higher than the social consumable total volume of retail sales growth rate, with the catering industry dimensions expands ceaselessly, to national economy presents increasingly significant role in driving.On 2004, the implementation of the catering industry retail sales of seven hundred and forty-eight billion six hundred million yuan, than going up year increaseone hundred and thirty-three billion yuan, grow 21.6% compared to the same period, for 14 consecutive years to achieve the fast growth of two digit, than the same period of social consumable total volume of retail sales growth rate is 8.3 percentage points higher, accounting for13.9% of the total retail sales of social consumer goods, the total retail sales of social consumer goods growth contribution rate of 21%, pulling the social consumable total volume of retail sales growth of 2.79percentage points.On 2005, Chinese catering industry retail sales of eight hundred and eighty-eight billion six hundred million yuan, a year-on-year increase of 17.7%, than going up year add one hundred and thirty-three billion six hundred million yuan, higher than the total retail sales of consumer goods increased 4.8 percentage points, accounted for the total retail sales of social consumer goods proportion to achieve 13.2%, the total retail sales of social consumer goods growth contribution rate and pulling rate is respectively 17.4% and2.3%. Achieve annual business tax forty-eight billion eight hundred million yuan, grow 17.8% compared to the same period.On 2006, Chinese food and beverage consumption annual retail sales exceeded trillion yuan to close greatly, achieve one trillion and thirty-four billion five hundred million yuan, a year-on-year increase of 16.4%, than going up year add one hundred and forty-five billion eight hundred million yuan.In 2007 the national catering business retail sales totaled one trillion and two hundred and thirty-five billion two hundred million yuan, a year-on-year increase of 19.4%, accounting for13.9% of the total retail sales of consumer goods, total retail sales of consumer goods led to an increase of 2.6 percentage points, social consumable total volume of retail sales growth contribution rate of 15.7%.2008 National Food Company retail amounts to one trillion and five hundred and five billion four hundred million yuan, grow 24.7% than 2007, for 18 consecutive years to maintain the speed of two digit. With China's per capita gross domestic product ( GDP ) of more than $2000, residents' consumption ability, consumption level, the Chinese high-end consumption proportion will increase continuously. In overseas, Chinese continue to attack cities and capture territories, in the first08 years of Chinese Olympic recipes, further moves towards the internationalization, the catering industry has been become pull move consumption, growth, expanding employment is one of the important factors.3、Consumer analysisWith China's per capita GDP rises quickly, per capita gross domestic product ( GDP ) of more than $2000, residents' consumption ability, consumption level and improve the level of Chinese dinner, high-end consumption proportion will increase continuously. But the food demand is complicated and changeable, the consumer tastes and consumption psychology, will change with the social environment. The catering enterprises should according to their own conditions and environmental requirements, see the catering market trend of development, choose appropriate marketing method, can be in the fierce competition in the market success.Chinese taste has apparent district sex, Chinese cuisine cooking in many schools.One of the most influential and representative for the society recognized: Lu, Guangdong, Fujian, Sichuan, Su, Zhe, Xiang, Hui cuisine, namely" eight big cuisines". The cuisine of the formation and its long history and unique cooking characteristics inseparable. But also by the region's natural geography, climate conditions, resource specialty, diet habit has different effect, it is precisely because of these differences, the major cuisine products with a strong regional, occupy the major share of the local. Regional differences, and cause consumers strongly different psychology, willing to try a different flavor. Therefore, cross-boundary operation is the next hot, it can make the unique flavor diet between each other, learn from each other. At present, eight big cuisines appear cross-boundary operation, integration trend.Catering enterprises in different expansion, but with the standard of income or other standard, differentiate the whole nation for several economic zones, in each economy area at the center of the city set up flagship store; to stand firm, again with the flagship store for the base, to the surrounding medium and small city expansion strategy.First, market positioning, namely the regional consumer groups will be your target customers; followed by the taste, whether they agree with your dish flavors; third is the value of the brand, whether they will be your loyal supporter.They had two common characteristics: first, products single; secondly, regional characteristics, after leaving Beijing is very difficult to find the right people taste identification.Since 2008, China has 46city GDP of average per capita is in above of 3000 dollar, the city 's per capita consumption level is relatively high, become meals industry regional development growth points.Chinese have a herd mentality and skeptical Mentality -- conformity, more and more local people have more sense of security; doubt, is to believe your own surface judgment, listen to others explanation.In order to fired the first shot, food and beverage brands in different places to open flagship store, large area, the seats, investment is high, the daily operation of the pressure is also big store. But all the catering enterprises have an import period. In the introduction period, both to business confidence, but also to give customers confidence. Once the introduction period to do good, attendance does not follow to go up, Chinese herd mentality came up: fewer people he does not go; more to people without a little less; he even doubt: This is it right? Straight camp shop? Taste and old whether same? Is it right? What's the problem? Cantonese cuisine since in the early 80 century in the popular date,20 years for all eternity, the main reason is the Pearl River Delta regional economic rapid development, pull the catering industry prosperity and revitalization; at the same time Cantonese broad odd miscellaneous materials. To adapt to the different needs of customers innovation, continuous innovation;, promote the sustainable development of Cantonese cuisine. With the development of economy of our country, the Cantonese cuisine in the beginning of 80's in last century to the end of 90's in the form of climate, gradually embarked on a major cuisine overlord position, become the metropolitan dishes faucet, leading the consumer trend, share growth. Food consumption behavior analysis.In recent years, the income level of Chinese dweller increases, the rhythm of life speeds up, renew the concept of consumption, promoting the rapid development of Chinese catering industry catering consumers has three major development trends.First is business consumption increase. Promoting the economic development of increased business activities, business entertainment activities promote the high-grade food development. Second is the replacement of consumption increase. With the development of economy, increase of resident income, more and more people choose to go to the hotel consumption instead of their own cooking, which is manifested in recent year 's hot. The third are forced to consumption increase. More and morewhite-collar workers and migrant workers migrant workers, time is close, and not their cooked, they are helpless, unable to be forced to at a restaurant, it promotes the fast food industry development.Dining choice not only pay attention to taste, the restaurant environment, atmosphere, sentiment has become a customer's selection of dining venue necessary conditions, consumers pay attention to enjoy, focus on food and beverage products and cultural integration, the Chinese food culture and cuisine culture broad and profound, long history, different regions show catering cultural differences also make food products with distinctive cultural characteristics. Consumers seeking" color, flavor and taste, shape, texture, temperature, sound, nutrition, health," at the same time, advocate culture and food, diet, eating habits of fusion. In recent years emerging needs of theme restaurants is developing rapidly, this concept into full play, whether it is the design of the restaurant decoration, functional layout, decor, and even its operating characteristics of cuisine, reflect a certain cultural theme and intension, catering to the product culture has the greatest degree of show. Seize the culture that a selling point, will enable the food products with infinite vitality.From the industry statistics, Chinese food industry market size is very large, and expanded very quickly, but China's catering company current situation, one is enterprise dimensions small, amount is much, modern level is low; industry standard system is not perfect; according to statistics, China's existing catering outlets 4000000, employees nearly 20000000 people,7000000 cook people, average every 185 people have1chef. The food market is relatively the most dispersed in a market, home does not have a large food group can occupy 1% of the market share. Can be said to the catering industry is perfectly competitive industry, industry concentration is very low, the future trend of development is the industry is spent centrally rise considerably, to be at a scale of enterprise integration. From the dining enterprise's competition and development pattern, the future of China's catering business competition will be more intense, and accompanied by more enterprises listed. However, in the restaurant industry high speed development at the same time, food raw material costs, labor costs increase, lack of management talent, the cost is difficult to control and other aspects of a problem to be highlighted increasingly, industry competition intensified, the catering industry entered the" era of meager profit", the traditional management mode, operation encounters serious challenges. Chinese catering industry has entered the industry reshuffle period, must exchange of new ideas, explore new pattern, quickly from the traditional" extensive type, fuzzy, experience management" to "intensive, process, chain scale management" in transition.The foreign-funded enterprises enjoy is the super national treatment, state-owned enterprises enjoy national treatment, private enterprises enjoy national treatment. Inthe restaurant industry, although not obvious, but also many examples. Domestic food business activities in addition to the normal tax, the cost of so many species, the lack of normative, area difference is bigger, the government management system is not perfect, bring about an enterprise to manage the various uncertain factors. With the further perfection of Chinese legal system construction, Chinese catering market will also further standardization. Catering industry competition pattern analysis show that, the future of domestic food industry competition situation of four great changes will take place in China, foreign fast food restaurants dominate the competition, brand has become the core competitiveness of food.At present, China's catering industry lack program guiding, the laws and regulations construction lag problem. In the rapid development of blind, disordered and low level of development of the phenomenon. Not applicable to the establishment of the catering industry of national laws and regulations system, the lack of strict market access rules and mandatory standards, catering enterprises standards uneven, incomprehensive contents, technical knowledge content is low, lack of national unity. The catering industry in our country is lack of unity within the profession of law enforcement, the market order is not standard, the dining environment is not health, food safety problems occur from time to time, market management and industry management can not keep up with the development needs of the situation, the market order to be standardized. However, countries to accelerate the service industry development strategy for the development of catering industry to bring the new opportunity. At present our country service industry gross is relatively small, the output value of the service industry the proportion of2007to40%, and the global service industry output value of the average specific gravity of 60% ( developed countries more than 70% ) far apart. In the seventeen Party Congress" to speed up the development of modern service industry, improve the proportion and level of service industry". The State Council" on accelerating the development of service industry opinions of the general office of the State Council" and" on accelerating the development of service industry in the implementation of policies and measures for advice", accelerating the development of the service sector has laid a good foundation for the development of catering industry policy, bring rare opportunity.4、From the" fast food" localization of Chinese catering industry development in future" Fast food" the localization process accelerated, the Chinese catering industry competition is intense with each passing day, and as a result of food production characteristics, just drop a " visual feast", its growth rate far less foreign fast food have. A food and beverage industry veterans have such fact: we Chinese dining culture history is long, can still sell but those " hamburger".Foreign fast food brand in China develops quickly because of its simple, reproducible, and its product localization and the theme restaurant strategy launched in China in the future, more be a trend which cannot be halted development trend.KFC launched the " tender cow five", but is Yum product localization strategy, and early in 2005April," Chinese fast food" as a slogan of" East Dawning" settled in Shanghai, has been demonstrated the yum brand localization strategy of whole body.In the face of such a break in in full fury "foreign fast-food invasion", Chinese food and beverage brands in this round of the contest has shown its advantage. For future development, China's catering industry will be faced with huge challenge.So to break the siege expand results will be aware of their own situation, at this stage of China's catering industry market situation ( for example of Beijing ), is basically in a complicated pattern.Then, how can the new round of competition advantage and expand results, we narrow the gap with foreign brand, we think, the brand building remains the primary task, the spoken Chinese catering industry has its own cultural characteristics, Chinese is inseparable from the" rushing water", so, Cola will not replace a cup of thick soup, Hamburg will replace traditional dumplings, and how to make such products with Chinese characteristics can yield, chain, is the next step to build brand of one of the important tasks.Catering to build the brand is the brand structure of fullness, also is in the main dining brand downstream to create a complete chain, from the business form echo, we see gladly Meizhou Dongpo work in this area has been done quite in place.Innovation changing, from becomes the system is the brand integration of the working key. Now food consumption has also entered the third stage, namely, the invisible, touched the overall consumer awareness stage, consumers in the left consumption places in mind to form the overall perception responds to what is, it reflects the restaurant brand culture, so the merchant's unique system is not only dishes, taste, service, environment, music, but the overall embodiment of comprehensive factors.Brand building is the Chinese food and beverage industry will break out of an encirclement is one of the important means, and real-time strategy and tactics are catering system it is important method, in order to" different region can create wonderful".Nowadays the world economic turmoil on China's catering industry development 's influence can not be ignored, China is still a developing country, in stimulating domestic demand under the premise, we still recommend Chinese catering industry occupied" Pyramid middle market", at the same time in the market to establish its own system, to make its own characteristics.翻译：1、中国餐饮业的发展前景分析餐饮业作为我国第三产业中一个传统服务性行业，经历了改革开放起步、数量型扩张、规模连锁发展和品牌提升战略4个阶段，取得突飞猛进的发展。

酒店各部门及职位英文翻译

酒店各部门及职位英文翻译酒店是一个庞大的体系，包含着各种部门及职位。

这些部门和职位各自拥有不同的职责和工作内容。

下面是对酒店各部门及职位英文翻译的介绍。

一、前台部门1. Front Office Manager（前台经理）Front Office Manager is responsible for managing the front desk, including reception area, planning and coordinating the activities of the front office department, and ensuring the highest level of guest satisfaction.2. Receptionist（前台接待员）Receptionist is responsible for greeting guests, checking them in and out, and answering any questions they may have.3. Concierge（礼宾员）Concierge is responsible for providing guests with information about the hotel and its surrounding area, booking transportation services, and arranging tours and activities for guests.4. Bellman（行李员）Bellman is responsible for carrying guests’ luggage and escorting them to th eir rooms.二、客房部门1. Housekeeping Manager（客房部经理）Housekeeping Manager is responsible for managing the housekeepingdepartment, which is responsible for cleaning and maintaining the hotel’s guest rooms.2. Housekeeper（客房服务员）Housekeeper is responsible for cleaning and restocking guest rooms, ensuring that they meet the highest standards of cleanliness and comfort.3. Laundry Attendant（洗衣员）Laundry Attendant is responsible for washing and pressing the hotel’s linens and guest laundry.三、餐饮部门1. Food and Beverage Manager（餐饮部经理）Food and Beverage Manager is responsible for overseeing the hotel’s restaurant and bar, and ensuring that guests receive the highest quality dining experience.2. Server（餐厅服务员）Server is responsible for taking guests’ orders, serving food and beverages, and providing a high level of customer service.3. Bartender（调酒师）Bartender is responsible for preparing and serving drinks at the hotel’s bar.四、市场营销部1. Marketing Manager（市场营销经理）Marketing Manager is responsible for creating and implementing marketing strategies to promote the hotel and its services, and attracting new customers.2. Sales Manager（销售经理）Sales Manager is responsible for developing and maintaining relationships with corporate clients, booking group events and conventions, and maximizing hotel revenue.五、财务部门1. Finance Manager（财务经理）Finance Manager is responsible for managing the hotel’s financial operations, including budgeting, forecasting, and accounting.2. Accounts Receivable Clerk（应收账款会计）Accounts Receivable Clerk is responsible for maintaining accurate records of the hotel’s accounts receivable, including billing and collection of payments.3. Accounts Payable Clerk（应付账款会计）Accounts Payable Clerk is responsible for maintaining accurate records of the hotel’s accounts payable, including ordering and paying for supplies and services.酒店各部门及职位英文翻译，是了解酒店运营的关键。

酒店固定资产管理系统的各种语言翻译

酒店固定资产管理系统的各种语言翻译酒店固定资产管理系统是一套专门用于酒店实物资产和设备管理的软件系统。

适用于各种类别的酒店（包括宾馆、旅馆、旅店、旅社、商旅、客店、客栈等）的设备和固定资产管理软件，功能完善、操作简单。

系统将现代计算机管理与先进成熟的条码（RFID）技术相结合应用到实际的管理中，给酒店的每一个实物资产编上唯一的”身份证”，对固定资产实物从购置、领用、清理、盘点、借用归还、维修到报废进行全方位准确监管。

系统为酒店资产管理工作提供了全方位、高效、可靠的动态数据与决策依据，使得酒店对固定资产管理变得跟轻松，快捷。

下面小编简单介绍一下酒店固定资产管理系统的各种语言翻译。

中文：酒店固定资产管理系统繁体字：飯店固定資產管理系統英文：Hotel fixed assets management system德语：Hotel Management von Anlagevermögen法语：Système de gestion des immobilisations俄语：системауправленияосновнымисредствамиотеля西班牙语：Sistema de gestión de activos fijos日语：ホテルの固定資産管理システム韩语：호텔고정자산관리시스템葡萄牙语：Sistema de gestão de ativos fixos do hotel意大利语：Sistema di gestione delle immobilizzazioni alberghiere越南语：Quản lý khách sạn希腊语：Σύστημαδιαχείρισηςπάγιωνπεριουσιακώνστοιχείωνξενοδοχείων匈牙利语：Szállodai állóeszközök kezelési rendszere瑞典语：System för förvaltning av anläggningstillgångar斯洛文尼亚语：Sistem upravljanja osnovnih sredstev za hotele荷兰语：Systeem voor beheer van vaste activa捷克语：Systém správ y dlouhodobých aktiv hotelu罗马尼亚语：Sistemul de gestionare a activelor fixe hotel丹麦语：Forvaltning af fast ejendom på hotel芬兰语：Kiinteän omaisuuden hallintajärjestelmä (Hotel Kiinteä omaisuus)爱沙尼亚语：Hotelli põhivara haldamise süsteem保加利亚语：Системазауправлениенадълготрайниактиви波兰语：System zarządzania aktywami trwałymi w hotelu注：以上资料均为百度翻译提供，排名不分先后！以上就是对酒店固定资产管理系统的各种语言翻译的详细讲解了，希望能帮助到大家。

餐饮管理系统外文翻译文献

餐饮管理系统外文翻译文献(文档含中英文对照即英文原文和中文翻译)英文：1、China food industry development prospects analysisThe catering industry in China as the tertiary industry is a traditional service industries, experienced reforming and opening starts, quantitative expansion, scale chain development and brand promotion strategy of 4phase, made make a spurt of progress in the development of.At present, the country has4 millions catering outlets. 2005/2006annual Chinese top 100 catering enterprises with total assets of about thirty-two billion yuan, total profit of about six billion yuan, employees about eight hundred thousand people, respectively, over the same period last year increased40.38%,28.84% and33.33% higher than that of the whole society, the catering industry average growth level.China's reform and opening up has gone through ups and downs in the30year, in the30 years of reforming and opening of China's catering industry along with the tide of reform has undergone three leap type development. In the past 30 years, China has experienced from fast food restaurants grabs beach China market to SARS impact, then to food safety ( tonyred event, apple events ), Chinese food and beverage industry in the impact, achieve sales growth.China population cardinal number is large, demand is exuberant, catering market development can not meet the needs of the market under the background of the implementation, and today, the food market is very prosperous, the basic balance of supply and demand, in the global economic crisis under the background of the catering industry to achieve new growth?About2008July to August, China Chain Management Association DDT Hua accounting firm common to Chinese chain catering industry development trend research, interviewed including Quanjude, Xibe, Qiao Jiangnan, Zhuang, Little Swan, small fat sheep, KFC, Yoshinoya, immortal trace forest industries such as the representative of the chairman or general manager. Inductive appear stage domestic chain catering industry development:first, chain catering industry development still maintain high speed. Survey of catering enterprises the development of chain operation mode to the outlets and stores the majority, accounted for 75%; the enterprise under investigation, a total of more than500chain stores, sales of more than 1more than 10 billion yuan only KFC stores, in 2007to reach 2400, sales of twenty-five billion one hundred million yuan, much more than the other catering enterprises. From the investigation analysis of chain stores, in100the following (66%), sales of one billion yuan (80%) for the majority of the business scale.From sales growth ratio analysis,95% enterprises have two digit growth, which grew10%,20% interval accounted for 42%, growth of 20% -30% interval31%, two interval growth ratio is the enterprise under investigation shows that the majority of mainstream, enterprise development in line with benign operation rule, can still maintain a relatively high growth rate.second, raw material rises quickly, gross margin is firm in have litre. 32% of the surveyed companies of raw materials in 2007growth rate below 10%,52% enterprises of raw materials increase rate is amounted to10%,20%,16% of raw material of enterprise growth rate reached 20% -30%. The cost of raw materials rising under the premise of the enterprise under investigation, only 26% gross margin declined 5%in47% enterprises, gross margin is basically not changed, and 16% and 11% growth respectively the enterprises within 5% and5% above. Thus it can be seen, the majority of enterprises still keep firm in have litre gross margin, that surveyed enterprises chain operating profit pattern comparison of health, ability to resist risks, in the open source efficiency and mining space.Third, human resources, management cost, standardization is difficult to constitute the three major challenges. According to the survey, the current chain catering industry facing the development of the main problems include human resources, operating cost, standardization difficulty is great, malign competition, industry shortage of funds and policy support and other issues. Among them, human resources accounted for the highest proportion of choice, up to 80%, followed by the operating costs,60%, standardization difficulty big,45%, form chain catering industry development faces three challenges.In four, the company strategy adjustment based on Sustainable development. Aiming at the problems in the development of catering enterprises, the survey alsorelates to chain catering enterprises will have on the future development strategy to make the adjustment? Induction includes six aspects, adjust the straight camp shop and store ratio; upgrade the existing brand or create new brand; product innovation, realize the difference operation; the establishment of raw material production base, integration supply chain; establish the central kitchen; enhance internal operation efficiency and single-store profit level.Optimistic five, judge current economic developing situation of chain catering industry development influence. Although the CPI index in the short term it is difficult to fall, to enterprises operating pressure will continue to increase, but the vast majority of the enterprise under investigation thinks, from the country macroscopical economic development situation, the food and beverage industry will still maintain a relatively high growth rate, the enterprise operating pressure will be gradually ease, more than 90% of respondents expressed a positive optimistic attitude. Investigation shows, Quanjude, KFC, Dicos and other small fat sheep, most chain enterprises still maintain established open plan.The survey, in China's sustained and rapid economic development, food and beverage market continues to be active in the background, chain catering enterprises are continuously according to the external environment and oneself condition adjustment of development strategy, to realize the optimal development pattern.2、China food industry development trend analysisCatering industry in our country is developing very quickly, the national food industry turnover for 18 consecutive years to achieve two digit growth, in recent years the catering industry growth rate higher than other industries out of more than ten percentage points, industry development prospects for many enterprises and good investment institutions, can say our country is welcoming a catering industry development the gold period, but the market is complex and changeable, will change with the social environment. The catering enterprises should according to their own conditions and environmental requirements, see the catering industry's development trend, select the appropriate marketing method, can be in the fierce competition in the market success. Therefore, the dining industry development trend of the future, opportunities and challenges to undertake brief analysis.China's economy in recent years of rapid development, GDP increased rapidly, is continuously driven home to consume demand growth factor. Historical data analysis indicates that, the catering industry retail sales growth in GDP and there is a strong positive correlation between, from the 5years development, catering industry growth amplitude is higher than the country's GDP growth rate, far higher than the social consumable total volume of retail sales growth rate, with the catering industry dimensions expands ceaselessly, to national economy presents increasingly significant role in driving.On 2004, the implementation of the catering industry retail sales of seven hundred and forty-eight billion six hundred million yuan, than going up year increaseone hundred and thirty-three billion yuan, grow 21.6% compared to the same period, for 14 consecutive years to achieve the fast growth of two digit, than the same period of social consumable total volume of retail sales growth rate is 8.3 percentage points higher, accounting for13.9% of the total retail sales of social consumer goods, the total retail sales of social consumer goods growth contribution rate of 21%, pulling the social consumable total volume of retail sales growth of 2.79percentage points.On 2005, Chinese catering industry retail sales of eight hundred and eighty-eight billion six hundred million yuan, a year-on-year increase of 17.7%, than going up year add one hundred and thirty-three billion six hundred million yuan, higher than the total retail sales of consumer goods increased 4.8 percentage points, accounted for the total retail sales of social consumer goods proportion to achieve 13.2%, the total retail sales of social consumer goods growth contribution rate and pulling rate is respectively 17.4% and2.3%. Achieve annual business tax forty-eight billion eight hundred million yuan, grow 17.8% compared to the same period.On 2006, Chinese food and beverage consumption annual retail sales exceeded trillion yuan to close greatly, achieve one trillion and thirty-four billion five hundred million yuan, a year-on-year increase of 16.4%, than going up year add one hundred and forty-five billion eight hundred million yuan.In 2007 the national catering business retail sales totaled one trillion and two hundred and thirty-five billion two hundred million yuan, a year-on-year increase of 19.4%, accounting for13.9% of the total retail sales of consumer goods, total retail sales of consumer goods led to an increase of 2.6 percentage points, social consumable total volume of retail sales growth contribution rate of 15.7%.2008 National Food Company retail amounts to one trillion and five hundred and five billion four hundred million yuan, grow 24.7% than 2007, for 18 consecutive years to maintain the speed of two digit. With China's per capita gross domestic product ( GDP ) of more than $2000, residents' consumption ability, consumption level, the Chinese high-end consumption proportion will increase continuously. In overseas, Chinese continue to attack cities and capture territories, in the first08 years of Chinese Olympic recipes, further moves towards the internationalization, the catering industry has been become pull move consumption, growth, expanding employment is one of the important factors.3、Consumer analysisWith China's per capita GDP rises quickly, per capita gross domestic product ( GDP ) of more than $2000, residents' consumption ability, consumption level and improve the level of Chinese dinner, high-end consumption proportion will increase continuously. But the food demand is complicated and changeable, the consumer tastes and consumption psychology, will change with the social environment. The catering enterprises should according to their own conditions and environmental requirements, see the catering market trend of development, choose appropriate marketing method, can be in the fierce competition in the market success.Chinese taste has apparent district sex, Chinese cuisine cooking in many schools.One of the most influential and representative for the society recognized: Lu, Guangdong, Fujian, Sichuan, Su, Zhe, Xiang, Hui cuisine, namely" eight big cuisines". The cuisine of the formation and its long history and unique cooking characteristics inseparable. But also by the region's natural geography, climate conditions, resource specialty, diet habit has different effect, it is precisely because of these differences, the major cuisine products with a strong regional, occupy the major share of the local. Regional differences, and cause consumers strongly different psychology, willing to try a different flavor. Therefore, cross-boundary operation is the next hot, it can make the unique flavor diet between each other, learn from each other. At present, eight big cuisines appear cross-boundary operation, integration trend.Catering enterprises in different expansion, but with the standard of income or other standard, differentiate the whole nation for several economic zones, in each economy area at the center of the city set up flagship store; to stand firm, again with the flagship store for the base, to the surrounding medium and small city expansion strategy.First, market positioning, namely the regional consumer groups will be your target customers; followed by the taste, whether they agree with your dish flavors; third is the value of the brand, whether they will be your loyal supporter.They had two common characteristics: first, products single; secondly, regional characteristics, after leaving Beijing is very difficult to find the right people taste identification.Since 2008, China has 46city GDP of average per capita is in above of 3000 dollar, the city 's per capita consumption level is relatively high, become meals industry regional development growth points.Chinese have a herd mentality and skeptical Mentality -- conformity, more and more local people have more sense of security; doubt, is to believe your own surface judgment, listen to others explanation.In order to fired the first shot, food and beverage brands in different places to open flagship store, large area, the seats, investment is high, the daily operation of the pressure is also big store. But all the catering enterprises have an import period. In the introduction period, both to business confidence, but also to give customers confidence. Once the introduction period to do good, attendance does not follow to go up, Chinese herd mentality came up: fewer people he does not go; more to people without a little less; he even doubt: This is it right? Straight camp shop? Taste and old whether same? Is it right? What's the problem? Cantonese cuisine since in the early 80 century in the popular date,20 years for all eternity, the main reason is the Pearl River Delta regional economic rapid development, pull the catering industry prosperity and revitalization; at the same time Cantonese broad odd miscellaneous materials. To adapt to the different needs of customers innovation, continuous innovation;, promote the sustainable development of Cantonese cuisine. With the development of economy of our country, the Cantonese cuisine in the beginning of 80's in last century to the end of 90's in the form of climate, gradually embarked on a major cuisine overlord position, become the metropolitan dishes faucet, leading the consumer trend, share growth. Food consumption behavior analysis.In recent years, the income level of Chinese dweller increases, the rhythm of life speeds up, renew the concept of consumption, promoting the rapid development of Chinese catering industry catering consumers has three major development trends.First is business consumption increase. Promoting the economic development of increased business activities, business entertainment activities promote the high-grade food development. Second is the replacement of consumption increase. With the development of economy, increase of resident income, more and more people choose to go to the hotel consumption instead of their own cooking, which is manifested in recent year 's hot. The third are forced to consumption increase. More and morewhite-collar workers and migrant workers migrant workers, time is close, and not their cooked, they are helpless, unable to be forced to at a restaurant, it promotes the fast food industry development.Dining choice not only pay attention to taste, the restaurant environment, atmosphere, sentiment has become a customer's selection of dining venue necessary conditions, consumers pay attention to enjoy, focus on food and beverage products and cultural integration, the Chinese food culture and cuisine culture broad and profound, long history, different regions show catering cultural differences also make food products with distinctive cultural characteristics. Consumers seeking" color, flavor and taste, shape, texture, temperature, sound, nutrition, health," at the same time, advocate culture and food, diet, eating habits of fusion. In recent years emerging needs of theme restaurants is developing rapidly, this concept into full play, whether it is the design of the restaurant decoration, functional layout, decor, and even its operating characteristics of cuisine, reflect a certain cultural theme and intension, catering to the product culture has the greatest degree of show. Seize the culture that a selling point, will enable the food products with infinite vitality.From the industry statistics, Chinese food industry market size is very large, and expanded very quickly, but China's catering company current situation, one is enterprise dimensions small, amount is much, modern level is low; industry standard system is not perfect; according to statistics, China's existing catering outlets 4000000, employees nearly 20000000 people,7000000 cook people, average every 185 people have1chef. The food market is relatively the most dispersed in a market, home does not have a large food group can occupy 1% of the market share. Can be said to the catering industry is perfectly competitive industry, industry concentration is very low, the future trend of development is the industry is spent centrally rise considerably, to be at a scale of enterprise integration. From the dining enterprise's competition and development pattern, the future of China's catering business competition will be more intense, and accompanied by more enterprises listed. However, in the restaurant industry high speed development at the same time, food raw material costs, labor costs increase, lack of management talent, the cost is difficult to control and other aspects of a problem to be highlighted increasingly, industry competition intensified, the catering industry entered the" era of meager profit", the traditional management mode, operation encounters serious challenges. Chinese catering industry has entered the industry reshuffle period, must exchange of new ideas, explore new pattern, quickly from the traditional" extensive type, fuzzy, experience management" to "intensive, process, chain scale management" in transition.The foreign-funded enterprises enjoy is the super national treatment, state-owned enterprises enjoy national treatment, private enterprises enjoy national treatment. Inthe restaurant industry, although not obvious, but also many examples. Domestic food business activities in addition to the normal tax, the cost of so many species, the lack of normative, area difference is bigger, the government management system is not perfect, bring about an enterprise to manage the various uncertain factors. With the further perfection of Chinese legal system construction, Chinese catering market will also further standardization. Catering industry competition pattern analysis show that, the future of domestic food industry competition situation of four great changes will take place in China, foreign fast food restaurants dominate the competition, brand has become the core competitiveness of food.At present, China's catering industry lack program guiding, the laws and regulations construction lag problem. In the rapid development of blind, disordered and low level of development of the phenomenon. Not applicable to the establishment of the catering industry of national laws and regulations system, the lack of strict market access rules and mandatory standards, catering enterprises standards uneven, incomprehensive contents, technical knowledge content is low, lack of national unity. The catering industry in our country is lack of unity within the profession of law enforcement, the market order is not standard, the dining environment is not health, food safety problems occur from time to time, market management and industry management can not keep up with the development needs of the situation, the market order to be standardized. However, countries to accelerate the service industry development strategy for the development of catering industry to bring the new opportunity. At present our country service industry gross is relatively small, the output value of the service industry the proportion of2007to40%, and the global service industry output value of the average specific gravity of 60% ( developed countries more than 70% ) far apart. In the seventeen Party Congress" to speed up the development of modern service industry, improve the proportion and level of service industry". The State Council" on accelerating the development of service industry opinions of the general office of the State Council" and" on accelerating the development of service industry in the implementation of policies and measures for advice", accelerating the development of the service sector has laid a good foundation for the development of catering industry policy, bring rare opportunity.4、From the" fast food" localization of Chinese catering industry development in future" Fast food" the localization process accelerated, the Chinese catering industry competition is intense with each passing day, and as a result of food production characteristics, just drop a " visual feast", its growth rate far less foreign fast food have. A food and beverage industry veterans have such fact: we Chinese dining culture history is long, can still sell but those " hamburger".Foreign fast food brand in China develops quickly because of its simple, reproducible, and its product localization and the theme restaurant strategy launched in China in the future, more be a trend which cannot be halted development trend.KFC launched the " tender cow five", but is Yum product localization strategy, and early in 2005April," Chinese fast food" as a slogan of" East Dawning" settled in Shanghai, has been demonstrated the yum brand localization strategy of whole body.In the face of such a break in in full fury "foreign fast-food invasion", Chinese food and beverage brands in this round of the contest has shown its advantage. For future development, China's catering industry will be faced with huge challenge.So to break the siege expand results will be aware of their own situation, at this stage of China's catering industry market situation ( for example of Beijing ), is basically in a complicated pattern.Then, how can the new round of competition advantage and expand results, we narrow the gap with foreign brand, we think, the brand building remains the primary task, the spoken Chinese catering industry has its own cultural characteristics, Chinese is inseparable from the" rushing water", so, Cola will not replace a cup of thick soup, Hamburg will replace traditional dumplings, and how to make such products with Chinese characteristics can yield, chain, is the next step to build brand of one of the important tasks.Catering to build the brand is the brand structure of fullness, also is in the main dining brand downstream to create a complete chain, from the business form echo, we see gladly Meizhou Dongpo work in this area has been done quite in place.Innovation changing, from becomes the system is the brand integration of the working key. Now food consumption has also entered the third stage, namely, the invisible, touched the overall consumer awareness stage, consumers in the left consumption places in mind to form the overall perception responds to what is, it reflects the restaurant brand culture, so the merchant's unique system is not only dishes, taste, service, environment, music, but the overall embodiment of comprehensive factors.Brand building is the Chinese food and beverage industry will break out of an encirclement is one of the important means, and real-time strategy and tactics are catering system it is important method, in order to" different region can create wonderful".Nowadays the world economic turmoil on China's catering industry development 's influence can not be ignored, China is still a developing country, in stimulating domestic demand under the premise, we still recommend Chinese catering industry occupied" Pyramid middle market", at the same time in the market to establish its own system, to make its own characteristics.翻译：1、中国餐饮业的发展前景分析餐饮业作为我国第三产业中一个传统服务性行业，经历了改革开放起步、数量型扩张、规模连锁发展和品牌提升战略4个阶段，取得突飞猛进的发展。

酒店成本控制外文翻译(可编辑)

酒店成本控制外文翻译外文翻译原文Hotel Cost ControlMaterial Source: Contemporary Hospitality ManagementAuthor: Charles T Horngren, George Foster Cost control management is an important component of cost control is necessary to strengthen the need for the cost of doing business control the meaning of the principles of cost control analysis, at the same time the hotel industry needs to understand the specific details of cost control, Italy Justice. Cost control through the theory and the hotel industry to a combination of cost control analysis, to better guide the cost of the hotel industry control practiceCost control is cost and control two content composite. Cost is to achieve a specific economic purpose of the consumption occurs fees; control is controlled by changing the constituent elements of the object or its constituent elements of the link between the way to a certain head standard operation process. Cost control cost management is cost, as well as the formation of the occurrence and impact of the cost of the various factors and conditions imposed by the impact of the initiative in order to achieve optimal cost and a reasonable cost to ensure that an act ofcompensationHotel industry in the hardware facilities has reached a very high level after 20 years of development, but there are still many problems. The traditional cost control for the hotel industry can not meet the current needs of development, and strategic control in the hotel industry came into being. The unique advantage of strategy cost control compared with the traditional cost control, including: extraversion, competitive, long-term, sustained and comprehensive. Value chain is a major tool for strategic cost control, through its value chain analysis, and optimizes the business value chain to achieve business cost control, in order to enhance their competitive advantagement. As a manager, they analyze chain at the angle of the strategy cost. They should not only focus on the internal value chain optimization, but have to pay attention to the coordination of external value chainThe hospitality industry and the economy as a whole, gratefully, have rebounded from a string of difficult years. This is good news for operators who have worked hard and made the tough decisions to adjust their business plans and for the companies that support them At the Americas Lodging Investment Summit in January, panelists observed that the current positive market cycle is creating an excellent opportunity for management companies to perform, but they also noted that strong operational controls still are necessary. Margins are still under pressure, and intelligent management of expenses and costs needs to continue. To quote Stephen Bollenbach, co-chairman and C.E.O.of Hilton Hotels Corp., "Operational excellence is critical." Numerous expenses, such as insurance costs, labor and utilities, did not take a break during the downturn and continue to require constant attention. Many companies are wisely redoubling their efforts to monitor expenses and manage costs. Some are appointing executives to handle the job; others are automating the expense analysis process with sophisticated technology borrowed from other industries. When hospitality companies adapt cost-control solutions proven elsewhere to improve the bottom line, this type of plagiarism is a good thingHotel cost control is the cost of hotel managers in accordance with the cost of the forecast made, decision-making and program to identify hotel as the control objectives, and through a certain degree of cost control methods to control costs, the cost of the direction as expected. This control is a systematic project, several basic elements: the control objectives, control of the main control object or control targets, cost control information, control links, and other means of controlCost control for hotel operators is of great importance, mainly in the following areas: First of all, allow low-cost hotel in the development of greater price flexibility. For attack or defense against the price war can be attractive in price from the competitors to win market share, to expand sales; to the more successful the opponent's attack a variety of competitive strategies, exceed the average level of access to more than profits Second, low-cost hotels can attract more customers,expand sales and market share. Low-cost is hotel development of low-cost basis, while the low-cost base to maintain and even improves the original product or service quality for the former of. That maintain and even improve the quality of the original low price is bound to attract more customers. On the other hand, enterprises low prices, relative to other enterprises made a profit margin there is a big, easily reached with the customer was satisfied with both the price of the agreement, to consolidate and maintain the market share of existing market position and business purposeThird, the hotel's low-cost prices for raw materials to have greater capacity, and at the same time in the larger profit margins to deal with all kinds of instability in the framework of the economic impact of factors Fourth, low-cost entry barriers are the formation of industry an important factor. Low-cost hotels to prevent potential entrants into the hotel market segments in order to maintain the competitive position of the existing hotelEnterprises in the construction of the system and methods of cost control at the same time, in order to play the role of good cost control, cost control objectives, shall be subject to such basic principles: the principle of timeliness, principles of conservation, and the principle of combining each other coordination principles. The principle of timeliness. Timeliness refers to the principle of cost-control system can reflect the process of cost control and the actual the hotel industry cost control study standard deviationbetween the control so that it can eliminate the deviation in time, back to normal. When the cost of the deviation of the control system and not to detect and take measures to correct, the longer the interval, businesses suffer greater economic losses. Therefore, cost control in the process, the deviation should be corrected in order to reduce the loss of out-of-control period. The principle of co-ordination. Cost control is a systematic project, since it is a systematic project, which will involve corporate the various departments, each trade union. Work to do a good job of cost control, cost management alone is not enough effort. At the work of the implementation of cost control, cost management to enhance communication with other departments to ensure cost control work achieves this goalCost control are part of the financial management of enterprises. In general, people think that "cost", "Finance" Work is only a matter of financial personnel. However, it is As mentioned above, the cost of the operation took place in the hotel every aspect of cost control throughout the business and always will be. Financial officer is the subject of cost control, but cost control, including not just the main body of the hotel's financial staff, including senior management of hotel department managers and, more importantly, also includes the majority of hotel employees, have full control of costs. The elements of cost, the driving forces scattered in various departments, the various production processes. Implementation of cost control must be control of the entireprocess of production and operation, any one individual's efforts and unilateral measures are difficult to play so that the effectiveness of cost control. Any costs involved in operating activities occurred in the staff should be the main cost control. Almost all the hotel staff, from general manager down to the general staff, as well as the management of functional departments should be the subject of cost control, cost control that embodies the principles of full participation. Specifically, the main body of the hotel cost control should include: l the production and operation of hotel activities of senior management decision-making power, such as hotel general manager; 2 in accordance with the principle of the responsibility of management and management authority of the department, responsible for all aspects of the department managers, such as hotel manager, catering manager, procurement manager, logistics manager and so on; 3 to engage in cost accounting and cost control of specialized financial officer; 4 the majority of hotel workers, They are the backbone of the hotel cost control, cost control is good or bad and whether the large number of employees actively involved in cost control efforts to reduce the cost of an extremely close relationshipCost control is the core of modern enterprise content, the establishment of an effective cost control to improve economic efficiency and competitiveness of enterprises of great significance, for the star hotel industry, is also true. The level of cost-star hotel directly to determine whether the hotel products andservices of the price level. In a highly competitive tourism market, hotels need to compete, often a strategy to reduce, the price war. If a lower level of hotel costs, product prices will be lower there; if the cost of a higher level, the inevitable higher prices of their products, if the hotel in such circumstances to carry out low-price competition will be in a dangerous situation. Therefore, star hotel in order to improve their market competitiveness, enhance economic efficiency, we must design a scientific system of cost control and to ensure their effective operation, in order to achieve lower costs, reduce waste and save resources. Hotel cost control approach usually includes the development of cost and cost targets, forecast and budget costs, to take concrete measures to control such activities. Star hotel establishment of effective cost-control mechanisms should be established to operate the whole process of cost control mechanisms, the establishment of a comprehensive analysis of cost-control mechanisms and initiatives. Star hotel in the cost of operating the entire process including material procurement costs, inventory storage costs, food and beverage processing costs of food production, hotel operation and management costs, labor costs, such as hotel, so-star hotel to do a good job of cost control is not only from the work of a few We have to strengthen its control over expenditure.译文酒店成本控制资料来源: 现代酒店管理作者:Charles T Horngren, George Foster酒店成本控制是企业管理的一个重要组成部分,要强化成本控制,必须对企业成本控制的含义、成本控制的原则进行分析,同时还需了解酒店业成本控制的具体内容、意义。

酒店各部门英文词汇

1. Executive Office行政办公室2．Human Resources Dept.人力资源部3．Front Office前厅部4．Housekeeping Dept.客房部5．Food & Beverage Dept.餐饮部6．Recreational Dept.康乐部7．Financial Dept.财务部8．Sales Dept.市场营销部9．Security Dept.保安部10．Engineering Dept.工程部11．Waiting list等待名单12．Average room rate平均房价13．DND=Do Not Disturb请勿打扰14．VIP=Very Important Person来宾15．Package包价服务16．No-show订房不到17．Message留言18．Cancellation取消19．Walk-in无预订散客20．Morning call叫醒服务21．Complain投诉22．Over booking超额预订23．OOO=Out of Order维修房24．Lost and found 失物招领25．Room status 房间状态26．Check in 登记入住27．Check out 结帐离店28．Reservation预订29．Reception接待30．Operator总机话务员31．Business centre商务中心32．DDD=Domestic Direct Dial国内直拨33．IDD=International Direct Dial国际直拨34．LDD=Local Direct Dial市话35．Suite套房36．Standard room原则间37．Double room大床间38．Mini-bar小酒吧39．Laundry service洗衣服务40 Room service送餐服务41．Menu菜单42．PA=Public Area公共区域43 DJ=Disk Jockey音控员44 AM=Assistant Manager大堂副理总经理general manager副总经理deputy general manager总经理助理General Manager Assistant总经理秘书General Manager‘s Secretary外方总经理Expatriate General Manager 财务总监Finance Controller销售总监Director of Sales市场总监Director of Marketing客务总监Director of Rooms Division行政总厨Executive Chef部门经理department manager; division manager; section manager经理助理assistant manager主管supervisor 领班captain■ 电讯服务operator 员house phone 内部special line 专线dial a number 拨号码hold the line 别挂city phone 都市can't put somebody through 接不通ordinary telegram 一般receiver 听筒telephone number 号码replace the phone 挂上Line, please. 请接外线The line is busy(engaged) 占线send a telegram(cable) 发电报long distance 长途telephone directory 簿call somebody up 打给某人can't hear somebody 听不见can't get through 打不通inland telegram 国内电报ordinary mail 平信switchboard 互换台central exchange 总局The connection is bad. 听不清。

酒店词汇中英文翻译

国外生活必备英文词汇全搜索－住宿篇1前台：company 陪伴，同伴single room 单人房double room 双人房intend 想要，打算party （参加共同活动的）一批，一组，一组人date 日期，日子kind 种，类bath 浴室shower 淋浴suite （一套）房间deluxe 豪华的presidential 总统的，总统职务的available 可用的，合用的，可得到的，可到达的fully 完全地，彻底地name 名字，姓，姓名，名称address 地址the phone number 电话号码be able to 能，会guarantee 保证，担保，包，管occupancy 占有，占用peak 最高的，高峰的arrival 到来，到达departure 启程，离开，出发book 预定，定hotel 旅馆offer 提出，提供discount 折扣vacancy 空，空房间solid 全部地be full up 全满include 包括，包含major 较大范围的，主要的international 国际的，世界的provide with 提供mini-bar 小冰柜sort 种类，类别price 价格，价钱dollar 美元service 服务，服侍of course 当然rate 价格，费用tax extra 另加税金look forward to 期待，希望receive 接待，接见，欢迎guest 旅客，宿客welcome to 欢迎到来bellboy 行李员，旅客服务员madam 夫人，女士，太太trip 旅行，旅程take care of管理，照看baggage 行李，carry 运送，手提suitcase 手提箱，衣箱show 带领，指引，给看lead 带领，引领，领路give sb.a hand帮...的忙allow 允许，准许wish 愿，希望pleasant 令人愉快的，舒适的enjoy 享受a good time 快乐时光pleasure 快乐，愉快，高兴not at all 不用谢，没关系mention 提及，提到registration登记，注册at one's service 为...服务behind 在后面，在...背后remember 记住，记得return 送还，还归firmly 稳固地go to bed 上床睡觉check 检查，核对list 名单，一览表fill to 填写form 表格have a look 看一看passport 护照mind 介意，反对fill out 填写prepare 准备，预备key card 出入证seat 座位file 档案identification身分的证明straight 马上，立刻separately 单独地opposite 在...的对面gift 礼品，礼物elevator [美]电梯directly 直接地straight 笔直的traffic 交通distance 直接地intersection 交叉点，十字路口suggest 建议，提出（意见，计划）等popular 受欢迎的，大众（或某种人）喜爱的tourist 旅行者，游览者，观光者famous 著名的，出名的tourist attraction 旅游胜地history 历史direction 方向，方位well-known 出名的，众所周知的scene 景色，景象attractive 有吸引人的，引起兴趣的interest 兴趣dynasty 王朝，朝代classical 古典的architecture建筑风格exquisite 精致的，精巧的artistic value 艺术价值chance 机会feast one's eyes让某人一包眼福typical 典型的，代表性的pearl 珍珠The Jade Buddha Temple 玉佛寺what's more 另外construction建造，构造，结构magnificent 壮丽的，宏伟的enjoy 欣赏，喜爱stamp 邮票stick 粘贴，张贴envelope 信封，封套sticker 背后有粘胶的标签ticket 票airline 航空公司wonder 想知道consider 考虑，细想in advance 预先economy 经济time-table 时刻表flight 班机airport 机场国外生活必备英文词汇全搜索－住宿篇2 rear stalls 戏院正方后座in order 妥当，就绪suppose 猜想，料想，想象matinee 日戏dress circle戏院的二楼厅cancel 取消except 除...之外performance 演出acrobatic 杂技的prefer 更喜欢exchange 兑换，（货币）交换bill 钞票，纸币currency 货币according to根据...所说，按照equivalent 相等的，相当的note 纸币sign 签名，署名exchange memo 兑换水单counter 柜台prohibit 禁止，阻止government 政府information 信息bottom line 底线endorse 在（支票等）背面签名，背书signature 签名，署名top line 头一行receipt 收据，收条amount 数额certificate 单据purchase 买，购买，购置，所购物countersign 副署，连署in duplicate（正副）一式两份policy 政策，方针understand 懂，理解awfully 非常，很describe 描绘，叙述，形容apologize 道歉trouble 麻烦，烦恼manager 经理solve 解决carelessness粗心，疏忽，粗枝大叶advise to 劝...inconvenience 不方便toilet 洗室sincerely 真诚地，诚恳地，真挚地previous 先的，前的occupant 占有人，占用者，居住者access 进入responsible 有责任的，（应）责任的necklace 项圈，项链safety box 保险柜arrange 安排in touch with 联系，接触as soon as 一...就...try one's best 努力，尽力possible 可能的regulation 规则，规章，法规noise 噪音，嘈杂声several 几个，数个misunderstand 误会，误解explain 解释，说明relax 放松calm 使平静，使镇定in charge 主管housemaid 客房服务员release 再出租measure 措施，方法understaffed人员太少的，人员不足的accommodation cost 宿费cashier 出纳check in 入住登记check out 办理退房手续deluxe suite豪华套间dining hall 餐厅double room 双人间foreign exchange counter 外币兑换处hotel directory 旅馆指南hotel lobby 饭店大堂hotel rates 房价information desk 总台porter 行李员reservation desk 预定处room charge sheet 房价表room with bath 带有浴室的客房room with good ventilation 通风良好的客房single room 单人间suite 套间telephone operator 总机接线员in touch with 联系，接触as soon as 一...就...try one's best 努力，尽力possible 可能的regulation 规则，规章，法规noise 噪音，嘈杂声several 几个，数个misunderstand 误会，误解explain 解释，说明relax 放松calm 使平静，使镇定in charge 主管housemaid 客房服务员release 再出租measure 措施，方法understaffed人员太少的，人员不足的accommodation cost 宿费cashier 出纳check in 入住登记check out 办理退房手续deluxe suite豪华套间dining hall 餐厅double room 双人间foreign exchange counter 外币兑换处hotel directory 旅馆指南hotel lobby 饭店大堂hotel rates 房价information desk 总台porter 行李员reservation desk 预定处room charge sheet 房价表room with bath 带有浴室的客房room with good ventilation 通风良好的客房single room 单人间suite 套间telephone operator 总机接线员国外生活必备英文词汇全搜索－饮食篇1餐具：coffee pot 咖啡壶coffee cup 咖啡杯paper towel 纸巾napkin 餐巾table cloth 桌布tea -pot 茶壶tea set 茶具tea tray 茶盘caddy 茶罐dish 碟plate 盘saucer 小碟子rice bowl 饭碗chopsticks 筷子soup spoon 汤匙knife 餐刀cup 杯子glass 玻璃杯mug 马克杯picnic lunch 便当fruit plate 水果盘toothpick 牙签中餐：bear's paw 熊掌breast of deer 鹿脯beche-de-mer; sea cucumber 海参sea sturgeon 海鳝salted jelly fish 海蜇皮kelp, seaweed 海带abalone 鲍鱼shark fin 鱼翅scallops 干贝lobster 龙虾bird's nest 燕窝roast suckling pig 考乳猪pig's knuckle 猪脚boiled salted duck 盐水鸭preserved meat 腊肉barbecued pork 叉烧sausage 香肠fried pork flakes 肉松BAR-B-Q 烤肉meat diet 荤菜vegetables 素菜meat broth 肉羹local dish 地方菜Cantonese cuisine 广东菜set meal 客饭curry rice 咖喱饭fried rice 炒饭plain rice 白饭crispy rice 锅巴gruel, soft rice , porridge 粥—noodles with gravy 打卤面plain noodle 阳春面casserole 砂锅chafing dish, fire pot 火锅meat bun 肉包子shao-mai 烧麦preserved bean curd 腐乳bean curd 豆腐fermented blank bean 豆豉pickled cucumbers 酱瓜preserved egg 皮蛋salted duck egg 咸鸭蛋dried turnip 萝卜干西餐与日本料理：menu 菜单French cuisine 法国菜today's special 今日特餐chef's special 主厨特餐buffet 自助餐fast food 快餐specialty 招牌菜continental cuisine 欧式西餐aperitif 饭前酒dim sum 点心French fires 炸薯条baked potato 烘马铃薯mashed potatoes 马铃薯泥omelette 简蛋卷pudding 布丁pastries 甜点pickled vegetables 泡菜kimchi 韩国泡菜crab meat 蟹肉prawn 明虾conch 海螺escargots 田螺braised beef 炖牛肉bacon 熏肉poached egg 荷包蛋sunny side up 煎一面荷包蛋over 煎两面荷包蛋fried egg 煎蛋over easy 煎半熟蛋over hard 煎全熟蛋scramble eggs 炒蛋boiled egg 煮蛋stone fire pot 石头火锅sashi 日本竹筷sake 日本米酒miso shiru 味噌汤roast meat 铁板烤肉sashimi 生鱼片butter 奶油冷饮：beverages 饮料soya-bean milk 豆浆syrup of plum 酸梅汤tomato juice 番茄汁orange juice 橘子汁coconut milk 椰子汁asparagus juice 芦荟汁grapefruit juice 葡萄柚汁vegetable juice 蔬菜汁ginger ale 姜汁sarsaparilla 沙士soft drink 汽水coco-cola (coke) 可口可乐tea leaves 茶叶black tea 红茶jasmine tea 茉莉(香片) tea bag 茶包lemon tea 柠檬茶white goup tea 冬瓜茶honey 蜂蜜chlorella 绿藻soda water 苏打水artificial color 人工色素ice water 冰水mineral water 矿泉水distilled water 蒸馏水long-life milk 保久奶condensed milk 炼乳; 炼奶cocoa 可可coffee mate 奶精coffee 咖啡iced coffee 冰咖啡white coffee 牛奶咖啡black coffee 纯咖啡ovaltine 阿华田chlorella yakult 养乐多essence of chicken 鸡精ice-cream cone 甜筒sundae 圣代; 新地ice-cream 雪糕soft ice-cream 窗淇淋vanilla ice-cream 香草冰淇淋ice candy 冰棒milk-shake 奶昔straw 吸管国外生活必备英文词汇全搜索－饮食篇2水果：pineapple 凤梨watermelon 西瓜papaya 木瓜betelnut 槟榔chestnut 栗子coconut 椰子ponkan 碰柑tangerine 橘子mandarin orange 橘sugar-cane 甘蔗muskmelon 香瓜shaddock 文旦juice peach 水蜜桃pear 梨子peach 桃子carambola 杨桃cherry 樱桃persimmon 柿子apple 苹果mango 芒果fig 无花果water caltrop 菱角almond 杏仁plum 李子honey-dew melon 哈密瓜loquat 枇杷olive 橄榄rambutan 红毛丹durian 榴梿strawberry 草莓grape 葡萄grapefruit 葡萄柚lichee 荔枝longan 龙眼wax-apple 莲雾guava 番石榴banana 香蕉熟菜与调味品：string bean 四季豆pea 豌豆green soy bean 毛豆soybean sprout 黄豆芽mung bean sprout 绿豆芽bean sprout 豆芽kale 甘蓝菜cabbage 包心菜; 大白菜broccoli 花椰菜mater convolvulus 空心菜dried lily flower 金针菜mustard leaf 芥菜celery 芹菜tarragon 蒿菜beetroot, beet 甜菜agar-agar 紫菜lettuce 生菜spinach 菠菜leek 韭菜caraway 香菜hair-like seaweed 发菜preserved szechuan pickle 榨菜salted vegetable 雪里红lettuce 莴苣asparagus 芦荟bamboo shoot 竹笋dried bamboo shoot 笋干chives 韭黄ternip 白萝卜carrot 胡萝卜water chestnut 荸荠ficus tikaua 地瓜long crooked squash 菜瓜loofah 丝瓜pumpkin 南瓜bitter gourd 苦瓜cucumber 黄瓜white gourd 冬瓜gherkin 小黄瓜yam 山芋taro 芋头beancurd sheets 百叶champignon 香菇button mushroom 草菇needle mushroom 金针菇agaricus 蘑菇dried mushroom 冬菇tomato 番茄eggplant 茄子potato, spud 马铃薯lotus root 莲藕agaric 木耳white fungus 百木耳ginger 生姜garlic 大蒜garlic bulb 蒜头green onion 葱onion 洋葱scallion, leek 青葱wheat gluten 面筋miso 味噌seasoning 调味品caviar 鱼子酱barbeque sauce 沙茶酱tomato ketchup, tomato sauce 番茄酱mustard 芥茉salt 盐sugar 糖monosodium glutamate , gourmet powder 味精vinegar 醋sweet 甜sour 酸bitter 苦lard 猪油peanut oil 花生油soy sauce 酱油green pepper 青椒paprika 红椒star anise 八角cinnamon 肉挂curry 咖喱maltose 麦芽糖糖与蜜饯：jerky 牛肉干dried beef slices 牛肉片dried pork slices 猪肉片confection 糖果glace fruit 蜜饯marmalade 果酱dried persimmon 柿饼candied melon 冬瓜糖red jujube 红枣black date 黑枣glace date 蜜枣dried longan 桂圆干raisin 葡萄干chewing gum 口香糖nougat 牛乳糖mint 薄荷糖drop 水果糖marshmallow 棉花糖caramel 牛奶糖peanut brittle 花生糖castor sugar 细砂白糖granulated sugar 砂糖sugar candy 冰糖butter biscuit 奶酥rice cake 年糕moon cake 月饼green bean cake 绿豆糕popcorn 爆米花chocolate 巧克力marrons glaces 糖炒栗子国外生活必备英文词汇全搜索－饮食篇3 牛排与酒：breakfast 早餐lunch 午餐brunch 早午餐supper 晚餐late snack 宵夜dinner 正餐ham and egg 火腿肠buttered toast 奶油土司French toast 法国土司muffin 松饼cheese cake 酪饼white bread 白面包brown bread 黑面包French roll 小型法式面包appetizer 开胃菜green salad 蔬菜沙拉onion soup 洋葱汤potage 法国浓汤corn soup 玉米浓汤minestrone 蔬菜面条汤ox tail soup 牛尾汤fried chicken 炸鸡roast chicken 烤鸡steak 牛排T-bone steak 丁骨牛排filet steak 菲力牛排sirloin steak 沙朗牛排club steak 小牛排well done 全熟medium 五分熟rare 三分熟beer 啤酒draft beer 生啤酒stout beer 黑啤酒canned beer 罐装啤酒red wine 红葡萄酒gin 琴酒brandy 白兰地whisky 威士忌vodka 伏特加on the rocks 酒加冰块rum 兰酒champagne 香槟餐具：coffee pot 咖啡壶coffee cup 咖啡杯paper towel 纸巾napkin 餐巾table cloth 桌布tea -pot 茶壶tea set 茶具tea tray 茶盘caddy 茶罐dish 碟plate 盘saucer 小碟子rice bowl 饭碗chopsticks 筷子soup spoon 汤匙knife 餐刀cup 杯子glass 玻璃杯mug 马克杯picnic lunch 便当fruit plate 水果盘toothpick 牙签中餐：bear's paw 熊掌breast of deer 鹿脯beche-de-mer; sea cucumber 海参sea sturgeon 海鳝salted jelly fish 海蜇皮kelp, seaweed 海带abalone 鲍鱼shark fin 鱼翅scallops 干贝lobster 龙虾bird's nest 燕窝roast suckling pig 考乳猪pig's knuckle 猪脚boiled salted duck 盐水鸭preserved meat 腊肉barbecued pork 叉烧sausage 香肠fried pork flakes 肉松BAR-B-Q 烤肉meat diet 荤菜vegetables 素菜meat broth 肉羹local dish 地方菜Cantonese cuisine 广东菜set meal 客饭curry rice 咖喱饭fried rice 炒饭plain rice 白饭crispy rice 锅巴gruel, soft rice , porridge 粥—noodles with gravy 打卤面plain noodle 阳春面casserole 砂锅chafing dish, fire pot 火锅meat bun 肉包子shao-mai 烧麦preserved bean curd 腐乳bean curd 豆腐fermented blank bean 豆豉pickled cucumbers 酱瓜preserved egg 皮蛋salted duck egg 咸鸭蛋dried turnip 萝卜干西餐与日本料理:menu 菜单French cuisine 法国菜today's special 今日特餐chef's special 主厨特餐buffet 自助餐fast food 快餐specialty 招牌菜continental cuisine 欧式西餐aperitif 饭前酒dim sum 点心French fires 炸薯条baked potato 烘马铃薯mashed potatoes 马铃薯泥omelette 简蛋卷pudding 布丁pastries 甜点pickled vegetables 泡菜kimchi 韩国泡菜crab meat 蟹肉prawn 明虾conch 海螺escargots 田螺braised beef 炖牛肉bacon 熏肉poached egg 荷包蛋sunny side up 煎一面荷包蛋over 煎两面荷包蛋fried egg 煎蛋over easy 煎半熟蛋over hard 煎全熟蛋scramble eggs 炒蛋boiled egg 煮蛋stone fire pot 石头火锅sashi 日本竹筷sake 日本米酒miso shiru 味噌汤roast meat 铁板烤肉sashimi 生鱼片butter 奶油冷饮:beverages 饮料soya-bean milk 豆浆syrup of plum 酸梅汤tomato juice 番茄汁orange juice 橘子汁coconut milk 椰子汁asparagus juice 芦荟汁grapefruit juice 葡萄柚汁vegetable juice 蔬菜汁ginger ale 姜汁sarsaparilla 沙士soft drink 汽水coco-cola (coke) 可口可乐tea leaves 茶叶black tea 红茶jasmine tea 茉莉(香片) tea bag 茶包lemon tea 柠檬茶white goup tea 冬瓜茶honey 蜂蜜chlorella 绿藻soda water 苏打水artificial color 人工色素ice water 冰水mineral water 矿泉水distilled water 蒸馏水long-life milk 保久奶condensed milk 炼乳; 炼奶cocoa 可可coffee mate 奶精coffee 咖啡iced coffee 冰咖啡white coffee 牛奶咖啡black coffee 纯咖啡ovaltine 阿华田chlorella yakult 养乐多essence of chicken 鸡精ice-cream cone 甜筒sundae 圣代; 新地ice-cream 雪糕soft ice-cream 窗淇淋vanilla ice-cream 香草冰淇淋ice candy 冰棒milk-shake 奶昔straw 吸管Hotel词汇大全2005-1-20 19:07:48information desk 问讯处reception office 接待室hotel register 旅客登记簿registration form 登记表newsstand 售报处postal service 邮局服务处shop 小卖部bar 酒吧间lounge 休息厅roof garden 屋顶花园billiard-room 球房dining-room, dining hall 餐厅men's room 男盥洗室ladies' room 女盥洗室cloak-room 存衣处basement 地下室cellar 地窖broom closet 杂物室room number 房间号码room key 房间钥匙suite 一套房间single room 单人房间double room 双人房间sitting-room, living-room 起居室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stool 凳子bench 条凳tea table 茶几desk 书桌bookcase 书橱bookshelf 书架wardrobe 衣柜built-in wardrobe, closet 壁橱chest of drawers 五斗橱screen 屏风hat rack 帽架rug 小地毯carpet 大地毯single bed 单人床double bed 双人床twin beds 成对床mattress 褥子quilt 被blanket 毯子sheet 床单bedspread 床罩cotton terry blanket 毛巾被pillow 枕头pillow 枕头pillowcase 枕套mat 席cushion 垫子bathroom 浴室bath tub 浴盆shower bath, shower 淋浴cold and hot water taps 冷热自来水龙头sprinkle-nozzle, (shower) nozzle 喷头dressingtable 梳妆台mirror 镜子washbasin 洗脸盆towel 毛巾toilet, lavatory, washroom 卫生间water closet, W.C. 厕所；抽水马桶toilet roll, toilet paper 卫生纸bath towel 浴巾bathrobe 浴衣towel rail, towel rack 毛巾架sponge 海绵waste-paper basket 废纸篓thermometer 温度计balcony 阳台balcony 阳台sash window 上下开关窗shutters 百叶窗transom, transom window 气窗curtain 窗帘lace curtain 挑花窗帘windowsill 窗台air-conditioned 有空调设备的radiator 暖气片central heating 暖气ashtray 烟灰碟smoking set 烟具electric fan 电扇chandelier, pendant lamp 吊灯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frosted bulb 磨砂灯泡opal bulb, opaque bulb 乳白灯泡switch 开关socket 插座plug 插头telephone 电话electric iron 电熨斗peg, hook 衣钩clothes-hanger 衣架door-mat 门前的擦鞋棕垫manager 经理attendant 服务员desk clerk 值班服务员waiter （餐厅）服务员waitress （餐厅）女服务员rent 租金bill 账单服务台常用词汇2005-1-20 19:21:49management 经营、管理market price 市价cashier's desk 兑换处coin 硬币accounting desk 帐务处check-out time 退房时间voucher 证件price list 价目表check, cheque 支票sign (动)签字interest 利息form 表格reservation 预订reception desk 接待处tip 小费reservation desk 预订处luggage office 行李房…per thousand 千分之…spare (形)多余的postpone (动)延期cancel (动)取消traveler’s cheque 旅行支票pay (动)付款fill (动)填写administration 管理、经营note 纸币registration desk 入宿登记处lobby 前厅luggage rack 行李架visit card 名片identification card 身份证rate of exchange 兑换率conversion rate 换算率charge (动)收费bill 帐单change money 换钱procedure 手续、程序information desk 问询处luggage label 行李标签overbooking 超额订房…per cent 百分之…reasonable (形)合理的cash (动)兑换keep (动)保留、保存bank draft 汇票accept (动)接受procedure fee 手续费fill in the form 填表■电讯服务operator 电话员house phone 内部电话special line 专线dial a number 拨号码hold the line 别挂电话can't put somebody through 接不通ordinary telegram 普通电话receiver 听筒city phone 城市电话telephone number 电话号码replace the phone 挂上电话Line, please. 请接外线。