《餐饮服务英语》 Module 13.Service of Buffet

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西餐厅服务英语教学ppt

主餐刀主餐勺主餐叉
Dinner knife Dinner spoon Dinner fork
Introduce Tableware 餐具介绍
咖啡勺水果叉黄油刀色拉刀牛排刀
Tea spoon Fruit fork Butter knife Salad knife Steak knife
Butter Ginger Soy sauce Condiment 调味品黄油生姜酱油
主菜饮品甜点自助餐咖啡/茶
Main dish Drinking Dessert Buffet Coffee/tea
单击此处添加大标题内容
Departments in our hotel 酒店部门
Western Restaurant Basic English 西餐厅基础英语
单击此处添加大标题内容
Departments in our hotel 酒店部门
Recreation Department 康乐部 Engineering Department 工程部 Security Department 保安部 Communications Department 公关部 Front Office Department 前厅部 Housekeeping Department 管家部 Purchasing Department 采购部
Back
Apology –Substitutions 道歉-句子
Back
Farewell –Substitutions 告别-句子
演讲完毕，感谢观看
Thanks 致谢
汇报人姓名
Understanding 理解 Valuable advice 宝贵意见 Appreciate 感激 Support 支持 Assist 协助 No problem 没问题 It is the least I can do 小事一桩 Don’t mention it 不客气

餐饮服务常用英语口语和翻译大全表

餐饮服务常用英语口语和翻译大全表本文总结了餐饮服务中常用的英语口语和翻译，以帮助餐厅服务员更好地与英语母语或非母语客人交流。

下面是按照用餐过程顺序整理的口语对照表：入座与点菜1.欢迎光临–Welcome!2.请跟我来–Follow me, please.3.您几位？–How many in your party?4.请问要点菜菜单吗？–Would you like to see the menu?5.我推荐今天的特色菜–I recommend today’s special.6.您点好了吗？–Have you decided what to order?7.请慢慢享用–Enjoy your meal.用餐过程8.饭菜好吃吗？–How does the food taste?9.需要加餐吗？–Would you like to order more dishes?10.餐具不够了吗？–Do you need more utensils?11.有什么我能帮助您的吗？–Is there anything I can help you with?结账12.您需要结账吗？–Would you like the bill?13.是现金结账还是刷卡？–Will you be paying by cash or card?14.请您慢用，期待下次光临–Please take your time. We look forward to seeing you again.通过学习和掌握这些常用的餐饮服务英语口语和翻译，服务员可以更加流利地与客人交流，提升餐厅的服务质量，为客人提供更好的用餐体验。

希望这份口语对照表对您有所帮助。

餐饮服务专用术语

26
中国菜
Chinese dish
27
西餐
western food
28
喝咖啡休息
coffee break
29
欢迎辞
welcome speech
30
主人
host
31
女主人
hostess
Prepared by Nancy Jiao/Tr.
-4105
2004
餐饮服务专用术语
FOOD & BEVERAGE TERMINOLOGY
No.
32
国宾
词汇 Vocabulary
state guest
33
主桌
head table / top table
34
来宾
visitor
35
宴会主持人
toast master
36
祝酒
toast
37
祝酒人
toaster
38
干杯
cheers
39
最低消费
minimum charge
40
菜牌
menu
41
营业时间
汤匙公用匙服务夹吧匙分肉刀，叉刀柄蜗牛叉龙虾叉龙虾钳象牙筷子意大利咖啡勺刀架刀刃冰淇淋匙
词汇 Vocabulary
soup spoon serving spoon serving tong bar spoon carving knife, carving fork handle snail fork lobster fork lobster tong ivory chopstick demitasse spoon knife stand cutting edge ice cream spoon

餐饮服务英语(Word)

十二、餐饮服务英语l、餐厅服务常用英语会话(1)您早! How do you do！(2)早上好1 Good morning！(3)下午好! Good afternoon ！(4)明天见！See you tommorow!(5)欢迎您！You are welcome．(6)欢迎您到我们餐厅就餐! You are welcome to dine in our restaurant.(7)见到您很高兴! I’m very g1ad to meet you．(8)请这边走! This way，please．(9)请里边坐! Come in and sit down please．(10)请您休息一下! Take a rest，please．(11)请饮用一杯茶。

Have a cup of tea，please．(12)请饮用咖啡。

Have some coffee，pLease．(13)对不起。

I’m sorry．(14)没关系。

Doesn’t matter．(15)请原谅。

Excuse me，please.(16)好的(好吧)。

That’s a11 right．(17)您需要点什么? what would you like to have?(18)您喜欢什么点心? What kind of pastry would you like to have?(19)您喜欢吃什么风味的菜? what sort of food would you like?(20)请您看菜单。

Look at the menu, please．(21)您要不要看一看菜单?Would you like to take a look at the menu, please?(22)您喝酒吗? Would you want some wine?(23)还要别的吗? Anything else?(24)您还有别的要求吗? Any more requests?(25)我能帮您做点什么吗? Can I help you?(26)谢谢您的好意。

餐饮服务英语(中&英)

住宿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 香槟其他小吃：meat 肉beef 牛肉pork 猪肉chicken 鸡肉mutton 羊肉bread 面包steamed bread 馒头rice noodles 米粉fried rice noodles 河粉steamed vermicelli roll 肠粉macaroni 通心粉bean thread 冬粉bean curd with odor 臭豆腐flour-rice noodle 面粉noodles 面条instinct noodles 速食面vegetable 蔬菜crust 面包皮sandwich 三明治toast 土司hamburger 汉堡cake 蛋糕spring roll 春卷pancake 煎饼fried dumpling 煎贴rice glue ball 元宵glue pudding 汤圆millet congee 小米粥cereal 麦片粥steamed dumpling 蒸饺ravioli 馄饨饭店交流用语之欢迎、问候用语1、Good morning(afternoon, evening), sir(madam)早上（下午、晚上）好，先生（夫人）。

饭店服务英文版(restaurant service)

CUSTOMER ADOPTION OF ONLINERESTAURANT SERVICES –A MULTI-CHANNEL APPROACHbyCeleste K. MozeikA thesis submitted to the Faculty of the University of Delaware in partial fulfillment of the requirements for the degree of Master of Hospitality Information ManagementSpring 2007Copyright 2007 Celeste MozeikAll Rights ReservedUMI Number: 144464914446492007UMI Microform Copyright All rights reserved. This microform edition is protected againstunauthorized copying under Title 17, United States Code.ProQuest Information and Learning Company300 North Zeeb Road P.O. Box 1346Ann Arbor, MI 48106-1346by ProQuest Information and Learning Company.CUSTOMER ADOPTION OF ONLINERESTAURANT SERVICES –A MULTI-CHANNEL APPROACHbyCeleste K. MozeikApproved: __________________________________________________________ Srikanth Beldona, Ph.D.Assistant Professor, Department of Hotel, Restaurant and InstitutionalManagementApproved: __________________________________________________________ Frederick J. DeMicco, Ph.D.Chair of the Department of Hotel, Restaurant and InstitutionalManagementApproved: __________________________________________________________ Timothy K. Barnekov, Ph.D.Dean of the College of Human Services, Education and Public Policy Approved: __________________________________________________________ Carolyn A. Thoroughgood, Ph.D.Vice Provost for Research and Graduate StudiesI certify that I have read this thesis and that in my opinion it meets theacademic and professional standard required by the University as athesis for the degree of Master of Science.Signed: __________________________________________________________ Srikanth Beldona, Ph.D.Professor in charge of thesisI certify that I have read this thesis and that in my opinion it meets theacademic and professional standard required by the University as a thesisfor the degree of Master of ScienceSigned: __________________________________________________________ Cihan Cobanoglu, Ph.D.Member of thesis committeeI certify that I have read this thesis and that in my opinion it meets theacademic and professional standard required by the University as a thesisfor the degree of Master of Science.Signed: __________________________________________________________ Ali A. Poorani, Ph.D.Member of thesis committeeACKNOWLEDGMENTSFew people have been as fortunate as I, to have experienced the best of all worlds by raising my family, working, and being able to add to my knowledge base. I wish to express my sincere gratitude to the following significant people: The Chair of my thesis committee, Dr. Srikanth Beldona, who has helped me to focus and helped with every step to make sure that I would understand how to proceed and give me the confidence to do so. He has provided numerous efforts and has had many invaluable suggestions and comments throughout this study. He has significantly contributed to my development as a graduate student and I feel that I would not be graduating in May 2007 without his guidance and strong support.My advisor, Dr. Francis Kwansa, who has always given me careful advice and explanations.Dr. Cihan Cobanoglu, who has spent much time helping me with research and ideas. He has been an invaluable guide in hospitality technology.Dr. Ali Poorani, who has always been genuinely interested in what I am doing, and in what I have to say and for his valuable input.All of my friends and colleagues in the HRIM department, who include faculty and staff, who have invested their friendship, as well as much time and energy in their unwavering support of my endeavors.My HIM classmates over the years, as I have interacted with many wonderful and interesting students that have each helped me and contributed to a piece of this accomplishment. My experience would not have been the same without their acceptance.My children, Gerrod, who helped me with non-stop technical details and Alanna, for her sweetness—they both provided the reason for me to have courage, gave me unconditional love and made me realize that it is important to always be a good role model.I believe most importantly, I definitely want to express my sincere and true gratitude to my husband, Bradley Mozeik, for his unending love, patience, support and understanding over the past few years. I could not have achieved this goal without him. He always knows how to keep me from going crazy and keep me focused!TABLE OF CONTENTSLIST OF TABLES (vii)LIST OF FIGURES (viii)ABSTRACT (ix)CHAPTER1 INTRODUCTION (1)1.1 Introduction (1)1.2 Background (3)1.3 Problem Discussion and Justification (6)2 LITERATURE REVIEW (8)2.1 Introduction (8)2.11 Internet Familiarity (8)2.12 Consumer Search Behavior (9)2.13 Consumer Online Shopping Behavior (14)2.14 The Online Restaurant Environment and E-Services (15)2.14.1 Online Restaurant Reservation Technology as an Example ofRestaurant E-Services (17)2.15 Online Travel Services as a Benchmark (22)2.16 Wireless Influences and m-Commerce Propositions (24)2.17 Examples of Innovative Mobile Technologies (28)2.18 Age as an Important Demographic Variable (31)2.2 Theoretical Framework (35)2.3 Pilot Study (40)3 RESEARCH METHOD AND DESIGN (42)3.1 Introduction (42)3.2 Research Constructs and Adapted Model (42)3.3 Conceptual Model and Hypotheses (43)3.4 Sampling Technique (46)3.5 Defining Target Population (46)3.6 Questionnaire Development (47)4 DATA ANALYSIS (49)4.1 Demographic Information (49)4.2 Descriptive Statistics (52)4.21 Reliability (52)4.22 Multiple Regression (54)4.23 T-tests (57)5 DISCUSSION AND CONCLUSION (63)5.1 Limitations (63)5.2 Discussion (63)5.3 Implications (65)APPENDIX A (70)APPENDIX B (73)APPENDIX C (74)REFERENCES (75)LIST OF TABLESTable 1 How Restaurant Customers are Using the Internet (5)Table 2 Ages of Internet Users (32)Table 3 Gender and Education (49)Table 4 Occupation of Respondents (50)Table 5 Age of Respondents (51)Table 6 Annual Total Household Income (51)Table 7 Survey Percentages (52)Table 8 Constructs and Reliabilities (53)Table 9 Multiple Regression–Dependent Variable: Behavioral IntentionPC/Laptop (55)Table 10 Multiple Regression – Dependent Variable: Behavioral IntentionPDA (56)Table 11 T-Test of Means (57)Table 12 Paired Comparison T-tests (N=222) (58)Table 13 Correlations (N=222) (59)Table 14 Gender T-tests (Male=105, Female=116) (59)Table 15 Socioeconomic Levels (Income + Education) (60)Table 16 Summary of the Research Hypotheses (62)LIST OF FIGURESFigure 1 Perception of Value of Mobile Services across Age Groups (34)Figure 2 The Technology Acceptance Model (Davis, 1989) (38)Figure 3 Adapted TAM Model for the Adoption of Restaurant E-ServicesThrough Mobile and Conventional Internet Access (43)ABSTRACTAs customers increasingly interact with restaurants through the Internet, this paper proposes an analytical framework that can be used to assess in what ways online restaurant services have the potential to offer added value for restaurant customers. Services are currently available through conventional Internet delivery options for personal computers (PCs), Macs and laptops; however, there is ongoing change at the customer end, wherein the use of web-ready mobile devices (PDAs, Cell phones) is steadily increasing. This study evaluated the customer acceptance of restaurant e-services across these two types of computing devices and investigates the potential of multi-channel adoption of restaurant e-service applications in the light of the traditional technology acceptance model (TAM). TAM is leveraged as a framework for researching the status of customers’ perception of the online restaurant e-services environment.The results show that the time is ripe for restaurants to take the mobile Internet seriously and; subsequently, restaurants need to provide e-services for these two types of devices based on this distinctive dichotomy of technology acceptance. Multi-channel options for online opportunities have untapped potential as increasingly, today’s customers are looking for and willing to pay for convenience. Theoretical and practical implications for understanding the effects of this technology adoption and behavioral intention are discussed.Keywords: restaurant, Internet, e-service, mobile commerce, technology adoptionCHAPTER 1INTRODUCTION1.1 Introduction“But for all the advantages of doing business online, humans are still in control,” (Arnett, 2005, p. 1).Some enterprising new Internet innovations have emerged since the turn of the 21st century that now provides customers with the opportunity of accessing restaurant based services electronically at any time of the day. Restaurants have a growing group of online guests (DiRoNA, 2006; Ebbin, 2006), and the Internet is significantly changing how people use restaurant services. Obtaining new customers when they are most inclined to make their dining choice is one of the best new advantages of the Internet. Advances in technology have led business and commerce in new directions over the last decade—there are multi-channel options for online opportunities and they have untapped potential as increasingly, today’s customers are willing to pay for convenience.Cobanoglu (2002) describes the emerging implications of Internet technology as a medium in constant evolution that offers restaurants limitless opportunities for e-commerce initiatives and creating lasting relationships. The Internet industry is only in the beginning of its innovative information evolution. Electronic business-to-consumer commerce has emerged with facilitating transactions of selling products and services online via the Internet, or through any other Internet-enabled wireless communication device. Running parallel with the conventional Internet, mobile communications is an emerging technology stream that is playing an increasingly important role in business and society. Connections through conventional Internet delivery options, such as personal computers (PCs), laptops and Macs are considered commonplace. Among the Internet services that consumers can find are display of menus, maps and directions, online ordering for take-out and carry-out, and table reservations among other seemingly inexhaustible web communications. However, there is ongoing change at the customer end, wherein the prospect of accessing these e-services through the use of Internet-enabled mobile devices such as cell phones, Personal Digital Assistants (PDAs), Blackberries, Palm Pilots, etc. is steadily increasing. Driven by the penetration of mobile phones and related devices, mobile applications have become especially valued in an age where time is precious and the weight attached to convenience is high, (Scornavacca, Barnes & Huff, 2001).Little is known about the potential use as to how restaurant consumers are going to adapt to mobile Internet applications. Mobile devices have distinctly different uses as opposed to traditional devices such as PCs, Macs, laptops, etc. An increasingly common trend that is that of consumers becoming mobile (Sajai and Machiraju, 2001; DeWaele, 2005). By considering the current influx of mobile applications worldwide, the restaurateur may be able to take a more direct and continuous role by providing customers with information they need when they need it, and also providing additional venues by which the customer can interact with the restaurateur, in addition to traditional Internet services, (Murphy, Forrest, & Wotring, 1996; Granage, 2007). This investigative research seeks to gain understanding on the perspective and evolution of the customer adoption of multi-channel Internet innovations for informationalpurposes as well as transacting specific services electronically with restaurants. Two questions are evident to be answered:What are the potential adoption levels of restaurant-based e-services across multiple channels?Are customers ready for the delivery of restaurant-based e-services through mobile devices beyond traditional Internetaccess devices such as PCs/Macs and Laptops?The purpose of this study is to examine the current customer adoption of restaurant based e-services through conventional Internet access channels, such as PCs, Laptops, Macs as well as mobile Internet devices, such as PDAs, Blackberries, Palm Pilots, etc. Other sub-problems are also evident:Are there differences in the adoption of restaurant based e-services based on the channel of access (Mobile vs.Traditional)?Are there differences in the adoption of restaurant based e-services based on demographic characteristics?Are there differences in the adoption of transaction based e-services (online ordering and table reservations) based on thechannel of access?Are there differences in the adoption of informational services(menus, maps, directions) through these channels, as opposed totransactional services, (online ordering and table reservations)?1.2 BackgroundThe National Restaurant Association suggests that the American public is ‘riding the Internet wave,’ (DiRoNA, 2006). Their survey found that all ages of U.S. consumers have continued to increase their Internet usage in the past five years and it has more than doubled, with two-thirds of all Americans having access to the Web today. 95.4% of consumers with Internet access go online at least once a week, and37.3% of Internet users go online more than once a day, (Nielson Media Research, 2006). The National Restaurant Association (2006) reveals significantly that the restaurant industry sales in the U. S. are projected to be $511 billion dollars this year, with the industry also eating up a substantial 47.5% share of the food dollar, (Ebbin, 2006). Needless to say, the restaurant industry has quite a profitable impact for other allied industries as well as being the cornerstone of our nation’s economy. The sophistication of Americans' palates and knowledge of food has increased and thus, increases the likelihood of going out to and trying new restaurants. The National Restaurant Association research indicates that 25 percent of diners can be categorized as "adventurous," and are enthusiastic about trying new foods and ingredients. From this percentage, most restaurant customers are between 30 and 60 years old, are educated and more likely to live in larger urban areas, and are the most active restaurant diners.The restaurant industry is becoming more and more part of the American every day life and consumers are demanding more services to fit into their busy lifestyle. Online services offer around the clock availability and other significant benefits from the following features: convenience, avoiding human contact, saving time, and feeling more control of the service process, (Lilijander, van Riel & Pura, 2002). The National Restaurant Association's 2007 Restaurant Industry Forecast reports that in 2006, the Internet has become an important component of everyday life for many Americans and more than one-third of all restaurant customers have gone online to visit restaurant Web sites or research a restaurant that they have not been to before. The following chart in Figure 1 compares recent years and is an example ofthe growth of restaurant customers and their associated Internet services activities, (NRA, 2006):Table 1 How Restaurant Customers are Using the Internet2006 2005 2004 1999 Visit a restaurant’s Web site 37% 36% n/a n/a Find out information about a restaurant35% 35% 30% 13% they haven’t patronized beforeView a restaurant’s menu 31% 31% 28% 9%13% 11% 10% 3% Place an order at a restaurant fordining-in, carry-out or deliveryMake reservations at a restaurant 11% 10% 7% 3%Online table reservations are a prime restaurant example of a restaurant e-service. Open Table, a leader in the emerging online reservation business, has done research showing that 38% of people prefer online reservations to the phone and 52% of the reservations made by their website brought diners to restaurants for the first time, (NC SBTDC Restaurant Industry Study, 2005). Questions quickly pursue-- under what circumstances are customers using these online services or not using them? Are they using them when making travel bookings or for special events? How are they accessing them? Carlsson, Carlsson and Walden (2005) affirm that mobile services support travelers, and their study showed that many of these travelers expressed intention to use these services increasingly when they become viable to them. When mobile services start to provide a valuable alternative to presently usedroutines and services, it is expected that they will have a profound impact on the e-service paradigm of the hospitality industry, including restaurants. In view of that, the key question is to find some way to assess the value of mobile applications to prospective users, and to gain an understanding of the factors that may delay the penetration of the mobile Internet on a larger scale for customers who would like to use restaurant e-services.1.3 Problem Discussion and JustificationUnderstanding consumer behavior and new technologies challenge the traditional assumptions underlying conventional theories and models, (Limayem, Khalifa, and Frini, 2000). The propensity to utilize restaurant online technologies encompasses breadth of Internet experience and a range of demographic and behavioral characteristics. A critical comprehension is necessary to determine the factors affecting the online e-service usage and decision process.In perusing the relevant research, many authors have touted the Internet for restaurant marketing efforts, but there is no supporting empirical research to determine the substance of accessing restaurant e-services and transactions through channels other than the traditional. Although the mobile Internet appears to have much to offer as a mechanism of commerce, not much is known about the consumers’ willingness to adopt wireless electronic media, (Carlsson et. al, 2005) and about the factors that influence their adoption decisions and value perceptions of mobile services. The wireless mobile Internet raises many of the same questions as the introduction of the static Internet. What are the potential adoption levels of restaurant-based e-services across multiple channels? The study investigates whether consumerswill embrace these technologies more often as a result of their increased internet usage.To answer the research questions, the following steps were pursued: first, a theoretical justification was developed to link beliefs about consumer’s online behavior and technology acceptance of online restaurant e-service applications. Then the research model was introduced. This is followed by a discussion of the data and methodology. Results and implications will conclude. This study will benefit the restaurant industry by understanding the context around which consumers’ use these emerging e-service technologies--conventional and mobile. Restaurants, destination marketing organizations, travel intermediaries and wireless providers will also be able to add value to their services from key routines from the benefits achieved from the findings. The potential impact of wireless applications is already enormous and is rapidly growing. The "go anywhere" coverage of mobile networks and the exponential growth of Internet-enabled mobile phones and PDAs make the mobile enterprise a viable and cost-effective value proposition for restaurants.CHAPTER 2LITERATURE REVIEW2.1 IntroductionThe Internet has become important for restaurant communications not only because it is an effective communication medium but also because it is a business transaction tool with great potential, (Lee, Hong & Lee, 2004). The Internet has proven to be an easy and efficient way of delivering a wide variety of services to nearly a billion ‘wired’ users, (Scornavacca, Barnes & Huff, 2001). Seven in ten restaurants now have their own websites, (NRA, 2006) and people come online to find out whether services are useful to them. Today’s restaurant customers want options for convenience and value, (Ebbin, 2006).2.11 Internet FamiliarityInternet familiarity is perhaps the biggest factor influencing people's proclivity to search for e-services. In perusing consumer theory on the role of product familiarity, greater familiarity may lead the consumer to try more products, (Alba and Hutchinson, 1987) and familiarity with e-service features will increase as online familiarity increases, ( Iqbal, Verma,& Baran, 2003). Pew Internet Project reports that Internet users do more kinds of things online after they gain experience, (2002). Usage of a system and a system that satisfies user’s needs reinforces satisfaction with the system and is a measure of the system’s success, (Pikkarainen, Pikkarainen,Karjaluoto and Pahnila, 2004). Conversely, Susskind, (2003) has investigated how apprehensiveness towards the use of the Internet relates to information seeking and purchase behavior. Consumers may be evolving and searching more as they gain experience, (Johnson, Moe, Fader, Bellman & Lohse, 2004). Therefore, it is important to find out the reasons why consumers decide to use or not to use restaurant e-services. Are they perceived as useful and easy to use?The average online consumer spends 14 hours a week online and the Internet is displacing the use of other media such as radio, magazines and books, (JupiterResearch, 2006). Much of the early research on consumers and Internet shopping behavior has been directed to the type of consumer who is likely to use the internet to search for and buy products. Bellman, Lohse and Johnson, (1999) investigated whether variables such as income, education and age might predict consumers purchasing decision. These researchers affirm that the more experience people have with the Internet and its features, the more its convenience becomes entrenched in their daily lives - enhancing everything from how they communicate to the way they shop….. and the way they order their food.2.12 Consumer Search BehaviorSince websites have become a major resource and a doorway into services for consumers (Business , 2005), there is no question that the Internet has, and will continue to have, a major impact on consumer information search behavior (Peterson & Merino, 2003; Granage, 2007). Searching behavior is an important construct to explore, as people begin their online descent to obtain restaurant e-services. The web is an efficient way for consumers to find out information about restaurants and for restaurants to promote themselves to potential and long standingcustomers. Search engines provide a myriad of information when it comes to searching for any products or services. A search engine is a program that in varying ways aggregates reference data so that when you type in a phrase it can point you in the direction of a website that relates to the words you type in. It consists of many different virtual developments and is a very visual process. Searching for information online is a precursor to online purchases and is the first step in a consumer’s online purchase decision making process, (Kulviwat, Guo, & Engchanil, 2004). Sixty-eight percent of Internet users utilize search engines during the consideration or research phase, while 42 % use search engines to make their decision, (Pew Internet and American Life Project, 2005). As consumers become more sophisticated, they also become more demanding. Past evidence suggests that consumers search more for information online that and then substitute online information sources for offline ones, (Klein and Ford, 2003; Kulviwat et. al. 2004). Because online search costs are low and time is of the essence, consumers have the incentive to search for more information compared to an offline search, (Bakos, 1997).From an online perspective, information search behavior has been extensively studied in various other industries. However, previous studies generally do not involve restaurants and online search behavior. Also, mobile searchers have unique needs and differences between wired and wireless search modes will be crucial to improving this service, (Kamvar and Baluja, 2006). Restaurant websites contain key informational content that is extremely important when searching; for instance, menus, events, directions, as well as various other links of information that might attract a customer to the restaurant.According to Kelsey Research, search is now second only to email as the most important online activity and the gap is closing rapidly (Wells, 2006). This author indicates that about one third of those who shop online use only one search engine; a little more than half use two or three; while one out of ten say they use four or more search engines on a regular basis. It is important to know how people use search engines as this is significant for restaurateurs that are certainly looking to fill seats in their restaurants. Wells (2006) indicates that 43% of search engine users are seeking a local customer and that 54% percent of search users have substituted searching the Internet for using the phone book, mostly for specific local lookups. Kamvar and Baluja (2006) found that mobile users who did a search for food and drink were more likely to also query local findings. Researchers have found that search propensity from a greater consumer experience is actually reversed, (Johnson, et. al, 2004). They studied air travel and found that consumers seem to be gravitating toward a preferred site over time, rather than learning how to search. This study from Johnson, et al. in 2004 suggested the following important details:People visit few stores online despite the fact thatconsumers are "just a mouse click away" from other stores.Browsing behavior varies by product category and level ofactivity, and shows no increase with experience. While suchbrowsing may be an important part of consumer search, theywere unable to find that these variances may be associatedwith purchase-oriented behavior and also may be associatedwith other activities (e.g., using Travelocity to find arestaurant website).It is possible that purchase related browsing might featuremore extensive searchInfrequent customers who tend to search less may not needas much in the way of incentives for loyalty. At the sametime, the most active, and perhaps valuable, customers arethose most likely to shop around, (p. 317.)Navarro-Prieto (1999) compared Web searchers with high and low experience and concluded that expert searchers plan ahead in their searching behavior based on their knowledge about the Web, while novice searchers hardly plan at all and are rather driven by what they see on the screen. When faced with a choice task, consumers are likely to use both features that they are already familiar with and new features that are made available to them (Lynch, Marmorstein, & Weigold, 1988; Iqbal, et al., 2003). The propensity to use either one or both sets of features is a function of the search costs and benefits linked with processing the information associated with the features (Ratchford, 1982). This is important in assessing how consumers trade off between prior feature knowledge acquired through purchasing offline, such as price, and new product online feature knowledge, such as time-saving online restaurant services.Web sites are a virtual entity and fill seats in restaurants by improving visibility to online browsers and providing a means to book reservations or submit other requests, (DiRoNA, 2004). The Internet’s range of choices can complicate an efficient search for any service. Using restaurant Internet services is an important end result of browsing, planning and search strategies. Being able to keep customers coming back is perhaps a success factor in realizing the potential of these web based e-service functions and their future track, (Sandu and Corbitt, 2002). The potential customer has to search for information on the desired service in order to compare the alternatives and make a decision from there on the next step. Searching for electronic information can certainly be a complex, multi-stage process. In the restaurant sector, individuals who carry out an external information search generally visit restaurants。

《饭店专业英语》Part 3 Unit 19 Buffet

Step 3 Seating guests 请客人入座
Step 4 Introducing foods 介绍自助餐桌上食物
Step 5 Being at service 随时服务 Step 6 Paying the bill 结帐
IV. Sentences
You just move along the counter and pick out what you like. 您可以沿着柜台走，挑选您喜欢的食物。
didn’t adapt themselves to
(west)
complicated
(eat) etiquette (礼节), so they
thought out a self-served way to choose and take food
and beverage on dining table. With time slipping by, the
B. Make a dialogue according to the situation below.
Five people come to the cafeteria to have buffet, they want to have a table near the door.
Unit 19 Buffet Service
ቤተ መጻሕፍቲ ባይዱ
I. Buffet Service
More and more modern hotels serve buffet (breakfast, lunch and dinner buffet). Nowadays, buffet is popular with guests, it needs high quality service. As a member of F&B department, you should be very attentive and alert in meeting guests’ needs.

西餐Sequence of Service

Sequence of Service服务流程All Day Dining全日Lunch and Dinner ( Buffet) 午餐和晚餐（布菲）1.Greeting guest (by hostess) 问候客人（咨客）2.Escorting guest指引客人3.Explaining buffet concept 介绍自助餐4.Assisting with sitting guest 协助和安排客人入座5.Presenting beverage list 展示酒水单6.Greeting guest (by waiting staff) 问候客人（服务员）7.Taking beverage order 点酒水8.Repeating the order 重复所点的酒水9.Ring in the order 入单10.Picking up beverage 提取酒水11.Serving beverage 服务酒水12.Cleaning the table 清洁桌面13.Adjusting cutlery 调整餐具14.Quality check 检查质量15.Cleaning the table 清洁桌面16.Adjusting cutlery 调整餐具17.Itemizing bill 列举账单18.Present bill (upon request) 展示账单（根据需求）19.Collect payment 买单20.Bid farewell 欢送客人Sequence of Service服务流程All Day Dining全日Lunch and Dinner (A La Carte) 午餐和晚餐（零点）1.Greeting guest (by hostess) 问候客人（咨客）2.Escorting guest 指引客人3.assisting with sitting guest协助和安排客人入座4.presenting beverage list and food menu展示酒水单和菜单5.greeting guest (by waiting staff) 问候客人（服务员）6.taking beverage order点酒水单7.repeating beverage order重复所点的酒水8.ring in the order入单9.picking up beverage提取酒水10.serving beverage服务酒水11.taking food order 点菜单12.repeating food order 重复所点的食物13.ring in food order 录单14.serving bread (when needed) 服务面包（当有需要时）15.adjusting cutlery 准备餐具16.picking up food 提取食物17.serving food 服务食物18.quality check 检查质量19.cleaning the table 清洁桌子20.offering dessert and coffee/tea 推销甜点和咖啡/茶21.taking dessert order 点客人所需甜点22.serving dessert 服务甜点23.taking coffee or tea order 点咖啡或者茶24.serving coffee or tea 提供咖啡或者茶25.cleaning the table 清洁桌子26.itemizing bill 列举账单27.present bill (upon request) 展示帐单（根据需要）28.collect payment买单29.bid farewell 欢送客人Sequence of Service、服务流程All Day Dining全日Breakfast (A La Carte) 早餐（零点）1.Greeting guest (by hostess) 问候客人（咨客）2.Escorting guest 指引客人3.Explaining buffet concept 解释布菲4.Assisting with sitting guest协助和安排客人入座5.Presenting beverage list and Breakfast menu 展示酒水单和早餐菜单6.Greeting guest (by waiting staff) 问候客人（服务员）7.Taking order 点单8.Repeating the order 重复点单9.Ring in the order 录单10.Picking up beverage 拿取酒水11.Serving beverage 服务酒水12.taking food order 点菜单13.repeating food order 重复所点的食物14.ring in food order 录单15.adjusting cutlery 准备餐具16.picking up food 提取食物17.serving food 服务食物18.quality check 检查质量19.Cleaning the table 清洁桌面20.Itemizing bill 列举账单21.Present bill (upon request) 展示账单（根据需求）22.Collect payment 买单23.Bid farewell 欢送客人。

餐厅服务介绍总结归纳英文

餐厅服务介绍总结归纳英文IntroductionRestaurant service plays a crucial role in the overall dining experience for customers. Whether it is the quality of food, the attentiveness of the staff, or the ambience of the establishment, all these factors contribute to the satisfaction of the guests. This article aims to provide a comprehensive summary and analysis of restaurant service, highlighting its key aspects and importance.1. Welcoming AtmosphereA restaurant's ambiance is the first impression that guests receive upon entering. The service staff should greet and welcome the customers warmly, making them feel comfortable and valued. The interior design, lighting, and music should be selected to create a pleasant dining environment that matches the restaurant's theme or cuisine.2. Staff ProfessionalismThe professionalism of the restaurant staff is essential for delivering high-quality service. They should be well-trained, knowledgeable about the menu, and capable of making recommendations based on customers' preferences. Additionally, the staff should be courteous, attentive, and responsive to guests' needs throughout their dining experience.3. Menu Presentation and Order TakingThe menu is a critical component of the dining experience. It should be presented clearly, with detailed descriptions of each dish, including anydietary or allergen information. The service staff should be skilled in explaining the menu items, answering questions, and guiding customers in their selection. Efficient order taking ensures accuracy in serving the desired dishes promptly.4. Timely Food and Beverage ServiceOne of the most crucial aspects of restaurant service is the timely delivery of food and beverages. The kitchen and the service staff should work together seamlessly to ensure that orders are prepared and served promptly. Any delays should be communicated to the customers politely, with alternative arrangements made to minimize any inconvenience caused.5. Attention to DetailAttentiveness to detail is paramount in providing excellent restaurant service. This includes ensuring that table settings are clean and complete, utensils are readily available, and glasses are refilled promptly. Attention should also be given to factors like proper lighting, temperature control, and cleanliness of the dining area.6. Handling Customer ComplaintsNo matter how well a restaurant operates, there may still be instances where customers may have complaints or concerns. It is essential for the service staff to handle these situations professionally, addressing the issue promptly and resolving it to the customer's satisfaction. This can help turn a negative experience into a positive one, ensuring that customers leave with a favorable impression.ConclusionIn summary, restaurant service is a vital aspect of the dining experience. From creating a welcoming environment to providing attentive and professional service, every step contributes to the overall satisfaction of the guests. By paying attention to the details and continually striving to improve, restaurants can enhance their service and build a loyal customer base. Remember, positive customer experiences and word-of-mouth recommendations are essential in today's competitive hospitality industry.。

餐饮接待服务流程英语

餐饮接待服务流程英语Restaurant Service Procedure.Pre-Service.Set up the dining room: Arrange tables and chairs, set linens, place utensils, glasses, and plates.Prepare side work: Cut bread, make salads, prepare sauces and garnishes.Greet guests: Welcome guests warmly and escort them to their table.Present menus: Explain the menu and make recommendations if requested.Take orders: Listen attentively to guests' orders, clarify any questions, and input orders into the system.During Service.Serve appetizers: Bring appetizers to the table and describe dishes if necessary.Serve entrées: Present entrées with flair, describing dishes and any accompaniments.Check on guests: Regularly inquire about guests' satisfaction, refill beverages, and address any requests.Serve desserts: Offer dessert options and make recommendations if desired.Process payment: Present the bill, take payment, and handle any queries or issues.Post-Service.Clear the table: Remove plates, glasses, and utensils.Reset the table: Prepare the table for the next guestsby replacing linens, utensils, and glasses.Clean the dining room: Sweep or vacuum the floor, wipe down tables and chairs.Say goodbye to guests: Thank guests for their patronage and bid them farewell.Additional Tips for Excellence.Be professional: Maintain a friendly and courteous demeanor throughout the service.Be knowledgeable: Familiarize yourself with the menu and specials.Be attentive: Pay attention to guests' needs and anticipate their requests.Be efficient: Deliver food and drinks promptly without compromising quality.Be friendly: Engage with guests in appropriate ways to build rapport.Be flexible: Adapt to unexpected situations and handle complaints gracefully.Work as a team: Cooperate effectively with other staff members to ensure a seamless service.Respect dietary restrictions: Be aware of guests' food allergies and preferences.Handle feedback professionally: Address positive and negative feedback respectfully and use it to improve the service.Continuously improve: Regularly evaluate your performance and seek ways to enhance the guest experience.Specialized Service Types.Buffet Service:Prepare buffet: Set up the buffet area with dishes, utensils, and condiments.Greet guests: Welcome guests and explain the buffet layout.Monitor the buffet: Ensure dishes are replenished and the area is clean and presentable.Assist guests: Help guests navigate the buffet and assist with any dietary requests.Room Service:Take orders: Answer phone calls or visit guest rooms to take room service orders.Prepare trays: Assemble trays with ordered items, utensils, condiments, and napkins.Deliver trays: Knock on the guest's door, announceyourself, and deliver the tray to the guest.Clear trays: Collect trays once the guest has finished dining.Banquet Service:Plan and coordinate: Collaborate with the event planner to determine table layout, menu, and staffing.Set up the venue: Arrange tables, chairs, decorations, and equipment according to plan.Serve guests: Provide food and beverage service throughout the event.Clean up: Clear and clean the venue after the event.Etiquette for Service.Dress appropriately: Wear a clean uniform and maintain a professional appearance.Maintain personal hygiene: Ensure you are well-groomed and have good dental hygiene.Be respectful: Treat guests with courtesy and respect, regardless of their background or behavior.Avoid interruptions: Respect guests' privacy and avoid interrupting conversations or table settings.Handle complaints discreetly: If a guest expresses dissatisfaction, address it promptly and discreetly without creating a scene.Offer genuine hospitality: Make guests feel welcome and appreciated throughout their dining experience.。

餐饮服务英语对话

餐饮服务英语对话The document was prepared on January 2, 2021餐饮服务:为了方便掌握学习情境内容,我们通过五个情境来学习Model 1:Table Reservation 用餐预订服务Model 2:Receiving the Guest in the Restaurant 接待客人用餐Model 3:Taking orders 点菜Model 4Serving Dishes 上菜Model 5Pay the bill 付账Model 1:Table Reservation 用餐预订服务技能要点1. When the guests ask you to reserve为什么而保留 for him , you must paymore attention注意要做某事 to ask him to the table or private room.当客人要求你为他订餐时,要注意询问他是要订餐台还是要包间.2. Ask the guest about the information of the table reservation:从客人那里获得下列用餐信息：The number of the person就餐人数Table in the lobby or a private room 大堂的餐台还是包间The demands for the table or the private room 对餐台还是包间的要求,如靠窗吸烟等需求The time of arrival 宾客到达的时间Under whose name the reservation is made and contact telephone number or the room number.订餐者姓名联系电话号码或房号.3. Confirm.确认.4. Express your expectation to the guests.表达对客人的期盼.餐厅常用口语1. 查看座位Just a moment, please. I’ll check the availability for you.请稍等,我来为您查查是否有空位.2. 座位已满I’m afraid we’re fully booked for that time.恐怕那个时间餐位已经订满了.3. 变更时间Is it possible for you to change the time您是否可以换个时间呢4. 座位选择Would you like a table in the lobby or in a private room您是喜欢大厅的餐台还是包间呢6. 桌位要求And can I booking a table by the window您可以为我留一张靠窗的桌位吗7. 询问要求Any special requirement有什么特别要求吗8. 预订已满I’m afraid that table is reserved for 8 .恐怕那张桌已经被预订了.⑴Table Reservation 餐桌预订场景：Mr. Smith wants to have the dinner with his friends tonight. So he called the IAP to order.斯密斯先生将在今晚与他的朋友用餐所以他致电给IAP做预定.C=Caller打电话询问的客人 W=Waiter 服务生C: Hello. Is this IAP 你好,请问是陶乐咖啡厅吗W: Yes. May I help you 是的,需要我效劳吗C: Yes, I’d like to reserve a table for tonight, please. 我想预定今晚的座位.W: Certainly. Sir. How many people, Please 好的,请问共有几位C: Six. 六位.W: At what time can we expect期待 you 请问几点光临C: Oh, at 7:00 tonight. 噢,今晚七点.W: Would you like a table in the main restaurant or in a private room, sir 先生,请问您想订大厅还是包房呢C: The main restaurant will be fine. 大厅的席位就可以了.W: Certainly, sir. A table for six at 7 tonight. May I have your name and telephone number, please 好的,今晚七点钟,六个人的餐桌.可以告诉我您的姓名和电话吗C: Sure. It’s John Smith and my number is .当然可以.我叫约翰.史密斯,电话号码是.W: Thank you very much, Mr. Smith. Let me repeat your reservation: you book a table for six at 7 o’clock tonight and your phoI right非常感谢您,史密斯先生.请让我重复您的预定：是对的吗C:Yes, it is是这样的.W: My name is Ivy and we look forward to seeing you.我叫Ivy,非常期待您的光临.C: See you tonight. Goodbye. 晚上见.W: Goodbye. 再见.⑵A Private Room Reservation包厢预订-中餐厅实用对话Practical DialoguesMr. Smith will have the dinner with his customers. He called the PP to reserve the private room.斯密斯先生将和他的客户用晚餐,他致电给乐宫预定一个包厢.C=Customers 顾客 W=Waiter 服务生W: Hello PP. this is Miss. Sue speaking .Can I help you您好,乐宫. 我是Sue,有什么可以帮到您C: May I have a private room for this afternoon 我想订个包房.W: Yes. I’ll arrange that for you. Can I have your name, please可以,我给您安排.请问您的名字是C: John Smith. 约翰史密斯.W: Mr. Smith, how many guests 史密斯先生,有多少客人C: Five. 五位.W: And then, when are you coming 什么时候来就餐呢C: At 7 o’clock this afternoon. Is it OK 今天下午7点,行吧W: OK. Do you have any special requirements I mean for vegetarians or something else.可以,您有任何特殊的要求吗比如是素食者或其他什么特殊的C: Oh, I see. I’d like it. My guests are all vegetarians素食者.喔,可以,我喜欢.我朋友都吃素食.实用词汇和术语技能要点1. Ask the guests if they have a reservation or not. If “yes”, lead them to the booked table. If “no”, ask them the number of people, and escort them to choose a table for them.问清有否预留座位.如果有,领位到预订的餐台；如果没有,询问有几位,然后引领为人挑选合适的餐台.2. When the guests are going to seat, arrange them take their seats as soon as possible. Arrange the tea or some drinks immediately立即.入座时,安排客人尽快就座,并及时安排茶水或是饮料.3. After the guests are seated, give them the menu. 在客人坐定后,才上菜单.常用句子口语1. 问侯客人Good evening, sir. Welcome to our restaurant. 先生,晚上好,欢迎光临本餐厅.2. 祝福用语Have a good evening. 祝您有个愉快的夜晚.3. 等待用语Now would you please take a seat and wait over there 您先在那边坐下来等好吗4. 指导宾客We have a window table reserved for you. 我们为您保留了一张窗边的桌子.5. 建议换桌What about the one which is close the window 有一张靠窗的桌子您觉得合适吗6. 安排宾客We will arrange the seat you very soon. 我们将尽快安排您入座.7. 儿童服务Would you like a high chair for your child 要不要给您的孩子拿一张高椅呢⑴Receiving the Guest with a Reservation 接待有预订的客人Betty has reserved the table. Now she and her friend went to the restaurant. The host received them.贝蒂已经预定了座位,现在她和她的朋友来到了餐厅,咨客迎接了她们.W=Waiter C= BettyW: Good evening. How are you today 晚上好.您今天好吗C: it’s ok, thank you. 很好,谢谢你W: Do you have a reservation 请问您有预定座位吗C: Yes, we do. A reservation for two under Smith. 有,我们订了两位.是以史密斯的名字订的.W: Just a moment, please… Here it is 7:00 . Betty Smith, two, non-smoking非吸烟区.请稍等一下.----有的,在这儿,晚上7:00,贝蒂-史密斯,两个人,不抽烟.C: That’s us. 是我们,没错.W: Right this way, please. 这边请.⑵Receiving the Guest without a Reservation 接待没有预订的客人Mr. White and his wife went to the restaurant to have the dinner. But they have no reservation. The waiter receiving them and escort them to choose the table that fits them. 怀特夫妇来到餐厅用餐可是她们没有用餐,服务员接待了她们并且帮助他们选择了合适的座位.W=Waiter B=BakeW: Good evening, sir and madam. Welcome to our restaurant. Do you have a reservation晚上好,先生、夫人.欢迎到我们酒店.有预定吗B: I’m afraid I haven’t. Do you have a table for two没有. 有双人桌吗W: I’m sorry to say that we don’t have any vacant seat at this moment. Would you please wait in the lounge for about five minutesI’ll seat you if the table is ready.对不起,目前我们没有空的. 请在休息室等大约5分钟好吗桌子准备好了我就安排你们. B: It sounds nice. Nancy, let’s go to the lounge then.好吧,南希,我们去休息室.Five minutes later 5分钟后W: I am sorry to have kept you waiting, sir and madam. Now we have a table for you. This way, please. 对不起,让你们久等了,先生、夫人.现在为你们准备了一张桌子,请这边走好吗客人入座后W: What kind of drink would you like tonight 今晚您想喝点什么B: Green tea, please. 请拿杯绿茶吧W: I’ll bring them to you right away. 我一会就拿来.Model 3:Taking orders 点菜技能要点1. The order of the western dishes begins from the host or hostess generally. If the host wants the guests order by themselves, begins from the first guest by the right to the host or hostess. Usually, men order for the women. The ladies don’t order.西餐点餐的顺序一般从主人或者女主人开始.如主人示意请宾客分别点菜,则从主宾主宾一般坐在男主人或女主人的右边开始.一般男生为女士点菜,女士不直接接受点菜.2. Pay more attention to asking the guest about his demands in detail of the order when you take the order. So the chef can cook by his demand.需求在接受点菜时,必须问清客人的需求,以便厨师按客人的口味进行烹饪.3. After ordered the food or beverage, the waiter should read the meal the guest ordered one by one.当客人点完食物或饮料后,点菜员要一道一道地报点他们点的菜.点餐常用句1. 主动服务Shall I make a recommendation 需要我推荐吗2. 建议顾客How about something to drink 来点饮料怎么样3. 续杯提醒Does that come with refills 可以续杯吗4. 准备点菜Are you ready to order now, sir 先生您准备点菜了吗5. 开始点菜I’d like to try the chicken, please. 我想试试鸡肉.6. 推荐菜肴Why not try the XXX 干嘛不试试XXX7. 询问菜单Is there a set menu for lunch 有午餐的套饭菜单吗8. 特色菜推荐It’s the specialties of our restaurant. 这是我们餐厅的特色菜.9. 时间说明Your dish takes ten minutes to prepare. 您的菜需要十分钟准备.10. 后续服务What will you have to follow the soup 喝完了汤,您要吃什么11. 询问客人的口味Would you like it rare, medium, or well-done 点牛排时您喜欢煮得生一点儿,中等程度,还是老一点儿12. 表示抱歉I’m sorry, there are no xxx. 很抱歉,没有XXX了.14. 提供餐类We have both buffet-style and a la carte dishes, which would you prefer我们有自助式和点菜式,您喜欢哪一种15. 今日特色Do you have today’s chef’s dish 今日有推荐菜吗Taking a la cart Orders for Western Food 西餐点菜服务场景：Tom wants to taste western food this evening. He comes to a restaurant to have a western dinner. But he has no reservation.汤姆今晚想吃西餐,他去到餐点准备用餐可是他没有预定.W=Waitress H=Hostess J=Tom JonesH: Good evening. Welcome to our restaurant. Have you made a reservation晚上好,欢迎到我们餐厅来,请问您有预订吗J: No, we haven’t. 没有.H: Three people 是三位吗J: Right. 是的.H: This way, please. How is this table 这边请.这个位置怎么样J: It’s fine. 很好.H: Thank you. Take your seat, please. 谢谢.请坐.W: Good evening. May I take your order now 晚上好,可以点餐了吗J: Do you have any specialties 您有什么特色菜推荐吗W: Yes, you can try our appetizer called smoked, it taste very delicious.是的,您可以尝试一下我们的头盘-熏三文鱼,吃起来很美味.J: For an appetize r开胃菜/头盘, smoked salmon. 来一道开胃菜,熏三文鱼. W: Do you need order salad And which dressing you want您需要点沙拉吗配什么酱汁J: we’d like three large fruit salads with balsamic and vinaigrette dressing.我们需要三份大的水果沙拉配香脂醋汁和油醋汁.W: What soup would you like 要什么汤J: Fish soup, French style. 法式鱼汤.W: And, for the main course 请问要什么主菜J: Two T-Bone Steaks and a rump steak. 两份T 骨牛排,一份牛腿排.W: How would you like your steak done 牛排要几分熟J: Medium- well. 七分熟.W: What kind of sauce would you want 要哪种酱汁J: Black pepper and mushroom cream sauce.黑椒汁和奶油蘑菇汁.W: Would you like some vegetables 要些蔬菜吗J: The curried vegetables. 咖喱蔬菜.W: Anything for dessert 需要甜点吗J: Strawberry ice cream for all. 每人一份草莓冰激凌.W: Anything else 还需要别的吗J: No, I’m afraid that’s all. 不,已经足够了.Model 4：Serving Dishes 上菜1. After the guests almost have arrived, you can ask them politely: “Excuses me, may I serve you”客人基本到齐后礼貌询问是否可以上菜“打扰一下,请问可以上菜了吗”2. Before serving dishes, called the correct names of the dish. “Hello,this is ……, please enjoying”上菜品前,清晰正确报出菜名,“您好,这是……,请慢用”3. If the guests need divide the dishes, at first, you should ask them: “would you need to divide your dishes”如果需要分菜,先询问客人“请问是否需要分菜”4. After serving the last dish, you should tell the guests: “This is the complete course.”当上最后一道菜时,低声告诉客人“您好,菜已上齐”上菜常用句1. 询问菜肴Here’s the shelled shrimp. Is it yours 这是虾仁,是您的吗2. 介绍菜肴This one is called XXX. 这菜叫xxx.3. 顾客催促Would you hurry up 能不能快一点啊4. 询问口感Did you enjoy your meal 这菜吃起来还和您的胃口吗5. 上汤Shall I put the soup in the middle of the table 我把汤放在桌子中央,好吗7. 慢慢享用Take your time and enjoy it. 您慢慢享用吧.8. 上菜提醒Watch out for the plate. It’s a little hot. 请小心盘子,有点烫.9. 延迟上菜Please hold the food; we still have one friend coming. 请稍后上菜,我们还有一个朋友没到.10. 上菜次序The Chinese way is to serve the soup first and then the food; if you like, we’ll bring you the food first. 按中国的方式,是先上汤再上菜；如果您喜欢,我们可以先上菜再上汤.11. 表示抱歉I’m really sorry about that, I’ll tell the chef to hurry. 真的很抱歉,我会叫厨师快一点儿.12. 上菜完毕This is the complete course. There is dessert to follow. 全部的菜已经上齐了,接下来还有点心.Serving the Western dinner 西餐服务Mr. Xiang and his friends want to have a sirloin steak. They go to a western restaurant to have lunch. 向先生和他的朋友想吃沙朗牛排,他们去到一间西餐厅用午餐.W=Waiter X=Mr. XiangW: Good afternoon, sir. Welcome to our restaurant. 您好,先生.欢迎你来到我们餐馆.X: Good afternoon. 你好.W: May I show you our lunch menu 您现在要午餐菜单吗X: Yes, please. 可以.W: Here it is. 给您菜单.X: Yes, I’ll have a mixed salad and sirloin steak. Which vegetables come with the steak好,我要一份混合沙拉、一份沙朗牛排.牛排配有什么蔬菜W: French fries, carrots and peas. 薯条、胡萝卜和豌豆.X: That’s fine. By the way, I’d like come beer and a cup of coffee.不错.顺便来到啤酒和一杯咖啡.W: Yes, how would you like your steak, sir 好的,先生,你的牛排怎么做X: I’ll have it medium rare, please. Do you have any salad oil 三分熟,您有沙拉油吗W: Certainly. I’ll bring some to you. 有,我给您拿些来.X: Thanks. 谢谢.实用词汇Model 5：pay the bill 结账Guest: TomTom: Could we have the check, please汤姆：请拿帐单来好吗Waiter: Here is your check RMB86yuan.侍者：给您,一共86元Tom: Do you accept tuque支票汤姆：你们收支票吗Waiter: No, I'm sorry we don't. We accept credit cards and cash or you can pay for room charge.侍者：对不起,我们不收.我们只收信用卡和现金,您也可以用房费来支付.Tom: Well, I don't have any cash with me. I have to pay by credit cards. Here it is汤姆：我没带现金.我必须用信用卡结帐了,这是我的信用卡.Waiter: Do you have a password of your card 您的卡有密码吗刷卡前先核实是否为有效的信用卡,有无客人签名Tom：Yes.有密码Waiter：OK, please input the password.好的,请您输一下密码.刷卡后双手将卡还给客人,礼貌的让客人在POS单上签名并再次告知刷卡的金额R：Please sign in POS list to confirm.请您在POS单上签字确认.Tom: Oh, please wait for a minute. I want to go with the food left.汤姆：请稍等一会.我想把剩下的食物带走.Waiter: I see. I will bring some to-go boxes for you.侍者：我明白.我会为您拿一个打包盒.Tom: Thank you.汤姆：谢谢.为方便学习将结账分为以下三类：1.room charge:入房帐现金 card 信用卡Waiter: Here is your check RMB 970yuan.这是您的账单,一共是970元人民币.G: Can I pay for room charge我可以入房帐吗W: Of course, can I have your room number当然可以,可以告诉我您的房间号码吗G：My room number is 1818.我的房间号码是1818.W:Please wait a moment.请您稍等一会儿.核查后发现1818的客人房间押金不足970元,因此无法支付.W: I am sorry sir, you do not have enough deposit in your room, so we can’t charge in your room. You can pay for cash or credit card.很抱歉先生,您房间里没有足够的押金可以支付,所以我们无法入房帐,您可以选择用现金或信用卡支付.G: Ok I will pay for cash, Here you are好的,我会用现金支付,给你.W: Thanks sir, Here is your rest 30 dollars and please signs here.谢谢您先生,这是您剩余的30元并且请您在这里签名.G: You can keep it for your tips and thanks for your service.你收下当小费吧,多谢你的服务.W: Thanks very much .We hope to see you again in the future非常感谢,我们希望能再次见到您如何介绍自助餐自助早餐：Breakfast buffet1: please show us your room card then you can have breakfast buffet. And one room include two person.请您出示您的早餐券就可以享用自助早餐了,间房有两张早餐券.2.You should pay for another three people~您需要另外支付另外三个人的费用.3.The price of breakfast buffet is RMB 98 plus fifteen percent for servicecharge.自助早餐的价格是人民币98元加上15%的服务费.4.The price of lunch buffet is RMB126 without service charge.自助午餐的价格是人民币126元不收服务费.5.The buffet dinner price is RMB226without service charge.自助晚餐的价格是人民币226元不收服务费.6.The children 1meter to height are half price, free charge for thechildren below 1meter.身高在1米至米的儿童半价享用自助餐,一米以下的儿童免费.7.Our buffet includes over 30kinds of main food and also seafood, Chinesetraditional food and western food, fresh salmon, oyster and Brazil free charge for juice, beer, red wine and ice cream.我们的自助餐包括超过30种热菜主食,有海鲜、传统中国食物、西方食物、新鲜三文鱼、生蚝和巴西烧烤.还有免费的饮料啤酒和红酒冰淇淋.。

餐饮服务应用(二)Buffet

卫生的清理、设施设备的正常使用（30分钟）
Cleaning & checking facilities (30 min)
所用物品的准备（20分钟）
Equipments preparation (20 mins)
摆台型、台面（40分钟）
table set up (40 mins)
饮品的准备（20分钟）
餐饮服务应用（二）：中级 Food and Beverage II – Intermediate
3
自助餐相关的用品种类及其功能 Buffet Equipments and facilities

金属餐具类 silverware 汤勺、餐刀、餐叉、牛排刀、甜品勺、冰激凌勺、筷子、自助餐炉、自助餐锅、自助餐夹、自助餐汤勺 Soup spoon, Dinner fork, Dinner knife, dessert spoon, ice-cream spoon, chopsticks, buffet ovens, chafing dish, buffet tongs, soup ladle,etc ◦ 使用标准 Standard：干净、无破损、无油迹、无水迹
西红柿片火腿片
南瓜粥 Salad Dish
蟹肉粥
海虹
蛤蜊
tomato ham 洋葱圈芥末 onion mustard
鸡尾汁水瓜柳柠檬汁洋葱碎吐绿芥末 caper Lemon juice onion 司北极虾泡菜面包烟熏三文鱼 bread 热菜炸鸡
咖
啡
杯
奶精红茶
糖
咖啡白水
1
餐饮服务应用（二）：中级 Food and Beverage II – Intermediate

餐饮部服务F&B Service

YOUR SITE HERE
听力对话
酒水服务1分钟酒水服务分钟
重点句型
What would you like to drink? Would you like to try some Chinese alcohol? I think that a Chablis would go very well with your oysters. 海鲜配白葡萄酒（夏布利白葡萄酒配生蚝）海鲜配白葡萄酒（夏布利白葡萄酒配生蚝）
Business Center
商务中心服务内容
LOGO
文秘服务：网络、文秘服务：网络、传真信息服务票务服务
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阅读理解
Text A
Questions
LOGO
Explain the payment method of bank credit card. What are the three principal types of credit cards mentioned in the passage? Translate the measures which are suggested to be taken to protect your credit cards. And do you have any other suggestions?
LOGO
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重点句型听力席间服务及投诉处理4分钟席间服务及投诉处理分钟
情境对话
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Miss Liu finds that the fish she ordered is not fresh and the rice is not served until she finishes her meal. She complains about these. The waiter gives her 20% discount.

餐厅服务流程英语作文高中

餐厅服务流程英语作文高中Restaurant Service Process。

Introduction:Restaurant service process refers to the systematic steps followed by the restaurant staff to provide a seamless dining experience to the customers. This process involves various stages, including reservation, greeting, seating, ordering, serving, and payment. Each step is crucial in ensuring customer satisfaction and maintaining the reputation of the restaurant.Reservation:The first step in the restaurant service process is reservation. Customers can make a reservation through various channels such as phone calls, online booking platforms, or in-person visits. The restaurant staff should be trained to handle reservations efficiently, noting downthe necessary information like date, time, number of guests, and any specific requirements.Greeting and Seating:Upon arrival, customers should be warmly greeted by the host or hostess. The staff should be friendly and attentive, making the customers feel welcome and comfortable. The host or hostess should guide the customers to their designated table, considering their preferences and any special requests they may have made during the reservation process.Ordering:Once the customers are seated, the waitstaff should promptly provide them with menus. They should be knowledgeable about the dishes, ingredients, and anyspecial recommendations. The waitstaff should be patientand ready to answer any questions the customers may have. After the customers have made their choices, the waitstaff should take their orders accurately, ensuring that any dietary restrictions or allergies are noted.Serving:After the orders are placed, the kitchen staff starts preparing the dishes. The waitstaff should ensure that the food is served promptly and at the right temperature. They should be attentive to the customers' needs, refilling water glasses, and providing additional condiments or utensils as required. The waitstaff should also be proactive in checking if the customers are satisfied with their meals and promptly addressing any concerns or complaints.Payment:Once the customers have finished their meals, the waitstaff should present the bill promptly. They should handle the payment process efficiently, offering various payment options such as cash, credit cards, or mobile payment methods. The waitstaff should be polite anddiscreet while handling the payment, ensuring that the customers' privacy is respected. They should also thank thecustomers for choosing the restaurant and invite them to visit again.Conclusion:The restaurant service process plays a crucial role in creating a positive dining experience for customers. Each step, from reservation to payment, should be executed with precision and attention to detail. By following this process, restaurants can ensure customer satisfaction, build a loyal customer base, and maintain their reputation in the highly competitive food industry.。

餐饮服务流程与标准英语

餐饮服务流程与标准英语Dive into the world of hospitality where every detail is a testament to perfection, and the art of dining transcends mere sustenance to become an experience. The culinary journey begins with a meticulously crafted service process, designed to ensure that each guest feels like royalty. From the moment a guest is greeted with a warm welcome, the stage is set for an unforgettable dining experience.The process kicks off with attentive seating, where guests are guided to their tables with a courteous nod to their comfort and preference. The ambiance is set with aswift yet thorough introduction to the menu, highlighting the chef's specialties and the day's freshest offerings. The art of presentation is not just a visual treat but a promise of the exquisite flavors to come.As the guests make their selections, the waitstaff, well-versed in the nuances of wine pairing and dietary restrictions, offer informed suggestions to enhance the meal. The pacing of the service is a delicate balance, ensuringthat each course arrives with impeccable timing, allowing the flavors to be savored without interruption.The standards of service are upheld by the seamless coordination between the front of house and the kitchen. The staff's attentiveness to detail is evident in the consistent temperature of the food, the precise garnishing, and theattentive refills of beverages. Each interaction is a dance of efficiency and grace, ensuring that the guest's needs are met without being intrusive.Throughout the meal, the service staff maintains a keen eye on the dining experience, anticipating and addressing any concerns before they arise. The art of conversation is mastered, with staff engaging in polite and informative dialogue that enriches the dining experience without overwhelming the guest's enjoyment.As the meal concludes, the presentation of the bill is handled with the same level of care and attention as the food itself. The final goodbye is a promise of a return visit, as the staff thanks the guest for their patronage and ensures a smooth departure.In the realm of fine dining, the service process and standards are the unsung heroes, elevating a meal from ordinary to extraordinary. It's a symphony of flavors, a ballet of service, and a testament to the dedication of those who make every dining experience a memorable one.。

(餐饮管理)餐饮英语

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 香槟其他小吃：meat 肉beef 牛肉pork 猪肉chicken 鸡肉mutton 羊肉bread 面包steamed bread 馒头rice noodles 米粉fried rice noodles 河粉steamed vermicelli roll 肠粉macaroni 通心粉bean thread 冬粉bean curd with odor 臭豆腐flour-rice noodle 面粉noodles 面条instinct noodles 速食面vegetable 蔬菜crust 面包皮sandwich 三明治toast 土司hamburger 汉堡cake 蛋糕spring roll 春卷pancake 煎饼fried dumpling 煎贴rice glue ball 元宵glue pudding 汤圆millet congee 小米粥cereal 麦片粥steamed dumpling 蒸饺ravioli 馄饨店英语交流用语·欢迎、问候用语1、Good morning(afternoon, evening), sir(madam)早上（下午、晚上）好，先生（夫人）。

酒店服务英语ProjectBuffetandCoffeeShopService

专门销售咖啡豆、咖啡粉以及咖啡烘焙设备，提供咖啡课程和体验。
提供会员专属的咖啡和优惠，注重会员关系管理和社区氛围。
coffee shop services provided
客人可以点自己喜欢的咖啡和附加食品，通常包括现磨咖啡、拿铁、卡布奇诺等。
点餐服务
提供免费的无线网络服务，方便客人连接互联网。
无线网络服务
CATALOGUE
目录
effective communication in hotel serviceconclusion
01
introduction
01
Development of English language skills in the hospitality industry
background information
02
Importance of communication and language skills in hotels
03
Buffet and coffee shop service as important elements of hotel service
Improving English communication skills in hotel buffet and coffee shop service
使用浸泡和压滤的方法，将磨好的咖啡粉和热水浸泡后通过滤网压滤出咖啡液体。
04
comparison between buffet restaurants and coffee shops
SimilaritiesCuisine/drink variety: Both buffet restaurants and coffee shops offer a wide variety of food and drink options to customers.Self-serviceor buffet style: Both types of establishments typically allow customers to serve themselves food and drink from a buffet or counter.Casual dining/relaxing atmosphere: Buffet restaurants and coffee shops generally provide a casual dining experience and a relaxing atmosphere.DifferencesMain focus: The main focus of a buffet restaurant is typically food, offering a variety of hot and cold dishes, while a coffee shop typically emphasizes beverages, offering a range of coffee, tea, and other drinks.Cuisine quality: Buffet restaurants are known for offering a limited amount of high-quality food items, often made from scratch, while coffee shops typically serve pre-packaged food items.Attire: Buffet restaurants usually require customers to dress semiformal or formal attire, while coffee shops are more casual and allow customers to wear shorts and T-shirts.

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-I’m going to get some more oysters. You want anything?
-What can I get you?
-What do you want on it?
-You want it with everything?
-Please pay at the register.
Guest: When dose it open? / When dose it close?
Staff: Our buffet business time is from 18:00—21:30.If you want have buffet now, We will delay the closing for while. Our buffet will be open half an hour. Would you mind to wait for a moment?
-Mmm, that looks good. Where’d you get it?
-You should try the roast beef.
-It’s over there next to the salad bar.
-Could you get me some more coffee while you’re up? Thank!
-SOFT DRINKS ARE INCLUDED IN THE PRICE, BUT BOTTLED DRINKS ARE EXTRA.
-Please take what you want to eat.
-What are you doing eating potato salad? That’s such a waste!
never gets fat.
Module 13.SerΒιβλιοθήκη ice of Buffet4
Sample of Task 2 ---- Going to the Buffet
Guest: Do you have some recommendation ?
Staff: Our restaurant offer buffet includes continental style, southeast cuisine, Brazil B.B.Q, It’s worthy for money.
Module 13.Service of Buffet
Module 13.Service of Buffet
3
Sample of Task 1 ---- A Buffet Dinner Lily: He really surprised me. Wang: Really? Lily: We went to a buffet yesterday and he really surprised me. Wang: How so? Lily: I’ve never seen anybody that thin who could put away so much
Staff: The buffet price is 58 dollars RMB per person. Children price is RMB 28 per person. (1.1meter—1.4 meter height ) Free charge for the children below 1.1 meter .
2
-CAN I USE MY BREAKFAST COUPON HERE?
-IS IT BUFFET ONLY, OR CAN I ORDER FROM THE MENU?
-COULD YOU CHARGE THIS TO MY ROOM?
-WOULD YOU LIKE ME TO CHARGE THE BILL TO OUR ROOM?
-GOOD MORNING. DO YOU HAVE A BREAKFAST VOUCHER?
-PLEASE USE THE TONGS.
-THERE IS A THREE-HOUR TIME LIMIT.
-PLEASE LEAVE YOUR PLATES ON THE TABLE. WE’LL BUS THEM FOR YOU.
Module 13. Service of Buffet
Let the Students
–know How to Setup Buffet Table Top
--know How to Prepare For A Buffet
–know Different Types of Buffet Service
Guest: No problem, Never mind. I will be back during the business time.
Staff: I’m very sorry, see you later.
Guest: What’s the price of buffet?/ May l know the buffet price?
food! Wang: He can eat? Lily: You bet he can. And, normally, if a person drinks too much beer, he
is bound to have a big belly, but he doesn’t have that problem at all! Wang: I guess he’s just one of those people who eats everything but
Task 1 A Buffet Dinner
Task 2 Going to the Buffet
Task 3 At the Buffet
Task 4 Serving the buffet
Task 5 At the cafeteria
Module 13.Service of Buffet