餐饮部操作标准程序术语表

GLOSSARY OF TERMS

餐饮部操作标准程序术语表

The following is a listing of terms and abbreviations used in the Food and Beverage Standard Operating Procedures.

以下是餐饮部标准操作程序中涉及到的术语及缩写词列表。

Term术语Definition 定义

AV Audio visual.

视听视听

Audiovisual-Equipment Tools and materials used in any type of presentation to

视听设备Engage the senses of sound or sound or sight.

任何用于视觉和听觉工具和材料

BEO(s) Banquet Event Order(s).

宴会单宴会单

Bevnap Cocktail napkin

饮料餐巾. 鸡尾酒餐巾

Blocking Space Reserving function space for group

预定位团队预订会场

Booking Cycle Time between the booking of a reservation and the arrival

of the guests.

预定周期从客人做预订到实际入住的这段时间

Boundaries Limits of a system that set the domain of organizational

界限activity.

设置组织活动范围的限制系统

Blind Drop A process to prevent pilferage from cash drawer.

快速投款During shift, all cash except opening bank is removed

from drawer by manager/supervisor and secured (but not

reconciled) until end of shift.

防止盗取收银柜的程序。在当班时除了开户银行外，所有现

金由经理或主管移动，并保管至当班结束时（但不冻结）

GLOSSARY OF TERMS

术语表

Term术语Definition定义

Booking Pace Tempo of sales that occurs on period-by-period

basis (see

预订节奏“pace booking”)

以时期为基础的销售速度（参见节奏预订）

Call Report A document that records pertinent points of

conversation

必要报告 between a catering manager and a meeting

planner. Also logs internal memos and

arrangements for outside vendors where needed.

一份记录有关餐饮经理与会议计划者会谈要点的文

件。同时也记录为外部卖主所作的内部备忘录及安

排。

Chafing Dish Large display pan over a heat source to keep food

warm

热餐盘经过高温加热的大型展示盘以保持食品温度。Chef’s Table Brings customers, VIPs, and other important

people for the

主厨桌catering organization together for a meal put on by

the executive chef.

组织邀请顾客，贵宾及其他重要顾客参加由行政总

厨准备的聚餐活动。

Corkage Fee Amount paid to caterer for opening and pouring

wines that

开瓶费clients bring to a function.

宴会筹备方向客人在商务活动中自带酒水的开瓶及

倒酒服务所收的费用。

Cross Training The ability to lean the skills of more than one

discipline.

交叉培训学习多种技能的能力

Calling Order A pre-determined order for certain types of

beverages when

预定点单ordering from the bartender.

向吧员点单之前对某些饮料种类作事先预定

GLOSSARY OF TERMS

术语表

Term术语Definition定义

Capture Rate Percentage of hotel guests who dine in outlet

rather than

客人光顾率leave the property.

酒店客人在酒店餐厅内用餐多于店外用餐的比率。CIA Cash In Advance. A description of guests who do

not

押金establish credit at the front desk, paying for each

transaction rather than charging to their room.

押金。客人在前台没有信贷协议情况下，用来支付

每笔交易的一种费用，而无须记入房账。Commissary System Centralization of labor and production to process

food in

自生产系统bulk(for distribution to outlets.)

集中人力和物力制作散装食品（分发给各部门）Comp C omplimentary, free.

免费赠送，免费。

Cross-contamination Transfer of bacteria, soil, etc., from dirty to clean

surfaces or

交叉污染from a spoiled product to a wholesome one.

将肮脏事物表面的或变质物品中的细菌，油渍等转

移到干净卫生事物上。

Days On Hand Inventory turnover calculation based on total inventory,

物品记录Sales and purchases.

物品盘点以总计物品清单、销售单和购买单为依据。Diary (function space) A central record of confirmed and tentative

catering

记录（会议部分）bookings for all meeting rooms (listed in computer

and/or

actual book).

所有会议室的确认或未确认餐饮预订的重要记录

（在电脑中和/或记录本上列出）。

GLOSSARY OF TERMS

术语表

Term术语Definition 定义