餐饮部术语表

术语表GLOSSARY OF TERMS 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A V 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

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 Complimentary, 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)