現(xiàn)代酒店實(shí)用英語(yǔ)教程課件management

Unit8Food&BeverageManagementI.AnswerthefollowingquestionsbasedonthetextWhatistheprimaryfunctionofthefoodandbeveragedepartment?2)WhatdoeseffectivemanagementoftheF&Boperationstartwith?3)WhatdoestheplanningprocessinF&Boperationinvolve?Itistoprovidefoodanddrinktoahotel’sguests.Itstartswithplanning.

Itinvolvesthesettingofcertainpolicies,mainlyincludingthefinancialpolicy,themarketingpolicyandthecateringpolicyaswellasfuturestaffingneeds.

4)WhatdoestheF&Borganizationnormallycenteron?5)Howisthetaskflowcategorized?6)Whatdoestaskflowstartwithandwhatdoesitendwith?7)Whatareworkschedules?Itnormallycentersonthetaskflow.ItcategorizedaccordingtothetimesequenceinwhichthetasksareperformedItstartswiththetasksthatareperformedbeforethefoodandbeverageitemsarriveatthekitchenandendswithtasksperformedwhenthefoodandbeverageitemsareservedtothecustomers.

Theyareoutlinesofworktobeperformedbyemployeeswithstatedproceduresandtimerequirementsfortheirduties.8)DoestheF&Bdepartmentneedtocoordinateitsactivitieswiththeotherdivisionsofthehotel?9)Isitimportanttomotivatethestaffofthefoodandbeveragedepartment?10)IsthereanendtothetrainingofemployeesintheF&Bdepartment?Yes,itdoes.Yes,itis.No,itneverends.

II.WritedowntheequivalentEnglishexpressionofthefollowingaccordingtothetext1.方針的制訂2.未來(lái)員工需求3.工作流程4.根據(jù)時(shí)間順序分類5.組織系統(tǒng)圖6.主廚7.住店客人8.團(tuán)隊(duì)精神9.職工管理委員會(huì)10.總體服務(wù)水平thesettingofpolicies

futurestaffingneeds

taskflowcategorizedaccordingtothetimesequence

anorganizationchartanexecutivechef

in-houseoccupants

teamspiritstaff-managementcommittee

theoverallstandardofservice

III.Fillintheblankswithappropriatewordsorphrasesandchangetheformwherenecessary1.Couldyougivea_______ofwhatyouhaveseen?2.Theanti-virussoftwaremustbe_____regularlytoprotectthecomputeragainstthelatestviruses.3.Hepresentedhisreasonsforchoosingthesubjectofstudyina_________way.4.Inthereport,he_____hisachievementsinthepastyear.5.Thestrongerthe________,themorequicklyyouwilllearnaforeignlanguage.6.Havingworkedinthehotelforfiveyears,heiswellawareofevery_____ofthehoteloperation.description

upgradedsystematicdetailed

motivation

phase

7.Itis______nevertolosetemperwiththecustomers.8.Mary_______herpartnertonegotiateinherbehalf.9.Hisyoungersisterresignedbecauseshesawnopossibilityof_________inthecompany.10.Hecouldnotfallasleepduetofeelingsof______beforetheentranceexamination.11.Booksinthislibraryare_______bysubjects.12.WhileTomran,hiscoach______himwithastopwatch.advisableauthorized

advancement

anxietycategorized

timedIV.TranslationChinese-English直到事故發(fā)生，他才意識(shí)到自己的錯(cuò)誤。(awareof)2)經(jīng)理把任務(wù)分解，分配給職員們。(breakdown)3)你要記住成功在于勤奮。(bearinmind)。Hewasnotawareofhismistakeuntiltheaccidenthappened.Themanagerbrokethetaskdownandassignedittotheemployees.Youshouldbearinmindthatsuccessliesinhardwork.

4)在制訂旅游計(jì)劃時(shí)，應(yīng)考慮天氣因素。(takeintoaccount)5)那家游泳池按小時(shí)收費(fèi)。(on…basis)6)同學(xué)們自發(fā)組成小組參加比賽。(forminto)Thefactorof

weathershouldbetakenintoaccountinmakingtravelingplans.Thatswimming-poolchargesitsguestsonanhourlybasis.

Thestudentsvoluntarilyformedintogroupstotakepartinthecompetition.2.English-ChineseMoreandmorehotelierscometorealizethatfoodandbeverageserviceisamajorfactorinhoteloperation.2)Thetaskflowendswithtasksperformedwhenthefoodandbeverageitemsareservedtothecustomers.3)Tasksarebrokendownintocarefulsequenceofoperationsandtimed.越來(lái)越多的酒店經(jīng)營(yíng)者意識(shí)到，餐飲服務(wù)是酒店經(jīng)營(yíng)中的一個(gè)主要因素。工作流程結(jié)束于將食品飲料送至客人的工作。任務(wù)按照順序被仔細(xì)分解并定時(shí)。4)Asadivisionofahotel,theF&Bdepartmentneedsalsotocoordinateitsactivitieswiththeotherdivisionsofthehotel.5)ThefrontofficeandhousekeepingupdatetheF&Bdepartmentwithinformationonthein-houseoccupants,includingexpectedconferenceandtourgrouparrivals.6)Itisalsoadvisabletoobtainfeedbackinastructuredandsystematicwayfromthecustomersonaregularbasis.作為酒店的一個(gè)部門，餐飲部也需要和配合其他部門的活動(dòng)。

前臺(tái)和房務(wù)部給餐飲部提供最新的住店客人信息，包括即將舉行的會(huì)議和團(tuán)隊(duì)入住。定期有組織有體系地從客人那里獲取反饋信息也是可取的做法。II.ReadingMaterial1.ComprehensionDirections:Choosethebestanswerforeachofthefollowingitems.1) ThefoodandbeveragemanagerisresponsibleforallofthefollowingEXCEPT_____.a. thebeverage-servicepersonnelb. theschedulingofservicepersonnelc. thereportingofhoursworkedd. thecheck-inofguests2) WecaninferfromPara.2that_____.a. Somehotelshavesucceededindismissingthecaptainb. Somehotelshavegotridofthepositionofcaptaintoreducecost.c. Somehotelshavesucceededwithcaptains.d. Somehotelshavesucceededwithoutcaptains.db3) Thesentence“Notriptoorfromthekitchenshouldbemadewithoutcarryingthemaximumamountofitemstobeservedordishescleared”inPara.3meansthat_____.a. Whenawaiterorwaitressgoestoandfromthekitchen,heorshewillcarryasmanythingsaspossible.b. Awaiterorwaitresswillnotmakeatriptothekitchenwithdishestobecleared.c. Awaiterorwaitresswillnotcomefromthekitchentofetchitemstobeserved.d. Awaiterorwaitresswillmaketripstoandfromthekitchen.4) Iftherewerenobushelp,theirjobswouldbedoneby_____.a.captainsb.slidemenc.waitersorwaitressd.bartendersac5) Withinthenextdecaderoomservice,withthepossibleexceptionofbreakfast,willbeeliminatedinmanyhotelsbecause_____.a. Itrequiresamaintenanceservicestaffb. Theserviceisfluctuatingc. Anumberofservicestaffareneededd. Thehotelswillhavetoprovideforsomeservicestafftohandlethechangingamountofservicesothatunproductivecostmightoccur.6) Thebarmanagerisresponsiblefor_____.a. schedulingtheshiftsoftheb