酒店英语口语对话：餐饮娱乐

The food and beverage department is made up of the food and beverage manager who directs the work of the department， the purchasing steward who，buys，receives and stores food and beverages for the department， the executive chef who decides on the items on the menus and coodinates the preparation of the food and beverage， the chief steward who is in charge. of sanitation， the headwaiter who is responsible for serving the food and beverages to the guests and the food and beverage controller who maintains control over the system， prepare statements for the management and analyzes all stages of the food and beverage operation. Under these people are storekeepers，pantrymen， icemen， chefs， chef assistants， butchers，pastrymen， bakers， waiters and waitresses， busboys，bartenders， porters and barboys. The food and beverage department is a very important division of a hotel. It is often one of the foremost income earners for the hotel. Food and beverage can account for two fifth to one half of a hotel's profit. In fact， food and beverage is such an indispensable part of a hotel that in China a hotel is called \"dafan dian\" meaning \"grand restaurant\". A de-luxe hotel can boast many food and beverage outlets. It may， for instance， have an outlet for two or three of the following national cuisines； French， Chinese， Italian， Japanese or American in addition to the local cuisine.Usually it also has a coffee shop （snack bar）， a lobby bar， a poolside bar， a night club and a disco where both food and beverages or one of the two is served. The restaurant service in a

de-luxe hotel is expected to be fast， polite， very professional and of top quality. Everything， from the delicacy， taste and sanitation of the food to the stock of wines， the serving skills of the waiters and waitresses， the decor and the atmosphere and even the music and the entertainment must be on a par with that of the best of eating establishments in the city. This is because that the food and beverage outlets are an important part of a guest's overall experience with the hotel. Therefore， a guest usually demands the same standard of service as he or she finds in other areas of the hotel's service. If the service quality of these food and beverage outlets does not matched the standard in other departments， it will fall short of the guest's expectation and thus spoil his or her otherwise pleasant and satisfactory experience with the hotel. The service quality of a restaurant like that of a hotel is graded by experts in the trade. The excellenceof the service and food and beverage-of a restaurant is indicated by the number of good eating stars it has earned. A three star rating in the restaurant trade corresponds with the five star rating in hotel business. In a three star restaurant only the very best food and wines are served. A two star restaurant is like a four star hotel. In a two star restaurant you can find first rate cuisine. A one star restaurant is comparable to a three star hotel. In a one star restaurant the meals are carefully prepared and sold at a reasonable price. There are mainly five kinds of restaurant services. They are gueridon service， silver service， plate service， buffet （self-catering） service and takeaway service. The first three kinds of services are sit-down services and a buffet service can be both a sit-down one and a stand-up one. Takeaway service is usually associated with snack

bars and fast food outlets. In gueridon service， the waiter must always be well-trained and skilled for he has to perform such things as filleting， carving and cooking special dishes in front of the guest. In silver service， the food is prepared in the kitchen and brought to the guest's table on a silver tray. In plate service， the waiter takes the plated meal from the service hotplate and then put the plate on the guests table. All that he has to do is to make sure that the correct lid is laid and the necessary accompaniments are available on the table. In buffet service，a guest picks his/her own tray and cutlery from one end of the service table and chooses whatever dish he/she likes. Two forms of meals are distinguished： a la carte and table d'hote. An a la carte meal is ordered course by course from a menu where each item has a seperate price while a table d'hote meal has a fixed price for a complete meal or several courses. Dialogue 1 Waiter： Princess Restaurant. Good morning！ Can I help you？ Caller： Yes， I would like to book a table for four for the next Wednesday， December 23. Waiter： Certainly， sir. What time do you like your table？ Caller： At 8：30 on next Wednesday evening. Waiter： And what is it going to be， Chinese food or Western food？ Caller： Western. Waiter： May I have your name， sir， please？ Caller： Please book it under the name of Mr. Watson. Waiter： So it's Mr. Watson， a table for four for the evening of the next Wednesday. It is Western food and you are coming at 8：30. Caller： That's right. Waiter： Thank you for calling us. We look forward to your visit. Dialogue 2 Seating Hostess： Good evening， sir. I'm sorry， the house is full now. But if you like to wait you are more than welcome to do so. Guest A：

How long do you think we will have to wait？ Seating Hostess： I'd say at least 20 minutes. Guest B： （to guest A）Oh，that's too long. I think we'd better try another place. Guest A： OK. Thank you anyway. Guest C：（to guest D）We can wait 20 minutes， Lucy， Can't we？ Guest D： Yes， 20minutes is all right. We are not terribly hurry. Seating Hostess： Good. So it's just the two of you. Guest C： Yes， just we two. Seating Hostess： And it is on...？ Guest C： Mr.Rogers. Seating Hostess： OK. Thank you. Now would you please take a seat and wait over there？ We will have you seated as soon as we get a free table. Guest C： Thank you. After a little more than 10 minutes） Seating Hostess： Mr. Rogers？ Guest C： Yes， here. Seating Hostess： Would you come this way， please？ Hre is your table. Please take your seats. Your waiter will be right with you. Guest C and D： Thank you.