UnitEightFoodandBeverageserviceinWesternStyle

1、课程安排课程安排 Useful Sentences Post Introduction Task Practice Vocabulary Study Vocabulary StudyAppetizer 开胃菜开胃菜Whisky 威士忌威士忌Steak 牛排牛排Potato 马铃薯马铃薯Boil v. 煮煮Order v. 点单点单Refreshments 点心点心Cake 蛋糕蛋糕Jelly 果冻果冻Pudding 补丁补丁Carp 鲤鱼鲤鱼Ham 火腿火腿Jam 果酱果酱Honey 蜂蜜蜂蜜Coffee 咖啡咖啡Croissant 羊角面包羊角面包Juice 果汁果汁Bacon 熏猪肉，培根

2、熏猪肉，培根Sausage 香肠香肠Fry v. 煎，炒煎，炒Brandy 白兰地白兰地Brand 品牌品牌Offer 提供提供Snack 零食零食Peanut 花生花生Chip 土豆片土豆片Buffet 自助餐自助餐 Post Introduction As stated earlier, the F&B Department serves a vital function in guest service and in maintaining the hotels valued reputation. In Western-style restaurants, the guests, an

3、d their comfort, needs, and enjoyment, are the primary focus of the entire state. Courteous and personalized service is paramount for creating a lasting impression on the guests; this should be the goal of every hotel F&B Department. Post Introduction There are five main categories of food service i

4、n Western Style establishments: Gueridon Service, Plate Service, Sliver Service, Cafeteria-style Service, Buffet ( Self-service). Post Introduction Gueridon Service This type of food service is also commonly known as “French Service” or “Trolley Service”. Gueridon is a French word that means a small

5、 stand or table, and refers to the trolley on which the food is finally presented. Gueridon Service has decreased in usage over the years, but it still remains popular in many of the finer, upscale dining establishments around the world. Gueridon Service requites a highly skilled and trained service

6、 staff, as the final stages of food preparation are performed tableside by either the waiter or waiter-captain. Post Introduction After preparing the food: warming, mixing, carving, filleting, tossing, dressing, etc., the waiter will plate the food for the guests. Also, often the waiter or waiter-ca

7、ptain must flaming dishes or desserts for the guests. Post Introduction Due to space necessities, extra staff requirements, length of training that essential, and the extra costs that must be incurred by the reataurant for each of these facets, Gueridon Service has fallen in popularity. Post Introdu

8、ction Sliver Service Sliver Dinner Service was once very popular in the United Kingdom, but is quickly becoming obsolete. In this service method, the waiter will serve the guests from a silver serving platter, transferring the food with a fork and serving spoon to the guests plate. This method is qu

9、ite difficult to master, as it require a degree of dexterity. In France, silver service is known as service langlaise because of its once wide popularity it enjoyed in England. Post Introduction Sliver Service In Silver Service, the food is not plated in the kitchen, but served to the guest at the t

10、able always from the right. Drinks are also served from the right, and service continues clockwise around the table. All plates and glasses are also cleared from the right. Most establishments that continue to use Sliver Service today are usually the more upscale and pricey restaurants. Note: A vari

11、ation of Silver Service is known as Butler Service. This method is similar to Silver Service except that the guests will serve themselves from the platter being held for them by the waiter. Post IntroductionCafeteria-style Service This mode of service is popular in restaurants that serve a large vol

12、ume of customers in a short period of time. In Cafeteria-style places, customers will file through a line whereby many choices are offered by the kitchen. The guests will request their selection and place them on a tray and, after paying the cashier, they themselves will carry it to the table. While

13、 this method is rarely used in fine-dining establishments, Cafeteria-style does have advantages. It is quick, there are a great variety of choices, guests can actually see the food before making their selections, and the cost is usually much lower than in the more upscale restaurants. Post Introduct

14、ionBuffet (Self-service) Buffet style service is similar to the Cafeteria method except that the diners will plate their own food. Like in the Cafeteria style, there are usually numerous choices, the customer can see the prepared food before making their selection, and the cost is usually comparativ

15、ely low. In addition, the guests can control the portion sizes of their choices, and there is no line in which to wait. Post Introduction Buffet style is very popular in hotels, especially during the breakfast service. Usually, the restaurant will try to offer a good mixture of both hot and cold dis

16、hes, as well as plenty of hot and cold beverage selections. Post Introduction For the hotel or restaurant, Buffet style service has its benefits as well. Since the guests serve themselves. service staff can be kept at a minimum. An accurate guest count is also easy to determine with this system, as

17、guests can merely be counted as they arrive. Most hotels will employ the use of meal coupon, which they receive at check-in and present to the hostess upon arriving for breakfast. This makes this service style more cost-effective for the establishment. The main drawback to the Buffet style method is

18、 that it is difficult to control costs because the staff is not in charge of the portions being plated. Often the guests will take far more food then they eventually consume- causing an inordinate amount of waste. A superior kitchen manager, therefore, should receive an accurate guest count from the

19、 front desk, so that he/she may know what quantities of each dish must be prepared. Post IntroductionGood evening! Welcome to our restaurant!晚上好！欢迎您光临我们饭店！晚上好！欢迎您光临我们饭店！Good evening! Welcome to our Rose Life Restaurant! Have you made a reservation?晚上好！欢迎您光临玫瑰人生餐厅！请问您有预订吗？晚上好！欢迎您光临玫瑰人生餐厅！请问您有预订吗？ Use

20、ful Sentences 1. Greeting guests.Please step this way.您这边请。您这边请。Will this table do, sir?您觉得这张桌子可以吗？您觉得这张桌子可以吗？Please be seated here.请您就坐。请您就坐。 Useful Sentences 2. Having the guests seated.Are you ready to order now, sir?先生，您准备好点菜了吗？先生，您准备好点菜了吗？May I take your order now?女士，您现在可以点菜了吗？女士，您现在可以点菜了吗？Why

21、not try the lobster, sir? Its really tasty.先生，您可以尝尝龙虾，它确实美味可口。先生，您可以尝尝龙虾，它确实美味可口。 Useful Sentences 3. Presenting the menu and asking about the guests order for food and beverage.May I recommend something to you, sir?先生，我可以为您推荐一道菜吗先生，我可以为您推荐一道菜吗?Your aperitif, please?请问您要什么开胃酒？请问您要什么开胃酒？How would you

22、 like your eggs?您要几分熟的鸡蛋？您要几分熟的鸡蛋？Your starter, please?请问您的头盘？请问您的头盘？ Useful Sentences 3. Presenting the menu and asking about the guests order for food and beverage.What kind of main course would you like, sir?先生，您要什么主菜？先生，您要什么主菜？Would you like some wine, sir?先生，您要喝什么酒？先生，您要喝什么酒？What would you like

23、 to go with your main course, sir?先生，您要什么蔬菜？先生，您要什么蔬菜？Your dessert, please?您要什么甜点？您要什么甜点？ Useful Sentences 3. Presenting the menu and asking about the guests order for food and beverage.It is the steak, sir.先生，这是牛排。先生，这是牛排。It is the venison salad, madam.女士，这是鹿肉沙拉。女士，这是鹿肉沙拉。It is rare tournedos.这是小圆牛

24、里脊扒。这是小圆牛里脊扒。 Useful Sentences 4. Presenting the ordered dishes and drinks.Bon apptit!祝您好胃口！祝您好胃口！Enjoy your meal !祝您好胃口！祝您好胃口！ Useful Sentences 5. Wish guests a good appetite.Make dialogue according to the situations： Mr. Smith (G) has seated himself in western restaurant for his launch. The waitre

25、ss Lily (W), is trying to take his order. Task Practice Task PracticeW: Good evening, folks! What can 1 do for you today?G: Hello. My wife and 1 would like to catch a movie after dinner, so we are in a bit of a hurry.W: I understand. No problem, sir. Here are your menus, and can I interest you in a

26、beverage this evening? We have a variety of teas, sodas, Juices. and I also have a beer, wine, and cocktail list if youd care to take a look.G: Oh, good. My wife will have a coke and bring me your best local beer.W: Very well. I will be right back with those, and to take your order.W: Here are your

27、drinks. Are we ready to order? Task PracticeG: Yes, my wife will have this vegetable pasta platter here, and 1 think I will try your house Prime Rib steak.W: Excellent choice. How would you like the steak prepared?G: How does the chef recommend it?W: The chef recommends the Prime Rib to be cooked me

28、dium rare, no more then medium.G: Medium rare will be fine, then.H: Would you care for any side dishes with your steak?G: Yes, the green beans and potatoes. Thank you.W: Its my pleasure. I am going to put your order in now and bring it out as soon as it is really. I will be back to see if you need a

29、nother drink in a few moments.Dialogue 1W: Could you tell me what is wrong, madam?S: Yes, it is my steak.W: Whats the matter with it, madam?S: It is half-cooked. I have told you that I want to have well-done steak, havent I?W: Im sorry you didnt enjoy it, sir. I am quite sorry for forgetting your re

30、quirement because I am quite busytoday. Ill return it to the kitchen and bring you one thats well cooked.S: Sorry for the trouble. I have to attend an important annual meeting at 7 p.m. Now, its already 6:10.Would you like to be a little quicker?W: Ok, we will try. (After a few minutes) Thats perfec

31、tly all right. (She leaves and brings back another steak. Smith tries it)W: How do you like your steak this time, madam?S: Very good. It is cooked just right this time. Thank you.W: My pleasure. Im glad you enjoy it. Shall I bring you some more beer?S: Yes, give me another Sunrise. Thank you.W: You

32、are welcome. (After Smith finishes her steak) Would you like some dessert?S: No, thank you. Ive had enough.W: What about some tea or coffee then?S: Yes, Ill have a cup of coffee. Western Breakfast (W=Waitress S=Smith ) Dialogue 2(W=Waitress S=Mr. Smith M=Mrs. Smith )W: Welcome to our restaurant, sir

33、 and madam. What would you like to have for dinner?S: Do you have dinner a la carte?W: Yes, we have. Here is the menu.S: What are the specialties of your restaurant?W: We have Blue cheese, lobster, lamb chop, beef steak, and beef stew with garlic bread.S: I would like to have beef stew with garlic b

34、read, lobster, and a fruit salad.W: What would you like to have for dessert, sir?S: Ice cream and Coca-cola.W: And what about you, madam?M: Do you have onion soup and duck salad? W: Yes, we have.M: Id like to have onion soup, a duck salad, a beef steak, orange juice and no dessert.W: What kind of st

35、eak would you like, rare or well-cooked, madam?M: Half-done, please.W: Would you like to have some wine? We have very good red wine and white wine.M: What do you recommend?W: I recommend Washington white wine for the beef steak and French champagne for the fish.M: Let me have Washington white wine.S: I want to have French champagne.Dinner a la Carte Dialogu