邮轮实用英语课件PPT杨杰 9787 81134 806 4 chapter1C1 L1 dinning Schedule on Cruise Ship.ppt 10页

'《邮轮实用英语》Chapter1Lesson1DinningScheduleOnCruiseShip ShipboardOrganization ShipboardOrganization maîtred’hôtelFrench"masterofthehotel"assigningpassengerstotablesdividingthediningareareceivingandrecordingreservationsfordiningdealingwithanypassengercomplaints.Smallrestaurants---“headwaiter”orhostHotelsorCruiseShip---isresponsiblefortheoveralldiningexperienceincludingroomserviceandbuffet,andpassengersatisfaction. Food&BeverageManagerResponsibleforthemanagementandsupervisionoftherestaurants,bar,galleyandrelatedareas.Responsibilitiesincludefoodcostingbudgeting,training,maintainingahighstandardoffoodquality,service,safehandlingoffoodsuppliesetc. RestaurantManagerResponsibleforthedaytodayoperationsandsupervisionoftherestaurantsincludingtraining,maintainingahighstandardoffoodqualityandservice,cleanlinessoftherestaurant.ReportsdirectlytotheFoodandBeverageManager. MaitreD’(maîtred"hôtel)Takescareofseatingarrangementsandservice.Responsibleforwaiters/waitresses,winestewardsandbusboys. DiningRoomWaiterServingpassengers,explainingthemenu,makingrecommendations,supervisesassistantwaitersassignedtotheirtables. DiningRoomAssistantWaiterAssistingdiningroomwaitersinthefoodandbeverageservice,servicepassengersasdirectedbythewaiter. BuffetStewardServingmealsandbeverage,cleanstables.StrongpossibilitiesforpromotiontoBarSteward,JuniorWaiter,WaiterandAssistantWaiter.Buffetisasystemofservingmealsinwhichfoodisplacedinapublicareawherethedinersservethemselves.Itisapopularmethodforfeedingalargenumberofpeoplewithsmallstaff.'