UnitEightFoodandBeverageserviceinWesternStyle

1、課程安排課程安排 Useful Sentences Post Introduction Task Practice Vocabulary Study Vocabulary StudyAppetizer 開胃菜開胃菜Whisky 威士忌威士忌Steak 牛排牛排Potato 馬鈴薯馬鈴薯Boil v. 煮煮Order v. 點單點單Refreshments 點心點心Cake 蛋糕蛋糕Jelly 果凍果凍Pudding 補丁補丁Carp 鯉魚鯉魚Ham 火腿火腿Jam 果醬果醬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 熏豬肉，培根

2、熏豬肉，培根Sausage 香腸香腸Fry v. 煎，炒煎，炒Brandy 白蘭地白蘭地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！歡迎您光臨我們飯店！晚上好！歡迎您光臨我們飯店！Good evening! Welcome to our Rose Life Restaurant! Have you made a reservation?晚上好！歡迎您光臨玫瑰人生餐廳！請問您有預訂嗎？晚上好！歡迎您光臨玫瑰人生餐廳！請問您有預訂嗎？ Use

20、ful Sentences 1. Greeting guests.Please step this way.您這邊請。您這邊請。Will this table do, sir?您覺得這張桌子可以嗎？您覺得這張桌子可以嗎？Please be seated here.請您就坐。請您就坐。 Useful Sentences 2. Having the guests seated.Are you ready to order now, sir?先生，您準備好點菜了嗎？先生，您準備好點菜了嗎？May I take your order now?女士，您現(xiàn)在可以點菜了嗎？女士，您現(xiàn)在可以點菜了嗎？Why

21、not try the lobster, sir? Its really tasty.先生，您可以嘗嘗龍蝦，它確實美味可口。先生，您可以嘗嘗龍蝦，它確實美味可口。 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，我可以為您推薦一道菜嗎先生，我可以為您推薦一道菜嗎?Your aperitif, please?請問您要什么開胃酒？請問您要什么開胃酒？How would you

22、 like your eggs?您要幾分熟的雞蛋？您要幾分熟的雞蛋？Your starter, please?請問您的頭盤？請問您的頭盤？ 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?您要什么甜點？您要什么甜點？ Useful Sentences 3. Presenting the menu and asking about the guests order for food and beverage.It is the steak, sir.先生，這是牛排。先生，這是牛排。It is the venison salad, madam.女士，這是鹿肉沙拉。女士，這是鹿肉沙拉。It is rare tournedos.這是小圓牛

24、里脊扒。這是小圓牛里脊扒。 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