酒店英語考試+答案

1、精品文檔2014年大連日航飯店英語一二級考試試題（考試時間 08:30-10:00）姓名（中文）：部 門：員 工號：一.選出最符合的答案填入括號內(nèi)(5道題，每題2分；總計10分)1. Q: Hello, I ' m calling to confirm my room reservation. My name is Jane Smith.(A. Where are you calling from?B. Of course, madam.C. Sorry, there is no room available, madam.D. What ' s your room numbe

2、r, madam?2. A: Good morning. Can I help you?B: Yes. I want to stay here one more night.Q: What do we know about the man? (A )A. He wants to extend his stay.B. He is checking in.C. He is checking out.bookedD. He is getting some information.3. Sorry sir. This weekend happens to be our long national ho

3、liday and we are all up. (D )A. The lady wants a room but there isn' t one available.B. Weekends are bad days to book a room.C. The man wants to spend his long holiday in this hotel.D. The man was not successful in making a room reservation.4. W: I ' d like to thank you for my enjoyable stay

4、 in this hotel.M: It ' s been our pleasure to have you with us, Mrs. Smith.Q: What can we conclude from this conversation? ( C )A. Mrs. Smith had a pleasant stay with the man.B. Mrs. Smith has stayed in this hotel for a long time.C. Mrs. Smith has had a good time in this hotel. 。1歡迎下載精品文檔3歡迎下載D.

5、 The man is glad to see Mrs. Smith go.5. _C_in our check-in procedures since the new manager took over.A. There are changes B. Changes have been thereC. There have been changes D. We have changes請將A & B框內(nèi)相對應(yīng)的內(nèi)容連線。A:1. ChambermaidC2. ReceptionistA3. Room Service waitress D4. Chief cashier B5. Plu

6、mber E(每詞1分，總計5分)B:A. Front Office DepartmentB. Finance DepartmentC. Housekeeping DepartmentD. Food and Beverage DepartmentE. Maintenance Department三.選擇正確的單詞填入括號內(nèi)。（每詞1.5分，總計45分；單詞拼寫錯誤不得分。）1. One of many telephone lines in a hotel which all have different numbers.(Extension )2. a collection of inform

7、ation kept at the front desk for front desk agent to use in responding to guest requests.( Info-directory )3. Something that is done to make sure that earlier actions have been successful or effective.(Follow-up )4. An official recorded or written record of something.( Log book )5. A short official

8、note to another person in the same company or organization.(Memo)6. A room from which a guest is expected to check out on a given day who has not yet done so. ( due out )7. The description of the room about its occupancy and its condition. ( room status )8. Performing necessary housework, such as cl

9、eaning, changing beds, laundry and so on. ( housekeeping )9. A service or item offered to guests or placed in guest rooms for convenience and comfort and at no extra cost. ( amenity )10. A department that provides food and beverage service for special events. (catering )11. A dish other than soup se

10、rved before the main course to stimulate the appetite. (appetizer )12. The specific amount of each food served to the customer. ( portion )13. A list of food and beverage items. ( menu )14. An outlet where fast-food service is available. ( snack bar )15. To give a job, equipment etc .to someone for

11、a particular purpose. ( assign )16. The difference between the cost of producing something and price you sell it at.(profit margin )17. A statement of all transactions affecting the balance of a single account. (folio )18. Money that a business receives over a period of time. Especially from selling

12、 goods or services. ( revenue )19. Making more reservations than there are rooms or space in a hotel. ( over booking )20. To tell a customer the price you will charge him for a service or product. (quote )21. Registration, or the time when guests are greeted and the records for guests services and c

13、harges are set up. ( Check-in )22. A statement that something is wrong. A grievance. ( complaint )23. Articles traditionally madeof linen but today more often made of cotton-sheets, Pillowcases, towels, and so forth ( linens )24. The percentage or rooms or beds occupied in a hotel during a given per

14、iod. (occupancy rate )25. Record of what the customer must pay. ( bill )26. A hotel employee who carries baggage and does other errands for the guests.(bellman )27. Taking care of infants or children on a temporary basis while their parents are away or busy.(baby-sitting )28. Shelter, food, drink an

15、d other services for travelers. ( accommodation )29. A kind of hotel providing parking facilities for cars. ( motel )30. A level on a scale that shows how good a hotel is. ( rating )accommodationassignsnack barappetizeramenitybaby-sittingbellmanbillCheck-incateringcomplaintdue outextensionFollow-upf

16、olioInfo-directorylinensportionprofit marginquotemoteloccupancy rateover bookinglog bookmemoroom statushousekeepingmenurevenuerating四.閱讀短文回答相應(yīng)的問題。(共20小題，每題2分，總計40分)The General ManagerAs in any business , there must be one person responsible for the overall operation. That person is the general manag

17、er, sometimes, particularly in the larger hotels, called the managing director.In the past , possibly into the l930s, the hotel manager was primarily a genial host, personally greeting the guests and seeing to it that they were properly cared for. But as the banks (through bankruptcies and foreclosu

18、res), corporations, conglomerates, and 精品文檔other business organizations began acquiring hotels, this image began to disappear. The first concern of executives and stockholders of these companies was that the property shows a profit. As a result ， a new type of innkeeper emerged, and today the succes

19、sful general manager is a highly trained person, capable of directing a complex business enterprise.Running a hotel is a full-time, 24-hours-a-day, seven-days-a-week operation. The hotel is never closed-there can be no time off, no holidays. Someone representing management, and some members of the o

20、perating staff, must be on duty every hour and every day of the year. No broad policy could possibly cope with the many diverse situations that occur daily in any given hotel.The general manager is the person responsible for defining and interpreting the policies established by top management. In ad

21、dition, the successful manager must implement and improve them and, on occasion ， may be forced to completely disregard them. To perform these duties properly requires a working knowledge of all phases of hotel operation No one can properly give or explain an order without some idea of what is invol

22、ved. The quickest and easiest way for an executive to lose the respect of the employees is to give instructions without understanding their implications or the amount of time necessary to carry them out. In fact, we believe it is impossible to properly and intelligently supervise anyone without havi

23、ng at least a general idea of that person s duties and responsibilities.1 What s a hotel manager s responsibility? （ A ）A Overall operationB Administrative affairsC Several main departmentsD Greeting the guests2 A general manager should （ C ） .A Define the policies8 Interpret the policies implement

24、the policiesC Be capable of directing a complex business enterpriseD Implement the policies3 There are always persons in charge working in the hotel round the clock because（ D ）.A Staffs are working in the hotel8 They want to greet the guestsC They want to know the general ideas of the staffsD There

25、 are always things that happen unexpectedly4 A successful manager is the person who can implement and improve（ B ）A hotel facilitiesB Policies established by top managementC surrounding environment D Relations between hotel and guests5 In the context of the passage, a full-time means（ D ） .A 12-hour

26、s-a-dayB 24-hours-a-dayC seven-days-a-weekD 24-hours-a-day &seven-days-a-weekRestaurant servicesThere 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

27、 sit-down services and a buffet service can be both a sit-down one and a stand-up one.Take away 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 thingsas filleting， carving and cook

28、ing special dishes in front of theguest Insilver service ， the food is prepared in the kitchen and brought to the guest s tableon a silver tray. In plate service, the waiter takes the plated meal from the service hotplate and then put the plate on the guest s table. All that he has to do is to makes

29、ure that the correct lid is laid and the necessary accompaniments are available on the table. In buffet service ， a guest picks his or her own tray and cutlery from one end of the service table and chooses whatever dish he or she 1ikes.Two forms of meals are distinguished ： a la carte and table d ho

30、te. An a la carte meal is ordered course by course from a menu where each item has a separate price while a table d hote meal has a fixed price for a complete meal or several courses.1. Which of the following can be a stand-up service?B Silver serviceA Gueridon serviceC Plate serviceD Buffet service

31、2. Why is a take-away service usually associated with snack bars?（ A ）A The food in snack bar is easy to takeawayB People go there by carsC Snack bars can be found anywhereD Snack bars offer self-cateringservice3. What meal is it when you can order your dishes separately?A BuffetB a 1a carteD Plate

32、service（D ）B Can be gotD ServedC Table d hote4. In the context of the passage, available meansA necessaryC helpful5. In the context of the passage ， distinguished means ( D ) .A well-knownB Made outC separatedD DifferentHotel OperationIn order to see that all the activities of the hotel run smoothly

33、 and efficiently, the manager carries out routine spot checks, often on a daily basis, of different aspects of the hotel s operation. He also deals with unusual problems as they occur. In a large hotel, he coordinates the work of the department heads who supervise their respective departments. The m

34、anager s working relationship with these people has a lot to do with the smooth functioning of the hotel. Hiring and training are two other vital responsibilities of the manager. The personality, experience, and technical know-how of every employee in the hotel are matters of importance in a busines

35、s where courtesy are one of the major services. The references given by job applicants are carefully checked and during the job interview, the applicant s initial behavior is observed.A watchful eye must be kept on their performance after they have been hired. Continuing in-house training programs a

36、re necessary in order to maintain the standards of the establishment.1. According to this passage, the hotel manager. ( B )A. Usually works in his office B. should have good relations with department headsC. should check every department every day D. deals with unusual problems every day2. The overa

37、ll responsibility of the hotel manager is. ( A )A. to ensure the smooth operation of the hotel B. to ensure a good working atmosphereC. to solve unusual problems D. to check different aspects of the hotel s operation3. What are the important aspects mentioned here in a staff-hiring program? ( D )A.

38、The personality of the staff. B. The work experience of the staff.C. The technical know-how. D.All of the above.4. Before a person is hired by the hotel. ( C )A. he will receive training provided by that hotel B. he is checked by the hotelC. he should send in letters of reference D. he should mainta

39、in good standards5. When a person has been hired by the hotel. ( B )A. he will definitely receive training B. he should expect that his work is supervisedC. he should expect to go to an interview D. he should keep a watchful eye6 歡迎下載 。精品文檔Training JobAs we know, it is very important that a hotel pa

40、ys attention to the training of its staff, as there exist many weak parts in its various departments. Staff training must have a purpose, which is defined when a hotel considers its training needs, which are in turn based on job descriptions and job specifications.A job description should give detai

41、ls of the performance that is required for a particular job, and job specification should give information about the behavior, knowledge and skills that are expected of an employee who works in it.When all of this has been collected, it is possible to make a training specification.This specifies wha

42、t the training department must teach for the successful performance of the job, and also the best methods to use in the training period.There are many different training methods, and there are advantages and disadvantagesof all of them. Successful training programs depend on an understanding of the

43、difference between learning about skills and training in using them. It is frequently said that learning about skills takes place“ off the job “ in the classroom, but training inusing these skills takes place“ on the job ” , by means of such activities as practicein the workshop.It is always difficu

44、lt to evaluate the costs and savings of a training program. Thesuccess of such a program depends not only on the methods used but also on the qualityof the staff who do the training. A hotel can often check on savings in time and cost by examining the work performed by the staff who have completed a training program. The evaluat