饭店英语答案7.doc

Unit SevenExercisesWord StudyI. Match the word or phrase on the left with the statement on the right.1. pantry a list of food and beverage items 62. catering an outlet where fast-food service is available 7 3. appetizer a place where dishes, china and glassware are stored, some even have facilities for warming the food 1 4. issue form the specific amount of each food served to the customer 5 5. portion a dish other than soup served before the main course to stimulate the appetite 36. menu a department that provides food and beverage service for special events 2 7. snack bar a record of the date and quantity an item is dispensed, signed by the person who withdraws and the person who gives permission for the withdrawal 48. room service food and beverage service delivered to the guest rooms of a hotel 89. coffee shop a place where guests can have breakfast or a quick meal at a moderate price 1010. cafeteria small restaurants mainly concentrating on cakes, sandwiches, coffee and tea, and no alcoholic beverages 9StructuresI. Multiple choice:1. A 2. D3. B4. C5. A6. A7. B8. C9. B10. AII. Cloze: worth, with, up, found, thirsty, and, where, in, would, stop, at, selling, pushing Snacks can be found in every city and all over the city. The Chinese are inveterate (积习难改) snackers and the roadside stalls selling steamed savory（味美）buns and other “fast food” have been in business for a very long time. If you are thirsty you can have a beer from a corner beer shop, and at the same time maybe try a small dish of sliced kidneys or a spring roll. If you are in the South, then its worth having at least one meal in a dim sum（点心） restaurant. In the North you would go to a “small snack” restaurant. This is where people meet, from mid-morning until mid-afternoon, to catch up on the latest news or even to discuss business. These restaurants are usually large, noisy and friendly. In dim sum restaurants, waiters course around the room pushing trolleys loaded down with delicious bite-sized snacks, and you simply stop them and take your pick. In the North, more prosaically, you pick your snacks up at the counter. The food is normally quite light and non-greasy, and usually steamed rather than fried.Guided Writing and TranslationI. Rewrite each the following sentence in several simple sentences:1. The primary concern of Food and Beverage Department is to provide appropriate food and beverage service for guests. Many hoteliers also emphasize its role as a profit center and a key marketing activity.2. It is ready for service. The manager often holds a staff meeting. At the meeting guest checks and dupes are issued. The changes or special items on the menu are also explained.3. With platter service, the food is portioned and placed on large platters. The food is then served by waiter from this platter onto the guests plate with a pair of clamp.4. Service payrolls have increased. More and more hotels have been using buffet service in certain areas. Food items are displayed attractively on one or a series of tables. The guests mostly serve themselves from the buffet counter. They may also be served by chefs standing behind the counter.5. Production jobs are mainly in the kitchen. The job is made up of preliminary preparation, cooking, finishing, and sanitation.6. Bartenders work behind the bar. They prepare and serve drinks to the customers at the bar.7. Some functions would need the services of the Catering Department. The main function is the convention. A banquet is often the final event of a convention.8. The banquet waiters are not employed full-time. They are waiters in restaurants. Sometimes they are needed in banquet room.9. It starts with the greeting and seating of guests. Taking and delivering orders follows. Collecting the payment and seeing the guests off is the end.II. Translate the following into Chinese:许多国家的人都喜欢吃牛排。牛排的制作方法一般是煎或烤，燃料多用木炭，这可以为牛排增添特殊的风味。T形排骨因骨头的形状呈T形而得名,它是一块肋骨。肋骨下的肉最为鲜嫩，多用来做肉片。里脊肉不含骨头，取自牛背中部。带圆形骨头的牛排味道也不错，只是肉质不够嫩，更适宜煎炖和做馅饼。许多人吃牛排时生熟要求不同，有熟的、半熟的、半生的和生的等几种。III. Translate the following into English:1. For all hotels, F&B forms the core of the operation.2. The F&B executive assists the general manager in setting up the price lists for all F&B outlets.3. Restaurants serve as the nucleus of the whole F&B operation where the guests have their three meals a day and various function