I :Booking a Table

I.Word Reference:

REVIEW

quality n.               

food and beverage operation

administrative adj.                    

 purchasing steward

subdepartments’ head       

operation  n.

preliminary adj.                           

sanitation  n.

account for                             

proportion  n.

sales outlets                           

lounge bars 

The Charterhouse Hotel   

a table for two        

in your party              

elegant                             

reservationist n.              

well-decorated  adj.   

vacant seat               

lavish  a.                             

credit card   

fruits：

1.tomato2.pineapple 3.watermelon 4.banana 5.shaddock （pomelo）6.orange7.apple   8.lemon

 

 9. cherry 10.peach11.pear 12.Chinese date （pitted date ） 13.coconut  14. strawberry

 

15.raspberry 16. blueberry 17. Blackberry18.grape 19.sugar cane 20.mango 21.pawpaw or papaya

 

22. apricot 23. nectarine 24.persimmon 25.pomegranate 26. jackfruit 27. areca nut 28.bitter orange

 

29. kiwi fruit or Chinese gooseberry 30.cumquat 31.flat peach 32. litchi 33.greengage

 

 34. haw \hao \35.honey peach 36.musk melon 37.plum 38. waxberry red bayberry 39. longan

 

40. crab apple 41.starfruit 42.loquat 43.tangerine 44wax-apple  45guava.

 

meat and vegetables\greens  （livestock）：

1.pumpkin cushaw 2. Sweet corn 3.beef 4.pork 5. mutton 6.lamb 7.chicken 8lettuce

 

 9Chinese cabbage （celery cabbage）10 cabbage 11radish 12 carrot 13leek 14 pea 15potato

 

16cucumber 17onion 18 celery 19 celery sticks 20 sweet potato 21 mushroom 22 olive 23spinach

 

24（Chinese）wax gourd 25 lotus root26 eggplant27 green pepper 28 garden bean29 pork joint

 

30 cole rape 31 laver  32 balsam pear 33 okra[əukrə]  34 agarics 35caraway 36 loquat 

 

37 silvery fungi 38 tendon 39 fennel（fennel oil ） 40 carp 41bacon 42 needle mushroom43 lentil

 

44 areca[英] [æ′rikə,ə′ri:kə] 45great burdock[英] [bə:dok] 46summer radish 47 bamboo shoot

 

48Chinese mugwort49mung bean 50green soy bean 51 lean meat 52speck

 

53 day lily （day lily bud）54 bean sprout 55 towel gourd (loofah)

II.Can you give the answers to them ?

1.How important do you think the food and beverage department is in a hotel?

2.What are the main tasks for the food and beverage department? How the activities can be divided?

 3. What is the major activity of the most hotels? Why does it say that the services in food and drink are very important?

4.If you want to book a table in the restaurant over the phone, what   information should you give to the receptionist?

5.If the guests don’t have any reservation, what should the hostess do when there is no table available?

6.What is a continental breakfast ?and what is American breakfast ?

7.What are the five food -serving styles commonly found in different countries ?

8.When working with Chinese menus what four important points should you remember ?

III .Useful expressions

Making a reservation

1.How many people is it for ?

2.What time is it for ?

3.In whose name ,pls ?

4.Let me just confirm:That's a table for 4 at 8o'clock  this Wednesday in the name of Wang .

Taking Orders

1.Would you like to order now ?

2.Today's special is ...

3.How about ...

4.I would recommend ...to you .

Breakfast 

1.Would you like to have breakfast ?

2.What kind of breakfast  would you like ,Madam ?

3.Would you prefer orange juice or grapefruit juice ?

4.Would  you prefer the buffet ?

5.Would you like our breakfast  buffet ?

Room Service

1.If you 'd like have your meal in the room,just dial room service .

2.Breakfast  can be served in your room from 6 o'clock to 9 o'clock .

3.May I know your room number?Your order will be ready very soon.

4.Now you  can enjoy a mouthwatering (令人垂涎的）treat。

5.Excuse me ,may I put your breakfast on the table ?

6.Could you sign for it ?

IV .Compile dialogues

1.Booking a Table on the Phone

2.Party Reservation

3.At a Crowded Restaurant

4.Taking Orders

5.Breakfast

6. Room Service

V .Act it out

 

Situation A:

      The caller: Jack calls to reserve a table for tonight. They want to hold a birthday party for one of their friends.  The guests will have dinner in the private room, beginning from 7:00. Western food are their favorite.

      The reservationist: You ask the caller what kind of special decoration they need to prepare beforehand. Ask the guest for the name and telephone number and repeat the booking.

    Situation B: A party of five, a woman and four men, come into the restaurant. They haven’t any reservation. The hostess seats them.

Hostess:______________________?（晚上好，能为您效劳吗？）

Guest: Good evening. Have you got a vacant table for us?

Hostess: _____________________?（您有预订吗？）

Guest: No.

Hostess: _____________________? (请问共有几位?)

Guest: Five.

Hostess: I’m sorry, but the restaurant is full. ___________________. (没有五个人的桌子了)

Guest: How about the table for four? We can add a chair.

Hostess: Oh, good. ___________________.（有一个靠窗户四人的桌子）I’ll help you to move a chair.

Guest: Thank you.

VI .TRANSLATION

into English：

1) ----靠窗的那张桌子是空着的吗？

  ----很抱歉，那张桌子已经预订了。那边角落有张空桌。

2) ----晚上好，女士们、先生们。请问您有预订吗？

  ----昨天我预订了一个八人桌的座位。我叫史密斯。

  ----请稍候，史密斯先生。我查一下。哦，史密斯先生，我们为您保留了4号台。这边请。

3）----三星餐厅，能为您效劳吗？

   ----我要订明晚的一个包间。我要典型的中国菜。

   ----好的，请问共几位客人？

   ----10人。包括酒水在内每人30元。

into Chinese:

4) Receptionist is responsible for answering questions about reservations, booking and assigning tables or private rooms for guests.

5) The hotel staff in charge of reservation fills up the reservation form and then distributes them to restaurant manager, the chef, receptionist, etc.

6）I’m afraid that we have let another guest sit at your table since you did not arrive at the reserved time. Would you mind waiting as the restaurant is full?

VII Listening practices