题型一 中译英

1. 我想在贵餐厅为我们公司预订两个宴会。 (Id like to book two banquets in your restaurant for our company.)

2. 您的宴会打算定在什么时候? (When would you like to book your banquet?)

3. 您需要多少张餐台? (How many tables would you like?)

4. 您对宴会菜单有什么特殊要求?( Could you have any special demands for the banquet menu?)

5. 宴会是以谁的名字做的预订?(In whose name is the banquet reservation made?)

6. 我们晚餐开餐时间是下午5点到晚上10点。( The time for dinner is from 5 pm until 10 pm.

7. 对不起,我们餐厅在14号已经订满了。(I am sorry, our restaurant is fully booked on 14th.

8. 您打算每人的用餐标准是多少?(How much would you like to pay for each person?

9. 有每人100元,150元,180元的标准,您想要订哪一种?(There are levels of 100yuan, 150yuan, 180yuan per person, which one would you prefer?

10. 300 人用餐的最低收费是15000元,不包括酒水饮料。( The minimum charge for a 300-people dinner party is 15,000yuan, excluding drinks.

11. 您的餐桌已经准备好了,这边请。(Your table is ready, this way, please.

12. 现在可以上菜了吗?(May I serve it to you now?

13. 祝您用餐愉快。(Please enjoy your meal.

14. 这道菜很烫,请小心。(The dish is very hot. Please be careful. )

15. 您的这瓶酒已经添完了。请问是否需要再加一瓶?(Your bottle of wine is empty. Would you like one more bottle? )

16. 您需要把菜分一下吗?(May I separate the dish for you?)

17. 您要不要来点烈性酒呢?要是喜欢酒精度低的话,我们这还有米酒。

Do you care for something a little stronger? If you prefer something milder, there is rice wine available here.

18. 先生,您对我们的餐品还满意?( Are you satisfied with the meal, sir?

19. 祝您有个好胃口,先生。(Have a good appetite, sir.

20. 全部的菜已经上齐了,接下来还有点心。(This is the complete course. There is dessert to follow.

21. 请给我们加把椅子好。(We need one more chair, please.

22. 非常感谢,祝您有个愉快的夜晚。(Thank you very much. Have a nice evening. )

23. 请问您是付现金还是用信用卡? (Would you like to pay by cash or credit card?)

24. 请给我一杯冰水。(Could you give me a glass of cold water, please?)

25. 愿为您效劳!( At your service!)

26. 我不要含糖的食物。( I avoid food containing sugar.)

27. 这道菜色、香、味俱全。( The dish looks good, smells good and tastes good.)

28. 这是我们送给您的果盘。( This is complimentary fruit for you. )

29. 有多种不同的烹调方法。 (There are an abundant variety of ways to cook.)

30. 炒茄子里放了什么调味料?(What are the seasonings in the stir-fried eggplant?)

31. 这是我们最新的价格单。(This is our latest price list.)

32. 您使用维萨信用卡结账享受9折优惠。(You have got a 10% discount for your Visa Card.)

33. 许多宾客对这款酒赞赏备至。(Many guests give high comments on the wine.

34. 这是我们厨师长的拿手菜。( This is our chefs recommendation.

35. 太好了, 我们马上准备。( Great! Well get started right away.

36. 双方都能够接受。 ( It is acceptable to both.

37. 您能告诉我事情的详细经过吗?( Can you tell me/describe what happened in details?

38. 感谢您让这件事引起我们的注意。( Thank you for bringing this matter to our attention.

39. 我们给你带来了这么多麻烦,为了表达歉意,特为您提供免费甜点。(To express our regret for all the trouble, we offer you a complimentary dessert.)

40. 抱歉,我上错汤了。( I do apologize for giving you the wrong soup.)


题型二 英译中

1. How many people is the meal for? (有多少位客人用餐?)

2. At the dinner banquet Chinese food will be served and the minimum charge of RMB 80 Yuan is required for each person.

( 晚宴将是中餐宴会,最低消费每位80 元,不包括酒水)

3. What drinks are you going to have for the banquet? (宴会需要什么酒水?)

4. We dont have any tables by the windows available. (现在没有靠窗的位子了。)

5. Let me just confirm your reservation. (让我来确认一下您的预订。)

6. Id like to cancel my reservation for Saturday night. (我想要取消周六晚上的预订。)

7. Id like a private room for 15 people at eight thirty tomorrow evening. (我想订明晚8点半可以容纳15人的包间。

8. We can only keep your private room till 7:30 pm, since that is the peak season. (您的预订我们只能为您保留到晚上730分,因为那段是高峰期。)

9. Is there anything I can do for you?( 还有什么需要我做的吗?)

10. We look forward to seeing you. (我们恭候您的光临。)

11. Could you give me some more napkins? (请多给我几张纸巾.)

12. Do you have vegetarian dishes? (你们供应素食吗?)

13. What would you like to drink? (您喝点什么?)

14. Here are our cold dishes, sir. (先生,这是我们的凉菜。)

15. You might as well have a taste of Shaoxing rice wine. (您不妨尝尝绍兴黄酒。)

16. We have fresh orange juice, apple juice, watermelon juice. (我们有鲜榨的橙汁、苹果汁、西瓜汁。)

17. Can I bring wine and liquor by myself? (我可以自带酒水吗?)

18. Could you bring me a pair of chopsticks, please? (请给我拿双筷子好吗?)

19. This dish is called Mapo Beancurd. Enjoy it. (这道菜叫麻婆豆腐,请慢用。

20. After serving the last dish, you should tell the guests, “ This is the complete course. (当上最后一道菜时,你需要告诉客人“您好,菜已上齐。”)

21. Please hold the food; we still have one friend coming. (请稍后上菜,我们还有一个朋友没到。)

22. 您先喝什么茶?红茶还是绿茶?(What kind of tea would you prefer to begin/start with, black tea or green tea?)

23. 再给我来一杯。 ( Make it two, please. )

24. Please wrap the Beijing Roast Duck in the pancake with the spring onion and the sweet bean sauce. ( 请用葱和甜面酱将北京烤鸭包在煎饼里。)

25. Chinese cuisine has a long history, and is one of the Chinese cultural treasures. ( 中国菜有着悠久的历史,是中国文化中的瑰宝。)

26. In general, people in north China favor noodles, dumplings and other staples made from flour, whilst the majority of southerners consume rice almost daily.(总的来说,中国北方人比较喜欢面条,水饺和其他主食,而大多数南方人每天以米饭为主。)

27. How many steps are taken to cook these dishes? (做这些菜需要多少个步骤?)

28. How long shall I stir the soup? (我需要把汤搅拌多久?)

29. To cook Chinese food, knifing skills and matching of ingredients are of equal importance. (做中国菜,刀工和菜式的搭配同等重要。)

30. Shall we cook the pork over low heat? ( 猪肉需要低温烹调吗?)

31. A deposit of RMB 500 Yuan is required to secure your booking. ( 您需预交500元押金去确保您的预订。)

32. Let me make you a special offer. (我给你一个特别优惠价。)

33. Shall I make a recommendation? (需要我推荐吗?

34. Here are some complimentary vouchers for you. You can pay with them next

time when you have dinner in our restaurant. (我们有一些赠券送给您,下次在我们餐厅用餐时可以使用。)

35. We can arrange a few skillful waitresses to do that so that every guest can enjoy the dish at the same time. (我们将会安排一些技能娴熟的服务人员确保每位客人都能够同时用餐。)

36. It would be on the house. ( 那是免费的。)

37. Im really sorry about that, Ill tell the chef to hurry. (真抱歉,我会让厨师快一点。)

38. Sorry to having kept you waiting. Ill see to it right away. ( 让您久等,抱歉,我马上去处理。)

39. Our manager will get in touch with you soon. (我们经理将会尽快联系您.)

40. When a guest complains, the waiter should listen to him or her attentively with a good judgment. (当客人投诉时,服务员需要聚精会神地倾听并且要做出很好的判断。)


题型三 情景对话

1. When a guest walks into the Banquet Department and wants to reserve a farewell banquet for his boss. What information do you need from the guest?

Answer: Information such as time of the banquet, number of people, the price for each table, and so on. If possible, Id like to arrange the banquet hall for the guest, and make a reservation. Finally, I will keep the guests name and phone number. According to regulations, wed better ask the guest to pay a sum of money as deposit.

2. Is preparation for a banquet important? Can you explain it with your own experience?

Answer: Yes. It is very important to make a full preparation for a banquet. There is a saying a good beginning is half done. To prepare for a banquet, the staff should make sure of the food requirement, decorations, service requirement and set the table for the banquet. Thats a tough job. Banquet staff cannot provide good table service without these preparations.

3. What would you say to someone who walks into your restaurant for a meal? And how do you serve him / her?

Answer: Firstly, I will greet the guest by saying Good morning, welcome to our Restaurant., and then ask the guest if he / she has a reservation by saying Have you got any reservation? If the guest has reserved a table, I will ask for his name and check it for the guest. Afterwards Ill show him / her the way to the seat. If the guest doesnt have any reservation I will ask about the number of people, seat preference, and then arrange a table for the guest by saying How many people do you have?” “Will this table do?

4. If a foreign guest comes to ask for suggestions about Chinese food, and he/she would like something hot and spicy, what kind of dish would you recommend?

Answer: There are four major Chinese cuisines, or say, four styles. Each cuisine is distinctive with its own style and flavor. As the guest prefers something hot and spicy, Id recommend Sichuan dishes are hot and spicy and taste different. Mapo Tofu and Yu-Shiang Shredded Pork are worth trying.

5. Which step in the table service is the most important in your opinion? Why?

Answer: I think waiting at the table, meeting all the needs of the diners is the most challenging. Firstly, the waiter/waitress should be very alert to the requests of the guests. Secondly, waiters and waitresses should be familiar with the dishes and environment of the restaurant. Thirdly, they should also be good at communicating with the guests as well as the kitchen staff.

6. Whats the major difference between liquor and wine?

Answer: Liquor is an alcoholic beverage made by distillation rather than by fermentation. But wine is the beverage made of the fermented juice of any of various kinds of grapes, usually containing from 10 to 15 percent alcohol by volume.

7. How many different kinds of services do you know for a banquet, and what are they? Explain one of them in details.

Answer: Generally speaking, there are four different kinds of services for a banquet. They are sit-down service, buffet service, station service and passed-tray service. In sit-down service, the guests receive their food at their seats. Typically, waiters/waitresses offer a choice of entrees, and ask them to make selections ahead of time.

8. Do you think the service of Chinese banquet is much simpler than that of a western one? Why?

Answer: No, I dont think the service of Chinese banquet is simpler. Chinese are used to taking dinning as part of their culture, and while serving a Chinese banquet, we have to follow various rules. Although the working procedures of Chinese banquets are quite the same as those of Western ones, working staff should also pay attention to the Chinese dining etiquettes and provide proper services. Sometimes, the job is really tough. For example, when receiving a wedding banquet, we have to serve hundreds of guests at the same time. It really is not an easy job.

9. Please say something about the primary duties of the banquet department.

Answer: The banquet department is primarily responsible for making the reservation, seating the guests, serving at dinner and settling the payment. It may include the consultation of requirements of the banquet with guests, layout of the tables, cutlery, glasses and table linen with table decorations. Providing formal table service is another part. Staff should serve quickly and elegantly. Finally, when the banquet is finished, we should help guests to settle the payment.

10.Which is more important in banquet service, skills or attitude? State your reasons?

Answer: Both of them are important. One cannot do a job without professional skills; on the other hand, the guest wont be satisfied if you offend him/her badly. Sometimes, good attitude can make up the lack of skills, as I believe, If we show consideration and concerns, the guest may be moved. The most satisfactory service one is that we can serve our guest professionally with positive attitude.

11. What do you think of the communication between the kitchen staff and the waiters/waitresses?

Answer: It is quite important and necessary to build good communication between the kitchen staff and the waiters/waitresses. Usually, waiters/waitresses are required to recommend dishes to guests; therefore, they should be familiar with the ingredients and flavors of the dishes. They can get the information from the kitchen staff. Meanwhile, kitchen staff may consult with waiters/waitresses to get the information about guests preference of dishes and flavors. Good communication between the kitchen staff and waiters/waitress will contribute a lot to the smooth operation of the restaurant. And it can also avoid complaints and criticisms from guests.

12. Some experts say that it is good to have an open kitchen, while others do not think so. Whats your opinion?

Answer: I think it is a good idea to have an open kitchen. First, it can show the guest the cleanliness of the food. On the other hand, it may be a good way to attract guests, as people are usually very curious about how the delicious food is cooked. And cooking is also a kind of art for people to enjoy.

13. If the guest complains about waiting for a long time, what would you do?

Answer: First I would listen to his complaints with concerns patiently. And then I would say Sorry to have kept you waiting. Afterwards I would give him a solution by saying Ill check it right away. / Im sorry, sir. We are short of help today. Would you like to have a drink first?

14. Will a complaining guest come to your hotel again? Why?

Answer: I think so. In a sense, complaint is inevitable. The more important is the staffs attitude and ability of dealing with the complaint. In the settlement, I listen patiently and politely. I am eager to offer my kind help to the guest and settle the complaint in his satisfaction, impressing him with my consideration and concerns. I believe he will probably come back.

15. If you were arranged to be a banquet manager, what kind of working staff would you prefer to employ?

Answer: If I were a manager, I would prefer employees who are helpful, cooperative, enthusiastic, patient and quick to learn. Meanwhile, they should have self-control, the ability to work under pressure and loyalty. If possible, I think, well-trained employees with over-all professional skills are favorable too.

16. If your hotel wants to promote wedding banquet this month, what measures will you take to make promotions for that?

Answer: Advertisement is a good way to sell products, so I think we can put advertisements on TV, magazines and newspapers. We can also provide some special services to attract customers, such as toastmaster service, wedding cakes, special floral decorations, and so on. If the hotel regulations permit, we can also provide the new couple with a honeymoon suite in the hotel for one day.

17. While you are on duty, what would you do if the guest invites you to a drink?

Answer: It might against hotel regulations to go out for a drink when I am working. So, I would first tell the guest that I am working, and I am not available for the invitation. And at the same time, I would thank the guest all the same.

18. What do you think of the sentence the guest is always right?

Answer: In my opinion, it means, when we provide service for the guest ,we should stand in his shoes. Try all our best to make the guest satisfied. When handling misunderstandings and complaints, wed better make good use of professional skills to respect our guest, save their face and make them stay in comfort. If the guests requests are not reasonable, we should explain patiently, and offer apology and concerns to them.

19. What is your own opinion towards tips? Please state your idea in your own words.

Answer: I think tips mean that the guest is satisfied with my job and service. And I know it is quite common in Western countries to accept tips from a guest. Therefore, I wont refuse tips, because it will make the guest embarrassed. But before accepting tips, I should confirm the payment of service with my guest, in case of any misunderstanding or miscalculations.

20. Have you been trained to deal with emergencies? How will you settle the problem? Please put forward your ideas with an example.

Answer: It is quite important to be trained to handle emergencies in the banquet service. For example, a guest may get stomachache or faint when attending a banquet or having dinner in the restaurant. In that case, a waiter/waitress should first keep calm. Then call for the ambulance and wait for the doctor. A waiter/waitress shouldnt move the guest as he/she has no proper first aid knowledge or skills. When the doctor comes, I will assist the doctor and keep the food and drink on the table, in case there will be an examination of the food.


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