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2016年全国职业院校技能大赛河南省选拔赛高职组英语口语测试样题及参考答案(三)

发布时间:2016-03-28 14:32:53    点击数:

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 kind of information will you get from the guest?

Answer: I need to get the time of the banquet, the number of people, the budget for each table, and so on. If possible, I’d like to reserve a banquet room for the guest. Finally, I will keep the guest’s name and phone number. According to regulations, we’d ask the guest to pay a sum of money as deposit as is required by the regulations.

2.           Is the preparation work 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. That’s a tough job. But banquet staff cannot provide good table service without those preparations.

3.           What would you say to someone who walks into your restaurant for a meal ? And what procedure would you follow?

Answer: Firstly, I will greet the guest by saying “Good morning sir/madam, 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 the booking details for the guest. After that I’ll show him / her the way to the table. If the guest doesn’t have any reservation I will ask about the number of people, and his or her seat preference, and then arrange a table for the guest by saying “How many people are there in your party?” and “Will this table do, sir/madam?”

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 and has its own style and flavor. As the guest prefers something hot and spicy, I’d recommend Sichuan dishes which 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 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 with the kitchen staff. 

6.           What’s 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 detail.

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 don’t think the service of Chinese banquet is simpler. The Chinese are used to taking dinning as part of their culture, and while serving a Chinese banquet, we have to follow certain procedures. 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: 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, and 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.        What is more important for 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 won’t be satisfied if you treat him/her badly. Sometimes, I think, 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 one is that we can serve our guest professionally with good attitude.

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