餐饮部i术语表.doc

餐飲部 术语表 GLOSSARY OF TERMS The following is a listing of terms and abbreviations used in the Food and Beverage Standard Operating Procedures. 以下是餐饮部标准操作程序中涉及到的术语及缩写词列表。 Term 术语 Definition 定义 AV Audio visual. 视听 视听 Audiovisual-Equipment Tools and materials used in any type of presentation to 视听设备 Engage the senses of sound or sound or sight. 任何用于视觉和听觉工具和材料 BEO(s) Banquet Event Order(s). 宴会单 宴会单 Bevnap Cocktail napkin 饮料餐巾. 鸡尾酒餐巾 Blocking Space Reserving function space for group 预定位 团队预订会场 Booking Cycle Time between the booking of a reservation and the arrival of the guests. 预定周期 从客人做预订到实际入住的这段时间 Boundaries Limits of a system that set the domain of organizational 界限 activity. 设置组织活动范围的限制系统 Blind Drop A process to prevent pilferage from cash drawer. 快速投款 During shift, all cash except opening bank is removed from drawer by manager/supervisor and secured (but not reconciled) until end of shift. 防止盗取收银柜的程序。在当班时除了开户银行外，所有现金由经理或主管移动，并保管至当班结束时（但不冻结） GLOSSARY OF TERMS 术语表 Term 术语 Definition 定义 Booking Pace Tempo of sales that occurs on period-by-period basis (see 预订节奏 “pace booking”) 以时期为基础的销售速度（参见节奏预订） Call Report A document that records pertinent points of conversation 必要报告 between a catering manager and a meeting planner. Also logs internal memos and arrangements for outside vendors where needed. 一份记录有关餐饮经理与会议计划者会谈要点的文件。同时也记录为外部卖主所作的内部备忘录及安 排。 Chafing Dish Large display pan over a heat source to keep food warm 热餐盘 经过高温加热的大型展示盘以保持食品温度。 Chef’s Table Brings customers, VIPs, and other important people for the 主厨桌 catering organization together for a meal put on by the executive chef. 组织邀请顾客，贵宾及其他重要顾客参加由行政总 厨准备的聚餐活动。 Corkage Fee Amount paid to caterer for opening and pouring wines tha