实用游轮英语课件C1L1dinningScheduleonCruiseShip.ppt

Food Beverage Manager Responsible for the management and supervision of the restaurants, bar, galley and related areas. Responsibilities include food costing budgeting, training, maintaining a high standard of food quality, service, safe handling of food supplies etc. Restaurant Manager Responsible for the day to day operations and supervision of the restaurants including training, maintaining a high standard of food quality and service, cleanliness of the restaurant.? Reports directly to the Food and Beverage Manager. Maitre D’ (ma?tre dh?tel) Takes care of seating arrangements and service. Responsible for waiters/waitresses, wine stewards and busboys. Dining Room Waiter Serving passengers, explaining the menu, making recommendations, supervises assistant waiters assigned to their tables. Dining Room Assistant Waiter Assisting dining room waiters in the food and beverage service, service passengers as directed by the waiter. Buffet Steward Serving meals and beverage, cleans tables. Strong possibilities for promotion to Bar Steward, Junior Waiter, Waiter and Assistant Waiter. Buffet is a system of serving meals in which food is placed in a public area where the diners serve themselves. It is a popular method for feeding a large number of people with small staff. 《邮轮实用英语》 Chapter 1 Lesson 1 Dinning Schedule On Cruise Ship Shipboard Organization Captain Deck (Staff Captain) Engine (Chief Engineer) Hotel (Hotel Director / Purser) Medical (Chief Doctor) Director of Services Food Productions (Executive chef) Restaurant Operations (Restaurant Manager) Beverage Operations (Bar Manager) Shipboard Management (Chief Housekeeper) Assistant Director of services Shipboard Organization Food Beverage Manager Bar Manager Restaurant Manager Ma?tre Dh?tel Dinning Room Waiter / Waitress Dinning Room Assistant Waiter / Waitress Buffet Steward / Stewardess Bar Steward / Stewardess ma?tre d’h?tel French master of the ho