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1、單擊此處編輯母版標題樣式,單擊此處編輯母版文本樣式,第二級,第三級,第四級,第五級,*,Module 6.Service of Bread and Butter,*,Module 6.,Service of Bread and Butter,1,Module 6.Service of Bread and Butter,Teaching Objectives,Task 1 The style of table setting is very important,Let the Students,-know Table Setting Procedure in Restaurant,-know R
2、estaurant Cover Set Up Procedure,-know Dinner Table Etiquette-the 10 Dos,-know Dinner Table Etiquette-the 10 Donts,-know United States Dining Etiquette Guide,Work Tasks,2,Module 6.Service of Bread and Butter,F&B Situational Expressions-,*,Questions your server,may ask:,-Do you have a reservation?(Di
3、d you call ahead of time?),-How many?(How many seats do you need?),-Table for two?,-Are you ready to order?,-Do you need some more time?,-Can I start you off with a drink?,-Would you like to hear the specials?,-What can I get for you?(Place your order.),-What would you like with that?(Choose your si
4、de dish),-Would you like an appetizer to start?,-How is everything?(Does it taste good?),-Can I get you anything else?(Are you ready for the bill?),-Did you enjoy everything?,-Did you save room for dessert?(Would you like dessert?),3,Module 6.Service of Bread and Butter,F&B Situational Expressions-,
5、*,Questions you may,need to ask:,-May I see the menu/dessert menu/wine list?,-What do you recommend?,-Is it spicy?,-Is it enough to share?,-Can I have it without(butter)?,-Can I substitute the(chicken)for (beef)?,-Can I get this to-go?,-Can we get the bill,please?,-Can I have a refill,please?,4,Modu
6、le 6.Service of Bread and Butter,F&B Situational Expressions-,*,Showing Gratitude:,-Thank you it was delicious.,-I really enjoyed it.,-Thank you for the recommendation.,-Im afraid I didnt save any room for dessert.,*,Words that mean the same thing in a restaurant,:,-server/waiter(male)/waitress(fema
7、le),-the bill/the receipt/the check,-appetizer/starter,-entree/main event/dinner,-to-go/take-out/doggie-bag/leftovers,-hot/spicy,-beverage/drink,-right this way/follow me/your table is ready,5,Module 6.Service of Bread and Butter,F&B Tasks of Practice-,Sample of Task 1 The style,of table setting is
8、very,important,Louise and his girlfriend Helen are having a dinner in a restaurant and they are talking about the effect of table setting on the guests dining experience.,Louise:Helen,do you like this restaurant?,Helen:Yes.It is wonderful.The food is tasty,and I like the setting here particularly.,L
9、ouise:You can say that again.I think it is much better than the restaurant where we had the dinner last night.,Helen:Certainly it is.That restaurant has a setting of poor quality.The dishware is out of order,the napkin is not folded properly,to say nothing of the artistic sense,and the tablecloth is
10、 even stained.,6,Module 6.Service of Bread and Butter,F&B Tasks of Practice-,Louise:But the case is quite different in here.You see,the table is designed particularly and reasonable,the seats are arranged in a good order,and whats more,all tableware and appliances are put to a turn.,Helen:And do you
11、 think the table setting of this restaurant has a unique style of its own?,Louise:Yes,refined but not flaring,with a certain artistic quality.,Helen:The style of table setting is very,important,for a restaurant,I suppose.Itll impress the guest as well,as the,food,if not more deeply.,Louise:It will d
12、irectly affect the dining experience of the guests and reflect the quality of the service the restaurant can offer to a certain degree.,Helen:Then since were so happy with his restaurant,how about coming here again next time?,Louise,:Ok.,7,Module 6.Service of Bread and Butter,F&B How-,Tos,&Tips,*,Ta
13、ble Setting,Procedure in Restaurant,Table setting,refers to the way to set a table with tableware such as eating utensils and dishware for serving and eating.The arrangement for a single diner is called a place setting.The arrangement varies across various cultures.The rules for laying a table are n
14、ot rigid.They are followed to facilitate dining and making the table neat.The basic rules for laying the tables are given below:,8,Module 6.Service of Bread and Butter,F&B How-,Tos,&Tips,9,Module 6.Service of Bread and Butter,F&B How-,Tos,&Tips,Table Linens:,Table linen has to be laid properly.A whi
15、te cloth is preferred but not mandatory.The only rule is to make sure that linen patterns and china patterns dont clash.,Chargers:,Chargers or dinner plates,should be placed,on,the table,first.Chargers are decorative elements that are placed,underneath,plates to add color or texture to the table.Eac
16、h plate should be set in the center of the place setting and each place setting on the table should be set equidistant.The rest of the components used to set a formal table will be set with the dinner plate in mind.If a charger is used,soup and melon bowls will be placed on top.The charger will generally be removed just before the main course.,Napkins:,Linen napkins should be folded elegantly and placed in the center of the dinner plate.,10,Module 6.Service of Bread and Butter,F&B How-,Tos,&Tips
餐飲服務(wù)英語Module-6Service-of-Bread-and-Butter課件
