酒店英语综合教程Chapter 4 Food and Beverage Service 下载积分: 550 内容提示: LOGO酒店英语综合教程Hotel English 文档格式:PPTX | 页数:74 | 浏览次数:88 | 上传日期:2017-12-04 17:50:19 | 文档星级: LOGO酒店英语综合教程Hotel English 阅读了该文档的用户还阅读了这些文档 14 p. 服务心理学第8章 ...
《酒店服务英语》—11 Food and Beverage Service餐饮服务 Module3FoodandBeverageService餐饮服务 主讲人：灵犀地 Unit11TableReservation餐位预订服务 Thefoodandbeveragedepartmentisacentreforguestactivities.Itsservicequalitydirectlyaffectsthereputationandeconomicbenefitsofthehotel.Itprovidesguestswithtangibleproductssuchas...
Service of Alcoholic Beverages Guests consume the drinks either before the meal as an aperitif, during the meal to accompany the food, or at the end of the meal as digestives. the fermented drinks are not diluted with any additions, such as water, soda, tonic water, etc. and neither are ...
《酒店服务英语》——11 Food and Beverage Service餐饮服务.pptx 关闭预览 想预览更多内容,点击免费在线预览全文 免费在线预览全文 ;;;Mr. Green: Green. Oh, any chance of a table by the window?6 My wife loves the bird’s eye view of the city.7 As it’s our wedding anniversary, I want ...
Food and Beverage Service in Chinese Style 中餐服务课件.ppt,国际接待与应用英语 Food and Beverage Department The reputation of a hotel is made up of the degrees of comfort and service offered to the guests. More and more hoteliers realize that food and be
FoodandBeverageService餐饮服务英语
unit 24 Food and Beverage Service UnitTwenty-fourBeverageService PartOneRelatedinformation ●introductionofwine 常用的外国酒威士忌whisky---以大麦、黑麦、燕麦、小麦、玉米等谷物为原料，经发酵、蒸馏后放入橡木桶中陈酿、勾兑而成的一种酒精饮料。主要生产国为英语国家。依照生产地和国家的不同可将威士忌...
Food and Beverage Service R. Singaravelavan PART IV 21.Winemaking Chapter 21 Winemaking At the end of the class, you will be able to explain the method of making still wine name various methods of making sparkling wine understand the méthode champenoise name the styles of champagne and terms...
Unit Twenty-four Beverage Service 收藏 分享 下载 举报 用客户端打开
Food and Beverage Service FoodandBeverageService FoodandBeverageService Ⅰ（1）：Theimportanceofthefoodandbeveragedepartment Ⅳ（8--15）：TypesofFoodService Ⅱ（2--3）：PersonnelStructureintheFoodandBeverageService Ⅴ（16--17）：ARecipeforSuccessinFoodService Ⅲ（4--7）：MenuPlanning Ⅵ（18--28）：...