酒店管理培训课件(000002).ppt

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1、Unit8TourismEnglish课堂实践活动与点评酒店的分类主要世界酒店管理集团简介酒店管理体制的构成教学重点Understandingtheroleofdifferentdepartmentsinahotel教学难点Thedivisionofdifferentdepartmentsandthekeytermsassociatedwiththeirfunctions教学目标与要求Q1:Whatdopeoplemeanwhentheywanttheirsteakrare,mediumorwelldone?Itreferstothetimeasteakisgrilled.

2、Araresteakisnotcompletelycookedandisredinthemiddle.Amediumsteakispinkinthemiddle.Awell-donesteakiscompletelycookedthrough.Backgroundknowledgeinspeaking一分熟牛排（rare）：牛排内部为血红色且内部各处保持一定温度（高于veryraresteak）。三分熟牛排（mediumrare）：内部为桃红且带有相当热度。五分熟牛排（medium）：牛排内部为粉红且夹杂着浅灰和棕褐色，整个牛排都很烫七分熟牛排（mediumwell）：牛排

3、内部主要为浅灰棕褐色，夹杂着粉红色。全熟（welldone）Q2:Whatareappetizersorhorsd'oeuvres?Appetizersorhorsd'oeuvresaresmallamountsoffoodordrinkthatareservedbeforethemainpartofamealtostimulatetheappetite.Q3:Whatcanbeappetizers?Crackers,nuts,pickles,smallsandwichesandlightsoupetc.canbeappetizers.Theycanbebothhotand

4、cold,e.g.therearebean&pea,cheese,nuts&seedsaswellasoliveetc.Q4:Whatarethemainfeaturesofwesternfood?Itiscomposedofanappetizer,soup,and/orsalad,maincourseandadessert.Themaincourseistheprimarydishinamealconsistingofseveralcourses.IntheUnitedStatesandpartsofCanada,itmaybecalled"entrée".Themain

5、dishisusuallytheheaviestandmostcomplexorsubstantivedishonamenu.Themainingredientisusuallymeat,fishoranotherproteinsource.Forthosereasonsthemaincourseissometimesreferredtoasthe"meatcourse".奶油蘑菇汤CreamofMushroomSoup奶油胡萝卜汤CreamofCarrotSoup奶油芦笋汤CreamofAsparagusSoup墨西哥辣味牛肉汤MexicanChiliBeefSoup番茄

6、浓汤TomatoBisqueSoup海鲜杂烩浓汤SeafoodChowderSometypicalsoups法式洋葱汤FrenchOnionSoup牛肉清汤BeefConsommé匈牙利浓汤HungarianGoulash香浓牛尾汤OxtailSoup意大利蔬菜汤MinestroneSoup蔬菜干豆汤HeartyLentilSoup牛油梨冻汤ChilledAvocadoSoup西班牙番茄冻汤Gazpacho奶酪火腿鸡排ChickenCordonBleu红酒烩鸡BraisedChickenwithRedWine烤鸡胸酿奶酪蘑菇馅BakedChickenBreastStuffe

7、dwithMushroomandCheese炸培根鸡肉卷Deep-FriedChickenandBaconRolls水波鸡胸配意式香醋汁PoachedChickenBreastwithBalsamicSauce烤火鸡配红浆果沙司RoastTurkeywithCranberrySauceSometypicalmaincourse烧烤鸡腿BBQChickenLeg烤柠檬鸡腿配炸薯条RoastedLemonMarinadeChickenLegwithFrenchFries扒鸡胸Char-GrilledChickenBre