Exercises

Word Study

I. Match the word or phrase on the left with the statement on the right.

1.        pantry        a list of food and beverage items    6

2.        catering      an outlet where fast-food service is available    7

3.        appetizer      a place where dishes, china and glassware are stored, some even        

have facilities for warming the food    1

4.        issue form      the specific amount of each food served to the customer    5

5.        portion          a dish other than soup served before the main course to stimulate

the appetite    3

6.        menu          a department that provides food and beverage service for special

events    2

7.        snack bar      a record of the date and quantity an item is dispensed, signed by

the person who withdraws and the person who gives permission for

the withdrawal    4

8.        room service   food and beverage service delivered to the guest rooms of a hotel 8

9.        coffee shop    a place where guests can have breakfast or a quick meal at a

moderate price    10

10.    cafeteria       small restaurants mainly concentrating on cakes, sandwiches, coffee

and tea, and no alcoholic beverages    9

Structures

I. Multiple choice:

1. A 

2. D

3. B

4. C

5. A

6. A

7. B

8. C

9. B

10. A

II. Cloze:

    Snacks can be found in every city and all over the city. The Chinese are inveterate (积习难改) snackers and the roadside stalls selling steamed savory（味美）buns and other “fast food” have been in business for a very long time. If you are thirsty you can have a beer from a corner beer shop, and at the same time maybe try a small dish of sliced kidneys or a spring roll. If you are in the South, then it’s worth having at least one meal in a dim sum（点心）restaurant. In the North you would go to a “small snack”restaurant. This is where people meet, from mid-morning until mid-afternoon, to catch up on the latest news or even to discuss business. These restaurants are usually large, noisy and friendly. In dim sum restaurants, waiters course around the room pushing trolleys loaded down with delicious bite-sized snacks, and you simply stop them and take your pick. In the North, more prosaically, you pick your snacks up at the counter. The food is normally quite light and non-greasy, and usually steamed rather than fried.

II. Translate the following into Chinese:

许多国家的人都喜欢吃牛排。牛排的制作方法一般是煎或烤，燃料多用木炭，这可以为牛排增添特殊的风味。T形排骨因骨头的形状呈T形而得名,它是一块肋骨。肋骨下的肉最为鲜嫩，多用来做肉片。里脊肉不含骨头，取自牛背中部。带圆形骨头的牛排味道也不错，只是肉质不够嫩，更适宜煎炖和做馅饼。许多人吃牛排时生熟要求不同，有熟的、半熟的、半生的和生的等几种。

III.  Translate the following into English:

1.         For all hotels, F&B forms the core of the operation.

2.         The F&B executive assists the general manager in setting up the price lists for all F&B outlets.

3.         Restaurants serve as the nucleus of the whole F&B operation where the guests have their three meals a day and various functions are held.

4.         Bartenders collect payments in addition to serving drinks.

5.         Guests could order room service through phones.

6.         Prior to the opening of the restaurant, the waiters are assigned stations, setup duties, and side work..