宴會英語口語

1、序號組別賽項名稱地點報到時間比賽時間5高職中餐主體宴會設計山東省濟南市6月14日 6月15-17日2012年全國職業(yè)院校技能大賽高職組中餐主題宴會設計賽項vb（英語口語測試參考題及參考答案）題型一 中譯英1.   我想在貴餐廳為我們公司預訂兩個宴會。 (Id like to book two banquets in your restaurant for our company.)2.    您的宴會打算定在什么時候? (When would you like to book your banquet?)3.   

2、 您需要多少張餐臺？ (How many tables would you like?)4.    您對宴會菜單有什么特殊要求？( Could you have any special demands for the banquet menu?)5. 宴會是以誰的名字做的預訂？(In whose name is the banquet reservation made?)6. 我們晚餐開餐時間是下午5點到晚上10點。（ The time for dinner is from 5 pm until 10 pm.）7. 對不起，我們餐廳在14號已經

3、訂滿了。（I am sorry, our restaurant is fully booked on 14th.）8. 您打算每人的用餐標準是多少？（How much would you like to pay for each person?）9. 有每人100元，150元，180元的標準，您想要訂哪一種？（There are levels of 100yuan, 150yuan, 180yuan per person, which one would you prefer?）10. 300 人用餐的最低收費是15000元，不包括酒水飲料。（ The minimum charge for a

4、 300-people dinner party is 15,000yuan, excluding drinks.）11. 您的餐桌已經準備好了，這邊請。（Your table is ready, this way, please.）12. 現(xiàn)在可以上菜了嗎？（May I serve it to you now?）13. 祝您用餐愉快。（Please enjoy your meal.）14. 這道菜很燙，請小心。(The dish is very hot. Please be careful. ) 15. 您的這瓶酒已經添完了。請問是否需要再加一瓶？(Your bottle of w

5、ine is empty. Would you like one more bottle? )16. 您需要把菜分一下嗎？(May I separate the dish for you?)17. 您要不要來點烈性酒呢？要是喜歡酒精度低的話，我們這還有米酒。（Do you care for something a little stronger? If you prefer something milder, there is rice wine available here.）18. 先生，您對我們的餐品還滿意？（ Are you satisfied with the meal, sir?）

6、 19. 祝您有個好胃口，先生。（Have a good appetite, sir. ）20. 全部的菜已經上齊了，接下來還有點心。（This is the complete course. There is dessert to follow.）21. 請給我們加把椅子好。（We need one more chair, please.）22. 非常感謝，祝您有個愉快的夜晚。(Thank you very much. Have a nice evening. )23. 請問您是付現(xiàn)金還是用信用卡? (Would you like to pay by cash or credit card?

7、)24. 請給我一杯冰水。(Could you give me a glass of cold water, please?)25. 愿為您效勞！( At your service!)26. 我不要含糖的食物。( I avoid food containing sugar.)27. 這道菜色、香、味俱全。( The dish looks good, smells good and tastes good.)28. 這是我們送給您的果盤。( This is complimentary fruit for you. ) 29. 有多種不同的烹調方法。 (There are an abundant

8、variety of ways to cook.) 30. 炒茄子里放了什么調味料？(What are the seasonings in the stir-fried eggplant?) 31. 這是我們最新的價格單。(This is our latest price list.)32. 您使用維薩信用卡結賬享受9折優(yōu)惠。(You have got a 10% discount for your Visa Card.)33. 許多賓客對這款酒贊賞備至。（Many guests give high comments on the wine.）34 這是我們廚師長的拿手菜。（ This is

9、our chefs recommendation.）35. 太好了, 我們馬上準備。（ Great! Well get started right away. ）36. 雙方都能夠接受。 （ It is acceptable to both. ）37. 您能告訴我事情的詳細經過嗎？（ Can you tell me/describe what happened in details?）38. 感謝您讓這件事引起我們的注意。（ Thank you for bringing this matter to our attention.）39. 我們給你帶來了這么多麻煩，為了表達歉意，特為您提供免費甜

10、點。(To express our regret for all the trouble, we offer you a complimentary dessert.)40. 抱歉，我上錯湯了。( I do apologize for giving you the wrong soup.) 題型二 英譯中 1. How many people is the meal for? (有多少位客人用餐？)2. At the dinner banquet Chinese food will be served and the minimum charge of RMB 80 Yuan is requi

11、red for each person. ( 晚宴將是中餐宴會，最低消費每位80 元，不包括酒水)3. What drinks are you going to have for the banquet? (宴會需要什么酒水？)4. We dont have any tables by the windows available. (現(xiàn)在沒有靠窗的位子了。)5. Let me just confirm your reservation. （讓我來確認一下您的預訂。）6. Id like to cancel my reservation for Saturday night. （我想要取消周六晚

12、上的預訂。）7. Id like a private room for 15 people at eight thirty tomorrow evening. (我想訂明晚8點半可以容納15人的包間。8. We can only keep your private room till 7:30 pm, since that is the peak season. (您的預訂我們只能為您保留到晚上7點30分，因為那段是高峰期。)9. Is there anything I can do for you?（ 還有什么需要我做的嗎？）10. We look forward to seeing you

13、. （我們恭候您的光臨。）11. Could you give me some more napkins? (請多給我?guī)讖埣埥?)12. Do you have vegetarian dishes? (你們供應素食嗎？)13. What would you like to drink? （您喝點什么？）14. Here are our cold dishes, sir. (先生，這是我們的涼菜。)15. You might as well have a taste of Shaoxing rice wine. （您不妨嘗嘗紹興黃酒。）16. We have fresh orange juice

14、, apple juice, watermelon juice. (我們有鮮榨的橙汁、蘋果汁、西瓜汁。)17. Can I bring wine and liquor by myself? (我可以自帶酒水嗎？)18. Could you bring me a pair of chopsticks, please? (請給我拿雙筷子好嗎？)19. This dish is called “Mapo Beancurd”. Enjoy it. (這道菜叫麻婆豆腐，請慢用。20. After serving the last dish, you should tell the guests， “ T

15、his is the complete course.” (當上最后一道菜時，你需要告訴客人“您好，菜已上齊?！?21. Please hold the food; we still have one friend coming. (請稍后上菜，我們還有一個朋友沒到。)22. 您先喝什么茶？紅茶還是綠茶？(What kind of tea would you prefer to begin/start with, black tea or green tea?)23 再給我來一杯。 ( Make it two, please. ) 24. Please wrap the Beijing Roa

16、st Duck in the pancake with the spring onion and the sweet bean sauce. ( 請用蔥和甜面醬將北京烤鴨包在煎餅里。) 25. Chinese cuisine has a long history, and is one of the Chinese cultural treasures. ( 中國菜有著悠久的歷史，是中國文化中的瑰寶。)26. In general, people in north China favor noodles, dumplings and other staples made from flour,

17、 whilst the majority of southerners consume rice almost daily.（總的來說，中國北方人比較喜歡面條，水餃和其他主食，而大多數南方人每天以米飯為主。）27. How many steps are taken to cook these dishes? （做這些菜需要多少個步驟？）28. How long shall I stir the soup? （我需要把湯攪拌多久？）29. To cook Chinese food, knifing skills and matching of ingredients are of equal i

18、mportance. (做中國菜，刀工和菜式的搭配同等重要。)30. Shall we cook the pork over low heat? ( 豬肉需要低溫烹調嗎？)31. A deposit of RMB 500 Yuan is required to secure your booking. ( 您需預交500元押金去確保您的預訂。)32. Let me make you a special offer. (我給你一個特別優(yōu)惠價。)33. Shall I make a recommendation? (需要我推薦嗎？34. Here are some complimentary vo

19、uchers for you. You can pay with them next time when you have dinner in our restaurant. (我們有一些贈券送給您，下次在我們餐廳用餐時可以使用。)35. We can arrange a few skillful waitresses to do that so that every guest can enjoy the dish at the same time. (我們將會安排一些技能嫻熟的服務人員確保每位客人都能夠同時用餐。)36. It would be on the house. ( 那是免費的。

20、)37. Im really sorry about that, Ill tell the chef to hurry. (真抱歉，我會讓廚師快一點。)38. Sorry to having kept you waiting. Ill see to it right away. ( 讓您久等，抱歉，我馬上去處理。)39. Our manager will get in touch with you soon. (我們經理將會盡快聯(lián)系您.)40. When a guest complains, the waiter should listen to him or her attentively

21、with a good judgment. (當客人投訴時，服務員需要聚精會神地傾聽并且要做出很好的判斷。)題型三 情景對話1. When a guest walks into the Banquet Department and wants to reserve a farewell banquet for his boss. What information do you need from the guest? Answer: Information such as time of the banquet, number of people, the price for each tab

22、le, and so on. If possible, Id like to arrange the banquet hall for the guest, and make a reservation. Finally, I will keep the guests name and phone number. According to regulations, wed better ask the guest to pay a sum of money as deposit.2. Is preparation for a banquet important? Can you explain

23、 it with your own experience?Answer: Yes. It is very important to make a full preparation for a banquet. There is a saying “a good beginning is half done”. To prepare for a banquet, the staff should make sure of the food requirement, decorations, service requirement and set the table for the banquet

24、. Thats a tough job. Banquet staff cannot provide good table service without these preparations.3. What would you say to someone who walks into your restaurant for a meal? And how do you serve him / her? Answer: Firstly, I will greet the guest by saying “Good morning, welcome to our Restaurant.”, an

25、d then ask the guest if he / she has a reservation by saying “Have you got any reservation?” If the guest has reserved a table, I will ask for his name and check it for the guest. Afterwards Ill show him / her the way to the seat. If the guest doesnt have any reservation， I will ask about the number

26、 of people, seat preference, and then arrange a table for the guest by saying “How many people do you have?” “Will this table do?”4. If a foreign guest comes to ask for suggestions about Chinese food, and he/she would like something hot and spicy, what kind of dish would you recommend? Answer: There

27、 are four major Chinese cuisines, or say, four styles. Each cuisine is distinctive with its own style and flavor. As the guest prefers something hot and spicy, Id recommend Sichuan dishes are hot and spicy and taste different. Mapo Tofu and Yu-Shiang Shredded Pork are worth trying.5. Which step in t

28、he table service is the most important in your opinion? Why?Answer: I think waiting at the table, meeting all the needs of the diners is the most challenging. Firstly, the waiter/waitress should be very alert to the requests of the guests. Secondly, waiters and waitresses should be familiar with the

29、 dishes and environment of the restaurant. Thirdly, they should also be good at communicating with the guests as well as the kitchen staff. 6. Whats the major difference between liquor and wine?Answer: Liquor is an alcoholic beverage made by distillation rather than by fermentation. But wine is the

30、beverage made of the fermented juice of any of various kinds of grapes, usually containing from 10 to 15 percent alcohol by volume.7. How many different kinds of services do you know for a banquet, and what are they? Explain one of them in details. Answer: Generally speaking, there are four differen

31、t kinds of services for a banquet. They are sit-down service, buffet service, station service and passed-tray service. In sit-down service, the guests receive their food at their seats. Typically, waiters/waitresses offer a choice of entrees, and ask them to make selections ahead of time.8. Do you t

32、hink the service of Chinese banquet is much simpler than that of a western one? Why?Answer: No, I dont think the service of Chinese banquet is simpler. Chinese are used to taking dinning as part of their culture, and while serving a Chinese banquet, we have to follow various rules. Although the work

33、ing procedures of Chinese banquets are quite the same as those of Western ones, working staff should also pay attention to the Chinese dining etiquettes and provide proper services. Sometimes, the job is really tough. For example, when receiving a wedding banquet, we have to serve hundreds of guests

34、 at the same time. It really is not an easy job.9. Please say something about the primary duties of the banquet department. Answer: The banquet department is primarily responsible for making the reservation, seating the guests, serving at dinner and settling the payment. It may include the consultat

35、ion of requirements of the banquet with guests, layout of the tables, cutlery, glasses and table linen with table decorations. Providing formal table service is another part. Staff should serve quickly and elegantly. Finally, when the banquet is finished, we should help guests to settle the payment.

36、10. Which is more important in banquet service, skills or attitude? State your reasons?Answer: Both of them are important. One cannot do a job without professional skills; on the other hand, the guest wont be satisfied if you offend him/her badly. Sometimes, good attitude can make up the lack of ski

37、lls, as I believe, If we show consideration and concerns, the guest may be moved. The most satisfactory service one is that we can serve our guest professionally with positive attitude.11. What do you think of the communication between the kitchen staff and the waiters/waitresses? Answer: It is quit

38、e important and necessary to build good communication between the kitchen staff and the waiters/waitresses. Usually, waiters/waitresses are required to recommend dishes to guests; therefore, they should be familiar with the ingredients and flavors of the dishes. They can get the information from the

39、 kitchen staff. Meanwhile, kitchen staff may consult with waiters/waitresses to get the information about guests preference of dishes and flavors. Good communication between the kitchen staff and waiters/waitress will contribute a lot to the smooth operation of the restaurant. And it can also avoid

40、complaints and criticisms from guests.12. Some experts say that it is good to have an open kitchen, while others do not think so. Whats your opinion?Answer: I think it is a good idea to have an open kitchen. First, it can show the guest the cleanliness of the food. On the other hand, it may be a goo

41、d way to attract guests, as people are usually very curious about how the delicious food is cooked. And cooking is also a kind of art for people to enjoy. 13. If the guest complains about waiting for a long time, what would you do?Answer: First I would listen to his complaints with concerns patientl

42、y. And then I would say “Sorry to have kept you waiting”. Afterwards I would give him a solution by saying “Ill check it right away. / Im sorry, sir. We are short of help today. Would you like to have a drink first?”14. Will a complaining guest come to your hotel again? Why?Answer: I think so. In a

43、sense, complaint is inevitable. The more important is the staffs attitude and ability of dealing with the complaint. In the settlement, I listen patiently and politely. I am eager to offer my kind help to the guest and settle the complaint in his satisfaction, impressing him with my consideration an

44、d concerns. I believe he will probably come back. 15. If you were arranged to be a banquet manager, what kind of working staff would you prefer to employ?Answer: If I were a manager, I would prefer employees who are helpful, cooperative, enthusiastic, patient and quick to learn. Meanwhile, they shou

45、ld have self-control, the ability to work under pressure and loyalty. If possible, I think, well-trained employees with over-all professional skills are favorable too.16. If your hotel wants to promote wedding banquet this month, what measures will you take to make promotions for that? Answer: Adver

46、tisement is a good way to sell products, so I think we can put advertisements on TV, magazines and newspapers. We can also provide some special services to attract customers, such as toastmaster service, wedding cakes, special floral decorations, and so on. If the hotel regulations permit, we can al

47、so provide the new couple with a honeymoon suite in the hotel for one day. 17. While you are on duty, what would you do if the guest invites you to a drink? Answer: It might against hotel regulations to go out for a drink when I am working. So, I would first tell the guest that I am working, and I am not available for the invitation. And at the same time, I would thank the guest all the same.18. What do you think of the sentence