酒店英语试卷

1. standard room (

)

2. front desk (

)

3. triple room (

)

4. bellman (

)

B

7. room card (

)

8. double room (

)

9. conference room (

)

10. suite (

)

5.

banquet

room

(

)

6.

chef

(

)

A

C

D

E

F

J

得

G

H

I

分

Part II. Complete the sentence with the correct sentences given. (2

’

×4=8

’)< /p>

R: Good afternoon. Room reservation.

1

?

G: Yes. I’d like to know if you have any rooms a

vailable for nights of March

24

th

?

R:

2

?

G: 40 persons.

R:

3

?

G: 2 doubles rooms with twin beds.

R: One moment please, sir. Yes, we can confirm that for you.

G: Now may I ask you please if you have any special rates?

R: Yes,

4

?

G: Thank you very much.

A.

How

many

persons

are

there

in

your

party?

B.

Can

you

help

me?

C. We can give you a 15 percent discount.

D. May I help you?

E. How many rooms would you like?

F. May I have your name, please?

得

分

Part III. Reading comprehension (2

×

20=40’)

Passage 1

Restaurant services

There are mainly five kinds of restaurant services. They are guerdon service,

silver service, plate service, buffet self-catering service and takeaway service. The first

three

kinds

of

services

are

sit-down

services

and

a

buffet

service

can

be

both

a

sit-down one and a stand-up one. Takeaway service is usually associated with snake

bars and fast food outlets. In gueridon service, the waiter must always be well-trained

and skilled for he has to perform such things as filleting, carving and cooking special

dishes in front of the guest. In silver service, the food is prepared in the kitchen and

brought

to

the

guest’s

table

on

a

silver

tray.

In

plate

service,

the

wait

er

takes

the

plated meal from the service hotplate and then put the plate on the guest’s table. All

that

he

has

to

do

is

to

make

sure

that

the

correct

lid

is

laid

and

the

necessary

accompaniments are available on the table. In buffet service, a guest picks his or her

own tray and cutlery from one end of the service table and chooses whatever dish he

or she likes.

Two forms of meals are distinguished: a la carte and table d'hote. An a la carte

meal is ordered course by course from a menu where each item has a separate price

while a table d’

hote meal has a fixed price for a complete meal or several courses.

1. Which of the following can be a stand-up service?

A. gueridon service

B. silver service

C. plate service

D. buffet

service

2. Why is a takeaway service usually associated with snake bars?

A. The food in snake bar is easy to take away.

B. People go there by

cars.

C. Snake bars can be found anywhere.

D. Snake bars offer self-catering

service.

3. What service is it called when the waiter helps to serve your plates?

A. the plated meal

B. plate service

C. silver service

D. the service

hotplate

4. What meal is it when you can order your dishes separately?

A. buffet

B. la carte

C.

table d’hote

D. plate service

5. In the context of the passage, available means ________.

A. necessary

B. can be got

C. helpful

D. served

Passage 2

S

erving occurs before, during, and after the meeting.

Before

the

meeting,

convention

service

managers

must

be

concerned

with

establishing

and

maintaining

a

flow

of

communication

among

themselves,

meeting

planners,

and

other

individuals

and

departments

at

the

convention

property.

Once a group is booked, guest room reservation information is sent to the

group's

membership

three

to

six

months

before

the

event.

There

are

four

reservation systems mainly used for meeting groups: postal reply cards, rooming

lists, a city housing bureau and too- free 800 numbers. A large number of meeting

attendees are now using fax and e-mail to make their reservations.

Service during the meeting consists of a wide array of activities ranging

from setting up guestrooms and function rooms to handling emergencies.

The

hotel's

convention

service

personnel

are

introduced

to

meeting

planners at a pre- event meeting. The pre-event meeting is generally held a day or

two before the start of the event. From that meeting on, the convention service

manager will take care of the set-up of meeting rooms and function rooms. Some

of the function rooms at a hotel include exhibit halls, ballrooms for banquets, and

conference rooms for meetings.

Meetings may call for breakfasts, luncheons, dinners with entertainment

or

dancing.

Two

other

types

of

food

held

together

with

beverage

service

are

refreshment breaks and cocktail receptions with hors d'oeuvres.

It is a rare meeting that does not involve audio-visual presentation. The

audio-visual

equipment

used

for

today's

meetings

can

range

from

a

simple

flip

chart to a multi-media presentation. A meeting planner should supply a list of all

AV needs in advance.

Admission

of

attendees

is

controlled

through

registration

of

delegates.

And

security

in

modern

hotel

is

a

big

problem.

There

are

four

critical

security

periods: move-in, open show hours, closed show hours and move-out.

There

are

a

number

of

other

services:

printing

and

duplication,

decorations,

guest

packages,

entertainment,

telephones,

convention

hospitality

suites, fashion shows, shopping trips, sight-seeing and city tours, etc.

Service after the meeting includes such things as paying bills, returning

equipment, and evaluating the success or failure of the meeting.

6.

As

the

convention

service

manager,

before

the

meeting

one

should

be

concerned with _________.

A. sending the reservation information

B. introducing convention service personnel to the meeting planners

C. taking care of the set-up of meeting rooms and function rooms

D. a flowing communication

7.

Nowadays,

more

and

more

meeting

attendees

tend

to

reserve

through

________ .

A. mobile phones

B. toll-free 800 numbers

C. express delivery

D. e-mail or fax

8.

During

the

meeting,

the

service

staff

should

be

responsible

to

____________ .

A. handle emergencies

B. decorate the exhibition halls

C. call for dinners with entertainment or dancing

D. set up meeting

rooms

9. It is unusual for the modern convention to go without ________________ .

A. the simultaneous translation system

B. roving microphones

C.

a

multi-media

presentation

D.

the

audio-visual

equipment

10. A meeting planner should ______________________ .

A. meet the sales personnel at the pre-event meeting.

B. take care of the meeting facilities

C.

return

the

equipments

D.

supply

a

list

of

AV

needs

in

advance

Passage 3

In

recent

years,

Israeli

consumers

have

grown

more

demanding

as

they’ve

become wealthier and more worldly-wise. Foreign travel is a national passion; this

summer alone, one in 10 citizens will go abroad. Exposed to higher standards of

service elsewhere, Israelis are returning home expecting the same. American firms

have

also

begun

arriving

in

large

numbers.

Chains

such

as

KFC,

McDonald’s

and

Pizza

Hut

are

setting

a new standard

of

customer

service,

using

strict

employee

training and constant monitoring to ensure the friendliness of frontline staff. Even