1、郵輪實(shí)用英語,Chapter 1 Lesson 1 Dinning Schedule On Cruise Ship,Shipboard Organization,Shipboard Organization,matre dhtel,French master of the hotel assigning passengers to tables dividing the dining area receiving and recording reservations for dining dealing with any passenger complaints. Small restaura

2、nts - “ head waiter” or host Hotels or Cruise Ship - is responsible for the overall dining experience including room service and buffet, and passenger satisfaction.,Food & Beverage Manager,Responsible for the management and supervision of the restaurants, bar, galley and related areas. Responsibilit

3、ies include food costing budgeting, training, maintaining a high standard of food quality, service, safe handling of food supplies etc.,Restaurant Manager,Responsible for the day to day operations and supervision of the restaurants including training, maintaining a high standard of food quality and

4、service, cleanliness of the restaurant. Reports directly to the Food and Beverage Manager.,Maitre D (matre dhtel),Takes care of seating arrangements and service. Responsible for waiters/waitresses, wine stewards and busboys.,Dining Room Waiter,Serving passengers, explaining the menu, making recommen

5、dations, supervises assistant waiters assigned to their tables.,Dining Room Assistant Waiter,Assisting dining room waiters in the food and beverage service, service passengers as directed by the waiter.,Buffet Steward,Serving meals and beverage, cleans tables. Strong possibilities for promotion to Bar Steward, Junior Waiter, Waiter and Assistant Waiter. Buffet is a system of serving meals in which food is placed in a public area where the diners serve the